LI 1 MRS. CLARKE'S COOKERY BOOK a COMPRISING A COLLECTION OF ABOUT FOURTEEN HUNDRED PRACTICAL, USEFUL, AND UNIQUE RECEIPTS. .ncluding " sick room cookery," and a number of excellp:nt receipts entitled "the doctor." ALSO khixt to Jlamc the ISabg. A COMrLETE DICTIONARY OF CHRISTIAN NAMES ; THEIR ORIGIN 1 AND SIGNIFICATION. i I THE GRIP PRINTING AND PUBLISHING CO. \ 1$^ 57 AoiLAiDa Stkcxt East. y (OOPYRIQHT.) Co 4- 1,5 U Entered accoiding to Act of Parliament of the Pominion of Canada in the year 1883, by Gkorgk Clarke, in the Office of the Minister of Agriculture. PREFACE. As a general rule, I do not believe in prefaces, but feeling bound to submit to the time-honored custom, I am free to confess that had I known the labor necessary to produce di first-class " Cookery Book," I should hardly have had the resolution to commence it. However, I have done nay utmost to make it useful and acceptable to the ladies of the D .ninion of Canada. The recipes have been most carv..ully compiled, and valuable assistance has been ren- dered me by friends in the British Isles, France, Germany and the United States, to all of whom I tender my most sincere thanks. I also desire to record my grateful appre- ciatioii of the immense success my "Cookery Book" has met with. The number of orders already received for it convinces me that I have supplied a real want, and that my book will help my sisters to lighten their toil and gladden the hearts of their families. ANNE CLARKE. 3^ Pembroke Street, Toronto^ Nov. 1st, 1883. r CONTENTS. i TAOK I'REFAOB 5 Introductory Observations 9 Soups H Fish 31 Poultry ani> Game 49 Meats : Beef 62 Pork 71 Veal 76 Mutton 84 Curries 93 Gravies 99 Sauces 1 02 Stocks 112 Vkoktablks 114 Salads 137 Pickles 143 Boos 147 Ketohum 156 Forcemeats 161 Brf!ad and Cakes 164 Fastby Aitv VvDDintas 198 CONTENTS. SwxxT Dishes 240 Dessert 248 Colorings for Confectionery 253 Ices and Creams 255 Preserves 268 Canned Fruits, &o 279 Jellies 284 Milk, Butter and Cheese 294 Beverages 305 Wines and Brandies 318 Sick Room Cookery B27 The Doctor 342 What to Name the Baby 375 Index 387 ■ .. ' ^'••*, ;>■ INTRODUCTORY OBSERVATIONS, "The number of inhabitants who may he snpportefl in atiy country upon its internal piocluce depends about as much upon th3 state of the Art of Cookery as upon tliat of Agiicnlture : but if Cookery be of so much importance, it certainly deserves to be studied with the greatest of care. Cookery and Agriculture are arts of civilized nations. Savai^'os understand neither of thcin." — Count Ruin ford's Wotkx, Vol. 1 . The importance of the Art of Cookery is very great ; in- deed, from the richest to the poorest the selectioi* and preparation of food often becomes the chief object in life. The rich man's table is luxuriously spread ; no amount of , money is spared in procurmg the rarest delicacies of the sea- son. Art and Nature alike contribute to his necessities. The less wealthy have, indeed, fewer resources, yet these may be greatly increased by the knowledge of what may be called trifling details and refinement in the art of cookery, which depend much more on the manner of doing a thing than on tiie cost attending it. To cook well, therefore, is immensely more important to the middle and working classes than to the rich, for they who live by the " sweat of their brow," whether mentally or physically, must have the requisite strength to support their labor. Even to the poor, whose very life depends upon the produce of the hard earned dollar, cookery 's of the greatest importance. Every wife, mother, or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon herself. To such we venture to give a few general hints. An old saying (to be found in one of the earliest cookery books) : " First catch your hare, etc." has more significance than is generally supposed. To catch your hare well, you must spend your income judi- ciously. This is the chief thing. In our artificial state of society, every income, to keep up appearances, has at least hali as much more to do than it can afford. • In the selcc- INTRODUCTORY O'JSERVATIONS. tion of provisions, the best is generally the cheapest Half a pound of .. Dd meat is more nutritious than three times the amount of inferior. As to vegetables buy them fresh. Above all, where an income is small, and there are many to feed, be careful that all the nourishment is retained in the food that is purchased. This is to be effected by care- ful cooking. Cleanliness is an imperative condition. Let all cooking utensils be clean and in order. Uncleanliness produces disorder, and disorder confusion. Time and money are thus wasted, dinner spoiled, and all goes wrong. In the cooking of meat by any process whatever, remember, above all, to cook the juices in it, not out of it. BOILING. In boiling, put the meat if fresh into cold water, or, if salt, inio luke-warm, Simmer it very gently until done. It is a general rule to allow a quarter of an hour to every pound of meat ; but in this, as in everything else, judgment must be used according to the bone and shape of the joint, and according to the taste of the eaters. All kinds of meat, fish, flesh, and fowl, should be boiled very slowly, and the scum taken off just as boiling commences. If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fibre, without sweetness, is left ; if they boil too long they are reduced to a jelly, and their nourishing properties are transferred to the water in which they are boiled. Nothing is more difificult than to boil meat exactly as it should be ; close attention and good judgment are indispensable. ROASTING. In roasting meat the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt. Mutton and beef may be underdone, veal and pork must be well cooked. Young meat generally requires more cooking than old ; thus lamb and veal must be more done than mutton and beef. In frosty weather meat will require a little more time for cooking. All joints for roast- ing will improve by hanging a day or so before cooking. INTRODUCTORY OBSERVATIONS. i BROILING. Broiling is the most nutritious method of cooking mut- ton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire ; put the meat on it ; " keep it turned often." This last is a common direction in books but the reason why is never stated ; it is to keep the gravy in the meat. By letting the one side of a steak be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out of, in- stead of keeping it in, the meat to nourish the consumer. Never stick the fork in the meaty part ; you will lose gravy if you do. Be sure to turn often, and generally the chop or steak is done if it feels firm to the fork; if not done, it will be soft and flabby. It is economical to broil well. Many a very little piece of meat, nicely broiled,with gravy in it, well seasoned with pepper and salt, a very little butter on it, and served up quite hot, will make a better and more nourshing meal than four times the amount of badly- cooked in the frying pan. FRYING. Although very bad for chops or steaks, the frying pan is indispensable for some things, such as veal cutlets, lamb chops (sometimes), fish, pancakes, etc. Most meats and fish are usually fried with egg and bread crumbs. The fry- ing pan must be kept clean. This is very essential, as the dirt that sticks to the pan absorbs the fat, prevents the meat browning, and turns it a nasty black color. Have a clear brisk fire, as the quicker meat is fried the tenderer it is. According to what is to be fried, put little or much fat in the pan, fish and pancakes require a considerable quantity. The fat must always boil before putting the meat into it ; if not, it coddles. For veal cutlets a little butter is best and most economical, as it helps to make the gravy ; but even this expense may be dispensed with, if incompatible INTRODUCTORY OBSERVATIONS. with the income of the family, and yet the cutlets be wel) cooked. Most have a few slices of bacon with either cut- lets or liver ; the fat from this, if the bacon be not rank, will do very nicely ; and if the meat be well flavored and fried quickly, and some nice gravy made to it, few persons would know the diffcicnce. Some like thickened and some plain gravy to these fried meats ; some a large quantity, others very little ; all these must be accommodated. To make these gravies, have ready a little burnt sugar to brown with ; empty the pan of the fat, if it be, as is most likely, too rank to use ; put some warm water, as much as you wish to make, in the pan ; mix very smoothly sufificient flour and water to thicken it to taste ; into this put as much butter as you like to use (a little will do, more will make it richer) ; pepper and salt it sufficiently ; stir it very smoothly into the pan, while the water is only warm ; stir it well until it boils, and brown it with the burnt sugar to your taste. This will be a cheap and very nice gravy for all fried meats ; and where meat is short, children are very fond of such over potatoes, haricot beans, or even bread in their plates ; and not being too rich or greasy it will not disagree with them. Care must be taken after the gravy is boiled not to let it boil fast for any length of time, as all thickened gxay'xes, hashes, etc., boil away very fast and dry up ; neither must it stand still in the pan ; a whitish scum then settles on the top and spoils the appearance of it. On the plainest and humblest dinner table, dishes may as well look inviting. N. B. — For all frying purposes be particular that the pan is thoroughly hot before using. SOUPS. 1. OIiO'\l7SXE> or SCOTCH S0T7F> — Ingredients— 2 gallons of liquor from meat, i pint of oatmeal, 'J onions, salt and pepper. Any kind o' liquor, either salt of fresh ; remove all fat from it, and put in a stewpan. Mix the oatnieal with a. }4 o( a. pint of the liquor, into a smooth paste ; chop the onions as finely as possible, and put them into the paste, add salt and pepper to taste. Allow the liquor to boil before stirring in the paste, boil twenty minutes, stirring occasionally to prevent it getting lumpy. N.B. — Salt to be omitted if salt liquor is used. 2. IflAOAHONl SOTJP. — Ingredients— 5 ots. worth of bones, 1 tablespomiful of salt and peppercorns, 1 good sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, I blade of mace, 1 bunch of herbs, i. e. marjoram, thyme, leraou-thyma and parsley, J lb. of macaroni. Time required about 2>2 hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of sr^.lt to help the scum to rise, then take the turnip, peel it and cut it in quarters ; then take two car- rots, wash and scrape them ; take also 4 leeks, wash and shred them up finely ; now take 4 onions, peel them and stick 2 cloves into them ; then skim the soup well and put in the vegetables, add a blade of mace and a teaspoonful of pepper- corns, then allow soup to simmer gently for 2}4 hours, then take j^ lb. of macaroni, wash and put in a stewpan with plenty of cold water and a little salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again ; then cut in small pieces and '.■ is ready for the soup. When the soup is ready for use strain li over the macaroni. 3. MILS SOUP' — Ingredients — 4 potatoes, 2 leeks or onions, 2 oz. of buttar, pepper, i oz. of salt, 1 pint of milk, 3 table' spoonfuls of tapioca. Put 2 qts. of water into a stewpan, then take 4 potatoes, peel and cut in quarters, take also 2 leeks, wash well in cold water and cut them up ; when the water boils put in potatoes and leeks, then add the butter, salt, and pepper to taste. Allow it to boil to a mash, then strain the soup through a cullender, working the vegetables through also ; return the pulp and the 1 8 MRS. CLARKE'S COOKERY BOOK. SoUPS. soup to the stewpan, add one pint of milk to it and boil ; when boiling, sprinkle in by degrees tapioca, stirring all the time ; then let it boil for 15 minutes gently. 4. TAFIOOA S0T7F. — Ingredients — 1 pint of white stock, 1 oz. of tapioca, yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt. Put stock on to boil, then stir in gradually the tapioca, and allow it to simmer until quite clear, then to the yolks of the eggs add the cream or milk and stir with wooden spoon, strain into biisin. Take stock from the fire to cool a little, add by degrees three tablespoonfuls of it to the liaison, stirring well all the time. Then mix all together, stir well, and add pepper and salt to taste. Warm before serving, but do not boil. 5. SPE.I1T& VEQETABLB SOTJP.— Ingredients— 2 lbs. of the shin of beef, 2 lbs. of knuckle of veal, a little salt, 2 young carrots, 1 turnip, 1 leek, i head of celery, 1 cauliflower, 1 gill of peas, ^ of saltspoonf ul of carbonate of soda. Cut the meat from the bone — do not use the fat ; break the bones in halves, do not use the marrow. Put the meat and bones into a stock pot with five pints of cold water, a teaspoon- ful of salt will assist the scum to rise, boil quickly and remove s-:um as it rises, then simmer gently five hours. Cut carrots and turnips in slices, the head of celery and leek wash well and cut in squares, put the cauliflower in sprigs after washing. One hour before serving add vegetables ; the sprigs of cauli- flower can be put in fifteen minutes before serving. Put one gill of peas, a teaspoonful of salt, a quarter of a saltspoonful of soda into boiling water and boil fifteen minutes, then put peas in tureen and pour soup over them. <3. QOOD GRAVY SOITP.— Ingredients— l lb. of beef, 1 lb. of veal, 1 lb. of mutton, 6 'juarts of water, 1 crust of liread, 1 carrot, 1 onion, a little summer savox'y, 4 cloves, pepper, and a blade of mace. Cut the meat in small pieces and put into the water, with the «rust of bread toasted very crisp. Peel the carrot and onion, and, with a little summer savory, pepper, four cloves, and a blade of mace, put in the stew-pan. Cover it and let it stew slowly until the liquor is reduced to three qts. Then strain it, take off the fat, and serve with sippets of toast. 7. SOOTOB 1CT7TT01T SHOTS. — Ingredients — 2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfula of Scotch barley, salt to taste, some chopped patsley. Soak a neck of mutton in water for an hour ; cut off* the scrag, and put it into a stew-pot with two quarts of water. Ay soon as it boils skim it well, and then simmer it an hour Soups. Mrs. clarke's cookery iooK. 19 and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put as many as you think proper; skim the moment the fresh meat boils up, and every quarter of an hour afterwards. Have ready four or five carrots, the same number of turnips, and three onions, all cut, but not small, and put them in aoon enough to get quite tender ; add four large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. 8. A BOAST SEEF AlTD BOILED TUniSEY SOTTP.- Ingredients — Bones of a turkey and beef, '2 or iJ carrots, 2 or 3 onions, 2 or 3 turnips, ^ doz. cloves, pepper, salt, and tomatoes, 2 tablespoonf uls of flour, some bread. Take the liquor that the turkey is boiled in, and the bones of the turkey and besf ; put them into a soup-pot with two or three carrots, turnips, and onions, half a dozen cloves, pepper, salt, and tomatoes, if you have any ; boil it four hours, then strain all out. Put the soup back into the pot, mix two table- spoonfuls of flour into a little cold water ; stir it into the soup ; give it one boil. Cut some bread dice form, lay it in the bottom of the tureen, pour the soup on to it, and color with a little soy. 8. VEAL OH LAMB SOXTP.— Ingredients— Knuckle of veal, 2 onions, 5 or 6 turnips, some sweet iiiaijoram, salt and cayenne pepper, flour, 6 or 8 potatoes, u few dumplings, 1 tablespoonfui of burnt sugar. Take a knuckle of veal crack the bone, wash, and put it on taboil in more tnan sufficient water to cover it. After boilii'g some time, pare, cut, and wash two onions, five or six turnips, and put in with the meat. When this has boiled one hour, add some sweet marjoram, rubbed fine, with salt and cp.yer.ne pep- per to taste. Then take flour, which mix witii cold w -.ter to the consistency of cream, and add to the soip v/hi|j boiling. Care must be taken not to make it too thick. Then pare and cut into small pieces six or eight potatots, which aid about half an hour before being served ; and about t n minutes before sending to table put in a few dumplings. As veal makes a white soup, the color is much improved by adding a table- spoonful of burnt sugaro This soup may be thickened with rice, if preferable. 10. PREITOH SOTTP. —Ingredients— 1 sheep's head, 3 qts. of water, 1 bunch of sweet herbs, I toacupful of -learl barley, G onions, 1 turnip, \ carrot, few cloves, v/incglasg of wnite wine, mushroom catsup, butter and flour. Take one sheep's head, remove the brains, and steep it as 20 MRS. CLARKE'S COOKERY BOOK. SoUPS before. Put it into a saucepan with three quarts of water, one teacupful of pearl barley, six onions, one turnip, one carrot, a bunch of sweet herbs, and a few cloves. Let it simmer gently for about five hours, then remove the head ; strain and rub the vegetables through a sieve, or leave them whole, accord- ing to taste. Let it stand all night, and when cold take off every particle of fat ; cut up the meat from the head into small pieces, and warm it up in tho soup. Season to taste, add a wineglassful of white wine, a little mushroom ketchup, and thicken with butter and flour. This will be found very little in- ferior to mock turtle soup. 11. G'ZIBSZ SOUP.— Ingredients — 4 lbs. of lean beef, 1 lb. of lean mutton, 1 lb. of veal, 4 oz. of lean ham, 4 carrots, 4 onions, 1 head of celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts of water. Cut up the beef, mutton, and veal into small pieces, and throw into a stewpan with ten quarts of cold water ; add a little salt, and then place on the stove to boil ; take off the scum, add a little cold water, and take off the second scum ; then cut up the carrots, onions, and celery and throw in the pot ; add a little more salt, a few allspice, and coriander seeds ; ivt it simmer six hours, color the soup with a little soy, and strain it through a fine cloth ; take ofif any fat that may be on the soup with a sheet of paper ; before sending to table boil the soup, and place in the tureen a little fried lean ham cut into small pieces. 12. QIBLBT SOTTP.— Ingredients— 3 sets of ducks' gililets, 21bs. of beef, some bones, slianli bones of two legs of mutton, ',i onions, some herbs, pepper and salt, carrots, 3 quarts of wa- ter, I pint of cream, 1 oz. of butter, 1 spoonful of flour. Thoroughly clean three sets of ducks' giblets, cut them in pieces, and stew with two lbs. of beef, some bones, the shank bones of two legs ot mutton, three small onions, some herbs, pepper and salt to taste, and carrots, for three hours in three quarts of water. Strain and skim, add one quarter pint of cream mixed with one ounce of butter kneaded with a spoon- ful of flour and serve with the giblets. (Only the gizzard should be cut.) 13. CALF'S HEAD SOUP.— Ingredients— 7 lbs. of shin of beef, a little lean ham, 5 (|ts. of water, I oz. of salt, savory herbs, 1 onion, some celery, 3 carrots, 2 turnips, a little mace, 8 or 10 cloves, some peppercorns, i calf's head, 8 oz. of fine rice flour, J teaspoonful of cayenne, some pounded mace, 2 glas- ses of sherry, some forcemeat. Stew seven lbs. of shin of beef with a little lean ham in five quarts of water till reduced one-half, adding, when boiling, one ounce of salt, savoury herbs, one onion, some celery, three Soups. mrs. clarke's cookery book. 21 carrots, two turnips, a little mace, eight or ten cloves, some peppercorns. It should gently boil seven hours and then be set aside for use. In this stock stew half a boned ':alf's head, rolled and tied with a string, half an hour ; let it Jool in the liquor, strain and skim and heat five pints in a la mon v.'hite toup (if it be made of real stock) by the addition of thrc-n quarters of a pint of thick cream to the rice. 19. MELS SOTTP "WITH VBRMIOELLI.-Ingredients-Salt, 5 pints of boiling milk, 5 oz. of fresh vermicelli. Throw a small quantity of salt into five pints of boiling milk, and then drop lightly into it five oz. of good fresh ver- micelli ; keep the milk stirred as this is added, to prevent its gathering into lumps, and continue to stir it very frequently from fifteen to twenty minutes, or until it is perfectly tender. The addition of a little pounded sugar and powdered cinna- mon makes this a very palatable dish. For soup of this de- scription, rice, semolina, sago, cocoa-nut, sago and maccaroni, may all be used, but they will be required in rather srpallcr proportions to the milk, Soups. mrs. Clarke's cookery book, 23 20. GRBBIT FEA SOTJP-— Ingredients -4 lbs. of beef, ^ pk. of green peas, 1 gal of water, ^ cup of rice-flour, salt, pepper and chopped parsley. Four lbs. beef, cut into small pieces, half a peck of green peas, one gallon water, half a cup of rice-flour, salt, pepper and chopped parsley ; boil the empty pods of the peas in the water one hour before putting in the beef. Strain them out, add the beef, and boil slowly for an hour and a half longer. Half an hour before serving, add the shelled peas, and twenty minutes later, the rice-fiour, with salt, pepper and parsley. After adding the rice-flour, stir frequently, to prevent scorch- ing. Scrain into a hot tureen. 21. CELERY SOTJP.— Ingredients— The white part of three heads of celery, half a lb. of rice, 1 onion, 1 quart of stock, 2 quarts of milk, pepper and salt, and a little ronx. Cut up the celery and onions very small, boil tbem in the stock until quite tender, add the milk and the rice, and boil together until quite a pulp, add pepper and salt and a liitle roux, strain through a fine hair sieve or metal strainer, luid boil a few minutes, taking care it does not burn. Serve some small croutons of fried bread with it. 22. TOMATO SOTJP. — Ingredients — 4 lbs. of tomaitoGs, '2 onions, 1 carrot, 2 quarts of stock or broth, pepper and salt, a little roux, 2 oz. of fresh butter. Cut up the onions and carrot, place them in a stewpan with the butter, and lightly fry them. Take the seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for one hour, occasionally stirring them : add a little roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to table with it some small pieces of fried bread, sprinkled with chopped parsley. 23. "VTHITS SOTTF' — Ingredients — 6 oz. of sweet almonds, 6 oz. of the breast of roasted chicken, 3 oz. of white bread, some veal Btock, I pint of thick cream. Pound six oz. of sweet almonds, six oz. of the breast of roasted chicken, and three oz. of white bread soaked in veal stock and squeezed dry. Beat all to a paste and pour ever it two quarts of boiling veal stock, strain through a hair sieve, add one pint of thick cream, and serve as soon as it is on the point of boiling. 24. A PPTiFi SOXTP- — Ingredients — 12 large fresh apples, 2 spoon- fuls of sugar or syrup, i lb of raisiuB or apples, 1 spoonful of potato meal. Dry well twelve large fresh apples, cut them in quarters, and put them into a pan with boiling water. When the soup has a 24 MRS. Clarke's cookery book. Soups. strong taste of apples, strain it through a hair sieve, and add more water, until there are about nine pints ; add two good spoonfuls of sugar or syrup, half a pound of well-washed and picked raisins, or apples pared and cut in pieces, which must be boiled until soft. The soup is to be thickened with a goot ;,poonful of potato-meal, dissolved in a little water. It is best cold. 25. SOTJP A LA DATJPHIITE— Ingredicnt8~Si:c pounds of lean beef, 4 carrota, '2. turnips, 4 onions, 1 head of celery, 4 oz. of lean ham, pepper and salt, a little soy, 2 bay lea%'C3, a bunch of herbs, a few allspice, 2 blades of mace, r> quarts of water. Cut up the onions, carrots, turnips, and celery into small pieces, and lay in the bottom of a large stewpan ; cut up the six lbs. of lean beef, and lay on the top of the vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for two hours, add five quarts of water, and bring it to the boil ; take off the fat and scum, add a little more cold water, and throw in two blades of mace, two bay leaves, a bunch of herbs, four oz. of lean ham cut up very fine, and a few allspice, color a light brown with a little soy, and simmer for five hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat; boil again, and before serving throw in the soup some green taragon leaves and a little chervil. 26. JULIENNE SOUP.— Ingredients— 1 can-ot, 1 turnip, 1 stick of celery, 3 parsnips, 2 or y cabbage leaves, butter, 1 lettuce, 1 handful of sorrel and chervil, stock, salt and pepper. Cut in very small slices a carrot, a turnip, a stick of celery, three parsnips, and two or three cabbage leaves, put them in a saucepan with butter and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom, then add a lettuce and a handful of sorrel and chervil torn in small pieces, moisten these with stock and leave them on the fire for a few minutes, then boil up, add the whole of the stock and boil gently for three hours ; season with salt and pepper. 27. MULLAQATAWNT.— Ingredients— 1 chicken or ral^bit, butter, flour, 2 qts. of veal stock, salt, white pepper, curry powder, cayenne pepper and salt, 1 large spoonful of rice, i pint of cream. Stew a chicken or a rabbit in a little butter until tender, and when done wash in warm water. Put a little butter and flour in another stewpan, stir for five minutes, then add two quarts of good veal stock in which you have boiled carrots, turnips, celery and onions ; the stock being also flavored with salt and white pepper, and carefully skimmed and strained. Boil for fifteen minutes, then add the chicken or rabbit cut in small Soups. mrs. clarke's cookery book. 25 pieces, flavor with curry powder, cayenne pepper and salt, put in a large spoonful of rice, and boil until the rice ia tender. Skim carefully, and before serving stir in half a pint of cream. The quantity of curry powder must depend upon taste ; two tablespoonfuls will probably be sulTicient for this quantity of soup. 28. SPANISH SOTJP(l).— Ingredients— li;iba. of mutton or veal, 1 ^ lbs. of garbanzos or chick peas, 1 slice of lean raw ham, remnants of game or poultry, a little bacon, salt, vegetables. Throw one lb. and a half of either mutton or veal in a ves- sel, with water (the Spaniards use a pipkin, called in the vernacular a " marmite,"). one lb. and a half of "garbanzos," or chick peas, one good slice of lean raw ham, and any debris (no matter how small) of game or poultry. Cook gently with the lid on, skim, and add a little bacon cut small, and as much salt as necessary ; cook for another halt-hour, then pour off the broth slowly, to be used afterwards for the soup and sauce ; add as much vegelable as you please, thoroughly well washed, and cook over a clear fire until done. About five minutes be- fore the 011a is ready, it is de rigueur in Madrid kitchens to throw in a piece of " chorizo " (black pudding). Serve the meat separately on one dish, the vegetables on another, and in a third the sauce for the whole, either of the following being appropriate. Tomato. — Cook three or four large juicy tomatoes until quite tender, and pass them through a sieve. Add some of the broth, some vinegar and salt, to the purde. Parsley. — Pound some young parsley and bread crumbs in a mortar. Moisten with the broth, add vinegar and salt to taste. These sauces should properly be served in a small silver or china bowl, surrounded by vegetables. For the tomato, spring and summer vegetables, and for the parsley sauce, those of autumn and winter are customarily used, with the rigorous ex- clusion, in both cases, of cabbage. A Cocido compounded of the above ingredients, without the auxiliary black pudding or vegetables, the Spaniards call a " Puchero," de los enfermas. 29, SPANISH sour (2),— Ingredients— 1 clove of garlic, 7 well- dried beans or almonds, olive oil and water, vinegar and salt, bre»dcru;Tibs. The second soup, Ajo bianco, or white garlic soup, :s more intricate in its manufacture, though compounded of as auaint and unlikely materials. It is extensively eaten in Andalusia To be cempletely varacious, I must of necessity commence with that formidable brother to our harmless, necessary little 26 MRS. Clarke's cookery book. Soups. s onion — big garlic. Pound one clove of garlic and seven well- dried beans, or better still, almonds, in a small spice mortar to a smooth paste. Moisten this paste with olive oil, drop by drop, then water by degrees, so as to thoroughly incorporate and amalgamate the whole. Add until it is sufficiently wet to soak some bread, which must be added later on, pouring in some vinegar and a little salt. Then pat in the bread crumbs, size of half an almond, and allow it to soak. A final mixing of the bowl, and this quaint and perfectly national dish awaits your consumption. 30. SPANISH SOTTP (.3).— Ingredients— Chives, cucumber, some water, 1 pinch of salt, some lemon juice, some oil, crumbled bread, cjiopped marjoram. Put some chopped chives and cucumber cut up in the shape of dice into a large salad bowl, add a small quantity of water, a pinch of salt, lemon juice and oil. Throw in some crumbled bread, which must be able to float. Finally sprinkle some fine chopped marjoram over the whole, and your "gaspacho" is ready. 31. ALiMOlTS SO'^F- — Ingredients — Some sweet almonds, pound- ed white sugar, pounded cinnamon, l)read. This is the usual dish for a Christmas supper, and is eaten hot. It is of almost Arcadian simplicity. Throw some sweet almonds in boiling water to get rid of the husk, skin and pound them in a mortar with some lukeiunrm water, adding by de- grees pounded white sugar and pounded cinnamon ; turn it ©ut on a plate or dish, which must be able to stand the fire, previously lining the bottom with fingers of bread powdered with cinnamon. Thoroughly heat these ingredients over a clear fire and serve. 32. BARLEY SOTTP (ORBME D'OROE).— Ingredienta-i pint of pearl barley, 1 qt. of white stock, the yolk of 1 egg, I gill of cream, \ pat of fresh butter, bread. Boil half a pint of pearl barley in a quart of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much well-flavored white stock as will give a purde of the consistency of cream ; put the soup on the fire, when it boils stir into it, off" the fire, the yolk of an egg beaten up with a gill of cream ; add half a pat of fresh butter, and serve with small dice of bread fried in butter. 33. LOBSTER SOTTP (BISQTTE).— Ingredients— l lobster, but- ter, ^icpper, salt, and grated nutmeg, breadcrumbs, stock, 1 tablespoonful of flour, bread. Pick out all the meat from a lobster, pound it in a mortar with an equal quantity of butter until a fine orange-colored Soups. mrs. clarke's cookery book. a; — I-. !■ .iM^— I.-. ■- -■■-— »i..i... — -ir.— ..'■..ii.. Ill * pulp is obtained ; to this add pepper, salt, and grated nutmeg to taste. Take as much bread crumbs as there is lobster pulp, soak them in stock, then melt a piece of butter in ti saucepan, amalgamate with it a heaped tablespoonful of flour ; mix the lobster pulp with the bread crumbs, and put them into the saucepan with the butter and flour, stir well, and add more stock until a purde is obtained, rather thinner in consistency than the soup should be. Put the saucepan^on the fire, stirring the contents until they thicken and boil ; draw it then on one side, and carefully skim off superfluous fat, then strain the soup through a hair sieve, make it boiling hot, and serve with small dice of bread fried in butter. 34. SOTJP lAASE FROM BONES-— Ingredients— Bones of .,ny frebhly roasted meat, remnants of any poultry or game, , fresh livers, gizzards, necks, combs of any poultry, 1 slioc of lean ham, salt, 1 onion, 1 turnip, 1 leek, 1 head of c"-!ory, 4 carrots, .3 tomatoes, ^ of bay leaf, .3or 4 cloves, 6 pepper- corns, 3 allspice, 1 bunch of parsley and chevril, tapioca, sago, vermccelli or semolina. Have the bones of any freshly roasted meat — beef, veal, pork, venison, mutton or lamb — broken up into largish pieces, the four first sorts may be mixed with advantage, while mut- ton and lamb are better alone. Add the carcases or remain- ing limbs of any roast poultry — ducks, fowls, pigeons, geese, turkey or game, and the fresh livers, gizzards, necks, and combs ©f any poultry you happen to be going to cook the same day, and a slice of lean ham if you have it. Put all these together in an earthen soup pan that will stand the fire and will hold one-third more cold water than you require for your soup to allow for the loss in boiling ; fill with water, and place on a brisk fire till it boils. Then add salt (less quantity if there be ham in the soup), one large onion, one large tur- nip, one large leek, one head of celery, four large carrots, three sliced tomatoes, a quarter of a bay leaf, three or four cloves stuck into a carrot or turnip, six whole peppercorns, and as much more ground as is liked, three allspice whole, and, finally, a good-sized bunch of parsley and chevril tied to- gether. We find apiece of calf's liver and a fresh young cab- bage an improvement, but this is a matter of taste. When boiling skim thoroughly, and take the pot off the fire, placing it quite at the edge so as merely to simmer gently — or, as the French call it, to smtVe — for six hours at least. The great art in making this sort of simple broth is never to let the fire go down too much, nor to allow the soup to boil too fast, so as not to require filling up with other water to replace what has been consumed — or, rather, wasted by rapid ebullition. Half an hour before you require your soup take it off the fire and 28 MRS. Clarke's cookery book. Soups. strain through a cullender, then through a fine sieve, and put ft on a brisk fire. When quite boiling add tapioca, sago, ver- micelli, or semolina, scattering it lightly, and allowing one tablespoonful to each person. Rice may also be used, but it requires a full half hour, and consumes more broth. We use this broth as a foundation to every kind of vegetables purees. 35. HAHE SOTJP.— Ingredients— 1 hare (newly killed), 1 lb. of lean beef, 1 slice of ham, 1 carrot, 2 onions, some herbs, roll crumbs, salt, pepper, .S qts. water, ^ bottle port, the liver of the animal. For this purpose, if possible, a young newly-killed animal should be used ; in cleaning and skinning it preserve the blood and liver ; cut it in pieces and put it in a saucepan with one pound of lean beef, a slice of ham, a carrot, two onions, some herbs, the crumb of two rolls, some salt, pepper, and three quarts of water ; let it boil gently for eight hours ; add quarter of a bottle of port ; chop the liver and mix it with the blood, and put the mixture into the saucepan, stirring well for a little while, then remove the pieces of h?re, bone them and cut them in small pieces, pass the soup through a hair sieve and then put back the pieces of hare before serving. 36. OZTAIL SOTTP (Cloar). — ingredients— l oxtail, 4 carrots, 4 onions, 2 turnips, 1 bunch of herbs, little allspice, 1 head of celery, 2 qts. of good stock, a little soy, 2 glasses of sherry, pepper, salt, ^ lb. of lean beef. Cut up the oxtail into small pieces, well blanch them in salt and water, boil them in water, throw into cold water. Cut up the vegetables into small pieces (taking care to save some of the best pieces for boiling to go in the soup to table), throw them into a stewpan with the herbs, allspice, soy, pepper and salt, put the oxtail on the top, cover with the gravy, and cook until the tail is quite tender. When cooked, take out the tail, and cut up half a pound of lean beef quite fine and throw in the gravy, let it boil a few minutes, and strain through a cloth, add the pieces of tail and some pieces of carrot and tur- nip cooked as follows : Boil the vegetables in water, with a little sugar, salt, and a small piece of butt-^r. Serve very hot. 37. OZTAIL SOUP (Thick)- — ^Ingredients — 1 oxtail, S carrots, 4 onions, 4 turnips, allspice, 1 head of celery, 1 qt. of water, 1 qt. of stock, a pinch of pepper, lugar and salt, a little sherry, some roux. Cut up the oxtail into small pieces, throw them into cold water with a little salt, bring them to the boil, and throw them into clean cold water. Cut up the vegetables into a stewpan, place the oxtail on the top, cover with the water and stock, let it simmer until the oxtail is quite tender, take out the pieces Soups. mrs. clarkf/s cookery book. 99 of tail, add the roux to the gravy, also the sugar and the sea- soning. Boil well together, strain through a fine hair sieve, taking care to pass the vegetable pulp through, add the sherry, drop in the pieces of tail, and bring to the boil. Let it stand on the side of the stove until wanted. 38. MOOS TT7RTLB SOTJP.— Ingredients— A knuckle of veal, 2 cow's heels, 2 onions, a few clovefc, a little allspice, mace and sweet herbs, 2i qts. of water, 1 tablespoonful of sugar, 2 tablespoon fills of walnut, 1 of mushroom catsup, 1 table- spoouful of lemon juice, forcemeat balls. Put into a large pan or jar a knuckle of veal, two well- cleaned cow-heels, two onions, a few cloves, a little allspice, mace, and some sweet herbs ; cover all with two and a half quarts of water, and set it in a hot oven for three hours. Then remove it, and when cold take off the fat very nicely, take away the bones and coarse parts, and when required, put the remainder on the fire to warm, with a tablespoonful of moist sugar, two of walnut, and one of mushroom catsup ; add to these ingredients the jelly of the meat. "When it is quite hot put in the forcemeat balls, and add a teaspoonful of lemon juice. 39. MOOK TTTLTLB SOUP-— Ingredients— i a calf's head, i lb. of butter, ^ lb. of lean ham, two tablespoonfuls of minced parsley, a little minced lemon thyme, a little sweet marjoram and basil, two onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of flour, 1^ doz, forcemeat balls about the size of a nutmeg ; cayenne and salt, to suit your taste ; the juice of one lemon, and 1 Seville orange, 1 dessertfcpoonful of pounded sugar, 3 quarts of best stock. Proceed as in Recipe No. 38. 40. OITIOIT SOTJP. — Ingredients— Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 carrots, 2 turnips, salt to taste. Into the water that has boiled a leg or neck of mutton put (he carrots ard turnips, shank bone, and simmer two hours, then strain it on six onions, first sliced and fried a light brown, simmer three hours, skim carefully, and serve. Put into it a little roll or fried bread. 41. ALMONID SOUP.— Ingredients— 4 lbs. of lean beef or veal, a few Vf^x'tabiis as for stock, 1 oz of vermicelli, 4 blades of mace, cloves, ^ lb. sweet almonds, the yolks of 4 eggs, 1 gill of cream, 3 qts. of water. Boil the beef or veal, vegetables, and spices gently in the water that will cover them, till the gravy is vefy strong, and the meat very tender; then strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Let boil till sufificiently cooked. Have ready the almonds, blanched and pounded very fine j the yolks of the eggs boiled 30 MRS. Clarke's cookery book. Soups. hard ; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound them to a pulp and keep adding to them, by degrees, a little soup, until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it,'set it'on the fire, stir well and serve hot ; just before taking it up add the cream, 42. BEL SOUP. — Ingredients— 3 lbs. of eels, 1 onion, 1 oz. of but- ter, 3 blades of mace, 1 bunch of sweet herbs, { oz. of pepper- corns, salt, 2 tableapoonfuls of flour, J pt. cream, 2 qts. water. Wash the eels, cut them into thin slices and put them in the stew-pan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion cut in small slices, the herbs, mace and seasoning. Simmer till the eels are tender, but do not break the fish. Remove them carefully, mix flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. 43. TOMATO S0T7F. — Ingredients— £ middling sized tomatoes, 1 bundle of sweet herbs, 1 clove of garlic, 1 onion stuck with 3 or 4 cloves, a little allspice, whole pepper, salt to taste, 1 qt. of stock, 2 eggs. Take tomatoes, cut them in twc, and removing the pips of watery substance, put them in a saucepan, with a bundle of sweet herbs, a clove of garlic, an onion stuck with three orfoar cloves, some allspice, whole pepper, and salt to taste. Place the saucepan on a gentle fire, stirring contents occasionally. When the tomatoes are thoroughly done, turn them out on a hair sieve, remove the onion, garlic, and sweet herbs ; remove also the moisture which will drip from the tomatoes ; then work them through the sieve until nothing remains on the top but the skins. Have a quart of plain stock boiling hot, stir the tomato pulp into it, and, removing the saucepan from the fire, stir in two eggs, beaten up with a little cold water and strained. Serve over small dice of bread fried in butter. 44. ASPABAGTJS S0T7F. — Ingredients — 25 heads of asparagus, 1 qt. of stock, I tablespoonful of flour, 1 oz. of butter, sugar, pepper and salt ; some spinach greening, 1 pat of fresh butter or 1 gill of cream, sniall dice of bread. Take twenty-five heads of asparagus, put them m a sauce- pan with a quart of stock, free from fat, let them boil till quite doce ; remove the asparagus, pound it in a mortar, then pass it througli a sieve ; mix a tablespoonful of flour and one ounce of butter in a saucepan on the fire, f.dd a little sugar, pepper and salt, quantity sufflr' nt for the asparagus pulp, and the stock in which the asparagus was originally boiled; let the whole come to a boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream. Serve over small dice of bread fried in butter. J FISH. OBSERVATIONS ON DRESSING FISH. If the fishmonger does not clean it, fish is seldom very nicely done, but those in great towns wash it beyond what is necessary for cleaning, and so by much washing diminish the flavor. If to be boiled, some salt and a little vinegar should be put in the water to give firmness ; but cod, whit- ing, and haddock are far better if salted and ke])t a day : and if not very hot weather they will be better kept two days. Those who know how to purchase fish, may be tak- ing more than they want for one day, often get it cheaper ; and such kinds as will pot or pickle, or keep by being sprinkled with salt, and hung up, or being fried will serve for stewing the next day, may then be bought with ad- vantage. Fresh water fish have often a muddy smell and taste, to take off which soak it in strong salt and water after it is nicely cleaned, then dry and dress it. The fish must be put in the water while cold and set to do very gently, or the outside will break before the inner part is done. Crimp fish should be put into boiling water, and when it boils up put a little cold water in, to check extreme heat, and simmer it a few minutes. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain. Great attention should be paid to the garnishing of fish, use plenty of horse-radish, parsley and lemon. If fish is to be fried or broiled it must be wrapped in a clean cloth after it is well cleaned. When perfectly dry, wet with an egg (if for frying) and sprinkle the finest bread crumbs over it, then, with a large quantity of lard or dripping boiling hot, plunge the fish into it and fry a light brown ; it can then be laid on blotting paper to receive any grease. Butter gives a bad color, oil fries the finest color for those who will allow for the expense. Garnish with raw or fried parsley4> which must be thus done : when washed and I'icked throw it again into clean water ; when the lard or dripping boils, throw the parsley into it immediately from the water 31 32 MRS. CLARKE'S COOKERY BOOK. FiSH, and instantly it will be green and crisp, and must be taken up with a si ice. If fish is to be broiled, it must be seasoned, flavored and put on a gridiron that is very clean, which when hot should be rubbed with a piece of suet to prevent the fish from sticking. It must be broiled on a very clear fire and not too near or it may be scorched. 45. OOD'S SEAD AlTD SSOTTLDEES (to Boil). -Ingredients — 1 cod's head and shoulders, salt water, 1 glass of vinegar, horseradish. Wash and tie it up, and dry with a cloth. Salt the water, and put in a glass of vinegar. When boiling, take off the scum; put the fish in, and keep it boiling very briskly about half an hour. Parboil the milt and roe, cut in thin slices, fry, and serve them. Garnish with horse-radish ; for sauce, oysters, eggs, or drawn butter. 46. OOD'S BEAD AlTD SHOTJLDERS.-Ingredients-l bunch parsley, 1 lemon, horseradish, milt, roc and liver. Tie it up, and put on the fire in cold water which will com- pletely cover it ; throw a handful ot salt into it. Great care must be taken to serve it without the smallest speck of black or scum. Garnish with a large quantity ot double parsley, lemon, horseradish, and the milt, roe and liver, and fried smelts if approved. If with smelts, be careful that no water hangs about the fish ; or the beauty ol the smelts will be taken off, as well as their flavor. Serve with plenty of oyster or shrimp sauce, and anchovy and butter. It will eat much finer by having a little salt rubbed down the bone, and along the thick part, even if to be eaten the same day. Though it is important to buy fresh codfish, it is not c^uite so well to cook it immediately, as, when freshly caught, Jt is apt to be watery ; but when rulabed with salt and kept a day or two, it acquires the firmness and creaminess so much prized. Cod is better crimped than when cooked whole, the operation of boiling being more successfully performed under these con- ditions. The fish may be partially crimped by scoring it at equal distances, without absolutely cutting it through into slices; but the effect of the operation is always to improve the fish. When thoroughly cleaned the cod should be scored or sliced at regular intervals of about one and a half or two inches, then washed clean in spring-water, and laid in a pan of spring-water in which a handful of salt has been allowed to dissolve. After about two hours' soaking in this brine, the fish may be washed and set to drain. Some people boil the cod whole ; but a large head and shoulders Fish. mrs. Clarke's cooKtRv book. 33 contain all the fish that is proper to help, the thinner parts being overdone and tasteless, before the thick are ready. But the whole fish may be purchased at times more reasonably ; and the lower half, if sprinkled and hung up, *vill be in high perfection in one or two days. Or it may be made Salter, and served with egg-sauce, potatoes and parsnips. 47. SALT OOS- — Ingredients — Cod, vinegar (1 glass), parsnips, cream, butter, flour. Soak and clean the piece you mean to dress, then lay it all night in water, with a glass of vinegar. Boil it enough, then break it into flakes on the dish ; pour over it parsnips boiled, beaten in a mortar, and then boiled up with cream and a large piece of butter rubbed with a little flour. It may be served as above with egg sauce instead of the parsnip, and the root sent up whole ; or the fish may be boiled and sent up without flak- ing, and sauces as above. 48. OU'BXIIS OP OOD- — Ingredients- Salt and cayenne, cod, onions, white gravy, currie powder, butter, flour, .3 or 4 spoonsful of cream. Sh-^uld be made of sliced cod, that has been either crimped or sprinkled a day to make it firm. Fry it of a fine brown with onion ; and stew it with a good white gravy, a little curri' powder, a piece of butter and flour, three or four spoonfuls c( rich cream, salt, and cayenne, if the powder be not hot enough. 49. OODS' BOBS- — Ingredients — 1 or more cod's roes, IJ oz, of butter, 2 eggs, 1 teaspoonful of salt, 1 pinch of cayenne pep- per, 1 grate of nutmeg, 1 deBse..-tspoonful of tomato or Mogul sauoe or vinegar. Boil one or more cod's roes, according to size, till auite set and nearly done. Take tl em out of the water, and when col I cut them into slices three-quarters of an inch thick. Now put into a small stewpan one and a half oz. of butter ; when made liquid o\er the fire, take it off and stir into it the yolks of two eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg, and a dessert-spoonful of tomato or Mogul sauce, or the vinegar from any good pickle. Mix all well to^ gether, and stir it over the fire for two or three minutes to thicken. Dip the slices of cod's roe in this sauce to take up as much as they will, lay them in a dish, pour over them any ( f the sauce that may be left, put the dish into the oven for ten minutes, and send to table very hot. 50. OOD-VISn 0AS33S>— Ingredients — 1 salt codfish, potatoctii milk, butter. Take salt cod-fish, or cold fresh fish, boiled ; mince it fine with potatoes, moistened with a little milk, having a piece of h';;- C 34 MRS, CLARKE'S COOKERY BOOK. FiSH. ter in it. Mould into biscuit-sized cakes, and fry them to a light brown in butter or lard. They should be fried to the same color on both sides. 51. CRIMPED COD AND OYSTER SATJCE. -Ingredients- Cod and salt water. Cut into two-inch slices the best part of a fresh cod, boil them twenty to twenty-five minutes in boiling salted water ; serve on a napkin with the sauce in a tureen. 52. COD STAKES (vnth Mocls Oyster Sau'se).— Ingredients 1 tail of cod or head and shoulders, salt, and breadcrumbs. The most economical way of having cod steaks is to order either the tail of a good-sized cod or a cod's head and shoulders, so cut that there is sufficient to take off some steaks, and what remains comes in for luncheon or the children's dinner the fol- lowing day. Sprinkle the cod with salt, and fry, either v.^ith or without bread crumbij, a golden brown. 5.3. CODFISH BALLS— Ingredients— Equal quantities of pota- toes and boiled codfish, 1 oz. of butter, 1 egg. Take equal quantities of mashed potatoes and boiled codfish minced fine ; to each half-pound allow one ounce of butter and a well-beaten egg ; mix thoroughly. Press into balls between two spoons ; drop into hot lard, and fry till brown. 54. SALT SALMOIT (to Souse)— Ingrcdient8--1 salt salmon, cayenne, whole allspice, a little mace, cold vinegar. Take a salt salmon, wash and cover it with plenty of clean water. Let it soak twenty-four hours, but be careful to change the water several times. Then scale it, cut it into four parts, wash, clean, and put on to boil. When half done change the water ; and when tender, drain it, put it in a stone pan, sprin- kle some cayenne, whole allspice, a few cloves, and a little mace over each piece ; cover with cold vinegar. This makes a nice relish for tea. 55. SALMON (to Broil)-— Ingredients— Salmon, pepper, salt. Cut slices an inch thick, and season with pepper and salt ! lay each slice in half a sheet of white paper well buttered, twist the ends of the paper, and broil the slices over a slow fire six or eight minutes. Serve in the paper with anchovy sauce. 56. SALMON (to rot)-—Ingrcdieut8— Salmon, a little mace, 6 cloves, 6 whole peppers, butter. Take a large piece, scale and wipe, but do not wash it ; salt very well, let it lie till the salt is melted and drained from it, then season with beaten mace, cloves, and whole pepper ; lay in a few bay leaves, put it close into a pan, cover it over with butter, and bake it ; when well done, drain it from the gravy, Fish. mrs. ci.arke's cookery book. 35 put it into the pots to keep, and when cold, cover it with clari- fied butter. In this manner you may do any firm fish. 57. SALMOIT (to Dry).— Ingredients— Salt, 3 or 4 oz. of salt- petre, 2 oz. of bay salt, 2 oz. coarse sugar. Cut the fish down, take out the inside and roe. Rub the whole with common salt after scaling it ; let it hang for 24 hours to drain. Pound three or four ounces of salt-petre, according to the size of the fish, two ounces of bay-salt, and two ounces of coarse sugar ; rub these, when mixed well, into the salmon, and lay it on a large dish or tray two days, then rub it well with common salt, and in 24 hours more it will be fit to dry; wipe it well after draining. Hang it either in a wood chimney or in a dry place ; keeping it open with two small sticks. Dried salmon is eaten broiled in paper, and only just warmed through ; egg-sauce and mashed potatoes with it ; or it may be boiled, especially the piece next the head. 58. SALMON (Drisd). — Ingredients— Flakes of salmon, 2 eggs, 1 pint cream, 2 or 3 oz. butter, 1 teaspoonful of flour, mashed potatoes. Pull some into flakes ; have ready some eggs boiled hard, and chopped large ; put both into half a pint of thin cream, and two or three ounces of liutter rubbed with a teaspoonful of flour; skim it and stii till boiling hot; make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it. 59. 5ALM01T (Pried, with Anchovy Saucoi.—lngrfcdients— Some thin slices from the tail end of a salmon, anchovy sauce, flour, bread-crumbs, eggs, water, a little roux, a little cayenne pepper, lard. Scrape the scales off" the tail end of a salmon, cut in thin slices, dip them in flour, then in two eggs whisked up with a tablespoonful of water, and a tablcspoonful of anchovy sauce, then dip them in bread crumbs, and fry in boiling lard for eight or ten minutes ; dish them up on a napkin in a nice heap, and sprinkle a little chopped parsley over them, and serve in a sauceboat some sauce. 60. SALMON (Dressed. Italian Sauce)-— inRredieuts— two slices, about 3 inches thick, of good salmon, 2 onions, I car- rot, 1 shalot, 2 gherkins, a few preserved mushrooms and a few capers, 3 oz. of butter, a little chopped parsley, 1 table- spoonful of anchovy sauce, and a pint of good stock, and a little roux. Cut up two onions and one carrot into thin slices, and lay them in the bottom of a baking dish with a little pepper and salt am le oz. of butter ; lay the slices of salmon on the top of the vciicUbles, cover them with buttered paper, and bake for 36 MRS. Clarke's cookery book. F.sh. thirty-five minutes in a warm oven ; when cooked, serve with sauce made as follows: Cut up one shalot very fine, and lightly fry in two oz. of butter, throw in a little chopped parsley, two gherkins chopped fine, and a few capers and mushrooms cut up very fine, and one pint of good stock, a little roux to thicken, and one tablespoonful of anchovy sauce aiid a little pepper; boil these ingredients together for thirty minutes, lift the salmon carefully on to a dish (taking care no onion or carrot h;ing to it), pour the bailing sauce over it, aud serve very hot. 61. FRESH SALMON (to Boll)-— lugiedients— Fresh salmon, salt, water. This fish needs more boiling, in more water, than any other fish. It is not wholesome unless thoroughly done. Make the water quite salt ; boil, skim, then put in the salmon. Continue to skim. For each half pound allow fifteen minutes. Lobster, egg, or drawn butter for sauce. 02. "WHITINGS (FriCCL)-— Ingredients— Whitings, egg, bread- crumbs. Dip them in egg and bread-crumbs and fry a clear golden brown. Serve on a napkin, with shrimp or lobster sauce in a tureen. 63. LOBSTEHS (to Boil)- — Ingredients — Lobsters, salt water, salad oil. The heaviest are best. Put them, alive into a kettle of salt- ed boiling water, and let theni boil from half an hour to three quarters, according to size. Then wipe them, and rub the shell with a little salad oil : this will give them a clear red color. Crack the large claws without mashing them, and with a sharp knife split the body and tail from end to end. 64. LOBSTERS (Potted)-— Ingredients— Lobsters, mace, white pepper, nutmeg and salt, butter. Half boil them, pick out the meat, cut it into small pieces, sea- son with mace, white pepper, nutmeg and salt, press close intoapot, and cover with butter, bake half an hour ; put the spawn in. When cold, take the lobster out, aud put it into the pots with a little of the butter. Beat the other butter in a mortar with some of the spawn ; then mix that colored butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added if approved. 65. LOBSTERS (Potted as at Quoea'S KotOl)-— ingredients— Lobster, mace, nutmeg, white pepper, salt, lor 2 cloves, b'ltter, bay leaves. Take out the meat as whole as you can ; split the tail and re- move the gut ; if the inside be not watery, add that. Season With mate, nutmeg, white pepper, s.aUi and a clove or tvvo in t'isit. MRS. Clarke's cookery dook. 39 the finest powder. Lay a little fin3 butter at the bottom of a pan, and the lobster smooth over it, with bay leaves between, cover it with butter, and bake gently. When done, pour the whole on the bottom of a sieve ; and with a fork lay tlit pieces into potting-pots, some of each sort, with the tcasnning about it. When cold, pour clarified butter over, but not hot. It will be good next day ; or if highly seasoned, and thick covered with butter, will keep some time. Potted lobster may be used cold, or as a fricassee, with cream sauce : and then it looks very nicely, and eats excellently, especially if there is spawn. tib. LOBSTEB (to Dross)-— Ingredients — 1 lobster, salt, cayenne, mustard, salad oil, and vinegar. After mincing it very fine, add salt, cayenne, mustard, salad oil, and vinegar, to taste ; mix these well together. l>7. LOBSTER CROQUETTES-— Iugvedients—1 lobster, pepper, Bait, spices, cayenne, a piece of butter, 1 tablespoonful of flour, 1 bunch of parsley, fish stock, 2 eggs, breadcrumbs, Mince the flesh of a lobster to the size of small dice, eeason with pepper, salt, spices, and as much cayenne as will rest on the point ofa trussing needle. Melt a piece of butter in a sauce- pan, mix with it a tablespoonful of flour, then the lobster, and some chopped parsley ; moisten with a little fish stock until the mixture looks like minced veal ; then stir into it oh'the fire a couple of yolks of eggs, and put it by to get cold. When nearly so, shape it into the foim of corks, egg them, and roll them in baked breadcrumbs. After the lapse of an hour, egg and breadcrumb them again, taking care to preserve the shape. After a little time fry them a light colour in hot lard. 68. LOBSTER OROQTTETTES-— Ingredients— lobster, pepper, salt, powdered mace, bread cruinb3,'2tablespoonfuls of butter, egg, biscuit, parsley. To the meat of a well-boiled lobster, chopped fine, add pep- per, salt, and powdered mace. Mix with this one quarter as much bread-crumbs, well rubbed, as you have meat ; make into pointed balls, with two tablespoonfuls of butter melted. Roll these in beaten egg, then in biscuit powdered fine, and fry in butter or very nice sweet lard. Serve dry and hot, and gar- nish with crisped parsley. This is a delicious supper dish or entree. 69. PISH PATE-— Ingredients— lib. of cold fish, ^Ib. of butter, 4oz. of bread crumbs, 1 whole egg, 3 yolks, 21bs. of fresh fish, anchovy, sliced truffles, oil, pepper, salt, and spices, 1 glass. of rum or Madeira. The following is a French receipt for making a fish pdtd. Take i lb. of any cold fish you may have left, such as pike,whit- 38 AfRS. clatike'? cookery book. Fish. ing, etc., quite free from bones and skin; pound it in a mortar adding half-pound of butter and four ounces ot bread-crumbs soaked in milk and dried on the fire ; season with salt and pep- per, and then pound the whole till well mixed, adding a whole egg, and the yolks of three more. Take two pounds of fresh tunny fish, remove the skin and cut it into slices about one inch thick and three long, placing on each a thin strip of an- chovy and some sliced truffles ; let these soak for some hours in oil seasoned with pepper, salt, and different spices. Place in a pie dish a layer two inches thick of the pounded fish, then above this half the slices of tunny; repeat these two layers, and at the top put another layer of pounded fish, and above this a thin layer of butter. Then put on the crust, glazing it with the yolk of an egg, cook for three or four hours, accord- ing to the size of the pie, pouring in when done a glass of rum or Madeira through the hole in the crust. Serve cold. The pounded fish and bread crumbs will make very nice fish cakes, mixed v.ith beaten-up egg, and fried in oil or butter. 70. ^l.vAB (Hot)-— Ingredients— 1 good sized crab, pepper, salt' bread crumbs, milk, cream, or oiled butter, parsley. For this, one good-sized crab, or three or four small ones, may be used. The meat must be picked from the claws and the soft inside from the body ; season with pepper and salt, add a small quantity of breadcrumbs, and moisten with milk, or, bet- ter still, a few spoonfuls of cream or oiled butter. When well mixed, put it into the large shell, strewing fresh breadcrumbs over the top, and sprinkling some oiled butter over these ; let it remain in the oven just long enough to get hot through and to be a nice golden-brown colour. It should be served very hot on a napkin garnished with parsley. 71. OBASS (Boiled).— Ingredients— Crabs, salt water, sweet oil. Boil them in salt and water twenty minutes ; take them out, break off the claws, wipe the crabs, ihrow away the small claws, and crack the large ones and send to table. Rub a little sweet oil on the shells. 72. ORAB (MockDreSSed).— Ingredients— 1 tin of lobster, bread crumbs, 4 eggs, 2 tablespoonfuls of cream and 1 of liquid essence of shrimps, 1 dessertspoonful of made mustard, cay- enne, white pepper, vinegar, salt, 1 tablespoon of Parmesan. Drain the liquid from a tin of fresh lobster, and divide the flesh into small flakes with a couple of forks. Should there be any coral amongst it set it aside for garnish. Boil four neiv laid eggs for three minutes ( the whites must be like curd ). Scoop the whites and yolks from the shell and mix them to- gether in a basin with two tablespoonfuls each of thick cream and the liquid from the lobster. Add a tablespoonful of grated I Fish. Mrs. clarke's cookery book. 39 Parmesan, a tablespoonful of essence of shrimps, a dessert- spoonful of made mustard, cayenne, white pepper, vin-^jgar, and sail to taste. Stir in the lobster flakes and mix all well together. One large, or two or three small, crab shells must be kept ready for this. Fill them with the above, cover the opening with fine breadcrumbs, and sprinkle it with the coral, or, failing that, a few slices of red capsicums. If? hot dish is preferred, place the basin containing the lobster, etc., in a saucepan of boiling water, and stiruntil it is hot enough, then put it into the shells, cover with the breadcrumbs and little pieces of butter. Brown these with a hot salamander, sprinkle with the coral and serve quickly. Omit the vinegar for this, or use very little. This is an excellent imitation of dressed crab, and makes a very use- ful luncheon or supper dish to those who live far from a fish market. 73. SOFT CRABS-— Ingredients— Crabs, salt, cayenne, butter. Take off the claws, wash, wipe, and open them ; and, after removing the spongy part and sand-bag, season in and outside with salt and cayenne. Then close them, and fry in fresh butter a light brown. Send to table hot. 7-1. OTSTBRiS (StOTTOd).— Ingredients— oysters, a piece of mace, some lemon peel, a few white peppers, cream, butter, and flour. Open and separate the liquor from them, then wash them from the grit ; strain the liquor, and put with the oysters a piece of mace and lemon-peel, and a few white peppers. Simmer them very gently, and put some cream, and a litle flour and butter. Serve with sippets. 75. OYSTERS (BoUed). Let the shells be nicely cleaned first, and serve in them, to eat with cold butter. 76. OYSTERS (Scalloped).— Ingredients— crumbs of bread, pepper, salt, nutmeg, a piece of butter. Put them with crumbs of bread, pepper, salt, nutmeg, and a piece of butter, into scallop-shells or saucers, and bake in oven, or better still before the fire in a Dutch oven. 77. OYSTERS (Ereilod).— Ingredients— Large, fat oysters, salt, cayenne pepper, biscuit dust or flour, butter. Choose large, fat oysters ; wipe them very dry ; sprinkle salt and cayenne pepper upon them, and broil upon one of the small gridirons sold for that purpose. You can dredge the oyster with biscuit-dust or flour, if you wish to have it brown ; and some fancy the juices are better kept in this way ; others dis- like the crust thus formed. Butter the gridiron well, and let 40 MRS. CLARKE*S COOKERY BOOK. PlSrt. your fire be hot and clear. If the oysters drip, withdraw the gridiron for a moment, until the smoke clears away. BroU quickly and dish hot, putting a tiny piece of butter, not larger than a pea, upon each oyster. 78. OYSTERS (Priod, to gamlsll Tsollod Fish).— Ingredienta — flour, milk, egg.s, .sLasouing, nutmeg, bread crumbs. Make a batter of flour, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine yellow-brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. 79. OYSTERS (Stowed).— Ingredients— Liquor from 2 qts. of oyst«rs, 1 teacupful of hot water, salt, pepper, 2 tablespoons- . ful of butter, 1 cupful of milk. Drain the liquor from two quarts of firm, plump oysters ; mix with it a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. Let it boil up once, put in the oysters, let them boil for five minutes or less — not more. When they " ruffle," add two tablespoonsful of butter. The instant it is melted and well stirred in, put in a large cupful of boiling milk, and take the saucepan from the fire. Serve with oyster or cream biscuits, as soon as possible. Oysters become tough and tasteless when cooked too much or left to stand too long after they are withdrawn from the fire. 80. OYSTER SAT7SAQES- — Ingredients— l doz. large oysters, ^ lb. rump steak, a little seasoning of herbs, pepper and salt. Chop all fine, and roll them into the form of sausages. 8L AliTO'ELS 02T B0RSE5ACZ' — Ingredients— Oysters, bacon. Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky bacon (cold boiled bacon is the best) ; run them one after the other on to a silver skewer, and hold them over a toast in front of a clear fire until the bacon is slightly crisp; serve on the toast imme- diately. 82. OREAM OYSTERS OIT TEE HALF-SEELL.-Ingre- dients — Hot water (1 cup), 1 cup of cream, 1 cup of milk, a little salt, 2 tablespoonsful of butter, white pepper, 2 table- spoonsful of arrowroot, rice flour, or com starch, cold milk. Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, then stir in two tablespoonsful of butter and a little salt, with white pepper. Take from the fire, and add two heaped tablespoonsful of arrowroot, rice flour, or corn starch, moistened with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid tisH. MRS. Clarke's cookery book. 41 within each. Of course, it is selon les regies to use oyster shells for this purpose ; but you will find scollop-shells more roonky and manageable, because more regular in shape. Range these closely in a large baking-pan, propping them with clean pebbles or fragments of shell, if they do not seem in- clined to retain their contents. Stir the cream very hard, and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell. Some substitute oyster liquor for the water in the mixture, and use -"H milk in- stead of cream. 83. OTSTSR FATTZSS- — Ingredients — Oysters, paste. Make a rich paste, roll it out half an inch thick, then turn a teacup down on the paste, and, with the point of a sharp pen- knife, mark the paste lightly round the edge of the cup. Then, with the point of the knife, make a circle about half an inch from the edge ; cut this circle half way through. Place them on tins, and bake in a quick oven. Remove the centre, and fill with oysters, seasoned and warmed over the fire. 84. SHAD AlTD HBRRIlTa (to Pot).— Ingredients— A shad, salt, cayenne, allspice, cloves, 1 stick of cinnamon, cider vinegar. Clean the shad, take off the head, tail, and all the fins ; then cut it in pieces, wash and wipe it dry. Season each piece well with salt and cayenne. Lay them in layers in a stone jar ; place between each layer some allspice, cloves, and stick of cinnamon. Cover with good cider vinegar ; tie thick paper over the jar ; place them in a moderate oven for three or four hours. 85. RED HBIIRI1TC35 (to Dress). — Ingredients — Herrings, amall beer, butter. Choose those that are large and moist, cut them open, and pour some boiling small beer over them to soak half an hour ; drain them dry ; make them hot through before the fire, then rub some cold butter over them and serve. Egg-sauce, or but- tered eggs and mashed potatoes, should be sent up with them. 86. BASED EEREIlTaS OH SFHATS-— Ingredients— Her- rings, allspice, salt, black pepper, 1 onion and a few bay leaves, vinegar. Wash and drain without wiping them ; season with all- spice in fine powder, salt, and a few whole cloves ; lay them in a pan with plenty of black pepper, an onion, and a few bay- leaves. Add half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open them. 4-2 MRS. Clarke's cookery book. 1'"ish, 87. BLOATER TOAST. — Ingredients— 2 or 3 bloaters, butter, hot buttered toast, black pepper. When bloaters are in season, split open two or three, rub them over with fresh butter, and make them hot through in the frying pan ; serve them on fingers of hot buttered toast, with a slight sprinkling of black pepper over each. The heads and tails should be removed before cooking. 88. PERCH AlTD TSITOE. Put them into cold water, boil them carefully and serve with melted butter ani soy. Perch is a most delicate fish. They may be either fried or stewed, but in stewing they do not pre- serve so good a flavor. 89. TROTJT AND GRATL11T& (to Pry.) Scale, gut, and wash well ; then dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them of a fine color with fresh dripping; serve with crimp parsley, and plain butter. Perch and tench may be done the same way. 90. TROTJT a-la-&ElTEV01SB.— Ingredients— pepper, salt, a few cloves, crust of French bread, bunch of parsley and thyme, flour, butter. Clean the fish very well ; put it upon your stew-pan, adding half Champagne and half Moselle, or Rhenish, or sherry wine. Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme ; put in it a crust of French bread ; set it on a quick fire. When the fish is done take the bread out, bruise it, and then thicken the sauce ; add flour and a little butter, and let it boil up. See that your sauce is of a proper thickness. Lay your fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread. 91. PERCH AND TROTJT (to Broil). Split them down the back, notch them two or three times across, and broil over a clear fire ; turn them frequently, and baste with well-salted butter and powered thyme. 92. lAACSSREL. Boil, and serve with butter and fennel. To broil them, split, and sprinkle with herbs, pepper, and salt ; or stuff with the same, crumbs, and chopped fennel. Potted: clean, season, and bake them in a pan with spice, bay-leaves and some butter ; when cold, lay them in a potting- pot, and cover with butter. Pickled: boil them, then boil some of the liquor, a few pep- pers, bay-leaves, and some vinegar ; when cold, pour it over them. Fish. Mrs. Clarke's cookkry hook. 43 93. MAOSEREL (Pickled, called Oaveach). —Ingredients- Six mackerel, 1 oz. of pepper, 2 nutiucys, a little mace, 4 cloves, 1 handful of salt. Clean and divide them ; then cut each side into three, or leaving them undivided, cut each fish into five or six pieces. To six large mackerel, take near an ounce of pepper, two nut- megs, a little mace, four cloves, and a handful of salt, all in the finest powder ; mix, and making holes in each piece of fish, thrust the seasoning into them, rub each piece with some of it ; then fry them brown in oil : let thena stand till cold, then put them into a stone-jar, and cover with vinegar ; if to keep long, pour oil on the top. Thus done, they may be preserved for months. 94. MAOKEREL (Scalloped)' — ingredients — Mackerel, ^pint of shrimps, milk, corntlour, soy, walnut, mushroom catchup, 'es- sence of anchovies, grated lemon peel, nutmeg, cayenne, white pepper, salt, lemon juice, brea^ crumbs, capers, vinegar. Boil as many mackerel as you require, and, while they are still hot, remove from them all bones and skin and divide the flesh into small flakes, shell half a pint of shrimps (for two mackerel), and mix them with the fish ; simmer the shells and mackerel trimmings for twenty minutes, with just sufficient water to cover them. Strain the liquid into a fresh saucepan, and add to it enough new milk to make your quantity of sauce. Thicken this to the consistency of thick cream with corn flour, and flavor it delicately with essence of anchovies, soy, walnut and mushroom catchup, grated lemon peel and nutmeg, cayenne, white pepper, and salt if required ; stir to this sufficient lemon juice to give an agreeable acid, and mix well with the fish. Put this mixture into china or silver scallop shells, or on a flat dish, and cover thickly with fine breadcrumbs ; moisten these slightly with liquid butter and brown in a quick oven or before a clear fire. Scald a few capers in their own vinegar, and just before serving the scallop drain and sprinkle them over it. The remains of any cold fish may be served like this with great advantage : also tinned salmon, etc. Cod, fresh haddock, and soles are best flavored with oysters instead of shrimps. 95. MULLET (Baked).— Ingredients— 1 mullet, pepper and salt, eschalots and mushrooms, 1 wineglassful of bherry. Scale and trim the fish, and put it into a frying pan, season with pepper and salt, cover with chopped eschalots and mush- room, moisten with a wineglass of sherry, and bake it over a slow fire for twenty-minutes, if a medium-sized fish ; keep well basting in the liquor, and turn now and then ; dish up very carefully. Make a sauce with half a glass of sherry, ateaspoon- ful of chopped parsley, with twelve drops of anchovy sauce. 44 MRS. CLARKE'S COOKERY feOOK. FiSrt. Reduce the gravy to one-half by boiling, strain into the sauce, and pour over the fish. Ou. EED MT7LLET (called tlie Sea-'Woodcock). Clean, but leave the inside, fold in oiled paper, and gently bake in a small dish. Make a sauce of the liquor that cornea from the fish, with a piece of butter, a little flour, a little essence of anchovy, and a glass of sherry. Give it a boil ; and seive in a boat, and the fish in the paper cases. 97. MULLET "WITH TOHATOES.-Ingrodients-i doz. red muUot, poppor, salt, aud chopped parsley, 5 or U tablespoona- lul of tomato sauce. Butter a baking dish plentifully, lay on it side by side half a dozen red mullet, sprinkle them with peppnr, salt, and chopped parsley, then add about five or six tablespoonsful of tomato sauce, cover the whole with a sheet of well-oiled paper, and bake for about half an hour. 08. SOLES. If boiled, they must be served with great care to look per- fectly white, and should be well covered with parsley. If fried, dip in egg, and cover them with fine crumbs of bread ; set on a frying pan that is just large enough, and put into it a large quantity of fresh lard or dripping, iDoil it, and immediately slip the fish into it ; do them of a fine brown. Soles that have been fried eat very well cold with oil, vinegar, salt and mustard. Uy. SOLES- — Ingredients — 2 or 3 soles, salt. Take two or three soles, divide them from the back-bone, and take off the head, fins, and tail. Sprinkle the inside with salt, roll them up tightly from the tail end upwards, and fasten with small skewers. If large or middling, put half a fish in each roll. 100. FILLETS OP SOLES A L'lNDlENNB.-Ingredients- 3 soles filleted, 1 pint of good Btook, a little roux, the juice of 2 lemons, pepper and salt, a little chopped parsley, aud a little hot Indian pickle. Wash the fillets in cold water, dry them with a clean cloth, and sprinkle some chopped parsley and pepper and salt over them, and roll like corks ; place them in a tin baking dish with a little butter, and squeeze the juice of two lemons over them, and bake them in a hot oven for ten minutes, and dish them in a circle, and pour over them a sauce made as follows : One pint of good stock thickened with a little flour, reduce to half a pint, occasionally stirring to prevent its burning ; add a tittle pepper and salt and a little vinegar, and about eight pieces of Indian pickle chopped fine. Fish. mrs. clarke's cookery yy^n. +5 101. SOZiSS- — Ingredients — Butter, 1 teanpoonful of ol'opp*'! onions, 1 wineglass of white wine, 4 teaspoonsful of otoiik, 2 oz. of fine breadciumba, parsley, salt, pepper, 2oz. of buttgr, juice of 1 lemon. Put in a tin dish a little butter to grease it, add a small tea- spoonful of finely chopped onions and a wineglassful of white wine. Then put the sole in the pan, add four tablespoonsful of stock, and sprinkle 2 oz. of fine bread-crumbs over it, and some parsley finely chopped. Add a little salt and pepper, and cover the dish with 2 oz. of butter, stuck over in small pieces. Add the juice of a lemon. Put the dish in a slow oven or on a slow fire for half an hour, and serve it on the dish in which it has been cooked. 102. SOLSS AU (^ZIATUT-— Ingredients— Soles, a little stock, 1 lemon, a little anchovy, pepper and salt, bread-crumbs, a small piece of butter, and a little vinegar. Place a sole in an oval tin baking-dish, lay on the top a piece of butter, and round it the juice of half a lemon and a little an- chovy sauce, a tea-spoonful of vinegar and a little pepper, and then bake it for 15 minutes in a hot oven ; when nearly cooked sprinkle some bread-crumbs over it, and color th« top with a salamander. Serve in the tin it was baked in with a little chopped parsley on the top. 103. STVAaEOIT (to Roast). Put it on a lark-spit, then tie it on a large spit ; baste it constantly with butter ; and serve with a good gravy, an an- chovy, a squeeze of Seville orange or lemon, and a glass of sherry. 104. STURQEON (Preah). — Ingredients— Sturgeon^ egg, bread- crumbs, parsley, pepper, salt. Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt : fold them in paper, and broil gently. Sauce ; butter, anchovy, and soy. 106. TTJRB®T EN MAYONNAISE.— Ingredients— Some fil- lets of turbot, oil, tarragon vinegar, salt and pepper, eggs, cucumbera, anchovies, tarragon leaves, beets, capers, aspic jelly. Cut some fillets of cooked turbot into moderate-sized round or oblong pieces, carefully taking ofif the skin and extracting all bones. Placi thjtse pieces of fish into a bowl, with a dressing made of oil, tarragon vinegar, salt and pepper As soon as the fish is well-flavored with this seasoning, arrange the pieces round a dish like a crown. Place a circle of chopped hard-boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot, and capers round Wm dish, and ihcu arrange a wall uf aspic 46 uxs. Clarke's cookery book. Fish. itlley round the edge of the dish. Fill up the centre of the crown df fish with good mayonnaise sauce. 106. TT7RB0T (PiUet of. -^tli Dutch Sauce)-— ingredients— 2 fillets of turbot, ^Ib. of butter, 1 egg, a little flour, half a pint of milk, a little vinegar, some horse-radish, pepper, and salt. Place the fillets of turbot cut up in nice-sized pieces in a baking-dish, sprinkle some pepper and salt over them and about two oz. of butter, and bake for half an hour in a hot oven, cover them with a piece of buttered paper if the oven is two fierce : when cooked send to table with a sauce made as fol- lows : Place the milk in a stew-pan with a little pepper and salt, a little scraped horse-radish, and a wine-glassful of vin- egar, boil them well together, knead two oz. of butter in flour, stir it in the boiling milk, and well mix it in, then add one egg, and just bring to Uie boil, stirring all the time, add more sea- soning if required, and serve very hot. 107. TVZIBOT AV aBATZN (a nice Sisli for Luncheon) ■-In- gredients — cold cooked turbot, anchovy sauce, a little stock, cayenne pepper, 2 oz. of butter, a little flour, and some bread crumbs. , Place a piece of butter, about two oz., in a stewpan and melt it on the fire, add a little flour, then a little anchovy sauce and a little cayenne pepper, stir these well together and then drop in the sauce any cold turbot you may have left from dinner the evening before, place some of the turbot out of the sauce in large pattie pans, and cover it with bread-crumbs and bake it in a hot oven; if the top does not get brown enough heat a sal- amander, and finish off that way. Serve the pattie pans up on a napkin or paper. 108. SMIELTS (to Pry). — ingredients — Smelts, egg, bread crumbs, lanl. They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crumbs, grated fine, and plunge them into a good pan of hoili7ig lard ; let them continue gently boiling, and a few minutes will make them a bri,^ht yellow-brown. Take care not to take off the light roughness of the crumbs, or their beauty will be lost. 109. EEL FIE' — Ingredients— 1 or 2 eels, seasoning, gravy, gela- tine. Cut up one or two esls, and stew gently until tender in a little good brown gravy, seasonedto taste, when done enough, strain the gravy through muslin, add gelatine and pour over the fish. A few sprigs of parsley placed about the mould will much iiU' prove the appearance, Fish. mrs. clarke's cookery book. 47 110. SELS (to Soil). — Ingredients — Eels, saltwater. Clean, cut off the heads, and dry them. Joint them into suitable lengths, or coil them on your fish plate ; boil thevu in salted water. Use drawn jutter and parsley for sauce. 111. WHITEBAIT.— Ingredients— Whitebait, flour, lard, salt. Drain the fish from the water, lay it on a cloth, sprinkle flour on it, double up the cloth, and shake it about from side to side until the fish is well covered with flour. Transfer it to a frying basket ; shake it gently to get rid of the superfluous flour. Have a panful of boiling lard, try it with a small piece of bread ; if the fat hisses sharply, and the bread colors at once, the fat is hot enough ; plunge the basket into it, and never cease shaking until the whitebait is cooked (two or three minutes). Turn the tish out on a napkin in front of the fire, and feprinkle it freely with salt at the time of serving. It is a good plan, when practicable, to have two pans of boiling fat, and when the whitebait has been cooked in the one, to take it out, drain it, and plunge it for a second or two in the other pan, the fat in which should be boiling hot. 112. HADDOOS WITH TOMATOES. -Ingredients-l dried haddock, 1 onion, 1 oz. butter, 1 ripe tomato, pepper, parsley. Soak a dried haddock in plenty of cold water for half a day, drain off the water and replace it with boiling water ; when the haddock has been in this for two hours, take it out, care- fully remove all the bones and skin, and break the meat into flakes ; slice a moderate sized onion, put it into a saucepan with one ounce of butter ; as soon as the onion is soft, add one ripe tomato, cut into slices ; after a couple of minutes add the flesh of the haddock, a sprinkling of pepper and some finely minced parsley ; shake the saucepan on the fire, until the contents are thoroughly heated, then draw it aside, to be kept warm till the time for serving, 113. FISH OROQIJETTES- — Ingredients — Remnants of turbot, brill, haddock, or salmon, butter, pinch of flour, some mi'lK, pepper, salt, nutmeg, parsley. Take some remnants of boiled turbot, brill, haddock, or sal- mon, pick out the flesh carefully, and mince it, not too finely ; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk ; stir on the fire until the mixture thickens then put in pepper, salt, and a little grated nutmeg, together with some finely-chopped parsley, and, lastly, the minced fish. As soon as the whole is quite hot, turn it out on a dish to get col J, then fashion and finish tlic croquettes as in the first recipe. 