American Cookery

Page 3 See this page in the book

AMERICAN COOKE OR*® THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, THE BEST MODES OF i sae PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS anp PRESERVES; ND ALL KINDS OF ( A K i e FROM TH rERIAL PLUMB to PprLraIn CAKE ADAPTED TO THIS COUNTRY Lr OF LIFE SS EEE; ik 0 LD ¥ HUDSON & GOODWES

Page 5 See this page in the book

P B.A ti; fe ee PES SOCHESEES TSS S this treatife is calculated for the improve 5. i ment of the rifing generation of Females in America, the Lady of fathion and fortune will not be difpleafed, if many hints are fuggefted for the more general and univerfal knowledge of thofe females in this country, who by the lofs of their parents, or other unfortunate circumftances, are reduced to the neceflity of going into families in the line of domeftics, or taking refuge with their friends r relations, and doing thofe things which are really effential to the perfecting them as good wives, and ifeful members of faciety. The orphan, tho’ left o the care of virtuous guardians,will find it eflentially neceflary to have an opinion and determination of herown. The world, and the fafhion thereof, is fo variable, that old people cannot accommodate them lelves to the various changes and fafhions which daily occur; they will adhere to the fafhion of their day and will not furrender their attachments to the good ld way—while the young and the gay, bend and sonform readily to the tafte of the times, and fancy ofthe hour. By having an opinion and determinaion, I would not be underftood to mean an obftinate perfeverance in trifles, which borders on obftinacy—by no means, but only an adherence to thofe rules and maxims which have ftood the t ft of ages, ind will forever eftablifh the female character, a virtuous character—altho’ they conform to the ruling talte of the age in cookery, drefs, language, mani)

Page 6 See this page in the book

PREFACE It muft ever remain a check upon'the poor folita ry orphan, that while thofe females who have pa rents, or brothers, or riches, to defend their indifcretions, that the orphan muft depend folely upon charaéker. How immenfely important, therefore, that every action, every word, every thought, be regulated by the ftri¢teft purity, and that every movement meet the approbation of the good and wife. The candor of the American Ladies is folicitoufly intreated by the Authorefs, as fhe is circumfcribed in her knowledge, this being an original workin this country. Should any future editions appear, fhe hopes to render it more valuable Se at ln ental Ct At a aaa etc

Page 7 See this page in the book

DIRECTIONS. for ‘ATERIN ‘G,, —remain, 7 3 } 3 nee ——: Beef is lefs boned, and generaily more tendel y than the ox, in America, which 1s ufedt fpecies of Animals,Birds and [itt L p ter relt, richelt lvour C tr 1oonéil fat ned..

Liikt om | ifs-ted, is -ood ft » OF thr V€ S$ Ol. o ) 7 J wb, under ilx mo} is rich, ana no da!:;:

impofiuion; it may be known by Ze, i mncuiihine eine i, 18 foon loft—great care therciore 1s lec purchafing. Veal bro’t to market in pa Lore 1 to pTei ato that ore [ ouncin ona iweaty I } k,iskn n bvits fize; ana 1eF.. -propel: = >, if | DY If apt Li; / i belz I, nw »}each ham put on i te Da 7, P pong. tele Ae one pint laties, i € week = ———— ® ~ mn":

p ”) =, Wh wr—~ ~WH Ad ~~ ‘ é ~— a EEF. ‘The large ftall fed ox beef is the! =, ’ has a coarle open grain, and oily fi not; ’ f ni] be rougun and ipung Y> and t tit with-your.finger and it will immediat ly, rife

Page 8 See this page in the book

o the liquor every day; when taken out to dry, fmol 5 £64140 H6; jini: oye with cobs or malt fumes. To every han y be added a cheek, if you flow away a barre! at not — the compofition, fome add a fhoulder "

or tranfportation or exportation, double the period of fmoaking.

Fifh, how to choofe the be ¢ ? in market.

§ almon, the n ao and richef{t fifh taken in treth water—the largeft are the beft. They are unlike almoft every other fh. are ameliorated by uany 3 o1 lawe t otf 4. days out of water, if kept from heat and the moon, which has much more injurious effect than the fun. In all great fith- =e great fifh-mongers {trictly examine the gills—if the bright rednefs is exchang ed for a low browne they are ftale; but when *3 fifh are bro’t flouncing into market, you have onl; to elect the kind ok agreeable to your palate and the ieaion.

Shad, contrary to the generally received opinion ire not fo much richer flavored, as they are hardes ‘hen firft taken out of the water; opinions vary ref. Ging them. I have tafted Shad thirty or forty niles from the place where caught, and really con ived that they had @ richnefs of flavor, which di t appertain to thofe taken frefh and cooked imme tely, and have proved both at the fame table, and truth may reft here, that a Shad 36 or 48 hou t water. may not cook fo hard and folid, and be ‘ »; medfo elegant, yet give a higher relifhed f ft | Every fpecies generally of /alt water Fi re bei ‘ref, from the water, tho’ the Hannah Black aieZs oa: = ea 4 Bee ete fifp, L D/tET 5 Oy ler, Flounder, Ba/s, tOCh nd Ee/, with many others, nd many miles, find a good ‘ood relith; but as generally, irft, deceits are ufed to give them a freihneis of ap pearance, fuch as p eppering the gills, we the fin ind tails, and even painting the Se

Page 9 See this page in the book

animal blood. “Experience and attention will di@at the choice of the beft. Frefh gills, full brizht eyes, moilt fins and tails, are denotements of their being frefh caught; if they are foft, its certain they aré itale, but if deceits are uled, your finell muft approve or denounce them, and be your fafeft guide. Of ail freth water fith, there are none that require, or fo well afford hafte in cookery,as the Sa/mon Trout, they are beft when caught under a fall or catera@— from what philofophical circumftanceis yet unfettled, yet true it is, that at the foot of a fall the waters aré much colder than at the head; ‘Trout choofe thofé waters; if taken from them and hurried into drefs; they are genuinely good; and take rank in point of fuperiority of flavor, of moft other fith.; Perchand Reach, are noble pan fishy the deeper the water from whence taken, the finer are their fla vors; if taken from dhallow water, with muddy. bot: oms, they are impregnated therewith, and are unfavory.

Eels, though taken from muddy bottoms, are befb oO jump in the pan, Moft white or foft fith are beft bloated, whieh ‘is Jone by falting, peppering, and drying in the fun, and ina chimney; after 30 or 40 hours drying, ire beft broiled, and moiftened with butter, é&c. Poultry—how to cheofe.

Having before ftated that the female in almoit -very inftance, is preferable to the male, and peculiarly fo inthe Peacock, which, tho’ beautifully plumiged, is tough, hard, ftringy, and untafted, and even indelicious—while the Pea Hen is exattly otherwife, and the queen of all birds.

So alfo in adegree, Turkey.

Hen Turkey, is higher and richer flayor’d, ecafiet ‘attened and plumper—they are no odds in market Dunghill Fowls, are from their frequent ufe, @ talerable proof of the former birds.

