IMAGE EVALUATION TEST TARGET (MT-S) fe // £ A y, ^ 1.0 I.I 11.25 ^1^ IIIM 1^ 12.2 Hi lAO 2.0 iiil U 11.6 V] . Hiotographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 873-4503 ! ^ CIHM Microfiche Series (Monographs) fCMH Collection de microfiches (monographies) iV Canadian Institute for Historical Microreproductions / Institut Canadian de microreproductions historiques ;"'^^WP^^'' Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming, are checked below. 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Les cartes, planches, tableaux, etc., peuvent §tre film^s d des taux de reduction diffdrents. Lorsque Ie document est trop grand pour dtre reproduit en un seul clichd, il est filmd d partir de Tangle supdrieur gauche, de gauche d droite. et de haut en bas, en prenant Ie nombre d'images n^cessaire. Les diagrammes suivants illustrent la mdthode. 1 2 3 32X 1 2 3 4 5 6 SOUSMOLD HECIFES t OB DOMESTIC COOKERY, MY A MONTREAL LADY* / /^ c/^^**<»^ *«>^^r/ «»■■•> MONTREAL i FSISrrg© SY i*, A. STSVEKSOK, 37. tSUNCOIS SA7!£R ST. 1865. F.nteMd according to Act of the Provincial Legislatnro, in the year one thousand eight hundred and sixty-five, by C. Hannah, in the Office of the Registrar of the Province of Canada. ; I'laEllP^OE. ; ■^'" Kany ladies in the fashionable ciioles of Montreal have urgently commended the exoellenoe of the Recipes contained in the following pages. They combine the greatest novelties in the art of cooking with those ap- proved Recipes, which have generally entered into ordi- nary use. It will be observed that particular attention has been bestowed on the mode of preparing Side-dishes or UntfeTnets, an omission which ha,8 been much com- plained of in other works on the aame subject. The Authoress has endeavoured to supply a want which has been long experienced in the culinary department, and trusts her efforts will be appreciated by the publiOr Montreal, DecembeTf 1865* HOUSEHOLD RECIPES. i ' « » » » »■ I.— VERMICELLI SOUP. The stock for this soup should be made from poultry cither turkey or fowls ; when sufficiently done, put ir a good pinch of saiTron, a couple of blades of mace, blends cd fine, pepper, salt, and a saucer-full of vermicelli, le- it boil a quarter of an hour; the red cayenne pepper i1 preferable. 2. — SOUtB JULIENNE. Take three carrots, ditto turnips, onions, celery, and s half of a cabbage, cut them all as small as possible, take a lump of butter, about a quarter pound, put it in a sauce- pan and fry your vegetables in it, have your beef stock made the day previous, put it down in a pot to boil with all your vegetables, adding some parsley, pepper and salt ; leave it boil at least three hours, then serve it. 3^. — PEA sour. A quart of split peas, to two galbu^} of water, when boiled three hours, put in a handful of dried mint, a couple of tea-spoonsful of thyme, pepper and salty have ready a fryii^-pan witb a small piece of butter, slice five onions in it, when fried throw all in the soup, keep stir- ring it constantly, so as to* thicken it, leave it boil four hours, this soap when made of whote peas, after they are boiled must be mashed through a cullender, fry %i&€ — 6— fittle pieces of bread, put them in the soup-tureen and pour the boiling soup over them. 4.— -MOCK TUETLE SOUP. BoU some beef to make the stock, a carrot, some thyme, a couple of onions, allspice^ and whole pepper, which must be tied m a bag, then parboil the oalve's head and foet, when boUed sufficiently, so as to come easily oflF the bone cut It m small pieces, strain the broth, and mix it with the- beef stock; make some forced meat of veal, chopped very fine, suet, thyme, savory, a little grated crumbs of bread, one egg, some pepper and salt ; form this mixture into small; balls the size of marbles, flour them and fry them in suet, a nice light brown ; take three eggs, boil them hard, take the yolks and pound them fine, roll them in flour which you throw with the rest of the ingredients inU) the soup, add some wine, ketchup,, and cayenne pepper to taste. ^^ 5. — OYSTER SOUP. Strain the juice of the oysters, add a Uttle water, as^ much milk as juice, a good lump of butter, three blades of mace well blended, salt, pepper, add a little flour or crackers, rolled fine ; let it boil, pour the boiling juice over the oysters, after placing the latter in the soup-tureen. Some persons boil the oysters in the liquor, but that takes all the flavor of the oyster away and diminishes them in. size. < s 4 6. — BARLEY SOUP. Make your brotL of beef, when boiled akin it thoioudi. ' ! -^7 — ly, put in two or three onions, some celery chopped fine, a couple of turnips, season it with salt and pepper, »dd half a pound of barley, after being well washed, and leave it boil an hour and a half. 7. — MACOARONI SOUP. Make a stock of beef, put in red cayenne pepper, and salt to taate, boil some maccaroni in milk, add this to the broth, with some ground mace, and serve it hot. 8. — BALL SOUP. Make rich turkey broth, which season with mace, pepper and salt, fry some onions with a small piece of suet, roll some soda crackers fine, beat up two eggs, mix with the onions a little ground ginger and the eggs together with the rolled cracker, and form them into balls ; if not moist enough add a little boiling water, throw the balls in the boiling broth, leave them boil a quarter of an hour, they should rise to be twice the siae they were when first put in ; this is considered a very choice Boup. 9. — GRAVY SOUP. Make a good beef stock, grate a carrot fine, skin half a dozen tomatoes and mash them through a cullender; flavor wit 1 port wine, ground allspice, black pepper and salt ; this is a fashionable soup for company, it is not ex- pensive and very simple to make. 10. — BEEF TEA FOR INVALIDS. Take a piece of the surloin of beef, which cut in very email pieces, put it down with boiling water, leave it boil i — 8 — till all the juice of the beef is extracted, add a very little suit and servo it with dry toast ; be careful to remove all the bcum that arises* 11. — UARE sovy. Wash and clean three hares, put them down to boil with a good size pieoe of pork, when the hares are half boiled take them up, cut off tlic meat fj-om the back bones and thighs, put the remainder of the bones back in the pot to boil, when all is sufficiently cooked strain the broth through the cullender, put it on the lire a* 4 ♦ -d- % i ^ ^ 14. — POWL SAUCE. A table-spoonful of butter, the sainc of f?our, then add boiling water; keep stirring it ever the fire till it thickens, to the consifttenoy you require it, if too thiek add more water* 15.— MINI* SAUCE. Chop the leaves of green mint tine, put it down with some water, a little sugar, vinegar, and a little butter, serve this with roa«t lamb. 16. — SAUCE A La maVonnaise. Put a sauce-pan on the fire, beat up three yoiks of eggs with salt and a little lemon juice, keep constantly Stirring it, whilst doing so add some olive oil, put aa much oil in as will thicken it well, this is used for chick- en or fish salad and makes a nice dish for supper. n.—OVSTEB SAUCE. Strain the liquor of the oysters and the same quan- tity of milk, a small piece of butter, gome mace, pepper, salt and a little of the ju'ico of whatever poultry you are boiling; mii in some flour to thicken it, then add the oystefs and serve it in the sauce boat. 18,-^TOMATOE SAUCE. Put down to boil a dozen tomatoes, (after having skinned them by pouring boiling water over them,) with a good siate piece of butter, four large onions cut in pieces, a tumbler of beef broth, parsley chopped fine, a couple of oIOTes, salt, whole pepper and some grated nutmeg. ; li 1 —10— Btir it constantly, when well mashed pass it through the euUender ; this sauce can be made in the same manner as tomatoe ketchup. 19.— SAUCE A LA MAITRE D'HOTEL. Melt together some butter, parsley, chopped onions, salt, pepper, and some lemou juice at the time of serving your meat, vegetables or fish ; you pour this sauce over them. 20. — FISH BAUCE. A table-spoonful of flour, ditto of butter, take a little of the water the fish is boiled in, put iu a little anchovy catsup, which gives it a nice flavor, and stir it over the fire till it thickens. 21. — DRESSING FOR LOBSTER SALAD. Boil three eggs hard, take the yolks, mash them fine with a spoon, and beat them up with a little flour of Qiustard and some olive oil, until it become* perfectly smooth, then add some vinegar and pour this over the lobster ; this is the Italian way of dressing it. 22.— PUDDING SAUCE. Put down a tumbler of wine, a little hot water, and a imall lump of butter^ a tea-epoonful of flour, and sugar to taste, stir it till it bolls ; this sauce is used with all kinds of boiled puddings. 23. — ►APPLE SAUCE. Pare and quarter your apples, put them down with /. t * \ ! . ^ -^ > sufficient water to coYor them, add sugar and a little piece of butter, and three or four clovei; this sauce ia used for roast goose and pork. 24.— CRANBERRY SAUCEr Cranberries being very sour, you must put a good deal of sugar to them and a very little watsr as they make a great deal of juice, add some whole cinnamon broken in pieces ; the fruit must be all burst before removing it from the fire. 25.- BF D SAUCE FOR PARTRIDGES. Put down some milk 'to boil, crumble in some stale- bread crumbs, leave it boil till rather of a thick consist- ency, and serve it with gravy sauce,. 2"B.— GRAVY SAUCE. Take the gravy of whatever you aie roasting, stand it over the fire with a little flour, pepper and salt, leave it boil a few moments and then serve. '27. — CBLERY OR ONION SAUCE, Chop the celery or onions fine, boil it in water till tender, mix a little flour in milk, stir it into the boiling 8&uCe, adding a small piece of butter and a little salt. 28.— FISH. Boiled fish in general never takes more than a half aD hour to cook, it should invariably be boiled in a cloth, and served at the table on a napkin, garnished with greeo parsley ; boiled sal^ott should be served with fennel sauce, 4 I -12- 29.-— FRIED SALMON. Out the salmon in slices of a half an inch in thicknessy Wash it and dry it well with a cloth, then roll each piece in flour, have a couple of the yolka of eggs well beato i, roll the pieces in the egg and have some sweet oil in the frying-pan ; when well heated lay your fish on the pan, not too crowded, strew a little salt over them, when fried a light brown color lay them on the dish, gartiished with a lemon sliced in pieces^ 30. — ^^FRIED FLOUNDEBS AU GRATIN. Put some butter down to heat, have your fish well dried, crumble some bread with parsley, eschalots cut fine, mushrooms, pepper, salt and grated nutmeg ; roll your flounders in this mixture, and fry them a light color. 81.— BROILED FISH. All fish to be broiled should be well dried in a cloth, and the gridiron made perfectly hot, otherwise the fish is difficult to be cooked without breaking, put a little melted butter over the fish when cooked. 32.— STEWED PISH, WHITE 8AUCB. Out dor^ or esturgeons in slices a half of an itich thick, put down the stew pan with sorae butter, or two or three table-spoonsful of salad oil ; slice four or five onions, sorae chopped eelery and some parsley, fry these in the butter or oil, then add a little water, salt, red pep* per chopped fine, groundl mace and a little safirou, put in your fish, the water should half cover it, let it stetr V /I -13- slowly, have ready three yolks of eggs with some Iemo» juice or vinegar, if lemons cannot be procured a couple of table-spoonsful of vinegar will be suflScient, dredge a lit-- tie flour in the stew, take out the fish when cooked, lay thera on your dish ; take off the stew pan off the fire, add the eggs and lemon juice to the gravy and stir it a min- ute or two till it thickens, do not let it boil or it will curdle, throw the gravy over the fish on the dish and garnish it with slice lemons ; this way of cooking fish ia preferred when cold. 33.— STEWED FISH WITH BALLS. The fish must be cooked as above, the livers of the fish must be chopped fine, with onions, pepper, salt, mace, nutmeg, and a little ginger ; beat up a couple of eggs and' add them to this mixture, add some bread' crumbs and roll them in crumbs of bread the size of a marble, throw these into the stew and leave them boil, then serve as above. ^J.— STiiWED FISH; BROWN SAITCE. Cut your fish as before-mentioned, have ready sliced onions, allspice, pepper, salt, garlic and ginger, put all these down in a sauce-pan with vinegar, put in the fish; add two table-spoonsful of brown sugar, then mix sonie flour wi'th an ounce of butter, that is if the fish is not fat, if 80, only brown some flour and add it to the sauce which should be cooked with the fish ; oome put treacle instead of sugar. 3.5, — STEWED PISH WJTH POET TflNE. Prepare everything as for the brown stew, only add lomeport of claret wine" with a little water, and onlj one table-spoonful of sugar .