48 MRS. CLARKE'S COOKERY BOOK. FiSH. 114. HALIBUT (Boiled). — Ingredients— Halibut, salted water. Allow the fish to lie in cold salt water for an hour. Wipe dry in a clean cloth and score the skin, then put into the hfh kettle with cold salted water snfficient to cover it. Let it come slowly to the boil, and allow from half to three-quarters of an hour for a piece weighing four or five lbs. When ready drain, and serve with egg sauce. 115. HALIBTJT (Baked).— Ingredients— Halibut, a little but- ter, salt and water, a tablespoonf ul of walnut catchup, a dessert spoonful of Worcesterbhire sauce, the juice of a lemon, a little brown flour. A piece of halibut weighing five or six lbs, lay in salt and water for two hrs. Wipe in a clean cloth and score the skin. Have the oven tolerably hot, and bake about an hour. Melt a little butter in hot water and baste the fish occasionally. It should be of a fine brown color. Any gravy that is in the dripping pan mix with a little boiling water, then stir in the walnut catchup and Worcestershire sauce, the juice of the lemon, and thicken with the brown flour (the flour should be mixed with a little cold water previously), give one boil and serve in sauco- "joat. 116. BAZilBXJT STBd&2- —Ingredients- 2 eggs, some brittle crackers, oil or lard, salt. Wash. Wipe the steaks in a clean cloth and sprinkle with !■% little salt. Dip them into beaten egg, then into crushed crackers (pound the crackers until they are as fine as powder), Mnd fry in boiling oil or lard. xl7. STTTFFIira for PZZB. EASDOOS and SICALL OOD.- Ingredients — equal parts of fat bacon and beef suet, some fresh butter, parsley, thyme, savory, 1 onion, a fow leaves of marjoram, 1 or 2 anchovies, salt, pepper, 1 nutmeg*, orumba and egg. Take equal parts of fat bacon, beef-suet, and freah butter, some parsley, thyme, and savory ; a little onion, and a few leaves of scented marjoram shred fine ; an anchovy or two ; a little salt and nutmeg, and some pepper. Oysters will be an improvement with or without anchovies ; add crumbs, and an •it^g to bixJ. POULTRY AND GAME. OBSERVATIONS. The following is translated from a German cookery book : — " In Vienna, especially in the hotels, young chickens are killed immediately before they are wanted, plucked and cleaned as quickly as possible before the flesh becomes cold, otherwise it would be tough. They are cut up into joints and sprinkled with salt ; each piece must then be dipped into flour, and then into egg and grated bread crumbs, and fried immediately ; or they may be dipped first into butter, and then into bread crumbs mixed with a little flour. This method admits of no delay in performance if the whole flavor of the meat is to be pref> Tved and the gravy kept in ; but in private houses the chickens are gene- rally allowed to hang a day or two, to ensure their being tender," In choosing ducks, be careful to securv^ those with plump bellies and thick and yellowish feet ; and to ensure them being tender, it is advisable to let them hang a day or two. In choosing turkeys, the hen turkey is preferable for boil- ing, on account of their whiteness and tenderness. Partridges in perfection will have dark colored bills and yellowish legs ; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people would consider delicious, to others would be disgusting and offensive. Young hares may be known by their smooth and sharp claws, and the cleft in the lip not much spread. It is preferable to hang without being paunched, but should it be previously emptied, wipe the in- side every day and sprinkle over it a little ginger and pepper. Rabbits when young have smooth and sharp claws.' In selecting a goose, choose one with a clean white skin, plump breast and yellow feet. Charcoal is considered as an admirable prevention for decomposilion. D 49 50 MRS, Clarke's cookery book. Game. 118. OaiOZBN" PATTIES.— Ingredients— Cold chicken, milk, coi-nflour, pepper, salt and butter, pufF paste. Mince cold chicken, and stir it into a white sauce, made of milk thickened with cornflour and flavored with pepper, salt and butter ; line small patty pans with puff paste, bake first, then fill with the mixture, and set in a hot oven for a few min- utes to brown. 119. FOWL (to BoU). For boiling, choose those that are not black-legged. Pick tlicm nicely, singe, wash and truss them. Flour them, and put tiicm into boiling water. Serve with parsley and butter; oyster, lemon, liver, or celery sauce. 120. PO^TXS (Roast). — ingredients— Butter, floar, gravy, lemon juice, sausages, bacon. Fowls require constant attention in dredging and basting, and the last ten minutes let butter rolled in flour be stuck over them in little bits, and allowed to melt without basting. The gravy for fowls should always be thickened, and slightly flavored with lemon-juice Sausages or rolled bacon should be served on the same dish, and white mashed potatoes should always be handed with poultry, 121. OHIOKEN OUTLETS (\7itll RlcO)..-Ingredients-A tea- cupful of rice, some good stock, 1 onion, salt and pepper, Bome cold ham and chicken, egg, bread-crumbs. Boil a teacupful of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken, form this into cutlets ; cover them with egg and bread-crumbs and fry. Serve with a sharp sauce. 122. OHIOSEN A LA JARDINIERE.— Ingredients-2 yo.ng chickens, butter, 1 onion, some savory herbs, salt and suffi- cient water, carrots, turnips, onions, beef stock, mushrooms, '2 cabbages, some heads of asparagus, pepper, sugar. Take two young chickens and put them in a saucepan with some butter, a large onion chopped up, some savory herba, some salt and sufficient water ; the chickens should be dropped in the mixture when it is boiling, and left in the saucepan until the liquid is reduced by half ; cut up in good shapes some car- rots and turnips, some whole onions skinned and blanched, and put them in a saucepan with some butter, some beef stock, some mushrooms, two very young cabbages and some heads of asparagus ; season with salt, pepper, and a little sugar; cook very gently, and fifteen minutes before serving add a piece of butter kneaded with flour. Serve with the vegetables well ar- runtrcd round the dish. Poultry, mrs. ct.arke's cookkry book, gi 123. OHZOZBIT ZlZSSOZiSiS' — Ingredients — Some remnants of fowl, ham and tongue, butter, a pinch of flour, white pep- per, salt, nutmeg, parsley, eggs, a few drops of lemon-juice, flour, water, 3 pinches of sugar. Mince very finely some remnants of fowls, free from skin> add an equal quantity of ham or tongue, as well as a small quantity of truffles, all finely minced; toss the whole in a sauce- pan with a piece of butter, mixed with a pinch of flour ; add white pepper, salt, and nutmeg to taste, as well as a little minced parsley ; stir in off the fire the yoliis of one or two eggs beaten up with a few drops of lemon-juice, and lay the mixture on a plate to cool. Make a paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar ; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter ; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. 124. OHIOSEIT (JolliOd). — Ingredients— A chicken, 1 oz. of but- ter, pepper aad salt, J packet of gelatine. Boil the chicken as in recipe 119 until the water is reduced to a pint; pick the meat from the bones in fair sized pieces, re- moving all gristle, skin, and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a packet of gelatine. Put the cut-up chicken into a mould, wet with cold water; when the gelatine has dissolved pour the liquor hot over the chicken. Turnout when cold. 125. OHIOKEN LOAF-— Ingredients— A chicken, 2oz. of butter, pepper, salt, egg. Boil a chicken in as little water as possible until the meat can easily be picked from the bones ; cut it up finely, then put it back into the saucepan with two ounces of butter, and a seasoning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard-boiled egg ; pour in the chicken, place a weight on it, and set aside to cool, when it will turn out. 126. OHIOSBIT CROQUETTES —Ingredients— Breast of a roast fowl, tongues, truffles, butter, flour, stock, parsley, pepper, salt, nutmeg, eggs, lemon-juice, parsley. Take of the breast of a roast fowl two parts, of , boiled tongue one part, and of truffles one part ; mince all these very finely, and mix them together. Melt a piece of butter In a saucepan, stir a little flour into it, then put i* the above mix- ture, and moisten with a small quantity of stock ; add some 52 MRS. Clarke's cookery book. Game. finely minced parsley, pepper, salt, and nutmeg to taste. Stir it on the fire for a few minutes, then stir in, off the fire, the yolks of one or two eggs beaten up with the juice of a lemon and strained. Spread out this mince (which should be pretty stiff) on a marble slab, and when it is nearly cold fashion it into small portions in the shape of balls or of corks. Dip each in a beaten-up egg, and then roll it in very fine baked bread-crumbs ; repeat this operation after the lapse of an hour, and after a similar inters al fry the croquettes in hot lard to a golden color. Serve o'.i a napkin^ wiih plenty of fried parsley. 127. OHIOSBITS (to Puir. Take off the skin ; and pull the flesh off the bone of a cold fowl, in as large pieces a? you can : dredge it with flour, and fry it of a nice brov.n in butter. Drain the butter from it ; and then simmer t'.ie flesh in a good gravy well-seasoned, and thickened with a 1 ttle flour and butter. Add the juice of '-alf a lemon. 128. OBIOZEirS (to Full). Cut off the legs, and the whole bark of a dressed chicken ; if under-done the better. Pull all the white part into little flakes free from skin ; toss it up with a little cream thickened with a piece of butter mixed with flour, half a blade of mace in powder, white pepper, salt, and a squeeze of lemon. Cut off the neck end of the chicken ; and broil the back and sidesmen in one piece, and the two legs seasoned. Put the hash in the middle, with the back on it ; and the two legs at the end. 123. GALANTIITB OP PO'WX-— Ingredients -l fowl, 1 lb. of veal, i lb. of fat bacon, spice and sweet herbs, pepper, salt, ^ lb. of boiled tongue, ^ doz. truflles, 1 calf's foot, 2 or .'J onions, 2 carrots, 1 clove of garlic, 1 bundle of sweet herbs, cloves, whole pepper, mace. Take a fowl, bone and trim it ; take one lb. of veal, and half a pound of fat bacon, pound together in a mortar, season with powdered spice and sweet herbs, pepper and salt to taste, then pass the mixtuie through a wire sieve. Cut half a pound of boiled tongue in pieces about an inch square, cut half-a-dozen truffles each into three or four pieces, lay thu prepared fowl, skin downwards, on the table, sprinkle with pepper, salt, and powdered spices ; lay the pounded meat, the truffles, and the tongue on it, then roll up neatly as a roly-poly pudding, and tie it up in a cloth (tightly) ; put all the trimmings of the fowl into a saucepan, laige enough to hold the galantine; add a calf's foot cut in pieces, the trimmings of the bacon (mind they are perfectly sweet), two or three onions, two carrots, cut in Poultry. mrs. clarke's cookery book. 53 pieces, a clove of garlic, a bundle of sw^et herbs, cloves, whole pepper, mace, and salt, according to taste ; fill up with such a. quantity of water (cold) as will leave room for the galantine tO' be put in, set the saucepan on the fire to boil for two hours, strain, and when the liquor boile put in the galantine, and let it boil two or two and a half hours, then hft it out, and when cold it is ready for eating. 130. BBAIZED FOWL (TTitll MacarOll).— ingredients— A pair of fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, ■alt, a bundle of sweet herbs, stock, 1 lb. of ribbon macaroni, I5c. bottle of French tomato sauce, 1 oz. of butter, Parmesan cheese. Trim a pair of fowls as for boiling, putting a piece of butter and an onion inside each ; lay in a saucepan over two slices of bacon with an onion and two carrots cut in pieces ; add pepper and salt to taste, and a bundle of sweet herbs; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braize very slowly for an hour, frequently basting with their own liquor. Throw one lb. of ribbon macaroni into fast- boihng salt water ; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one oz. of butter previ(»us- ly melted ; toss on the fire a few minutes, adding plenty of Par- mesan cheese. Place the chickens on a dish with the maca- roni round them and serve. 131. BXIOZLID OaiOSElT (-with Mushrooms).— Ingredients — 1 fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms. Cut some fowls down the back, truss legs and wings as for boiling, with the liver and gizzard under the wing ; baste them well with butter, sprinkle with pepper and salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked ; serve with stewed mushrooms. 132. PTTRBB OF C^AliCE' — Ingredients— Carcases of roast game, i an onion, 1 carrot, 1 bay leaf, a small piece of celery, 2 cloves, a little piece of mace, some whole pepper, pinch of salt, stock, ^Ib. lean beef. Take any carcases of roast game, say three snipe or two partridges, cut them up into convenient pieces, and pack them mto a saucepan with half an onion, a carrot, and bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper, and a large pinch of salt ; pour in just enough stock to cover the contents ; let the whole boil a couple ot hours, strain the liquor and put it by ; take half a pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the 54 MRS. Clarke's cookery book. Game. whole through a sieve, moisteninjj now and then with some of the liquor. Lastly, heat the purde, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, serve with fried sippets round and poached eggs on the top. 133. WILD ST70S (Roast)-— Ingredients — Duck, bread-crumbs, carrot, pepper and salt, sace and onions, currant jelly, 1 pinch of cayenne, browned flour. Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled, throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread-crumbs seasoned with peoper, salt, sage, and an onion, and roast till brovTn and ten- der, basting half the time with butter and water, then with drippings. Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly and a pinch of cay- enne. Thicken with browned flour and serve in a tureen. 134. QUAIL FIE- — Ingredients — Puff paste, salt pork or ham, eggs, butter, pepper, 1 bunch of parsley, juice of 1 lemon. Clean and dress the birds, loosen the joints, but do not divide them, put on the stove to simmer, while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some shreds of oork or ham, then a layer of hard boiled eggs, a little butter and pepper. Take the biids from the fire, sprinkle with pepper and minced parsley. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over one hour. 135. QT7AILS (Boasted, -CTlth Sam). Prepare the birds as you would grouse, but cover the ham or pork with a sheet of paper, having secured the meat with pack thread. Stitch the papers on, and keep well basted with butter and water. Roast three quarters of an hour. Remove papers and meat before dishing, and brown quickly. This is a favorite way of cyooking quails. 136. HABBIT FIE- — Ingredients — 2 rabbits, J lb. of fat pork, 4 eggs, pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste. Cut a pair of rabbits into ten pieces, soak in salt and watef half an hour and simmer until half done, in enough water to cover them. Cut a quarter of a pound of pork into slicesi and boil four eggs hard. Lay some pieces of pork in Poultry. Mrs. clarke's cookery dook. 55 the bottom of the dish, the next a layer of rabbit. Upon this spread slices ot boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat. Proceed in this manner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled ; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for one hour. Cover with paper if itfshould boil too fast. 137. BABBIT (StOWel). — Ingredients— 1 rabbit, salted water, dripping or butter, flour, six onions. Cut a rabbit in pieces, wash it in cold water, a little salted- Prepare in a stewpan some flour, and clarified dripping or butter ; stir it until it browns. Then put in the pieces of rabbit, and keep stirring and turning, until they are tinged with a little color ; then add six onions, peeled, but not cut up. Serve all together in a deep dish. 138. A Q-ERliIAlT DISH- — Ingredients— A tender fowl, salt, pepper, mace, flour, yolk of 1 egg, hot lard, liver, gizzard, parsley. Quarter a tender fowl, season the pieces with pepper and salt and mace ; flour, and then dip them in the beaten-up yolk of an egg ; fry a golden color in hot lard ; dish them, garnished with the liver and gizzard fried separately, and with fried pars- ley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. 139. Q'ZBLETS (to StOTT)-— Ingredient*— Salt and pepper, but- ter, 1 cup of cream, 1 teaapc^onful of flour. Do them as directed for giblet-pie (under the head pies) ; season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream, and a piece of butter rubbed in a teaspoonful of flour. 140. FIGEOITS. May be dressed in so many ways, that they are very useful. The good flavor of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie ; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and force- meat-balls may be fried and added, instead of putting a stuff"- ing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual, and put eggs. %6 MRS. CLARKE'S COOKERY BOOK. GaME. 141. FZ&BOITS (toBroll).—Iiigr«nd a couple of bay leaves. When thoroughly done, remove tne outer skin, and pound the chestnuts in a mortar, adding a little slock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste and sufficient stock to get the sauce of the desired consist- ency ; add salt and pepper to taste, pass through a hair sieve, and serve. 154. ROAST HAUNCS OP VENISON. -Ingredients -Butter, salt, flour and wator. Trim the joint neatly, wipe it vvell with a cloth, rub it over with butter, and sprinkle it with salt ; then wrap it up in a sheet of buttered kitchen paper. Make a paste with flour and water, roll it out to the thickness of about half an inch, wrap the joint in this, and close up all the openings carefully by wetting the edges of the sheet of paste ; lastly, pack up the haunch into a sheet of well buttered p^per, put in the oven for about three hours, basting occasionally, then remove the paste and paper coverings, baste the haunch plentifully with butter, and when nearly done dredge some flour over it and some salt. Serve on a hot water dish. 165. BREAST OP VENISON (Stowed).— Ingredients— l onion, 1 carrot, a bundle of sweet herbs, a fev/^ cloves, pepper and Bait, common stock, claret, butter, 1 table ipoonful of flour, 1 squeeze of lemon. Remove the bones and skin, roll it up and tie it with a string in the shape of a round of beef, put it into a stewpan with an onion and carrot, sliced, a bundle of sweet herbs, a few cloves and pepper, and salt to taste, add common stock and claret in equal parts, sufficient to come up to the piece of venison, covp'. up the stewpan and let the contents simmer gently for about three hours, turning the meat occasionally; when done strain as much of the liquor as will be wanted for sauce, into a sauce- pan containing a piece of butter, previously melted and well mixed with a tablespoonful of flour, stir the sauce on the fire until it thickens, then add a squeeze of lemon ; pour it over the meat in a dish and serve. 156. BASHED VENISON. — Ingredients— Some haunch or neck of venison, venison gravy, ^ pt. of claret, stock, 4 challots, 4 cloves, 1 teaspuonful of niusliroom catchup, butter, 1 table* spoonful of flour, pepper aud salt. Cut some cold haunch or neck of venison into thm slices, trimming off all outside parts. Put any venison gravy that AMIS. CLARKE'S COOKERY BOOK. GaME. may be left, the bones and trimmings, half pt. of claret, and as much stock into a saucepan with four challots finely chopped, four cloves, and a teaspoonful of mushroom catchup ; let all this simmer slowly for an hour or two, then strain into a sauce- pan in which a good piece of butter has been amalgamated with a tablespoonful of flour, add pepper and salt to taste, and when the sauce boils take it off the fire, and let it get cold, then put in it the slices of venison, and let the whole slowly get hot by the side of the fire. It should take a couple of hours. Serve garnished with tippets of bread fried in butter and serve red currant jelly with it. 157. "^ILD DTTOSS (Stowed).— Pepper, salt, flour, butter, gravy made of th« giblets, necks, and some pieces of veal, 1 challot, 1 buuch of swftct herbs, J cup of cream or rich inilk in which au egg has been beaten, brown flour, one tablespoonful of wine, juice of half a lemon. Prepare to parboil for ten minutes. Lay in cold water for half an hour. Cut into joints, pepper, salt and flour them. Fry a light brown in some butter. Put them in a stewpan and cover with gravy made from the giblets, necks, and some pieces of veal. Add a minced challot, bunch of sweet herbs, salt and pepper. Cover and stew for half an hour or until tender, take out the duck, skim the gravy and strain; add half a cup of cream, or some rich milk in which an egg has been beaten, thicken with brown flour, add one tablespoonful of wine, and the juice of half a lemon beaten in slowly, or the cream may curdle. Boil up and pour over the ducks and serve. 158. ■wooDOoois:. These birds are very delicious, and may be either roasted or boiled. &?,» MEATS. OBSERVATIONS ON MEAT. In purchasing beef secure meat of a deep red color, with the fat mingled with the lean, giving it a mottled ap- pearance. The fat will be firm, and the color resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat), will not keep more than a day or two. Seof- — For roasting, the sirloin and rib pieces are the best. The chief object is to prevent the escape of the juices, and if you are roasting in an oven, it is a very good plan to throw a cup of boiling water over the meat when first put in the oven. This will prevent the escape of the juices for a while, and will thoroughly warm through the meat. luSluttoXl- — Choose this by the fineness of its grain, good color, and firm white fat. It is not the better for being young ; if of a good breed and well fed, it is better for age ; but this only holds with wether-mutton : the flesh of the ewe is paler, and the texture finer. Ram-mutton is very strongly flavored ; the flesh is of a deep red, and the fat is spongy. liaml}. — Observe the neck of a fore-quarter ; if the vein is bluish, it is fresh ; if it has a green or yellow caste it is stale. In the hind quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes are sunken, the head is not fresh. Grass-lamb comes in season in April or May, and continues till August. House- Lamb may be l.ad in great towns almost all the year, but is in highest perfection in December and January. Fork- — Pinch the lean, and if young, it will break. If the rind is tough, thick, and cannot easily be impressed by the finger, it is old. A thin rind is a merit in all pork. When fresh, the flesh will be smooth and cool ; if clammy 6x 6a MRS. Clarke's cookery book. Beef. it is tainted. What is called measley pork is very unwhole- some, and may be known by the fat being full of kernels, which in good pork is never the case. Pork fed at still- houses does not answer for curing any way, the fat being spongy. Uairy-fed pork is the best. A sucking pig, to be eaten in perfection, should not be more than three weeks old, and should be dressed the same day it is killed. Voal- — Veal should be perfectly white ; if purchasing the loin, the fat enveloping the kidney should be white and firm. Veal will not keep so long as an older meat, es- pecially in hot or wet weather. Choose small and fat veal. It is in season from March to August. TripO- — This requires to be well cooked and nicely served, and then it is both light and nutritious, and can often be eaten by invalids, or persons having a delicate di- gestion. Choose a nice white piece ; wash it well, and put into a stew-pan with sufficient milk and water in equal parts to cover it ; let it simmer gently for about half an hour after it has boiled up. Serve with white sauce, omitting the parsley, and garnish the dish with slices of beetroot. Onion sauce may be substituted if preferred, or it may be served simply with a little of the liquor in which it has been cooked poured over it, and some plainly boiled Spanish onions handed round in a vegetable dish. BEEF. 159. SFZOED SEEF* — Ingredients— 8 or 9 lbs. of beef, fat, J oz. of salt prunella, ^ oz. of saltpetre, 2 oz. of pounded spices, ^ lb. garlic, i lb. of moist sugar. Take 8 or 9 lbs. of beef, with a good piece of fat, mix well together ^ oz. salt prunella, ^ oz. saltpetre, about two oz. pounded spices — mace, cinnamon, cloves, allspice, nutmeg, ^ lb. garlic chopped very fine, and \ lb. moist sugar ; rub this mixture well into the beef, and let it remain in the pickle a week, turning and rubbing it every day ; tie up the beef, put it into cold water, boil it up slowly, skim well, and simmer for two or three hours ; put it under heavy weij^lits. Trim, and serve cold. Beef. mrs. Clarke's cookery book. 63 160. BBBF-STBAS P'JDDI1T&.— Ingredients— ^ lb. of flour, 6 oz. of beef suet, 2^ lbs. of rump or beef steak, pepper and salt, 1 doz. oysters, J pint of stock. Chop the suet finely, and rub it into the flour with your hands, sprinkhnga little salt, then mix with water to a smooth paste ; roll the paste to the eighth of an inch ; line a quart pudding basin with the paste ; cut the steak into thin slices, flour them, and season with pepper and salt ; put the oysters and the liquor that is with them into a saucepan and bring it to the point of boiling ; then remove from the fire, and strain the liquor into a basin ; then cut off the beards and the hard parts, leaving only the soft, roll the slices of steak, filling the basin with the meat and oysters ; pour in the stock and liquor from the oysters. Cover with paste and boil three hours. N.B. Be sure the water is boiling before putting the pud- ding in. 161. FILLETS OP BEEP C^th Olives). -Ingredients- A piece of rump steak, pepper, salt, olives, onions, flour, stock, sauce. Take a piece of rump steak, cut it into slices three-eighths of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so ; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides take color. Stone a quantity of olives, and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, pepper, salt, and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them. 162. CmBNADlNS OP BEEP-- fngredients— Rump steak, lard, bacon fat, rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg. Cut some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highly-flavored rich stock or gravy as will come up to the gienadins without covering them. Cover the pan, and place it in the oven to braise gently for an hour. Then remove the cover, baste the grenadins with the gravy, and let them remain uncoversd in the oven till the larding has taken color; they are then ready. Take equal quantities of carrots and turnips cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to 64 MiiS. Clarke's cookery book. Dkrk. make a sance, add pepper, salt, and a little grated nutmeg. Put all the vegetables into this sauce, of which there should be just enough to hold them together ; toss them gently in it till quite hot. Dress them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve. 163. BEEFSTEAS PIE— Ingredients — Forcemeat, 2 oz. of fat bacon, 2 oz. of bread-crumbs, parsley, thyme, a small onion, mushrooms, seasoning forforcemeat, salt, pepper and nutmeg, 2 eggs, a tender rumpsteak, shalot, gravy. Make some forcemeat with two oz. of fat bacon, two oz. of bread* crumbs, a little chopped parsley, thyme, a small onion, and some mushrooms ; add seasoning of salt, pepper and nutmeg, pound in a mortar, moistening with the yolks of two eggs. Take a tender romp steak or the under cut of a sirloin of beef, cut it in thin slices, season with salt, pepper, ard a little shalot. Roll each slice like a sausige with some forcemeat inside, border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce. Cover with puff paste ; bake in a moderate oven. Make a hole in the top, and add some reduced gravy. 164. riLLETS OF BEEF (a la OhateauTariand)-- ingredients — A piece of sirloin of beef, pepper, salt, oil. Take a piece of the undercut of the sirloin of beef, trim off the fat neatly, and the skin next to it ; cut it across the grain into slices ii^-in. thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprmkle with salt, and serve very hot in a dish garnished with potatoes saiitees au beurre. For potatoes saiitees au tetirre see receipt m " Vegetables." 165. STEWED BEEF-— Ingredients— 7 or 8 lbs. of fresh silver beef, bacon, pepper, spices and sweet herbs, onions, carrots, bay leaves, salt and pepper, 1 pint of common claret, \ pint of common stock. Take a piece of fresh silver of beef (ylb, or 81b.) ; with a sharp knife make five or six incisions through it. Cut as many squai e pieces of bacon, fat and lean, long enough to go right through from one side of the piece of meat to the other. Roll each piece of bacon in a mixture of powdered pepper, spices, and sweet herbs, and insert one into each incision ; tie up the meat carefully, line the bottom of a stewpan with slices of fat baron, put the meat on this with some onions ai.d carrots cut in slices, some sweet herbs, a couple of bay leaves, parsley, whole pepper, and salt to taste ; add a pint of common claret, and half that quantity of stock ; set the whole to stew gently for some hours, turning the meat occasionally. At the time of Beef. mrs. clarke's cookery book. 65 serving strain off the gravy, skim it well of fat, remove the string from the meat, pour the gravy over it, and garnish with cauli- flower sprouts. 166. BEEP A-LA-lflODB— Ingredienta— 7 or 8 lbs. of the thick shank of beef, a little fat bacon, a teacupful of vinegar, all- epice, black pepper and 2 cloves, 1 bunch of savory herbs, a little parsley, 3 carrots, 3 onions, 1 turnip and a head of celery, 1 quart of water, 1 glass of port wine. Make holes in the beef large enough to put the bacon in ; cut the bacon into long slices about an inch thick ; dip in vin- egar, then in the above seasoning. (The herbs and spices must be finely mixed.) Having filled the holes in the beef with bacon, rub th' "^rmer over with the remaining seasoning and bind up w" ape ; slice and fry the onions a light brown; cut the vegetables into small pieces; have ready your stew- pan into which put the beef with the vegetables, vinegar and water; simmer .y/^w/y for five hours. When ready to serve, dish the beef, remove the tape, take off every particle of fat from the gravy, and add the port wine, just let it come to a boil and pour over the meat and serve. 167. OOniT BEEP-— Ingredients— 4 gallons of fresh water, ^ lb. of coarse browu sugar, 2 oz. of saltpetre, 7 lbs. of common salt. Put four gallons of fresh water, | lb. of coarse brown sugar, 2 oz. saltpetre, 7 lb. of common salt, into a boiler ; remove the scum as it rises, and, when well boiled, leave it to get cold. Put in the meat in the pickle, lay a cloth over it, and press the meat down with bricks or any weight. 108 BEEP CAKE (Cold moat cookery)-— Ingredients— to each pound of cold roast meat allow ^ lb. of bacon or ham, a little pepper and salt, 1 bunch of minced savoury iierbs, 2 eggs. Take your meat underdone and mince very finely, add the bacon, which must also be well minced ; mix together, stir in the herbs and bind with 2 eggs; make into square cakes about i inch thick; fry in hot dripping, drain on blotting paper, and serve with gravy poured round. 169. BEEP (Cold laeat cookery). — ingredients— about 2 lbs. of cold roast beef, 1 large onion, 1 large carrot, 1 turnip, 1 burrch of savoury herbs, salt and pepper to taste. 4 tablespoonfulsof ale, i pint of gravy, a crust of mashed potatoes. Cut the beef into slices allowing a little fat, put a layer of this at bottom of pie dish, slice vegetables and sprinkle a layer of them upon the meat ; pound the herbs, strew a little over the meat with pepper and salt and proceed in this manner, until the ingredients are used; pour in gravy and ale. If this 66 MRS. Clarke's cookery book. Beef. should not be approved, water can be substituted ; cover with crust of mashed potatoes. Note.— Parboil vegetables before adding them ti- meat, and the liquor in which they are boiled can be used in tlie place of gravy if there is none at hand. 170. STTSBLEAITS SQT7EAS (Ooll meat cookery)-— ^ngi^o- dients — A few thin slices of cold boiled beef, a little butter, small cabbage, I slioed onion, pepper and salt to taste. Fry the beef gently in the butter, place them on a flat dish, and cover with fried greens. Savoys can be used. Boil until tender, press in cullender, mince and then put in frying pan with butter and sliced onion and a little salt and pepper. 171. SEEF COLLOFS- — Ingredients— 2J lbs, of rump steak, Jib of butter, 1 pint of gravy *or water, salt and peppci , challot minced finely, 1 pickled walnut, a teaspoouful of capers. Cut thin slices of steak and divide into pieces about two inches long and dredge with flour ; put buiter into frying pan and when quite hot add the meat and pour upon them the gravy or water ; allow them to fry for three minutes, add a little more butter, put in seasoning and other ingredients and allow the whole to simmer for ten minutes. Serve on hot dish. 172. BEEF SAtTSAQ-ES. — Ingredients — To every lb. of suet allow 2 lbs. of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt, and spices ; mix well together, form into flat cakes and fry brown. 173. ROAST BULLOCK'S HEART.— Ingredients- 1 bullock'* heart, J lb. suet, 6 oz. of bread crumbs, J pint of milk, 1 tablespoonful of chopped parsley, 1 dessertspoonful of chopped mixed herbs, J lb. of dripping or butter, 1 pint of gravy or beef-tea. For the sauce — one small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catchup. Wash the heart in salt water, taking care to remove all the blood; wash in a second water and dry with a clean cloth; be careful to dry it thoroughly ; chop the suet as finely as possible, mix with some bread-crumbs the suet, parsley, herbs, salt and pepper ; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing ; take a piece of paper, grease it well with butter or drippmg, place this over the cavities and tie it on tightly with string ; put one oz. of dripping into the pan, and baste the heart occasionally ; when the gravy boils, cut up the onion, sprinkling with pepper and Beef. mrs. clarke's cookery book. 67 salt, and add to the gravy ; allow it to sitw gently until about five minutes before the heart is done; skim occasionally; when done strain the liquor ; into another saucepan put the butter, and allow it to melt a minute or two ; then add the flour and mix smoothly together ; then pour in slowly the liquor, stirring until it boils and thickens. Then dish up, re- move paper, and add to the sauce the mushroom catchup. Immediately pour this sauce round the heart and serve. 174. A FOLISS DISH-— Ingredients— About 2 lbs. of rump steak cut thickly, some bread-crumbs, butter and salt, 1 onion. Chop the onion as finely as possible ; make deep incisions in the beef, taking care not to go through ; fill the incisions with the bread, etc. ; roll steak, put in stewpan, adding a little butter; allow to simmer about two and a half hours. Serve with its own gravy thickened and flavored with catchup or sauce. 175. BEEF OLIVES- — Ingredients— Some steaks weighing about J lb. , a little white pepper and salt, forcemeat made with the fat and lean of veal, a small piece of lean ham or bacon, a bunch of parsley, about J lb. of breadcrumbs, 2 eggs. Cut some steaks, flatten them with a roller, dredge them with a small quantity of white pepper and salt, have some forcemeat made with the fat and lean of veal mixed together, a small piece of lean ham or bacon, parsley, with a few bread- crunabs, all beaten in a mortar and mixed with the egg ; lay a little over each steak, and roll it up tightly, fastening with a skewer ; dip them in the yolk of an egg, then in crumbs of bread, and fry them of a pale brown ; dish them with brown sauce seasoned with caj'cnne. 176. BBEPSTBAS (Stuffed)-— Ingredients— About 2 lbs. of beefsteak, about 6 oz. of bread crumbs, savory herbs, needle and thread. Take the steak an inch thick ; make a stuffing of bread* herbs, etc., and spread it over the steak ; roll it up, and with a needle and coarse thread sew it together. Lay it in an iron pot on one or two wooden skewers, and put in water just suffi- cient to cover it ; let it stew slowly for two hours ; longer if the beef is tough ; serve it in a dish with the gravy turned over it. To be carved crosswise, in slices, through beef and stuffing. 177. BEEP OMELET.— Ingredients— 3 lbs. of beefsteak,^ of alb. of suet, salt aud pepper, a little sage, 3 eg^' , G Boston crackers. Three pounds of beefsteak, three-fourths of a pound of suet, chopped fine ; salt, pepper, and a little sage, three eggs, six Bogton crackers rolled ; make into a roll and buke. 68 MRS. Clarke's cookery booic Beef, 178. BEEP {BralZ0d)---Ingi'e'3ients— 1 cupful of stale bread, pepper and salt, a tablespoonful of oniou, 2 tablespoonfuls of dripping, 1 tablespoonful of flour. Fuy a piece of the flank that gives a strip about three times as long as it is wide, so that it can be rolled up easily. Trim off any tough, outer skin which may seem too hard to cook, wipe the meat all over with a damp towel, and lay it fiat on the table with the outside down ; season it highly with salt and pepper ; make a stuffing by soaking a cupful of stale bread in cold water until it is soft, and then squeeze it in a towel to free it from the water ; season it highly with salt and pepper, mix with a tablespoonful of onion, and spread it over the beef, then roll up the beef without displacing the stuffing, and tie it tightly with cord; lettAvo tablespoonfuls of drippings or bacon fat get hot in the bottom of a saucepan just large enough to contain the beef, then brown the beef in the drippings, over a hot fire ; when it is brown dust over it a tablespoonful of flour, turning the beef about until the flour is quite brown, and then cover the meat with boiling water, and season the gravy thus made with pepper and salt ; next put on the cover of the sauce- pan, and if it does not fit steam-tight, seal it with a thick paste of flour and water, and set it where its contents will cook slowly for three hours. At the expiration of that length of time the meat will probably be tender ; the strings can then be removed, and the beef served with the gravy in which it was cooked. 179. BEEF (SteTTed.)-— Ingi'cdients— 1 tablespoonful of butter, 2 sliced onions, 12 whole cloves, allspice, ^ tcaspoonful of salt, J teaspoonful of black pepper, 1 pint of cold water, 2 or 3 lbs of tender beef, a little flour, a few sprigs of sweet basil. In a stew-pan place a large tablespoonful of butter, in which fry until quite brown two sliced onions adding, while cooking, twelve whole cloves ; ditto allspice ; half a teaspoonful of salt, and half that quantity of black pepper; take from the fire pour in a pint of cold water, wherein lay two or three pounds of tender lean beef cut in small, thick pieces; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening. A few sprigs of sweet basil is an improvement. ISO. HUNTER'S BEEP.— Ingredients— To a round of beef that weighs 2.5 lbs, take .3 ounces of saltpetre, ? oz of the coarsest sugar, 1 oz. of cloves, 1 nutmeg, ^ an oz. of allspice, 3 hand- fuls of common sa^t, all in the finest powder. The beef should hang two or three days ; then rub the above well into it, and turn and nib it every day for two or three weeks. The bone must be taken out at first. When to be dressed, dip it into cold water, to take oft the loose spice, bind it up tightly with tape, and put it in a pan with a teacupful of IJeep. MRS. Clarke's cookery book. 6g water at the bottom ; cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours ; when cold, take off the paste and tape. The meat should be cut with a very sharp knife, to prevent waste. 181. BAHED OZ TOITQ-TJE-— Ingredients— 2 eggs, a few cloves, 6 OZ. of bread-crumbs, ^Ib. of butter, Jjt pt. of good gravy, a glass of wine, red currant jelly. Soak the tongue well in lukewarm water for about twelve hours, scrape and trim it, stick it over with cloves (about twenty-four), and boil slowly according to size for two or three hours. Then take it up and brush it over with the yolks of two eggs and sprinkle it with bread-crumbs (6oz.), Next bake it to a good brown, beating it constantly with a quarter of a pound of butter. Put it on a dish, and pour round it half a pint of good gravy with a glass of wine. Serve with red currant jelly. 182. BRAIZED STEAS- — Ingredients— Slices of bacon, steak, au OZ. of butter, carrot, turnip, onion, a bay leaf, a blade of mace, small piece of lemon peel, ^ pt. of good brown stock or a teaspoonful of extract of beef. For this the meat should be well hung and tender, and about an inch in thickness. First cut off all the fat and lay it aside, tiien lard the steak by drawing tiny slices of bacon through it. Put loz. of butter in a frying-pan and fry the steak in this for about a minute, this is to keep in the juices of the meat ; then put into a stewpan two or three small slices of each of the following : carrot, turnip, and onion, together with a bay leaf, a blade of mace, and a small piece of lemon peel ; add half a pint of good brown stock (this is the quantity for about Jib. of meat), and stew gently three-quarters of an hour. If no stock is at hand, a teaspoonful of extract of beef dissolv- ed in water will answer the purpose. Before dishing up, cut up about the quarter of a small carrot, ditto turnip, into small strips ; boi! them til! tender, then drain and place on the steak when serving. The gravy in which the meat is cooked should be carefully strained over it, and for garniture, besides the vegetables already mentioned, it should have the fat, which must be cut into small dice, and fried for the purpose, 183. BIFSTEOK SATTTB- — Ingredients— Steak, pepper and flour, butter, cold water, or stock (iavored with mushroom catchup, a teacupf ul of chopped parsley, a dessertspoonful of .lemon juice. Have your steak cut not more than an inch thick, and beat it thoroughly with a meat bat until the fibre is quite divided Sprinkle it with pepper, and flour it thickly on both sides. Melt butter in a deep frying or sautd pan to thinly cover tl e bottom 7© MRS. Clarke's cookery book. Bekf. of it, and when it is quite hot put in the steak, and just scald it on both sides for a second or two, and then pour in from time to time a Uttie cold water or stock well-flavored witli mush- room catchup. The steak will take from twenty to twenty-tive minutes to cook, according to whether it is liked with the gravy in it or not, and during that time it must be constantly attended to, turned every two or three seconds, and kept all the time just gently simmering. If all these directions are carefully followed, you will have a steak as tender as it should be when well stewed, with the additional advantages of re- taining its own juices and being quickly prepared. For a steak of 2lbs. boil a teacupful of chopped parsley to look quite green, and mix with it quickly l^oz. of butter and a dessertspoonful of lemon juice. Arrange this in little heaps upon the steak, which should be served on a hot water dish. Pour some of the gravy round it, and send the remainder to table in a tureen. This is a useful dish for ''parlor cookery," being easily pre- pared on an ordinary spirit stove. Instead of the parsley, button mushrooms stewed in butter can accompany the steak, which, to vary the flavor, may be first steeped for an hour or two in a marinade of oil and vinegar, flavored with a little French mustard, shalot, vinegar, and allspice: one part. vinegar to two of oil should be used, an J the steak allowed to lie in it on a flat dish for an equal time for each side. A cutlet from a leg of mutton is very good cooked as above, and fillets from the undercut of a sirloin, are excellent. French fried potatoes, or potatoes mashed and browned are improvements to these dishes. Thick brown oyster or brown soubise sauce may be spread over the steak ; and a mutton cutlet looks well and is very nice bordered with tomatoes halved, sprinkled with pepper and salt, and fried in butter, or it may be served with capers scalded with vinegar and sprinkled over it. 184. BEEP TOUaTJE. If it has been dried and smoked before it is dressed it should be soaked over night, but if only pickled a few hours will be sufficient. Put it in a pot of cold water over a slow fire for an hour or two before it comes to a boil ; then let it simmer gently for from three to four hours, according to its size : ascertain when it is done by probing it with a slcewer. Take the skin off, and before serving surround the root with a paper frill. Pork. mrs. clarke's cookery book. 71 PORK. 185. LEa OF FOEZ (to Boast). Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the rfuter rind. Apple sauce and potatoes should be served to eat with it. 186. LSa OF FOES (to BoU). Salt it eight or ten days: when it is to be dressed, weigh it ; let it lie half an hour in cold water to make it white ; allow a quarter of an hour for every pound, and half an hour over, from the time it boils up : skim it as soon as it boils, and fre- quently after. Allow water enough. Save some of it to make peas-soup. Some boil it in a very nice cloth, floured, which gives a very delicate look. It should be small and of a fine grain. Serve peas-pudding and turnips with it. 187. LOIXT AlTD NEOZ OF FOEZ. Roast them. Cut the skin of the loin across, at distances of half an inch, with a sharp penknife. 188. SSOTTLSERS AlTD BUEASTS OF FOZIZ. Put them into pickle, or salt the shoulders as the leg; when very nice, they may be roasted. 189. InEOS OF FOES (Rolled).— Ingredients— Neck of pork, forcemeat of chopped sage, a few bread-cruraba, salt aud pepper, 2 or 3 berries of allspice. Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice, over the inside ; then roll the meat as tight as you can, and roast it slowly. 190. FOES FIE.— Iiigredienta— i lb. of lard, 1 lb. of pork (Ie« or loiu), seasoning, 1 lb. of flour aud an egg, ^ glass of cold water. Put the lard and water in rather a large saucepan ; place upon the fire and allow to boil (take care it does not boil over, or it will catch fire). Cut the pork into pieces about an inch square ; when the lard and water are quite boiling pour into the middle of the flour and mix with a spoon. When the paste is cool enough knead it well ; it m.ust be rather stiff; cut ofi" a quarter of the paste, and the remainder mould into the fi MRS. Clarke's cookery book. Pork. shape of a basin, pressing it inside ; shape it evenly all round, it should be about the third of an inch in thickness ; dip the pieces of pork into cold water, seasoning well with pepper and salt, then place them in the mould of paste as closely as pos- sible. If liked a little chopped sage can be sprinkled over the pork, then take the rest of the paste, roll it, and cut to the size of the top of the mould ; taking care to have it the same size as the inside ; break an egg, and divide the yolk from the white ; with a paste brush dip into the white of egg, and brush the edge of the paste ; then place this on the top of the pie, pressing the edges well. Any trimmings of paste that are left, cut into little leayes, dip into the white of egg, and stick them on top of the pie ; then wet the pie all over with the yolk of the egg and bake for about two hours. 191. PIG'S PRY.— Ingredients— 1 lb. of pig's fry, 3 lbs. of pota- toes, 1 onion, sage and seasoning. Put the potatoes into cold water, scrub and wash them well ; then place them in a saucepan of cold water and put upon the fire to boil ; directly they boil, take them out of the water, peel, and cut them into slices ; peel the onion and chop it and two or three sage leaves together ; cut the pig's fry into small pieces ; grease a dish, and put a layer of the potatoes in the bottom; then spr'nUle a little of the sage and onion, pepper and salt, then a layer of the pig's fry ; then another sprinUling of the seasoning, and so on until the dish is full, then put in a little water for gravy; the skin usually sent with pig's fry put over the top of the dish ; if the skin is not sent, take a piece of whity brown paper and grease it and place upon the dish instead. Bake for about one hour. 192. PORK (Piclilod). The quantities proportioned to the middlings of a pretty large hog, the hams and shoulders being cut off. Mix, and pound fine, four ounces of salt-petre, a pound of coarse sugar, an ounce of sal-piuncl, ftnd a little common salt : sprinkle the pork with salt and drain it twenty-four hours; then rub with the above ; pack the pieces tight in a small deep tub, filling up the ipaces with common salt. Place large pebbles on the pork to prevent it from swimming in the pickle which the salt will produce. If kept from air, it will continue very fine for two years. 193 PORK (Hashed) —Ingredients— Some renuianta of cold roast pork, pepper ;uid salt to tiistc, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, i pint of gravy. Take the onions, chop and fry them of a nice brown ; then take the pork and cut it into thin slices, seasoning with pepper PorK. MRS. ci-arke's cookery book. f^ and salt to taste, and add these to the rest of the above ingre- dients ; stew it for about half an hour gently, and serve with sippets of toasted bread. 194. PORS OXTTLETS-— Ingredients— Loin of pork, pepper and salt. Cut the loin into chops, take the bone out, and greater por- tion of the fat ; season with pepper, and place upon a perfectly hot gridiron, and broil for about fifteen minutes. Be particu- lar that they are thoroughly done ; dish, sprinkle with a little salt, and serve plain, or with tomato sauce. 195. S'D'0KI1T& PIG (Roast).— Ingredients— pig, 'Soz. of bread- crumbs, 18 sage leaves, pepper and salt, tablespoonful of but- ter, salad oil to baste with, tablespoonful of lemon juice, ^ pint of gravy. Stuff the pig with finely grated bread-crumbs, minced sage, pepper and salt, and a tablespoonful of butter. Take care these are well blended. After stuffing thf* pig, sew up the slit neatly, truss the legs back, to allow the inside to be roasted, put in oven, and directly it is dry hive ready some butter lie(i in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting ; do not allow the pig to burn in any part. Then take Iialf^ a pint of gravy, a tablespoonful of lemon juice, and the gravy that flowed from the pig, ; pour a little of this over the pig, and the remainder send to table in a tureen. Instead of butter for bast- ing many cooks use salad oil as this makes the crackling crisp. Before dishing cut off the head and part the body down the middle, and lay on the dish back to back. Take care that it is sent to table 7/ery hot, and serve with apple sauce. It will take about two hours for a small pig to roast. 196. PIG'S PETTITOES. — Ingredients— A slice of bacon cut tiiin, an onion, a blade of mace, 5 pcppovcorns, 4 sprigs of thyme, 1 pint of gravy, pepper and salt, thickcuing of but- ter and flour. Put the heart, pettitoes and liver, into a saucepan, add the bacon, mace, peppercorns, onion, thyme and gravy ; simmer gently for fifteen minutes ; take out the head and liver and mince very finely ; allow the feet to stew until quite tender, they will take about half an hour, then return to the saucepan the liver, thicken the gravy with a little butter and flour, sprinkle a little pepper and salt, and simmer very gently for five or six minutes, stirring occasionally ; when ready to dish split the feet, and arrange them round the mince with sippets of toasted bread, and pour the gravy in the centre. ^4 MRS. CLARKE'S COOKERY BOOK. l*ORlt. 197. FOBS OHEESE— Ingredients— About 2 lbs. of cold roast pork, a dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, ^ teaspoonful of minced lemon peal, sufficient gravy to fill the mould. Cut the pork into pieces, but do not chop ; there should be about a quarter of fat to a pound of lean ; sprinkle with pepper and salt, pound the spices thoroughly and mince as finely as possible, the parsley, sage, lemon peel and herbs : then mix all this nicely together. Place in mould and fill with gravy. Bake a little over an hour. When perfectly cold turn out. 198. SAUSAQ-ES- — Ingredients — Pork, fat and lean, sage, pepper and salt, a little allspice. Chop fat and lean of pork together; season with sage, pepper and salt, and you may add two or three berries of allspice ; half fill ho^'s' guts that have been soaked and made extremely clean : or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little flour be- fore it is fried. Serve on stewed red cabbage ; or mashed pota- toes, put in a form, brown with a salamander, and garnish with the above ; they must be pricked with a fork before they are dressed, or they will burst. 199. HAM (ho'w to Soil to g'ivo it an ozcellont flavor).— in- gredients — 2 heads of celery, 2 turnips, vinegar and water, a large bunch of savory herbs, and 3 onions. In choosing a ham, be sure that it is perfectly sweet. To as- certain this stick a sharp knife into it near the bone, when the knife is taken out, it will have an agreeable smell if the meat is sweet. If the meat has been hung for a long time, and it is salt and dry, it would be necessary to soak for twenty-four hours, and change the water often. Put the meat in a large pot with sufficient water to cover it ; bring it to the boil gradually, and carefully take off the scum as it rises ; when on the point of boiling add the vegetables and herbs ; let it simmer gently until quite tender, then take it out, strip off the skin, cover with bread raspings and put a paper frill round the knuckle. Four hours will be sufficient for a ham weighing ten pounds. 200. HAM (Potted)-— Ingredients— 2J lbs. lean ham, % lb. of fat, 1 teaspoonful of pounded mace, a saltspoonful of pounded allspice, \ nutmeg, clarified butter, pepper. Take some slices of cold ham, cut them small, mixing the lean and fat in the above proportions ; proceed to pound the ham to a fine paste in a mortar; gradually add the seasoning, and take care that all the ingredients are well mixed, press the mixture into pots, cover with the clarified butter and keep it cool. Pork. mrs. clarke's cookery book. f$ 201. BAM (Baked)-— Ingredients— Ham, crust. Allow the ham to soak in water for twelve hours ; wipe it dry, and trim any rusty places underneath ; cover with a com- mon crust, taking care that it is thick enough to keep the gravy in ; have the oven at a moderate heat and bake for about four hours ; when done, take off crust and skin, cover with raspings, and garnish the knuckle with a paper frill. Very good. 202. TO G-LAZE A HAM.— Ingredients— An egg, salt, melted butter, a cup of powdered cracker, a little cream. After the ham is skinned and cold, brush all over with beaten egg ; mix the cracker, salt, and melted butter with cream enough to make a thick paste ; spread it evenly over the ham and brown in a moderate oven. 203. TO MAZE LAED. Take the inner part of the pig, put into a stone jar, and place in a saucepan of boiling water ; allow it to simmer gently, and as it melts, strain carefully from the sediment ; put in small jars and keep in a cool place. The fleed makes exceedingly light crust, and is very wholesome. 204. TRIPE (To Dross)' — ingredients — Tripe, milk and water, ouiou sauce. Cut away the coarsest fat, take equal proportions of milk and water, and boil for three quarters of an hour. Have ready some onion sauce and when ready to dish, smother the tripe with the sauce, and, any that is left, send to table in a tureen. 206. FRIED TRIFB -Ingredients— Salt and water, pepper, flour, lard, a tablespoon ful of vinegar. Scrape the tripe well ; cut into squares the size of your hand ; boil in salt and water (a tablespoonful of salt to one quart of water) till very tender. The next day cut into smaller pieces, season with salt and pepper, dredge with flour, fry brown on both sides in a pan of hot lard. When done, take it out, pour nearly all the lard out, add a good gill of boiling water, thicken with flour,mixed smooth with a tablespoonful of vinegar; season to taste, and pour hot over the tripe. A nice breakfast dish. Tripe may be cooked several ways, it can be stewed in gravy with mushrooms, or cut into collops, sprinkled with chopped onion and savoury herbs, and fried a nice brown in clarified butter. 206. TRIPE (Stewed). -Ingredients— 2 quarts of water, pepper and salt, onions, a piece of butter, 2 tablespoonsful of cream, nutmeg, 2 slices of buttered toast. See that the tripe is washed very while ; cut up in pieces and put them iuto a slcwpan with two quarts of water, and 76 Mrs. cLarke's cookery book. Veal. pepper and salt to taste. Let boil until quite tender, whicli will take about two hours and a half, or perhaps longer ; have some white onions 'oiled until quite tender ; then turn them out in a cullender to drain ; then mash them, putting them back into your saucepan (which you have previously wiped out) with a piece of butter, two tablespoonsful oi cream or milk, a grating of nutmeg and a very little salt ; sprinkle in a little flour, set the pan on the fire, keeping it well covered, and give it one boil. Place at the bottom of a dish two slices ^ buttered toast, cut in pieces, and put the tripe over it. VEAL. 207. BOAST VEAL (StufEed).— Ingredients— 8 oz. of bruised bread-crumbs, 4 oz. of chopped suet, shallot, thyme, mar- joram, aud winter savory, 2 eggs, salt and pepper. To eight ounces of bruised crumbs of bread add four ounces of chopped suet, shallot, thyme, marjoram, and winter savory, all chopped fine; two eggs, salt and pepper to season ; mix all these ingredients into a firm, compact kind of paste, and use this stuffing 10 fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before a small fire. 208. VEAL (Stowed). — ingredients— 2 (juarts of water, 1 peeled onion, a few blades of mace, a little salt, ^ lb. of rice, butter, chopped parsley. Break the shank bone, wash it clean, and put it into two quarts of water, an onion peeled, a few blades of mace and a little salt; set it over a quick fire, and remove the scum as it rises ; wash carefully a quarter of a pound of rice, and when the veal has cooked for about an hour skim it well and throw in the rice; simmer for three quarters of an hour slowly; when done put the meat in a deep dish and the rice around it. Mix a little drawn butler, stir in some chopped parsley, and pour over the veal. 209. VEAL AITS SAM PIE-— Ingredients— Forcemeat balls, 1 or 2 eggs, ham aud veal, mushrooms, gravy, pie crust, jelly, onions, herbs, lemon peel, salt, cayenne, mace, parsley, whites of eggs. Cut some thin slices off the leg or neck of veal, free them from skin and gristle, lard them well, and season with salt and pepper. Have some eggs boiled hard and some thin slices of Veal. mrs. clarke's cookerv book. 77 ham. Make some forcemeat balls with fat bacon, the trimmings of the veal, chopped onions, parsley, and sweet herbs, grated lemon peel, salt, cayenne, and pounded mace. Pound all in a mortar, and bind with one or two eggs. Line a pie dish with good paste, and fill it with layers (not too close) — first one of ham, then one of veal, of forcemeat balls, of the eggs (cut in halves), and so on ; a few mushrooms may be added ; put in some gravy ; lastly, a layer of thin bacon ; and cover all with tolerably thick crust, glaze. Bake for about four hours in a moderate oven. Make a hole in the top, and insert some good savoury jelly — made with ox or calf's foot, knuckle of veal, and trimming of bacon and ham well flavored with onions, more herbs and lemon peel, and cleared with the whites of egg. Leave till quite cold, then it can be cut with a sharp knife into slices. 210. VEAL PUDDING-- — Ingredients— A few pieces of salt pork, butter, pepper, salt, parsley, thyme and flour. Line a pudding mould or tin pail with a rich paste and fill the cavity with bits of veal cut into small pieces ; add a few pieces of salt pork and season to taste with butter, pepper, salt, par- sley and thyme, and sufficient boiling water to fill the mould two-thirds full ; dredge with flour and then cover the top with paste, and after placing the cover on firmly tie a cloth closely over the entire mould, and place it in boiling water and allow it to boil an hour or more. 211. VEAL CASE.— -Ingredients— Some hard boiled eggs, a layer of ham, tongue or sausage meat, salt, pepper, and nut- meg, a layer of veal. Have some slices of veal; put a layer of hard boiled eggs in a dish, then a layer of ham, tongue or sausage meat ; sea- son with salt, pepper, and a little nutmeg ; then a layer of veal — in this way fill up the dish. Bake in the oven with a little water in the dish, keep it covered while baking ; when done put a weight on until cold, then turn it out. A nice dish for breakfast or supper. 212. VEAL OAKE.— Ingredients— 1 lb. of veal cutlet, % lb. of blanched streaky bacon, 3 or 4 eggs, aspic jelly, pepper, salt, herbs, parsley, chervil and shalot, lemon peel. Take about one lb. of veal cutlet and half lb. of blanched streaky bacon, cut the veal into neat collops, and slice the bacon; boil three or four eggs hard, and slice them. ,Have ready some aspic jelly or some reduced, well-flavored, clarified white stock ; put into a plain mould a layer of the aspic jelly, then some slices of the egg, a layer of veal, then one of bacon, sprinkling each layer freely with pepper, salt, and chopped heibs, parsley, chervil, and shalot, and on the layer of veal 78 MRS. Clarke's cookery i?ook. Veal. add a small quantity of grated lemon peel ; repeat till all the ingredients are used up. Fill up the mould with aspic jelly, cover it either with stiff flcir-and-water paste or with double paper tied securely on ; bake about an hour in a moderate oven. When cold turn it out, and garnish with sprigs of cher- vil, watercress, or parsley. 213. VEAL (Marbled). — ingredients— Spice, butter, tongue and veal. Take some cold roasted veal, season with spice, beat in a mortar ; skin a cold boiled tongue, cut up and pound it to a paste, adding to it nearly its weight of butter ; put some of the veal into a pot, and strew in lumps of the pounded tongue ; put in another layer of the veal and then more tongue ; press it down and pour clarified butter on top ; this cuts very prettily like veined marble. White meat of fowls may be used instead of veal. 214. VEAL SCALLOP- — Ingredients — Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter. Chop some cold roast or stewed veal very fine ; pui a layer on the bottom of a pudding dish well buttered; season with pepper and salt. Next have a layer of finely-powdered crack- ers ; wet with a little milk or some of the gravy from the meat. Proceed until the dish is full ; spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and two beaten eggs. Stick pieces of butter all over it, cover closely, and bake half an hour ; then remove the cover and bake long enough to brown nicely. Do not get it too dry. 215. QUENELLES OP VEAL.— Ingredients — l lb. of veal cutlet, a gill of water, salt, butter, nutmeg, flour, 4 eggs, ^ gill of cream. Remove the skin from one lb. of veal cutlet, and cut it into small pieces. Put into a stewpan a gill of water, a pinch of salt, and a small piece of butter ; when boiling stir in as much flour as will form a paste ; when it is smooth put it away to get cold, then take half the quantity of butter that you have of veal, and half the quantity of paste you have of butter, put the paste into a mortar, pound it well, then add the butter, pound it, then add the veal ; pound well for ten minutes, add one whole egg, three yolks of eggs, salt, pepper, a little grated nut- meg, work well together, pass through a wire sieve, stir in half a gill of cream, shape the quenelles with two tablespoons, place them in a well-buttered saut^-pan, leaving a clear space on one side ; put a good pinch of salt in that space, pour in sufficient boiling water to cover the quenelles, and leave them to poach for ten minutes, then drain them carefully on a cloth ; arrange on a disht Veal, mrs. clarkes cookery ijook. 79 216. PRIOAITDBA'O' OF VEAL— Ingredients — A fillet or cushion of veal, lard, bacon, carrots, onions, sweet herbs, salt, pepper, spices, stock, spinach. Neatly trim a nice piece of fillet or cushion of veal, lard it thickly on one side with bacon. Place in a large stewpan a layer of slices of bacon, then some carrots and onions cut in slices, with a bundle of sweet herbs, pepper, salt, and spices to taste ; lay the piece of veal in the middle, and moisten with about a pint of stock. Let the meat stew gently for two or three hours, basting the top occasionally. Then strain off the gravy, put it into a small saucepan, skim off superfluous fat, add to it a little butter mixed smooth with a small quantity of flour, and let the gravy reduce nearly to a glaze ; pour it over the meat, the top of which should be previously browned with a salamander if necessary, and serve with a border ot spinach. 217. ROL LE D VEAL — Ingredients — Loin of veal, forcemeat, bacon, bread-crumbs, eggs, lemon peel, sweet herbs, salt, cay- enne, pounded mace, fat bacon. Bone a loin of veal and stuff it with forcemeat made of bacon, bread-crumbs, and eggs, and flavored with lemon peel, sweet herbs, salt, cayenne, and pounded mace. Tie it up, keeping it the shape of a large sausage ; lay some slices of fat bacon on it, and stew gently for four hours in well-flavored stock. Let it cool ; remove from the stock, and put it under heavy weights. When quite cold, glaze it. 218. OOLLAEED CALF'S HEAD-— Ingredients— A calf's head, 5 tablespoonsful of pai'sley, 4 blades of pounded mace, pepper to taste, a grated nutmeg, a few thick slices of ham, the yolks of 5 eggs boiled hard. Scald the head for ten minutes, then scrape off the hair ; divide the head and remove the brains ; boil for about two hours, and if tender remove the bones. When this is done, flatten it on the table, sprinkle a thick layer of parsley, like- wise of ham, and cut the yolks of the eggs into rings, and place these upon the ham, then season with pounded mace, white pepper, and nutmeg between each layer ; roll the head in a cloth, and tie as tightly as possible. Boil for about four hours then remove from the pot ; place a heavy weight on the top. Let it remain till cold, then remove the cloth and serve. 219. VEAL SA7SA0-ES*— Ingredients— Equal quantities of lean veal and fat bacon, a handful of sage, salt, pepper, a few anchovies. Chop equal quantities of lean veal and fat bacon, a handful of sage, a iiiilc iiait, pepper, and a few anchovies. Beat all in a mortar ; and when used, roll and fry it, and serve with fried sipftets, ur Oil stewed vegetables, or on white coilopsi 8o MRS. Clarke's cookery book. Vkai.. 220. VEAL OUTLETS —Ingredients— 41bs. of the best end of the neck of veal, ^ teaspoonful of minced thyme, rind of a small lemon, 1 bunch of parsley, 1 tablespoonful of butter, 1 tea- spoonful of lemon juice, 1 egg, pepper and salt, bread-crumbs, Alb. of bacon. To sljape the cutlets, saw off the end of the rib bone, saw off the chine bone also, which lies at the back of the cutlets ; then form the cutlets to a neat shape. Mince thyme, and lemon rind and parsley, as finely as possible ; melt the butter, and add these ingredients to it ; add also the ef,% pepper and salt, and beat all up together ; then rub very finely some crumbs of bread ; dip each cutlet into the mixture, then cover with bread-crumbs ; when the gridiron is perfectly warm, arrange the cutlets upon it. Have the fire nice and bright, but do not allow them to cook too fast or the bread-crumbs will burn be- fore the cutlets are cooked through; allow them to brown nicely on bdth sides ; about ten minutes will be the time. Serve on a wall of mashed potatoes in a circle ; fill the centre of dish with rolls of bacon and with a nice brown sauce. (See " Sauces.") For rolls. — Cut some neat slices of bacon, roll them up and run a skewer through each ; place this in the oven for about five minutes, then remove skewer and arrange in centre of the dish. 221. HARICOT OF VEAL. — Ingredients— Best end of a small neck, a little brown gravy, 1 pt. of peas, small cucumbers, 2 lettuces, a little broth, a few forcemeat balls. Take the best end of a small neck ; cut the bones short, but leave it whole ; then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, six cucumbers pared and sliced, and two cabbage- lettuces cut into quarters, all t^tewed in a little good broth ; put them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it. 222. HASHED CALF'S HEAD (a la PoulottO).— Ingredients- Calf's head, 2oz. of butter, 2 tablcspoonsfal of flour, ^ pint of white stock, a few button mushrooms, white pepper,aud salt to taste, 2 eggs, juice of a lemon, parsley. Cut the remnants of a boiled head into uniform pieces the size of half an apple. Melt in a saucepan one or two ounces of butter, according to the quantity of meat to be hashed ; amal- gt.mate with it one or two tablespoonslul of flour, then stir in half a pint, more or less, of white stock. Stir well, then add a few button mushrooms, white pepper and salt to taste, and let the sauce boil for ten minutes. Put the saucepan by the side Veal. mrs. Clarke's cookery cook. 8i of the fire, and lay the pieces of calfs head in it ; let them ge* hot slowly, but not boil. Just before serving stir in off the fire the yolks of two eggs, beaten up with the juice of a lemon, and strained ; nlso a small quantity of either tarragon or parsley very finely minced. 223. MZITCED VEAL.— Ingredients— Some remnants of roast or braized veal, a shallot, a little butter, a little flour, a little stock, a few sprigs of parsley, pepper and salt, nutmeg to taste, a few drops of lemon juice, fried bread, and poached eggs. Take some remnants of roast or braized veal, trim off all browned parts, and mince it very finely ; fry a shallot, chopped small, in plenty of butter ; when it is a light straw color add a large pinch of flour and a little stock, then the minced meat, with chopped parsley, pepper, salt, and nutmeg to taste ; mix well, add more stock if necessary, and let the mince gradually get hot by the side of the fire; lastly, add a few drops of lemon juice. Serve with sippets of bread fried in butter round, and the poached eggs on the top. 224. VBA.L (Braized Loin of).— ingredients— Veal, 2 oz. of but- ter, 1 carrot, 1 onion, a little parsley, sweet herbs, a laaf or two of basil, a bay leaf, a crust of bread toasted brown, a little flour, and a little stock. Take about two oz. of butter, one carrot, one onion, a little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; brown a large crust of bread, and put it in a stewpan with the above things, and fry them until they are brown ; then flour the meat, and brown it well, putting it back in the saucepan ; add a little stock, and baste it in the gravy till done, and keep turning the moat. Simmer four pounds for three or four hours. 225. HASHED CALF'S HEAD- — Ingredients — An onion, a slice of f;it bacon, an oz. of butter, a tablespoonful of flour, a 15ct, bottle of French tomato sauce, a bay leaf, 2 sprigs of thyme, 1 of marjoram, 3 of parsley, 2 cloves, a doz. peppercorns, salt, eiyenne pepper, a little stock, fried sippets of bread. Mince an onion and i slice of fat bacon, fry them both with an ounce of butter until the onion begins to color, stirring well all the time to avoid any piece of one or the other getting burnt. Stir in a tablespoonful of flour, and a minute afterwards, moisten with a 1 5c. bottle of French tomato sauce; add a bay leaf two sprigs of thyme, one of marjoram, and three of parsley, two cloves, a dozen peppercorns, salt to taste, and the least possible quantity of cayenne pepper (as much as can be taken up with the end of a trussing needle). Let the sauce boil gently for half an hour; add a little stock to it if necessary, and strain it into a clean saucepan; when quite cold lay the pieces of calf's F 89 MRS. Clarke's cookery book. Veal. head into it, and let the whole be warmed very gradually on a slow fire ; the longer it will take to get hot, the better will the dish be. Care should be caken that the pieces of calf's head are well covered with the sauce. Serve garnished with fried sippets of bread. 226. HASHED OALP'S HEAD— Ingredients— l pint of brown Bauce, 1 glass of sherry, a doz. of button mushrooms, the same quantity of pieces of i^ickled gherkins, a doz ti-uflfles, a doz. olives stoned, bread sippets, a little butter and 3 eggs, force- meat balls. Take a pint of brown sauce, add to it one glass of sherry, a dozen or more button mushrooms, the same quantity of pieces of pickled gherkins and of trufllcs cut with a vegetable cutter to the shape of olives, and a dozen olives stoned. Let the sauce come to a boil, then lay in il the remnants of a boiled calPs head cut in uniform and shapely pieces, simmer very slowly for about an hour, and serve garnished with bread sippets fried in butter, and hard-boiled eggs. The tongue, cut in convenient pieces, can also be added to this hash, as well as cocks' combs and forcemeat balls, etc, N.B. — The gherkins, after being cut, should be steeped in cold water for two or three hours. 227. TBZMBALBS OP VEAL.— Ingredients— Tumipand carrots, salt water, a pinch of sugar, butter, flour, veal suet, boiled onion, peppei", and spices to taste, a little nutmeg, 3 or 4 eggs. With a column cutter cut out of turnips and the red part of carrots a number of long, round pieces rather less than three- eighths of an inch in diameter. Cut these pieces into slices about one-eighth of an inch thick. Be careful to have all these pieces, which should be like very small counters, of uniform shape. Boil them separately in salted water with a pinch of sugar ; do not let them be overdone, and turn them out on a sieve to drain quite dry. Take a number of cake moulds, butter them thickly, and, using a trussing needle for the pur- pose, line them with the pieces of carrots and turnips in alter- nate rows by pressing them gently against the buttered bottom and sides. When they are all done, fill them with the following composition: put half a pint of water into a stewpan, with a pinch of salt and a sn.all piece of butter; when it boils, stir into it enough flour to make a thick paste ; put it by to get cold. Take equal parts of this paste and veal suet, carefully picked ; pound them first separately, then together, in a mor- tar, with a piece of boiled onion, more or less, according to taste. Pound some lean veal, and of this take as much as there is paste and suet ; work the whole together in a mortar, sea^ soning the mixture with pepper and salt and spices to taste, on? of which ^ihould be nutmeg, Pass the whole through f\ Veal. mrs. clarke's cookery book. 83 sieve ; work in as many whole egcjs as will bind the mixture" Place the moulds into a stewpan with hot water, with a piece of paper over them, and steam them for about half an hour. Turn them out very carefully on a dish, and pour under them a sufficient quantity of the following sauce : put into a pint of milk two or three mushrooms, one onion and a carrot cut into pieces, a bunch of sweet herbs, whole pepper and salt to taste, a few cloves, and a little mace ; let the whole gently simmer for about an hour. Put an ounce of butter into a saucepan, and mix with it a tablespoonful of flour; then strain the fla- vored milk into the saucep.in, and stir on tbe fire unt'l it thick- ens. Finish by stirring in a gill of cream. 228. GALANTIITE OP VEAL —Ingvedients— A breast of veal, i lb. of fat bacoii, powdered spice, sweet herbs, pepper and salt, i lb. of boiled tongue, ^ doz. truflles, a calf's foot, 2 or 3 onions, 2 carrots, a clove of garlic, a bundle of sweet herbs (thyme, marjoram, parsley and bay leaf ), cloves, whole pepper mace and salt. Take a piece of breast of veal about twelve or lourtcen inches long ; bone and trim it carefully, removing all gristle and superfluous fat, as well as some of the meat (about one lb.) Take this meat and ^ lb. of fat bacon, pound together in amor- tar, season with' powdered spice and sweet herbs, pepper and salt to taste ; then pass the mixture through a wire sieve; cut ^2. lb. of boiled tongue in pieces about one inch square; cut half a dozen truffles each into three or four pieces. Lay the prepared breast ot veal skin downwards on the table, sprinkle it with pepper, salt, and powdered spices ; lay the pounded meat, the truffles, and the tongue on it, then roll it up neatly as a roly-poly pudding, and tie it up tightly in a cloth. Put all the trimmings and bones into a saucepan large enough to hold the galantine, add a calf's foot cut in pieces, the trimmings of the bacon (mind they are perfectly sweet), two or three onions, and two carrots cut in pieces, a clove of garlic, a bundle of sweet herbs (thyme, marjoram, parsley, and bay leaf), cloves, whole pepper, mace, and salt, in proportions according to taste. Fill up with such a quantity ot cold water as will leave room for the galantine to be put in. Set the saucepan on the fire ; when the contents boil put in the galantine ; let it boil gently without in- terruption from two to two and a half hours ; then lift it out, put it on a plate, and when it has cooled a little take off the cloth, tie it up afresh, and lay it between two dishes with a mod- erate weight upon it, to remain till cold. Care must be taken ^ in this last operation that the "seam" of the galantine be made to come undermost. When quite cold undo the cloth, glase the galantine, and garnish with savoury jelly made from th? liquor iij which it was boiled. 84 MRS. Clarke's cookery book. Muitgn. MUTTON. MXJTTOIT OUTLETS. Thif is an en trde always ready to hand, but it must be cart- fully and neatly prepared. A dish of well-dressed mutton cut- lets is truly " a dish to put before a king;" whereas greasy, fat, gristly lumps of meat, called for the nonce cutlets, offend the taste of the least fastidious. The first thing to attend to is the cutting and trimming of the cutlets neatly. Take a piece ot the best end of the neck of mutton, saw off the bones short, re- move gristle and fat, cut the cutlets about one-third of an inch in thickness, shape and trim them neatly, beat them with a c'Jtlet bat dipped in water, and then proceed to cook them by any of the following recipes : 829. Pepper, salt, and broil them over a brisk fire, serve them vith mashed or J'a?^/ry and chop very fine four onions, then moisten the curry powder with water, and put it in a stewpan, with all the above ingredients, and a quar- ter of a pound of butter. Let it stew for twenty minutes, stirring all the time to prevent burning, then add one and a half pounds of cold or fresh meat, or any fowl or rabbit, cut into short thick pieces, without fat, add half a pint of milk or good stock to make the curry thick. Boil all up at once, and let it stew gently for three or four hours. When ready add lemon juice or Chili vinegar. 272. OTJRRIBD RABBIT- — Ingredients- 1 rabbit, J lb. of but- ter, 1 apple, 2 onions, 2 tablespoonsful of curry powder, ^ of a pint of cream, 1 pint of stock, 1 lemon, a salt spoonful of salt. Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown. After the rabbit has been properly prepared for cooking, wash well and dry in a cloth, cut in pieces of equal size. Mier straining the butter from the onions, return the Cl'kriks. mhs. Clarke's cookery book of former to the stewpan, put in pieces of rabbit, and allow to fry for ten or fifteen minutes, turning occasionally. Peel and core the apple, and chop as finely as possible. When the meat is done add to it two tablespoonsful of curry powder, the salt, stirring for five minutes, then add the fried onion, chopped apple and a pint of good stock. Allow to simmer for two hours, at the end of the time add the cream, squeeze the juice from the lemon into the stewpan. It is then ready to serve. N. B. — Veal or chicken can be used, if preferred. -78. 0T7XII17 OP MTTTTOIT. -Ingredients— Mutton, 1 onion, baiter the size of an egg, curry powder, a little salt, a cup of cream. Slice a medium-sized onion, and put it with a large lump of butter in a saucepan ; let it cook slowly for five minutes. Cut the mutton in neat pieces ; sprinkle curry powder over them, al'io a litttle salt, and just before putting in the saucepan pour a part of a cup of sweet cream over them. Let this all simmer gently for half an hour, so that the ingredients will become thoroughly mixed. 274. A DRY MALA? OUPkRY.— Ingredients— A cauliflower, 2 onions, a sour apple, a pint of shrimps, slices of cold mut- ton, 2 ozs. of butter, a large tablespoonful of curry powder, a lemon, a small teaspoonful of salt. Pick a cauliflower into small pieces and well wash them ; chop two onions and one sour apple, pick a pint of fresh boiled shrimps, cut some slices of cold mutton about half an inch thick, knead two ounces of butter with a large tablespoonful of curry powder, and a small teaspoonful of salt. Put the butter, onions and apple into a stewpan, and fry till biown, then add the cauliflower and shrimps. Shake the saucepan frequently, and let it simmer for an hour and a halt, adding the slices of mutton towards the end of the time, that they may be heated through. Finally, add the juice of a lemon. Place the slices of mutton round the dish with the cauliflower, &c., in the middle. Serve very hot, with a separate dish of boiled rice. 275. OXTRRIBD LOBSTER— Ingredients— Lobster, cream, rice. Take the flesh of a lobster (or a tin of lobster does very well for this dish), make curry gravy with plenty of cream ; pour into a saucepan with the lobster, warm it just to boiling point ; serve with rice round. 277. A TURKISH DISH.— Ingredients- 6 oz. of East India rice, a pint of water, 1 oz. of butter, salt, pepper, i pint of broth. Wash well six ounces of East India rice, and boil it in a pant of water for eight or ten minutes at the most, throw into a cullender, that it may thoroughly drain. Then place it in a atewp^n with an ounce of butter, saU a«d pepper to taste, stir- 96 MRS. CLARKE'S COOKERY BOOK. CURRIES. ring well, and adding by degrees about half a pint of good fowl broth. After about fifteen minutes or so it should be properly done, turning out with the grains separately. It is to be served perfectly hot. The foregoing is a true pillau, but additions may be made of portions of the meat of the fowl, or of any other animal matter, of a little curry powder, ofchutnee, fried onions, or mushrooms. 278. BOILED RICE FOR OURRT.— Ingredients— Ri«c, lemon. Put the rice on the stove in cold water, and allow it to come to a boil for a minute or two. Strain, dry and put in stewpan without lid at the back of the stove, to allow the steam to evaporate ; shake into dish very hot ; a few drops of lemon juice put in directly after it boils will make the grains separate better. 