Page 10 See this page in the book

— Chickens, of either kind are good, and ihe yelloy:

P *d the be {t, an dt their tafte the fweetelt. “Capons, if young are good, are known by fhort aos, {fpurs and fmooth legs.

& ‘ All birds are known, whether frefh killed or ftal a tight vent in if fol 1 or ftale; their fmell denotes their goodnefs te {peckled rough legs denote age, while fmooth leg and combs prove them young.

A Gooje, if young, the bill will be yellow, and will have but few hairs, the bones will crack eafily; but if old, the contrary, the bill will be ser, and the pads ormer, and a loofe open vent y b ftill redder; the joints {tiff and difficultly disjointed; if young,otherwife; choofe one‘not very flefhy on the ce breaft,-but fat. the rump.

ng Ducks, are fimilar to geefe.

Wild Ducksy have redder pads, and fmaller than S u e tame ones, otherwife are like the goofe or tame i | duck, to be. chofen by the fame rules. Wood 1 Cocks, ought to be thick, fat and fleflr firm, the nofe dry, and throat clear.

Snipes, if young and fat, have full veins under the; win { are fmall in the veins, otherwife like the 4 WW k i ‘dees, if young, will have black bills, yel- if old, the legs look bluith; if old « may t rceived by felling at their mout! icecns, young, have’ light red legs, and the flefh: colour, and prick eafily—old have red legs, black ih in parts, more hairs, plumper and loofe vents—-lo Hover, Black Birds, Thrafh ale. their flefh will have a blackifh like old picions, ifthe cleft in her lip fpread -ageed, the is old; the contrary is like the Hare in every refpeét, that: f are white flefh’d and flexible when new and:: i:

Page 11 See this page in the book

—- - — —— ce g% ome are obliged to iearch fot nthe fore} foot. to% R the wild are the 1 tender; if old there will be mu the k dn 9 I claw longs, W 0] with srey hairs; if young th s frefh, judge by the feent; they foon perifh, if trap’d or fhot, and left in pelt or undreffed; theiz taint is quicker than veal, and the moft fickith in nature; and will not, like beef or veal. be purged by America. itt eit met! ‘a were DUI ed——th yar 1’ r avery proil I I 1D ——(ney al fils Peer }:

Cultivat i | fen C not otherwiie.— > 5} re I A- Rabbit’s bor on ich 900 doilars ma have been ex 1, might be very profitable; but }; 1] on th {ca Vv YX; vell near market towns—eatier | mad ! bh] [ 9 a Ce 7) |:; Hutt awe st 1 5 Waxy low RB Tl: ter tt ¥. V5 < Ir Lt, } j VI e or ¢ rn nh ioc her es rancid frowy. Go into t tre « lls to ] sare;.

an 1d¢ rT } F t hy < a nd 1d e%-4: Ks + p!

fory: } {A; } rerred, a th ies a} re Dy the. Lf ¢]: =P; NI WoO LOL: lI—a it) oO:. T WeV ty} y ri) | pine t nous to th ve feet:

:; utter in d 1ys, and thr e n: |; | } - 1>7 "

j i L¢ yninM 5, and 1: }, 1 ¢; M4, roucht in in 1 f r coo! rainy mornine:;.: 4: vit 1 }; } ter. andr 4 ] ke of no’ heat ind fet'the |: >; Ide on - };;: © nae some lav ’ T t} @ a) ' wri;. ha « ¢ pe” aed } ci] 4 40 the y P t: 19 } ter. laa, ' iaak |; ’ Tel j | l. 7; prefled, fquar C} than wh Jat, hard rin 1. bh; +} {i lid’ h

Page 12 See this page in the book

~ ’ e —; Z | 2 x ‘ yellow, and flavored to your tafte.. Old fhelves whick ] jave only been wiped down for years, are preferable to icoured and wafhed fhelves. Deceits are ufed by if falt-petering the out fide, or colouring with hemlock,: ecocumiberries, or fafron, infufed into the milk; the } talte- of either fupercedes every poflible evafion ear, the yolk regu] hess > } ste d—but if otherwite, xd of afcerlev lye on their | bob up an end radio:, e addled, prov| f+ ya, and n —; ‘ "

We proceed to KOOIS 4] I I > ‘ t+ tL + ¢V. < P j » the - r pits ( “ ts: co d I7ite } aa r, take ra for univerfal ufe, profit and eaf4 - } We eee { juireme! The fmooth fkin, known by the |, > ‘ a } /.

I of How’s Potatoc, is the moft mealy and: =;; 1s on richeft flavor’d; the yellow rufticoat next beft;.. y;:

t /\y: irom 1 - e} } }.

: 1) LC nasal tana nt ’ li, well dryed inthe fun; kept from froft anc in the f / 1ieis during the winter,

Page 13 See this page in the book

tI quently ftirred. and dryed, or they. will grow and be thereby injured for cookery.

A roaft Potatoe is brought on with roaft Beef, a Steake, a Chop, or Fricaflee; oak boiled with a boiled difh; make an excellent fiuffing for a turkey, water or wild fowl; make a good pie, and a good arch for many ufes. All potatoes run out, oF depreciate in America; a frefh i importation of the Spanifh might reftore them to table ufe It would fwell this treatife too much to fay. every thing that is ufeful, toprepare a good table, but I may be pardoned by ebietsing, that the Irifh have preferyed a genuine mealy rich *otatoe, ra» a century,whic! takes rank of a ny known in any other kingdom; ont I have heard that they renew their feed by planting and cultivating the Seed Bi all, which grows on thi tine. ‘The manner of their managing it to keep up the excellency of that root, would better fuit a treatife on agriculture and gardening than this—and be inferted ina book which would be read by the farmer, inftead of his amiable daughter. If one treats on the fubject, it may appear in the next edition.

Onions—The Medeira <tediitg is beft in market, efteemed fofter flavored, and aot fo fiery, but: the high red, round hard. onions. are the: belt; if you confult cheapnefs, the largeft are beft; if you confult talte and foftnefs, the very fmalleft are the moft delicate,and ufed at the firft tables. Onions grow in the richett; eee cultivated ground, and better and better year after year, on the fame ground. Beets, grow on any ground, but beib on loam, o: light gravel grounds; the red is the richeft-and bei approved; the wite has afickifh fweetnels, avhich is difliked by many.

