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D Published bv HENRT I. lUCHARDS, Printer, SpectatoJ Office, Hamilton, C.W., and may be had of all the prinl cipal Booksellers in the province. ' » • ' .' . ^ f' MAR 2 1945 P f; \^- F A C K. er, Spectatofj ' all the prini 1945 In compiling the iollowlLii.-. ■■:0i% the pubhsher \m>' had but one necessaiv o'v t, in the undertaking. From experience he h.is set;;i .ho want of a decided GmadisiTivade-mecimi of coohery. He therefore, endeavors in this publication to secure all the desiderata of a Housewife's culinary knowledge,and herewii;h presents before her ni<. array of Receipts unequalled, as a whole, to any thing hitlierto pu))- lished in this country. There are certainly many publications of the same class as the one now belore tt\e reader, but as they all invariably have a cosmopolitan character, a work more restricted and withal U>eal in its aim, was much required. This deficiency, it will be seen, is herein fully supplied. The present work therefore undertakes to meet the wants and views of tlie Canadian Housewife- There is scarcely an article m the shape of the manufacture of Sauces, the preparations of Fish, the various uses, purposes, and dressing of Meat ; the minutiae of Poultry, Game, and Pastry, but 4\ I \. N^ PREFACE. what the subsequent pages detail ; and, in addition, many valuable recipes for the sick and convalescent are given. The compiler would also call attention to the excellent rules and maxims laid down in the ** Introductory Observations "—a careful study of which will be found to be of the most essential service in house-keeping. As Carving is a requisite accomplishment at the table, full and complete directions for the mastery of this art is annexed, with illuBtrations. In all these various departments, the compiler has been somewhat indebted to a late work of M. Soybr's, the celebrated French Cook, as well as to some of the latest English, French, and Ameri- can works on the same subject ; and having thus carefully culled and collated from these source.-^ all that was valuable and appUcable to this country, he most respectfully submits the same for the approval and patronage of the Canadian Housewife. H. T. R- - — •"r*#i i I addition, nvalescent on to the irn in the •eful study -> essential shment at IS for the ^trations. e compiler ?vork of M. as well as nd Ameri- lavin^' thus sovuTe.s all country, he tie approval ife. H. I. R- CONTENTS, DiBBCTIONS FOR CaRVING. Introductory Obskrvations. Part I.— Soups, Broths, and Gravies 11 II.— Sauces ^^ ~ III.— Fish W IV.— Meal ^—Venison, Beef, Veal, Pork,Mutton, and Lamb 83 V.__ Poultry, Eggs, and Game 149 VI.— Hares, R..bbits, and Stews 165 . VII.— Vegetables, Purees, and Mushrooms HT - VIII.— Savoury Pies, and Puddings 195 IX.— Puddings, Pancakes, and Fritters 210 X.— Pastry 231 - XL— Cakes, Bread, &c 253 - XII.— Sweet Dishes, Sweetmeats,and Preserves. 268 - XIIL— Salads, Tomatoes, and Pickles 298 - XIV.— Ale, Beer, Wines, and Summer Drinks,, . 316 - XV.— Cookery for the Sick, Coffee, &c 380 - XVL— The Dairy, Poultry, &c 84T Advertisements. 4. i. Af U8 of tlv of be tw ih ofl K» fl« m be w a pi pi t] L f DIRECTIONS FOR CARVING. Addrebs ismore require'l than strenijlh in the inantier uf usiiiff the carvinjj knife, which, for a lady, ahouid be light ; of a middling size and a keen edge ; to facilitate carving, the butcher should always be desired to divide the joints of all carcase meat. If the meat belonging to ei'di bone be to<» thick, a small slice may be taken between every two bones. The more fleshy joints are to be helped in ihin slices, smoothly cut. The dish should not be too far off the carver, as it makes the task more difficult, and gives an awkward appearance. In helping flsh, care should be taken not to break the flakes, which in cod and fresh salmon are large, and add much to the beauty of its appearance. A fish slice not being sharp, divides it best on this account. Part of the roc, liver or milt, should be helped to each person. In cutting up any wild-fowl, duck, goose or turkey, for a large party, if you cut the slices down from pinion to pinion, withomt making wings, there will be more prime pieces. Cod^s Head and Shoulders. This fish when in season and properly boiled, makes a very handsome dish. The parts about the back-bone, on the shoulders, are the best. Take off a piece down to the bone in the direction a, b^ c, d, putting in the spooB ri. s* 11 DIRECTIONS FOR CARVING. by putting the spoon mto the mouth. Edge-bone of beef. Cut off a slice an inch thick all the lengh from a, to *, and then help. The soft fat. which resembles marrow, lies at the back of the bone, below c ; the firm fat must be cut in horizontal slices at the edge of the meat d. It is proper to ask which is preferred, as tastes differ. The skewer that keeps the meat properly together, when boil- ing, is here shown at a. Sirloin op Beef.— Begin either at the end, or by cut- ting into the middle. For the outside, the slice should be cut down to the bones. Give with each piece some of the soft fat. „ ^, « The inside, done as follows, eats excellently t—Havc ready some shalot-vinegar boiling hot ; mince the meat large, and a good deal of the fat ; sprinkle it with salt, and pour the shalot-vinegar and the gravy on it. Help as quickly as possible, on hot plates. Round or Buttock of BEEF.--Cut in the same way as fillet of veal. It should be kept even all over. A deep slice should be cut off the beef before you begin to help, as directed above for the edge-bone. DIRKOTIONS FOR CARVING. Ill FiLLBT OF Veal. — In an ox this part is round of beef. I Ask whether the brown be liked, otherwise help the next ilice. The bone is taken out and the meat tied close, before dressing. It should be cut thin and very smooth. I A stuffing is put into the flap which completely covers it ; you must cut deep into this, and help a thin slice, as like- wise of fat. Brkast of Vkal.— One part (which is calle,; the brisket) is thick set, and has gristles : put your knife about four [inches from the edge of this, and cut through it, which will separate the ribs from the brisket. Ask which is |chosen, and help accordingly. Oalf'8 Head. — Cut slices from the fleshy part, at the neck end, there lies the throat sweetbread, which you should help a slice of with the other part. Many like the eye : which you must cut out with the point of your knife, and divide In two. If the jaw-bone be taken off, there will be found some fine lean. Under the head is the palate. Shoulder of Mutton. This is a good joint, and by many preferred to the ler, lit being full of gravy. The flgure represents it as laid m [the dish with its back uppermost. When cut, it should be [in the hollow part of it, in the direction of a, 6, and the [knife be passed deep to the bone. The prime part of the [at lies on the outer edge, in the direction /, g. If Um I im 'If '% iv DIRECTIONS FOR CARVING. part cut m the line «, ^;^^ -^S;^?S|e^oPti;^b{;^: slices may be cut out on «« ^^^^de n^ g^^^^ ^^^^^ ^^^ .^X'dLps is that^in^^^^^ of which the edge or frdgfoUhl'bC^^^^^ and cannot be cut acroBB. Leg of Mutton. A lea of wether mutton may be known by a round lump of fat at the edge ot the broadest part, as at a. Ihe best part is in the midway, at b, between tlie ivnuckle and further end. Begin to help there, by cutting thm deep slices toe. If the outside is not fat enough help some from the side from e, to / This part is most j uicy 1 here arc verv fine slices on the hack of the leg ; urn it up, and cut the* broad end longways. To ( ut out the cramp-bone, take hold of the shank with your left hr.v.d, and cut (.own to the thigh-botie at d: tlion pass the kuile under the| cramp-bone, in the direction d, ». Haunch of Venison.— Cut down to the bone, to let oulj the gravv; then turn the broad end of the haunch townrd you, and cut as deep as yon crin to the am] of the liautich •.« then help in thin slices, observing to give some (at to each person. Saddle OF Mutton.— Cut long thin slices from the tail to the end, beginning close to the back bone. It* a large joint, the slice may be divided. Cut some fat from the: •idee. delicate ,he blade hese two B edge or ;ro8B. und lump The best luckle and thin deep ^lelp some ;y. There it up, and I amp-bone, ' 1 cut ('own! uikIct thel \\ to let out I IK' It townrdi K' liauticli ; fat to each 11 the tail to If a large it from the I BIKBCTIONS FOR CARVING. Jt Fore-quarter of Lamb, V Separate the shoulder from the scoven, (which is the breast and ribs) by passing? the knife under in the direction of a, V, c, d, keeping it towards you horizontally, to pre- vent cutting the meat too much off the bones. If grass lamb, the shoulder being large, put it into another dish. Then separate the gristly part from the ribs in the line «, e; and help either from that, or from the ribs, as may be chosen. Hani. Ham may be cut three ways: the common method is, to begin in the middle, by long slices from a, to &, from the centre through the thick fat. This brings to the prime at first; which is likewise accomplished by cutting 4 VI DIRECTIONS FOR CARVING. A 1,/xio nn the top of the ham, as at c, and a small round hole o^ f^^.^^P hat by cutting successive with a sliarp knife emars^^^^ the meat ^sf The' retCTg" *;if, ?o Wn at Z hoek end and proceed onwards. Sucking Pig- The cook usually divides the body before it is sent to table, and garnishes the dish with the jaws and ears. The first thing is, to separate a shoulder from the car- case on one side, and then the leg, according to the direc- tion ffiven by the dotted line a, b,c. The ribs are then to be divided into about two helpings ; and an ear or jaw pre- sented with them, and plenty of sauce. The joints may either be divided into two each, or pieces may be cut from them. The ribs are reckoned the finest part. Goose, Cut off the apron in the circular line a, ft, c, and pour into the body a glass of port wine ; and a large tea-spoon- ful of mustard. Turn the neck end of the gooie towards' you. V^-i^ DIRKCTTOHS FOR CARVING. Vll it c, and ccessive he meat lOck end s sent to lars. the car- he direc- B then to jawpre- dnts may cut from and pour ea-spoon- e towards* you, and cut the whole breast in long slices from one wing to another ; but only remove them as you help eaeh person, unless the company is so large as to require the legs like- wise. Take off the leg, by putting the fork into the small end of the bone, pressing it to the body, and having passed the knife at d, turn the leg back, and, if a young bird, it will easily separate. To take off the wing, put your fork into the small end of the pinion, and press it close to the body ; then put in the knife at d^ and divide the joint, taking it down in the direction d, e. Nothing but practice will enable people to hit the joint exactly at first. When the leg and wing of one side are done, go on to the other ; but it is not often necessary to cut up the whole oroose, unless the company be large. There are two side-bones by the wing, which may be cut off, as likewise the back . and lower^si de-bones ;'but the best pieces are the breast, and the thighs after being divided from the drum-sticks. Hare. The best way of cutting it up is, to put the pomt ot the knife under the shoulder at a, and so cut all the way down to ^\iQ rump, on one side of the back-bone, at the line a, i. Do the same on the other side, so that the whole hare will be divided into three parts. Cut the back into four, which, with the legs, is the i)art most esteemed. Ihe shoulder must be cut off in a circular line, as c, a, a ; and help the company, giving some pudding and gravy to every person. This wav can only be practised when the 4 yiii PIRECTIONS FOR CARVING. •r^iri niit the knife between the leg and hare is young ; if <^\4;,K,;S®inward8 at the joint. When back, and gire it a Uttle turn inwaras J^^ ^^^^ .^^^ both legs ^r« taken off^^^^^^^ ^^^^ pieces as you the back ; then divide tneDdt»i ^ please, and take off "f^ shoulder^wm^^^ ^^^ ^^ ^^^^ ferred, and are f ^^f^^^J^f^'P n t^^^^^ and lower jaw, head, put your knife ^«^^f ^J^^l^oint of the knife into the and divide them; then put the point o ^^^.^^ centre, and cut the head ^J^o two. inc ea ting the back into two pieces, wmu. , the prime. J Fowl. K K^n^H fowl's legs are bent inwards, and tucked into Aboiledtowi8ie^» ^^^ skewers are to be re- the belly ; ^^^^^^^'.^iUVn your and place the joints, "'"'^^'^^ff on the dish Take the wiig off*in the direction as cut off, on the d su^ i ^b^^^ ^^. ^.^ . ^^ l^^wUhVour^ibrrimup the pinion, and draw, the wmg ^'^'n^.^heTffS a^^^^ will separated a more towards the legs, ana lu knife between the leg and tdy 'and cSt?othe bone;^ the fork turn the and Doay, **"r,V'':*'. • . ^:n „\yQ ^av if the bird is not old. '^herthetfquSrKmo^^^^^^^^ take off the merry- ^n,??ht from a and the neck-bones ; these last by putting • 4h? bnife^t c and pressing it under the long broad narfof the bone'in ?he &e ., f ; then lift it up, and break Ft"ff from the part that sticks to the breast. The next thfnff is to divide the breast from the carcase, by cutting through the tender ribs, close to the breast down to the tall "Then lay the back upwards, put your knife into the DIRECTIONS FOR OARVIKG, IX bone half-way from the neck to the rump, and, on raisinj: the lower end, it will separate readily. Turn the rump from you, and take oflf the two sidesmen, and the whole will be done. The breast and wings are looked upon as the best parts, but the legs are most juicy in young fowls. PARTRiDGE.—Before the partridge is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken oflf, and the merrythought. The prime parts of a partridge are the wings, breast, and merrythought, but the bird bemg small, the two latter are not often divided. The wing is con- sidered as t^l best, and the tip of it reckoned the most delicate moilel of the whole. Pigeons.— Cut them in half either from top to bottom or across. The lower part is generally thought the best ; but the fairest way is to cut from the neck down the back. Fork. 1. The Sparerib. 2. Hand. 3. Belly or Spring. 4. Fore Loin. 5. Hind Loin. 6. Leg. I J DIBKOTIONS fCm. CARVING. Beef. Hind-Quarter. 1. Sirloin. 2. Rump. 3. Edge-Bone. 4. Buttock. 5. Mouse-Buttock. 6. Veiny Piece. 7. Thick Flank. 8. Thin Flank 9. Leg. 10. Fore Rib ; 6 Ribs, FORE-QUABTER. 11. Middle Rib'; 4 Ribs. 12. Chuck; 3 Ribs. 13. Shoulder, or Leg of Mutton Piece. 14. Brisket. ^'' 16. Clod. 16. Neck or Sticiiing- Piece. 17. Shin. 18. Cheek. ■ li *f miRODUCTORY OBSERVATIONS FOR THE USE OF THE MISTRESS OF A FAMILY. *' Those deserve the greatest praise who best acquit themtelyes of th« duties which their station requires." [The following pructi work entitled *** hints are t«8tic are abridged from a rery valnabl« English Cookery.''] In the variety of female acquirements, though domestic occupations stand not so high in esteem as they formerly did, yet, Ewhen neglected, they produce much human mi- sery. There was a time when ladies knew nothing beyond their own family concerns ; but, in the present day, there are many who know nothing about them ; each of these extremes should be avoided. But is there no way to unite jin the female character, cultivation of talents and habits of usefulness? Happily there are still great num- bers in every situation, whose example proves that this is possible. How necessary then is domestic knowledge in those whose limited means press on their attention con- siderations of economy. If we carry on our observations to married life, we shall find a love of employment to be the source of unnumbered pleasures. To attend to the nursing, and at least early in- struction of children, and rear a healthy progeny in the ways of piety and usefulness : to preside over the family and regulate the income allotted to its maintenance : to make home the sweet refuge of a husband fatigued by in- tercourse with a jarrinsr world : to be his enlightened conix panion and the chosen friend of his heart : these, are wo- man's duties, and delightful jones they are, if haply she be married to a man whose soul can duly estimate her worth, and who will bring his share to the common stock of fe^ licity. Of such a woman, one may truly say, " Happy the Introdmtory Observations. vx. man who can call her his wife. Bleseed are the chUdren who call her mother." The direction of a table Is no inconsiderable branch of a Udy's concern, as it involves judgmenUnexpendU^^^^^^ Respectability of appearance ; »"? »he c°m[«\ \tf *>"' *"*' band and those who partake of their hospitality. Perhaps there are few incidents Jn/Wch the respects. the small sideboard neatly laid and ?^lltb at is necessary be at hand, the expectation of the ^^^f^^^P^^^-tie ^r- will be gratified, because no iT^«^^^"^IjL^''Tre gam^^^ rangemlnt will disturb the social intercourse. The same observation holds good on a larger scale. ThA manner of carving is not only a very necessary br^ch of TXmation, to^enable a lady t<> do the ^^on^^^^^^ of her table, but makes a considerable difference in tne consumption of a family. The mistress of a family should always remember that th JwelTare and good management of ^^e^^ousf epend on the eve of the superior; and, consequently, that nothing i» ioo trffling for her notice, whereby waste may be avoided. Perhaps few branches of female education are so useful J^^lfre^^me^^ at figures Accounts should be regu- larfykept, and not the smallest article <^n^i^-Jed to be en tered ; and if balanced every week and f^pt\*f/. *^\;^^ come and out-goings will be ascertained with facility, and Seir proportions to each other be duly observed. Many families are indebted for their prosperity full as much to the propriety of female management, as to the knowledge and activity of the father. The lady of a general officer observed to her man-cook, that hor last weekly bill was higher than ^sual. Some ex- ^86 was offered ; -to wh ch «he replied : " Such i» the sum I have allotted to house-keeping: should it be exceede^l I Introductory Observations. viL cWldren branch of snditure ; ' her hu8- respecta- L the style 5 home a and the Bntertain- iishes are len clean, necessary ,nd friend nestle ar- The same e so useful i be re^u- d to be en- Ac. the in- icility, and red. one wec'i, the next must repay it. The general will have no public day this week." The fault was never repeated. To give unvarying rules cannot be attempted ; for people ought to form their conduct from their circumstances, but It is presumed that a judicious arrangement, according to them, will be found equally advantageous to all. By good hours, especially early breakfast, a family it more regular, and much time is saved. If oiders be given soon in the morning, there will be mere time to execute them ; and servants, by doing their work with ease, will be more equal to it, and fewer will be necessary. It is worthy of notice that the general expense will be reduced and much time saved, if every thing oe kept in its proper place, applied to its proper use, and mended, when the nature of the accident will allow, as soon as broken. All things likely to be wanted should be in readiness ; sugars of diflferent qualities kept broken, currants washed, picked and perfectly dry ; spices pounded, and kept In very small bottles closely corked ; not more than will be used in four or five weeks should be pounded at a time. Much less is necessary when boiled whole in gravies, &c. It is much to be feared, that for the waste of many of the good things that God has given for our use, not abuse, the mistress and servants of great houses will hereafter be cal- led to a strict account. Some part of every person's fortune should be devoted to charity ; by which a " pious woman will build ujp her house before God, while she that is foolish (a. e. ^ends no- thing to the Lord) pulls it down with her hands." No one can complain of the want of gifts to the poor in this land ; but there is a mode of relief which would add greatly to their comfort, and which being prepared from superfluity, and such materials as are often thrown away, the ezpensa would not be felt. Many well-meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain a small family, besides causing the mistress of the bous^ much chagrin by their irregularity ; and znapj viii. Mroductory Observations. ?S4 tints ma/be'uf eful d well as economical. .- 1 c^.r.^^^^ hft kcDt in that place best suited ;„Kr«ch v*^ may'the'eby be avoPded, viz. to U, as mucn wa i ^^ ^^^ ^^^ ^^ Vegetables wi 1 keep best on _^, ^^^ ^^^^^ excluded.-Meat macoia uiy p galt.-Candles, cold, meats require a ^r? pl^e ' ^°,^^ ^ the 8ame,-All but not daBP--pj^«* ^^j*' Vi^ rice, &c., should be ^^fecteTed topr'ese»om ins'e'cts ; b'ut that will not Tead lulTnot tcut until a day old. Earthen pans nnd covers keep it best. Strrw to lay apples on should be quite dry, to prevent a musty taste. , ^ ,, Large pears should be tied up by the stalk, no-n flavourv or knotted marjoram, or thyme, to be JfwCS are ordered ; but with discretion, as they *re very pungent. rPhP best means to preserve blankets from moths is to ^ S 15 invThem under the feather-beds that are m use ; l^theVsVou'dbe^^^^^^ occasionally. When soiled, they should be washed not scoured. Soda bv softening the water, saves a great deal of soap. It should be melted in a large ug of water, some of which pouHnto theTubs and boiler; and, when the lather bec.>mes weak, add more. The new improvement on soft soap is, iTW)erlv used, a saving of near half in quantity ; and, IKrslSg dearer than the hard, reduces the price of washing considerably. Many good laundresses advise soaping linen in warm water thl night previous to washing, as facilitating the operation with less friction. Soap should be cut with a wire or twine, in pieces that 3iHll make a long square when first t>rought in, widXept out of tiie air two or three weeks i for it it dry quick, it will crack, and when wet, break. Put It on a shelf, leav- Introductory Observations. IX. inff space between, and let it grow hard gradually. Thus it will save a full third in the consumption. Some of the lemons and oranges used for juice shoil be pared first to preserve the peel dry ; some should be halved, and when squeezed, the pulp cut out, and the out- sides dried for grating. If for boiling in any liquid, the first way is best. When these fruits are cheap, a proper Quantity should be bought and prepared as above directed, especially by those who live in the country, where they cannot always be had; and they are perpetually wanted in cookery. When whites of eggs are used for jelly, or other purpos- es contrive to have pudding, custard, »fec. to employ the volks also. Should you not want them for several hours, beat them up with a little water, and put them in a cool Dlace, or they will be hardened and useless. It was a mistake of old, to think that the whites made cakes and nuddings heavy ; on the contrary, if beaten long and separately, thev contribute greatly to give lightness, are an advantage to paste, and make a preti^ dish beaten with fruit, to set in cream, &c. If copper utensils be used in the kitchen, the cook should be charged to be very careful not to let the tin be rubbed off- and to have them fresh done when the least defect ap- pears, and never to put by any soup, gravy, &c., in them, or any metal utensil ; stone and earthen vessels should be nrovided for those purposes, as likewise plenty of common dishes, that the table set may be used to put by cold meat. Tin vessels if kept damp, soon rust, which cause holes. Fenders, and tin linings of flower-pots, ifec. should be pain- ted every year or two. Do not let knives be dropped into hot dish-water. It is a eood plan to have a tin pot to wash them m, just high enough to wash the blades without wetting the handles. A bowl containing a quart of water, set in an oven when baking, will prevent pies, cakes, &c. from being scorched. Vegetables soon sour, and corrode metals and glazed red war©, by which a strong poison is produced. I 1 y !,?■ I z. Introductory Observations, Vinegar, by its acidity, does the same, tlie glazing being of lead or arsenic. To cool liquors in hot weather, dip a cloth in cold water, and wrap it round the bottle two or three times, then place it in the sun ; renew the process once or twice. The best way of scalding fruits, or boiling vinegar, is II a stone jar on a hot iron hearth; or by putting the vessel into a saucepan of water, called a water-bath. If chocolate, coffee jelly, gruel, bark, &c. be suffered to boll over, the strength is lost. The cook should be charged to take care of jelly-bags, tapes for the collared things, &c. which if not perfectly scalded and kept dry, give an unpleasant flavour when next used. Cold water thrown on cast-iron, when hot, will cause it to crack. In the following receipts, though the quantities may be accurately directed, yet much must be left to the discre- tion of the person who uses them. ICir The different tastes of people require more or less of the flavour of spices Bait, garlic, butter, &c. which can never be ordered by ge •v-a! rules; and if the cook has not a good taste, all t'li :'*ijci\ iients niiich nature and art can furnish, will not give exquisite flavour to her dishes. The proper articles should be at hand, and she must pro- portion them until the true zest be obtained, and a variety in flavour be given at the same time to the different dishes served. THE CANADIAN HOUSEWIFE'S MANUAL OF COOKERY. PART I. SIMPLIFIED RULES FOR SOUPS, BROTHS AND GRAVIES. The Keader will doubtless be aware that the principal reason why a great number of the peo- ple in this country dislike the making of soup, 18 the expense attending the purchase of the ne- cessary ingredients laid down in the generality of receipt books. In the following pages refer- ence has been carefully studied to obviate this disadvantage; and the compiler, therefore, has no hesitation in. recommending the receipts here- with given for that purpose, not only as being highly wholesome and nutritious, but likewise simple in preparation and economical in mate- rial, so that soup may form a part of the daily fare of every dinner table. General Directions respecting Soups and Gravies, When there is any fear of gravy-meat being spoilt before it is wanted, season well and fry it I 4 S\ / fit '. J 12 MANUAL OF COOKKRT. lightly, which will preserve it two <^ay8 longer ; but the gravy is best when the jmces are fresh. When soups or gravies are to be put by, let them be changed every day into fresh scalded pans. Whatever has vegetables ^ boiled m it is apt to turn sour sooner than the juices of meat. Never keep any gravy, cfec, in metal. When fat remains on any soup, a tea-cupful of aour and water mixed quite smooth, and boiled in, will take it off. If richness or greater consistency be wanted a good lump of butter mixed with Aour, and boiled in the soup, will give either of these qualities. Long boiling is necessary to give the full flavour of the ingredients, therefore time should be allowed for soups andgravie.; and they are best if made the day before they are wanted. Soups and gravies are far better when the meat is put at the bottom of the pan and stewed, and the herbs, roots, &c., with the butter than when water is put to the meat at first ; and the ^ eravv that is drawn from the meat should be llmost dried up before the water is P^t to it.- Do not use the sediment of gravies, &c., that have stood to be cold. When onions are strong boi a turnip with them, if for sauce; this will make them mild. If soups or gravies are too weak, do not cover them in boiling, that the watery particles may evaporate. SOUPS AND GRAVIES. 13 longer ; re fresh. by, let scalded in it is )f meat. upful of d boiled jhen the 1 stewed, ter, than ; and the hould be t to it. — }hathave| ng boil a ill make I A clear jelly of cow-heel is very useful to keep in the house, being a great improvement to soups and gravies. Truffles and morels thicken soups and sauces, and give them a fine flavour. Wash half an ounce of each carefully, then simmer them a few minutes in water, and add them with the liquorj to boil in the sauce, ut into le juice before dy. If ifuls of kening, e calf's to the time if ded ; it on will commence ; it should be occasionally stirred until cold. Strong stocks are more likely to turn sour than thin ones, more particularly if they have vegetables and flour in them ; to prevent which, when this soup is kept in a basin, leave the mouth exposed-to the air. CoW'fieel. 13. Another very cheap and nutritious soup may be made by an ox-foot or cow-heel ; having .ought them cleaned and partly boiled, stew them till tender, remove the meat from the bone, cut them into nice pieces, and proceed as for mock-turtle. White Soup, with Vegetables^ 8fc, 14. Having cut and fried the same quantity of vegetables as No. 1, add them to the white soup, free from meat as No. 12 ; simmer and skim off the fat. Two ounces of vermicelli, maccaroni, rice, cfec, previously boiled, can be used in the same way. Puree, or Thick Vegetable Soupa.— Green Pea, 15. Put a quart of large green peas in the pot or pan, with two ounces of butter or fat, and the same of lean bacon cut small, a middling-sized onion, little mint, two tea-spoonfuls of salt, one of sugar, half the same of pepper, a gill of water ; set on a slow fire, stir now and then, or until no more moisture remains on the bottom of the pan ; add two or three table-spoonfuls of flour, stir ^M 20 MANUAL OF COOKERY, round quick, and break the peas against the side of the pan with a wooden spoon ; moisten with a quart of milk and a quart of water, simmer twenty minutes, or more if old peas, and serve. This, by leaving out the bacon, becomes Meagre Soup. Fried bread, in small dice, is a good accompaniment. If you have any broth (No. 1), use it instead of the milk and water. By passing the peas through a hair sieve, which is done by breaking and pressing them with the back of the spoon, an inviting pur^e is produced ; after which warm up, and serve. Pumpkin Soup, 16. Is a very favourite dish in many parts of France, especially with the juveniles ; and when, in season, there is not a school, college, hospital, convent, or monastery, where it is not made ; a proof that it must be very wholesome. The Vegetable Marrow^ the American Butter Squash, and the Mammoth Gourd, are good substitutes. Cut about two pounds of the flesh of the pumpkin into large dice, put it into your pan, with three ounces of salt butter or fat ; add two tea-spoonfuls of salt, the same of sugar, a little pepper, and half a pint of water ; set on the fire, and stew gently for twenty minutes. When in pulp, add two table-spoonfuls of flour, stir round, Mid moiatan with three pints of either milk, %- SOUPS. 21 r sieve. skim-milk, or water, boil ten minutes longer, and serve with fried or toasted bread, cut in dice, p^ This soup is on the list of meagre soups, and freely partaken by Catholics during Lent, the word meagre meaning, want of strength. But this soup, and many others in the same category, are well worthy the attention of the middle classes of this country, it being only meagre in name, and not in fact, as it possesses a large quantity of farinaceous matter ; bread being also served with it. Vegetable Marrow. 17. Peel and take out the inside,if seeded,cut in slices about two pounds ; putin saucepan on the fire, with a quarter of a pound of butter or fat ; add two tea-spoonfuls of salt, one of sugar, and one quarter of the same of pepper, a gill of water, and one onion sliced ; stew gently until in pulp, then add two table-spoonfuls of flour, and pro- ceed as for pumpkin soup. Turnip Soup, 18. Use two and a half pounds of good turnips, and proceed as above. New Spring and Autumn Soup. 19. A most refreshing soup, when the markets are full of everything, and few use them, can be made as a honne-houche. Wash, dry, and cut up four cabbage lettuces, and one coss ditto, a I /f MANUAL OF COOKERY. handful of sorrel, a little tarragon and chervil, and two or three small cucumbers peeled and sliced ; put into a saucepan a quarter of a pound of butter, then set in the vegetables ; put on a slow fire, and stir often, until there is no liquid remaining ; add two table-spoonfuls of flour, mix well, and moisten with two quarts of broth (No. 1) or water, and set it to boil ; when boiling, add a pint of green peas, two tea-spoonfuls of powdered sugar, a little pepper and salt ; when the peas are tender, serve. If you use water, increase the quantity of seasoning. Red Carrot Soup. 20. Scrape gently, and cut in very thin slices two pounds of carrots ; put them in the sauce- pan or pot, with two onions sliced, two ounces of ham cut small, two cloves, a little thyme, salt, pepper, sugar as above, half a pint of water, simmer gently forty minutes, then add three table-spoonfuls of flour, and two quarts of broth (No. 1), or use milk, or even water. It is much better passed through a hair sieve, after which warm up again and serve. White Carrot — Proceed as for the red. The Swede, Parsnip, Red and White Best, — Pro- ceed as for carrot. New Cock-a-Leekie, 21, Get two pounds of veal cutlet or fowl and out the flesh into pieces and put them in . » --^ ftOUPS. 23 the pan with a quarter of a pound of butter, the same of kan bacon, three cloves, two good onions sliced, two tea-spoonfuls of salt, one of sugar, half a one of pepper, a gill of water ; set it on the fire, turn it over until forming a white I glaze at the bottom, add to it five pints of water, simmer half an hour, pass through a sieve, save the best pieces of the veal. In the meantime blanch two pounds of leeks, free from the top green part, for ten minutes, in a gallon of water, and drain them ; then boil the stock and half the leeks together till almost in a pulp, then add the other half of the leeks and the meat, also eighteen good fresh dried plums; simmer half an hour and 8«^rve. Pd 1 1 1. '4 i Simplified Hodge-Podge. 22. Cut two pounds of fresh scrag of mutton into small pieces, which put into astewpan, with three quarts of cold water, and a table-spoonful of salt, one ditto of sugar, half a ditto of pepper, set it on the fire ; when boiling, place it at the side to simmer for one hour ; keep it skimmed ; wash well a large carrot, two turnips, two onions, and six small cabbage lettuces ; cut them up, and place in the pot, and simmer till done. \ J pint of green peas, if in season, may be added. I A carrot grated is an improvement. If in winter I use cabbage instead of lettuce. Serve the meat with it. * te 24 n MANUAL OF COOKERY, Various Meat Soups, 28. OibleL-^Theae should be procured ready cleaned, but if not, they must be scalded ; when done, cut them into about twelve pieces, wash them well, and dry in a cloth ; put into a pan a quarter of a pound of butter or dripping, set it on the 6re, melt it, then add four ounces of flour stir continually until it begins to brown, add two ounces of lean bacon, and two onions or leeks sliced, fry a few minutes longer, put in the giblets, fry gently for ten minutes, stirring now and then, pour over two quarts of water, stir till boilmg, and set it to simmer; then add two tea- spoonfuls of salt, half one of pepper, one of sugar three cloves, a little thyme, bay leaf, and about a quarter of a pound ot celery well washed and cut up small; continue simmering until the giblets are tender, remove the fat, and serve. A wineglass of sherry and a little cayenne may be added. A pound of beef or veal is, of course, a great mprovement. This receipt is for the giblets of a, middle-sized turkey. ^ Hare Soup, 24. Take an old hare that is good for nothing else, cut It into pieces, and put to it a pound and a half of lean beef, two or three shank-bones of mutton well cleaned, a slice of lean bacon or hani an onion, and a bunch of sweet herbs : pour on It two quarts of boiling water ; cover the lar 4nto which you put these, with bladder and ill B0UP8. 25 [paper, and set it in a kettle of water. Simmer Itill the hare is stewed to pieces ; strain off the hiquor and give it one boil, with an anchovy out into pieces ; and add a spoonful of soy, a little I Cayenne, and salt. A few fine fc*'cemeat-balls, fried of a good brown, should be served in the Itureen. Ox -rump Soup, 25. Two or three rumps of beef will make it stronger than a much larger quantity of meat without these ; and form a very nourishing soup. Ox Tail. 26. Cut them at the joints, and proceed as for giblets, adding one pint more water for two small tails, and simmer half an hour longer, or till done. This should be of a brown colour. Vegetables cut into dice may be added. Serve when tender ; some will take double the time cooking, according to size. Ox Cheek. 27. Boil half a large cheek for twenty minutes in two quarts of water, to set it ; take it out, cut it into thin slices, or small pieces, and then proceed exactly as for giblets. Serve when tender. N'ew Mutton Broth, 28. Cut two pounds of the scrag, or any other lean part of mutton, in ten or twelve pieces. A 26 MANUAL OP OOOKERY. put in a pan with two ounces of fat,two teaspoon- fuls of salt, half of pepper, a gill of water, two middle-sized onions, a good tea-cupful of pearl barley. Set it on the fire, stir round until it isl reduced, moisten with ^ve pints of water, boil and skim, simmer two hours ; and serve. Potato Soup, 29. Proceed as above, omit the barley, add I two pounds of potatoes, peeled and cut in slices put them in when the broih is boiling ; simmer I till in pulp, and serve. A few sprigs of parsley, or the flowers of four marigolds, js an improve- ment, and at the same time an agreeable change. Cheap Pea Soup. 30. Put into the iron pot two ounces of drip- ping, one quarter pound of bacon, cut into dice, two good onions sliced ; fry them gently until brownish, then add one large or two small turnips, the same of carrots, one leak, and one head of celery, all cut thin and slanting (if all these cannot be obtained, use any of them, but about the same amount); fry for ten minutes more and then add seven quarts of water ; boil up, and then add one pound and half of 'split peas ; simmer for two or three hours, until re- duced to a pulp, which depends on the quality of the pea, then add two table-spoonfuls of salt one of sugar, one of dried mint ; mix half a pound 01 flour smooth in a pint of water, stir it well • pour in the soup, boil thirty minutes, and serve.' SOUPS. 2T Scotch Mutton Broth. 31. Soak a neck of mutton in water one hour; cut off the scrag, and put it into a stew-pot with two quarts of water. As soon as it boils skim it well, and then simmer it an hour 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 soon enough to get quite tender ; add four large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. ISalt to taste, and serve all together. — Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. Veal Broth. 82. Stew a small knuckle in about three quarts of water, two ounces of rice, and a little salt, and a blade of mace, till the liquor is half wasted away. Giblet Soup, 83. Scald and clean three or four sets of goose or duck giblets ; set them to stew with a pound or two of gravy-beef, scrag of mutton, or the bone of a knuckle of veal ; an ox tail, or some shanks of mutton ; with three onions, ^ bunch of 1 11 i 28 MANUAL OF COOKERY. sweeb herbs, a tea-spoonful of white pepper, and a large spoonful of sdt. Put five pints of water, and simmer till the gizzards (which must be each in four pieces) are quite tender ; skim nicely, and add a quarter of a pint of cream, two tea-spoon- fuls of mushroom powder, and an ounce of butter mixed with a dessert-spoonful of flour. Let it boil a few minutes, ad serve with the giblets. It may be seasoned, instead of cream, with two glasses of sherry or Madeira, a large spoonful of ketchup, and some Cayenne. When in the tureen, add salt. Partridge Soup. 34. Take two old partridges ; skin them ; and cut them into pieces, with three or four slices of ham, a stick of celery, and three large onions cut into slices. Fry them all in butter till brown, but take care not to burn them. Then put them into a stew-pan, with five pints of boiling water, a few pepper-corns, a shank or two of mutton, and a little salt. Stew it gently two hours ; then strain it through a sieve, and put again into a stew-pan, with some stewed celery and fried bread ; when it is near boiling, skim it, pour it into a tureen, and serve it up hot. Jt P^^pper Pot J to be served in a tureen, 36. V. icee quarts of water put vegetables aecordii j ^o the season ; in summer, peas, let- tuce, «" "! ppinach ; in winter, carrots, turnips, SOTJFB. aft .elerv, and onion in both. Cut small and stew with tWo pounds of neck of mutton, or a fowl, Ind apound of pickled pork, in three quarts of water till quite tender. On first boiling skim. Ha f an h^our before serving, add a lobster cleared from the bones. Season .^it\«a\t/?'