The Cook's Own Book

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SPECIAL COLLECTIONS THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES

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THE COOK'S OWN BOOK:

BEING A COMPLETE CULINARY ENCYCLOPEDIA:

COMPREHENDING ALL VALUABLE RECEIPTS FOR COOKING MEAT, FISH, AND FOWL, AND COMPOSING EVERT KIND OF SOUP, GRAVY, PASTRY, PRESERVES, ESSENCES, &c. THAT HAVE BEEN PUBLISHED OR INVENTED DURING THE LAST TWENTY YEARS. PARTICULARLY THE VERT BEST OF THOSE IN THE ORACLE, COOK'S DICTIONARY, AND OTHER SYSTEMS OF DOMESTIC ECONOMY.

NUMEROUS ORIGINAL RECEIPTS, AMD A COMPLETE SYSTEM OF CONFECTIONERY.

BY A BOSTON HOUSEKEEPER. ALPHABETICALLY ARRANGED. PUBLISHED IN BOSTON, BY MUNROE AND FRANCIS; ' NEW YORK, BY CHARLES S. FRANCIS, AND DAVID FELT; PHILADLi.,..1 BY CAKEY AND LEA, AND GRIGG AND ELLIOT.

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Entered, according to act of Congress, in the year 1832, by MCNROE & FRANCIS, In the Clerk's Office of the District Court of Massachusetts.

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PREFACE.

THE cook exercises a greater power over the public health and welfare than the physician, and if he should be a charlatan in his art, alas !

for his employers.

Hitherto, or until of late years, the cook has had to educate himself, while the physician appropriates knowledge of antiquity, and of every succeeding age; his individual cases are all classed according to principles, while the rules that have regulated the preparation of our food, have been discordant and unnatural.

In the present age, indeed, cookery has been raised to the dignity of an art, and sages have treatises world.

Very has a monument in the cemetery of Pre La Chaise, among the tombs of warriors, poets, and philosophers, recording of his life that 'it was consecrated to the useful arts.' Virgil however, writes that the best delights of Elysium were showered upon who received wounds for their country, who lived unspotted priests, who uttered verses worthy of Apollo, or who, like V3ry, consecrated lives to the useful arts.

On the utilitarian principle the cook should be much elevated in public estimation, and were he to form a strict alliance with the physician, the patriarchal ages would return, and men would die of nothing but sheer old age. After insanity, the most grievous affliction of Providence, or rather of improvidence and imprudence, is Dyspepsy:

a malady that under different names has decimated the inhabitants of civilized countries, and of almost all countries, in which man is a 'cooking dnimal.' To the dyspeptic, the sun has no cheering ray, the air no elasticity or balm; the are without fragrance, music is without melody, and beauty without charms. Life is a blank; affection has lost its power to soothe, and the blessings scattered by Providence, are converted ministers of torment. Food becomes a bane; the very staff that supports life, gives the flagellation that renders life a curse.

All that can delight is lost, but all that can depress and sting, has a tenfold activity and power.

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PREFACE.

\ The dyspeptic's ' May of life, has fallen the sear, the yellow Sleep that should visit every pillow but that of guilt, is to him no friend; if he slumbers, it is to dream, like Clarence, of hideous forms of suffering, and to wake to their reality.

is but a faint picture of Dyspepsy.

' Her gloomy presence saddens all the scene, Shades every flower and darkens every green, Deepens the murmur of the falling floods, And breathes a browner horror on the woods.' This malady is beyond the science of the physician, but within the art of the cook; proverb, Doctor Diet is ranked above Doctor Quiet and Doctor Merryman; though all are good. The late Mr. Abernethy referred almost all maladies to the stomach, and seldom prescribed any remedy but a proper diet. This it is the province of the cook to provide; and the design of this book to indicate.

The work is not designed to spread a taste for pernicious luxuries: and every recipe has been sanctioned by custom. The responsibility of the cook is lightened, and his duty facilitated.

He has here a dictionary of reference, an encyclopedia of his art.

The details are full, and the authority is perfect.

There were various works of merit that it was useful for the cook to study, but here are collected ihe parts of all, with the convenience of alphabetical arrangement, and in the compass of a moderate volume. is a sin to waste the best gifts of Providence, it should be little less than a felony to spoil them.

When we have collected the materials for a house, we never trust the building to an unskilful architect: yet we are often obliged to commit the preparation of our feasts as well as of our common food, to agents without knowledge. This knowledge is now supplied.

More than health depends on the proper preparation of food: our very virtues are the creatures of circumstances, and many a man has hardened his heart, or given up a good resolution, under the operation of indigestion.

Who that knows the world, ever solicits with confidence a friendly or charitable act of another before dinner. The natural and moral world are reciprocally dependent; soul and body are so linked, that when one loses its tone the other is deprived of its equanimity.

The system of morals therefore becomes identified with that of cookery, and the great English moralist, who was learned in both systems, thus spoke of the connexion; ' Some people ' said Doctor Johnson, ' have a foolish way of not minding, or of pretending not to mind, what they eat. I for my part mind my belly very studiously, and very carefully, and I look upon it that he who does not mind his belly will hardly mind any thing else.'

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PREFACE.

It has been the study of the author, to make every recipe and the proportions certain; is to discretion, that could be reduced to measure. The system of confectionery is perfect; and if strictly followed every cook may become a rate confectioner.

Labor, care, and expense have been bestowed upon the work, and the publishers feel so secure of its merit, and of the public want of such a took, that they have caused it to be stereotyped. This would have been hazardous with a novel or almost any literary work; but the n umber of those who eat is far greater than of those who read.

A good book few can estimate; all can enjoy a good dinner, and the publishers anticipate a proportionate encouragement. Having devised this work for families, we hope that it may offend no one, that we give a word of counsel to domestics: our book may be every way good, yet its usefulness be much impaired if domestics are not docile and faithful. We have fortunately, in this country, but one class of people:

all are free, and all are politically Our domestics are in New England designated as help, to indicate that they are the equals, and assistants, the inferiors of employers.

Yet the feeling of independence may be carried too far, and it may be ungraciously expressed.

is no disgrace, and there should be no shame in filling well a subordinate station; the hired ploughman, maid, or cook are not, in an offensive sense, any more the servants of their employers, than the merchant and the lawyer. All these engage to perform certain services for an equivalent, and it is the duty of all to do them faithfully. The number of domestics is very large perhaps the average is five to four families and it may be even greater. Yet, unfortunately for their welfare, interest, or character, they are almost shifting, and in few families do they remain In England, a good domestic is often provided for during life, and it is a desirable situation.

It might be so here, if our domestics would strive to accommodate themselves to their situation. There is hardly a family, in which a kind, respectful, and faithful domestic might not be retained for years, and at the best wages. Here then is a home, comfort, and friends.

Yet the greater number are contented to live a few month.* in a place, till the best years of life have slipped away, without provision for age, and without friends, or home. The proverb of the rolling stone contains the best lesson for domestics. Service in any department is no sacrifice of independence.

A domestic is in all as as any class, but it is,.

bad kind of independence that would lead one, when desired to do

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PREFACE.

line of a common employment, to do it ungraciously, and rather as an irksome or unjust task, than as a duty. Minor vexations, frequently repeated, are equal to greater individual calamities; enjoyments constitute much of the pleasures of life. Around the social board every member of the family is collected thrice at least in twenty-four Thither the head of the family returns from the labors or cares of his business to recruit his strength and to relax his mind.

If he return to a table constantly and invariably ill spread; to a dinner to which he could invite no friend, and in which he can have no enjoyment; a cloud gather on the calmest brow, and a feeling of dissatisfaction may be extended to other It beneath the solicitude of a wife, who would not suffer any abatement in the affection of which she is the object, diligently to study this book, and to provide a neat and well dressed repast. BOSTON, March, 1832. 4S.* The which follow, on Sfc.

are selected from the Oracle.

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MANAGEMENT OF FAMILIES. IN* domestic arrangement the table is entitled to no small share of attention, as a well r.in<lurt<'tl <v-tem of domestic management foundation of ev< r\comfort; and the respectability and welfare of families depend in a great measure on the prudent conduct of the female, whose province it is to manage the domestic concerns.

Hmvever the fortunes of individuals may support a large expenditure, it will be deficient in all that can benefit or grace society, and in every thing essential to moral order and rational happiness, if not conducted on a regular system, embracing all the objects of such a situation.

In domestic management, as in education, so much must depend on the particular circumstances of every case, that it is impossibly to lay d )\> 11 a svstem which can be generally applicable. The immediate plan of every family must be adapted to its own peculiar situation, and can only result from the good sense and early habits of the parties, acting upon rational principles.

one family is to do, must never be measured by what family Each one knows its own resources, and consult them alone.

What might be meanness in one, might be extravagance in another, and therefore there can be no standard of reference but that of individual prudence. The most fatal of all things to private families, is to indulge an ambition to make an appearance above their fortunes, professions, or business, whatever these may be. The next point, both for comfort and respectability, all the household economy should be uniform, not displav ing a parade of show in one thing, and a total want of comfort in another. Besides the contemptible appearance this must have to every person of good sense, it is productive of consequences, not only of present, but future injury to a family, that are too often irreparable. In urea! cities in particular, how common is it that for the vanity of having a showy drawing-room to receive company, the family are confined to aclose'back room, where they have scarcely either air or light, the want of which must materially prejudice health.

To keep rooms for show, where the fortune is equal to having a hou~e that will accommodate the family properly, and admit of this also, belongs to the 'ni^ln^t sphere of life; but in private families, to shut up the only room perhaps in the house which is really wholesome for the family to live in, is inflicting a kind of lingering

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FAMILY MANAGEMENT. murder upon the inmates; and yet how frequently this consideration escapes persons who mean well by their family, but who have a grate, a carpet, and chairs, too fine for every day's use. of this evil is, seeing more company, and in a more expensive manner than is compatible with the general convenience of the family, introducing with it an expense in and a dissipation of time, from which it suffers in various ways.

Social intercourse is not improved by parade, but quite the contrary; real friends, and the pleasantest kind of acquaintance, those who like to be sociable, are repulsed by it.

It is a failure therefore every way the loss of what is really valuable, and an abortive attempt to be fashionable. A fundamental error in domestic life of very serious extent, involving no less the comfort than the health of the family, arises from the ignorance or mistaken notions of the mistress of the house upon the subjects of diet and cookery. The subject of cookery is thought by too many women below their or, when practically engaged in, it is with no consideration it than, in the good housewife's phrase, to make the most of every thing, whether good, bad, or indifferent; or to contrive a thousand mischievous compositions, both savory and sweet, to recommend their own ingenuity. If cookery is worth studying, as a sensual gratification, it is surely much more so as a means of securing one of the greatest of human blessings good health; and we cannot quit this part of the subject of domestic management without observing, that one cause of a great deal of injurious cookery originates in the same vanity of show is productive of so many evils.

In order to set out a table with a greater number of dishes than the situation family requires, more cookery is undertaken than there are servants to do it well, or conveniences in the kitchen for the purpose.

Thus some viands are done before they are wanted for serving up, and by spoiling, to make room for are again perhaps to be succeeded by something else; and too are things served up that had better be thrown away, than to be used for food. The leading consideration ought always to be its wholesomeness.

Cookery may produce savory and pretty looking dishes without their possessing any of the qualities of food. at the same both a serious and ludicrous reflection it should be thought to do honor to our friends and ourselves to set out a table where indigestion and all its train of evils, such as fever, rheumatism, gout, and catalogue of human diseases lie lurking in almost every dish. Yet this is both done, and as a compliment.

We have indeed the " unbought grace of polished society, where gluttony loses half its vice by being stripped of its grossness." When a man at a public house dies of a surfeit of beef steak and porter, who does not exclaim, what a beast!

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COOKING UTENSILS.

How infinitely preferable is a dinner of far less show where nobody need be afraid of what they are eating! and such a one will be genteel and respectable. If a person can give his friend only a leg of mutton, there is nothing to be ashamed of in it, provided it is a good one, and well dressed. A house fitted up plain good furniture, the kitchen furnished with clean wholesome-looking cooking utensils, good fires, in grates that give no anxiety lest a good fire should spoil them, clean good linen, the furniture of the table and sideboard good of the kind, ostentation, and a well-dressed dinner, bespeak a sound judgment and correct taste in a private family, that footing of respectability with the characters in the country. It is only the conforming to our sphere, not the vainly attempting to be above it, that can command true respect.