279. CURRIED EGGS— Ingrcdiente— 6 eggs, 2 onions, butter, a tablespooiiful of curry powrler, 1 pint of broth, a cup of cream, arrowroot. Slice the onions and fry in butter a light brown, add curry powder, and mix with the broth, allowing to simmer till tender; then put in cream, and thicken with arrowroot ; simmer for five minutes, then add 6 hard boiled eggs, cut in slices. 280. CURRIED BEEP- —Tngredionts— Beef, 2 oz. of butter, 2 onions, a tablcspootiful of curry powder, ^ pint of milk, lemon juice. Slice the onions and fry in butter a light brown, mix well with the curry powder, adding the beef, cut into small pieces about an inch square, pour in milk and allow to simmer for thirty minutes, stirring frequently ; when done add lemon juice. It greatly improves the dish to build a wall of mashed potatoes or boiled rice round it. 281. CURRT- — Ingredients— Scraps of cold meat, 1 apple, 1 onion, '2 ov. of clarified dripping, 1 dessertspoonful of curry powder, Bait. Put the dripping into a stewpan on the fire to heat, chop the onion as finely as possible, and when the dripping is hot put in the onion to brown (do not allow it to burn), cut the meat into small pieces, peel and core the apple, and chop finely. When the onion is brown strain it ofTand put the dripping back into the saucepan; put pieces of meat into the saucepan and brown them both sides ; add the curry powder, apple and a little salt ; pour in half pint of cold water, and return the browned onion to the saucepan, stir until it boils, then move to the back of the stove and allow to simmer half an hour. When done take it out and place on a hot dish, and pour th^ tauce over it. Curries. mus. ci./Trke's cookery book. py 282. OTTRRIBD TRIPS.— Ingredients— 1 lb. of tripe, J lb. of I'atua lice, 1 onion, flour, sugar, and curry powder. Put the tripe into a saucepan of cold water, and let it boil up ; immediately it boils, take it out of the water (this is called blanching). After this operation, scrape with a knife to thoroughly cleanse it. Cut up into small pieces, and lay in a saucepan, pouring sufficient cold water to cover the tripe. Peel the onion and cut it partially through. Add this to the tripe. Put the saucepan on the fire, and bring to a boil, then remove to the back of the stove, and allow to simmer for 2/2 hours. Then dish the tripe. Into a small saucepan put one oz. of flour, a dessertspoonful of curry powder and a half oz. ol dripping, and mix well with a wooden spoon. Make into a stiff paste with cold water. Add half pt. of the liquor in which the tripe was boiled. Put on the fire, and stir the mixture until it thickens (take care there are no lumps). To this add a quarter of a teaspoooful of brown sugarand salt according to taste. Then put on one side to get cool. Cut into shreds the onion ihat was boiled with the tripe, and add it to the sauce. As soon as the sauce is a little cool put in the tripe, and let it warm through. Heat a dish and pour the tripe and sauce upon it ; keep it in the centre of the dish. Wash the rice and put it in a saucepanful of boiling water. Add a saltspoonful of salt. Allow to boil for 15 or 20 minutes. When done strain and pour cold water upon it. Return the rice to the empty saucepan, stand on back of stove to dry the rice. When per- fectly dry arrange it on the dish round the tripe. 283. POTATO OURRT (1).— Ingredients— One onion, potatoes, butter, 1 pt. of stock, a tablespoonful of curry powder, a little milk from a cocoanut, a tomato, a small vegetable marrow, lemon juice, rice. Cut an onion into thin slices ; wash, pare, and filice some good sound potatoes, fry slightly in butter, and then simmer them slowly for some hours in one pint of stock, in which one tablespoonful of curry powder has been mixed, add a little milk from the cocoanut — when procurable, a tomato, a small vegetable marrow boiled and sliced ; simmer all together a few minutes longer, add a dash of lemon juice, and serve garnished with thin strips of fried onion, and with boiled rice in a separate dish. 284. POTATO 0T7RIRY (2).— Ingredients— Cold potatoes, onion, salt and pepper, curry powder to taste, egg, and bread crumbs, gravy. Mash cold potatoes with minced onion, salt, pepper, and curry powder to taste ; form into small balls with egg and bread G 98 MRS. CLAKKE's COO.CERY BOOK. CURRIES- crumbs, fry crisp, serve with rich gravy flavored with carry powder. 285. POTATO OUHET (3). — Ingredieuta — Raw potatoes, onions, butter, curry powder, a little stock, cicam, lemon juice. Fry some sliced raw potatoes and onions slightly in butter with a little curry powder, then simmer until done in a very little stock, add some cream, butter, and lemon juice before serving. 280, (POTATO OUEIRT (4).— lugredients— Curry powder, mashed potatoes, milk. Put a good pinch of curry powder in mashed potatoes, al- lowing rather more butter and milk than usual. This last is a delicious accompaniment to cutlets. 287. OUHRY (Dry).— Ingredients— A few onions, i lb. of butter, Ih lbs. of steak, a little flour and curry powder, salt to taste, juice of 1 lemon. Slice up a good-sized onion, and fry it a golden color in a quarter of a pound of butter ; cut up one and a half pounds of fresh steak into pieces the size of dice. Dredge them well with flour and carry powder, add a little salt, and squeeze the juice of a lemon over them, then fry them lightly in the butter in which the onions had been previously cooked. Add all to- gether, aod stew gently in .1 saucepan for a quarter of an hour. GRAVIES. GENERAL DIRECTIONS RESPECTING GRAVIFS. Gravy may be made quite as f,ood of the skirts of beef, and the kidney, as of any other meat, prepared in the same way. An ox-kidney, or milt, makes good gravy, cut all to pieces, and prepared as other meat ; and so will the shank end of mutton that has been dressed, if much be not wanted. The shank-bones of mutton are a great improvement to the richness of gravy ; but first soak them well, and scour them clean. Parragon gives the flavor of French cookery, and in high gravies is a great improvement ; but it should be added only a short time before serving. 288. A aOOD SEEF aRAVY (for Poultry or Same).- Ingredienta— i lb. of Icau beef, ^ a piut of coul water, 1 small onion, a saltspoonful of salt, a little pepper, a tablespoouful of mualiroom catchup or Harvey's sauce, ^ a teaspoouful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy, while stirring, add the Harvey's sauce and allow it just to come to the boil. Strain into a tureen and serve very hot. 289. SAVOEY GRAVY (Thiols).— Ingredients - 1 onion, butter, a tablespoouful of flour, ^ pint of broth cr stock, pepper and salt, a small quantity of Worcester sauce. Mince one onion fine, fry it in butter to a dark brown, and stir in a lablespoonful of flour. After ons minute add half a pint of broth or stock, pepper and salt, and a very small quan- tity of Worcester sauce. 290. GRAVY FOR ROAST MEAT.— Ingredienta-Gravy, salt. Put a kitchen dish with a sprinkling of salt in it beneath the meat about twenty minutes before it is removed from the oven. 99 to6 MRS. cLarke*s cookerV rook. Gravies. Then remove, baste the meat, and pour the gravy oe the dish intended for serving the joint upon. 291. Q-RAVT FOR VEFISON.— Ingredients— Remnants of venison, 4 mutton shank bones, a little salt, 2 glasses of water, 1 dessertspoonful of walnut catchup. Brown the venison over a clear fire, and put this with the shank bones and water into a stewpan and allow it to boil very gently for about two hours. Strain and add the catchup and a sprinkling of salt. Serve very hot. 292. STEOITG- PISH GRAVY-— Ingredients— 2 or 3 eels, crust of toasted bread, 2 blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy, a teaspoonful of horse radish. Skin two or three eels, and wash them very clean ; cut them into small pieces, and put them into a saucepan. Cover ihem with water, and add a little crust of bread toasted brown, two blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy or two, and a teaspoonful or two of horse-radish. Cover close, and simmer; add a piece of butter and flour, and boil with the above. 293. PLAIIT GRAVY.— Ingredients — An onion, a little butter, f pint of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme. Mince an onion finely, fry it in butter lo a dark brown color, then add three-quarters of a pmt of stock, pepper and salt to taste, a small piece of lean ham or bctcon minced small, a little Worcester sauce, a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it be- fore serving. 294. GRAVY FOR HASHES -Ingredients— Remanants and bones of the joint intended for hashing, a pinch of salt and pepper, J teaspoonful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or J a head of celiTy, an onion, a small piece of butter, a little corn flour, and boiling water. Put the bones (having previously chopped them), with the remnants of meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flav with catchup or any flavoring that m?'/ be preferred. 7 :ken with butter and flour and just allow it to come to ' boil. Serve very hot. Gravies, mrs. clarke's cookery book. loi 295. anAVT FOB A FOWL C^hen there Is no meat to make it from). — Ingredients — The feet, liver, gizzards and neck of the fowl, a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, a teaspoonful of mushroom catchup, a little flour and butter. Wash the feet nicely, and cut them and the neck small ; simmer them with a litde bread browned, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzards, in a quarter of a pint cf water, till half wasted. Take out the liver, bruise it, aud strain the liquor to it. Then thicken it with flour and butter, and add a teaspoonful of mushroom catchup, and it will be very good. 296. VEAL Q-Ili..Tnr- — Ingredients — Bones, any cold remnants of veal, 1^ pints of water, an onion, asaltspoonful of minced lemon peel, a little salt, a blade of mace, a few drops of the juice of the lemon, butter and flour. Place all the ingredients (excepting the lemon juice and flour) into a stewpan and allow them to simmer for one hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catchup. 297. COLORING FOR SOUPS OR GRAVIES. Put four ounces o' lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water ; boil, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of this as will give a proper color. SAUCES. OBSERVATIONS ON SAUCES. The appearance and preparation of sauces are of the highest importance. Brov/n sauces should not be as thick as white ones, and both should possess a decided charac- ter, so that whether sweet or sharp, plain or savory, they would bear out their names. Care is also to be taken that they blend and harmonize with the various dishes they are to accompany. 298. TJ7H1TE SAUCE- — Ingredients — 1 pint of milk, 2 or 3 mush- rooms, 1 onion, 1 carrot, 1 bundle of sweet herbs, whole pepper and salt to taste, a few cloves, a little mace, 1 oz. of butter, and 1 gill of cream. Put into one pint of milk two or three mushrooms, an onion and a carrot cut into pieces, a bundle of sweet herbs, whole pepper and Fait to taste, a few cloves, and a little mace ; let the whole gently simmer for about an hour, put an ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in a gill of cream. 299. WHITE SATTOE (7elonte)-Ingredients-A fowl, lib. of lean veal 1 onion, 5 oz. of butter, white stock, a carrot, a bundle of sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour. Take a fowl, cut up into small joints, and one pound of lean veal cut into small dice, put both into a saucepan with an onion sliced, an ounce of butter, and a cupful of wliite stock ; keep tossing on the fire for half an hour, taking care that none of the contents take color ; then add as much white stock as will well cover them, together with a carrot cut into small pieces, a bundle of sweet herbs, some whole pepper, and a pinch of sugar, and let the whole gently simmer for a couple of hours or more. Melt quarter pound of fresh butter in a saucepan, and amalgamate two ounces of flour with it with- out letting the mixture take any color ; strain the above li- quor gradually into it ; set the saucepan at the edge of the (ire to simr.ier for an hour and a half, skimming the contents carefully from time to time. Lastly, turn out the sauce into a basin, keeping it stirred till wanted, or cold. This sauce will Sauces. mrs. clarke's cookery book. 103 keep several days in a good larder, but it must be warmed ur every day. 300. WBITB SATTOB (Suprome)— Ingredients— A punnet of fresh mnshroom, Bome trufllo trimmings. ^ pint of white stock, a little more than a pint of velonte, 1 tablespoonful of cream, and a small pat of fresh butter. Boil a punnet of fresh mushroom and some truffle trim- mings in half a pint of white stocl< for a quarter of an hour ; strain the liquor, and add to it rather more than a pint of velontd, letthe whole simmer for about twenty minutes, skim- ming occasionally. At the time of serving stir in one table- spoonful of cream and a small pat of butter. 301. "W^ITE SAUCE (Allemande). Proceed as for supreme, adding a little grated nutmeg to the stock in which the mushrooms were boiled. Finish the sauce by stirring into it, off the fire, the yolks of two eggs beaten up with a little cold stock and strained. 302. LIVER SAUCE • — Ingredients— Li vers of any kind of poultry, butt'^r, flour, minced shallots, gravy stock, a small pinch of sweet herbs, and pepper, spices, and salt to taste, a glass of port wine, juice of i^ a lemon. Take the livers of any kind ot poultry, rabbits, or hares ; scald them and mince them finely. Melt a piece of butter in a saucepan, add a little flour to it and a small quantity of mineed shallots. Let the whole fry for a minute or two, then add gravy stock in sufficient quantity to make a sauce, and a small pmch of powdered sweet herbs and pepper, spices and salt to taste. Put in the minced livers and a glass of port wine. Let the sauce boil for twenty minutes, and at the time of serving add a small piece of fresh butter and the juice of half emon. 303. PEITITEL SAUCE-— Ingredients— Fennel, 3 oz. of butter, rather more than a taWespoonful of flour, pepper and salt to taste, yolks of 2 eggs, juice of 1 Lemon. Blanch a small quantity in boiling salted water, take it out, dry it in a cloth, and chop it finely ; melt three oz. of fresh but- ter, add rather more than a tablespoonful of flour, mix well, and put in pepper and salt to taste, and about a pint of hot water ; stir on the fire till the sauce thickens, then stir in the yolks of two eggs beaten up with the juice orf a lemon and strained. Add plenty of the chopped fennel, and serve. 304. SHRIMP SAUCE- — Ingredients— J pt. of shrimps, juice of half a lemon, butter, a dust of cayenne. Take half a pint of shrimps, pick out all the meat from jhe tails, pound the rest in a mortar with the juice of half a lemon I ©4 MRS. Clarke's cookery book. Sauces. and a piece of butter ; pass the whole through a sieve. Make a pint of melted butter," put the meat from the tails into it, add ,1 dust of cayenne, and when the sauce boils stir into it the shrimp butter that has come through the sieve, with or without a tablespoonful of cream. 305. 'W'llTB SATJOB- — Ingredients— 1 tablespoonful of potato Hour, '.i gills of hherry, yolks of 4 eggs, some powdered white sugar, cinnamon, lemon peel. Mix a tablespoonful of potato flour with a gill of sherry ; beat I p another gill of sherry with the yolks of four eggs; mix the two together, add powdered white sugar, powdered cinnamon, grated lemon peel to taste, and a third gill of sherry. Put the whole in a saucepan, and keep stirring on the fire till the sauce thickens, when it is ready. 306. MANGO OHTJTNET SAUCE (Boncral Recipe). -Ingred- ients— jib. of garlic, 1 Jj lbs. of brown sugar, Jib. of salt, 2 ])ottle8 of the best vinegar, :[lb. of onions, ^Ib. of dried chilies, fib of mnstai'd seed, |lb. of stoned raisins, 2h doz. large unripe sour anodes, fib. of powdei-ed ginger. Reduce the sugar to a syrup. Pound the onions, garlic and ginger finely in a mortar ; wash the mustard seed in cold vine- gar, and allow to dry in the sun ; peel, core and slice the apples, then boil them in a bottle and a half of vinegar. When this has been done, and the apples are quite ccol, put them into a good sized pan. and mix the whole of the remaining ingredients (as well as the other half bottle of vinegar) gradually. Stir well until all are thoroughly mixed, and then put into bottles until wanted. Tie wet bladder over the bottles after they have been corked. This is a delicious chutney and has been well tried and proved. 307. EGa SATJOB. Boil the eggs hard and cut them into small pieces ; then put them to melted butter. 308. GOVERITOR'S SATJCE (A Canadian Recipe).— Ingredi- ents — 1 peck of green tomatoes, a cupful of salt, vinegar, 6 green or red chilies, a teacupful of brown sugar, 1 of scraped horse radish, a tablespoonful eacli of cloves and allspice, a teaspoonful each of red and white pepper, 4 large onions. Slice a peck of green tomatoes, sprinkle them with a cupful of salt, and let them stand a night ; in the morning pour off the liquor, and put them into a saucepan with vinegar enough to cover them. Add six green or red chilies, four large onions chopped fine, a teactipful of brown sugar, one of scraped horse- radish, a tablespoonful each of cloves and allspice, and a tea- spoonful each of red and white pepper. Let it simmer till soft, put into jars and keep it air-tight. Sauces. mrs, clarke's cookery book. 105 309. OAULITLOWBIl SAUOB-— Ingredienta-Two small cauli- flowers, li oz. of butter, 1 tablespoonful of flour, ^ pint of boilmg water, pepper and salt to taate, yolks of 2 eggs, juice of a lemon. Boil two small cauliflowers ; when done, pick them out into sprigs and arrange them, head downwards, in a pudding basin, which must have been made quite hot ; press them in gently, then turn them out dexterously on a dish, and pour over them the following sauce, boiling hot : Melt one and a half ounces of butter in a saucepan, mix with it a tablespoonful of flour, and then add half a p'nt of boiling water ; stir till it thickens ; add salt and white pepper to taste ; then take the saucepan off the fire, and stir in the yolks of two egfts beaten up with the juice of a lemon and strained. 310. MT7SSE00M SAUOB— ingredients — A punnet of mush- rooms, 3 shallots, 2 or 3 sprigs of parsley, gravy stock, pep- per and salt to tMt«, a small piece of butter, flour. Pick clean a punnet of mushrooms, put them into a saucepan with three shallots chopped up, and two or three sprigs of parsley, cover up with gravy stock, add pepper and salt to taste, and let the whole boil for a couple of hours. Strain the liquor, passing the mushrooms, etc., through a hair sieve. Melt a piece of butter in a saucepan, add a little flour, mfx well, then add the above. 311. ST7T0S SAT70B- — Ingredients— 3 tablespoonsful of vinegar, 1 lb. of butter, yolks of 2 eggs, pepper and salt to taste. Put three tablespoonsful of vinegar in a saucepan, and re- duce it on the fire to one-third ; add a qi'arter of a pound of butter and the yolks of two eggs. Place the saucepan on a slow fire, stir the contents continuously, and as fast as the but- ter melts add more, until one pound is used. If the sauce be- bomes too thick at any time during the process, add a table- spoonful of cold water and continue stirring. Tlien put in pepper and salt to taste, and take great care not to let the sauce boil. When it is made — that is, when all the butter is used and the sauce is of the proper thickness — put the sauce- pan containing it into another filled with warm (not boiling) water until the time of serving. 312. FIQT7A1TTX SAUOE (without Effflrs). (i)Melt one ox. of butter, and add gradually two tablespoonsful of white wine vinegar, a shalot and a litle parsley chopped very fine, pepper and salt ; stir over the fire till it boils. (2) Chop up some herbs — thyme parsley, tarragon, chervil, and a chalot (about a tablespoonful in all) — and put them into a saucepan with one and a half gills of vinegar ; reduce to one gill ; add halfpint of broth, strain, thicken vdth ar<7».rof half 02. of butter io6 MRS. Clarke's cookery book. Sauces. and half oz. of flour ; boil up tlie sauce, Btirrinpf all the time, add a few chopped herbs, pepper and salt, and serve. (3) The following is taken from " Round the Table:" "Fry some slices of chalnts, or onions, till they asFume a light brown color (taking care by frequent stirring that they do not get burnt or done too much) ; add a small piece of garlic, some sweet herbs, and a mixture of equal parts of vinegar and water (or of vinegar and broth), strain and let the whole boil, then stir this mixture into a saucepan containing butter and flour, as for prepared plp'n melted butter; add pepper, salt, some minced parsley, anci chopped gherkins. 313. AITOHOTT SATTOB— Ingredients— About ^ oz. of butter, yolk of 1 fresh egg, 1 teaspoonful of anchovy sauce, cay- enne pepper and salt to taste, squares of freshly brOM'ucd toast. Heat a dinner-plate until it will melt half an ounce of butter placed on it ; take the yolk of a fresh egg, beat it with a fork into the butter, add a teaspoonful of anchovy sauce, cayenne pepper and salt to taste. Have ready some freshly-browned squares of toast, dip them into the mixture, covering bothsides, and serve at once. 314. Q-RILL SATJOB-— Ingredients— 1 gill of good gravy, 1 tablc- spoonful of mus — Ingredients — A quantity of mint leaves, equal quantities of wine-vinegar and water, and a small por- tion of sugar. Chop as finely as possible a qu.intity of mint leaves previ- ously washed ; add to these sufficient wine-vinegar and water, in equal parts, to float them, and a small quantity of powdered sugar. Let the sauce stand for an hour before serving. 316. S^TEET SA^OE— Ingredients — 1 tablespoonful of flcur, 4 tablespoonsful of water, ^ pint of boiling water, sugar or treacle to taste, 1 oz. of butter, 1 tablespoonful of lemon juice. Mix a tablespoonful of flour quite smooth in four tablespoons- ful of water, then stir into it half a pint of boiling water, sugf>r Sauces. mrs. Clarke's cookery book. 107 or treacle to taste ; stir over the fire until the sauce boils, when, if allowed, an ounce of butter may be added, with a tpblespoonful of lemon juice. When sweetened with sugar, a little nutmeg or ground cinnamon may be used instt d of lemon juice, if preferred. A tablespoonfiil of raspberry jam or any fruit syrup may be usi_d to flavor the sauce, and is gener- ally much liked. ;517. REMOXTL^DE S^TTOE -Ingredients— Chervil, cliivca, cap- ers, piualcy, cress, and a little slialot, a little French miLstard, tlic yolks of two raw eggs, pepper aud salt, olivo oil, a little Chili vinegar. Chop some chervil, chives, capers, parsley, cress, and a little slialot; pound them in a mortar, add a little French mustard, the yolks of two raw eggs, season with pepper and salt ; add, drop by drop, good olive oil, in the proportion of two tabIe.:poonsful to each egg: beat up the mi>'ure, and when quite smooth add a little chili vinegar. 31 s. HOESE HADISH SAT70E. One teaspoonful of made mustard, one tablcspoonful of vinegar, three tablespoonsful of cream, a little salt, as much horseradish grated as will make it as thick as cream. :nO. MAYONNAISE SATJOB.-In^Tcdicnts-The yolks of 4 eggs, €a teaspoonful of salt, salad oil, tarragon vinegar, white pepper. Carefully strain the yolks of four eggs into a basin, place it in a cool place, or, if necessary, on ice ; add a teaspoonful of salt, mix well ; then proceed to pour in, a few drops at a time, some salad oil, without ceasing to stir the mixture. When one spoonful of oil is well incorporated with the yolks of the eggs, put in, in the same manner, a teaspoonful of tarragon vinegar ; keep on adding oil and virwegar in these proportions until the sauce becomes of the consistency of very thick cream ; then add white pepper to taste, and more salt if necessary. 320. POOH MAN'S SAUCE —Ingredients— ^ good sizod onion, Initter, ^ pint of common stock or water, a little vinegar, a little minced parslcj', pepper and sa't to taste, a tablespoon- fiil of ilour. Mince a good-sized onion, not too finely, put it into a sauce- pan with a piece of butter equal to it in bulk. Fry till the onion assumes alight brown color, add half a pint of common stock or water and a small quantity of vinegar, pepper and salt to taste, and some minced parsley ; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed, over the fire. Let the Baucj boil up, and it is ready. io8 MRS. Clarke's cookery book. Sauces. 321. BRO^TN SATTOB (GonOVOlse).— Ingrrdienta — l onion, small piecu of garlic, 1 oz" of butter, a tnmhlerful of claret, a bunch of sweet herbs, whole pepper, 2 tuiublersful of gravy stock, a tablespoon ful of flour, the flesh of 2 or 3 an- chovies. Put into a saucepan one onion finely minced, a small piece of garlic, and one ounce of butter ; when the onion begins to color add a tumblerful of claret, a faggot of sweet herbs, and some whole pepper. Let the whole boil fifteen minutes, strain and add two tumblersful of gravy stock. Melt an ounce of butter in a saucepan, add a tablespoonful of flour ; when it begins to color add the sauce, stir it, and skim it well, as it gently simmers, for five or ten minutes. Take the flesh of two or three anchovies, pound it in a mortar with half an ounce of butter, pass the whole through a fine sieve, and stir it into the sauce at the last moment. 322. A CHEAP BRO'WIT SATJOB.— ingredients- 1 pint of brown stock, IJoz. of flour, 2 oz. butter, 4 mushrooms, salt and pepper. Put the butter into a stewpan and put it on the fire to melt ; wash the mushrooms in cold water, cut off the stalks and peel them ; when the butter is melted stir in the flour and mix to a smooth paste ; then add the stock and mushrooms, and stir the sauce smoothly until it boils and thickens; then re- move the stewpan to the back of the stove, and let it simmer gently for eight or ten minutes ; season with pepper and salt ; be careful to skim off the butter as it rises to the top of the sauce. Should the sauce be not brown enough, a teaspoonful of caramel might be stirred into it ; strain and serve. 323. ORAlTBEPyllY SATTOE -Ingredients— 1 qt. of ripe cran- berries, granulated sugar, a teacupful of water. Wash the berries, and carefully pick them, then put them into a stewpan with the above quantity of water ; allow them to stew very slowly, stirring occasionally. They require about an hour and a half lo cook ; when done sweeten with sugar, put into a mould, and when cold it is ready to serve. 324. FEAOn SA70E- — Ingredients — Peaches, water, sugar. Take a quart of dried peaches and soak in water four hours, wash them, drain, and put in saucepan with enough water to cover them ; when they break in pieces, pulp them, and sweeten to taste with white sugar. 325. PLTJM PXTDDIITQ- SATJOE— Ingredients -l glass brandy, 1 glass Maderia, 2 oz. butter, pounded sugar to taste. Put the sugar into a basin with part Oi' the brandy and but- ter, stand this in front of the stove until warm, and the butter Svucfis. MRS. Clarke's cookery booic, to^ and sugar are melted ; tnen add the Maderia and remainder of brandy. Pour over pudding, or serve in a sauce boat. 3'2G. OITIOIT SAT70& (Brown)— I"Kre'lient8— 2 oz. of butter, rather more than i a pint of rich gravy, 6 large onions, pep- per and salt to taste. Put into your stewpan, the onions, sliced, fry them of a light brown color, with the two ounces of butter ; keep them stirred well to prevent thern turning black ; as soon as they are of a nice color, pour over the gravy, and simmer gently until tender ; skim off all fat, add seasoning and rub the whole through a sieve ; then put in a saucepan and when it boils, serve. If a high flavor is wanted a small quantity of port wine or mushroom catchup may be added. <'-27. E0T7Z (Bro7rn,atMclso&ingforsoupd and gravies).— Ingredients — G oz. of butter, 9 oz. of flour. Melt the butter slowly over tlie fire, and dredge in very slowly the flour, stirring all the time, and when it turns a light brown color it is done, and can be put aside into a jar ready for use. It will keep good for some time. ,T2S. p,0T7X CWhite. for thiokoningr White sauces). Proceed as in last receipt, but do not keep it on the fire so long, and take care not to let it color. 3-29. SAUCE HOLLAITDAIS— Ingredients— About \ a tea- cupful of vinegar, Liuisetl peppercorns, bay leaves, salt, 5 or 6 eggs, water, a sinall handful of the best flour, butter, ^ pt. of whipped cream. Put about half a teacupful of vinegar mto a saucepan with some bruised peppercorns, bay leaves, and salt. Set the sauce- pan on the fire to simmer till the vinegar is almost dried up. Then beat theyolksof five or six eggs into it, beatthem up a little and for economy a little water maybe added, and a small hand- ful of the best flour. Continue to stir with a whisk, adding a lump of butter about two inches square. Put it to simmer on the fire, watching it and stirring all the time, but not letting it boil. After six or ten minutes remove it, and place it in a bain Marie. Then add in small lumps the best part of a pound of butter, stirring well. Put it back on the iire, but it must not boil. Strain this through a tammy. Stir in about a quarter of a pint of whipped cream. 330 TOMATOSATJOE.— Ingredients— 101b. ripe tomatoes, 1 pint best brown vinegar, 2,oz. salt, \ oz. cloves, 1 oz. allspice, \ lb. white sugar, 1 oz. garlic, \ oz. black pepper, \ oz. cayenae pepper. Wipe the tomatoes clean, and boil or bake till soft ; then Btnin and rub through a sieve that will retain the seeds and no MRS. Clarke's cookery book. Sauces. skins. Boil the juice for an hour, tnen add the above ingredi- ents (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass ; five hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied ac- cording to taste. 331. TART ARE SATJOE— Ingredients— Yolk of 1 egg, Ipmchof salt, a small piuch of pepper, 4 oz. of oil, vinegar, 1 table- spoonful of cfry, mustard, ^ oz. of shalota, ^ oz. of gherkins, 1 tablespoonful of ravlgote (chervil, tarragon, and burnet chopped), 1 teaspoonful of Chili vinegar, or one small pinch of cayenne pepper. Put in a small basin the yolk of one egg well freed from white, one pinch of salt, and a small pinch of pepper ; stir with a wooden spoon, and pour in (by drops at first, then by teaspoon- fuls) about four ounces of oil, being careful to mix the oil well before adding any more ; at every eighth teaspoonful of oil add one teaspoonful of vinegar, till all the oil is used ; then add one tablespoonful of dry mustard, three shalots (say ^ ounce) chopped fine and well washed, six gherkins (say ^ ounce) also chopped fine, one tablespoonful of ravigote (chervil, tarragon, and burnet, chopped), one teaspoonful of Chili vinegar, or one small pinch of cayenne pepper ; mix all together. 332. OTSTBJR SAUOB-— Ingredient*— Oystex-s, butter, a little flour, milk, blade of mace, bay leaf, pepper and salt to taste, a little cayenne, a few drops of lemon juico. Parboil the oysters in their own liquor, beard them, and re- serve all the liquor. Melt a piece of butter in a saucepan, add a little flour, the oyster liquor, and enough milk to make as much sauce as is wanted. Put in a blade of mace and a bay leaf tied together, pepper and salt to taste, and the least bit of cayenne. Let the sauce boil, add the oysters, and as soon as they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve. 333. "WOROBSTER SAtJOB.— Ingredients— Two tablespoonaful Indian soy, two ditto walnut catchup, one dessertspoonful of salt, one teaspoonful cayenne pepper, one nutmeg(8licedthin), one dozen cloves, J oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, one pint vin- egar, 3 oz. lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients ; put all into a wide-necked bottle. It should stand for a month before using, and is better if shaken Sauces. mrs. clarke's cookery book. in every day. At the end of the month pour off clear into bottles. It is well to make a quart or three pints at a time. 334. BEBAD SAT70E (to serve ^ith Poultry or Game)-— Ingredients — glblcta, J lb. of stale bread, an onion, 10 whole peppers, a blade of niace, a little salt, 2 tablespoonsful of cream, a pint of water. Put the giblets into a pint of water, add the onion, pepper, mace, salt. Allow it to simmer for an hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for an hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil five minutes, stirring well until it is thick, then add cream and serve hot. 335. S-WBET SAUCE FOR VENISOlT.-Ingredicnts-a glass of port wine, about half a tuuibler of rod currant jelly. Put the above ingredients into a stewpan and allow them to melt slowly, do not boil. When melted it is ready to serve. 336. OATER SAT70B.— Ingredients— 2 oz. of butter, a table- spoonful of Hour, a pint of boiling stock, peppei- and salt, Worcester sauce, capers. Put two oz. of butter and a tablespoonful of flour into a sauce- pan ; stir the mixture on the fire until it acquires a brown color; add rather less than a pint ot boiling stock, free from fat ; season with pepper, salt, and a little Worcester sauce. W hen the sauce boils throw in plenty of capers ; let it boil once more, and it is ready. STOCKS. 337. COMMON STOOS. Take all the bones of joints, etc., that are available, carcases and bones of poultry and game (rot high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from rem- nants, the trimming of cutlets, etc. Add a couple of carrots, one onion, a bunch of parsley, one bay leaf, a small sprig of thyme, and one of marjoram ; salt to taste, a small quantity of white pepper and allspice m'.xed, and two or three cloves. Fill the saucepan with cold water until it covers the contents by one inch, and set it on the fire to boil slowly for about four hours ; strain the liquor through a cloth into a basin and when cold, the cake of fat on the top being removed, the stock will be fit for use. 338. GRAVY STOOZ. Place a layer of slices of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces ; one pint of common stock oi even water, being poured on the whole, set the saucepan on the fiie ^"•" one hour, until the liquor is al- most evaporated — what is called reduced to a " glaze " — then add sufficient cold common slock or cold wate to cover con- tents of the saucepan, and two or three carrot i cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half a clove of garlic, a sprig of marjoram and one of thyme, a bay leaf, four or five cloves, white pepper and salt to taste. After boiling for about three hours strain off the liqour, and, being absolutely freed from fat, it is ready for use. 339. VEAL STOOZ. Toss a couple of onions, sliced, and one pound of lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add half a pound of ham chopped up small, and moisten with a pint of common stock cold and perfectly free from fat. Let the liquor reduce almost to a "gla^e" — then add two quarts of cold common stock, a knuckle of veal, or two calves' feet, a couple of carrots, head of celery, parsley, 113 Stocks. mrs. clakkes cookery book. 113 bay leaf, thyme, mace, pepper and salt, all in due proportion. Alter boiling two or three hours strain free from fat and it is ready. 3-10. WHITE STOCK. Put a knuckle of veal, or two calves' feet, together with an old fowl or a rabbit, and a piece of ham about half pound, all cut up in small pieces, into a saucepan with sufficient water to cover the contents ; the stock should be carefully skimmed as it gradually becomes heated, then put in two carrots, a head of celery, two onions and a bunch of parsley, together with two bay leaves, a sprig of thyme, mace, cloves, pepper and salt to taste, and leave the whole to boil from three to four hours, when it should be strained and freed from fat. 341. FISn STOOiS. Take a couple of pounds of any kind of hsh, such as floun- ders, small eels, or the trimmings of soles that have been fillet- ed ; pack them into a saucepan, with a head of parsley, in- cluding the root, a head of celery, two blades of mace, a few cloves, some white pepper and salt to taste, and a bay leaf. Put in as much cold water as will cover the contents of the saucepan, set it to simmer gently for a cuuple of hours, then titrain off the liquor, and it is ready. II YEGETABLES. OBSERVATIONS. Take care to purchase them perfectly fresh, as this is their chief value and excellence. The middle-sized are preferable to the larger or smaller ; they are more tender, juicy, and are better flavored. Peas and potatoes are seldom worth eating before midsummer. Salads, greens, roots, when first gathered are firm and have a fragrant freshness. Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and crispncss. Bad cooks sometimes dress them with meat, which is wrong, except carrots with boiling beef. To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don't cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out ini mediately or the color will change. Hard water, especially if chalybeate, spoils the color of such vege- tables as should be green. To boil them green in hard water, put a teaspoonful of salt of wormwood into the water when it boils, before the ve- getables are put in. 342. VEGETABLE MAIlR0"7r (to Boil or Stew). This excellent vegetable may be boiled as asparagus. Wheii boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter ; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches in length. SO. spnTAoa. Carafclly wash and pick. When that is done, throw it into a saucepan that wiU just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well "4 VrOFTABLES. MRS. CLARICrt COOKERY BOOK. II5 shaken. Wiicn done, beat tlie spinach well with a small piece d( butter; it must come to table pretty dry, and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tinshops. A spoonful of cream is an improvement. 344. SPIITAOK. — Ingredients- Spinach, butler, pepper and salt, boiled eggs. Wash and pick your spinach very carefully ; drop into boil- ing water and cook fifteen minutes. Drain thoroughly through a cullender, tlicn chop quite fine. Return to the stove, add one tablespoonfiil of bulter, pepper and salt to taste ; put in a vege- table dish and garnish with hard-boiled cgf^s. 345. POTATOES (to Boil). Put them on the fire, without paring them, in cold water ; let them half boil, then throw in some salt and a pint of cold water, and allow to boil again until almost done. Pour off the water and put a clean cloth over them, and then the saucepan cover, and set them by the fire to steam till ready. Many persons prefer steamers. Potatoes look best when the skin is peeled, not cut. Do new potatoes the same, but be careful they are taken off in time, or they will be watery. Before dressing, rub off the skin with a cloth, salt, and then wash. 346. POTATOES (to Broil). Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- oughly done send them up w'th their skins on. This last way is practised in many Irish families. 347. POTATOES (to Roast). Half boil, take off the thin peel, and roast them of a beauti- ful brown. 348. POTATOES (to Pry). Take the skin off raw potatoes, slice and fry them, either in butter or thin batter. 849. POTATOES (to Hasli). Boil the potatoes, peel them, and break them to paste ; then to two pounds of them add a quarter of a pint of milk, a little salt, and two ounces of butter, and stir it all well ove: the fire. Either serve them in this manner, or place them on the dish in a form, and then brown the top with a salamander, or in scallops. SSa. POTATOBS (StufCod).— Ingredients — .5 medium-sized pota>- toes, J oz. of butter, 1 tablespoonful of grated cheese, pepper, salt, and tke yolk of 1 egg. For these take five of medium size, bake in their skii'.s, and ii6 MRS. Clarke's COOKERY BOOK. Vegetables. when done cut off a small slice from one end, scoop out the inside, and rub through a wire sieve. Add to it half aii ounce of butter, one tablespoonful of grated cheese, pepper, salt, and the yolk of an egg. Mix well, refill the skins, fit on the slices which were cut off, and put into the oven again for ten minutes before serving. 351. LYONITATSB POTATOES— Ingredients— A lump of but- ter, a small onion, cold boiled potatoes, alittlo parsley. Into a saucepan put a large lump of butter and a small onion finely chopped, and when the onion is fried to an amber color, throw in slices of cold boiled potatoes, which must be thor- oughly stirred until they are turning brown : at this moment put in a spoonful of finely chopped parsley, and as soon as it is cooked drain through a cullender, so that the potatoes retain the moisture of the butter and many particles of parsley. 352. SAHATOGA POTATOES-— Ingiedienta— Potatoes, boiling lai'd and salt. Peel, and slice on a slaw-cutter into cold water, wash thor- oughly and drain ; spread between the folds of a clean cloth, rub and pat until dry. Fry a few at a time in boiling lard, salt as you take them out. Saratoga potatoes are often eaten cold. They can be prepared three or four hours before needed, and if kept in a warm place they will be crisp and nice. 353. BERMUDA POTATOES (fried).— Ingredients— 2 oz. of butter, parsley, aalt and pepper, a cup of milk, tablespoonful of flour. Slice the potatoes and put them into boiling water ; cook until tender ; remove and put them into a saucepan with two ounces of butter, chopped parsley, salt and pepper and a cup of milk ; cook all together and thicken with a tablespooni'ul of flour stirred in cold water. 354. POTATOES (SauteOS au Beurre).-Iugredients— Butter, salt. Cut with a vegetable cutter into small balls about the size of a marble ; put them in a stewpan with plenty of butter and a good sprinkling of salt ; keep the saucepan covered, and shake it occasionally until they are quite done, which will be in about an hour. 355 POTATOES (Stewed).— Ingredients— Milk, 1 pint, a table- spoonful of flour. Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough boiling water (slightly salted) to cover them ; boil until done. Skim them out of the water into a dish and pour milk gravy over them (made of a Vegetables, mrs. Clarke's cookery book. 1x7 pint of boiled milk, into which has been stirred a tablespoonful of flour previously dissolved in a little cold milk). Cold boiled potatoes can be served in the same way. 356. POTATO BALLS. — Ingredients— 4 largo potatoes, 2 table- Bpoonaful of butter, a pinch of salt, a little pepper, 1 table- spoonful of cream, 2 cgga, boiling lard. Four large mealy potatoes, cold ; mash them in a pan with two tablespoonfuls of melted butter, a pinch of salt, a little pepper, one tablespoonful of cream and the beaten yolk of one egg ; rub it together for about five minutes, or until very smooth ; shape the mixture into balls about the size of a wal- nut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs ; fry them in boiling lard. 357. POTATOES (Escallopod).— Ingredients— Cream, a large piece of butter, a little salt. Having boiled, beat them fine in a bowl, with cream, and a large piece of butter, and a little salt. Put them into escallop shells, make them smooth on the top, score with a knife, and lay thin slices of butter on the tops of them. Then put them into an oven to brown. 358. POTATO CHIPS.— Ingredients— Boiling lard and salt. Peel a raw potato as apples are peeled, let the parings be as nearly as possible the same thickness, and let them be as long as possible. Dry them thoroughly in a cloth, put them in the frying basket, and plunge it into boiling hot lard. When the chips are a golden color drain them well in front of the fire, sprinkle fine salt over them. 359. POTATO CASE- — Ingredients— Potatoes, flour and lard. Take cold mashed potatoes, and form into flat cakes, flour and fry in lard until they are a golden brown. 360. SWEET POTATOES (Hoast). Wash, wipe, and roast. Serve in their jackets. 361. SWEET POTATOES (Boiled). Wash them, plunge into cold water, (no salt) boil till tender, drain, and put to dry for five minutes. Peel before serving. 362. SWEET POTATOES (Pried).— lugredients-lard or drip- ping. Take cold boiled potatoes, slice and fry in dripping or lard until of a golden brown. 363. CABBAGE (Boiled)-— Ingredients— To half a gallon of water a tableepoonful of salt, and a small piece of soda. Pick off the outside leaves, cut off as much of the stalk as ii8 MRS. Clarke's COOKERY nooK, Vegetables. possible, cut across the end of the stalk twice. Wash well in cold water, drain and plunge into boilinfr water, in which the above proportions of salt and soda have been added ; boil with- out cover. Take up directly after they are done, drain, dish and serve. 364. CABBAGE (a la OauliflOTTOr).— Ingredients— Butter, salt, i a cup of creiiin. Cut the cabbage fine as for slaw ; put it into a stewpan, cover with water and keep closely covered ; when tender, drain off the water ; put in a small piece of butter with a little salt, one half a cup of cream, or one cup of milk. Leave on the stove a few minutes before serving. 866. PAROl (or Stuffed OablaagQ).— ingredients— Veal stuf- fing, slicea of sausage meat, gravy. Cook the cabbage in salt and water sufficiently to open the leaves, and insert between them layers of ordinary veal atufBng, slices of sausage meat, then tie it securely round with thread to prevent the meat falling out. Replace in the stewpan, and cook briskly at first, then simmer till completely tender ; serve in the same manner as ragout — that is to say, with a little gravy poured over the whole. In winter roast chestnuts hidden in the centre are sometimes added, when it is termed " Chou en surprise." 866. BIT RAQ-OTJT. — Ingredients— Clarified fat, small pieces of bacon or ham, pepper and salt, a little stock or water. Soak a fresh fair-sized cabbage for ten minutes in strong salt and water, then take it out and drain carefully ; put some clarified fat into a clean stewpan, and some small pieces of bacon or ham ; lay half the cabbage on the top (either whole- leaved or cut up into large pieces, whichever is preferable), some more fat, and pepper and salt to taste, remembering that the bacon or ham will add to the aaltness ; place the other half of the cabbage on the top, and pour in a little stock (water can be used in default of stock, but the latter is by far the best), just enough to cover the ingredients. Cook briskly at first, then withdraw to the side, and keep it simmering for a considerable time. When it is thoroughly done, pour off the liquid, and set aside. Place the cabbage in the centre of a heated dish, aa much raised as possible, and, having skimmed ofifthe fat from the liquor, pour it over the vegetable, and serve. 376. A LA OZIEME- — lugredieuts— 1 oz. of butter, salt, white pepper, spoonful of flour, J pt. of cream, fried croutons. For this entide, which is very delicate if carefully picpared, it is necessary to choose a cabbage as firm and white afe. pos- sible. Throw the vej^cUble into boiling water with some salt, Vegetables, mrs. Clarke's cookery book. 119 aod boil till it is almost done, but not quite tender ; take it out, and drain it thoroughly Irom all moisture ; then cut it up lengthwise into several pieces ; melt about an ounce of butter in a Jtewpan ; the quantity of butter must be regulated by the size of the cabbage ; sufficient must be used to make a rich sauce. Add salt, white pepper to avoid any discoloration, and a spoonful of flour; then put in the cream, according to desire, in any case not less than a quarter of a pint. Lay in the pieces of cabbage, and finish cooking in the sauce until per- fectly tender. Arrange symmetrically on the dish, and place some fried crodtons round. 868. OHOU ROTJan BIT QUARTIBRS.— Ingrcditnts— 1 or 2 well grown red cabbagee, clai'ified butter, pepper and salt, bacon, stock, Eapaguole or brown sauce. Take one or two well- grown red cabbages, according to the size required for your dish ; cut each vegetable into four quarters lengthways, and throw them into boiling water for one quarter of an hour ; then take them out carefully and drain well. Put some clarified fat into a stewpan, and lay in the quarters of cabbage ; season with pepper and salt, and cover completely with slicea of bacon, cut very thin, and moisten with stock. When done, take them out carefully, and press each quarter into a shape — either a round, heart, diamond, or in the form of cutlets, which is always a successful shape. Arrange artistically on a heated dish, and pour over the whole some Espagnole or brown sauce. 389. ATTZ POMMBS-— Ingredients — 1 red cabbage, 3 or 4 moder- ate sized apples, butter, salt, pepper, walnut, 3 or 4 cloves, 1 dessert spoonful of vinegar, the same quantity of red currant jelly, flour for thickening sauce. Put a red cabbage into a saucepan, having previously washed it well ; just cover it with water ; peel, halve, and core three or four moderate-sized apples, and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper, and three or four cloves. Cook very gently over a slow fire for three hours. When ready to be served, add one dessert spoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce. Pour over and send to table. 871. MAR I^'B. — Incredients — A large red cabbage,'pepper, salt, wine-glass of white wine vinegar, and the same quantity of water, 1 tz. of butter, brown grary. Take a large red cabbage and cut it into four pieces, first taking away the outside leaves and hard piece of stem ; then take each piece separately and mince it in strips as fine as ver- micelli, commencing at the head of the piece, and finishing at t*d MRS. CLARKE*S COOKERY BOOK. VEGETABLES. the stem cnrl. Throw it all into boiling salt and water for ten minutes, drain, and place in a terrine or low-rimmed earthen jar. Season with pepper and salt, pour on a wine fjlassiul of white wine vinegar, and the same quantity of water; leave it for fully three hours, then press it well to extract the juice ; melt one ounce of butter in a stewpan, add the cabbage, and pour on some brown gravy. Cook very gently, indeed, until the vegetable is thoroughly done. There is a pleasant acid flavor about this entree, which should be eaten after any rifch iish, such as salmon, shad, or eels. 370. BED CABBAGE (to StO"W).— Ingrcdipnts -a small red cab- bage, pepper, salt, butter, 2 or 3 spoonfuls of vinegar. Slice a small, or half a large red cabbage, wash and put it into a saucepan with pepper, salt, no water but what hangs about it, with a piece of butter. Stew till qiiitf tender ; and when going to serve, add two or three spoonfuls of vinegar, and give one boil over the fire. Serve it for cold meat, or with sausages on it. 372. TOMATOES (Stowed)- — Ingredients — Tomatoes, gravy. cream and arrow root. Arrange them in a single layer and pour over them as much gravy as will cover half their height. .Stew very gently until the under sides are done, then turn and finish them ; thicken the gravy with cream and arrowroot and serve it round them ; the tomatoes may have some forcemeat put in the centre of each. 373. TOMATOES (Baked).— Ingredients- half a dozen tomatoes, bread-crumlffl, pepper and salt, butter. Cut half a dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread-crumbs, pepper, and salt in due proportions ; place a small piece of butter on each half tomato, and lay them close together in a well but- tered tin ; bake in a slow oven about half an hour, and serve. They may be eaten hot or cold. 374. TOMATOES (Stuffed)— Ingredients — Tomatoes, shallot, butter, 2 parts bread-crumbs, 1 part ham, parsley, sweet herbs, pepper and salt to ta.ste, toast. Dip some tomatoes in hot water, peel them, cut them in half, and remove the pips ; rub a baking sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the following composition : Two parts bread-crumbs, one part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them a quarter of an hour ; have ready some round pieces of buttered toast, on each of these put a half tomato, and serve. Vegf-tables. MRS. clarkfAs cookery nooK. tit 376. TOMATOES (Vrith Xfiacaroai) (l).— ingredients — small (lUiintity ol tomatocH, butter, pepper, salt, a bay leaf and some thyme, a few Bpoonfuls of either stock or gravy, mac- aroni. Take a quantity of tomatoes, cut them up, and remove from each the pips and watery substance it contains ; put them into a saucepan with a small piece of butter, pepper, salt, a bay leaf, and some thyme ; add a few spoonfuls oi either stock or gravy ; keep stirring on the fire until ihcy are reduced to a pulp, pass them tiirough a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated. 370. TOMATOES ("Wltll Macaroni) (2).— ingredients— Toma- toes, clove of garlic, a few Hi)rigs of thyme, marjoram, basil, parsley, whole pepper, salt to taste, and macaroni. Cut up a quantity of tomatoes, pui. them into a saucepan containing a little water, with a clove of garlic and a few sprigs of thyme, marjoram, basil, and parsley, with whole pep- per and salt to taste. When quite done turn them out on a hair sieve and throw away the water that drains from them, thtn pass them through the sieve ; warm the pulp thus ob- tained in a saucepan with a piece of butter, and use this sauce to dress the macaroni, as above. 377. TOMATO PIE-— Ingredients— Cold mutton or pork, a few slices of potatoes, onions, tomatoes, crust, stock or water. Cold pork or mutton, a few slices of potatoes and onions, cover with sliced tomatoes, add a little stock or water, make a short crust and bake. 378. TOMATOES (au Gratia).— ingredients- Tomatoes, garlic, butter, two parts bread-crumbs, one part mushrooms, parsley, pepper and salt. ^ Dip the tomatoes in hot water, and peel them ; cut them in half, and remove the pips ; rub a baking tin with garlic, butter it, lay the tomatoes in side by side, and fill one half with the following composition : Two parts bread-crumbs, one part mushrooms finely minced, a little parsley chopped fine ; pep- per and salt to taste ; put a small piece of butter on each. Bake for ten or fifteen minutes, and serve. 379. TOMATO FEITTEHS-— Ingredients— l quart of stewed tomatoes, 1 egg, 1 small teaspoonful of soda, flour, lard. Use one quart of stewed tomatoes, one egg, one small tea- spoonful of soda ; stir in flour enough to :viake a batter like that for griddle cakes. Have some lara, very hot, on the stove ; drop the batter in, a spoonful at a time, and fry. 122 MRS. CLARKK's COOKKRY HOOK. VEGETABLES. 380. TOMATOES (Broilod)-— T"Ki'*"<^*«"t'' — Some large, frcBh toiiiatof.H, Imtter, ix-piKir, ainlKalt, a small portion of sugar, an oggspoonful of made mustard. In buying tomatoes for broiling, be careful to select large and fresh ones. Do not pare them. Slice in pieces about half an inch thick, and broil them for a few minutes upon a grid- iron ; while they are broiling prepare some hot butter in a cup, seasoning with pepper, salt, an eggspoonful of made mustard, and a little sugar ; when the tomatoes are finished dip each piece into this, and then dish (the dish must be hot). If any of the seasoning remains, heat to the point of boiling and pour over the dish ; serve immediately. This is a very nice dish if cooked well. 381. TOMATOES (Rav). Pare them wiih a sharp knife, slice them neatly and place on a dish ; sprinkle with pepper and salt, and pour over a little vinegar. Place this in tho refrigerator until it is needed. Note : This dish will be much improved by stirring a piece of ice about in the dressing before pouring over the tomatoes. 382. BEET ROOTS. Beet roots make a very pleasant addition to winter saladi of which they may agreeably form a full half, instead of being only used to ornament it. This root is cooling, and very whole- some. It is extremely good boiled, and sliced with a small quantity of onion ; or stewed with whole onions, large or small, as follows : — Boil the beet tender with the skin on, slice it into a stewpan with a little broth, and a spoonful of vinegar ; simmer till the gravy is tinged with the color, then put it into a small dish, and make a round of the button onions, first boiled till tender, take off the skin just before serving, and mind they are quite hot and clear. Or roast three large onions, and peel off the outer skins till they look clear, and serve the beet-root stewed round them. If the beet root is in the least broken before dressed, it parts with its color, and looks ill, 383. ONIOHS (Boiled). Skin them thoroughly. Put them to boil ; when they have boiled a few minutes, pour off the water and add clean cold water, and then set them to boil again. Pour this away and add more cold water, when they may boil till done. This will make them white and clear, and very mild in flavor. After they are done, pour off all the water, and dress with a little cream, salt, and pepper to taste. VrXJETAHLKS. MRS, CI.ARKe's COOKl'.kV ItOOK. Xi^ :m. SPANISH OITIOITS (a la Grocquo) -ingrcdients-Oulons, Imttor, Miilt, |iii>|H)r. Peel off the very outer skins, cut off the pointed ends like a cigar, put them in a deep dish, and put a piece of butter and a Uttle salt and pepper on the place where the point has been cut off, cover them with a plate or dish, and let them bake for not leas than three hours. They will throw out a delicious gravy. 385. SPANISH ONIONS (Baked).— Ingreiliciita-* or 5 Spanish oniuns, butter, ualt uiid water. Salt a sauccpanful of boiling water slightly, put the onions into this, leaving the skins on, and let them boil sharply for about an hour. When they are done, take them out, wipe them, and cover each in a piece of brown paper, bake in the oven for two hours. Add butter, pepper, and salt to taste, and serve in their skins. 38G. SPANISH ONIONS (Stored).— Ingredients— 5 or 6 me- diuiiiaized HpuniHli oiiion.s, 1 pint of broth or gravy. In paring the onions be careful not to cut off too much of the tops and ends. Put them into a large saucepan (avoid placing one on top of Uie other). Add the broth or gravy, and allow it to simmer gently until the onions are quite tender, then dish them, pour thegravy over them, and serve quickly. 387. ONIONS (Burnt, for Gravies).— ingredionts— Half lb. of onions, 1 glass of water, 8 oz. of moist sugar, J pt. of vinegar. Peel and mince the onion finely, and put into an iron stew- pan, and add the water ; allow to boil sev6n minutes. Then put in the sugar, and allow to simmer until the mixture is nearly black and begins to smoke. Have ready the vinegar boiling hot, and strain the liquor slowly into it, stirring with a wooden spoon until it is thoroughly mixed ; set aside to cooli when ready, bottle for use. 388. ONIONS (Stuffed). — Ingredients — Very large Spanish ouions, cold fat pork or bacon, bread-crumbs, pepper, salt, mace, 10 spoonfuls of cream or milk, a woU-beaten egg, but- ter, juice of half a lemon, browned flour, milk. Wash and skin very large Spanish onions. Lay in cold wa- ter an hour. Parboil in boiling water half an hour. Drain, and while hot extract their hearts, taking care not to break the out- side layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon. Add bread-crumbs, pepper, salt, mace, and wet with a spoonful or two of cream (or milk in de- fault of cream). Bind with a well -beaten egg, and work into a smooth paate. Stuff the onions with this ; put into a dripping pan with a very little hot water, and simmer in the oven for an 124 MRS. Clarke's COOKERY BOOK. VECttAULES. hour, basting often with butter melted. When done, take the onions up carefully, and arrange the open ends upwards in a vegetable dish. Add to the gravy in the dripping pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold milk. Boil up once, and pour over the onions. 389. 2ffI7SnB00I£S. The cook should be well acquainted with the dif- ferent sorts of things called by this name by ignorant people, as the deaths of many persons have been caused by carelessly using the poisonous kinds. The eatable mushrooms first appear very small and of a round form on a very small stalk. They grow very fast, and the upper part arfd stalk are white. As the size increases, the under part gradually opens and shows a fringy fur of a very fine salmon color which con- tinues more or less till the mushroom has been picked, when it turns to a brown. The skin can be more easily peeled from the real mushroom than the poisonous kind, A good test is to sprinkle a little salt on the spongy part or gills of the sample to be tried; if they turn black they are wholesome, if yellow they are poisonous. Give the salt a little time to act, before you decide as to their quality. 390. Do. (Steved).— Ingredients— Mushrooms, salt, butter and browned flour. Gather those that havered gills ; cut oft that part of the stem which grew in the earth ; wash, and take the skin from the top ; put them in a stew-pan, with some salt ; stew them till tender ; thicken with a spoonful of butter and browned flour. 391. Do. (Broilod)- — Ingredients — Mushrooms, salt, pepper, butter. Prepare them as directed for stewing. Broil them on a griddle ; and when done, sprinkle salt and pepper on the gills, and put a little butter on them. 392. DO- (Bakod)-— Ingredients — 18 or 20 mushroom-flaps, pepper and butter to taste. Pare the top and cut off part of the stalk, wipe them care- fully with a piece of flannel or cloth and a little fine salt. Then put them into a baking dish and put a piece of butter on each mushroom. Sprinkle with pepper to taste and bake for twenty minutes or half an hour. When done serve on a hot dish with the gravy poured over the mushrooms. 393. Do. (a la Oreaie). — ingredients— Mushrooms, butter, salt, nutmeg, a bunch of herbs, yolk of one egg, some good cream. Cut the mushrooms in pieces, and toss them over a brisk fire in butter seasoned with salt, a very litle nutmeg, and a bunch of Vegetables, mrs. Clarke's cookery book. 125 herbs. When they are done enough, and the butter nearly all wasted away, take out the herbs, add the yoll: jf an egg beat- en up in some good cream; make very hot and serve. 394. IIUSSXIOOUIS (HagrOUt of). —Ingredients — Mushrooms, melted lard or bntter, salt, pepper, minced parsley, broth, a spoonful of cuUis, a squeeze of lemon juice. Skin and cut the mushrooms in slices, toss them in melted lard or butter, seasoned with salt, pepper, and minced parsley ; moisten with broth and a spoonful of cullis. Just before serv- ing add a squeeze of lemon juice. 395. Do- (Essence of)- — Ingredients — Mushrooms, salt. Sprinkle a little salt over flap or button mushrooms. Allow them to stand three hours. Mash them, and the following day strain off the liquor that will flow from them. Put in stewpan, and boil till it is reduced one half. It will not keep very long, but it is a delicate relish. 396. !D0- (Powder)- — ingredients— Half a peck of large mushrooms, 2 teaspoonfuls of white pepper, one quarter oz. of pounded mace, 2 onions, a dozen cloves. Pare and wipe the mushrooms, be careful that no grit or dirt adheres to them ; remove the black fur ; put into stew- pan without water ; add ingredients and bhake over a clear fire, till the liquor is evaporated. Under no consideration ??)low them to burn. Place upon tins, and dry in a slow oven. Then proceed to pound it into a fine powder. Have ready ^omt perfectly dry small bottles, and put the powder in them. Cork and seal and keep in a dry place. This is a splendid sub- stitute for mushrooms, when they are not in season. 397. PARSinPS. Boil, mash, season with butter, pepper and salt, make into little cakes ; roll in flour and brown in hot lard. They are very nice cooked in this manner. 398. Do. (American Fashion). Scrape and boil some parsnips, then cut each lengthwise in four, and fry them very brown, and dish in pairs. There is no vegetable so nourishing as parsnip, and when done in this way is very nutritious. 399. Do. (Buttered). — ingredients— Parsnips, butter, pepper, salt, chopped parsley. Boil the parsnips tender and scrape ; slice lengthwise. Put three tablespoonfuls of butter into a saucepan, with pepper, salt, and a little chopped parsley. When heated put in the parsni{)s. Shake and turn until mixture boils, theD lay the 126 MRS. Clarke's cookery book. VECEXAnLES. parsnips in order upon a dish, and pour the butter over them and serve. 400. PAHSNIPS (MaslXSd)-— I»g>'«dients — Parsnips, .? dessert spoonfwla of cream, butter the size of an egg, pepper, salt. Boil and scrape the pi.'snips. Mash with potato beetle* remove the fibres, add the above ingredients, place in sauce- pan, heat to boiling, and serve in the form of a mound on a hot dish. 401. DO- (Friod). — Ingredients — Parsnips, flour, dripping, pepper. Boil until tender, scrape and cut into pieces (lengthwise), dijjin flour and fry in boiling dripping, browning both sides. Drian, first on sieve, then on blotting paper, pepper to taste, and serve very hot. 402. DO- (PricaSSOfl.).— Ingredients — Parsnips, milk, white sauce, 2 spoonfuls of broth, apiece of mace, 1 half cupful of cream, butter, flour, pepper and salt. Scrape them ; boil in milk till they are soft ; then cut them lengthwise into pieces two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, a piece of mace, one-half cupful of cream, a piece of butter, and some flour, pepper and salt. 40.3. CUCUMBERS (to Dress).— Ingredients— Half a teacupful of vinegar, .3 tablcspoonfuls of salad oil, pepper and salt. Pare and cut the cucumber into slices as thin as a wafer (it is better to commence at the thick end). Place in a glass dish ; sprinkle with salt aTd pepper, and pour over the above pro- portions of oil and vinegar. This is a nice accompaniment to boiled salmon, and is useful in concocting a salad. It is also an excellent garnish for lobster salad. 404. Do- (Stored)- — Ingredients —.3 largo cucumbers, a little but- ter, halt' a pint of brown gravy, a little flour. Cut the cucumbers lengthwise, removing the seeds. Have the pieces a convenient size for the dish they are served in. Plunge tlicm into boiling water with a little palt. Allow it to simmer for five minutes. Put the grav\ into an- other saucepan, and 'vhcn the cucumbers are done, remove from the water and place in the gravy, and allow to bcil until they are tender. If tiiere should be a bitter taste, add a tea- spoonful of granulated sugar. Dish carefully, skim the sauce, and pour over the cucumbers. 405. D0> (Priod). — lugredieuts — Two nice cucumbors, pepper and salt, oil or butter. Pare cucumbers, cut into slices, press the slices upon a dry VlKJI'TADLKS. MRS. CLAHKr: S COOKERY BOOK. 127 I clean cloth; dredge with flour; have ready a pan of boiling oil or butter, put the slices into it, and keep turning them un- til they are brown ; remove them from pan and lay upon a Ibieve to drain. Serve on a hot dish. lOG. OUOTJMBER (a la MaitrO d'Hotol)-— Ingredients— A nice straight cucunibor, boiling water, a littlo salt, picoo of butter size of an egg, bunch of paraley, some small onions, pepper. Peel a nice, straight cucumber, and cut it in four pieces lcn"'thwavs ; scoop out all the seeds, and then cut it up again into small long pieces about a finger length ; throw these into saucepan of boiling water and some salt. When they bend inder the touch they are done, and must be taken out and ,ery carefully drained in a sieve ; then put them into a stew- )an, with a good sized piece of butter, some finely chopped Bi.irsley, some onions, and salt and pepper to taste. The cu- ;uniber will not, however, require much salt, as the acid itself [renders it salt tasting. Toss the pieces of vegetables well over la brisk fire until thoroughly heated through, and serve on a Ivery hot dish. t07. DO- (Pircis)- — ingredients— Cucumber, meat stuffing, a bunch of herbs, and some good stock, a little corn tiour, butter the si/e of an egg. Cut of the tail ends of a short, thickly made cucumber, and scoop o'-it the seeds with the end of u spoon, or manow-spoon is best, then peel it very thinly ; prepare a good meat stuffing, or even fish can be used as a forcemeat for a change, and fill the cucumber with it, replacing the ends originally cut oflfwith the aid of little wooden skewers. Wrap round the vegetable with a thin linen cloth, and put it into a stewpan with a bou- quet of herbs and some good stock. Simmer over a clear fire until done, then reduce the liquid, thickening it with flour (a little cornflour is preferable) and butter. Serve in the gravy thus made. 408. Do (a la POUlottO)- -Ingredients Butter the size of an egg rolled in flour, slices of cucumber, a little cream or stock, 2 eggs, a few drops of vinegar. Put Lome floured butter (butter rolled in flour) into a stew- pan, with slices of cucumb .r dressed as for a hi inaitre d'hotel; moisten with some good c; am, or stock in default of cream. Toss the cucumber una I well heated through, then take it off the fire, and add two yolks of eggs, and a few drops (to taste) of vinegar. 409. Do. (Prlta). Cut the cucumber (already cooked) into pieces about the length of your little finger, dry them very carefully in a cloth, 128 MRS. Clarke's cookery book. Vegetables. and fry them in butter. They can also be dipped in a good batter, and then fried in the same way as salsify. Particular care must be taken to have the vegetable very dry, as the slightest moisture will prevent them frying crisp. 410. HAEIOOT BEAITS (l).— Ingredients— Half a pint of small white beans, enough cold water to cover them, i oz, of but- ter, teaspoonful of chopped parsley, a few blices of raw bacon. Soak half a pint of small white beans over-night in just enough water to cover them ; the next day, boil two hours, strain, and put into a pie dish with half an ouiice of butter, a teaspoonful of finely chopped parsley previously fried, cover with slices of raw bacon, and bake a quarter of an hour. 411. Do. (2). — Ingredients — Beans, melted butter, 2 hard boiled eggs, fried parsley, a gill of milk, pepper, salt, 3 drops of lemon juice. Soak and boil as before ; then stir into them some well- made melted butter, and garnish with hard-boiled eggs cut in halves and set on end on the top of the beans, with a little pyramid of fried parsley in the centre of the dish. The melted butter must be carefully made, with half an ounce of butter and the same of flour stirred together over the fire until they are well blended ; then add a gill of milk, pepper, and salt, and three drops of lemon juice ; when this boils it is considered sufficiently cooked. An oKlinary sized egg to be hard, should be boiled twelve minutes ; if less it will be soft in the centre, if more it will be overdone, and have a black line round it near the shell. 412. L TMA BEANS* — Ingredients — One qt. Lima beans, salt, pepper, butter, 1 qt. of milk. Take one quart of Lima beans, wash and soak them over- night in cold water ; simmer over a slow fire four hours ; then add salt, pepper, butter (the size of an egg), and one quart of sweet milk ; boil for half an hour. 413. LIliIA A2TD BUTTER BEANS— Ingredients- i:. .ana. boiling water, a little salt and butter. Shell and place in cold water, allowing them to remain in the water half an hour ; then put into boilincj water with a little salt and cook until tender ; drain, and butter and pepper them. 414. THElTOn BEANS- — Ingredients— Beans, boiling water, butter the size of an egg, salt. Top, tail, and string the beans carefully \ cut in pieces about an inch long ; lay in cold salt and water for a quarter of Vegetablfs. m us. clarke*s cookery book:. 129 an hoar ; drain and plunge into saucepan of boiling water and boil until tender ; drain in a cullender ; dish with the above proportion of butter stirred in. 415. FBEiTOn SEAITS (to Frcservo). Get the beans, some :;alt, and any kind of salting tub or earthenware pan; put in a layer of beans, a layer of salt, and so on till full. When wishing to use, soak forty-eight hours ; cut and boil till cooked. The water must be changed several times in which they soak. They will be of an excellent color and 1 flavor. 1 416. TURITIPS (BoilOfli)-— Ingredients— Tiu'uips, boiling watfr, pepper, salt, a teaspoonful of sugar, a tablcspoonful of butter. Pare and cut in pieces ; put them into boiling water well salted, and boil until tender ; drain thoroughly and then mash and add apiece of butter, pepper and salt to taste, and a small I teaspoonful of sugar ; stir until they are thoroughly mixed, and [serve hot. 1 417. Do. (German recipe for cooking).— ingredients— Half a dozen large turnips, o oz. of butter, ^ pint weak stock, 1 tablcspoonful of flour, pepper and salt. Heat the butter in a stewpan, pare and cut the turnips into pieces the size of dice and season with pepper and salt ; then place in the hot butler, toss over the fire for five minutes, add the stock and simmer gently until the turnips are tender. Brown the flour with a little butter ; add this to the turnips and simmer five minutes- Boiled mutton may be served with this dish. , , - : 418. Do- (a la Orome). — ingredients— One oz. of butter, a dessert- spoonful of flour, pepper and salt, grated nutmeg, a little milk or cream. Take small new turnips, peel and boil them in salted water ; drain them thoroughly. Melt one ounce of butter in a sauce- pan, add to it a dessertspoonful of flour, pepper, salt, grated nutmeg, and a small quantity of milk or cream ; put in the turnips ; simmer gently a few minutes, and serve. 419. DO- (a la do MaltrO). — ingredients — Small new turnips, a little butter, chopped parsley, pepper and salt, and a squeeze of lemon. ^ Boil some small new turnips as in the preceding recipe ; drain them thoroughly, and melt some butter in the saucepan ; put the turnips in, give them a toss or two, add a little chopped parsley, pepper and salt, a squeeze of lemon juice, and serve. r t Jd MRS. CLARKE'S COOKERY BOOK. VEGETABLES. '1-0. OAHROTS (to Boil) — Ingiciliuuts— V young carrots, atablc- spoouful of Bait. Place upon the stove two qts. of warm water with the above proportion of salt, bring to a boil ; wash and scrape the car- rots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender ; drain, and serve upon a hot dish. 421. Do. (Ste'WOd,)-—Ing>'e(lieuta- Carrots, a little weak broth, salt, Imttor, a dessertspoonful of iionr, pei)per. Wash and scrape the carrot ; split the largest. Then whiten them in hot water, and drain them on a sieve ; then boil them in weak broth, with salt ; then put some butter in a saucepan, with a dessertspoonful of flour ; stir it and brown it. Add the carrots to it, broth and pepper. Stir, and let all simmer together. 422. OAE.OTTES(G-laCCOS)--I".c:re(lients— Carrots, butter, wliitc powdered siigar, a little stock. Trim up to resemble little poars in shape s:me new red car- rots, and soak for a few minutes in water. Then fry in butter with the addition of some white powdered sugar and a little good stock. When the pieces are Bufficicntly cooked increase the heat of the fire, so that evaporation goes on rapidly; let the carrotr glaze, aud then serve. 423. SALSIFY (BoiloD- — Salsify, vinegar, water, butter, lemon juice, parsley, salt. Scrape the roots, cut them in short lengths, and throw them into vinegar and water as they are being done. Boil them till tender in salted water, drain them, toss them into a sauce- pan with a piece of butter, a little lemon juice, and some minced parsley ; add salt and serve. 424. EG& PLAITT (BalSSd).— Ingrrdionts- Egg plant, Rait, a onp of crumbs, 2 oz. of salt poik, an onion, pepper, nutmeg, butler. Parboil fifteen minutes. Then make a triangular cut in the top ; remove the piece and take out the seeds. Let it lie for an hour in water to which a tablcs])oonful of salt has been added. Make a stuffing of one cup of crumbs, two ounces of salt pork, and an onion chopped fine, one tcaspoonful of salt, half a one of pepper and of nutmeg mixed ; wet v^^^ith half a cup of boiling water or stock, and fill the egg plant, tying a string around it to keep the piece in place. Bake an hour, basting often with a spoonful of butter in a cup of water. 425. VEGETABLE MARHO'W (StOVOd).-lngrcdients-l maiTow, 1 onion, a piece of butter, pepper, salt, nutmeg, parsley, a little stock. Chop up half an onion very small, and put it in a saucepan Vegetables, mrs. clarke's cookery book. 131 with a piece of butter ; wlieji it begins to color put in the veg- etable marrow (cut in slices), add peppe*-, salt, and grated nut- meg ; moisten with stock, and stew till done, adding some finely minced parsley just before serving 426. VE&ETABLB MAEROW (Priod).— Ingredients— 1 mar- row, a little salt, flour, dripping or lard. Having peeled and removed the seeds of a good-sized veget- able marrow, cut it in strips one and a half inches long by three-quarter inches square; put these on an invt -ted plate placed in a basin, and strew plenty of finely powdered salt over them. In a couple of hours take up the pieces of marrow and dry them in a cloth by wringing it at both ends, not so hard, however, as to break them ; then put them in another cloth with some flour and shake them well, so that they are individ- ually well covered with flour ; lastly, put them in a frying bas- ket and plunge this in very hot fat ; as soon as the marrow strips begin to color, lay them, sprinkled with salt, in]front of the fire to drain, and serve hot. 427. D0> {BoiloD- — Ingredients— Allow 1 tablespoouful of salt to i gallon of water, marrow. Having prepared the water as above bring to the point of boiling ; peel the marrow and plunge into the boiling water, and boil until tender; remove from thewater with a slice, halve, and should it be very large quarter it Dish on toast, and send to tible accompanied with a tureen of melted butter. 428. GREEIT 00P.1T (StOTred). Having cut the corn from the cob, put into boiling water and allow to stew a quarter of an hour; rcMuovo nearly all the water and cover with milk, and allow to stew until tender ; before dishing, roll some pieces of butter m flour and mix with the corn, adding a little pepper and salt ; give one boil and serve. 429. Do- (Boiled). Strip off all the outer husks, allowing the innermost tore- main ; remove the silk and re-cover the ear with the remaining husk, secure with a piece of thread, plunge into boiling salted water, and boil half an hour. Cut off stalks and dish upon a napkin. 430, DO- (Hoastod). — Ingredients —Corn, butter, salt, pepper. Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender ; serve with butter, pepper, and salt. This is frequently eaten in ramp. 431. SUMMER SQTJASHES.— Ingredients— Svuiash, butter, pepper, salt. Pare the outer rind, remove the seeds, quarter, and lay in t32 MRS. Clarke's cookfry book. VECKfAm.PA ice water t:n minutes; put into boilin;,' water, a little salt, and cook until tender ; press all the water from them. Mash smooth, season with the above ingredients, and serve hot. 432. WHTTER SQUASH. Proceed as abovi.', allowing more time to cook; before puttin;^' into the boiling water, allow it to soak in cold water three hours. 433. OAULIFLOWEH (Boiled).— Ingredients— Cauliflower, salt water, Was'i in two or three waters. Cut off the end of stalk and outer leaves, allow to lie in sail andjwater five minutes, plunge into boiling salted water, and boil fifteen or twenty minutes ; drain and serve hot. 4.'31. Do. (FriOd)- — Ingredients— Caidifiower, salt, vinegar, whole pepper, a few cloves, butter, lard. Pick out all the green leaves from a cauliflower, and cut off the stalk close ; put it head downwards in a saucepan full of boiling salted water ; do not overboil it ; drain it on a sieve, pick it out into small sprigs, and place them in a deep dish with plenty of vinegar, whole pepper, salt, and a few cloves. When they have lain about an hour in this drain them, dip them in batter, and fry in hot lard to a golden color. 435. DO- {Soallopod).—Ingi"eclicnts— Cauliflower, 1 oz. butter, \ gill of milk, 1 oz. bi cad-crumbs, cayenne, salt, 1 egg. Choose a cauliflower of medium size, boil it twenty minutes ; put into a saucepan one ounce of butter, half a gill of milk, and one ounce of bread ciumbs; add cayenne and salt to taste, and stir till the bread has absorbed the milk and butter. Beat an egg and add this to the sauce, but be sure that it docs not sim- mer after the egg has been added, liutter aflat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break up the flower carefully and lay in the centre, making it as high as possible; pour the sauce over this, sprinkle a few bread-crumbs on the top, and bake ten minutes. 436. aUSElT PEAS (to Soep). Shell, and put them into a kettle of water when it boils; give them two or three warms only, and pour them in a cullender ; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly ; then bottle them in wide-mouthed bottles ; leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Rosin it down, and keep it in the cellar or in the earth. When they are to be used, boil them till tender, with a piece of butter, a spoonful of sugar, and a little mint. Vegetables, mrs. Clarke's cookery uook. 133 437. DEESIT PEAS (to Eoep, as praotlsod in the Emperor of Eus&ia's kitchen)- When they are to be used, let them lie an hour in water; then set them on with cold water and a piece of butter, and boil them till ready. Put a sprig of dried mint to boil with them. Boiled peas should not be overdone, uor in much water ; chop some scalded mint to garnish them, and stir a piece of butter in with them. 438. Do. (StOWOl)-— I"g''cdionts— A quart of peas, 1 lettuce, 1 onion, butter, pepper, salt, 1 egg, a little flour. Put a quart of peas, a lettuce and an onion both sliced, a piece of butter, pepper, salt, and no more water than han;:fs round the lettuce from washing; stew them two hours very gently. When to be served, beat up an egg, and stir it into them, or a little flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. 439. DO- (a la Francaise)-— Ingredients -For every pint of pcaa 1 gill of water, 1^ oz. of butter, a bunch of parsley, salt, pepper, 8 or 9 small white onions, 1 lettuce. Put the required quantity of peas necessary for your dish into a perfectly clean and bright stcwpan, with some water and butter in the following proportions : For every pint of peas one gill of water and one ounce of butter. When this is thoroughly amalgamated, add a little bouquet, tied together, of parsley, also salt, pepper, and another half ounce of butter, then eight or nine small white onions, and a whole lettuce. Simmer the whole well for an hour, or more if the peas and other vege- tables are not completely tender. The time, in fact, must be regulated according to the judgment of the cook. When done, take out the buncli of parsley, the lettuce, and the onions, which are very serviceable for hashes, stews, or soups, even when used as above. The peas, when once cooking, must not be touched by a spoon or a fork, as it would bruise them and spoil the appearance of the entree, but well tossed constantly to prevent them sticking to the stewpan, always kept briskly simmering, but never boiling, otherwise they will harden. 440. Do. (au Snore). — ingredients — Peas, white sugar. Green peas prepared as above without the lettuce, onions, parsley, or pepper, but some finely powdered while sugar sprinkled in by degrees, and according to taste. 