^ Svenne. A small quantity of rice should be S w th the meat^ Some people choose very !raaU suet dumplmgs boiled with it. Should any S rise skim nicely, and put half a cup of water 5 th a little flour. Pepper-pot may be made of various things, and is understood to be a due Pportion offish, flesh, fowl, vegetables, and pulse. Old Pea Soup. 36 Save the water of boiled pork or beef; and if too salt put as much fresh water as needful ii hroas :bLf bones, a ham or gammon-bone Tr an anchovy or two. Simmer these with some "g^d whole "^r split peas ; the smaller ^he auantitv of water at first, the better. Simmer tillthe peas will pulp through a cullender ; then se the pulp, and more of the liquor that boiled he pea^, w^th two carrots a turnip a leek and a stick of celery cut nto bits, to s ew 1 11 a 1 « quite tender. The last ''^I'^if « ^^li^b^ead hour will do for it. When ready put fried bread ont into dice dried mint rubbed fine, pepper, Tnd (if wanted) salt into the tureen, and pour the soup in. , , . , i-t 37. ^no ' ^ m : *f» jH. i # r ■ -, -"^H so MANUAL OF COOK£RY. peas over night; in the morning, take three pounds of the lean of fresh beef, and a pound of bacon or pickled pork ; cut then^. into pieces and put ^ them into a large soup pot with the peas (which must first be well drained) and a table- spoonful of dried mint, rubbed to powder ; and five quarts of water, and boil the soup gently for three hours, skimming it well, and then put m four heads of celery cut small, or two table- spoonfuls of powdered celery-seed. It must be boiled until the peas are dissolved. Serve with toast. Green Pea iSoup, 38. In shelling the peas, divide the old from the young; put the old ones, with an ounce of butter, a pint of water, the outside leaves of a lettuce or two, two onions, pepper, and salt, to stew till you can pulp the peas ; and when vou have done so, put to the liquor that stewed them some more water, the hearts and tend^^r stalks ot the lettuces, the young peas, a handful of spmach cut small, and salt and pepper to relish properly, and stew till quite soft. If the soup is too tfnn, or not rich enough, either of these faults may be removed by adding an ounce or two of butter, mixed with a spoonful of rice or wheat-flour, and boiled with it half an hour Before serving, boil some green mint shred fine m the soup. When there is plenty of vegetables, no meat is necessary ; but if meat be preferred, ; pig's foot^ i..y-\ SOUPS. 81 or ham-bone, >the liquor to it. Then thicken it with flour and butter, add a tea-spoonful of mushroom ketchup, and it will be very good " ■ ' Gravy to make Mutton eat like Venison. 66. Pick a very stale woodcock, or snipe, cutl it to pieces (but first take out the bag from the entrails), and simmer with as much unseasoned mant crravv as vou Will Want. Strain it, and| serve in the dish. SAUCES. 89 PART II. SAUCi 3. Oni of our greatest modern cooks (Soyer) places his Stock, for Sauces, principally in butter. Now, butter, with all due respect to Mons. Soyer's opinion, is not the impor- tant essential preparation which cooks in general use in culinary operations, in this country. We prefer using the gravies of meats, which, with the addition of onion, parsley, or any other kitchen herb, tinctures the gravy or sauce according to the palate. Nevertheless, we here give a variety of sauci s as prepared by Soyer, and other eminent cooks. The majority of them are composed of ingredients, some of which are not always availabjle in this country, it is true, but the other portions of their consti- tuent parts will not only be found useful, but accessible, by every family. Melted Butter, 1. Take two ounces, of butter, and two ounces of flour, half a tea-spoonful of salt, a quarter that of pepper, mixed together with a spoon, put into a quart pan, with a pint of cold water ; place it on the fire, and stir continually, take it out when it begins to simmer, then add one more ounce of butter, stir till melted, and it is ready for use, or as the foundation of the following sauces : — 2. Another. — One ounce of butter, one and a half of flour, a little more salt, pepper, and a gill more water ; simmer, and serve. Melted butters may be improved by adding half a table-spoonful of vinegar. n^ 40 MANUAL OF COOKERY. With half of the above quantity make the fol- lowing sauces. Each ingredient to be mixed in the saucepan. Stir and serve when nearly boiling. SERIES OF SAUCES. TW Anchovy ;Sawc«.— Add two table-spoonfuls of essence of anchovies, and mix well. Harvey's /Sawcc.— The same of Harvey's sauce. Boyer'B Belisk-'The same of Soyer's relish. Soyer'i Mustard Sauce,-— One tea-spoonful of Soyer's mustard 'chili Vinegar,— Three tea-spoonfuls of Chili vinegar. JSgg /Sawc«.— Two hard-boiled eggs cut in dice and added. Fennel Sauce,-^The same of chopped fennel. Parsley and Butter. — The s&me of chopped parsley, J®* Used for the various purposes of I fish, poultry, and fresh boiled meats. Mild Onion Sauce. — Boil four onions in salt and water, take them out, chop them up, and add them to the above with a little more salt, and a tea-spoonful of sugar, and a little milk or cream. Sage and Onion, — To the above, a table-spoon- ful of chopped green sage and a little more pepper. White Sauce,^The yolk of an egg, and mix with milk or cream instead of water. A blade of mace is an improvement when boiling, and stir. SAUCES. 41 Caper Sauce, — Two table-spoonfuls of chopped capers added : if no capers, use pickled gherkins. Celery Sauce,— Boil in a half-pint of white gravy, if handy, if not, water, one fine head of celery, cut in one inch lengths and well washed, it will take about twenuy minutes, — add it to the melted butter. The yolk of an egg beat up and stirred in, is an improvement ; it may require a little more salt. Serve with poultry. Cucumber Sauce. — Cut up two cucumbers lengthways, remove the seeds, cut them in one inch pieces, boil them in a gill of white gravy, with salt and pepper, add it to the melted butter ; simmer and serve. Sugar is an improvement. Brown Sauce, 3. Put a quarter of a pound of butter and eight ounces of flour in a saucepan, and set it on a slow fire ; keep stirring for ten minutes, or till light brown, then take it off and let it get nearly cold, then pour over sufficient brown stock, No. 3, to make it a nice thickness, or like thinnish melted butter; then boil for half an hour, skim, strain it into a basin, and use where and ^hen required. If you have this sauce by you, use it instead of melted butter for brown sauces. To make it darker, a little colouring may be added. White Sauce. 4, Put into a iionvenient sized stewpan four ounces of butter, and eight ounces of flour ; set \t ' ■' *■ 42 MANUAL OF OOOKBRY. ••w.>- \ on the fire, keep stirring as above ; take the pan from the fire and stir until nearly cool, then pour on sufficient white stock, No. 1, until it is a nice consistency, put it on the fire and boil for a quarter of an hour ; keep stirring continually ; pass it through a sieve, and keep for use. Half a pint of boiled milk will make it look This sauce, when bandy, is the foundation of all white sauces, for celery, cauliflower, mush- room cucumber, vegetable marrow, r^tr^fniif^-:-!.r^. ti ■r"e«r«S^' ^?>-'- ' It^ to MANUAL OF COOKERY. PABT III. FISH. OBSEEVATI0N8 ON THE MODE OP PURCHASING, PRE- SERVING AND DRESSING FISH. Persons in purchasing fish, should first ascertain «;!i »n^ -f, '■ *H'?'?''yl'« i°^^ by examining the eyes and gills, which, as a general rule, if fresh Jill be bright and red; if stale, the eve will b« dull and the gill will have turned to a ^brrih flabb^.' ^ ^^ ' *°'^ '^" ^'^ become sofl and Care should be taken to clean the fish verv mcelym hard water, (without too much waS to soften It.) By placing fish into salt and wate? for one hour before boiling, it will become fin and eat more solid, " "'ui The fish must be put into cold water and set ore th7i Jn!r>. ?"■]'* '''''''^' ^'» ^'eTt b ! lore tne inner part is done. .inal"?'' ^f}^\<>^^d be put into boiling water • and wl *.n it boils up, pom a little cold wX in' to <,heck extreme heat.^and ^fmmer it a flw mL- asTHs^dl'!'' 'I''* -iff" ""* '' *« ''oi'^r «« soon readv TL'fiS,''','V*\^" "'« •^«''« when it is ready. The fish-plate should be set eroesways FISH. 61 over the kettle, to keep hot for serving; and a clean cloth over the fish to prevent it losing its colour. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if ser- ved plain. — Great attention should be paid to garnishing fish: use plenty of horse-radish, pars- ley, and xemon. When well done, and with a very good sauce, fish is more attended to than any other dish. The liver and roe should be placed on the dish, so that the lady may see them, and help a part to every one. If fish is to be fried or broiled, it must be wrapt in a nice soft cloth after it is well cleansed and washed — When perfectly dry, wet with an egg if for frying, and sprinkle the finest crumbs of bread over it; if done a second time with the egg and bread, the fish will look much better; then have a thick-bottomed frying-pan on the fire, with a large quantity of lard or dripping boiling-hot, plunge the fish into it, and let it fry middling quick, till the colour is a fine brown yellow, and it is judged ready. The same dripping, with a little fresh, will serve a second time. Butter gives a bad colour, oil fries of the finest colour for those who will allow the expense. Garnish with a fringe of curled raw parsley, or parsley fried, which must be thus done : When washed and picked, t^ "ow it again into .;t' "'WJ,'*!JI1'5«^»'' i^w^-i.'™,.^ji~TE«i?r.:5iW7-'.:- 1 62 MANUAL OF COOKERY. I .1 ■ clean water; when the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp and must be taken up with a slice: this may be done after the fish is fried. If fish is to be broiled, it must be seasoned floured, and put on a gridiron that is very clean ■ which, when hot, should be rubbed with a bit of suet to prevent the fish from sticking. It must be broiled on a very clear fire, that it may not taste smoky ; and not too near, that it may be scorched. '' Strong Fish Gh-avy. 1. Skin two or three eels, gut and wash them very clean ; cut them into small nieces, and put into a saucepan. Cover them with water, and add a little crust of bread toasted brown two blades of mace, some whole pepper, sweet herbs a piece of lemon-po.], an anchovy or two, and a tea-spoonful or two of horseradish. Cover close and simmer; add a bit of butter and flour, and boil with the above. Very fine Forcemeat-balls for Fish Soups, or Fish Stewed, on maigre days. lobstprLi?" ^"'^ ?°^ soft parts of a middling i!i!! Vu ^^n^^^^'^^^' ^ ^^'^^^ F^ce of boiled SDrnfuk ;f K^ ^}'^' P?P^''' ^^^^ two table: iTuor fin ^'"'^ ZT^'^ ^^^ ^^^t^ ^f oyster liquor, two ounces of butter warmed, and two beaten eggs: make into balls, and fry brown FISH. To boil Turbot. 63 8. The fish-kettle must be of a proper size, and in the nicest order. Set the fish in cold water sufficient to cover it completely, throw a handful of salt and a glass of vinegar into it, and let it gradually boil: but skim it well, and preserve the beauty of the colour. Serve it garnished with a complete fringe of curled parsley, lemon, and horse radish. The sauce must be the finest lobster, and anchovy butter, and plain butter, served plenti- fully in separate tureens. To boil Salmon. 4. Clean it carefully, boil it gently and take it out of the water as soon as done. Let the water be warm if the fish be split. If underdone it is very unwholesome. Serve with shrimp or anchovy-sauce. To broil Salmon. 6. 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. To pot Salmon, 6. 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 \ '■ h WfWmt ' I? m' ip » K!l .,^ ||| .^| ij i - i . ■'- ^■^ ■■■ttv^tit ' wwyj ' .iC '* li" 61 MANUAL OF COOKERY. I 1 ,.A. I?f I « , 'W«"W*' few bay -leaves, put it close into a pan, cover it over with buttn*, und bake it; when well done drain it from the gravy, put it into the pots to keep, and when cold cover it with clarified butter. In this manner you may do any firm fish. An excellent dish of dried Salmon. 1. 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 butter rubbed with a tea-spoonful of flour; skim it and stir till boiling hot; make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it. To pickle Salmon. ^'k^-wu^V^^^^''^ directed, take the fish out, and boil the liquor with bay-leaves, pepper-corns andsalt; add vmegar, when cold, and pour i over the fish. ^ Salmon collared. 9. Split such a part of the fish as may be sufficient to make a handsome roll, wash and wipe It and having mixed salt, white pepper, pounded mace and Jamaica pepper, in quantity to season it very high, rub it inside and out well Then roll It tight and bandage it, put as much water and one-third vinegar as will cover it add bay-leaves, salt and both sorts of pepper. Cover bS'oul^'?:"' r '^" ^"^^ enoug'h.^%rain and boil qmck the liquor, and put on when cold. FISH. 66 Cod. 10. Some people boil the cod whole ; but a large head and shoulders contain all the fish that is proper to help, the thinner parts being over- done and tasteless, before the thick are cooked ; the lower half, if sprinkled and hungup, will be in high perfection one or two days ; or it maybe made Salter, and served with egg-sauce, potatoes, and parsnips. Cod, if boiled quite fresh is watery ; but eats excellently if salted and hung up for a day to give it firmness, then stuffed and broiled, or boiled. Cod^s Head and Shoulders^ 11. 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. Tie it up, and put it on the fire in cold water which will completely cover it ; throw a handful of salt into it. Garnish with a large quantity of double parsley, lemon, horse-radish, and the milt, roe, and liver. Serve with Fish-sauce, No. 33, oyster or shrimp- sauce, and anchovy and butter. Cod Sounds boiled. 12. Soak them in warm water half an hour, then scrape and clean ; if to be dressed white, boil them in milk and water ; when tender serve them in a napkin with egg-sauce. The salt must not be much soaked out, unless for fricassee. , > 'i I' mptt ' 66 MANUAL OF COOKERY. Cod Sounds to look like small Chickens, 18.-4 good, maigre-day fl?e«A.— Wash three lar^e sounds Dicely, and boil in milk and water, but not too tender; when coJd, put a forcemeat of chopped oysters, crumbs of bread, a bit of butter nutmeg, pepper, salt, and the yolk of two effffs- spread it thin over the sounds, and roll up each in the form of a chicken, skewering it ; then lard them as you would chickens, dust a litt?e flour over, and cook them in a slow oven. When done enough pour over them oyeter-sauce Ko 39 Serve for side of dish. To broil Cod Sounds, ]^' ^?^^ }? ^^^ ^ater, rub well with salt pull off the, dirty skin, and put them to simmer till tender j take them out, flour, and boil. While this IS being done, season a little brown gravv with pepper, salt, a tea-spoonful of soy, and a little mustard: give it a boil with a bit of flour and butter, and pour it over the sounds. To dress salt Cod. fl.if ' ,®^^^,^^^ clean the piece you mean to dress, tlien lay it al night in water, with a glass rfP'^ ?^'^ '^ "^^"^^' ^^^^ br^ak it into flakes on the dish ; pour over it parsnips boiled, beaten ma mortar, and then boiled up with cream and a large piece of butter rubbed with a bit of flour • ?^l . f ®^^^^ »^ ^^^^^ with egg-sauce No 2* ms ead of the parsnip,and the root! fnt up whoie ' flaktl S^"^ ^' ^1^^^ "^^ «^^* up Vithou fla&mg, and sauce as above. 16. S either I it firm, stew it powder epoonfi powdei 17. e side, n and br< melted or lemc 18. a slices o rub it gridiro it will melted vinega choppe Hali kind oi over 01 ^n i 19. 1 it verj CI ^\ tf« v« • FISH. 67 Curry of Cod, . 16. Should be made of sliced cod, that has either been crimped or sprinkled a day to make it firm. Fry it oi a fine brown with onion, and stew it with a good white gravy, a little curry- powder, a bit of butter and flour, three or four spoonfuls of rich cream, salt, and Cayenne, if the powder be not hot enough. Whitings, Fresh^ 17. Should be merely cleaned, cut on each side, rubbed over with salt, pepper, and flour, and broiled for seven to ten minutes. Serve with melted butter, or without, adding a little vinegar or lemon in the sauce. Ling, Fresh, « 18. Take about a pound of ling, cut it into slices of about three-quarters of an inch thick, rub it with pepper and salt, and put it on the gridiron over a clear fire; in about ten minutes it will be done. Serve it plain, or with a little melted butter and chopped parsley, lemon or vinegar, or with a little piece of the liver chopped up and boiled in the sauce. Halibut, cod, salmon, or almost every other kind offish may be cooked the same way, either over or before the fire. ^n excellent Imitation of pickled Sturgeon. 19. Take a fine large turkey, but not old : pick it very nicely, singe, and make it extremely V» if ar\A f.ip if, AArnsa ftTid l^ •■ W 'i M{ s %1y\tf«v« . r\yw% v^x^au •nrna KfKJiS'^ OtS^XJL '■n »S2X 3.V 1 1 «8 MANUAL OF COOKBRY. If across with a bit of mat-string washed clean. Put into a very nice tin sauce-pan a quart of water, a quart f good fish stock ; add half a pint of white wme, an onion, a little whole pepper, a few cloves, and a piece of lemon- peel. Stew it very gently over a slow fire, and, when done, take out the fish ; add to the sauce a little flour mixed in a little cream, some ketchup, and the juice of a lemon. Let it just boil up, then strain it over your fish, and serve it up. Mackerel. 29. Boil, and serve with butter and fennel, sauce No. 2. To broil them, split, and sprinkle with herbs, pepper, ( and chop or fish &B Potted pan witl them in Pickle a few p pour it < 30. CI into thr fish into take nei little mi in the fi each bit rub eac^ brown them in If to ke they m£ 31. C paper, i sauce o a piece aiichov and eei cases. FISH. 71 pepper, and salt; or stuff with the same, crumbs, and chopped fennel. Serve with anchovy sauce, or fish sauce, No. 33. Potted: clean, season, and bake them in a pan with spice, and some butter ; when cold, lay them in a potting-pot, and cover with butter. Pickled : boil them,thenboil some^of the liquor, a few peppers, and some vinegar; when cold, pour it over them. PicUed Mackerel, called Caveach, 30. 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 nutmegs, a little mace, four cloves, and a handful of salt, all in the finest powder ; mix, and making holes L\ each bit of fish, thrust the seasoning into them, rub each piece with some of it ; then fry them brown in oil ; let them stand till cold, then put them into a stone jar, and cover with vinegar. If to ke-i-. ■ ^ng, pour oil on the top. Thus Hone, they may be. preserved for months. Mullet. 31. Clean, but leave the inside, fold in oiled paper, and gently bake in a small dish. ^ Make a sauce of the liquor that comes from the fish, w^th a piece of butter, a little flour, a little essence of anchovy, and a glass of sherry. Give it a boil ; and serve in a boat, and the M\ in the paper cases. i! ,.! "r'*(««i*iwi»««*»''*«w^ -. .. W 72 II ; ■ MANUAL OF COOKKEY. To hake Pike, 82. Scale it, and open as near the throat as you can, then stuff it with the following: grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs ; mix all, over the fire till it thickens, then put it into the fish, and sew it up ; butter should be put over it in little bits ; bake it. Serve sauce of gravy, butter, anchovy, No. 2. Note: U in helping a pike, the back and belly are slit up, and each slice gently drawn downwards, there will be fewer bones given. Stuffing for Pike, Haddock and small Cod. 33. Take equal parts of fat bacon, beef-suet, and fresh butter, some parsley, thyme, and savoury ; 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 egg to bind. Soles. 34. If boiled, they must be served with great care to look perfectly white, and should be much covered with parsley. If fried, dip in egg, and cover them with fine crumbs of bread ; set on a fryingpan that is just large enough, and put mto it a large quantity of fresh lard or dripping, boil it, and immediately slip the fish into it; do them of a fine brown. boles that have been fried eat good cold with oil, vinegar, salt and mustard. Jn FISH. 1Z Stewed Soles» 35. Do as carp, No. 23. Soles another way. $6. 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 tight from the tail end upwards, and fasten with small skewers. If large or middling, put half a fish in each roll : small do not answer. Dip them into -^olks of eggs, and cover them with crumbs. Do the egg over them again, and then piit more crumbs ; and fry them a beautiful colour in lard, or during lent in clarified butter, Portuguese stuffing for Soles baked. 37. Pound cold beef, mutton, or veal, a little ; then add some fat bacon that has been lightly fried, cut small, and some onions, a little garlic or shalot, some parsley, anchovy, pepper, salt, and nutmeg : pound all fine with a few crumbs, and bind it with two or three yolks of eggs. The heads of the fish are to be left on one side of the split part, and kept on the outer side of the roll; and when served the heads are to be turned towards each other in the dish. Garnish with fried or dried parsley. Jn excellent way of dressing a large Plaice^ especially if there be a roe, 38. Sprinkle with salt, and keep twenty -four hours ; then wash and wipe it dry, wet over \: 14: MANUAL OF COOKERY. ii if- ■■;» with egg, cover with crumbs of bread ; make some lard or fine dripping, and two large spoon- fuls of vinegar, boiling hob ; lay the fish in, and fry it a fine colour, drjiin it from the fat, and serve with fried parsley round, and anchovy sauce, No. 56. Spitchcock Eels. 39. Take one or two large eels, leave the skin on, cut them into pieces of three inches long, open them on the belly side, and clean them nicel}^ ; wipe them drj^, and then wet them with beaten egg, and strew chopped parsley over both sides, pepper, salt, a very little sage, and a bit of mace pounded fine and mixed with the seasoning. Rub the gridiron with a bit of suet, and broil the fish of a fine colour. Serve with anchovy sauce. No. 56, Fried Eels. 40. If small, they should be curled round and fried, being first dipped into egg and crumbs of bread. Boiled Eels. 41. The small ones are best : do them in a small quantity of water, with a good deal of parsley, which should be served up with them and the liquor. Serve, chopped parsley and butter for sauce. Collared Eel. 42. Bone a large eel, but don't skin it : mix pepper, salt, mace, allspice, and a clove or two, in the inside ; Boil ii vinega Serve i parsley and sa impro\ 43. ! in salt J them c Have saw-d^J fix the 24 hou 44. ^ sliced t 45. : plain 1 46. No 29 47. them c FISH. 75 in the finest powder, and rub over the whole inside ; roll it tight, and bind with a coarse tape. Boil in salt and water till enough, then add vinegar, and when cold keep the collar in pickle. Serve it either whole or in slices. Chopped sage, parsley, and a little thyme; knotted marjoram, and savoury, mixed with the spices, greatly improve the taste. Herrings and Sprats. 43. To Smoke Herrings. — Clean, and lay them in salt and a litUe saltpetre one night ; then hang them on a stick, through the eyes, in a row. Have ready ^n old cask, on which put some saw-dust, and in the midst of it a heater red-hot; fix the stick over the smoke, and let them remain 24 hours. Fried Herrings. 44. Serve.them of a light brown, with onions sliced and fried. Broiled Herrings. 45. Flour them first, and do of a good colour : plain butter for sauce. Potted Herrings. 46. Are very good done like Mackerel, see No 29. To dress Red Herrings. 47. Choose those that are large and moist, cut them open, and pour some boiling small beer i^ 4 i.. "vil '1 m li H^,7-^.:^.=- .— -v,-.;;m^?. ?-irm«swww" |i 76 MANUAL OF COOKERT. over them to soak halfanhour ; per, two blades of mace, a table-spoonful of salt, if the liquor be not very salt, three of white wine, and four of vinegar. — Simmer the oysters a few minutes in the liquor, then put them in small jars and boil the pickle up, skim it, and when cold, pour over the oysters : cover close. New way of boiling Fish, 69. The addition of a few herbs and vegetables in the water gives a very nice flavour to the fish. Add, according to taste, a little sliced onion, thyme, bay-leaf, winter savoury, carrots, celery, clove, mace, using whichever of these ingredients you can procure ; it greatly improves skate, fresh haddocks, gurnet, her white or brown, with bits of bacon served with them. If white, add lemon-peel and mace, and some cream. Scallops of cold Veal or Chicken, 55. Mince the meat extremely small : and set it over the fire with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes ; then put it into the scallop-shells, and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire. Either veal or chicken looks and eats well pre- pared in this way, and lightly covered with crumbs of bread fried ; or these may be put on in little heaps. Veal Cutlets. 56. Cut slices about three-quarters of an inch thick, beat them with a rolling-pin, and wet them on both sides with egg : dip 'them into a seasoning of bread crumbs, parsley, thyme, knotted marjoram, pepper, salt and a little nutmeg grated ; then put them into papers folded over, and broil them ; and have in a boat melted - butter, with a little mushroom ketchup. I 110 MANUAL OF COOKERY. I a , ., Fricandeau of Veal. 67. Cut a large piece from the fat side of a leg, about nine inches long, and half as thick and broad ; beat it with the rolling-pin ; take off the skin, and trina off the rou.rh edges. Lard the top and sides ; and cover it with fat bacon, and then with white paper. Lay it into the stew pan with any pieces of undressed veal or mutton, four onions, a carrot sliced, a faggot of sweet herbs, four blades of mace, four bay-leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham or gammon. Cover the pan close, and let it stew slowly thi ^e hours ; then take up the meat, remove all the fat from the gravy, and boil it quick to a glaze. Keep the fricandeau quite hot, and then glaze it; and serve with the remainder of the elaze in the dish, and sorrel-sauce in a sauce tureen. A cheaper, but equally good, Fricandeau of Veal. 58. With a sharp knife cut the lean part of a large neck from the best end, scooping it from the bones the length of your hand, and prepare it the same way as in the last receipt : three or four bones only will be necessary, and they will make the gravy ; but if the prime part of the leg is cut off, it spoils the whole. Fricandeau another t^^ai/.— Take two large round sweetbreads, and prepare them as you would veal ; make a rich gravy with truffles, morels, mushrooms, and artichoke-bottoms, and serve It round. VBAL. Ill 4 69. Another. — Prepare as above, and fry them ; lay them inio a dish, and keep them hot ; dredge a little flour, and put a bit of butter into the pan ; brown it, then pour a little boiling water into it, and boil quick : season with pepper, salt, and ketchup, and pour over them, 60. Another. — Prepare as before, and dress the cutlets in an oven ; pour over them melted butter and mushrooms. Or, pepper, salt, and broil them, especially neck steaks. They are excellent without herbs. Veal Olives. 61. Cut long thin collops, beat them, lay on them thin slices of fat bacon, and over these a layer of forcemeat seasoned high^ with some shred shalot and Cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long ; fasten them round with a small skewer, rub egg over them, and fry of a light brown. Serve with brown gravy, in which boil some mushrooms pickled or fresh. Garnish with balls fried. Veal Cake, 62. Boil six or eight eggs hard ; cut the yolks in two, and lay some of the pieces in the bot- tom of the pot : shake in a little chopped parsley, some slices of veal and ham, add then eggs again ; shaking in after each some chopped pars- ley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay 4 I. . II 112 MANUAL OF COOKERY. f OD it about an ounce of butter; tie it over TVith a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. ^ It may be put into a small mould ; and then It will turn out beautifully for a supper or side dish. Veal Sausages, 63. Chop equal quantities of lean veal and fat bacon, some sage, a little salt, pepper, and a few anchovies. Beat all in a mortar, and when used roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops. Scotch Collops 64. Cut veal into thin bits about three inches over, and rather round.; beat with a rolling-pin and grate a little nutmeg over them: dip into the yolk of an egg; and fry them in a little but- ter of a fane brown: pour the butter off: and have ready warm to pour upon them half a pint of gravy, a little bit of butter rubbed into a little flour a yolk of egg, two large spoonfuls of cream, and a bit of salt. Don't boil the sauce, but stir It till of a fine thickness to serve with the collops. To boil Calfs Head, 66. Clean it very nicely, and soak it in water, that It may look very white ; take out the tongue to salt, and the brains to make a little dish. Boil the head extremely tender ; then strew it over with < them ; Serve The with peppei Ifai next d and pi Cole G6. half-ai brown throw fles, ai and se tender at first some I tarrag possib of a le rolled 6V. and ta bone dish, V cover little \ mixed fc 'V l» VKAL. 118 with crumbs and chopped parsley, and brown them ; or, if liked better, leave one side plain. Serve bacon and greens to eat with it. The brains must be boiled ; and then mixed with melted butter, scalded sage chopped, pepper, and salt. If any of the head is left, it may be hashed next day, and a few slices of bacon just warmed and put round. Cold calf's head eats well if grilled. To hash Calfs Head, (jQ. When half-boiled, cut off the meat in slices, half-an-inch thick, and two or three inches long : brown some butter, flour, and sliced onion, and throw in the slices with some good gravy, truf- fles, and morels; give it one boil, skim it well, and set it in a moderate heat to simmer till very tender. Season with pepper, salt, and Cayenne, at first ; and tes minutes before serving, throw in some shred parsley, and a very small bit of tarragon and knotted marjoram cut as fine as possible; just before you serve, add the squeeze of a lemon. Forcemeat balls, and bits of bacon rolled round. 6V . Another way. — Boil the head almost enough and take the meat of the best side nearly off the bone with a sharp knife; lay this into a small dish, wash it over with the yolks of two eggs, and cover it with crumbs, a few herbs nicely shred, a little pepper and salt, and a grate of nutmeg, all mixed together first. Set the dish before the fire ; i u,, I U f- lU MANUAL OF COOKERY. and keep turning it now and then, that all parts of the head may be equally brown. In the mean- time slice the remainder of the head and the tongue, but first peel the tongue: put a pint of good gravy into a pan, with an onion, a small bunch of herbs (consisting of parsley, basil, sa- voury, tarragon, knotted morjoram, and a little thyme), a little salt and Cayenne, a shalot, a glass of sherry, and a little oyster-liquor. Boil this for a few minutes, and strain it upon the meat, which should be dredged with some flour. Add some mushrooms either fresh or pickled, a few truffles and morels, and two spoonfuls of ketchup ; then beat up half the brains, and put this to the rest with a bit of butter and flour. Simmer the whole. Beat the other part of the brains with shred lemon-peel, and a little nutmeg and mace, some parsley shred, and an egg. Then fry it in little cakes of a beautiful yellow brown. Dip some oysters into the yolk of an egg, and do the same; and also some relishing forcemeat-balls made as for mock-turtle. G-arnish with these, and small bits of bacon just made hot before the fire. To collar Calfs Head, 68. Scald the skin off a fine head,clean it nicely and take out the brains. Boil it tender enough to remove the bones ; then have ready a good quantity of chopped parsley, mace, nutmeg, salt and white pepper, mixed well ; season it high with these ; lay the parsley in a thick layer, then a quantity of thick slices of fine ham, or a beau- tiful co] of six about, as tight weight tape, as 69. P them, i some v< the yol little c butter, when t ten mir with si 70. g boil ni< serve i "71. ^ it, and anchor salt, pe the liv< and re No, 3, r } V VEAL. 115 tiful colored tongue skinned, and then the yolks of six nice yellow eggs stuck here and there about. Roll the head quite close, and tie it up as tight as you can. Boil it, and then lay a weight on it. A cloth must be put under the tape, as for other collars. Calf's Feet. 69. Parboil, and take out the long bones, split them, and then put them into a stewpan, with some veal gravy and a glass of white wine. Add the yolks oif two or three eggs beaten up with a little cream, grated nutmeg, salt, and a bit of butter. Stir it till of a good thickness; and, when the whole has gently simmered for about ten minutes, pour it into your dish. Garnish with sliced lemon, Calf^s Liver, 70. Slice it, season with pepper aiid salt, and boil nicely : rub a bit of cold butter on it, and serve while hot. Calf^s Liver roasted. ' *71. Wash and wipe it ; then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg : sew the liver up ; then lard, or wrap it in a veal-cawl, and roast it. Serve with a good brown gravy, No, 3, and currant jelly. H :! i if' ' Jll y^H' f 116 MANUAL OF COOKERY To dress the. Liver and Lights. 12 Half boil an equal quantity of each, then cut them in middling-sized mince, put to it a Bjjoonful or two of the water that boiled it,' a bit of butter, flour, salt, and pepper, simmer ten minutes, and serve hot. Calf's Brains a la Maitre d'Hotel, is. Take off all the fibres and skins which hang about the brains, and soak them in several waters, then boil them in salt and water, with a piece of butter, and a table-spoonful of vinegar ; out some thin slices of bread in the shape of seal- lop shells and fry them in butter, lay these in a aish, the brains divided in two, on them, and pour over Hotel-keepers' sauce, No. 12. A nice supper dish. Sweetbreads. '74. Half boil them, and stew them in a white gravy : add cream, flour, butter, nutmeg, salt, and white pepper. Or do them in brcwn sauce seasoned. Or parboil them, and then cover them with crumbs, herbs, and seasoning, and brown them in the oven. Serve with butter, and mushroom ketchup or gravy. 1S^ Sweetbreads roasted.^F arhoil two large ones when cold, lard them with bacon, and roast them m the oven. For sauce, plain butter, and mushroom-ketchup. 76. size o tliem< s^asor mushi thicke add ti ^1. likewi rol it Call or ilic 73. witli t a cea-s thyme mix w bread it will 79. fine fo sheep, use, a( Thei little ( vies, ( accord VEAL. 117 76. Sweet-bread Hagout^Cut them about the sise of a walnut, wash and dry them, and fry tlem of a fine brown ; pour to them a good gravy seasoned with salt, pepper, allspice, and either mushrooms or mushroom-ketchup: strain, and thicken with butter and a little flour. You may add truffles, morels and mushrooms. Kidney. ^1. Chop veal kidney, and some of the fat; likewise a little leek or onion, pepper, and salt; rol it up with an egg into balls, and fry them. Calf s heart : stuff and roast as a beefs heart, or iliced, make it into a pudding. Veal Stuffing. 73. Chop half a pound of suet, put it in a basin witli three quarters of a pound of bread crumbs, a cea-spoonful of salt, a quarter of pepper, a little thyme, or lemon peel chopped, three whole eggs, mix well, and use where directed. A pound of bread crumbs and one more egg may be added : it will make it cut firmer. Liver Stuffing, 79. To the above quantity of stuffing, chop fine four ounces of the liver of either calf, pig, sheep, or lamb, poultry, or game ; mix well and use, adding a little more seasoning. ^ These etuffings are varied by the mixture of a little cooked ham, olives, capers, pickles, ancho- vies, or even red herring. A variety of ways, according to fancy, for any dish you please. I . y,' 118 ' ' i '^1 ? r MANUAL OF COOKERY. Pork, [The quality of pork entirely depends on the feeding. One thing is very certain^ that whatever a pig is fed upon it will be much better m size and quality it kept clean md washed once a week ; the old saying, " the hog thri/es best in mire," does not hold good. Those breeds that pro- duce a fine close-grained meat, not too much fat, and tiat Arm, solid and pinkish white, are the best ; if the tongue is clean and full, the animal has been well fed and the tesh is healthy. The flesh of the second quality of pork :vill be hard and red, and the fat of a yellow white. The neat of the the third quality, will be coarse-grained, the fat soft, and the tongue and kidneys discoloured. Measly pork will be known by the small kernels in the fat. I' the flesh IS clammy and moist it is not fresh. The best wiy to judge the freshness of this, or other meat, is to take with you, in hot weather, a wooden skewer, and insert it ii the flesh near the bone, and the smell will detect it Inme- diately, this is much better than touching the meat The skm of a sucking pig should be clear and fresh, the tcngue clean, the flesh of a pinkish hue, and not too large in size. In roastmg or boiling, ample time should be allowed for the jomt. Pork is always salted for boiling.] Salt Pork. 8D. Take a four-quart pan, cut up some pork and greens, remove the stalk, slice them, and also add four onions sliced, four cloves, and one tea- spoonful of pepper ; press it well down ; put over it a quarter of a pound of dripping, add a pint of water, and stew for three hours ; a little salt may be added if the pork is not salt enough ; it will make an excellent soup if filled up with water half an hour previous to using. Red cabbage may also be used, but first boiled for ten minutes in plain water ; then add half a pint of vinegar *nd twelve pepper-corns, if handy. 81. ] int3 a water, pepper hours, little n peas a nice. 82. C wash t about beef; i maiiid( you h£ unions, it witl Red ea adding ounces ^ulse, tact, a] cannot harric( 88. ( and sa a little the poi hours. PORE. 119 Pork and Green Peas, 81. Put a piece of salt pork, about two pounds, intD a pau, w'th a quart of peas; fill up with water, add two tea-spoonfuls of salt, one of pepper, one of sugar, two onions; bake for three hours. Salt beef is also good done this way ; a little mint may be added. Three pints of large peas alone, with a little dripping, is also very nice. Pork and Cabbage. 82. Cut two good Savoy cabbages in thin slices, wash them, put half in pan, then a piece of pork about two pounds, or either ham, bacon, or salt beef; season as foregoing receipt, add the re- mainder of the cabbage; season again; add, if you have it, four cloves, or pepper-corns, four unions, and a bunch of sweet herbs ; do not fill tt with water to the brim, or it will boil over. Red eabbiige may be used the same way, only adding half a pint of vinegar, and if beef, two ounces of dripping. Harricot beans, and other '>ulse, may be done precisely the same way. In tact, all dried pulse may be here used, and we cannot too strongly recommend both the dried harricot beans and lentils. Spring or Forehand of Pork, 83. Cut out the bone ; sprinkle salt, pepper, and sage dried, over the inside ; but first warm a little butter to baste it, and then flour it ; roll the pork tight, and tie it ; then roast about two hours. f ... » ■ ! f tl ' n ^^H i( 120 MANUAL OF COOKERY ^—S ^,.l s 1 % V. •;fi*l 1' ■ I . '■^. ' 'll. ^WImmmi^- To roast a Leg of Pork, 84. Choose a leg of fine young pork : cut a slit in the knuckle with a sharp knife ; and fill the space with sage and onion chopped, and a little pepper and salt. When half-done, score the skin in slices, but don't cut deeper than the outer rind. Apple-sauce, No. 27, and potatoes should be served to eat with it. To boil a Leg of Pork, 86. 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 twenty minutes for every pound, from the time it boils up ; skim it as soon as it boils, and frequently 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. Shoulders and Breasts of Pork. 86. Put them into pickle, or salt the shoulders as the leg ; when very nice, they may be roasted. Rolled Neck of Pork. Si. Bone it ; put a forcemeat of chopped sage, a 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, and at a good dis- tance at first. 88. B at dist knife, 89. I and a j crumb 90. : vent t] will C( take it minute over it the fir< 91. left on broilec Put to mustai lunch. 92. old; c do Ian parts " pies, ^ PORK. 121 Loin and Nsck of Pork, 88. Roast them. Cut the skin of the loin across, at distances of half an inch, with a sharp pen- knife, ' Spare-rib 89. Should be basted with a very little butter and a little flour, then sprinkled with dried sage crumbled. Apple-sauce, No, 27, and potatoes. Pork Griskin 90. Is usually very hard ; the best way to pre- vent this is, to put it into as much cold water as will cover it, and let it boil up ; then instantly take it off, and put it into the oven : a very few minutes will do it. Remember to rub butter over it, and then flour it, before you put it to the fire. Blade-hone of Pork, 91. Is taken from the bacon-hog ; the less meat left on it in moderation, the better. It is to be broiled ; and when just done, pepper and salt it. Put to it a piece of butter, and a tea-spoonful of mustard ; and serve it covered, quickly. A nice lunch. To dress Pork as Lamb. 92. Kill a young pig of four or five months old ; cut up the fore quarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork ; or steaks, pies, (fee. 1:1 ■ ' I mmt ■^*t«*'-siav*;r^'i>--v-' '-(^■^"i; •• -? im "^ : ^j - -.^.-A 122 MANUAL OF COOKERY. i^ 'I I TO r« Pork Steaks. 93. Cut them from a loin or neck, and of middling thickness; pepper and broil them, turning them often ; when nearly done, put on salt, 'rub a bit of butter over, and serve the naoment they are taken off the fire, a few at a time. Sausages. 