Parjnips, area _— ila + ee ] {}.

tf, cultivated bDeit. In rich old groun ds, and doubly deep plowed, /ate fow:, they grow thri rs V5 and are not jo prongy, ti be kept any W her re and any how, fo that they do n Ie TOC;

Page 15 See this page in the book

— —— refpettive.ftories, till the catk'is full; it beim» filled, run an iron bar thro’ the center of the dirt: dm the cafk, and. fll with water, let fland on, the fouth’ and ealt fide ofa building till frofty night, then remove if, (by flinging arope round the catk) into. the cellar; where, during the winter, Leclip with my feifiars the reth parfleys which my neighbors ryielf: have occation ier; andin, the {pring tran{plant the réots }. r, in the bed an the garden, or im any wnufed corner—+ or let ftand upen the wharf; or. the wath the di. Its f cultivation, andia pleafurat ly taft much ufed in garnifhing viands, an ufeful mode:

ed herb, and Raddife, Salman coloured | is. the belt; purple next beft—< hite—iurnip—ea h are produced from fouthern feeds, annually. They grow. thriftieft. fown anong onions: The turnip Raddifh: will lah well through the winter.

Artich: akes—=The Jerufalem is beft;;are cultivated like potatoes, (tho’ their ftocks grow 7 fect high) and may be. prefer, ved like the turnip raddith, or pickled— they like, Horfe Raddifh, once sin: the garden; can: featcely ever be totally eradicated; plowing:or digging them up withthat view,feenis at times! rather to imeréafe and {pre id them.

Cucumbers, are of many kinds; the tor ipa but generally bitters the cult) to raifeand tender; choofe: the > imooth and p1 per lized.

+: AT a¢ \ } > 1 ie }. An, be Water Melons is cultivated on fandy ve latitude 41 1-2, ifa flratumof land,:., fl m. al well, it will bring:the firft) year. good

Page 16 See this page in the book

leafis cenerally the tendereft, and free from bitter— Your tafte mult cuide your market.

Cabbage, requires‘ page, they are fo multifarious. Note, all Cabl ages havea higher relifh that grow on ” nmanured grounds; if grown in an old town | and on old vardens, they have a ranknefs, which at times, may be pe rceived by a frefh air traveiler. ‘This ‘a4 obfervation ha as beene3 <perienced for years—that Cab:

: bages require new ground, more than Turnips. Thi Low Dutch, only will doin old gardens. The Early York/bire, mult have > rich foils, they will not anfwer tor winter, they are eafily cultivated, and requently bro’t to market in the fall, but will not aft the winter.

= The Green Savoy, with the richeft crinkles, 1s fine and tender; and altho’ they do not head like the Dutch or Yorkfhire, yet the tendernefs of the out leaves is ‘a counterpoife, it will laft thro’ the winter, and are high flavored.

The Yellow Savoy, seca next rank, but will not laft fo long; all Cabbages»will mix, and participate ofo ther fpecies, like Indian Corn; they are culled, beft in plants; anda true gardener will, in the plant jefcribe thofe which will head, and which will not. s is new, but a fact.

Che gradations in the Savoy met are difcerned y the leaf: the richeft and moft fcollup’d, and crinkled 1, and thickeft Green Savoy, falls little fhort of a Colli flour.

The red and redeft fmalf tight heads, are beft for flew, it will not boil well, comes out blac k or blue, and tinges other things with w -_ itis boiled. B E A N The Clabboard Bean, is aoe cultivated and: colf; the, i leéted, are good for fring beans, will fthell—muft be poled The Windfor Bean, is an earlier, good firing, or 7? YD

Page 17 See this page in the book

Crambury Bean, is rich, but not univerfally approved equal to the other two.

Froft Bean, is good only to thell.

Six Weeks Bean, is a yellowifh Bean, and early bro’t forward, and tolerable.

Lazy Bean, is tough, and needs no pole. Englith Bean, what they denominate the Horfe Bean, is mealy when young, is profitable, eafily cultivated, and may be grown on worn out grounds; as they inay be raifed by boys, I cannot but recommend the more extenfive cultivation of them. The {mall White Bean, is beft for winter ufe, and excellent.

Calivanfe, are run out, a yellow fmall bufh, a black {peck or eye, are tough and taftelefs, and little ‘worth in cookery, and fcarcely bear exportation. Peas—G reen Peas.

The Crown Imperial, takes rank in point of flavor, they bloffom, purple and white on the top of the vines, will run from three to five feet high, fhould be fet in light fandy foil only, or they run too much to yines. The Crown Pea, is fecond in richnefs of flavor. The Rondeheval, is large and bitterith. Early Carlton, is produced firft in the feafon— good.

Marrow Fats, green, yellow, and is large, eafily cultivated, not equal to others.

Sugar Pea, needs no buth, the pods are tender and good to eat, eafily cultivated.

Spani/b Manratto, is a rich Pea, requires a ftrong high bufh.

All Peas fhould be picked carefully from the vines as foon as dew is off, fhelled and cleaned without water, and boiled immediately; they are thus the richeft flavored.

Herbs, ufeful in Cookery.

Thyme, is good in foups and ftuffings. Sweet Marjoram, is ufed in Turkeys.

Page 18 See this page in the book

t, and in the jame — ods bach cor their innumerabie m the | ' 4 -:

this country, as aii or innoculation nore various, hich]

Page 19 See this page in the book

Currants, are eafily grown from fhoots trimmed off from old bunches,and fet carelefsly in the ground; they flourifh on all sie: and make good jellies— 1.;; a ‘ their cultivation ought to “; ited—but until they can be ed yes; a until fi ropagated, they are In a degree unprofttable.

Grapes, are natural to the climate; grow fpontaneoufly in every {tate in the union, and ten degrees north of the line of the union. The Madeira, Lifbon and Malaga Grapes, are cultivated in garden sin this country, and are a ak treat or defert. Trifling attention only is neceflary for their ample growth, Having pointed out the be? methods of judging of the qualities of Viands, Poultry, Fifh, Vegetables, Sc. We now prefent the beft approved methods of DRESSING and COOKING them; and to {yit all taftes, prefent the following KR ECT? Yo To Reaft « of.

r | fe '} “ads general rules are, to havea brifk hot fire, to ing down rather than to fpit, to balt eth falt a Wi ater, and one quarter of an hour to every pound of beef, tho’ tender beef will require lefs, while old tough beef will require more roal{ling; pricking Sith a fork will determine you whether done or not; rare done is the healthieft and the tafte of this age, Roaft Mutton.

If a breaft let it be caulec i ifaleg, ftuffed or not, let it be done more gently than beef, and done more; the chine, faddle or leg re juire more fire and longer time than the breaft, &c. Garnifh with fcraped h potatoes, beans, collifiowonion, caper fauce, ers Water-creues, OF. 2 ] YT) ~. ] vals’ Miz the Ci turnip, OF icituce.

Page 20 See this page in the book

2 Van fs 2 am, +h- L. 4 rt = AS 1b! tender than beef or mutton, and r | ae 9; C. Iny if {corched, paper it, efpecially the fat parts, ay ! }, V I 1 Ig po Qa piece require one iI and i; @., {4} h; ' ) wed rte! rOaluns 5 varniin wit pre chi-p ey ana 1Icea Nn.

rT) 7 T INUe/.

9; Lay down to a cleat FOr 1 fire thé Vili TOT Wahl: ‘ _ 4 ai MITTIN OF ai crMigs balte with DULLeT, 6 HL nh ur, o ve,.