^ 36.— FRIED OYSTERS. Have acme bread crumbs on a plate with salt, thyme, pepper, and one egg well beaten ; roll each oyster in the mixture, and then frvm.lard or butter a light color. 37.— FISH PIE.( Line the dish with paste as for any other pie, boil cod or haddock, it is best when cold, take out all the bones and skin, lay the fish ia layers, season it with salt, red cayenne pepper and, a little ground mace, to each layer throw some mushrooms, broken in pieces and some an- chovy sauce, make some small balls of butter rolled in flour, the size of small marbles, stew them over each layer till the dish is filled, add a half cup of the water the fish was boiled in, coyer it with j^aste^and then bake it., B'8. — FISH BALLS. Boil some salt ood, when cold take out the bones, chop it fine with some onions and a good quantity of cold potatoes, season it and roll it in flour or bread crumbs in balls the size of an apple, and fry them in hot lard or butter ; this mixture is nice, put in a pudding dish and baked instead of being naade in^allak^ SST—FISH ' SANDWICHES.'^ Cut two thin rounds of bread and butter, then have some fish "boiled, lay liume fiikes on the buttered bread, jpd 1^ some anchovy paste slightly over them, and cover ( ' ^ ; ' i\ i V / ' 4\ it wiOi tlie other round of bread, cut it in diamond of square shapes, lay them on a dish, and garnish with parsley. 40.— MEATS*- • To boil a Le^ of Mutton. To M\ ft leg of mutton it should be put down ivr feoUing water, it will talce an hour and a. half to cook ;. if large, two hours; make egg sauce, which has been previously expliuncd under the appellation of mutton sauce, throw a little over the mutton, mixed with capers ; boiled muttou should be served with boiled turnips as a- garnish. 41.— BOILED^ TTmKET OR FOWLSv A turkey will take two hours to cook, make oyster or celery sawe for this dish and always have boiled onions whole served up as a vegeUble with it, the liquor will make good soup. 42.— BOILED BA€ON AND BEANS. The baeon should be put down and allowed to stew slowly, when the beans are well boiled it must be put in the oven and baked. 43.'— CORN BEEP. If a brisket, two hours and a half will boil it, if a^ round ax hours; garnish a round of beef with carrots and beets, cut in shapes. 44. — STEWED FOWLS. Q^ wmsr chickens in pieces, the thighs, legs, wings, neok, breast-bone out in two, back-bone in two, meiry- thousht and giblets, put all down and half cover J^^^ water, steW it an hour andi a quarter,, season it witb> salt, l«pper, mace well blended, parsley chopped tine and some iarlic add a Uttle ftour Mended in water, when cooked ^ke up the fowl, have prepared the yolks of two eggs, two tablc-spoonsfui of vinegar, pour this m the pan, stand a on the fire, stir it till it thickens, then throw it over the chickens. 45. TO COOK calves' BfiAINS. Soak the brains in water, then drrdn them, and lay a piece of butter in the sauce-pan, put them m thebutt^, when melted then put iu some crumbs of bread, grated nutmeg, some onions, pepper, salt,, thyme,, and parsley,, a glass of wine and a half a cup: of water.. 4'6.— A ROAST-BEEF HASH. If there is any cold roast-beef it makes a nice hash for breakfast, cut it up in small pieoes, cover it half with water, dredge some flour, pepper, salt, (the whole red- pepper chopped fine is preferable), three omons, n d if the beef is not fat, a small lump of butter or suet, stew jt one hour. 4'T. — IRISH STEW. Put down three pounds of mutton chops, half a dozen' potatoes cut in pieces, so as to thicken the gravy, a couple of carrots cut small, three small turnips, and three onions, all cut fine, salt and pepper, not quite as mueh water as will cover them, an* one table-spoonful ot augar, let it stew an hour and a half, add as many pota- 1 — IT— toes as is required for dinner, to come up whole to tfie' table, leave it cook half an hour. 4&. — STBEWED PiOBONS. Cut the pigeons in pieces or stuff and cook them whole, with some six onions cut in ulices ; pepper, salt,. and a little water, brown a couple of table-spoonsful ot flour and when of a light color, throw a little of the gravy on it tiU quite blended, then stir it in with the pigeons till it thickens the- stew. 49. STEWED LAMB WITH ASPARAGUS. Cut your lamb- in pieces, put it down wi».h pepper, gait, and a conple of blades of mace, add your asparagus or young peas, tdme enough to cook them, take the yolks ol three or four eggs weU beaten with four table-spoonsful of vinegar, or the juice of a lemon, and' a table-spoonful of. browu sugar ; take out the lamb, add the eggs to the gravy and thicken it over the fire, then throw it on the lamb and asparagus. 50.— STEWED SWEET BREAD.. Ha-e some veal broth made, add some marjorum,oi thyme, mace, pepper, and salt, stew the sweet^bread, when done, thicken the gravy with a little flour and the beaten yolks of two ^s. then throw it over the sweet- bread. 51. — STEWED VEAL. Cut the fore quarter of veal, taking off the shoulder into small pieces, put it down with some cloves, whole gmgor, garlic chopped fiae, and pepper and* salt ; stew. a — 18— slowly two hours, brown two table-spoonsfiU of flonr, whicb naix with the gravy till it thiokens.- 52. — STBWBD BACON AND BEAN8. Piit down your bacon witba cup of vinegar and water anough to cool it, add ginger, pepper, salt and allspice, string your beans and cut ttrem in halves, put these on time enough ta cook them and add browned flour to thicken. 53. — TO BROWN DOWN A ROUND OP BEXF. Cut hole* all over your beef, have some stuffing made^ thus crumbs of bread of a two pound loaf, save the crust" to stew with thyme, parsley, sweet marjorum, red pepper, out fine,^ half a pound of suet chopped fine, allspice and salt ; fill up the holes in the beef with this stuffing, put- some fat on a sauce-pan, when melted skeworyourround',- tie it with a cord, flour it and put it down to stew ; keep kurniug it until itis browned,thea take away all the grease-; put on a pint of water, some of the crusts of bread, two- carrots cut in pieces, and some truffles, keep turning the beef often, and if the liquor is much reduced add some- more water I i* tdces three hours and a half slow cooking.- 64. — VEAL CUTLETS. Prepare some bread crumbs, salt, pepper, and savory,, roll your cutlets in this mixture, and fry them in lard or- fot previously made hot. 55.. — MUTTON PATTIES. Boil your mutton, then cut it in pieces, take a little of the water it was boiled in, grated nutmeg, mace, salt and . r i M i a little of tbo dried pepper, a small piece of butter, some flour dredged on, line your patty pans with paste, fiU them with the stew ; when cool cover them with paste eruBt, let them bake a light brown j to brush the yolk o£ an egg over the crust, gives it a good color before taking out of the oven. 56.— FORCED MEAT BALLS. Buy some tender beef that is not stringy, chop it fine, some suet well chopped, thyme, salt, allspico, a couple of of eggs, roll them in flour, fry them in hot lard, fat or butter ; a quarter of an hour will cook them. 57. — BEEFSTEAK. Always beat your steak well before putting it on the gridiron ; some cooks never wash a steak, but it is pre- ferable to wash it, as there is a good deal of handling before it is purchased; have your gridiron well heated, lay the meat on ; have ready a dish with some boiling water, pepper and salt, when your steak begins to brown, turn it in the gravy on the dish ; do this frequently be- fore it is cooked, this manner of cooking it makes a rich gravy; when finished lay it on the dish and throw a table-spoonful of melted butter over it ; some persons like onions sliced and fried to be served up with the meat. 58. — VEAL CUTLETS EN PAJPILLOTBS. This is a dish I have frequently eaten of and can answer for its being good ; have your cutlets out the same as mutton chops, put in a dish some salad oil, .Ifimon or vinegar, savory, thyme, salt and pepper, put —20— your ctitleta to soak an hour in this miiture, then roll it in crumbs of bread ; have some white paper, soak the paper in oil, roll eaoh outlet in a separate paper; tie the paper at the bone, well, so as th<^ oil won't run out, have it drawn tight over the cutlets, fry them with a good piece of lard on a slow fire so as the paper won't burn ; serve it with the papillotes on. 59. — BOAST BEEF. The flurloia and the ribs are preferable for roasting ; if possible roast before the fire in a spit, the taste of meat cooked in this manner ia quite different to being baked, put a little water at the bottom of the roaster ; pepper and salt as well on the beef aa in the gravy, dredge it well with flour, baste it frequently with the drippings, a piece of ten pounds takes two hours and a hdf, allow a quarter of an hour for each pound. 60. — ROAST TtJREET. Cut under the leg of the turkey so as to take out the insides, be careful not to break the gall, if you should do so, wash out the inside immediately two or three times, cut off the gall from the liver, open the gizzard and clean it hy pulling off the «kin which is in- side, open at the neck, take out the craw which contains the food, and wash the inside of the turkey thoroughly ; put your dressing in at the neck, when well stuffed tie the dressing down to the neck, the dressiag is made the same as for wild birds and fowls, with bread crumbs, salt, {^pper, thyme, a lump of butter, melted, and one egg, the French roast chestuuts, chop them £ne and stuff • < — 21 — the turkey with it, skewer the legs and thighs down, break the breast bone so as to flatten it, roast it in the same manner as beef; pour some of the gravy over the turkey and the remainder serve in the sauoe boat. 61. — EOAST MUTTON. Is done in the same manner as beef, only served tip with cranberry or currant jelly, also serve mint sauce. 62. — ROAST GOOSE OR DUCK. Should be stuffed with sage and onions, put down in a sauce-pan with a little butter, when cooked mix some bread crumbs with it and stuff the goose or duck, season it with salt and pepper ; some cooks prefer mashed pota- toes instead of onions, the former is the most fashionable. C3l — SAtrSAGES- Should be fried for breakfast or boiled with rice for dinner, they take but twenty minutes to cook, forms a nice side dish with boiled turkey ; sausage meat is made in the same manner as forced meat previously explained, and filled in the dried entrails of ozen or pigs. 64.— ITALIAN SALAD OE CHICKEN SALAD. Roast a fowl, boil some beets, chop fine all the meat that is on the fowl with the exception of the l^s as they are too sinewy, chop wqual quantity of beets, one large head of celery and four hard boiled eggs, two of which you mix with the ingredients; dress them with plenty of vinegar, olive oil, the red cayenne pepper, salt and mustard ', when all is well mixed, put the mixture in your glass dish, garnish it with a sprig of parsley, the —22-. "Other two hard boiled eggs, out in roond trenohes and Bome of tho beet out ia small shapes, put each piece alternately vrhioh has a very pretty offeot, showiog four colors, green, white, red and yellow. 65.-^TO BONE TURKBT IN JBI.LT. Begin at the neck of the turkey, take a sharp knife, loosen all the meat around the bone, as each member is finished take out the bone, when all is out, have l Jt tongue ready boiled and skinned, lay it in the centre of vthe turkey, the latter looks like a mass of skin till it is .stuffed; have some veal chopped fine, suet, crumbs of, bread, allspice, ground oloves, pepper, salt and savory, with a cup full of wine ; stuff your members of the turkey with this mixture so as each member may look like the original before the bone was taken out, also underneath the tongue as well as over, so as it may lay in the centre^ tie the turkey in a cloth and boil it one hour ; have some beef boiled down to a jelly, some white wine, the white of an ^g well beaten, pass your jelly through a flannel bag so as to clarify it, pour some of this in your turkey mould, sew up the skin of the turkey wherever it is broken ; if well stuffed it should be like a fat turkey, put it in a mould, cut a carrot in shapes, hard boiled eggs, cut in rounds and an olive laid all over *] u> >vi>3apt of the -tnikey , jpour oa the remainder of your ieily I ''- should ♦^e vvell filled, let it stand till cold, theii tma itxmt on a dish by bolding a doth wrung outof hot water to the mould a few minutes; this boned turkey has a very pretty effect with the olives and carrots shining throngh the jelly as also ,wben cut down sUoifig the .red tongue in iheiseotre. 1 1 i\ i I >fl ( > I I — 23-. 60.— PRiEi) n^^y AJVD J pa-ley. „hen brown i,^ h m'T^^'i' f' """ '''"f^'' over tho meat. "'"tieflour; throw this gray; Cut «„m, ,."~"'''^'' SANDWICHES. '-'Ui; tsome slices of } ^ of corn beef off the round". '""' '"'"" '"^ * "■'» P'«« P»' - little „,u.t,.rd on thomeaTa?