94. Chop fat and lean of pork together; season it with sage, pepper, and salt, and you may add two or three berries of allspice ; half fill hogs* guts that have been soaked and made very clean ; or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little flour before it is fried. Serve on stewed red cabbage; or mash potatoes put in a form, brown with salamander, and garnish with the above ; they must be pricked with a fork before they are dressed, or they will burst. *dn excellent Sausage to eat cold. 96. Season lean and fat pork with some salt, saltpetre, black pepper, and allspice, all in fine powder, and rub into the meat ; the sixth day cut it small ; and mix with it some shred shalot or garlic, as fine as possible. Have ready an ox-gut that has been scoured, salted and soaked well, and fill it with the above stuffing ; tie up the ends, and hang it to smoke as you would hams, but first wrap it h.. :k fold or two of old muslin. It must be hii^ a Tied. Some eat it without boiling, but oth^ iike it boiled first. FORK. 123 The skin should be tied in different places, so as to make each link about eight or nine inches long. Spadbury's Oxford Sausages. 96. Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews ; and three quarters of a pound of beef suet ; mince and mix them ; steep the crumb of a small loaf in water, and mix it with the meat, with also a little dried sage, pepper, and salt. To scald a Sucking Pig, 9V. The moment the pig is killed, put it into cold water for a few minutes ; then rub it over with a little resin beaten extremely small, and put it into a pail of scalding water half a minute ; take it out, lay it on a table, and pull off the hair as quickly as possible ; if any part does not come off put it in again. When quite clean, wash it well with warm water, and then in two or three col 1 waters, that no flavour of the resin may remain. Take off all the feet at the first joint; make a slit down the belly, and take out the entrails ; put the liver, heart and lights to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. To roast a Sucking Pig, 98. If you can get it when just killed, this is of great advantage. Let it be scalded which the dealers usually do ; then put some sage, chopped 'I' ■fff n 901^'!^^ n 124 MANUAL OF OOOKERl 1 -" onions, crumbs of bread, salt and pepper, into the belly, and sew it up. Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry ; then have ready some butter in a dry cloth, and rub the pig with it in every part. Dredge as much flour over as will possibly lie, and do not touch it again till ready to serve; then scrape off the flour very carefully with a blunt knife, rub it well with the buttered cloth, and take off the head while at the fire; take out the brains, and mix them with the gravy that comes from the pig. Then take it up ; and, without withdraw ing the spit, cut it down the back and belly ; lay it into the dish, and chop the sage and bread quickly as fine as you can, and mix them with a large quantity of fine melted butter that has very little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the ears and the two jaws; take off the upper part of the head down to the snout, or served whole, if small; the head only being cut off, to garnish as above. Pettitoes, 99. Boil them, the liver, and the heart, in a small quantity of water, very gently ; then cut the meat fine, and simmer it with a little of the water and the feet split, till the feet are quite tender ; thicken with a bit of butter, a little flour, a spoonful of cream, and a little salt and pepper ; give it a boil up, pour it over a few sip- pets of bread, and put the feet on the mince. To 100. off the a day: salt an and h( days, come c quick 1 take tl and o\ macec pan, p skin o turn o you m pared boil tl keep 1 101. the ha the br drain, petre, take turnin to war roll of white you a] s :(. PORK. 125 To make excellent meat of a Hog^s Head, 100. Split the head, take out the brains, cut off the ears, and sprinkle it with common salt for a day ; then drain it ; salt it well with common salt and saltpetre three days, then lay the salt and head into a small quantity of water for (>wo days. Wash it, and boil till all the bones will come out ; remove them, and chop the head as quick as possible ; but first skin the tongue, and take the skin carefully off the head, to put under and over. Season with pepper, salt, and a little mace or allspice berries. Put the skin into a small pan, press the cut head in, and put the other skin over ; press it down. When cold, it will turn out, and make a kind of brawn. If too fat, you may put a few bits of lean pork to be pre- pared the same way. Add salt and vinegar, and boil these with some of the liquor for a pickle to keep it. To collar Pig^s Head, 101. Scour the head and ears nicely ; take off the hair and snout, and take out the eyes and the brain ; lay it into water one night; then drain, salt it well with common salt and salt- petre, and let it lie five days. Boil it enough to take out the bones ; then lay it on the table, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size ; sprinkle it well with salt and white pepper, and roll it with the ears ; and if you approve, put the pig's feet round the out- ii il "V I i»»SP*' 126 MANUAL OF COOKERY. side when boned, or the thin parts of two cow- heels. Put it in a cloth, bind with a broad tape, and boil it till quite tender ; then put a good weight upon it, and don't take off the covering till cold. ^ If you choose it to be more like brawn, salt it longer, and let the proportion of saltpetre be greater ; and put in also some pieces of lean pork and then cover it with cow-heel, to look like the horn. This may be kept either in or out of pickle of salt and water boiled with vinegar ; and is a very convenient thing to have in the house. If likely to spoil, slice and fry it either with or without batter. To roast Porker's Head. 102. Choose a fine young head, clean it well, and put bread and sage and onion, as for pig ; sew It up tight, and roast it as a pig, and serve with sauce JSfo. 27. To dry Hog's Cheeks, 103. Cut out the snout, remove the brains, and split the head, taking off the upper bone, to make the chowl a good shape ; rub it well with salt ; next day take away the brine, and salt it again the following day: cover the head with half an ounce of saltpetre, two ounces of bay-salt a httle common salt, and four ounces of coarse sugar. Let the head be often turned ; after ten days smoke it for a week, like bacon. 104. divide sprint twenty saltpe ed wit with then 8 Differ 105. boil tt vinegfi and w] to he < slice t' tard, i batter 106. dresse neat b that fr No. 32 Before and sa 107. then b PORK. 127 To prepare Pig's Cheek for boiling, 104. Cut off the snout, and clean the head ; divide it, and take out the eyes and the brains ; sprinkle the head with salt, and let it drain twenty-four hours. Salt it with common salt and saltpetre : let it lie eight or ten days if to be dress- ed without stewing peas, but less if to be dressed with peas; and it must be washed first, and then simmered till all is tender. Different ways of dressing Pig's Feet and Ears. 106. Clean carefully, and soak some hours, and boil them tender ; then take them out ; boil some vinegar and a little salt with some of the water, and when cold put it over them. When they are to be dressed, dry them, cut the feet in two, and slice the ears ; fry, and serve with butter, mus- tard, and vinegar. They may be either done in batter, or only floured. Pig's Feet and Ears fricasseed, 106. Put no vinegar into the pickle, if to be dressed with cream. Cut the feet and ears into neat bits, and boil them in a little milk ; then pour that from them, and simmer in a little veal broth No. 82, with a bit of onion, mace, and lemon-peeL Before you serve, add a little cream, flour, buUer, and salt. Jelly of Pig's Feet and Ears. 107. Clean and prepare as in the last article^ then boil them in a very small quantity of water m Jfff ■>HMH 128 MANUAL OF OOOKERT. i -1 * I till every bone can be taken out ; throw in half a handful of chopped sage, the same of parsley, and a seasoning of pepper, salt, and mace, in fine powder ; simmer till the herbs are scalded, then pour the whole into a melon-form. Pig's Harslet, 108. Wash and dry some liver, sweetbreads,and fat and lean bits of pork, beating the latter with a rolling-pin to make it tender ; season with pepper, salt, sage, and a little onion shred fine ; when mixed, put all into a cawl, and fasten it up tight with a needle and thread. Then roast. Or serve in slices with parsley for a fry. Serve with a sauce of port-wine and water, and mustard, just boiled up and put into the dish. Mock Brawn. 109. Boil a pair of neat's feet very tender; take the meat off, and have ready the belly-piece of pork salted with common salt and saltpetre for a week. Boil this almost enough ; take out any bones, and roll the feet and the pork together. Then roll it very tight with a strong cloth and coarse tape. Boil it till very tender, then hang it up in the cloth till cold; after whi«h keep it in a sousing-liquor, as is next directed. Souse for Brawn, and for Pig's Feet and Ears. 110. Boil a quarter of a peck of wheat bran, a sprig of bay, and a sprig of rosemary, in two gallons of water, with four ounces of salt in it, for half an hour. Strain it and let it get cold. 111. 1 night ; i earth, oi two or t a heavy well, an water ; ace or die before tl cloth do water, over the the skin ham wh 112. 1 cold. P quart oj soak the than tw< meautinn and sera the wat€ savoury royal, p< spice, gi] pounds c and stra &e.j all u have rei PORK. To dress Hams. 129 111. If long hung, put the ham into water a night ; and let it lie either in a hole dug in the earth, or on damp stones sprinkled with water, two or three days, to mellow ; covering it with a heavy tub, to* keep vermin from it. Wash well, and put it into a boiler with plenty of water ; let it simmer four, five, or six hours, according to the size. When done enough, if before the time of serving, cover it with a clean cloth doubled, and keep the di«h hot over boiling water. Take off the skin, and strew raspings over the ham. Garnish with carrot. Preserve the skin as whole as possible, to keep over the ham when cold, which will prevent its drying. To make Black Puddings, 112. The blood must be stirred with salt till cold. Put a quart of it, or rather more, to a quart of whole grits, to soak one night; and soak the crumb of a quartern loaf in rather more than two quarts of new milk made hot. In the meantime prepare the guts by washing, turning, and scraping with salt and water, and changing the water several times. Chop fine a little winter savoury and thyme, a good quantity of penny- royal, pepper, and salt, a few cloves, some all- spice, ginger, and nutmeg; mix these with three pounds of beef suet, and six eggs well beaten and strained ; and then beat the bread, grits, &e., all up with the seasoning : when well mixed, have ready some hog's fat cut into large bits; m^ li I 0\ V\ f r%. I ■ w ill 180 MANUAL OF COOKERY. and a8 you fill the skins, put it in at proper distances. Tie in links, only half filled ; and boil in a large kettle, pricking them as they swell, or they will burst. When boiled lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them a few minutes in water, wipe and put them into the oven. If there are not skins enough, put the stuffing into basins, und boil it covered with floured cloths ; and slice and dry it when used. 118. Another way. — Soak all night a quart of bruised grits in as much boiling hot milk as will Bwell them and leave half a pint of liquid. Chop % good quantity of pennyroyal, some savoury and thyme ; salt, pepper, and allspice, finely powdered. Mix the above with a quart of the blood, prepared as before directed, and half fill the skins, and puu as much of the leaf (that is, the inward fat) of the pig as will make it pretty rich. Boil as before directed. A small quantity of leeks finely shred and well mixed, is a great improvement. White Hog*s Pudding, 114. When the skins have been soaked and cleaned as before directed, rinse and soak them all night in rose-water, and put into them the following filling: — Mix half a pound of blanched almonds cut into seven or eight bits, with a pound of grated bread, two pounds of marrow or suet, a pound of currants, some beaten cinnamon, cloves, yolks orang< and 8C fill th warm care n: bursti rise, a] in a ta 116. a kettl that hi are th< reache rosemt This it shoi: butter 116 them \ day; same q prune] these ^ day fo turn it one, a POBK. 181 cloves, mace, and nutmeg, a quart of cream, the yolks of six and whites of two eggs, a little orange-flower water, a little fine Lisbon sugar, and some lemon-peel and citron sliced, and half fill the skins. To know whether sweet enough, warm a little in a panikin. In boiling, much care must be taken to prevent the puddings from bursting. Prick them with a small fork as they rise, and boil them in milk and water. Lay them in a table-cloth till cold. Hog's Lard 116. Should be carefully melted in ajar put into a kettle of water, and boiled, run it into bladders that have been well cleaned. The smaller they are the better the lard keeps ; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melting. This being a most useful article for frying fish, it should be prepared with care. Mixed with butter, it makes fine crust. To cure Hams, 116 Hang them a day or two ; then sprinkle them with a little salt, and drain them another day ; pound an ounce and a half of saltpetre, the same quantity of bay-salt, half an ounce of sal- prunel, and a pound of the coarsest sugar. Mix these well ; and rub them into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks; if a large one, a week longer ; but don't rub after four 132 MANUAL OF COOKERY. If , I I . days. Before you dry it, drain and cover with bran. Smoke it ten days. 117. Another way. — Choose the leg of a hog that is fat and well-fed ; hang it as above ; if large, put to it a pound of bay salt, four ounces of saltpetre, a pound of the coarsest sugar, and a handful of common salt, all in fine powder, and rub it thoroughly. Lay the rind downwards and cover the fleshy part with the salts. Baste it as often as you can with the pickle ; the more the better. Keep it four weeks, turning it every day. Drain it, and throw bran over it; then hang it in a chimney where wood is burnt, and turn it occasionally for ten days. 118.-4 method of giving a higher flavour, — Sprinkle the ham with salt, after it has hung two or three days ; let it drain ; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander-seeds, two ounces of juniper- berries, an ounce of pepper, the same quantity of allspice, an ounce of saltpetre, half an ounce of sal-prunel, a handful of common salt, and a head of shalot, all pounded or cnt fine. Boil these all together a few minutes, and pour them over the ham : this quantity is for one of ten pounds. Rub and turn it every day, for a fortnight ; then sew it up in a thin linen bag, smoke it three weeks. To pickle Pork, 119. The quantities proportioned to the mid- dlings of a pretty large hog, the hams and shoulders being cut off. Mix, and pound fine» four ou an oun( sprinkh four ho pieces spaces "^ on the ; pickle \ air, it v To maJi Harm betwe 120. ' pounds two poi pound < that wi will fit they w pickle ; a pan, f hams, d in close so that is not t< lie fouri tongue its size. withoul each pi< it will < PORK. 188 four ounces of saltpetre, a pound of coarse sugar, an ounce of sal-prunel, and a little common salt ; sprinkle the pork with salt, and drain it twenty- four hours; then rub with the above ; pi/ the pieces tight in a small deep tub, filling up the spaces 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. To make a Pickle that will keep for years, for Hams, Tongues, or Beef if boiled and skimmed between each parcel of them, 120. To two gallons of spring- water put two pounds of coarse sugar, two pounds of bay, and two pounds and a half of common salt, and half a pound of saltpetre, in a deep earthen glazed pan that will hold four gallons, and with a cover that will fit close. Keep the beef or hams as long as they will bear, before you put them into the pickle ; and sprinkle them with coarse sugar in a pan, from which they must drain. Rub the hams, ■ ,* Leg of Mutton boiled, 124. To prepare a leg of mutton for boiling,trim it as for roasting ; soak it for a couple of hours in cold water ; then put only water enough to cover it, and let it boil gently for three hours, or according to its weight. Some cooks boil it in a cloth; but if the water be afterwards wanted for soup, that should not be done ; some salt and an onion put into the water is far better. When nearly ready, take it from the fire, and, keeping the pot well covered, let it remain in the water for ten or fifteen minutes. The English taste being in favor of meat in which the gravy has been retained, this joint is esteemed to be in perfection when a little undc^r- done. It is sent to table with caper-sauce, No. 36, and mashed turnips. Neck of Mutton, 126. Is particularly useful, as so many dishes may be made of it ; but it is not advantageous for the family. The bones should be cut short, which the butchers will not do unjess desired. The best end of the neck may be boiled, and served with turnips ; or roasted, or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth . or with a small quantity of water, some small onions, a few pepper-corns, and a little rice, and served to- gether. When a neck is to be boiled to look particular- ly nice, saw down the chin-bone, strip the ribs half-'w about off til Wh mutto it mal crust 126. bone I 121. sweet with \ sary; it wel vour f on strc at a g] portio: till at servin the ha the pa A g] of loin to hal with a dish; in the MUTTON. 137 half-way down, and chop off the ends of the bones about four inches. The skin should not be taken off till boiled, and then the fat will look whiter. When there is more fat to a neck or loin of mutton, than it is agreeable to eat with the lean, it makes an uncommonly-good suet pudding, or crust for a meat pie, if cut very fine. Shoulder of Mutton roasted. 126. Serve with onion sauce, No.lY. The blade- bone may be broiled. To dress a Haunch of Mutton 127. Keep it as long as it can be preserved sweet by the different modes: let it be washed with warm milk and water, or vinegar, if neces- sary ; but when to be dressed, observe to wash it well, lest the outside should have a bad fla- vour from keeping. Put a paste of coarse flour on strong paper, and fold the haunch in : set it at a great distance from the fire, and allow pro- portionable time for the paste ; don't take it off till about thirty-five or forty minutes before serving, and then baste it continually. Bring the haunch nearer to the fire before you take off the paste, and froth it up as you would venison. A gravy must be made of a pound and a half of loin of old mutton, simmered in a pint of water to half, and no seasoning but salt; brown it with a little burnt sugal*, and send it up in the dish ; but there should be a good deal of gravy in the meat ; for though long at the fire, the « i"if. 138 MANUAL OF COOKERY. distance and covering will prevent its roasting out. Serve with currant-jelly sauce. To roast a saddle of Mutton. 128. Let it be well kept first. Raise the skin, and then skewer it on again ; take itoffaqu^^rter of an hour before serving, sprinkle it with some salt, baste it, and dredge it well with flour. The rump should be split, and skewered back on each side. The joint may be large or small according to the company ; it is the most elegant if the latter. Being broad it requires a high and strong fire. Fillet of Mutton braised. 129. Take off the chump end of the loin, butter some paper, and put over it, and then a paste as for venison ; roast it two hours. Don't let it be the least brown. Have ready some French beans boiled and drained on a sieve; and while the mutton is being glazed, give them one heat-up in gravy, and lay them on the dish with the meat over them. Harrico. 180. Take off some of the fat, and cut the middle or best end of the neck into rather thin steaks ; flour and dry them in'their own fat of a fine light brown, but not enough for eating. Then put them into a dish while you fry the carrots, turnips, and onions; the carrots and turnips in dice, the onions sliced ; but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of MUTTON. 139 a stewpan, the vegetables over them, and pour as much boiling water as will just cover them- give one boil, skim well, and then set the pan on the side of the fire to simmer gently till tender. Jn three or four hours skim them; and add pepper, salt and a spoonful of ketchup. To hash Mutton. 131. Cut thin slices of dressed mutton, fat and lean ; flour them ; have ready a little onion boiled in two or three spoonfuls of water; add to It a little gravy and the meat seasoned, and make it hot, but not to boil. Serve in a covered dish. Instead of onion, a clove, a spoonful of currant-jelly, and half a glass of port wine will give an agreeable flavour of venison, if the meat be line. Breast of Mutton. 132. Cut off the suprefluous fat, anr roast and serve the meat with stewed cucumbers ; or to eat cold covered with chopped parsley. Or half boil and then grill it before the fire ; in which case cover it with crumbs and herbs, and serve with caper-sauce, No. 35. Or if boned, take off a good deal of the fat, and cover it with bread herbs, and seasoning ; then roll and boil ; and serve with chopped walnuts,or capers and butter. Loin of Mutton^ 133. Roasted; if cut lengthways as a saddle, sonae think it cuts better. Or for steaks, pies, or broth. ^ ' n 140 MANUAL OF COOKERy. To roll Loin of Mutton, 134. Hang the mutton till tender ; bone it ; and lay a seasoning of pepper, allspice, mace, nutmegs and a few cloves, all in fine powder,over it. Next day prepare a stuffing as for hare ; (see to roast hare) beat the meat, and cover it with the stuff- ing ; roll it up tight, and tie it. Half-bake it in a slow oven ; let it grow cold ; take off the fat, and put the gravy into a stewpan ; flour the meat, and put it in likewise ; stew it till almost ready ; and add a glass of port wine, some ketchup, an anchovy, and a little lemon-pickle, half an hour before serving ; serve it in the gravy, and with jelly-sauce. A few fresh mushrooms are a great improvement ; but if to eat like hare do not use these, nor the lemon-pickle. Mutton Ham. 135. Choose a fine-grained leg of wether- mutton, of twelve or fourteen pounds weight ; let it be cut ham-shape, and hang two days. Then put into a stewpan half a pound of bay- salt, the same of common salt, two ounces of saltpetre, and half a pound of coarse sugar, all in powder ; mix and make it quite hot ; then rub it well into the ham. Let it be turned in the liquor every day ; at the end of four days put two ounces more cf common salt ; in twelve days take it out, dry it, and hang it up in wood-smoke a week. It is to be used in slices with stewed cabbago, mashed potatoes, or eggs. To 136 two d and a over i Stew onion Ha^ oyste] buttei is tak< cover< 137. hune:; collop the CO strew or thr add hi and £ simme shoulc hard. 138. has hu They J when up int each, ( MUTTON. Ul To boil Shoulder oi Mutton with Oysters, 186. Hang it some days, then salt it well for two days ; bone it, and sprinkle it with pepper and a bit of mace pounded : lay some oysters over it, and roll the meat up tight and tie it. Stew it in a small quantity of water, with an onion and a few pepper-corns, till quite tender. Have ready a little good gravy, and some oysters, stewed in it ; thicken this with flour and butter, and pour over the mutton when the tape is taken off. The stewpan should be kept close covered. Mutton Collops, 137. Take a loin of mutton that has been well hune:; and cut from the part next the leg, some collops very thin. Take out the sinews. Season the collops with salt, pepper and mace ; then strew over them shred parsley, thyme, and two or three shalots : fry them in butter till half-done; add half a pint of gravy, a little juice of lemon, and a piece of butter rubbed in flour ; and simmer the whole ve^^y gently five minutes. They should be served immediately, or they will be hard. Mutton Steaks 138. Should be cut from a loin or steak that has hung ; if a neck the bones should not be long. They should be broiled on a clear fire, seasoned when half-done, and often turned; take them up into a very hot dish, rub a bit of butter on each, and serve hot the moment they are done. 142 MANUAL OP COOKERY. Mutton Sausages, 139. Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled ; chop it small, and season it with pepper, salt] mace, and nutmeg: add to it six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small ; a quarter of a pound of grated bread, some of the anchovy liquor, and the yolks and whites of two eggs well beaten. Put it all, when well mixed, into a little pot ; and use it by rolling it into balls or sausage shape and frying. If approved a little shalot may be added, or garlic, is a great improvement. To dress Mutton Rumps and Kidney, 140. Stew six rumps in some good mutton- gravy half an hour ; then take them up, and let them stand to cool. Clear the gravy from the fat; and put into it four ounces of boiled rice an onion stuck with cloves, and a blade of mace • boil them till the rice is thick. Wash the rumps with yolks of eggs well beaten ; and strew over them crumbs of bread, a little pepper and salt, chopped parsley, and thyme, and grated lemon- peel. Fry in butter till a fine brown. While the rumps are stewing, lard the kidneys, and put them to roast in an oven. When the rumps are fried, the grease must be drained before they are put on the dish, and the pan being cleared like- wise from the fat, warm the rice in it. Lay the latter on the dish; th« rumps put round on the rice, the narrow ends towards the middle, and MUTTON. 143 the kidneys between. Garnish with hard eggs cut m half, the white being left on ; or with amerent coloured pickles. Mutton Steaks Maintenon. 141. Half-fry, stew them, while hot, with herbs, crumbs, and seasoning ; put them in paper immediately, and finish on the gridiron. Be careful the paper does not catch ; rub a bit of butter on it first to prevent that. An excellent Hotch-Potch, 142. Stew peas, lettuce, and onions, in a very little water, with a beef or ham bone. While these are doing, fry some mutton or lamb steaks seasoned, of a nice brown ; three quarters of an hour before dinner, put the steaks into a stew- pan, and the vegetables over them ; stew them, and serve altogether in a tureen. 143. ^wo^Aer— Knuckle of veal, and scrag of mutton stewed with vegetables as above; to both add a bit of butter rolled in flour. China Chilo. 144. Mince a pint basin of undressed neck of mutton, or leg, and some of the fat ; put two onions, a lettuce, a pint of green peas, a tea- spoonful of salt, a tea-spoonful of pepper, four spoonfuls of water, and two or three ounces of clarified butter, into a stewpan, closely covered ; simmer two hours, and serve in the middle of a dish of boiled dry rice. If Cayenne is approved, add a little. ^^ 4 144 ■ MANUAL OF COOKERY. Lamh, [House-lamb is in season in March; grass-lamb comes in the end of May. Although preference is generally given to the former, both, nevertheless, are favourite dishes. Prime lamb should be at least four months old, and ought to weigh from thirty to forty pounds ; the fat should be white and clear in appearance, the flesh a pinkish white, smooth and firm to the touch. Second quality is not so well covered with fat, the flesh red, the meat softer, and the joints pre- sent a coarser appearance. Third quality is flabby, lean and red; the fat yellow. To ascertain if fresh, place the finger between the loin and kidney, if moist or tainted, do not purchase it.] Leg of Lamb 145. Should be boiled in a cloth to look as white a8 possible. The loin fried in steaks and served round, garnished with dried or fried parsley; spinach to eat with it; or dressed separately, or roasted. Fore-quarter of Lamb. 146. Roast it either whole, or in separate parts. If left to be cold, chopped parsley should be sprin kled over it. The neck and breast together ii called a scoven. is Leg, Breast, Scrag, and Head of Lamb. 14'7. Put the joint into a saucepan, with one carrot, two turnips, one leek, cut in thick slices, thirty young button onions whole, three tea- spoonfuls of salt and one of pepper, cover with water, and set it on the fire, or in your oven for one hour ; at the end of one hour put in one pint of peas, a little green mint, and a tea-spoonful of LAMB. 146 sugar ; set it by the side of the fire or in the oven for half an hour longer, and serve. This is for a leg or joint of five pounds weight ; for a larger one take a little longer time. A bunch of parsley and sweet-herbs may be added, but should be removed when served. The flavour is exquisite, and may be served with vegetables or without, as liked, but then the broth should be strained, and the vegetables served separate, or the broth made into spring or other soups. Breast of Lamb and Cucumbers, 148. Cut off the chin-bone from the breast, and set it on to stew with a pint of gravy. When the bones would draw out, put it on the gridiron to grill; and then lay it in a dish on cucumbers nicely stewed. / Shoulder of Lamb^ forced^ with Sorrel-sauce. 149 Bone a shoulder of lamb, and fill it up with forcemeat : braise it two hours over a slow stove. Take it up, glaze it ; or it may be glazed only, and not braised. (The method for both see end of Part IV.) Serve with sorrel-sauce under the lamb. Lamb Steaks. 160. Fry them of a beautiful brown ; when ser- ved, throw over them a good quantity of crumbs of bread fried, and crimped parsley. Mutton or lamb steaks, seasoned and broiled in buttered capers, either with crumbs and herbs, or without, are a genteel dish, and eat well. Serve with Sauce Robart, No 22. t ik ?! 146 MANUAL OF OOOKKRT. U.Ki ., Wl House-Zamb Steaks, white. 161, Stew them in milk and water till very ten- der, with a bit of lemon-peel, a little salt, some pepper, and mace. Have ready some veal gravy and put the steaks into it ; mix some mushroora powder, a cup of cream, and the least bit of flour • shake the steaks in this liquor, stir it, and let it get quite hot. Just before you take it up, put m a few white mushrooms. This is a good sub- stitute when poultry is very dear. Lamb Cutlets with Spinach, 162. Cut the steaks from the loin, and fry them; the spinach is to be stewed and put into the dish first, and then the cutlets round it. Lamb^s Head and Hinge, 163. This partis best from a house-lamb; but ^'^yi ^l soaked in cold water, will be white. Boil the head separately till very tender. Have ready the liver and lights three parts boiled and cut small ; stew them in a little of the water m which they were boiled, season and thicken with flour and butter, and serve the mince round the head. LamVs Fry, 164. Serve it fried of a beautiful colour, and with a good deal of dried or fried parsley over it. LamVs Sweetbreads, . }^^' Blanch them, a^^d put them a little while into cold water. Then put them into a stewpan with 1 bun el] in a I hour, ei) in few gi agus t after t it well die. 166. trim t crumb the OF water- 167. it into make 1 with < brown and pi] high, other y potato* 168. is, a pi poiutec LAMB. 147 with a ladleful of broth, some pepper and salt, a hufieh of small onions, and a blade of mace ; stir in a bit of butter and flour, and stew half an hour. Have ready two or three eggs well beat- en in cream, with ali^^tle minced parsley, and a few triates of nutmeg. Put in some boiled aspar- agus tups to the other things. Don't let it boil after the cream is in: but make it hot, and stir it well all the while. Take care it does not cur- dle. Young French beans or peas may be added. Roast Sweetbread, 166. Boil sweetbreads, either heart or throat, trim them and dry them, then egg and bread crumb them ; brown them before the fire or in the oven; put good clear gravy under them, and water-cresses, as a garnish. ^ very nice dish 157. Take the best end of a neck of lamb, cut it into steaks, and chop each bone so short as to make the steaks almost round. Egg and strew with crumbs, herbs, and seasoning; fry them brown ; mash some potatoes with a little butter, and put them into the middle of the dish raised high. Then place the edge of one steak on an- other with the small bone upward, all round the potatoes. Larding, 168. Get what is called a larding needle, that IS, a piece of steel from six to nine inches long, pointed at one end, and having four slits at the 4 148 MANUAL OF COOKERY. other, which will hold a small strip of bacon when put between them. Cut the pieces of bacon two or three inches long, and a quarter to half an inch square, put each one after the other in the pin, insert it in the meat, and leave only half an inch out ; eight pieces to each pound. To hraise, 159. Is to put meat into a stew-pan, covered with fat bacon ; then add six or eight onions, a faggot of herbs, carrots if to be brown, celery, any bones, or trimmings of meat or fowls, and some stock (which you will find among soups and GRAVIES.) The bacon must be covered with a paper, and the lid of the pan must be put down close. Set it on a slow stove ; and, according to what it is, it will require two or three hours. The meat is then to be taken out ; and the gravy very nicely skimmed, and set on to boil very quick till it is thick. The meat is to be kept hot ; and if larded, put into the oven for a few minutes, and then put the jelly over it, which is called glazing, and is used for ham, tongue, and many made dishes. White wine is added to some gla- zing. The glaze should be of a beautiful clear yellow brown, and it is best to put it on with a nice brush. To clarify Butter for potted things 160. Put it into a sauce-boat, and set that over the fire in a stew-pan that has a little water in. "When melted, take care not to pour the milky parts over the potted things. POULTRY. 149 PART V. POULTRY, EGGS AND GAME. [Fowls.— If a rooster is youm . s spurs will be short ; if fresh, the vent will be close and dark. Pullets are best just before they commence to lay ; their eombs and legs will be smooth ; if old hens, rough. A good capon has a thick belly and large rump ; there is a particular fat at his breast, the comb very pale. If a turkey-cock is young, it has a smooth black leg, with short spur ; the eye full and bright, if fresh, the feet supple and moist; if stale, the eye will be sunk and feet dry. The freshness of the hen is known by the same rules. The bill and feet of a young goose will be yellow, and but few hairs upon them ; if old they will be red : if fresh the feet will be pliable, if stale, dry and stiff. Green geese (till four months old) should be scalded ; a stubble goose picked dry. Choose ducks by the same rules ; they should be picked dry ; ducklings scalded. Pigeons should be very fresh; when they look flabby about the vent, and discoloured, they are stale ; the feet should be supple, if old, the feet are harsh. Wood- pigeon is large, and the flesh dark-coloured. Plovers are latest and best that feel hard at the vent ; in other respects choose by the same marks as other fowl ; there are three sorts, the grey, green, and bastard plover, or lapwing. Partridges are in season in autumn : if young, the bill is of a dark colour, the legs yellowish , if fresh, the vent will be firm, if stale, greenish. The cock pheasant is consi- dered best, except when the hen is with egg.] Directions for dressing Poultry and Game. All poultry should be carefully picked, every plug removed, and the hair singed with white paper. The cook must be careful in drawing poultry of all sorts, not to break the gall-bag, for no washing will take off the bitter where it 160 MANUAL OF COOKERY. >i J. m"''n has touched. In dressing wild fowl, be careful to keep a brisk fire. Tame fowls require more roasting, and are longer in heating through than others. All kinds should be continually basted, that they may appear of a fine colour. A large fowl will take three quarters of an hour ; a middling one half an hour ; a chicken twenty minutes. A capon will take from half anlhour to thirty-five min- utes ; a goose, an hour; wild ducks, a quarter of an hour ; pheasants, twenty minutes ; a small turkey stuffed, an hour and a quarter ; grouse a quarter of an hour; quails, ten minutes ; and partridges, from twenty to twenty-five minutes. A hare will take near an hour. Almost any kind of vegetables, such as carrots turnips, onions, potatoes, celery, or mushrooms maybe put raw in the pan and cooked under poultry, as well as cabbage, spinach, or greens previously boiled and chopped. ' To blanch Poultry and Game, 1. Is to set it on the fire in a small quantitv of cold water and let it boil; as soon as it boils It IS to be taken out, and put into cold water for a few minutes. To boil Turkey, 2. Make a stufiing of bread, herbs, salt, pepper, nutmeg, lemon-peel, a few oysters or an anchovv a bit of butter, some suet, and an egg: put this into the crop, fasten up the skin, and boil the turkey in a floured cloth to make it very T»hite 111 POULTRY. 161 Have ready oyster-sauce made with butter, a little cream, and a spoonful of soy, if approved, or No. 39; and pour it over the bird; or liver- sauce, No. 15. Hen-birds are best for boiling and should be young. To roast Turkey, 3. The sinews of the legs should be drawn whichever way it is dressed. The head should be twisted under the wing; and in drawing it, take care not to tear the liver, nor let the eall touch it. Put a stuffing of sausage-meat ; or, if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part ; for the breast is often not done enough. A little strip of paper should be put on the bone, to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce tureen. Add a few crumbs and a beaten egg to the stuffing of sausage-meat. Pulled Turkey. 4. Divide the meat of the breast by pulling instead of cutting ; then warm it in a spoonful or two of white gravy, and a little cream, grated nutmeg, salt, and alittle flour and butter ; don't boil it. The leg should be seasoned, scored, and broiled, and put into the dish with the above round it. Cold chicken does as well. I 152 MANUAL OF COOKERY. To boil Fowl, 6. For boiliDg, choose those that are not black legged. Pick them nickly, singe, wash, and truss them. Flour them, and put them into boilmg water. Serve with parsley and butter ; oyster, lemon, liver, or celery-sauce. If for dinner, ham, tongue, or bacon, 'is usually served to eat with them; as likewise greens. To boil Fowl with Rice. 6. Stew the fowl very slowly in some clear mutton broth woll skimmed ; and seasoned with onion, mace, pepper, and salt. About half an hour before it is ready, put in a quarter of a pint of rice well washed and soaked. Simmer till tender-; then strain it from the broth, and put the rice on a sieve before the fire. Keep the fowl hot, lay it in the middle of the dish, and the rice round it without the broth. The broth will be very nice to eat as such, but the less liquor the fowl is done with the better. Gravy or parsley and butter, for sauce. Minced Fowl, T. Cut the remains into small dice, with a little tongue or ham, add thick white sauce, sea- son mildly ; it can be served with poached ejres No. 21, over. *^ * Fowls roasted, • ^T* j^^^® ^^^^ egg-sauce, bread-sauce, or gar- nished with sausages and scalded parsley. POULTRY. 163 A large barn door fowl well hung, should be stuffed in the crop with sausage-meat, and served with gravy in the dish, and with bread-sauce. The head should be turned under the wing, as a turkey. A nice way to dress a Fowl for a small disk 9. Bone and wash, a young fowl ; make a forcemeat of four ounces of veal, two ounces of scraped lean of ham, two ounces of fat bacon, two hard yolks of eggs, a few sWeet herbs chop- ped, two ounces of beef suet, a tea-spoonful of lemon-peel minced quite fine, an anchovy, salt, pepper, and a verylittle Cayenne. Beat all in a mortar, with a tea-cupful of crumbs, and the yolks and whites of three eggs. Stuff the inside of the fowl, and draw the legs, and wings in- wards. Stew the fowl in a white gravy; when it is done through and tender, add a large cup- ful of cream, and a bit of butter and flour; give it one boil, and serve; the last thing, add the squeeze of a lemon. Fricassee of Chicken. 10. Boil rjither more than half, in a small quan- tity of water : let them cool ; then cut up ; and put to simmer in a little gravy made of the li- quor they were boiled in, and a bit of veal or mutton, onion, mace, and lemon- peel, some white pepper, and a small bunch of sweet herbs. — When quite tender, keep them hot while you thicken the sauce in the following manner : strain 154 MANUAL OF OOOKERT. • m^B"'l ^ 1 i t 1 1 1 1 ■^ i! * 1 &' 1 V .-'-?*.!S«*»,. It Off, and put It back into the saucepan with a little 8a t, a scrape of nutmeg, and a bit of flour and butter : give it one boil ; and when you are going to serve, beat up the yolk of an egg, add half a pint of cream, and stir them over the fire but^don'tletitboil. It will be quite as good without the egg. ° Chicken Curry. t ^u H^^ uP.'^^ chickens raw, slice onions, and fry both in butter with care, of a fine light brown or if you use chickens that have been dressed' fry only the onions. Lay the joints, cut intj two or three pieces each, into a stew-pan ; with a veal or mutton gravy, and a clove or two of garlic. Simmer till the chicken is quite tender. Half an hour before you serve it, rub smooth a spoonful or two of curry-powder, a spoonful of flour and an ounce of butter; and add this, with four large spoonfuls of cream, to the stew. Salt to your taste. Squeeze in a little lemon, and serve. ' Slices of underdone veal, or rabbit, turkey I^'.