};; | | het tak nn balte with the dripping, and belo! \ ake it up, } ‘ “hy eae a a Fe Pee ee d more Dutter ama ip*t ikie ona littie lait ana pal lv fhred fine: endo table with a nice failad, green i inread nine 5 jendo Die Witil I lad, £ a juire onions.

.e ingredients fluff a leg of Veal, frem

Page 21 See this page in the book

To ftuff and roa? a Go/flin.

Boil the inwards tender, chop them fine, put double quantity of grated bread, 4 ounces butter, pepper, fait, (and fweet herbs if you like) 2 eggs moulded into the ftufling, parboil 4 onions andc hop theminto the {tuffing, add wine, and roaft the bird. Phe above is a good fluffing for every kind of Water Fowl], which re q ti onion fauce. To (mother a Fowl in Oyfters.

Fill the bird with dry ¢ selene: aa ones up and boil in water jult fuflicient to cover the bird, falt and feafon to your tafte—when done tender, put intoa d dith and pour ove1 ita pint of ftewed oyfters, w fell buttered and peppered, garnifh a turkey with {prig rs of pariiey or leaves ol celery: a fowl is belt with a To ftuff a Leg of Veal.

Take one | Ol nd Veal, h ult po u nd pork ({alted, ) one pound grated bread, chop all very fine, with a handiul of green parfley, pepper it, add 3 ounces butter and 4 ros, (and iweet nh il f you lke the ) cut t id jike a ham and ftabit full of hol and fill in all the ftufing; then falt and pepper 1 leg 2 ult 1 fome flour 3 if ba! 1 in an ! into pan with a little water, uf potte y fome {cewers at bottom of the pot, put in a little water and lay the leg on the fcewers, with a ntk fire render it tender, (freq rently eee water, ) when done take out the le: B> Put butter in the potand brown the leg, the eravy feparate effel muft be ned and buttered me a {poonft i of ketchup To fuff a leg of Pork to bake or rea/f?. Corn the leg 48 hours and ftuff with faufage meat bake in a hotoven two hours and an hali OT To alamode a round of Beef.

Toa14 or 16 pound round of beef, put one falt-petre, 48 hours after ftuff it with the: k

Page 22 See this page in the book

ayenne, jum1er, thyme; lay it on fcewers in a large pot, if ULE OCcCcahonally ~~ a J ny a \ +h. { a = e ye 10] C with, the 1i€am Of WHICH IN4ZOT 5 hi uls Will TenGactT ye round tender if over a moderate hre;; 1 ee, ele: 2 when I r, take away the gravy and thicken with f sutter, and boil, brown the round with but; — ne n » taf tchup and wine (Co yeur taite.

ke fat pork cut in flices or mince, feafon it with peppel iit, fweet marjoram ard thyme, cloves, mace nutmeg, make holes in the beet and ftufk before cooked; put fome bones acro{s i m of the pot to keep from burning, put in one quart Claret wine, one quart water and one onion: lay the round on the bones, cover clofe and on in the ] rounc p V col ‘.

ning and e] two hours; turn it, and: ntand 1Lew tw i rs more; when aone ften> 1 crul{t or Dread onthe top and brown it } ‘ is { et en anv a: histtre: ':. i L h tii wae y ’ L214 } ivy hit a Vu i I j eh | iCTVE 1 1 eliaue or the avy in the dj ¢T” a To Di @& Lu; } c - Lat t] ne ty of water fufI ) ne cal i na ( lapee, the fins, Wc. ] hang 1 r Turtle by the; uke; | ] ] ve the blood, take a n them Witn a tman pen-snite enc yend,

Page 23 See this page in the book

“~ wafh them clean, and draw them through a woolen cloth, in warm water, to clear away the flime and then put them in clean cold water tll they are ufed with the other part of she entrails, which muft be cut up fmall to be mixed in the baking pre: with the meat; this ‘es, entirely cutting away the fore fins by thi e api r joint, which fcalds peal off the loofe fkin and cut them into {mall pieces, laying them by themfelves, ate in another veflel, or on the table, ready to be feaf ned 5 then cut off the meat from the belly part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces done, ieparate the dar as {mall as a walnut, laying it likewife by itfelf; after this you are to fcald the back and belly pieces, ph } } | pulling off the fhell from the back, and the yellow {kin from the belly, when all-wiil be white and ‘el an, and with the kitchen cleaver cut thofe up likewile into piecc s about the bignefs or breadth of acard; put thofe piece into clean cold water, wafh them and place them in a heap on the table, fo that each part may lay by itfelf; the meat being thus pl repared and laid feparate for feafoning; mix two third parts of falt or rather more, and one third part of cyanne pepper, black pepper, and a nutmeg, and mace pounded fine, and mixt all together; the quantity, t to be proportioned to the fize of the Turtle, fo that in each difh there may be about three fpoonfuls of feafoning to every twelve pound of meat; your meat being thus feafoned, get fome fweet herbs, fuch as thyme, favory, &c. let them be dry« d and rub’d fine, and having provided fome deep difhes to bake it in, which fhould be of the common brown ware, put in the coarfeft part of the meat, put a quarter pound of butter at the bottom of each difh, and then put fome of each of the fe ve eral parcels of meat, fo that the difhes may be all alike and man e equal portions of the different parts of t Turtle, and between each laying of meat {ftrew a tel e of the mixture of fweet herbs, fill your difhes within an inch an half, or two inches of the top; boil the blood of the Turtle, and put into it, then lay

Page 25 See this page in the book

and butter halt pound, and flices of raw falt pork make a layer of meat, and a laver of bifcuit, or pif. cult dough mto a pot, cover clofe and ftew half an hour in three quarts of water on Four pound of, one and half pound of butter rolled oO wet \ h ec lwa or, line th ot thet with, lay i lit pl ns, turkey pies, veal, mutton or birds, wv Ices sork, falt, pepper, and duit on f] u t. S |. II il= 13 44 ’: Vel Ht Wi r d rately o and hali 3. 5 ( P, ~ I i. fi hic! t feald t { t he | { \ = who! ! r the}:; nd inv | ( i] Nx ind ver a nh OF €¢ t] difly, }; a |; | na |; of thin fli € ill th lick half 1 nd | rare e: v cove a thick patfte; ce O1 id a half | O; if your OV D yr it | ] n half a pound of butter, and put th pieces wi remaining one ] d of butter, az t tl rz into the pafte, and le boiling, thicken the 3 ue:

of the gravy, and when the ple 18 Grawnh, open the q r PD A. 7 Dp; L¥Z tt. A LOC rie, ‘ ] sr] ] i > and ciean W lf Ts fed are belt } pe } irge yy i. co} wate ci. } ‘; c Ky then the feet till ten+} }; 4 \ | DO! Ss. ¥ n ‘ NO} mine, ";:

D;; le pound [ ’ ! - | L i;, alia ' P yt wir tw p ‘ ra 5] 1Ccé oe 105, 1;; yu; ’ We Sg | €3; manag — e € j

Page 26 See this page in the book

third of a pound of Sugar, or rter of a pound oj butter, one pint of wine, on nd of raifins, or currants, (or half cf each) half ou of cinnamon and mace—bake in pafte No. 1, 1n prop rtion to fize. Mi i rb ° Four pound boild beef, chopped fine, and falted; fix pound of raw appl chopped allo, one px und beef fuet, one quart, of Wine or rich {weet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds taifins, bake in pafte No. 3, three fourths ofan hour. Ob ti0NS.