COOKING UTENSILS.

The various utensils preparation and keeping of food are made either of metal, glass, pottery ware, or wood; each of which is better suited to some particular purposes than the Metallic utensils are quite unfit for many uses, knowledge of this is necessary to the preservation of health in general, and sometimes to the prevention of immediate dangerous consequences.

The metals commonly used in the construction of these vessels are silver, copper, brass, tin, iron, and lead.

is preferable to all the others, because it cannot be dissolved by any of the substances used as food. Brimstone unites with silver, and forms a thin brittle crust over it, that gives it the appearance of being tarnished, which may be accidentally taken with but is not particularly unwholesome, nor is it liable to be taken often, nor in The discoloring of silver spoons used with eggs arises from the brimstone contained in eggs.

Nitre or saltpetre has also a slight effect upon silver, but nitre and silver seldom remain long enough together in domestic uses to require any particular caution. Copper and brass are liable dissolved by vinegar, acid fruits, and pearl-ash. solutions are highly poisonous, and great caution should be used to prevent accidents of the kind. Vessels made of these metals are generally tinned, that is, lined with a thin coating of a mixed metal, containing both tin and lead. Neither acids, nor any thing containing pearl-ash, should ever be suffered to remain above an hour in vessels of this kind, as the tinning is dissolvable by acids, and the coating is seldom perfect over the surface of the copper or brass. The utensils made of what is called block tin are constructed of iron plates coated with tin. This is equally to be dissolved as the tinning of copper or brass vessels, but iron is not an unwhole-

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DIET.

some substance, if even a portion of it should be dissolved and mixed in the food.

is therefore one of the safest metals for the construction of culinary utensils; and the objection to its more extensive use only rests upon its liability to rust, so that it requires cleaning and soon decays. Some articles of food, such as quinces, orange peel, artichokes, &.c. are blackened by remaining in iron vessels, which therefore must not be used for them. Leaden vessels are very unwholesome, and never be used for milk and cream, if it be ever likely to stand till it become sour.

unsafe of keeping The best kind of pottery ware is oriental china, because the glazing is a perfect glass, which cannot be and the substance is so compact cannot penetrate it.

Many of the English pottery wares are badly glazed, and as the glazing is made principally of lead, it is necessary to avoid putting vinegar, and other acids into them. Acids and greasy substances penetrate into unglazed wares, excepting the strong stone ware; or into those of which the glazing is cracked, and hence give a bad flavor to any thing they are used for afterwards. are unfit therefore for or vessels are infinitely preferable to any pottery ware but oriental china, and should be used whenever the occasion admits of it.

Wooden vessels are very proper for the keeping many articles of food, and should always be preferred to those lined with lead.

If any substance has fermented or become putrid in a wooden cask or tub, it is sure to taint the vessel so as to make it liable to produce a similar effect upon any thing that may be put future.

It is useful to char the insides of these wooden vessels before they are used, by burning wood shavings in them, so as to coat the insides with a crust of charcoal. As whatever contaminates food in any way must be sure, from the repetition of its baneful effects, to injure the health, a due precaution with respect to all culinary vessels is necessary for its certain preservation.

There is a kind of hollow iron ware lined with enamel, which is superior to every utensil for sauces or preserves:

indeed it is preferable for every purpose. DIET.

That we require food, as vegetables require water, to support our existence, is the primary consideration upon which we should it.

But in our general practice of eating, it cannot be said, "we eat to live," but are living passages or channels, through which we are constantly propelling both solids and fluids, for the sake of pleasing our palates, at the severe cost often of our whole system.

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DIET.

A reasonable indulgence in the abundant supplies of nature, converted by art to the purposes of wholesome food, is one of the comforts added to the maintenance of life. It is an indiscriminate gratification of our tastes, regardless of the consequences that may ensue from it, that is alone blamable.

But so great is our general apathy in these respects,.that even on the occurrence of diseases, from which we are all more or less sufferers, we scarcely ever reflect on our diet, as the principal, if not the sole cause of them.

We assign them to weather, to infection, to hereditary descent, to spontaneous breeding, as if a disease could originate without a cause; or to any frivolous imaginary source, without suspecting, or being willing to own, mismanagement of ourselves. We derive the renewal of our blood and juices, which are constantly exhausting, from the substances we take as food. As our food, therefore, is proper or improper, too much or too little, so will our blood and juices be good or bad, overcharged or deficient, and our state of health accordingly good or diseased. By aliment, or understood whatever we eat or drink, including seasonings; such as salt, sugar, spices, vinegar, &c. Stc.

Every thing, in short, which we receive into our stomachs.

Our food, therefore, consists not only of such particles as are proper for the nourishment and support of the human body, but likewise contains certain active principles, viz. salts, oils, and spirits, which have the properties of stimulating the solids, quickening the circulation, and making the fluids thinner; thus rendering them more suited to undergo the necessary secretions of the body.

The art of preserving health, and obtaining long life, therefore consists in the use of a moderate quantity of such diet as shall neither increase the salts and oils, so as to produce disease, nor diminish them, so as to suffer the solids to become relaxed. It is very difficult, almost impossible, to ascertain exactly what are the predominant qualities either in our bodies or in the food we eat.

In practice, therefore, we can have no other rule but observing by experience what it hurts or does us good; and what it is our stomach can digest with facility, or the contrary. But then we must keep our judgment unbiassed, and not suffer it to become a pander to the appetite, and thus betray the stomach and health, to indulge our sensuality. The eating too is hurtful, as well as eating Neither excess, nor hunger, nor any thing else passes the bounds of nature, can be good to man. By loading tli<> stomach, fermentation is checked, and of course dii_" <ti-tn iinjpadcd; for the natural juice of the stomach has not mom to exert it-i !!', and it therefore nauseates its contents, is !

' i:ition<, the spirits are oppressed, obstructions ensue, and flier is the consequence.

Besides, that when thus overfilled, tlV stomach pre<se< on the diaphragm, prevents tho proper plajf^the lungs, and occasions uneasiness in our breath-

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DIET.

ing.

Hence arise symptoms and depraved effects throughout the body, enervating the strength, decaying the senses, hastening old age, and shortening life.

Though these effects are not perceived, yet are certain attendants of intemperance; for it has been generally observed in great eaters, that, though from custom, a state of youth, and a strong constitution, they have no present inconvenience, but have digested their food, suffered surfeit, and borne their immoderate diet well; have not been unexpectedly cut off, they have found the symptoms of old age come on early in life, attended with pains and innumerable disorders.

If we value our health, we must ever make it a rule not to eat to satiety or fulness, but desist while the stomach feels quite easy. Thus we shall be refreshed, light, and cheerful; not dull, heavy, or indisposed.

Should we ever be tempted to eat too much at one time, we should eat the less at another.

Thus, if our dinner has been larger than usual, let our supper be less, or omitted; for there is no man, however careful of his health, who does not occasionally transgress in this way. With regard to the times of eating, they must to a certain degree be conformed to family convenience, but ought to be independent of the caprices of fashion. The great things to be guarded against are, eating too after a former meal, or fasting too long.

The stomach should always have time to empty itself before it is filled again. Some stomachs digest their contents sooner than others, and if long empty it may destroy the appetite, and greatly disturb both the head and animal spirits; for, from the great profusion of nerves spread upon the stomach, there is an immediate sympathy between Hence the head is sure affected by whatever disorders the stomach, whether from any particular aliment that disagrees with it, or being overfilled, or too long empty. Such as feel a gnawing in the stomach, as called, should not wait till the stated time of the next meal, but take a small quantity of light, easily digested food, that the stomach may have something to work on.

Young persons in health, who use much exercise, may eat three times a day.

But such as are in years, such as are weak, as do no work, use no exercise, or lead a sedentary life, eating twice in the day is sufficient; or, as in the present habits of society, it might be difficult to arrange the taking only two meals, let them take three very moderate ones.

Old and weak persons may eat often, but then it should be very little at a time. The quality of our food is a subject of greater difficulty than the quantity; moderation is an invariably safe guide in the latter instance; but though always favorable ill effects from any error in quality, it will not always be effectual. To a person in good health, with a strong stomach, and whose constant beverage is water, cold or tepid, according to the sea-

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DIET.

son, or some aqueous liquor, the niceties of choice in food or cookery are less material than to persons with naturally weak stomachs, or to those in sickness, or for children.

But all persons who would to a certainty preserve their health and faculties, and live out the natural term of life, should use plain food, as all high seasonings and compound mixtures have an injurious effect, sooner or later, on the strongest constitutions. If a few instances can be quoted to the contrary, these, like other anomalies in nature, cannot constitute an exception to a well established fact..No part of our aliment is more important than our beverage. It is essential to moisten and convey our more solid food into the stomach, and from thence to the respective parts of the body. To allay thirst, to dilute the blood, that it may circulate through the minutest vessels, to dissolve and carry off by the watery secretions the superfluous salts we take in our food; to answer these purposes no liquid is so effectual as pure water, with the exception of some few cases.

No other liquid circulates so well, or mixes so immediately with our fluids. All other liquors are impregnated \\itli particles which act strongly upon the solids or fluids, or both; but water being simple, operates only by diluting, moistening, and cooling, which are the great uses of drink pointed out to us by nature.

Hence it is evident that water is in general the best and most wholesome drink; but some constitutions require something to warm and stimulate the stomach, and then fermented liquors taken in moderation are proper; such as beer, ale, cider, wine, &.c. the choice and quantity of which depend on the age, constitution, and manner of living of the drinker; and to have them punis above..all things essential; as otherwise, instead of being of any benefit, they will be highly detrimental. Drams, or (iisrilled spirituous liquors, the use of which is unhappily very prevalent, are of the most poisonous qualities; and from their direful effects are the destruction of thousands. the decree of heat they have undergone in distillation they acquire a corrosive and burning qualij, which makes them as certain to kill as laudanum |r arsenicjfhough not so soon.

They contract the fibres and oCThe body, especially where the tenderest, as in fhe brain, and thus destroy the intellectual faculties.

They injure the coat of the stomach, and thus expose tin- nerves and weaken the fibres till the whole stomach becomes at soft, flabby, and relaxed.

From whence ensues loss of appetite, indigestion, and diseases generally terminate in premature death.

Spirituous liquors in any way, whether alone, mixed with water, in punch, shrub, noyau, or other liqueurs, are all slow poisons.

It would be endless to enter on an account of the different qualities of all sorts of wines, but it may be said in general, that all the light wines of a moderate strength, due age and maturity, are more wholesome for the constitution than the rich, hot B

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heavy wines; for the light wines inflame the juices of the body less and go off the stomach with less difficulty. The last thing to be said concerning liquors is, that wine and all other strong liquors, are as hard to digest as solid strong food. is not only evident with respect to persons of weak stomachs and but healthy people, who drink either water or small beer at meals, and are able to eat and digest almost double the quantity of what they could if they drank strong liquors. It appears very plain, therefore, that we should not drink strong liquors at our meals, as by their heat and activity they hurry the food undigested into the habit of the body, and by that means lay a foundation for various distempers.

An abstinence, in short, from fermented liquors would our mental faculties in vigor, and our bodies from many painful disorders afflict mankind, as there is no doubt that we may principally ascribe to them the gout, rheumatism, stone, cancer, fevers, hysterics, lunacy, apoplexy, and palsy. This most simple of culinary processes is not often performed in It does not quite so much nicety and attendance as roasting; to skim your pot well, and keep it really boiling (the slower the better) all the while, to know how long is required for doing the joint, &c., and to take it up at the critical moment it is done enough, comprehends almost the whole art and mystery.

This, however, demands a patient and perpetual vigilance, of which few persons are capable. The cook must take especial care that the water really boils all the while she is cooking, or she will be deceived in the time; and make up a sufficient fire at first, to last all the time, without much mending or stirring.