/ '."" """ '""""^i f'co of bread aud but.er , ?.^ °"!'' " > ''"" "no^her. -''-irtheeru3t,vone;;:r:ro:'t;::r^ '•-.ourbr£~::r:,;:--- .f PP«n put it to .oak in rlZlT' ""'^''^ ""^ "-ole '* ^^ery day; then p„t it dlwn with "' ^''' *^'' "'™ a eouple of earrota and a "erv h ^ """"S"'-''" "' "' «""- ^0- Ming .Wiy; a roal^^:';:;':^' ' ^' " ^^'^ """•t break it, beat „p th i ,t of """'''"'^^^^i"" •, over the head, have some brea , t T" "-"' '"'' «"-■" popper, st«,w it over the held .T'''' "'^'"''' '^'' »oJ »uet and some of the liqnor it ''t'? ". ^""^ '^^ "' oven to brown, add a Lie off,! r "^ '"' P»' '' " *» brains after being parboiled mat' '"•""'' ''^»* «P the " • -gs, a quarter of a pound of fl/" ^ ^^"P^^ oiiveoiJandaUttlen.ili'^-" 'f,^'^^^ ^ spoonful of "^;«^ix the brains with the j^aste " i — 24 — or batter and drop it by spoonfuls in boiling lard or butter ; garnish the head with the brains which ehould resemble small cakes, this is a nice looking dish. 70. — ROAST PARTRIDGE. Wild birds should have the heads as well as feet left on, and turned over the breast under the wings or legs, they should be stuffed the same as turkeys and toasted bread should be laid on the dish under them ; the yolk of an egg bmshed over the breast of a partridge before being cooked gives it a goou appearance. Many don't »tuff partridges. 71.— MINCE VEAL. i Boil the veal with a very small quantity of water, chop it up fine, put it clown again in the same water it was boiled in, with salt, pepper, a couple of onions chop, ped £ne, some ground mace and allspice, dredge a little flour to thicken the gravy. 72. — MINCE MEAT FOR IPIEB. Boil a small piece of the round of beef or fresh tongue will answer the same purpose, chop it fine, pare, core and chop fine some apples, equal quantities with the meat, currants, raisins, some sliced citron, brandy, wine, brown sugar, ground cloves, allspice and nutmeg all to taste ; this preparation should be put in a crock and a half cup of molasses thrown over it, will preserve it foi ax months. 73.— MUTTON CHOPS. Take the fore quarter of lamb, out Ae chops and fatten with a rolling pin, roll them in flour and fry them in their own suet, add pepper and salt and when well browned lift them on a dish, put a little flour in the pan, water sufiicient to make your gravy, stir all up well to- gether and pour over the meat ; another way to do mut- ton chops is to roll them in bread crumbs with thyme or savory instead of flour, the latter way is far preferable. SIDE DISHES. 74, — OYSTER PATTIE8. Stew the juice of the oyster with a little milk, a small lump of butter, a blade of mace blended fine, a little salt and some flour to thicken it well, when boiled take it off the fire and throw in the oysters, fill your patties, which you have previously warmed with this mixture j cover them and serve. 75. — SWEET BREADS, Stew the sweet bread with a very little water, pepper, salt, a little thyme, chopped parsley, a fi3W morelks or mushrooms broken up and stewed with them, dredge flour over it, and add a very small piece of butter ; sweet bread arc also very nice rolled in bread crumbs, and fried in butter. 76. — RIS0LLE8. Chop some beef as if for forced meat, add some pepper, «alt, ground allspice, summer savory ; form this meat in long thick rolls ; roll them in bread crumbs and fry them in fat or butter, a couple of eggs beaten up and —25— added to the other ingredients is a great improvement to tnis dish. 77. — STEWED GIBLETS. Take the necks, gizzards, Uvers and hearts of any poul- tpr, putthemdown tostewwith water, a couple of onions chopped fine, pepper and salt; the red garden pepper is preferabe fcr thisj brown two table-spoonsful of flour and thicken ti e gravy with it. 78. — VilAL CROQUETTES. Chop some of the breast of veal fine, put it down to stew with a cupful of white wine, a little water may be added, pepper, salt, thyme, and a little ground alkrice when cooked have ready some bread crumbs, mixed with a Jittle summer savory or thyme, and roll them in it in the shape of flat cakes, fry these brown in fat, butter, or lard. ' ' 79.— ROULADES DE FILLET DE VEAU AUX CHAMPIGNONS Cut slices from oflF the breast of veal, roll them flat with a rolhng-pin, make a stuffing with bread crumbs in the usual way, take a small lump of tMs and lay it in the middle of each slice of veal, roll the veal over it and tie It up with a piece of string or cord, fry these roulades in butter on the frying-pan; make a stew of mushrooms or champignons and lay these round the side-dish with the roulades in the centre. 80.— CROQUETS DE VEAU AUX HUITRES. Put down a piece of veaJ to boil, when done mince it /- ] J —27— «iiG with tbe usnal aeasoeing, adding a little groimd all- spice, mace and summer savoury, beat up three eggs light- ly, roll these ingredients into small baUsin bread crumbi and fry them in butter; fry some oysters as in No. 36, fill the side^iah with them, putting the croquets in the oentre. 81.— VBAL CUTLETS BN PAPILLOTBS. Make the same according to the receipt No. 58. 82.— STEWEDBOQNONSA LA SAUCE AU CHAMPAGNE. Cut up a beef's kidney into small pieces, put it down in a sauce-pan with a cupful of champagne and a very little water, a good lump of butter and some onions chopped fine, season with salt, pepper and any other spice, accord- ing to taste, and thicken it with browned flour. 83.— TRIPE A LA SAUCE D'hOMARD. Take the tripe which you have previously put in salt and water for a couple of days, boil it till tender, make a sauce with butter, flour and water, pick out the meat of a lobster, chop it fine, put it down in the sauce to cook with crumbs of bread and a little pepper, add the tripe to it, boil the whole together thoroughly for a quarter of an hour and serve; this dish can be made in a deep plate with a pie crust under and over it. Al Potatoes plain boiled should be pared first and strew •alt o^er them whilst boiling, half an hour will cook them, — 28— drain off the water and let them dry a conple of minutei on the stove before senring. 85. — MASHED POTATOES. Boil your potatoes soft, mash and mix them with butter, ground black pepper and salt ; a little milk or cream sof. tens them, lay them on a buttered common plate, form it round with a spoon, figure it with a fork, let them brown in an oven for an hour, when browned nicely pass them quickly off the plate into the vegetable dish, 86.— POTATOES A liA MAITEB D'HOTEL, Take your cold boiled potatoes, chop them fine and put them down in a sauce-pan with some butter, parsley, salt, pepper and a cup of cream ; stew them ten minutes , this is a nice dish for breakfast. Potatoes sUced thin and fried crisp is also a nice way of cooking them. 87.— ASPARAGITS Should be boiled in soft water without covering the pot as it keeps it gieen by being uncovered ; they should be tied in small bunches and part of the stalk cut off each one, toast, some bread,lay itonthe dish, untie the bunches of asparagus, lay them over on the toast,make some butter- aaucc and pour it over them. 88. — GREEN PEAS.. Green peas, if young, take but twentyminutes to cook, if old, a half an hour, the same precaution is to be obser- ved about keeping them uncovered as with asparagus, either mint or lettuce should be boiled with them, puss .. 1 -.' —29 — ♦hem through the cullender and add butter, pepper, and •alt. 89.— CRANBERRY BEAN. Cranberry bean should be podded and pat down with plenty of water, they take one hour to cook, season them the same q& peas. 90.— 8AC0TASH. Boil some com and the long french bean, string them and cut them in pieces, cut the corn off the cob and when the beans are boiled mix and chop them with the cut com ; add butter, pepper and salt. 91. — SPINACH. Spinach should be put in water to soak a couple of hours so as to take out alt the sand that ia under the leaves, wash it well through two or three waters, then put it down to boil ; it should only take a quarter of an hour to cook, slice some onions and fry them in butter, mix this with the boiled spinach when cooked, coddle six eggs, dress the spinach with butter, pepper and salt, lay each egg separate on the top of the spinach. To coddle eggs have some water boiling in a pot, crack the egg and let it fall in the boiling water ; in a minute the yolk will be all covered with the whites, they are then sufficiently done. 92. — MORELLES AND MUSHROOMS Mushrooms have a great deal of sand in them, they therefore should be well washed through manj^waters, they should be put down to stew with half a cup of water at ' -30- tlicy make a great deal of liquor^ a little salt, pepper, a lump of butter and a little flour, twenty minutes wilt cook them. To put a few of them in any stew you are making (as they impart a nice flavor to it,) you should pare ofF a little of the end like asparagus ; to dry them for winter use, they sheuld be strung on a thread and hung in some dry place, when required to use should be put in tioak over night. 93. — EGO PLANT. Egg plant should be cut in thin slices and soaked for three or four hours so as to allay the bitter taste, have a batter made of milk, flour and eggs, lay each slice in th» batter and fry them in butter. 94. — SQUASHES. Squashes should be cut in pieces when boiled tender ; then naashed and seasoned with butter, pepper and Halt. 95. — STUFFED CUCUMBERS. Peel the cucumbers, put the blade of your knife in the side, icoop out as much of the end-part as possible, put your stuffing in the inside, which is made as follows: — boil a Httle real, chop it fine with some broad-crumbs, a- little of the broth of the veal, savory, salt, red pepper chop- ped very fine, some grated nutmeg, mix with it a couple of yolka of eggs, put in your sauce-pan some lard, lay in your cucumbers, cover them with a little more lard and some mince veal, lieave it cook slowly ; when tender lay the cucumbers in a vegetable dish, pour in a wine-glass of wine, a little butter and a littlt; flour,, reduce it a little — 31 — •acre, then throw this liquor over your cucuiahers which i* is necessary to have kept warm. 96. — TOMATOES. Put in a sauce-pan a dozen tomatoes, having pre- fiously thrown boiling water over them so as to skin them ; a little salt, pepper, sugar and a lump of butter and some crackers rolled fine, let it stew slowly and serve. 97. — CAULIFLOWER. Cauliflower must be well washed a» there are a good many insects in them ; they take an hour and a half to boil, when done serve them with butter sauce. 98. — JERUSALEM ARTICHOKES Should be boiled, and when cold cut in pieces and dreased as a salad with oil, vinegar, mustard, salt and red cayenne pepper ; if preferred hot, should be serred with butter sauce the same as cauliflower. 99. — BRUSSELS SPROUTS. Brussels sprouts are a peculiar kind of cabbage, each head being no larger than a very small sized apple, they should be boiled and served up to the table with butter, sauce the same as above; aU other vegetables are gener- ally cooked in the same manner. Beets when put down in the pot, should not be cut, untU after they are boiled. PICKLES. 100.— BAST-INDIA PICKLE. Two ounces of tumene, a quiui^t wx » ^uu^• v. —»»• n' 1' — 32— iwi seed, (quarter of a pound of flour of mustard, half an ounce of ground ginger, a tablespoon of curry powder, an ounce of ground popper and a litUe red cayenne pop- per, mix these ingredienti with two quarts of vinegar, let it boil and pour over the vegetables while hot, the vegetables should be composed of cauliflower cut in small pieces, small whole onions, small green tomatoes, small gherkins and the long red bean pepper, these should be put in a brine of salt and water for three days, then into cold water for three days, at the end of which time pour the hot liquid over them, they should be stirred with a wooden spoon every day for at least three mouths, then bottled and corked tight ; >bis pickle is only fit for use at the end of a year.. tot. — TJUTTERNUTS. Butternuts should be procured the last week in July whilst they are small and tender, put them to soak in brine for three days, then iu cold water three days more ; put down some vinegar to boil with whole allspice, whole blaok pepper and whole cloves ; this should be poured boiling hot over the nuts, they arc not fit to eat for tlirec or fou'r months. The liquor of this makes a good cat- sup. 102.— GREEN TOMATOES OB GHERKINS. Prepare the brine as above mentioned, boil the vinegar wltli some whole green pepper and a very small piece of ahwn,, pour this boiling vinegar over the vegetable, in a week turn it off and boil it over again and pour it a second time over the vegetubles. , ! V 1 V \ —sa- les. — PICKLE FOR BEEP. To ono gallon of water, one pound of salt, a quarter •f a pound of moist brown sugar, half a quarter of an ounce of saltpetre, boil and skin it well, when cold use it, 104. — PICKLE FOR PRESERVING EGOS. A half pint of salt and a half pint of unslacked lime to three gallons of water; boil, when cold have your eggs packed in the tinnct or tubj points downward, be careful to put down none but fresh eggs; the best way of try- ing them is to look each one through by candle light, when the pickle is cold pour it over the eggs. They should be well covered ; some preserve eggs by pack- bg them point downwards in layers of coarse salt, others rub the shell with butter and preserve them in this manner ; I prefer the lime water. 