^o'^ever. in water afterwarf, p * , '^ ''* ^*'" ^s^^'ed iBg into the blllvl/fh ^ '^'^^ '"""^'''"S ^'"ff" itwellwithm»k HII ^ H!f '''^ ^' "P- ^««te With bSr f the K ^i'l'' ^"^ »ft«rwards "uwer. it the b.uod has settled in the 1 * 160 MANUAL OP COOKERY. I ^ ! W II ::i neck soaking the part in warm water, and put- ting It to the fire warm, will remove it; especi- ally if you also nick the skin here and there with a small knife, to let it out. Serve with a line froth, rich gravy, melted butter, and currant jelly sauce ; the gravy in the dish. For stuffing use the liver, an anchovy, some fat bacon, a lit- tle suet, herbs, pepper, salt, nutmeg, a little onion, crumbs of bread, and an egg to bind it all The ears must be nicely cleaned and singed. They are reckoned a dainty. To jug an old Hare, 2^ After cleaning, cut it up and season it with pepper, salt, allspice, pounded mace, and a little nutmeg. Put it into a jar with an onion, a clove or two, a bunch of sweet herbs, a piece of coarse beef, and the carcase bones over all. lie the jar down with a bladder or leather or strong paper ; and put it into a saucepan of water up to the neck. Keep the water boiling five hours. When it is to be served, boil the gravy up with a piece of butter and flour; and If the meat gets cold, warm it in this but not to boil. Broiled and hashed Hare, 3. The flavour of broiled hare is particularly tine, the legs or wings must be seasoned first : rub with cold butter, and serve hot.— The other parts warmed with gravy and a little stuffing may be seryed separately. •.■j.''«aiaH(«WH«. t..- ir; HARES. . ^ ^(^shed Hare. P" to it a gill of?ed t?f J ^ rub it smalJ Ld ^ater, half an anchovv^t' ^ ^^^^ quantity of stuck with four TZ\tT'^ ^"^' '«' ^liion of butter rolled in iJo^V Put T'^'\ "^ " P«°°d a saucepan, and aet it over aVl^' «*^'''»^^h«'' i" 5;^ times, that the who?e n^„l I ^'■^' ^^^atiugit When it is thorcuX howl, ' '*^"""y ''^ated any kind of hash boO as it in 1^". '"''«* ^^t lei take out the onion, lav s/nn^ ■^^''^^'^ *^^« n>eat) To Pot Hare. h-; Z^ZrtnT^^^rr^^y <='-» your pot, and season it^ith ^LT^"'S\ P"' ^t into a Pu on it a pound of buS^!!": '.f\ «id mace ---fatfro-.---:^^^^^^^^^^^ into an%aVheiX^*;?ih7h '" r*'^^ '• P"* ^ two large onions a litnl ^^""^^ ''^^^Jes of n^aee « c?uple of anchors tl/:^' " ''^. ^^^^'^^Soi apjntofred wine, and thr-^'^'^''" large morels^ Bake It three hours ll\ ^^JA ^"'*'"*« ''^ ^«ter «tmn the liquor into"a ete^wSn^^S' '^^^ ^^en pan. Have ready 168 MANUAL OF COOKERY. * i 11 boiled four ounces of French barley, which put in ; just scald the liver, and rub it through a sieve with a wooden spoon ; put it into the soup and set it over the fire, and keep it stirring till near boiling, and then take it off. It must not boil. Put some crisped bread into the tureen and pour the soup on it. ' Hares, Fawns, and Rabbits. ^ 1, Haying cut off the fore legs, at the first joint, raise the skin of the back, and draw it over the hind legs. Leave the tail whole, draw the skm over the back, and slip out the fore legs. Cut the skin off the neck and head ; take care to leave the ears on, but mind to skin them. Take out the liver, lights, 'i MANUAL OF OOOKBRT. water; put it into a slow oven for two hours It you add a little more water at the commenc« cTofCtr *"'^ °"^ "^^" "^"'^ ^o-'"-'- The same simplified. 15. Put in a pan two pounds of meat as before wh.ch lay at the bottom ; cover them withS ^diole onions, and these with twelve wbde potatoes; season as before; cover over with water, and send to the oven for two hours Almost any part of the sheep can be used for the ir ::^-- ^ ^""°" P-*" '^ '•^'^"''•^'J ^«r th s and ine preceding receipt. To stew Bucks. with a pint of beef gravy, a few leaves of sase and mint cut small, pepper and salt, and asmall auarte?'^? "^'t^ "' ^°'. "' P^'^'^le. Simmer a quarter of an hour, and skim clean; then add near a quart of green peas. Cover close and simmer near half an hour longer. Put in a niece of butter and a little flour, afd give i one boi • then serve in a dish. ' To stew Giblets. 17 Do them as is directed for giblet-pie (under the head PiBs) ; season them with salt^nd pep per, and a very small piece of mace. Before servmg give them one boil with a cup of cream and a pxece of butter rubbed iu a^ tea-spoonful of STEWa 178 To stew Pigeons, {all? cToppe?'dr?wn Z\ ^"''t ^''''^' «»°* ^ stewed white button mushroo^ * sweetbreads pieces of artichoke-bot^ms wt' '^^'M^'' '"'d nearly stewed, season S;a,f'''f/^ey are all add a liaison of three eli! ^ °*^ ^^'"^'^ lU'ce. I'ot. With the macTal^^f^iollakroil"^ ^^^^ ,'1' J , 'lift IMAGE EVALUATION TEST TARGET (MT-3) / O 1.0 I.I •^ IIIM ^ 1^ III 2.0 1^ 1.8 I- 1.25 1.4 1.6 < 6" — ► V] % "^ ^>. :>5 w /A Photographic Sciences Corporation UJKCT AAAIki CTDCBT 23 WEBSTER, N.Y. 14580 (716) 873-4503 :/j 174 ^' MANUAL OF COOKERY. To stew a Shoulder of Veal. 21. Boae the shoulder and lay in the orifice a veal forcemeat, roll and bind the shoulder, roast It ail hour, then put it into a stewpan with good white or brown gravy, and stew four or lave Uours—regulate the time to the size of the joint- take up the meat; strain the gravy to clear it of lat, and serve with forcemeat balls. To stew a Loin of Veal 22. The chump end is the part to stew. Put it well-floured into a stewpan with butter; alter the butt-^r has been browned over the fire, brown it, and when a good colour, pour in enough veal broth to half cover it; put in two carrots cut in pieces, an onion, a little parsley, and a small bunch of sweet herbs ; stew it two hours and a half; turn it when half done— when enough, take out the meat, thicken the broth, season it, and pour over the veal. To stew Breast of Veal 23. Put it into the stewpan with some white stock, not much ; add a bunch of sweet herbs, three onions, pepper and salt. Stew till tender : strain the gravy, aud send to table. Stewed Cod, 24. Cut some of the finest pieces from the thickest part of the fish, place them in a stew- pan with a lump of butter the size of a walnut, or larger ; three or four blades of mace, bread ^'> STEWS. 176 own liquor Wh^n .1 i ' 7 ^^ ^ ^^^^^^ ^^ their glass o^SheVrra^VrttCtlv"'' ^ '"-^^ ^'"^- strain off the %-a"v f ,V i'^''^ ^^'^^ '"^""^es. butter; add tfo spooS':.^^*'" "''"^ a°d dessert-spoonful of C" , • //'°*g«'' «>• "ne with the feet! '«'^»a pjckle ; serve it up drestd^KrJo? old"^^' P''^^. ^'^ ^-f-'^J be your meat, Jhe^n coid in fr"T""^^"^'''°°- <-"* of about a pound Tm /, li " .''''"^'' *° '^e weight to three TuS of fa '"^h'frr *''«• ^'-^ '-o Savoy cabbages, acco rd,-;. f • ^^^^^""^ or two boiled and cLpped 3 t"'"'- ^^'f^' ^^'"^ pounds; cuteaeh cAhh? • 7^'S^ about two the outside leaves- 1^\' "; ^''"'■' '•^''"^ »^«y in an iron sauceoin ? r*- ? '^^i''"' "^ ^»tei cabbage, and l^t ^e^am 1/;^ "'^"''<^ Z""'' well, and chop finp f^ until tender; drain eitfaeV butter oTdrippinii^?;'^*^ '"''^ ''""««« "f o. both sides n;?^ ttrrul^PtL-ira ::A._; 116 MANUAL OF COOKERY. ^sh, keep them warm; then put the cabbage m the pan with the fat, add a tea-spoonful of salt the same quantity of pepper ; stir till hot through- out ; put on the dish, lay the meat over, and serve ; if no cabbage, any greens will do, first boiled, drained, chopped, and fried. Boiled carrots and turnips, previously cooked and chopped, may be added to the cabbage. To stew red Cabbage, 27. 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, and a piece of butter. Stew till quite 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. 28. Another way.-^Shred the cabbage, wash it, and put It over a slow fire, with slices of onion, pepper and salt, and a little plain gravy. When quite tender, and a few minutes before serving add a bit of butter rubbed with flour, and two or three spoonfuls of vinegar, and boil up. . To stew Celery, 29. Wash six heads and strip off their outer leaves, either halve or leave them whole, accord- ^S. *• being gathered butter' ^^'- ^"^' *'^'^ ^i'^ "^^It*^ Artichoke Bottoms. in wl„t *^"^''^' *''''7 """'* ^^ ^•'a'^'^^' then stewed m weak gravy, and served with or without force- meat ,n each. Or they may be boiled in mUk, and served with cream sauce ; or added to ragouts, French pies, &c. To boil Cauliflowers, nff fL^''"'°^®, *^°'^ *^** «•■« ^''ose and white, cut off the green leaves, and look carefully that there are no insects about the stalk. Soak an hour in cold water, then boil them in milk and water and take care to skim the saucepan, that not the' least foulness may fall on the flower It must be served very white, and rather crimp. Cauliflower in white Sauce. «n^^i ^fJ ^°'^ '^' ^^^"^ *="* ^* '"^to ni«e pieces, and lay them m a stewpan with a little broth, a n nnL^°'' ^ ^'"J^/alt- and a dust of wh te ?r?/n! 'kT"""" K^^i^"" '^''"'•' t'^^'i put a little w"' f"^"' ^"'* ^<'^'^= shake and simmer a few minutes, and serve. Cucumbers. 14 Let them be as fresh from the vines as ! liiH! £ I ; I:HI! I ^1^ n ^tfl i ~ 13 182 MANUAL OF COOKERY. possible— when stale they are unwholesome: keep them in cold water until you want to use them, then peel and cut off the ends to the seed slice in a pan of cold water— take them out, and serve with salt, pepper and vinegar; onions are sometimes sliced and put with them. To stew Cucumbers. ^ 15. Slice them thick ; or halve and divide them into two lengths; strew some salt and pepper, and sliced onions : add a little broth, or a bit of butter. Simmer very slowly ; and before serv- iTttie flour ^^^^ ^^^ ^^ ^^^^"^^^ P"^ ®^^^ ^^^^ * 16. Another wa^.^SWce the onions, and cut the cucumbers large ; flour them, and fry them m some butter ; then pour some good broth or oSfat ^^^^ ^^^"^ ^'^^ ^''''^ enough. Skim To boil Onions. 11. Take off the tops and bottoms and the thin outer skin— lay them on a pan, large enough to hold them without putting on top of the other- boil them slowly till they are tender ; serve with melted butter. To stew Onions. 18. Peel six large onions, fry gently of a fine brown but do not blacken them ; put them into a small stewpan with a little weak gravy, pepper. TlJf'^f^\^^^^. '^^^ ^^^ hours gently They should be lightly floured at first. VEGETABLES. 183 Moast Onions 19. Should be done with all the skins on. Thev eat well alone, with only salt and cold butter- or with roast potatoes, or beet roots. ' Spinach 20. Requires great care in washing and picking It. When that^is done, throw it into a saucepan that will just hold It, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach we 1 with a small bit of butter : it must come to table pretty dry, and looks well if pressed ment^^ A spoonful of cream is an improve- French and Kidney Beans, 21 String, and cut them into four or ei^ht ; the last looks best. Lay them in salt and water, and when the saucepan boils put them in with some salt As soon as they are done serve them immediately, to preserve the green color.— Or when half done drain the water off, and put them into two spoonfuls of broth strained ; and add a them ''''^*'^' ^''"^''' ^""^ ^''''''' ^"^ ^""'^^ ^""^"^ To boil Cabbage. 22. Nick your cabbage in quarters at the stalk, wash It thoroughly clean, put it into boiling spring-water with a handful of salt and a small piece of soda, boil it fast ; when done strain it in a cullender, press it gently, cut it in halves, and I ii If ' 'if Wl 184 MANUAL OF COOKERY. serve. Savoys and greens may be boiled in the same manner ; they should always be boiled by themselves. Should the cabbage be left, it may be chopped, put into a saucepan with a lump of butter, and pepper and salt, and made hot, and sent to table. To stew old Peas. 23. Soak them in water all night, if not fine boilers; otherwise only half an hour ; put them mto water enough just to cover them, with a good bit of butter, or a piece of beef or pork. Stew them very gently till the peas are soft, and the meat is tender ; if it is not salt meat, add salt and a little pepper. Serve them round the meat. Stewed Beans, 24. Boil them in water in which a lump of butter has been placed— preserve them as white as you can—chop a few sweet herbs with some parsley very fine, stew them in a pint of the water m which the leaves have been boiled, to which a quarter of a pint of cream has been added— stew until quite tender ; then add the beans— stew five minutes ; thicken with butter and flour. Stew Sorrel for Fricandeau and Roast Meat, 26. Wash the sorrel, and put it into a silver vessel, or stone jar, with no more water tha-x hangs to the leaves. Simmer it as slow as you can, and when done enough put a bit of butter, and beat it well. VEGETABLES. 185 Sprouts, Spring Greens, Turnip Tops, ^c, n.^^i. "^w-n f "^-T ''^'1''^^^ washing before boilioff, and boil till tender in a small quantity of water to cover them. "^ To boil Potatoes. ^ 21 Set them on a fire, without pareinff them, in cold water; let them half boil, then throw some salt in, and a pint of cold water, and let tiiem boil again till 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 thev are taken off in time, or they will be watery. Before dressing,rub off the skin with a cloth, and salt, and then wash. To mash Potatoes, 28. 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 over 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 scollops. To fry Potatoes. 29. Take the skin off raw potatoes, slice and try them, either in butter or thin batter. w m m II ifii' i U\> iif^ 186 MANUAL OP COOKERY. Potato Balls, 30. Mash some floury potatoes quite smooth, season with pepper and salt, add fresh butter until sufficiently moist, but not too much so ; make mto balls, roll them in vermicelli crumbled,' or bread crumbs ; in the latter case they may be brushed with the yolk of egg—fry them a nice brown. Serve them on a napkin, or round a dish of mashed potatoes which has not been moulded. To broil Potatoes, 31. Parboil, then slice and broil them. Or par- boil, and then set them whole on the gridiron over a very slow fire, and when thoroughly done send them up with their skins on. This last way is practised in many Irish families. Carrots 32. Require a good deal of boiling. When young, wipe off the skin when half boiled; when old, boil them with the salt meat, but scrape them first. To boil Squash. 33. The summer squash is much better when the rind begins to turn yellow— it is then less watery and insipid than when younger. Cut them in pieces, take out the seeds, boil them till tender—they will take about three-quarters of an hour; when done, drain well, till you have got out all the water— mash them with a little butter, pepper and salt. mmmmmsoK^ VEGETABLES. 18^ To bake Squash, ^ 34. Take a good squash, cut it up, take out the seeds but do not pare it ; put it in your oven and bake till tender; mash with butter, pepper and salt. Squashes cooked this way are very Tg boil winter Squash. 35. This is much better than summer squash • pare it cut in pieces and take out the seeds! stew It slow y till quite soft, in very little water butter ^""^ ""^"^ ^^'^^ P^PF^h salt and To stew Carrots. 36. Half boil, then wipe the skin with a coarse cloth, and slice them into a stewpan. Put to them half a tea-cupful of any weak broth, some pepper and salt, and half a cupful of cream; simmer them till they are very tender, but not broken Before serving rub a very little flour with a bit of butter, and warm up with them, it approved, chopped parsley may be added ten minutes before served. Swedes. 4.u^\' ^^^^® ^.?^ ^ vegetable in very little use for the table until the year of the famine in Ireland when M. Soyer prepared it for the viceroy's table. It should be treated in every way like turnip, but cut into quarters for boiling. The middle size are only fit to use. 4 M n 18S MANUAL OF COOKKRT. fiF Fricassee of Parsnips, 38. Boil in milk lill they are soft, then cut them lengthways into bits two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, a bit of mace, half a cupful of cream, a bit of butter, and some flour, pepper and salt. ^ ' Beet-Root 89. Makes a very pleasant addition to winter- salad, of which they may agreeably form a full half. This root is cooling, and very wholesome. 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 spoon- ful 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. If beet- root is in the least broken before dressed it parts with its color, and looks ill. To bake Egg-plant. 40. The purple plant is considered the best. Put them whole into your stew-pan, with plenty of boiling water, and simmer till quite tender ; drain, peal and mash them smooth—mix them with some bread crumbs, powdered, sweet mar- joram, and some butter, a few pounded cloves, grate some bread over the top, and put in your oven to brown ; serve in the same dish. ~- — VEGETABLES. Sea Kale 189 41. Must be boiled very white, and served on toast like asparagus. To fry Egg-plant, 42. Slice them up and let them lay in salt and water for about two hours, to remove the strong taste which is unpleasant to most persons— wipe them dry, dip them in yolk of e^g and bread crumbs, season with pejpper, and fry brown in nice dripping or butter until perfectly tender. To hake Tomatoes, 48. Peel and cut them, and take out the seeds, then put them into a deep dish, in alternate lay- ers of bread crumbs—nearly as much crumbs as tomatoes — and some small pieces of butter; season with pepper and salt, and bake it about three hours. Corn. 44. Husk and clear it of the silk— put it in boiling water, enough to cover ; boil about half an hour, or till quite tender; send it to the table on the cob. To mash Parsnips. ^ 45. Boil them tender, scrape, then mash them into a stewpan with a little cream, a good piece of butter, and pepper and salt. \l in ii 190 MANUAL OF COOKBRT Purees. nIthinTTn th."TnS°,* ^^ ®^^«"y translated, as there ii manner of cooking vegetabfes that ^coS^erts hem in to 2 sCvId up wirmeat] ' ''"''"' " Ane smooth jelly. It is Puree of Turnips. 46. Wash and pare some of the finest turnips. Cut them into small pieces, and let them lie for ha f an hour m cold water. Then take them out and drain them Put ihem into a'stewpan, with a large piece of butter and some salt and pepper Moisten them with a little broth or boiling water: Let them stew over a very slow fire, foF five or six hours, stirring them frequently. Then rub toaS meat^ " "'"""' '"*^ ''"''' "?*•>« jelly with Puree of Celery. for!i. J*"'' ^r*" «f'«'"y'Pe«l it.aud stew it slowly ' foi three or four hour^ with salt, and a ve4 little water. Then pass it through a sieve and season it with pepper, salt, and Ltmeg lo'your Puree of Onions, r.nt^; J^^^- ^Y'^'^y '''''''''^ ' «^^ ^^^^ in slices and put them into a stew-pan, with a little salt, ffi^^-ri ^ ^"^^^^^ '^^*^^g- I^et them stew ?h.n^^'^^^^?.r^^ ^ fine brown color, and watpr WK ^^^^^P^^nf^i of broth or ;arm water. When it has attained the prooer con- sistence, strain it and serve it up. ^^ 49 have with an h( wate an h drain into 1 and s cover a bur whoh mass. the p 50. them, «noug piece or a c Let tl moists water may n of the an oni to mix siroilai Ac, 8€ throug mr- , — TOT — rm -ina ma PUREES. 191 Pvree of Beans, 49. Having strung and cut your beans till you have a quart, throw them into boiling water, with a little salt. Let them remain a quarter of an hour. Then drain them, and throw into cold water to green them. After thej/ have lain half an hour in the cold water, take them out and drain them again. Put a large piece of butter into a stew-pan with some pepper, a little salt, and a spoonful of flour. Add your beans, and cover them with broth or warm water. Put in a bunchofsweet-herbscut small, and stew the whole very slowly till it has dissolved into a mass. Then strain it. Put a piece of butter into the puree, and serve it up. Puree of green Peas. 50. Take a quart of shelled green peas, wash them, and put them into a stewpan with water enough to cover them, a little salt and pepoer, a piece of butter the size of a walnut, a laurel leaf ^ or a couple of peach-leaves, and a bunch of mint. Let them stew very slowly; and if necessary moisten them occasionally with a little warm water or broth. Stir them frequently that they may not stick to the pan. When they become ot the consistence of marmalade, strain it. Chop an onion fine, fry it in butter, and have it ready to mix with the puree. Purees may be made in a ^roilar manner of differed t sorts of meat, poultry cfcc, seasoned stewed slowly to a jelly, strained tnrough a cullender or sieve, and taken as soups. •I h 192 MANUAL OF COOKERY. Mushrooms, [The cook should be well acquainted with the different ^Z \ ^^}^^^^^ called by this name by ignorant people, as the death of many persons has been occasioned by the use or poisonous kinds. The eatable mushrooms first appear small, and of a round form, on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases the under part gradually opens, and shows a fringy fur of a very fine salmon-color, which continues more or less till the mushroom has gained some size, and *f ^ }^l^^ ^"^ ^ ^^^^^ brown. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those that have a white or yellow fur should be carefully avoided, though many of them have the same smell (but not so strong) as the right sort. Put in a small onion with the mushroome, that you may know by its turning almost black, whether there is a poisonous one among them. If the onion turns black throw away all the mushrooms.] Mushrooms Toasted. 61. First cut two good slices of bread, half an inch thick, large enough to cover the bottom of a plate, toast them, and spread some cream over the toast. Remove all the earthy part from the mushroom, and lay them gently on the toast, head downwards, slightly sprinkle them with salt and pepper, and place in each a little cream; then put a tumbler over each and place them on a stand before the fii'e, and keep turn- ing them so as to prevent the glass breaking, and in ten to fifteen minutes the glass will fill with vapour, which is the essence of the mushroom ; when it is taken up, do not remove the glass for a few minutes, by which time the vapour will have become condensed and gone into the bread, I MUSHROOMS. 19S but when It IS the aroma is so powerful as to pervade the whole apartment. The sight, when the glass IS removed, is most inviting, aid the taste IS worthy of Lucullus. In the absence of cream, use butter, or boil some milk till reduced to cream with a little salt, pepper, and one clove ; when warm put in an ounce of butter, mixed with a little flour, stir round, put the mushroom on the toast with this sauce, cover with a basin, and place in the oven for half an hour. In this way all kinds of mushrooms will be excellent. They may be put into baking pans : cover with a tumbler as above, and bake in oven. — Soter. To stew Mushrooms, 62. The large buttons are best, and the small flaps while the fur is still red. Rub the lar^e buttons with salt and a bit of flannel, cut out the fur, and take off the skin from the others. Sprinkle them with salt, and put into a stewpan with some pepper-corns ; simmer slowly till done then put a small bit of butter and flour, and two spoonfuls of cream ; give them one boil, and serve with sippets of bread. 63. Another---'R2LYmg peeled and washed your mushrooms, drain them, and stew them with butter, pepper, salt, and a little chopped parsley adding a little flour and warm water. When they are done, stir into the sauce the yolks of two or three eggs, and some cream. Toast and butter ' a slice of bread. Lay it on the dish under the mushroomii, and pour the ^auce over them. 11 '•4. n 194 MANUAL OF COOKERY, Pu,ree of Mushrooms. 54. Peel a pint of mushrooms, cut them up. and put them in a pan with as much coJd water as will keep them from burning, [m- Throw in with them a small onion to test their goodness, as, If there is a bad or poisonous one among them the onion will turn of a blueish-black while cook- ing. In that case, throw them all away.l Stew them slowly till they have lost all shipe and have become an undistinguishable mass. Then strain them. Put into a stew-^an a large piece of butter, or a spoonful of flour, and two lumps Z "'l*'"' . ^}^ y""'' P"'"®*' *"<^ let it stew again for about five minutes. When you take it off the fire, stir in the yolk of two eggs slightly beaten and a spoonful of cream or rich milk Put It m the middle of a dish, and lay round i thin slices of fried bread or toast. Ragooed Mushrooms. 65. Take a pint of fresh mushrooms. When they are peeled and the stalks cut off, put the mushrooms into a stew-pan with two table-spoon- fuls of vinegar, a sprig or two of parsley, a small omon a few chives chopped fine, some salt pepper, and grated nutmeg. Let it boil gently for a quarter of an hour. Before it goes to table, stir in the yolks of two eggs. If the onion •has turned blue or black, throw the whole away, as It IS evident that some poisonous ones are among the mushrooms. SAVOUKY pixa. 105 fM PART VIIL SAVOUEY PIES AND PUDDINGS. [If properly made, few articles of cookerv nra «.^.^ generally liked than relishinff pies- the vm/Jhf^ ?°^? a great variety of things. There' shoni?K^ ^^ ""^l® ""^ Take three pounds of the veiny niece of hplf tn!^ k n just Simmer in its own ^tPflm tin u i. • I ^ » *®*' ^^ £«/ Pie. «»L^"*-^u^ ^^'^ '° 'engthsof two or three inches season with pepper and salt.and place in the dish rovLT'-.^.''^ ''?''''''' '""^ * 1^"« water ;Tnd cover It with paste. Cod Pie. «T>L3if •! * P'r^ ''^*'?* middle of a small cod, and salt it well one night ; next day wash it • season w, h pepper salt, and a very little nutmeg, .^ «S/mr" ^^•l'^' r*^ put some butter on It* and a little good broth of any kind into the f I 196 MANUAL OF COOKERY. ofcream/a little flour iidb^uT"" "^*P^°* lemon and nutmeg, and .ive it on«h'-f ^X^*'t °^ may be added. Mackefpl win i 'h, ^J^^^ra not salt them till ul/fl p i " *^? '^*"' ^^^ "* ^he meg and pound dT^f„ «»!*. pepper, a little nut- with oysFels riZV^ ^^^ *''«'° in layers, middiin'gSd i^eTwt riTiiit A 4 °i of oysters. Put in the dish thl f ^^^'"'''^ two or three Bpoonfuis of broth „.-i^'*''"i''l"°'"' When the piefs done pfuS'a ruJ/ulTfc'rer Shrimp Pie. 8om« butter at the bottom Tfli-^!:™?"- ^°* the shrimps with a ^l,o / ?* '^'''^' «"''^,">gly- If tongue, peel it, andchop th^e m'eaKfil " ''"'''' sjble, and mix with the relf • it . °^ ** T'^*" the inside ofa sirloin of beef 'boiled ''°""'^' "' beefsteak Pie. «tripsff:?!rc,ui;^tii^it;"f -'"^ ^-^'^ '-^ the edge^s; ^S" little' waSin'^lP^Z-l ^'h cover it with the crust of puff na,t. Ik- 'i'' ""'^ be pressed down unon M,.? P. ' ^^'"'^ ™"8t A few oysters mixrd'^S\Pf''-7"d tJ^e «dge. improvement addinlTi, • ,? ^^^^ »•"« ^ great or gravy ' ^'"^ '^'''" ''^^or *« the water I,. 8AV0UBT PIES. Veal Pip, 199 9. Take some of the middle, or scrag, of a small neck ; season it ; and either put to it,^ or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, Cayenne, and nutmeg, to the salt and pepper ; also forcemeat and eggs; and if you choose, add truffles, morels, mushrooms, sweetbreads cut into small bits. Have a rich gravy readj , to pour in after baking. It will be very good without any of the latter additions. J[ richer Veal Pie. 10. Cut steaks from a knuckle of veal ; season them with pepper, salt, nutmeg, and a very little clove in powder; slice two sweetbreads, and season them in the same manner ; lay a pufF paste on the ledge of the dish ; then put the meat, yolks of hard eggs, the sweetbreads, and some oysters, up to the top of the dish ; lay over the whole some very thin slices of ham, and half fill the dish with stock made from the bones; cover, and, when it is taken out of the ©Yen, pour in at the top, through a funnel, a few spoonfuls of good veal gravy and some cream, to fill up ; but first boil it up with p. tea-spoonful of flour. Veal {or Chicken) and Parsley Pie. 11. Cut some slices from the leg or neck of veal ; if the leg, from about the knuckle. Season them with salt ; scald some parsley that is picked from the stems, and squeeze it dry ; cut it a little and lay it at the bottom of the dish ; then put -r i |! ■■jfej IS' I 200 MANUAL OF COOKERY. the meat, and so on, in layers FHl fi. a- i. new milk, but not so bi^h as to 1 u^u '^ "^'^^ . Cover it; and when hlf./ ''''^ ^^^ ^^ust. the milk and ^n Tn L^Va'pf^of"' '. '''''' '' cream, Chicken may be c^i un T "'.^^^'^ made in the same way. "P> skinned, and Veal'Olive Pie highest. Fill it m> l]Lll\?^^"'S ^^^ middle Calfs-head Pie, ofherb8,abladeofC4 «?r; '''■"^''"''"°«h in three pints of waw' ^ " ^t7 ^PP^^-^^ovm, pie. Take off «)^f/:u ^^^P *''« "^'oth for the fet the other be eatet b^r^'* '*''• *\« *^""«' «»d thebrothtillit is verv'i "'Tt^^^-f ^""^^^ ''^ and cut it in square bifsi,. ^f '^-''^'lihe head, the bottom • then 8om?h ^a % '"^f" "^ ^"^"^ at -ith balls anXr^lsTut i/h f "l" '^^'»' till the dish be full K?,f k .•''" ^^^ *"<^ ^^ o" not to place thp ,! I„ ,^^ particularly careful too8oli7and ther^e wfn f ''' "'" "^« P'^^i" ^e The meat must bew^^f eto^u'ed't't,'"'' *'''* J^"^- «alt and a scrape ortwoTnufml ffiTt.f water and a little eraw \r,l^lv.^'- u f ''ttle it with a tolerabi:?Sc"ust .'bat itTn'/r'' oven, and, when done, pour into itts mVeh gSvJ SAVOURY PIES. 201 as it can possibly hold, and do not cut it till cold ; then fiist cut out a large bit, going down to the bottom ot the dish ; and when done thus, thinner slices can be cut; the different colours, and the clear jelly, have a beautiful marbled appearance. A small pie may be made to eat hot, which with high seasoning, oysters, mushrooms, truffles, morels, (fee, have a very good appearance. The cold pie will keep many days. Slices make a pretty side dish. Instead of isinglass, use a calf's foot, or a cow- heel, if the jelly is not likeh- to be stiff enough. 14. Another. — Well soak half a calf's head, and boil half an hour, the tongue longer ; then cut the meat in pieces ; stew the bones with a little mace, white pepper, or anything that will make it good without colouring the liquor; place at the bottom of the dish sonieparsley, ham, tongue^ and pieces of boiled eg^^ then put some slices of the brain3. which should be boiled rather hard : add salt, and about two spoonfuls of water, and cover with shoi't crust. The liquor the bones are boiled in should be reduced till it is strong and of a nice flavor; strain it, and while the pie is hot pour as much in as the dish will hold ; let it stand all night, and when wanted turn it out upside down, with parsley round. Medley Pie. 16. Cut slices of beef, mutton, or pork with bacon (or use bacon alone) ; lay them in a dish with sliced apples and a little onion chopped 41 *vl- - [«W»*-" ^' 202 MANUAL OF COOKERT. I i IL- ' placed m alternate layers with the meat. Season with pepper and salt, and add a table-spoonful of sugar ; pour in a little stock, cover with a short - crust, and bake slowly. ^°°" Excellent Pork Pies, to eat cold. or^ «vV'f common boiled crust into a round or oval form, as you choose ; have readv the trimming and small bits of pork curoff when a hog ,s killed ; and if these are not enough take the meat off a sweet bone. Beat it well with a rol l.ng-pm ; season with pepper and salt keeo the Z' itlhl u'^ '■ ■ *""* ^'^^ '^S^ ™°»tli round fh. r . • ' ^^^^ '° ^ ^'"^ soaking oven as the meat is very solid. The pork may be nut into a common dish, with a very pi ab ™ and be quite a» good. Observe To S ° o bone or water into pork pie. '^ * Squab Pie. in ^rAf"* ?.?P'^' *' for other pies, and lay them DrinkI ,•7'*'' °^""o°-«hops : shrU onion, and sprinkle it among them, and also some sugar. Mutton Pie. fJ,i\^"^ *^^^*^? ^'°"' « ^oiQ or neck of mutton onion pu?«Hh7"'' !^'*' P^PP^""' «°v ,. I i 208 little ; then drain, and MANUAL OF COOKERY. them small ; mix, and I Kled with some salt press out the water ; cut ay them in a dish sprin- eo'o.R ^bTh T""? '*''''• '^'''' ^ ^''^^'^^ of flour; two nfn?.^ i-it'^^"'^' ^ P^°^ ^*' ^^'^^^, and half a pint df milk, and nonr if nn f u . u u ^ with a good 'crust i^d bake '^' ^'''^' ' '"''' Vegetable Pie. 32. Scald and blanch some broad beans- out roomf :"a:':;/'""^^^ r'^^'^^''^ bottomrmush- looms peas, onions, lettuce, parslev celt^rv nr n ce stew with some good veal gravy. Bake a crust over a d.sh, with a lining ronnd thf edL wt^ ^«T turned up to keep it from sinking When baked, open the lid, an!] pour in the stew." Potato Pie. sefsL^hl^'n!'""'/''*,***'"'' """^ -^"t ^^'^ '■" slices; or veal p^;!f, ^^'TT '^""''°' ^'■^^' P<"'k meat alternate layers of potatoes and Plain paste for Meat Pies. tJtf ^"* '"*? ^ P**" ^^^^ * PO"n^^a«C stitute for eggs, either^ T.nn/r'^ '^ ""^ ^*^«^"ent sub^^ large spoonf,§l wil suppW ?heni i' ^!^ Pancakes. Two equally good. This is aS Leful^nf.I''^.^-"^. ^^^' ^"^ ^^ snow is always in season whfr.i^^^^® ^^ information, as and Whites bkten long and senafft'^^^^^ ^"l* P^ ^^'^' they are put into much lighter!? ^ ^ ^''^^^^^ Almond Pudding little nuTmeg, 3 s^Lr "to f ' T' ^^ '''"'''"^y' ^ cups, half fil! and baki ll a,^''^^^^ '""^^ With butter, ^ine. anfsugar "^ ''°^^' ''^'•^* PUDLINGS. 211 Baked Almond Pudding, 2. Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, yolks of six eg^s, peel of two lemons grated, six ounces of butter, near a quart of cream, and juice of one lemon. When well mixed, bake it half an hour, with paste round the dish. Indian Meal Pudding, 3. Boil two quarts of sweet skimmed milk, then stir in eight table-spoonfuls of Indian meal ; add two tea-spoonfuls of salt, two eggs well beaten, one cup of molasses or sugar (molasses is better), one pint of cold milk, one tea-spoonful of cinnamon or any other spice ; pour into a deep dish and bake four hours. Sago Pudding. 4 Boil a pint and a half of new milk, with four spoonfuls of sago nicely washed and picked, lemon-peel, cinnamon, and nutmeg ; sweeten to taste ; then mix four eggs, put a paste round the dish and bake slowly. Bread and Butter Pudding, 6. Slice bread spread with butter, and lay it in a dish with currants between each layer ; and sliced citron, orange, or lemon, if to be very nice. Pour over an unboiled custard of milk, two or three eggs, a few pimentos, and^ a very little ratafia, two hours at least before it is to be baked ; and lade it over to soak the bread. i 212 MANUAL OF OOOKERT. Orange Pudding. of lump sugar DounJtrl I '"''*''; *'8^* °»°«e« eggs well beaten and strain!^ • ^^"^^ ""^ ^'S^t apple, and mix with fL I **^ ' ^"""^P^ » raw bottom andTides of th. I- r ' f "' * ?"«*« «* t'^* -ijcture put errbfr oft^'a^te' "Z?^ ''T ^^ Will bake-ft. ^ * ^^^^^ ^^ hour «pLwfoT'Ie'':!.aI '"'"'! *'^^° *^«> table- eggs, four ounce of Sr^'td 7'^^' ^^'^^ «'- butter, melted will r^oi^ ' '*"^,fo«'- ounces of with a paste at til botom' ff"tl «'^?.\P"dding, twenty minutes. t''* ^'^^- ^ake ^very fine ^mber Pudding. with ^Kee^ .CLV^of'^f p-„Lrof^^^^^^^^ witt^it^ThSdTh^'* 'M^""-' -<^ "S -[• beaten, As much frerho' 1-^^'^ ^^^« ^^" add colour and flavour to "^^"b'-'^ "T ^\^« ^'" to a fine paste Un! \l 'J'f''^. ^''^^ beaten turning oufand whL' i^Ile'd wifh?e^bP^^*^^•'•• a crust over as vAn ^^, i^ • ^^® above, lay PUDDINGS. 218 An excellent Lemon Pudding. 9. Beat the yolks of four eggs; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take the essence ; then peel, and beat it in a mortar with the juice of a large lemon, and mix all with four or ii/e ounces of butter warmed. Put a crust into a shallow dish, nick the edges, and put the above into it. When served, turn the pudding out of the dish. Baked jipple Pudding. 10. Pare and quarter four large apples ; boil them tender, with the rind of a lemon, in so little water, that, when done, none may remain; beat them quite fine in a mortar ; and the crumb of a small roll, four ounces of butter melted, the yolks of five and whites of three eggs, juice of half a lemon, and sugar to taste ; beat all together, and lay it in a dish with paste to turn out. Dutch Rice Pudding, 11. Soak four ounces of rice in warm water half an hour ; drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a tea-cupful of cream, and put three ounces of sugar, a quarter of a nut- meg, and a good piece of lemon-peel. Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick I 214 MANUAL OF COOKERY. « K-" i i' Gatmeal Pudding. .u ^l* K^Y ^ ^'''^'^ of boiling milk over a mni of the best>. oatmeal ; let it foak all nfght? d^^^^^ f^y^^^'^ two eggs well, and mix a little salt butter a basin that will just hold it cover it When InM r '^ ^'^^ '"^^ ^^^^^^ ^^^ «alt. cak?butSdr'"' '"' '""''"''^ ''' -^ ^^ - oat. ^ i>w^cA Pudding, or Souster, milk . S iMi'f'"?^ '^ ^"^^^" ^^ ^^^^ a Pi^t of muK mix itmto two pounds of flour ei^ht Snt;rr^^ ^'^ oneTounS TdsTfl^'d ^^''''' '^' P^"°^ o^«"gar t)eaten This is a very good pudding hot • and enn^llxr so as a cake when cold Tf It fv.' i .. . ^^"^^^J wavfi mn^ kJ;, J • . , ^* *o^ ^"® latter, cara- wflfbre^it fn '^'"^^'"^ of currants. aA hour will oaice It in a quick oven. I'ight or German Puddings or Puffs lour yolks and two whites of esss and a lUni rose or orange-flo wer watpr pf i • y: . "*'*^® win:Tndt;//'^^ ^"f«' -d-ve with white a s I c 1 i ( s •MMHilllH PUDDINGS. 215 Little Bread Puddings. 15. Steep the crumbs of a small loaf grated, in about a pint of warm milk; when soaked, beat six eegs, whites and yolks, and mix with the bread, and two ounces of butter warmed, sugar, orange-flower water, a spoonful of brandy, a little nutmeg, and a tea-spoonful of cream. J3eat all well, and bake in tea-cups buttered, it currants are chosen, a quarter of a pound is sufficient ; if not they are good without ; or you may put orange or lemon candy. Serve with pudding sauce. Hasty Pudding, 16. Boil a pint of milk; then, whilst boiling, stir into it as much flour as will thicken it generally about a table-spoonful Serve hot with cold butter and sugar, or, it [^referred, the best treacle. Puddings in Haste. 17. Shred suet, and put with grated l>read, a few currants, the yolks of four eggs and the whites of two, some grated lemon-peel, and ging.r. Mix; and make into little balls of about the size and shape of an egg, with a little flour. Have ready a skillet of boiling water and throw them in. Twenty minutes will boil them ; but they will rise to the top when done. Pudding- sauce Boiled Bread Pudding. 18. Grate white bread; pour boiling milk over it, and cov er close. When soaked an jiour , I tmtit 216 if fli'i / ill 1 1/ I u I' MANUAL OP OOOEBRT or two, beat it fine, and mix with it two or three eggs well beaten. ^ "niee Put it into a basin that will just hold it; tie a floured cloth over .t. and put it into boiling water. Send It up with melted butter poured over It may be eaten with salt or sugar. Another, and much richer.— On half a pint of crumbs of bread pour half a pint of scalding milk • cover for aa hour. Beat up four eggs, and when strained, add to the bread,'with a tea-spoonM of flour, an ounce of butter, two ounces of sugar half a pound of currants, an ounce of almonds beaten, with orange-flower water, half an ounce of orange, ditto lemon, ditto cit^n. Butter a t^rilK ^'" '^l'*?7 ^''^t ''■' ««'^»' the cloth' tie tight over, and boil one hour. Eve's Pudding. 19. Grate three quarters of a pound of breadf; mix It with the same quantity of shred suet, the same of apples, and also of currants; mix Vith these the whole of four eggs, and the rind of half thZT '^"^^ ^T ^''^ ^* '°f'« ^ shape ; boil Sw .fTii "f '"■^' V^^ pudding-sauce, the juice of half a lemon, and a little nutmeg. Quaking Pudding. 20. Scald a quart of cream ; when almost cold put to it four eggs well be.' .ci. a spoonful and a halt of flour, some nutmc ■", and sugar; tie it turn It out with care, le i'. should crack Melted butter, a little wine, an.l !,.Z ''"'^' or three t; tie a ^ water, er. pint of gmilk; 3 when 3nful of ■ sugar, Imonds 1 ounce Litter a cloth, bread!; et, the c with of half ; boil e, the t cold and a tie it ; and Jrack. s/ PUDDINGS. 217 r|' Common Plum Pudding. 21 The same proportions of flour, and suet, and half the quantity of fruit, with spice, lemon a dass of wine or not, and one egg and milk, will make an excellent pudding, if long boiled. 22. Another.— One pound of suet, one pound of currants, twelve ounces of flour, three wine- glasses of brandy, half a pound of sugar, one nutmeg, three eggs, leaving out one white. 15oii five hours. .y Old English Christmas Plum Pudding, 23 To make what is termed a pound pudding, take of raisins well stoned, currants thoroughly washed, one pound each ; chop a pound of suet very finely and mix with them ; add a quarter of a pound of flour,or bread very finely crumbled, three ounces of sugar, one ounce and a halt ot grated lemon-peel, a blade of mace, half a small luimeg, one tea-spoonful of ginger, half a dozen eegs well beaten; work it well together, put it into a cloth, tie it firmly, allowing room to swell, aud boil not less than five hours. It should not be suffered to stop boiling. Serve with brandy or wine- sauce. Duke of Cumberland's Pudding. 24. Mix six ounces of grated bread, the same Quantity of currants well cleaned and picked, the same of beef-suet finely shred, the same ot chopped apples and also of lump-sugar, six eggs, ii 218 MANUAL OF COOKERY, and lemon, a WesDooSi' f^f tron. orange, thoroughly, and^putTn/^ ^k ^°> '"' *^''^- ^ii. close with'^koured'l L mlXZur^V'^^ Serve it with pudding-sa^ce and^L • '"" ^^^'''■ a lemon, boiled together ' ^''«J'^i«« »'' half Transparent Pudding. fine, th^e same qua" tj- P^buttrr T^ ^'''"'^'^ meg grated. Set it on fhi a ' ??