A frugal cook will manage with much less for boiling than she uses for ^When the pot is coming to a boil there will always, from the cleanest meat and clearest water, rise a' scum to the top of it, proceeding partly from the water; this must be carefully taken off as soon as On this depends the good appearance of all boiled things. you have skimmed well, put in some cold water, which will throw up the rest of the scum. The oilener it is skimmed, and the cleaner the top of the water is kept, the sweeter and the cleaner will be the meat. - If let alone, it soon boils down and sticks to the meat, instead of looking delicately white and nice, will have that coarse and filthy appearance we have too often to complain of, butcher and poulterer be blamed for the carelessness of the cook in not skimming her pot.

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Many put in milk, to make what they boil look white; but this does more harm than good:

others wrap; but these are needless precautions: if the scum be attentively removed, meat will have a much more delicate color and finer flavor than it has when muffled up.

This may give more trouble, but those who wish to excel in their art must only consider how the processes of it can be most perfectly performed:

a cook, who has a proper pride and pleasure in her business, will make this her maxim on all occasions. It is desirable that meat for boiling be of an equal thickness, or, before thicker parts are done enough, the thinner will be done too Put your meat into cold water, in the proportion of about a quart of water to a pound of meat:

it should be covered with water during the whole of the process of boiling, but not drowned in it; the less water, provided the meat be covered with it, the more savory will be the meat, and the better will be the broth. The water should be heated gradually, according to the thickness, &c. of the article boiled. For instance, a leg of mutton of ten pounds weight should be placed over a moderate fire, which will gradually make the water hot, without causing it to for about forty minutes; if the water boils much sooner, the meat will be hardened, and shrink up as if it was scorched: by keeping the water a certain time heating without boiling, the fibres of the meat are dilated, and it yields a quantity of scum, which must be taken off as soon as The editor placed a thermometer in water in that state which call gentle simmering; the heat was 212, i. e. the same degree as the strongest boiling. Two mutton chops were covered with cold water; one boiled a gallop, while the other simmered very gently for three-quarters of the chop which was slowly simmered was decidedly superior to that which was boiled; it was much tenderer, more juicy, and much higher flavored. The liquor which fast was in proportion more savory, and when cold had much more fat on its This explains why renders meat &.c., because its juices are extracted in a greater degree.

Reckon the time from its first coming to a boil. The old rule of 15 minutes to a pound of meat, we think too little: the slower it boils, the tenderer, the plumper, and whiter For those who choose food thoroughly cooked (which all will who have any regard for their stomachs), twenty minutes to a pound for fresh, and rather more for salted meat, will not be found for gentle simmering by the allowing more or less time, according to the thickness of the joint, and the coldness of the weather:

to know the state of which, let a thermometer be placed in the pantry it falls below 40, tell

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your cook to give rather more time in both roasting and always remembering, the slower it boils the better.

Without some practice it is difficult to teach any art; and cooks seem to suppose they must be right, if they put meat pot, and set for a certain time, making no allowance whether it simmers without a bubble or boils a gallop. Fresh-killed meat will take much longer time boiling than that which has been kept till it is what the butchers call ripe; and longer in cold than in warm weather:

if it be frozen, it must be thawed before boiling as before roasting; if fresh-killed, it tough and if you stew it ever so and ever so In cold weather, the night before the day you dress it, bring it into a place of which the temperature less than 45 degrees of Fahrenheit's thermometer. The size of the boiling-pots should be adapted to what they are to contain: the larger the saucepan the more room it takes upon and a larger quantity of water requires a proportionate increase of fire to boil it.

In families we recommend block-tin saucepans, Sec. as lightest and safest.

If proper care is taken of them, and they are well dried after they are cleaned, they are by far the cheapest; the purchase of a new tin saucepan being little more than the expense of tinning a copper one. Let the covers of your boiling-pots fit close, not only to prevent unnecessary evaporation of the water, but the escape of the nutritive matter, which must then remain either in the meat or in the broth; and the smoke is prevented from insinuating itself under the edge of the lid, and so giving the meat a bad taste. let meat or poultry remain in the water after it it will become sodden, and lose its flavor.

Beef and mutton a little wider-done (especially very larg,e joints, which will make the better hash or broil,) is not a great fault; by some people it is preferred; but lamb, pork, and veal are uneatable if not thoroughly boiled; but do not over-do them. A trivet or fish-drainer put on the bottom of the boiling-pot, raising the contents -about an inch and a half from prevent that side of the meat which comes next the bottom from being done too much, and the lower part of the meat will be as delicately done as the other part; and this will enable you to take contents of the pot, without sticking a fork, &.c.

it.

If you have not a trivet, use four skewers, or a soup-plate laid the wrong side upwards.

is one of the cheapest and most convenient ways of dressing a dinner in small families; and, I may say, that the oven is often the only kitchen a poor man has, if he wishes to enjoy a joint of meat.

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I do not mean to deny the superior excellence of roasting to baking; but some joints, when baked, so nearly approach same when roasted, that I have known them to be carried table, and eaten as such with great satisfaction. Legs and loins of pork, legs of mutton, fillets of veal, and many other joints, will bake to great advantage, if the meat be good; I mean well-fed, rather inclined to be fat: if the meat be poor, no baker can give satisfaction. When baking a poor it has been baked I have seen it start from the bone, and shrivel up scarcely to be believed.

Besides those joints above mentioned, shall enumerate a few baked dishes which I can particularly recommend. A pig, when sent to the baker prepared for baking, should have its ears and tail covered with buttered paper properly fastened on, and a bit of butter tied up in a piece of linen to baste the back with, otherwise be apt to blister: with a proper share of attention from the baker, I consider this way equal to a roasted one.

A goose prepa'red the same as for roasting, taking care to have it on a stand, and when half done to turn the other side upwards. A duck the same.

A buttock of beef the following way is particularly fine. it has been in salt about a week, to be well washed, and put into a brown earthen pan with a pint of water; cover the pan with two or three thicknesses of cap or foolscap paper: never cover anything is to be baked with brown paper, the pitch and tar that is in brown paper the meat a smoky, bad taste: give it four or five hours in a moderately heated oven. A ham (if not too old) put in soak for an hour, taken wiped, a crust made sufficient to cover it all over, and baked in a moderately heated oven, cuts fuller of gravy, and of a finer flavor, than a one.

I have been habit of baking cod-fish, haddock, and mackerel, with a dust of flour, and bits of butter put on them; eels, when large and stuffed; herrings and sprats, in a brown pan, with vinegar and a spice, and tied over with paper. A hare, prepared, the same as for roasting, with a few pieces of butter, and a little drop of milk put into the dish, and basted several times, will be found equal to roasting; or cut it up, season it properly, put it jar or pan, and cover it over and bake it in a moderate oven for about three hours.

I have been in the habit of baking legs and shins of beef, ox cheeks, &c. prepared with a seasoning of onions, &.c.:jthey till cold, to skim off the fat; then wa'rm it up all together^ or part, as you may want it.

All these I have been in the habit of baking for the first families. The time each of the above articles should take depends much upon the state of the oven, and I do consider the baker a sufB*

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ficient judge; if they are sent to him in time, he must be very neglectful if they are not ready at the time they are ordered. Let the young cook never forget that cleanliness is the chief cardinal virtue of the kitchen; the for roasting is to take care the spit be properly cleaned with sand and nothing else.

it has been well scoured with dry it with a clean cloth. If spits are wiped clean as soon as the is drawn from them, and while they are hot, a very little cleaning will be required. The less the is passed through the meat the better; and, before you spit it, joint it properly, esRecially necks and loins, that the carver may separate them easi/ and neatly, and take especial care evenly balanced on the spit, that its motion may be regular, and the operate equally on each part of it; therefore, be provided with balancingskewers and cookholds, and see it is properly jointed. Make up the fire in time; let proportioned to the dinner to be dressed, and about three or four inches longer at each end than the thing roasted, or the ends of the meat cannot be done nice and brown. A cook must be as particular to proportion her fire to the business she has to do, as a chemist: the degree of heat most desirable for dressing the different sorts of food ought attended to with the utmost precision. The fire that is but just to receive the noble will parch up a lighter joint. Never put meat down to a burned-up fire, if you can possibly avoid it; but should the fire become fierce, place the at a considerable distance, and allow a little more lime. the fat, by covering paper, for this purpose kitchen-paper," and tie it on with fine twine; pins and skewers can by no means be allowed; so many taps to let out the gravy: besides, the paper often starts from them and catches fire, to the great injury of the meat. If the thing to be roasted be thin and tender, the fire should be little and brisk: when you have a large joint to roast, make up a sound, strong fire, equally good in every or your meat cannot be equally nor have uniform color which constitutes the beauty of good roasting. Give the fire a good examine it from time to time while the spit is going round it clear at the bottom, and take care there are no smoky coals in the front, which spoil the look and taste of the meat, and hinder it from roasting evenly. joint to be roasted is thicker at one end the other, place th^ qpit slanting, with the thickest part nearest the fire.

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put meat too near the fire at first; the larger the joint, the farther it must be kept from the h're: if once it gets scorched, the outside will become hard, and acquire a disagreeable, empyreumatic taste; and the fire being prevented from penetrating into meat will appear done it is little more than done, besides losing the pale brown color, which it is the beauty of roasted meat to have. Be very careful to place the dripping-pan at such a distance the fire as just to catch the drippings: if it is too near, the ashes will fall into it, and spoil the drippings. If it is too far from the fire to catch them, you will not only lose your drippings, but will be blackened and spoiled by the fetid smoke, which arise when the fat falls on the cinders.

, A large dripping-pan is convenient for several purposes.

It should not be less than twenty-eight inches long and twenty inches wide, and have a covered well on the side from the fire, to collect the drippings; this will preserve them in the most delicate: in a pan of the above size you may set fried fish, and various dishes, to keep hot. The time meat will take will vary according it has been kept, and the temperature of the weather; the same weight be or half an hour longer in cold weather, than it will be in warm; and if fresh killed, than if it 1ms been kept it is tender.

Everybody knows the advantage of slow boiling. Slow roasting is equally important. It is difficult to give any specific rule for time; but if your fire is made as before directed, your meat-screen sufficiently large to guard what you are dressing from currents of air, and frosted, you cannot do better than follow the old general rule of allowing than a a little more or less, according to the temperature of the weather, in proportion as the piece is thick or thin, the strength fire, the nearness of the meat to it, and the frequency with which you baste it; the more it is basted the less time it will take, as it keeps the meat soft and mellow on the outside, and the fire acts with more force upon it.

Reckon the time, not to the hour when dinner is ordered, but to the moment the roasts will be wanted.

Supposing there are a dozen people to sip soup and eat first, you may allow them ten or fifteen minutes for the former, and as long for the latter, more or less, according to the temptations the " BON GOUT" of these preceding courses has to attract their attention. is half done, remove the spit and dripping-panback, and stir tip your fire thoroughly, that it may burn clear and bright lor the browning; when the steam from the meat draws towards the fire, it is a sifrn of its bcinir dom-M ii^h; but you will be the best judge of that, from the time it ha.s been down, the

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strength of the fire you have used, and the distance your spit has been from it.

Half an hour before your meat is done, make some gravy, and just before you take it up, put it nearer the fire to brown it.

If you wish to froth it, baste it, and dredge you cannot do delicately nice without The common fault seems to be using too much flour. have a fine varnish of froth, not the appearance of being covered with a paste. Those who are particular about the froth use butter instead of drippings. A good cook is as anxiously attentive to the appearance and color of her roasts, as a young beauty is to her complexion at a birthday ball.

If your meat does not brown so much, or so evenly as you wish, take two ounces of glaze, e. portable soup, put four table-spoonfuls of water, and let it warm and dissolve gradually by the side of the fire. This will be done in about a quarter of an hour; put it on the meat equally all over with a paste-brush the last thing before it goes to table.

Though roasting is one of the most common, and is generally considered one of the most easy and simple processes of cookery, it requires more unremitting to perform it perfectly well than it does to make most made That made dishes are the most difficult preparations, deserves to be reckoned among the culinary vulgar errors; in plain roasting and boiling it is not easy to repair a mistake once made; and all the discretion and attention of a steady, careful cook, must be unremittingly upon the alert. is often a convenient mode of cookery; it may be performed by a fire which will not do for roasting or boiling; and by the introduction of the pan between the meat and the fire, things get more equally dressed. The Dutch oven or bonnet is a very convenient utensil for small things, and a very useful substitute for the jack, the gridiron, or frying-pan.