105. — SOUSED SALMON. Boil your salmon and take the bones from it, it must be boiled in vinegar instead- of water, slow siuunering^ add whilst boiling some green fennel or dill and some blades of mace with a little of the red ground cayenne pepper, when cold this is a delightful relish for lunch. 106.r— PICKLED OYSTERS.. Open the oysters and take each one away from it» Kquor, boil some vinegar equal quantities witii t^eUquor of the oysters; put in some whole mace, drop the oysters into the boiling liquor and lift them speedily from the fire, then bottle them ; this method keeps the oysters from: shriveliing. f' I I — 34 — 107.— PASTET, PITDDINGS AND JELLIES. Paflte or rathur puflF paste nhould be wei^lled equal quantities of flour and butter, roll the butter as thin as can bo rolled in the flour, lay each piece of rolled butter on one side; tako the rest of the flour, put it in a bowl, add a little salt and some sprin- water, turn it with a spoon till the flour is all uiixed in the dou^^h, touch ,.aste ^ little as possible with the hands as it makes it heavy • get some fresh flour, sprinkle your board with it, lay your dough on, roll it, then lay your rolled butter and flprinkle a little flour over it, roU it up, then roll it out and so on till you have used up your rolled buit.M-, which should be done in two or three turns, then put it ou your pie plates or patty pans and bake it in a hot oven a very li-ht brown •take a camel's hair brush and brush it over with the yolk of an egg, this gives it a golden color ; endeavour io make your paste as quickly as possible. 108. — PIE CRUST. Take a half pound of batter to one pound of flour take your butter, break it in little lumps, then add a lit^ tie water t« your flour, reserving some of the flour to sprinkle with, make it into paste, lay your lumps of butter on it, sprinkle a little flour over them, roll them out three times laying the lumps of butter each time on It and beat it hard with a rolling pin ; when all the butter IS used up lay it on your pie-platea ; never roll paate but »a one side and put the thickest crust on the top. 109. — APPLE PIE, Cut your apples in quarters, core them •na put them ^ \ T f ^ \ — 35 — down to stow with sugar and a little water, as also a bait a dozen cloves, teo minutes will stew them, lay your ortist on your pie-plate, get some dried orange peel oi preserved quince, cut it in little pieces and mix it with the Btcwtd apple, put this in the pie and cover it with a crust having wet the corners all round which makes tho top crust adhere better to the bottom one. 110. — CHERRY PIE. Lay your crust on a deep pie-plate or pudding dish Btone your che, ies, put then in the pudding dish with a layer of sugar, then cherries, then sugar and so on till the dish IS filled, put on your crust, make an ornament of paste for the centre and bake it, be careful to use a deep dish as cherries make so much juice they require .no water. 111. — MINCE PIES. Make y(mr mince meat a few days before nsin^ it which mixture can be made with or without the mea't as previously explained ; put it in your pie-plate or patty pans and cover it with a rich crust; you can hardly tell the difference between this way of making it with the toinced fruit or that which has the meat added to it. 112. — COCOA-NUT PIES. Weigh three quarters of a pound of grated cocoa-nut having first pared off the brown part and grate it on that side ; cut up a half a pound of butter and a half pound of powdered sugar, stir them together to a ^~m, »aa a wiu€ jjiaos yi Wine and some roso watei r ', beat the whites of twelve cgga to a standing froth, then itir in the cocoa-nut, sugar and butter, which ought to have boon well beaten ; butter a dish, lay your puff paste on, put in your mixture and bake it a half an hour in a moderate oven ; grate sugar over it wheo cool and turn it off the baking dish on to your plates.. 113,— RASPBERRY TART Lay some puff paste on a pie-plate, take your pre- served raspberries, lay them on ; put a bordering of paste around the plate, take some narrow lengths of paste, twist them, lay them from one corner across to the other; continue that, leaving half an inch between, when cover- c 1 cross them the reverse way, which leaves the pre^iervea Bliowing between the strips of paste ; then bake it ; any other preseiTed fruit ean be done in the same manner. 114. — PUMPKIN PIE. Cut your pumpkin in slices, take out the seeds, stew tlicm with whole ginger, sugar, lemon juice and three eggs ; add the eggs when the pumpkin is stewed ; lay it on your paste and bake it. 115. — RHUEARB PIES. Take the rhubarb and string it, cut it in small pieces, line your deep dish, put in your rhubarb with every layer, covered well with sugar and a little grated cinnamon, buke it till the rhubarb looks well cooked ; this pie can be co. Tered with a crust if you wish. 116.— CUSTARD PIE. Make a custard with six eggs, a pint of milk and suffi-^ t ( 4 doQi flour to thicken it, flavor it with six drops of rata^- fia, lay this mixture on your pie-crust and bake it quickly in a middling hot. oven, 117. — POTATO PIE. Boil some sweet Carolina potatoes, mash them and put to them a pint of milk, a good lump of butter, three eggs, a wine glassful of wine, sugar and a little grated nut-meg, three potatoes are enough for this pie ; put the mixture in your pic aud bake it.. 118.— LEMON PIE. Grate and put in the juice of a couple of lemons, three • eggs, a cup of molasses and some sugar, grated nutmeg, and half a cup of cream, mix this well together and pour. ft in your pie, bake it in a slow oven. 119.— LEMON PIE (no 2.) Take three lemons, grate the rinds and squeeze the juice, add the yolks of three eggs, a table-spoonful of flour, a cup of white sugar and a cup of milk ; mix all. the i'ngrediente well together and pour it into the pies, beat up the whites of three eggs to a standing froth and mix with it two table-spoonsful of pulverised sugac ; when the pies are nearly cooked pour on this icing over them and sprinkle a little grated sugar on the top, when browned; this mixture will fill two pies and is considered a delicious pie. 120.— PANCAKES. Make a batter of flour, a quart of milk, six eggs,* —38 — couple of tea^spoonsful of brandy; be careful to blend the flour well so as to have no lumps in it, put a little piece of butter, say the size of a hen's egg on the pan and pour a quarter of a cupful of batter on it. Pancake batter should be very thin, when the cake is done slip a knife all around it, turn it over quickly and let it fry slightly on the other side, lay them on the dish, sprinkle pulverl- sed white sugar over them, roll them up and lay each pancake over the other; instead of sprinkling the cake with sugar lay a thin layer of preserves, then roll it up, his way makes it very rich, some prefer no sugar, if so then serve It with golden syrup. 121. — RICE AND MILK. it Iw ' r K T? f "'''' p^'^ '^^ ^^^^^ ^' ^«» ^"d put t down to boil with water ; when sufficiently cooked add three pints of milk, sweeten it to your taste and put in ^me whole cinnamon, let it boil about ten minutes, then take three eggs well beaten and stir it in until it thick- ens ; serve it m a soup tureen. 122. — COKN AND MILK. The corn hsBhi you wUlget in th« market, they also bring m.lk frozen to go with it; put the com down to ko.1 m water leave it boU half «> hour, drain off the water and add the frozen milk, stir it tUl it is melted, then add sugar to taste, when done beat up three e™ mix .t and serve it a, above mentioned; when cold to « delicious and considered a very wholesome didi. 123— A Jf0ni4> OP BIOI AND COSTABD. A min nf ritm waU Iv-:i.ji ; — r "* "-- Wvii Muucma wttWE, wliea oeariy jtrnt I ■ * I J / »dd a half cup of milk, let it boil till it floal^ op tfir inilk, then pour it in the shape; let it stand till cold: then loosen it around the mould with a pin or knife and turn It out on the glaas diah ; make a rich cuat^rd and pour it over the rice, some pour plain cream over the rice and lay a little lump of jam all around the dish as well as over it, this way is equally as nice as with custard. 124.—SOET CTTSTARDS. Have a pot of boiUng water, what the French call a hain-manehoW your milk, beat up six eggs to the quart of milk, add a tea-spoonful of flour and a little essence of vanilla or ratafia; stir your egg while pouring the boilmg milk over them, add a tea-cup full of sugar, liave the eggs m a jug or tin-pail, stand your ju- in the pot of boiling water or bain^ane, keep stirring your custard till It thickens; when it feels thick to the spoon it is done, It takes but a quarter of an hour after standin- it m the boiling water ; pour your cust.-ird in custard cupg and let it cooK 125.--CUSTARD BOUFPLfi. Cut a sponge cake into slices, lay them in soak in^ brandy, then put it on the bottom of a puddins dish throw a rich soft custard over it, then beat four whites of eggs to a froth, add three ounces of pulverised sugar lay the froth or souffle on the custard, stand it in the oven to brown, it takes but a few minutes to turn color i26.- -APPLE SOUFFLfi, Beat a dozen whites of eggs to a standing froth, mix ^ — 40 — pound of pulyerised sugar with it, stew down wmeapple. of the puddmg d«h pour your eggs on the top .nd put them ,„ the oven ; let it remain tUI it takes a light brown «.lor ; serve it immediately as it faUs if left any time, it whufllLrr"'"' "* ""' • ""'^ ''^'"' ^ *« ^ 127.-APPLE CHARLOTTE, OR CHARLOTTE DB POMMES. when"', ^7 "''f ' i" '''"" ''"'^"' ™'* "'«' l-"" ">«■» ; mud tilt f" " "T' • "'*' *^'' '' -«"» round ,11 ,t forms a pyramid by having a quarter apple on the top, throw a rieh whip cream weU sweetened oL ftem, 80 as to look perfectly white, 128. — CHARLOTTE KPSSE. This is an expensive dish, but a very dcrcious one- make a soft custard according to receipt before-mention: ed d,«olvc an ounce of isinglass or gelatine in a litl U with a httlo vamlla, take a quart of cream beat it u„ w. h a whisk to a froth, sweet'en it, add it to he cu^T butter a mould and put sponge cakes in narrow sS ladies fingers cuttmg off the round, tops and botCI agamst the s.de of the shape as neati; as^posJble whTn It, pour It m the shape, lay your sponge cake in thto P'r "" ?" *"P' '*' '* »'»»«' «« boL ^d then tul U ' out on a glass dish. "™ '' I I / D some applef t the bottom top and put k light brown any time, it I to the eggs rTE DE boil them ; 5 a smaller arter apple etened over cious one; e-mention- in a little it, flavour beat it up e custard, ' strips or i bottoms )le; when arely stir 3 in thin 'n turn it —41 — 12d.— BLANC- .VTANQE. Boil a quart of milk and sweeten it with white sugar to taste, dissolve an ounce of isinglass with a little milk, when dissolved add it to the milk; flavor it withessenc^ of ratafia or vanilla, twelve drops to the quart of milk, pour it in your mould, stand it on a plate of coarse salt till it hardens; if in summer, it is better to make it the day before it is required \ loosen the blanc-mange all around the mould, lay your hand on the top, when you find that it has the shape, lay a plate on the top and turn it over ; if you cannot succeed in this way a cloth wrung out of boiling water and held around the mould for a minute will loosen it sufficiently to turn out; this mode is applicable to any kind of jelly. 130. — BLANC-MANGE iMADE WITH &TOCK. After making your stock of calf's feet for jelly take a small part of it, measure it, add equal quantity of milk, sweeten and flavor it, mix it with your melted stock, stir it constantly till cold, then pour it in the mould ; this blanc-mange is not as stiflf as when made with isinglaas. 131.— WHIP CREABI. Take a quart of -cream, sweeten it to your taste, add white wine and some grated nutmeg, beat up your cream to a thick consistency, either with a couple of small silver forks or a whisk, put a tea-spoonful of jam, say strawberry, in your jelly-glags and fill it up with croam; sprinkle a little colored sugar over the top of each glass,, this kind of sugar can be bought at the confectioner'e. —42— 132.