441. Do. (en Puree). — ingredients — Two pints of peas, white sugar, bread-crumbs, flour, double cream, salt, a l)unch of parsley, white pepper, butter and stock in adequate propor- tions, fried croutons (heart-shaped). The great secret of a well-concocted pur^e is the softness of 134 MRS. clakkf/s cookery book. Vkortablks. the whole. It should pass over the palate like velvet, and leave no trace of its substance or material behind. To ensure this ciraniy softness there are three distinct methods. Fir-H^Iy, by adding bc'fore passing tlirough llie hair sieve some very fine white sifieu bread-crumljs ; secondly, prepared flour mi.xed carefully to a smooth paste first, with some slock or bouillon ; andthiidlyby theaid of gooddouble cream. A tiny pinch of fine white powdered sugar mustalways be added. It is avery neces- sary ingredient. For an artistic purdc, then, tal r and put it into a saucepan ; drain the asparagus, and pi t it with the butter ; heat them to a boil, seasoning with p ppji' and salt, and then ytoviv into a buttered baking tin or disn ; break five or six eggs neatly over the surface of this, sprinkle with pepper and salt, and put it in the oven until ilie eggs are set nicely. Serve hot. 445. Do. (Pudding) -Ingredients (Irccn tops of 2 biuiches of aspni'iigns, ',i tahlespoonfula of prepared Hour, 4 or 5 well- bcati'ii eggs, 2 dessertspoonfuls of molted butter, 1 teacup of milk, 1 pinch of soda, pctppcrand salt to taste. Roil the asparagus and when cool chop iinely ; take the eggs, butter, peppLr and salt, and beat them up together, then put in the flour; stir the soda into the millc, and add gradually; lastly put in the asparagus. Put this into ^ buttered mould with a lid, «r if it has no lid tie it down tightly with a floured cloth ; boil for two hours. When dune, turn out on a dish, and pour melted butter round it. 446. ARTICHOKES (with White SaUC0).-Ingredient8- Salt- ed wtitei', i oz. butter, 1 taliNjspoonful of Hour, white pep- per a.id bait, the yolks of 2 eggs and the juice of a lemon. Wash them well, peel and shape them to a uniform size ; throw them into boiling salted water, and let them boil fifteen to twenty minutes ; drain them at once thoroughly ; put them on a dish and servo with the following sauce poured over them. Mix over the fire one and a half ounces of butter with a tablespoonful of flour ; add half a pint of boiling water, white pepper, and salt to taste ; stir till the sauce thickens, then take the saucepan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon, and strained. 447. DO- (with Orcaift)--— Ingredients — The same ingredients as above, adding a little cream and grated nutmeg. Prepare and parboil them as in the preceding recipe ; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg. 448. DO- (with GraVY). — ingredients— As No. 1, adding gravy. Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and toss them in a saucepan, with a piece of butter ; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted. 136 MRS. Clarke's COOKERY BOOK. VEGIiXABLEa 449. AUTICHOHES (Iflashod). -Iii«redicnt«— Salted water, a jiicce of butter, a littlo cream, white pepper, uutineg oiul salt. Wash, peel, and boil them in salted water ; drain, and pass them through a hair sieve. Squeeze all the water out of the pulp ; put it into a saucepan, and work it on the fire, with a piece of butter and a little cream, adding wliite pepper, nut- meg and salt if necessary. When quite hot and sufficiently dry, serve. 450. Do. (rriod). — Ingredients— A little flour, lard, butter. Wash, peel, and parboil them whole for ten minutes, then cut them in strips the size of a little finger. Flour them care- fully, and fry in hot lard ; or they may be dipped in baiter and fried. Serve piled up on a napkin. 451. Do (StOVTCl)-— Ingicdicnts -Two shallotB, butter, a little stock, pt i>per, Halt, lemon juice, parsley. Mince a couple of shallots and fry them in plonty of butter ; put in the artichokes parboiled and cut into pieces, moisten with a little stock, season with pepper, salt, and a little lemon juice ; lastly add some finely-chopped parsley, and let the whole stew gently till quite done. A small quantity of Parmesan cheese may be added. 452. DO- (au Gratia). — Ingrcdienta— A shallot, baked bread- oiunibs, pepper, salt, powdered thyme, lemon juice, butter. Wash, peel, and boil them whole ; cut them in slices the thickness of a cent. Butter a dish previously rubbed with a shallot ; arrange the slices on it, strew over them soma baked bread-crumbs, seasoned with pepper, salt, and a little powder- ed thyme, add a squeeze of lemon, put a few pieces of butter on the top, and bake for ten or fifteen minutes. 453. PTJMPKllT (Stewed.).-I»gicdient8— Pumpkin, butter, pep- per and salt. Halve, remove the seed, pare and slice neatly. Soak for an hour in cold water ; then place in a saucepan of boiling water on the fire. Allow it to stew gently until it falls to pieces. Stir often. Then take it out, drain, squeeze, and rub through a cullender, then put it back in the saucepan adding two dessertspoonfuls of butter, pepper and salt to taste. Stir quickly, and when nearly boiling dish, adding more pepper if required. 454. DO- (Bakod)' — Ingredients — A nice rich pumpkin, butter. Cut the pumpkin into quarters, remote seeds, cut into slices lengthwise about half an inch thick. Place in a baking dish suitable for the purpose and arrange in layers about tliree slices deep. Put a very little water in the bottom of the dish and bake very slowly until done (the water must have evapor- ated). It takes a long time to bake. Butter the slices on both isides and dish. It is eaten with bread and butten and tea; SALADS. OBSERVATIONS ON SALADS. The following vegetables are commonly used in com- pounding salads: Beetroot, lettuce, cucumber, mint, parsley, radish, mustard and cress, onions, and celery. Any rem- nants of boiled fresh fish make very good salads ; they should be sliced and seasoned with anchovies, parsley, vinegar, &c. •lou. SALAD- — Ingredients — Four or five heads of cabbage lettuce, 4 spoonfuls of olive oil, lA or 2 tablcspoonfuls of tarragon vinegar, pepper and salt to taste, a small pinch of mint miu^d finely. Takp four or five heads of cabbage lettuce, remove all out- side leaves, and cut off flic stalks close ; then cut each head apart into four or five '' quarters,'' that is, cut through th( stalk and then tear the rest. Put four tablespnonfuls of olive oil into the salad bowl, with two and one half tablespnonfuls of tarragon vinegar, pepper and salt according to taste, and beat the mixture with a fork for some minutes ; then put in the lettuce, and keep it turning over swiftly for five minutes, adding a small pinch of mint, chopped as finely as possible. 456. LETTUOB! SALAD — Ingredients— Two heads of lettuce, yollis of 2 hard boiled eggs, a tetispoonf ul of French nnistard, pepper and salt to taste, 4 tablesijoonfuls of oil, 1 of tar- ragon, and 1 of plain vinegar, chervil, garden cress and tar- ragon. Wash two heads of lettuce, dry them thoroughly, and break the leaves or cut them into convenient pieces. Put the yolks of two hard-boiled eggs into a basin with a teaspoonful of French mustard, pepper and salt to taste, and a tablespoonful of oil ; work the mixture into a smooth paste, and add conse- cutively three tablespoonfuls of oil, one of tarragon, and one of plain vinegar ; then a little chervil, garden cress, apd tar- ragon finely chopped. Stir the mixture well, and lastly add the lettuce ; turn it or work it well. Garnish the top with hard' boiled eggs. 138 MRS. CLARK?:'S COOKERY BOOK. SaI.ADS. 457- POTATO SALAD (1).—Tngreflients— Shallot, some cold l)oile(l potatoes, i} parts of oil to one part of tarragon vinegar, pepper and salt to taste, and a small (lu.antity of any of the following : powdered sweet herbs, mint, parsley, chervil, tarragon or capers. Rub a dish with shallot ; dispose on it some cold boiled potatoes cut in slices ; beat to;;ethcr three parts of oil and one part, more or less according to the strength of it, of tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following: powdered sweet herbs, mint, parsley, cliervii, tar- ragon or capers, or a combination of them all, finely minced. 458. DO- (2). — Inijredients— Cold boiled potatoes, nnchovies, cap- ers, tarragon or powdered sucet herbs, plain salad dressing as above, shallot, hard boiled eggs. Cut cold boiled potatoes in small cubes. Bone and fillet a few anchovies and chop them up, take the same quantity of capers, mix all together with some finely-minced tarragon or powdered sweet herbs, and a plain salad dressing as above. Put on a dish rubbed with shallot, and make a border round it of pieces of hard-boiled eggs. 459. DO- (3)- — Ingredients — Five cold boiled potatoes, J^ a small beetroot, i a Spanish onion, .'J inches of pickled ciicntnber, salad dressing as al)Ove, a little English mustard, s wet t pow- dered herbs, hard boiled eggs. Take four or five cold boiled potatoes, half a small beetroot, half a small Spanish onion plainly boiled, and about three inches of pickled cucumber. Cut them all in slices and ar- range them on a dish. Pour over them a salad dressing as above, adding a little English mustard to it, and strsw powder- ed sweet herbs over. Serve with a border of hard boiled eggs cut in slices. 4GQ, So. (4). — Ingredients — Half a dozen well-washed anchovies, 2 hard-boiled eggs, a df ssertspoonful of French Miistard, a sprig or two of tarragon, salad oil, pepper and lemon juice to taste, salt, minced truffles, a dish of cold lx)iled potatoes. Pound half a dozen well-washed anchovies in a mortar, with two hard-boiled yolks of eggs, a dessertspoonful of F'-ench musiard, and a sprig or two of tarragon, then gradually work in salad oil, add pepper and lemon juice to taste, and salt if necessary. Strain the sauce over a dish of sliced cold boiled potatoes, and strew over all plenty cf minced truffles. 461. SAZ.hem down with bladder and you may use them in a few days. 483. FIOALILLI. — Ingredients — Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse-radish, radishes, bean pods, cayenne pods, 4 quarts of white wine vinegar, 4 tablcspoonfuls of salt, mustard and flour, 2 tablespooniuls of ground ginger, pepper, allspice and turmeric. The brine for this pickle is made by putti ig a pint of rock salt into a pail of boiling water. Put the vegetables for pick- ling into the brine and cover tightly to prevent the steam es- caping. Allow them to stand a night and a day. Change the brine a second time and allow them to remain the same length of time. The second brme may be used a second time if skimmed and scalded. Choose pickles from the brine of an equal size and of various colors. Great (aste may be displayed in the arrangement of the pickles when putting them in bot- tles. To four quarts of white wine vinegar add the spices. Simmer these together (the mustard and tui r.ieric must be J 14<5 Mrs. cLarke's cookery 6ooK. f ickles. blended together with a little vinegar before they are added to the liquor) ; when the liquor is on the point pf boiling, pour into a vessel ; cover tightly. When sufficiently cold pour into the bottles containing the pickle, and make air-tight. It will be ready for use in five or six months. 484. EGO'S. — Ingredients — Thii'ty-two eggs, 2 quarts of vinegar, 1 oz. of black pepper, 1 oz. of Jamaica pepper, 1 oz. of gin- ger. Boil the eggs hard (ten or twelve minutes would be suffi- cient time). Dip them in a pan of cold water for a minute to prevent them turning black, and remove the shells. Allow the remaining ingredients to simmer gently in a saucepan for ten minutes or a quarter of an hour. Put the eggs into your pickling jar and pour over the boiling vinegar, pepper and ginger. Let them stand till cold and make air tight. Ready for use from a month tc six weeks. 485. BEETS' — Ingredients — Vinegar, beets, 2 oz. of whole pepper, 2 oz. of allspice to every gallon of vinegar. Carefully remove all dirt from the beets. Let them simmer in boiling water for one hour and a half, then take them out and leave to cool. Boil the remaining ingredients for ten or fifteen minutes and leave to cool. When cold pour it over the beets (which you have previously pared and cut into thin slices). Make air-tight and they will be ready for eating in a week or ten days. v» -"■*■- OBSERVATIONS ON EGGS. As a rule the quality of eggs largely depends upon the food given to the hen. The eggs of the common hen or barn door fowl are esteemed most delicate when new laid, and for invalids they are exceedingly nutritious beaten up raw. The white of the egg, from its tendency to coagulate into a hard and indigestible substance, is likely to disagree with some invalids when the yolk may prove perfectly harm- less. About one-third of the entire weight of an egg may be regarded as nitrogenous and nutritious matter ; a greater proportion than that of meat, which is rated at only from 25 % to 28 %. The lightest way of cooking them is by poaching. It is a good plan in testing new laid eggs to apply the tongue to the large end of the egg, and if per- fectly fresh will feel warm, or they can be held to the light and if perfectly clear will be good ; or try them in water— the freshest will sink first. Always keep them in a cool place. It is said that covering eggs with a solution of beeswax m warm olive oil (one-third of beeswax, two-thirds of olive oil) will keep them fresh for two years. The following recipe has been used by an old house- keeper for about fourteen years, and has never been known to fail : To five quarts of water put one pound of salt, and one ounce of saltpetre; boil them ten minutes, and when nearly cold add four spoonfuls of unslacked lime. Let this stand two days, stirring it very frequently, then put your eggs into a pipkin {i.e., a large earthern jar with straight sides, about a foot or more deep), the narrow end of the egg downwards, and pour the mixture over when it is clear. 486. POAOHBD BCJ-G-S (on Toaat).— Ingredients— Two or more eggs, salt, vinegar, peppercorns, leaves of parsley, hot buttered toast. If tUe eggs are not new laid, they will not poach well. Fill a shallow saut^-pan with water and salt quantum suff., add a little M7 148 MRS. Clarke's cookery book. £ggs. vinegar, a ftw peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break two or more eggs into it (according to the size of the pan), and put on the cover ; when done, take them out care- fully, brush them clean on both sides with a paste brush, and cut each egg with a round fluted paste cutter, so as to get them of a uniform shape, lay them on slices of hot buttered toast, and serve. 487. POACHED EGQ-S (on Ham toast).— Ingredients— Buttered tuust, giatod liuiii, i)oat:lu/d I'ggs, Make some buttered toast, and cut it in pieces of uniform shape, spread over them a small quantity of grated ham, then put a poached egg on each piece of toast, and serve hot. 488. Do- (aulSplaaoll).—Iugrodioiit8— Poached eggs, 2 or 3 lbs- of spinach, Imtter, a pinch of Hour, pepper aud salt to taste, milk, fried sippets. Poach the eggs as aljove, and serve on a purde made as fol- lows ; Pick and wash perfectly clean two or three pounds of spinach, put it into a saucepan with a. little water, and let it boil till quite done, turn it out on a hair sieve to drain, squeeze the water out, and pass the spinach through the sieve. Put a good lump of butter into a saucepan, fry it a light brown, add a pinch of flour, mix well, put in the spinach, pepper and salt to taste, and a little milk, stir well, dispose the spinach on a dish, laying the poached eggs on the top of it, and a border of fried sippets round it. 489. Do- (and Minced Ollicaon) — ingredients— Remnants of fowl, e(|ual (piantity of ham or tongue, trutlles or mushrooms, butter, a pinch of Hour, white pepper, salt, and powdered spices, wliite stock, yolk of an egg, juice of half a lemon, bread sippets, poached eggs. Take some remnants of fowl, free from skin, etc., mince them with an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced ; toss the whole in a saucepan with a good sized piece of butter mix- ed with a pinch of flour, add white pepper, salt, and powdered spices to taste, and moisten with a little white stock ; lastly, stir in, off the fire, the yolk of an egg beaten up with the juice of half a lemon and strained ; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top. 490. Do- (on a Pure© of Game)-— ingredients— Carcases of roast game, ^ an onion, a carrot, a bay-leaf, a small piece of celery, a couple of cloves, a little mace, some whole pepper, a large Eggs. mbs. clarke's cookery book. 149 pinch of salt, common stock, ^ lb. lean beaf, butter, poached eggs, fried sippets. Take any carcases of roast game— say three snipe or two partridges — cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot, a bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper, and a large pinch of salt ; pour in just enough common stock to cover the contents ; let the whole boil for a couple of hours, strain the liquor and put it by ; take half a pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor ; lastly, heat the purde, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, and serve with fried sippets round and poached eggs on the top. 491. EQ'CI'S (au Gratia)- — Ingredients— Hard-boiled eggs, butter, grated Parmesan cheese, black pepper, powdorod nutmeg, baked bread-crumba. Cut some hard-boiled eggs in slices, and lay them on a well- buttered dish, with grated Parmesan cheese, black pepper, and the least bit of powdered nutmeg ; sprinkle some baked bread-crumbs over all, put the dish in the oven, and serve as the contents begin to color. 492. S0< (Stuffod)- — Ingredients — Hard-boiled eggs, olives, capers, anchovies, truffle trimmings, tarragon, butter, pepper, sip- pets of bread. Cut some hard-boiled eggs in half, mince the yolks with a few olives and capers, some anchovies thoroughly washed, a few trufifle trimmings, and a little tarragon, add some pepper, and fill each half-egg with this mixture. Pour some liquefied butter over, and warm them in the oven. Then place each half-egg on a round sippet of bread Cried in butter to a light yellow color, and serve. 403. DO- (Ste'TTOA).— Ingredients— Spanish onions, butter, flour, cream or milk, pepper and salt to taste, grated nutmeg, hard-boiled eggs, bread sippets. Cut some Spanish onions in slices, and fry them in plenty of butter till they are quite done without taking color, add a small quantity of flour, and when this is amalgamated with the butter moisten with a due quantity of cream, or simply rtiUk, then add some pepper and salt to taste, a little grated nutmeg, and a quantity — equal in bulk to the onions — of hard-boiled eggs cut in slices. Let the whole simmer gently till quite hot, and serve with bread sippets fried in butten 150 MUS. CLAKKIC'S COOKERY BOOK. ECGS. 494. BOOS (a la Souljiae).— Ingre<^i'''»t9— Onlon», milk, pepper, Halt, mituicg, buttor, Hour, cream or milk, hard-boilvu eggs. Boil some onions in milk with pepper, salt, and nutmeg ; when quite done pass them through a sieve. Put some butter into a saucepan with a little (lour, when the butter is melted and well mixed with the flour put in the onion pulp, and add cither milk or cream until the sauce is of the proper consist- ence, then add hard-boiled eggs cut in half, and as soon as they are quite hot serve. 405. Do- (a la MaltrO D'HotoD—Ingredienta— Hard -boiled eggs, butter, pepper, salt, minced parsley, lemon juice, Cut some hard-boiled eggs in half, toss them in butter till quite hot, add pepper, salt, minced parsley, and a little lemon juice, and serve. 490. Do- (with Sorrel)-— Ingiedients— Eggs, sippets of broad, butter, sorrel, salt, a tablespoonful of llour, pepper and salt to taste, cold stock. Boil a number of eggs in their shells for three or four min- utes, then dip them into cold water, carefully remove the shells, and place them again in hot water to make them quite hot ; drain, and serve them on the following puree with sippets of bread fried in butter round the dish : Pick and wash a quan- tity of sorrel, put it into a saucepan with a little water and some salt, when thoroughly done drain off all the moisture and pass the sorrel through a hair sieve. Amalgamate a piece of butter and a tablespoonful of flour in a saucepan on the fire, put in the sorrel and stir well for some minutes, then add pepper and salt to taste, and the yolk of one egg beaten up with a little cold stock and strained. 497. DO- (In Oases)- — ingredients— Paper cases, butter, pariley, pepper, salt, cayenne, eggs, a teaspoonful of grat«d Parme- san, a sprinkling of baked bread-crumbs. Oil some" small paper cases as for ramakins, put into each a piece of butter the size of a hazel nut, with a small pinch of minced parsley, some pepper, salt, and the least pinch of cay- enne. Break an egg into each case, add a teaspoonful of grated Parmesan and a sprinkling of baked bread-crumbs. Put the cases in the oven for about five minutes and serve. They may also be so prepared, a number at a time, in a silver dish, and served ia it. 493. BUTTSSJED BOOS- — Ingredients— Four eggs, 2 oz. of but* ter, 2 tablcspoonfuls of cream, a little grated tongue, pepper and salt to taste, pieces of buttered toast. ^reak four eggs into a basin^ and beat them well ; put i^d Eggs. mrs. ci.arkk's cookery dook. 151 ounces of butter and two tablespoonfuls of cream into a sauce- pan ; add a little prated tongue, pepper and salt to taste, when quite hot add the eggs, stir till nearly set, then spread the mix- ture on pieces ')f buttered toast and serve. 400 FXIZZS ZGQS (I)-— Ingredients— Butter, eggs, popper, salt. Melt a piece of butter in a small frying pan, break two eggs in it carefully so as not to break the yolks ; when nearly set, trin» the edges of the whites and slip them out on a hot dish, pour the butter over thtm, sprinkle with salt and pepper, and serve. 500. SO- (2).— Oil, dripping or lard, egga. Put a good allowance of either oil, dripping, or lard in a frying pan ; when quite hot break an egg into it, and as soon as the white begins to set turn it over dexterously with the slice, so as completely to cover the yolk. The eggs must be fried one by one, and as one is done it must be carefully taken up and laid in front of the fire to drain and keep hot. 501. Do. ("^th Blaok Butter) —ingredients— Butter, eggs, tarragon vinegar, minced pafsJey, salt and pepper. Fry thera in butter as above, leave the butter in the frying pan over the fire till it is nearly black, add a few drops of tar- ragon vinegar, some minced parsley, a little salt and pepper. Pour over the eggs and serve. 602. Do. (TTlth Tomatoes). — ingredient* — Butter, French tomato sauce, pepper and salt to taste, fried eggs. Melt a small piece of butter in a saucepan, put to it a small quantity of French tomato sauce, add pepper and salt to taste, and wheo quite hot turn it out on a dish, disposing on it the eggs fried in butter. 503. Do. (Vlth BftOOn)' — Ingredients —Thin slices of streaky bacon, fried eggs. Cut some thin slices of streaky bacon, cut off the rind and trim them ; put them into a frying pan on the fire, and turn them often until quite hot, then roll up each slice, make a bor- der ef them round the fried eggs in the dish. 504. Do. (with Hafil)-— Ingredients — A slice of ham, fried eggs. Trim a slice of ham, and either grill it on a clear fire or toast it in front of it. Serve with the fried eggs on it. 605. SOBASCBZiED EGGS —Ingredients— Four eggs, sali and pepper to taste, 1 oz. of butter, finely minced parsley. Beat up four eggs, with salt and pepper to taste ; put an fttihce 6f buttet- into a saucepan-, directly it is melted put itt thft 15a MRS. Clarke's COOKERY BOOK. Eggs. eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley. 506. SCRAMBLED EGGS (with ABparagms).— Ingredienta— Asparagus points, salted water, butter, scrambled eggs. Parboil some asparagus points, cut the size of peas, in salted water, drain them and toss them in a little butter till quite hot. Scramble some eggs as in the preceding recipe, and when nearly set add the asparagus points instead of the parsley. 507. SO- (with Tomatoes)- — ingredients— Four eggs, 1 table- Bpoonful of French tomato sauce, or 1 large tomato, scram- bled eggs. Beat up four eggs with a tablespoonful of French tomato sauce, or one large tomato, peeled, freed from pips, and chopped small, and proceed as above. 608. Do, (with Oaioas)— Ingredients— 2 slices of Sjianish onion, butter, 4 eggs, pepper and salt to taste. Take two slices of Spanish onion, and chop them coarsely ; put them into a saucepan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in four eggs beaten together with pepper and salt to taste ; keep on stirring till the eggs are nearly set, and then serve N.B. — Equal parts of tom.atoes and onions may be cooked to- gether, and then the eggs added. 509. DO- (with Fish). — Ingredients— Remnants of fish, 4 eggs, pepper and salt to taste, finely minced parsley. Pick out the meat of any remnants of fish, such as salmon, turbot, eod, haddock, or whiting, and with a silver fork break it up small ; take two tablespoonfuls of this and four eggs ; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced, then proceed as in No. 505. 510. DO- (with EaXXl). — Ingredients— A tablespoonful of grated ham, 4 eggs, pepper to taste, butter. Beat up a tablespoonful of grated ham with four eggs, and pepper to taste ; put them into a saucepan with a piece of but- ter, and stir till nearly set. 511. Do. (with Choose)- — ingredients— Pour eggs, 3 tablespoon- fuls of Parmesan cheese, a sprinkling of pepper. Put four eggs and three tablespoonfuls of Parmesan cheese into a basin with a sprinkling of pepper ; beat all together, and proceed as in the first recipe^ omitting the parsley. Eggs. mrs. clarke's cookery rook. 153 512. SOBAIABLED SaOS (on Toast)- Any of the above may be served on slices of buttered toast, but if so served they must be even less set, at the time of serv- ing, than when served plain ; or neat bread sippets, fried in butter, ma;, ^e served round them. 513. SXFFETS (Pried)-— lugrcilients — A loaf of bread, butter. Cut out of a loaf slices from a quarter to three-eighths of an inch thick, shape them into triangles or arrowheads all of a size ; put some butter in a frying pan, and when quits hot lay the sippets in it ; turn them frequently, adding more butter, as it is wanted, and taking care that they are all fried to the same golden color. A readier way, but producing not so nice a sip- pet, is to lay the pieces of bread in the frying basket, and dip it in a saucepan full of boiling fat. They must afterwards be laid in front of the fire to drain. 514. OMELET (Plain)-— Ingredients— 3 or 4 eggs, 1 dessertspoon- ful of finely minced parsley, pepper and salt to taste, butter size of an egg. Beat up three or four eggs with one dessertspoonful of par- sley very finely minced, and pepper and salt to taste ; put a piece of butter, the size of an egg, into a frying pan, as soon as it is melted pour in the omelet mixture, and, holding the handle of the pan with one hand, stir the omelet with the otJier by means of a spoon. The moment it begins to set cease stih-- ing, but keep on shaking the pan for a minute or so ; then with the spoon double up the omelet and keep shaking the pan un- til {he under side of the omelet has become of a golden color. Turn it out on a hot dish and serve. 515. Do- (Savory) —Ingredients— 3 or 4 eggs, ^ a shallot, pai-sley, asmail pirfch of powdered sweet herbs, pepper and salt to taste. Beat up three or four eggs with half a shallot very finely minced, some parsley similarly treated, and a very small pinch of powdered sweet herbs, add pepper and salt to taste ; then proceed as above. 516. Do- (Ham or Bacon).- ingredients — Three or 4 eggs, 1 heaped tablespoonful of ham or bacon, pepper to taste. Beat up three or four eggs with a heaped tablespoonful of ham or bacon, half lean and half fat, cut up to the size of very small dice ; add pepper to taste, and salt if necessary, and prO" ^eed as above- 154 MRS. Clarke's cookery dook. Eggs. 517. OMELET (Olieese)— Ingredients— Three eggs, 1 or 2 table- epoonfula of rannesan cheese. Beat up three eggs with one or two tablespoonfuls of grated Parmesan cheese. Cook as above, and serve with some more grated cheese strewn over the omelet. 518. Do. (Tomato, l)- — ingredients— Plain omelet mixture, tomato sauce. Add to a plain omelet mixture a small quantity of tomato sauce, mix well, then finish in the usual way. 519. So. (Tomato. 2). — ingredients— Equal parts of sliced onions and tomatoes ; butter, pepper and salt, plain omelet. Take equal parts of sliced onions and tomatoes peeled and freed from pips, chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add the toma- toes, with pepper ;md salt, and keep stirring the mixture on the fire till it forms a sort of puree. Make a plain omelet, and insert this in the fold on dishing it. 520. DO- (Tomato. 3). — ingredients— Tomato sauce, potato flour, butter, pepper and salt to taste, savory or plain omelet. Take a little tomato sauce, add to it a little potato flour dis- solved in water, then put it into a saucepan with a piece of butter, and pepper and salt to taste. When quite hot and thickened turn it out on a dish, and on it place a savory or a plain omelet. There must not be too much sauce on the dish. 521. DO- (Mushroom-) —Ingredients — Button mushrooms, white or brown sauce. (See fciauces. ) Parboil a small quantity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity of either white or brown sauce ; then use as in pre- ceding recipe. 522. DO- (PiflSl.)- Ingredients— 3 e^^gs, remnants of cold fish, minced parsley, pepper and salt to taste. Beat up three eggs with a quantity equal in bulk to one egg of the remnants ot any cold fish (salmon or turbot) finely shredded with a fork, a pinch t)f minced parsley, pepper and salt to taste. 523. DO- (Oyster.) — ingredients— Oysters, butter, pinch of flour, cream, salt, pepper, nutmeg, least bit of cayenne, finely minced parsley, yolk of an egg, juice of ^ a lemon, plain omelet. Parboil some oysters in their own liquor, remove the beards, cut each oyster in four or six pieces ; melt a piece of butter in h saucepan, add to it a pinch of flour, the liquor of the oysters; Kggs. MRS. Clarke's cookery book. 155 a little cream, salt, pepper, nutmeg, the least bit of cayenne, and some finely-minced parsley ; put in the oysters, and toss them in this sauce just long enough to make them quite hot ; stir into this off the fire the yolk of an egg beaten up with juice of half a lemon, and strained. Insert this in the fold of a plain omelet, or serve it round the omelet. "'24. SO. (Sldnoy.) — ingredients— Sheep's kidneys, butter, pepper and salt to taste, finely minced parsley, flour, white wine and stock, a squeeze of lemon. Parboil some sheep's kidneys, cut them in slices, and toss them in butter, with pepper and salt to taste, and some finely- minced parsley ; mix, in a saucepan, a small quantity of butter and flour, add equal quantities of white wine and stock, put in the kidneys, toss them until done, then add a squeeze of lemon and serve in or round the omelet. 525. EO&S (to Seep Fresli for Several ^eeks). Fill a saucepan with three or four quarts of boiling water. Put two dozen eggs into a cabbage or onion net and hold them in the boiling water for twenty seconds. Continue this opera- tion until you have as many eggs as you wish to preserve. Have some sawdust in boxes and pack them in it. At the end of two or three months the eges will be found quite good enough for culinary purposes. Eggs can be kept lor a long time if the shells are smeared with butter or sweet oil, then packed in plenty of sawdust, not allowing the eggs to touch each other. Another way is to plunge them in lime water di- rectly they have been laid, and allow the vessel to stand in a cool cellar. Eggs for preserving should not be more than twenty-four hours old, and should be collected in fine weather. Take care the eggs are covered with the lime water, and it is a good plan to lay a piece of board on the top of the eggs with a little lime and salt upon it. KETCHUPS. 526. MTJSHROOLI ZBTrHTJP.— Ingredicnts-To 2 gallons of mushrooms, ^ lb. salt ; to every quart of mushroom liquor, allow a small saltspoonful of cayenne, a teaspoonful of all- spice, a teaspoonful of ginger, 2 blades of pounded mace. Select some freshly gathered (gather in dry weather or else the ketchup will not keep), full-sized mushrooms. Lay in an earthenware pan in layers, first a layer of mushrooms and then one of salt, and so on until all are used. Allow them to stand a while (say five or six hours). Then break to pieces with the hand, place in the refrigerator for three days, stirring or mashing them occasionally. Extract as much juice as possible, measure the liquor without straining, adding to each quart the above mentioned spices. Pour into a stone jar, ex- clude the air ; place the jar in a saucepan of boiling water and allow to boil three hours. When this is done pour the contents of the jar into astewpan and allow it to simmer ^^«//y for half an hour. Pour into a vessel, place in refrigerator till the next day. Pour off into another vessel and strain. Have ready some clean dry bottles and to each pint of ketchup it is a great improvement to add a few drops of brandy ; pour into the bottles, taking care not to squeeze the mushrooms, and al- low the sediment to remain at the bottom of the vessel, (if wanted very clear and bright, the liquor must be strained after the above operation through a flannel bag). Cork and seal. Examine occasionally and if there is any sign of spoiling boil again with a few peppeofcorns. The sediment may be bottled for immediate use. 527. lEMOlT KETOHTJP.— Ingredients— One dozen lemons, ^ a breakfast cupful of white mustard seed, 1 eggcupful of tur- meric and white pepper, ^ an eggcupful of cloves and mace, i a small toacupful of white sugar, 1 saltspoonful of cayenne, I a small teacupful of horse radish, ^ a small teacupful of salt, 4 shallots. Finely grate the rind of lemons, pound the spices in a mor- tar, grate tha horse-radish. Thoroughly blend these ingred- ients, then sprinkle the salt over all, extract the juice from the lemons and add to the mixture. Allow to stand in a cool place for three or four hours. Boil in an enamelled kettle thirty minutes, pour into a stone jar, cover tightly. Stir every >iay for fourteen days, then strain^ bottle and seal. i*;6 {Cetchups. MRS. Clarke's cookery Book. 15^ 528 TOMATO ZETOHTJP (1).— Ingredients— To 1 peck of tomatoes allow 1 tablespoonful of salt, mace, black pepper, cloves powdered, and one of celery seed ; a teaspoonful of cayenne, J lb. tin of mustard. Make a small incision in each tomato, put into an enamelled saucepan, and boil until perfectly soft, and the pulp dissolved ; work through a cullender, then through a hair sieve. Place upon the stove adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil six hours. Stir occasionally for the first five hours and all the last hour. Poui into a stone jar ; allow to stand from twelve to fourteen hours in a cool place. When perfectly cool add a pint of strong vinegar. Remove the celery seed ; bottle, cork, and seal. Exclude from the light. 529. Do. (2). — Ingredients— Ripe tomatoes, to every lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a small teaspoonful of salt and white pepper. Take a number of ripe tomatoes ; place in a jar ; cover and bake till tender. Strain and work through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingredients are perfectly soft. Work through the sieve a second time and to every pound squeeze the juice of three lemons. Boil again until of the thickness of cream. Set aside to 'get cold. Bottle, cork and seal, and keep in a dry, dark place. 530. WALNUT EBTOHUP. — Ingredients— Walnuts, salt, to every 2 quarts of walnut liquor allow 1 oz. each of allspice, ginger, black pepper, cloves, mace. Wash the shells of walnuts, bruize tliem slightly, put them with salt in a stone jar for two or three weeks until they fer- ment, then boil them up, strain off the liquor, add to every two quarts one ounce each of allspice, ginger, black pepper, cloves, and mace ; boil the whole one hour ; let it cool, bottle it, and tie a bladder over the corks. 531. MUSTAUD (to make). Mix the best Durham flour of mustard by degrees with boil- ing water to a proper thickness, rubbing it perfectly smooth ; add a little salt, and keep it in a small jar closely covered, and put only as much into the glass as will be used soon, which should be wiped daily round the edges. 532. Anotlior -way* for immediate use- Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep vvell. 158 Mrs. Clarke's cookery book. ICetchupjj. 533. PIIEITOH MUSTARD-— Ingredients— One quart of brown mustard seed, 1 handful each of parsley, chervil, tarragon and bumet, 1 teaspoonful of celery seed, cloves, mace, garlic. Salt to taste, enough wine vinegar to cover the mixture. Put the whole into a basin with enough wine vinegar to cover the mixture. Let it steep twenty-four hours, then pound it in a marble mortar. When thoroughly pounded pass it through a fine sieve ; add enough vinegar to make the mus- tard of the desired consistency, and put into jars for use. 534. MZITT riSEQAR. Take a wide-mouthed bottle or bottles. Fill them (loosely) with nice fresh mint leaves, then add good vinegar to fill the bottle or bottles ; cork well. Allow to stand for two o** ?e weeks, and at the expiration of this time, strain in. ..esh bottles and cork securely. Useful when mint is not in season. 535 HORSE-RADISH VllTE&AR. -Ingredients-Three oz. of scraped hoiae-radish, 1 oz. of minced shallot, 1 drachm of cayenne, 1 quart of vinegar. Pour the vinegar upon the above ingredients ; allow to stand ten days. This will be found exceedingly useful for cold joints, salads, &c., and a very economical relish. ^536. An ezcellent substitute for Caper Sauco- Boil slowly some parsley to let it become a bad color, cut, but don't chop it line ; put it to melted butter, with a teaspoon- ful of salt, and a dessertspoonful of vinegar. Boil up and serve. 537. NASTURTIUM (for OapoM). Keep them a few days after they are gathered, then pour boiling vinegar over them, and when cold cover. They will not be fit to eat for some months, but are then finely flavored, and by many preferred to capers. 638. OHILl VnTEaAR— Fifty fresh red Chilies, one pint of vinegar. Cut the Chilies in half, steep in the vinegar for a fortnight, it will then be ready for use, and will be found a very nice relish to fish. 639. CHEROHEE. — Ingredients— One eggspoonful of cayenne, 5 cloves of garlic, an eggcupful of soy, J an eggcupful of wal- nut ketchup, 1 pint of vinegar. Boil all the ingredients for half an hour. Strain, and bottle for use. Will keep good a long time. 540. GREEN G00SEBERR7 OHUTNEE. -Ingredients-Two pints of nni'pe gooseberries or green npples, 3 oz mustard Kftchups. MRS. Clarke's cooRfiRY book, 159 seed, 3 oz. powdered ginger, 5 oz. coarse sugar, 10 oz. rais- iuB, 3 oz, salt, 3 pints vinegar, 3 oz. garlic. Chop the gooseberries and the raisins (after being stoned) quite fine, also the onions and garlic almost to a paste ; add one ounce cayenne, and a proper quantity cf turmeric to make it a nice color. When well mixed, boil ten minutes or quarter of an hour, and rub through a sieve. 541. SEUBS (to Dry)' Gather the herbs for drying before they begin to flower. Free from dirt and dust and tie in bunches having previously removed the roots. Dry in the oven or before the fire, in either case, dry quickly as the flavor is better preserved by quick drying. Upon no consideration allow them to burn. Tie up in paper bags and hang in a dry place. N. B. — Take care to gather the herbs on a dry day. 542. MY MOTHER'S CHUTITBE— Ingredients-Half a lb. brown sugar. \ lb. salt, \ lb. garlic, \ lb. ouiona, \ lb. ginger, \ lb. mustard seed, or cayenne pepper, \ lb. raisins, stoned and chopped fine, 15 large apples (sour), 3 pints best vinegar. Boil the apples, onions, and garlic in the vinegar, rub this through a sieve, steep the mustard seed in vinegar, then shred it fine ; add all together and mix well. Bottle when cold. It is much more of a relish than pickles. 543. HIMALAYA OHTTTNBE.—Tngredients— Eight lbs. green apples, 1 lb. sultana raisins, 1 lb. brown sugar, 1 oz. birds- eye chilies, 2 oz. whole mustard, 4 oz. garlic, 4 oz. coarse salt, IJ bottles brown vinegar. Chop all the ingredients very fine, then add the salt, vinegar, and sugar ; put in a jelly pan on a slow fire and let it stew till soft like a pulp. This is very good when bottled and well corked. 644. HERB PCWDER (for Vriater use).— Ingredients— Take 2 oz. each of winter savory, sweet marjoram, lemon, thyme, lemon peel and 4 oz. of parsley. Thoroughly dry the herbs and '.ake off the leaves. Grind to a powder and pass through a sieve. Dry the lemon peel and pound as finely as possible, then mix all together thoroughly. Keep in glass bottles tightly corked. 545. PARSLEY (to keep for ^nter use). Take fresh bunches of parsley and plunge into boilir j water slightly salted, boiling for three or four minutes. Remove from the water, and drain dry very quickly before the fire, and i6o Mrs. Clarke's cookery book. Ketchum. put in bottles for use. Soak in tepid water five minutes when required for cooking. 546. QAHLZO VZlTEaAA- Steep an ounce of garlic in t^vo quarts ol the best while wine vinsgar ; add a nutmeg scraped. This vinegar is much esteemed by the French. 547. A USEFUL ZET0HT7F — Ingredients— Half pint of mush- room ketchup, ^ pint of walnut pickle, 2 tablcspooufuls of Chili vinegar, 2 shallots. Take one and a half pts. of freshly made mushroom ketchup, peel the shallots and add them to the ketchup and allow it to simmer for ten minutes, then add the pickle amd vinegar and boil again for ten minutes. Stand in a cool place, and when perfectly cold, bottle, and having placed a small piece of shal- lot in each bottle, cork and set by for use. 548. OYSTER ZETOHTTP (without tllO liciUOD.-Ingredients — One pint of oysters, 1 pint of sherry, ."{ tablespoonfuls of salt, 1 drachm of cayenne, 2 drachms of ground mace. Be sure the oysters are perfectly fresh, reserve the liquor and put it, the oysters and sherry into a stewpan to scald. Strain and pound the oysters in a mortar wifli the seasoning. When pounded to a pulp add the oyster liquor and boil five minute;. Skim, work through a sieve, allow it to stand until perfectly cool, and it is ready to bottle. Cork well, and seal the orks. FORCEMEATS. OBSERVATIONS ON FORCEMEATS. Whether in the form of stuffing-balls or for patties, forcemeat makes a considerable part of good cooking, by the flavor it imparts to the dish it accompanies, and con- siderable care should be taken in cooking it. It is often the casfe, at many excellent tables where everything else is well done, to find very bad forcemeat or stuffing. 549. rOROBMEAT (to force FoTTIs or Meat).— ingredients— A little ham or gammon, veal, or fowl, beef-suet, onion, par- sley, leraon-peel, salt, nutmeg, pounded mace, white pepper or cayenne, bread-crumbs, 1 or 2 eggs. Shred a little ham or gammon, some cold veal, or fowl, some beef-snct ; a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg or pounded mace, and either white pepper or cayenne, and bread-crumbs. Pound in a mortar, and bind it with one or two eggs beaten and f^Lrained ; or forcemeat patties the same mixture as above. 550. 30- (for cold Savory Pie).— ingredients— As above. The same ; only substituting fat, or bacon, for suet. The livers (if the pie be of rabbit or fowls), mixed with fat and lean of pork, instead of bacon, and seasoned as above, is excel- lent. 551. 3o. (Oommon, for Voal or Hare).— ingredients— i ib. of bread crumbs, 4 oz. of beef suet, tlie rind of half a lemon, 1 tablespoonful of minced savory herbs, pepper and salt to taste, a little nutmeg, 2 eggs. Mince the lemon rind as fine as possible and blend with the other ingredients ; mix Well and bind with the beaten eggs. 552. Bo. (for Pish Soups).— Ingredients— 1 lobster, 1 small head of celery, butter the size of an egg, a cupful of bread-crumbs, 3 eggs, pepper, salt, and a little nutmeg. Pick the meat from the lobster and pound in a mortar, boil the celery until soft, drain, and mix with the lobster, bread- crumbs, seasoning, and the yolk of one hard-boiled egg. i6a MRS. Clarke's cookery book. Forcemeats. Pound well for a quarter of an hour, warnti (he butter, and mix with two beaten eggs ; add this to the lobster and other ingre- dients. Dip your hands in flour, form the mixture into little balls, fry in butter, and serve in fish eoup. 553. rOROEMEAT (for Fowls).— I"«redients— Quarter lb. of suet, 2 oz. of ham, the grated rind of half a lemon, a dessert Bpoonful of minced parsley, 1 teaspoonfol of minc«d sweet herbs, cayenne, salt, grounded maue to taste, 7 oz. of bread- crumbs, 2 eggs. Cut the ham into small, thin strips, chop the suet finely, also the lemon peel ; add the seasoning, then the crumbs ; thor- oughly blend, and after the eggs have been well beaten add to the other ingredients, and it is ready for use. If wished for balls, fry a golden brown in hot lard. 554. POROEMEAT BALLS (for Mock T'artlO). -Ingredients- Pounded veal, udder, or butter, bread-crumbs, milk, chopped parsley, shallot, yolks of .S hard-boiled eggs, pepper, salt, curry powder or cayenne, yolks of 2 uncooked eggw. Take the pounded veal and rub through a sieve, with an equal quantity of udder, or if there is no udder at hand one third of the quantity of butter will do instead. Then place the bread-crumbs into a stewpan and mix with a very small quan- tity of milk, enough to moisten it. Add to this the chopped parsley and shallot, and mix well until they have become a paste ; pour it through a sieve and leave to cool. When cold pound it and mix well together. Have ready the yolks of three hard-boiled eggs, add these and some pepper and salt, curry powder or cayenne for seasoning ; then add the yolks of the two uncooked eggs, rub all well together, and shape into balls. Place in the soup ten or fifteen minutes before serving, 555. So. (very fine Balls for Fish Soups or Stewed Fish). — Ingredieuts — Lobster, a little essence of anchovy to taste, boiled celery, yolk of a hard-boiled egg, cayenne, mace, salt, white pepper, 2 tablespoonfuls of bread-crumbs, one of oyster liquor, 2 oz. of butter, 2 eggs. Beat the flesh and soft parts of a middling lobster, essence of anchovy to tastp, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper, with two tablespoonfuls of bread-crumbs, one ditto of oyster liquor, two ounces of butter warmed, and two eggs well beaten; make into balls, and fry of a fine brown in buttf^r. 556. Do- (Balls for Soup).— lugred-nts,— 8oz. of brsad-cmmbs, sweet herbs, salt ami pepper to t^iste, 5 eggs. Have the bread-ciumbs finely giated, and the herbs pounded Forcemeats, mrs, clarke's cookery book. 163 to a powder; sprinkle with pepper and salt ; boil two eggjs hard and mince finely. Mix all together and bind the whole with the remaining eggs. Form into little balls, and drop into the soup aboHt five or six minutes before serving. 557. FOEOEIiIEAT (Oyster, for Roaat or Boiled Turkey)-— Ingredients — 2 teacupfuls of kread-orumbs, | oz. of minced suet, 1 table-spoonful of savory herbs, a sprinkle of nutmeg, salt and pepper to taate, 2 eggs, 1^ doz. oysters. Have the bread-crumbs and suet finely minced, add the herbs chopped as finely as possible ; mix well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients; beat up the eggs, and with the hand work all together thoroughly ; it is then ready for use. 558. SAGE AlTD OITIOXT STITFFZlTa (for Fork, Suoks. Goose)-— Ingredients— 2 teacups of biead-crumV)8, 4 large onions, 12 sage leaves, butter the size of an egg, pepper and salt to taste, 1 egg. Peel and boil the onions for five or six minutes, dip the sage leaves in the same water (while boiling) for a minute or two, then chop finely ; add seasoning, the bread-crumbs and butter ; beat ap the egg, and work all together. It is then ready for use. BREAD AND CAKES, OBSERVATIONS ON BREAD. Of all articles of food, bread is perhaps the most import- ant, therefore it is necessary to be well acqirainted with the quality of the ingredients and the art of making it. Flour ought to be a faw weeks old before being used, and care must be taken to keep it perfectly dry. Genuine flour will hold together in a mass when pressed with the hand. American flour requires almost twice as much water to make it into bread, as is used for English flour, and there- fore it is more profitable, for a stone of the American which weighs 14 lbs. will make 2iJ^ lbs. of bread, but the best sort of English flour produces only 18^ lbs. In wet weather, or when wheat is badly stored, causing it to be damp, the soluble albuminoids which it possesses act upon the insoluble gluten causing it to decompose, and at once generating dextrin by their action on the starch of the grain, consequently the flour prepared from such grain is poor in gluten and rich in dextrin, the consequence being that when used it produces heavy bread, therefore it is of the utmost importance to purchase only the best quality of flour, for it is the truest economy. Do not place the sponge or dough too near the fire, as some cooks are liable to do in cold weather, or the quality of bread will be endangered. The proper heat should be gentle and equal for fermenta- tion. Care must also be taken to mix and knead (brisk and long kneading will fully repay for the trouble) when it has reached the point for either. Some authorities say the heat of the oven should rise to 280° and after a quarter of an hour slacken to 220°, others from 300' to 400°. The cook must be guided by experience as to exact degree of heat. Doubtless the bread will require a brisk oven, and should take about an hour to an hour an4 a half to bake, ' .- ^ ^ -^ „. . 164 Brkad. MRS. Clarke's cookery book. X65 OBSERVATIONS ON CAKES. For good cakes (as in bread) it is of great importance to use no ingredients, but those of the finest quality. The flour must be dry and sifted. It will be found a good plan after purchasing currants, to wash in three waters, pick and dry in a cloth. Then look them carefully over, discard- ing any stone, stalk, or grit. Lay before the fire or in the sun to dry. Put by in jar, and they will always be ready for use. Eggs should be well whisked, the whites and yolks beaten separately and strained. Butter must not be al- lowed to oil. Lemon peel should be cut thinly as possible. Sugar should be finely powdered. When soda is used it is a good plan to dissolve it in warm water. When all the ingredients are mixed, vigorous and patient beating will greatly add to the lightness of the cake. The heat of the oven is of great importance for cakes, especially those that are large. If not pretty quick, the batter will not rise. Should you fear its catching by being too quick, put some paper over the cake to prevent its being burnt. If not long enough lighted to have a body of heat, or it is become slack, the cake will be heavy. To know when it is soaked, take a broom straw, and pierce into the very centre, draw it instantly out, and if the least stickiness adheres, put the cake immediately in, and shut up the oven. 558. YEAST (1).— Ingredients— A double handful of hops, ^ doz. potatoes, i gal. of water, 1 or ^ cupful of ginger, small cup of flour, a cup of browu sugar, ^ cup of salt, a cupful of good yeast. Allow the hops and potatoes to boil together in one-half gallon of water till done ; strain and mash the ginger, then add remaining ingredients, excepting the yeast. Let stand until cool, then add the yeast. Hejit day cork up tight in a jug- 669. TEAST (2). — Ingredients— Two oz. of hops, 1 gal. of water, a handful of salt, 1 lb. of best flour, 3 Iba. of potatoes. Boil the hops in a gallon of water for half an hour ; strain it, and let it cool down to the heat of new milk ; then put the salt and moist sugar ; beat the flour with some of the Iiquor» 1 66 MRS. Clarke's cookery book. Bread. and then mix all together. Two days after, add the pota- toes, boiled and then mashed, to stand for four-and-twenty- hours ; then put it into bottles, and it will be ready for use. Stir it frequently while making, and keep it warm. Before using, shake the bottle up well. It will keep in a cool place for two months. 560. YEAST (Oompresaed). This yeast will make good and wholesome bread, but bread made from it will not keep as long as with brewers or home- made yeast. Potatoes mixed with the dough will keep it moist longer. 561. POTATO YEAST —Ingredients— To every lb. of potatoes 2 ez. of treacle, 2 large spoonfuls of yeast. This is made of mealy potf.ioes boiled thoroughly soft ; they are skinned and mashed as smooth as possible ; as much hot water should then be put on them as will make a mash of the consistency of good beer yeast. Add to the potatoes tlie treacle ; and when just warm, stir in the yeast. Keep it warm till it has done fermenting, and in twenty-four hours it will be fit for use. One pound of potatoes will make nearly a quart of yeast ; and i is said to be equally as good as brewers' yeast. 562. HOME-MADE BREAD (1).— Ingredients-Four lbs. of flour, 1 tableapoonful of solid brewers' yeast, 1^ pints of luke- warm milk and water, salt. Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon (take care to leave the bottom of the pan well covered with fi'^ur). Next take the yeast, which has been mad« solid by liberally mixing with cold water and allowing it to settle twenty-four hours. Then proceed to pour the yeast into the hole in the flour, and mix with it as much flour as is round about it until it is of the con- sistency of thick batter ; be careful there are no lumps. Srft plenty of flour over the top, cover with a clean cloth, and set it where the air is warm and equal. Allow to stand an hour ©r a little longer, and if the yeast has broken through it is then ready to be made into dough. Pour into the sponge the remaining milk and water. Mix into it as much of the flour as you can with the spoon. Now take plenty of the flour, sprinkle on the top of the leaven, and pro- ceed to knead briskly, and when perfectly free from lumps and does not adhere to the hands, it may be covered with a cloth and left to rise a second time. When it begins to Bread. mrs. clarke*s cookery Book. 167 crack, whi' V will be in about three-quarters of an hour, it can be formed ' -to loaves and baked. In forming the loaves divide in two and make up the shape and size required, and with a sharp knife make incisions in the top of each loaf. If baked in tins, take care to grease them before using. When baked stand on end to allow the steam to evaporate. The dough can be made without making a sponge (if desired) by mixing the yeast with the best part of themilTc and water, and after a little salt has been added proceed to work up the whole of the flour at once, and then act as above. The dough will soften in the rising, so it should be made firm at first. 563. EOME-MADE EEEAD (2). Put the flour into a large pan ; mix in a dessertspoonful of salt ; make a hole in the middle, and pour in the yeast (half a teacup of yeast to two quarts of flour), with about a pint of water or milk (which use warm in winter, and cold in summer), not mixing in all the flour ; then put a blanket, or towel, over the pan, and let it stand to rise, near the fire in winter. This is " putting bread in sponge." When it has risen, mix all the flour with the sponge ; knead it well, and let it stand two hours till quite light. Then mould the doug'i on a board till elastic, and put the loaves into greased or floured baking-tins ; prick them two or three times through with a fork ; let them rise again for a quarter of an hour, and bake them in a quick oven. 564. WHITE BREAD.— Ingredients — Sponge, a pan of buttei'- milk, or sour milk, flour, teacupful ot yeast. For the sponge take a pan of buttermilk or sour milk which has just turned thick. Put it on the stove and scald. When the curd is well separated from the whey strain or skim it out. Let the whey cool until it will not scald, then stir in the flour, beating thoroughly. It should be about as thick as batter for griddle cakes. Sweet milk, or even water may be used as wetting for the sponge, if good sour milk or buttermilk cannot be had. But fresh buttermilk is, perhaps, the best of all. When the sponge is about milkwarm, beat in a teacupful of yeast. One teacupful of the yeast is enough for three ordinary white loaves, one loaf of brown bread and a tin of rolls. The sponge should be made at night. Let it stand until morning. Unless the weather is very cold, it is not nec- essary to put it near the fire. In the morning, when the sponge is light, take out enough for your loaf of brown bread. Mix the remainder with flour, taking care not to put in too much, as that will make the bread dry and hard. Knead half i68 MRS. Clarke's cookery book. Bread. an hour. The whiteness and delicacy of the bread will be much increased by thorough kneading. Put the dough away to rise again. When it is light, if you wish to make rolls, save enoujs'h of the dough for that purpose. Make the re- mainder into loaves. Set them away to rise. When light, bake. 565. YEAST BREAD —Ingredients— Yeast, 12 potatoes, 3 large tablespooufulB of tiour, 2 each of sugar and salt, 2 yeast cakes, to every loaf of bread allow 1 pint of yeast. To make the yeast pare twelve medium-sized potatoes and put them in a kettle to boil. While they are boiling put in a pan three heaped tablespoonfuls of flour, two each of sugar and salt. Pour slowly over these a pint of boiling water, stirring constantly to free from lumps. When soft mash the potatoes and add to the contents of the pan. Now pour in a quart of cold water and one of boiling water. Set aside till cool enough to bear your finger in. Stir in two yeast cakes dissolved in a little water. Keep warm till a foam rises over the top, when it is ready for use. P'or each loaf of the bread take one pint of the yeast, no other wetting being required. Make a hole in the centre of a pan of flour, pour in the yeast and stir it thick as possible, cover and set in a warm place to rise, which will be in about two hours — sometimes less — now mix into loaves, let it rise again, and bake from a half to three quarters of an hour. A great advantage of this bread is, it is so quickly made. If the yeast should become a little sour, a pinch of soda may be put in when first stirred for bread. 5tjG. PLAIN BREAD.— Ingredients— Half lb. of white flour, 1 teaspoonful of baking powder, a pinch of salt, J pint of milk and water. The simplest way of making bread in small quantities is as follows : — Take }4 lb. of white flour, and, whilst in a dry state, mix in thoroughly a small teaspoonful baking powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone ; knead it as quickly as possible, and put immediately into a very hot oven ; the whole secret of making light bread after this fashion lies in attention to these last rules. Iftheovenis well heated, it will rise almost dir- ectly, and it should be baked until the outside is quite crisp and hard. I generally knead mine into the desired shape, but they can be baked in tins if preferred. For brown bread, I use three parts of brown and one of white flour, and a little extra baking powder ; also adding a little more water, if neces- saiy, to mix it« Bread. mrs. Clarke's cookery book. 169 567. mOE and "WHEAT BREAD.— ingredients— One lb. of rice, 2 quarts of water, 4 lbs. of flour, 4 large spoonfuls of yeast, salt. Simmer a pound of rice in two quarts of water till it be- comes perfectly soft ; when it is of a proper warmth, mix it extremely well with four pounds of flour, and yeast and salt as for other bread ; of yeast about four large spoonfuls ; knead it extremely well ; then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others. 568. FRBNOH BREAD-— Ingredients— ipk. of fine flour, yolks of 3 and whites of li eggs, salt, ^ pt. of good yeast, ^ pt. of milk. With a quarter of a peck of fine flour mix the yolks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin light dough ; stir it about, but don't knead it ; have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when don.^. 569. BRO'WIT BREAD.— Ingredients-Sponge as for whi .e bread, 2 parts of (Graham flour, one-third white flour, to every qt. of this add a large breakfast cup of Indian meal, 2 saltspoonfuls of salt, for a good sized loaf allow ^ a cup of molasses. Take the Graham and white flour, Indian meal, and salt, in the above proportions, and mix this up with the sponge, then pour in the molasses. If it cannot be brought to the proper congruity (which should be very soft) with the sponge, add a little warm water ; be careful to knead it well and for a long time ; then allow it to rise ; it will take longer than white bread ; then make into loaves, and bake carefully. When baked allow to cool before cutting. ^ 570. DO- (2). — Ingredients — 1 pt. of brown flour, ^ cup of yeast, white flour, sweeten to taste. Scald one pint of brown flour, make it as thick as stiff mush; then put in half a cup of yeast, and let this sponge stand over night ; in the morning m'x it up with white flour, and sweeten to taste. This quantity makes two small loaves. It requires longer to bake than white bread. 571. DO- (3). — Ingredients — Three teacups of corn meal, 2 cups of boiling sweet milk, 1 teacup of molasses, 1 cup of wheat flour, 1 cup of sour milk, 1 teaspoouful of soda, ^ teaspoouf ul of salt. Take the corn meal, stir into it the boiling sweet milk ; fjo MRS. Clarke's cookery book. Bread. when cold, add the molasses, wheat flour, and sour milk ; into the sour milk stir well the soda ; add also the salt ; steam three hours. 572. BROWN BREAD. (4).— Ingredients— One pint of com meal, 1 pint of rye flour, 1 tablespoonful of brown sugar, 1 tea- spoonful of salt, 2 of baking powder, 1 tablespoonful of lard, i pint of milk. Sift together the above ingredients, excepting the lard and milk ; rub into the mixture the lard and add the milk. Mix into a batter-like cake and bake one hour. Protect it with brown pap)er if it should brown too fast at first. 573. DO- (5). — Ingredients — One cup of corn meal, one cup of (^^-raham flour, one cup of sour milk, one cup o^' warm water, one half cup of molasses, one teaspoonf ul of soda, a little salt. Steam two hours. Serve at table hot. 574. DO- (SteadOd)-— Ingredients— One cup of sour milk, J cup of warm water, 1 cup of molassea, ^ teaspoonf ul of soda, 1^ cups of Indian meal, ^ cup of flour. Steam three hours and bake one-half hour. It may seem thin but it will be just right when done. 575. Bo. BOSTOIT (Delicious and QenuinO)-- Ingredients- One and a half cups of yellow meal, one cup of rye flour, one cup of Graham flour, one cup of New Orleans molasses, two full teaspoonfuls of baking powder and a little salt. Mix all to a consistency of a thick batter with either milk or water, pour into a buttered mold or tin pail, and steam in boil- ing water four hours. 676. RYE BREAD-— Ingredients— Two cups of Indian meal, scalding water, a small cup of white bread sponge, sugar, salt, a teaspoonful of soda, rye. Make the Indian meal into a thick batter with scalding water ; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rys as is possible with a spoon ; let it rise until it is very light ; then work in with your hand as much rye as you can, but do not knead it, as that will make it hard ; put it in buttered bread tins, and let it rise for about fifteen minutes ; then bake it for an hour and a half, cooling the oven gradually for the last twenty minutes. 577. OORN BREAD STEAMED (Canadian recipe).— ingre- dients — Three cups of corn meal, boiling water, 1 cup of flour, 2 cups of sour milk, 1 cup of molasses, 1 teaspoonful of soda, a little salt. Scald two cups of corn meal with boiling water, add another Bread. Mrs. clarke's cookery book. 171 cup of meal and remaining? ingredients. Mix thoroughly, and steam three hours. 578. OOBIT SEEAD (Baked)- — In^edlents — Half a pint of but- ter milk, i pint of aweet milk, ^ a teaspoonful of soda, 2 eggs, 9 tablespoonfuls of sifted com meal, lard, a teaspoon- ful of salt. Haifa pint of buttermilk, half a pint of sweet milk; add to the buttermilk half a teaspoon of soda ; beat the eggs, whites and yolks together, pour the milk on to the eggs, and thicken with the sifted corn meal. Put the pan in which it is to be baked on the stove with a piece of lard the size of an egg ; when melted pour in the batter, add the salt, stir well, and bake. 579. HZOI! BREAP- — Ingredients — A plate of boiled rice, 2 eggs, 1^ cui)s of tiour, lump of butter size of a waluut, milk. Take the boiled rice warm enough to melt the butter, beat the eggs separately, mix with them the flour, and milk enough to make a thick batter. Grease the pans and bake like bread or muffins. (80. BUEAD OMELET- — Ingredients— A teacupful of bread- crumbs, 1 of sweet milk, eggs, pepper, salt, a small lump of butter. Let the milk come to a boiling point, pour it over the crumbs and let it stand a few minutes ; take the eggs, beat them well and pour into the bread mixture ; season with salt and pepper and a small lump of butter ; when thoroughly mixed butter a hot skillet and pour the mixture in, letting it fry slowly ; when one aide is browned nicely cut it in squares and turn. Serve at once. 581. SODA BUEAS- — Ingredients — Allow a teaspoonful of tar- taric acid to every 2 Ibg. of flour, 2 saltspoonfuls of salt, | pint of milk with a teaspeonf ul of carbonate of soda dissolved in it. Pound the tartaric acid and the salt to a powder. Then put them into a basin with the flour and mix well together. Take the milk with the soda well dissolved in it and pour in with the flour. Great expedition is re(|uired in working it into a dough. Form into two loaves and bake in a brisk oven for an hour. 582. AMERIOAIT CORN BREAD— Ingredients— One largo tablespoonful of lard, half a teacup of brown sugar, one tea- cup of flour, 3 teacups of Indian meal, two small teaspoonfuls cream of tartar, one small teaspoonful of carbonate of soda, one egg, one saltspoon of salt, enough sour milk to make a batter about as thick as for cake, or thinner. Beat eggs, lard and sugar together, then add flour, meal and 172 MRS. Clarke's cookery book. Bread. milk gradually with the salt and cream of tartar ; when just ready for the oven, mix in the carbonate of soda, put in tins, anJ bake in a good oven, but not too hot. Bake about three- quarters of an hour or until done. If the tins have paper at the bottom they bake better, and do not stick. If you have not sour milk, sweet will do, but buttermilk is the best of all. These cakes can be kept in the tins and heat'jd up the next day. 583. RUSKS —Ingi'edients— One pint of new milk, 2 tablespoon- fula of yeaat, flour, 2 tablcspooufuls of butter, I cupful of sugar, 2 eggs, 2 saltspoonfuls of salt. Rusks require a longer time for rising than ordinary rolls or biscuits. Prepare a sponge of the yeast, milk and flour (suffi- cient to make a thin batter) and allow it to rise all night. Next morning add eggs, butter and sugar (which must have been mixed well together), salt and flour enough to produce a soft dough. Shape into neatballsof equal size, place in a pan and allow to rise until very light. Flavor according to taste. Bake in a quick, steady oven till of a pretty brown color ; glaze with the yolk of an egg and sprinkle with powdered white sugar. 584. BTTTTEH HOLLS- — Ingredients — One quart of flour, half a teaspoonful of salt, two teaspoonfuls of baking powder, one egg, one pint of milk, one tablespoonful of lard. Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk, mix as soft as possible. Roll it out one half inch in thickness and cut with a plain round biscuit cutter. Dip them in melted butter, fold one- third of each piece over the remainder and bake in a quick oven for fifteen minutes. 585. VIEITITA nOLLS- — Ingredients— One quart of milk, one- half teaspoonful of salt, three teaspoonfuls of baking powder, one tablespoonful of lard, one pint of milk. Mix into a dough easily to be handled without sticking to the hands ; turn on the board and roll out to the thickness of half an inch, cut it out with a large cake cutter, spread very lightly with butter, fold one half over the other and lay them in a greased pan without toucliing. Wash them over with a little milk, and bake in a hot oven. 580. PREITOH ROLLS- — Ingredients— Two eggs, ^ pint of milk, 1 tablespoonful of yeast, 1 oz. of butter. Beat two eggs, and mix with them half a pint of milk and a tablespoonful of yeast ; knead well and let it stand till morn- ing ; then work in one ounce of butter ; mould into small rolls, and bake at once. Cakes. mrs. clarke's cookery book. 173 580. SWISS ROLL- — Ingredients — Two egga, their weight in flour and Bifted sugar and butter, lemon juice, jam. Take two eggs as your weights and take their weight in flour, sifted sugar, and butter. First cream the butter and sugar, stir in the two yolks slightly beaten, then the two whites beaten to a stiff froth, and last of all the flour, strewn lightly in ; mix thoroughly, and add a little lemon juice. Grease a Yorkshire pudding-dish, and pour in the mixture about half an inch in depth ; bake in a hot oven for not more than seven minutes, as otherwise it would become too crisp to roll ; strew a sheet of paper with sugar, and turn it out on this, and immediately spread with jam, and quickly roll it ; if not done wWlst very hot, it will break in the rolling. The top can be ornamented with bars of pink sugar icing, silver comfits, and preserved fruit. o87. BZIEAEFAST HOLLS' — Ingredients— Two quarts flour, one tablespoonful sugar, one tablespoonful butter, one-half cup of yeast, one pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light ; then knead until hard and set to rise, and when wanted make in rolls ; place a piece of butter between the folds, and bake in a slow oven. 588. GHAEAM BISOTJITS- — Ingredients— One quart water or milk, butter the size of. an egg, three tablespoonfuls sugar, two of baker's yeast, and a pinch of salt ; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away tiH morning ; in the morning grease pan, flour hands ; take a lump of dough the size of a large egg ; roll lightly between the palms ; let them rise twenty minutes and bake in a tolerably hot oven. 589. SODA BISOTTITS.— Ingredients— Eighteen oz. of flour, f of a breakfast cup of lard, 2 small cups of new milk, 2 teaspoon- fulfl of cream-tai-tar, 1 of soda, a pinch of salt. Take care that the cream-tartar and the soda are of the finest powder and mix well with the flour; add the salt and lard, and with the hands rub well into the flour ; pour in the mijk and work up the dough as quickly as possible, taking care to have it as soft as is possible to handle. Roll, cut into cakes, and bake in a brisk oven. 590. MUX BISOTTITS.— Ingredients— Quarter lb. of butter, 1 qt. of milk, 1 gill of yeast, salt to taste, as much flour as will form the dough. §tir floi^r Intq \\\% niilk so ^9 tQ form a very thick battel-, ap4 1 74 MRS. Clarke's cookery book. Cakes. add the yeast ; this should be done in the evening ; in the morning cut up the butter and set it near the fire where it will melt, but not get hot, pour the melted butter into the sponge, then stir in enough flour to make a dough ; knead well and leave to rise ; as soon as it is perfectly light, butter your tins, cut the dough into cakes and let them rise ; when they have risen bake in a very quick oven. When done, rub over the tops with water and serve hot. 591. BAEINa POTHER BISCUIT. Take one quartof flour, three teaspoonfuls of baking powder, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with a spoon till thick enough to lay on the moulding-board. Cut thin and bake in a quick oven. 592. SALLY LTTITIT.— Ingredients— Two pounds of flour, half a pound of butter, three eggs, one pint of milk, half a gMl of yeast, salt according to taate. Cut up the butter in the flour, and with your hands rub it well together ; beat the eggs; add them gradually to the flour alternately with the milk ; stir in the yeast and salt. Bake it in an earthen mould, or iron pan, one hour. 59.3. BREAKFAST MUPFI1TS-— Ingredients— Three ecgs, 1 breakfastoupful of milk, 1 tfiblespoonful of butter melted, 1 of sugar, a pinch of salt, 2 heaped teaspoonfuls of baking powder. Whisk the eggs and mix with the milk ; put the melted but- ter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. 594. Q-RAHAM MTTPPIITS- — Ingredients — One quartof Crraham flour, two teaspoonfuls of baking powder, a piece of butter the size of a walnut, one egg, one tablespoonful of sugar, one- half teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in mufiin-rings, about twenty minutes, in a quick oven. 595. RICE MIUFPIITS- — Ingredients — Two cups of cold boiled rice, 1 pint of tlour, 1 teaspoon of salt, 1 tablespoon of sugar, two teaspoons of baking powder, \ pint of milk, 3 eggs. Mix into a smooth and rather firm batter, and bake as above. 596. OATMEAL MUPPIITS. — Ingredients— One cup oatmeal, \\^ pints flour, 1 teaspoonful of salt, 2 teaspoonfuls of baking powder, 1 pint of milk, 1 tablespoonful of lard, 2 eggs. Mix smoothly into a batter rather thinner than for cup cakes. Fill the muffin rings two-thirds full and bake in d^ hot oven. Cakes. mRs. clarke's cookery book. 175 597. OllTJMPBTS(l).— InR^edienta— TwoegOT, 1 teaspoonf r1 each of salt and stigar, 4 teaspoonfuls of baking powder, 1 quart of milk, 3 pts, flour. Mix into a stiff batter and bake in greased muffin rings on a iiot greased griddle. .j1>8. ORUliIPETS (2).— Ingredients— Two pts. flour, 1^ teaepoon- f ula of sugar, 1 teaspoonful of salt, 2^ teaspoonfuls of baking powder, 2 eggs, Ipt. milk, 1 teaspoonful of cinnamon. Mix thoroughly, adding the eggs and milk last. Stir to a stiff batter, and bake on a hot, well greased griddle. r)DD. T7AI'PLB3-—Ing»"«f^''^nt8— Two eggs, 1 pint of milk, J oz. of butter, .^ gill ycasb, salt to taste, and tlour enough to form a thick batter. Warm the milk and butter together; beat the eggs, and add ihcm by turns with the flour ; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the baiter, and brown them on both sides ; butter them, and serve them with or without sugar and cinnamon. 600. JMOB 1J7APPLES-— Ingredients— One gill of rice, 3 gills of flour, salt to taste, I oz of butter, 3 egga, aa much milk as will make it a thick batter. Boil the rice in very little water until it is soft ; drain it and mash it fine. Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yolks and whites separ- ately. Add the yolks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons, and bake them. If the batter should be too thin, add a little more flour. tiOl. WAFFLES (WitllOUt 70a3t)-—Ingi'edients -Three eggs, 1 pint of milk, 1 teaspoonful of butter, as much flour as will make a batter. Beat the yolks and whites separately; melt the butter, and while lukewarm stir it into the milk; whisk the yolks very light ; add to them the milk and flour alternately ; beat it well; lastly stir in the whites, which should be whisked very dry. The batter should not be beaten after the whites are in. Grease your waffle-irons after having heated them ; fill them nearly full of the batter, close them, and place them over the fire ; turn the irons so as to bake the waffle on both sides. When done, take it out and butter it. These must be baked tht mo- ment they are mixed. 176 MRS. Clarke's cocKFRY BOOK. Cakes. 602. SPANISH BTJITS.— IngrefUfints— Ono lb. of flour, J of a lb. of Hugar, i lb. of butter, 4 eggs, 1 gill of yeast, J tcaspoonful of cinnamon, ^ tcaspoonful of nutmeg, ^ pint of milk, 2 tablo- spoonfulfl of rose water. Cut up the butter, and rub it well with the flour, add the sugar, beat the egc^s very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again, and let it rise the second time. Butter your pans, and fill them three parts full. When they are done and cold, sift sugar over, and with a sharp knife cut them insqu ires. 603. BUITS- — Ingredients— One pound of flour, .? oz. butter, J lb. sugar, 2 eggs, .3 half gills of mi'k, 1 gill of home-made yeast, 1 tablespoonful of rose-water, 2 teaspoonfuls of powdered cinnamon. Warm the butter in the milk ; beat the eggs ; mix the egg-s with the milk and butter, and pour altogether into the pan of flour ; then add the rose-water, cinnamon, and yeast. Mix all thoroughly, knead thedough well, let it rise ; when light, make it out into cakes ; put them in buttered pans, let them stand till they rise agam, and bake them. 604. BASTB21 BTJITS- — Ingredients— Half quartern of white bread dough, 6 oz, fresh butter, 6 oz. white sugar, 4 eggs. Beat the sugar and eggs together and mix them well with the dough (if it is stiff the best plan is to beat it with your hand, but if not a spoon will answer the purpose). When this is done add the butter. Put the mixture into tins or cups, and bake for about twenty minutes in a quick oven. 605. POP-OVERS- — Ingredients — Take of equal proportions (say 2 cups) milk and flour, 2 eggs, a little salt butter the size of an egg- Mix the salt in the flour, beat tlie eggs, add to it the milk and pour upon the flour; mix well, melt the butter and add to other ingredients ; the last thing, grease and half fill the tins ; bake quickly. 606. DOUGHNUTS.— Ingredients— One quart of water, 1 cake of yeast, 1 coflFee-cupful of lard, 2 of white sugar, .3 large mashed potatoes, a small nutmeg. Set sponge for them about two or three o'clock ; fry them the next lorenoon. Make a sponge, using the above propor- tions of water and yeast. Let it rise until very light (five hours is usually sufficient) ; then add the other ingredients ; let it rise again until very light ; roll, and cut or pull off bits of (jQUgh and shape ^s yoq like ; lay enough to fry at one time CaKKS. MRS CLARKE'S COOKERY BOOK. I77 on a floured plate, and set in the oven to warm ; drop in boiling lard, and fry longer than cakes made with baking powder. If the dough is light enough, and you heat it before dropping in the lard, your doughnuts will be delicious. U07. ST7TTSIIMZLZ CAHEH). Take one pint of buttermilk, and stir into it as much flouras will form a dough, with one tablespoonful of dissolved cp.rbon- ate of ammonia; roll the dough out in sheets, cut the cakes, and bake them in a moderate oven. The carbonate of ammo- nia may be obtained at any of the druggists ; it is the common smelling-salts, without any of the aromatic drugs. It never imparts any taste to the food, as the heat disengages the car- bonic acid gas and the ammonia. 008. MUSH CAKES- -lugicdienta— One qt. of milk, J pound of butter, flour enough to make a dough, salt according to taste, Indian meal sufiicieut to thicken the milk, half a pint of yeast. Boil the milk, and stii into it as much Indian meal, mixed with cold milk, as will make a mush as thick as batter ; add the butter and salt while the mush is hot ; as soon as it be- comes lukewarm stir in the yeast and as much flour as will form a dough ; cover it and stand it to rise. When light, make it out into biscuits, put them in buttered pans, and, as soon as they rise again, bake them in a hot oven. Theso cakes are very nice. 009. BTJOZVHEAT CASES- — Ingredients— One pint of buck- wheat ineal, 1 qt. of water, salt according to taste, 1 gill of honie-made yeast. Mix the water (which should be lukewarm if the weather is cold) with the meal ; add the salt and yeast ; beat it well ; when light, bake them on a griddle. Grease the griddle; pour on a little of the batter ; spread it so as to form a cake about the size of a breakfast-plate ; the cakes should be very smooth at the edges. When they are done on one side, turn them; when brown on both sides, put some butter on the plate, put the cake on it, butter the top, bake another and put on it, butter hot, and send them to the table. Buckwheat cakes are much better if they are sent to the table with only one or two on the plote. 610. RYE BATTEH CAEkES- — Ingredients— One pint of rye meal enough lukewarm milk to make a thin b;.tter, salt ac- cording to taste, one gill of home-n»ade yeast. Add enough lukewarm milk to the rye to make a thin batter, with sa't ; beat it well, then add the yeast; when they arq light, bake th^m W a giiUclle, a:i l^iucliulieut culwub. 178 MRS. clarkk's cookkry itooK. Cakks. 611. MILS AND BnfTEn OAKES-Ingre.HentH-^Three- . of butter, ^ lb. of HUgur, 1 ttia«poonful of grated uutiiicg, as imicii milk as \vill forma dough. Cut up the butter in the (lour, add the sugar and spices by degrees ; stir in as much milk as will make a donRh ; knead it well, roll it out in sheets, cut in cakes, l)ulter your tins, lay them on so as not to touch, and bake in a u odcrate oven. 612. SPONGE JELLY CAKE- iMgif.lients- ;i eggs, t oz. of sugar, I cup of Hour, I des.sertHpooiiful of baking powder, ,"> tablespoonfvila of boiling water. Mix the bakinj; powder with the (lour, and beat each of the eggs separately. Then mix all the ingredients together, and bake in jelly tins in a brisk oven. When cool, chocolate frost- ing put between the cakes makes them very delicious, or jelly if preferred. 613. JELLY ROLLS. -Tngredients -3 eggs, ^ a cupful of butter. 1^ tcaspooubful of baking powder, 3 of a cup of pulverized sugar, 1 cupful of flour, a little salt. Bake in shallow pans— a drippinj;-pan well buttered is good for this purpose . put in the dou^h till it is about half an inch thick; take it carefully from the tins when baked and lay on a cloth ; spread jelly over it evenly with a knife ; roll while hot ; if this is not done the cake will crumble. 614. SPONGE JELLY OAZE (RoUeD-Ingrcdicnts-Seggs, 1 cup of sugar, 1 cup of flour, and 1 tcaspoonful of baking powder. Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth ; then the flour, "in which the baking powder has been mixed. Bake in a dripping-pan. When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side. 615. ROLL JELLY CASE- — In^'rodicnti -lA cups of brown Kugar,.S i',ys, 1 Clip of i lilk, 2 uup.s of tlour, 1 teaspoonful of cream of tartar, 1 teaspoonful of soda, I teaspoonful of lemon or vanilla essence. Thoroughly beat the eggs and sugar together ; mix the cream of tartar and soda with the milk, stirring in the flavoring also; next mix in the flour; spread thtm upon a loBg pan, and as soon as done spread jelly on the top and roll. 616. JOHNNY CAKE —ingredients— 1 pt. of Indian meal, 1 teacupful of sugar, I pt. of milk, 2 egga, 1 tcaspoonful of butter, salt to taste, 1 teaspoonful of dissolved saleratua, Mix the butter and sugar with the meal ; boil hali the milk, Cakes. mrs. clarkes cookkry book. 179 Add the dissolved saleratus and the eggs, after they have been well beaten, to the remaining' half of cold milk. Pour the boiling milk over the meal and lot it cool. Then add the cold milk and saleratus. Hake in a shallow pan. iu7. htdiait meal breakfast oazbs. -ingrcdicnti!- 1 (jt. of liKJiaii iiifiil, -•«'gga, 1 tiUHpooiifiil of dhnolwd saler- atus, ^ 0/.. of ))iittor, Halt to taste, milk HUtHcicnt to make a thick batter. Beat the eggs very thick and light. Cut up the butter into the meal ; then pour over enough boiling water to wet it. When it is cool add the eggH and salt ; pour the dissolved saleratus into tho milk, and add as much milk as will make it into a thick batter. Butter square tin pans, fill them about two- thirds full, and bake in a (juick oven. When done, cut into squares and serve hot. 018. lOllTG- FOR GAZES (l).