A frying-pan should be about four inches deep, with a perfectly and bottom, twelve long and nine broad, with perpendicular sides, and must be half filled with fat: good frying fact, boiling in fat.

sure is clean, rub a little fat over it, and then make it warm, and wipe it out with a clean cloth. Be very particular in fryiug, never to use any oil, butter, lard, or drippings, but what is clean, fresh, and tree from Any thing dirty spoils the any thing bad-tasted or stale, spoils the flavor; and salt prevents its browning. Fine olive oil is the most delicate for frying; but the best oil is expensive, and bad oil spoils every thing that is dressed with it.

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PRYING.

For general purposes, and especially for fish, clean fresh is not near so expensive as oil or clarified butter, and does almost as well.

Butter often burns before you are aware of it; and what you fry will get a dark and dirty appearance. if nicely clean and is as good as any if not clean, it may be easily clarified. Whatever fat you use, after you have done frying, let it remain in the pan for a few minutes, and into a clean it will do three or four times as well as it did at first, t.

e. if it has not burned:

but, the fat you have fried fish in must not be used for any other purpose.

To know when the fat is of a proper heat, according to what you are to fry, is the great secret in frying. To fry fish, parsley, potatoes, or any thing that is watery, your fire must be very clear, and the fat quite hot; which you may be pretty sure of, when it has done hissing, and is We cannot insist too strongly on point:

fat is not very hot, you cannot fry fish either to a good color, or firm and crisp. To be quite certain, throw a little bit of bread into the pan; fries crisp, the fat if it burns the bread, it is too hot.

The fire under the pan must be clear and sharp, otherwise the $ fat is so long it becomes ready, and demands such attendance to prevent the accident of its catching fire, that the patience of cooks is exhausted, and they frequently, from ignorance or impatience, throw in what they are going to fry before the fat is half hot enough.

is so fried will be pale and sodden, and offend the palate and stomachflfet less than the eye. Have a good light to fry by, that you may see when you have got the right a lamp fixed on a stem, with a loaded foot, which has an arm that lengthens out, and slides up and down like a reading candlestick, is a most useful appendage to kitchen fireplaces, which are very seldom enough for the nicer operations of cookery.

all, if you do not thoroughly drain the fat from what you fried, especially from those are full dressed in bread crumbs, or powder, Stc., your cooking will do you no credit.

The dryness of fish depends much upon its having been fried in fat of a due degree of heat; it is then crisp and dry^in a few minutes alter it is taken out of the pan: when it is not, lay it on a soft cloth before the fire, turning it occasionally, it is.

This will sometimes take fifteen minutes: therefore, always fry fish as long as this before you want them, for fear you may find this necessary. To fry fish, see to fry soles, which is the only circumstantial account of the process that has yet been printed.

cook will study it with a little attention, she must soon become an accomplished frier.

Frying, though one of the most common of culinary operations, is one that is least commonly performed perfectly well.

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Cleanliness is extremely essential in this mode of cookery. Keep your gridiron quite clean between the bars, and bright on the top: when it is hot, wipe it well with a linen cloth: just before you use it, rub the bars with mutton-suet, to prevent the meat from being marked by the gridiron. to prepare your fire in time, so it may burn quite clear: a brisk and clear fire is indispensable, or you cannot give your meat that browning which constitutes the perfection of this mode of cookery, and gives a relish to food it cannot receive any other way.

The chops or slices should be from half to three-quarters of an inch in thickness; if thicker, they will be done too much on the outside before the inside is done enough. Be diligently attentive to watch the moment that any thing is done: never hasten any thing is lest you make smoke and spoil it.

Let the bars of the gridiron be all hot through, but yet not burning hot upon the surface: this is the perfect and fine condition of the gridiron.

As the bars keep away as much heat as their breadth covers, it is absolutely necessary they should be thoroughly hot before the thing to be cooked be laid on them. The bars of gridirons should be made concave, and terminate in a trough to catch the gravy and keep the fat from dropping the fire and making a smoke, which will spoil the broil. Upright gridirons are the best, as they can be used at any fire without fear of smoke; and the gravy is preserved in the trough under them.

N. B.

Broils must be brought to table as hot as possible; set a dish to heat when you put your chops on the gridiron, from whence to the mouth their progress must be as quick as possible. When the fire is not clear, the business of the gridiron may be done by the Dutch oven or bonnet. Take care to have a very clear, brisk fire; throw a little salt on it; make the hot, and set it slanting, to prevent from dropping the fire, and making a smoke. It more practice and care than is generally supposed to do steaks to a nicety; and for want of these little attentions, this very common dish, which every body is supposed capable of dressing, seldom comes to table in perfection. Ask those you cook for, if they like it under, or thoroughly and what accompaniments they like best; it is usual to put a table-spoonful of ketchup, or a little minced eschalot, into a dish before the fire; while you are broiling, turn the steak, &c. with a pair of steak-tongs, it will be done in about tenor fifteen minutes; rub a bit of butter over it, and send it up garnished with pickles and finely-scraped horse-radish.

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BROTHS AND BROTHS AND SOUPS.

, The cook must pay continual attention to the condition of her stew-pans, soup-kettles, &.c. which should be examined every time they are used.

The prudent housewife will carefully examine the condition of them herself at least once a month.

Their covers also must be kept perfectly clean and well tinned, and the pans not only on the inside, but abotit a couple of inches on the outside: many mischiefs arise from their getting out of repair; and if not kept nicely tinned, all your good work will be in vain; the broths and soups will look green and dirty, taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost.

The health, and even life of the family, depends upon this, and the cook may be sure her employers had rather pay the tinman's bill than the doctor's; therefore, attention to cannot fail to engage the regard of the mistress, between whom and the cook it will be my utmost endeavor to promote perfect harmony. If she has the misfortune to scorch or blister the tinning of her pan, which will happen sometimes to the most careful cook, I advise her, by all means, immediately to acquaint her employers, who will thank her for candidly mentioning an accident; and censure her deservedly if she conceal it.

Take care to be properly provided with sieves and tammy cloths, spoons and ladles.

it a rule without an exception, never to use them till they are well cleaned and thoroughly dried, nor any stew-pans, &c. without first washing them out with and rubbing them well with a dry cloth and a little bran, to clean them from grease, sand, &LC., or any bad smell they may have got since they were last used: never neglect this. Though we do not suppose our cook to be such a naughty slut as to wilfully neglect her broth-pots, &c., yet we may recommend her to wash them immediately, and take care they are thoroughly dried at the fire, before they are put by, and to keep them in a dry place, for damp will rust and destroy them very soon: attend to this the first moment you can spare after the dinner is sent up.

Never put by any soup, gravy, &c. in metal utensils; never keep any thing longer than is absolutely necessary for the purposes of cookery; the acid, vegetables, fat, &c. employed in making soups, &c. are capable of dissolving such utensils: fore stone or earthern vessels should be used for this purpose. Stew-pans, soup-pots, and preserving pans, with thick and round bottoms (such as saucepans are made with), will wear twice as long, and are cleaned with half the trouble, as those whose sides are soldered to the bottom, for sand and grease get the joined part, and cookeys say that it is next to an impossibility to dislodge it, even if their nails are as long as Nebuchadnezzar's. Take care that the lids fit as close as possible, that the

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BROTHS AND soup, and sauces, Stc. may not waste by evaporation. good for nothing, unless they fit tight enough to keep the steam in and the smoke out.

Stew-pans and saucepans should be always bright on the upper rim, where the fire does not burn them; but to scour them all over is not only giving the cook needless trouble, but wearing out the vessels.

Lean, juicy beef, mutton, or veal, form the basis of broth; procure those pieces which afford the richest succulence, and as fresh killed as possible.

Stale meat will make broth grouty and bad tasted, and fat meat is wasted.

This only applies to those broths which are perfectly clear:

clarified drippings may be so combined with vegetable mucilage, as to afford, at the cost of one penny per quart, a nourishing and palatable soup, fully adequate to satisfy appetite and support strength:

open a new source to those benevolent housekeepers, who are disposed to relieve the poor, will show the industrious classes how much they have it in their power to assist themselves, and rescue them from being objects of charity dependent on the precarious bounty of others, by teaching them how they may obtain a cheap, abundant, salubrious, and agreeable aliment for themselves and families.

This soup has the advantage of being very easily and very soon made, with no more fuel than is necessary to warm a room. who have not tasted it, cannot imagine what a salubrious, savory, and satisfying meal is produced by the judicious combination of cheap homely ingredients.

The general fault of our soups seems to be the employment of an excess of spice, and too small a portion of roots and herbs. There is no French dinner without soup, which is regarded as an indispensable overture; and believe it an excellent plan to begin the banquet with a basin of good soup, which, by moderating the appetite for solid animal food, is certainly a salutiferous custom. We again caution the cook to avoid over-seasoning, especially with predominant flavors, which, however agreeable they may be to some, are extremely disagreeable to others. Zest, soy, cavice, coratch, anchovy, curry powder, savory ragout powder, soup herb powder, browning, ketchups, liquor, beer, wine, and and spice, are convenient auxiliaries to finish soups, &.c. The proportion of wine should not exceed a large wine-glassful to a quart of soup.

is as can be admitted, the vinous becoming remarkably predominant; though not only much larger quantities of wine (of which claret is incomparably the best, because it contains less spirit and more flavor, and English palates are less acquainted with it), but even veritable cau de vie is ordered in many books, and used by many (especially tavern cooks). So much are their soups overloaded

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BROTHS AND XXY with relish, that if you will eat enough of them they will certainly make you drunk, if they don't make you sick: all this frequently arises from an old cook measuring the excitability of the eaters' palates by his own, which may be so blunted by incessant tasting, to awaken it, requires win?

of water, and cayenne and garlic for black pepper and onion. The art of composing a rich soup is so to proportion the several ingredients one to another, that no particular taste be stronger than the rest, but to produce such a fine harmonious relish that is delightful.

This requires that judicious combination of the materials which constitutes the "cluf d'ceuvre" of culinary science.

place, take care that the roots and herbs be perfectly well cleaned; proportion the water to the quantity of meat and other ingredients, generally a pound of meat water for soups, and double for gravies.

stew gently, little more water need be at first than is expected at the end; for when the pot is covered quite the fire gentle, very little is wasted.

Gentle stewing is incomparably the best; the meat is more tender, and the soup better flavored. It is importance the cover of a soup-kettle fit very close, or the broth will evaporate before you are aware of it.

Place your soup-pot over a moderate fire, which will make the witter hot without causing for at least half an hour; if boils immediately, it not penetrate and cleanse it from the clotted blood, and other matters which ought to go off' in scum; the meat will be hardened all over by violent heat; shrink up as if it was scorched, and give hardly any gravy: on the contrary, by keeping the water a certain time heating without boiling, the meat swells, becomes tender, its fibres arfe dilated, and it yields a quantity of scum, which must be taken off as soon as it appears.

It after a good half hour's hot infusion that we may mend the fire, and make the pot boil:

still continue to remove the and when no more appears, put in the vegetables, &c. and a These will cause more scum to rise, which must be taken off immediately; then cover the pot very closely, and place it at a proper distance from the fire, where it will boil very gently, and equally, and by no means fast. By quick and strong boiling the volatile and finest parts of tho ingredients are evaporated, and fly off with the steam, and the coarser parts are rendered soluble; so you lose the good, and get the bad.

Soups will generally take from three to six hours. Prepare your broths and the evening before you want This will give you more time to attend to the rest of your dinner the next day; and when the soup is the fat may be

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BROTHS AND much more easily and completely removed from the surface of it.

When you decant it, take care not to disturb the settlings at the bottom of the vessel, which are so tine that they will escape through a sieve, or even through a TAMIS, which best strainer, the soups appear smoother and finer, and it is much easier cleaned than any sieve.