*^ ^<^™« nut- it tilfit thickefs;' TheJ s?t'1t'in?^^\^*'rr'ng «ool ; put a rich nuff nnoVf ^ "^.'^ * ^asin to d"h; pour in vK E.''''"°'^t'>««dgeofth„ modera'teoven/inilfeutTifht^'^.''^^^* '" ^ -a, add candied orang:"aV^,^l -<] ^J^J- £ outtSrteroTlfreeri'^f P?^^'"^' -» ^^ .eight or nine in width 1^^/' '•V^''^**'' ''"d jam, or any othTr nl^ ^^^ ^'^^ raspberry and roll it upln the^m n'"" "{^ ^imilar'^kind! Wrap a cloth^ round irtwn'' 1, " ^°"«^«"« and a qukrter Batter Pudding by deg^reeVint f 2"'r^^« ^°^^ «n,ooth, thickei; sWfn t^oCnl'^^f.i--^^^^^ V.^; PUDDINGS. 219 >f a lemon I cool ; then add the yolks of three eggs : flour a cloth that has been wet, or butter a basin, and put the batter into it ; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve with plain butter. If approved, a little ginger, nutmeg, and lemon- peel may be added. Serve with sweet saiice. Batter Pudding with Meat. 28. Make a batter with flour, milk, and eggs ; pour a little into the bottom of a pudding-dish, then put seasoned meat of any kind into it, and a little shred onion : pour the remainder of the batter over, and bake in a slow oven. Some like a loin of mutton baked in batter, being first cleared of most of the fat. Baked Rice Pudding, 29. Swell the rice in milk over the fire ; then add some more milk, an egg, sugar, allspice, and lemon-peel. Bake in a deep dish. 30. Another, for the Family. — Put into a very deep pan half a pound of rice, washed and picked ; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven. Jt rich Rice Pudding. 31. Boil half a pound of rice in water, with a little bit of salt, till quite tender; drain it dry ; mix it with the yolks and whites of four eggs, a m I ill 4 t I ft 220 MANUAL OF COOKERY. szt: ri;//;r j v^ ^-o cnces of beef suet or marroi nr I' ?""''• *'''"'■ °"°««s of fillet of vearfinely' shred ,r'* '"^^'^ ^'^'^ -» pound of curraDt7fL ' *^'"®* quarters of a of Peach-w"LT\tafirr/"'^°^»^T<^y' -' lemon-peel. When wdl S' ^"'^ ^''^'^'^ round the ed^e, and fi fT^^-' ,?"' * ?««*« candied orang| ieron, fnd citrotlV ^''"'^ 'J Bake .n a moderate oven ' '^^PP'oved. ^^^^ "Padding. p'?dd4raV/;z,'T;rtT''*".^ ^^^^ -to with minced truffl! o?lf ^^, ^'"'^^' ^«" «P'"«ed clove of garlic, 2 ."ilTd 'S' Ttl """^ « they are very rich "n' '' ''"^ ^be flavour, and a woodcoft nt °^ '^"'^^ "^ ^*« bigh be so dressed, al theriose all'tlf/ '''°"" "^^^^ trail. ^ ^"^^ ^^^ the savor of the Pudding-dishrthen n ft '"**' i''^ bottom^" a ofanykindin oit!an%tW P?^'':y'>rgame the remainder of the bat It n?^^^ Tl°'' ' P"""- slow oven. ^"^"^ "^**'", and bake m a tbu1SiS;tM£'f^^ --^y be- oysters, lay it on itThlf' •'"?'* ^'^li chopped nt PUDDINGS. 221 the patch in the form ol a dumpling, put it into hot water, and let it boil for two hours. An excellent plain Potato Pudding. 33. Take eight ounces of boiled potatoes, two ounces of butter, the yolks and whites of two eegs, a quarter of a pint of cream, one spoontul of white wine, a morsel of salt, the juice and rind of a lemon ; beat all to froth ; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put three ounces more butter, sweetmeats and almonds, and another egg. Potato Pudding with Meat, 34. Boil them till fit to mash ; rub through a cullender, and make into a thick batter with milk and two eggs. Lay some seasoned steaks in a dish then some batter; and over the last layer put the remainder of the batter. Bake a fine brown. Steak or Kidney Pudding, 35. If kidney, split and soak it, and season with pepper and salt. Make a paste of suet, flour, and milk ; roll it, and line a basin with some ; put the kidney or steaks in, cover with paste, and pinch round the edge. Cover with a cloth, and boil a considerable time. Beef-steak Pudding. 36 Prepare some fine steaks as in page 95 ; roll them with fat between ; and if you approve I 222 if ANUAL OF OOOKEEY. shred onion, add a verv hni r ««et in a basin, and Sn fl ^^y ^ P^ste of 87 Make a batter of milk fl ^""^■'"''■''ole.] or. which is much bett^ T.' . .'' '^^'' «°<^ ^^ur mashed through a c'Cd'?l*f"'V ''?"«•* ^''d the bottom of the dish tf' "^ * ^'"'« "f it at prepared as above, and VCt't P"' ''^ t^e steaks '^-emainder of the blt^^rtrmSff Mutton Pudding. ^o. feeason wiffi oou onion; lay one layer of .W"' ^"^ « ^t of the dish; and pou^r a bLt?^'/' *^^ I'ottom of pressed through a c„)i"^'^ °^ Potatoes boiled "■ilfe and an S over f?^''"' ^.'^^ ""'^d with 'eg of t,, II TnTbatr •"blt-f""'"^ *^' i>atter with Ann,. • 1^^^\> *^aJfe it. -ell, but re^l^eZ'o:!"^':' .Potatoes, eats . 39. Another -Cut .r^^' """^ '' "«* «<> good, been underdone, and ptiLf • *. ^^^ '^^^ ^^^ with a ane suet crust ^ ^ "*" "^ ^^i'^ lined "'^d fiBely-shred on t o^Xlr*^ ^'^^''' «»''' 4ft «», '^*'*^ Pudding • 1*1. »!., ..d „ 1M.S':."'^'„WW^, PUDDINGS, 228 paste of ■ steaks ; le edges >th tied 3 hours. -hole.] id flour ed and of it at steaks ; pour bake. bit of om of oiJed, with r the eats ood. has ned lalt, ind It. Boil four hours. It eats well next day, cut in slices and broiled. The outward fat of loins or necks of mutton finely shred, makes a more delicate pudding than suet. Custard Pudding, 41. Mix by degrees a pint of good milk with a large spoonful of flour, the yolks of five eggs, some orange-flower water, or essence of almonds, and a little pounded cirmamon. Butter a basin that will exactly hold it, pour the batter in, and tie a floured cloth over. Pu^ in boiling water over the fire, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it. Put currant-jelly on it, and serve with sweet sauce. Shelford Pudding. 42. Mix three quarters of a pound of currants or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemon-peel, a little salt. Boil it in a melon-shape six hours. Macaroni Pudding. 43 Simmer an ounce or two of the pipe sort in a pint of milk, and a bit of lemon and cinna- mon, till tender ; put it into a dish, with milk, two or three eggs, but only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisin-wine^ Bake with paste round the edges. 'it \! ^' 1 224 MANUAL OF COOKERY. 1 \ ^ A layer of orange-marmalade, or raspberry- jam, in a macaroni pudding, for change is a great improvement : in which case omit the almond-water, which you would otherwise flavour it with. Baked Gooseberry Pudding. 44. Stew gooseberries in a jar over a stove, or in a saucepan of water till they will pulp. Take a pint of the juice pressed through a coarse sieve, and beat it with three yolks an^d whites of eggs beaten and strained, one ounce and a half of .u ^^^-1 sweeten it well, and put a crust round the dish. A few crumbs of roll should be mixed with the above to give a little consistence. Curd Puddings, or Puffs. 45. Turn two quarts of milk to curd, press the whey from it, rub through a sieve, and mix four ounces of butter, the crumb of a small loaf, two spoonfuls of cream, and half a nutmeg, a small quantity of sugar, and two spoonfuls of white ^^T'^^^ ?"^^'^^ ^'^^^^"^ «"P8. or small pattypans, and till them three parts. Orange-flower water 18 an improvement. Bake them with care, berve with sweet sauce in a boat. Brandy Pudding. 46. Line a mould with jar-raisins stoned, or dried cherries, then with thin slices of French roll, next to which put ratafias, or macaroons ; then the fruit, rolls, and cakes, in succession, PUDDINGS. 225 ?pberry- ige 18 a mit the herwise tove, or p. Take 3e sieve, of eggs half of t round e mixed >e. 'ess the lix four af, two a small f white typans, V water e. led, or French roons ; session, until the mould be full ; sprinkling in at times two glasses of brandy. Beat four eggs, yolks and whites ; put to a pint of milk or cream, lightly sweetened, half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part ; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding-sauce. Boiled Curd Pudding, 47. Rub the curd of two gallons of milk when drained through a sieve. Mix it with six eggs, a little cream, two spoonfuls of orange-flower water, half a nutmeg, flour and crumbs of bread each three spoonfuls, currants and raisins half a pound of each. Boil an hour in a thick well- floured cloth. Yorkshire Pudding. 48. Mix fLYQ spoonfuls of flour with a quart of milk, and three eggs well beaten. Butter the pan. When brown by baking under the meat, turn the other side upwards, and brown that. It should be made in a square pan, and cut into pieces to come to table. Set it over a chafing- dish at first, and stir it some minutes. A quick-made Pudding. 49. Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a little mace and nutmeg, a quarter of a pound of raisins, ditto of currants ; mix well, and boil three quarters of an hour with the cover of the pot on, or it will require longer. 226 MANUAL OF COOKERY. Lamb Pudding, 60. Take the breast, and remove the big bones; cut it crossways, season lightly; have some veal stuffing ready, lay the meat and stuffing in alter- nate layers in the pudding, with a gill and a half of water to every pound ; boil one hour and a half ; serve with melted butter over the pud- ding, and a little chopped parsley on the top ; it has an inviting effect. Any part of the lamb may be done this way. Pork Pudding, ^ 51. Get about a pound of pork, as lean as pos- sible ; any cuttings will do ; cut them into slices ; season with a little chopped sage, a tea-spoonful of salt, half of pepper; roll the pieces up, and put them in the pudding with a few slices of potatoes, onions, one apple ; add a gill and a half of water ; cover as usual, and boil for one hour and a half. Chicken Pudding, 52. Cut one into eight pieces, half a pound of bacon, cut into slices ; season with one tea-spoon- ful of salt, half of pepper, two of chopped parsley, a little thyme, and one biscuit, well broken; fill the pudding with the meat, add half a pint of milk, boil for one hour and a half; serve with melted butter over, and chopped parsley on the top. Pigeon Pudding, '53. Pluck, draw, and stuff two piereons with [g bones; ome veal ' in alter- 11 and a lour and the pud- the top ; is way. a as pos- ;o slices ; spoonful np, and 3lices of 1 and a for one ound of a-spoon- parsley, broken ; f a pint ve with r on the ns with DUMPLINGS. 227 the veal stuffing No. 78 ; cut some large thin slices of beef, and some of the bacon ; season well ; roll the pigeons in the meat and bacon, lay them in the pudding ; boil four eirfrs hard, cut into quarters, and fill the cavities , mix a tea-spoonful of flour with half a pint of milk, or water, close up, and boil for one hour and a half, and s^rve. Fish Pudding, 54. Cut one pound of any fish in small pieces, season with salt and pepper on a dish, a little flavour ; mix well, put in the paste with a gill of water, and if you have a wine-glass full of any fish sauce, add it, cover up, boil one hour, and serve. Rel Pudding, 55. Cut in long pieces, season with salt, pepper» chopped onions, parsley ; add a gill of water ; wine or beer is very good. Suet Dumplings, 66. Make as pudding (page 222 ;) and drop into boiling water, or into the boiling of beef; or you may boil them in a cloth. Apple J Currant^ or Damson Dumplings^ or Pudding, 57. Make as above, and line a basin with the paste tolerably thin ; fill with the fruit and cover it ; tie a cloth over tight, and boil till the fruit shall be done enough. t' 1 1/ 228 MANUAL OF COOKERY. Yeast, or Suffolk Dumplings. 58. Make a very light dough with yeast, as tor bread, but with milk instead of water, and put salt. Let it i ise an hour before the fire. Twenty minutes before you are to serve, have ready a large stewpan of boiling water ; make the dough into balls, the size of a middling apple ; throw them in, and boil twenty minutes. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done. The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat imr ^diately with meat, or sugar and butter, or salt. Common Pancakes. 69. Make a light batter of eggs, flour and milk. Fry in a small pan, in hot dripping or lard. Salt or nutmeg, and ginger, may be added. Sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with flour and small beer, ginger, (fee. ; or clean snow, with flour, and a very little m'ilk, will serve as well as e^g. Pancakes of Rice, 60.' Boil half a pound of rice to a jelly in a small quantity of water ; when cold, mix it with a pint of cream, eight eggs, a bit of salt and nutmeg: stir m eight ounces of butter just warm- ed, and add as much flour as will make the batter thick enough. Fry in as little lard or dripping as possible. i *' PANCAKES AND FRITTEBS. 229 yeast, as tter, and fire. ve, have v; make ig apple; If you 'ork into apart on e heavy ily with )ur and ping or 5 added, lat with ake the (fee. ; or ie milk, illy in a it with salt and i warm- ake the lard or Fine Pancakes^ fried without butter or lard, 61. Beat six fresh eggs well; mix, when strained, with a pint ot cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the fryingpan tolerably hot, wipe it cli an, then pour in the batter, to make thin pancakes. Irish Pancakes, ■ 62. Beat eight yolks and four whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste ;set three ounces of fresU 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 bit of butter, but not the others. Serve several on one another. New-England Pancakes. 63. Mix a pint of cream, five spoonfuls of fine flour, seven yolks and four whites of eggs, and a very little salt; fry them very thin in fresh butter, and between each strew sugar and cinna- mon. Send up six or eight at once. Fritters. 64. Make them of any ot the batters directed for pancakes, by dropping a small quantity into the pan ; or make the plainer sort, and put pared 8 280 MANUAL OF OOOKERY. 1/ :( apple sliced and cored into the batter, and fry some of it with each slice. Currants,, or sliced lemon as thin as paper, make an agreeable change. Served on a folded napkin in the dish. All sorts of sweetmeat and fruits, may be made into fritters. Spanish Fritters, 65. Cut the crumb of a roll into lengths, as thick as your finger, in what shape you will. Soak m some cream, nutmeg, sugar, pounded cinnamon, and an egg. When well soaked, fry of a nice brown ; serve with butter, wine, and sugar-sauce. Potato Fritters, 66. Boil two large potatoes, scrape them fine • beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Bea^: this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stewpan, and drop a spoonful of the batter at a time into it. Fry them ; and serve as a sauce, a glass of white wme, the juice of a lemon, one dessert-spoonful of peach-leaf or almond-water, and some suear warmed together. ° Bookings, 67. Mix three ounces of buck-wheat flour, with a tea-cupful of warm milk, and a spooaful of yeast; let it rise before the fire an hour; mix four eggs well beaten, and as much milk as will make tli0 batter the usual thickness for pancakes. •«>'*»». and fry )r sliced ^reeable he dish. )e made jths, as ou will, ounded ced, fry le, and tnfine; gs, and cream, >n, and n hour Put a n, and nto it. white oonful sugar ', with iful of xfour make PASTRY. 231 PART X. PASTRY. [Pastry is best when rolled on marble, or on a large slate. A good pastry cook never leaves any of the paste adhere- ing to the board or dish, used in making it. In very hot weather, butter should be put into cold water to keep it as firm as possible ; and if made early in the morning, and preserved from the air until it is to be baked, the cook will find it much better. A good hand at making pastry will use much less butter, and produce lighter crust than others. Salt butter, if very good, and well washed, makei a fine flaky crust. Preserved fruits should not be baked long ; those that have been done with their full proportion of sugar, need no baking ; the crust should be baked in & tin shape, and the fruit be afterwards added ; or it may be put into a small dish, or tart-pans, and the covers bo naked on a tin cut out according to taste.] Rich Fuff Paste, 1. Puffs may be made of any sort of fruit, but it should be prepared first with sugar. Weigh an equal quantity of butter with as much fine flour as you judge necessary; mix a little of the former with the latter, and wet it with as little water as will make into a stiff paste. Roll it out, and put all the butter over it in slices, turn in the ends, and roll it thin ; do this twice, and touch it no more than can be avoided. The butter may be added in twice ; and to those who are not accustomed to make paste it may be better to do so. A quicker oven than for short crust is required. "'^ mi: ' f 282 MANUAL OF COOKERY ^ less rich Paste, 2. Weigh a pound of flour, and a quarter of a pound of butter, rub them together, and mix into a paste with a little water, and an egg well beaten-— of the former as little as will suffice, or the paste will be tough. Roll, and fold it three or four times. ^ Rub extremely fine in one pound of dried flour, six ounces of butter, and a spoonful of white sugar ; work up the whole into a stiff paste with as little hot water as possible. Crust for Venison Pasty, 3. To a quarter of a peck of fine flour use two pounds and a half of butter, and four eggs ; mix into paste with warm water, and work it smooth and to a good consistence. Put a paste round the inside, but not to the bottom of the dish, and let the cover be pretty thick, to bear the long continuance in the oven. Mice Paste for Sweets, 4. Boil a quarter of a pound of ground rice in the smallest quantity of water ; strain from it all the moisture as well as you can ; beat it in a mortar with half an ounce of butter, and one egg well beaten, and it will make an excellent paste for tarts, of two I quarter pimento, ) a deep red in a enough, il ready, nade. d, cored, i stoned, to those an ounce r, three r, three four, and the same p pan. ounds of es, with i outside idd to it unces of unces of candied ust, and Egg Mince Pies. 19. Boil six eggs hard, shred them small ; shred double the quantity of suet: then put currants washed and picked, one pound or more, if the eggs are large ; the peel of one lemon shred very fine and the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt; orange, lemon, and citron, candied. Make a light paste for them. Light Paste for Tarts and Cheesecakes. 20. Beat the white of an egg to a strong froth ; then mix it with as much water as will make three quarters of a pound of fine 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 bits ; dredge it with some flour left out at first, and roll it up tight. Roll it out again, and put the same proportion of butter ; and so pro- ceed till all be worked up. Icing for Tarts. 21. Beat the yolk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them in the oven. Or beat white of egg, wash the paste, and sift white sugar. Pippin Tarts. 22. Pare thin two Seville or China oranges : boil the peel tender, and shred it fine ; pare and core twenty apples, put them in a stew pan, and 23S MANUAL OF OOOKERT. as little water as possible ; when half done, add half a pound of sugar, the orange-peel and juice; boi till pretty thick. When cold, put in a shallow dish, or pattypans lined with paste, to turn out, and be eaten cold. Prune Tart. 23. Give prunes a scald, take out the stones and break them ; put the kernels into a little cranberry.juice, with the prunes and sugar; simmer, and when cold, make a tart of the sweet- meat. Currant and Raspberry. 24. For a tart, line the dish, put sugar and fruit, lay bars across, and bak; Orange Tart. 26. Squeeze, pulp, and boil, two Seville oraoges tender, weigh them, and double of sugar ; beat both together to a paste, and then add the juice and pulp of the fruit, and the size of a walnut of fresh butter, and beat together. Choose a very shallow dish, line it with alight puff crust, and lay the paste of orange in it. You may ice It. '' Codlin Tart, 26. Scald the fruit; when ready take off the skm, lay them whole in a dish, put a little of the water that the apples were boiled in at bottom, strew them over with lump sugar ; when cold, put a paste round the edges and over. PASTRY. 239 I one, add ad juice; put in a Daste, to le stones a little sugar ; e sweet- gar and oraoges r : beat he juice alnut of lOose a ff crust, 3U may off the e of the bottom, m cold, You may wet it with white of egg, and strew sugar over, which looks well : or cut the lid in quarters, without touching the paste on the edge of the dish ; and either put the broad end down- wards, and make the point stand up, or remove the lid altogether. Pour a good custard over it when cold ; sift sugar over. Or, line the bottom of a shallow dish with paste, lay the apples in it, sweeten, and lay little twists of paste over in bars. Rhubarb Tart. 27. Cut the stalks in lengths of four or five inches, and take off the thin skin. If you have a hot hearth, lay them in a dish, and put over a thin syrup of sugar and water,cover with another dish, and let it simmer very slowly an hour, or do them in a block-tin saucepan. When cold, make into a tart, as codlin. When tender, the baking of the crust will be sufficient Orange Tart, 28. Line a tart-pan with thin puff paste; put into it orange marmalade that is made with apple jelly; lay bars of paste, or a croquant cover over, and bake in a moderate oven. Raspberry Tart with cream. 29. Roll out some thin puff paste, and lay it in a pattypan of what size you choose ; put in raspberries ; strew over them fine sugar ; cover with a thin lid, and then bake. Cut it open, and ■nil 240 MANUAL OF COOKERY, \n \n ;y» li 1 have ready the following mixture warm : half a pint of cream, the yolks of two or three eggs well beaten, and a little sugar; and when this is added to the tart, return it to the oven for five or six minutes. Fried Patties. 80. Mince a bit of cold veal, and six oysters, mix with a few crumbs of bread, salt, pepper,' nutmeg, and a very small bit of lemon-peel, add the liquor of the oysters ; warm all in a tosser, but don't boil ; let it go cold ; have ready a good puff paste, roll thin, and cut it in round or square bits ; put some of the above between two of them, twist the edges to keep in the gravy, and fry them of a fine brown. Wash all patties over with egg before baking. Oyster Patties. 81. Put a fine puff paste into small pattypans, and cover with paste, with a bit of bread in each; and by the time they are baked have ready the following to fill with, taking out the bread. Take off the beards of the oysters, cut. the other parts in small bits, put them in a small tosser, with a grate of nutmeg, the least white pepper, and salt, a morsel of lemon-peel, cut so small that you can scarcely see it, a little cream, and a little of the oyster liquor. Simmer for a few minutes before you fill. Observe to put a bit of crust into all patties to keen them hollnw wMl/a Koi-ir*. '5* Mmmm PASTRY. 241 : half a ;gs well this is for five oysters, pepper, el, add tosser, a good square two of y, and es over :ypans, n each; ,dy the . Take r parts with a id salt, ou can of the before ities to Oyster Patties, or Small Pie. 32. As you open the oysters separate them fiom the liquor, which strain ; parboil them,after taking of! the beards. Parboil sweetbreads, and cutting them in slices, lay them and the oysters in layers, season very lightly with salt, pepper, and mace. Then put half a tea-cup of liquor, and the same of gravy. Bake in a slow oven ; and before you serve, put a tea-oup of cream, a little more oyster liquor, and a cup of white gravy, all warmed, but not boiled. If for patties, the oysters should be cut in small dice, gently stewed, and seasoned as above, and put into the paste wh(^n ready for table. Lobster Patties, 33. Make with the same seasoning, a little cream, and the smallest bit of butter. Podovies, or Beef Patties. 34. Shred underdone dressed beef with a little fat, season with pepper, salt, and a little shalot or onion. Make a plain paste, roll it thin, and cut it in shape like an apple puff, fill it with the mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity of butter, egg and milk. Turkey Patties, 35. Mince some of the white part, and with grated lemon, nutmeg, salt, a very little whitt pepper, cream, and a very little bit of butter warmed, fill the patties. ""■^ivKMn 242 MANUAL OF COOKKRY. i' M Veal Patties, 36. Mince some veal that is not quite done, with a little parsley, lemon-peel, a scrape of nut- meg and a bit of salt; add a little cream and gravy just to moisten the meat; and if you have any ham, scrape a little, and add to it. Don't warm it till the patties are baked ► ' Sweet Patties, 87. Chop the meat of a boiled calf s foot, of which you use the liquor for jelly, two apples, one ounce of orange and lemon-peel candied^ and some fresh peel and juice, mix with them' half a nutmeg grated, the yolk of an eggy a spoon- ful of brandy, and four ounces of currants washed and dried. Bake in small patty-pans. Patties resembling Mince Pies. 38. Chop the kidney and fat of cold veal, apple, orange, and lemon-peel candied, and fresh cur- rants, a little wine, iwo or three cloves, a little brandy, and a bit of sugar. Bake as before. Jlpple Puffs, 89. Pare the fruit, and either stew them in a stone jar on a hot heartli, or bake them. When cold, mix the pulp of the apple with sugar and lemon-peel shred fine, taking as little of the apple-juice as you can. Bake them in thin paste, in a quick oven ; a quarter of an hour will do them if small. Orange or quince marmalade is a great improvement. Cinnamon pounded, or orange-flower water in change. PASTRY. 248 te done, e of nut- iam and ou have Don't foot, of apples, sandied, h. them a spoon- washed , apple, sh cur- a little re. 303 m a When Q.r and of the paste, ^ill do ade is led, or Lemon Puffs, 40. Beat and sift a pound and a quarter of double-refined sugar; grate the rind of two large lemons, and mix it weU with the sugar; then beat the whites of thr^ lew-laid eggs, add them to the sugar and peel, und beat it for an hour; make it up in any shape you pi lase, and bake it on paper put on tin plates, in a moderate oven. Don't remove the paper till cold. Oiling the paper will make it come off with ease. Cheese Puffs. 41. Strain cheese curd from the whey, and beat half a pint basin of it fine in a mortar, with a spoonful aod a half of flour, three eggs, but only o!ie white, a spoonful of orange-flower water, a quarter of a nutmeg, and su^ar to make it pretty sweet. . Lay a little of this paste, in small very round cakes, on a tin plate. If the oven is hot, a quarter of an hour will bake them. Serve with pudding sauce. Excellent light Puffs, 42. Mix two spoonfuls of flour, a little grated lemon-peel, some nutmeg, half a spoonful of brandy, a little loaf-sugar, and one ^gg; then fry it enough, but not brown ; beat it in a mortar with five eggs, whites and yolks; put a quantity of lard in a fryiugpan, and when quite hot, drop a dessert spoonful of batter at a time; turn as they brown. Serve them immediately, with sweet sauce. I MA i ■IT ■4 ■J I IMHIJI •n'Mlh«Tlt*°«Tiyrt 244 qji MANUAL OF COOKERY. " r. Mii Venison Pasty. 43. A shoulder boned makes a good pasty, but it must be beaten and seasoned, and the want of fat supplied by that of a fine well-hun^ loin of mutton, steeped twenty^four hours in equal parts of rape, vinegar, and port. The shoulder being sinewy, it will be of advan- tage to rub it well with sugar for two or three days, and when to be used wipe it perfectly clean from It and the wine. Three or four hours in a slow oven will be sufficient to make it tender and the flavour will be preserved. Either in a shoulder or side, the meat must be cut in pieces and laid with fat between, that it may be pro' portioned to each person, without breaking up the pasty to find it. Lay some pepper and salt at the bottom of the dish, and some butter. The venison bones should be boiled with some fine old mutton— of this gravy put half a pint, cold, into the dish ; then lay butter on the veni- son, and cover as well as line the side with a thick crust, but don't put one under the meat Keep the remainder of the gravy till the pastv IS taken from the oven; put it into the middfe by a funnel, hot, and shake the dish to mix well. Potato Pasty, 44. Boil, peel, and mash potatoes as fine as possible ; mix them with salt, pepper, and a good bit of butter. Make a paste ; roll it out thin like a large puff", and put in the potato ; fold over one half, pinching the edges. Bake in a moderate oven. !t r i PASTRY. 245 asty, but 5 want of ling loin in equal »f advan- ^r three ly clean )urs in a ' tender, ler in a 1 pieces, be pro- king up and salt ter. th some f a pint, he veni- with a e meat, e pasty middle ix well. fine as and a it out )otato ; »ake in Cfieap and excellent Custard. 45. Boil three pints of new milk, with a bit of lemon-peel, a bit of cinnamon and sweeten it. Meanwhile rub down smooth a large spoonful of rice-flour into a cup of cold milk, and mix with it two yolks of eggs well beaten. Take a bapin of the boiling milk, and mix with the cold, and then pour that to the boiling ; stirring it one way till it begins to thicken, and is just going to boil up ; then pour it into a pan, stir it some time, add a large spoonful of peach-water, two tea-spoonfuls of brandy, or a little ratafia. Marbles boiled in custard, or any thing likely to burn, will, by shaking them in the saucepan, prevent it from catching. Richer Custard, 46. Boil a pint of milk with lemon-peel and cinnamon ; mix a pint of cream, and the yolks of five eggs well beaten ; when the milk tastes of the seasoning, sweeten it enough for the whole ; pour it into the cream, stirring it well; then gv7e the custard a simmer till of a proper thickness. Don*t let it boil ; stir the whole time one way ; season as above. If to be very rich, put no milk, but a quart of cream to the eggs. Baked Custard. 47. Boil one pint of cream, half a pint of milk ; with mac€, cinnamon, and lemon-peel, a little of each. "When cold, mix the yolks of three eggs ; sweeten them and make your cups or paste nearly full. Bake them ten minutes. ii 246 MANUAL OF COOKERY, it! Lemon Custards, 48. Beat the yolks of eight eggs till they are as white as milk ; put to them a pint of boiling water, the rinds of two lemons grated, and the lnwV.'^^'^^^°^^ ^"^ y^"^ ^^«*«- Stir it on the fire till thick enough ; then add a large glass of rich wine, and half a glass of brandy ; give the whole one scald, and put it in cups, to be eaten cold. • Almond Custard. 49. Blanch and beat four ounces of almonds line with a spoonful of water; beat a pint of cream with two spoonfuls of rose- water, and put them to the yolks of four eggs, and as much sugar as will make it pretty sweet ; then add the almonds ; stir it all over a slow fire till it is of a proper thickness ; but don't boil. Pour it into cups. Cheesecakes. 60. Strain the whey from the curd of two quarts of milk; when rather dry, crumble it through a coarse sieve, and mix with six ounces of fresh butter, one ounce of pounded blanched a monds, a little orange-flower water, half a glass of raisin wine, a grated biscuit, four ounces ot currants, some nutmeg, and cinnamon, in fine powder and beat all the above with three eggs and half a pint of cream, till quite light ; then till the pattypans three parts full. A plainer sort. 51. Turn three quarts of milk to curd, break they are )f boiling , and the n the fire 38 of rich he whole n cold. almonds a pint of and put IS much hen add till it is Pour it I of two imble it s: ounces blanched , half a r ounces , in fine ee eggs, t : then it , break PASTRY. it, and drain the whey : when dry, break it in a pan, with two ounces of butter, till perfectly smooth ; put to it a pint and a half of thin cream, or good milk, and add sugar, cinnamon, nutmeg, and three ounces of currants. Lemon Cheesecakes, 52. Mix four ounces of sifted lump-sugar, and four ounces of butter, and gently melt it ; then add the yolks of two and the white of one egg, the rind of thiee lemons shred fine, and the juice of one and a half; one Savoy biscuit, some blanched almonds pounded, three spoonfuls of brandy; mix well, and put in paste made as follows : eight ounces of flour, six ounces of but- ter, two-thirds of which mix with the flour first, then wet it with six spoonfuls of water, and roll the remainder in. 53. Another way, — Boil two large lemons, or three small odcs, and after squeezing, pound them well together in a mortar, with four ounces of loaf-sugar, the yolks of six eggs, and eight ounces of fresh butter. Fill the pattypans half full. Orange cheesecakes are done the same way, oi!ly you must boil the peel in two or three waters to take out the bitterness, or make them of orange marmalade well beaten in a mortar. Potato Cheesecakes, 54. Boil six ounces of potatoes, and four ounces of lemon-peel ; beat the latter in a marble mortar ■<$ ^- 248 MANUAL OF COOKERY. I; ,T' With four ounces of sugar, then add the potatoes beaten, and four ounces of butter melted in a little cream When well mixed, let it stand to grow cold Put crust in pattypans, and rather more than half fill them. Bake in a quick oven half an hour, sifting some double-refined sugar on them when going to the oven. This quantity wul make a dozen. '' A good Pound Cake, 55. Beat a pound of butter to a cream, and mix with It the whites and yolks of eieht eggs beaten apart. Have ready, warm by the firl a pound of flour, and the same of sifted sugar, mix them, and a few cloves, a little nutmeg Ind cin- namon m fine powder together; thin by de- grees work the dry ingredients into the butter and eggs. When well beaten, add a glass of wine and some carraways. It must be beaten an hour. Butter a pan, and bake it a full hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar make a less luscious cake, and to most tastis a moi e pleasant one. Almond Cheesecakes. 66. Blanch and pound four ounces of aimonds. and a few bitter, with a spoonful of water; then add four ounces of sugar pounded, a spcor.ful of cream and the whites of two eggs well beaten ; mix all as quick as possible ; put into small patty- pans and bake m a pretty warm oven under twenty minuten PABTRY. 249 potatoes, sited in a stand to id rather ick oven ed sugar quantity 3am, and ?ht eggs he fire, a igar, mix and cin- i by de- e butter glass of eaten an LOur in a ving out )f sugar, tastes a 'monds, Br; then orful of beaten ; 1 patty- i under 57. Another way. — Blanch and pound four ounces of almonds, with a little orange-flower, or rose-water ; then stir in the yolks of six and whites of three eggs well beaten, five ounces of butter warmed, the peel of a lemon grated, and a little of the jui e ; sweeten with fine Lisbon sugar. When well mixed, bake in a delicate paste, in small pans. Jumbles, 58. Rasp on sugar, rinds of two lemons ; dry, reduce to powder, and sift it with as much more as will make one pound. Mix it with one pound of flour, four well-beaten eggs, and six ounces of warm butter. Drop the mixture on buttered tins, and bake in a very slow oven, for twenty or thirty minutes. Should look pale, but be perfectly crisp. JDough NuU, i 69. Rub a quarter of a pound of butter into a pound of flour, then add five ounces of sugar,- two eggs, about a dessert-spoonful of yeast, or saleratus, and sufficient milk to make it into a stiff* paste. Let it stand to rise, then roll it out, and cut it into shapes, with a paste-cutter, and boil them in lard, till they are of a nice brown colour. j1 Tipsy Cake, 60. Put a sponge-cake into a deep China or glass dish, pour round it some wh e wine, and a wine glass of brandy. Let the cake soak up the wine, and then strew sifted sugar over it. L' i t. 250 MANUAL OF COOKERY. id' 'v ^i and poar m the dish a rich thick custard. Ornament the top of the cake by sticking a hVht flower in the centre, or bits of clear curralt- fny^^^ If ''^ f^, ^P^^^ some sweet almonds, and stick them thickly over the cake. Breakfast Cake. i?\v "^^ ^^^^ * P^^^ ^^ ^^"^' ^"b in a pound and a half of a butter ; add three pounds of currants, naif a pound of sugar, a quarter of an ounce of nutmeg, mace, and cinnamon together, a little salt, a pint and a half of warm cream or milk a quarter of a pint of brandy, a pint of good ale, yeast, and five eggs ; mix all these well together, and bake in a moderate oven. This cake will keep good for three months. Johnny Cakes, 62. Scald a quart of Indian meal with water enough to make a very thick batter ; add two or three tea-spoonfuls of salt, and mould it into small cakes with the hands. The hand must be well floured, or the batter will stick. Fry them m nearly sufficient fat to cover them; when brown on the under side, turn them ; cook them about twenty minutes ; when done, split and butter them. ^ Gingerbread. 63. One pound of flour, one pound of molasses a quarter of a pound of sugar, a quarter of a pound of butter, and half an ounce of ginffer Mix them well, drop on well buttered tins, and bake m a quick oven. ! custard, iga light currant- almonds, 3und and 3urrant8, aunce of , a little or milk, pint of lese well n. This 1 water i two or it into nust be ^y them ; when ►k them >lit and lolasses jr of a ginger. is, and I PASTRY. 261 Caledonian Cream. 64. Two tea-spoonfuls of white sugar, one tea- spoonful of raspberry-jam, two whites of eggs, juice of one lemon ; beat for half an hour. Serve up sprinkled with fancy biscuits. Royal Paste, called " Au Choux,** 66. This paste is the basis of many sorts of pastry ; it is used to mix an infinite number of second-course dishes of various forms, and of different denominations. Take a stewpan large enough to contain four quarts of water, pour half a pint of water into it, with a quarter of a pound or a little more of fresh butter, two ounces of sugar, a little salt, and the peel of a lemon ; let the whole boil till the butter is entirely melted. Then take some very fine dry flour and shake it through a sieve. Take the lemon-peel out with a ladle, and throw a handful of flour into the preparation while boiling ; take care, however, not to put more flour than the liquor can soak up. Stir with a wooden spoon till the paste can easily be detached from the stewpan, and then take it off the fire. Next break an egg into this paste, and mix it well ; then break a second, which also mix ; do not put more eggs than the paste can absorb, but you must be careful not to make this pre- paration too liquid. It is almost certain, that about five or six eggs will be wanted for the above quantity ; then form them en chouXj by whl'^li io mpoTif \r\ fV»n oViorko rkf a \\a\\ on inAli ill t lihi 262 MANUAL OF COOKERY. Circumference. As this paste swells very much you must dress it accordinprly, putting the choux ^° » ^aKjng ^heet, at an inch distant' from each other. Brush them over as usual with egs; wash to which has been added a little milk. Put them into an oven moderately hot, but do not open the oven till they are quite baked, other- wise they would flatten, and all attempts to make them rise again would be useless ; next dry them. Sometimes you may glaze them ; at other times you may send them up without being glazed. To detach them from the baking sheet, apply the sharp edge of your knife, and take them off gently. Then make a small opening on the side, into which put, with a tea-spoon, such sweetmeats as you think proper, and send them ?P ' /^f >* '^^^^ ^^^^^P^ ^«<^eip<^ is extracted from ^'The French Cook," by Mr. Ude. Soyer^s Apple Cake, 66. Butter a pie-dish near a quarter of an inch thick, throw in a large quantity of bread-crumbs as much as will stick, when pressed well, on the butter; then have some apples already stewed down and sweetened, of which nearly fill the dish, put one ounce of butter in bits, cover over with bread-crumbs, also half an inch thick put into hot oven; when done, pass a knife round and turn it out, sugar over, and glaze with a red hot shovel. If used hot, a little rum put round It and lighted is very nice. ^^SS.*!'.V-« OASES, t 258 ry much, he choux om each gg wash, Ik. Put it do not d, other- mipta to 8 ; next hem ; at ut being ig sheet, id take sning on 3n, such ttd them ftracted an inch crumbs, !, on the stewed fill the '^er over ick, put 3 round >h a red i round PART XI. CAKES, BREAD, &c. [After currants are nicely washed, they should be dried in a cloth, and set before the fire. If damp, they will make cakes or puddings heavy. Before they are added, a dust of dry flour should be thrown among them, and shaken, which causes the thing they are put with, to be lighter. Eggs should be long beaten, whites and yolks apart, and always strained. Sugar should be powdered on a board, and sifted through a very fine hair or lawn- sieve. Lemon-peel should be pared very thin, and with a little sugar beaten in a marble mortar to a paste, then mixed with a little wine or cream, so as to divide easily among the other ingredients. After all the articles are put into the pan, they should be thoroughly and long beaten, as the lightness of the cake depends much on their being well incorporated. Whether black or white plum-cakes, they require less butter and eggs for having yeast, and eat equally light and rich. If the leaven be only of flour, milk and water, and yeast, it becomes more tough, and is less easily divided than if the butter be first put with those ingredients, and the dough afterwards set to rise by the fire. 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 i ts catchmg 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 bright knife and plunge into the centre, draw it out, and if the least stickiness adheres, put the cake Immediately in, and shut up the oven. If theheat issumcient to raise, but not to soak, get fresh fuel quickly put m, and keep the cakes hot till the oven is fit to finish the soaking.] ••Mhm 254 MANUAL OF COOKERY. ,•'!,< ■• ^1:! u Teeing for Cakes. 