- -8TEWED APPLES WITH ALMONDS. Pare a do«en large sizedappies, put them-with a pound if clanfied sugar to boil and a little water when the apples are perfectly tender and of transparent color, take each one up with a spoon carefuUy, ho aa not to break them lay them on your dish, boil the juiee till suffi- cicntly thick to stand from a spoon, blanch your sweet almonds by throwing boiling wat^r over them, the skins come oflF easily, cut them in strips the length of the almond, cut strips of candied citron equal length with the ahnond, stick a strip of the citron in the apple, then an almond then a clove and so on till the apple is weU filled with them, when all is done pour the syrup over them, this is a nice dish for supper. 133.— PIl/E-APPLE WATER ICE. Take a half pint of pine-apple syrup or the jelly from your preserved pme-appk, squeeze the juice of twolemons and add apmt of water, freeze it in your iecK^ream mould, which you keep constantly turning in a tub or bucket of ^e and coarse salt, loosen the water iceasit formsagainst the side of the mould or else it becomes lumpy. 134.— FRESH FRUIT WATER ICE. Mash a pint of fresh fruit through a sieve, put in four ounces of sugar and a pint of water, freeze i;,'then Z It m your Shane.. *^ 135.—LEMON ICE-CREAM. Sweeten a quart of cream, flavor it with a few drops •f essence of lemon, whip it to a froth, then freeze Z J J J fONDS. ■with a punnd ter when the snfe color, take not to break iitee tiUsuffi- rh your sweet em, the skins f the almond, b the almond, a an almond, U filled with them, this is le jelly from F two lemons •earn mould, )r bucket of •rms against ?y. E. put in four > then put few drops freeze vt ( -43— imooth as butter: when frozen put it in your ice-cream mould. 136. — ICE PtTDDING. Crumble sponge cake, mix it with some raspberry or strawberry jam, pour a thin custard over it, take a good pmch of gelatine, which melt with a little hot milk ; add fchia to the other ingredients, cut four ounces of candied citron peel, put all together in a shape, stand it to cook, when cold turn it out like a shape. 137. — ALMOND PUDDING. ' Blanch two ounces of almonds, chop them fine, grate some lemon peel, boil a pint of milk and sugar to taste, when It begins to boil, stir in slowly a large cupfuU of i ground rice and let it boil ten m-nutes putting in a mould, when cold turn it out, put two ounces of white sugar in i a pan with a little water, stir it until melted and becomes a light brown, add the yolks of four eggs to the strained milk and stir it until it thickens j when this is cold pour J U around the pudding. * ^ ] 138. — APPLE DtJMPLINaS. Make a paste of suet, take large cooking apples, core them, and fill them with sugar; then cover each apple with a piece ef the paste,- put them down to boil for two hours m a greased pudding dish with plenty of su-ar- before serving them at the ta. 'i dust some cinnamon over them. 139.— PLUM PUDDING. Six ouncei of bread crumbs, eight ounces of flour, one • — 44-**- pound of chopped suet, one pound of stoned or sultana raisins, one pouad of dried currants and a quarter of a pound of candied citron ; cut in small pieces a couple of blades ofmacQ pounded fine, a wine-glass of brandy, one large cup of milk, a grated nutmeg, eight eggs and a pound of brown sugar : put aJl these ingredients in a pudding cloth, leave a little room for it to sweU, have your pot of water boiling; for all boiled puddings put your cloth in boiUng water, take it out without wringing It, dust flour over it, put in your mixture, tie it, and leave it boil six hours, turn it out on a dish, pour a cou- ple of table spoonsful of brandy over it, then light a piece of paper, set the brandy « i fire and serve it in this way with wine sauce. 140. — RICE PUDDING. Taka and wash a half a pound of rice, boil it soft with water and then drain oflF the water ; put in the rico whilst hot two ounces of butter, four ounces of sugar and four eggs beaten light, add a quart of good rich milk and some ground cinnamon ; after putting it in the baking dish grate some nutmeg over it and then bake it in a hot oven. 141. — GROUND RICE PUDDING. Take five table-spoonsful of ground rice flour, a quart of milk, boil the milk and stir in gradually the rice till it becomes thick and smooth like paste, then take it from the fire, add a quarter of a pound of melted butter and a quarter of a pound of sugar; add six eggs woU beaten, ^hen All are weU mixed, put it in your pudding dish and gi'ate nutm^ over it, then stand it in the oyen and lot ii bal^e a light brown color, 142. — BOILED RICE PUDDING. Mix a quarter of a pound of ground rice with a pint of milk, simmer it over hot coals, stirring it all the time 80 as to keep it from being lumpy, when it is smooth take it oflf and pour it in an earthen pan, mix a quarter of a, pound of butter, the same quantity of sugar and a half pound of rich cream or milk, stir in the rice, add- ing nutmeg) the grated rind of two lemons, and some rose water j beat the yolks of six eggs and the whites of two, when light, stir the whole very hard, butter a mould or large bowl, put in the mixture, tic a cloth lightly ovex it, boil it two hours and serve it with wine sauoe 143. — CUSTARD PUDDING. Boil a quart of milk, it is equally as good when made without boiling the milk ; beat up sixeggg light, sweeten the milk to your taste, add the eggs, flavor it and bake either in a pudding dish or in cups, grate nutmeg over it and some sweet almonds blanched and pounded fine, Btrew it on the top. 144. — A BREAD PUDDING. Crumble a good half-loaf of bread, boil a quart of milk and pour it over the bread, sweeten it to taste, add cinnamon and six eggs well beaten, a good lump of butter, beat them all hghtly together, mix in it a half a pound of stoned raisins or a cun of currants r^nt it in the pudding dish ; grate nutmeg over it and bake it in • quick oven •••fc ■ il ill ii • — 46 — 145.— PUMPKIN PUDDINO. A quarter of a pound of stewed pumpkin, three e^gs ^ quarter of a pound of fresh butter, or a pint of cream a quarter of a pound of white sugar, half a glass of wine and brandy mixed, half a glass of rose water, a tea-spoonful of mixed spices; nutmeg, mace and cinna- mou, stew some pumpkin with as little water im possible, dram it m a cullender, press it till dry and pass it through a sieve ; mix your spices, sugar and butter, as also the hquor and beat them well together, then stir in three eg^i,, cover a-deep pie plate with a puff-paste and put in the mixture, when cold grate sugar over it. 146. — COCOA-NUT PUDDING, Peel and grate a pound of cocoa-nut, then mix it with three smal sponge cakes grated, stir together till very light a half pound of butter and a half pound of sifted sugar, beat six eggs very light, stir them gradually intc the butter and sugar, in turns with the cocoa-nut, stir it very hard, put it in a buttered dish and bake half an 147.— MONTREAL PUDDINO. Beat up three egga, strain them through a sieve era- dually add a gill of milk, stir these welf togethT' fdd two ounces of brown sugar and some nutmeg,' mix these in the eggs and milk and add four ounces of flour, beat It m a smooth batter by degrees, add seven ounces of bread crumbs, mix all thoroughly at least half an hour b...re you put the pudding in the pot; have an earthen bowl or mould well buttered, tie a cloth tight >T> —47— ihree egga, of cream, a glass of e water, a ind cinna- s possible, T> over it, let it boil three hours without stopping, add i half pound of raisins if you like. 148. — A BATT£B PUDDING. Six eggs well beaten, six table-spoonsful of flour, three half pints of milk, mix the eggs and flour together, then by degrees, the milk ; boil it in a cloth dusted with flour and serve it with wine sauce ; it takes two hours to boil. 149. — ALMOND PUDDING (nO. 2.) Blanch and beat in a mortar to a paste, a half of a pound of sweet almonds, a half an ounce of bitter ones with a table-spoonful of orange water, add to this thre«j ounces of butter, melted in a wine glass of hot cream, four eggs well beaten, a little nutmeg and a glass of brandy, boil it in a tin mould, it will answer for a baked almond pudding if put in a dish with puff-paste. 150. — SWEETMEAT PUDDING, WITH OE WITHOUT PUFF-PASTE. Put a puff-paste all over your dish, lay a layer of sweetmeats at the bottom of the dish, slices of pre- served citron is the most preferable to be used, then take six eggs, a half a pound of sugar and half a pound of butter, and beat them altogether, then pour it over the sweetmeats; the oven must not be too hot. . 151. — CARROT PUDDING. Grate three good sized carrots, add one pint of milk, fivo eggs, a couple of dozen bitter almonds pounded fine, a half a pound of sugar, a table-spoonful of butter, mix all well together aud bake it. Ill — 4S— 152.-.A BOItED APPLB PUDDING. Make a pnsfce of suet instead of butter, fUI the paste with apples cut in pieces, cloven and dried or^J! pee, cover t with sugar; take up aU the comers o^tL paste and draw them to-cther *?« U ^ I 153.— SWEETMEAT HOLEY FOLEY. Make a common paste of butter, lay your ian, in •* ^ It oyer round, then la, U in yourUrfren; *! flour It and tie it at the ends, lay a t^Iate in 7^ . J then put your pudding sa.l oyTr it^ " *'' ^* ^"^ 154— A BAKBD BATTEB PTOBIJfO Five eggs, a smril pioce of butter n,elted, .ugar, flour all the se head ■'t ; skin Mjrving ig with If a cup saffron, some to ' shells, e shells J stand d pour have a 5 your steam 1st the Uybe- it tllTii* scrys- —51 — tal, lift the dish from under the bag veiy carefully, replao cing by another, and fill your moulds and glassej. 163.— MOULD OP JELLY ORNAMENTID WITH BLANO* KAMQfi. Fill the flower of the mould with blano-mange, leave it harden, then pour on an inch thick of calf's foot jelly, leave that harden, then blano-mange, and so on till tht mould is filled. CAKES. 164. — TIPSY CAKE. Pour a pint of wine over a sponge cake, let it stand till thoroughly moistened, blanch and cut m strips, a half an ounce of sweet almonds, stick them in the cake, lay around it some ratafia, pour over th- whole a rich CUP 1, add two table-spoonsful of brandy and pour owr the cake. 165. — DOVER CAKE. A pound of sugar, a pound of flour, a half pound of butter, a half pint of milk, half a tea-spoonful of soda dissolved in the milk, a little cinnamon, a grated nutmeg, a glass of rose water and six eggs, heat all up lightly and bake it in two hours. 166, — PLUM CAKE. A pound of sugar, a pound of butter, a pound of flour, four pounds of sultana raisins, four pounds of currants and two pounds of citron cut in pieces, a pound of sweet almonds blanched and chopped fine j eight eggs, nnp g\m of brandy, ope glass of wiV, one mm of ro»i water, two blades of mace grounded fine, some cloves and ground allspice, beat your butter to cream, thep add your sugar, beat tfee yolks and whites of eggs sep.rately ; mix all well together, rdl your fruit in flour and then add them ; when all is well mixed, tie tJiree sheets of paper around your hoops so as the cake may not bum, butter it weH and pour in your mixture, when it browns wdi on the top lay a sheet of paper over it ; it takes four hours to bake. 167.— CfOOKTES. A dinner plate ©f flour, a cup of sugar, a cup of «Our milk, a, tea-spoon^il of soda and a small lump of butter ; roll it out and cut it in small cakes and bake- them. 168. — COOKIES (no. 2.) Take half a pint of milk, mix it with a half pound of powdered sugar, sift three pounds of flour into a pan and cut up in it a pound of butter^ rub the butter very firio ill tbe flour, a4ji a gratei nutmeg and some cipna> mn with rose water j work in the sugar; make the whole into ^. stiff j)a8te, adding, if necessary, a little more milk,, then dissolve a tqaspoonfiU of saleratus; knead the dough tiU it becomes quite light, roll it rather more than an inoh thick, cut it into cakes, add some carraway seeds and cook io a brisk oven. 169.— cookies (no. 3.) Two teacups of sugar, with one of butter, two eggi> well beaten, dissolye a teaspoonfUl of soda in a cup of , le omioe of fine, some r to cream^ tes of eggs ■uit in flour d, tie Uiree ike may not re, when it over it ; it a cup of 11 lump of and bake lalf pound into a pan utter very me ciiina>^ make the y, a littb saleratus ; t, roll it akes, add two epf*^ a cup of —53- milk anxi grate a nutmeg in H, mix all the ii^redientB together into aff much ^ur tm it will raquire to roll out OD the board y tbo paste must be half aa inch thick, bAke in a moderate OTen, 170.— NEW TEAR OOOEOBB^ A half pmt tnmblevful of milk, whieb i^ fhit cake is best sour, atamblerof bwtter, twoof pcywder^d engaf , and four cups of sifted flour ; stir the butter and sugar till quite light, beat five egg«^ stir them hi the mixtwre, grate a nutmg and add lemon Juice and cinnamon,, dis- solve lastly a teaspoonful of saleratus in vin^ar or warm water, then add the flour, bake them in small tins in a moderate oven, twenty minutes. 171. — THE JESSIE CUP CAKE. One cup of butter, two of sugar, three of flour and four eggs;^ flavor with nutmeg. 172,— -MONTREAL CAKE. Two eggs, two cups of sugar, quarter of a pound of butter, a teaspoonful of saleratus in a cup of sour milk or cream and ^ grated nutmeg ; raisins can be added if liked, 173.