If you strain it while it is hot, pass it clean tamis or napkin, previously soaked in cold water; the ness of this will coagulate the fat, and only suffer the pure broth to pass through.

The full flavor of the ingredients can only be extracted by very long and slow simmering; during which take to evaporation, by covering the pot as as the stew-pot is a digester. Clear soups must be transparent; thickened about the consistence of rich cream; and remember that thickened soups require nearly double the quantity of seasoning. To thicken and give body to soups and the materials are used: they must be gradually mixed with the soup thoroughly incorporated with it; and it should have at half an hour's gentle simmering after: if it is at all lumpy, pass it through a tamis or a fine sieve. Bread raspings, bread, isinglass, potato mucilage, flour, or fat skimmings and flour, or butter, barley, rice, or oatmeal and water rubbed To their very rich gravies, &c. the French add the white meat of partridges, pigeons, or pounded to a pulp, and rubbed A piece of beef, which has been boiled to make broth, pounded in the like manner with a bit of butter and and gradually incorporated the gravy or soup, will be found a satisfactory substitute for these more expensive articles. Meat from which broth has been made and all its juice has been extracted, is then excellently well prepared for POTTING, and is quite as good, or better, than that which has been baked it is dry; indeed, if it be pounded, and seasoned in the usual manner, be an elegant and savory luncheon, or supper, and costs nothing but the trouble of preparing it, which little, and a relish is procured for sandwiches, &c. of what heretofore has been by the poorest housekeeper considered the perquisite of the CAT. Keep some spare lest your soup-liquor waste in and get too thick, and for gravy for your made &c.; for many of which it is a much better basis than T.he soup of mock turtle, and the other thickened supply you with a thick gravy sauce for poultry, fish, ragoutt, &c.; and by a little management of this sort, you may generally contrive to have plenty of good gravies and good sauces with very little trouble or expense. If soup is (too thin or too weak, take oFthe cover of your souppot, and let till some of the watery part of it has evaporated, or else add some of the thickening materials we have before men-

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OBSERVATIONS.

XXVU tioned; and have at hand some plain browning. This simple preparation is much better than any of the compounds bearing name; as it colors sauce or soup without much interfering with its and is a much better way of coloring them than burning the surface of the meat. When soups and gravies are kept from day to day, in hot weather, they should be warmed up every day, and put fresh-scalded tureens or pans, and placed in a cool cellar; in temperate weather every other day may be enough. We hope we have now put the common cook into possession of the whole arcana of soup-making, without much trouble to herself, or expense to her employers. It would greatly diminish the expense, and improve if th agents employed to give them a zest were not put in above fifteen minutes before the and half the quantity of spice, &c. would do. A strong heat soon dissipates the spirit of the wine, and evaporates the aroma and flavor of the spices and herbs, which are volatile in the heat of boiling fluids, in the form of soup, unite with our juices much sooner and better than those that are cold and raw: on account, RESTORATIVE SOUP is the best for those who are enfeebled by disease or dissipation, and for old people, whose teeth and digestive organs are impaired. After catching cold, in nervous headaches, cholics, indigestions, and different kinds of cramp and spasms in the stomach, warm is of excellent service. After intemperate feasting, to give the stomach a holyday for a day or two by a diet on mutton broth, or vegetable soup, Stc.

best way to restore its tone.

" The stretching any power to its utmost extent weakens it.

If the stomach be every day obliged to do as much as it can, it will every day be able to do less. A wise traveller will never force his horse to perform as much as he can in one day upon a long journey." OBSERVATIONS ON CERTAIN ARTICLES. We shall conclude these Introductory Observations, with a few remarks on the qualities of certain Articles in common use. Well made pure is lenient and nourishing, eaten in moderation, But hot new or hot toast, or used as sauce to animal food, it is not wholesome. In the two first instances it is very apt to turn acid in the stomach; and in the latter, to float uppermost in the stomach, and disturb the If melted and vegetable food and bread only, it is not so liable to this objection. Butter is good for dry, constipated habits, but not for such as are bilious, asthmatic, or corpulent.

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OBSERVATIONS.

is nourishing and wholesome, particularly for persons with coughs, weak lungs, and breath.

It is balsamic, cleansing, and makes the body soluble. Great care should be taken to get it fresh and pure; it is apt to turn sour by long keeping. Sugar used in moderation is nourishing and good, but much of it destroys the appetite, and injures the sugar is the sweetest, and most opening; refined sugar, of a binding nature.

The preparations made of sugar, such as barleysugar, sugar-candy, &c. are all indigestible and bad, as the good properties of the sugar are destroyed by the process it undergoes in the making them. They are particularly injurious to children, from cloying stomachs.

children are in general better without sugar, as it is very apt to acid and disagree with weak stomachs; and the kind of food they take has natural sweetness enough in it not at all to require it.

moderately used, especially with flesh, fish, is very beneficial, as it naturally stimulates weak or disordered stomachs, and checks fermentations.

But if immoderately used it has a contrary effect. Very little salt should be used with vegetable food of the grain or seed kind; for the less salt that is put to it the milder, cooler, pleasanter, and easier or' digestion it be.

excites the appetite, assists the stomach in digesting crude phlegmatic substances, is cleansing, and prevents putrefaction; but if too much used, it heats and dries the blood and natural moisture. It is best for phlegmatic, cold, and moist stomachs; and most injurious to hot, lean bodies. Salt-petre is particularly bad for bilious persons. Vinegar is cooling, opening, excites the appetite, assists digestion, is good for hot stomachs, resists putrefaction, and fore very good against pestilential diseases. Too much use of it injures the nerves, emaciates some constitutions, is hurtful to the breast, and makes people look old and withered, with pale lips.

The is wines.

Lemon-juice and verjuice have much the same qualities and effects as vinegar. The commonest vinegar is least adulterated. Mustard quickens the appetite, warms the stomach, assists in digesting hard meats, and dries up surperfluous moisture. It sel* dom agrees with weak stomachs..

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OBSERVATIONS.

Cayenne pepper, black ginger, may be esteemed the best of spices. Nutmegs, cloves, mace, cinnamon, and allspice, are generally productive of indigestion and headache to weak persons. Garlic, (fc.

rocambole, leeks, and are occasionally good for stomachs, but generally disagree with weak stomachs. Tea.

The frequent drinking of a quantity of strong tea, as general practice, relaxes and weakens the tone of the stomach, whence proceeds nausea and indigestion, with a weakness of the nerves, and flabbiness of the flesh, and very a pale wan complexion.

Milk, when mixed with it in some quantity, lessens its bad qualities, by rendering it softer, and nutritious; and, with a moderate quantity of sugar, it may then be a proper breakfast, as a diluent, to those who are strong, and live freely, in order to cleanse the alimentary passages, and wash off the salts from the kidneys and bladder. But persons of weak nerves ought to abstain from it as as from drams and cordial drops; as it causes the same kind of irritation on the tender delicate fibres of the stomach, which ends in low-ness, trembling and vapors. It should never be drank hot by any body. tea is wholesome than black or bohea. affords very nourishment, and is apt to occasion dryness, stimulation and tremors of the nerves, and for these reasons is thought to occasion palsies, watchfulness, and leanness.

Hence it is very plain that it must be pernicious to hot, dry, and bilious constitutions. If moderately be beneficial to phlegmatic persons, but, if drank very strong, or in grejit quantities, it will prove injurious even to them. The following remarks on Coffee, were published in London, by a physician. 1st. The raw coffee should be round and small grained, free from dirt and of a light It should have no appearance of mouldiness, and be kept quite free from any strong smell.

It should not be long kept in sacks with other provisions, as there is no substance more apt to obtain strong and disagreeable odors from the presence of its neighbors.

Rum injures it; and Miller even goes so far as to state that a few bags of pepper on board a ship from India upon one occasion spoiled cargo.

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OBSEHVATIONS.

2nd. When the grains are large, flat, and of a they should be kept on hand, in a dry situation, a long time before use.

Every West India planter knows fact, although his interest often induces him to send the article to market before it is old and dry enough. 3d. Roasting coffee is by far the most difficult operation of the housekeeper; when carried far enough, an aromatic oil is formed by the heat and forces itself out upon the surface of the grains, giving them a glossy appearance, and an odor which is considered yet too roasting prevents the aroma appearing, and too much completely volatilizes it. leaving nothing but a flat bitter The strong and the operation shortened as much as possible without burning the grains.

The roaster should be close or well covered all the time, and in order to improve the looks and piece of butter may be added to the coffee, while parching. 4th. When thus prepared, coffee may be preserved for use in large quantities, without losing niuch of its freshness, provided the vessels containing it be well covered. infusion of coffee is better than a decoction, simply because the heat, in the last case, b(-ing stronger and more lasting, drives off more of the aromatic oil.

It is better, therefore, to grind the coffee very fine, and then to expose it, by means of a bag or strainer, to the action of boiling water, than it any length of time. Heat, though unavoidable, injures the flavor, and the best coffee I remember to have tasted was made by exposing the powder to a pressure of cold water; a^ea-spoonful of this extract, thrown into a cup of hot water, was sufficient. not a bad method to allow the ground to lie in between meals, and then prepare it by adding hot water. Just in to the continuance of heat, in and operation, the fragrance disappears, and is replaced by a strong bitter taste, which, according to the experiments of Chenevix, depends upon the presence of tannin (resembling that in tan bark).

Roasting, besides forming bitter substance, deprives the coffee of its nutritious qualities. Is rich, nutritious, and soothing, saponaceous, and cleansing; from which quality it often helps digestion, and excites the appetite.

It as only proper for some of the leaner and stronger sort of phlegmatic constitutions, and some old people who are healthy, and accustomed to bodily exercise. Cocoa.

Is of the same nature as chocolate, but not so rich; and therefore lighter upon the stomach.

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OBSERVATIONS.

Fruits are of different degrees of digestibility. Those of a hard texture, as some kinds of apples, melons, sorts of fleshy plums, and all immature fruits, are difficult of digestion. raspberries, green-gages, peaches, nectarines, melting pears, mulberries, figs, grapes, medlars, when all quite ripe, are more easily dissolved in the stomach.

Fruit, moderately eaten, is wholesome, particularly as correcting the grossness of animal food. But an excess of especially of unripe fruit, is productive of many diseases; amongst children in particular, it occasions such as the nettle rash and St. Anthony's fire. Fruit invariably disagrees with bilious persons; but is a sovereign remedy for the sea scurvy, and for diseases arising from an excess of animal food. JVu/s and Mmonda.

Most kinds of nuts, and almonds, from their milky or oily nature, contain a good deal of nourishment; but they require chewed, as are difficult of Persons weak stomachs should not eat them. The worst time at which they can be eaten is after a meal. Olives.

Olives that have been gathered immature or unripe, and put into a pickle to keep them sound, are apt, especially if frequently eaten, to obstruct the stomach and passages. The best way of eating them is with good bread, when the stomach is properly empty. To eat them upon a full stomach is very bad.

NOTE.

Receipts for making all kinds of Bread, Buns, Cakes, Creams, Custards, Jams, Jellies, Pies, &c., will be found under beads; the method of cooking the several meats are arranged under the name of each meat. Still there are interspersed throughout the book single receipts under the letter of the name, of which many of the above are composed.

We instance the following, viz:

Almond, Crumpets, Echaudes, Fanchonettes, Flemish wafers, Frangipane, Gateau, Gingerbread, Hedgehog, Jumbles, Kisses, Lemon Bonbons, Macaroons, Madelains, Meat, Muffins, Oat, Orange, Perlingo, Sally Lunns. Almond, Brentford, Filbert, French Rolls, Rusks. Creams, Under various fruits of which they are made. Friar's chicken, Gratin, and miuiy articles under Calf.

See also Chickens, Capons. See also Ox.

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The following Engraving represents the method of dividing an Ox for the table, in England, and in most of the southern cities of the United States.

The method in Boston varies considerably, dividing into smaller pieces, and this plan we pursue in the following tables; but the manner of cooking each is nearly the same. 2. Rump.

3. Edge Bone.

Buttock.

5. Mouse Buttock. 6. Veiny Piece.

1. Thick Flank.

8. Thin Flank.

Leg".