1. For a large one, beat and sift eight ounces Of tne sugar, put into a moitar with four spoon- fuls of rose-water, with the whites of two egffs beaten and strained, whisk it well, and when the cake la a most cold, dip a feather in the icein^ and cover the cake well ; set it in the oven to harden but dont let it stay to discolour. Put the cake into a dry place. To ice a very large Cake. 2. Beat the whites of twenty fresh eff^s ; then by degrees beat a pound of double-refined sugar sifted through alawn-sieve; mix these well in a deep earthen pan ; add orange flower water and a piece of fresh lemon-peel ; of the former enough to flavour, and no more. Whisk it for three hours till the mixture is thick and white • then with a thin broad bit of board spread it all over the top and sides, and set it in a cool oven, and an hour will harden it. ' ^ common Cake. 3. Mix three quarters of a pound of flour with halt a pound of butter, four ounces of sugar, four !^f k 1 •''° ''"''?^ ^^ carraways. Beat it well, and bake m a quick oven. ^ Luncheon Cake, 4. Take two pounds of bread dough, half a pound of butter, three quarters of a pound of currants, six ounces of sugar, and a little warm ounces spoon- ^o eggs 1 when iceing, >ven to Put the i; then sugar s^ell in water, :Ormer : it for i^hite ; I it all oven, r with % four well, lalf a od of svarm C/i^ES. 265 milk; the dough to be Kept warm till used ; the butter to be beaten to a cream before mixing with the other ingredients, and the whole very much beaten. If carrawayseeds are used instead of currants, half a pound of sugar will be necessary. A Wedding Cake. 5. Take one pound of flour, one pound of sif- ted sugar, two and a half pounds of currants, washed clean, picked and dried : candied citron, orange, lemon-peel, two ounces of each, all cut very fine ; a quarter of a pound of sweet almonds, cut into quarters the long waty ; a table-spoonful of mixed spice ; add all these with the flour, sugar, it a very utter, one milk and L, and cut ss. Bake ur ounces •ed sugar, cream to currants est. Cut with six X ounces ggs, well bed, and beat all :x plates, . walnut. i. Bake A cheap seed Cake. 10. Mix a quarter of a peck of flour with half a pound of sugar, a quarter of an ounce of all- spice, and a little ginger; melt three quarters of a pound of butter, withhalf a pint of milk ; when just warm, put to it a quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before putting it into the oven ; add seeds, or currants, and bake an hour and a half. 11. Another, — Mix a pound and a half of flour, and a pound of common lump-sugar, eight eggs beaten separately, an ounce of seeds, two spoon- fuls of yeast, and the same of milk and water. Note.— Milk alone causes cake and bread soon to dry. Common Bread Cake, 12. Take the quantity of a quartern loaf from the dough, when making white bread, and knead well into it two ounces of butter, two of sugar, and eight of currants. Warm the butter in a tea-cupful of good milk. By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake better. A tea-cupful of raw cream improves it much. It is best to bake it in a pan^ rather than as a loaf, the outside being less hard. Queen Cakes, ^ 13. Mix a pound of dried flour, the same of sifted sugar, and of washed curi^ant?. Wash a pound of butter in rose-water, beat it well, then 258 MANUAL OF COOKERY. ! f, ■■< ; I; 'I' ! Ill ! I 1 I mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by de- grees ; beat the whole an hour ; butter little tins, tea-cups, or saucers, and bake the batter in, fill- ing only half. Sift a little fine sugar over just ae you put into the oven. Shrewsbury Cakes. 14. Sift one pound of sugar, some pounded cin- namon, and a nutmeg grated, into three pounds of flour, the finest sort ; add a little rose-water to three eggs, well beaten, and mix these with the flour, (fee, then pour into it as much melted butter as will make it a good thickness to roll out. Mould it well, roll thin, and cut into such shapes as you like. Tunbridge Cakes, 15. Rub six ounces o^ butter quite fine, into a pound of flour, then mix siii junces of sugar, beat and strain two eggs, and make with the above into a paste. Roll it very thin, and cut with the top of a glass ; prick them with a fork, and cover with carraways, or wash with the white of an egg, and dust a little white sugar over. Rice Cake. 16. Mix ten ounces of ground rice, three ounces of flour, eight ounces of pounded sugar ; then sift by degrees into eight yolks and six whites of eggs, and the peel of a lemon shred so fine that it is q^ite mashed; mix the whole well CAKES. 259 38 beaten its by de- ittle tins, r in, fill- er just as ided cin- } pounds se-water ese with h melted 38 to roll nto such 16, into a gar, beat le above 3ut with ork, and white of ''er. je, three i sugar; and six shred so lole well in a tin stew-pan over a very slow fire with a whisk, then put it immediately into the oven in the same, and bake forty minutes. A gentle oven will bake it in an hour and a half. Water Cakes. 17. Dry three pounds of fine flour, and rub into it one pound of sugar sifted, one pound of butter, one ounce of carraway-seed. Make it into a paste with three quarters of a pint of boil- ing new milk, roll very thin, and cut into the size you choose ; punch full of holes, and bake on tin plates in a cool oven. Tea Cakes. 18. Rub fine four ounces of butter into eight ounces of flour ; mix eight ounces of currants, and six of fine sugar, two yolks and one white of eggs, and a spoonful of brandy. Roll the paste thin, and cut with a wine-glass. You may beat the other white, and wash over them : and either dust sugar, or not, as you like. Bentr>h. Tea Biscuits. 19. Rub into a pound of flour six ounces of butter, and th^'es large spoc nfuls of yeast, and make into a ^^ u^t^^e, with a suflicient quantity of new milk ; make into biscuits, and prick them with a clean fork. 20. Another sort. — Melt six or seven ounces of butter with a sufliciency of new milk warmed to make seven pounds of flour into a stiff paste ; roll thin, and make into biscuits. k^'u m mmm 260 MANUAL OF GOOKEBT. M :^ \ '-\\ n Sponge Cake, 21. Weigh ten eggs, and their weight in very fine sugar, and that of six in flour ; beat the yolks with the flour, and the whites alone, to a very stiff froth ; then by degrees mix the whites and the flour with the other ingredients, and beat them well half an hour. Bake in a quick oven an hour. 22. Another, without butter. — Dry one pound of flour, and one and a quarter of sugar ; beat seven eggs, yolks and whites apart ; grate a lemon, and, with a spoonful of brandy, beat the whole together with your hand for an hour. Bake in a buttered pan, in a quick oven. Sweetmeats may be added, if approved. j1 Biscuit Cake. 23. One pound of flour, five eggs well beaten and strained, eight ounces of sugar, a little rose, or orange-flower water ; beat the whole thoroughly, and bake one hour. Cracknels, 24. Mix with a quart of flour half a nutmeg grated, the yolks of four eggs beaten, with four spoonfuls of rose water, into a stiff paste, with cold water ; then roll in a pound of butter, and make them into a cracknel shape ; put them into a kettle of boiling water, and boil them till they swim, then take out, and put them into cold water ; when hardened, lay them out to dry, and bake them on tin plates. t in very beat the one, to a le whites jnts, and a quick le pound ar ; beat grate a beat the an hour. ft. ed. ill beaten ittle rose, e whole nutmeg with, four ste, with Ltter, and them into L till they into cold • dry, and CAKES. 261 Crack Nuts. 25. Mix eight ounces of flour, and eight ounces of sugar: melt four ounces of butter in two spoonfuls of raisin-wine ; then, with four eggs beaten and strained, make into a paste ; add carraways, roll out as thin as paper, cut wiih the top of a glass, wash with the white of an eg^, and dust sugar over. Me of Wight Cracknels. 26. Sift a quart of the finest dry flour; beat up the yolks oi four eggs, with grated nutmeg, powdered loaf sugar, and half a gill of orange- flower or rose-water ; pour it into the flour, and make a stiff paste. Then mix, and roll in, by degrees, a pound of butter, and wiien in a soft paste, and rolled out to the thickness of about the third of an inch, cut it into round cracknel shapes, throw them into boiling water, and let them remain in it till they swim on the surface. They must then be taken out, and thrown in cold water to harden; after which dry them slowly, wash them over with whites of egg, well beaten ; bake on tin plates in an oven brisk enough to make them crisp. Macaroons. 27. Blanch four ounces of almonds, and pound with four spoonfuls of orange-flower water; whisk the whites of four eggs to a froih, then mix it, and a pound of 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 9 , 1 262 mm M I ■;f ;:'■"! MANUAL OF COOKERY. ^ s;ood plain Bun, 28. Rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg, or not, as you like, a few Jamaica peppers, a dessert- spoonlul of carraways; put a spoonful or two of cream into a cup of yeast, and as much good milk as will make the above into a light paste. Set it to rise by a fire till the oven be ready. Bake on tins. Richer Buns, 29. Mix one pound and a half of dried flour with half a pound of sugar: melt a pound and two ounces of butter in a little warm water ; add six spoonfuls of rose-water, and knead the above into a light dough, with half a pint of yeast ; then mix five ounces of carraway-comfits in, and put some on them. Gingerbread. 80. Mix with two pounds of flour lialf a pound of treacle,three quarters of an ounce of carraways, one ounce of ginger finely sifted, and eight ounces of butter. Roll the paste into what form you please,and bake on tins, after having worked it very much, and kept it to rise. I If you like sweetmeats, add orange candied ; ■ it may be added in small bits. 81. A good plain sort. — Mix three pounds of flour with half a pound of butter, four ounces of brown sugar, half an ounce of pounded ginger; then make into a paste with one pound and a quarter of treacle warm. 4 ^*m niMP I CAKES. 263 o pounds r, or not, dessert- )r two of ch good it paste, e ready. ied flour und and ter; add be above )f yeast ; :s in, and a pound rraways, id eigrht hat form ; worked candied ; ounds of )unces of ginger ; i and a Parliament Gingerbread, 32. Rub together half a pound of flour, a quarter pound of butter, a quarter of a pound of fine moist sugar, a tea-spoor 'ul of ground ginger, the same of allspice and cinnamon, in powder; the rind of one lemon grated, and as much treacle as will make it in a paste to spread on tins very thin. Take it gently when hot, cut it in squares, and, while warm, roll it over a round stick. Keep in a dry place. Note.— Cakes or biscuits if kept in paper, or in a draw- er will taste disagreeable. A pan and cover, or tureen, will preserve them long and moist. Or, if to be crisp, laying them before the fire will make them so. To make Yeast, 38. Boil one pound of potatoes to a mash; when half cold, add a cupful of yeast, and mix it welL It will be ready for use in two or three hours, and keeps well. Use double the quantity of this to what you do of beer-yeast. . To take off the bitter of yeast, put bran into a sieve, and pour it through, naving first mixed a little warm water with it. Rusks. 34. Beat seven egga well, and mix with half a pint of new milk, in which have been melted four ounces of butter ; add to it a quarter of a pint of yeast, and three ounces of sugar, and put them, by degrees, into as much flour as will ■4 264 MANUAL OF COOKERY. i (' :X 1:1 ;i.i im make a very light paste, rather like a batter, and let it ris^ before the fire half an hour; then add some more flour, to make it a little stifFer, but not stiff. Work it well, and divide it into small loaves, or cakes, five or six inches wide, and flatten them. When baked and cold, slice them the thickness of rusks, and put them in the oven to brown a little. Note. — The cakes, when first baked, eat deliciously but- tered for tea ; or with carraways, to eat cold. To make Bread. 35. To four pounds of flour, add four spoonfuls of yeast ; a pint of water, a little salt ; make it into a stiff paste, set it by the fire to rise for two hours, knead it well and make it into loaves and bake in oven with a good steady heat. The Reverend Mr. Haggefs economical Bread, 36. Only the coarse flake-bran is to be removed from the flour ; of this take five pounds, and boil it in rather more than four gallons of water ; so that when ])erfectly smooth, you may have three gallons and three quarts of bran-water clear. With this, knead fifty-six pounds of the flour, adding salt and yeast in the same way, and pro- portions as for other bread. When ready to bake, divide into loaves, bake two hours and a half. Thus made, flour will imbibe three quarts more of bran-water than of plain ; so that it not only produces a more nutritious substantial food, but makes an increase of one-fifth of the usual quan- tity of bread. When ten days old, if put into ..)■ BREAD. 265 er, and en add Per, but small le, and ;e them oven to usly but- oonfuls nake it rise for » loaves t. Bread, jmoved md boil ter ; so e three " clear, e flour, nd pro- bake, half. bs more )t only od, but 1 quan- ut into the oven for twenty minutes this bread will appear quite new again. Rice-and-Wheat Bread. 37. Simmer a pound of rice in two quarts of water till it becomes perfectly soft ; Avhen it is of a proper warmth, nJx it well with four pounds of flour, and yeast and salt as for other bread ; of yeast about four large spoonfuls; knead it 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 other. French Bread. 38. With a quarter of a peck of fine flour mix the yolks of three and whites ol two eggs, beaten andstraineJ, 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 dishes, divide the dough equally in them, set to rise, then turn them out into the oven,' which must be quick. Rasp when done. To discover whether bread has been adulterated with wtiiting or chalk. 89. Mix it with lemon-juice, or strong vinegar, and if this puts it into a state of fermentation, you may be certain it has a mixture of alkabne particles; and these are sometimes in large quantities in bakers' bread. '""% 266 MANUAL OP COOKERY. i t ■tji ft i Excellent Rolls. 40. Warm an ounce of butter in half a pint of milk, put to it a spoonful and a half of yeast of small beer, and a little salt. Put two pounds of flour into a pan, and mix in the above. Let it rise an hour ; knead it well ; make into seven rolls, and bake in a quick oven. If made in cakes three inches thick, sliced and buttered, they will resemble the celebrated Sally Lunn Bath roll. French Rolls, 41. Rub an ounce of butter into a pound of flour; mix one egg beaten, a little yeast that is not bitter, and as much milk as will make a dough of a middling stiffness. Beat it well, but do not knead ; let it rise and bake on tins. Potato Rolls. 42. Boil three pounds of potatoes, bruise and work them with two ounces of butter, and as much milk as will make them pass through a cullender. Take half or three quarters of a pint of yeast, and half a pint of warm water, mix with the potatoes, then pour the whole upon five pounds of flour, and add some salt. Knead it well : if not of a proper consistence, put a little more milk and water warm : let it stand before the fire an hour to rise; work it well, and make into rolls. Bake about half an hour in an oven not quite so hot as for bread. They eat well, toasted and buttered. i \ll f] I pint of ;^ea8t of ands of Let it ) seven jed and id Sally >und of that is [nake a ell, but lise and and as ough a f a pint jr, mix )on five nead it a little before d make in oven it well, BISCUITS. Muffins, 267 43. Mix two pounds of flour with two eggs, two ounces of butter melted in a pint of milk, and four or five spoontuls of yeast; beat it tho- roughly, and set it to rise two or three hours. Bake on a hot hearth in flat cakes. When done on one side turn them. JVTote— Muffins rolls, or bread, if stale, maybe made to taste new, bydippin/^ in cold water, and toasting, or heat- ing in an oven, till the outside be crisp. Yorkshire Cake. 44. Take two pounds of flour, and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs: beat all well together, and let it rise ; then knead it, and make into cakes ; let them rise on tins before you bake ; do in a slow oven. Another sort IS made as above, leaving out the butter. The first is a shorter sort ; the last lighter. Hard Biscuits. 45. Warm two ounces of butter in as much skimmed milk as will make a pound of four into a very stiff paste, beat it with a rolling-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 minutes will bake them. Plain and very crisp Biscuits. 46. Make a pound of flour, the yolk of an egg, and some milk, into a very stiff paste ; beat it well, and knead till smooth; roll thin, cut into biscuits. Bake in slow oven till dry and crisp. p.. . r ^^ -_..jair-. ^ai IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I JM 1^ IM M ||Z2 IM 1.8 '. 1.25 1.4 1.6 ^ 6" __ ► Dk^^f r^rrrw-i-r^ kVlin 1 iiUlUgitApiiio Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14980 (716) 872-4503 \^ i «, 268 MANUAL OF COOKERY. PART XII. SWEET DISHES, SWEETMEATS, AND PRE- St:EVES. [Great caro has been taken in selecting the following receipts, to enable tiie purveyor to furnish the table with such clelicacies as cannot fail to satisfy the palate of the most fastidious epicure. These relisliinc: dainties should be got up with great precaution and cleanliness. The following colourings to stain jellies, ices, or cakes, should be strictly observed lo render them delicate and beauti- ful :— For red^ boil lifteen grains of cochineal in the finest powder, with a dram and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over. For whtte^ use almonds finely powdered, with a little drop of water ; or use cream. For yellow^ yolks of Qgg»^ or a bit of saffron steeped in the liquor and squeezed. For green^ pound spinach leaves or beet-leaves, express the juice, and boil in a tea-cup in a saucepan of water to take off the rawness. Sweetmeats should be kept carefully from the air, and in a very dry place ; unless they have a very small proportion of sugar, a warm one does not hurt ; but when not boiled long enough, heat makes them ferment ; and damp causes them to grow mouldy. They should be looked at two or three times in the first two months, that they may be gently boiled again, if not likely to keep. Jellies of fruit, made with equal quantity of sugar, that is, a pound to a pint, require no very long boiling. A pan should be kept for the purpose of preser'ing. Sieves and spoons should be kept likewise for sweet things. Sweetmeats keep best in drawers that are not connected with a wall. If there be the least damp, cover them only with paper dipped in brandy, laid quite close; putting a little fresh over in spring, to prevent insect-mould.] k SWEET DISHES. 5>69 A Froth to set on Cream, Custard, or Trifle. 1. Sweeten half a pound of the pu!p ofdnnisons, or any other sort of scalded fruit, put to it ihe whites of four eggs beaten, anil beat the pulp with them until it will stand as high as you choose ; and being put on the cream, s. Chocolate Cream. 28. Scrape into one quart of thick cream, one ounce of the best chocolate, and a quarter of a pound of sugar; boil and mill it; when smooth take it off, and leave it to be cold ; then add the whites of nine eggs. Whisk; and take up the froth on sieves, as others are done ; and serve the froth in glasses, to rise above some of the cream. Raspberry Cream, 29. Mash the fruit gently, and let them drain ; then sprinkle a little sugar over, and that will produce more juice ; tiien put the juice to some cream, and sweeten it; after which, if you choose to lower it with some milk, it will not curdle; which it would, if put to the milk before the cream ; but it is best made of raspberry-jelly, instead of jam, when the fresh fruit cannot be obtained. Clouted Cream, 30. String four blades of mace on a thread ; put them to a gill of new milk, and six spoonfuls of rose-water ; simmer a few minutes; then by degrees stir this liquor strained into the yolks of two new eggs well beaten. Stir the whole into a quart of very good cream, and set it over the fire; stir it till hot, but not boiling hot; pour it into a deep dish, and let it stand twenty- four hours. Serve it in a cream dish, to eat with fruits. Many people prefer it without any flavour but that of the cream ; in which case use \ - ";l tj Hi i.r ■ t I m 278 MANUAL OP COOKERY. a quart of new milk and the cream. When done enough, around mark will appear on the surface of the cream, the size of the bottom of the pan it is done in, and when that is seen, remove the pan from the fire. . Orange Jelly, 31. Grate the rind of two Seville and two China oranges, and two lemons ; squeeze the juice of three of each, and strain, and add the juice to a quarter of a pound of lump sugar, and a quarter of a pint of water, and boil till it almost candies. Have ready a quart of isinglass-jelly made with two ounces ; put to it the syrup, and boil it once up ; strain off the jelly, and let it stand to settle as above, before it is put into the mould. Cranberry Jelly, 32. Make a very strong isinglass-jelly. When cold, mix it with a double quantity of cranberry juice pressed and strained ; sweeten and boil it tip ; then strain it into a shape. The sugar must be good loaf, or the jelly will not be clear. Cranberry and Rice Jelly. ' 28. Boil and press the fruit, strain the juice, and by degrees mix into it as much ground rice as will, when boiled, thicken to a jelly ; boil it gently, stirring it, and sweeten to your taste. Put it in a basin or form, and serve to eat as the afore-directed jelly, with milk or cream. SWEET DISHilS. 2>19 hen done e surface he pan it e the pan and two the juice 9 juice to a quarter : almost lass-jelly rup, and ■nd let it i into the . When ranberry id boil it gar must lar. he juice, •und rice ; boil it ur taste, (at as the CcUfi Feet Jelly. 34. Boil two feet in two quarts and a pint of water till the feet are broken, and the water half wasted; Strain it, and, when cold, take off the fat, and remove the jelly from the sediment ; then put it into a saucepan, with sugar, ra^sin- wine, lemon-juice to your taste, and some lemon- peel. When the flavour is rich, put to it the whites of five eggs, well beaten, and their shells broken. Set the saucepan on the fire, but don*t stir the jelly after it begins to warm. Let it boil twenty minutes after it rises to a head ; then pour it through a flannel jelly-bag, first dipping the bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly through till clear ; then put it into glasses or forms. The following mode will greatly facilitate the clearing of jelly : When the mixture has boiled twenty minutes, throw in a tea-cupful of cold water; let it boil five minutes longer ; then take the saucepan off the fire covered close, and keep it half an hour; after which, it will be so clear as to need only once running through the bag, and much waste will be saved. Observe, ft»et for all jellies are boiled so long by the people who sell them, that they are less nutritious ; they should be only scalded to take off the hair. The liquor will require greater care in removing the fat; but the jelly will be far stronger, and of course allow more water. Note.— Jelly is equally eood made of cow-heels nicely cleaned ; and as they bear a less price than those of calves, and make a stronger jelly, this observation may be useful. I I 280 MANUAL OF COOKERY. Apple Jelly to serve at table. 35 Prepare twenty apples ; boil them in a pint and a halt of water, till quite tender ; then strain the liquor throue:h a cullender. To every pint put a pound of fine sue^ar ; add grated orange or lemon; then boil to a jelly. Baked Pears, 36. These Deed not be of a fine sort; but some taste better than others, and often those that are least fit to eat raw. Wipe, but don't pare, and lay them on tin plates, and bake them in a slow oven. When enough to bear it, flatten them with a silver spoon. They should be baked three or four times, and very gently. Stewed Apples. 37. Scoop out the core, pare them very fine, and as you do it, throw in water. For every pound of fruit, make half a pound of single-refined sugar in syrup, with a pint of water ; when skim- med, put the pippins in, and stew till clear : then grate lemon over, and serve in the syrup. Be careful not to let them break. They are an elegant and good dish for a corner or dessert. Stewed Pears. 88. Pare and halve, or quarter, large pears, according to their size ; throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack^ them* round a block-tin stewpan, and sprinkle as much 1 in a pint len strain very pint orange or but some i that are >are, and in a slow en them e baked ery fine, or every e-refined len skim- ar : then 'up. Be a corner :e pears, water, divided, 5k" them as much SWEET DISHES. 281 sugar over as will make them pretty sweet, and aid lemon-peel, a clove or two, and some all- spice cracked; just cover them with water. Cover them close, and stew three or four hours; when tender, take them out, and pour the liquor over them. - To prepare Ice for Iceing. 89. Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it. You must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive. The ice and salt being in a bucket, put your cream into an ice-pot, and cover it; immerse it in the ice, and draw that round the pot, so as to touch every possible part. In a few minutes put a spoon in, and stir it well, removing the parts that ice round the edges to the centre. If the ice-cream or water be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste. There should be holes in the bucket, to let off the ice as it thaws. Note. — When any fluid tends towards cold, the moving it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring will facilitate its boiling^. Ice Waters, 40. Rub some fine sugar on lemon or orange,' to give the colour and flavour, then squeeze the juice of either on its respective peel ; add water and sugar to make a fine sherbet, and strain it before it be put into the ice-pot. If orange the I- « «' . ' 'Vi- 282 MANUAL OF COOKBRT. greater proportion should be of the China juice, and only a little of Seville, and a small bit of the peel grated by the sugar. Currant or Raspberry Water Ice, 41. The juice of these, or any other sort of fruit, being gained by squeezing, sweetened and mixed with water, will be ready for iceing. Ice Creams. 42. Mix the juice of the fruits with as much sugar as will be wanted, before you add cream, which should be of a middling richness. Butter to serve as a little Dish. 43. Roll butter in different forms; either like a pine, and make the marks with a tea-spoon, or roll it la crimping rollers, work it through a cullender, or scoop with a tea-spoon, and mix with grated beef, tongue, or anchovies. Make a wreath of curled parsley to garnish. Potted Cheese. 44. Cut and pound four ounces of rich cheese, one ounce and a half of fine butter, a tea-spoon- ful of white pounded sugar, a little bit of mace, and a glass of white wine. Press it down in a deep pot. Roast Cheese to come up after Dinner, 45. Grate three ounces of fat cheese, mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of butter; beat the 4 v--^ gTVEET DISHES. m bin a juice, i bit of the Ice, Br sort of tened and seing. as much id cream, h. ither like •spoon, or hrough a and mix Make a h cheese, ea-spoon- of mace, own in a mer, e, mix it of grated the beat whole well in a mortar, with a dessert-spoonful of mustard, and a little salt and pepper. Toast some bread, cut it into proper pieces, lay the paste as above thick upon them, put them into an oven covered with a dish, till hot through, remove the dish, and let the cheese brown a little. Serve as hot as possible. Welsh Rabbit, 46. Toast a slice of bread on both sides, and butter it; toast a slice of fine rich cheese on one side, and lay that next the bread, and toast the other with a salamander ; rub mustard over, and serve very hot, and covered. Cheese Toast, 4t. Mix some fine butter, made mustard, and salt, into a mass; spread it on fresh-made thin toasts, and grate or scrape cheese upon them. Anchovy Toast, 48. Bone and skin six or eight anchovies; pound them to amass with an ounce of fine butter till the colour is equal, and then sp^'ead it on toasts or rusks. Buttered Eggs, 49. Beat four or five eggs, yolks and whites together, put a quarter of a pound of butter in a basin, and thei) put that in boiling water, stir it till melted, then pour that butter and the eggs into a saucepan ; keep a basin in your hand, just hold the saucepan in the other over a slow part '(! 284 MANUAL OF COOKERY, of the fire, shaking it one way, as it begins to WLrm ; pour it into a basin, and back, then hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the basin, more perfectly to mix the egg and butter, until they shall be hot without boiling, Serve on toasted bread ; or ia a basin, to eat with salt-fish, or red herrings. To green Fruits for preserving or pickling. 50. Take pippins, apricots, pears, plums, peaches, while green for the first, or radish-pods, French beans for the latter, and cucumbers for both processes ; and put thpm, with vine-leaves under and over, into a block tin preserving-pan, with spring-water to cover them, and then the tin cover to exclude all air. Set it on the side of a fire, and when they begin to simmer, take thera off, pour off the water, and ir not green, putfre.-^h leaves when cold, and repeat the same. Take them out care^'illy with a slice; they are to be peeled, and th^n done according to Ihe re- ceipts for the several modes. To clarify Sugar for Sweetmeats. 51. Break as much as required in large lumps, and put a pound to half a pint of water, in a bowl, and it will dissolve better than when broken small. Set it over the fire, with the well-whipt white of an ecrg; let it boil up, and, when ready to run over, pour a little cold water in to give it a check ; bub when it rises a second time, take it SWEETMEATS. 285 i begins to , tlieri hold ntiy in the asin, more until they sin, to eat olckling. s, plums, dish-pods, mbers for ine-leaves rving-pan, I then the the side of take thera , put fre.-^h ne. Take are to be > the re- its. 'ge lumps, in a bowl, n broken 'ell-whipt len ready to give it le, take it off the fire, and set it by in the pan for a quarter of an hour, during which the foulness will sink to the bottom, and leave a black scum on the top, which take off gently with a skimmer, and pour the syrup into a vessel very thickly from the sediment. To candy amj sort of Fruit, 52. When finished in the syrnp, put a layer into a new sieve, apd dip it suddenly into hot water, take off the syrnp that hangs about it ; put it on a napkin before the fire to drain, then do some more in the sieve. Have ready sifted double-relined sugar, which sift over the ifruit on all sides till quite white. Set it on the shallow end of sieves in a lightly warm oven, and turn it two or three times. It must not be cold till dry. Jl beautiful Preserve for Apricots. 53. When ripe, choose the finest apricots; pare them as thin as possible, and weigh them. Lay them in halves on dishes, with the hollow part upwards. Have ready an equal weight of good loaf-sugar finely pounded, and strew it over them ; in the meantime break the stones, and blanch the kernels. When the fruit has lain twelve hours, put it, with the sugar and juice, and also the kernels, into a preserving-pan. Let it simmer very gently till clear; then take out the pieces of apricots singly as they become so; put them into small pots, and pour the syrup and kernels over them. The scum must be taken oft as it rises. Cover with brandy-paper. I'. i^i >.,' f^i 236 MANUAL OF OOOKBRY. Ui U-' i' i« To preserve Apricots in Jelly, 54. Pare the fruit very thin, and stone it; weigh an equal quantity of sugar in fine powder and strew over it. Next day boil very gently till they are clear, move them into a bowl, and pour the liquor over. The following day pour the liquor to a quart of apple liquor, made by boiling and straining, and a pound of fine sugar; let it boil quickly till it will jelly ; put the fruit into it, and give one boil, skim well, and put into small pots. Apricots or Peaches in Brandy. 65. Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of fine sugar in fine powder. Put the fruit into an ice-pot that shuts very close; throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot, put a piece of white paper. Set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but it must not boil. Put the fruit into ajar, and pour the brandy on it. When cold, put a bladder over, and tie it down tight. Orange Marmalade 66. Rasp the orangos, cut out the pulp, then boil the rinds very tender, and beat fine in a marble mortar. Boil three pounds of loaf-sugar in a pint of water, skim it, and add a pound of the rind; boil fast till the syrup is very thick, but stir it carefully ; then put a pint of the pulp 1i^ BWEETMBATS. 287 stone it; e powder ry gently owl, and day pour made by ne sugar; the fruit , and put and have J sugar in !-pot that er itj and bween the 1 of white water till Iv bear to )oil. Put dy on it. e it down ulp, thei» fine in a loaf-sugar pound of 'sry thick, f the pulp and juice, the seeds having been removed, and a pint of apple-liquor ; boil all gently until well jellied, which it will be in about halt an hour. Put it i^to am all pots. Lemon Marmalade. 67. Do in the same way; they are very good and elegant sweetmeats. To fill preserved Oranges ; a corner dish. 58 For five take a pound of Naples biscuits, some blanched almonds, the yolks of four eggs beaten, sugar to your taste; four ounces of butter warmed, grate the biscuits, and mix with the above and some orange-flower water. Fill pre- served oranges, and bake in a very slow oven. If you like them frosted, sift sugar over them as soon as filled : otherwise wipe them. Custard to fill will do as well ; if so, you need not bake the oranges, but put it in when become cold. To keep Oranges or Lemon for Pudding, ^c. 59. When you squeeze the fruit, throw the outside in water, without the pulp ; let them re- main in the same a fortnight, adding no more ; boil them therein till tender, strain it from them, and when they are tolerably dry, throw them into any jar of candy you may have remaining from old sweetmeats ; or if you have none, boil a small quantity of syrup of common loaf-sugar and water and put over them ; in a week or ten days boil them gently in it till they look clear, <^ I f i'^ i m Hi ■ 1 i i ^ ' it i ■ 1 v-^ U —4 i. 288 MAN^'AL OF COOKERY. and that they may be covered with it in the jar. You may cut each half of the fruit in two, and they will occupy a small space. Orange Chips, 60. Cut oranges in halves, squeeze the juice through a sieve; soak the peel in water ; next day boil in the same till tpnder, drain them, and slice the peels, put them to the juice, weigh as much sugar, and put altogether into a broad earthen dish, and put over ^hc lire at a moderate dis- tance, often stirring till the chips candy; then set them in a cool room to dry. They will not be so under three weeks. Orange-flower Cakes. 61. Put four ounces of the leaves of the flowers into cold water for an hour ; drain, and put be- tween napkins, and roll with a rolhng-pin till thev are bruised ; then have ready boiled one pound of sugar to add to it in a thick syrup, give thpm a simmer, until the syrup adheres to the sides of the pan, droo in little cakes on a plate, and dry as before directed. To pi^eserve Strawherries whole, 62. Take equal weights of the fruit and double- refined sugar; lay the former in a small dish, and sprinkle half the sugar in fine powder over ; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the ^'!l SWEETMEATS. 289 in the jar. two, and the juice ; next day , and slice L as much d earthen erate dis- idy; then will not he flowers d put be- nsj-pin till oiled one ick syrup» adheres to akes on a id double- mall dish, der over; the sugar Next day der of the sugar, and, instead of water, allow one pint of red-currant juice to every pound of strawberries ; in this simmer them until sufficiently jellied. Choose the largest scarlets, or others, when not dead ripe. In either of the above ways, they eat well served in thin cream, in glasses. To dry Cherries with sugar. 63. Stone six pounds ; put them into a preserv- ing-pan, with two pounds of loaf-sugar pounded and strewed among them ; simmer till they begin to shrivel; then strain them from thejuice ; lay them on a hot stove, or in an oven wi>en either is C3ol enough to dry without baking them. The same syrup will do another six pounds of fruit. To dry Cherries without sugar, 64. Stone, and set them over the fire in the preserving-pan ; let them simmer in their own liquor, and shake them in the pan. Put them by in common China dishes ; next day give them another scald, and put them, when cold, on sieves to dry, in an oven of steady heat. Twice heat- ing, an hour each time, do them. Put them in a box, with a paper between each layer. Cherries in Brandy, 65. Weigh the finest raorellas, having cut off half the stalk, prick them with a new needle, and drop them into a jar or wide-mouthed bottle. Pound three quarters the weight of sugar or white candy : strew over; fill up with brandy, and tie a bladder over. •- j tfe^^.^. ^M^ IlkM 290 MANUAL OF COOKERY. Cherry Jam, 66. To twelve pounds of Kentish or duke cher- ries, when ripe, weigh one pound of sugar ; break the 'stones of part, and blanch them: then put them to the fruit and sugar and boil all gently, till the jam comes clear from the pan. Pour it into China plates to come up dry to table. Keep in boxes with white paper between. Currant Jam, black, red, or white, 67. Let the fruit be very ripe, pick it clean from the stalks, bruise it, and to every pound put three quarters of a pound of loaf-sugar ; stir it well, and boil half an. hour. Currant Jelly, red or black, 68. Strip the fruit, and in a stone jar stew them in a sauce-pan of water, or by boiling it on the hot hearth ; strain off the liquor, and to every pint weigh a pound of loaf-sugar ; P^^^he latter in large lumps into it, in a stone or China vessel, till nearly dissolved ; then put it in a pre- serving-pan ; simmer and skim. When it will jelly on a plate, put it in small jars^or glasses. Ajpple Marmalade, r39. Scald apples till they will pulp froni. the core : then take an equal weight of sugar in large lumps, dip in water, and boil it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemon-peel before boil- «j Vwiif \f 4Tk/\ ytii-iaVi if. \xrin bft bitter. SWEETMEATS. 291 duke cher- rax ; break : then put ill gently, I. Pour it )]e. Keep kite, 3k it clean ery pound sugar ; stir e jar stew oiling it on Lor, and to ar ; put the le or China it in a pre- ''hen it will r glasses. [p from, the gar in large till it can ip, put to it ?e a quarter before boil- Jpple Jelly for preserving Apricots, or for any sort of Sweetmeats. 70. Let apples be pared, quartered, and cored ; put them into a stew-pan with as much water as will cover them; boil as fast as possible; when the fruit is all in a mash, add a quart of water ; boil half an hour more, and run through ajellv-bag, if in summer, codlins are best ; in September, golden rennets or winter-pippins. Dried Apples, 71. Put them in a cool oven six or seven times, and flatten them by degrees, and gently, when soft enough to bear it. If the oven be too hot they will waste ; and at first it should be very cool. The biffin, the minshui crab, or any tart apples, are the sorts for drying. Gooseberry Jam for Tarts, 72. Put twelve pounds of the red hairy goose- berries, when ripe and gathered in dry weather, into a pre8erving-pan,with a pint of currant-juice, drawn as for jelly ; let them boil pretty quick, and beat them with the spoon ; when they begin to break, put to them six pounds of white sugar, and simmer slowly to a jam. It requires long boiling, or will not keep ; but is an excellent thing for tarts or puffs. Look at it in two or three days, and if the syrup and fruit separate, the whole mu3t be boiled lonf er. Be careful it does not burn at the bottom. f^ p 292 'm'm "> ' '■] ! I i MANUAL OF COOKERY. While Gooseberry Jam, 73. Gather the finest white gooseberries, or green if you choose, when just ripe; top and tail them. To each pound put three quarters of a pound of fine sugar, and half a pint of water. Boil and chirify the sugar in the water as direct- ed in page 284 ; then add the fruit ; simmer gen- tly till clear, then break it, and in a few minutes put the jam into small pots. To preserve Greengages, 74. Choose the largest, when they begin to soften; split them without paring, and strew a part of the sugar which you have previously weighed an equal quantity of. Blanch the ker- nels with a small sharp knife. Next day, pour the syrup from the fruit, and boil it with the other sugar, six or eight minutes, very gently; skim, and add the plums and kerno. ^Oimmer till clear, taking off any scum that , .