— NOUGAT. Blanch a pound of almonds which you eut in strips, put them to dry, put down two ounces of sugar to melt in a buttered sauce-pan ; keep stirring the sugar constantly, T-..,.« tui; .^ujjdx i^fjgino w fcuui a uitiUj inrow m youi warm ahnonds which you have kept dried in the oven. il I ' I I : — 54~ itir until the sugar is all turned with the ahnonds, turn them out oa a plate» 174.— 80DA LOAt«. Four breakfast cups of flour, one of melted butter, one of sugar, one of warm milk, one tea-spoonsful of soda, dis.solved in the milk, currants and a grated nutmeg. 175. — POUND CAKE. A pound of butter, one of sugar, one of flour, twelve eggs, a glass of rose^watw, beat the butter to a cream, then add the sugar and rose-water, beat the yolks and whites of eggs separately, mix the yolks with the other in- gredients, which must be beaten to a standing froth ; sift in the flour at the last, beat up all as light as possible and bake in a moderate oven. 176. — FRENCH CAKE. Five tumblers of flour, three of sugar, one of butter one of milk, three eggs, a grated nutmeg, a tea-spoonful of soda dissolved in the milk, a half pound of almond* blanched, cut them in strips, beat up your butter to a cream, the eggs separately as before mentioned, almonds floured and mixed in the last of all. 177.'— CtTBBANT CAKE. A pound of flour, half a pound of butter, half a pound of brown sugar, the same of currants, three eggs and a half a pint of warm milk i diasoive a tea spooniul of soda in the milk. i -.65 — konds, turn ied butter, III of sodsiy utmeg. (ur, twelve • a cream^ yolks and e other in- froth ; sift ts possible of butter^ i-spoonfui i* almonJd itter to a , almonds fa pound 1(8 and a il of soda i 178. — RICE CAEJ. A pound of rice, a pound or r.ugar, a little mow than half a pound of butter, seven eggs, the juice of two le- mons, or a few drops of ratafia if preferred, bake in a Kjuare tin pan, lay a piece of thick paper well buttered on it, pour in your mixture and when nearly baked sprinkle some pulverised sugar over it, cut it in square pieces. 179. — SPONOE CAKE* One pound of sugar, a dozen eggs, the weight of sir <^gs m flour, beat the whites of eggs to a standing froth mix the yolks with the sugar and then the whites; flavo^ It with a few drops of ratafia, after all is well beaten stir around very slowly; the flour to be sifted in by degrees; do not beat it after once ..he flour is put in, bake in a slow oven one hour. 180.— GINGER SNAPS. One half pound of butter, twoeggs, a pint of molasses, a tea-spoonful of saleratus, three table-spoonsful of ground giDger, a pound and a half of flour and a half pound to roll them with ; they should be stamped and roUed over a stick. 181. — CHEAP CAKES. A pint of milk, a table^poonfuJ of butter, a heaping tea-spoooful of saleratus dissolved in the milk, a pint of molasses, two table-spoonsful of ground ginger, mix aU these ingredients in two pounds of flour. 182. -A VERY NICE KIND OP SMALL CASES. A half pound of butter a half pound of sugar, an ounce I tl ill ;: ■:!. — 65— «f cinnamon and roll it out in email cakes ; it takes twa pounds of flour and a good de^ of working to be able to roll them oat as tbey are ahart j if they are too hjo-d add a couple of eggs, a little piece of oandied citron, or orange is laid in the ceatre of fchese cakes, bake them ia a moderate oven^ 183. — CUP CAKE. Two large tea-cups of molasses, the same of browtt sugar, the same of fresh, butter, a cup of milk, one of powdered allspice a'..d cloves mixed, a half a cup of ginger and five cups of sifted flour., 184. — KISSES. These cakes require a good deal of trouble in the shap- iiig. To one pound of pulverised loaf sugar, heat the whites of four eggs to a standing froth, mix the sugar with the whites of eggs,, add a few drops of essence of lemon, have ready a shoe* of white paper which wet with a brush in a little water, lay it on your baking pan ; take a tea-spoonful of any kind of stiff jelly, lay it in, lumps on your paper, take a table-spoonful of your mix- ture lay it well over the lump of jeHy as. smooth as. possible so as. to form an oval shape ; stand them in a cool oven tiU they turn a Uttle, then take them out ; take ofl" two of them, lay them together and stand them again in the oven till they stick, having the appdaranoe of an egg- 185. — A CRULLEK CAKE. A quarter of a pound of butter, add the same quaixtity ^ —'-pj'*, a ii>iw.c ^jrouQii cmnamou,, lOur ^^^3 auu. asi . ; it takes twa ; to be able to r are too h»4rd landied citron, :es, bake them, ime of browtt f milk, one of iiUf a cup of Ic ib thft shap>- igar, beat the lix the sugar of essence of ^r which wGt r baking pan j illy, lay it in. of your mix- is smooth as> ind them in a em out ; take d them again sarance of an , / \ lame quajo^tity (^3 aud. ua BHwh flour as you wiH requiw to loU tiieiD oat ftwbt them in any shape you please, fry them in lard or buttcj, when they are of a l%ht color take them out and sift sugar over them, 186 LOAP OAKE. Sift two pounds of flour, setting aside a half pound to spnnkle with at the last j a pound of butter, a pound of pulverised sugar, four eggs, a pound of sultana raisins, chopped fine, a half pint of milk, a glass of brandy a table-spoonful of mixed spices, mace, nutmeg, cinnamon and a half pint of brewer's yeast j this is a substantial c&ke for lunch. 187. — JELLY CAKE, Take a round sponge cake, or pound cake baked on flat dmner plates, cut the cake through twice making three round slices, cover eaeh layer with a jelly pretty thick lay a thin icing over it, flavored with rum and spnnkle colored sugar on t^a top. 188. — GOLD CAKE, Take the yolks of eight eggs, one cup and a half of Sugar two cups of flour, a half eup of butter, one tea. spoonful of cream of tart^j, a half a tea-spoonful of soda dissolved in a half cup cf mUk, flavor with essence of lemon or ratafia, 18^*— SILVER OAKB. mites ^ eight eggs, two cups of sugar, two and a half cups of flour, half a cup of butter, hdf « nun «f milk, half u tea^spoonful of soda with one and a half ■1 ;: f i it !il I'.t li! ^58- t6a*spo0tiful of cream of tartar, flavor it and bake them in square tins ; cut them in square cakes. The silver cake lA much improved by icing : both these cakes X can highly recommend. 190. — jcmb.es. Half a pound of butter, the same of sugar, a table- spoonful of rose Water, a grated nutmeg, a tea-spoonful of cinnamon, thfee eggs and a half a pound of sifted flour ; roll them ''ut in thin strips and shape them round with a hole in the centre like a ring^ 191. — JUMBLES (No. 2.) Three pounds of flour, one pound and a half of butter and a pound of sugar, stir to a cream the butter, beatup the yolks and whites of eggs separately, then mix the iu' gredieuts with soiue essence of lemon or rose water and any spices according to taste ; add some of the flour ; flour your board ; stir the mixture, hand out the shapes as before mentioned and cook them on buttered tins ; when done sift sugar over them. 192. — ALMOND POUNi) CKE. A pound of Imttery a pound of sugar, one of flour, one of citron, one of almonds, a glass of brandy, a glass of rose water and twelve eggs. 193,—- SWEET SANDWICHES. Take a sponge cake and cut in thin slices, lay a layer of currant jam or jelly, then cover it with another slice of the oake and cut them in triangular shapes. « /i\ 1 bake them The silver cakes X can ^ar, a table- tea-spoonful lid of sifted them round alf of butter tter, beat up mix the iu' e water and F the flour; b the shapes ttered tins ; le of flour, idy, a glass lay a layer Qother slice ■. ( /i\ i. 194.— GINGER BEEAD. A cup of butter, a cup of sugar, a cup of milk, a cup of molasses, two tea-spoonsfd of soda, five eggs and four cups of flour, dissolve the soda in milk and melt the butter with the molasses ; put ginger to your tasto, beat this aa light as possible for at Icdst a half an hour, bake them in small patty-pans ; it will rise double the height of the mixture. It keeps fresh a Iwig time ia a damp place. 195.— GINGER BREAD (m 2.) Six eggs, a pound of butter, beaten up to a cream,- 0, pound of sugar; a pint of molasses, a tea cupful of ground ginger, a tea-spoonful of pearlash dissolved in* milk, nutmeg, cloves, allspice and twa pounds of flour ; fruit is an improvement, this cake can also be made with' out eggs. 196. — CRITLLEBS. Use what sour milk you have to spare, mix in a quar- ter of a pound of butter, use your own judgment as tO' the quantity of sugar ; a t«a-spoonful of saleratus to the pint of sour milk, two eggs ; mix well with the hand into flour suflGieient to enable you to roll out easily, fry in boil- ing lard, fat or butter : spices can be added if liked and they can be twisted in any shape. 197. — MACAROONS. Half a pound of sweet almonds Wanchedf, pounded fine in the mortar with a little rose-water, half a pound of pulverised ausrarj the lind of a lemon fi-rated. the whites of three e^s whisked to a standing frothy mix all weU 1 j n i i '!■ 1 11 ill i HI I ! / ii| ;l ii! i ! i; i^iher and drop a spoonful oo an oilediwi ; then «afce • AorMime to bake, lift them with a knife VhUst^hot. A cupof butter.one of si^ar, a taWe-spoonful of cream t^o eggs, a grated nutmeg, a little soda, and aa much flour as will mix it. 199^ ^SCOTCH BEO&T BKEAD. Rub into a pound of flour, four ounces of butter four ^ sugar, one ^, a table-spoonful of cream, roll it and ^ake m a moderate oven, strew carraway comfits on the 200.— BraSTOL CAEBi Six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour! three quarters of a pou^d of picked currante, mix all well together and butter an iron ; then drop the mixture with a spoon, and bake them in a hot oven, 20I.--A NICK COMMON OAKB, Take four pounds of flour, add one and a half pounds nutmeg a table-spoonful of brewer^a yeast, mix it up weU with cream or milk and bake it in a quick oven. 202.— PLAIN SHOEr BREAD. wT^'ofT; !"^A*^^r^^ P^-^t -toapoi^ ^ot «o«F,n.!H*r7iflgthewaMwicteTtoroUitwith^ » Bejr take i 1st hot. I of cream, M much itter, four oil it and ts OD the ih butter, of flour, mix all mixture 'pounds pice and Ix. it up oveo. and SIX a pound it with > tut it in any shi^ nearly an inch thick, prick ii with » ibrk and strew eomfits on the top ; lay the cakes ow white paper dusted with flour and, then on tim, cook in- moderate oven.. 203. — sKRBWSBuar cake. A pound of butter, one of sugar, a little cinnamon,, four eggs and some carraway seeds, when well beaten) add a pound and a half of flour to the ingredients, then take what extra flour you require for rolling, roll them- very thin, cut them with, a tumbler and watch them as they bake quickly. 204. — QUEEN'ft CAKE. A pound of butter, the same of sugar, twelve eggs and a good table-spoonful of soda dissolved in a little cream and three pounds of flour ; beat the butter to a. cream and the eggs beaten separately. 205 OOOOA-NUT BALLS. Peel the black skin of the cocoa-nut and grate it on that side, weigh it and put half the quantity of sugar to it, one white of an egg beaten to a standing froth, roll them in the hand a little pointed, butter a flat sheet of kin and flour it, then lay the balls on and bake in a slow oven ; when brom) a little ftt the top, take them out, and Uft th^m with a broad bladed knife. ^6.»-^]0C0A-NirE BOUND GAKJU Take a pound of sugar, half a pound of batter, a tea- capful of milk, a tea-spoonful of saleratui dissolved in the milk, a table^poonfUl of lemon juice and four eggs;. -.6^-. I i 6eat the whole well together till light and creamy, then itic in the grated cocoa-nnt, lino % square tin pun with well buttered paper and put in the mixture an inch and a half deep, bake it in a quick oven and out it in square pieces when done j icing is a great improtement. 207. — BISCUIT AU CHOCOLAT. Take six eggs, three ounces of flour, an otinoe and a half of sweet chocolate grated fine and ten ounces of sugar, beat the yolks of the eggs with the chocolate and sugar, until they are well mixed, then add the whites beaten to a froth ; stir in flour without ceasing, then put in a battered mould. This cake is generally iced. 208.— DI» ECLAIRS. Cook sponge cake dough in small diamond shapes or lady's finger moulds, scoop out the centre and fill with a thick rich custard, put the two halves of the cake together and ice them with chocolate icing made as follows : — Two whites of eggs beaten to a froth, some pulverised whito sugar and grated chocolate to make it of a thick consis- tency ; lay the icing on with a knife and stand it in a cool oven to dry ^ this icing made with cofleee and flavor- ed with rum if preferred. 