— Ingredients— Four eggs, 1 lb. of finely powhould not get it just right at first do not be discouraged ; when once you get it perfect you will never make it any other way. This c[uantity is for one cake. t)21. ALMOND lOIN&FORCASES-— Ingredients— Four eggs, a biiiull quantity of rose water, and to every lb. of sweet ahuouds add 1 lb. of powdered loaf sugar. Blanch and pound the almonds until of the consistency o^ thick cream, wetting now and then with a little rose-water ; next beat the whites of the eggs to a firm froth ; add to the almonds mixing in the sugar, and stir all well togcther(be sure it is nice and smooth). After spreading on the cakes cover with plain icing, aft^r this, if desired, pop it in the oven to dry, and harden. (522. OHOOLATE lOIlTG FOR CASE (Simple). -Ingredients ~-\ cake chocolate, h cup sweet milk, 2 dessertspoonfuls of corn starch, a teas>poonful of vanilla. Mix together the chocolate, milk, and starch ; boil for two minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste. ()23. PLAIN PRUIT CAKES.- Ingredients-One lb. of flour, i lb. of dripping, 2 tcaspoonfula of baking powder, a little allspice and salt, ^ lb. of eiirranta, i lb. of white sugar, and J pint of milk. Mix into the flour the baking powder and salt, then with the hands rub tlie di ipping in the flour until it resembles bread-crumbs. Add tl-.e currants, a'Lpice and sugar. Take care that the ingredients a.c \\eil mixed ; po.ir in tlie milk and mixviiha ^^rodcn tpcn. Circf^^e a C[i':nlC'! n tin and pour the ini;vture ipip it ; I'dVv fcr cpc hpyr, To epsyre tlie c^kfi Cakes. mrs. clarke's cookery book. tSt being done stick a piece of broom straw into it. This answers the same purpose as a knife and is better, as the knife is apt to make tha cake heavy. Turn the cake on end to allow the steam to evaporate. 624. T» T.AT >T FRUIT CASE (2).— Ingredients— One lb. of flour, i lb. of raisins, 4 oz. of dripping, 4 oz. of white sugar, a tea- cup of milk, 1 egg, 2 teaspoonfuls of baking powder, a littla salt, 1 oz. of lemon peel. Add to the flour the baking powder and salt ; rub the drip- ping into the flour with your hands. Take care it is well in- corporated. Stone the raisins, grate the lemon rind, and with the sugar add to the other ingredients. Well whisk the egg, and mix in the milk, adding to the mixture ; thoroughly mix. Grease a cake tin and bake for an hour. Proceed to test if done, as abov6. 625. SODA CASS. — Ingredients— One pound of flour, 3 oz. of butter, eight oz. of sugar, a quarter of a pint of milk, three eggs, i lb. of currants ; one teaspoonful of carbonate ©f soda, grate in a quarter of a nutmeg. Beat the whole well and lightly together. Remember that the soda should only be stirred into the ingredients just before putting it (in a well buttered pan) into the oven. Bake it for about an hour and a quarter. 626. BOOITOMIOAL PRTJIT OAZSl -Ingredients- Five oz. of butter, 2 lbs. of flour, ^ lb. of sugar, one lb. of cur- rants, one gill of yeast, enough milk to make » thick batter, one tablespoonful of powdered cinnamon. Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit ; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night, and set it away to rise ; in the morning stir in the remainder of the flour, and let it rise ; vvhen light, mould it out very lightly ; butter your pan, and bake it in an oven about as hot as for bread. 627. NEW TORS PLTJM CASE.- Ingredients-One lb. of butter, 1 lb. of flour, 2 lbs. of raisins, seeded, 2 lbs. of currants, i oz. of ground cloves, one wineglassful of braudy, 1 lb. of sugar, 1 lb. of citron, cut in small, thin pieces, 8 eggs, ^ oz. of ground cinnamon; | oz. ground mace, ^ oz. of grated nutmeg. Slice the citron, pick, wnsh and dry the currants,. seed the raisins, and mix the fruit together, and dredge over it as much flour as will adhere to it. Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light, l82 MRS. CLARKE'S COOKKRY nOOK. CaKES. and stir them into the butter and sugar. Add the flour and iruit gradually ; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice and liquor. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered : pour in the batter, and bake from four to five hours. Rose-water and lemon may be used to flavor it instead of the liquor ; a wineglass of rose-water, and as much lemon as to give it a taste. 628. FLT7IM OASIS' — Ingredients— One pound each of butter, sugar and flour, 10 eggs, lib. of raisins, ^ lb. each of cur- rants and sliced citron, a teaspoonful of ground cloves, oue of mace, one nutmeg, the juice and grated i)eel of a lemon, half a coffee cup of molasses. Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately ; stir the yolks in with the butter and sugar ; stir the flour in gradually (having first njixed one heaping teaspoonful of cream of tartar with it). When the flour is about half worked in, put in half a teaspoonful of soda dissolved in as little water as is possible to use ; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom ; it will need to bake slowly for five hours. Then, do not attempt to lift it from the tin until it is perfectly cold. ^This should be made several days before it is used. 629. A RICH PLTTM CAKE-— Ingredients— One lb. of fresh butter, 1 lb. of powdered loaf sugar, 1 lb. of flour, IJ lbs. of currants, 2 lbs. candied peel, 1 lb. sweet almonds, 2 oz. allspice, J oz. of cinnanmon (both these in powder), 10 eggs, a glass of brandy. Beat the butter to a cream, and add the sugar ; stir till light, and put in the spices ; in fifteen minutes work in the eggs two or three at a time, then add the orang ;, lemon, and citron peel and currants, and mix them well wi h the almonds, blanched aud cut small ; last of all add the flour and brandy ; bake in a hot oven for three hours, in a tin hoop with plenty of paper underneath. 630. SEED OAZE.— Ingredients— Ten oz. of flour, 2 oz. of sugar, 2 teaspoonfuls of baking powder, and one of carraway seeds, 1 egg, 3 oz. of butter, a little salt, aud half a glass of milk. Mix the baking powder and salt in the flour, rub in the butter also (with the hands). Add the sugar and carraway Cakes. mrs. clarkp:s cookery book. 183 seeds, taking care to thoroughly blend them. Well whisk the egg and add the milk to it, add to the other ingredients and beat well for about ten minutes, (irease a baking tin and pour the mixture in. It will take about one hour to bake. 631. ANOTHER SEED CASE (Good).— Ingredients— 1 lb. of butter, 12 oz. of sifted ■nhite sugar, 6 eggs, nntniog grated and powdered mace to taste, 1 lb. of flour, | oz, of carraway seeds, ^ a gill of brandy. Beat the butter until of the consistency of a thin paste ; sift in the flour. Add the remaining ingredients excepting the eggs, mixing all well together. Beat the eggs separately and stir in the brandy, add to the other ingredients and beat the mixture for ten or twelve minutes. Line a tin with buttered paper and put the cake in and allow to bake for about one and a half or two hours. 632. SEED BISCUITS.— Ingredients— 18 oz. of florr, 6 oz of sugar, G oz. of butter, h oz. of carraway seeds, 3 eggs. Beat the butter until it is of the consistency of cream. Work in gradually the flour, sugar, and carraway seeds. When thoroughly mixed add the eggs, well whisked. Roll out the paste, cut into fancy shapes, and bake for a cjuarter of an hour. It is an improvement to brush over the tops with a little milk, strewing a little white sugar over them. 633. RICE CASE.— Ingrcon pastry board and shape into cakes with a cake cutter. Bake in a slow oven. 03(5, JUMBLES — iDgredieuts— Two pounds of Hour, IJ 11). of sugar, lialf a pint of milk, 3 eggs, ^ lb. of butter, one tea- spooaful of disaolved saleratus, essence of leHion according to taste. Beat the butter and sugar to a cream ; add the eggs, which must have been whisked till very thick, and some essence of lemon ; then pour in the milk and saleratus. The saleratus should be dissolved in vvater, and a teas.poonful of this solution oe mixed with the milk. Bake in the form of jumbles. 637. INDIAIT LOAF GAZE —Ingredients - One lb. of Indian nioal, i lb. of butter, "2 eggs, Jj ib. of sugar, ^ lb. of raisins, i lb. of currants. Cut up the butter in the Indian meal ; pour over it as much joiling milk as will make a thick batter; beat the eggs very light ; when the batter is cool pour them into it. Seed the raisins ; wash, pick, and dry the currants ; mix them with the raisins, and dredge as much wheat flour on them as will ad- here to them. Stir the fruit into the batter, and add the sugar. Bake it in a moderate oven two hours. B38. ALMOND CASE- -Ingredients -Ten egys 1 lb. of sugar, 4 lb. of flour, 1 wineglaaa of rose water, 1 oz. of bitter almonds. Beat the eggs — the yolks and whites separate. When the yolks are very light, add the sugar and the almonds, which must have been blanched and pounded with the rose water. Beat the whole well. Whisk the whites to a dry frot'h, and stir in one half of the white with one half of the flour till it is thoroughly mixed ; then add the other half of the white and flour. Do not beat it after the v.hilc is in, as that will make it tough and heavy. 639. GEE AM GAZE AITDOHOGOLATE- -Ingredients— Two- thirds of a cupful of l)utter, '2 cups of white sugar, 4 eggs, J a glass of milk, '^ cups of prepared flour. Beat the butter and sugar to a cream ; add the yolks of the Cakes. mrs. clarke's cookery book. 185 iggs, well beaten, the milk and then the whites of the eggs also well beaten to a froth, alternately with the flour ; when cold spread with the following filling : — A cup of milk, a des- sertspoonful of corn starch, an egg, a teaspoonful of vanilla, i a cup of sugar. Scald the milk; mix in the corn-starch, pre- viously moistened with a little cold milk ; pour over the well- beaten eggs and sugar ; allow to rc.nain on the fire until thick, stirring well. Flavor when cold. Serve with chocolate. 640. QUBBN OASES— Ingreilienta— One lb. of dried flour, same of gifted sugar and of waalied clean currants, I lb. of butter, 8 eggs. Mix the flour, sugar and currants ; wash the butter in rose- water, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees ; beat the whole for one hour ; butter litilc tins and put the mix- ture in, only filling half full, and bake ; sift a little fine sugar over just as you put into the oven. G41. QUEEN'S GAZE (2).— Ingredients- One lb. of fine flour, i lb. of powdered white sugar, the same of butter, and of currants, ^ pt. of cream, 3 eggs, a teaspoonful of carbonate of soda, flavoring, cither lemon or almond. When the butter is beaten to a cream, sift in the fiour, then put in the currants and sugar, being careful to mix the ingred- ients well together ; beat the eggs, pour in the cream and fla- voring and pour into the flour, etc. Finally, mix in the car- bonate of soda, and mix we41 for quarter of an hour. Pour the paste into little buttered tins and bake about twenty minutes. 642. SPIOB CAKE.— Ingredients— Two cups of flour, 2 cups of sugar, 'A eggs, 4 teaspoonfuls of baking povsdcr, 1 cup of but- ter, 1 gill of boiling water. This is a very handy cake ; any filling convenient may be used. 643. GINGER OIlT CAKE.— Ingredients— Two cups of butter, '2 cup-" of sugar, 1 cup of molasses, 1 cup of cream, 3 eggs, 1 tablespoonful of disHoived saleratus, 4 heaping cups of flour, half a cup of ginger. Beat the butter and sugar to a cream ; whisk the eggs light, and add to it ; then stir in 'he other ingredients. Butter a pan or earthen mould, and p ur in the mixture. Bake in a moderate oven, or it may be baked in queen cake pan§. 644. GINGER NTJTS--Iagredient8— Half lb. of butter, i lb. of sugar, 1 pint of molasses, 2 oz. ginger, 2 tabltispoonfula i86 MRS. clauke's cookery rook. Cakes. of cinnamon, as much flour as will form a dough, A an oz. of ground cloves and allspice mixed. Stir the butter and sugar toj^ether ; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moder- ate oven. Wash them over with molasses and water before they are put in to bake. 045. anraBR NTJTS (2).— Ingroaicntis-Jlalf lb. of butter, 2 lbs. of Hour, 1 pt. of molasses, 2 eggs, G oz. ground ginger, 3 oz. ground allspice, 1 oz. powdered cinnamon. Mi.\ in the same manner as for gingerbread. Roll out the dough into ropes about half inch thick ; cut these transversely into pieces, which roll into small balls ; place these at a little distance apart, upon greased baking sheets, and flatten Jiem down with the palm of your hand ; when the sheet is full, wash them over the tops with a brush dipped in thin mokibscs, and bake in a moderate oven. 04G. GUTGER BREAD-— Ingredients— Half lb. of moist sugar, 2 oz. of ground ginger 1 lb. of flour, ,j lb. of butter, ^ lb. of tre.icle. Put the butter and treacle into a jar near the fire ; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, fifteen minutes. 047. HONEYCOMB GUTGERBREAD.-Ingredients-^ lb. of flour, ^ lb. of the coarsest brown sugar, J lb. of butter, one dessertspoonful of allspice, two ditto of grouu. CHOCOJ.ATE CAKE (2). Beat for ten minutes the yolks of three eggs, stir them into the butter, add two ounces of sugar, two ounces of Jordan almonds, blanched and pounded, two ounces of powdered ch£)colate, half a teaspoonful of cinnamon, and the same of cloves, pounded. Stir well for a quarter of an hour, then add the whites of the eggs, beaten to a froth ; butter a mould and bake in a moderate oven for an hour. 070. HATATIAS- — Ingredients— 8 oz. of sweet almonds, 4of bit. ter. 10 oz. of white sugar, 4 eggs. Blanch and skin the almonds, and pound them in a marble mortar with the white of an egg ; add gradually the sugar, and the whites of three eggs, having previously well whisked them. 192 MRS. Clarke's COOKERY BOOK. Cakes. Take a larp-i sheet of cartridge paper and dr»p the mixture through a biscuit syringe upon it and bake for about twelve minutes. The oven should be rather quick, and the cakes sliould not be larger than a 25c. piece. 071. LJSMQIT CASE- — Ingredients— 10 oz.eachol white sugar and flour, 9 eggs, 3 large spoonfuls of orange flower water, 1 lemon. Beat separately the whites and yolks of the eggs. When the former is a *tiff froth add the flower water, the sugar, and grated lemon rind. Mix these ingredients for about ten min- utes ; now mix in the yolks of the eggs and lemon juice ; lastly dredge in the flour, beating the mixture all the time. Fill a buttered mould with the mixture, and bake for an honr. 672. MACAHOOITS- — Ingredients— 4 oz. of almonds, 4spoonfulsof orange tiower water, 1 lb, of white sugar, wafer paper, 4 eggs, Blanch the almonds, and pound with the orange-flower water ; whisk the whites of four eggs to a froth, then mix it, and a pound cf sugar sifted with the almonds, to a paste ; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons. Bake from fifteen to twenty minutes. 673. Case "WITHOUT Ea&S-— ingredients -2 lbs. flour, 1 lb. currants, 1 lb, sugar (half white and half brown), i lb, clari- fied dripping or butter, rather more than 1 pint of milk or buttermilk, 1 large teaspoonful of salt, 4 dracJmis of bicar- bonate of soda, 4 drachms of muriatic acid. Beat the dripping to a cream, dissolve the soda in some of the milk, and pour the muriatic acid into the rest ; mix all the in- gredients well together; .. should be a very thick batter. Candied peel may be added or used instead ot the currants ; the flour should be dried. Mix the milk with the carbonate of soda well into the other ingredients before adding the muriatic acid. The strength of the muriatic acid should be i — 165. The best tin for baking cakes is round, nine inches in diameter, with a chimney up the middle, where a round hole is cut out of the bottom of ihe tin. Anyone adopting these cakes should be provided with a small box containing scales and weights, and a minim or drop measure. 674. MALAQ-A CAKE— In^.-Jedi-ivfa—l cup of butter, 2 cups of sugar, ^ cup of sweet lai poonfuls of baking powder, 3 cups of flour, whites ot^^ ^py, trilling,: — Whites of 3 eggs beaten with sngar, 1 ctSj-V £ ■ jc4ded and chopped raisins, 2 teaepoonfuls of extract of Ip^nftBi. Beat to a cream the butter ana sugar, add the milk ; mix the baking powder with the flour ; beat the whites of the eggs to a. froth, stir all together and flavor with lemon. Bake in sheets, find when done spread with the above filling. Cakes. Mrs. c'i.arke's ddoKuRV book. tg^ 675. OBABLOTTE A LA F0L01TAISE-— Ingicdients — A sponge Cake, cream, sugar, swcetirleats. Make a sponge cake, cut it transversely, dip each piece in cream, and then place them back wliere they were, so as to give the cake its original form as near as possible. When thus reformed, cover it with cream, dust with sugar, and decorate it with any kind of sweetmeats. Besides the sweetmeats that are placed here and there all around, some currant jelly may be used to decorate. Place on ice for some time and serve. 676. SILVER CASE.— Ingredients— J lb. of sugar, ^ lb of flour, ^ lb. of butter, whites of 8 egga, 1 heaped teaspoouful of ess- ence of bitter almonds. Cream the butter and sugar ; whisk the eggs to a stiff froth and add ; lastly the flour and fl.ivoring. Flavor icing of this cake with rose water. 677. OOOOAITUT CAKE.— Ingredients -G oz of butter, 1 lb. of sugar, 1 lb. of flour, 1 large cupful of milk, 1 teaspoonful of boda, 2 of ;ream-of-tartar. Rub the butter into the flour ; add the sugar and cream-of- tartar ; well whisk the eggs ; dissolve the soda in a little warm water, adding these to other ingredients. Bake in layers as for jelly cake. Icing to place between the layers : — 8 oz. of white sugar, whites ot two eggs. Well whisk the eggs and sugar, add the grated cocoanut and place between the layers. 678. SCOTOn SITO^ OAEIE- — Ingredients — 7 oz. white sHgar, 1 lb. arrowroot, j^ lb. butter, wJ'i;fe8 of 7 eggs, any flavoring that is preferred. Beat the butter until like cream, and while beating add gradually the arrowroot and sugar. When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour. Flavor to taste, pour into buttered mould and bake for an hour and a quarter. 079, SCOTCH OAT CAKE.— Ingredients — 8 oz. Scotch oatmeal, a small spoonful of butter, as much cax'bouate of soda as will lay on a 5c. piece. Place the butter in a ter^tT*^--vLUi the above proportion of soda, and pour upon this J3^^^iHi?i2aip of hot water. Mix until both are melted. Having p- leal into a basin (hold/ng about a pint) pour quickly thj contents of the teacup upon it, and mix well with the point of Knife. Place upon the paste- board and with the knuckles spread it out gradually. Care must be taken that the edges do not crack. Sprinkle pleniy M 194 MRS. CLARKi^.'S COOKERY BOOK. CakES. of dry meal over it and roll with a crimped roller to the thick- ness of a quarter of an inch. Take care to keep the paste round. Then put the knife in >'he centre and divide into three. Place them upon a hot griddle, and as they get done move in order from a cool spot to a warmer. When they are done enough they will not be doughy. Remove from the fire on to a toaster before the fire and allow them to dry gradually, and as done remove from the fire, stand them on edge to allow to get cold. Proceed in this manner tWl the mixture is used. 680. RICH SEI1^?< CASE — Ingredients— 5 lbs. sifted flour, 3 lbs. fresh butter, 2 lbs. white sugar, p lbs, currants, i^ lbs. of sweet alrnonds, 2 lb. of candied citron, 6 oz. each of candied orange and lemon peel, i oz, of mace, half a ^ of cloves, 17 eggs, 1 gill each of brandy and wine, 2 nutmegs, a little orange-flower water. Blanch and pound the almonds, adding a little orange flower water to prevent oiling. Then proceed to work the butter with the hands until of the consistency of cream. Add the smgar. Whisk the whites of the eggs to a stiff froth and add to the butter and sugar. Beat the yolks of the eggs for twelve min- utes, and add them to the flour, grated nutmeg, and finely powdered mace and cloves, beating the whole for three- quarters of an hour. Then proceed to add lightly the almonds, with the thinly sliced peel, and lastly the brandy and wine. Then beat for one half an hour. Line your cake tin with but- tered paper, and fill with the mixture. The oven should be tolerably quick, but great care must be taken that it is not too fierce, or the cake will brown before it begins to soak,. It will take about 6 hours to bake. Test if done as in Recipe for plain Fruii cake No. 623. Turn on end to allow the steam to evaporate, and spread with icing when cold. See Recipe for " Almond Icing," No. 621. 6S1. -WHITE SHIDE CASE. Take one pound of butter, put it into a basm and beat it with your hand till it comes to a fine cream, then add one and one-quarter pounds of pulverized sugar, and beat together until it is fine and white : then add one pound of sifted flour, give it a stir and then add the whites of fourteen eggs ; con- tinue to beat it and add another pound of flour and fourteen more whites ; beat well ; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven. tf82. PLAIN LUNOHBOIT CAKB-Ingredienta— i lb. of butter, 2 oz, of drippiii^j, li cg!^.-i well beat 11, ^ lb. lu •i,st sugar, ^ lb, Cakes. *«m. clarke's cookery fiooiC igf of currants, J lb. sultanaa, 2 oz. candied peel, J lb. of flour, 2 teaspoonf ula of baking powder. Melt the bulter and dripping in the oven, let it stand till cool, then add the eggs, moist sugar, currants, sultanas, and candied peel, cut up finely. Have ready :n a seperate basin the flour mixed with two teaspoonfuls of baking po vder ; and add this gradually to the other mgredients ; bake f n hour and a half in a moderate oven. These cakes are excel .ent. 683. SSHEVSBUHT OAKB.— Ingredients — One lb. of sugar, pounded cinnamon, a little grated nutmeg, ? lbs. of llour, a little >ros« water, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind ) ; add the rose water to the eggs and mix with tha flour, etc., then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like. G5t. liIARBLE SnOE ASS-— Ingredients— Three-quarters of a pound of liour, well dried ; 1 lb. w bite sugar, ^ lb. of butter, whites of 14 eggs, 1 tablespoouful of cream tartar mixed with the flour. When the cake is r>-.ixed, take out about ateacupful of batter and stir into it one teaspo -nlul of cinnamon, one of mace, one of cloves, two of spice and one of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture ; then put in another layer of white, and add the dark as before ; repeat this until your batter is used up. This makes one large cake. 686. OORN STAUCH OAKB.— Ingredients— Four eggs, whites only ; 1 cup of butter, § cup of com starch, ^ cup of sweet milk, 1 cup flour, 2 teaapooufuls baking powder, lemon or rose water flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon ; mix the corn starch with the milk, and add ; then add the eggs, beaten stiff, next the sifted flour, into which the baking powder has been stirred. Put into well greased mould and bake. 686. POTATO OASB.— Ingredients— A few maahed potatoes melted butter, flour. Take the potatoes and stir in melted butter according to tho (quantity of potatoes used ; thicken to a paste with flour, bake in a quick oven and serve hot. 196 MRS. Clarke's cookery book. Cakes. G87. CItACZ3^ELS. — Intrredients— Ono qt. of flour, i a nutmeg, 4 tiggs, 4 Hpocfufuls of rood water, 1 lb. of butter. Mix with the flour, the nutmeg grated, the yolks of the eggs, beaten, and the rose water, into a stiff paste with cold water; then roll in the butter and make into cracknel shape ; put them into a kettle of boiling water, and boil them till they swim, then take ou* and put them into cold water ; when hardened, lay them out to dry and bake on tin plates. 088. OUAITQ-B BISOTTITS-— Ingredients— Four whole Seville oranges, loaf sugar pounded. Boil the oranges in two or three waters until most of the bitterness has gone ; then cut them and remove the pulp and juice ; beat tne outside very finely in a mortar, and add to it an equal weight of fine white sugar, well pounded and sifted. When well mixed to a paste, spread it thinly on china dishes, and set to dry before the fire ; when half dry, cut into shapes, turn the other side up, dry that well^ and then pack in boxes with layers of papers between. 689. OATMEAL BISCUITS.— Ingredients- Six oz. of flour, 3 oz. of oatmeal and white sugar, 3 oz. of butter, enough cur- bouate of soda to lie on a 5c. piece, 1 large egg. Melt the butter and add to the flour, oatmeal, sugar, and soda ; mix thoroughly ; put a tablespoonful of cold water into a basin and break the egg into it and whisk slightly ; add this to the other ingredients and mix smoothly ; turn on to a well- floured board, roll as thinly as possible and cut into shapes with a cake-cutter. Grease a baking tin, and bake for about twenty minutes. 690. EOOZ BISCUITS.— Ingredients— Half a dozen eggs, 1 lb. of white sugar, 9 oz. of flour, ^ lb. of currantb. Beat the eggs until very light, add the sugar and mix thoroughly ; add the flour and currants, gradually mixing ail the time. Place upon greased tins in the form of small pieces of rock. This is best done with a fork. Bake half an hour, and keep in a tin canister. 691. LEMOU BISCUITS.— Ingredients— One lb. of flour, i lb of white sugar, J lb. of fresh butter, 1 oz. of iemou peel, 1 tablespoonful of lemon juice, 3 eggs. Add the butter to the flour and rub finely with the hands ; mince the lemon peel and stir it and the sugar into the former mixture ; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop from a spoon to a greased baking tin about two inches apart. Bake for twenty minutes. Cakes. mrs. clarke's cookery book. 197 692. OOOOANnT BISOTJITS— IngredicntB— Six oz. of cocoanut grated, 9 oz. of white sugar, 3 eggs. Whisk the eggs for about twelve minutes, then sprinkle in the sugar gradually, lastly the cocoanut ; form with your hands into little pyramids ; place upon white paper, and the paper on tins. Bake in a cool oven until slightly brown. 693. BISOXJIT POWDER (for TjaWes). Dry plain biscuits in a slow oven. Roll them with a rolling pin. Then grind in a marble mortar till reduced to powder. Keep in a tin canister. 694. ZIZOE BISOTTITS- — Ingredients— Half lb. of ground rice, 5 oz. of white sugar, 4 of butter, 2 eggs. Well beat the butter ; stir in gradually the ground rice and sugar ; well whisk the eggs and add to the ^ther ingredients. Roll out on the paste board and cut into shapes with paste cutter. Place upon greased tin and bake a quarter of an hour in a slow oven. 695. SODA BISOTJITS— Ingredients— Three pints of flour, 1 tablespoonful of butter and 1 tablespconful of l?ird, a tea- spoonful of salt and a teaspoon even full of cream of tartar, 1 teaspoonful of soda. Sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it ; dissolve the soda in a pint of milk and mix all together. Roll out, adding as little flour as possible ; cut with a biscuit cutter, and bake twenty minutes in a quick oven. 696. PLAIN AND VERT ORISP BISOTJITS.-Ingredients- One lb. of flour, yolk of 1 egg, some milk. Make into a very stiff paste ; beat it well, and knead till quite smooth ; roll very thin, and cut into biscuits. Bake them in a slow oven till quite dry and crisp. 697. BARD BISOTTITS- — Ingredients —2 oz. of butter, akimmed milk, 1 lb. of flour. Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rollinft-pin, and work it very smooth. Roll it thin and cut it into round biscuits ; prick them full of holes with a fork. About six min- utes will bake them. 698. BISOTJITS OF PRTJIT.—Ingredienta— To the pulp of any scalded fruit put an equal weight of sugar sifted. Beat it two hours, then put it into little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them. PASTRY & PUDDINGS. OBSERVATIONS. A good hand at pastry will use less butter and produce lighter crust than others. Salt butter is very good, and if well washed makes a good flaky crust. If the weather is warm the butter should be placed in ice water to keep it as firm as possible ; when lard is used take care it is perfectly sweet. In making pastry {See Recipes Nos. 820 to 846), as in other arts, " practice will make perfect ; " it should be touched as lightly as possible, made in a cool place, and with hands perfectly cool ; if possible, use a marble slab in- stead of a pastry board ; if the latter is used, it is better to procure it made of hardwood. It is important to use great expedition in the preparation of pastry, and care must be taken not to allow it to stand long before baking, or it will become flat and heavy. A brisk oven will be required for puff p?.stry ; a good plan to test the proper heat is to put a small piece of the paste in before baking the whole. Be sure t'lat the oven is as near perfection as possible ; for, " an oven in which the heat is not evenly distributed can never pn)duce a well-baked pie or tart ; where there is an unequal degree of heat the pastry rises on the hottest side in the shaoe of a large bubble and sinks into a heavy indigestible lump ^ .1 the coolest." This is a truism which many people riust have discovered for themselves, as they would be well accustomed to the sight of miniature mountains and tableland on their tarts and pies. Raised pie crust should have a good soaking heat, and glazed pastry rather a slack heat. When suet is used it must be perfectly free from skin and minced as finely as possible; beef suet is consider jd the best. All moulds, pie-dishes, patty-pans, and vessels of all de- scriptions used for baking or ooiling must be well buttered. The outside of a boiled pu Jdin;; often tastes disagreeably, which arises from the cloth Jiot being nicely washed, and 198 Puddings. mrs. ci.arke's cookery book. 199 kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured when to be used. If bread, it should be tied loosely, if batter, tightly over. The water should boil quickly when the pudding is put in ; and it should be moved about for a minute, lest the ingredi- ents should not mix. Batter pudd'ng should be strained through a coarse sieve when all is mixtd. In others the eggs separately. A pan of cole water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth. Very good puddings may be made without ^g or jn the day it is wanted, and serve with brandy sauce. 747. A TEETOTALLER'S OHillSTMAS PUI/I>IlTa. -Ingre dients — Pick and stone two pounds of good Valentias ; pick, wash and dry 1 lb. of currants ; chop 2 lb. ot beef Buet ; have ready i a lb. of brown sugar, 6 oz of candied peel, out thin, 2J lb. of flour, 6 e^jgs, a quart or more of iniik. an ounco of mixed spice, and a tablcspoonfui of salt. Put the flour into a large pan, add the piunis, currants, suet, sugar, peel, spice, and salt, and mix theni well together wAi'/e dry. Beat the eggs well up m a large basin, and add a portion of the milk, stirring it at the same tim^;. Make a well in the middle of the ttoui, and wour in the milk and eggs. Keep stir- ring till ail the mgredients are thoroughly mixed. Add more milk, if necessary, and stii up again ; the batter should be rather stiff. Have a good otout cloth ready ; wet and flour it well, lay it over a pan, pour in the batter, and tie it firmly up. When the water ir the copper or large kettle boils^ put the pud- ding in ^nd lei it boil gentlv for five or six hours. Turn it care- fully out of the cloth. Serve with or without sauce. 748. SWISS PI73DDINQ-.— Ingredients— 7 eggs, ^ oz. of isinglass, 1 pint of milk su^av to taxte, for the sauce J of a pt. of white wine, \ lb of Hui^ar, the juice and rind of a leuiou (the rind pared very thin). Take tne < oiks, eggs, and isinglass, beat them well, add a pint ot good milk, and sugar to taste. Put this in a mould, and boil the pudding three-quaTters ot an hour exactly. Let it stand in the mould till cold. The sauce tor this pudding is made with the above ingredients. Boil this till it becomes like a syrup. When cold, pour it roundlthe pudding, but ni.t till it is ready to be sent to table, then put a few strips of orange mar-' malade or apricot jam on the top and round the pudding. 749. lOE PUDDINO. — Ingredients— Half lb. white sugar, a etick of vanilla, IC eggs, 1 gill of cream, 12 lbs. of ice, 6 lbs. gf fine salt, dried fruits. Put the milk into a stewpari with white sugar and a stick of vanilla ; leave it to boii ten minutes. Mix the yolks often eggs with the cream, pour in the milk, then put it back into the stewpan, and stir until it thickens, but do not let it boil ; strain it into a basin, and leave it to cool. Take ^be ice, pound it Puddings. mrs. clarkes cookery book. an small, add the salt ; mix together quickly, cover the bottom of an ice pail (a common pail will do), place the ice pot in it, and build it around with the ice and salt. This done, pour the cream into the pot, put on the cover, and never cease turning until the cream becomes thick ; move it from the sides occasionally with the ice scoop, to prevent it getting into hard lumps. The mould to be used to set the pudding should be put on ice to get quite coid. It is then filled with the cream to the level, and three or four pieces of white paper wetted with cold water are placed on it before you put on the covi r, which should fit very tight. The mould is then buried in the same mixture of ice and salt used for freezing the cream in the tirst instance, and is left until wanted, vthen it is dipped in cold water, turned out on a napkin, and served. Dried fruits, cut small, may be put in the cream when the mould is being filled. 750. ROLY POLY JAM rUDDIiTG. -Ingredients-Suet crust, 10 oz. of any kind of jam. Having made a nice suet crust, roll to the thickness of about half an inch. Place the jam in the centre and spread equally over the paste, allowmg a margin of about half an inch for the pudding to join. Koll up lightly, join the ends securely, place upon a floured cloth, and secure with tape, allowing a little room for the pudding lo swell. Plunge into boiling water and boil two hours. 751. IlED 0U1UIAI(2 P'JDDIlTCf. -Ingredients— Some red cur- rauts aud raspbeiried, tiugar, slices of bread. Stew the rea currants and raspberries with sugar till thor- oughly done, pour off all the juice, and put the fruit while hot into a pudding basin lined with bread made lo fit exactly ; fill the basin up with fruit, and cover it with a slice oi bread made to fit exactly ; let it stand till quite cold willi a plate on it. Boil up the juice which was poured off with a little more sugar, and let that get cold. When served the pudding must be turned out on a dish and the juice poured all over it so as to color the bread thoroughly. It can be served with custard or cream. 752. RASPBERHY PUDDllTG--— One pint of bread-crumbs, 1 quart of ruil'i, 2 eupfuls of sugar, I lemon, butter, a cupful of preserved raspberries, 4 eggs. Mix the bread-crumbs, milk, 2 cupfuls of sugar, the peel of the lemon grated, the yolks of the eggs, and a small piece of butter, and bake. V/hen done sptcud over the top a cupful of preserved rasjjberries ; put over that a meringue made with the whites of the eggs, a cupful of su^ar and the juice of th(j 212 MRS. CI ARKE'S COOKERY BOOK. PUDDlNGS. lemon. Return it to the ov«n to c<''or ; let it partly cool and serve it with rich cream. 753. SWUBT POTATO PUDDING. ~Ingredient«-Two cups of mashed aweet potato (the potato must first be boiled), a cup of sugar, a small cup of butter, 8 eggs, ^ teaspoonful of soda dissolved in a little hot water, a tea«poonful of lemon ex. tract, and half teaspoonful of grated nutmeg. Beat the eggs until they are very light, rub the butter and sujfar to a cream, and mix all with the potato ; cover a deep plate or shallow pudding dish with a thick crust ; then put in ihe mixture, and bake slowly for three-quarters of an hour. 764. A GOOD BASED PXTDDIlTa.— Ingredients— One pint of new milk, 3 spoonfuls of flour, J lb. of butter, 5 eggs, salt to taste, rind of lemon, brandy and sugar. Make the milk and flour into a hasty pudding, mix with the butter ; when cold add the eggs well bKaten, and the remain- ing ingredients. Bake three-quarters of an hour. I'oo. RICE AND RjHSHT p-OrDDlira.— Ingredients— Five eggs, 1 cup of rice, 1 cup of sugar, butter the size of an egg, 2 haudf uls of raisina. Simmer the tice in a quart of milk until tender ; remove from the stove to cool. Well whisk the yolks of the eggs and add to the rice, also the rest or the milk, sugar, and butter. Then well beat the whites of the eggs, stone the raisins, and add to the other ingredients. Grate nutmeg oe the top and bake one hour. 756. SIR'WATSIN WTITIT'3 p-aDDHTtt. -Ingredients -Four oz. ground rice, ^ lb. suet, ^ lb. bread-crumbs, 4 yolks and 2 vliites of eggs, 4 tablespoon f uls of orange marmalade. Mix well together the day before using. Put it in a well-but- tered mould that will just hold a quart, taking care to beat it up well just before you mould it, and do not press it tightly. Let it boil four hours. Serve with or without wine sauce. 757. NEWCASTLE PUDDI17&.— Ingredients^Four oz. butter, 6 oz. rice flour, 6 oz. white sugar, 4 eggs, a pinch of carbon- ate of soda, 10 drops of essence of lemon. Beat the rice flour, sugar, eggs and soda in a basin until very light and white ; then beat the butter to a cream, and put it into the pudding with ten drops of essence of lemon. Beat all together for five minutes. Butter a mould, pour the pudding into it, aud boil for two howrs, Serv^ w-jtt^ or without wini;ga, 3 tableapoonfula of sugar, 3 tabloapoonfuls of prepared cocoanut, 1 quart of milk. Soak the tapioca in water over night, put it in the milk and boil three quarters of an hour. Beat the yolks of the eggs into a cup of sugar, add the cocoanut, stir in and boil ten minutes longer ; pour into a pudding dish ; beat the whites of the eggs to a stiff froth, stir in three tablespoonfuls of sugar ; put this 214 MRS. CLARKE'S COOKERY HOOK, I'UDDINCS. over the top and sprinkle with cocoanut and brown five min- utes. 763. TAPIOCA PTJDDIlT&.-IiigredientB— Tontablespoonfulsof tapiocn, 1 quart of rich iniik, 2 tableBpuonfuls ot butter, G tablespoonf u]s of white 8ugar, 1 lemon. Take the tapioca, wash it in warm water, drain aud put the tapioca in a pan with the milk. Set the pan over a kettle of boiling water and stir till it thickens ; then add the butter, sugar and lemon, grated (or flavor to suit the taste with good lemon or vanilla extract.) 764. PREOim TAPIOCA.— Ingredients— Two 0/. of fine tapioca, ^ pint of milk, 1 wull-beateu egg, sugar and Havering. Take the tapioca de la couronne, and boil it in half a pint of water until it begins to melt, then add the milk by degrees, and boil until the tapioca becomes very thick ; add the egg, sugar, and tiavoving to taste, and bake gently for three quar- ters ol an hour. This preparation of tapioca is superior to any othet, is nourishing, and suitable for delicate children. 705. VELVET PUDLINQ-.— Ingredients— Five eggs, ij cupfuls of sugar, 4 tablcHpooiifuls of corn Btarcli, 3 pirts of milk. Dissolve the corn starch in a little cold milk', and add one cupful of sugar and the yolks of the eggs beaten. Boil three pints of milk and add the other ingredients while boiling ; re- move from the fire when it becomes quite; thick ; flavor with vanilla and pour into a baking dish ; beat the whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pud- ding, and place it in the oven and let brown slightly. 766. SATJOE (for Velvet Pudding-)— Ingredients— Yolks of 2 eggs, 1 cupful of sugar, 1 tablespoonf ul of butter, 1 cup of milk. Well beat the yolks, sugar and butter ; add to the milk (boiling), and set on the stove till it comes to boiling heat ; flavor with vanilla. 767. PLOREITTINE PX7EDI1TG.— Ingredients-One quart of milk, 3 tablespoon ful 3 of corn starch dissolved in a little cold milk, 3 eggs, ^ a teacupful of sugar, flavoring, leuion or vanilla, or according to taste, white sugar. Put the milk in a saucepan and allow it to boil. Add to the corn starch (mixed in the milk) the yolks of the three eggs beaten, the sugar and flavoring ; stir in the scalding mUk, continue stirring until the mixture is of the consistency of cus- tard. Pour into baking tin ; beat the whites of the eggs in a PUDDINGb. MRS. CLARKE'S COOKERY BOOK. 2x5 teacup of pulverized sugar and when the pudding is cooked spread on the top ; place in the oven to brown. Can be eaten with cream, but is very nice without. 768. SEliCOLIlTA PTJDDI1TQ-— ingredients— 2 OSB. of semolina, 1 pint of milk, sugar, ilavoring, I egg. Boil the semolina in the milk, sweeten and flavor, and beat in the egg ; put the pudding in a buttered tart dish ; bake an hour in a slow oven. 769. SWEET IiIAOAZlOlTI. — Ingredients— Jlb. of best macaroni, 2 quarts of water, a pinch of salt, 1 teacupful of milk, ^ ^^* of white sugar, flavoring. Break up the macaroni into small lengths, and boil in the water (adding the salt) until perfectly tender ; drain away the water, add to the macaroni, in a stevv pan, the milk and sugar, and keep shaking over the fire until the milk is absorbed. Add any flavoring and serve with or without stewed fruit. 770. 14A0AI10NI PTJDLIlTG.—rngrcdients— :t lb. of macaroni, custard, 2 eggs, i pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish ; pour over it custard, the sugar and flavoring to taste ; bake very slowly for an hour. 771. OXTSTARD PUDDIlTa (TDalsedV-Ingredionts-i pt. of milk, a little white sugar, 2 eggs, Ilavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste ; put the pudding into a pie dish, and place it in another vessel half full of boiling water, put into the oven, and bake gently for about half an hour ; or, if more convenient, the pie dish may be placed in a stew pan half filled with water, by the side of the fire, and allowed to cook slowly. 772. OATMEAL PUDDI1T&.— Ingredients— 2 oz. of fine Scotch oatmeal,:]; pt. of cold milk, 1 pt. of boiling milk,sugar to taste, 2 oz. of bread-crumbs, 1 oz. of shred suet, 1 or 2 beaten eggs, lemon flavoring or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk ; sweeten, and stir over the fire for ten minutes, then add the bread-crumbs ; stir until the mixture is stiff, then add the suet and eggs ; add flavoring. Put the pudding in a buttered dish and bake slowly for an hour. ai6 Mks. Clarke's COOKERY BOOK. Puddings. 773. nTDIAN OORJT FLOTia PUDDIITO.-Ingredlentii- 2 oz. of Indian corn flour, ^ pt, of milk, } pt. of boiling milk, sweetening and flavoring to taste, 1 ogg. This must not be ronfoundecl with corn flour sold in packets, which in some cases is the starch of Indian corn or maize, de- prived of much of its nutritive value by the process it under- goes to render it white and smooth. Indian corn flour is the nnely-ground flour of maize, and is largely used in America. Dr. Pavy says : " properly prepared, it furnishes a wholesome, digestible, and nutritious food." Like oatmeal, it requires to be thoroughly well boiled. Vanilla is the most suitable flavor- ing for this pudding, but any other may be used. Mix the corn flour smooth in the cold milk and then stir in the boiling milk. Sweeten and flavor. Put into a clean stew pan and stir over the fire until it becomes thick ; beat in the egg, put the pud- ding in a buttered tart dish and bake very slowly for three- quarters of an hour. 774. STJITDATPXTDDIITG.— Tngredicnts— i 11). of Vrcad crunil)8, i pt. of uiilk, sugar and flavoring to taste, 2 eggs, strawberry jam. Boil the bread-crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for three quarters of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. 775. TOESSHIIIB PUDDI1T(J (1).— Ingredients— 1 egg, a pinch of salt, milk, 4 tablespoonfuls of flour. Take the egg and salt and beat with a fork for a few min- utes. Add to this three tablespoonfuls of milk and the flour; beat (with a spoon) very well, whilst in a batter, for ten min- utes. Then add milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mi.x it two hours before cooking it. 776. YORSSHIRE PTJDDHT& (2).— Ingredients— 6 tablespoon- fuls (heaped) of flour, 1^ pints of milk, 3 eggs. Put the flour in a basin with a little salt, bur in enough milk Pies. mrs. Clarke's cookf.ry nooK. 217 to make it a stiff batter. When quite smooth put in the eggs, well beaten, and the rest of the milk, Heat again, put in shal- low tin rubbed with beef drippinjj. Hake for an hour, then put under the meat half an hour to catch a little dripping. Cut in small squares to serve. The secret of lightness is to have smooth batter highly beaten, hot oven, and serving very quick- ly — in fact, that intelligent care in small details which gives perfect cooking. 777. 8TEAS PTJDD11TG-— Ingredients— J lb, of suet, 18 oz. of flour, a largo teasnooiiful ol baking powder, pepper and salt to taste, l^lbs. oi steak, 6 oz. of bullock's kidney. Chop the suet finely. Add tho baking powder and salt to the flour, and then mix in the suet. Add gradually a glass of cold water (about half a pini), mixing all the time ; roll into a sheet. Cut the steak into pieces and the kidney into slices, sprinkling well with pepper and salt. Grease a pudding mould and line it with the paste. Place the meat in and pour in about two wine glasses of cold water. The meat must only come level with the top. Cover with the paste, tie down in a floured cloth, plunge into boiling water and boil for two and a quarter hours. 778. QBAHAM PUDDllTG- — Ingredients— 2 cups of Graham flour, 2 eggs, 1 quart of milk, butter the size of an egg, salt to taate. Put a pint of milk into a buttered stew pan, and allow to heat slowly. Mix the rest of the milk in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by boiling yt^XtT^ and stir constantly for a quarter of an hour; grate nutmeg upon it. Serve in uncovered dish, and eat with butter and sugar. 779. OOTTAO-E PIE.— Ingredients— Two lbs. of potatoes, scraps of cold meat, 1 onion, l.J oz. of butter, pepper and salt to taste, i a glass of milk. Boil and mash potatoes (or if there are any cold ones at hand, they will do as well); put the milk and butter on the fire to boil, and when boiling pour upon the mashed potatoes and mix to a paste ; place the meat in a pie dish with a little fat in layers, mince the onion and sprinkle each layer with it, also pepper and salt ; half fill the dish with water or gravy and cover with the potatoes, smoothing neatly and marking with a fork into a pattern ; bake half an hour. > 2iS MRS. Clarke's cookery book. Pies. 780. FOBS PIE.— Ingredienta— For paste, Jib. of lard, J oz. of butter, 1 lb. of flour. Make a paste thus : Melt the lard and butter in hot milk (not boiling) ; when it rises to the top of the stewpan skim it off, and mix it warm with the flour ; raise the crust, when sufficiently kneaded, on a round block of wood about four inches in circumference and six inches in height. Take lean pork, cut it up in small square pieces, season with pepper and salt, fill the pie, put on a lid of paste, and decorate with paste ornaments, cut out with tin cutters. 781. !EiES. MRS. Clarke's cookery loor. 525 812. PXIBITOH PAITOASES (2)— Ingredienta-i pint of milk, 2 ox. of butter, 2 oz. of loaf sugar, 2 oz. of flour, 2 eggs. Put milk, butter and sugar into a saucepan to dissolve (not boil), beat eggs and flour together till quite smooth, then add the other ingredients and well mix. Divide this quantity and put it in four saucers to bake for twenty minutes ; lay two pancakes on a dish, and spread preserve over, cover them with the other two pancakes ; serve very hot. 813. RIOE PiLlTOAKES.— Tngredieuta~i lb. of rice, 1 pint of cream, 8 eggs, a little salt and nutmeg, ^ lb. of butter, flour. Boil the rice to a jelly in a small quantity of water ; when cold, mix it with the cream, well whisk the eggs and add also, with a little salt and nutmeg. Then stir in the butter, just warmed, and add, slowly stirring all the time, as much flour as will make the batter thick enough. Fry in as little lard as possible. 814. IRISH PANOAEBS.— Ingredient*!— Seggs, 1 pint of cream, nutmeg and sugar to taste, 3 oz. of butter, ^ pint of flour. Beat 8 yolks and four whites of eggs, strain them into the cream, put in grated nutmeg and sugar to taste ; set three ounces of fresh butter on the fire, stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it ; then mix smooth almost half a pint of flour. Fry the pancakes very thin ; the first with a piece of butter, but not the others. Serve several on one another. 815. BIT&LISHPAITOASES.— Ingredients— 4 oz. flour, 2 eggs, a little more than ^ pt. of milk, a pinch of salt, 2 oz. of lard, a few drops of lemon juice, 2 oz. of sugar. Add the salt to the flour, break the eggs into the flour with a spoonful of milk, and mix well ; then add slowly the rest ot the milk, mixing all the time ; grease the pan with a small piece of lard, and proceed to fry them (they should be very thin) ; and as they are done put two or three drops of lemon juice and a sprinkling of sugar on each. 816. APPLE PIE- — Ingredients — Some nice cooking apples, sugar, some shred lemon peel, juice or a glass of cider. Pare and core the fruit having wiped the outsides with a damp cloth. Then boil the apples in a little water with the cores until it tastes well, strain, and put a little sugar, and a piece of bruised cinnamon, and simmer again. In the meantime place the apples in a dish, a paste being put round the edge ; when one layer is in, sprinkle half the sugar, and shred lemon- peel, and squeeze some juice, or a glass of cider if the apples O 2 26 MRS. Clarke's cookery Book. Pies. have lost their spirit ; put in the rest of the apples, sugar, and the liquor that you have boiled. Cover with paste. You may add some butter when cut, if eaten hot ; or put quince-marma- lade, orange-paste, or cloves, to flavor. 817. AITOTKBR APPLS PIE-— Ingredients— Puflf paste, apples, sugar (brown will do), a small quantity of finely miucecl lemon peel, and lemon juice. Prepare the paste (See Recipe No. 833), spread a narrow strip round the edge of your baking dish, and put in the fruit which you have previously peeled, cored and cut into convenient slices. Sweeten according to taste and add the flavoring. Cover with a pie crust, making a small hole in the middle, and place in theoven to bake. When nearly done ice the crust with the white of an egg, beaten to a froth and spread lightly over it. Sprinkle with white sugar and replace in the oven until done. 818. ORANaE AND APPLE PIE— Ingredients— I'uU paste, oranges, apples, sugar. Cover a tin pie-plate with puff pastry and place a layer of sliced oranges]; with the pips removed, on it, and scatter sugar over them. Then put a layer of sliced apples, with sugar, and cover with slices of oranges and sugar. Put an upper crust of nice pastry over the pie, and bake it for half an hour, or until the apples are perfectly soft. Take the pie from the tin-plate while it is warm, put into a china plate and scatter sugar over the top. 819. APPLE TAUT.— Ingredients— Puflf paste, apple marmalade, 1 egg. Lay a disc of puff paste on a round tin, spread a layer (about three-eighths of an inch thick) of apple marmalade over it, leaving a rim an inch wide clear all round ; roll out, and cut some of the paste in strips the size of a straw ; form a trellis work with them over the marmalade, then put a border of paste all round over the rim. Glaze the top of the border and trellis with beaten-up egg, and bake in quick oven. 820. RIOE PASTE FOR TARTLETS.— Ingredients-7 oz. of rice, 1 tablespoonful of butter, 2 eggs. Simmer the rice until tender, drain, place in a marble mortar with the butter and well whisked eggs ; beat thoroughly, and with the hands make into paste. 821. TO lOE OR aLAZE PASTRY.— Ingredienta-Thc whites 3 eggs, 4 oz. sugar. Place the whites upon a plate (beaten with a knife to a stiff froth), just before the pastry is done remove from the oven ; PlfiS. MRS. Clarke's cookkry book. iij brush with the beaten egg and sprinkle the white sugar upon it Return to the oven to set. 822. &LAZS- — Ingredients— The yolks of 3 eggs, a small piece of warm butter, white sugar. Beat the yolks and butter together, and with a pastry brush brush the pastry just before it is finished baking, sift white sugar upon it and return to the oven to dry. 823. LIGnT PASTE FOR TARTS-— Ingredients— l egg, fib. of flour, i lb. butter. Beat the white of an egg to a strong froth, then mix it with as much water as will make the flour into a very stiff paste ; roll it very thin, then lay the third part of half a pound of butter upon it in little pieces ; dredge with some flour left out at first and roll up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up. 824. GBITOISB PASTRY (1).— Ingredients— J lb. of the freshest butter, 4 oz. of white sugar, 4 eggs, J lb. of fine flour. Take the butter, put it in a bowl, and warm it until it can be beaten with a spoon ; add to it the sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add three more e^'gs in the same manner. The speck of the eggs should be removed. Lastly, incorporate quickly with the mixture the flour, and as soon as it is smooth pour it out to the thickness of half an inch on a buttered flat tm, and put it into the oven at once. When done (in about ten to fifteen minutes) turn out the slab of Genoise, and put it to cool, under side uppermost, on a sieve. There is a great knack in beating this paste to prevent its curdling. Should this happen, it can generally be remedied by beating as quickly as possible until the mixture is smooth again. 825. GENOISE PASTRY (2).— Ingredients— J lb. of fresh butter, J lb. of fine flour, 4 oz. of white sugar, 6 egga, J a wine glass of brandy. Beat the butter (warmed) with the flour, add the sugar and brandy. Then beat in one by one the egga, and bake as above. 826. OHOOOLATB GENOISE.— Ingredients— Icing, ^ lb. white sugar, 2 oz. of giated chocolate, and about a gill of water. Genoise pastry as above, apricot jam. Prepare the icing as follows : — Put the sugar in a sugar boiler and add the chocolate and water ; stir over the fire until the mixture assumes the consistency of a smooth thick cream. i2^ MRS. Clarke's cookery fiooK. I'ies. Take a slab of Genoise, spread on the top of it the thinnest possible coating of apricot jam, then a coating of the icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool ; then cut it up with a sharp knife in lozenges or any other shape, and serve piled up on a napkin. 827. ALMOND GENOISE.— Ingredients— 2 oz. of l)lanchc(l al- mends, a little orange flower water, 2 oz. of fresh butter (warmed), 4 oz. of white sugar, yolks of 4, and whites of 2 eggs, 4 oz. of tine flour, essence of vanilla, apricot jam Icing: whites of 2 eggs, lemon juice, a little ylace sugar. Beat in a mortar the almonds, moistening with the orange flower water to prevent oiling. Beat in a bowl the butter and sugar, add the almonds and the yolks and whites of the eggs, one at a time, then very gradually add the flour. Continue beating until the mixture is perfectly smooth, then flavor it with some essence of vanilla, and bake as above. Spread the Genoise with apricot jam as above, and, instead of chocolate, use icing made as follows : — Put the whites of the eggs into a basin with a little of the lemon juice and some of the sugar. Work the mixture well with a wooden spoon, and, as it gets thin, add more sugar, until a smooth paste of the consistency of butter is obtained. Lay this icing on the slab of Genoise with a palette knife, put it in the oven for a minute to set the icing, and take it out at once in a cool place, then cut up the slab as above. 828. ALMOND PASTRY.— Ingredients— i lb. of flour, J pt. of milk, a piece of butter tlie aize of an egg, juice of 1 lemon, white sugar to taste, a handful of sweet almonds, yolks of 4 eggs, whites of three eggs. Make a batter with the flour, milk, lemon juice and sugar. Mix in (off the fire) the sweet almonds, chopped up, and the yolks. Let the whole get cold, then work into it the whites, whisked to a froth, and spread out the batter on a baking sheet. Sift plenty of powdered sugar over, bake ten minutes in a slow oven, and cut it out in strips ; serve hot or cold. 829. ALMOND PASTRY (2).— Ingredients— .loz.of almonds, ^Ib. butter, 2 oz. of loaf sugar, a little rose water. Pound the almonds, butter, and loaf sugar with a little rose water till it becomes a thick paste. Spread it on a buttered tin, bake in a slow oven. When cold divide it into eight pieces, put a spoonful of preserve on each piece, and cover with whipped cream. PASTRV. MRS. CLARKE S COOKERY BOOK. 2?9 830. FYHAMID FASTS' — Ingredients— A sheet of pn(f pMt«, raspberry or apricot jam, or currant jelly, dried greengages, cherries or baroerries. Roll out the puff paste to halt an inch thick ; cut or stamp it into oval shapes ; the fust, the size of the bottom of the dish in which you serve it, the next smaller, and so on till it forms a pyramid ; then lay each piece separately on paper in a baking plate, egg the tops of the pieces, and bake them of a light color. When done, take them off the paper, lay them on a large dish till cold, set the largest piece in the dish, put on it either of the above preserves, lay the next size on that, and more sweetmeats, and proceed in the same way with the other pieces till they are all placed on each other. Put dried green gages, barberries, or cherries round, and serve. Instead of stamping the pieces, they may be cut with a sharp kn-ife ; small pieces may be cut out round the edges to appear like spires, which will cause the paste to appear still lighter. 831. PASTE rOR IrlllTOB PIES-— Ingredients— 2 lbs. of the finest pastry Hour, 2 lbs. of fresh butter, the yolks of 4 fresh eggs, 2 pinches of salt, the juice of half a lemon, tepid water. Work the butter in a napkin till it is well freed from water* Place the flour on the pastry slab in a heap, make a hole in the middle of it, put in it the yolks of the eggs, freed from the speck, salt, the juice of half a lemon, and the fourth part of the butter cut up in very small pieces; work the paste as quickly as possible with the fingers of one hand, adding as much moder- ately tepid water as will make the paste smooth, and of the same consistence as the remaining one and a half pounds of butter. Beat the latter out into a flat square piece an inch in thickness; roll out the paste to four times the size of the piece of butter, lay this in the centre of the paste, which you fold over on each side, and roll out again to three times its original size, then fold over two sides only of the piece of paste, and roll it out again as before. Repeat this operation twice, cover the paste with a woollen cloth, and let it rest for half an hour. The operation of rolling out and folding up the paste is called "giving a turn." After the paste has rested, two more turns are to be given to it, and it will be ready. 832. PASTRY FOR SWEET SAITD'WIOHES.— ingredients— 7 tablespoonfuls of flour, 7 tablespoonfuls of butter, 6 table- spoonfuls of sugar, 7 eggs. Place the butter in a stewpan on the stove to melt ; sift tho flour, add the sugar to the eggs (having removed them from the shelly place the basin containing the eggs and sugar in a 5?i.oc.ft 230 MRS. Clarke's cookery uook. Pastrv. pan of boiling water and whip the contents a quarter of an hour ; then remove from the fire ; now add the butter and sift in the flour, lightly stirring all the time. Hake in tins lined with buttered paper, put into a quick oven and test with broom straw. N. B.— When the butter is on the stove take care it does not burn, only allow it to melt. 833. PUFF FASTS.— In«redieut8— One lb. of Hour, 1 lb. of but- t«ri i figMi cold water. Mix the flour with a Irmp of butter the size of an egg, and the egg to a very stifT paste with cold water ; divide the butter into six equal parts, roll the paste and spread on one part of the butter, dredging it with Auur ; repeat until all the butter is rolled in. 834. SHORT OEXJST.— Ingredients— Half lb. of f.our, 3 oz. of butter, '2 oz. of white sugar, a pinch of salt, yolks of 3 eggs. Rub into the Tour the butter and the powdered loaf sugar ; beat up the yolks of the eggs , the salt, and enough milk or water lo mrke tho flour into a paste ; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar can be left out. 835. AIT BZOELLEITT SHORT ORTTST. -Ingredients-Two of wliite sugar, 1 lb. of Hour, 3 oz. of butter, cream, yolks of two eggs. Dry the sugar, pounding and sifting it, then mix it with the flour well-dried ; rub into it the butter so finely as not to be seen. Into some cream put the eggs well beaten and mix all to a smooth paste ; roll thin and bake in a moderate oven. 836. FT ''"AT) ORTJST.— Ingredients— li lbs. of flour, 10 oz. of flead, salt to taste, a glass of water. Remove skin, and cut into thin flakes and rub into the flour; add a sprinkling of salt and work the whole into a paste with the water; fold the paste over three times, beat it well with a rolling pin, roll out, and it is ready for use. This will be found extremely light if well prepared. 837. DRIPPING CRUST FOR SITOHBIT TJSE—Ingredients — 1 lb. of Hour, 5 oz. of claiitied beef dripping, a glass of water. Work the flour into a paste, with the water ; roll into a sheet and spread upon it two ounces of the dripping ; repeat this twice, be sure to use good beef dripping. If wanted for p <(iioTt rrust^ half » teacupful of moist sugar may be added". Pastrv. MRS. Clarke's cookkry hook. aji 838. SXTST 0EX7ST FOB MEAT FTJDDZlTaS IngrcdionU- Kight oz. of flour, 5 oz. of beef suet, a little salt. Remove all skin from the suet, chop finely, and mix with the flour, adding a Httle salt, mix well, and add by decrees a little cold water and make into a paste ; flour the paste board and place the paste upon it, roll out to the thickness of a quarter of an inch. It is then ready lor use. 839. POTATO PASTE.— Ingredients— rotatocs, butter, an egg. Pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to make the mash hold together, or you may mix it with an egg ; then before it gets cold, flour the bo.ird pretty well to prevent it from sticking, and roll it to the thickness wanted. If it has become quite cold before it be put on the dish, it will be apt to crack. 840. PLAZYORTJST FOR PIES OR TARTS- -Ingredeints- Onelb. of flour, ^ lb of butter, 1^ teaspooufuls baking pow- der, 2 eggs, J pint of water. Mix the baking powder with the flour, whip the whites of the eggs to a stiff froth, then add to the flour and mix into a stiff paste with quarter of a pint of water-; flour the paste board, and roll out the paste to a thin sheet, divide the butter into three, take one part and spread over the paste, sprinkle a little fiour over and fold into three, roll again and spread second portion of butter, fold as before and add the rest of the butter, fold again and roll the thickness required ; bake in quick oven. 841. BTTTTER ORTJST FOR BOILED PUDDINaS— Ingredi- ents — Half lb. of flour, 3 oz. of butter, a gill of water. Make the flour into a paste with the water, roll thin and place the butter upon it cut in small pieces, sprinkle a little flour over and fold the paste, roll again into a sheet the thick- ness required. 842. BASED ST7ET 0R7ST.— Ingredients— Equal proportions of sifted flour and beef suet, sprinkling of salt. Shred beef suet very thin ; take equal proportions of sifted flour, roll a little suet with a little flour ; put it aside as you do it, and continue the process until all the suet and flour are rolled together into flakes ; gather them into a heap on the board, sprinkle them with water, using as little as possible, to make the mass into paste ; when it is worked into a smooth smooth paste, beat it a little with the rolling pin, and roll out as tbinas possible ; foil it over to the required thickness, and put it on the pie ; bake rather quickly. This crust should he 232 MRS. CLARKE'S COOKERY BOOK. PaSTRY. eaten before quite cold, and, if properly made, will be a very good and light puff paste. 843. OEAITGE FRITTERS (l)— Ingredients— A few oranges, 1 wineglaasful of brandy, 1 spoonful of sugar for batter, 2 oz. of melted butter, | lb. of flour, yolks of 2 eggs, i piut of tepid ■water, whites of 3 eggs. Cut some oranges in halves, use a sharp knife to remove the peel, pith and pips. Stand the bits of orange in a basin with the brandy and sugar for one hour. When ready to fry them drain them first on a sieve, then dip them separately in a batter made thus : Add melted butter to the flour, and two yolks of eggs. Mix these ingredients together with a wooden spoon, working in at intervals half a pint of tepid water ; it must be worked up with the spoon until it looks creamy, and just before you use it add lightly the whites of eggs, whisked previously to a fine froth. 844. ORAITQ-E FRITTERS (2).— Ingredients— 5 tablespoonfuls of water, 2 of tine flour, 1 of melted butter or salad oil, 1 egg, salt, sugar. Mix the water, flour, melted butter, or salad oil, the yolk of the egg, and a very little salt. When ready to be used, mix the white of one egg whisked to a froth lightly with the batter. Divide two oranges as in the preceding recipe, sprinkle sugar over them ; let them remain an hour, then dip each piece separately in the batter. Get some frying fat ready at the right heat, and put in your fritters ; a few minutes will cook them enough. Remove them from the pan with a wire spoon, drain them on paper, and sift sugar over them ; serve very hot. 845. SFAlTISn FRITTERS-— Ingredients-Crumbs of a French roll, cream, nutmeg, sugar, pounded cinnamon, 1 egg, butter, wine, and sugar sauce. Cut the crumb oi the French roll into lengths about thtee quarters of an inch thick, in any shape you please. Soak in the cream, nutmeg, sugar, pounded cinnamon and egg. Fry a nice brown and serve with the wine, butter, and sugar sauce. 846. OREAM FRITTERS. — Ingredients — 3 tablespoonfuls of potato flour, 1 pint of new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh butter, powdered white sugar to taste, a few drops of essence of almonds, bread crumbs. Make a smooth paste with the flour, and a part of the milk ; then gradually add the remainder of the milk, the eggs, and yolks, the butter, white sugar to taste, and essence of almonds. Put the mixture into a saucepan on the fire, stirring all the <*hile till it is quite thick. Spread out on a slab until df thick- FASTRV. A'KS. CLARKES COOKERY nOOK. 233 ness of half an inch. When quite cold cut into lozenges ; egg and bread crumb them, or dip in the butter ; fry a nice color in lard and serve sprinkled with white sugar. 847. EZOS PRITTBRS.— Ingredients— 3 tableapoonfuls of rice, 4 well beaten eggs, i lb. of cnnants, grated lemon peel, nutmeg and sugar to taato, flour. Boil the rice until it has fully swelled, then drain quite dry, and mix with the eggs, the currants, grated lemon peel, and nutmeg and sugar to taste. Stir >n as much flour as will thick- en it, and fry in hot lard. 848. APPLE PRITTERS.— Ingredients— Some large apples, i pt. of ale, 2 eggs, Hour, nutmeg and sugar to taste. Pare, core, and slice the apples into round pieces. Beat into the ale and eggs sufficient flour to form a thick batter. Add nutmeg and sugar to taste. Dip the slices of apple into the batter, fry crisp, and serve with sugar grated over and wine sauce in a wine boat. 849. PLAIN PRITTEIRS.— Ingredients— Crumbs of bread, 1 pt. of milk, yolks of 5 eggs, 3 oz, of sifted white sugar, and grated nutmeg, melted butter, wine and sugar. Grate the breadcrumbs and add the hot milk, mix smooth and when cold add the yolks, sugar and nutmeg. Fry them and when done serve, with melted butter wine and sugar poured round. 850. OUSTARD PRITTBRS.— Ingredients— Yolks of 8 eggs, I epooiiful of flour, ^ a nutmeg, salt, a wine glass of braady, 1 pt. of cream, sugar to taste. Batter:— J pt, of cream, J pt. of milk, 4 eggs, a little flour, and a little grated ginger. Beat the yolks with the flour, nutmeg, salt, and brandy, put in the cream, sweeten to taste and bake on a small dish. When cold cut into slices and dip into a batter made in the above proportions. Fry them and when done sprinkle with white sugar. 80I. OEEESE FZIITTEZIS' — Ingredients — About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, J lb. of ground Parmesan cheese, yolks of two or three eggs, and whites of two beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne, and black pepper. When the water boils throw gradually into it sufficient flour to form a thick paste ; then take it off the fire nnd work into it the Parmesan cheesej and then the yolks anil 234 MRS, CLARKE'S COOKERY BOOK. PaSTRY. whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt. 862. STRA'WXBRIIY miTTBRS.— Ingredients— l spoonful of sweet oil, one of white wine, some rasped lemon peel, whites of 2 or 3 eggs, some large strawberries, white sugar. Make a batter with the oil, white wine, rasped lemon peel, and the whites of the eggs. Make the batter thick enough to drop from the spoon. Mix the strawberries with it, and drop them with a spoon into the hot fritters. "When of a good color, take them out and drain them on a sieve. As soon as done sprinkle with sugar. 853. RASPBERRY PRITTERS- — Ingredients — Crumbs of a French roll, 1 pt. of boiling cream, yolks of 4 eggs, well beaten, raspberry juice, some blanched sliced almonds. Grate the crumb of the French roll, and mix with the cream. When cold add the yolks of the eggs. Mix altogether with the raspberry juice ; drop them into a pan of boiling lard in very small quantities. When done stick over with the almonds. 854. ALMOITD F7FFS- — Ingredients — 2 oz. of sweet almond, a little orange flower water, whites of three eggs, some sifted sugar. Blanch and beat the almonds, moistening with a little orangu- flower water ; whisk the whites of the eggs to a froth, strew in sifted sugar; mix the almonds with the sugar and eggs, and continue adding the sugar till the mixture is as thick as paste. Lay it in cakes and bake on paper in a cool oven. 855. FTTZTS FOR DESSERT- — Ingredients— 1 pt. of milk and cream, the white of 4 eggs beaten to a stiff froth, 1 heaping cup of sifted flour, 1 scant cup of powdered sugar ; add a little grated lemon peel and a little salt. Beat these all together till very light, bake in gem pans, sift pulverized sugar over them and eat with sauce flavored with lemon. 856. TLAT3S FITFFS- — Ingredients— Yolks ot 6 eggs, 1 pint of sweet milk, a large pinch of salt, whites of 6 eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt and the whites beaten to a stiff froth, and flour enough to maks a batter about as thick as a boiled custard. Bake in ^mail tins in a quick oven; Pastry. mrs. ci.arke s cookery book. 235 857. SFAlTZSn F7F7S- — Ingredients— A teacupful of water, a tablespoonful of white gugar, a pinch of salt, 2 oz. of butter, flour, yolks of 4 eggs. Put the water into a saucepan, the sugar, salt and butter ; while it is boiling add sufficient flour for it to leave the sauce- pan ; stir in one by one the yolks of the four eggs ; drop a tcaspoonful at a time into boiling lard; fry them alight brown. 858 CXIEAM PUrFS —Ingredients — 1 pt. of water, i lb. of but- ter, i lb. of oifteil flour, 10 eggs, 1 small teaspoon of soda, mock cream, 1 cup of sugar, 4 eggs, 1 cup of flour, 1 qt. of milk, flavoring. Boil the water, rub the flour with the butter ; stir into the water while boiling. When it thickens like starch remove from the fire. When cool stir into it the well-beaten eggs and the soda. Drop the mixture on to the bnttered tins with a large spoon. Bake until a light brown, in a quick oven. When done, open one side and fill with mock cream made as follows in the above proportions : beat eggs to a froth ; stir in the sugar, then flour ; stir them into the milk while boiling ; stir till it thickens ; then remove from the fire and flavor with lemon or vanilla. It should not be put into the puifs until cold. 859. ORANGE purrs —Ingredients— Rind and juice of 4 oran- g-fs, 2 Iba. of sifted sugar, butter. Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste witli the butter and juice of the fruit ; roll it, cut into shapes and bake in a cool oven. Serve piled up on a dish with sifted sugar over. SCO. Q-ZIAEAIA PTTPFS-— Ingredients— To one quart of Graham flour add ij pt. fine white flour, and enough milk or water, a little warm, to make a thick batter ; no salt or baking powder. Have your oven hotter than for biscuit, and your gem pans standing in the oven till you get ready. Beat batter thoroughly, grease your pans, and drop in while the irons are smoking hot. Bake quickly a nice brown. 861. LEMON purrs.— Ingredients— One lb. of double refined su^ar, juice and riuds of 2 lemons, white of 1 egg, 3 whole eggs. Bruise the sugar, and sift through a fine sieve, put it into a bowl with the juice of the lemons and mix well together. Beat the white of egg to a very stiff froth, put it into your bowl, add the remaining eggs, with the rinds of the lemons grated. Mix well up and throw sugar on your papers, drop on the puffs in ^mali drops and in a moderately heated oven. 236 MRS. CLARKE'S COOKERY BOOK. PaSTRV. 862. OBOOOLATE PTJEJPS— Ingredients— J a lb. of double re- fined sugar, 1 oz. of chocolate, white of an e^'g. Beat and sift the sugar, scrape into it, very finely, the choco- late and mix well together. Beat the white of the egg to a stiff froth and strew in the chocolate and sugar, beat till as stiff as paste. Then sugar the paper, drop them in very small quantities and bake in a slow oven. 863. LEMOIT OHEESEOASES.— Ingredients-Boil the peel of 2 large lemons, pound well in a mortar, with a ^ of a lb. of loaf sugar, the yolks of eggs, j. a lb. o^' fresh butter, and some curd beaten tine. Mix all together, lay a puff paste ou the pattypans, fill them half full, and bake them. Orange cheesecakes are done the same way ; but the peel must be boiled in two or three waters, to take off its bitter taste before it is put in. 864. OUHD CEEESECAKES-^Ingredients— 2qts. of milk.^lb. of butter, salt, sugar, 3 rolled biscuits, a little spice and cloves 8 eggs (using only 4 whites), 2 spoonfuls of wine and orange flower water; ^ lb. of currants. Turn the milk ; then dry the curd by pouring it through a sieve ; put it in a pan and rub in the butter, add the salt, sugar, biscuits, spice, cloves and eggs, well beaten up in the wine and orange flower water ; wash il) 'veil together through a coarse sieve, adding the currantb. 865. MAIDS OP aONOR.- Ingredients -■ Puff paste, 1 lb. of sugar (white), yolks of 12 eggs, 1 oz. of sweet blanched al- monds, and 12 bitter almonds, 4 tablespoonfuls of orange flower water. Line small tartlet tins witn puff paste and fill with this mix- ture ; beat the sugar with the yolks in a mortar, adding the almonds and orange flower water just before filling the tarts. Bake in a moderately heated oven. 866. PBTITS OHOUZ A LA ORBMB.-Ingredients-About I pt. of water, a little salt, a piece of butter the sir,*} of an egg, name of sugar, plenty of grated lemon peel, flour enough to make a thick paste, 3 or 4 eggs, white sugar, jam, jelly or French custard creme a choux. Put the water into a saucepan with the salt, butter, sugar and lemon peel. When the water boils throw gradually into it the flour ; then remove from the fire, let it remain ten minutes, and work in the eggs. Butter a baking sheet and lay the paste upon it in neat little heaps, about one teaspoonful to each. Bake a nice color in a moderate oven, take them out, sprinkln 1»astrV. MRS. Clarke's coofcftRV 6001^. ij7 some sugar over them, and put them in again for a few minutes. Make an incision in the under side of each, and insert a small piece of jam or jelly, or some French custard creme a choux. 867. ALliIOlTD TAHTS- — Ingredients.— Sweet almonds, white wine, sugar (1 lb. of sugar to 1 lb. of almonds), grated bread, nutmeg, cream, and the juice of some spinach. Blanch and beat fine the almonds with the other ingredients. Bake in a gentle oven, and when done thicken with candied orange or citron. 868. GI'BESlTG'ACI-& TART- — Ingredients — Some greengages, sugar, \ a glass of water, short paste, 2 whites and 3 yolks of eggs, 1 oz. of butter, 1 oz. of sugar, a pinch of salt, tlour, rice. vStone the fruit and slew them for an hour, with plenty of sugar and the water. Make a short paste with ane of the whites and the three yolks of the eggs, the butter, sugar, salt, water and flour quant, suff. Roll it out to the thickness of a penny piece, line a tourte mould with it uniting the joints with white of egg, fill it with rice and bake it. When done remove the rice, put in the stewed fruit, and serve. 889. RASPBBRET AND OTTHRAITT TAllTLETS.- Ingre- dients — Short paste, white of 1 and yolks of 3 eggs, 1 oz. of sugar, 1 oz. of butter, a pinch of salt, and flour qxuint. huJ)'., uncooked rice, raspberries and currants, syrup, sugar, brandy or sherry. Make the short paste in the above proportions ; work it light- ly, roll out to the thickness of a quarter of an inch. Line some patty pans with it, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done. Remove the stalks from the raspberries and currants, add some syrup made with the sugar, and a little brandy or sherry, empty the tartlets of the rice, fill each with the fruit, put them iuto the oven to get hot, and serve. They may also be served cold. 870. OHEHHY TAUT. — Ingredients— Short paste as above ; 1^ lbs. of stewing cherries, sugar, a little sherry, a few drops of cochineal, rice. Work the paste lightly, roll it out to the thickncijs of a quar- ter of an inch ; line a flat mould with tbe paste, uniting the joints carefully with the white of egg, fill the mould with rice and bake it. Stone the cherries and cook them with the sugar, sherry, and cochineal to give them a nice color. Remove the rice and put in the stewed cherries. Serve hot or cold. 2^& Uk^. c:r,ARKE*S COOKERY ftOok. I^ASl-feV. 871. AFFLZ TAHTLETS-— IiigieJients — A few large apj.lcs, the juice and rind of a lemon, 1 lb. of sugar, 1 qt of water, i*. cloves. For paste 2 oz. of sugar, 2 oz. of butter, the yolks of 4 eggs, a little water, a pinch of salt, a little flour and rice. Peel, core, and halve some large apples, trimming them so aa to get them all of one size ; drop them as they are done into cold water with the juice of a lemon squeezed into it, to pre- vent their turning brown. Have ready a syrup (made with i lb. of sugar and i qt. of water) boiling hot, put the apples into this, with the thin rind of a lemon and two or three cloves. As soon as they are cooked (great care muse be taken that they do not break), take them out and leave them to get cold, then set the syrup on the fire to reduce. Make some short paste with the above ingredients, work it lightly and roll it out to the thickness of one-eighth of an inch. Line some patty pans with it, fill them with uncooked rice to keep their shape; bake them in a moderate oven till done. Remove the rice, and place on each tartlet half an apple, the concave side uppermost, pour a little of the reduced syrup on each tartlet, and lastly, put a piece of guava or currant jelly in the cavity of each apple. 872. APPLE TAUT (1). — Ingredients— Puff paste, apple-marmal- ade, apples, sugar. Lay a disc of puff paste on a round tin, and place a strip of paste all round it as for an ordinary jam tart. Spread on the inside a layer of apple marmalade a quarter of an inch thick. Peel and core the apples, cut them in slices a quarter of an inch thick, trim all the slices to the same shape, disposa all these over the marmalade, overlapping each other, and in some kind of pattern ; strew plenty of sugar over, and bake in a quick oven till the apples are a good color. 873. APPLE TAIIT,(2).— Ingredients— Short paste, 6 apples, thin rind and juice of a lemon, white sugar, 4 or 5 eggs. Line ti^an mould (a flat tin with an upright edge one inch to one and a half inches hiijh) with a thin crust of short paste. Stew the peeled, cored, and quartered apples with a little water, the thin rind of the lemon, and white sugar quani. suj^ ; when quite tender, beat them up with a fork ; add the juice and grated rind of the lemon, and work in one by one the yolks of the eggs, pour this mixture in the mould, and bake in a quick oven about half an hour. 874. APPLE TAUT (3). — Ingredients — Some uncooked rice, apple marmalade, apricot jam, icing, glace sugar, white of eggs. Line ?^Jlan mould as above, fill it with the rice, and bake it; r.ASTRV. MRS CLARKn's Coorkrv ttooii. 2^g when done remove the rice and garnish it with a layer of apple marmalade. Spread over it a thin layer of apricot jam, and over that a thick layer of icing, made with the glace sugar and whites of egg beaten up. Put the tin in a very slack oven, just long enough to set the icing without coloring it, and serve cold. It may be ornamented with blanched pistachio nuts, strips of angelica, and candied cherries laid on the icing, before put- ting the tart in the oven. N.B. — To make icing, as much sugar should be beaten up with the white of egg as it will ab- sorb until the mixture is of the consistency of the thickest double cream ; whereas to make meringue, not more than half an ounce of sugar should be used for each white of egg. 875. AFFLS PTXrrETS.— Two eggs, 1 pint of milk, snfficient flour to thicken, as waffle batter, 1^ teaspoonfuls of baking powder. Fill a teacup alternately with a layer of butter and then of apples chopped fine ; steam one hour. Serve hot, with flavor- ed cream and sugar. 876. APPLE TURITOVERS.— Ingredients- One lb. of flour, 5 oz. of dripping or butter, small teaspoouful of baking powder, 4 apples (allowing 1 for each turnover), 4 teaspoonfuls of brown sugar. Pare, core and slice the apples. Mix the baking powder into the flour, then add the dripping or butter mixing well to- gether. Moisten with cold water and stir to a paste. Roll out, cut into circles about seven inches in diameter. Put the apple on one of the rounds and sprinkle with sugar. Moisten the edges of the paste and shape in the form of a turnover. SWEET DISHES. «77. LEMOIT STALLBTJB.— Ingredients— To 1 pint of o»-eam allow 1 lb. of double retiued sugar, juice of 7 aud the rind of 2 lemons, 1 pt. of white wine, \ pt. of sack. Add to the cream and sugar the juice of the lemons. Grate the rinds of the two ler ions into the wine and sack. Then put ail these ingredients into a saucepan and beat for thirty min- utes ; then pour into ^dasses the evening before you serve. It would be better for standing a day or two. 878. "WIIIPPBD SILLABUB (l).— Ingredients— i pt. cream, 1 n;ill of sherry, ^ gill of brandy, .3 oz. of white sugar, ^ a small nuvmeg, the juice of ^ a lemon, whipped creatn. Mix all the ingredients (excepting the cream); put the sylla- bub into glas;"-8, and heap on the top of them a small quantity of the whipped cream. 879. "WHIPPED SYLLABUB (2).— Ingredients— 3 pints of thick cream, 1 pt white wine, the juice of 2 Seville oranges, the yellow rind of 3 lemons, 1 lb. double refined sugjar, 1 spoou- lul orange flower water. Grate the rind of the lemons, mix all the ingredients, whisk half an hour, and take ofTthe froth ; lay it on a sieve to drain then fill the glasses ; they will keep more than a week, but should always be made the day before they are used. The best way to whip a syllabub is to keep a large chocolate mill on pur- pose, and a large deep bowl to mill it in, as it will do quicker, and froth stronger. With the thin part left at the bottom, mix strong calfs foot jelly, and sweeten it to taste ; give it a boil, then pour it into basins, and when cold and turned out it will be a fine flummery. 880. SOLID SYLLABUB— Ingredients— 1 quart of cream, 1 pint of white wine, the juice of 2 lemons, the rind of 1 grated, sugar to taste. Mix the ingredients, havmg done so whip it up, and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Half fill your glasses with the skimmed part, and heap up the froth as high as you can. The bottom will look clear ; it will keep sev^eral days. — ^^.