10. Fore rib: Five ribs. 11. Middle rib: Four ribs. 12. Ghuck: Three ribs.

13. Shoulder or leg-of-mutton piece. Brisket.

Clod.

16. Neck, or Sticking Piece. Shin.

18. Cheek.

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MARKETING TABLES. Rump Edge Bone Veiny Piece Thick Flank Thin Flank Leg Ran Leg

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MARKETING.

8 to 10 cents Leg,, Cutlets, Roast, Boil. Olives, Scotch \ Collops.

Knuckle, or whole Leg Broth, Ragout, Stew, Soup. 8 to 10 Breast and Neck Rack Brisket Roast, Stew, Ragout, Curry. Chops to fry.

Roast, or Bake. Stewed, Ragout. Fried, Broiled. Head, scalded, (50 to 60 cts. each} Broiled plain, Hash. BEEF is plentiest and cheapest from October to January; and from January to May. VEAL is best from Jlpril to July. MUTTON is best from October to June. GRASS LAMB is best from June to October.

The Quality of Butcher Meat varies quite as much as the price of it according to its age how it has been fed and especially how it has been treated the week before it has been killed. Comes into Market. Plentiest.

Roasting Pigs May June.

Quarter Pork July August.

Spare Ribs and Chine Aug.

Nov. & Dec.

Middlings salt, all the year. Bacon Hams November, and continue all the year. Comes into Market. Plentiest.

July Nov.

All the year do.

Ducks July October.

Geese August Nov.

September Nov. & Dec.

Wild Ducks do.

Oct. & Apr.

Brants April May.

Partridges September October.

Quails do.

January.

Woodcocks July August.

Obs.

POULTRY is in greatest perfection, when in greatest plenty. The price of it varies as much as the size and quality of it, and the supply at market, and the demand for it. It is generally dearest from March to July, and cheapest about September, when the Game season commences, and the weather being colder, allows of its being brought from more distant parts.

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MARKETING.

The above information will, we trust, lie very acceptable to Economical Families, who, from hearing the very high price Poultry sometimes costs, are deterred from ever inquiring about it.

cheap seasons we have noted, it is sometimes as cheap as Butcher-meat. Those who pay the highest, do not always pay the dearest, price. In fact, the Best Meat is the cheapest; and those who treat a tradesman liberally, have a much better chance of being well served, than those who are forever bargaining for the Market Penny. In dividing the Joints, is always an opportunity of apportioning the Bones, Fat, Flaps, Sfc. so as to make up a variation of much more than a penny per pound in most pieces; and a Butcher will be happy to give the turn of his knife in favor of that Customer icho cheerfully pays the fair price of the article he purchases; have those who are unwilling to do so any reason to complain "?

Have they not invited such conduct. DIRECTIONS FOR CURING AND COOKING PICKLED FISH. The use of Pickled Fish, such as Mackerel, Salmon, Shad, &c. is becoming more general than formerly, and would be still more extensive if the proper mode of preparing them for the table was better understood.

These fish constitute not only a salutary diet, but in many cases makes a very beneficial change in our food. Whoever will give the following directions a fair trial come sensible of their value: The fish should be kept covered by the pickle by means of a flat or slate, laid on them.

The oil, or animal fat, which floats on the top of the cask, should not be removed, as it prevents the fish from rusting; but in taking the fish from the barrel or keg, this oil ought to be put aside, care being taken not to let the touch it.

Secondly The be washed clean, then put in a quantity of water for eight or ten hours, with the flesh side down. The time of soaking may be varied to suit the It must again be washed clean, put it to soak six or eight hours in milk, (if you have it) then dry Thirdly When dry lay it on the gridiron, with the flesh side downward, over pretty lively coals, for five minutes, or till it is moderately browned, then plate, or some flat instrument that will not break the skin, and let it the coals ten or fifteen minutes, or it is cocked Slide it off the gridiron the dish, and strip off the backbone with a broad pat the to cause the part of the fish to absorb the fat from the belly part; use no then you enjoy all the flavor and juices of the If a Mackerel or Shad so prepared does not relish, it must be more the fault of the than of the food.

How many articles, capable of being made are lost or spoiled from want of care and skill in dressing them. i he whole beauty f pickled Fish dep^mls upon the right method of cooking it, we inert by itself the rereipt nf C:i|it.

Henry I'urkitt,.Mn.-^icliusetts Inspector of Fish, whu obligingly handuil it tu the Eilit.ir.

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OF WEIGHTS AND MEASURES. By which persons not having scales and weights at hand may readily measure the articles wanted to form any receipt, without the trouble of weighing.

Allowance to be made for any extraordinary dryness or moisture of the article weighed or measured.

WEIGHT AND MEASURE. Brown sugar White sugar, powdered Loaf-sugar, broken when soft Indian meal Wheat flour ten eggs are one pound, two ounces, is one pound, one ounce, is one pound is one pound is one pound, two ounces, is one pound is LIQUIDS.

Four large table-spoonfuls are Eight large table-spoonfuls are Sixteen large table-spoonfuls are half a gill, one A common-sized wine-glass A common-sized tumbler holds half a gill,

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THE ALM ABERDEEN CRULLA.

(SeeCakei.) ALAMODE BEEF.

ALAMODE VEAL.

(See ALMOND CHEESECAKES. (1) Take half a pound of Jordan almonds, lay them in cold water all night; the next morning blanch them in cold water; then take them out and dry them in a clean cloth, beat them very line in a little orange flower water; take MX eggs, leave out four whites, with a little Ix-aten mare; lieat them well in a marble mortar; take ten (unices of fresh Imtter, it, add a grated lemon-jieel, and put them in the mortar with the other ingredients; mix all well together and till ynr patty-pans, having lined them with thin puff ALMOND CHEESECAKES. (2) Blanch and four ounces of almonds, |i-w hitter spoonful of water; thru add llnir ou.i.vs of siiLjar [xmnded, a spoonful of cream, and I he whites of two eggs; mix all iis (mirk as; |x>ssil>ie; put intip \ery small |xitt\-;>ans, and bake in a prettN warm oxen twenty minutes. A I. M ( ) N D CHEESECAKES. (3) Blanch six i unices of gweet, and lialf an (iiince of hitter almonds; lie half an hour in a drying stoxe, or Ix-fore the fire; pound tlicni very line in a mortar, with two tajblespoonliils of rose water, to prevent tliem from set into a stew-pan half a |x>und of set it place, and it very smooth with the hand, and add tin- almonds, with six ounces of sifted loaf sugar, a little grated lemon-peel, some P<HM! cream, and four eggs; nib. all well tothe pestle; cover a patty-pan with puff paste; fill in the ornait with slices of candied lemon-peel and split, and bake it halt' an hour in a..,,11.

\|.MI)\|) C< >\SF.UVK, Blanch and cut >ix ounces of sweet almonds into -mall stri|is, lay tliem on paper and put into an oven:

tln-\ are brown, ALM out, and throw them two pounds of sugar to petit caste, stir the mixture well until it begins to blow, and then pour it into paper cases or moulds. ALMONDS, ENGLISH FASHION. Mix almonds and filberts sca'ded in equal chop one half very fine, cut the rest each into two or three slices; in double of by it with some lemonrasped; stir the in the it and add one or two whites of eggs; paper large enough to contain the whole,;uid cut it in slices for use as you think proper, wlieii baked as usual. ALMOND FRAZE, a of Jordan almonds, and sleep them in a pint of cream, ten yolks, and four whites of < take out the almonds and pound them fine in a marble mortar; then mix them in tle cream and eggs, put in sugar and grated bread, and stir them all lordlier; put into the pan, let it be hot and IMIUIit in, stirring it in the pan are of a consistence; and when enough, turn it into a dish, strew sugar over ALMOND FRITTERS.

Blanch three quarters of a pound of sweet almonds, pour over them three table-spoonfuls of rose water, and in a quarter of an hour a pint of cream; let them stand two or three hours, then pound in a mortar they become quite a paste; add the beaten yolks of six eggs, two or three pounded Naples loaf sugar, and mix all melt a quarter of a pound of fresh butter in a frying-pan, and w hen hot, pour in the mixture, ami and of a light brown cO(or. sifted loaf sugar over the top,. BROWN GINGER.

a (xxind of thin gum-water, a few drops of lemon-juice, a little powdered et some ginger finely grated and

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ALM ANC icercd to it a brown and smooth it well, roll it out thin, and cut it into squares; dry it in a stove or before ALMOND ICEING, for BRIDE CAKE. The whites of six eggs, a pound and a half of double-refined sugar, a pound of Jordan almonds blanched and ]>ounded with a rose water; mix altogether and whisk it well for an hour or two, lav it over the cake and put it in die oven.

ALMOND MACAROONS, BITTER. Take a pound of bitter almonds, rub them well in a clean cloth, and beat them to a paste with the whites of three or four eggs; an pan with three pounds of powder-sugar, mix them together paste should be too dry, it with white of egg.

sheets of paper in lumps about the size of a walnut, and bake them in a close, gentle oven. ALMOND MACAROONS, SWEET, Are done in the same wayBut two pounds of sugar are sufficient for a pound of almonds. ALMOND MILK SOUP.

Take half a pound of sweet almonds, put them on tlie fire writer r.ntil blanch and throw fresh water; drain and pound them. Boil a pint of water, a little sugar, salt, cinnamon, coriander, and lemon-peel, for a quarter of an hour, and rub the almonds through a sieve to this. Lay some slices of toasted bread in a pour the milk of almonds on it, as hot as possible without boiling. ALMOND PUFFS.

Blanch two ounces almonds, and beat them fine with water, whisk the of three eggs to a high froth, strew in a sifted sugar, mix the almonds with the sugar and eggs, and add more sugar till as as paste.

Lay it in cakes, and bake paper in a cool oven. al!;i-> '<ls. and pound them in a marble mortar; in a little boiling water; them as long as there is milk in the almonds, every time; to quait of almond-juice, put a a.

pound of rice and two teaspoonsful of orange flower water; mix them all it over a slow charcoal it repeatedly, and done, sweeten pleasure; it strewed over.

ALMOND ROLLS, BITTER. and pound eight ounces of almonds five of and three of to a very- fine then place ei^lit tlonr on your slab; make a in the middle, and it eight ounces of powder-sugar, the yolks of four egg.*, and a grain of salt; mix them all a firm smootn it out and cut it into four equal roll each piece to the Icii^'h; cut them into pieces about the size of a walnut, and form them to the shape of a turnip, and as you do them put them on a baking-tin lightly buttered; dorez them and diem of a proper color Wlien dies are taken from die oven, let diem stand a little while to dry. (See PudALMOND TUMBLES.

and of almonds very when almost beaten enough, take die white of an egg beaten to frodi, one pound of double-refined sugar well beaten, and put by degrees, working it into a paste with your hands, roll it out and bake it on plates ui a hot oven. AMERICAN BLANCMANGE. (Set AMERICAN GINGERBREAD. half a pound of fresh butter melted, one pound and a half of dried and sifted flour, the same quantity of brown sugar, a quarter of a pound of pounded ginger, nine eggs, the yolks and whites separately lieaten, one glass of rose water, and one of white wine; mix all these well togedier, and Ijcat it; with a spoon spread it tin about die thickness of a penny-piece; it of a light brown, and while warm, cut it into oblong pieces, and place them on end till cool, when diey will be very crisp. AMERICAN VINEGAR.

(See Vinegar.) AMERICAN SNOW BALLS. some rice in milk it be swelled and soft; carefully scoop out die core of five or six good-sized apples, put into each a little grated lemon-peel and cinnamon; as much of die rice upon a bit of linen aa will entirely cover anapplc.and tie each closely.