} +4 } n the fmall artic one may relifh as they like, and fuit their taite. Stew and ftrain 4 te the peal of air fh lemor, add cinnamon, mat Cy [; st an | > 4° 7 » ¢ na e “ {?

ofe-water and fugar to your tafte—and bake in palte a No. 2.

Every {pecies of iruit iucn as peas, piums, raiberties; black berries may be only fweetned,. without

Page 27 See this page in the book

ADVERTISEMENT.

i-? THE author of the American Cookery, not haviag an education fufficient toprepare the work for the prefs, the perfon that was employed by her, and entrufted with the receipts, to prepare them for publication, (wich a defign.to impofe on her, and injure the fale of the book) did omit feveral articles very effential in fome of the receipts, and placed others in their ftead, which were highly injurious to them, without her confeat—which was unkaowa to her, till after publication; but the has removed them as far as poffible, by the following ERRATA.

Page 25. Rice pudding, No. 2; for one pound butter, read half pound—for 14 eggs read 8, No, $; after half pintrice, add 6 ounces fugar. Page 26. A nice Indian pudding, No. 35 boil only 6 hours. —A flour puddiaz; read 9 {paons of flour, put in fcalding milk; bake an hour aad half.—A boiled flour pudding; g fpooas of flour, boil an hour and half.

Page 27. A cream almond pudding; for $ yolks and 3 whites, read 8 eggs; for « fpoon four, read 8—boil an howr and half.

Potatoe pudding, No. 1, No. 2. add a pint flour to each.

Page 29. Puff paltes for tarts, No, 3% for 12 egys read 6.

Page 33. Plain cake; for 1 quart of emptins, read 1 pint.

Page 35. Another plain cake, No. 5; for g pounds of flour, read 18 pounds.

In all Puddings, where cream is mentioned, milk may be ufed.

In Paftes, the white of eggs only are to be ufed.

Page 29 See this page in the book

Do + A buttered | apple Pix Pare, quarter and core tart apples, lay in pafte 3, cover with the fame; bake half an hour, when drawn; gently raife the top cruft, add fu; butter, clanamon, mace, wine or rofe-water grit ray D D 7 N GS.

A Rice P ui ld; ne One quarter ofa pound rice, a: ftick of cinnamon,; to a quart of milk ({ftirred often to keep from ais No.

ar aly burning ) and boil quick, cool and add halfa nutmeg, 4 fpoons rofe-water, 8 eggs 5 butter r puff pafte difh and pour the above compofition into it sid bake one and half hour.

No. 2. Boil 6 ounces rice in a quart milk, on a flow fire ’till tender, ftir in one pound butter, interim beet 14 eggs, add to the pudding wi:en cold with fuir, falt, rofe-water and {pices to ir talte, adding raifins or currants, bake as No. 1.

No. 3. 8 fpoons rice boiled in 2 quarts milk, when cooled add 8 eggs, 6 ounce tter, wine, fugar and fpices, q: f: bake 2 hour No. 4. Boil in water half pound ground rice till foft, add 2 quarts milk and feald, cool and add 8 eggs, © ounces butter, 1 pound raifins, falt, cinnamon and a fmall nutmeg, bake 2 howrs jee 5. A cheap one, half pint rice, 2 qonbia milk, falt, butter, allfpice, put cold into a hiot oven, bake ¢ and half hours.

No. 6. Put 6 ounces rice into water, or milk and water, let it fwell orfoak tender, then boil gently, ftirring in a little butter, when ‘cool ftir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon, nutmeg, and fugar to your tafte, bake. N. B. The mode of introducing the ingredients, is a material point; in all cafes where e¢ tosare mentioned it is underft tood tobe well beat; whites and yolks and the fpices, fine and fettled. D

Page 31 See this page in the book

W L te el pour int pour ¢ P ¢ - il; E33 POlI TWO |] A.

fy!

IN I iuca } — A « yy a"

‘ 1i€ cTreain, ti aay hic a on ( rean) cream, n r ] I Nl peal ia’ Nail a iem«< {in na paite.

Core. } ~;. ’ yt trenaer, m1 hy ee a ’ 7 1.

i ’ i ' 1e¢ a; rt ¢ > ¥ nN ¢ 3; Deat o°*YOIK ! mda | on LIF Om } 1; ¢ ’ idd ne 1poon; 1 V ae { 1 ana bea 7 | | ' t nen > ta t: j ur it, ana ae g > DOL!: ur, fake our,; roar | ‘::

) Lat:

> QI i in a Cl t] 1d - { y “i i.

} way ) } ’ i. ? — l } I. ] po | !

i ‘; > i es, 9 i pr I ter, oO mM r; n nda:

‘::::: rT, itn m > 7 eges (tl Ou é Y «-U r tt !, na y Us: | bitl U} ib, G Sy ] tan t:

i Bag na Itter, ¢ { C iv { j ): ile nad: “; full of boiled an uned carrots,: ? y y) - 1Y u rand butte ea h, cinnamon ana tr{, i> ] " if +} “ alte, | iked in a deep difh wi noi;. }: S ° i ikina od fquafh, and bruiz I ples, pared, cored, and _. ftewe ) ~ Wid f: ipoonstul OT cy

Page 32 See this page in the book

or cream, 2 fpoons of rofe-water, 2 do. wine, 5 or 6 eggs beaten and ftrained, nutmeg, falt and fugar to your tafte, one fpoon flour, beat all {martly together, bake.

The above is a good receipt for Pompkins, Potatoes or Yams, adding more ns cg te or milk and rofe water, and to the two latter: » few black or Lif. bon CUTTAMES, or dry whortleberries {cattered in, will make it better.

Pompkin.

: i No. 1. One quart ftewed and ftrained, 3 pint cream, 9 beaten eggs, fugar, mace, nutmeg and ginrer, laid ie pafte No.7 or 3, and witha dough fpur, crofs arfd chequer it, and baked in dithes three A quarters of an he ur.

No. 2. One quart of -milk, 1 pi int pompkin, 4 oges, molafles, allipicé and ginger in a cruit, bake | h l Orange Pudding.

i ixteen yolks with half a pound butter melted, in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two fpoons orange water, two of rofe-water, one gill of wine, half pint creain, two naples bifcul the crumbs of a fine loaf, or roll foaked in cream, mix all together, put it into rich pu vag which let be double round the edges of the dith; bake ae ce a cuftard. A Lem Fo emp fi ing.