- - ' 240 - Sweet Dishes, mrs. clarke's cookery book, 241 S81. rLTJMMERT (l).— Ingredients — 1 oz. bitter almonds, 1 08. of sweet, a little rose water, 1 pt. jelly stock, sugar to taste, 1 pt. thick cream, blanch, and then throw into cold water, the almonds ; take rhem out, and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into the jelly stock. Sweeten with white sugar; when it boils strain it through a piece of muslin, and when a little cold, put it into the cream, stirring often till thick and cold. Wet moulds in cold water, pour in the flummery, and let them stand six hours before turned out ; it made stiff, wet the moulds, and it will turn out without putting them into warm water, which destroys their brightness. «82. rLTJliIMEB.Y (2)— Ingredients— 3 large handfuls of small white oatmeal, 1 largo spoonful of white sugar 2 large spoonfuls of orange tlower water Put three large handfuls of very small white oatmeal to steep a day and night in cold water ; then pour it off clear, and add as much more water, and let it stand the same time. Strain it through a fine hair-sieve, and boil it till it be as thick as hasty- pudding ; stirring it well all the time. When first strained, put to it the white sugar, and flower water. Pour it into thallow dishes ; and serve to eat with wine, cider, milk, or cream and sugar. It is very good. 883. BICE PLTTlrlMEBY.— Ingredients— 1 pint of milk a small piece of lemon peel and cimiamon, rice, flour, sugar to taste, a dessertspoonful of peach water or a bitter almond beaten. Put the lemon peel and cinnamon into the milk and bring to a boil, mix with a little cold milk as much rice-flour as will make the whole of a good consistence, sweeten, and add the flavoring, then boil it observing it does not burn ; pour in a shape or pint basin, removing the spice. When cold turn the flummery into a dish and serve with cream, milk, or custard round. 884. DTTTOH rLTJMXIBllTt— Ingredients— 2 oz. of isinrrlass, IJ pints of water, 1 pt. of white wine, the juice of 3 lemons, the thin rend of 1 lemon, a few lumps of sugar, the yolks erf 7 eggs. Boil two ounces of isinglass in the water very gently half an ho T ; add the wine, the juice of three, and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence, and with them add as much more sugar P 342 WKS. CLARKE'b COOKIiRY BOOK. SwEET DlSHES as will make it sweet enough ; and having beaten the yolks of theeggs.give them and the above, when mixed, one scald, stir all the time, and pour it into a basin ; stir it till hall told; then let it settle, and put it into a melon shape. 885. ISmaLASS BLAITC-MAITGB -Ingredients — 1 oz. of iainglass, 1 qt. of water, w liitco of 4 eggs, '2 spoonfuls of rice. water, sugar to taste, 2 oz. of sweet and 1 oz. of bitter aluionda! Boil the isinglass in the water till it is reduced to a pint ; then add the whites of the eggs with the rice-water to prevent ♦he eggs poaching, and sugar to taste ; run through the jelly-bag; then add the almonds ; give them a scald in the jelly, and pour them through a hair sieve : put it in a china bowl ; the next day turn it out, and stick it all over with almonds, blanched and cut lengthways. Garnish with green leaves or flowers. 886. OLEAH BLANO-MANGE.— Ingredients— 1 qt. of strong calf's foot jelly, whitea ut 4 egps, 1 oz. of bitter and one of sweet almonds, a spoonful of rose water, 3 spoonfuKs of cream. Skim off the fat and strain the calfs foot jelly ; beat the whites of the eggs, and put them to the jelly; set it over the fire, and keep stirring it till it boils; then pour it into a jelly- bag, and run it through several times till it is clear ; beat the sweet and bitter almonds to a paste, with the rose-water squeezed through a cloth ; then mix it with the jelly and the cream ; set it over the fire again, and keep stirring it till it is almost boiling ; then pour it into a bowl, and stir it very often till it is almost cold ; then wet the moulds and fill them. 887. BIOE BLANC-MANGE.— Ingredients— 6 oz. of the best rice, 1 pt. of water, ^ pt. of milk or cream, 3 oz. of white sugar, vanilla flavoring, any kind of preserve. Put the rice into a pipkin with the water and let it simmer slowly in the oven for 2 or 3 lours. Then add the cream or milk, sugar, and flavoring. Boil up over the fire, and pour in- to a mould. When quite cold serve with any kind of preserve. 888. OOHNTLOUIl SLANO-MANGE— Ingredients — 4 or 5 tablespoonfuls of corn-flour, a little over a quart of milk. Mix the corn to a stiff paste with a little of the milk. Put rest of the milk in a stewpan and set on the fire. Put the rind of a lemon in to infuse. Add sugar to taste, and when on the point of boiling, strain, and add.to the corn flour; return to the stewpan and boil ten minutes Wet a mould and pour the l/lanc-mange into it. bcivc with jelly, or aulk and bugar. Sweet Dishes, mrs. clarke's cookkrv ;: )ok. 243 SS3. RIBBOIT BLAlTO-ldAlTGB.— InRrfldients— two thirds of a package of gelatiuu, 1 pt. of hot milk, G taMospoonfuls of sugar, 2 eggs, lemon and vauilla Havoriug, '2 lar^u tablo- ipooufuls of grated chocolate. Soften the gelatine in tlie milk. Sweeten, and divide the milk into three parts. Into the first put the whites of the eggs previously beaten to a froth and flavor with lemon. Beat the yolks and vanilla flavoring into another part. Then wet the chocolate in a little warm water, flavor withv anilla and add to the remaininjj third of milk. As each part stiffens, whip with an e^ beaten, turn into a wet mould, firbt yellow, then chocolate, then white. 890. OHOOOLATB BLANO-MAlTQE.-Tngredienta-i a pack- age of gelatine dissolved in water, 1 pt. milk, 1 cup of grated chocolate, 1 cup of sugar. Dissolve the gelatine. Let the milk come to a boiling point then stir in the sugar and chocolate. Stir until both are dis- solved, then set the saucepan on the back partof the stove and stir the gelatine in slowly, a little at a time, so that it will be thoroughly distributed through the milk. Then pour into cups or moulds. This is to be e^itcn cold with sugar and cream. Flavor the cream with vanilla. 891. JATJlTBliIAlTGB.— Ingredients — 1 pint of boiling water 2 oz. of isinglass, J pt. of white wine, juice of 2 oranges, 1 lemon, sugar to taste, yolks of 8 eggs. Dissolve the isinglass in the water, and then add the wine, the juice of the oranges and of the lemon, the peel of the lemon shred finely, sweeten to taste and aid the yolks of the eggs ; let it simmer ;jently, strain and pour into mouldj. Turnout the next day. 892. ALMOUD BLAlTO-lilAlTGB.— Ingredients— 2 pts of milk, 1 oz. gelatino, H ozs. of sweet almonds, a little orange tlowur water, J of a cup of sugar. Soak the gelatine in a cup of cold milk for three quarters of an hour. Put the milk on the fire until it is at boiling point. Pour in the gelatine, add the almonds (which must previously have been blanched and pounded and moistened with the orange flower water), and stir all toj;ether for about ten minutes ; then add the sugar. As soon as the gelatine is dissolved rrmovc from the boiling water in which it has been cooked, and strain through muslin. Pour into a welted mould and stand in a cool place to get iinu. 344 MRS. Clarke's cookery book. Sweet Dishes. S03. OOliIPOTE OF OUAITGES I"Kredtcnts -3 orangcB, 4 07,. of Hugar, agiilof water, a Hinall glass of brandy. Pare the rind ofTthe oran^^es as thinly as possible, and set it on one side ; divide the fruit into halves, remove the pithy cord which is in tiie centre, and cut ofTthe rind and pith into strips dovvn to the quick, leaving; the halves of the oranges transparently bare ; dish these up in a hi^jh compote glasH. Throw the rind into the sufjar, boilcid with the water for five minutes. Strain this syrup into a basin, add the brandy, pour over the compote, and serve. 891. ORANQB FOOL — Ingredients- j nine of .^ SnviUc oranges, well beaten egt;a, ^pt. of croatn, a little nutmeg and cinna- mon, white sugar to taste. Mix the oran<;e juice with the egfrs, cream and spices. Sweet- en to taste. The orange juice must be carefully strained. Set the whole over a slow fire, and stir it until it becomes about the thickness of melted butter ; it must on no account be al- lowed to boil ; then pour into a dish for eating cold. S95. GOOSEBERUT FOOL- — Ingredients— 1 quart of goosober- ries, water, sugar, 1 quart of cream, macaroons or ratafias. Pick one quart of quite young gooseberries, and put them into a jar with a very little water and plenty of sugar ; put the jar in a saucepan of boiling water till the fruit be qnite tender, then beat it throuszh a cullender, and add gradually one quart of cream with sufficient sugar to sweeten ; garnish the di^ii v,riih macaroons or ratafias. 896. CHARLOTTE RTJSSE (1). — Incrorlicnts— For a siiinlT mould : Savoy biscuitB, A pt. of doul)!i' cream, U teahpooii'.is white sugar, rather more tliau^ oz. gelatine, a few drops of vanilla llavoring, 1 slice '■•pougecake. These are best made in a plain round tin. Take some Savoy biscuits, using half at a time, and keeping the rounded side next the mould ; form a star at the bottom by cutting them to the shape you require to fit into each other ; touch the edges of the biscuits lightly with white of egg to hold them together, but be very careful not to let the egg touch the mould, or it will stick and prevent it from turning out. Having made a star for the centre, proceed in the same way to line the sides by placing the biscuits standing upright ail round it, their edges Klightly overlapping each other: these must also be fastened to each other, and to the centre star by a slight application 0/ white of egg, after wlrrh the tin must be placed in the oven foj. ;i few minutes to dry the egg. The cream must be whisked t^ SwKErOiMUCS. MRS. CLAftKC's COOKER I BOOK. ^45 ustifTfro'h with the p eviousl/ melted gelatine, the suj^ar, and a few di'i p8 of vani lu flavoring; pour this mixture into the mould, covering it wiih a slice uf sponge cake the si/e of the mould, to form ft foundai ion wl.tn it is tui ned out ; the biscuits forming the sides must have been cut evenly with the top, and must be touched lightly with the white of an egg to make them adhere to this foundation slice. Place the mould on ice until required, then turn it out on a dish and serve at once. This requires great care in the turning out. 897. OSAHLOTTB RTJ3SE (2) -—Ingredients -Tlalf an ounce of ittinglaua, 1 pint of milk, sugar and vauilla to tauto, 1 plut of oroaiii. Savoy bUuuits, a fttw ratnfiaa. Dissolve the isinglass in the m'lk ; whip the cream to a strong froth, and when the isinglass and milk have cooled and become a little thick, add it to them, pouring the cream with force into the bowl, whipping it all the time. Grease a mould (which must be scrupulously clean) and place Savoy biscuits in each flute ; sprinkle a few ratafias at the top, and when nearly cold pour in the mixture. Serve with preserved apricots. * 898. OHAHLOTTE RTJSSE (.'{).— Ingredients— One oz. of gelatine, 1 pint of milk, 1 egg, flavor 1 qc of cream vtith vauilla and •ugar to to'le, lady-lingers. Soak the gelatine in the milk for half an hour, then dissolve che same by p'icing the vessel containing the gelatine and milk in a pot ot liot water, that it may not burn while heating. Next, beat the yolk of one egg and pour it into the milk and gelatine while hot ; strain it into a bowl and while cooling beat it thoroughly ; next flavor the cream with one large tcaspoonful of extract of vanilU and sugar to suit the taste, , beat the white ol the egg to a stiff froth ; stir the cream and egg together and beat to a light froth with an egg-beater ; next J jurthe two mixtures together and whip them thoroughly ; pour to moulds lined with lady-fingers. Do not pour into moulds jntil the mixture is stiff enough to prevent the cakes from ris- ing to the surface. J»09. A VZET ITI03 THIPLB.— Ingredients— Macaroons and ratafias, raiaiu wiue, a ve.nj rich custard, raspberry jam, whipped cream, some rich cream, whites of 2 eggs (well beaten), sugar, lemon peel. Lay the macaroons and ratafias over the bottom of a dish, and pour in as much of the raisin wine as they will soak up, then pour on them the custard cold ; it must stand two or three inches thick ; then put a layer of the jam and cover the 54^ Mrs. Clarke's cookEkY BOOK. Sweet Dishes. whole with a whip (which must have been made the day be - fore) in the above proportions. eOO. OOOSEBERRY OR APPLE THIPLB.— Ingredients -Ap- ples or gooHehcrries, i pint of milk, ^ pint of cream, yolk of 1 egg, sugar to taste. Scald enough of either apples or Kfoscbciries so that when pulped through a sieve, will form a thick layer at the bottom of your dish. If apples, mix the peel of half a lemon grated finely, and to cither of the fruits add sugar to taste ; mix the milk, cream, and the yolk of egg; give them a scald over the fire, stirring^all the time; do not let it boil ; then add a little sugar, and allow to get cold. Lay this mixture over the apples with a spoon, and then put on it a whip made the day before. 901. STEWED APPLES AND RICE.-- Ingredients- Some good baking apples, synip, 1 lb. ol sugar to 1 pt. of water. iSome shred lemon peel, jam, some well boiled rice. Peel the apples, take out the cores with a scoop so as not to injure the shape of the apples, put them in a deep baking dish, and pour over thcin a syrup made by boiling sugar in the above proportion, put a little piece of shred lemon inside each apple, and let them bake very slowly until soft, but not in the least broken. If the syrup is tiiin, boil it until it is thick encnigh ; take out the lemon p;.'el, and put a little jam inside each apple, and between each a little heap of well-boiled rice ; pour the syrup gently over the apples, and let it cover the rice. This dish may be served cither hot or cold. 902. SPICED APPLES.— Ingredients -4 lbs. of apples (weigh them after they are ))celed), 2 11) j. of sugac, ^ an oz. of cinna- mon in the stick, J of an oz. of cloves, and 1 pt. of vinegar. I^et the vinegar, spices and sugar come to a boil ; then put in the whole apples, and cook them until they are so tender that a broom-splint will pierce them easily. These will keep fi^r a long time in a jar. Put a clean cloth over the top of the jar before putting the cover on. 903. APPLE CHARLOTTE' — Ingredients— Some good cooking apples, sugar (1 lb. of apple pulp to J lb. of sugar), lemon llavoring, fried bread. Bake good cooking apples slowly until done ; scrape out all the pulp with a teaspoon, put it in a stewpan in the abovepropor- tion ; stir it until the sugar is dissolved and the pulp stiff. Take care it does not burn. Add a little lemon flavoring, and place the apple in the centre of a dish, arranging thickly and taste- fully round it neatly-cut pieces of the carefully-fried bread. If it is desired to make this dish very nice, each piece of fried SwF.ET Dishes. Mrs. clarkk's cookkry book, 247 bread may be dipped in apricot jam. Rhubarb Charlotte may be made in the same manner. The rhubarb must be boiled and stirred until a good deal of the watery portion has evapor- ated, and then sugar, half a pound to one pound of fruit, being added, it should be allowed to boil until it is thick. 904. OUAITGE OHIPS. — iDgrcdicnts — Some Seville oranges, augar. Cut the oranges in halves, squeeze the j jice through a sieve; soak the pcol in water ; next dry ; boil in the same till tender, drain and slice the peels, pour the juice over them ; take an equal weight of sugar, put sugar, peels, and juice into a broad earthenware dish, and set it over the fire, not close enough to crack the dish, stir frequently until the chips candy ; then set them in a cool place to dry, which process will take three weeks. 905. ORAIT&B SOTJFFLE— Ingredients— G oranges, sliced and peeled, sugar, custard, yolks of 3 eggs, a pint of milk, sugar to taste, grating of oraiii^e peel for flavor, white of the eggs. Put into a glass dish a layer of oranges, then one of sugar, and so on until all the oranges are used, and let it stand two hours ; make a soft boiled custard in the above proportions, and pour over the oranges, when cool enough not to break the dish. Beat the whites of the eggs to a stifT froth, sweeten to taste and pour over the top. Serve cold. 908. JLOATHTG ISLAND.— Ingredients -U pt. of thin cream, J of a pt. of raisin wine, a little lemon juice, oranj^e flower water, and sugar to ta^te. Mix together, pour into a dish for the middle of the table, and put on the cream a froth made as below. 907. 70X1 PROTH. — Ingredients — J lb. of damson pulp, su-ar to taste, the whites of 4 eggs. Sweeten the pulp, well whisk the whites, then mix with the pulp and beat until it will stand as high as you choose ; put on tjie cream with a spoon, it will take any form, it should be rough, to imitate a rock. Note — Any other sort of scalded fruit will do if desired. V.09. DEVONSHIRE JUNSET.— Ingredicnt8-2 qts. of new milk, 1^ wineglasses of brandy, 4 dessertspoonfuls of sugar, 6 dessert spoonfuls of prepared rennet, clotted cream, a little nutmeg. Just allow the milk to become blood warm, mix in the brandy and set in a deep dish, now add the sugar and rennet, stir well and put aside to set. When required for use, cover with the cream and a sprinkle of nutmeg. DESSERT, OBSERVATIONS ON FRUITS, S:c. Every intelligent person must admit that the Tiee use of ripe fruit is one of the greatest promoters of health. But it is also obvious that fruits as an exclusive article of diet do not meet all the wants of the system. The chemistry of the apple, the pear, the tomato, the grape, and other fruits, is well understood, and it can be stated how much nutri- ment or assimilable food each is capable of affording ; but this does not answer all the questions connected wich the subject of the healthfulness of fruit. Besides furnishing nutriment, fruit exerts other influences upon the animal economy of the highest importance. The acids of fiuits are not properly nutritive substances, but they produce physiological effects of a cooling or corrective nature vvliich are highly salutary. Fruits are largely composed of water, and this fluid has come to them through extraordinary channels. The tiny root fibres have collected it in the dark earth, and by vital action it has been forced through the most minute tubes, until it is finally deposited in the fruit cells. So far as we know, the water undergoes no modi- fications ; it is water in the soil, and it is the same in its wonderful associations in fruits. It, however, holds saccha- rine elements and other principles which modify its physi- cal appearance and taste. The great amount of water con- tained in fruit is in itself an advantage, as it aids in cleans- ing the alimentary canal and other excretory ducts, and thus promotes healthy action. Fruits are capable of sustaining life for long periods, but the lack of the nitrogenous elements detracts from their strength-giving power, and any one living exclusively upon them would not be able to labor effectively. We have all heard of the man who rowed his boat along the entire coast of New England, sustained alone by whortleberries ; but if 248 Dessert. mrs. clarke's cookery booic 249 the voyage had lasted six months, or even three, his nerves and his muscles would have entirely failed him ; so that to argue from all such brief experiments is delusive and unfair. If the fruit is largely consumed in connection with a proper proportion of animal or nitrogenous foods, a much higher standard of health will be attained among all classes. Much can be done with a tastily arranged dessert of bright bonbons, crackers, dried fruit, apples, pears, oranges and nuts. Delicate or quaint specimens of old Worcester, Chelsea, or Dresden will be found to exercise a most telling effi-ct by introducing the proper harmony of colors in connection with the shining damask of the table linen, and the spark- ling crystal of the glass service, nor can we altogether de- preciate the use of colored grasses and artificial flowers. Some specimens of the latter which we have seen are so re- ally artistic in conception and perfect in execution that, al- though abhorring all shams and make-believes, we cannot but consider them permissible by way of relieving with their gayer tints the somewhat sombre laurel. None of these suffer, as do the more delicate fruits of summer and autumn, from the baneful fumes of gas, and the heated at- mosphere of the rooms. But, with regard to decorations suitable to the large festive gatherings and orthodox family dinner parties ; in all the varied displays we have seen, glass ornaments seem usually to carry off the palm, owing to the superior delicacy and refinement of their shapes ; china vases and figures, however, have an exceedingly good effect. One set of pure white china was very striking, con- trasted as it was by a dessert set of exquisitely fine bril- liantly colored china. The centre and side vases for the flowers were edged with open basket work, and supported with graceful figures of boys and maidens; the table was lighted with white china candelabras to match, and here and there were dotted about pure white baskets in imitation wicker work (?lso of china), decked out with gracful ferns and dainty sprays of flowers. As for the glass epergnes, the tall ones for the centre seem stiil to hold their own, and are likely to do so, being so far more elegant than the short stumpy ones. i$0 MRS. CLAKKe's COOKERY KOOK. DeSSERT. Dessert would not be complete without chocolate, in different forms, all kinds of delicately flavored cakes, and the most costly and recherche wines. A good selection can be made from pines, grapes, oranges, apples, figs, melons, plums, nectarines, cherries, nuts, etc. See "Sweet Dishes" for several other suitable recipes for dessert. 909. ORANGES. Oranges may be prepared for table in the fnllowiiT::^ manner! — Cut gently through the peel onlv, from liie point ot the orange at the top to dent made at the stalk at the bottom, dividing the outside of the orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it only attached at the bottom. Scrape the white off the orange itself, and turn in each section double to the bottom of the orange, so that the whole looks like a dahlia or some other flower. 910. ALMONDS AND P-AISINS. Serve on a glass dish, the raisins piled high in t'le centre. Blanch the almonds and strew over them. 911. FHOSTED CUEBANTS. Froth the white of an egg or eggs, dipping the bunches into the mixture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry. 912. IMFEOMFTU DESSERT. Cover the bottom of a large glass dish with sliced orange ; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top. • 913. DESSERT or APPLES— Ingredients— One lb. of sugar, 1 lb. of finely flavored ripe soiur apples, 1 pmt of rich cream, 2 eggs, \ cup of sugar. Make a rich syrup of the sugar ; add the apples nicely pared and cored. Stew till soft, then mix smoothly with the syrup and pour all into a mould. Stir into the cream (or if there is none at hand, new milk must answer) the eggs well beaten, also the sugar, and let it just boil up in a farina kettle ; then set aside to cool. When cold take the apples from the mould and pour this cream custard around it and serve. If spice or flavoring is agreeable, nutmeg, vanilla, or rose water can be used. DnsSERt. MRS. ct.arke's cookery book. 251 914. DISH CP S'lO'S- — Ingi-eclients — One cup of siiL'ar, one third of a cup of water, J of a teaspoonful of cream of tartar. Let the sugar and water boil until it is a pale brown color ; shake the basin in which it is boiling gently, to prevent it burn- ing, but do not stir it at all until just before you take it from the fire, then stir in the cream of tartar. Wash and cut open some figs ; spread them on a platter, then pour the sugar over them. Take care to have each fig covered ; set tbem in a cool place till the sugar has time to harden. 915. ADISHOPITITTS. ■ Arrange them piled high in the centre of a dish; a few leaves around the edge of the dish will greatly improve the appear- ance. In dishing filberts serve them with the outer skin on. If walnuts, wipe with a damp cloth before serving. 916. A DISH OP STRAWBERHTES. If there are any inferior ones they shouM Ijc placed in the bottom of the dish and the others put in rows to form a pyra- mid, taking care to place the stalks downwards. A few fern leaves placed at the bottom of the dish before building the pyramid will add to the good appearance of the dish. N. B. Secure the fruit with long stalks as they will support the pyra- mid. !)17. DISH OF FBEITCH FLT7MS. Arrange on a glass dish with highly colored sweet-meats, which make a good effect. 91S. A DISH OP MOULDED PEARS- -I"gre(lient*-5 large pears, 7 cloves, water, a little piece of cinnamon, 1 gill of raisin wine, a small piece of lemon peel and the juice of i a lemon, sugar to taste, ^ oz. of gelatine. Put nearly one pint of water into a jar, pare and cut the pears into quarters, place them in the jar with spices and sugar to taste, cover the jar tightly and bake the pears in a gentle oven until tender, do not allow them to be overdone or they will break, wash out a mould (plain) and lay in the pears, now take half a pint of the juice the pears were stewed in, the wine, lemon peel, gelatine, and strained juice,boil five minutes, strain and pour over the pears; stand in a cool place, and when firm serve on a glass dish. 919. APPLE Q-IITQ-ER. — Ingredients— 2 lbs. white sagar, 2 lbs. hard apples, nearly 1 qt. water, 1 oz. of tincture of ginger. Make a rich syrup of the sugar and water, adding, as soon as a5« MRS. Clarke's cookerv book.. DiviSKkr. it boils, the ginger. Pare, core, and cut the apples into quarters or pieces to suit the fancy plut.ging into cold water to preserve the color, then boil in the syrup until transparent. Great care must be taken that they do not break, as this would spoil the appearance. Place in jars and cover with the syrup, put into glass bottles and seal air-tight. It is then ready at any time for dessert. 920. A DISS OF MIZED FBTJITS. Select a handsome dish, put a table glass in the centre, cover with moss or leaves. Place a nice pine-apple upon the top of the glass, and round it apples or pears with leaves between, then plums mingled with grapes. Much taste can be displayed in the arrangement of the fruit. 921. OOMPOTB OP FRTJIT— Ingredients— Equal quantities of red and white currants, i-aspberries, and very ripo cherries, white sugar, a wineglassful of pale brandy, sponge cake. Remove the stalks and stones from the cherries, and pick the currants carefully, sprinkle plenty of white su<,'ar over the fruit, add the brandy. Toss them lightly until the sugar is dissolved. Serve within a border of sponge cake. 922. STIIA'W3EZIRIE3 AITD OHEA^. Pick the fruit carefully (which should be ripe, but not too much so), and put into a dessert dish, sprinkle two tablespoon- fuls of white sugar over, then pour over the cream, allowing one pint to every three pints of fruit. 923. TO FEOST LEAVES. Free from all moisture the leaves, by wiping them with a clean cloth. Lay them upon a dish near the fire to get dry, (not too close or they will shrivel), oil a little butter, and dip them into it, sprinkle a little powdered sugar over them, and dry near the fire. This is pretty for garnishing dessert. COLORINGS FOR CONFECTIONERY. 924. Pink Color. — You may make a pink color with either archil, lake, Dutch pink, or rose pink. Take as much of either of them as will be enough for your purpose, and moisten it with spirits of wine ; grind it on a marble slab, till quite fine, and add spirits of wine, or gin, till it is of the thickness of cream. 925 Red. — Red coler is made with cochineal. Grind half an ounce of cochineal fine enough to go through a wire sieve, put into ' 'wo-quart copper pan, half an ounce of salts of worm- WL and half a pint of cold spring water ; put the cochineal into it, and put it over a clear fire ; let them boil together for about a minute ; mix in three quarters of an ounce of cream of tartar, and let it boil again ; as soon as it boils, take it off, and put in of powdered roche-alum rather less than half a teaspoon- ful ; stir it well together, and strain into a bottle ; put in a lump of sugar, to keep it ; cork it up, and put it by for use. 926. Cherry Red. — Boil an ounce of cudbear in three half pints of water over a slow fire, till reduced to a pint, then add an ounce of cream of tartar, and let them simmer again. When cold, strain them, add an ounce and a half of spirits of wine to it, and bottle for use ; this is rendered red when mixed with acid, and green with alkali ; it is not a good color, and Dutch grappe madder may be substituted for it ; take two ounces, tie it in a cloth and beat it in a mortar with a pint of water, pour this off and repeat the same operation until you have used four or five pintS) when the whole of the color will be extracted ; then boil it for ten minutes, and add one ounce of alum dis- solved in a pint of water, and one ounce and a half of oil of tartar ; let it settle, and wash the sediment with water ; pour this off and dry it, and mix some of it with a little spirits of wine or gin. A tincture made by pouring hot water over sliced beet-root, will give a good red for ices and jellies. 927. Blue. — Dissolve a little indigo in warm water, or pjat a little warm water into a plate, and rub an indigo stone on it till you have sufficient for your purpose. This will do for ices, &c. «S3 254 '^iR'^- cr .\RKi:'s cookkry book. Colorings. But to use indigo for sugars, you must first grind as much as you will require as fine as you can on a stone, or in a mortar, and then dissolve it in yin or spirits of wine, till of the tint you wish. You also make a good blue by grinding Prussian or Antwerp Blue fine on a marble slab, and mixing it with water. 928. Yellow. — You may get a yellow by dissolving turmeric, or saffron, in water or rectified spirits of w4ne. 'lincture of saffron is used for coloring ices, &c. The roots of barberries prepared with alum and cream of tartar, as for making a green, will also make a transparent yellow for sug;irs, &c. Saffron or turmeric, may be used in like manner. 929. Green. — Boil an ounce of fustic, a quarter of an ounce of turmeric, two drams of good clear alum, and two drams of cream of tartar, in half a pint of water, over a slow fire, till one third of the water is wasted ; add the tartar first, and last- ly the alum ; pound a dram of indigo in a mortar, till quite fine and then dissolve it in half an ounce of spirits of wine. When the ingredients you have boiled (and which make a bright yellow) are cold, strain the solution of indigo, and mix it wuth them. You will have a beautiful transparent green, strain it, and put it into a bottle, stop the bottle well, and put it by for use. You may make it darker or lighter by using more or less indigo. This may be used for coloring boiled or other sugars, or any preparation in ornamental confectionery. A good greeu for coloring ices, Ac. may be made as follows : Carefully trim the leaves of some spinach, and boil them in a very little water for about a minute, then strain the water clear off, and it will be fit for use. 930. Brown. — Burnt umber, ground on a marble slab with water, will make a good brown color, and you need not use much to obtain the tint you require. Burnt sugar will also answer the same purpose. V ICES, CREAMS, &c. 1^1 . OOPrSE ICE CRBAM— Ingrctlienta — 5 oz. of coffee berries, a breakuat cup of milk, 2 of cream, a tableapoonf ul of arrow- rjot, i lb. of sugar. Add the cream and milk together and boil, then pour into a can. While this has been goin;^ on, let the coffee berries be put on a tin in the oven for five or six minutes ; then put th^m with the cream. Leave to cool and then strain through a sieve and add the remainin;^ ingredients. Boil again (stirring all the time) until it thickens. Freeze in the usual way. 932. CHOOOLAT'S lOE OEEAM— Ingredients— 6 tablespoonfuls of grated chocolate, 2 breakfast cups of cream, I of fresh milk, and ^ lb. of sugar. Stir the ohocolate into the milk, mixing well, add remaining ingredients and freeze. 933. ICE QUE AM. — Ingredients — IJ lbs of any kind of preserved fruit, 1 qt. of cream, juice of two lemons, sugar to taste. Take the whole of the ingredients, and work through a sieve. Then freeze in a freezing can, and work until it is frozen. Then turn out and serve. 034. ITALIAIT ICE CUE ALU- — Ingredients— One qt. of cream juice and peel of two lemons, 1 small wineglass of brandy, J lb. of sugar. Add the sugar to the cream, and beat in the lemons by de- grees. Add the brandy and Ireeze in a patent freezer. 935. ANOTHEH ICE CREAM— Ingredients— l quart of milk 2 eggs, J lb. of sugar, 2 tablcspooufuls of corn starch or arrow- root, 1 qt. of cicaui. Scald the milk, yolks of eggs, sugar, and corn starch or arrowroot, until it is of the consistency of custard. Then allow to cool. When cool add the cream whipped, and the whites of the eggs whisked to a stiff froih. Sweeten to taste, flavor, and freeze in the usual way. 255 256 MRS. CLARKE'S COOKERY BOOK. TCES. &C 21E0IFZ3 FOE ICAZHTQ ICE OHEAM, FHXriT, A2TD WJlTEK, IOE. Note. — When pure cream is used, half the number of quarts that the can will hold will be sufTicient, as the beater will make it light and spongy so that it will nearly fill the can. In using milk the can may be three-fourths filled. 936. Dissolve in two quarts of pure fresh cream, 12 to 14 oz. of best white sugar; flavor as given below, strain into the freez- ing can and freeze according to above directions. 937. Makirtf^Tce Creavi from Milk. — Bring two quarts rich milk to a boiling point ; stir in two tablespoonfuls of arrowroot or Corn starch, previously rubbed smooth in a cupful of cold milk. Remove from the fire and add four eggs and three quarters of a pound of sugar well beaten together ; stir all well together and then set aside to cooL Flavor and freeze as before directed. 7LAV0ES. 938. Vanilla. — One tablespoonful of good extract of Vanilla. 939. Lemon. — Abont three teaspoonfuls each of extract of f^emon and Lemon juice. 940. Bisque. — Add about two handfuls of powdered sifted dry sponge cake and a dessert spoonful of extract ot Nectarine. 941. Chocolate Ice Cream. — Melt in a porcelain dish two ounces of Baker's chocolate, and about three ounces of water and four ounces of fine white sugar, dissolve and strain into the cream in freezing can, and proceed as directed above. 942. Fruit Ice Cream. — To two quarts of cream add about one quart of juice of such fruits as cherry, currant, strawberry, peach, crange, etc., finely strained, and one and a half pounds of fine white sugar, and freeze as above. 943. Fruit Ices. — Dissolve three pounds of fine white sugar in two quarts of water and one quart of finely strained juice of any of the above named fruits, and freeze the same as ice cream. It reauires more time than the latter, and will not in- crease so much rn bulk. For orange and strawberry ices add the juice of one large lemon. These recipes are kindly furnished us by the '* American Machine Co.," Philadelphia, IcKS, SlC MKS. CLARKk's COOK.KRV HOOK. 2$ 7 944. STrSSTITT7TZ VOIX ORSAM. Wehavejustmet with the following in an Indian recipe book "Beat the white of an egg to a froth, and mix well with it a: very small lump of butter. Add it to a hot liquid gradually, so that it may not curdle." 945. BURNT OEEAH (1).— ingredients— One pint of cream, 1 stick of cinnamon, a little lemon peel, the yolks of 4 eggs, sugar to taste. Boil the cream with a stickof cinnamon, and lemon peel; take it off the fire, and pour it very slowly into the yolks of the eggs, stirring till half cold ; sweeten, and take out the spice, &c. ; pour it into the dish ; when cold, strew white pounded sugar over, and brown it with a salamander. 946. B7R1TT OESAM (2). Make a rich curtard without sugar, boil lemon peel in it. When cold sift a good deal of sugar over the whole, and brown the top with a salamander. 947. FARISI3S1T1TS OREAM— Ingredients— One ounce of fine iaindass, 1 pt. of tliin cream, 3 oz. of sugar broken into small lumps, ^ pt. of rich cream, 8 oz. of the finest apricot jam. Dissolve the isinglass in the thin cream, and strain it through folded muslin ; put it into a clean saucepan with the lump sugar, and when it boils add the rich cream ; add it by spoonfuls to the apricot jam, which has been passed through the sieve when made. Mix the whole smoothly, and put it in- to a mould and stir till nearly cold, to prevent the jam sinking to the bottom. Put it on ice, and when set turn it out and serve. The strained juice of a lemon may be added when mak- ng the cream, and is a great improvement. 948. PHTB APPLE CREAM. — Ingredients— A tin of preserved pineapple, 6 oz. of sugar, h pt. of water, 7 slieets of best French gelatine dissolved in a little milk, 1 pt. of cream. Pound the pineapple in a mortar, add the sugar and water; boil for fifteen minutes and press throf-gh a tammy. Dissolve the gelatine in a little milk ; whip the cream to a froth ; mix the gelatine with the pineapple pulp, then quickly work in the cream. Pour the mixture into a mould, and put on ice to set. When wanted, dip the mould in hot water and turn out the cream. 949. DT7T0H OREAId' — Ingredients— Six tablespoonfuls of sift- ed sugar, 6 of water, 6 of wine, 6 whole eggs well beaten, juice and peel of 1 lemon. Boil all together. S rve cold. 'i . ...... «5^ MRS. Clarke's cookery book. Ices, &c. 960. OARAliCSL OHXAM- — Ingredients— One qt. of rich milk, 3 yoikit aud 1 whol« egg, caramel, 4 oz of augar, spoonful of wat«r. Boil the milk and mix in some caramel made in the above proportions thus : — Take the sugar and hold it over the fire in a spoonful of water until a rich golden color ; beat up the yolks and the whole egg together and add to the milk. Pass the whole through a hair sieve and put it in a basin in a saucepan of boiling water; cook until it thickens. Serve in glasses. dSl' STXtATITBERZlT OBSAM. — Ingredients — One pot of good strawberry jam, 9 sheets of the best French gelatine, 1 quart of cream. Take jam, and pass through a tammy, add the gelatine dis- solved in a little milk, then add the cream whipped to a froth ; put into a mould and lay on ice to set. When wanted dip the mottli in hot water and turn out the cream. 962. LEMOIT 0REA2C (made without oream).— Ingredients- Four lemons, 12 tablcapoonfuLs of water, 7 oc of powdered white sugar, yolks of 9 eggs. Peel the lemons very thinly into the above proportion of water, then squeeze the juice into the sugar. Beat the yolks thoroughly and add the peel and juice together, beating for some time. Then strain into your saucepan, set over a gentle fire and stir one way till thick and scalding hot. Do not let it boil or it will curdle. Serve in jelly glasses. 953. BATAFIA OHEAiBiff' — Ingredients — Three or 4 laurel, peach of nectarine ^.taves, 1 pint of cream, yoHcs of 3 eggs, bugar to taste, and a large spoonful of brandy, a little ratafia. Boil the leaves in the cream with a little ratafia. Remove the leaves ; beat the yolks of the eggs and strain, then add to the mixture. Sweeten to taste, and add the brandy stirred in quickly. Scald till thick, stirring all the time. Then pour into china dishes and when cold serve. 954. OUAITQ-S OZIE AM.— Ingredients — One Seville orange, I spoonful of the best brandy, 4 oa. of «rhite sugar, yolks of 4 eggs, 1 pint of boiling cream. Boil the rind of the orange very tender ; beat it fine in a mortar ; add the brandy, the juice of the orange, the sugar, and yolks of the egjjs. Beat all together for ten minutes. Then very gradually pour in the cream ; beat till cold. Put into custard cups, set into a de 'p dish of boiling water, and leave to stand till cold again. Place on the tops small strips of oranije paring. Ices, ^c mrs. Clarke's cookery book. ij^ 956. JtASTSSURT OP-T^AM — ingredients— One o/.. of isinglasa ■havinga, 3 pints uf cream and new milk mixed, ^ pint of raepberry juice or ayrup, 1 glass of brandy. Boil the isinglass in the crentn and milk until the former is dissolved, it will t.ike about fifteen minutes. Strain through a hair sieve into a basin, when cool add the raspberry juice or syrup to the milk and cream ; stir well, sweeten and add the brandy. Whisk until nearly cold ; then put in a mould to get quite cold. 956. BBAlTfiT OZIZAM- -Ingredients— 2 doz. sweet and a few bitter alinoudH, a little milk, yolks of S eggs, 2 glasses of best brandy, sugar to taste, 1 quart of thin uream. Boil the almonds (previously blanching and pounding them in the milk). When cold add to it the yolks of the eggs well beaten in a little cream, sweeten, and add the brandy. Mix well and add the cream ; net over the fire but do not allow to boil. Stir one way till it thickens and then pour into cream glasses. When cold, serve with or without a ratafia drop in each. This cream will keep by scalding the cream previously. 957. FRBNOH PtlOS OHEAM. — Ingredients— Two tablespoons of Fayeux's orema de riz, ^ pint of cold milk, ^ pint of Lot milk, 2 oz. of sugar, 2 well-whisked eggs. Mix smooth the creme de riz in the cold milk; stir it into the hot milk (which must be boiling) in which the sugar has been dissolved. St'r over the fire till it boils, then beat in the eggs stirring for ten minutes over the fire. Add any flavoring and serve either hot or cold. This makes a very nice dish for delicate children. 958. ORTSTAL PALACE OHEAM- Ingredients -A rich cus- tard, ^ oz. of ijc.latiiiu dissolved iu a little boiling water, 2 spongecakes, 2 macaroons, 2 tablespoonfuls of millc. Make the custard, dissolve the gelatine and when it is nearly cold pour into the custard, which must also be cool ; soak the cakes and macaroons in the milk (or if preferred any fruit syrup, which must be rich and sweet). Put the cakes into a mould and gently pour the cream over them ; let it stand till cold. A tew glace cherries may be added. 959. VELVET OHEAM— Ingredients— One oz of isinglass, ^ pint of sherry, juice of a lemon and half the rind, ^ oz. of gela- tine, 2 or 3 oz. of sugar, 1 ^ pints of cream. Put into a pan all the ingredients except the cream. Let them boil till the isinglass is melted. Then strain through mus- lin into the cream. Keep stirring until nearly cold, and then put int* mouldt. 26o MRS. Clarke's cookery book. Ices, &c. 960. 02000LATE OHEAM.— In^^reiHcnta— Yolks of 6 eggs (tjtr.iiued), 2 oz. of powered white sugar, 2 oz. of grated chocolate, I pt. of milk, 4 sheets of best French gelatine dis- Bob'cu In ii little milk, 1 pt. of well-whipped cream. Mix lbs yelks of eggs with the sugar and chocolate, add the milk; set tiie mixture on the fire in a double saucepan, the outer one filled with hot water, and kept stirring till the cream thickens ; add the dissolved gelatine and strain it into a basin ; put this over ice, stirring till the mixture begins to set, then add the well-whipped cream. Put a mould in the ice, pour in the cream, cover it with ice, and when quite set, turn it out and serve. 961. OOFFEE OUBAM- — Ingredients— 1 breakfastcupful of made coflee, a little more than i pt. of boiled milk, 8 yolks of eggs, a pinch of salt, ^ lb. sugar, 2 oz. of dissolved gelatine. Put the coffee into a stew pan with the milk ; add the yolks, salt and sugar; stir the cream briskly on the fire n, til it be- gins to thicken ; stir for a minute longer and then run it through a sieve into a basin, add the gelatine, mix and set the cream in a mould embedded in rough ice. 962. LEMOIT CREAM— Ingredients— One pt. of thick cream, yo'ks of two eixg>j, 4 07„ of fine sugar, riud of one lemon cut thinly, juice of the lemon. Well beat the yolks and add to the cream, sugar and rind of the lemon ; boil, and then stir it till almost cold ; put the juice of the lemon into a dish and pour the cream upon it, stirring until quite cold. 963. LEMOIT CZIEAM SOLID.— Ingredients— Half a pint of cream, the juioe of 3 lemons, and the rind of 2, i lb. of loaf sugar in small lumps. Rub the sugar on the lemons, and lay them at the bottom of the dish, pour the lemon juice over, make the cream a little warm, then, standing on a chair, and with the dish on the ground, pour the cream on so as to froth it. 964. ALMOITS CUE AM- — Ingredients— 4 oz. of sweet almonds, a ft vv bitter almoiulK, a quart of cream, juice of 3 lemoua (sweetened), a little orange ilower water. Blanch and pound the almonds in a mortar moistening with a little orange flower water. Add the cream and the sweetened juice of the lemons. Beat to a froth, which take off on the shallov/ part of a sieve ; fill glasses with some of the cream and fome of the froth. Ices, &c. mrs. Clarke's cookery book. 261 965. TSA OXtHAH' — Ingredients— One quari. of cream, 8om« coriander seeds, 2 sticks of cinnamon, ft t co of lemon penl, sugar to taste, ^ pi. of some very strong ; -eu tea, whites of 6 eggs. Boil the cream with the spices, lemon peel, and sugar to taste, for about ten minutes ; then add the tea, and the whites of the the eggs well beaten up. Beat over the fire till it thickens then pour into china cups and when cold serve with or without whole ratafias on each. 966. WHIPPED ORDAlff.— Ingredients— Whites of 8 egmi, 1 qt- of thick cream, i pt. of wine, sugar to taste, flavor with musk* Mix the whites of the eggs with the cream and wine sweeten- ing to taste. Add flavoring. Whip it up with a whisk with some lemon peel tied up in it. Take the froth with a spoon and lay in glasses. It looks nice over tarts. 967. "WHIPPED CREAM TOR A TRirLB- -Ingredients-One pt. of cream, wine, rind and juice of an orange, sugar to taate. Put the cream into a freezer and freeze. Whip the cream. Mix together the remaining ini^redients and add the cream. Then pour into the dish your trifle is to be in, and put the troth of the cream over it. 968. GUT&ER ORBAM— Ingredients- 1 qt. of cream, yolks of 8 eggs, 2 tablespoon fu Is of syrup, 6 oz. of preserved ginger, white sugar to taste, 2 oz. of isinglass shavings, melted and strained. Cut the ginger into thin slices and mix with the syrup, yolks of eggs (well beaten) and the cream. Place in a saucepan over the fire not more than ten minutes and stir all the while. Then whisk till almost cold, add sugar to taste and the isinglass, and serve in cream dish. 969. TAPIOOA CREAM —Ingredients— Two tablespoonfuls of tapioca, 3 eggs, 2 pts. of milk, any flavoring. Dissolve the tapioca to a soft pulp, add the yolks of the eggs, well beaten, and sugar to taste ; heat the milk to boiling and when cold add to the tapioca, etc. whip the whites of the eggs lightly and beat all together. Then put it on to boil about ten minutes and pour into cream cups. 970. SNOW SCUFFLE. — Ingredients — Half a package of fine gelatine, a uinooth custard, whites of 2 eggs frothed, ^ lb. of sugar, juice of 2 lemons. Put the gelatine into a pint of boiling water until it is dis> solved ; add sugar and lemon juice, stir in the eggs and mix thn whole together until it is quite stiff and white* having " 262 MRS. Clarke's cookery book.' ' Ices, &c very good resemblance to snow. Put into a wetted mould, leave to cool and set, and serve with the custard round the dish. !)71. 2i6'9 SOTJPTLS — Ingredients — Five eggs, J lb. of white Bugor, any tiuvoring, 3 oz. of butter, and 1 tablespoonful of rice-tiour. Add to the yolks of the eggs the rice flour, sugar, and flavor- ing and mix well together ; add lightly to this mixture the whites of ihe eggs well whisked. Put a little butter into a fry- ing pan, and as soon as it is quite hot pour in the batter; when the omelet is firm, shape and slip on to a well buttered dish ; bake in the oven for nearly a quarter ot an liour. Sprinkle with powdered sugar and serve instantly. 972. SOTTPFLB Or BREAD AND "WALITTITS -Ingredients — Thirty sound and quite fresh walnuts, 2 oz. of white bread crumhs, J lb. of butter, the same quantity of sugar, 6 eggs, and half a cupful of sweet cream. Either pound or grate the walnuts with the fine skin which is on them ; soak the bread in milk, and squeeze it, beat the butter to cream, and add one after another the yolks of the eggs, then the sugar, bread, cream, and nuts, beat all the in- gredients well together, and stir in lightly the whites of the eggs whipt to a stiff froth. Put into a proper souffle form, and bake it an hour, serve the moment it has properly risen. 973. HOMINY (1). Wash it in two or three waters, pour boiling water on it, and let it soak for at least ten hours ; then put it into a stewpan, allowing two quarts of water to one quart of hominy, and boil it slowly four or five hours, or until it is perfectly tender ; then drain it, put it into a deep dish, add salt and a piece of butter, and serve as a vegetable with meat. 974. HOMnTT (2). Put some water on the fire, and when it boils add a little salt ; drop in gradually the hominy, and boil fifteen to twenty minutes, stirring well all the time with a wooden spoon ; serve with milk or cream. If preferred, it may be boiled in milk in the same way. It also makes excellent puddings cooked in the same way as rice or tapioca, but it should be well soaked before cooking ; it may also be made into shapes, and served with jam or custard. 7^ BIOE SOTTPPLB.— Ingredients— One pint of milk, 6 eggs, ji Ik breakfast cup of ground rioe, sugar to taste> a piece &f n Ices, &c mrs. Clarke's cookery book. 263 bntter the size of a poach, any Eavoricg that may be pre- ferred. Beat the yolks of the eggs, whisk the whites to a stiff froth. Mix into the rice half a breakfast cup of milk, and when smooth put into a stewpan with the rest of the milk and butter, Stirling over the fire until it thickens. Now stir into the beat- en yolks the mixture, adding a little sugar. (The less sugar the lighter the souffle.) Now mix the whites of the eggs to the preparation. Put into souffle dish and bake directly ; it will take about twenty minutes to half an hour. Remove from the oven, brown with a salamander, sift a little sugar over the top, pin a napkin round the dish and serve instsintly. 976. APFLS S07FFLE' — Ingredients— 6 tablespoonfuls of rice, 2 pints of milk, yolks of 4 and the whites of 6 eggs, butter the size of an egg, half the rind ofa lemon, \ lb. of apple marmalade. Put the milk to boil, throwing in the lemon rind until the desired lemon flavor is obtained. After straining, add the rice and allow to simmer gently until swollen sufficiently. Sweeten to taste. Pound the rice with a wooden beetle until it becomes a nice soft pulp ; then line the sides and bottom with it neatly and pop it into the oven to get firm. When you are sure the rice is perfectly set, turn it out. Beat the yolks and add to the marmalade and the butter, and place on the fire till it thickens, stirring al! the time. Then remove from the fire, add the whites of the eggs, frothed. Mix all well with a wooden spoon and pour gently into the rice. Bake from twenty-five to thirty minutes by which time the souffle will have become very high. Serve immediately after it is cooked. 977. OSOOOLATS SOTJTPLE.— Ingredients— Eight eggs, \ a small teacup of white sugar, 1 dessert spoonful of fiour, 7 oz- of chocolate. Beat the yolks and whites of the eggs separately. Grate the chocolate, and with the sugar, and flour, add to the yolks and stir for seven minutes. When the whites are a stiff froth add lightly to the mixture and work nice and smooth. Butter a dish and pour the preparation into it ; bake about half an hour. Send to table immediately. 978. AUOTSEB OaOOOLATE SOTTTFLZ-Ingredients-Two tablespoonfuls of flour, 2 of powdered white sugar, 2 os. of butter, \ pint of milk, yolks of 4 eggs, 2 bars of chocolate, whites of the eggs, allowing to each egg 1 tableapoonful of sifted sugar. Put the flour, sugar, butter and milk into a saucepan, and a64 i^'RS. Clarke's cookery book. Ices, &c. boil ; let it become nearly cold and stir in the yolks afld choco- late. When ready for the oven, add the whites of the cgg» beaten to a stiff froth with the above proportion of sugar. Bake three iters of an hour. 979. SldALL OESBSS SOnFFLB— Ingredients— Half oz. of fresh butter, 1 tablespoonful of flour, milk, 3 oz. of Par- mesan cheese, white pepper, salt, yolks of 3 eggs, whites of 5 eggs. Melt the butter in a saucepan, stir in the flour. When the two are well mixed put in a little milk, and the Parmesan cheese. Stir the mixture on a slow fire till it assumes the ap- pearance of thick cream, but be careful not to let it boil ; then add some white pepper, mix thoroughly, and if required, add a little salt. Keep on stirring the mixture at a moderate heat for about ten minutes ; take the saucepan off the fire and stir the contents occasionally until quite cold, then stir in the yolks of the eggs beaten up with a little milk and strained, and fin- ally add the whites whisked to a froth. Half fill some small paper cases with the mixture ; put them into the oven to bake till done— from ten to fifteen minutes. 980. SOTJFPLB ALAVIOEHOY QlOt)— Ingredients-One pint of milk, i pint of cream, 3 oz. of flour, 5 oz. of white sugar, 5 eggs, 1 glass of noyeau, 1 glass of brandy, 2 oz. of rata- fias, a small piece of chocolate, o oz, of butter. Put into a stewpan the milk, cream, butter and sugar ; boil these and whilst boiling stir in the flour, and keep stirring until the panada is cooked and leaves the sides of the stewpan quite clean. Take it off the fire and let it get cold, then stir in the yolks of the eggs, noyeau, and the brandy, two ounces of ratafias, roughly crushed, and about one ounce of grated chocolate, then whisk up the five whites into a firm snow, and gently stir in the mixture ; turn it into a but- tered mould and steam it for two hours. Serve it very hot, with a little sauce made as follows; Quarter pt. of water, a piece of cinnamon, two ounces of sugar, and a little red currant jelly ; boil these well together and strain, then pour the sauce round the pudding souffle. 081. BOIZiSD OTJSTAHD.—Ingredients— one quart of sweet milk, a stick of ciuuamun, rind of one lemon, a few laurel leaves or bitter almonds, sugar to taste, yolka of 8 eggs, whites of 4. feoil the milk with the cinnamon, lemon rind, and laurel leaves or bitter almonds, and sugar. Beat the yolks of the eggs ♦vith the whites', add a little milk, and strain into another dish, Ices, &c. mks. clarke's cookekv houK. ■ 265 When the milk boils remove from the fire, and strain ; then add the egg to it. Return the whole to the saucepan and set on the fire, stirring diligently. Let it come to the boiling point, then pour into Si}u% and stir till nearly cold. It should be as thick as rich cream. Pour into glass, grate a little nutmeg over them and serve. 982. BOILED ALl/IOITD CUSTARD —Ingredients— Four bay leaves, 1 pt. of cream, a stick of cinnamon, 1 pt. of milk, 1 doz. bitter and 2 doz. sweet almonds, 4 whole eggs, 8 yolks of eggs, white sugar to taste. Put the bay leaves with the cinnamon, cream, and milk into a clean saucepan on a slow fire, till they boil. While this is doing grate the sweet and bitter almonds into a basin, break in the whole eggs and the yolks one by one into a teacup, and as you find them good, put them into a basin ; mix in sufficient loaf sugar in powder to sweeten it to your palate, whisk all well together, and when the milk boils take it off" the fire for a minute or two before you pour it in ; mix it well with the whisk, and strain it through a hair sieve into the saucepan that the cream was boiled in. Put it again on the fire, which must be slow, and stir it well till it begins to thicken, (it must not boil, or you will spoil it) ; remove it from the fire, and keep stirring it well till it is cool, otherwise it may curdle, As soon as it is cold, you can put it into the glasses or cups ; grate a little nut- meg on the top of each. 983. ALMOND OITSTARD.— Ingredients— 1 pint of new milk, 1 cup of pulverized sugar i lb. of almonds blanched and pounded, 2 teaspooufuls rose water, the yolks of 4 eggs. Stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top. 984. 0EA2T&E OUSTd^D— Ingredients— One Seville orange, 1 spoonful of the best brandy, 4 oz. white sugar, yolks of 4 eggs, 1 pt. of boiling cream, preserved orange. Boil the rind of half the orange very tender ; beat it in a marble mortar very fine ; put to it the brandy and the juice of the orange and the sugar with yolks of the eggs. Then pour in gradually the boiling cream. Continue beating until cold. Pour into custard cups and stand in a dish of hot water. Allow thesi to stand until they are set, then take them out and some preserved orange on the top and serve 266 MRS. Clarke's cookery book. Ices, &:c 985. FROZBIT CUSTARD "WITH PRUIT. -Ingredients-Two pts. of milk, same of cream, 6 eggs, 3 teacups of sugar, 1 pt. of berries, or peaches cut up small. Let the milk nearly boil ; beat the yolks of the eggs with the sugar and add the milk by degrees. Whip the whites of the eggs to a froth and add to the mixture; put all in a saucepan, stir- ring till it is a nice thick and smooth custard. When perfect- ly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, slir in the fruit after the second beating. 986. OUSTARD- — Ingredients— One and a half quarts rich milk, one cup sugar, ^ box gelatine, four eggs, vanilla to taste. Dissolve the gelatine in the milk ; add the yolks and sugar; let it come to a boil, then remove from the fire. When cool, add whites of eggs, etc. Pour into mould. To be eaten with cream, if preferred. 987. BASED OUSTARD.— Ingredients— Some nice pastry, 4 eggs, 3 gills of new milk, sugar to taste. Line a good sized dish with the pastry ; beat the eggs well, add slowly the new milk, sweeten to taste; pour on to the paste ; bake in a moderate oven. Can be eaten hot or cold. 988. OTJSTARD (for Cake).— Ingredients— One egg, i pint of milk, one teaspoonful of corn starch, 1 tablespoonful ot flour, 2 tablespoonfuls of sugar. Scald the milk, beat the sugar, flour, eggs and corn starch together ; add the milk, boil until thick. Flavor, and when cold, spread between cake. 989. APPLE OTJSTARD.— Ingredients— One pint of apple sauce, 1 pint of sweet milk, 3 eggs. Flavor and sweeten to taste. Bake with an under crust. 990. OHOOOZiATE CT7STAED.— Ingredients — One quart of milk, yolks of 6 eggs, 6 tablespoonfuls of sugar, ^ a cup of grated vanilla chocolate. Boil the ingredients until thick enough, stirring all the time. When nearly cold flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on top. 991. FEEITOS OUSTABD.— Ingredients— One tablespooDful of Fecule de pommes de terre, or potato flour, 3 tablespoonfnlB of cold milk, 1 pint of boiling milk, 2 oz. of whit« sugar, 8 eggs, a little flavoring. Ices, &c. mrs. clarke's cookery book. 267 Take the Fecule de pommes de terre, or potato flour, mix it smooth with the cold milk, then stir in the boiling milk in which the Bugar has been dissolved ; boil the custard gently, stirring all the time until the custard becomes thick, then add the eggs well beaten, and the flavoring, and stir over the fire for four or five minutes. Pour the custard in^o a basin, stirring occasionally as it gets cold, to prevent a skin forming at the top. Note. — Corn flour may be substituted for the Fecule de pommes de ierre, but it is not so delicate or appropriate for this purpose. 992. 0A21A1£&L OTJSTARDS.— Ingrdienta— A handful of loaf sugar, 6 eggs (yolks), 1 pint of milk. Put the loaf sugar in a saucepan with a little water, and set it on the fire until it becomes a dark brown caramel, then add some more water (boiling). To produce a dark liquor takestrong coffee. Beat up the yolks of the eggs with a little milk ; strain, add the milk, (sugar to taste), and as much caramel liquor (cold) as will give the mixture the desired color. Pour it in a well buttered mould ; put this in a bain marie with cold water ; then place the apparatus on a gentle fire, taking care that the water does not boil. Half an hour's steaming will set the custard, which then turn out and serve. By using the whites of one or two eggs in addition to the six yolks, the chances of the custard not breaking are made more certain. 993. S270W 0T7STAZID— Ingredients— Half a package of gela- tine, 3 eggs, 1 pt. of milk, 2 teacups of sugar, juice from 1 lemon. Soak the gelatine thoroughly in about two-thirds of a glass of water ; pour into a pint of boiling water. Stir till the gela- tine 18 perfectly dissolved. Add two-thirds of the sugar and lemon juice. Whip the whites of the eggs to a stiff froth and when the gelatine is cold beat it into the whites, a spoonful at a time, for at least an hour. Whip steadily, and when firm pour into a mould wetted with cold water and set on the re- frigerator. In five hours turn into a custard dish. PRESERVES. OBSERVATIONS ON PRESERVING, Fruit for preserving must be gathered in dry weather, and should be carefully selected, discarding all bruised fruit, and purchasing only that of the largest and finest quality. Use only the best white sugar, or the preserve cannot be perfect, and nothing is saved. If common sugar is used, it causes a greater amount of seem, and of course this must be taken off, consequently evaporation reduces the quan- tity. In making syrups the sugar must be pounded and dissolved in the syrup before setting on the fire; no syrups or jellies shouid be boiled too high. Fruits must not be put into a thick syrup at first. Fruits preserved whole or sliced maybe boiled in a syrup made of two lbs. of sugar to every one lb. of water, the quantity of syrup differing in some cases, but the general rule is one and a half the substance of fruit. We have found the following very good: To clarify six pounds of sugar, put into a preserving pan, and pour to it five pints of cold spring water ; in another pint beat lightly up the white of one small egg, but do not froth it very much ; add it to the sugar, and give it a stir to mix it well with the whole. Set the pan over a gentle fire when the sugar is nearly dissolved, and let the scum rise without being disturbed ; when the syrup has boiled five minutes take it from the fire, let it stand a couple of minutes, and then skim it very clean ; let it boil again, then throw in half a cup of cold water, which will bring the re- mainder of the scum to the surface ; skim it until it is per- fectly clear, strain it through a thin cloth, and it will be resi&y for use, or for further boiling. All unripe fruit must be rendered quite tender by gentle scalding, before it is put into syrup, or it will not iinbibe the sugar ; and the syrup must be thin when it is first add- ed to it^ and be thickened afterwards by frequent boiling, •?68 i*RESERVES. MRS. CLARKe's COOKERY UOOti. i6g or with additional sugar ; or the fruit will shrivel instead of becoming plump and clear. A pound of sugar boiled for ten minutes in one pint of water will make a very light syrup ; but it will gradually thicken if rapidly boiled in an uncovered pan. Two pounds of sugar to the pint of water, will become thick with a little more than half an hour's boiling, or with three or four separate boilings of eight or ten minutes each ; if too much reduced it will candy in- stead of remaining liquid. In making jams many cooks after allowing the proper proportion of sugar to the fruit, put into the preserving pan without removing stones or skins until after boiling, as the flavor is thought to be finer by adopting this method. Glass bottles are preferable to any other as they allow inspection to detect incipient fermentation, which may be stayed by re-boiling. Copper or brass preserving pans are the best kind to use, but they require a great deal of care to keep clean ; the enamelled are very nice and easily kept in order. Jams should be kept in a dry, cool place, and if properly made will only require a small round of writing paper, oiled, and laid on to fit ; now tie down securely with a sec- ond paper brushed over with the white of egg to exclude the air. If you should have the least fear of the store closet being damp, it would be better for the first paper to be dipped in brandy. Inspect them every two or three months. 994. PLUM JAM. — Ingredients — Allow J lb. of white sugar to 1 lb. of fruit. It is difficult to give the exact quantity of su'^ar to be used in plum jam, in fact it entirely depends upon the quality of the plums used, therefore your own judgment will be necessary. After wei,i;hit)g the plums, halve them and re- move the stones; then place on a large dish and sprinkle with the sugar, leave them thus for twenty- four hours ; then put into a preserving pan and let them simmer gently on the back of the stove for about twenty-five or thirty minutes, then boil very quickly, for a quarter of an hour, skimming carefully, and stirring with a wooden spoon to prevent the jam sticking. It greatly improves the jam to put some kernels from the plum itones ioto it. 270 NtUS. C1-ARKE:'s cookery book, pREfifiRVE.'!. 995. T*-TnP OTTXIBAITT JAM —Ingi«'-Ingi'edient8— One quart of new milk, 1 tablespoonful rennet, alum the size of a nutmeg, 3 oz. of butter, 2 or 3 eggs, sugar to taste, a few currants. Put a quart of new milk into a clean pan, and set it by the side of the fire so that it will keep blood warm ; put the rennet into it, too much will make the curd hard and the whey very salt ; in a short time, it will be separated into curd and whey, which cut into small pieces with a knife. Or, put in a small piece of alum, about the size of a nutmeg, into the milk, and let it boil. Strain the curd from the whey by means of a hair sieve, either let it drain, or press it dry ; pass the curd through the sieve, by squeezing it into a basin. Melt the butter and mix with the curd, also two or three eggs, or else one egg and four yolks ; add sugar to your palate ; with a little grated nut- meg, and a few currants if approved of; mix the whole to- gether, and fill the cases. 1116. A CHEAP AND NUTRITIOUS DISH.-Ingredienta- 1 breakfast cup of rice, 1 quart of milk, ^ lb. cl cheese. Chop the cheese as finely as possible ; simmer the rice in the milk, and when tender add the cheese ; mix well and bake half an hour. 1117. HOMINT AND CHEESE.— Ingredients— i lb. of hominy, i pint of milk, ^ lb. of cheese. Soak the hominy in water all night ; next day boil in the milk, then add the cheese finely chopped, and mix thoroughly ; bake twenty minutes. N.B. — These dishes can be eaten by the dyspeptic without discomfort. 1118. POTTED CHEESE. — Ingredients — 3 lbs of Cheshire cheese, i lb. of butter, a large glass of sherry, a little mace, cayenne, pepper and salt. Beat the cheese in a mortar with the above ingredients. Milk, &c. Mrs. Clarke's cookerv cook. ^03 Mix all thoroughly together, put into pots, and pour a little clarified butter over the top. 1119. OHBBSB (Poualel).— Ingredients— Allow J lb. of butter to 1 lb. of cheese. This dish is economical, as dry cheese may be used. Slice the cheese into small pieces, then add the butter. Proceed to put it in a stone jar, pressing down tightly; put a layer of clarified butter over the top. It may be flavored with cayenne or mixed mustard. 1120. OSEESB STRAWS- — Ingredients— Some trimmings of puff paste, grated Parmesan cheese, pepper, mustard and salt. Roll out a piece of pufi paste very thin, and sprinkle it all over very thickly with grated Parmesan cheese, a little mus- tard, pepper and salt, then roll it up and press it with the hand and roll out thinly with the rolling pin, cut it out in strips, five inches long and a quarter of an inch wide, bake a few minutes in a warm oven, pile them up on a napkin, and serve very hot, 1121. EIOOTTA. This is a delicious dairy produce, obtainable in southern Italy, and for anyone having a dairy, it is worthy of a trial. Here are two recipes for making ricotta. Take nine and a half pints of milk, dissolve four grammes (about one-eighth of an ounce) of rennet in a little of it, mix it with the rest, and pour the whole into a flat copper pan. Place this on a slow fire, and work it well with a roiolo—i.e.^ a stick with a wooden disk attached to its extremity. As soon as the milk is warm remove the pan from the fire, and cover it with a cloth, and when cold work it again with the stick ; gather all that is coagulated, put it in a grass basket, and leave it to season. With the liquid that remains in the pan the ricotta is made in this wise : Add half a pint of fresh milk to it, put it in the pan on a slow fire, and work it lightly with the rotolo. A white froth will rise to the surface, and this carefully skimmed off and put into deep narrow grass baskets, constitutes the ricotta. Another way is as follows : When the first cheese has been taken off, the liquid that remains is strained through a very fine cloth, a few drops of rennet are added, and the pan is put on a gentle fire ; at a certain degree of heat (30° Reau.) the ricotta will rise in a white froth, then the pan must be removed from the fire and covered with a cloth ; when the contents have cooled the ricotta is gathered up with a spoon, and placed in grass baskets, as above. 3o4 Airs. Clarke's cookery cook. Milk, kc. 1122. IIAOABOITI.— Ingredients— J lb. of butter, i lb. of tubular macaroni, 5 oz. of ParmcBan cheese, 2 glasses of milk, 1 quart of water, pepper and salt to taste. Mix th« milk and water, salting it to taste, place in a stew* pan on the fire, bring to a boil and drop in the macaroni. When tender, drain and dish. Grate three ounces of the cheese and mix with the macaroni. Now mix in half of the butter, sprinkling a little pepper over. Put the rest of the grated cheese on the top, covering with bread crumbs. Warm the rest of butter (do not let it oil), pour over the breadcrumbs. Brown before the fire or with a salamander. 1123. ICAOABOXTZ ▲ LA RXTITI.— Ingredients— Eight oz. mac* aroni, 10 oz. of any rich well-flavored cheese, i pt. of good cream, a little salt, seasoning of cayenne, ^ a salt spoonful of pounded mace, 2 oz. of sweet fresh butter. Boil the macaroni in the usual way, and by the time it is sufficiently tender dissolve gently the cheese in the above quantity oi cream, add a little salt and rather a full sea- soning of cayenne. Now add the pounded mace and butter. The cheese should, in the flrst instance, be sliced very thin, and taken quite free of the hard part adjoining the rind ; it should be stirred in the cream without intermission until it is entirely dissolved, and the whole is perfectly smooth : the mac- aroni, previously well drained, may then be tossed gently in it, or after it is dished, the cheese may be poured equally over the macaroni. The whole, in either case, may be thickly covered before it is sent to table, with fine crumbs of bread fried of a pale gold color, and dried perfectly, either before the fir* or in an oven, when such an addition is considered an improve- ment. As a matter of precaution, it is better to boil the cream before the cheese is melted in it ; rich white sauce, made not very thick, with an additional ounce or two ot butter, may be used to vary and enrich this preparation. Do not use Parme- san cheese for this dish. i BEVERAGES. TEA, ITS HISTORY AND COMMERCE. All that can be affirmed regarding the early history of this beverage, is that it appears to have been used for ages in China, where it is believed by the natives to be indig- enous. It first became known to Europeans at the end of the i6th century, though it is only mentioned by the Portuguese writer Maffei, in his historic Indicoea, who re- fers to it as a product of both China and Japan. The first reference to it by a native of Britain is in a letter dated 27th June, 16 15, written by a Mr. Wickham, which is in the records of the East India Company, and it is cur- ious to observe that both the Portuguese and English writers referred to use their own rendering of the native name, which is Tcha ; Maffei calls it " Chia," and Mr. Wickham "Chaw." I'rom this time it gradually became known to the wealthy inhabitants of London in the form of occasional presents of small quantities from India ob- tained from China, or by small lots in the market in Britain from time to time, but always at exorbitant prices, fetching sometimes as much as $50 per pound, and never less than $25. From that time to the present many changes have taken place, both as regards the duties levied and otherwise, un- til now, when the duty is only 6d. per pound. The import for the year 1880 being 206,698,971 pounds, valued at ^11,631,398 sterling, shows how generally the beverage is used. In THE PREPARATION OF TEA, Black, Mixed or Green, care should always be taken that the tea-pot has been thoroughly scalded out and is perfectly dry inside before you proceed to make the tea. Put in, say, one spoonful for each person, the water all being put on at once in a thoroughly boiling state. Very great care should 305 T 3o6 MRS. Cr.ARKE's COOKERY COOK. BkVERAGKS. be given to this matt'^r, as it reqiures the temperature of boiling water to extract the peculiar oil of tea. As a given quantity of tea is sini lar to a given (juantity of malt, only imparting strength to a given quantity of water, therefore any additional quantity is a waste and gives a vai)i(l flavor to tea ; much better use two tea-pots instead of two draw- ings. It should be allowed to stand from eight to tun minutes, and if th^ teapot is placed under a cosy the drawing qualities of the tea are brought out much quicker. With regard to J ipan Teas, if the follo*ving instructions are strictly adhered to, we can assure our readers they will have a delicious beverage : 1. An earthenware tea-pot or pitcher should be used. 2. The boiling water should ni/ha poured into the i)ot at one time, and tea put on top of the water. 3. The tea should be allowed to stand for twenty min- utes on the stove, at near the boiling point — it should then be boiled for four or five minutes. The above notes on tea and tea-making are contributed by the world-renowned I.i-Quor Tea Co., one of the best authorities on any matter relating to tea known. The employment of coffee, as a beverage, was introduced from Arabia in the i6th century into Egypt and Constanti- nople. Leonhard Rauwolf, a German physician, was pro- bably the first to make coffee known in Europe by the ac- count of his travels printed in 1573. Soon after the first in- troduction of coffee, coffee-houses arose almost everywhere. The trade now is of great importance. In 1.S80 the total quantity imported into the United Kingdom was 1,546,130 cwts., of which 850,000 cwts. were imported from Ceylon and other British possessions, the computed real value being ^6,861,130, or about lod. per pound. 1124. OOFPEB (llOTr to prepare) —ingredients—Allow 2 Inrge teaspoonfuls of coflee to each porsoii, and to this quantity ^ pint of water. It is a good plan to have an iron ring to fit the top of the coffee pot inside, and have a small muslin bag attached (be sure and not have muslin too thin), put into the pot the muslin bag and pour boiling water in it, and when the pot is well Beverages. mrs. clarke's cookery hook. 307 warmed put into the bag the quantity of ground coffee you are about to use, then pour over as much boiling water as is required and close the lid. When all the water has drained through remove the bag and the coffee is then ready for the table. Preparing coiTcc in this manner prevents the necessity of changing the coffee from one vessel to another, which cools and spoils it. Water should be poured on coffee very slowly, as thib wiH cause the infusion to be much stronger. N. B. Be careful in making the bag that the seams are well sewn, or the grounds will escape and spoi! the coffee. Send to table wilh a pitcher of scalded inilk. 1125. TEA OR COFFEE WITH EQrQ- Beat up a n£w laid egg well, in a breakfast cup till it is quite frothy, then fill up the cup with either tea or coftise, adding milk and sugar to taste. To a delicate person there is much more support given in a cup of tea or coffee made in this way than if taken plain. 1126. OOFFEB (another method of manner). First, take an earthenware jug to hold the required quantity — it must not only be made in this, but served too, as it is sweeter than cither silver or metal, and they can be bought both strong, and of suitable appearance for the table. We will suppose four cups are wanted. But eight heaped teaspoonfuls of freshly ground coffee and one teaspoonful o T pure chicory in, for whatever may be said against the latter article, it is, when good, and in proper proportion, a considerable improvement. Now, wilh the lid on it, put the jug where it is warm for five minutes, then pour on boiling water, let it stand in a very hot place three minutes, take a spoon and stir the coffee, place the jug on the, cold stan-d, and in two minutes it will be perfectly clear. If for breakfast a dessert spoonful of really good thick cream for each cup is necessary. Should this meal be one over which there is no hurry, then a jug of boiled milk is preferable, but it should be fresh, not milk that has stood and had the cream taken from it. I will just add that many people would ike the mixture a little stronger when taken after dinner. 1127. OOCOA (to make)-— Ingredients— 2 tablespoonfuls of cocoa, 1 breakfast ou4)f ul of boiliug milk aud water. Put sufficient cold milk in to form the cocoa into a smooth paste. Now add equal proportions of boiling milk and boiling water, mixing well. N. B. — Great care must be taken that the milk does not burn, or it will impart a disagreeable flavor. 3o8 MRS. Clarke's cookery book. Beverages. 1128. OHOOOLATB (to prepare) — Ingrodieats — Allow 1 oz. chocolutu, 1 ^ pt.s. uutei- uiid aaaiu ({uaiitity of milk to every two yursouH. Heat the milk and water, grate the chocolate into it and stir quickly until the ch()ct)late is dissolved, bring it to the point of boiling, and serve with sugar to taste. 1129. 00FFEE2 IdlLK— Ingredients — 1 dessertspoonful of ground cotfce to a pint of milk, 2 or 8 shavings of isinglass. Boil the coffee in the milk for nearly a i|uarter of an hour, tlien put in the isinglass to clear it ; let it boil a few minutes and set on the back of the stove to clarify. This is very good for brtakfabt. It should be sweetened with sugar of good quality. 1130. OUAITBEZIZIY DRIITK— Ingredients— A teacup of cran- berries, 1 large spoonful of oatmeal, a piece of lemon peel, KU^ar, i pt. of white wine. Put the cranberries into a cup of water and mash them. Boil in the meantime two quarts of water with the oatmeal and lemon peel ; add the cranberries and sugar (taking care not to put too much, or else the fine sharpness of the fruit will be lost). Then add the wine ; boil for half an hour and strain. 1131. OATMEAL DEUTZ (Ileoipe "by the late Sr. Farkes). " The proportions are a quarter pound of oatmeal to two or three quarts of water, according to the heat of the day and the work and thirst ; it should be well boiled, and then an ounce or one and a half ounces of brown sugar added. If you find it thicker than you like, add three quarts of water. Before drink- ing it shake up the oatmeal well through the liquid. In sum- mer drink this cold ; in winter hot. You will find it not only quenches thirst, but will give you more strength and endurance than any other drink. If you cannot boil it you can take a little oalnieal mixed with cold water and sugar, but this is not so good ; always boil it if you can. If at any time you have to make a very long day, as in harvest, and cannot stop for meals, increase the oatmeal to half pound or even three-quarters pound, and the water to three quarts if you are likely to be very thirsty. If you cannot get oatmeal, wheat-flourwilldo, but not quite so well." Those who tried this recipe last year found that they could get through more work than when using beer, and were stronger and healthier at the end of the harvest. Cold tea and skim milk are also found to be better than beer, but not oiiual to the oatmeal Uriuk. Rf.vf.racrs. MRS. ciakkk's cookkry hook. 309 1132. LSMOITASS (l). — 1ngredientM— Six large lemons and alb. of loaf augar. Rub the sugar over the rinds to get out the flavor, then squeeze out all the juice on the sugar ; cut what remains of the lemons into slices and pour on them a quart of boiling water ; when this has cooled, strain it on to the juice ana sugar, and add as much more water (cold) as will make it palatable. A teaspoooful of orange flower water added gives it a pleasant flavor, much liked by some people. 1133. liEMOiTADB (2).— Ingredients— One oz. tartaric aeid, 1 lb. loaf sugar, 1 pint of boiling water, and 20 or HO drops of essence of lemon. To be kept in a bottle and mixed with cold water as desired. 1134. MILS LBLIOlTADa.— Ingredients 2 lbs. of loaf sugar, dissolved in a quart of boiling water, ^ pint of lemon juice, 1 gill of slien/, 1 pint f new milk (cold). Mix the dissolved sugar, tlie lemon juice, sherry and miik Stir the whole well and strain ready for use. 1135. ORAlTCHADE-lngiedients— Juice of 7 oranges (large), peel of three, syrup of sugar and water, gkiss of brandy. Pour boiling water over the peel ; cover closely over until it is cold, boil water and sugar sufTicieut to make a thin syrup. Skim carefully while boiling. When all are cold mix the in- fusion, the syrup and the juice, together with as much more water as will make a rich drink; strain through muslin, add the brandy, and ice it with lumps of clear ice. 1136. ALB OR BESB (to roCOVer flat).— Ingredients —Five gals flat ale or beer, 5 lbs. of honey. Boil the ale with the honey, skim well, and when cold put it back into the hogshead and bung up close. 1137. IAT7LLED ALB.— Ingredients— l quart of good ale, a little nutmeg, (ieggs, a piece of butter, a glass of brandy. Boil the ale with the nutmeg ; have the eggs beaten up in a little cold ale and then pour the hot ale to it and return sev- eral times to prevent it curdling ; warm and stir it till sufficient- ly thick ; add the butter and brandy, and serve with dry toast, 1138. HOP BEER.— Ingredients— One handful hops, 1 lb. treacle, 1 teacupful yeast. Boil the hops one hour; strain and add the treacle and enough water to make the whole two gallons ; when milkwarm add the yeast and let it stand a night, then skim and pour it carefully off the yeast. Bottle for use. 3IO MRS. clarkk's cookery book. Bevkrages. 1139. ITSTTLS BEZR. — Ingredients — 1^ doz. fine nettles (stockn aa well iih luavcH), 2 lliH. of raw Riigar, 3 tablespoonfuia of ginger, 2 gals, water, 1 or 1^ cakes of coniprossed yeast. Put all the ingredients in the water and allow them to be- come lukewarm. Add the yeast and keep boiling for twenty minutes. Strain and set aside to cool. It should be put in large stone bottles when cold, and will be ready for use in two days. 1140. ANITISSTTE Ingredients -Two oz. of grocn nnnisccd, 1 oz. of coriander Hood, 2 grammes of cinnamon, 1 gramme of mace, 5 pints of brandy, 2 lbs. of wliite sugar. Crush all the ingredients excepting the sugar and brandy ; put into a large wide-mouthed glass bottle with the brandy and sugar; leave the whole for a month, then liltor and cork tightly. 1141. QTTHTOE RATAriA.— Ingredients— Some ripo quinces, brandy, J^ llis. of white sugar, 1 gramme of cinnamon, and a clove. Scrape some quinces to the core. Do not peel them on any account, taking out all the pips. Leave them to macerate for three whole days in some cool place, then press the fruit to get all the juice. Measure the pulp, and put exactly the same quantity of brandy, adding also the white sugar, cinnamon and clove. Let the whole infuse from six weeks to two months and then filter. 