>ut the fruit singly into small pots, and pour the syrup and kernels to it.. If you would candy it, do not add the syrup, but observe the directions given for candying fruit in page 286 ; some may be done each way; Raspberry Jam, 76. Weigh equal quantities of fruit and sugar ; put the former into a preserving-pan, boil and break it, stir constantly, and let it boil very quickly. When most of the juice is wasted, add the sugar, and oimmer half an hour, # ^ SWEETMEATS. 29S srries, or top and larters of of water, as direct- imer gen- V minutes begin to d strew a reviously I the ker- iay, pour with the f gently; Simmer ; put the .he syrup it, do not ons given le may be ud sugar ; boil and boil verv asted, add This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in first. 76. Another way.— Put the fruit in a jar 'n a kettle of water, or on a hot hearth, till the juice will run from it, then take away a quarter of a pint from every pound of fruit ; boil and bruise it half an hour, then put in the weight of the fruit in sugar, and, adding the same quantity of currant-juice, boil it to a strong jelly. The raspberry-juice will serve to put into brandy, or may be boiled with its weight in sugar for making the jelly or raspberry-ice or cream. Ginger Drops; a good Stomachic. 77. Beat two ounces of fresh candied orange in a mortar, with a little sugar, to a paste ; then mix one ounce of powder of white ginger with one pound of loaf-sugar Wet the sugar with a little water, and boil altogether to a candy, and drop it on paper the size of mint-drops. Lemon Drops. 78. Grate tnree large lemons, with a large piece of double-refined sugar; then scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put them iato a moderate oven on a tin plateu ^ 10 1*1 i I 11 294 MANUAL OF COOKERY. Biscuits of Fruit. 79 To the pulp of any scalded fruit put an eaual 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. Peppermint Drops. 80. Pound and sift four ounces of double-re- fined sugar, beat it with the whites of two eggs till perfectly smooth; then add sixty drops of oil of peppermint, beat it well and drop on white paper, and dry at a distance from the fire. Ratafia Drops, 81. Blanch and beat in a mortar four ounces of bitter, and two ounces of sweet almonds with a little of a pound of sugar sifted, and add the re- mainder of the sugar, and the whites of two eggs, making a paste ; of which put litt e balls, the size of a nutmeg, on wafer-paper ; bake gently on tin-plates. Raspberry Cakes ^ 82 Pick out any bad raspberries that are among the fruit, weigh and boil what quantity vou please, and when mashed, and the liquor is wasted, put to it sugar the weight of the fruit yoVL first put into the pan, mix it well off the fire until perfectly dissolved, then put it on china-plates, and dry it in the sun. As soon as the top part dries, cut with the cover of a can- PRESERVES. 2 96 put an hours, i, dry in 1 two or ouble-re- wo eggs drops of on white re. Dunces of 8, with a Id the re- bwo eggs, Dalls, the :e gently that are quantity ! liquor is the fruit ill off^ the put it on ls soon as of a can- ister into small cakes, turn them on fresh plates, and, when dry, put them in boxes with layers of paper. To keep Currants. 83. The bottles being perfectly clean and dry, let the currants b^ cut from the large stalks with the smallest bit of stalk to each, that the fruit not being wounded, no moisture may be among them. It is necessary to gather them when the weather is quite dry ; it is best to cut them under the trees, and let them drop gently into the bottles. Stop up the bottles with cork and rosin, and put them into a trench in the garden with the neck downwards ; stocks should be placed opposite to where each sort of fruit begins. Cherries and Damsons keep in the same way. Currants may be scalded, as directed hereafter for gooseberries. To keep Gooseberries. 84. Before they become too large, let them be gathered, and take care not to cut them in taking oiF the stalks and buds. Fill wide-mouthed bot- tles ; put the corks loosely in, and set the bottles up to the neck in water in a boiler. When the fruit looks scalded, take them out; and when perfectly cold, cork close, and rosin the top. Dig a trench in a part of the garden least used, sufficiently deep for all the bottles to stand, and let the earth be thrown over, to cover them a foot and a half. When a frost comes on, a little ■A ■ 296 MANUAL OF COOKERY. fresh litter from the stable will prevent the ground from hardening so that the fruit cannot be dug up. Or, scald as above ; when cold, fill the bottles with cold water, cork them, and keep them in a damp or dry place ; they will not be spoiled. China Orange Juice.— A very useful thing to mix with ''water in Fevers, when the fresh Juice cannot be procured. 85. Squeeze from the finest fruit a pint of juice strained through fine muslin, and gently simmer with three quarters of a pound of double-refined sugar twenty minutes ; when cold put it in small bottles. To keep Lemon Juice. 86. Buy the fruit when cheap, keep it in a cool place two or three days, if too unripe to squeeze easily ; cut the peel off some, and roll them under your hand to make them part with the juice more readily; others you may leave unpaired for grating, when the pulp shall be taken out and dried. Squeeze the juice into a China basin; then strain it through some muslin, which will not permit the least pulp to pass. Have ready half and quarter ounce phials per- fectly dry; fill them with the juice so near the top as only to admit half a tea-spoonful of sweet oil into each; or a little more, if for larger bottles. Cork the bottles, and set them upright in a cool place. When you want lemon-juice, open such a PRESERVES. 297 ent the b cannot 2old, fill .nd keep 1 not be thing fresh to I of juice Y simmer e-refined in small > it in a iriripe to and roll )art with ay leave shall be ce into a e muslin, to pass, lials per- near the of sweet ir larger 1 upright 1 such a sized bottle as you shall use in two or three days, wind some clean cotton round a skewer, and dipping it in, the oil will be attracted; and when all shall be removed, the juice will be as fine as when first bottled. Hang the peels up till dry ; keep them from the dust. To preserve Fruit for Tarts, or Family -desserts, SY. Cherries, plums of all sorts, and American apples, gather when ripe, and lay them in small jars that will hold a pound; strew over each jar six ounces of good loaf-sugar pounded ; cover with two bladders each, separately tied down ; then set the jars on a large stewpan of water up to the neck, and let it boil three hours gently. Keep these and all other sorts of fruit free from damp. To keep Damsons for Winter Pies, 88. Put them in small stone jars, or wide mouthed bottles ; set them up to their necks in a boiler of cold water, and lighting a fire under, scald them. Next day, when perfectly cold, fill up with epring water; cover them. 89. Another way. — Boil one-third as much sugar as fruit with it, over a slow fire, till the juice adheres to the fruit, and forms a jam. Keep it in small jars in a dry place. If too sweet, mix with it some of the fruit that is done without sugar. fy 29S MANUAL OF OOOKBRY. PART XIII. SALADS, TOMATOES, AND PICKLES. rSoTfKR, the celebrated French cook says : " What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner--the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration." Experience has taught us to say that Soyer is right, and salads should be brought into more general use, viev ng them at once as food and a purifier of the blood ; to tl t end we here insert some of the .numerous herbaceous .ilants, which, with a few " flxins," nicely finishes up a dinner at small cost. Use a wooden spoon and fork.] Salad Sauce. 1. Boil one egg hard, when cold remove the yolk, put it into a basin, bruise it to a pulp with a wooden spoon, do not use iron, then add a raw yolk and a tea-spoonful of flour, a small tea- spoonful of salt, and a quarter of pepper, then add half a spoonful of vinegar; stir it round, pour oyer a table-spoonful of oil by degrees, keep stirring, then a little more vinegar, two more of oil, until eight tea-spoonfuls of oil and three of vinegar are used; season with half a tea-spoon ful of chopped onions, two of parsley, half of tarragon and chervil, a pinch of cayenne and six tea-spoonfuls of melted butter cold. The white of the egg may be chopped up and added. It will keep for some time if properly corked, and m SALADS. 299 EB. iiat is more ms to have — the nice, ilth, which Qasticating ;rience has 3 should be at once as here insert hich, with small cost. move the pulp with idd a raw mall tea- per, then it round, rees, keep more of 1 three of tea-spoon y, half of ae and six rhe white idded. It rked, and may be used in proportion with any of the follow- ing salads : a gill of whipped cream is good in it. Fish Salad, 2. For a small lobster salad, half fill a bowl with any kind of salad herb, endive, lettuce, (fee. Then break a lobster in two, open the tail, extract the meat in one piece, break the claws, cut the meat of both in small slices, about a quarter of an inch thick, arrange these tastefully on the oalad, take out all the soft part from the belly, mix it in a basin with a tea-spoonful of salt, half of pepper, four of vinegar, four of oil; stir it well together, and pour on the salad ; then cover it with two hard eggs, cut in slices, a few slices of cucumbers, and, to vary, a few capers and some fillets of anchovy ; stir lightly, and serve, or use salad sauce, No. 1. If for dinner, ornament it with some flowers of the nasturtion and marigold. 3. Another. — Make a salad, and put some of the red part of the lobster to it, cut. This forms a pretty contrast to the white and green of the vegetables. Do not put much oil, as shell-fish absorb the sharpness of the vinegar. Serve in a a dish, not a bowl. Crab Salad. 4. The same as the lobster. Note.— Remains of cold cod, fried soles, halibut, brill turbot, sturgeon, cut as lobster, plaice, and all kinds o} fresh water flsh, may be used in the same way. '«f. It; 800 MANUAL OF COOKBRY. Coss Lettuce, 5. Take two large lettuces, remove the faded leaves and the coarse green ones, cut the i^reen top off, pull each leaf off separate, cut it length- ways, and then in four or six pieces. This is better without washing. Having cut it all up, put it into a bowl; sprinkle over a small tea- spoonful of salt, half one of pepper, three of oil, and two of vinegar ; with the spoon and fork turn the salad lightly in the bowl till well mixed ; the less it is handled the better ; a tea-spoonful of chopped chervil and one of tarragon is a great improvement. Cabbage Lettuce, 6. Proceed the same as above, pull off the outer leaves, take off the others one by one, and cut in two, put them in a pan with cold water, then drain them in a cloth, by shaking it to and fro, and extract all the water, put them into a bowl, and season and dress as above. To vary them, two hard boiled eggs, cut in quarters, may be added ; a little eschalot, a few chives, or young onions. To improve the appearance of these salads, when on the table, the flower of the nasturtion may be intermixed with a little cut beet-root and slices of radish. Slices of cucumber may be also introduced. Endive. ♦7. This ought to be nicely blanched and crisp, and is the most wholesome of all salads. Take two, cut away lie root, remove the dark green SALADS. 301 e faded e green length- This is all up, tail tea- e of oil, nd fork L mixed ; spoonful i a great off the one, and i water, t to and n into a To vary parters, hives, or ranee of lower of 1 a little Slices of md crisp, Is. Take rk green leaves, and pick off all the rest, wash and drain well, dress as before ; a few chives is an improve- ment. 8. Another, French Fashion. — Pub in one clove of garlic, or rub a piece of crust of bread slightly with it, or the salad-bowl, mix the salad in the bowl as before; if rubbed slightly on the bread mix it with it. If properly contrived, it gives a flavour which no one can detect. Tarragon or chervil may be used in these salads. Marsh Mallow, 9. The roots of these should be removed, as like\xise the faded leaves ; dress as for lettuce, No. 5, eggs and beet-root may be introduced in th^s, being almost a winter salad. Dandelion or dent-de-lion, should not remain long in water, as they will get too bitter ; dress them as endive. Water-cresses, the same, with a little cucumber and celery. Mustard and Cress. 10. These, if eaten alone, make an excellent salad; they should be quickly washed and used, dressed as lettuce. A little tarragon or chervil, or a few chives, may be used. Beet-root Salad^ with Onions, 11. Boil four onions in the skin till tender, also a piece of beet-root ; let both get cold ; remove the skin, cut them in slices, put them in a plate, one slice on the edge of the other alternately ; w fSff i I' 'ill! 302 MANUAL OF COOKERY. I m I \ put into a small basin half a tea-spoonful of salt, a quarter of pepper, one of good vinegar, three of oil, mix them well ; pour over when ready to serve. Celery, young onions, and radishes may be used in salad with the above dressing, adding a tea-spoonful of mustard. Haricot and Lentil Salad, 12. To a pint of well-boiled haricots, add a tea-spooiiful of salt, quarter of pepper, one of chopped onions, two of vinegar, four of oil, two of chopped parsley, stir round, and it is ready: lentils are done the same way. A little cold meat cut in thin slices, may be added as a variety. Green French Beans, 13. Cold boiled French beans put into a bowl make a very nice salad mixed with some chervil, tarragon, chopped chives, celery, reaking aslyjust cooked. Stuffed Tomatoes, 18. Scoop out the inside of a dozen large to- matoes, without spoiling their shape. Pass the inside through a sieve, and then mix it with grated bread, chopped sweet herbs, nutmeg, salt, and pepper. Stew well with a laurel leaf, or two peach leaves. Remove the leaves, and stuff the tomatoes with the mixture, tying a string round each to keep them in shape. Sprin- kle them all over with rasped bread-crust. Set them in a buttered dish, and bake them in an oven. Take off the strings, and serve up the to- matoes. Egg plants may be cooked in the same manner. Tomato Sweetbreads, 19. Cut up a quarter of a peck or more of fine ripe tomatoes ; set them over the fire, and let them stew, with nothing but their own juice, till they go entirely to pieces ; then press them through a sieve, to clear the liquid from the seeds and skins ; have ready four or five sweetbreads that have been trimmed nicely, cleared from the gristle and laid open to soak in warm water ; put them into a stewpan with the tomato-juice, seasoned with a little salt and Cayenne ; add two or three tablespoonfuls of butter rolled in flour : set the saucepan over the fire, and stew the sweetbreads in the tomato-juice till they are thoroughly done ; a few minutes before you take them off, stir in two beaten yolks of eggs. Serve up the sweetbreads in a deep dish, with 11 Iw^ 806 MANUAL OF COOKERY. ■M \ ''I'j '^ .m ;! , !:> f Scalloped Tomatoes, 20. Take fine large tomatoes, perfectly ripe; scald them to loosen the skins, and then peel them ; cover the bottom of a deep dish thickly with grated bread-crumbs, adding a few bits of fresh butter ; then put in a layer of tomatoes seasoned slightly with a little salt and Cayenne and some powdered mace or nutmeg; cover them with another layer of bread-crumbs and butter, then another layer of seasoned tomatoes, and proceed thus till the dish is full, finishing at the top with bread-crumbs ; set. the dish into a moderate oven, and bake it near three hours. Stewed Tomatoes, 21. Slice the tomatoes into a tinned saucepan; season with pepper and salt, and place bits of butter over the top ; put on the lid close, and stew twenty minutes. After this, stir them fre- quently, letting them stew till well done; a spoonful or two of vinegar is an improvement. This is excellent with roast beef or mutton. Tomato Soup. 22. Put in five quarts of water a chicken, or a piece of any fresh meat, and six thin slices of bacon ; let them boil tor some time, skimming carefully, then throw in five or six dozen peeled tomatoes, let the water boil away to about one quart, take out the tomatoes, mash and strain them through a sieve ; mix a piece of butter as large as a hen's egg with a table-spoonful of TOMATOES. 807 ly ripe; iien peel thickly V bits of omatoes ;>ayenne ; cover Qbs and )matoe8, shing at h into a ours. ucepan; ! bits of ►se, and lem f re- done; a vement. :on. jken, or slices of imming I peeled out one I strain itter as mful of flour, and add it to the tomatoes ; season with salt and pepper; an onion or two is an improve- ment. Take the meat from the saucepan when done, and put back the tomatoea. Let them boil half an hour. Lay slices of toasted bread in the tureen and pour the soup on. Fried Ham with Tomatoes, 23. Fry some slices of cold boiled ham. Then fry some tomatoes, allowing one to each slice of meat. Lay the tomatoes on the ham, shake a little pepper over them, and serve. Tomato Preserves, 24. Take the round yellow variety as soon as ripe, scald and peel ; then to seven pounds of tomatoes add seven pounds of white sugar, and let them stand over night ; take the tomatoes out of the sugar, and boil the syrup, removing the scum ; put in the tomatoes, and boil gently fifteen or twenty minutes; remove the fruit again, and boil until the syrup thickens. On cooling, put the fruit into jars, and pour the syrup over it, and add a few slices of lemon to each jar, and you will have something to please the taste of the most fastidious. Tomato Sauce, 25. Take one dozen of ripe tomatoes, put them into a stone jar, stand them in a cool oven until quite tender. When cold, take the skins and stalks from them, mix the pulp in the liquor 'ill' ' m : i? ttam ^ I i ii m i 808 MANUAL OF COOKERT. which you will find in the jar, bat do not strain it, add two tea-spoonfuls of the best powdered ginger, a dessert-spoonful of salt, a head of garlic chopped fine, two table-spoonfuls of vinegar, a dessert-spoonful of Chili vinegar or a little Cayenne pepper. Put into small-mouthed sauce bottles, sealed. Kept in a cool place, it will keep good for years. It is ready for use as soon as made, but the flavor is better after a week or two. Should it not appear to keep, turn it out, add more ginger ; it may require more salt and Cayenne pepper. It is a long tried receipt— a great improvement to curry. The skins should be put into a wide mouthed bottle, with a little of the different ingredients, as they are useful for hashes or stews. Tomato Catsup. 26. Take ripe tomatoes, and scald them just sufficient to allow you to take off the skin ; then let them stand for a day, covered with salt ; strain them thoroughly to remove the seeds ; then to every two quarts, three ounces of cloves' two of black pepper, two nutmegs, and a very little Cayenne pepper, with a tittle salt ; boil the liquor for half an hour, and then let it cool and settle ; add a pint of the best cider vinegar, after which bottle it, corking and sealing it tightly. Keep it always in a cool place. 27. Another way, — Take one bushel of toma- toes, and boil them till they are soft ; squeeze them through a fine wire sieve, and add half a J TOMATOES. 309 lot strain powdered i of garlic vinegar, r a little [led sauce e, it will je as soon L week or rn it out, salt and eceipt — a 18 should bli a little useful for )hem just kin ; then ith salt ; le seeds ; of cloves, i a very alt ; boil et it cool vinegar, ealing it of toma- squeeze d half a gallon of vinegar, one pint and a half of salt, two ounces of cloves, quarter of a pound of all- spice, two ounces of Cayenne pepper, three tea- spoonfuls of black pepper, five heads of garlic skinned and separated ; mix together, and boil about three hours ; or until reduced to about one-half; then bottle, without straining. To pickle Tomatoes, 28. Always use those which are thoroughly ripe. The small round ones are decidedly the best. Do not prick them, as most receipt-books direct. Let them lie in strong brine three or four days, then put them down in layers in your jars, mixing with them small onions and pieces of horse-radish ; then pour on the vinegar (cold), which should be first spiced as for peppers; let there be a spice-bag to throw into every pot. Cover them carefully, and set them by in the cellar for a full month before using. To Cook Tomatoes as a Vegetable. 29. Cut as many tomatoes in half as will make a dish ; put them into a baking dish, with a lump of butter and some pepper and salt. Bake them until soft, and then dish up hot. M Ii<5 310 MANUAL OF COOKERY. [PioKLES should be kept closely covered; always use a wooden spoon, all mettle being improper. The large jars should be seldom opened ; and small ones, for the different pickles in use, for common supply. Acids dissolve the lead that is in the tinnings of saucepans. When necessary to boil vinegar, do it in a stone jar on the hot hearth, or in an enamelle'^' saucepan. Pickles should never be put into glazed jars, as salt and vinegar penetrate the glaze, which is poisonous.] Cold Pickles, 30. Season some of the best vinegar with a little garlic, a little tarragon, and a little sweet oil. Put it into a glass jar,' and keep it jfvell cov- ered. You may throw into it the green seeds of nasturtions, morella cherries, little onions, small young carrots when but a finger long.radish pods, and various other things. Keep the jar well closed, and the pickles will be as good and keep as long as if they had oeen boiled. Nasturtions and cherries will keep in plain vinegar without any seasoning. Indian Pickle. 31. Lay a pound of white ginger in water one night ; then scrape, slice, and lay it in salt, in a pan till the other ingredients shall be ready. Peel, slice, and salt a pound of garlic three days, then put it in the sua to dry. Salt and dry long pepper in the same way. Prepare various sorts of vegetables thus : Quarter small white cabbages, salt three days, squeeze, and set t''-"n in the sun to dry. Cauliflowers c it a their branches ; take off the green from ra, .es ; cut celery in three-inch PICKLES. 811 ilways use a 'he large jars ' the different dissolve the ten necessary hearth, or in )r be put into glaze, which ;ar with a ittle sweet Lt ysrell cov- reen seeds tie onions, long.radish •ep the jar ,s good and ed. ep in plain water one in salt, in I be ready. arlic three Salt and thus : three days, 3 ; take off I three-inch lengths; ditto young French beans whole, like- wise the shoots of elder, which will look like bamboo. Apples and cucumbera, choose of the least seedy sort ; cut them in slices, or quarters, if not too large. All must be salted, drained, and dried in the susi, except the latter ; over which you must pour boiling vinegar, and in twelve hours drain them, but no salt must be used. Put the spice, garlic, a quarter of a pound of mustard-seed, and as much vinegar as you think enough for the quantity you are to pickle into a large stone jar, and one ounce of turmeric, to be ready against the vegetables shall be dried. When they are ready, observe the following directions: — Put some of them into a stone jar, and pour over them one quart of boiling vinegar. Next day takeout those vegetables ; and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables ; let them lie a night, and do as above. Thus proceed till you have cleansed each set from the dust which must inevitably fall on them by being so long in doing ; then, to every gallon of vinegar put two ounces of flour of mustard, mixing by degrees, with a little of it boiling hot. The whole of the vinegar should have been previously scalded, but left to be cold before it was put to the spice. Stop the jar tight. This pickle will not be ready for a year ; but you may make a small jar for eating in a fort- n t: It I ? r 312 MANUAL OF COOKERY. night, only by giving the cauliflower one scald in water, after salting and drying as above, but without the preparative vinegar ; then pour the vinegar, that has the spice and garlic, boiling hot over. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it over them hot, will plump them. Pickle Onions. 32. In the month of September, choose the small white round onions, take off the brown skin, have ready a very nice tin stewpan of boil- ing water, throw in as many onions as will cover the top ; as soon as they look clear on the outside, take them up as quick as possible with a slice and lay them on a clean cloth ; cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in ajar, or glass, or wide-mouth bottles, and pour over them the best white wine vinegar, just hot, but not boiling. When cold cover them. Should the outer skin shrivel, peel it off. They must look quite clear. To pickle Gucumbers and Onions sliced, 33. Cut them in slices, and sprinkle salt over them, next day drain them for five or six hours ; then put them into a stone jar, pour boiling vinegar over them, and keep them in a warm pla5je. The slices should be thick. Repeat the boiling vinegar,and stop them up again instantly ; and so on till green ; the last time put pepper and ginger. Keep in small stone jars. PIOKLES. 318 one Bcald above, but n pour the ic, boiling id that the 'ly, boiling n hot, will jhoose the the brown )an of boil- will cover he outside, dth a slice them close and so on. m in ajar, pour over st hot, but Q. Should rhey must sliced, i salt over six hours ; )ur boiling in a warm Repeat the I instantly ; put pepper rs. To pickle young Cucumbers, 34. Choose nice young gherkins, spread them on dishes, salt them, and let them lie a week — drain them, and, putting them in a jar, pour boiling vinegar over them. Set them near the fire, covered with plenty of vine-leaves ; if they do not become a tolerable good green, pour the vinegar into another jar, set it over the hot hearth, and when it boils, pour it over them again, covering with fresh leav^^s ; and thus do till they are of as good a color as you wish them. As it is now known that the very fine green picklea are made so bv usint: brass or bell-metal vessels, which, when vinegar is put into them, become highly poisonous, few people like tc eat them. To pickle Walnuts. 35. Put them into a jar, cover them with the best vinegar cold, let them stand four months ; then pour off the pickle and boil as mnch fresh vinegar as will cover the walnuts, adding to every three quarts of vinegar one quarter-pound of best mustard, a stick of horse-radish sliced, one half-ounce of black pepper, one half-ounce of cloves, one ounce of ginger, one half-ounce ot allspice, and a good handful of salt — pour the whole, boiling hot, upon the walnuts, and cover them close ; they will be fit for use in three or four months. You may add two ounces of garlic, or shalot, but not boiled in the vinegar. 5]^" Of the pickle in which the walnuts stood for the first four months, you may make excel- lent ketchup . .;.»■ i 314 MANUAL OF COOKERY. An excellent way to pickle Mushrooms, to preserve the flavour, 86. Buttons must be rubbed with a bit of flan- nel and salt; and from the larger, take out the red inside. When they are black they will not do, being too old. Throw a little salt over, and put them into a stew-pan with some mace and pepper ; as the liquor comes out shake them well, and keep them over a gentle fire till all of it be dried into them again ; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar. They will keep two years, and are delicious. Mushroom Ketchup. BY. Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for three days Then let them stand for twelve, till there is a thick scum over ; strain, and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustard-seed. When cold, bottle it, and tie a bladder over the cork ; in three months boil it again with some fresh spice, and it will then keep a twelvemonth. To pickle Red Cabbage, 38. :Slic8 it into a cullender, and sprinkle each lay^ with salt ; let it drain two days, then put it into a jar, and pour boiling vinegar enough to cover, and put a few slices of red beet-root. Ob- serve to choose the purple red cabbage. Those PICKLES. 315 nsj to lit of flan- :e out the will not over, and mace and ike them till all of as much n, give it stone jar. icious. ns, break )ver, and ^8, Then 8 a thick uor with r, a clove hen cold, e cork ; in esh spice, who like the flavour of spice boil it with the vinefi^ar. Caulifiour cut in branches, and thrown in after being salted, will look of a beautiful red. Some persons prefer boiling the vinegar with the spice and throwing it on to the pickles, cab- bage, or onions, when cold. Lemon Pickle. 39. Wipe six lemons, cut each into eight pieces; put on them a pound of salt, six large cloves of garlic, two ounces of horse-radish sli- ced thin, likewise of cloves, mace, nutmeg, and Cayenne, a quarter of an ounce each, and two ounces of flour of mustard ; to these put two quarts of vinegar. Boil a quarter of an hour in a well-tinned saucepan; or, which is better, do it in a strong jar, in a kettle of boiling water ; or set the jar on the hot hearth till done. Set the jar by, and stir it daily for six weeks, keep the jar close covered. Put it into small bottles. To keep Capers, 40. Add fresh vinegar that has been scalded, and become cold — and tie them close, to keep out the air, which makes them soft. ir nkle each then put enough to oot. Ob- e. Those 316 MANUAL OF COOKERY. PAET_XIV. ALE, BEEE, WINES AND SUMMER DEINK8. [To be successful in producing a " horn " of bright clean- tasted ale, or beer, it will be essential to see that the casks and bottles be perfectly prepared and cleansed to avoid any musty or other unpalatable flavour, and that the corks be of the best quality. During hot or thundery weather if beer turns sour, a tea-spoonful of salt of wormwood put into the jug will rectify it. Let it be drawn just before it 19 drunk or it will be flat.] Strong Beer or Ale, 1. Tweve bushels of malt to the hogshead for beer, (or fourteen if you wish it of a very good body,) eight for ale; for either pour the whole quantity of water hot, but not boiling, on at once, and let it infuse three hours close covered ; mash it in the first half-hour, and let it stand the remainder of the time. Run it on the hops pre- viously infused in water ; for strong beer three quarters of a pound to a bushel ; if for ale, half a pound. Boil them with the wort two hours from the time it begins to boil. Cool a pailful to add three quarts of yeast to, which will pre- pare it for putting to the rest when ready next day ; but if possible put together the same night. Tun |s usual. Cover the bung-hole with paper when the beer has done working ; and when it is to be stopped, have ready a pound and a half of hops dried before the fire, put them into the / B£)E, put the ery three is of pure jserving a warm dry Jlf. Skim off the refuse, when the fermentation shall be over, and fill up with the reserved liquor. When it has ceased working, pour three quarts of bran- dy to forty quarts of wine. Bunitr it close for nine months, then bottle it, and d: n the thick part through a jelly-bag, until it be clear, and bottle that. Keep it ten or twelve months. White Currant Shrub, 9. Strip the fruit, and prepare in ajar as for jelly; strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump- sugar; strain through a jelly -bag. Blackberry Wine, 10. Measure your berries and bruise them, to every gallon adding one quart of boiling water; let the mixture stand twenty-four hours, stirring occasionally ; then strain off the liquor into a cask, and to every gallon adding two pounds of sugar ; cork tight, let it stand till the following October. Note.— We are told that from the above receipt, you will have wine ready for use, without any further strain- ing or boiling, that will make lips smack as they never smacked, under similar influence, before. Elder Wine, 11. To every quart of berries put two quarts of water, boil half an hour, run the liquor, and break the fruit through a hair-sieve ; then to every quart of juice, put three quarters of a pound of sugar. Boil the whole a quarter of an M U^ ', t , !*. MANUAL OF COOKERY. hour with some Jamaica peppers, ginger, and a few cloves. Pour it into a tub, and when of a proper warmth into the barrel, with toast and yeast to work, which there is more difficulty to make it do than most other liquors. When it ceases to hiss, put a quart of brandy to eight gallons, and stop up. Bottle in the spring or at Christmas. The liquor must be in a warm place, to make it work. Excellent Ginger Wine, 12. Put into a very clean boiler ten gallons of water, fifteen pounds of lum^-sugar, with the whites of six or eight egg^^ well beaten and strained; mix all well while cold; when the liquor boils skim it well ; put in half a pound of common white ginger bruised, boil it twenty minutes. Have ready the very thin rinds of seven lemons, and pour the liquor on them ; when cool tun it with two spoonfuls of yeast: put a quart of the liquor to two ounces of isinglass- shavings, while warm, whisk it well three or four times, and pour all together into the barrel. Next day stop it up ; in three weeks bottle, and m three months it will be a delicious and refresh- ing liquor; and though very cool, perfectly safe. Excellent Raisin Wine. 13. To every gallon of spring-water put eight pounds of fresh Smyrna raisins in a large tub ; stir it thoroughly every day for a month ; then press the raisins in a horse-hair bag as dry as nger, and a when of a h toast and lifficulty to , When it y to eight pring or at n a warm I gallons of , with the eaten and when the a pound of it twenty n rinds of lem; when ast : put a ' isinglass- three or the barrel, iottle, and ad refresh- ectly safe. put eight arge tub ; nth; then as dry as WINES. 323 possible ; put the liquor into a cask ; and when it has done hissing, pour in a bottle of the best brandy or strong whiskey, stop it close for twelve months ; then rack it off, but without the dregs; filter them through a bag of flannel of three or four folds; add the clear to the quanti ty, and pour one or two quarts of brandy, ac- cording to the size of the vessel. Stop it up, and, at the end of three years, you may either bottle it, or drink it from the cask. Raisin wine would be extremely good, if made rich of the fruit and kept long, which improves the flavour greatly. Sack Mead. 14. To every gallon of water put four pounds of honey, and boil it thr< e quarters of an hour, taking care to skim it. To every gallon add an ounce of hops ; then boil it half an hour, and let it stand till next day : put it into your cask, and to thirteen gallons of ^he liquor add a quart of brandy. Let it be lightly stopped till the fer- mentation is over, and then stop it very close. If you make a large cask, keep it a year in cask. Ratafia. 16, Blanch two ounces of peach and apricot kernels, bruise and put them into a bottle, and fill nearly up with brandy. Dipsolve half a pound of white sugar-candy in a cup of cold water, and add to the brandy after it has stood a month on the kernels, and they are strained off ; then filter through paper, and bottle for use. Iii ttoiilt l|B^H |^m|| vl i in 1 824 MANUAL OF COOKBRY. The leaves of peach and nectarines, when the trees are cut in the spring, being distilled, are an excellent substitute for ratafia in puddings. A rich and pleasant Wine. 16. Take new cider from the press, mix it with as much honey as will support an ogg, boil gently fifteen minutes, in an enamelled pot. Skim it well; when cool, let it be tunned, but don't quite fill. In March following, bottle it, and it will be fit to drink in six weeks ; but will be less sweet if kept longer in the cask. You will have a rich strong wine, and it will keep well. This will serve for any culinary purposes which sack, or sweet wine, is directed for. Honey is a fine ingredient to assist, and render palatable new crabbed austere cider. An excellent Method of making Punch. 17. Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow parts of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be supposed to require ; according to taste, then squeeze the lemon-juice upon the sugar; and with a bruiser press the sugar and the juice well together, for a great deal of the richness and fine flavour of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up well with boiling water (soft PUNCH. 825 when the lied, are an lings. mix it with boil gently Skim it but don't eit, and it will be less I will have rell. This i^hich sack, and render uncK ith rough of double he lemons rts of the amps, and as may be be. then [gar; and juice well }s and fine I rubbing erformed. rater (soft water is best) till the water is rather cool. When this mixture (called the sherbet) is to your taste, take brandy and rum in equal quantities, and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste: two good lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar ; but this depends much on the taste, and on the strength of the spirit. As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper ; as, when the pulp and sugar are well mixed together, it adds much to the richness of the punch. When only rum is used, about half a pint of porter will soften the punch : and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavour. Note. This receipt has been greatly admired by con- noisseurs. It is impossible to take too much pains in the process of wixing, and in minding to do them well^ that all the different articles may be most thoroughly incorporated. 18. Artother. — Take three large lemons, and roll them very hard on the table to make them more juicy ; then pare them as thin as possible. Cut out the pulp and throw away the seeds and the white part of the rind. Put the yellow rind and the pulp into a pint of boiling water ; set it on the fire, and let it boil two or three minutes. Take it off, and throw in a tea-spoonful of raw U h :. \\' \ 1 I Ml 'ijii 826 MANUAL OF COOKERY. green tea of the best sort, and let it infuse about five minutes. Then strain it through linen. Stir into it three quarters of a pound of loaf-sugar, and a pint of brandy, or any other suitable liquor. Set it again over the fire, and when it is just ready to boil, remove it, and pour it into a china punch-bowl. [For the benefit of the poorer class of persons, we cive the following tried receipts, which will be found less iDjurious in their effects than others of a more potent and exciting character, though quite as palatable.] Vin de Pommes : or, Apple Wine, 19. Boil a gallon of water, in it cut up one pound of apples into quarters, and boil them till they can be pulped, pass the liquor through a cullender, boil it up again with half a pound of brown sugar, scum, and bottle for use. Take care not to cork the bottle; keep in cool place. The apple may be eaten with sugar and a scrape of nutmeg ; or as sauce for roast pork or goose. 20. Another way.-^ Bake the apples, then put them into a gallon pan, add the sugar, and pour boiling water over, let it get cold, pass the liquor as above, and bottle for use. For Spring Drink, 21. Rhubarb, in the same quantities, and done in the same way as apples, adding more sugar, makes ^ nice cooling drink. Also green gooseberries, similarly prepared. ''■^s^ fuse about inen. Stir loaf-sugar, ir suitable d when it our it into as, we give 3 found less 3 jpotent and 'J %e. it up one I them till through a pound of Take care ace. The scrape of goose. then put and pour ihe liquor SUMMER DRINKS. 32? and done re sugar, spared. Lemonade, 22. Cut in very thin slices three lemons nut them m a basin, add half a pound of sugar, either white or brown ; bruise all together well, add a gallon of cold water, and stir. It is then ready. For Summer Drink, 23. One pound of red currants, bruised with some raspberry ; half a pound of sugar added to a gallon of cold water, well stirred, allowed to settle, and bottled. Mulberries may be done the same way, adding a little lemon peel. a¥^. ^ i^"^^ ^^'^^^^ ^^ ^^^^^^^» or citric acid added to these, render them more cooling in the spring and summer. j1 very agreeabh Drink, 24. Into a tumbler of fresh cold water pour a table-spoonful of cupillaire, and the same of pood vmegar. Tamarinds, currants, fresh or in lelly or scalded currants, or cranberr.es, make excel' lent drinks ; with a little sugar or not, as may be agreeable. ^ A most pleasant Drink, 25. Put a tea-cupful of cranberries into a cud ofwater and mash them. In the meantime boil two quarts of water with one large spoonful of oatmeal and a bit of lemon-peel; then add the cranberries, and as much fine sugar as shall leave a smart flavour of the fruit ; and a quarter of a ^iTr u ix^^'^l """^ ^^®'» ^« ^^y ^^ proper; boil ail for half an hour, and strain off. 11 i-li 828 MANUAL OF COOKERY. Lemonade to be made the day before wanted, 26. Pare two dozen of tolerably-sized lemons as thin as possible, put eight of the rinds into three quarts of hot not boiling water, and cover it over for three or four hours. Rub some fine sugar on the lemons to attract the essence, and put it into a china-bowl, into which squeeze the juice of the lemons. To it add one pound and a half of fine sugar, then put the water to the above, and three quarts of milk made boiling hot; mix, and pour through a jeily-bag till per- fectly clear. Lemonade that has the flavour and appearance of Jelly. 