1. Grate the yellow of the peals of three lemons, then take two whole sain ns, roll under your hand on the table till foft, taking care not to burft them, ‘ut and faueeze them into the grated peals. fake ten ounces foft wheat bread, and puta pint of fcalded white wine thereto, let foak and put aT INO. I.

2 } so ht slic 9 1) Seat four whites and. eight yolks, and put to IDOVE adding three quarters ofa pound of melted; \ butter, (which let be very frefh and gc — one pound fine fugar, beat all together till thorougly mixed.

Page 33 See this page in the book

4. Lay pafte No. 7 or 9: ona difh, plate or faucers, and fill with above c mpofition.

cs, Bake near 1 hour, and when baked--ftick on pier es of pafte, cut with a jag ging iron or a dough{pur to your fancy, baked lichtly ona floured paper; garnithed thus, they may be ferved hot or cold. Puff Paftes for Tarts.

No, 1. Rub one pound of b wal 5 into one pound of flour, whip 2 whites and add with cold water and <; make into patte, roll in in ry or feven times one pound of butter, flowring it each roll. This is good for any {mall thing.

one yol No. 2. Rub fix pound of butter into fourteen pound of flour, eight eggs, add cold water, makea {tiff pal te, Nos 3- f o any quantity of flour, rub in three fourths of it’s weig ‘ht of but ter, (twelve eggs to apeck ) rub in one third or half, = roll in the reft. No. 4. Into two quarts flour (falted) and wet ftiff with cold water roll in, in nine or ten times one and half pound of butter.

No. 5. One pound flour, three fourths of a pound of butter, beat well.

No. 4 To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled pound of butter.

A Pajfte for Sweet Meats.

No. 7. Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q:{: to makea paite, roll in the refidue of fhortning in ten or twelve roll. ings—bake quick.

No. 8. Rub in oneand half pound of fuet_ to fix pounds of flour, and a fpoon full of »falt, wet with cream roll in, in fix or eight times, two and half pounds.of butter—good for a chicken or meat pie. Royal Pafte, No. 9. Rub half a pound of butter into one pound of flour, four whites beat to afoam, add two yolks, in a half

Page 36 See this page in the book

cinneee A WH S h, Take two. porringers cream and éme of white wine, grate in the {ki: a | take the whites of three eggs, iweeten it to your tafle, then whip it with a whiik, take off the froth as it rifes and put it into your fyllabub glafles or pots, and they are fit for ule.

Take a pint of cream, fweeten it to your pallate, grate a little nutmeg, put in a fpoonful of orange flower water and rofe water, and two fponfuls of wine; beat up four eggs and two whites, ftir it all together one way over the fire till it is thick, have cups ready and pour it in..

Lemon Cre Take the juice of four large lemons, half a pint of water, a pound of double refined fugar beaten fine, the whites of feven eggs and the yolk of one beaten very well; mix altovether, ftrain it, fet it on a gentle fire, ftiring it all the while and {kim it clean, put into it the peal of one lemon, when it is very hot, but emon peal and pour it into - take out the china difhes.

mot to boll Rafpberry Cream.

Take a quart of thick fweet cream and boil it two or three wallops, then take it off the fire and ftrain fome juices of rafpberries into it to your tafte, ftir it a good while before you put your juice in, that it may 5 ~1 | —: om se ¢ +n mage Ss a be almoft cold, when you put it to it, and afterwards +3 st wien + -. a" > £.

{tir it one way for almo/t a quarter ofan hour; then ] fweeten it to your tafte and when it is cold you may fend it up.

Whipt Cream.

Take a quart of cream and thewhites of 8 eos beaten with half a pint of wine; mix it together and {fweeten it to your tafte with double refined fugar. you may perfume it (if you pleafe) with mufk or Amber gum tied ina rag and fteeped a little in the cream, whipit up with a whifk and a bit of lemon

Page 37 See this page in the book

eee peel tyed in the middle of the whifk, take off the froth with a fpoon, and put into glaffes. A Trifle.

Fill adifh with bifcuit finely broken, rufk and fpiced cake, wet with wine, then pour a good boil’d cuftard, (not too thick) over the rufk, and put a fyl, labub over that; garnifh with jelley and flowers. CA KE.

Plumb Cake.

Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little falt, one pound of citron, orange peal candied, and almonds bleach’d, 6 pound of flour, (well dry’d) beat 21 eggs, and add with 1 quart new ale yeaft, half pint of wine, 3 half pints of cream and raifins, q: f:

Plain Cake.

Nine pound of flour, 3 pound of fugar, 3 "pound of butter, 1 quart emptins, 1 quart milk, 9 eggs, 1 ounce of fpice, 1 gill of rofe-water, 1 gill of wine, Another.

Three quarters of a pound of fugar, 1 pound of butter, and 6 eggs work’d into 1 pound of flour. A rich Cake.

Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much beaten) 1 pint of emptins, § pint of wine, kneed up ftiff like bifcuit, cover well and put by and let rife over night.

To 2and a half pound raifins, add 1 gill brandy, to foak over night, or if new half an hour in the morning, add them with 1 gill rofe-water and 2 and half pound of loaf fugar,1 ounce cinnamon, work well and bake as loaf cake, No. 1.

Potatoe Cake.

Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into patte, fhape as you pleafe, bake and- pour over them melted butter, wine and fugar.

Page 38 See this page in the book

str besdase Cne quart of milk, of flour, little

Page 39 See this page in the book

fl nother.

No. 3. Six pound of flour, 3 of fugar,-2 anda half pound of fhortning, (half butter, half lard 6 eggs, I nutmeg, r ounce of cinnamon and 1 ounce of ch coriander feed, 1 pint of emptins, 2 gills brandy; 1 pint of milk al 3 pound of raifins. Anotper.

No. 4. Five pound of flour, 2 pound’ of butte 2 and a half P ysunds, of loaf fugar, 2 anda half pounds of raifins, 15 eggs, 1 pint of wine, 1 pint of emptins, 1 ounce ‘of cinnat non, 1 gill rofe-water, 1 gill of iesielin ticked like ane: 1other Ph “io cake.

No. 5. Two faeces milk, 3 pound of fugar, 2 pound of fhortning, warmed “he t, add a quart of {weet cyder, this curdle, add 18 eggs, allfpict and CT, orange to your tafte, or fennel, carroway or corian: der feeds; put tog pounds Of flour, 3 pints emptins, and bake well.

‘ Cookies.

One'pound fugar boiled flowly in half pint water, cum well and cool, add two tea {poons pearl ath diffo) ved in milk, hen two and half pounds flourssrub in 4 ounces butter, and two large {poons of finély “paxder ed coriander feed, wet with above;; make role hs i an inch thick: and cut to the fhape you pleafe; ~ Tf bake fifteen or twenty minutes ina flack even—good three weeks Another Chri/tmas. Cookey.