209«— BOSTON CBEAU CAKE. Half a pound of batter, a tea-spoonful of sugar, a little salt and a pound of floor^ pour it all into a quart of boiling milk, stir it until it cleaves from the pot, put it aside to cool, break in eight or ten ^;gs, mix it thoroughly xhuix ciU\a %« vvci-cjJOvuxux jjx pacvxaluo iupov&v^VK 2U a iicu& tea-oup of milk, put this on buttered pans, rub oyer with — R,1. a feather the yellow of egg on each one ; when done f «l them open and fill them with a thick custard. 210. — ROSE CAKE. Beat up to a cream twelve ounces of butter, mix with it a wine glass of wine and a pound of sugar , boat the yolks and whites separately of eight eggs, stir them in the butter and sugar, a pound of flour and just befoie baking add a half pound of raisins, a half pound of cur- rants, a quarter pound of citron and n quarter pound of blanched almonds, butter your pans and after beating the eake, light fill your moulds and bako it. 211.— DROP CAKE. Half a pound of sugar, quarter of a pound of butter,, three eggs, a Kttlc nutmeg, some rose water and a half pound of flour, drop them on buttered tins and sprinkle sugar over them. 212.— CREAM CAKK» Rub to a eream a half a poand of butter, half a pouud of sugar, five eggs, whites and yolks beaten separately, a pound and a quarter of sifted flour and add a cup of rich cream before baking, 213. — iciNO paa a plum cakb. Four whites of ^s, a pound of pulverised sugar and four tea-spoonsful of gum-dragon melted in cold wnter. lay it on the stove till dissolved, beat up the whites to a standing froth, mix the sugar and g n-dragon, flavor it Willi essence of leruon or ratafia and lay it on the eakd with a knife ; the cake must be floured first ; stand the icing till it is dry and then put on a second coating. Ill laSBM — 64— 214.— BBIAD. Three pints of boiliog water mixed withtiireo pfnts of jold water, put in two galbncr of flour and add a spooa- ful of salt, when aH is luke warm mix in a half oup of brewer's yeast, mix all thoroughly with a spoon a»d knead ta the flour free of lumps, ooyer it over with a eloth an^ «tand it in u warm plaec to rise ; bread is better byboing ict to rise over night ; the next morning put it on your board and knead it up with flour, k should be well kneads ed, stund it in buttered pansagain to rise, k should be left to rise at least three hours longer, out it with a kuife across the top before baking to prevent it cracking, whei» baked leave open the doors of the oven and let it stand a half an hour to dry if the crusts are hard, damoen a eloth and roll it around them.. 215. — SODA EOLLS; Rub in a quart of fiour two tea-spoonsful of cream of tartar, one of soda and one pint of milk ; the soda must be dissolved in the milk ; a couple of table-spoonsful of butter and a littlo salt \ if re(|uired take a little more flou» but they must be mi^d quite soft. 216.— ROLLS (No. 2.) Put your milk to be heated luke-warm, say a quart ; cut up a very small piece of butter in it, take three table- spoonsful of yeast, a little salt and one egg Iwoken into* it ; then- worit in tho flour like bread,, roll it an inch thick and cut them in round cakes ; stand them in your baking- pan in a warm place to rise, mix them at twelve &'clock jfor tea at six, they only take ten minutes to bake. • I iref> pfnts of dd a spoon- half oup of D amd knead a elotb aucl iter bjbdng it OQ yottv ) well kncad^ b should be with a kuifo ckiDg, whm let it stand , domoen a 5f' cream of ^soda must jpoonsful of e more flou» J a quart ; three table- l»'oken into' Q inch thick jjcour baking' dve »'olook bake. 217.— -BOLLfl (no* 3) Three pinto of flour, one ounce of talt, a half ftoiq> of brower'3 yeast and one pint of luke-warm milk, Uke a Uttle more flour to knead it with, make a hole in the mid- dle of the flour, stir in the warm milk in the yeast and add it, fitir it to make a stiff batter, sprinkle gome flour over the ton, set it in a warm place to rise for four hours, then a a hal:.* ;x cup-ful more of warm milk and knead it with I Kf^ ilowj into a dough for at least ten minutes f. then diruis it uto small pieces, knead each separately,, form tht:. id to rolls, eorer them and set them to rise aa hour and a half longtr, then bake them. 218.— ROLLS (NO. 4.> Put some fiour in a bowl forming it all roune» v .ud leave .ae syrup, reduce tiU sufficiently thick. OE ANY SMALL ound of fruit, put ater and throw in lid hang from the irs and lay a piece tn ; then cover up equire tohavethe done in the same ed, *PLES. or chip them in grate thera; boil d the sugar and up the slices and i. 3 quince is the can pass a brown i drain through i bag »rith the lie quinces were have previously quinces and let pink color, take ifficieotly thick. —71 --. ^37.-— CaA3 APPLE PRESERVE. Crab apples are the best for preserving when the frost <vit twenty 5 ih.fi syrup eave them it another )r the last tlots. dn them; ound, put I throw in r ; the to- te crocks, Qd pour it boiled the of liquid ; a in fresh a skewez d insideS] ifter hav- ^hen the* reduce tc by for a U couple of days, boil the syrup again as with other J>re- serves. 242. — BLACK BUTTER PRlJSERViB. Take strawberries, raspbei-ries, blueberries, damson or Orleans plumbs, mix these all together and weigh them a pound of fruit to a pound of sugar, put this down to boil J to be right it should be boiled thick with very little syrup about it ; this preserve is very good, spread on bread instead of butter for children. In France it is sold on paper by the pound. 243.-*-CRAB APPLE JELLT. Take the small crab, put them down to boil well covered with water j when boiled to a pulp, strain them through a wire sieve, put down tho mixture already strained to boil with the sugar till it becomes a complete JeUy. 244. — HEN S NEST. Take four eggs, make a hole with a pin in one end, take out all the yolk and Irhite, fill this with a liquid blanc-mange, stand each shell in an egg cup and put it away to cool ; put some orange marmalade on a die**, when the blane-mange is hardened, break off the shetlg and stand the whole ^gs in the centre of the orange marma* lade. This lo(^s like a nest <^ eggs and has a pretty ef- fect for a sapper table. 245.— ORANOX LIQtnETJR OR CtTRACOA. Cut ike white off oi the peel of the orange, break it / ! • I ! i I s. ■} — 74—- up in pieees and put them in a bottle ; tlie tottle shoull be helf full of the peel, fill it up with white rum, leave it steep for three months, drain off the liquor and put a pound of sugar to a j)int of juice, put this sugar down to boil with a very small quantity of water, when the syrup has boiled for about five minutes pour this into the rum, pass it through a flannel bag and bottle it. The longer this liqueur is kept the thicker and better it gets. 246.--0HOKE-CHERRT LIQUEFR. Pick the cherries and put them in rum to steep for three months, make the liqueur as in the before men- tioned receipt. 247.~PEACHES IN BRANDT. Take a cloth and wipe the peaches dry, take a darning •aeedle and stick the peaches through here and there, make a syrup of a quarter pound of sugr. • to a pound of fruit, stand the fruit in your bottles, pour over them the syrup, fill up the bottles with pale brandy, stand the bottles in a pot of cold water on the fire and leave them come to a boU ; lift off the bottles, cook them quick- ly and set them away, these bottles should be air-tight or the peaches become dis-coloured. 248. — ^RASPBERRY VINEGAR. To three pints of raspberries one pint of vin^ar, leaves these soak for a week or fortnight if required, then squeese the raspberries through a cloth ; to a pint of juice put ft pow^ of sugar; put the sugar down to boil with th« vinegar, it takes btrt a short time to thiokeir, pass through a flannel bag, and when cool bottle it. 249. — oinoeb; bihsrv To a gallon of boiling water a pound of brttwn sugat, an ounce and a half of cream of tartar and the same of ginger, when it is luke-wann put in a tea-cupful of brewer's yeast, put it m a jar and cork it for a week; bottle it in ginger beer bottles, cork it and tie the corks down with a strong cord, put it in a damp place where it is kept cool. 250. — MULLED ..INB. Put down a bottle of claret wine to boil with cloves, brown sugar and allspice, when well boiled grate some nutmeg over it ; some like adding the \alks of eggs well beaten to the wine. 251. — CtJERANT WINK. Two quarts of currants to one quart of water and % pound of sugar, stir the whole together and then let it stand fcr three or four days : at the end of which time, should it be clean, bottle it, if not, leave it stand » little tim€ longer until fermentation ceases, 252. — ORGEAT. Take a bottle of gin, add a few drops of ratafia to ii^ put down a half pound of sugar with a pint of milk, add this to the gin ; pass it through a flannel bog and bottle it, this is fit to drink in a couple of days, a small quantity of it is poured in a tumbler and fiUed up with water. ) \ MISCELLANEOUS BEl^IFBS. 253.— -TAITEB. Have a pound of butter, a pound and a half of sugar and a quarter-pound of treacle ; boil the ingredients together until i*. is cposeii which you know by putting a little in cold water ; if it hardens, it is finished, then but- ter plates, mis a little essence of lemon in it and pour it on. 254. — TO HERMETICALLY SEAL AND KE^P T05IAT0E8 Peel tha tomatoes and put them in a porcelain kettle, add one pound of sugar to about one hundred tomatoes, place them over ♦he fire and let them remain until they come to a boil y the bottles are then ' be placed in ^ kettle and covered with oold water, then put over the fire until the water boils, fill the bottles while they are hot, cork them with rosin and completely cover the cork. 265. — TO KEEP PEACHES, V^IITTB RASPllERRIES, OR aTRAWBj&RRIES FRESH. Peaca€s shouiJ be first cored and quarter^'d, procure Harteirs Patent glass jars, fill the bottles half full of pc ,oi;cs, put in two or thro table-spoonsful of ground white sugar, fill the bottle with fl?oes of peaches and put over as mucb >.oce sugar till the liottle is complete* ly filled ; si d them in the boiler on the fire, fill in oold wat^ fa -a the neck i>f the bottle, leave the covers hang on each bottle j^ when the water comes to a boil take up the bottles quickly and put on the stop- pen or oov6f$ tight ^ after a time there wul mISO a T0iIAT0I3 ;eri£S, or — 77 — souitt or mould on each jw, rem«ire tlus %ni the remaio- der will be as perfect as picked frtdi ; th^^ method mil keep good all winter and is less expensive than pr ;8erve«. 256.— TOASTED CHEESE, Cut np some mild cheese with a small piece of butter, mustard, vinegar and a little red cayenne pepper ; melt this in the oven ; when done hy it on sUces of toast and serve it. 257. — OMELETTE. Take seven eggs, beat them up with a couple of table- spoonsful of milk, a little salt and some chopped parsley, put a piece of butter on the frying-pan ; pour in the omelette and whea baked on one side, gently turn over the one half and slide it on your breakfast dish. 258. — C?nEESE HEAD. Take the meat from off the bones of the calf's head and feet, chop up the tongue with it, mix it with whole pepper, whole allspice, salt, thyme, and a cup full of the melted stock ; it takes a good deal of salt, put it in the mould and turn it out when ooiU; it k >aten with vine- gar, mustard and oil. 259. — LOBSTER PIE. Pick out the meat of a good iaed lobster and chop it fine, put it in your pudding dish with some pepper, salt, crumbs of bread and a good lump of butter, put in more lobster .ud so on till the dish is Mod, having the bread -78*- iiii Crumbs with a lump of butter on the top, stand this in the oven to bake brown » 260.— ALMONI) TAftTS. Half a pound of sweet almonds blanched and pounded in a mortar, add a pint of thick cream, the yolks of five egga wtth a half a poiind of powdered sugar, then add the almonds and cream and some orange flower water : lay a puflf paste on your dish and fill it with the mixture j thia is an extremely fashionable tart. 26i.^ — TO MAKE ONE BARREL OV 80AP. Take fourteen pouod^i of rosin bar soap, three pounds of sal soda, one pound of pulverised rosin, and eight ounces of table aalts ; put this into five gallons of soft water over a slow fire until dissolved, then put it into i» barrel and fill up with cold water, add two ounces of ispirits of turpentbe and stir it up. 262* — AN EXCELLBNT COUGH REMEDY. Twenty grains tartar emetid, Forty graiiis pulverised opiiim, Four Ounces sWeet spirits of nitre, Two ounces of liquorice ; Twelve table-spoonsful of honey and one pint of whis- key. For an adult on6 dessert^spoonful three times a day, at night, when the cough is troublesome, take the same |)roportiofl8; fbr ohildreu a kear^woteful and so oa aieeord* kg to the a^ stand this io I and pounded ! yolks of five ', then add the water : lay a uixtare; thid 50AP. three pounds n, and eight allons of soft put it into vt .wo ounces of lEDT. pint of whis- times a day, ake the same so Oft iieeord^ 263. — HAIR one. Ti'wo ounces of oil of almonds, Two ounces of castor oil, Two ounces of spermicctti, A little bit of alkinot root about a penny-worth ; Stir ail well together before using it. 264.