Boil them two hours, and widi melted butter, sweetened widi sugar. Wash half a dozen an! chovies, and take the meat from die bones; j cut diem fillets, place them on a i dish with some sweet herbs, rut small; and the yolks and whites of liard eggs, also cut

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ANC APP ANCHOVY BUTTER. anchovies carefully, take out the lames, and dry they are reduced to a paste; this paste with double the quantity of fresh ANCHOVIES, BUTTER OF. pickle some fine young unchoxies, bone, and take off the heads, then pound tliein in a mortar xvitli fresh butteY till quite smooth, and rub ANCHOVY PASTE. Pound them in a mortar, then rub it through a line sieve; pot it, cover it xvith clarified butter, and keep it in a cool place. If you hax e essence of anchovy, you may make anchovy paste extempore, by rubbing the essence xvith as much llour as will make a paste. Mem.

is merely mentioned as the means of making it immediately; it xv ill uot- keep. ANCHOVY POWDER. Pound the fish in a mortar, nib them through a sieve, and make them xvidi (tried tlour, roll tliin cakes, and dry lii;'in i:i a Dutch oven lieforc a slow to a powder, and put into a well-stopped bottle, it will keep for years; it is a savoury relish, sprinkled on bread and sandwich, &c.

See Oyster Powder. ANCHOVY TOAST. (1) of the and breadth of a linger; fry them in oil.

them on a di-li, and pour on them a sauce i>f 'il. vinegar, whole pepper, \<,-.

s allion, and slrallols, cut up together. cut the anehoxies ihiu slices, and lay tinAM'HOVY TOAST. (2) xv.i.-h I he anchovies, pound them' in a mortar xvith a iitile fresh butter; rub them through a sieve and spn ad them on a toast. add, while pounding the anchovies, a iiuide mn.-tard and curry [xnvder, or grains of ( 'aycnne, or a little mace or oilier.-pic.-, li ma;.

In- made still moi e savoury, by the in clariiied N.B.

Keep your aiichoxies xxell tie doxvn your jar xvith bladder moistened vinegar, and xvi|xd dry; tie leather over that: when you ojx-.i a jar, moisten the bladder, and it will come oil easily; as soon as you have taken out the full, replace the coverings; the air rusts and spoils ANCHOVY TOAST. (3) roll up two or diree anchoivies, place them pieces of dry toast, and garnish widi curled parsley. ANGELICA TO CANDY. Cut die stalks when thick and tender, put them on in txiiling water, and when very tender, drain it off, and throw them into cold water; otTthe skin, and scald them in a thin made with the same proportion of sugar that is of fruit; it twice a day till the is almost iu, and then dry them under garden glasses, or in a stove, and turn t lii-in twice a day. Cooks, in choosing apples for Culinary purpeses, should always be guided by the xxei^ht, tin- i;eax iest being always the best; and ihc.se are particularly to be taken, xvhich, pressed by the thumb, yield with a slight cracking noise.

apples possessing diese qualities should be 'akr in preference to small as there niste in jieeling and coring. APPLE BLACK-CAP. (1) txxeixi in halves, core diem, and place them on a thin patty-pan or mazarine, quite C!OM. to,;l -h other, with tile fiat side downwards; squee/e a two spooMlr.:.- of::i:.< i: uer water, which pour; shred lino some lemon-peel, throw it over them, and in a quick oven, and bake them served, strew finu sugar all over the dish. BLACK-CAP.

(2) the apples, lay them in your pan, strexv a few cloves over tlu-m, a little lemon-perl cut very txx-o or three blades of cinnamon, and ' i he pan xx ith broxvn paper, set it in an oven xvith the bread, and let it stand till die oven APPLES, TO BAKE WHOLE. Put some sound and chosen pan, of little lemon-peel, some IJIMVU sugar, a or more of red wine, according to the quantity of fruit; irt a quick oxen, and bake diem at least one hour. Tlie sugar tu be limited to the quality of the APPLES, CHARLOTTE OF. Charlotte.) (See AITLE CHEESECAKES. Pare.core, and boil txvrlxe apples with milhcient water to niiish them; them very gmoodi, add six yolks of eggs, die juice of two and some grated lemon-peel, half a pound of liouten to a cream, and sweetened with [xnvder sii',n.r, U-al it in widi die in a pull" crust and serve open. APPLES CLEAR.

Boil half a pound

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APP APP of loaf sugar in a pint of water; scum, and put large apples, pared, cored, and cut into quarters, with the peel and juice of a lemon; let diem boil till clear, without a cover upon the sauce-pan. APPLES COMPOTE.

(1) apples in half, core them, prick the skins with a knife and throw them then put them into a pan with some clarified sugar, and stew thrm jjcntly till tender; place the in a the simp through a sieve over them. APPLES COMPOTE.

(2) cut half a dozen fine apples in half, and put them into a pan with a little water and lemonjuice; then clarify half a pound of sugar, and when you have skimmed it put in your apples, and the juice of a lemon; the apples As soon as you find the fork will penetrate them, they are sufficiently done, and out; strain and reduce the syrup; strain it again, and then pour it over your apples, which may be served either hot or cold.

Garnish with the peel of a very red apple, cut into various devices, and laid on the apples.

APPLES, WHOLE.

The proceeding is the same as the last, except that the apples, when pared, are not divided, and the cores are taken out with a piercer. DUMPLINGS.

and scoop out the core of six large baking apples, put part of a clove, and a little grated lemon-peel, inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, Before sen-ing, crt off a small bit from the top of each, and put in a tea-spoonful of sugar, and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf DUMPLINGS, Make them in the same way, but instead of tieing them in cloths lay them in a buttered dish and bake them.

APPLES, DRIED OR BAKED.

Always choose the clearest of baking apples, prick them rather deep with a pointed knife in places, and put diem in a moderate oven upon a baking; when half done squeeze diem pretty flat with the hands, strtw them on bodi sides with powder sugar, and put them again into a soaking with some more them in a dry place.

APPLES FESTOONED.

Peel some golden pippins, core diem whole, and stew them to three parts with sugar and a litde water; make die sirup pretty rich to clog to the apples; wrap them round with a thin paste, cut with a paste-cutter, and make knots tir flowers with the same paste to put on die top of the apples; rasp some sugar over, and bake a very short time.

APPLE FLOATING ISLAND.

Bake or scald eight or nine large apples; when cold pare and pulp them through a sieve, diis up with fine sugar; put to whites of four or five eggs that have beaten widi a litde rose water; mix it a little at a time, and beat it til] it is light; heap it on a rich custard or on jelly. APPLE FOOL.

Pare, core, and cut diin some good stewing apples; stew diem till tender, with a two cloves, a bit of cinnamon, and die peel of half a lemon; pulp ha4f a pound dirough a sieve, and add die same weight ofbrown sugar, die juice of a lemon, and die whites of two beat diem Serve it upon rich cream, or a boiled custard, in a glass dish.

It may be made in die same way as die gooseberry fool, as may also stewed rhubarb.

APPLE FRAZE.

Cut apples into diick slices, and fry diem of a clear diem from die pan, and lay diem to thev may be pared or not; then make a batter.

five eggs, leaving out two whites, beat diem up with cream or flour, and a little white wine, make it of the consistence of pancake batter; in a melted butter, mixed with nutmeg and sugar. Let die batter be hot, and drop in die fritters, laying on every one a slice of apple, and then a spoonful of batter on each. Fry diem of a pale brown, when taken up, strew doublerefined sugar all over diem. APPLE FRITTERS.

(1) the yolks of eight eggs, die whites of four, well togedier, strain diem into a pan; dien take a quart of cream, make it moderately hot, and add two glasses of sack, three-quarters of a pint of ale, and mix diem well together it is cool, put to it tin- ruirs, Ix-ating it well together, then add nutmeg and ginger grated, salt and flour at pleasure. The tetter should be pretty thick; in sliced apples, or scraped pippins, and fry diem qiiick in butter.

(2) core, and cut your apples into quarters, soak tlwin tor two or three hours in brandy, su^ar, green lemon-peel, and orange flower water; when they have diorousfhly imbibed die flavor of diese ingredients, drain, and put diem

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APP APP into a cloth well sprinkled with floiir, and shake them so that tin:

lloiir may adhere all trv them of;i good color, glaze with sugar ami a hut salamander. AI'l'LE FRITTERS.

(3) some apples cut small, together with a MI_;:II, lciiion-|X'cl, and when soft, add a little uhite wine, the juice of half a lemon, and a bit of fresh butter; when cold, mix them batter, as for Tunbridge pulls, or enclose them in rounds of puff:

iv, and serve them with silted loaf sugar over them.

APPLE I-'UITTKUS.

(4) IWwellbeaten eggs, half a pint of cream, two table spoonfuls of yeast, tliree of white wine, and two of m.-e water; half a tea sp.xiiiful of united nutmeg, and of salt; make it into a thick butter with lloitr, |>cel and core two or three i-nt them into thin bits, and mix tliem the ballet-; co\ t -r let placed near the lire, about an hour; it into boiling lard, and serve theai in a napkin with.-ug.ir.-tie wed over them. GoontMMM previously stewed may be done in way.

APPLES, GLAZED.

Peel a dozen of apples and leave the tails; wore at the opposite side not quite through, and of red wine, some sugar, and a spoonful of brandy, simmer slowly that they may not break; when nearly done, take th. in mil, i educe the simp to a caramel, and put in the apples, rubbing them all over with it; or yon may wrap in a paste, rasp MI_!.H over, bake a short time, and glaze with a white glaze.

AI'l'LE MARMALADE.

(1) some pippins till i hey begin to get tender, then and core the pulp through a sieve and put it over the fire, letting it remain till it liecomes very thick; then weigh an equal quantity of fine sugar; I K.I it till the sugar arises in sparkles which clnsiei-togetlu-r; put the marmalade to.-lir theai well with a wooden spoon tlte apple begins it oil' and when a little eon!, put pots, but do not cover them till quite cold.

\ITI.r. MARMALADE.

(2) Par.-, core, and rut your apples into small put them into water with a little lemon-juice to keep them white. Take them out after a short time and drain them. Weigh, and put them into a.-lew-pan; if for present use, half a |xmm! of Mi^ar !

for each pound of apples, but if tor keeping, double that quantity will be necessary it a tick of cinnamon and the juice of a lemon. Put the stew-pan over a brisk fire and cover it; when the apples are |Hilped stir the mixture till of the the marmalade into pots. APPLES IN PANCAKES. verv small, stew tliem with a white wine, grated lemon-peel, pounded cinnamon, and brown sugar; mash it over pancakes; roll them up, and serve with sifted loaf sugar over them. POUPETON.

good baking apples, take out the cores, and skillet; to a pound and a luilf of apples, put a quarter of a pound of sugar, and a wine glass of water. Do them <:i -i.w lire, add a little cinnamon, and When of the consistence of a marmalade, let beat up the yolks of four eggs, and stir in four table spoonfuls of giated bread, and a quarter of a pound of fresh butter; then form shape, bake it in a slow oven, turn it upside doxv n on a pkite, and (See Preerves.) APPLES AND RAISINS. Pareand cut twelve apples into quarters, and each quarter into four pieces, put them into a pan with four ounces of good fresh butter, two of sugar, over which the zeste ofan orange lias been grated, and a quarter of a pound of currants toss up these ingredients over a moderate fire for a few minutes and then let tliem Make a round undcr-crust seven inches in diameter, moisten the edge and put on it a band of pi ill' paste three-quarters of an high and inch thick; put your apples,,vc, in this so as to form a sort of dome, cover tliem with the puff paste, taking care that it dens not extend Ixiyond tlie band, upon which il ni'ist be pressed down; waah it with while of egg, and it in a gentle oven for about an jour. a little cooled, take the whites of two eggs, to a strong froth and mixed with two ounces of powder sugar, and mask with it your sprinkling sifted sugar; then, having drained and dried some currants, mix them sugar, and strew them ever the dome; form a crown of small meringues with the remai'ider of tlie white of egg, and place it on the band; silied -uirar, and color the whole of a u in the oven, and then serve immediately.

AITI.ils IN RICE.

(1> Scoop om the cores, and pare, very neatly, half a dozen good-aized apples; il them in thin, clarified imbibe die sugar, and

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APR APR be careful to preserve their fbnn.

marmalade with some other apples, adding to it apricot marmalade, and four ounces of rice previously boiled in milk, with sugar and the yolks of two or three eggs; into a dish for table, surround it with a border of rice, and place the whole apples in the rice, and marmalade and hake it.

When done, put into each of the apples a tea spoonful of any kind of sweetmeat you may think proper.

APPLES IN RICE.