) three pound flour, fprinkle a tea cup of fine powdered coriander feed, rubin one pound butte: and one and halt pou od fugar, diffolve three tea fpoonfi pea f péarl afh‘in a tea cup of milk, knéedwall we UL. Soll three quarters of ancl thick, and cut or farip into fhape and fize yot pleafej bake flow i or twenty minutes; tho’ hard and dry t fugit, af put ipte anearthern Por, and dry ce}iany or dampToom, they.will™be finer, fofter and! be itot ver: fix meathsiold rw ' ¢ J © ic) Bee > ——— a -

Page 40 See this page in the book

4A af \ =e id; AS ‘ieee | i ~ 1} 7a ae” Nhe: i Yi t i Se — = Molaffes Gingerbread..

One table fpoon of cinnamon, fome coriander or allfpice, put to four tea fpoons pearl afh, diffolved in half pint water, four pound flour, one quart molaffes, four ounces butter, (if in fummer rub in the’butter, if in winter, warm the butter and molafles and pour to the fpiced flour,) knead well ’till {tiff, the more the better, the lighter and whiter it will be; bake brifk fifteen minutes; don’t feorch; before it is” put in, wath it with whites and fugar beat together. Gingerbread Cakes, or butter and fugar Gingerbread No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one pound fugar, three {mall fpoons pearl afh diflolved im cream, ane pound butter, four eggs, knead it ftiff, fhape it to feur fancy, bake 45 minutes.

Soft Gingerbread tobe baked in pans.

No. 2. Rub three pounds of fugar, two pounds of butter, into four pounds of flour, add 20 eggs, 4 ounces ginger, 4 {poons rofe water, bakeas No. 1. Bao Butter drop do.

No. 3: Rub one quarter of a pound butter, one pound@fugar, fprinkled with mace, into one pound and a quarter flour, add four eggs, one glafs rofe water, bakgas No. 1.

_ | Gingerbread.

No. 4.“Bhree pound fugar, half pound butter, quarter ofa pound of ginger, one doz. eggs, one glafs rofe water, rubinto three pounds flour, bake as No. 1. A cheap feed Cake.

Rub one pound fugar, half an ounce allfpice into four quarts flour, into which,pour one pound butter, melted in one pint milk, nine eggs, ong gill emptins, (carroway feed and currants, or raifins if you pleafe) make into two loaves, bake one and half hour. Queens Cake.

wep half pound butter to a cream, addj und fugansten eggs, one glafs wine, half gill rofe water, and fpices todfpur tafte, all worked into one and a

Page 41 See this page in the book

o; guarter pound flour, put into pans, cover with paper, and bake in a quick well heat oven, 12 or 16 minutes.

Pound Cake.

One pound fugar, one pound butter, ‘one pound flour, one pound or ten eggs, rofe water one gill, {pices to your tafte; watch it well, it will bake in a flow oven in 15 minutes.

Another (called) Pound Cake.

Work three quarters of a pound butter, one pound of good fugar, ’till very white, whip ten whites: to a foam, add the yolks and beat together, add one fpoon rofe water, 2 of brandy, and put the whole to one and and aquarter of a pound flour, if yet too foft add flour and bake flowly.

Soft Cakes in little pans Se li fugar, half pound butter, rubbed into two pounds flour, add one glafs wine, one do. rofe water, 18 eggs and a nutmeg. L light Cake to bake in {mall cups.

Half a poun id fugar, half a pound butter, rubbed into two pounds flour, one glafs wine, one do. role water, two do. eimptins, a nutmeg, cinnamon and currants.

One pound butter, three quarters of a pound fugar, a little mace, four ‘eggs mived@and beat with your hand, till very light, put the cgmfpofition to one pound flour, roll into fmali cakes-bake with a light oven.

N. B.. In all cafes where fpices are named, it 1s fuppofed that they be pounded fine and fifted; fugag mutt be dr ryed and rolled fine;~ flour, dryed in Mt oven; eggs well beat or whipped into a raging foam. eae Bread.

One pound fugar, 9 eggs, beat for an hour, add t r4 ounces flour, fpoor ful ofe water, one do. “cm mon or coriander, bake quick.

Page 42 See this page in the book

is: A:

a | ] | ) ® i) ih!

ad) 3 \ ig No. 1. Rub in half pound fugar, half pound buts ter, to four pound flour, add pint milk, pint emptins; Ce when rifen well, bale in pansten minutes, faft oy 2 “One P und fugar, one pound butter, fix eg¢s, rubbed into § pounds flour, one quart emptins nd wet with ‘milk, fufficient to bake, as above. bed into 6 or 8 pounds of four, 12 eggs, one pint emptins, wet foft with 1 No. 3. One pound fugar, one pound butter, rubvik, ar id bake.

No. 4. P. C. rutk. Put fifteen eggs to 4 pounds flour and make into larre bifeuit: and bake double, or one top of another.

» One pint milk, one pint emptins, to be night in fpunge, in morning, melt three a pound butter, one pound fugar, in a} er pint of milk, add luke warm, and beat till it Tf TL. Se SE vars tants aye ate No.6 Three quarters of a pound butter, one pound ee reciaed avik lhe stakat acl as ake fi eae ugar, 12 eggs, one quart milk, put as much flour as; > | ) <iCY Will IWwef, a ip oon ofc innaimnon, gill emptins, let it itand till yery pufly or light; roll into {mall cakes and let it ftand on oiled tins while the oven is heate ing, bake 15 Minutes ina quick oven, then wafh the with fugar and whites, while hot.

One poundéfleir, one ounce butter, one egg, wet 065) with’'milk andWréak while oven is reaiing: and.in the fame propertion.

Butter Bifeuit One pinteacl: milk and emprins, laid into flour, infponge; next morning add one pound butter melted, not hot, and knead into as much flower as will with another pint of warmed milk, be of a fufficient confifl+ ance to make fot — ome melt the buiterin the milk. Ad - Dr Op.

leur yolks, two hind one pound flour, a quar ’ 17 we ter Of a pound butter, one pound fugar, two fpoons

Page 43 See this page in the book

PR E seE RV sE7S, For preferving Quinces.

Take a peck of Quinces, pare them, takeout the ¢ore with a fharp knife, if you with to have them whole; boil parings and cores with two pound troft grapes, in 3 quarts water, boil the liquor an hour and an half, or tillit is thick, “thr: in it th rough a coarfe hair fieve, add one and a quarter pound fugar to every paetets quince; put the fugar into the firrup, {cald and fcim it tillit is clear, put the quinces into the firrup, cut up two oranges and mix with the quince, hang them over a centle » fire for five hours, then put them in a {tone pot for ufe, fet themin a dry cool place.

For pre erving & inces in Loaf Sugar.

put them into a kettle oz cold water, hang them over the fire, boil them till they are foft, — take them out with a fork, when, “0 1*; cold, pair then, quarter or halve them, if youlike; take > 4 Take a peck of Quinces, their eight’ of loaf fugar, put into a bel!-metal kettle or fauce pan, with one quart of water, {caid and fkim it till it is very clear, then put in your Quinees, let them boil in the firrup tor hali an hour, add oranges as before if you like, then put them in ftone pots for ufe.