1142. STTMIOIR DRUTZ.— Ingredients— Half a tumblerful of cold spring water, 2 large teaspoonfuls of lemon syrup, A a teaspoouful of carbonate of soda, same of tartaric acid. Put into the water the syrup and carbonate of soda ; when quite dissolved, add the tartaric acid and, stirring smartly drink during the effervescence. 1143. LElffON SALI— Ingredients— 24 grains of highly dried citric or tartaric acid, 1 scriiple of carbonate of soda, also highly dried, 2 drachms of white sugar, 1 or 2 drt>p8 of es- sence of lemon. Mix these ingredients and put into a nice dry bottle and be careful that no damp gets to it. When wanted for use a des 8ertspoonful in a glass of water makes a nice drink. ' 1144. anTGBRBBBR P0"WDE11S— Ingredients-Blue paper i drachm of bi carbonate of soda, a grain or two of powdored ginger, i oz. of sugar. White paper— twenty-five gruina of tartaric acid. Bevfrages. MRS. cl/kke's cookery book. 311 1145. OINOEH LIQUEUR. -Ingredients— 2 Iba. of white Kiignr ^ pint of boiling water, A gallon of ntrong maU. whiskey, 3 oz. of l)itter and 2 o/.. of nwcot alniondH, 3 oz. of liruiuud ginger, and the rind of tlireo lemonB. Dissolve the sugar in the water, add the whisky, almonds, ginger and lemon rind ; mix all in an earthenware pan auu in nvc days strain and bottle. 1 14G. dUlTG-Ell BSEZl ( I ) TiigTodif utH- 4 Ihs, of wldto sogar, 4 oz of Ijiuiaed sugar, 4 gals, water, 3 loinonB, 1 oz. go-id meaHiue of cream of tartar, ^ pt. of fresh hoer yeast. Roil the siipar, ginger and w.iter for half an hour briskly, and then skim ; slice the lemons into a wooden tub (thoroughly, scaled and cleaned previously), and add the cream of tartar. Pour the i. oiling liquid into the tub over the lemons, etc., and allow it to cool. Then add yeast ; let it work in the tub for three, or even fo ir days is safer, and strain off the liquid, clear from the lees, letting it remain a fortnight. Tiien bottle it, and carefully wire down the corks. If the ginger beer is required for keeping it is neces?ary, when strained from the dregs, to add half a pint of brandy. It will then keep good any length of time. 1147. C3-I1T0EE BEEH (2).— Ingredients— 16 oz. of ginger, 10 lbs* 8ue;ar or oandy, 15 wincglassfula of lemon juice, 30 quart bottles, boiling water, 10 wineglassfuls of toddy. The toddy is to be added when nearly cold. When quite cold bottle and tie down the corks. 11-18. CHITOBE. CORDIAL —Ingredients— To 1 lb. of well picked currants (red or black) add a quart of whiaky and 1 oz ol bruised ginger, ^ lb. of sugar. Put all the ingredients exceping the sugar into a jar and let it stand two days. Strain through flannel and add sugar When this is melted, bottle. 1149. SPANISH GUTQERBTTB—Ingr'^dient a— To each gallon of water allow 1 lb. white sugar, i oz. best bruised g^inger root, J oz. cream of tartar, 2 aliced lemons, \ pt. yeast. In making five gallons boil the ginger and !emon ten minutes in two gallons of water. Dissolve the sugar and cream of tar- tar in cold water and mix all, adding the yeast. Let it ferment ali night, strain and bottle next morning. 1150. CHITGBR POP- — Ingredients— 5i gals, water, \ lb. bruised ginger, ^ oz. of tartaric acid, 2^ lbs. white sugar, whites of 3 eggs well beaten, 1 teaapoonful of lemon oil, 1 gill of yeast. Boil the ginger for half-an hour in one gallon of water, $Ti MRS. ct.arke's cookkry book. Brvkrages. strain, add the oil while hot ; mix well. Make over night and in the morning skim and bottle. 1161. CASSIS- — Ingredients— H lbs. very ripe black currants, 2 qta. of brandy, ^ lb. of ripe raspberries, 2 cloves, i oz. of cinnamon, 2 lbs. of white sugar. This requires infusion for six weeks. Crush the currants, put them in an old fashioned earthen jar, wide mouthed, with the brandy, raspberries, cloves and cinnamon. Infuse for six weeks, then draw ofT the liquid and press the remains, put back the liquid into the jar with the sugar. When the sugar is thoroughly melted, filter. 1152. CHAMPAGNE CUP.— Ingredients— One qt. champagne, 2 bottles soda water, 1 liqueur-glass of brandy, 2 tablespoons of powdered sugar, a few thin strips of cucumber rind, a large lump of ice. Make just before it is required. 11C3. VHTEGAR PLANT (l).—lngredients—i lb. coarse brown sugar, the same quantity of treacle, 2 quarts of water. Mix together and boil for five minutes, and pour into a white earthenware vessel. When the mixture is cold put the vinegar plant on, cover it close with brown paper, and let it stand six weeks or two months, by which time the liquid will be turned into vinegar. Then remove the plant, boil the liquor, and strain it through flannel ; bottle for use. 1164. VINEGAB PLANT (2).— Ingredients— Quarter lb. moist sugar, J lb. of treacle, 5 J pts. water. Put into a large white-lip basin that will hold three quarts ; place the vinegar plant on this, and in six weeks or so it will have covered the surface of the mixture. Young plants will form underneath, which can be detached one at a time. Pour off the vinegar through muslin into bottles, cork, and keep it in a cool place. The plant must also be kept in a dry place. 1155. STTGAR VINEGAR- — Ingredients — 1 qt. spring water, J lb. of coarsest sugar, a piece of toast spread with yeast. Mix the water and sugar, boiling and skimming as long as any scum rises. (To every quart of spring water put a quarter lb. of the coarsest sugar) ; Put it in a tub, let it stand till cool enough to work ; and put into it a toast spread with yeast, of a size proportioned to the quantity made. Let it ferment a day or two ; then beat the yeast into it» put it into a bag or barrel, with a piece of tile or slate over the bung hole, and place it SEVEhAGfiS. MftS. CLAftKE's COOKERY fiOOK. 313 where it may have the heat of the sun. Make it in March, or the beginning of April, and it will be lit for use in July or Au- gust. If not sour enough, which is seldom the case when not properly managed, let it stand a month longer before bottling off. While making, it must never be disturbed, after the first week or ten days ; if in very fine weather the bung hole would be best left open all day, but must be closed at night. Before bottling it may be drawn off into alresh cask ; and, if it fill a large barrel, a handful of shred isinglass may be thrown in or less, in proportion to the quantity ; this, after standing a few days, will make the vinegar fine, and it may be drawn off, or bottled for use. This vinegar, though very strong, may be used in pickling for sea-store or exportation without being lowered ; but for home pick'es it will bear mixing with at least an equal quantity of cold spring water. There are few pickles for which this vinegar need be boiled. Without boiling it will keep walnuts, even for the East or West Indies ; but then, as remarked in general of pickles for foreign use, it must not be mixed with water. If much vinegar be made, so as to require expensive casks, the outside should be painted, for the sake of preserving them. 1156. PHIMHOSE VINEGAR.— Ingredients— To 15 qts. water, allow 6 lbs. white suj, -r, ^ pk. of primroses with the stalks on, a little barm on toast. Boil the sugar and water, remove the scum, leave till cold, then add the primroses and barm ; let it remain four days, take off the barm, put liquor and flowers into a cask, set in a warm place with the bung out until it is sour. Then bung slightly. Allow to stand a few months before bottling ; cover the bung hole with muslin. 1157. OTJP-HANT VIITEG-AR— Ingredients— 2 qts. black cur- rants, I pt. of the best vinegar, li lbs. white sugar. Well bruise the currants and place into a basin with the vinegar. Let it stand three or four days and then strain into an earthen jar, add the sugar ; set the jar in a saucepan of cold water and boil for an hour. When cold bottle. It is the better for keeping. 1158. RASPBEHRY VlNEGAr..— Ingredients— To 4 qts. of red raspberries put enough vinegar to cover, 1 lb. of sugar to every pint 01 juice. Let the raspberries and vinegar stand for twenty-four hours, scald and strain it ; add sugar, boil twenty minutes, skim well, and when cold bottle. 3t4 Mrs. clarke's cookery nooK. BEVEnACKs. 1159. RASPBEBRY AOIC— Ingredients— Two and a lialf oz. of tartaric aciil di.ssolvod in a qiuut of w;itor, 6 ll)s. red rasp- berries, to each pint of liquor add l^ lbs. of white sugar. Pour the dissolved acid upon the fruit, let it stand iwcnty- fo-ur hours ; then strain without pressing the fruit except ever so slightly. Add the sugar and stir until it dissolves. Bottle, but do not seal for four or five days. 1160. CLARET OTJP- — Ingredients— One quart of claret, one bottle of soda water, 1 lemon cut ver}' thin 4 tablcspooiifiih) of powdered sugar, quarter of a teaapoonful of grated nut- meg, one liqueur glass of brandy, one winfgla.s.s of sherry. Half an hour before it is wanted, add a good-si^ed lump of ice. 1161. RASPBERRT DRIITK.— Ingredients -Three quarts of nice ripe raspberries, IJ pints of cider vinegar, -^ lb. of white sugar, .3 gills of best brandy. Put the fruit into a jar, pour the cider vinegar over them and the sugar ; mash the berries to a pulp ; leave in the sun for three and a half or four hours, then strain out all the juice and add the brandy ; bottle and seal. When wanted put two tablespoonfuls into a glass of ice water. 1162. CREAM OF TARTAR "WHEY.-Ingredient—One qt. of milk, a tablcHpoonful of cream of tartar, sweetening and ilavoi'ing to taste. Set the milk on the fire and when it begin'^ lo boil put in the cream of tartar ; take it off and let it stand till the curd settles at the bottom. Pour off the whey carefully, sweeten and flavor, and drink milk-warm. 1163. SHERBET POWDER.— Ingredients — Half lb. of white sugar, ^ lb. of carbonate of foda, and ^ lb. of tartaric acid, 40 or 50 drops of essence of lemon. Mix the sugar, tartaric acid, and carl^onate of soda. They must be very dry ; then stir all together and run througli a hair sieve. Add the lemon drops, and put all into a wide-mouthed bottle anil cork down close. When using be sure the spoon is dry that you take the powder out with. 1164. PERSIAN SHERBET— Ingredients— 6 or S s;reen stalks of rhuliarb, 3 i..iuts of water, ^ lb. of raisins or tigs, sliced, a small quantity of rose water and orange or lemon syrup to tasto. Boil in the water the rhubarb, and raisins or figs. When the water has boiled about thirty minutes, strain and stir in the remaining ingredients. Beverages. Mrs. clarke's cookery hook. 315 1165. ITOTB ATI (1)— Ingredients— i lb. ot amicot kernels, the same of cherry kernels, 1 quart of brandy, 2 lbs. of white siigar. Infuse the apricot and cherry kernels in the brandy. Stir from time to time for three weeks ; then pour off the liquid from the kernels. Melt the sugar in the water. Mix all together and filter. 1166. ITOYBATJ (2).— Ingredients— 1 gallon of 'whiskey, 3 lbs. of loaf sugar, the rind and juice of three large lemons, 1 lb. of bitter almonds blanched and bruised in a mortar. Let all the ingredients stand in a covered jar for six weeks* stirring daily, then filter through blotting paper and bottle it* 1167. SODA 011BAM-— Ingredients — 2^ lbs. of loaf sugar, 2 oz. of tartaric acid, 1 qt. of hot water, beaten whites of 3 eggs, flavor to taste. Dissolve the sugar and tartaric acid in the water ; when cold add the beaten whites of the eggs, stirring well. Flavor with whatever is best liked — lemon, orange, raspberry, or currant. Bottle for use, and when wanted put two tablespoonfuls into a tumbler of water, adding as much carbonate of soda as will lie on a sixpence. 1168. DISTILLED 'WATEIl. This, the purest state of water, may be readily obtained by fixing a curved tin tube, three or four feet long, to the spout of a tea-kettle, and conducting its free end into a jar placed in a basin of cold water, and enveloped with a wet towel. The softer the water is, the better solvent it is of all soluble animal and vegetable substances ; hence Distilled Water, being free from any foreign ingredients, is necessarily the softest of all water, and consequently it is well adapted not only for diluting in febrile affections, but for pervading the minutest vessels, and improving their secreting powers. Distilled water is mawkish to the taste; this is easily corrected by pouring it from one jug to another, successively, for ten or fifteen minutes, so as to in- volve in it a quantity of atmospheric air. 1169. aOOSEBEEHY, OUEEAITT, EASFBEERY, AITD STEA'WSEBUY "WATEBS- Mash either of tiie fruits when ripe, and press out the juice through a hair sieve ; add a little water to it, and give it a boil; then filter it through a flannel bag ; some syrup, a little lemon juice and water to make it palatable, but rich, although not too sweet, which is often a fault with these and compotes. Ice them the same as wine, ailtl serve. 3l6 MRS. Cr.AKKF.'s COOtCERV ftOOR. I?EVERAGES. 1170. RHUBAUB WATER- — I"gi*e<)rai/i/o, or nag's skin flavor. This wine will be very strong and pleasant. 1199. RASPBERRT "WllTE (1).— Ingredients— To 1 qt. of picked raspberries allow I (^t. of water; to a gallou of fruit allow 3 lbs. of white sugar. Pour the water on the fruit, bruise them and let them stand for two days ; strain off the liquor and the sugar ; when dis- solved put the liquor into a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a spoonful ot brandy, or a glass of wine. 1200. RASPBEREiY WllTB ("2).— Ingredients— Fruit; to a quart of juice allow 1 lb. of sugar, and '2 ([ts. of white wine. Bruise the raspberries witti a spoon, and strain into a stone Wines, &c. mrs. clarke's cookery book. 325 vessel; add the sii^^.ir, stirring well together, and cover closely; let it stand three days and then strain off clear. Add the white wine and bottle. l'20l. RASPBERRY AND OTJRRAITT 'WTlTa.-InKredfents- All(»\v !i (|t. of water to every .'{ pta. of fruit; to a qt. of liquor add 1 II). of Nugar. Bruise the fruit (after carefully removing any that are bad or mouldy), adding the water ; let it stand a day, then strain and add the sugar ; leave again for three or four days, remov- ing the scum as it rises. Then bottle it. 1202. BLAOIK OITRRANT "WIITB— Ingredients -Allow cqnal auiiatities of jiiiio and water, to every 'A ([in. of liquor add 3 )H. of pure moist sugar, 3 qts. of brandy to 40 of wine. Put it into a cask, preserving a little for filling up ; put the cask into a warm, dry room and the liquor will ferment of itself ; skim ofifthe refuse when the fermentation shall be over, and fill up with the reserved liquor; when it has ceased working, pour in brandy. Hung it close for nine months, then bottle it, and drain the thick part through a jelly-bag, until it be clear, and bottle that. Keep it ten or twelve months. 1203. ORANGE WINE.— Ingredients— To make 9 gals, take 11 gallons of soft water, in which boil the whites of ."30 eggs, 200 oranges, 40 lemons, and '50 Seville oranges, should they he preferred to the lemons, 30 lbs. of white sugar. If required, ferment with i pt. of yeast, 1 gal. to 1 J of French brandy. Pare the fruit as thin as possible, and upon the parings pour the water, boiling. Upon this juice, having stood ten or twelve hours, and being strained, run the expressed juice of the or- anges and lemons, adding the sugar ; if required, ferment with half a pint of yeast four or five days, when the wine may be casked, and brandy added, when tbe fermentation subsides. Some substitute sherry, but it is inferior to brandy, and gives an alien flavor to orange wine ; bung down closely, but watch the process of fermentation ; in six months it 'will be perfectly fine, this wine being less liable to remain turbid than any of our other wines. By the directions already given a wine from any fruit may be made, observing that the more sugar is used, the longer time it will require to complete the vinous fermen- tation. 1204. liIALT WIITB.— Ingredients— To 28 lbs. of sugar allow 5 gals, of water, 6 qts. each of sweet-wort and tun, 2^ lbs. of raisins, 10 oz. of candy, I pt. of brandy. Mix the sugar and water and simmer for a quarter of an hour, skim weU and pour the liquor into a tub ; set aside to cool) 326 MRS. ct.arkfAs cookery book. Wines, &c. then mix in the sweet-wort and tun ; allow to stand undisturbed for three days, then put into a barrel to allow it to ferment for another three days. Bung the cask and keep for two or three months ; at the end of this time add the raisins, brandy and candy, and in five or six months time bottle the wine. 1205. ORAITCI-B BEANDT. -Ingredients— Chips of 18 Seville oranges, .S qta. of brandy, 2 (jts. of spring water, 1^ lbs. of white sugar, the white of an egg. Put the orange chips in the brandy, let them steep a fort- riight in a stone bottle stopped close ; boil the water with the sugar, gently for an hour, clarify the water and the sugar with the white of an egg, then strain it through a jelly-bag an d boil it nearly half away ; when cold strain the brandy into the syrup. 1206. LBlfEOlT BRAITDT.— Ingredients— Five qta. of water to 1 gal. of brandy, 2 doz. lemons, 2 lbs. of the best sugar, and 3 pints of milk. Pare the lemons thin, steep the peel in the brandy twelve hours, and squeeze the lemons upon the sugar ; then put the water to it and mix all the ingredients together. Boil the milk and pour it in hot. Let it stand twenty-four hours and then strain it. 1207. CHERRY BRANDY (ExceUoat) (l).-lngrcdient3-To every lb. of Morella cherries allow j lb. sugar, brandy The cherries for this purpose must not be too ripe and should be fresh ; remove the stalks, and place into your bottlcs(which must be quite dry) and add sugar ; when you have filled your bottles with the cherries and sugar, cover with brandy ; cork and tie a bladder over. Be careful not to put too much sugar, or the cherries will become very hard. Whiskey is a very good substitute for brandy. 1208. CHERRY BRANDY (2). -Ingredients — Eight lbs. of cherries, a gallon of the best brandy. Stone the cherries, and add to them the brandy ; bruise the stones in a mortar and add them to the cherries and brandy. Cover close and leave for six weeks ; then pour off clear from the sediment and bottle. This makes a rich cordial. Some prefer the fruit bruised instead of being whole. 1209. CARAWAY BRAITDY— Ingredients— One oz. of cara- way seeds, 6 oz. of white sugar, 1 qt. of brandy. ^Steep the caraway seeds and sugar in the brandy ; let it stand nine days, then draw it ofF and it will make an excellent cordial. SICK ROOM OOOKERY. There is sickness everywhere, and as it falls to the lot of most women at some tune in their lives to be nurse or cook for the sick, a few hints may be useful. Every woman with a tender, loving heart, no matter what her position, will try in such a case to tempt the appetite of the afflicted with her own delicate cookincf and serving, the result being in many cases, returning health, and in any case having the satisfac- tion of knowing you have done what you could. An anony- mous writer says : — " Invalids soon realize their dependence on others. I will say this much to every family that has an invalid charge, be kind to them ; don't be always reminding them of expenses; do not make them feel that they are a burden to you. God sends the affliction upon them. They would not be a burden to you if they could help it, and I believe when the final day of judgment comes, the {jreat Ruler of the Universe will deal with you as you have dealt with the sick ones. And with many the sentence will be, " Ye knew your duty, but you did it not." It is said "No physician ever weighed out medicine to his patient with half so much exactness and care as God weiglied out to us every trial ; not one grain too much does He ever permit to be put in the scale." It is hard for us to feel that our afflictions are sent to us for some wise purpose. Our burdens seem more than we can bear, and it is still harder for us to say " Thy will, not mine, be done." He kind to the sick ones ; their lot in life is hard enough. Throw a ray of sunshine across their path. There are a thousand and one ways that you can brighten their lives, by a little attention. There are many ways we could make others happy if we only would try, and we would be so much happier ourselves. Just think of the poor invalid that is con- fined to the house, seeing the same things day after day (yes, and often year after year), until they know every seam in the carpet, every flower on the wall — yes, every spot on the furni- ture. Their eyes will ache from the very sameness, and they feel that it would be a blessing to close them in utter oblivion. 327 328 MRS. Clarke's cookery book. Sick Room It ought to be not only a pleasure, but a stern duty for us to light- en their burdens and make life bearable to them." In preparing dishes for the sick, it is needful to combine the strongest nourishment with the simplest seasoning, as they require food which will not need too much exertion of the digestive power. Sweet-breads, broiled to a nice brown; oysters roasted in the shell, or plainly stewed ; clam broth, and even calves' brains, are highly recommended as articles of diet, which will give the most nutritious food in the small- est quantities. All kinds of gruel are unpalatable to some persons, but fortunately, tastes differ, and there are those who will take with a decided relish large bowlfuls of flour, oatmeal, and even Indian-meal porridge. Groats, however, are considered the most delicate of all such preparations, and if well made, and flavored with a tablespoonful of old Jamaica or whisky, with a little sugar added to it, it is not a disagreeable compound. Never set before the sick a large quantity of food ; tempt with a very small portion delicately cooked and tastefully served. If not eaten directly, remove from the sick room without delay, as no food should be allowed to stand there. Do not give the same food often, as variety is charming. Never keep the sick waiting, always have something in readiness — a little jelly, beef tea, stewed fruit, gruel, etc. It will be found more tempting to serve any of these in glasses. If much milk is used, keep it on ice. Let all in- valid cookery be simple ; be careful to remeve every particle of fat from broth or beef-tea before servmg. The best diet for brain workers who take proper care of their health is brown bread, cream, fresh butter, oatmeal, fresh cheese (if it agrees), eggs, fish, and a moderate amount of meat. Oysters may be used freely in their season, and fruits should not be omitted. There should be variety and change as the season and health require. The diet should be varied in kind and form quite frequently, though not necessarily every day. Even in health, the best viands when continued from day to day become unpalatable, and even nauseous. An occasional change of diet, in short, is indispensable to a proper relish for food, and the mainten- ance of the appetite and good health. Cookery. mrs. Clarke's cookery hook. 329 1210. VEAL BROTH.— Ingreilicnts— One and a half lbs. of veal, 1 cloz. sweet almonds, a qt. of spring water, a little salt, 1 pt. of boiling water. Remove all the fat from the veal, and simmer gently in the spring water till it is reduced to a pint ; blanch and pound the almonds till they are a smooth paste, then pour over them the boiling water very slowly, stirring all the time till it is as smooth as milk ; strain both the almond and veal liquors through a fine sieve and mix well together, and add the salt and boil up again. 1211. OHIOZEIT SROTH- Ingredients - An old fowl, .3 pints of water, a piucli of salt, a blade of mace, (ior 8 peppercorns, a very small chopped onion, a few sprigs of sweet herbs. Cut up the fowl and put it, bones as well, in a saucepan with the water, salt, mace, peppercorns, onion and sweet herbs ; let it simmer very gently till the meat is very tender, which will take about three hours, skimming well during the time. Strain carefully and set aside to cool. 1212. EGQ- BROTH- — Ingredients — An egg, i pint of good un- tlav'ored veal or mutton broth quite hot, salt, toast. Beat the egg well in a broth basin ; when frothy add the broth, salt to taste, and serve with toast. 1213. EEL BROTH-— Ingredients — Half lb. of small eels, 3 pints of water, some parsley, 1 slice of onion, a few peppercorns, salt to taste. Clean the eels and set them on the fire with the water, par- sley, onion, and peppercorns ; let them simmer till the eels are broken and the broth good. Add salt to taste and strain. These ingredients should make about a pint and a half of broth. 1214. BEEF BROTH(l)— Ingredients— One lb. of good lean beef, 2 t[ts. of cold water. \ a teacup of tapioca, a small piece of parsley, an onion if liked, pepper and salt. Soak the tapioca onehour,cut in small pieces the beef, put in a stewpan the above proportion of water, boil slowly (keeping well covered) one and a half hours, theR add the tapioca, and boil half an hour longer. Some add with the tapioca a small piece of parsley, and a slice or two of onion ; strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egg. Rice may be used instead of tapioca, straining the broth, and adding one or two tablespoons of rice (soaked for a short time), andthen boiliniihali an hour. 330 MRS. CLARKE'S COOKERY BOOK. SiCK RoOM 1215. BEEP BROTH (2).--Ingreclients— One and a half lbs. of linely-u>inced beef, 1 qt. of cold water, a little aalt, and '2 oz. of rice or barley. Simmer for four hours, then boil for ten minutes, strain, skim ofif the fat and serve. 1216. SOOTOS BROTH-— lugredienta— The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables cTaopped small, a cup of rough oatmeal mixed in cold water, salt and pepper to taste. Add to the liquor some barley and vegetables, cliopped small, i« sufficient quantity to make the broth quite thick. Tlie necessary vegetables are carrots, turnips, onions, and cabbage, but any other.s may be added ; old (not parched) peas and celery are good additions. When the vegetables are boiled tender add the oatmeal to the broth, salt and pepper to taste. This very plain preparation is genuine Scotch broth as served in Scotland ; with any coloring or herbs, etc., added, it is not real Scotch broth. It is extremely palatable and wholesome in its plain form. 1217. HASTY BROTH. —Tugredients — A bono or trwo of a neck or loin of mutton, ^ pt. of water, a piece of tliyme, some parsley, a slice of onion. Remove the fat and skin from the meat, set it on the fire in a small tin saucepan ttiat has a lid, with the water, the meat being first beaten and cut into pieces ; add the seasoning. Let it boil rapidly, skim it nicely ; take off the co\"er if likely to be too weak. Half an hour is sufficient to make it in. 1218. BROTH (a Splendid. Erotli for "Woakness).— Ingre- dients — 2 lbs. of loin of mutton, a large handful of ehcrvil, 2 qts. of water. Boil the m&at with the chervil in the water till reduced to one quart. Take off part of the fat. Any other herbs or roots may be added. Take half a pint three or four times a day. 1219. BROTH (Beef, Mutton and Veal).— ingredients -3 lbs. of lean l)eef, 1 lb. scrag of veal, 1 lb. of scrag of mutton, some sweet herbs, 10 peppercorns, 5 qts. of water, 1 onion. Put the meat, sweet herbs, and peppercorns into a nice tin saucepan, with the water, and simmer till reduced to three quarts. Remove the fat when cold. Add the onion, if ap- proved. 1220. CALVES' PEET BROTH. — Ingredients — Two calves' feet, 3i qts. of water, a large teacupful of jelly, ^ glasa of COOKKRY. MRS. CLARKF.'S COOKERY ROOK. 33 T BwePu wine, a little sugar, nutmeg, yolk of 1 egg, a piece of butter the size of a nutmeg, a piece of fresh lemon peel. Boil the calves' feet in the water, strain and put aside ; when to be used take off the fat, put the jelly into a saucepan with the wine, sugar and nutmeg ; beat it up till it is ready to boil, then take a. little of it and beat gradually to the yolk of egg, and adding the butter, stir all together, but don't let it boil. Grate the lemon peel into it. 1221. BEEP TEA (Simplest "Way of Makinff.) Cut the beef into very small pieces, and take away all the fat. Put it into a stone jar with a pint of water to each pound cf beef; tie a double piece of brown paper over the top, and set the jar in a cool oven for several hours. Strain the beef tea off through a rather coarse strainer, and while it is hot take off every speck of fat with paper. If it is wanted stronger, put only half that amount of water. Should an oven be not obtainable, it will do equally well to place the jar in a large saucepan of boiling water ; but it will not do to cook it in a metal saucepan without ajar, because an invalid's palate is very sensitive, and the tea is sure to acquire an unpleasant flavor. If in the place of lean beef some beef bones are used, the tea will become a jelly when cold ; it will be less costly and less good. Any sort of flavoring may be added to it. A scrap of lemon-peel, a clove, a grate of nutmeg, a sprig of any sweet herb, or of parsley, put into the jar before cooking, will, any one of them, make a pleasant change, and a little ingenuity will soon increase the list. Such changes are grateful to a convalescent patient, and break the monotony of his life. However, a patient not decided- ly convalescent needs nothing but beef and water, often not even salt. It is a lengthy process this ;and, if time is wanting to carry it out, twenty minutes is quite sufficient to set a cup of good beef tea on the table. First of all, prepare half a pint of the following 1222. MEAT JUICE. Scrape with a knife, because no cutting divides it finely enough, half a pound of beef steak, and remove all the fat and skin. Put it into a basin with half a pint ol tepid water, and let it stand fifteen minutes or longer. The result is what is commonly known as raw beef tea or meat-juice, every year more widely used as a restorative for infants as well as adults in cases of wasting or acute disease. Its appearance is against it, but the taste is simply that of any cold beef tea. Children gener- ally take it without difficulty ; but adults, unless they are too 332 MRS. Clarke's cookery book. Sick Room weak to have an opinion on the point, have often an insur- mountable objection to it. Nothing can then be done but to hide it in a colored or covered cup, or to add a little Liebig's Extract to conceal the color. The meat -juice is often prepared with hydrochloric acid, adding four drops to each pint of water ; but we think the above recipe simpler, safer, and more suited for general use. Meat-juice is easier to assimilate than any form of cooked beef tea, and it is the only sort that may at all times be safely given to very young infants. It has saved many lives, especially ihose of rickety and wasted children and typhoid patients, and it seems right that everyone should know how to set about making it. But, to return to our 122M. QUIOKLT MADE BEEP TEA. Take the above juice and meat together, and put it on a slow fire. Let it boil for not longer than five minutes, strain it and it is ready for use. If it has been carefully scraped there will be no fat upon it, but if there should be some it can easily be removed with paper. Salt must be added to taste. 1224. Another Quick Method- Scrape the beef as before, and remember that it is useless to put in gristle or sinew, because in none of these quick methods is there sufficient time to cook it. Set the meat over a very slow fire without water for a quarter of an hour, then add warm water and simmer for half an hour or longer. 1225. BEEF TEA CUSTAHD. This may be served alone either hot or cold, or a few small pieces can be put in a cup of beef tea, which is thus transferred into a kind of soupe royale. Beat up an egg in a cup, add a small pinch of salt, and enough strong beef tea to half fiUthe cup; butter a tiny mould and pour in the mixture. Steam it for twenty minutes, and turn it out in a shape. 1226. SAVORY BEEP TEA— Ingredients — 3 lbs. of beef chopped up finely, .3 leeks, 1 onion with G cloves stuck into it, 1 small carrot, a little celery seed, a small hunch of herbs consisting of thyme, marjoram, and parsley, 1 teaspoonful of salt, half a teacupful of mushroom ketchup, and ,3 pints of water. Prepare according to the directions given in the first recipe. 1227. MUSH. Put some water or milk into a pot and bring it to boil, then let the corn meal out of one hand gently into the milk or water Cookery. Mrs. clarkk's cookruy book. 333 and keep stirring with the other until you have got it into a pretty stiff state; after which let it stand ten minutes or a quarter of an hour or less, or even only one minute, and then take it out, and put it into a dish or bowl. This sort of half- pudding, half-porridge, you eat either hot or cold, with a little salt or without it. It is eaten without any liquid matter, but the general way is to have a basin of milk, and taking a lump of the mush you put it into the milk, and eat the two together. Here is an excellent pudding, whether eaten with milk or with- out it ; and where there is no milk it is an excellent substitute fur bread, whether you take it hot or cold. It is neither hard nor lumpy when cold, but quite li^ht and digestible for the most feeble stomachs. 1228. FOWL (StOTTOd in Taarley). -Tngredienta— One chicken, Jj lb. of pearl barley, ouougli milk to cover the barley, only a little salt, a bunch of sweet herbs. Truss the chicken as for boiling; pkr^ it in a stewpan with the well-washed barley; sprinkle a little salt in and the sweet herbs ; enough milk to cover the barley ; put it on the fire, and let it stew very slowly, continue to add milk as it boils away, so that the barley maybe always covered, but not the chicken, which should be dressed only by the steam from the milk. A small bird will take about three hours. When done serve with the milk and barley round it. 1229. VEGETABLE MARRO'W (Stuffed). -Ingredients- One marrow, some mince of either veal or chicken, bread crumbs, good gravy. Take a good-sized marrow, boil until tender, halve length- ways ; remove the seeds, and fill the inside with hot mince; join the two sides together, place upon a hot dish, sprinkle with grated bread crumbs ; set in the oven to brown for a few min- utes. Serve with a boat of good gravy. 1230. MTTTTON CUTLETS (Dolioata).— Ingredients -Two or 3 small cutlets from the best end of a neck or loin of mutton 1 cupful of water or broth, a little salt and a few peppercorns. Trim the cutlets very nicely, cut off all the fat, place them in a flat dish with enough water or broth to cover them, add the salt and peppercorns and allow them to stew gently for two hours, carefully skimming off e\ery particle of fat which may rise to the top during the process. At the end of this time, provided the cutlets have not been allowed to boil fast, they will be found extremely ttndcr. Tern thrm wiien half done. 334 MRS, clarkk's cookkry i!f)oK. ^icK Room 1231. LAMBS' PRY (rronoll).— Tnsrcdients— Two sots of lambs' fry, 2 eggs, Ijread-oiuiiilj.s, oliopped parsley, hot lurd. Blanch the Iry ten minutes in boiling water, drain them on a sieve, and when quite dry egg ov>;r with a paste brush ; throw them into bread-crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light brown color, dress pyramidically upon a. napkin, garnish with fried parsley, and serve. 1232. RABBIT (SteV*d).— Ingredients— Two nice young rabbits, 1 qt. of milk, 1 tablcspoonful of flour, a blade of mace, salt and pepper. Mix into a smooth paste the flour with half a glass of milk, then add the rest of the milk ; cut the rabbits up into conven- ient pieces ; place in a stewpan with the other ingredients and simmer gently until perfectly tender. 1233. SWEETBREADS. These, when plainly cooked, are well adapted for the conval- escent. They should be slowly boiled, and very moderately seasoned with salt and cayenne pepper. 1234. P0R2 JBLLT (Dr. Rat cliff's Restorative) .-ingredi- ents. — A leg of well-fed pork, 3 gals, of water, ^oz. of mace, the same of nutmeg, salt to taste. Take the pork just as cut up, beat it, and break the bone. Set it over a gentle fire with the water and simmer until it is reduced to one gallon. Let the mace and nutmeg stew with it. Strain through a fine sieve. When cold take off the fat. Give a large cupful the first and last thing and at noon, putting salt to taste. 1235. SHANS JELLY. — Ingredients — 12 shanks of mutton, 3 blades of mace, an onion, 20 Jamaica, and 30 or 40 black peppers, a bunch of sweet herbs, a crust of bread toasted brown, and 3 qts. of watrr. Soak the shanks for four hours, then brush and scour them very clean. Lay in a saucepan with all the ingredients, pour- ing in the water last, and set them near the stove ; let them simmer as gently as possible for five hours, then strain and place in a cool place. This may have the addition of a pound of beef, if approved, for flavor. It is a remarkably good thing for persons who are weak. 1236. ARROWROOT JELLY.— A pt. of water, a glass of sherry, a spoonful of brandy, grated nutmeg, and fine sugar, dessert spoonful of arrowroot rubbed smooth in two spoonfuls of cold water. This is a very nourishing disi*- Put into a saucepan all the CoOKliRY. MKS. CLARKE's COOKKRY BOOK 335 ingredients excepting the arrowroot ; boil up once, then mix in by degrees the arrowroot ; then return the whole int» the saucepan ; stir and l>oil it three minutes. )237. TAFZOOA JELLY* — Ingredients— Some of largest kind of tapioca, sonio lemon juice, wine, and sugar. Pour cold water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until quite clear ; then add the lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much. 1238. MEAT JELLT. — f Hgredieuta -Beef, isinglass, 1 tcacup- ful of water, salt to taste. Cut some beef into very sm:ill pieces and carefully remove all the fat. Put it in an earthen jar with alternate layers of the best isinglass (it is more digestible then gelatine) until the jar is full. Then add a teacupful of water with a little salt, cover it down closely, and cook it all day in a very slow oven. In the morning scald a jelly mould and strain the liquid into it. It will be quite clear, except at the bottom, where will be the brown sediment such as is in all beef tea, and it will turn out in a shape. It is, of course, intended to be eaten cold, and is very useful in cases where hot food is forbidden, or as a variety from the usual diet. 1239. GLOUCESTER JELLY.— Ingredients— l 07,. each of rice, sago, peaul btirluy, hartshorn shavings, and eringo root, 3 pts. of water. Simmer until reduced to a pint, and strain it. When cold it will be a jelly, of which give, dissolved in wine, milk, or broth, in change with other nourishment. 1210. OHIOEEIT PAITADA— Ingredients— a chicken, quart of water, a littlo salt, a grate of nutmeg, and the least piece of lemon peel. Boil the chicken about three parts done in the water, take off the skin, cut the white meat off when cold, and pound in a mortar ; pound it to a paste with a little of the water it was boiled in ; season with salt, nutmeg, and lemon peel. Boil gently for a few minutes to the consistency you desire. 1241. GRAVY SIPPETS.— Ingredients- 2 or 3 sippets of bread, gravy from mutton, beef or veal, salt to taste. On an extremely hot plate put the sippets and pour over them the gravy. Sprinkle a little salt over. 1242. A GOOD RESTORATIVE (1).— Ingredients— two calves' feet, 2 pt«. of water, 2 pts. of new milk. JBake all together in a closely-covered jar for three hours and 33^ MRS, clarkk's cooKF.RY nonK. SickR.om a half. When cold, remove the f;it. Give a large teaciipful the last and first tliinj,'. Whatever tlavor is approved, give it b> baking in it lemon peel, cinnamon, or mace. Add sugar after. l'2-\3. Another (2). — In^Todlpnta-O sheep's trotters, 2 blades of mace, a little citmainoii, loinoii pool, a few hartshorn shav- ings, a little isinglass, and '2(|ts. of water. Simmer to one quart, when cold take off the fat, and uive nearly half a pint twice a day, warming with it a little ncvv milk. 1244. Another (3). — Ingredients— l oz. of isinglass shavings, 40 Jamaica peppers, a piece of brown crust of bread, 1 qt. of water. Boil to a pint and strain. This makes a pleasant jelly to keep in the house, of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way. 1245. Another (a most pleasant Draught) (4). —ingredients— i oz. of isinglass-shavings, 1 pt. of new milk, a little sugar. Boil to half-pint ; add for change, a bitter almond. Give this at bed-time, not too warm. 1246. SAQ-O ORBAliI-— Ingredients— 1 pt. of l)oiling cream, 1 qt. of beef tea, 1 oz. of sago, i pt. water, of and the yolks of 4 fresh eggs. Boil the sago in the water till quite tender, when add the other ingredients. 1247. OnOCOLATS- — Ingredients— A cake of chocolate, 1 pint of water, niilU, sugar. Cut the chocolate into small pieces ; put the water into a saucepan and add the chocolate ; mill it off the fire until quite melted, then on a gentle fire until it boils ; pour into a basin and it will keep in a cool place eight or ten days. When wanted put a spoonful or two into milk, boil it with sugar and mix well. 1248. MILS PORRIDGE. — Some half grits long boiled, milk, toast. Make a gruel of the half grits ; strain, and add either cold milk or warm milk as you desire. Serve with toast. 1249. PREITOH PORRIDGE.— Ingredients- Some oatmeal, wa- ter, milk, toast. Stir the oatmeal and water together, let it stand to be clear, and pour off the latter ; pour fresh upon it, stir it well, let it stand till next day ; strain through a fine sieve, and boil the water, adding the milk whilj doing. The proportion of COOKFRY. MRS. CLATJKF.'S COOKERY BOOK. 337 water must be small. This is much ordered, with toast, for the breakfast of weak persons, abroad. 1250. GP.0U1TD mOE MILZ.— In'^redicnts— One spoonful of grouiui lieu rubbed suiouth in 1^ piata of milk, a piece of cinnamon , loinon peel and nutmeg. Boil the ground rice and milk, adding the spices and flavor- ing. Sweeten to taste when nearly done. 1251. SA90 ZiCZLZ-— Ingredients— Sago, new milk. Cleanse the sago from the earthy taste by soaking it in cold water for an hour, pour that off and wash well, then add more, and simmer gently with the milk. It swells so much that a small quantity will be sufficient for a quart, when done re- duced to about a pint. It requires no sugar or flavoring. 12.72. BOGS AND TOAST. -Ingredients— 2 eggs, thinly-cut slices of bread, 1 teaspoonful of vinegar, littic salt, a piece of butter the size of a walnut, a few sprigs of fresh, greeu parsley, or some sweet geranium lea\ e t. Take the thinly-cut slices of bread,and toast them quickly to a light brown, without burningthem. Drop an egg or two into boil- ing water in which the vinejrar has been poured, and a little salt added to it. Pour one tablespoonful of boiling water over a piece of butter, turn it over the toast, and if it is very dry dip the whole of it into the melted butter and water, soaking the crusts completely. Skim out the eggs as soon as the whites are firmly set, and put them upon the toast. Edge the plate with a few sprigs of fresh, green parsley, or some sweet geranium leaves, and serve upon a salver covered with a white napkin, and an invalid will usually eat of it with great relish. 1253. BASED HOMINT.— Ingredients — To a cupful of cold boiled hominy (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a little salt, and 3 eggs. Beat the eggs very light, yolks and whites separately. Work the yolks into the hominy, alternately with the butter. When thoroughly mixed, put in the sugar and salt, and go on beating while you soften the batter gradually with milk. Be careful to leave no lumps in the batter. Lastly, stir in the whites and bake in a buttered pudding dish until light, firm, and del- icately browned. It may be eaten as a dessert, but it is a de- lightful article, and the best substitute that can be devised for green-corn pudding. 1254 STEiAWB3illllIKS—Ing'*Pdients— Fruit, white sugar, juice of 2 or 3 lemons in proportion to the fruit. The way to make strawberries digestible to those who are V 338 MRS. clarkk's cookery isooK. Sick Room unable to eat them on account of dyspepsia or any other cause is vcrysimple. Cover them with a very lar^eaHowancc of powder- ed sugar and then squeeze over them the lemon juice, which brings out the strawberry flavor more than anything else, and itB acidity is counteracted by the lar^c quantity of sugar. The lemon juice should be injhe same piopoilion ab the cream would be in place of which it is used, 1255. STRBITGTHENIITO ELANC-MAITOE ~ Ingredicnts- Onupint of milk, ^ o/. of iniiij^laas, liiid ot i a uniall lemon, 2 oz. of sugar, yollcB of .*? frcah eggs. Dissolve the isinj^dass in the water, strain through muslin, put it again on the fire with the rind of the half-lemon cut very thin, and the sugar ; let it simmer gently until well flavored, then take out the lemon peel, and stir the milk to the beaten yolks of the eggs ; pour the mixture back into the saucepan, and hold it over the (ire, keeping it stirred until it begins to thicken ; put it into a deep basin and keep it moved with a spoon until it is nearly cold, then pour it into the moulds which have been laid in water, and set it in a cool place till firm. This we can recommeud for invalids, as well as for the table gener- ally. 1250. VATER CmnBL- -Tni^redients— A large spoonful of oat- meal, water, salt, aud u little pieos of butter. Rub smooth the oatmeal with two spoonfuls of water and pour it in a pint of water boiling on the fire ; stir well and boil quickly. In a quarter of an hour strain it off and add the salt and butter when eaten ; stir uutil the butter is thoroughly in- corporated. 1257. BFFBRVESOIlTG'aRTTEL— Ingredients— Half a break- fast eup of thiu water gruel, 1 tablespoonful of sifted white sugar, a saltspooutul of carbonate of soda, juiee of a lemon. Mix the soda and sugar well together and then put into the gruel, stirring thoroughly; have ready the lemon juice strained, throw it in and drink immediately while it is effervescing and as hot as possible. 1258 BARLEY GRnEL— Ingredients— Four ot. of pearl barley, '2qt8. of water, a stiek of eiunjeniou, ^ pt. of port wine, 6ug?r to taste. Wash the barley, boil it in the water with the cinnamon, till reduced to a quart ; strain and return to the saucepan with re- maining ingredients, keep on the fire about five minutes, stirr- ing all the while. Pour into a jug and when wanted warm up again. Cookery. mrs. Clarke's cookery book. 339 1'25D. ZQQ Q'217ZL> — In^'redienta —Yolk of one egg. 1 tableiipoon- tul of iiugar, two-thirdtt of a cup of boiling water, white of the egg. Beat the yolk of the c^'{; with the sugar till very light ; on this pour the boiling water ; on the top put the white of the egg beaten to a stiff froth with a iittlc sugar. 1-00. OUSTAUDS- — Ingredients— One qt. of milk, I stick of cin- uutnon, the rind of a lonior, a few laurel IcavuH, or bitter almonds, sugar to taste, tli*-. yolks of S eggs, the whites of 4. Boil the milk with cinnamon, lemon rind, laurel leaves, and sugar ; well whisk the yolks with the whites of four eggs, adding a little milk, then strain into a dish. When the milk boils, take it off the fire and strain it ; then stir the egg into it; return the whole to the saucepan and set it on the fire again, stirring con- stantly; let it come to the boiling point, then take it off the fire pour it into a large jug, and continue stirring it till it is nearly cold. It should now have the consistency of thick cream, and is ready for being poured into custard glasses ; when the glasses are filled, grate a little nutmeg over them. 1261. 0A7SLSS- -Ingrctlients -One pt. of fine gruel, yolk of an egg liiialuu with sugar, a large spoonful of cold water, a glass of wine and a little nutmeg. Put the egg beaten with sugar into the boiling gruel, and add the cold water, wine, and nutmeg. Mix by degrees. This is very nourishing. 126'2. A mOB DRIITZ rOR A OOTJGH. - Ingredients - A fresh laid egg, ^ pint of now milk warn»ed, a large spoonful of capillaire, the same of rose-water, a litth; grated nutmeg. Beat the egg and mix with remaining ingredients. Do nut warm it after the egg has been put in. 1263. TOAST AlTD T^ATSZl- — Ingredients — A slice of bread, jug of cold water. Toast slowly the bread till exfremely brown and hard, but not in the least black. Put into the water and cover closely for an hour before used. It should be a fine brown color be- fore using. 1264. A ITIOE SZIIITZ. — Ingrodients — A glass of clear cold water, a tabluspoonful of capillaiio, a tablespoonful of some good vinegar. Put the capillaire and vinegar into the water and it is ready. Tamarinds, currants, fresh or in jelly, or scalded currants, or cranberries, make excellent drink ; with sugar or not, ac- cording to taste. 34© MRS. CLA'iKE'S COOKERY BOOK. SiCK RoOM 1265. A PEVEH DRllTS (l).— Ingredients— A little tea sage, 2 eprigs of biilin, a very small (juantity of wood sorrel, a small lemon, 3 pints of boiling water. Put the sage, balm and wood sorrel into a stone jug, having previously washed and dried them, peel thin the lemon, and clear from the white ; slice and put a piece of the peel in ; then pour on the water, sweeten and cover. 1266. A TEVER SUZITE (2).— Ingredients—One oz. of pearl barley, 3 pints of water, 1 oz. of sweet almonds, a piece of lemon peel, a little syrup of lemons and capillaire. Wash well the barley ; sift it twice, then add the water, sweet almonds benten fint, and the lemon peel; boil till you have a smooth liquor, then add the syrup. 1267. APPLE T37ATE11. — Ingredients — Some well flavored apples, 3 or 4 cloves, a strip of lemon peel, boiling water. Slice the apples into a large jug, they need be neither peeled nor cored. Add the cloves and lemon peel, and pour boiling water over. Let it stand a day. It will be drinkalile in twelve hours or less. 1268. CTJURAITT 'W'ATBR.— Ingredients— One quart of red cur- rants, i pint of raspberries, 2 quarts of water, syrup — 1 quart of water, about ^ lb. of sugar. Put the fruit with the water over a very slow fire to draw the juice, for half an hour. They must not boil. Strain through a hair sieve, add the syrup. Other fruit may be used in the same way. 1269. BARLBT "WATBIl- —Ingredients— Two oz. of barley, 2 quarts of water, flavor with lemon, currant, or any juice pre- ferred. Wash the barley and boil in the water till it looks white and the barley grows soft ; then strain and flavor. 1270. PEPPERMINT WATER.— Ingredients— Three quarts of w.iter (boiling), 8 cts. worth of oil of peppermint, sugar to taste. Boil the water and pour into a jug and let it remain till luke- warm ; add the oil of peppermint ; sweeten and stir till cold, then bottle. 1271. VlNEaAB "WHET (used in fevers).— ingredients— Half a jjill of vinegar. 2 teaspoonfuls of sugar, 2 teacups of milk (boiling). ^ix the vinegar with the sugar, stir in the boiling milk ; let Cookery. mrs. Clarke's cookery book. 341 it boil one or two minutes, cool it, and strain off the whey. Lemon juice may be used instead of vinegar, if preferred; it is then called lemon whey. 1272. T?7I1TB WHET.— Ingredients— One pint of milk, 2 glasses of white wine, 2 teaspoonfuls of sugar. Boil the milk ; the moment it boils stir in the wine with the sugar ; let it boil once again, stand it to cool, strain off the whey through a fine sieve or piece of muslin. The curd is in- digestible. 1273. MTJLLBD WIITB.— Ingredients— A pint of wine, 1 pint of water, 1 egg, nutmeg and sugar. Mix the wine with the water ; boil them ; beat the egg in a small pan, put it into the wine, then quickly pour the whole from one vessel to the other five or six times. Season with the nutmeg and sugar. 1274. RICE MILS-— Ingredients— Two tablespoonfuls of rice, 1 pint of milk, 1 tablespoonf ul of ground rice (if wanted thick, 2 will be required), a little cold milk. Put the rice into the pint of milk ; boil it until done, stirring to prevent it burning. Put the ground rice with little cold milk, mix smooth and stir it in ; boil for about a quarter of an hour. Thick milk may be made in the same way .is " rice milk," only substituting flonr for rice, thickening and sweeten- ing to taste. Five minutes boiling will do. 1276. OBAMOMILE TEA.— Ingredients — One oz. of dried cham- omile flowers, i oz. of dried orange peel, 1 quart of boiling water. Put the chamomile mto a jug with the orange peel. Pour over it the boiling water, and stand on the back of the stove just close enough to the fire to keep it simmering till the •trength of the peel and fioV/er is drawn out, then strain off for use and drink a wineglass at a time. 1276. DANDELION TEA.— Ingredients -Six or 8 dandelion roots, according to size, 1 pint of boiling water. Pull up the dandelion roots and cut off the leaves ; well wash the roots and scrape off a little of the skin. Cut them ip into small pieces and pour the boiling water on them. Let them stand all night, then strain through muslin, and the tea is ready for use. It should be quite clear, and the color of brown sherry. One wineglassful should be taken at a time. The decoction will not last good for more than two or three days, and therefore it must only be made in small quantities. THE DOCTOR. The following reripes are selected from eminent author- ities and can be relied upon, but while in all ca? es it is pru- dent to consult a medical man as soon as possible, the in- formation under this heading will be found invaluable where the doctor is not readily available. 1277. Fractures. Fracture is said to be simple when there is no external wound; compound, when complicated with lesion of the surrounding soft parts ; and comminuted when the bone is broken into many fragments. The symptons of fracture are pain and ina- bility to move the limb. When there is great swelling, it is often difficult to ascertain the nature or even the existence of a fracture. The course of a simple fracture is a painful and inflamed swelling a few days after the accident, with more or less febrile reaction ; these gradually subside, and with proper treatment the bone unites in from one to two months, with or without deformity according to circumstances not always under the control of the surgeon. Complicated fractures often termin- ate in the death of portions of bone and of the soft parts, in unhealthy abscesses and tetanus, leading perhaps to fatal re- sults unless the limb be removed. The indications of treat- ment are to reduce or set the fragments and keep them at rest and in close contact so as to prevent deformity; all disturbing muscles must be relaxed, the ends of the bones extended and the parts properly supported and kept in place, the limb band- aged, and some kind of splint is applied to keep it immovable of its natural length. The variety of bandage, splints, and apparatus for the different kinds of fracture is very great, and in nothing does American surgery stand more pre-eminent than in its ingenious and effectual instruments for the treat- ment of broken bones. When a su. geon cannot be procured immediately the broken limb should be kept as nearly as pos- sible in its natural position. The two portions of the bone must be pulled in opposite directions, until the limb is the same length as its fellow, then apply a splint and bind it to the part 342 The Doctor, mrs. clakke's cookery book. 343 with a bandage. Of course when there is no deformity the pulling of the bones is unnecessary. Should there be much swelling a cold lotion should be used. If the patient is faint, give brandy and water, or sal-volatile and water. 1278. Eov to Beitora a Person apparently Drownod- Loosen everything around the neck. Turn the patient's face downward, and raise the body several inches higher than the head, and keep it in this position long enough to count five slowly. This will enable the water to escape from the mouth and nose. Place the patient on his back with the chest slightly raised (bv some convenient article of clothing such as a folded coat or shawl) and the head in a straight line with the body. Then practice artificial breathing in this way : — Stand astride the patient's hips, grasp the arms, and raise them above the head until they nearly meet, which expands the chest ; then pull them down and press firmly in the sides of the chest ; this con- tracts the chest and thus forces the breath first in and then out. While this is going on let another person catch hold of the tongue with a piece of cloth and pull it out, it may be se- cured by fastening an elastic band over the tongue and under the chin ; this opens the little air-valve covering the air-tube. While this is going on remove all wet clothing, cover the body with warm blankets, etc., and rub the body vigorously. If signs of life appear, place the patient in a warm bed in a well- ventilated room, and give hot drinks, such as milk, tea, or coffee. 1279. Scalds and Eurns. The first object is to cover the injured part with some suit- able material, and this should be kept on until the cure is com- plete. Apply to the burn or scald a mixture ot lime water and linseed oil by saturating the lint with the mixture. Do not re- move when dry, but saturate by the application of fresh outer layers from time to time. If nothing better is at hand apply grated potato, flour, starch. Sec. 1280. Bruises. Excite as quickly as possible tht absorption of bruised blood and apply butter, fresh raw beef, or even bathing with cold water is a very good though simple remedy. 1281. Bemorrliagre may be checked by giving strong salt and water ; or by giving lemon-juice. 344 MRS. Clarke's cookery book. Tiik Docior* If an artery be cut, tie a strong string above the cut to pre- vent the escape of blood. Tighten the string if necessary by placing a ruler or stick in the string, twist this round, so as to make a knot pressing tightly on the artery. The blood from an artery is always of a very bright red and comes out in jerks or spurts. 1282. To Hemove a Bee-Stlner. Remove the sting at once with a needle or the fingers; press a key tightly over the stung part, the pressure will force the poison out. Wipe the place with clean linen, suck it and then dab with the blue-bag. 12S3. Sites Of Snakes. These are dangerous and require powerful remedies. The bites of the various kinds of snakes do not have the same ef- fects, but people suffer from them in different ways. It is of the greatest importance to prevent the poison mixing with the blood and to remove the whole of it instantly from the body. Take a piece of tape or anything that is near and tie tightly around the part bitten ; it it be the leg or arm, immediately above the bite and between it and the heart, the wound should be sucked several times by any person near. There is no dan- ger to the person performing this kindness, providing his ton.;ue or any part of the mouth has no broken skin. Having sucked the poison, immediately spit it out. A better plan is to cut out the central part bitten with a sharp instrument. This may not be a very pleasant operation for an amateur, but, as we have to act promptly in such an emergency, courage will come. After the operation bathe the wound for some time to make it bleed freely. Having done this rub the wound with a stick of lunar- caustic or, still better, a solution composed of sixty grains of lunar caustic dissolved in an ounce of water. This solution should be dropped into the wound. Of course the band tied round the wound in the first place must be kept on during the time these means are being adopted. The wound afterwards must be covered with lint dipped in cold water. There is gener- ally great depression of strength in these cases, it is necessary therefore to give some stimulant, a glass of hot brandy and water, or tv enty drops of sal-volatile. When the patient has somewhat recovered give him a little mustard in hot water to make him vomit, if on the other hand the vomiting is continu- ous, a large mustard poultice should be applied to the stomach and one pill given composed of a grain of solid opium. Note. — Only one oi these pills must be given without medical advice. All these remedies can be acted upon until a surgeon arrives. The Doctor, mrs. ct.arke's cookery book. .■^45 1284. Bites of Dogs. The manner of treatment is the same as for snake-bites. Many writers on the subject are in favor of the wound being kept open as long as possible. Many persons do this by placing a few beans on the wound ari then putting a linseed meal poultice over the wound. 1285. Treatment of SssAins. Immediately after the accident the part should be immersed in a bath at the heat of 100 deg., after which leeches should be applied, and then a poultice of vinegar and bran, lukewarm, or bread crumbs and camphorated spirits of wine ; the follow- ing lotion, when applied in the early stage, after blood has been freely drawn by leeches, rarely fails in affording great relief: — Gourlard's extract, half an ounce ; tincture of opium, two drachms ; vinegar, half a pint; camphor mixture, one pint and a half. Mix for a lotion, to be applied tepid by means of folded rags. After the inflammatory action has subsided, one of the toUowing Liniments Should bo used : 1286. (i) Soap liniment, one ounce ; tincture of opium, two drachms ; camphorated spirits, two drachms. Mix for a lini- ment, and rub in night and morning. 1287. (2) Camphorated spirit^ of wine, half an ounce ; cajaput oil and laudanum, of each, two drachms; olive oil, half an ounce. Mix for a liniment, and apply night and morning. 1288. (3) Olive oil and spirits of turpentine, of each half an oz. Mix for a liniment, and use as above. 1289. (4) When weakness remains after a sprain, pumping cold water on the part every morning, aided by a bandage or laced stocking to support the part, will be the most effectual means of remedying it. 1290. For Sprained Aakla.— Bathe the ankle frequently with strong cold salt and water; sit with the foot elevated, keeping it cool. Diet, and take daily cooling drinks or medicine. Or bind on loosely, and as often as dry, first twenty-four hours, cotton batting, spread with beaten egg-whites ; after that, morning and night. 1 291. To Bind a Sprained Antle.— Put the end of the bandage upon the instep ; then take it round and bring it over the same part agaiu, and then round the foot two or three times ; finish off with a turn or two round the leg above the ankle. 1292. Sprained Wrist.— Begin by passing the bandage round the hand, across and across, like the figure 8 ; leave out 346 MRS. Clarke's cookery book. The Doctor. the thumb, and finish with a turn or two round the wrist. Apply arnica tincture. 129.3. Treatment of a Frozen Person. Chelius, a German authority, gives the followinj,^ advice for restoring a frozen person. He should be brought into a cold room, and after having been undressed, covered up with snow or with cloth in ice-cold water, or he may be laid in cold water so deeply, that his mouth and nose are only free. When the body is somewhat thawed, there is commonly a sort of icy crust formed around it ; the patient must then be removed, and the body washed with cold water mixed with a little wine or brandy ; when the limbs lose their stiffness, and the frozen person shows signs of life. 'ie should be carefully dried, and put into a cold bed in a c »^om ; scents and remedies which excite sneezing, are to be put to his nose ; air to be carefully blown into *hc lungs, if natural breathing do' not come on ; clysters of warm water with camphorated vinegar thrown up ; the throat tickled with a feather, and cold water dashed upon the pit of the stomach. He must be brought by degrees into rather warmer air, and mild perspirants, as elder and balm-tea (or weak common tea) with Minderin"s spirit, warm wine and the like, may be given to promote gentle perspiration. 1294. Eruises. In slight bruises, and those that are not likely to be followed by inflammation, nothing more is usually required than to bathe the part with spirit, as Eau-de-Cologne, brandy, &c., mixed with an equal proportion of vinegar and water. 1295. In more severe cases, and where the nccident is near an important part, as the eye, or any of the joints, it becomes a desirable object to prevent the approach of inflammation. For this purpose leeches must be employed, repeating them accord- ing to circumstances. If considerable fever be present, bleed- ing from the arm, purgatives, and low diet, may become neces- sary. 1296. In the last stage of a bruise, where there is merely a want of tone in the parts, and swelling from the effused blood, &c., friction should be employed, either simply, or with any common liniment. Wearing a bandage, — pumping cold water on the part, succeeded by warm friction, — a saturated solution of common salt in water, have each been found successful. The roots of briony and Solomon's seal, bruised and applied as a poultice, are highly useful in hastening the disappearance of the discoloration caused by bruises. The Doctor. Mrs. clarke's cookery booic. 347 1297. Accidents from Edge Tools, Hard Bodies, &o- In all recent wdiinds, the first consideration is to remove for- eign bodies, such as pieces of glass, splinters of wood, pieces of stone, earth, or any other substance that may have been in- troduced by the violence of the act which caused the wound. Where there is much loss of blood, an attempt should be made to stop it with dry lint, and compression above the part wounded, if the blood be of a florid color ; and below, if of a dark color. In proportion to the importance of the part wound- ed, will be the degree of the discharge of blood, and the sub- sequent tendency to inflammation and its consequences. 129S. Substances in the Eye. A substance getting in the eye may either lie disengaged on its surface, or, having penetrated the external coat, may there remain fixed. In the former case, it is easily removed by a camel-hair pencil, or a piece of paper rolled into the size of a crow-quill with the end softened in the mouth. 1299. Sometimes the substance sticks in the corner, when, if it cannot be removed with a probe or fine forceps, the point of a lancet should be carefully passed under it so as to lift it out. 1300. If the removal cannot be effected without considerable difficulty, it is better to leave it to be detached by ulceration, taking every precaution to keep off undue inflammation, by avoiding a strong light, fomenting with warm water, etc. 1301. To remove fine particles of gravel, lime, etc., the eye shonld be syringed with luke-warm water till free from them. Be particular not to worry the eye under the impression that the substance is still there, which the enlargement of some of the minute vessels make, the patient believe to be actually the case. 1302. Substances in the Ear. Hard substances, such as peas, bits of slate-pencil, beads, etc., occasionally get lodged in the passage of the external ear. If the sub-stance be within sight, and can be grasped readily with a small pair of forceps, that will be the best way to extract it ; but force must not, on any account, be used. 1303. But the best and safest plan is to inject luke-warm wa- ter rather forcibly into the ear by means of a syringe, one that will hold at least two ounces. This will be found rarely to fail, the water passing beyond the substance, and being there con- 348 MRS. Clarke's COOKERY BOOK. The Doctor. fined by the membrane, called the tympanum^ forces the former outwards. 1304. Should the sub.stancehave swelled, or the ear become swollen, a little sweet oil must be poured into the ear, and left there till the next day, when syringing may be used. 1305. Glass beads and similar substances, may be extracted by means of a probe, dipped into some appropriate cement, in- troduced into the ear, and kept in contact with the body to be removed, for a few moments till it has become set. 1306. Sulsstances in the Throat. A fish-bone, or pin, being lodged in the throat, may some- times be readily got rid of by exciting vomiting by tickling the backpart of the throat. 1307. Another mode is to make the patient swallow a good mouthful of bread-crumb. 1308. Another expedient is to introduce a large goose-quill down the throat, and then twirl it round, by this means the sub- stance may be disengaged, and so pass down into the stomach. 1309. A plentiful draught of water will sometimes be suffici- ent, when the substance is merely engaged in the folds of the gullet. We would, however, particularly recommend in this case the white of an egg, and, if necessary, a second. 1310. Diseue of Infant!- The most frequent of these are — i, disorders of the stomach ; 2, disorders of the bowels ; 3, exhaustion ; 4, febrile affections ; 5, exanthematous diseases, or those which are attended with eruptions of the skin ; 6, affections of the head ; 7, diseases of the thorax, or chest ; 8, affections of the abdomen, or belly. Disorders of the stomach generally depend on improper diet; or they may be secondary, and the effects of a disordered or confined state of the bowels. They are often detected by acid or foetid eructations and breath, or by the unusually frequent regurgitation or vomiting of food. Disorders of the bowels can never be mistaken or overlooked by an attentive nurse, the evacuations in their number and appearance, being the perfect index to these disorders. It must never be forgotten, that whenever the system has been exposed to sources of exhaustion, this condition may be- come, in its turn, the source of various morbid affections which are apt to be ascribed to other causes, and treated by impraper, and therefore dangerous, measures. If the infant h s had The Doctor, mrs. Clarke's cookery book. 349 diarrhoea, or if it has been bled by ieci:hes ; or if, witho.it these, its cheeks are pale and cool ; and if, under these circumstances, it be taken with symptoms of affection of the head, do not fail to remember that this affection may be the result of exiiaustion. This important subject seems to have been generally misunderstood. Fever is sooner detected. In every such case it is ad- visable not to tamper nor delay, but to send for the medical man, and watch the little patient with redoubled care and attention. Especially examine the skin, hour after hour, for eruptions. It may be measles or scarlatina, &c. It will be especially de- sirable to detect these eruptions early, and to point them out to the physician. Above all things, let not a contracted brow, an unusual state of the temper or manner, unusual drowsiness or wakefulness, orstarling, and especially unusual vomiting, es- cape you. Be alive to any acceleration, or labor, or shortness of the breathing, or cough, or sneezing, or appearance of inflamma- tion about the eyes or nostrils. These symptons may portend inflammation within the chest, hooping cough, measles. Pain of the body, with or without vomiting; or diarrhoea, with or without a morbid state of the bowels, <> of the discharges, ought also to excite immediate attention. One caution should be given on this subject : some of the most alarming and f»tal affections of the bowels, like some affections of the head, are unattended by acu^e pain or tenderness; their accession, on the contrary, is insidious, and it will require great attention to de- tect them early Another view, and another mode of the classification of the diseases of infants, full of interest, full of admonition is — i, as they are sudden; or 2, as they are insidious; or 3, as they are, in the modes of accession, intermediate between these two ex- tremes. Of the sudden affections, are fits of every kind, croup, and some kinds of pain, as that of colic ; of the second class are hydrocephalus, or water on the brain, and tubercles in the lungs or abdomen, constituting the two kinds of consumption. Fits, again, are cerebral, and arise from diseases within the head, or from irritation in the stomach and bowels, or Irom ex- haustion ; or they are evidence of, and depend on, some mal- lormation or disease of the heart. Domestic treatment should never be trusted in such terrific affections as these ; not a moment should be lost in sending for the medical man. 350 MRS. CLARKK'S COOKIiRY BOOK. ThE DocTOR. If anything may be done in the meantime, it is — i, in either of the two former cases to lance the gums ; 2, to evacuate the bowels by the warm water injection, made more active by the addition of Brown Suf;ar ; 3, and then to administer the warm bath. An important point, never to be forgotten in the hurry of these cases, is to reserve the evacuations for inspection otherwise the physicians will he deprived of a very important source of judgment. In cases of fits arising plainly from exhaustion, there need be no hesitation in giving five diops of sal volatile in water, light nourishment may be added; the feet must be fomented and the recumbent posture preserved. In fits arising from an affection of the heart the symptom is urgent difficulty of breathing ; the child seems as if it would lose its breath and expire. In such a case, /o do nothin^'\% the best course ; all self-possession must be summoned, and the infant kept perfectly quiet. Every change of posture, every effort, is attended with danger. Sometimes the attaci^s assume the character of croup ; there is a crowing cough, and breathing ; or there is a difficulty of breathing, and then a crowing inspiration. The former case is generally croup ; the latter is, in reality, a fit dependent on the morbid condition of the brain or spinal marrow, although it takes the appearance of an affection of the organs of respira- tion. In either case it is well to clear the bowels by means of the slow injection of from a quarter to half a pint of warm water, with or without brown sugar ; indeed this is the most generally and promptly useful of all our remedies in infantile diseases. To this the warm bath may always be added, if administered with due caution. For instance, it should not be continued so as to induce much flushing or paleness of the countenance. 1311. Measles. Measles commences with the ordinary symptoms of fever. The attack is almost invariably attended with inflammation of the mucous membrane lining the air passages ; the eyes are red and watery ; there is dcfluxion from the nostrils, hoarseness, and cough. The eruption commonly appears on the fourth day, at first about the head and neck, then the trunk and arms, and finally reaching the lower extremities ; it takes two or three days to complete its course and when it reaches the feet and legs has often begun to disappear from the face. All ages are liable to it. When the eruption is fully out, the cough, at first dry and troublesome, generally becomes softer and less TheDoCIuR. MRS. CLAKKJi's COOKKRY book. 35 I frequent, and at the end of six or seven frum the coming out of the first papules they have disappeared. When danj^er occurs, it is from inflammation of the air passages. In ail ordinary cases simple diet, the maintenance of an equable temperature, plenty of diluent drinks, attention should be paid to the bowels as they should be kept gently open, if a roasted apple or a liltle manna in the drink will not do this, give a mild saline aperient such as ipecacuanha wine and sweet spirits of nitre, i drachm; of tartrate of potash, 4 diai.lin.s; solution of acetate of ammonia i ounce ; syrup of poppies, 2 drachms ; cinnamon or dill waltr sufficient to make 4 ounces ; dose, a table or dessert spoonful three or lour times a day. Where there is much heat of the skin, "ponginf; with tepid vinegar and water will commonly relieve it, and also the itching. On the third or fourth day after the subsidence of the eruption a little opening medicine should be given and care must be taken to protect the patient against change of weather, and to restore the strength by a nourishing diet. Attention should be paid to the cough, and the proper le- medies given if required. Should the eruption suddenly dis- appear, then there is cause for alarm ; the patient should be directly put into a warm bath, and have warn diluent drinks ; if the pulse sinks rapidly, adminster wine whey or weak brandy and water. 1312. Scarlet Fever. This fever is distinguished from other eruptive fevers by the fact of the eruption being an exanthema, an efflorescence, or a rash, these terms not being strictly applicable to vesicles and pustules. The disease sometimes commences with a chill, and in most cases vomiting is a primary symptom especially in children. The fever which at once occurs is usually intense, the axiliary temperature often rising to 105*, or even higher. The surface of the body often gives to the touch a burning sen- sation. The rash appears in about twenty-four hours after the date of the invasion, and with few exceptions breaks out first on the face and neck. The color ot the rash is scarlet, whence the name. The skin is somewhat swollen and the rash occasions a burning sensation with in some cases intense itch- ing. Generally the eruption takes place in the throat, and the tonsils are more or less swollen. The cutaneous eruption is prolonged from four to six days. Then follows the stage of scaling, and in some instances the cuticle of the hands may be stripped off like a glove. In favorable cases the duration of this stage may be reckoned to be five or six days, when con* 35 » MRS. CLARKE'S COOKRRY BOOK. ThE DoCTOR. valescence is established. In other cases it is eTtrcmely severe and may prove fatal within a few days or even hours. Scarlet fever is highly contagious and the infectious material remains for a long time in garments, etc. Children are more suscep- tible than adults. The treatment in mild cases is very simple. Active medication is not indicated. It suffit:es to diminish the animal heat by sponging the body and giving cooling drinks observing proper hygienic precautions. Smearing the surface of the limbs with fat bacon allays the itching which is often very distressing. Should the symptoms show failure of the vital powers, supporting measures of treatment (alcoholic stim- ulauts and alimenation) are indicated, (ireat care must be taken to keep the patient warm right through the disease as aflfections of the kidneys often follow cases of scarlet fever. It is important to isolate the patient and attendant from the healthy. Remove all curtains and carpets, and clothing not actually in use from the sick chamber. On removing the patient's linen or bed clothes, throw them into water and so convey to the wash. Chloride of lime should be set about the room in plates. When the patient can be removed from the room, .scrub the room with chloride of lime in the water. It is wise to keep the patient in bed for three weeks. Should the eruption be slowin appearingjSponge the body withcold vinegar and water, wrap in a blanket and keep the patient warm. Should the throat be sore, keep hot bran poultice constantly applied. If the fever runs high in the first stage, and there is great inclination to vomit (before sponging), it is a good plan to give an emetic of equal proportions of antimonial and ipecacuanha wine; dose, a teaspoonful to a tablespoonful, ac- cording to age. 131.S. Hooping Cough. This well-known disease is chiefly, but not wholly, confined to the stages of infancy, and it occurs but once in a life-time. It may be described as a spasmodic catarrh, and its severity varies greatly ; iJometimes being so mild as to be scarcely known from a cf5mmon cough, at others, exhibiting the most distressing symptoms, and frequently causing death by its violent and exhausting paroxysms. The first symptoms of this cough are those of an ordinary cold ; there is probably restlessness and slight fever, with irri- tation in the bronchial passages ; this goes on gradually in- creasing in intensity for a week or ten days, and then begins to assume the spasmodic character ; at first the paroxysms are plight, and of short duration with a scarcely perceptible "hoop," The Doctor. Mrs. clarke's cookf.ry book. 353 but soon they become more frequent and severe ; a succession uf violent expulsive coughs is followed ijy a ion^ -drawn inspir- ation, in the course of which the peculiar sound which gives a name to the disease is emitted; again come the coughs, and again the ins|)iration, following each other in quick succession, until the sufferer, whose starting eyes, livid face, swollen veins, and clutching hands, attest the violence of the strug^de for breath, is relieved by an expectoration of phlegm resembling the white of an egg, or by vomiting. When the paroxysm is over, the child generally resumes its play, or other occupation, and frequently complains of being iiungry. As the disease proceeds, the matter expectorated becomes thicker, and is more easily got rid of, and this is a sign of favorable progress : the spasmodic paroxysms become less frequent and violent, and gradually cease altogether ; but the changes here indicated may extend over a inonih or six months, according to circum- stances, the season of the year having much influence in has- tening or retarding them ; summer being, of course, the most favorable time. It is a common impressicn that, at whatever time of year an attack of Hooping Cough commences, it will not end until May ; this is simply because of the change in the weather which generally takes place in or about the course of that month. With a strong, healthy child (when pioper care is taken), there is little to apprehend from this disease, pro- vided it be not complicated with others, such as inflammation of the lungs, or any head aff'.ction producing convulsions ; it then proves a most dangerous malady, and is fatal to many. With children of a full habit, the fits of coughing often cause bleeding at the nose, but this should not be viewed with alarm, as it relieves the vessels of the brain, and is likely to prevent worse consequences. To weakly children Hooping Cough is a very serious malady — to all it ig frequently a very sore trial, but to them it is es- pecially so : therefore great care should be taken not to expose them to the danger of catching it ; that it is contagious there can be no doubt, and although some parents think lightly of it, and imagining their children must have it, at one time or another, deem that it matters little when, and therefore take no pains to protect them against it ; yet we would impress up on all our readers, who may have the care of infants, that a heavy responsibility lies at their door. It is by no means certain that a child will have this disease ; we have known many persons who have reached a good old age and never contracted it ; and it is folly and wickedness needlessly to expose those placed under our care to a certain danger. W 354 MRS. Clarke's cookery book. The Doctor. Like fever, Hooping Cough has a course to run, which no remedies, with which we are at present acquainted, will short- en ; the severity of the sympioms may be somewhat mitigated, and we may, by watching the course of the disease, and by use of the proper means, often prevent those complications which render it dangerous, and this brings us to the consider- ation of the proper mode of Treatment. — The first effort should be directed to check any tendency te inflammation which may show itself ; to palliate urgent symptoms, and stop the spasm which is so distress- ing a feature of the case. To this end, the diet must be of the simplest kind, consisting for the most part of milk and farinaceous puddings ; if animal food, it must not be solid, but in the form of Broth, or Beef-tea ; roasted Apples are fi[ood ; and, for drinks. Milk and Water, Barley-water, Weak Tea, or Whey. Care must be taken to keep the bowels open with some gentle aperient, such as Rhubarb and Magnesia, with now and then a grain of Calomel or Compound Julep Powder if something stronger is required. An emetic should be given about twice a week, to get rid of the phlegm — it may be Ipecacuanha Wine or the Powder. To relieve the cough, the following mixture will be found effective : — Ipecacuanha Powder, lo grains ; Bicarbonate of Potash, i drachm r Liquor of Acetate of Ammonia, 2 oun-es ; Essence of Cinnanio:i, 8 drops ; Water, 6;^ ounces : Dose, a tablespoonful about every four hours. 