- FOR A WHITLOW* The best salve for drawing without pain is honey mixed with flour, to the consistency of a salve, spread it on a piece of linen and lay it on the affected part. 266. — EYE WATER FOR INFLAMMATION OP THE EYES, Half an ounce of white copperas to a quarter pound of white sugar. White of one egg added to a half pmt of water. If when applied to the eyes it smarts too much add a little more water. 266. — SHINING GERMAN BLACKING. Break a cake of white wax into small pieces and put it into an earthen vessel, pour over it as much oil of tm^ pentine as will quite cover it, leave it for twenty-four hours closely covered up, by this time the wax will be dissolved to a paste, which is then to be mixed with as much real ivory-black in fine powder, as is necessary to give the ithole a very hlack colour; when h is wanted for use, take a little out of it on the point of a Tmife, lay it on the brush and rub it into the leather of the bocrts or ffhoes^; should it get dry in the jar add a littk fresh oA «f iuiipentine. .4-JL„, =-dl I ! 1 i i Dissolved two draxjhms of the extract of quassia m a half pmt of boiling water, adding a litUe sugar or syrup, pour the mixture on plates. 268.— ro K^TMOVE grease-spots FR03I SILK, COTTON OR WOOLLEN GOODS. To tw ounces of spirits of wine add one of French ehalk and fiveounces of tobacco-pipe day, make tliis mix. them dry. This composition i^to be applied by rubbin- It on the spots, either dry or wet, and ufterwarda brnsh^ \ng the parts rubbed there witlu 269.— CURE FOR A FELON, J^e cure h said to be certaii. and is published at tho particular request of a person who had experienced its success for a great number of years. Jtl' -f "^ f T^. ''^' '^"* *^^ ^ of ^ ^Inut n^t tTh?! 7- ''^^ " ' ^^^ °^^^ ^^^^^ but if »o to be had, :a a piece of brown paper well mJistened with water; lay it on hot embei^ and ,3over it up as if to roast for twenty minutes, take it up and powder it a. fine 33 V^hletl^ take some hard soap and mix the powdc .. ed alt with It so as to make a salve, if the soap should contain but Uttle turpentine which its amell wUl deter' mine add soi«e more, but if it smells pretty strongly of ffected and m a short time it wiU totally destroy^ feloa and remove the p«in. ' wawoy iuq ^ quassia in a ;ar or syrup, M SILK, ' of French ke tliis mix- ?er and let by rubbing arda brush- shed at the rienced its F a walnut eaf, but if moistenetl up as if to r it as fine lepowdo-- ►ap shouid will deter-- troDgly oi the part} 5stroy the « V — 81 — 270. — TO REMOVE INK STAINS PROM WHITE CLOTHS, Sixpence worth of oxalic acid to a pint of soft water 271,— EXTRACT OP VANILLA. This delightful flavour is made by taking one quart of pure French brandy, cut up fine one ounce of vanilla bean and two ounces of tonqua bean bruised, add those to the brandy and set it by for two weeks, frequently shaking it, then filter it carefully and it is ready for use. 272.—VARNISn FOR VIOLINS. Fine copal mixed with sulphuric ether is the ordinary varnish used on violins : if it is desired to colour the wood> dissolve one ounce of dragon's blood in one ounce of rectified spirits of wine, brush the wood over till it appears of the requisite colour. 273. — A GOOD HAIR OIL. Tincture of Spanish fly one ounce, Oil of rosemary half an ounce, Oil of thyme half an ounce, Best castor oil four ounces, Cologne water two ounces j Mix well together. '274.— DOMESTIC CHAMPAGNE. Cider sixty galfcns. Clear spirits thrsc gallons. Honey two and a half gallons. Boil and ferment. . .<-ii ". . „ Ji i { 1 1 1 1 : * 1 i i 1 f 1 > 1 CONTENTS. fioupa Parley Soup < ..,...., Ball Soup ...,.;...., Bean Soup,. < ;, Beef Tea for Invalids - Gravy Soup . , , , Hare Soup Maccaroni Soup Mock Turtle Soup Oyster Soup Pea Soup.,... Soupe Julienne Vermicelli Soup 6 8 12 10 9 11 7 4 5 3 2 1 SAUCES. Apple Sau<;e ...... Bread Sauce for Partridges .....*..* Celery or Onion Sauce .' ' ' .' ' ' " " " Cranberry Sauce * * Dressing for Lobster Salad .......[... Fish Sau6e Fowl Sauce . . , ' Gravy Sauce Mint Sauce Alutton Sauce. ,•. . . ,,» _^ // _' ' Oyster Sauce Pudding Sauce...,, _^ Sauce a la Maitre d'Hotel. . "huuce a la Mayonnaise Itoriiftso Sauce. ......... . 23 26 27 24 21 io 14 26 15 13 17 22 19 lit Page. & 7 8 7 7 8 7 a 6 5 ft 10 11 u 11 10 19 9 11 9 8 9 10 10 I iVo. ^age. 6 & 8 7 12 8 10 7 9 7 11 8 7 7 4 t> 5 6 3 s 2 5 1 » 23 10 !5 11 7 11 4 11 I 10 19 4 9 6 11 5 9 3 8 7 9 2 10 » 10 '» J 9 J 9 FISH. firoiled Pish JJ f is fa Bal 1 3 .**.'".." 3 g Fish Pie ........'...!!!!!!!! 37 , Fish Sandwiches ! ! 39 I Fried Flounders au Gratin 30 i Fried Oysters .'.'.'....... 36 Fried Salmon.... .!......... 29 Stewed Fish, White Sauce, ./...... 32 Stewed Fish with Balls 33 Stewed Fish, Brown Sauce. 34 , I Stewed Fish with Port Wine 35 MEATS. A Roast-Beef Hash . .t. 45 Beefsteak -^ Boiled Bacon and Beans 42 Boiled Turkey or Fowls 41 Boeuf a la Mode gg Corn Beef. 43 Forced Meat Balls 53 Irish Stew 4Y Italian Salad or Chicken Salad 64 } ^ \ Fried Heart and Liver , 66 Meat Sandwiches .... Qtj Mince Meat for Pies 72 Mince Veal . . ^j Mutton Chops 73 Mutton Patties.. , , 53 Roast Beef 5^ Roast Goose or Duck _ §2 Roast Mutton qi Roast Partridge, 7q Roast Turkey...... qq r 'Sausages ••••••«•<.....»,,.,., &i IZ 14 14 U 12 14 12 12 13 13 13 le 19 15 15- 23 15 19 10 21 23 23- 24 24 24 18 20 21 21 24 20 I iii StfWted Bacon and BeajM. . ^"j Steweil Fowls , ^ ......'..,'" 44 Stewed Lamb with Asparagus ....]..'..' ', . . . , * ' 49 Stewed Sweet Bread " Stewed Pigeons Stewed VeaL ...l...,.,\ To Boil a Leg of Mutton. . .',....' H To Cook Calves' Brains . , Zi To Brown Down a Round of Beef. " * 53 To Bone Turkey in Jelly. . ...... * " g- To Brown Down Calfe Head.. «<> Veal Cutlets ..^ ]" ^^ Veal Cutlets en PapiUotes. . //^^ ....,.[.],][ 53 SIDE DISHES. Asparagus. , ^ ^ Brussels Sprouts , Cauliflowers • ,. Q7 Croquets dc Veau aux Huitres.. " oa Cranberry Bean E gg P 1 an t i ''.'*..'.'!."!'.! ^* * 93 Green Peas • • • • ' Jerusalem Artichokes Mashed Potatoes [ Morelles and Mushrooms [[[[[ ^ Oyster Patties \ \ ,- Potatoes a hi Mai t re d'llotel . . aa Risolles *'* °^ Roulades de Fillet de Veau aux ChampignonV '" ll Sacotash " ' T Spinach Sweet Breads „„ ~ , . • ^ ^ ijg Squashes Stewed Giblets ...... ^t 5ti:ffea Cucumbers _ ^k Pag0. 18 15 17 17 17 17 15 16 18 23 23 18 19 23 31 31 26 29 30 28 31 28 29 25 23 25 26 29 29 23 30 2G No. ...... 62 44 49 50 48 51 4a 45 ...... 53 65 69 54 ' 58 87 ..... 99 . .... 97 80 89 93 ..... 88 98 85 92 .... 74 .... 86 .... 76 ».... 79 .... 90 .... 91 .... 73 .... 94 .... 77 O.K r . 1 ■. ijru- Pag*. 18 15 17 17 17 17 15 16 18 23 23 18 19 23 31 31 26 29 30 28 31 28 20 25 23 25 26 29 29 25 30 26 Stewed Rognons a la.Sauce an Gliampagne 82 Tomatoes * gg Tripe a la Sauce d'Homard; ...'.... 83 Veal Croquettes ^g Veal Cutlets en Papillotes, gj Vegetables ,.. ..!.'..*... 84 PICKLES. Butternuts..., ... East-India Pickle ,.,... jqq Green Tomatoes or Gherkins ! ! . 102 Pickle for Beef _ _ ' ' ' ' * ' " \q^ Pickle for Preserving Eggs . .* . ! 104 Pickled Oystcra .' V. . . ! lOG Soused Salmon jq^ PASTRY, PTODINGS AxVD JELLIES. Apple Pie jq^ Apple Soufffe, 126 Apple Chai-lotte,, or Charlotte de Pommes 127 Almond Pudding *.. ' 137 Apple Dumplings 133 Almond Pudding (No. 2.) | _ 149 Blaoc-Maage. J29 Blanc-Mango made with Stock i:;,o Boiled Rice Pudding; 142 Bread Pudding 144 Batter Pudding j^g Baked Batter Pudding 154 Boiled Apple Pudding 152 Boiled Custard Pudding..,. ^gg Cherry Pie jjjj Cocoa-NutPies,. J22 CHstard Pie' , , .. lib C6rii and Milk , j2<> Custard Souffle ^ ^^5 2t 31 27 26 27 27 3a 31 32 o3 33 3z 33 34 39 40 43 43 47 41. 41 45 45 47 48 48 49 35 36 36 38 I %:^ ^n 1 Cfcarlotte .nusse ^"^ ^"ii^- Custard Pudding. .' ..,, . ..* ' " " * ^^^ 4ff Cocoa-Nut Pudding ^^^ *^ Carrot Pudding ^^^ ^^ Cambridge Pudding. .'. .' ^^^ *^ Calf's Feet Jelly. . . ... * ' ' ' ^^^ 49 French Pudding. ..." ^^^ ^^ Presh Fruit Water ice *.'.'...". ^^^ ^^ Ground ^ice Pudding. ....'*.'.' .^^* ^^ Gooseberry or Rhubarb Fool " ' "^^^ ^* Ice Pudding ••...161 50 Lemon Ice-Cream. "^^^ ^^ Lemon Pie \ ^^^ 42 Lemon Pie (No. 2.). .....*. ^^^ ^'^ Lemon Pudding. .. ., ... , . , ' ' * ^^^ ^7 Montreal Pudding. " " ^^'^ ^8 Mince Pies '^^^ *® Mould of Rice and Custard. J" ^* Pancakes.... "^^^ 48 Pie Crust .'." \ [ | .' .'.* ' ' " * " " " • • . .120 37 Pine-Apple Water Ice. *. . " " ^^^ ^"^ Plum Pud'ding ^^^ 42 Potato Pie * "* ^^^ 43 Pumpkin Pie ^^^ ^^ Pampkin Pudding. .......[...] ^^^ ^® Raspberry tart. "** ^^^ 46 Rice and Milk • • •- 113 36 Rice Pudding. ..... "'.J *^* ^® Rhubarb Pies ../,].., •••••.......... 140 44 Soft Custards. ••..... U5 36 Snofw Pudding. . . . .,,[ •••.•••..... 124 39 Stewed Apples isrith Almonds .' l^ ^^ «weetmoat Puddinir. with ^- ^:.u„ ... ^'.'^ I ^^^ 42 In ^ ^& 45 4e 47 49 50 48 42 44 50 43 42 37 37 48 46 35 38 51 48 37 34 42 43 37 36 46 36 38 44 36 39 49 42 47 Sweetmeat Roley Foley . . !^f' Whip Cream [[[][[ ' ,, GAKES. Almond Pornd Cake...... jgg A Nice Dish for Tea ' '* 'oo. Buns ^^2 Bath Buns ^l^ &ead...'::;;::;::::;::;:;;;:;:;:;;;;;;;;;-^2« Boston Cream Cake ,.....,. ....'.'!*.,'. ""309 Biscuit au Chocolat. / '^ ^oT Butter Biscuit. .*.'.'.*.'.'.*.*.'.'.* ." 223 Buckwheat Cakes ' '.*.*.'. '. * '.*.*.'..'.* " * * 229 Bristol Cake ......//.... 200 Cream Cake. , .",*..*.*.*.***.] 212 Cream of Tartar Biscuit. .*.',* ,'.*.'.* 233 Cookies .,....'... i e 7 Cookies (No. 2.) iqq Cookies (No. 3.) '..'.'..".".. . ,' ' . * ' ' jg^ Currant Cake .'."..'. 177 Cheap Cakes jg C up C ake 1 8 3 Cruller Cake ^gg ^^""^"•^ 'y^'.^y.'.zy.['.[',[m Cocoa-Nut Balls ^arl Cocoa-Nut Pound Cake 2O6 Corn Bitead ., ''"" " ' ' ' ' * * 223 Dover Cake .....'* jqa Des Eclairs ., "......,........206 Drop Cake *...... ..I... 211 Flap-Jacks .*....*.'.'.' .'.'.' .' '. .*.' .* .' ' * 230 French Cake ..".'. .'.'*' ""iTe Ginger Snaps Oold Cake .'.*.'.*.'.'.".'.*.*.*.*.*.*.".'.'.".' I88 Olnger Bread. ... , . . . . , . ».,»..., . . , [[ ][[[ ' " j^^ J'agt: 46 41 68 69 65 66 C4 62 62 67 68 60 63 69 52 52 52 54 56 56 56 59 61 61 68 51 62 63 69 54 55 57 • vU Ginger Bread (No. 2 ) ^*- ^«»'- Hard Waffles ..\\"' *^* W icing for a Plum Cake! *. '.*. .*.* ^^^ ** Indian Meal Cake ,...,., ^^^ ^^ Jessie Cup Cake .. . .' ^^^ ^^ JurnWes WW * ^^1 53 Jumbles (No. 2.).**.*. ^^*^ ^ Jelly Cake. ' ^^^ 58 Kisses !..!...".. ^^^ ^^ Loaf Cake...'...,.'... ^^"^ ^ Montreal Cake. . *.' [. " * [[['\ ^^® ^^ Macaroons ' ^^ 53 Nice Common Cake.. ^^^ ^^ New Year Cookies ^^^ ^'^ Nougat ''' 1^0 53 Potato Cakes '.. ^^^ 53 Pound Cake....*.'!] ^^^ ^^ Plum Cake.....!.'.'],'.'! ^^^ ^ Plain Short Bread. !.*.'.' '^^^ ^^ Queen's Cake .".* ^^^ 60 Rice Cake ,[ 204 61 Rose Cake ^^^ ^^ Rolls (No. 20*. !!*.!!! ! ^^^ ^^ Rolls (No. 3.)!.*.*.*.'.'.','.' ^^^ ^4 Rolls (No. 4.) . . , . . *. ' ^^'^ <>5 Soda Loaf. .,.*.*!.*.*.*!.* ^^^ 65 Sponge Cake [ ^'^^ 54 Silver Cake .......... ^'^ ^^ Sweet Sandwiches*. ! ! ^^^ ^^ Scotch Short Bread. !!.'.'.*.' ^^^ ^ Shrewsbury Cake .. . .* ^^^ ^^ SodaRoUa ..*...* ^^^ 61 Sally Lunn.. '.***.*.'' ^^5 64 Soft Waffles.....*.'*.* ^21 «jo Soft Muffins. 224 6^7 2^^ ^ •• • No. 195 •225 213 r. •• . . 227 171 190 191 187 184 186 172 197 201 170 na > • » • • uZA ....175 • » . » 166 ....202 204 ....178 ....210 ....216 ....217 ...218 ... 174 ...179 ...189 ...193 ...199 ...203 ...213 ...221 ..224 ..226 59 »t 63 68 53 68 58 57 66 57 53 59 60 53 53 66 54 51 60 61 55 63 64 65 65 54 55 57 56 60 61 64 6,7 6;^ # 4f VUI Spanr'^ Wafers „??• TiP8> ;.ke Z'.y.Z'y^'^^l Very nice kind of Small Cakes ... , oo Very Nice Cake .'.'.*.'.'^' .'.*!!.'.* 198 PRESERVEa Black Batter Preserve 042 Crab Apple Preserve V.V.V.'. .* 237 Citron Preserve '.',7.*. 238 Crab Apple Jelly \\........ '. [[\ ' ' "243 Choke-Cherry Liqueur ^.„ Currant Wiae *]*'' gM Egg Plum Preserve ..'........,...[[ 239 Gioiger Beer .....'. 040 'Green Lime Preserve « . , Hen's Nest ^^ Mulled Wine '.'.'.V.V.V.'V. *..' ^^* Orange Liqueur OP Curacoa .. . o.. Orgeat ^^^ ° ,... 252 Peaches in Brandy Preserved Pine-Apples '.'.'.'.V. '.'. .V»'. . ...V '235 Quince Preserve , „. Raspberry Vinegar *. 243 Strawberry, Raspberry, or any SmaU Fruit3.V.*.V234 Tomato Preserve MISX7ELLANE0US RECIPES. A Good Hair Oil An Excellent Cough Remedy ......... ^^o Almond Tarts ^ ' ^ Cheese Head Cun^ for a Feloa .V. ... .. '. '"l^l Domestic Champagne 27 1 Extract of Vanilla '/,[][ .......... 271 Eye Water for InflammaUog of the Eyes. ... ...\a65 69 51 55 60 73 71 71 73 74 75 72 75 72 73 75 73 75 74 70 70 74 70 72 81 78 78 77 80 81 81 IX Pof a XVhitlow ^<»- ^ly Poison v.". ...2G4 Jiair UiJ "" 267 Lobster Pie ' ' " 203 Omelette , ' 25y Shining German Blacking ^oT Taffbo ^ 2tJtJ toasted Cheese ... ^53 To Ilermetically Soai and k^^p Vomal^c^ '?? To keep Peaches Whifo d l. ^^'^'■* 254 borriea Sh . !. ''""™'"^' "' S""" to make aoe Barrel ofSoap "°' - ' 272 Pay*. 79 80 7a 77 77 79 TU 77 7<> 7« 78 80 81 81 X 7/5 /ysw ms /f^e^en .^z