27. Pare two Seville oranges and six lemons as thin as possible, and steep them four hours in a quart, of hot water. Boil a pound and a quar- ter of loaf-sugar in three pints of water, and skim it. Add the two liquors to the juice of six China oranges, and twelve lemons ; stir the whole well, and run it through a jelly-bag till clear. Then add a little orange-water, if you like the flavour, and, if wanted, more sugar. It will keep well if corked. Ginger Beer. 28. The following is a very good way to make it: Take of ginger, bruised or sliced, one and a half ounce; cream of tartar, one ounce; loaf sugar, o^e pound ; one lemon sliced ; put them into a pan, and pour six quarts of boiling water SUriMER DRINKS. 32» wanted, ad lemons rinds into and cover some fine 3ence, and jueeze the und and a ier to the ie boiling ig tillper- ppearance ix lemons r houis in id a quar- ater, and ice of six stir the f-bag till jr, if you sugar. It r to make )ne and a Qce; loaf 3ut them ng water upon them. When nearly cold, put in a little yeast, with the white of one egg mixed in it, and stir it for about a minute. Let it stand till next day, then strain and bottle it. It is fit to drink in three days, but will not keep good longer than a fortnight. The corks should be tied down, and the bottles placed upright in a cool place. Raspberry Vinegar. 29. Put a pound of fruit into a bowl, and pour upon it a quart of the best vinegar ; next day strain the liquor on a pound of fresh raspberries; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. The last time pass it through a canvass previously wet with vinegar to pre- vent waste. Put it into a stone jar, with a pound of sugar to every pint of juice, iDroken into large lumps ; stir it when melted, then put the jar into a saucepan of water, or on a hot hearth, let it simmer, and skim it. When cold, bottle it. This is one of the most useful preparations that can be kept in a house, not only as affording the most refreshing beverage, but being of singular efiicacy in complaints of the chest. A large spoonful or two in a tumbler of water will give you a nice cooling drink. Be careful to use no glazed nor metal vessel for it. The fruit with an equal quantity of sugar, makes excellent Raspberry Cakes without boiling. i^ "^"S^JIiPt njggjgti^ 880 MANUAL OF GOOKERT. PART XV. COOKEET FOR THE SICK, COFFEE, f milk, a nutmeg. it in cold h it well, he berries approved, ►gether. owly and luch, that juart, and »ut a pint. FOR THE SICK. 339 bat can be iss that is water, me people a-spoonful Id only be »d. Artificial Asses^ Milk, 36. Boil together a quart of water, a quart of new milk, an ounce of white sugar-candy, half an ounce of eringo-root, and half an ounce of conserve of roses, till half be wasted. This is astringent; therefore proportion the doses to the effect, and the quantity to what will be used while sweet. 3*7. Another. — Mix two spoonfuls of boiling water, two of milk, and an egg well beaten; sweeten with pounded white sugar-candy. This may be taken twice or thrice a day. j1 refreshing Drink in a Fever, 38. Put a little tea-sage, two sprigs of balm, and a little wood-sorrel, into a stone jug, having first washed and dried them ; peel thin a small lemon, and clear from the white ; slice it, and put a bit of the peel in; then pour in three pints ojf boiling water, sweeten and cover it close. 39. Another DnnA;.-— Wash extremely well an oun-?^ of pearl-barley ; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon-peel ; boil till you have a smooth liquor, then put in a little syrup of lemons and capillaire. jlpple Toast and Water, 40. See page 126, No. 20. A piece of bread slowly toasted till it gets quite black, and added, makes a very nice and refreshing drink for invalids. 4: :t| -mm 840 MANUAL OF COOKERY. Apple Barley Water, 41. Aquarter of apoiind of pearl-barley,in8tead of toast, added to the former, and boil for one hour, is also a very nice drink. Water Gruel. 42. Put a large spoonful of oatmeal by degrees into a pint of water, and when smooth boil it. 43. Another wa'i/.—'Ruh smooth a large spoon- ful of oatrrf. if hnil iirt t.ViAn flAt the fiaUCeoan of pearl- put on it ^hen half -peel, and hick, you of water. >ared into t of sugar, ' in a pint' hours. two large ling water in two or the most ome drink lerbage. ) the fire ; Lich sound it, and it e sauceDan FOR THE SICK. 343 aside till the curd subsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have a whey perfectly cleared of milky particles, and ap weak as you choose to make it. Butter-milk, with Bread or without. 68. It is most wholesome when sour, as being less likely to be heavy ; but most agreeable when made of sweet cream. Dr, Boerhaave's sweet Butter-milk, 69. Take the milk from the cow and put into a small churn ; in ten minutes begin churning, and continue till the flakes of butter swim about pretty thick, and the milk is discharged oi all the greasy Darticles, and appears thm and blue. Strain it through a sieve, and drmk it as fre- quently as possible. It should form the whole of the patient's drink, and the food should be biscuits and rusks, in every way and sort ; ripe and dried fruits, of various kinds, when a decline is apprehended. Baked and dried fruits, raisms in particular, make excellent suppers for invalids, with biscuits, or common cake. Orgeat. 60. Beat two ounces of almonds with a tea- spoonful of orange-flower water, and a oi^^^^^J almond or two f then pour a quart of milk and water to the paste. Sweeten with sugar, or capillaire. This is a fine drink for those who : 1 1 p m% i-^m* 844 MANUAL OF COOKERY. have a tender chest ; and in the gout it is highly useful, and, with the addition of half an ounce of gum-arflbic, has been found to allay the painful- ness of the attendant heat. Half a glass of brandy may be added if thought too cooling in the latter complaints, and the glass of orgeat may be put into a basin of warm water. Egg Wine, 61. Beat an egg, mix with it a spoonful of cold water; set on the fire a glass of white wine, half a glass of water, sugar, and nutmeg. When it boils, pour a little of it to the egg by degrees till the whole be in, stirring it well; then return the whole into the saucepan, put it on a gentle fire, stir it one way for not more than a minute; for if it boil, or the egg be stale, it will curdle. Serve with toast. Note.— Egg wine may be made as above, without warming the egg, and it is thev lighter on the stomach, though not so pleasant to the taste. [Having now paid attention to the necessary requirements of the eick, which we hope will be attended with the full restoration of health to the patient, it will not be out of place to insert the annexed receipts, which will be found acceptable by the attendant nurse, with the adjunct of a light bun, cracknel, &c., as being highly refreshing.] To make Coffee. 62. Put two ounces of fresh-ground coflfee, of the belt quality, into a coffee-pot, and pour eight coffee-cups of boiling water on it ; let it boil six minutes, pour out a capful two or three times, I COFFSE* Si5 is highly ounce of i painful- )f brandy the latter ly be put ul of cold cvine, half When it jgrees till •eturn the entle fire, ite: for if e. Serve '6, without le stomach, 'qulrements vith the full lot be out of ill be found adjunct of a ihing.] I coffee, of pour eight it boil six tree times, and return it again ; then put two or three isinglass-chips into it, and pour one large spoon- ful of boiling water on it; boil it five minutes more, and set the pot by the fire to keep hot for ten minutes, and you will have coffee ot a beau- tiful clearness. -, • t /* Fine cream should always be served with cottee and either pounded sugar-candy, or fine sugar. If for foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before a fire until per- fectly hot and dry ; or, you may put the smallest bit of fresh butter into a preserving-pan of a small size, and, when hot, throw the coffee in it, and toss it about until it be freshened, letting it be cold before ground. Simplified mode of making Coffee. 63 Put one ounce of ground coffee in a pan, which place over the fire ; keep stirring it until quite hot, but take care it does not burn ; then pour over quickly a quart of boiling water, close It immediately, keep it not far from the fire, but not to simmer : then fill your cup without shak- ing it ; or pass it through a cloth into a coffee- pot, or it may be made pome time previous, and warmed again. The grounds can be kept, and boiled for making the coffee of the next day, by which at least a quarter of an ounce is saved. In country places, where milk is good and cheap, half boiled milk should be used with the coffee. Warming coffee will economise full ten per cent. s 346 MANUAL OF COOKBRT. Coffee Milk. 64. Boil a dessert-spoonful of erround coffee in nearly a pint of milk, a quarter of an hour ; then put into it a shaving or two of isinglass, and clear it ; let it boil a few minutes, and set it on the side of the fire till fine. This is very good for breakfast ; it should be sweetened with sugar of a good quality. Chocolate, 66. Those who use much of this article will find the following mode of preparing it both useful and economical : Cut a cake of chocolate in very small bits ; put a pint of water into the pot, and, when it boils, put in the above ; mill it off the fire until quite melted, then put it on a gentle fire till it boils ; pour it into a basin, and it will keep in a cool place eight or ten days, or more. When wanted put a spoonful or two into milk, boil it with sugar, and mix it well. This, if not made thick, is a very good break- fast or supper. Patent Cocoa 66. Is light, wholesome, and is esteemed by many as superior to tea or coffee, for breakfast. '■'•'•'"^^^ THE DAIRY. 347 4( I coffee in our; then and clear it on the ihould be 7* e will find oth useful bits; put n it boils, mtil quite I it boils ; in a cool m wanted 1 it with od break- semed by reakfast. PARTXVI. THE DAIRY, POULTRY, &c. rCows should be carefully treated ; if their teats are sore, they should be soaked in warm water twice a day, and dressed with soft ointment, or washed with smnt ana water. The milk should be given to the pigs. When the milk is brought into the dairy, it should be stramed and emptied into clean pans immediately in winter, but not till cool in summer. White ware is preferable, as the red is porous, and cannot be so thoroughly scalded All the utensils, shelves, dressers, and the floor, should be kept m perfect deanliness, and cold watei thrown over every part very often. There should be shutters to keep out the sun and the hot air. Meat hung in a dairy will spoil milk. The cows should be milked at a regular and early hour, and the udders emptied, or the quantity will decrease. A change of pasture will tend to increase the milk. Feed the cbws well two or three weeks before they calve, which makes the quantity of milk more abundant alter. J To prepare Rennet to turn the Milk. 1. Take out the stomach of a calf as soon as killed, and scour it inside and out with salt, after it is cleared of the curd always found in it. Let it drain a few hours : then sew it up with two good handfuls of salt in it, or stretch it well salted on a stick ; or keep it in the salt wet, and when wanted soak it a little in fresh water, and repeated the same when again required. To make Cheese, 2. Put the milk into a large tub, warming a part till it is of a degree of heat quite equal to new ; if too hot the cheese will be tough, i'ut h i ^ 348 MANUAL OF COOKERY. in as much rennet as will turn it, and cover it over. Let it stand till completely turned ; then strike the curd down several times with the ekimming-dieh, and let it separate, still covering it. There are two modes of breaking the curd ; and there will be a difference in the taste of the cheese, according as either is observed ; one is, to gather it with the hands very gently towards the side of the tub, letting the whey pass through the fingers till it is cleared, and ladling it off as it collects. The other is, to get the whey from it by early breaking the curd ; the last method de- prives it of many of its oily particles, and is there- fore less proper. Put the vat on a ladder over the tub, and fill it with curd by the skimmer; press the curd close with your hand, and add more as it sinks ; and it must be finally left two inches above the edge. Before the vat is filled, the cheese-cloth must be laid at the bottom : and when full, draw smooth over on all sides. There are two modes of salting cheese : one by mixing it in the curd while in the tub after the whey is out; and the other by putting it into the vat and crumbling the curd all to pieces with it, after the first squeezing with the hands has dried it. The first method appears best on some accounts, but not on all ; and therefore the custom of the country must direct. Put a board undftr and over the vat, and place it in the press ; in twdhours turn it out and put a fresh cheese- cloth ; press it again for eight or ten hours ; then Rait it all over, and turn it again in the vat, cover it led ; then with the covering :he curd ; ate of the i ; one is, J towards 8 through g it off as ey from it lethod de- d is there- by and fill the curd 3 it sinks ; above the eese-cloth full, draw e : one by after the ng it into to pieces the hands trs best on 3refore the ut a board the press ; jsh cheese- en hours; in the vat. TI KJ r TRY. 849 and let it stand in the . ress fourteen or sixteen hours, observing to ; - the cheese last made undermost. Before putting them the last ime into the vat, pare the edges if they do not look smooth. The vat should have holes at the sides and at bottom, to let all the whey pass thi'0"g^^- Put on clean boards, and change and scald them. To preserve Cheese sound, 3 Wash in warm whey, when you have any, and wipe it once a month, and keep it on a rack. If you want to ripen it, a damp cellar will bring it forward. When a whole cheese l^ cut the larger quantity should be spread with butter inside, and the outside wiped to preserve it To keep hose in daily use, moist, let a clean cloth be wrung out from cold water, and wrapt round them when carried from the table. Dry cheese mlyhe used to advantage to grate for serving witl macaroni, or eaung without. These oj.serva^ tions are made with a view to make the above articles less expensive, as in most families where much is used there is waste. Cream Cheese. 4 Put five quarts of strippings, that is, the last of the milk into a pan with two joonfuls of rpnnet When the curd is come, strike it down two or three times with the skimming-dish just trbreaklt Let it stand two hours, then spread 1 cEseloth on . sieve, put the c-d - ^^^^^^^ let the whey draifi ; break the curd a little with "sm 350 MANUAL OF COOKERY. your hand, and put it into a vat with a two- pound weight upon it. Let it stand twelve hours, take it out, and bind a fillet round. Turn every day till dry, from one board to another ; cover them with nettles, or clean dock-leaves, and put between two pewter-plates to ripen. If the weather be warm, it will ready in three weeks. 5. Another sort — Put as much salt to three pints of raw cream as shall season it ; stir it well, and pour it into a sieve in which you have folded a cheese-cloth three or four times, and laid at the bottom. When it hardens, cover it with nettles on a pewter-plate. To a quart of fresh c eam put a pint of new milk warm enough to m ;ke the cream a proper warmth, a bit of sugar, and a little rennet. Set near th^ "re till the curd comes ; fill a vat made in the form of a brick, of wheat-straw, or rushes sewed together. Eave ready a square of straw, or rushes sewed flat, to rest the vat on, and another to cover it ; the vat being open at top and bottom. Next day take it out, and change it as above, to ripen. A half pound weight will be sufficient to put on it. To scald Cream, as in the West of England. 6. In winter let th' milk stand twenty-four hours, in the summer twelve at least : then put the milk-pan on the stove. It must remain on the fire till quite hot, but on no account boil, or there w^U be a skin instead of a cream upon the milk. You will know when done enough, by THE DAIRY. 351 li a two- ve hours, rn every r ; cover and put If the le weeks. to three ir it well, ve folded d laid at [• it with it of new a proper net. fill a vat straw, or square of 1 vat on, ; open at out, and alf pound England. enty-four then put emain on t boil, or upon the ough, by the undulations on the surface looking thick, and having a ring round the pan the size of the bottom. The time required to scald cream de- pends on the size of the pan, and the heat of the fire; the slower the better. Remove the pan into' the dairy when done, and skim it next day. In cold weather it may stand thirty-six hours. The butter is usually made in Devonshire of cream thus prepared, and if properly done is very firm. Butt er -milk ^ 7. If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour butter-milk, find it still more light ; and it is reckoned more beneficial in consumptive cases. Butter-milk, if not very sour, is also as good as cream to eat with fruit, if sweetened with white sugar, and mixed %vith a very little milk. It likewise does equally well for cakes and rice- puddings. To keep Milk and Cream. 8. In hot weather, when it is difficult to pre- serve milk from becoming sour, and spoiling the cream, it may be kept perfectly sweet by scalding the new milk very gently, without boiling, and setting it by in the earthen dish, or pan, that it is done in. This method is pursued in Devon- shire, and tor butter, and eating, would equally answer in small quantities for coffee, tea, &a Cream already skimmed may be kept twenty-four houra if scalded without sugar ; and, by adding 862 MANUAL OF COOKERY. to it as much powdered lump-sugar as shall make it pretty sweet, will be good two days, keeping it in a cool place. rTHEBB is no one article of family consumption more in use, of greater variety in goodness, or that is of more con- sequence to have of a superior quality, than butter, and the economising of which is more necessary. The sweetness of butter is not affected by the cream being turned, of which it is made. When cows are in turnips, or eat cabbages, the taste is very disagreeable ; and the following ways have been tried with advantage to obviate it : When the milk is strained into the pans, put to every six gallons one gallon of boiling water. Or dissolve one ounce of nitre in a pint of spring-water, and put a quarter of a pint to every fifteen gallons of milk. Or, when you churn, keep back a quarter of a pint of the sour cream, and put it into a well scalded pot, into which you are to gather the next cream; stir that well, and do so with every iresh addition.] To make Butter, 9. During summer, skim the milk when the sun has not heated the dairy; at that season it should stand tor butter twenty-four hours with- out skimming, and forty-eL_,ht in winter. Deposit the cream-pot in a very cold cellar, if your dairy is not more so. If you cannot churn daily, change it into scalded fresh pots ; but never omit churning twice a week. If possible, put the churn in a thorough air ; and if not a barrel one, set it in a tub of water two feet deep, which will ^ive firmaess to the butter. When the butter is come, pour off the butter-milk, and put the butter into a fresh-scalded pan, or tubs which have afterwards been in cold water. Pour water on it, and let it lie to acquire some hardness before THE DAIRY. 363 lall make , keeping >n more in f more con- ter, and the 3 sweetness turned, of lips, or eat le following eit: When six gallons e ounce of icr of a pint you churn, ,m, and put gather the every fresh when the ; season it )urs with- r. Deposit ', if your urn daily, never omit , put the barrel one, 5vhich will e butter is ; the butter ^hich have water on aess before you work it ; then change the water, and beat it with fiat boards so perfectly that not the least taste of the butter-milk remain, and that the water, which must be often changed, shall be quite clear in colour. Then work some salt into it, weigh, and make it into forms ; throw them into cold water, in an earthen pan and cover. You will then have very nice and cool butter in the hottest weather. It requires more working in hot than in cold weather; but in neither should be left with a particle of butter-milk, as is sometimes done, which will cause a sour taste. To "preserve Butter, 10. Take two parts of the best common salt, one part good loaf-sugar, and one part of salt- petre ; beat them well together. To sixteen ounces of butter thoroughly cleansed from the milk, put an ounce of this composition: work it well,' and pot down, when become firm and cold. The butter thus preserved is the better for keep- ing and should not be used under a month. This article should be kept from the air, and is best m pots of the best gj^^.^A earth, that will hold from ten to fourteen pouad'^ each. To preserve BMer for Winter, the best way. 11 When the butter has been prepared, m above directed,take two parts of the best common salt, one part of good loaf-sugar, and one part of seltpetre, beaten and blended well together. Of this mixture put one ounce to sixteen ounces ■ i il J. 864 MANUAL or COOKERY. of butter, and work it well together in a mass. Press it into the pans after the butter is become cool ; for friction, though it be not touched by the hands, will soften it. The pans should hold ten or twelve pounds each. On the top put some salt ; and when that is turned into brine, if not enough to cover the butter entirely, add some strong salt and water. It requires only then to be covered from the dust. riN order to have fine fowls, it is necessary to choose a good breed. They should be fed as nearly as possible at the same hour and place. Potatoes boiled, unskmned, m a little water, then cut, and wet with skimmed milk, form one of the best foods. Turkeys and fowls thrive amazmglv on them. The best age for sitting a hen, is from two to five years; and you should remark which hens make the best brooders, and keep those to laying who are giddy and careless of their young. Hens sit twenty days. Convenient places should be provided for their laying, as these will be proper for sitting likewise. While hens are laying, feed them well,and sometimes with oats. The day after chickens are hatched, give them some crumbs of white bread, ana small (or rather cracked) grits soaked in milk. The pip in fowls is occasioned by drinking dirty water, or taking filthy food. A white thin scale on the tongue, is the symptom. Pull the scale ofi' with your nail, and rub the tongue with |ome salt; and the complaint will be re- moved.] To make Hens lay. 12. Dissolve an ounce of Glauber's salts in a quart of water ; mix the meal of potatoes with a little of the liquor, and feed the hens two days, giving them plenty of clean water to drink. The above quantity is sufficient for six or eight hens. They should have plenty of clean water in reach. In a few days they will produce eggs. a mass, become ched by aid hold mt some 3, if not id some then to choose a •ossible at iinned, in nilk, form imazinglv ►in two 10 make the giddy and onvenient these will ying, feed r chickens >readf and The pip or taking ue, is the d rub the all be re- alts in a j8 with a wo days, ink. The yht hens, in reaoh. POULTRY. 355 To fatten Fowls or Chickens in four or five days, 18. Set rice over the fire with skimmed milk, only as much as will serve one day. Let it boil till the rice is quite swelled out ; you may add a tea-spoonful or two of sugar, but it will do well without. Feed them three times a day, in common pans, giving them only as much as will quite fill them at once. When you put fresh, let the pans be set in water, that no sourness may be conveyed to the fowls, as that prevents them from fattening. Give them clean water, or the milk of the rice, to drink ; but the less wet the latter is when perfectly soaked, the better. By this method the flesh will have a clear whiteness which no other food gives. The pen should be daily cleaned, and no food given for sixteen hours before poultry be killed. Feathers. 14. In towns, poultry being usually sold ready picked, the feathers, which may occasionally come in f^maXl quantities, are neglected ; but orders should be given to put them into a tub free from damp, and as they dry to change them into paper bags, a few in each : they should hang in a dry kitchen to season; fresh ones must not be added to those in part dried, or they will occasion a musty smell, but they should go through the same process. In a few months they will be fit to add to beds, or to make pillows, without the usual mode of drying in a gently heated oven. m I r N 856 MANUAL OF COOKERY. To choose Eggs at Market, and preserve them. 1 6. Put the large end of the egg to your tongue; if it feels warm it is new. In new-laid eggs, there is a small division of the skin from the shell, which is filled with air, and is preceptible to the eye at the end. On looking through them against the sua or a candle, if fresh, eggs will be pretty clear. If they shake they are not fresh. Ducks 16. Generally begin to lay in the month of February. Their eggs should be daily taken away, except one, till they seem inclined to sit ; then leave them, and see that there are enough. They require no attention while sittihg, except to give them food at the time they come out to seek it ; and there should be water placed at a moderate distance from them, that their eggs may not be spoiled by their long absence in seeking it. Twelve or thirteen are enough ; in an early season it is best to set them under a hen. Ducks should be accustomed to feed and rest at one place, which would prevent their strag- gling too far to lay. When to be fattened, they must have plenty food, however coarse, and in three weeks they will be fat. Qeese 1*7. Require little expense; as they chiefly support themselves on commons^ or in lanes* where tfiey can get water. The largest are es- teemed best, as also are the white and grey. Thirty days is generally the time tlio goose sits, 4 POXJLTRT. 86*7 ^e them, i* tongue; g8, there he shell, )Ie to the a against )e pretty I. nonth of ]y taken 3d to sit ; I enough. y, except ae out to iced at a heir eggs )sence in lough ; in ler a hen. I and rest eir strag- sned, they e, and in jy chiefly in lanes» 3st are es- and gT-ey. goose sits, hut in warm weather she will sometimes hatch sooner. Give them plenty of food, such as scalded bran and light oats ; and as soon as the goslings ate hatched, keep them housed for eight or ten days, and feed them with barley-meal, bran, curds, (fee. For green geese, begin to fatten them at six or seven weeks old, and feed them as above. Stubble geese require no fattening if they have the run of good fields. Turkies 18. Are very tender when young. As soon as hatched, put three pepper-corns down their throat. Great care is necessary to their well- being, because the hen is so careless that she will walk about with one chick, and leave the re- mainder. Turkies are violent eaters; and must be left to themselves, giving them one good feed a day. The hen sits twenty-five or thirty days ; and the young ones must be kept warm, or the least cold or damp kills them. They must be fed often ; and at a distance from the hen. They should have curds, green cheese pareings cut small, and bread and milk with chopped worm- wood in it; and their drink sweet milk and water. Let the hen be under a coop, in a warm place, exposed to the sun, for the first three or four weeks ; and the young should not be suffered to go out in the dew at morning or evening. Twelve eggs are enough to put under a turkey ; and when she is about to lay, lock her up till she has laid every morning. Fatten them with 18 *''i iff ^K^ ■' '^mf 1 1 M T^^V :' : t 358 MANUAL OF COOKERY. sodden oats or barley for the first fortnight ; and the last fortnight give them as above, and rice swelled with warm milk, over the fire, twice ft day. Pea Fowls, 19 Feed these as you do turkies. They are 80 extremely shy that they are seldom found for some days after hatching; and it is ^r^^S^^l pursue them, as many people do, m the idea of bringing them home, as it only causes the hen to carry the young ones through dangerous places, and by hurrying she treads upon them. The cock kills all the young chickens he can get at,by one blow on the centre of the head with his bill ; and he does the same by his own brood before the feathers of the crown come out. I^ature therefore impels the hen to keep them out of his way till the feathers rise. Guinea Fowl. 20. Guinea hens lay a great number of eggs ; and if you can discover the nest, it is best to put tho>m under common hens, who are better nurses. Thev require great warmth, quiet and caretul feeding, with rice swelled with milk, or bread soaked in it. When first hatched, put twopepper- corns down their throats. Pigeons 21 . Bribg two young ones at a time ; and Jbre^d every month, if well looked after, and plentifully ^•S^ ^ ) il POULTBY. 859 iit; and ,nd rice , twice hey are )und for rrong to idea of e hen to 3 places, a. The ;et at,by his bill ; i before Nature ut of his of eggs ; st to put r nurses. ] careful or bread opepper- ,nd breed entifuUy fed. They should be kept very clean, and the bottom of the dovecot be strewed with sand once a month at least. Tares and white peas are their proper fcod. They should have plenty of fresh water in their house. Vermin are their great enemies, and destroy them. If the breed should be too small, put a few tame pigeons of the common kind, and of their own color, among them Observe not to have too large a propor- tion of cock-birds ; for they are quarrelsome, and will soon thin the doveoot. Pigeons are fond of salt, and it keeps them in health. Lay a large heap of clay near the house : and let the salt-brine that may be done with in the family be poured upon it. , Bay-salt and cummin-seeds mixed is a universal remedy for the diseases of pigeons. The backs and breasts are sometimes scabby; in which case, take a quarter of a pound of bay-salt, and as much common salt ; a pound of fennel-seeds, a pound of dill-seeds, as much cinnamon-seeds, and an ounce of asafoetida; mix all with a little wbeaten flour, and some fine worked clay ; when all are well beaten together, put it i^^^o t^o earthen pots, and bake them in the oven. AVhen cold, put them in the dove-cote; the pigeons will eat it, and thus be cured. Rabbits. 22. The wild ones have the finest flavour, unless great care is taken to keep the tame delicately clean. The tame one bring forth H 360 MANUAL OF COOKERY. •very month, and must be allowed to go with the buck as soon as she has kindled. The sweetest grass, hay, oats, beans, thistles, parsley, carrot- tops, cabbage-leaves and bran, fresh and fresh, ihould be given to them. If not very well attend- ed, their stench will destroy them and be very unwholesome to all who live near them ; but attention will prevent this inconvenience. PrinUi'by^lli<^'^ Oillespy, Spectator Office, Prince's Square, Hamilton, ADVERTISEMENTS, ► with reetest [jarrot- i fresh, ittend- e very a : but Princess The ' spectator; Commercial & General Newspaper, PUBLIS HED AT HAMILTON , 0. W. The "SPECTATOR" is now the OLDEST UPPER CANADA JOURNAL but one published West of Toronto. Tt was commenced in 1846, being then issued Semi-VV eek- IV TisnS^lssued DAILY, SEMl-WEEKLY and WEEK- LY th^two latter being \he CHEAPEST PAPERS in the PROVINCE. rsr The political leaning of the SPECTATOR is well known and as a general newspaper it has never been ex- celird U is regularly furnished with full Telegraphic ReDortsofnews from all parts of the word; and its facili- Ues for eiving the latest Markets, and other Commercial Intelligence, are not surpassed by any other journal. LETTERS should be addressed^^^^^^^ gILLESPY, " EDITOR Sjyectator, HAMILTON, C. W." The BOOK and JOB PRINTING DEPARTMENT, of the Spectator Office is replete in every particular, and continues to execute all kinds of printing in the best style, at moderate charges. JOHN FEATHERSTON, DEALER IN Harness, Saddles, Bridles, Trunks, WHIPS, &.C., SLO.n York Street, Sign of the Harnessed Horses, Between McNab and Park Streets, Hamilton, CW. Repairing done with neatness and despatch, 26 per cent less than ever done In Ihc city. 'U .%. .1i^. -'^^ IMAGE EVALUATION TEST TARGET (MT-3) / O Vi 1.0 I.I 1.25 ■ 50 us |M 2.2 1.8 U ill 1.6 ^- 6' V^ ^ 7 ^^'^.^ ^f V Hiotographic Qpipnppc Corporation 23 WEST MAIN STREET WEBSTER, N.Y. K.tSO (716) 872-4SC3 si^ # N> .^g ^9> V 2\ #\ % n> ^ ^ %^ W^..< % I f i ** . , advbrtibembnts. An Evening Paper, published at Hamilton, C.W., Th«^ Herald will contain the latest news by Telegraph and the Mails up to 2 o'clock, P.M., on the day of publica. f^nlTfs intended to devote particular attention to commercial intellii^ence at home and abroad, so that a ^o wiPfl intArested in produce, trade, or merchandize, will 10 its columns. Tn nolitics the Herald will be independent, advocating suehmSes of Legislative and Administratve reform, ?iifm whatever oarty emanating, as are calculated to SSi^ei^ftheM ^^^^^^y ^" the public expenditure. The Weekly Herald, ^ large sheet contam^^^^ news of the week, as m the Daily, will be issued every Saturday morning, commencing May 18, 1861. Terms -Per Mail, Daily Herald, $5,00 per annum $2,60 fo?^8lTmonths, or $1,00 for ten weeks. Weekly Herald, $1,00 per annum, payable in advance. To CANVASSEES.-Any party remitting "f ^^X^^^^^.^^ Subscribers, whether the same be Daily or Weekly, with the money, will receive one copy free. Address— ALEX. ROBERTSON, Herald Offiei, Hamilton. ■HP 1." C.W^»j egraph ^ubllca- .tion to that all 26, will iference ocating; reform, ated to lomy In all the d every 3 $2,50 Herald^ BS of Ave [ly, with JON, Hamilton, ADVERTISEMENTS. T^HE~BEST ABB MANUrACTURKD BT Q) 9 WHO HAS RECEIVED THE "^W At the Provincial Exhibition, 1860. Price list sent free of charge, on application. SHEET MUSIC, MUSIC BOOKS, &C., Received as soon as published and sent to any part of the Province, (postage paid) on receipt of the retail price. Pianos and Melodeons tuned, repaired, and taken in exchange. T -WHITE, " King 8t. Wert, Hamilton. / I- ?1 bu ^ fi ADVERTISEMENTS. MANUFACTURER'S AGENCY FOR THE SALE OF 100,000 Watches, Chains, &c., To be sold for One Dollar each, no matter of what ralue, and not to be paid for until you know what you are to get. All the following? List of Goods will be sold for $1.00 each. Certificates, stating what each one can have, will be placed into envelopes and numbered, from one to one hundred thousand, and the envelopes will be given out as called for Any number not yet taken can be called for. Un receipt of the Certificate you can see what .article you can have, and then it is optional whether you send $1,00 and take the article called for, or not. List of Articles to he Sold for $1 100 Gold Hunting Cased Watches 100 ** Watches 200 " Ladies' Watches 500Silver '' " ^'-"^."-Ai': 50O Gold Guard, Vest Sr ChatePn Chams. . . 5000 Vest, Neck and Guard Chains $6,00 8000 Cameo Brooches 4,00 3000 Mosaic and Jet Brooches 4,00 3000 Lava & Florentine Brooches 4,00 8000 Coral, Em'd & Opal '' 4,00 3000 Cameo Ear-Drops 4,00 8000 Mosaic and Jet Ear-Drops 4,00 Each* $100,00 each ...66,00 ...36,00 ...15,00 ...20,00 to 15,00 to 7,00 to 7,00 to 7,00 to 7,00 to 6,00 to 6,00 (I i IM CY o , yalue, i to g«t. [)0 each. } placed Lundred } called >r. On you can L, 00 and ,00 each ,00 " ,00 ,00 ,00 ,00 ,00 ,00 ,00 ,00 ;,oo ,00 u / j ADVERTISEMENTS. 3000 Lava and Florentine Ear-Drops. .$4,00 to 6,00 each •^000 OoraL Emerald and Opal 4,00 to 1,00 Im Mosaic, cameo & Ba/d Bracelets. .3,00 to 10 00 - 4000 Gent's breast Pins 2,00 to 8,00 ^^ 7000 Watch Keys. 2,00 to 7,uu 7000 Fob and Ribbon Bhdes. 2,00 o 6,00 ^^ Z^'^Ts^lLadi.s' Jewellery B00tol50 . 9500 Gold Pencils ^.^0 to 15,00 The above List of Goods will be sold f-r $1,00 each-no matter of what value-and you will be informed what you have immediately on opening the envelope : and it is ortiopalXr receiving your Certificate whether you send $1,00 and take the article it calls for, or not. Wr shall charge for forwarding the Certificates, paying PoTtaee and dof^^ business, 25 cents for sendiug a single Certificate ; five will be sent on receipt of |l, 00 , elef en sent on receipt of $2,00 ; thirty on receipt of $5,00 ; sixty.five sent on receipt of $10; one hundred on receipt of $16. Address, -VST- TA-^STIuOR t forget the Store, York St,4 doors east of Park. If ▲DVBRTISSMENTS. EAS T SIDE or JAMES STR EET. THOMAS MASON, Manfacturer and Importer of Hats, Caps, Ladies' Furs, Sleigh Robes, &c. His Stock includes all the Latest Styles in Gents* drese Hats, Felt and Cloth Caps, Ladies' Furs, in their season, Boas, Capes, Victorines, Muffs, Glovee &c. PRICES LOW. TERMS CASH. BELL'S AGUE REMEDY, Is a certiain cure for Ague, Intermitent Fever, &c. DR. WM. H. DALTON'S Diarrhoea Powders have never failed in curing Looseness of the Bowels, Ac, and are peculiarly adapted to cure the Summer complaints of children. BELrS EHEUMATIC LINIMENT Cures Neuralgia, Rheumatism, Sprains, Bruises. All these medicienes are prepared only by n HALSON. at the Lilliputian Drug Store, firk Street, Hamilton. Full directions for use are given with each package. :.:-ia^" 8 ADVERTISEMENTS. K . v'%>f J. PEARSON & CO., King Street, West of McNab St., OPPOSITE F. W. GATES, & Co., IMPORTERS OF HOSIERY, LACE, FANCY GOODS, BERi_lN \A/OOl-S, CROTCHET COTTONS, WOOLEN AND COTTON YARNS, CROTCHET HOOKS, NEEDLES, Forte Monnaies, Perfumery^ Brushes^ AND BVERY DESOEIPTION OF SMALL WARES, Embroidery Silks, Cottons and Braids. CRICKET GOODS, Bats, Balls, Wickets, &c., Fishing Kods, Lines, Reels, Hooks, &c., &c. Stamping for Braiding and Embroidering, done to order, in newest Styles at reasona- ble prices. ADVERTISEMENTS. 9 f)Jl(\)aki> My OYSTERS, FRUIT, COSFE CTIONARY, &e. , &c., ASSORTMENT OF FOREIGN AND DOMESTIC FRUIT, Fresh and Salt Water Fishy OYSTERS, LOBSTERS, SARDINES, PRK8ERVES, SAUCES, PICKLES, i:>R.IB2D AlSrO SIN^OKIBI^ FISH, And Plain and Fancy CONFECTIONARY, Is generally^ to be found at m:t«jc9 WHOLESALE & RETAIL DEPOT, Corner of King and Hughson Sts., Hamilton. B- The best attention is paid to packing and forwarding all orders, whether large or smi«l. JAS. ANGLIM, Proprietor. BOBSJ I .( ADTERTI8EMENTS. All who read this Book and wiih io have the full beuefit of the receipts herein contained, for making Bread, Biscuit, Fried Griddle, and Johnny-cakes, Pastrj, &c., or in tact for making anything that is composed wholly orin part of Flour, or Meal, should be very particular to obtam the very best and purest of its kind, and then success is almost certain. To all snch we would say go to CHARLES HARDY'S Corner of York & McNab Sts., Hamilton, There you will be able to obtain the article yon desire, pure and good, and at a fair price; In fact the above meationed Store will be found an excellent place to pur-- chase any of the following articles :— Oats, Corn, Peas, Barley, Buckwheat, Pop Corn, Canary Seed, Fine M idlings, Fine Shorts, Coarse Shorts, Bran, Ohopped Corn, Peas, Oats and Barley. Flour, Wheatmeal, Oatmeal, Gornmeal, Buckwheat Flour, Rye Flour, Pea Meal, Split Peas, Whole Peas, coeking, Pearl Barley, Pot Barley, Rice, Baking Powders, for Hams, ) smoked Shouklers, Sandun- Bawn, ) smoked Salt Pork, Fresh Pork (in the season,) Sausages, (in the season) Lard, Pigs' Heads, dryed and smoked, Pickled Pigs' Feet. Butter, Fresh Roll, Eggs, Beans, Also,— Self-raiiing or prepared Flour,which without th« addition of any thing but cold water can at once be turned into Bread, Biscuit or Pastry of the best description. Four pounds of this flour will make six pounds of Bread. At the same establishment will be found (in their season) a first-rate assorimeut of Garden and Field Seeds, true to their kind a^^dswre to grow. ADTKRTIBSMENTS. n I benefit Biscuit, r in fact part of tain thti } almost s lilton, desire, e above to pur-- at, eed, Liogs, ts, horts, ZOTUf Barley. thout th« )e turned n. Four 1 r season) I, true to THE BEST RECEIPT FOR COOKING A COOP STO VE, OOPI* & BUOTHER Would respectfully invite the Ladies to call and see the splendid Stoves now man ufactured by them. They are guaranteed to do more Cooking, with iess wood, than any Stoves made in Canada. THEIR HERCULES STOVE Has been proven to give better satisfaction than anv Stove before introduced to this Market. THE "PEACE-MAKER." We are now making this Stove ; a new Patern, combining superior advantages for every variety of Cooking, with the least trouble and expense. H'&ving two ovens, those that wish it can Roast in one oven while they are Baking in the other. It also facilitates economy in the use of Fuel m an extraordinary degree. 5^- Call and see it to judge for yourselves. A large variety of all kinds of Stoves in Stock. OOPP & BROTHER, John Street, Hamilton, C.W. I I *r.dda"'>gt^« past mree _ ^ tiereaBed .tren-rth of the » P'""-'.. Capital Stocj- The immenae »we°f "r 5 per cent, on iw <-»? recHJire<*- b, th« fact that a call ot 5 r^ -^hen^ver It IB req ^^^^ oWdueesfrorn «80'°°2.^/rebateB ^""T/ted and paid with- P BATK8 ^"'"to^Berimrnediately adjusted ana p ana Cargoes l'"'^^' of at Head Office- j,.,, and ^^t deduction, on Pro°i„ da^^^^^ HAMILTON OfSs'^nd Maia Streets. ^^"^ Corner of James aja ^^^^t. 1 n7^ and Mam tttre«^=. 1 # 43,620 loronto. 3ambbon. er Canada^ jgb vlclssi- Iv emerged NB, IN ^^^^'^ ^GBMBNT AND sqaalled that in that time jY LIABILXTT, rt for 1860» i« je on Capital, 1 considerably „^ .• is ^hown Capital StocV it 18 reqnlted. both on Hulls ^ and paid with. | re by Fire, and itreetB. ^ Gff-E, ^g^^^i 1 I ^"V^^