20 drops of Laudanum, or i drachm of Tincture of Henbane may be added if the cough is very troublesome, but the former is objectionable if the brain is at all affected. For night restlessness, 2 or 3 grains of Dover's Powders, taken at bed-time, is good ; this is the dose for a child of three years old. Mustard poultices to the throat, the chest, and be- tween the shoulders, are often found beneficial ; so is an opiate liniment composed of Compound Camphor and Soap Liniment, of each 6 drachms, and 4 drachms ol Laudanum. Roache's Embrocation is a favourite application, and a very good one ; it is composed as follows : — Oil of Amber and of Cloves, of each ^^ an ounce ; Oil of Olives, i ounce ; a little Laudanumis, perhaps, an improvement. This may be rubbed on the belly when it is sore from coughing. Difficulty of breathing may be sometimes relieved by the vapour of Ether or Turpentine diffused through the apartment. In the latter stages of the disease, tonics are generally advisable. Steel Wine, about 20 drops, with 2 grains of Scsquicarbonate of Ammonia, and 5 drops of Tincture of Conium, in a tablespoorful of Cinnamon Water, sweetened with Syrup, is a good form ; but a chansfc of The iDocTOR. Mrs. Clarke's cookery book. 355 air, with a return to a generous diet, are the most effectual means of restoration to health and strength. Squinting, stupor, and convulsions are symptomatic of mischief in the brain ; in this case leeches to the temples, and small and frequently repeated doses of Calomel and James's Powder should bu resorted to. Fever, and j,'rcat difficulty of breathing, not only during the fits of coughing, but between them, indicate inflammation in the chest, on which a blister should be put, after the application of two or three leeches. In this case, the rule must be low diet, with febrifuge medicines, such as Acetate of Ammonia, Tartarized Antimony in Camphor Mixture, and Calomel and James's Powders. Some medical practitioners have recommended the application of Lunar Caustic to the glottis in this disease, but no unprofessional person should attempt this. Others have found the Tincture o. artifical Musit serviceable, beginning with 3 or 4 minim doses at the outset, and going up to to or 12 minims, in Barley Water, two or three times a day. Diluted Nitric Acid we have frequently administered both to children and adults, with decidedly beneficial results ; from 5 to to drops in plain or Cinnamon Water, sweetened ; it may be given very frequently ; a little Ipecacuanha Wine, and Tincture of Henbane or Hem- lock, about 5 drops, may be added to each dose. Cochineal and Salts of Tarta'- i-^ tlie old ])opular remedy, and it is, no doubt, sometime.1 usliuI, but \\c would rather not depend on it. Dr. Golding Bird recommends the following mixture: — Alum, 25 grains ; Extract ot Henbane, 12 i^rains, Syrup of Poppies, 2 drachms ; Dill Water, sufficient to make 3 ounces: give a ■ desseribpouiiful every six hours. — 2Vu' Fdinily Doctor. 1314. Diarrhoea (Grook re.o, to flow). Looseness of the bowels, sometimes called Fltix. This is a very commom disorder, arising from a variety of causes, foremost among which may be mentioned suppressed perspiration, a sudden chill or cold applied to the body, acid fruits, or any indiLicstible food, oih or putrid substances, deficiency of bile, increased si'cretion of mucus, worms, strong purgative medicines, ;:;out or rheumatism turned inwards, &c. Hence diarrhcea mav be distinguished as bilious, fiiucous, licnttery \yi\\^xii the food passes unchanged!, tW/'/. ''wiiere it passes oft in a while liquid stale, like chyicj, and vcnninose^ produced by worms. The symptoms are frequent and copious discharges of feculent matter, accompanied usually with griping and 356 Mks. Clarke's cookery book. The Doctor. flatulency , there is weight and uneasiness in the lower belly which is relieve d for a time on the discharge taking place ; there is nausea, often vomiting ; a pale countenance, some- times sallow; a bitter taste in the mouth, with thirst and dry- ness of the throat ; the tongue is furred and yellow, indicating bile in the alimentary canal ; the skin is dry and harsh, and if the diseaee is r.ot checked great emaciation ensues. The treatment must depend in some degree on the cause ; the removal of the exciting matter, by means of an emetic, or aperient medicines, will, however, be a safe proceeding at first ; if the Diarrhoea be caused by obstructed perspiration or expo- sure to cold, nauseating doses of Antimonial, or Ipecacuanha Wine, may be given every three or four hours, the feet put into a warm bath, and the patient be well covered up in bed. When the case is obstinate, resort may be had to the vapour bath, making a free use of diluents and demulcents. Where there is acidity of the stomach, denoted by griping pains and flatulency, take Chalk Mixture, with Aromatic Confection, and other anti-acid absorbents or alkalies, such as Carbonate of Potash, with .Spirits of Ammonia, and Tincture of Opium, or some other anodyne ; if from putrid or otherwise unwholesome food, the proper course, after the removal of the offending matter, is to give absorbents, in combination with Opium, or if these fail, acid and an anodyne ; the following is an efficacious formula : Diluted Sulphuric Acid, 2 drachms ; Tincture of Opium, yi a drachm; Water, 6 ounces; take a tablespoonful every two hours. When the looseness proceeds from acrid or poisonous substances, warm diluent drinks should be freely administered, to keep up vomiting, previously excited by an emetic ; for this purpose thin fat broth answers well ; a purge of Castor Oil should also be given, and after its operation, small doses of Morphine, or some other preparation of Opium. When repelled gout or rhumatism is the cause, warm fomentations, cataplasms, blisters to the extremities, and stimulant purges such as Tincture of Rhubarb, to be followed by absorbents with anodynes ; if worms are the exciting cause, their removal must be first attempted, but drastic purgatives, often given for the purpose, are dangerous ; in this case. Turpentine and Castor Oil, i drachm of the first and 6 of the last, may be recommended. The Diarrhoea which often occurs in childhood during the teething, should not be sudden- ly checked, nor at all, unless it prevails to a hurtful extent ; if necessary to stop it, give first a dose of Mercury and Chalk, from 2 to 4 or 6 grain?-, according to age, and then powder of Prepared Chalk, Cinnamon, and Rhubarb, about 2 grains of The Doctor, mrs. clarke's cookery book. 357 each every four hours. DiarrhcEa sometimes attacks pregnant women, and, in this case, its progress ought to be arrested as quickly as possible. In all cases of looseness of the bowels it is best to avoid hot thin drinks, unless given for a specific purpose ; the food, too, should be simple and easy of digestion ; Milk with Cinnamon boiled in it, thickened with Rice or Arrowroot, is good ; vegetables, salt meat, suet puddings and pies are not ; if there is much exhaustion, a little cool Brandy and Water may be now and then taken. When Dirrhoea is stopped, astringent tonics, with aromatics, should be given to restore the tone of the stomach. This disease may be distinguished from Dy'^enicry^ by being unattended by either inflammation, fever, contagion, or that constant inclination to go to stool without a discharge, which is common in the latter disease, in which the matter voided is sanguineous and putrid, while that in Diarrhoea is simply feculent and alimentary. — The Family Doctor, 1315. Diplitliona. in diphtheria the false membrane accompanying inflamma- tion appears almost invariably in the fauces or throat, and in many cases it is limit -i to this situation. It may extend more or less over the mucus surface within the mouth and nostrils. It is not infrequently produced within the windpipe, giving rise to all the symptoms of true crfltup, and generally proving fatal. The disease rarely occurs except as an epidemic. Per- sons between three and twelve years of age are most apt to be affected with it, but no period of life is exempt from a lia- bility to it. Frequent vomiting, diarrhoea, hemorrhage from the nostrils or elsewhere, convulsions, delirium, and coma are symptoms which denote great danger. The chief objects in the treatment are to palliate symptoms and support the powers of life by the judicious employment of tonic remedies conjoined with alimentation and alcoholic stimulants. The latter are in some cases given in large quantity without inducing their excitant effects, and there is reason to believe that they are sometimes the means of saving life. The following treatment has been tried in our own family, and has been most success- ful : 1316. The Sulphur Treatment of Diphtheria. — An eminent physician is said to have worked great wonders in treating diphtheria with sulphur during the recent prevalence of an epidemic. A person who accompanied him says : " He put a teaspoonful of flour of brimstone into a wine-glass of water, and stirred it with his finger instead of a spoon, as sulphur 35^ MRS. Clarke's cookery book. The Doctor. does not readily amalgamate with water. When the sulphur was well mixed he gave it as a gargle, and in ten minutes the patient was out of danger. Instead of spitting out the gargle, he recommended the swallowing of it. In extreme cases in which he had been called just in the nick of time, when the fungus was too nearly closing to allow the gargle, he blew the sulphur through a quill into the throat, and, if the fungus had shrunk to allow of it, then the gargling. He never lost a pa- tient from diphtheria. If a patient cannot gargle, take a live coal, put it on a shovel, and sprinkle a spoonful or two of flour of brimstone at a time upon it : let the sufferer inhale it, hold- ing the head over it, and the fungus will die. If plentifully used, the whole room may be filled almost to sufTocation, and the patient can walk about in it, inhaling the fumes, with doors and windows closed." 1317. Typhoid Tever. This fever is called by German abdominal typhus, and by Eng- lish and American writers, for the same reason, enteric fever. This characteristic, intestinal affection, is one of the essential points of distinction between typhoid and typhus fever. Typhoid fever is undoubtedly communicable, yet it is rarely com- municated to those who are brought into contact with cases of it, namely, physicians, nurses, and fellow patients in hospital wardj ; and it occurs when it is quite impossible to attribute it to a contagion. It is more apt to prevail in the autumnal months than at other seasons. The early symptoms are chilly sensations, pain in the head, loins, and limbs, lassitude, and looseness of the bowels. During the course of the fever stupor. as in cases of typhus, is more or less marked. In the majority of cases there is a characteristic eruption, usually confined to the trunk, but sometimes extending to the limbs. The duration of the fever is longer than that of typhus, the average, dating from the time of taking to the bed, being about sixteen days in the cases which end in lecovery ; it is somewhat less in the fatal cases. Milk is pre-eminently the appropriate article of diet, and alcoholic stimulants are sometimes tolerated in very large quantities without any of the excitant or in- toxicating effects which they would produce in health. Favour- able hygienic conditions are important, such as free ventilation, a proper temperature, and cleanliness. 1318. Tits. Fainting fits are sometimes dangerous, at other times harm- less ; should heart disease be the cause, the danger is great. The Doctor, mrs. clarkk's cookery book. 359 If from some slight cause, such as sight of blood, fright, ex- cessive heat, Sec, there is no cause for alarm. It would be superfluous to enumerate the symptoms. The treatment: First, lay the patient upon his back with his head level with the feet, loosen all garments, dash cold water over the face ; sprinkle vinegar and water over the hands and about the mouth, apply smelling salts to the nose, and when the patient has recovered a little, give 20 drops of sal-volatile in water. 1319. Apoplexy. These fits generally occur in stout, short-necked people, symptoms, sparks before the eyes, giddiness, confusion of ideas, when the patient falls down insensible; the body is paralyzed, the face and head is flushed and hot, the eyes fixed, the breath- ing loud. Put the patient to bed, immediately raise the head, remove everything from the neck, bleed freely from the arm, if there is no lancet at hand use a penknife, put warm mustard poultices to the soles of the feet and the insides of the thighs, the bowels should be freely opened, take two drops of castor oil and mix with eight grains of calomel, put this as far back on the tongue as possible, the warmth of the throat will cause the oil to melt quickly, and so be absorbed into the stomach. If the blood vessels about the head are much swollen put eight leeches on the temple opposite the paralyzed side. Send for surgeon at once. 1320. Epilepsy. These fits generally attack young persons. Symptoms : Palpitations, pain in the head, but as a rule, the patient falls dewn suddenly without warning. The eyes are distorted, foam- ing at the mouth, the fingers tightly clenched and the body much agitated ; when the fit is over, the patient feels drowsy and faint. Keep the patient flat on his back, slightly raise the head, loosen all garments round the neck, dash cold water upon the face, place a piece of wood between the teeth to prevent the patient hurting his tongue. After the fit give the following pills. 1321. Dr. Oallen's Treatment of Epilepsy, or Falling Fits. Take of ammoniate of copper, twenty grains ; bread crumb and mucilage of gum arable, a pufficient quantity to form it into a mass, which is to be divided into forty pills. In the beginning one of these is to be taken three times a day, and gradually increased to two, or even three pills, thrice a day. 36o MRS. Clarke's cookery book. The Doctor. 1322. Hysteria. A nervous aflfection chiefly seen in females, and generally connected with uterine irrej-ularities ; it is sometimes called Clavus or Globus Histericus, and is commonly known as Hys- terics. As this is a very common affection, amenable to do- mestic treatment, it is desirable that we should devote some little space to a consideration of it. First let us observe, that the age at which there is the greatest proneness to Hysteria, IS from that of puberty to the fiftieth year, that is from the accession to the cessation of menstrual life ; at the beginning and end of which it is more frequent and marked than at any other period. Single women, and the married who do not bear children are most subject to it, although it sometimes occurs at the early period of pregnancy and immediately after child-birth. Persons of studious and sedentary habits, and of scrofulous and weakly constitutions, are especially likely to be the subjects of Hys- teria ; as are indolent and plethoric persons, and those debili- tated by disease, or excesses of any kind : it may be excited by excessive evacuations, suppression of the natural secretions, strong mental emotions, or sympathy wfth others so affected. Jt is a curious circumstance connected with this affection that it simulates almost every disease to which humanity is liable. A patient suffering under Hysteria may have a rougli, hoarse, croupy cough, loss of voice, hiccup, pain in the left side, flut- tering of the heart, running at the eyes and nose, spasmodic contractions and convulsive movements of various kinds, vomiting, copious evacuations, delirium, and all kinds of violent and unmanageable symptoms, which subside as soon as the hysterical paroxysm does. All this shows that the whole nerv- ous system is peculiarly influenced by the affection. An attack generally comes on with a sensation of choking ; it seems as if a ball were rising in the throat and threatening to stop the passage of the air ; then the trunk and limbs become strongly convulsed, so much so that an apparently feeble woman will require three or four strong persons to restrain her from injur- ing herself ; then follows the hysterical sobbing and crying, with alternate fits of laughter ; generally the head is thrown back, the face flushed, the eyelids closed and tremulous ; the nostrils distended, and the mouth firmly shut ; there is a strong movement in the throat, which is projected forward, and a wild throwing about of the arms and hands, with sometimes a tearing of the hair, rending of the clothes, catching at the throat, and attempts to bite those who impose the necessary restraint. After awhile, the deep and irregular breathing, the The Doctor, mrs. Clarke's cookkry book. 361 obvious palpitation of the heart, with the symptoms above enumerated will cease ; there will be an expulsion of wind up- wards, and the patient will sink down, sobbing and sighing, to remain tranquil for a shorter or longer period, at the end of which she may again start up, and be as violent as ever; or she may go off into a calm sleep, from which she will probably awake quite recovered. A fit of Hysteria may last for a few minutes only, or for several hours, or even days ; persons have died under such an infliction : it may generally be distinguished from epilepsy by the absence of foaming at the mouth, which is nearly always present in that disease, and also by the pecu- liar twinkling of the eyelids, which is a distinguishing symptom of great value, and a sign of safety. In epilepsy, too, there is complete insensibility, not so in Hysteria ; the patient retains a partial consciousness ; hence it behoves those about her to be cautious what they say ; if any remedies arc suggested of which s-h; is likely to have a dread, her recovery may be greatly re- tarded thereby. In epilepsy there is laborious or suspended respiration, dark livid complexion, a protruding and bleeding tongue ; rolling or staring and projectcl eyeballs, and a fright- ful expression of countenance. Not so in Hysteria ; the cheeks are usually red, and the eyes, if not hidden by the closed eye- lids, are bright and at rest ; the sobbing, sighing, short cries, and laughter, too, are characteristic of the latter affection. We point out these distinctions that no unnecessary alarm may be felt during fit of Hysteria, which is seldom attended with ultimate danger either to mind or body, although the symptoms are sufficiently distressing to cause anxiety. Treatment. — The first efforts must be directed to prevent the patient, if violent, from injuring herself ; but this should not be done in a rude, rough manner. It is, perhaps, best to confine her hands, by wrapping tightly round her a sheet or blanket. The dress should be loosened, especially round the throat, and the face freely exposed to fresh air, and both that and the head well washed with cold water ; if she can and will swallow, an ounce of Camphor Mixture, with a teaspoonful of Ether, Sal volatile. Tincture of Assafoetida, or Valerian, may be ad- ministered ; strong Liquid Ammonia may be applied to the nostrils ; and if the fit is of long duration, an Enema injected, consisting of Spirits of Turpentine, Castor Oil, and Tincture of Assafoetida, of each half an ounce, in half a pint of Gruel. What is required is a strong stimulus to the nervous system ; therefore, dashing cold water on the face, and hot applications to the spine, are likely to be of service. Sir A. Carlisle recom- mends that a polished piece of steel, held in boiling water for a 362 MRS. CLARKE'S COOKRRY BOOK. Tin-: DoC lOR. minute or two, be passed down the back over a silk handker- chief. This has been found to prevent the recurrence of the paroxysm, which has before been periodic ; by which it would seem that the patient has some power of controlling the symp- toms, when a sufficiently strong stimulus is applied, to enable or induce her to exercise it. During the intermission • attacks of Hysteria, attention should be devoted to any constitutional or organic defects, from which they are likely to arise ; the patient's mind should Ijc kept as tranquil as possible, and a tendency to all irregular habits or excesses held in check ; if plethoric, there should be spare diet, and perhaps leeching ; if scrofulous and weakly, good nourishing food and tonic medicines, particularly some form of Iron, the shower bath, regular exercise, cheerful com- pany ; antispasmodics, and remedies which have a gently stim- ulating effect, will frequently relieve the sleeplessness com- plained of by hysterical pa'ients better than opiates and other narcotics. In such cases Dr. Graves recommends pills com- posed of a Grain of Musk and two or three Grains of Assafcetida, to be taken two or three times a day. When there is headache, dry-cupping at the back of the neck, or between the shoulders, will probably be of service. A change in the mode of life, in- volving entering upon new cares and duties, will frequently eff'ect a complete cure of Hysteria, which, it has been observed, seldom attacks women of a vigorous mind. It is extremely de- sirable that, in the education ot young females, the bodily powers should be well exercised and devloped. Too little at- tention is paid to this generally, and the consequence is that a great many of our young women are weak and nervous, and frequently subject to hysterical affections. 1323. Quinsy. Though called tonsillites, the inflammation is rarely confined to the tonsils, but involves the pharynx, the soft palate and the uvula and sometimes extends to the root of the tongue. It com- mences with a feeling of dryness and discomfort about the throat and with pain in swallowing. The mucous membrane lining the throat is reddened and the tonsils are more or less swollen. As the disease advances, the inflamed parts, at first dry, because covered with vicid mucous, and the distress of the patient is greatly enchanced by the effort which he is tempted to make ^o remove this secretion. In many cases suppuration occurs in one or both tonsils ; when this takes places those organs are often enormously swollen, and, together with the obstruction of the in- flamed palate, may render breathing difficult and painful. In such The Doctor, mrs. ci.arkk's cookkry nooK. 3^)3 cases the febrile reaclion is stront^ly marked, the skin being hot and thepulse full and frequent, the patient is unable to take nourishment and the voice becomes thick and characteristic of the disease. The disease thouj^h painful is attended with little danger; but the inflammation may by extension involve the larynx, and thus prove fatal. The disease requires but little treatment. Where the mucous membrane alone is involved, a stringent gargle, repeated five or six times ;i day, usually gives relief. The food should be liquid — (soups, beef tea, milk, etc.,) and should be swallowed in large mouthfuls, which give less pain than smaller ones. If an abscess forms in either or both tonsils the greatest relief is obtained from frequent inhalations of warm steam, which acts as a poultice to the irflamed parts. As soon as the location of the abscess can be determined, it should be opened, after which there is usually no further trouble. 132 k An Excellent Hemcdy for?. Cold- Take a large tea-cupful of linseed, two pennyworth of stick- liquorice, and quarter of a pound of sun raisins. Put these into two quarts of soft water, and let it simmer over a slow fire till it is reduced to one ; then add to it a quarter of a pound of brown sugar-candy (pounded), a table spoonful of old rum, and a tablespoonful of the best white-wine vinegar, or lemon-juice. Drink half a pint at going to bed, and take a little when the cough is troublesome. This receipt generally cures the worst of colds in two or three days, and if taken in time, may be said to be almost an infallible remedy. It is a most balsamic cordial for the lungs, without the openinq; qualities which en- danger fresh colds on going out. It has been known to cure colds that have been almost settled into consumption, in less than three weeks. The rum and vinegar are best to be added only to the quantity you are going immediately to take ; for, if it is put into the whole it is apt to grow flat. 1325. Cold. The svinptotns of a cold are familiar to most persons, for there are few who have not experienced them ; as a general rule the treatment should be av'oidance of exposure to out-of-door at- mospheric influences, unless the weather be very fine and mild; warm diluent drinks and diaphoretics at night to promote per- spnation, with the use of the foot bath. The saying runs, *' feed a cold and starve a fever," but this is not always the safe course ; if there is an absence of febrile symptons, which is rarely the case, a warm nourishing diet may be the rule, and 364 MRS. CI-ARKE'S cookery BOOR.. ThE DoCTOR. medicines may be pretty nearly dispensed with, but if these symptons are present, the system must be reduced by low diet and aperient medicines ; two grains of Calomel, with ten grains of Dover's Powder should be given at bed-time, and a Senna draught in the morning, taking, during the day, a mixture like this : Sulphate of Magnesia, two drachms ; Sweet Spirits of Nitre, two drachms; Wine of Tartarized Antimony, one drachm ; Liquor of Acetate of Ammonia, six ounces ; take a tablespoonfnl every four hours. A high medical authority has recently recommended a total abstinence from liquids, he says : — "To those who have the resolution to bear the feelings of thirst for thirty-six or forty-eight hours, we can promise a pretty cer- tain and complete riddance of their colds ; and, what is per- haps more important, a prevention of those coughs which com- monly succeed them. Nor is the suffering from thirst nearly so great as might be expected." It is Dr. C. J. Williams who writes thus : — " We have never witnessed any evil from this abstinence from liquors for the time prescribed ; but it is not unlikely that it may do harm in persons with irritable stomachs; or in those liable to urinary disorders. Moderation in liquid food is one of the best preventives against the bad effects of exposure to cold. Wiien there is a large quantity of liquid in the system there must be increased perspiration, and, there- lore, greater risk from the effect of cold." We mention this new light thrown on the subject of treatment for cold, without fully recommending its adoption, having tested the opposite method and found it cfficacions ; it might do in some cases, but not, we apprehend, in the great majority. For directions for the treatment of cough and other concomitants of cold, see cough. 1.32G. Colds (Ho'^ to provont). The Popular Scicinc Monthly gives good advice in regard to the prevention of colds. The mistake is often made of not taking great care to put on extra wraps and coats when pre- paring for outdoor exercise. This is not at all nece.ssary in robust persons. Sufficient heat to prevent all risk of chill is generated in the body by exercise. The care should be taken to retain sufificient clothing after exercise, and when at rest, to prevent the heat passing out of the body. Indeed, persons very often catch chills from throwing off extra clothing after exercise, or from sitting about in garments the material of which is not adapted to prevent the radiation of heat from the body. TheDoctou. MRS. claujce's cookkry nooic. 365 1327. Oouffh. A convulsive effort of the lungs to get relief of phlegm 01 other mattef ; it may bo a sympton of Uronchitis^ or Caiatr/i, or Croup, ur Intluenza, or Larym^itiSy or P/it/tisis, or Pleurisy, or Pneumonia, or Relaxed Uvula, also Hooping Cou^h. We can here lay down but a few general principles with re- gard to the treatment of simple cough without reference to the peculiar disease of which it may be symptomatic ; and first let us observe, that it may be either what is properly, as well as medically, termed dry or moist. In the former case, Opium and its preparations, are advisable, in the latter they should not be used ; the irritation will be best allayed by Henbane or Hemlock, either the Tincture or Extract, with demulcents, as Barley Water, Linseed tea, etc., and I^iquorice, cither the Root boiled, or Extract ; it is well also to add from five to ten drops of Ipecacuanha Wine to each dose ; inhalation also of the steam from boiling water will generally be found beneficial — and especially if some medicinal herb, such as Horehound or Coltsfoot, be infused in it. In moist coughs there should not be so much fluid taken, and the use of demulcents must be somewhat restricted. Opiates may be administered, but not too freely, either separately, or in cough mixtures ; Paregoric Elixir, in which the Opium is combined with Benzoic Acid and Oil of Aniseed (expectorants), and Camphor (antispasmodic), is perhaps the best form of administration ; a teaspoonful in a glass of water, generally allays the irritation, and frequent desire to cough which arises from it. In cases where there is difficulty of expectoration, some such mixture as this should be taken:— Compound Tincture of Camphor, four drachms ; Ipecacuanha Wine, and Oxymel of Squills, of each two drachms; Mucilage of Acacia, one ounce ; Water, four ounces, mix and take a tablespoonful when the cough is troublesome ; for old people, two drachms of Tincture of Benzoin, commonly called Friar's Balsam, may be added to the above; and if there should be much fever, two drachms of Sweet Spirits of Nitre. For all kinds of cough counter initanta should be applied, such as blisters and warm plasters, rubbing in of stimulant ointments on the chest aiul between the shoulders : those parts also should be well protected by flannels next the skin, dressed hare skin and other contrivances of the kind. For coughs which are mora particularly troublesome by night, it is best to give the Opium, Hebane, or Hemlock, as the case may be, at bedtime, in the shape of a pill; of the Extracts of cither of the latter, five grains may be given ; of the first, one or two 366 MRS. CLARKE'S COOKERY HOOK. THE DocTOR. grains of the Gum, or a (|uarter of a grain of Morphine. A long experience of their efficacy among a large number of dis- pensary patients enables the author to recommend with con- fidence the following pills ; take of Compound Squill Pill, one drachm ; Ipecacuanha Powder and Extract of Hyoscyamus, of each, half a drachm ; mix and make into twenty-four pills, take one or two on going to rest. Very frequently fcbrde symptoms accompany coughs, and then a full diet is not advisable, and stimulants must be avoided. Great relief is oittn afforded by the use of the warm foot bath, and warm gruel, with a ten grain Dover's I'owdcr after the patient is in bed ; then plenty of covering to encourage pers- piration. Coughs should never be neglected, they are so fre- q^uently symptomatic of organic disease; if they do not yield to smiple remedies, let medical advice be sought, whether the patient be old or young. See Colds. 1328. Hoadaohe. Headache may arise from a variety of causes ; consequently the preventive measures vary according to the nature of the attack. When it is of that kind which is dependent on rheum- atism, and which affects the muscles, extending often from the forehead to the back, and sometimes involving the temples, the patient should be as much as possible in the open air, and should use the shower-bath every morning. When the form of headache is accompanied with tenderness of the scalp, and acute pain on pressure, indicating an affection of the immedi- ate covering of the bones, — besides exercise in the open air, the head should be shaved, and washed twice a day, namely, morning and evening, with cold water, and afterwards gently rubbed with a towel for ten or fifteen minutes. The residence should be in a dry, somewhat elevated situation ; and quietude of mind should be maintained. When the pain in the forehead and the back of the head is obtuse, and accompanied with a sensation of torpor and oppression ; and when this occurs in weak and irritable persons, besides the necessary medical treatment, which ought not to be neglected, all mental appli- cations should be suspended, and cheerful society culti- vated ; the diet should be moderate, and the utmost attention paid to the state of the bowels. Exercise and shower-baths are as essential in this as in the other varieties of the head- ache. Lastly, in what is usually termed sick headache, den- oted by either acute or dull pain over the left temple, with some tenderness of the part, throbbing, and an incapacity at the time for any mental e.xertion, the whole arising generally from The Doctor, mrs. ci.arkf.'s cookery hook. .•^67 indigestion, or some error in diet previous to the occurrence of the he.'id.'iche, it is scarcely necessary to say that prudent c in diet, both with respect to quantity and c|uality, should be observed. Long fasting, excess of wine or any stimulant, pro- tracted sedentary occupations, hurry of business and anxiety, should be known to be exciting causes, and, consequently, as far as possible, avoided by thuse predisposed to sick headaches; in a few words, the duty of the head and the feet should be equally balanced. I'ropcr diet and exercise, cheerfulness of mind, and agreeable sociable intercourse, will do more to reg- ulate the stomach and bowels, in those predisposed to this form of headache, than any plan of medical treatment which can be suggested. 132!). Oepliallc Snuff. Lundyfoot Bnuff and as-abaracca leaves, of each two ounces; lavender flowers, two drachms ; essence of bergamot and oil of cloves, of each four drops. Grind the lavender with the snuff and leaves to a fine powder ; then add the perfume. Much recommended in headaches, dinmess of sight, &c. 1330. Silious or Sick Headache- Headache is, in general, a symptom of indigestion, or der- anged general health, or in consequence of a confined state of the bowels. The following alterative pill will be found a val- uable medicine : — Take of calomel, ten grains ; emetic tartar, two, three, or four grains ; precipitated sulphuret of antimony, one scruple ;guaiacum in powder, one drachm. Rub them well together in a mortar for ten minutes, then, with a little conserve of hips, make them into a mass, and divide it into twenty pills. Dose. — One pill is given every night, or every other night, for several weeks in succession. 1831. Hiccoue:]!- This may usually be removed by the exhibition of warm car- minatives, cordials, cold water, weak spirits, camphor julep, or spirits of sal volatile. A sudden fright or surprise will often produce the like effect. An instance is recorded of a delicate young lady that was troubled with hiccough for some months, and who was reduced to a state of extreme debility from the loss of sleep occasioned thereby, who was cured by a fright, after medicines and topical applications had failed. A pinch ofsnutf, a glass of i,'/rt^ soda-water, or an ice-cream will also frequently remove this complaint. 368 MRS. Clarke's cookery book. The Doctor, 1332. Cramp. When cramp occurs in the limbs, warm friction with the naked hand, or with the following stimulating liniment, will generally be found to succeed in removing it : The Liniment. — Take of water of ammonia, or of spirit of hartshorn, one ounce; olive oil, two ounces. Shake them to- gether till they unitu. When the stomach is affected, brandy, ether, laudanum, or tincture of ginger affords the speediest means of cure. The following draught may be taken with great advantage : — Laudanum, forty or fifty drops ; tincture of ginger, two drachms ; syrup of poppies, one drachm ; cinnamon or mint water, one ounce. Mix for > draught. To be repeated in an hour, if necessary. In severe cases, hot flannels, moistened with compound camphor liniment and turpentine, or a bladder nearly filled with hot water, at loodcg. or 130 deg. Fahr., should be applied to the pit of the stomach ; bathing the feet in warm water, or applying a mustard poultice to them, is frequently of great advantage. '■••J'- The best preventives, when th. cause of cramp is con- stitutional, are warm tonics, such as the essence of ginger and camomile, Jauiaica ginger in powder, &c., avoiding fermented liquors and green vegetables, especially for supper, and wear- ing flannel next to the skin. 1333. ITeuralffia (Greols muron, a norve, anrl aiqos, pain). A painful affection of the nerves : when it occurs in those of the face, it is termed facc-ni^ue, or tic-doloreux ; when it af- fects the great nerve of the leu, it is called sciatica ; other parts, such as the fingers, the chest, the abdomen, &c., are also lia- ble to this agonizing pain, one of the most severe and wearing to which the human frame is liable; the exact nature of it is not very clear, that is to say, the origin of the disease, for al- though its immediate seat i^ a nerve, or set of nerves, yet there must be some originating cause. It can frequently be traced to some decay, or diseased growth of the bone about those parts through which the nerves pass ; and in some severe cases i' has been found to depend upon the irritation caused by foreign bodies acting upon those highly sensitive organs. The only symptom of Neuralgia generally, is a violent plungmg and darting pain, which comes on in paroxysms ; except in very severe and protracted cases, there is no outward redness nor swelling to mark the seat of the pain, nciil.er is there usuiilly The Doctor, mrs. clarkk's cookery book. 369 constitutional derangement, other than that which may be caused by want of rest, and the extreme agony of the suffering while it lasts, which may be from one to two or three hours, or even more, but it is not commonly so long. Tenderness and swelling of the part sometimes occurs, where there has been a frequent recurrence and long continuance of the pain, which leaves the patient, in most cases, as suddenly as it comes on ; its periodic returns and remissions, and absence of inflamma- tory symptoms, are distinctive marks of the disease. Among its exciting causes, we may mention exposure to damp and cold, especially If combmed with malaria ; and to these influ- ences a person with a debilitated cor.stitution will be more sub- ject than another. Anxiety of mind will sometimes bring it on, and so will a disordered state of the stomach, more particularly a state in which there is too much acid. As for treatment, that, of course, must depend upon the cause ; if it is a decayed tooth, which, by its exposure of the nerve to the action of the atmosphere, sets up this pain, it should be at once removed, as there will be little peace for the patient until there is ; if co-existent with Neuralgia there is a disordered stomach, suspicion should at once point thereto, and efforts should be made to correct the disorder there. If the patient is living in a moist, low eituation, he should at once be removed to a higher level, and a dry, gravelly soil. Tonics, such as Quinine and Iron, should be given, and a tolerably generous diet, but without excess of any kind. In facial Neuralgia, blisters behind the ears, or at the back of the neck, have been found serviceable, and, if the course of the nerve which appears to be the seat of mischief can be traced, a Belladonna plaster or a piece of rag soaked in Laudanum and laid along it, will sometimes give relief; so will hot fomentations of poppies and camomiles, or bran poultices sprinkled with turpentine. In very severe cases ^ of a grain of Morphine may be given to deaden the nervous sensibility, and induce sleep, which the patient is often deprived of at night, the pain coming on as soon as he gets warm in bed. Sir Charles Bell's remedy for obstinate cases was i or 2 drops of Croton Oil, mixed with one drachm of Colocynth Pill, divided into twelve. Weaklv persons, however, must not venture upon taking this powenul remedy. An application of Chloroform on lint has sometimes proved very effectual in relieving severe Neuralgic paina, and so has an ointment composed of Lard and Vei dlrine, in the propor- tion of six grains to the ounce. X 37° MRS. Clarke's cookery book. The Doctou. A mixture of Chloroform and Aconite has been recommended for facial Neuralgia, the form of preparation being two parts of Spirits of Wine, or Eau de Cologne, one of Chloroform, and one of Tincture of Aconite, to be applied to the gums of the side affected, by means of a finger covered with a piece of lint, or soft linen, and rubbed along them ; the danger of drop- ping any into the mouth beinff thus avoided. When the pain is connected with some organic disease, as a decayed tooth, or chronic inflammation of the gums, or of the sockets or super- ficial necrosis of the bone, substitute Tincture of Iodine for the Spirit in the above formula. We would caution our readers strongly against the careless inhalation of Chloroform as a remedy for Neuralgia, which appears to be growing info a general practice ; several deaths have resulted from it, the practice being to pour a little on a pocket handkerchief, with- out much regard to quantity, ana hold it to the mouth until the required insensibility is produced. This remedy should never be administered, except under the supervision of a medical ad- viser. People at all liable to this painful affection should be extremely careful not to expose themselves to wet or cold : above all to avoid draughts. A very slight cause will often bring it on where there is the slightest tendency to it. 1334. Croup. On the first appearance of croup, a teaspoonful of the fol- lowing mixture : — Ipecacuanha wine, half an ounce ; tartaric emetic, one grain ; distilled water, half an ounce. Mix. Should be immediately given, and repeated every ten minutes, until it excites vomiting. After its operation the child should be put in a warm bath, for ten to fifteen minutes, and a dose of calomel and James's powder given. If relief be not ob- tained from these measures, the entire throat should be cov- ered with leeches, say eight or ten, and the bowels emptied by the following injection : — Take of common turpentine two drachms, beat it up with the yolk of an egg, and add by de- grees half a pint of decoction of chamomile flowers, in which an ounce of g'aubar salts has been dissolved ; strain it, and divide it into two equal parts, one of which is to be admin- istered night and morning. If the alarming symptoms are not checked in twelve hours, the warm bath is to be repeated, and calomel, in doses of from three to five grains, with three grains of James's powder in each, should be given every third hour. If a child recover from the attack of croup, every affection The Doctor, mrs. clarke's cookery book. 371 of the chest or lungs should be considered as important ; it should, therefore, be carefully guarded against cold, especially in damp weather, for which purpose the child should wear a chamois leather waistcoat next the skin, made to cover the neck and great attention be paid to the stomach and bowels. A child having been once attacked with croup is very liable to its return from any slight exposure to cold. 1335. Treatment of Bunions. This consists in removing all pressure from the part. The formation of a bunion may in the beginning be prevented, but only in the beginning ; for when actually formed, it is scarcely possible ever to get rid of it, and it remains an everlasting plague. To prevent the formation of a bunion, it is necessary whenever or wherever a boot or shoe pinches, to have it eased at once, and so long as that part of the foot pinched remains tender, not to put on the offending shoe again. When a bun- ion has once completely formed, if the person wish to have any peace, and not to have it increase, he must have a last made to fit his foot, and have his shoe made upon it. And whenever the bunion inflames, and is painful, it must be bathed with warm water and poulticed at night 1S38. Stye- The stye is strictly only a little boil which projects from the edge o^ the eyelid. It is of a dark red color, much inflamed, and occasionally a great deal more painful than might be ex- pected, considering its small size. It usually disappears of itself, after a little time, especially if some purgative medicine be taken. If the stye be very painful and inflamed, a small warm poul- tice o( linseed meal, or bread and milk, must be laid over it, and renewed every five or six hours, and the bowels freely acted upon by a purgative draught, such as the following : — Take of Epsom salts, half an ouncs ; best manna, two drachms ; infusion of senna, six drachms ; tincture of senna, two drachma; spearmint water, one ounce; distilled water, two ounces. Mix ; and take three, four, or five tablespoonfuls. When the stye appears ripe, an opening should be made into it with the point of a large needle, and afterwards a little of the following ointment may be smeared over it once or twice a day. Ointment. — Take of spermaceti, six drachms ; white wax, two drachms : olive oil, three ounces. Melt them to- gether over a slow fire, and stir them constan tly until they are cold. 372 MRS. CLARKE'S COOKERY BOOK. ThE DoCTOR. 1337. For Inflamed or Weak Xyes (i)- Half fill a bottle with common rock salt; add the best of French brandy till all but full. Shake it, let it settle, and bathe the outside of the eye with a soft linen cloth on going to bed and occasionally through the day. This will be found a good application for pains and bruises generally. 1338. Another way (2). Mix a few bread crumbs with the white of an egg, put it in a bag of white muslin, and apply it to the eye. It is best ap- plied at night or when lying down. After removing the poul- tice bathe the eye with warm water, using a piece of soft rag, not a sponge. 1339. Sofloienoy of Wax in the Ear- Deafness is sometimes the consequence of a morbidly dry state of the inner passages of the ear. In such cases, intro- duce a piece of cotton wool, dipped in an equal mixture ofoil of turpentine and oil of almonds, or in the liniment of carbonate of ammonia. 1340. Aooumnlatlon of Wax In the Ear- To remedy this, which is a very frequent cause of deafness, introduce a small piece of cotton wool, upon which a little oil of almonds has been dropped, into the ear, and let it remain there for a day or two. Then syringe the ear with a little warm milk and water, or a solution of soap or with a solution of common salt and water, in the proportion of two drachms of the former to half an ounce of the latter. The solution of salt is the best sf'ivent of accumulated wax in the ear. 1341. ToremoTe ITervons Anxiety- Keep the bowels regular with mild purgatives, take plenty of exercise in the open air, adopt a light nutritious diet, and seek pleasant society. A teaspoonful of carbonate of soda, or of magnesia, or a few drops of laudanum taken the last thing at night, will generally have the effect of preventing watchfulness. 1342. HyBterics. Assafcetida, one drachm ; peppermint water, one ounce and a half; ammoniated tincture of valerian, two drachms; sul- phuric ether, two drachms. Mix. A dose of this mixture is a tablespoo'iful every second hour. IHEUOCTOR. MRS. CLARKE'S COOKERY nOOK, 373 1343. To Fro&uco Perspiration- Twelve drachms of antimonial wine and two drachms of laudanum. Of this mixture eighteen drops may be taken in water every five or six hours. 1344. Lotion to remove Freckles- Mix two ounces of rectified spirits of wine, add two teaspoon- fuls of muriatic acid, with one pound and a half of distilled water. 1.345. Ointment for Ohilblains- Calomel and camphor, of each two drachms ; spermaceti ointment, eight drachms ; oil of turpentine, four drachms. Mix well together. Apply, by gentle friction, two or thiee times daily. 1346. To raise a Blister Speedil7- A piece of lint dropped into vinegar of cantharides, and im- mediately after its application to the skin covered over with a piece of strapping to prevent evaporation. 1347. Dyspepsia, Eeartlaum, and Acidity, Pure water, five ounces ; carbonate of ammonia, 2 drachms; syrup of orange peel, one ounce. Mix. For a six-ounce mix- ture. 1348. 'Warminer Plaster- Burgundy pitch, seven parts, melt and add plaster of can- tharides, one part. Some add a little camphor. Used in chest complaints, local pains, etc. 1349. Rules for the Preservation of Bealtli. Adopt the plan of rising early, and never sit up late at night. Wash the whole body every morning with cold water, by means of a large sponge, and rub it dry with a rough towel, or scrub the whole body for ten or fifteen minutes with flesh- brushes. Drink waters generally, and avoid excess of spirits, wine, and fermented liquors. Sleep in a room which has free access to the open air, and is well ventilated. Keep the head cool by washing it with cold water when nec- essary, and abate feverish and inflammatory symptoms when they arise, by persevering stillness. 374 MRS. Clarke's cookery book. The Doctor. Symptoms of plethora and indigestion may be corrected by eating and drinking less per diem for a short time. Never eat a hearty supper, especially of animal food ; and drink wine, spirits, and beer only after dinner. Exercise regularly adopted conduces to preserve the health, and should always be taken by those who value so inestimable a blessing. WHAT TO NAME THE BABY. Our dear Baby, what shall we call it ? Consult the fol- lowing list, and select the prettiest name you ctn find. This dictionary has been prepared at great expense and trouble, and is made as complete as possible ; but no sur- names, that are sometimes used rs Christian names, such as Sydney, &c., are included. Aakon, Hehreio, Inspired (Alfred, Abdisl, Hebrew f The servant u¥ Old Qer. (3 0(1 Abel, Hebrew^ Vanity AjuktiUlR, Hebrew y Fallier of plenty Abiel, Hebrew, Father of strength Abik/eb, Hebrew, Fatlicr of help Abuah, Hebrew, To whom Jeliovah is a f ither Good counselor A'LOv.niio^, French, Withwhiskers Ai^EN } '^^"'^■ow'"- Harmony Almon, Hebrev), Hidden Alonzo, Old Oer. Willing Ali'HEUS, Hebrew, Exchange Alphonso.OW Ger. All ready Alvah, Alvan, Alvin, Abner, Hebrew, Father ef light Alwin, ■Hebrew, Iniquity Beloved by all Old Oer. Amasa AMBROai, Abraham, Hebrew, Father of a multitude Abrah, Hebrew, Father of elevation Absalom, 5c^retr, Father of peace' Ammi Adam, Bebrevj, Red-earth Amos, Adiel, Hebrew, The ornament Andrew, of God Adik, Uebrew, Delicate Adolph, Old Oer. ) Noble ! Anselm, \ qj, ^^ Protection Adolphus, Za, Illustrious Claudius, ) r .. y r-r.irr.^ y Latin, Lame Ulaude, J ' Ca'^sar, Calkb, Cal*.in, Cecil, Ckphas, Charles, Old Ger. CiiRisi'iAS, Latin, AUOUSTIN, "I Augustine, Austin, J Augustus, l.ntin, Aurelius, Latin, Azariah, Hebrew, Clement, Latin, Merciful La«n,Belonging to'^'^^'^^D, Old Ger.Resolute Augustus Exalted Golden Heljied of the Lord Baldwin, Old Ger. Bold Baptist. Greek, I'uritier Baraciiias, f{eh.\y\\om .lehovah has blessed Bardolpii, "I Old Ger, A dis- Bardulpii, / tinguiahed helper Barnabas, \ French,Son of cor- Barn'aby, j ruption BAKTiioLOMKW,Zfft6.A Warlike son Barzillai, Hebrew, True Basil, Greek, Roya' Benedict, Latin, Blessed Benjamin, ZTcfircttf, Son of the right hand Benoni, Hebreio, Son of grief or trouble Beriah, Hebrew, In calamity Bernard, ) Old Ger. Bold as a Barnard, \ bear Bertram, Old, Ger Bright raven Bethuel, Hebrew, Man of God Bezaleel, Hebi'cw, In the shadow of God Boniface, Latin, A benefactor Constant, j&rt/«n, Faithful CoNSTANTiNE,Z/a Spirit HuMPHRKY,u47»flr. Sax. Protector of the home Jacob, Hebrew, A supplanter Jairub, Hebrew, Tie will en- lighten Hebrew, \ supj^anter Hebrew, Enlargement Hebrew, Descent Gre^h, A healer Persian, (uncertain) James, Japukth, J A ROD. J A. SON, Jaspbr, Javan, Hebrew, Clay Jkuediaii, Hebrew, Beloved of the Lord Jekfrey, Olo Qer. At peace with God JEHKMiAit, ^ Exalted of Jkremias, Jkremy, J K ROME, Jesse, Joab, y Hebrew, the Lord JcHABOD, Hebrew, The glory haa departed Ignatius, Greek, Ardent lMMANrKL,//f/»?v?/>, God with us Increase, Enqlisk, Increase of faith IxoRAM, Teutunic, Raven, Inioo, Greek, Ardent Tra, Hebrew, Watchful Isaac, Hebrew, Laughter ISALAH, Hebreio, Salvation of the Lord Israel, Hebrew, A Holdier of God Ithiel, Hebrew, God is with me Ivan, British, The gracious gift of God Ivory, English, The gracious* gift of God Jabbz, Hebrew, He will pain Greek, Holy name Hebrew, Wealth Hebrew, Jehovah is his father Hebrew, Afflicted Hebrew, The Lord is God Hebrew, The gracious gift of (iod j- Hebrew, A dove J OS XTHAH, Hebrew, Gift of Jeho- vah Hebrew, He shall add Hebrew, God of salva- tion 1 ,, , Given of the j "'^""'''^ Lord Hebrew, The Lord is uprif^ht Hebrew, Praised Latin, Sprung from Greek, Soft haired Latin, Just Latin, Just Ang.-SaT. A defender of lii« kindled Kenneth, Gaelic, Commander Laban, Hebrew, White causelLAMBERT, ('I'l Ger. Illustrious I with landed possessions Job, Joel, John, Jonah, Jonas, JOSEI'H, Joshua, Jcsiah, JOSIAS, JOTHAM, JUDAH, Julian, Julius, Justin, Justus, Kenelm, WHAT TO NAME THE BABY. 379 Lancelot, Italian, A littlo angel Laurenck, \ T„f;„ Crowned Lawrenck, / ^°""' with laurel TiAZARtJS, J/ehrew, God will helj) Leander, Oreek, Lion-man Lebbkuh, Hebrew, Praise Lemuel, Hebrew, Created by fJod Liokard, (lerman,^iiong as a lion Lkonidas.G'jvp*, Liou-like Ltoi'oiiU, Old Qer, Bold for the people Lett, Hebrew, Adhesion Lewis, OhlQer. Bold warrior Linus Oreek, Flaxen-haired Lionel, Latin, Young lion LLEWRi,TiYN/.V/^ Lightning LoAMMi, Uebreto, Not my people LoDOWiOK, Old Oer.liolil warrior Lorenzo, Latin, Crowned with laurel Lot, Hebrevf, A veil Louis, Old Ger. \lo\il warrior. LuiiiN, Ang-Seix.heloved friend LuoiAN, Latin, Belonging to Luuius Lucius, Latin, Born at break of day LuDovic, Old O'er. Bold warrior Luke, Latin, LuTMER, German, Tllush ious warrior LYOURQUS.^^r^fife, Wolf -driver Madoc, Welsh, Go»d Malaohi, Hebrev!, Messenger of the Lord Manasseh, //e6rew,Forgetfulne88 Marcellus, Latin, Marcius, \ Marcus, I Latin, A hammer Mark, j MAnmAi)VK.K,An(j-ifax.A. mighty noble M ARTiN. Latin, Warlike Matthew, Hebrew, Gift of Jeho- vah MATTHiAS,Z/<'6retr, Gift of the Ijord Mauriok, Latin, MooriHh Maximilian, La/i», The greatest yEuiilianui Mkhkbitu, Celt, Sea protector MicAii, Hebrew, Wliois like the Lord Michael, ^«&r0w, Who is like God Mir,KB, Ijotin, A soldier MoKOAN, British, A Heaman Moses, Egyptian, I )rawn out of the water Naaman, Hebrew, Pleasantness Nahum, Hebrew, Consolation Napoleon, (7rf«?i, Lion of the forest dell Nathan, Hebrew, (Jiven Nathanaki,, ) Heb.'lhe gift of Nathaniei,, ) God Neal, I Neil, | Latin, Dark NEUEMiAH,//e6. Comfort of the Lord Nicholas, | Oreek, Victory of the XicoLAS, j' people Noah, Hebrew, Comfort NoKL, Latin, Born on Christmas day Norman, Oerman,A native of Normandy Obadiah, Hehreio, Servant of the Lord OuKD, Hebrew, Serving God Ootavius, I Laiin^ The eighth Octavus, ) born (Jlivkr, Latin, An olive-tree Ori.stes. Oreek, A mountaineer Or.LANDO, 7'eM,Splendid sun Samuel, Hebrew, Heard of (;od Saul, Hebrew, Asked for Seba, Hebrew, Eminent Sebastian, Oreek, Reverend Seiiono, Iq 1^ Peaceful Serenus, ) ^^^^"^ J^«a°""^ Seth, Hebrew, Appointed SnADRACH.JJetretP, Rejoicing in the way SiGlSMUND Old Ger. Conquering protection Silas, Latin, Jjiving in a wood SiLVANUS, f Sylvester, \ t ,• , Bred in the Silvester, j *'"""' country Simeon, \ „ i Hearing with. Simon, f ^''^'•««' acceptance Solomon, Hebrew, Peaceable Stephen, Oreek, A crown SwiTHiN, ^n. -(Sax Strong friend Sylvan, ) r 4- Living in a Sylvanus, \ '^"^'"' wood Thaddeus, Sitriac, The wise Theobald, Old Ger. Bold for the people Theodore, CreifJfc, ThegiftofGod THBODORlOiln-fi'aa;. Powerful among the people iTheophtltts Greek, Aloverof God jTnERON, Oreek, A himter Thomas, Hebrew, A twin Timothy, Oreek, Fearing God Titus, Greek, ItobJa"' [ ^^''««'' Tristam, ) J- .. ITristkam K^"''"' 'Tybalt, Old Ger (Uncertain) Distinguished of the Lord Grave A contraction of Theobald Ulysses, Oreek, A hater Urban, Latin, Of the town Uriah, Hebrew, Light of the' Lord Urian, Z)rt/*«W<, a husbandman Uriel, Hehrtw, Light of God WHAT TO NAME THE HAllV. 381 Valentine, ^aiel, JJebrew,Gift of God Zaccheus, Jlebrew, Innocent Zacuabiah } tt ,„„ Ecmember- Lord Zadok, Hebrew, Just ZiiiuiuAH ) If 1^ (jlift of the Zebedee, \J^'^>rew j^ord Zebina, Ifebrew, ]?ought Zecuariaii Hebrew, Remembered of the Lord Zedekiau, Hebrew, Justice of the Loru Zelotes, Greele, A zealot Zen'as, Greek, Giftof Jupiter Zei'uaniah, /ye6/-ei^,Hid of the Lord Abigail, Hebrew, My father's joy AcHSA, Hebrew, Anklet AuA, Old Ger. Happiness Adalinb, ^ Al>ELA, j Adelaide, ^ ^jj n.^, ^^ "o^^e Adelia, r^'^^^*- biith AdELINA, ; Adeline, J Agatha, Greek, Kind Agnes, Greek, Pure Alberta, OW Cer. Feminine of Albert Alethea, Greek, Truth Alexandra. } Greek,Fcm'mmii Alexandrina, f of Alexander Alice, ) Old Ger. Of noble Alicia, ) birth Almira, Arabic, Lofty Althea, Gi'eek, A healer Amabel, Latin, Lovable Amanda, Lall.i, Worthy to be loved Amelia, Old Ger. Busy Amy, Latin, Beloved Ann, ^ Anna, I ^j^ Anne, j Annette, / ' A xtoinette, Greek, Antonia, Latin, Antonina, Latin, ' A.v,ATiEhijA,Latin, 'Augusta, Latin, AcRELiA, Latin, Aurora, Latin, AzuBAU, Uebreiv, Inestimable A fair altar Feminine of Augustus Feminine of Aurelius Brilliant Deserted brew, Grace [Barbara, Greek, Strange Beatrice, \ Latin, Making Beatrix, j happy Belinda, (Uncertain) BENEDiCTA,//ati«, Feminine of BenedictuB Bertha, Old Ger. Beautiful Il^nShe, \ TeutonicWU^. Bona, Latin, Good Bridget, Celt, Strength Camilia, Latin, Attendant at a sacrifice CAROLiNE,OZd Ger. Feminine of Carolus Cassandra, (?/'etfifc, She who iu- tlamea with love Catharina, ■] Catharine, yGr€ek,Vnre Cathekine, j l82 WHAT TO NAME TKE BABY. Cecilia, \ Latin, Cecily, J Celestine, La• /feftrew, Feminize of Johanna, ) John J08EPHA, ) J3e6ret«,Feminine of Josephine, j Joseph Joyce, Latin, Sportive Judith, Hebreiv, Praised Julia, Latin, Feminine of Julius Juliana, Latin, Feminine of Julian Juliet, Latin, Feminine of Julius JuSTlNA, Latin, Feminine of Justin Katharine, ) ^ , p Katherink. f w-'^*'*^"" Kmurah, Hebrew, Incense Khziah, Hebrew, Cassia Laura, I iatin,A\ann\ Laurinda, S ' Lavinia, Latin, Of Latium Leonora, Greek, Light Lktitia, ) r^thi. Happiness L"'iA^' i Lectin, Lily Lois, Oreek, Good Lorinda, Latin, A laurel Louisa, [ Old Qer. Feminine of Louise, ) Louis Lucia, 1 r/.«„ Feminine of LuciNX^A,/^"'"'' Luciud LucRECE, \Latin,Gain LUORETIA. j Lucy, Xo^m, Feminine of Lucius Lydia, Oreek, A native of Lydia Mabel, Latin, Lovable Madeline, ) Tr.r„.,,, Belonging Magdalene f '"^^'^^" ' toMagdala. Marcella, Z/a^m, '.''eminine of Marce'lua Marcia, Latin, Feminine of Marcius MAnoAHKT,Greek, A pearl Maria, Hebrew, Bitter Marianne, f/eire»', Compound of Mary and Ann Marion, Hebrew, a French form. of Mary Martha, Hebrei^ The ruler of the house Mary, Hebrew, Bitter Mathilda, ) ^Iatilda, > Old fftfr-Mighty Maud, ) battle-maid May, The month of May Meiietabel, ) Hebrew,Unt^\*A Meiiitable, j Melicknt, Latin, Sweet singer Melissa, Greek, A bee 334 WHAT TO NAME THE BABY. Mercy, Eiu/lish, Mildred, 6e'r. Mild threaten - or M.UAMiA, Latin,, Admirable MiuiAM, Hebrew, Bitter Myka, Oreek, Sha who weeps or laments Nanot A familiar form of Anne KOBA, A contraction of Honora and Leonora OCTAVIA, Latin, Feminine of Octavius Ophelia, Oreek, Serpent Olympia, Oreek, Heavenly Patience, EngliKh, Paula, Latin, Fem. ofPaulus Paulina, ) Latin, Feminine of Pauline, ) Paulinas PENELOPt,(?re^/;, A weaver I'EKSis, Oreek, A Persian woman Phebe, Greek, Pure PiiiLippA, Oreek, Feminine of PhHip Phillis, Oreek, A green bough Pug'be, Oreek, Pure Phyllis, Oreek, A green bough PRi,sciLLA,i/rt■ Hebrew^A lily Susannah, ) Tabitha, Syriac, A gazelle Temperance, i5»(7?/sA THEODORA.Creei, Feminine of Theoilore THE0D0siA,(?reei, The gift of God Theresa, Qreek, Carrying ears of corn Thomas ) J2e6reii',Feminine TuoMASiNE, ) of Thomas TBYiiHENA,G'?-eeA:, Delicate TitYPHOSA, Gi'eek Dainty Ulrica, Old Oer. Rich Urania, Greek, Heavenly Ursula, Latin, She-bear WHAT TO NAME THE BABY, 38s Valkria, Latin, Feminine of Valerius Victoria, Latin, Victoria ViDA, Erse, Feminine of David Viola, Latin. A violet Virginia, Latin, Pure Vivian, Latin, Lively WiLHELMiNA, OWCt'r.Feminine of Wilhelm Winifred, 7'eu^OM/c, A lover of peace ZiCNOBi/i, Oretk, Having life from Jupiter INDEX. (i KBCEIPT A German dish 1 38 A good restorative (1) 1242 " (2) 1243 " (3) 1244 " A pleasaait drink.. 1245 Accidents from edge tools,&c. 1297 <« •• substances in the eye (1).. 1208 " (2).. 1299 " (3).. 1300 " (4).. 1301 substances in the ear (1).. 1302 " (2).. 1303 «• (3).. 1304 " (4).. 1305 substances in the throat{l).. 1306 •' (2).. 1307 «« (3)..1308 •• (4).. 1309 Ale or beer, to recover flat. ..1136 Mulled 1137 Almonds & raisins for dessert. 910 Annisette 1140 Apoplexy 1319 Apples, dessert of 913 " a,nd rice, stewed 901 <• '• spiced 902 Artichokes, with white sauce 446 Au gratin 452 Fried 450 Mashed 449 i« u (C TiEORlPT Beans, Haricot (1) 410 " (2) 411 '• French 414 " " to preserve ... . 415 '• Lima 412 " and butter 413 Beef, fillets of, with olives. . 161 A la mode 166 Braized 178 Cake (cold meat cookery).. 168 Collops 171 Corned 167 (Cold meat cookery) 169 Fillets of, a la Chateaubri- and 164 Grenadins of 162 Hunter's 180 Olives 176 Omelet 177 Sausages 172 Spiced 159 Stewed (1) |65 " (2) 179 Tea, quickly made (1) 1223 (2).... 1224 savory... 1226 Tongue 184 Beefsteak pudding 160 " pie 163 " bruized 182 " stuffed 176 Beer, hop 1138 Nettle 1139 (f Stewed 451 Bee sting, to remove 1282 With cream 447 With gravy 448 Asparagus 442 '* and eggs 444 " in ambush 443 ** pudding , . . . 445 Beet roots 382 Beets, to pickle 485 Bifsteck, saute 183 Biscuits, seed 622 Cocoanut 692 Graham 588 388 INDEX. KEOKIPT Biscuits (continued) — Hard 697 Lemon ()9 1 Milk r)90 Oatmeal (589 Of fruit G98 Orange 688 Plain, and very crisp.... (597 Rice 094 Rock 6'.t0 Soda 09 " 589 Biscuit baking powder 591 " '« for babies 09H Bites of snakes 1 '28.S Of dogs 1-284 Blanc-mange, isinglass 88.3 Almond 8'.)2 Chocolate 890 Clear 880 Corn-flour . 888 Ribbon 889 Rice 887 Strengthening . 125J3 Blister, to raise a, speedily . . 1340 Kloater toast 87 Brandy, caraway 1G09 Cherry, excellent (1) 1207 (•2) 1208 Lemon 1206 Orange 1205 Bread & cake, observations p. 104 Bread, American corn 582 Brown (1) 509 (2) 570 (3) 571 " (4) P72 (5) 573 *' steamed 574 •• Boston, delicious and genuine .... 575 Corn, steamed, (Canadian). 577 " balicd 578 French 508 Homemade (1) .. 502 (2) 503 Omelet 580 Tlain 566 RECEIPT Broad (continned) — Kico 579 " and wheat 507 Bye 676 Soda 581 White 664 Yeast 565 Brotli, Scotch mutton 7 A splendid, for weakness... 1218 Boot 1215 Beef,8iniple way of making. 1221 •' mutton and veal 1219 Calves' feet 1220 Chicken 1211 Kel 1213 i';gg i'2i2 Hasty 1217 Scotch 1210 Veal 1210 Bruises 1280 Bunions, treatment of 1.335 Bubble and squeak (cold meat cookery).... 176 Bullock's heart, roast 173 Buns 003 Easter 004 Spanish 602 Buttermilk 1086 Butter, preserving 1083 Apple 1090 A pretty dish of 1095 Curled 1092 Daisy 1093 Maitre d'Hotel 1088 Melted 1094 To serv.> as a little dish . . . 1091 Water cress 1089 Cabbage, boiled .303 Ala caulillower 304 A la crenic 307 Kn ragout 300 Farce, or stuffed 305 Retl, to pickle 478 " to stew 370 Cake, a rich plum 029 Almond 038 " icing for 621 Apple 654 INDEX. 389 RICTEIPTJ Cake (continued) — JUickwheat 009 Buttermilk 607 Cliarlotte, a la Polonako. . 67<') C'hocolate (1) 668 " (2) een Cocoanut 677 Corn starch 685 Cream and chocolate 639 Drop ginger 648 Economical fruit 62(5 Ginger cup (MS " uut8(l) 644 " •• (2) 645 " bread 64( Hickc-y nut 6(50 Indian meal, breakfast 617 " loaf 037 Italian sponge 659 Jelly rolls 613 Johnny G16 Lemon 671 Malaga 674 Marble spice 684 Metropolitan 656 Milk and butter 611 Mush 608 New York plum 627 Plain Fruit(l) 623 «' " (2) 624 Plain luncheon 682 Plum 628 Potato 686 Queen's (1) 640 " (2) 641 Rice (1) 633 " (2) 635 Rich rice 634 " bride 680 Rose jelly 615 Rye batter 610 Scotch snow 678 " oat 679 Seed 630 " good 631 Short blackberry 665 "Raspberry or Huckle- berry 667 BECEIPT C^ake (continued) — Short, Hcotch 666 " Snanigh 664 Shrewebury 683 Silver 676 Soda 625 Spice 642 Sponge 658 Sponge jelly 612 •' rolled 614 Squash 662 Strawberry, short 663 Tipsy 651 ' ' sauce 652 Washington 665 White bride 681 Without eggs 673 Calf's head, collared 218 Hashed (1) 225 (2) 226 " alapoulette 222 Canned fruits, cherries 1040 1027 1028 1029 1041 1030 1037 Pineapples 1031 Plums (1) 1032 (2) 1038 Strawberries 1039 Capers, to pickle 481 Caper sauce, an excellent substitute for 536 Carrots, to boil 420 Stewed . , , 421 Carottes, glacees 422 I Cassis 1 151 Caudle 1261 Cauliflower, boiled 433 Fried 434 Scalloped 435 Celery, puree of 234 Champagne cup 1152 Rhubarb 1194 Charlotte Russe (1) 895 (2) 606 Peaches (1) ( (2) 39© INDEX. RECKU'T Charlotte Ru 886 (3) 897 Api)lo 903 Chernoa, canned 10.S(i Cherokee 539 Chestnuts, to keep for win- ter use 102') Cheese cakes, curd 804 Curd'for Ill") Lemon 803 Cheese, a cheap and nutri- tious dish of Apple Cream (i 4t II II I* (1)., (2).. (3). (4). (5). (6)., UK) 11 Of) 1098 1099 1100 1101 1102 1103 nil 1109 Dish Muscle plum Parmesan pondne 1113 Potted (1) 1107 " (2) ..1118 Roast 1 108 Sago 1104 Stewed 1114 Straws (1) 1106 (2) 1120 Toast (1) 1110 " (2) 1112 To make 1096 To preserve sound 10&7 Chicken patties 118 A la jardiniere 122 Braided, with mushrooms 131 Croquettes 120 Cutlfets, with rice 121 Jellied 124 Rissoles 123 Topril (1) 127 '\ (2) 128 Chilb'ains, ointment for . . . . 1345 C :)colate icing for cakes, simple 622 To prepare 1128 " for sick room... 1247 Chou rouge, en quartiers .... 368 Aux pommel ..>!..>>»».> 360 IlEOKIPT Chou rouge (continued) — Marino. . 371 Chutnt'c. green gooseberry... 540 Himalaya 543 My mother's 542 Claret cup liGO Cocoa, to make 1127 Cod's head and shoulders, boiled (1) 45 " (2) 40 Cod, salt 47 Balls 53 Crimped, and oyster sauce. 51 Curry of , 48 Fish cakes r>0 Roos . . 49 Stakes, with mock oyster sauce 52 Coffee, how to refine 1124 Another method of making 1 126 Milk 1129 Cold 1325 An excellent remedy for a. 1324 Cold, how to prevent . . . 1326 Colorings for confectionary p. 253 Pink 924 Red 925 Cherry red 926 Blue 927 Yellow 928 Green 929 Brown 930 For soups or gravies 297 Cordial, a strong 1 172 White currant 1171 Corn, boiled 429 Green, stewed 428 Roasted 430 Cough 1327 A nice drink for a 1262 Hooping 1313 Crab, hot 70 Boiled 71 Mock, dressed 72 Soft 73 Cracknels 687 Cramp 1332 Cranberry drink %.«.»» ll^fO INDEX. 301 KKOKIPT Cream, almond W\4 Brandy U.'jO Burnt (1) 94") •' (2) 94(J Caramel O'lO Chocolate OOO '• ice 0;U Clouted 10H4 Coffee 9GI " ice 9.U Crystal palace 953 Dutch 940 French rice 957 Ginger 908 Ice(l) 933 " (2) 935 " from milk 937 Italian ice 934 Lemon 962 " solid 963 " made without cream 952 Orange 954 Parisienuc, 947 Pine apple 948 Raspberry 955 Ratafia 953 Soda 1167 Strawberry 951 Substitute for 944 Tapioca 969 Tea 965 To manage for whey butterl087 Velvet 959 Whipped 966 for a trifle 967 Cream of tartar whey 1162 Croup 1334 Cucumbers, to dress 403 A la niaitr3 d'notel 406 A la poulotte 408 Fircis 407 Fried 405 Frits 409 Pickled 482 Stewed 404 Currants, frosted 911 Curries, observations on, j^nge 93 RKCKirr Curry -JSl A Turkisli 8(I Orange f» S4 Snow 993 Dessert, observations on fruit, etc 248 Impromptu 912 Devonshire junket 908 Diarrhoea 1314 Diptheria 1315 Sulphur treatment of 1316 Diseases of infants 1310 Doughnuts 606 Draughts, effervescing saline. 1174 Drink, a nice 1'204 A fever (1) 1265 " (2) 12('.6 Drowned, how to restore a person apparently. . » » . . 1278 39* INDEX. EBOEIPT Dumplings, apple, boiled .... 702 Currant 703 Lemon 705 Korfolk 704 Oxford 738 Dyspepsia, heartburn and aci- dity 1346 Ear, deficiency of wax in the.13.38 Accumulation of wax in thel339 Eeel pic 109 Eels, to boil 110 Egg plant, baked 424 Eggs, observations on . . .pa^c 147 A la soubise 494 A la maitre d'liotel 495 Au gratin 491 Buttered 498 Fried (1) 499 •' (2) 500 «« with black butter.... 601 Fried, with tomatoes 502 " " bacon 603 " «' ham 504 Incases 497 , Pickled... 484 Poached, on toast 486 •' on ham toast 487 " and spinach 488 '• and minced chicken 489 " on a puree of game 490 Scrambled, with asparagus 506 " " tomatoes.. 507 «• " onions.... 508 •« ♦' fish 509i «« «« ham 510 " " cheese.... 511 " on toast 512 Stewed 493 Stuffed 492 To keep fresh for several weeks 525 With sorrel 496 Egg tea toast 1252 Epilepsy 1319 *' Dr. CuUeo'e treatment ef 1320 RECKIPT Eyes, for weak, or inflamed (1)1337 (2) 1338 Fever, typhoid 1317 " scarlet 1312 Figs, dish of 914 Fish, observations on . ..page 31 Croquettes 113 Pate 69 Fits 1317 Flavors, bisque 940 Chocalate ice cream 941 Fruit ice cream 942 " ices 943 Lemon 9.19 Vanilla 938 Floating island 906 Flummery (1) 881 (2) 882 Dutch 884 Rice 883 Forcemeats, observations on p. 161 Forcemeat, to force fowls or meat 549 Balls for mock turtle 554 " for soup 655 Common, for veal or hare.. 551 For cold savory pie 550 " pulled turkey 151 '• fish soups 552 Oyster, for roast or boiled turkey 556 Very fine balls, for fish soups, or stewed fish ... 553 Fowl, to boil 119 Braized, with macaroni .. .. 130 Galatineof 129 Stewed in barley 1228 To roast 120 Fractures 1277 Freckles, lotion to remove. ..1343 Fritters, apple 848 Clieese 851 Cream 846 Custard 850 Orange (1) 843 " (2) 844 INDEX. 353 B£C£Ii'T Fritters (continued) — Plain 849 Raspberry 8i)3 Rice 847 Spanish 845 Frothing, excellent for cakca 620 Froth, for 907 Fruits, mixed dish of 920 Canned P*Me 279 Compote of 921 To l)ottlc 1038 Stoue, to bottle 1040 Game, chaufroid 149 Espec 150 Puree of 1 32 Garlic vinegar 546 Gateau de Savoie, French sponge cake 657 Genoise, chocolate 826 Almond 827 Giblets, to stew 130 Ginger, apple 919 Biscuits 649 Snaps 650 Gingerbread, honeycomb. . . . 647 Gingerette, Spanish 1149 Ginger beer (1) 1146 " (2) 1147 " powders 1144 Cordial ■ 1148 Liqueur 1145 Pop 1150 Gooseberry fool 898 Gooseberries, green, to bottlel039 Grapes, in brandy 1 024 Gravy, for pulled turkey. . . . 15? A good beef, for poultry or game 288 For roast meat 290 '• venison 291 " hashes 294 ' ' a fowl, when there is no meat to make it from 295 Savory, thick 289 Sippets 1241 KECTEIPT Gravy (continued) — Stiongfish 292 Veal 29e Gravies, general diroctiona respecting pose 99 Coloring for soups or 297 Gruel, water 1256 Effervescing 1257 Barley 1258 Egt; 1259 Haddock, with tomatoes. ... 112 Halibut, baked 115 Boiled 114 Stake 116 Ham, baked 201 How to boil to give it an ex- cellent flavor 199 Potted 200 Toglazea 202 Haricot beans, puree of 233 Headache 1327 Bilious, or sick 1329 Health, rules for the preser- vation of 1348 Hemorrhage 1281 Herbs, to dry 533 Herb powder, for winter use. 544 Herrings, red, to dress 85 Baked, or sprats 86 Hiccough 1331 Hominy (1) 973 " (2) 974 " and cheese 1117 Baked 1253 Hooping Cough 1313 Hysteria 1321 Hysterica 1341 Iceland Moss 1067 Ices and creams page 255 Icing for cakes (1 ) 618 (2) 619 Jam, apple 1009 Apricot, or plum 1004 Blackberry 1003 394 INDEX. RECEIPT Jam (continued) — Black currant 996 Cherry 1007 Damaon n!>9 Gooseberry 998 Green grape 1002 Mulberry 1000 Plum 994 Quince 1008 Raspberry 997 Red currant 995 Rhubarb 10 H Strawberry 1005 *' or barberry 1006 Jaunemange 891 Jellies, observations on.. page 284 Ketchups, observation^ on, pagel56 BECEIPT Jelly (contiiined) — Quince (1) 1050 {•2) 1062 " and apple 1063 Raspberry 1069 Red. ' urrant 1052 Red gooseberry 1 059 Sago ..1077 Shank 1235 Sweet wine 1075 Tapioca 1237 White currant 1054 Jumbo piukle 477 Jumbles 636 Jelly, a nice 1071 A tasty 1082 Apple (1) 1064 " (2) 1076 Airowroot 1236 Aspic 1079 Barberry 1056 Ketchup, a useful 547 Lemon 527 Muahroom 526 Oyster, without the liquor. .548 Tomato (1). ,528 (2) ,529 Walnut 530 Black currant 1053 Blackberry 1055 Lady fingers 661 Cherry 1051 Lamb, epigrammes of 251 Claret 1080i Chops 255 Crab-apple 1049 Cranberry and rice 1081 Fruit 1046 Gloucester 1239^Lard, to make. . Green gooseberry 1058 Leaves, to fnist Fry, French 1231 Stewed 254 Tails of 256 253 923 Hartshorn 1072.Lemon kali 1143 Ivory 1073 Lemons, to pickle 480 Lemon 1039 Lemonade (1) 1132 Macedoine de fruits a la " (2) 1133 gelles 1078 1 Milk 1134 Meat 1238 Liquors, to refine 1180 Medlar 10.57 Milk 1068 Mixed fruit 1061 Mulled 1048 Orange 1070; Peach 1066 Pineapple 1047 Pork 1234 Punch... v.»..w».v....... 1074 Lobster croquets 67 " ♦• 68 Potted 64 " as at Queen's hotel . . 65 To boil 63 To dress 66 Macaroni 1122 Alaruni....« 1123 INDEX. 395 RECKIVT Mapcaroons 672 Maukerel 92 Pickled, called caveade. ... 93 Scal'ioped 91 Maids of honor 865 Marma'ade, apple 1018 Orange 1017 Quince 1016 Measles 1311 Meats, observations on, page 61 Meat juice 1222 Milk, butter and cheese, ob- servations on page 294 Milk rice 1274 Mincemeat, without meat... 743 With meat 744 Mouton cornettes de 247 A ritalienne 248 Muffins, breakf vst 593 Graham 594 Oatmeal 596 Rice 595 Mullet, baked 95 Red, called the sea wood- cock 96 With tomatoes 97 Mush 1227 Mushrooms 389 A la creme 393 Baked 392 Broiled 391 Essence of 395 Pickled 479 Powder 396 Ragout of 394 Stewed 390 Mustard, French 541 To make 531 '• for immediate use. . . . 532 Mutton, boned leg stuffed.. 253 Cutlets 229 delicate 1230 Chartreuse of 245 Croquettes of 246 Ilarirot 249 Kidneys a la brochettes . . 263 " fried .» » 264 RECEIPT Mutton (continued) — Kidneys, grilled 265 *' with macaroni . 266 Kidney toast 267 '• al'Indienne 268 Pudding 250 Shoulder of, boiled with oysters 257 Nasturtium for capers 537 Nervous anxiety, to remove. 1341 Neuralgia 1333 Nougats, small 653 Noyeau 1 165 " 1166 Nuts, dish of 915 Oatmeal, drink 1131 Omelet, cheese 517 Fish 522 Ham, or bacon 516 Kidney 524 Mushroom 521 Oyster 523 Plain 514 Savory 515 Tomato (1) 518 (2) 519 " (3) 520 Onions, boiled 383 " pickled (1) 474 " " (2) 476 Spanish, a la Grecque .... 384 baked 385 " stewed 386 Stuffed 388 Oranges, chartreuse of 1065 Compote of 893 Orange chips 904 Fool 894 For dessert 909 Souffle 905 Orangeade 1 135 Oxtongue, baked 181 Oysters, stewed (1) 74 " " (2) 79 Angels ou horseback. . . . > . 81 396 INDFX. RECEIPT Oysters (continued) — Boiled 75 Broiled 77 Cream on the half shell . . 82 Fried, to garnish boiled fish 78 Patties 83 Sausages 80 Scalloped 7G Panada, chicken 1240 Pancakes, English 815 French (1) 811 (2) 812 Irish 814 Rioe 813 Parsley, to keep for winter use .')45 Parsnips 397 American fashion 308 Buttered 309 Fried 401 Fricassed 402 Mashed 400 Paste, for mince pies 8;}1 Light, for tarts 823 I'otato 839 Puff 833 Pyramid 830 Pastry and puddings, obser- vations on page 198 Pastry, almond (1) 828 " '• (2) 829 For sweet sandwiches . . . 832 Genoise (1) 824 (2) 825 To ice or glaze 821 Venison 785 Peaches 1037 In brandy 1022 Canned (1) 1027 (2) 1028 " (3) 1029 " (4) 1037 Pears, canned 1033 For dessert 1041 Moulded dish of 918 nECEIPT Peas, puree ot, to serve with epigrannes of lamb 2S2 A la Francaise 439 Au Sucre 440 En puree 441 Green, to keep 430 " as practised in the Emperor of Hussia's kitchen 437 Stewed 438 Perch and tench 88 And trout, to boil 91 Perspiration, to produce. ... 1343 I'etit choux, a la creme 866 Picalilli, to pickle 483 Pickles, observations on 143 Pickle, sweet tomato ..1020 Sweet peach 1021 Pie, apple 816 " 817 Beefsteak and oysters 791 Black currant 804 Chicken 789 Cocoanut 805 Cottage 779 Damson 802 Eel(l) 781 "(2) 782 Giblet 790 Gooseberry 801 Hare 786 Lemon (1) 796 " (1) 797 " (3) 798 Macaroni 788 Marlborough 810 Mutton • 795 Orange and apple 818 Oyster 792 Peach 799 Pigeon 783 Pudding 806 Pumpkin(]) 807 " (2) 808 " (3) 809 Raised beefsteak .... .... 784 •• French. 787 INDEX. 397 KECEIPT Pie (continued) — Red currant and raspberry 803 Ehubarb 800 Veal 793 " chicken and parsley., 7'.)4 York 780 Pickles, observations on.page 143 Pig, sucking, roast 195 Pig's pettitoes 1 96 Fry 191 Pigeons 146 To boil 141 To roast 142 Pineapples 1031 Plaster, warming 1347 Plums 1032 Canned 1034 Polish dish 174 Pop-overs G05 Pork cheese 197 Cutlets 194 Hashed 193 Leg of, to roast 1 85 " to boil 186 Loiu and neck of 187 Neck of, rolled 189 Pickled 192 Pie 190 Shoulders and breast of.. 188 Porridge, milk 1248 French 1245 Potato balls 356 Cake 359 Chips 358 Potatoes, Bermuda, fried . . 353 Escalloped 357 Lyonnaise 351 Saratoga 352 Sautees au beiirre 354 Stewed 355 Sweet, roast 360 " boiled 361 '■' fried 362 " Stuffed 3r>0 To boil 315 " broil 346 "fry 348 RECEIPT Potatoes (continued) — To mash 349 " roast 347 Poultry and game, observa- tions on page 49 Powders, seidiitz 1173 Preserves, observations on p. 268 Preserve, citron 1012 Green fig 1010 Melon 1011 Orange 1015 Pumpkin 1013 Quince, whole 1014 Pudding, a good baked ... . 764 Almond 699 Amber 700 Apple, boiled 701 baked 706 Bakcwell 707 B\itter 708 Bread 709 Brown bread 710 Cabinet 735 Caramel 711 Carrot (1) 712 Carrot (2) 713 Charlotte 716 Christmas 747 College , . . 736 Company 732 Cream tapioca 762 Currant, boiled 717 " bun , , 718 Custard «... 771 Favorite <,.«. 727 •• Florentine 767 French tapicoca. ....»,,,, 764 Fniit 741 (linger 720 Gingerbread 719 Graham 778 Ground i-ice 761 Holiday 733 Ice 749 Indian corn flour 773 Layer 742 Lemon (1)... 725 398 INDEX. Puddings (continued)— Lemon (2) 726 Macaroni 770 Marrow (1) I'M) (2) 740 Martha'8 7U Marmalade (i) 728 " (2) 729 ** sauce for 7H0 NewcaHtlo 7r)7 Oatmeal 772 Orange (I) 721 •• (2) 722 •• (3) 72;{ Peas 7ir) Plain rice 7 ">S Plum 74."> " an excellent 740 " a tetotaller's 747 llasi)bin-ry 7'"'2 Rod currant 7ril Rice and raisin 7 ")5 " and apple 700 " custard 759 Boly poly jam 750 Seminole .... 708 Sir Watkin Wynne's 756 Shropshire 724 Sponge cake 731 Steamed 737 Steak 777 Sunday 774 Sweet potato 753 '* macaroni 709 Swiss 748 Tapioca 763 Tea cake 731 Velvet 765 " sauce for 766 Yorkshire (1) 775 (2) 776 Puffs, almond 854 Chocolate 862 Cream 858 For dessert 855 Graham 860 Lemon 801 I KECEIPT iPufTs (oontiuued) — Orange 859 Plain 856 Spanish 857 Pullctt«, apple 875 Pumpkins, stewed 453 Baked 454 Quail pie 134 Roasted, with ham 135 Quinces, braiuUed 1023 Quinsy 1323 Rabbit pie 136 Stewed 137 " for sick room 1232 Raspberry, drink 1161 Acid 1159 Ratafias 670 Quince 1141 Rennet, to prepare 1085 Rice milk, ground 1250 Ricotta 1121 Rolls, breakfast 687 Butter 684 Sw iss 686 Vienna 685 Roux, brown, a thickening for soups and gravies 327 White, for thickening white saucas 328 Rusks 683 Sage and onion stuffing for pork, ducks, geese, tfcc. , 557 Sago cream 1246 Milk 1251 Salads, observations on, page 137 Salad 465 Anchovy 463 Beet root 468 Celery 469 Dressing, Rev. Sydney Smith's receipt for 471 Egg 466 Game 464 Lettuce 456 INDEX. 399 HEOKIPT Salad (continued) — Lobiiter 401 Oyster 172 rotate (1) 457 (2) 458 " (3) 459 •• (4) 4(50 Red cabbage 470 Russian 4t)7 Sardine 462 Sally lunn 59: Salmon, dressed, Italian sauce 60 Dried 58 Fresh, to boil 61 Fried, with anchovy sauce 59 Salt, to souse 54 To broil 55 To pot 56 To dry 57 Salsify, boiled 423 Sarsaparilla, simple decoctionll77 Compound decoction of .... 1 178 Sauces, observations on, page 102 Sauce, a cheap brown 322 Anchovy 315 Bread, for poultry or game 334 Brown, C-enevoise 321 Caper 336 Cauliflower 309 Chesnut (1) 235 " (2) 236 " for roast duck 163 Cranberry 323 Dutch 311 Egg 307 Fennel 303 Governor's, a Canadian re- cipe 308 Grill 314 Hollandais 329 Horseradish 318 Italian (1) 237 " (2) 238 Liver 302 Mango Chutnee, Bengal re- cipe 306 RECKIPT Sauce (continued) — Mayonnaise 319 Mint 315 MuBhroom(l) 239 (2) 240 " (3) 310 Oiilon, brown 326 Oyster S32 Peach 324 riquante, without eggs .... 312 rium pudding 325 I'oor man's 320 Remoulade 317 Shrimp 304 Soubise(l) 231 (2) 232 Sweet 316 " for venison 835 Tartare 331 Tomato (1) 330 (2) 241 (3) 242 " (4) 243 (5) 244 Wine 305 White 298 ♦• AUemande 301 " Supreme 300 " Velante 299 Worcester 333 Sausages 198 Scalds and burns 1279 Scarlet fever 1312 Shad and herrings, to pot .... 84 Sherbet powder 1 163 Persian 1164 Sippets,fried 613 Smelts, to fry 108 Snuff, cephalic 1328 Soles (1) 98 " (2) 99 " (3) 101 Au gratin 102 Fillets of, a I'lndienne 100 Souffle, applci 976 A la Viceroy, hot 980 Chocolate (1) 977 400 INDEX. REOBIPT Souffle (continuod) — Chocolato (2) 978 Egg 971 Of uread and walnuts 972 Rice 975 Small cheese 979 Soups, observations on, page. 17 Soupa laDauphine 25 Almond (1) 31 " (2) 41 Apple 24 Asparagus 45 Barley, creme d'orge 32 Beef gravy 17 Brown chicken 16 Calf's head 13 Celery 21 Crowdie, or Scotch 1 Eel 42 French 10 Giblet 12 Good gravy 6 Greek 11 Green pea 20 Hare 35 Julienne 26 Lobster, bisques 33 Macaroni 2 Made from bonea 34 Milk 3 " with vermicelli 19 Mock turtle (1) 38 (2) 39 MuUagatawney (1) 14 (2) 27 Onion 40 Oyster, a la reine 15 Oxtail clear 36 " thick 37 Rico flour 18 Roast beef and boiled tur- key 8 Spanish (1) 28 " (2) 29 " (3) 30 Tapioca 4 BEOKIPT Soup (continued).. Tomato (1) 22 (2) 43 Veal and lamb 9 White 23 Spinach 343 Sprains, treatment of 1285 Squashes, Bumnier 431 " winter 432 Stocks, observations on, pa^e 112 Common 337 Fi.-9 Gooseberry or apple 000 Tripe, to dress 204 Fried 20; Stewed 20(i Trout and grayling, to fry ... 80 A la Gencvoise 90 Trufllo aud chesnut stuffing.. 11(5 Sauce 147 Turbot, au Mayonnaise 10") Au gratin, a nice dish for luncheon 107 Fillet of, with Dutch sauce 100 Turkey, braized 145 Pulled 148 To roast (1) 143 (2) 144 Turnips, a la creme 418 A la de maitre 419 Boiled 410 Gorman recipe for cooking. 417 Turnovers, apple 876 Voal, braized loin of 221 And ham pie 2X)0 Veal cake (1) 211 •• " (2( 212 HROKIPT Voal (oontiuued) — Cutlets 220 Fricandeau of 216 Golantine 228 Haricot of 221 Mashed 213 Minced 223 Pudding 210 Quonollos of 215 Roast, stullod 207 Rolled 217 Sausages £ 19 Stewed 208 Trimballs of 227 Vegetables, observations on p. 114 Vegetable marrow, fried . . . 426 Roasted 430 Stuffed 1229 To boil or stew (1) 342 " (2) 427 With ginger , 1019 Venison, breast of stewed.. 155 Hashed, ISO Roast haunch of 154 Vinegar, Chili 5.38 Currant 1157 Horsa-radish 635 Mint 634 Primrose 1156 Plant (1) 11.53 " (2) 11.^)4 Raspberry 1 1 58 Sugar 1155 Waffles 599 Rice 600 without yea.st 601 Walnuts, pickled 476 To keep fresh 1026 Water, distilled 1169 Apple 1267 Barley 1269 Currant 1268 Gooseberry, currant, rasp- berry and strawberry . .1169 Peppermint 1270 Rhubarb 1170 402 IN»EX. UKCItlPT Whey, vinegar, used in fevers 1271 Wine 127'2 "White bttit Ill Whitings, fried G'2 Willi duck, roast l.TJ Stewed 157 Wines und brandies, iiagc... 318 Wine, bottling of 1179 Apricot 1187 Blackberry lli)r) Blackcurrant 120'2 Cherry , IIJI'J Diimson 1188 Kldor, blacker whito 11}»8 Falsified 11811 Family, excellent ll!>7i Ginger IIHI Gooseberry (1) 118'.)! " (2) 1190 HKCKirr Wine (continued) — Crapo (1) I18R " (2) 1186 Lomon 1184 Malt 1204 Mulled 1273 Orange 1203 Baisin 11»6 Kaspbcrry (I) 1199 " (2) 1200 " and current. . . . 1201 Ilhubarb, Stone's patent. . . 1 193 Tonuill (1) 1182 " (2) 1183 Woodcock 158 Yeibt (1) 558 (2) C59 Compressed 560 I'ytato 601