For preferving Strawberries.

Take two qu arts of Strawberries, fqueeze them through a cloth, add half a pint of water and two pound of fugar, putitinto a fauce pan, fcald’ and {kim it, take two pound of Strawberries with ftemson, fet your fauce pan ona chafling difh, putas many Strawberries into the difh as you can with the flems up without bruizing them, let them boil. for abou ten minutes, then take them out gently with a fort and put them into a {tone pot for ufe; when you;; 4 vt +t } ' have done the whole turn the firrup into the pot, cs 1: ae ee % on when hot; fet them in a cool pDLace tor -ule Gurra i and Cwerriés 3 iy be G ne » the fam

Page 44 See this page in the book

The American Citron.

Take the rine ofa large watermelon not too ripe, cut itinto fmall pieces, take two pound of loaf fugar, one pint of water, put it all into a kettle, let it boil gently for four hours. then put it into pots for ufe. 0 keep White Bullace, Pears, Plumbs, o1 * Damfons, Sc. for tarts or pies.

Gather them when full grown, and juft as they begin to turn, pick all the larzeft out, fave about two thirds of the fruit, to the other: third put as much and ikim Lons bs > itrain. it water as you think will cover them, boi them; when the fruit is boiled very fo through a coarfe hair fieve; and to every quart of this liquor put a pound and a half of fugar, boil it, and fkim it very well; then throw in your fruit, juft give them a fcald; take them off the fire, and hen cold, put them into ponies with wide mouths, pour your firrup over them, lay a piece of white paper ver them, and cover them with oil.

To make Marmalade.

To two pounds of qui inces, put three quarters of a pound of fugar and a vin of fpringw ater; then put them over the fire, and boil them till they are tender; then takethem up and bruize them; then put them into the liquor, Jet it boil three quarters of an hour, and then put it into your pots or faucers. To preferve Mulberries whele.

Set fome mulberries over the fire in afkillet or preferving pan; draw from them a pint of juice when it is {trained; then take See ers of fugar. beaten very fine, wet the fugar with the gh of juice, boil up your fugar and fkim it, put in two po inds of ripe mulberries, and let them ftand in the firrup till they are thoroughly warm, then fet them on the fire, ar id let them boil very gently; do them but half enough, fo put them by in the firrup till next day, the: oil them gently again: when the firrupis pretty thick, and will it bain round drops w hen it is cold, they ar enough, fo put all into a gallipot for uf

Page 45 See this page in the book

To pre ferve Goofberries, Damfons, er Plur G: ather them when dry, full grown, and not ripe; pick them one by one, put them into glafs bottles that are very clean and dry, and cork them clofe with new corks; then put a kettle of water on the fire, ‘and put in the bottles with care; wet not the corks, but let the water come up tothe necks; make a gentle fire till they are a little codled and turn white; do not take them: up till cold, then pitch the cc ies all over, or wax them clofe and thick; then fet them in a cool dry cellar.

To preferve Peaches.

Put your peaches i in boiling water, juft give them afcald, but don’t let them boil: fake them ou it, and put shem 4 in cold water, then dry rer ‘m ina fieve, and put them in long wie mouthed beset to Pet dozen peaches take a quarter of a pound of fugar, clarify it, pour it over your peaches, and fill a bottles with brandy, ftop them clofe, and kee p them in a clofe place.

To prefe rve Apricots.

Take your apricots and pare them, then ftone what you can whole; give them a light boiling in _a pint of water, or according to your quantity of fruit; then take the weight of your apricots in fugar, and take the liquor which you boil them in, and your fngar, and boil it till it comes to a firrup, and give them a light boiling, taking of the fcum as it rifes; when the firrup jellies, itis enough; then take up the apricots, and cover them with the jelly, and put cut paper over them, and lay them down when cold. Or, take you plumbs before they have ftones in them, which you may know by putting a pin through them, then codle them in many waters, till they are as green as grals; peel them and codle them again; you muft take the weight of them in fugar and make afirrup; put to your fugar a pint of water; then put them in, fet them on the fire to boil flowly, till R

Page 48 See this page in the book

them up with muftard.

Slices Tin Tren Sivan bncatude Meiers. thee 1ee€dqs;3; then iay nem in an ecartinern por’ inh the It 1]; Ons, hilins a upwards, and t ike one e part muitard and two parts ef vinegar, enough to cove) them, | pouring it upon | them {calding hot, and keep them clofe {topped. ‘ To pickle Barberries 2 as. Take cf white wine vinegar and water, of each an Guantity; to every quart of this liquor, put in ind of che: ap lugar, then pick the nee arberries and put into this liquor, and the ickle with the worft m it very clear, boil it till it leoks of a fine colour, the en let it ftand to be cold, before you firainit; then {train it through a cloth, i] the colour you can from the glafles; then pat your p of your barberries, and {kit f barberries; Ict it Mand to cool and fettle, then pour \ * ¢} 4 ina little of if nto the falies 5 IN a uttie the pickle, bol a. Hietle el; n cold, put a lit tle bit at the top t oi the potor ¢ lafs and cover it clofe with a bladder;; fy puta

Page 49 See this page in the book

and fkim it well, and then pour it upon your cucumbers, and flive them down for twenty four hours; then ftrain them out into a cullender, and dry them well witha cloth, and take the beft white wine vinegar, with cloves, fliced mace, nutmeg, white pepper corns, long pepper, and races of ginger, (as much as you pleafe) bail them up together, and then clap the cucuinbers in, with a few vine leaves, and a little falt, and as foon as they begin to turn their colour, put them into jars, {tive them down clofe, and when cold, tie on a bladder and leather.

Alamode Beef.

Take a round of beef, and ftuffit with half pound pork, half pound of butter, the foft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add fweet majoram, fage, parfley, {ummerfavory, and one ounce of cloves pounded, chop them all together, with two eggs very fine, and add a jill of wine, feafon very high with falt and pepper, cut holes in your beef, to put your ftuffing in, then ftick whole cloves into the beef, then put it into a two pail pot, with flicks at the bottom, if you with to have the beef round when done, put it intoa cloth and bind it tight with 20 or 30 yards of twine, put it into your. pot with two or three quarts of water, and one jill of wine, if the round be large it will take three or four hours to bake it.

For dreffing Codfifh.

Put the fifh firft into cold water and wath it, then hang it over the fire and foak it fix hours in icalding water, then fhift it into clean warm water, and let it fcald for one hour, it will be much better than to boil. To boil all kinds 6f Garden Stuff.

In drefling all forts of kitchen garden herbs, take care they are clean wafhed; that there be no fmall {nails, or caterpillars between the leaves; and that all the coarfe outer leaves, and the tops that have received any injury by the weather, be taken off; next wafh them in a good ‘deal of water, and put them into a cullemder to drain, care muft likewife be