(2) Pare, core, and cut four or five good apples in quarters; boil some rice in a cloth, and when soft put in the apples, tie it up very loose, and APPLE SOUFFLET.

Prepare apples as for baking in a pudding, put them into a deep dish, and lay upon tintop, about an inch and a half rice boiled in new milk with sugar; beat to a stiff froth the, whites of two or three eggs, with a little siftVL.d loaf sugar, lay it upon the rice, and bake it in an oven a light brown. Serve it instantly when done.

APPLE A LA TURQUE.

Neatly pare and pierce out the cores of eight or ten apples, the fire with a thin simp of clarified sugar, cover them let them simmer gently; turn them, that both sides may be done.

When thoroughly done lay them on a dish, with a wet pa|>er over Put a paste round the dish you serve them in, and bake in a gentle oven to harden it, then put in a of apple sauce, over which put the apples, and fill the holes where the cores were with cherries or apricot jam, then cover it with the apple sauce; the whites of six eggs to a froth, and add powder sugar till they appear quite; make the apples warm, and lay die white of egg over them, smooth it neatly over, and sift some powder sugar over it; color it in a gentle oven.

APPLE WATER.

Cut or large apples into slices, put them into a jug, and pom' a quart of boiling water over them; cover the jug.

When quite cold, strain and it, and add a little lemon-juice.

equal quantities of loaf sugar and of apricots; scald them, and take off the skins. and boil the sugar, put the huh it, arid let it remain for two or three days; the the best pale brandy, half and half, and pour the apricots and keep them Peaches' 'and nectarines may done iu the same wa\ APRICOTS, CHARLOTTE OF.

Choose twenty-four fine, plump, but not too divide them eight parts, toss them up in a quarter of a pound of fine sugar, and two ounces of warm in the meantime line a mould as directed (see Charlotte); in the apricots, and finish as When turned on your dish, cover it lightly with apricot marmalade, and serve it immediately.

APRICOTS TO DRY.

Pare die apricots, and carefully take out the st< >nes the kernels, and put them into the strew over a pound of fruit the same quantity of finely-pounded loaf sugar, and till the sugar has extracted the juice, then boil all together gently; when the fruit is tender, take it out with care, and boil the till very rich; and in three days put it upon dishes, and dry them in the sun under garden glasses, turning them once or twice a-day, to keep the shape as round as possible. Any inferior apricots may be cut down and boiled in the sirup, for APRICOT MARMALADE.

some fine apricots, and choose from amongst diem those which are of the deepest yellow ripest, (they must not Ix: too ripe.) Peel them, take out the stones, and chop them up; weigh twelve pounds of them and put them into a preserving-pan, with nine pounds place your pan over a quick fire, and keep your preparation constantly stirring with a long wooden spoon. To find out when tlie marmalade is sufficiently done, let a few drops fall into a glass of cold water, and if they do not spread in tlie water your is ready to put into pots.

Another method of ascertaining when your marmalade is done is by taking some on die end of your finger and thumb, and just rub them together, and if on separating them you find the marmalade forms a thread, APRICOTS A LA PORTUGAISE.

Take a dozen of ripe apricots, cut them in half, and take out tlie stones; place them on a silver plate, and put them on a stove without covering them; ciently done, the strew sus-ar over; then put on the lid of the baking-pan under the (ire, to make them of a good color.

APRICOTS, WHOLE.

Choose tlie finest yellow, but not too off the stalks, prick them on each side \vitl> a pin, make an incision with the point of a knife, tlmnigh extract die stone.

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ART ASP Then put them on tin; fire with as much water as will cover them, if soft, the apricots should thrown into cold water; take care tliev are all equally tender.

Drain them on a hurdle, and in the boil some to the degree you require; put in a water, and when it boils remove tin; fire, and add to it the fruit, and having given them a few boilings together, let them cool, then drain and place them in your compotiers. ARTICHOKES AND Take half a pound of sweet almonds blanched and two tea of orange-flower or a quart of cream, and a quantity of cinnamon and mace; it with fine sugar, and mix it with the almonds; Let cool, and with the yolks of six eggs; !^iniish a deep dish, and lay paste at die bottom; put in artichoke bottoms, IM-IIII; tilst; uini ii|x>n these a little melted shred citron, and candied orange; repeating is pour in the cream, and bake it without a lid.

it is baked, grate sugar over it hot.

will serve to it.

ARTICHOKES BOILED.

Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and tender, which will take an hour and or two hours:

the surest way to know when they are done enough, is to draw out a leaf; trim them and drain them on a and send up melted butter with them, which some put into small cups, so that each guest may have one.

ARTICHOKES TO BOIL. Cut offthe euilks cI'Mse to the bottom, wash them and let tliem lie for some hours in cold water; in liling water with a in it, cover the pan boil them an hour and a half. If they are old, and have not been fresh gathered, they will take a longer time to boil. Melted buted with them in a sauce-tureen. ARTICHOKE BOTTOMS, TO DRY AND I'ICKI.K.

Half boil the artichokes, strip off the leaves, and pull out the i-lmke; put the bottoms jars, and cover with a cold boiled brine of salt and; put melted mutton suet on the top to exclude the air, and tie bladder over them. To dry tliem, they are U.iled as for eating, the leaves and choke pulled out, and the bottoms dried upon dishes in an oven, and then in paper bags.

tliey must be laid into warm water, and soaked for two or three hours; they may then be boiled, and eaten with melted or stewed in gravy with a little mushroom catsup, pepper, and salt, and thickened with a bit of butter rolled They are a great improvement to all made dishes and meat pies.

ARTICHOKE BOTTOMS, PICKLED. Boil the artichokes till the leaves can be pulled off without breaking the bottoms; on the part called the choke, set them aside cold, then put into wide-mouthed Boil, in vinegar, some salt, pepper, sliced nutmeg, and, when cold, it over the artichokes; tie bladder over the bottles.

ARTICHOKES, JERUSALEM. (1) Are boiled and dressed in the various ways directed for potatoes. N. B They should be covered with thick melted butter, or white or brown sauce. ARTICHOKES, JERUSALEM. (2) They must be neatly peeled, and boiled very gently by the side of the stove, with a in the water; when done (but not too much, or they will not look well) place them on the dish, and serve with plain butter, or any other sauce you please. ARTICHOKES, JERUSALEM, TO FRICASSEE.

Wash and or; tliem in milk and water till they are soft, which will be from a quarter to half Take them out and stew them a f(*w minutes in the following sauce: Roll a bit of butter, the size of a walnut, in mix it with half a pint of cream or milk; it with pepper, salt, and grated nutmeg.

a Initter Scorzonera is fricasseed in the same ARROW-ROOT.

Mix two or tablc-epoonfuls of arrow-root pint of cold water; let it stand for nearly a quarter of an hour, pour off" the in some pounded sugar; boil a pint of milk, and pour it gradually upon the arrowroot, stirring it one way all Or it may be made with water in which lemonpeel has been boiled, and then a glass of Port or white wine and a it.

Set a plenty of water in sprinkle a handful of salt in it; let it boil, and skim it; put in your asparagus, prepared thus:

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ASP BAC all the stalks clean; throw tlicm into a pan of cold water as you scrape them; when they are all done, tie them up in little bundles, of about a quarter of a hundred each, with bass, if you can get it, or tape (string cuts them to pieces; ) cut off the stalks at the bottom that they may be all of a length, leaving only just enough to serve as a handle fur the green part they are tender at the stalk, which in from twenty to thirty minutes, done enough.

Great care must be taken to watch the exact time, of their becoming tender; take them up just, at that instant, and have their flavor and a minute or two mure boiling destroys both. While the asparagus is boiling, toast a round of a quartern loaf, about half an inch thick; it delicately on dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish: some butter, then lay in the asparagus upon the toast, which must project beyond the aspari^'V. that the company may see there is a teas*.

ASPARAGUS, BOILED.

Scrape and lie them in small bundles; cut them even, boil them quick in salt and water; lay ti:em on a toast dipped in the water the asparagus was boiled in; pour over them melted butter. ASPARAGUS AND EGGS. Toast a slice of bread, butter it, and lay it on a dish; butter some eggs four eggs, beat well, put them two ounces of butter, and a salt, until of a sufficient consistence, and the meanwhile boil some asparagus tender, cut the ends small, and ASPARAGUS, FRENCH.

Boil it, and chop small the heads and tender part of the stalks, together with a boiled onion; little salt and pepper, and the beaten yolk of an egg; sippets of toasted bread, and pour over it a little melted butter.

ASPARAGUS SOUP.

(See Soupt.) ASPICK.

Take a knuckle of veal, a knuckle of ham, a thick slice of beef, and if will not make your jelly stilf enough, add two calf's feet, or some swards of bacon rasped; put them into a sauce-pan with a pint of rich stock, and sweat it over a stove reduced to a glaze, then moisten it with stock, boil and skim it well. Put to it two onions, two carrots, salt, parsley, seal! inns, tour cloves, two bay leaves, and a clove of garlick; let the whole stew fur seven hours, then strain off the liquor or consomme. Bre;dt (bur eggs into a stewpan, and put to them llie consomme when cold, the juiee of two lemons, and two tarragon, and whisk over the lire till near boiling, and when it does so, remove \rnir stew-pan to a smaller fire, and place fire on the lid fur half an hour; then pass it through a wet napkin doubled.

If the jelly is not sufficiently clear, clarify it a second tiiiip.

1'uta layer of this jelly, about half an inch thick, at the bottom of an aspick mould, garnish it with truffles, whites of eggs, sprigs of parsley, &c. according to your taste, |K)ur in another half inch of the jelly, while liquid, with great care, so as not to discompose jour put breasts of fowl, cocks' coiulis. kidneys, fat livers, or game. Be sure to lay \\hale\er \ou may use, as equal and smooth as possible, then fill up your mould with jelly, and let t-et.

wanted, dip the mould in hot water an instant, place your dish on the top and turn it ATTELETS, OYSTER.

(See OytATTELETS are silver skewens. AUNT MARY'S PUDDING. (Se B.

BACCHIC CREAM.

(See Cream.) BACCHIC SAUCE.

Cover a pound of nice streaked bacon or salt pork witli cold water, let it boil gently for three-quarters of an hour; it up, scrape the under side \\cll, and cut off the rind:

grate a crust (if bread not only on the top, but all over put it before the fire for a few minutes:

it must not be there too long, or it will dry it and spoil it.

Two pounds will require about an hour and a half, according to its thickness; the heck or gammon being very thick, will take more. The boiling of bacon is a very simple subject to comment u|x>n; but our main object is to teach common cooks the art of dressing common food in the best manner.

is sometimes as salt as salt can make it, therefore Wore it is boiled it must be soaked in warm water for an hour or two, changing the water mice; then pare oil' the rusty and smoked part, trim it nicely on the under side, and scr:i|x!

the as clean as Mem.

is an extravagant article in housekeeping; is often twice as much as need be:

it is sent to table as an accompaniment to boiled poultry

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B AC BAR or veal, a pound and a half is plenfy for a dozen people.

(iernian sausatre is a very economical BubotiM* far bacmi; or fried pork sa'-Note.

in England arid in America are What we name bacon, the English call !

ham.

HA< < )\ TO BROIL. Make up a sheet of pa|>cr into the form of a dripping-pan; cut vour bacon into thin slic<s, cut oil' the rind, lay the IKICOII on the paper, put it upon the set over a slow it Broil cleanly. BACON AM) KCfiS. Tut a quarter of a pound of streaked bacon and put tin-in; ito;i stew |in oxer a -low lire, Cakin,' canto turn them snfhVicntly d.ine, pour the III!

to a dub, (breakover it Kven or eight ln!< of gravy, a [x-p|KT, and stew the whole oxer a J;:L-S a salamander BACON. <J AM MON.TO BAKE. Lay it to steep all night in water, scrape it clean, and stuff it with all manner of sweet herbe, as thyme, sa<je, sax op,,.-wi-et marjoram, penny-royal, strawlx-rry leaves, violet leaves, and fennel; chop these small, and mix them with the yolks of hard i-'^'^f, pepper and nutmeg beaten, and boil it until tender. it is cold pare off thv under side, pull ofi the.-kin, with pepper and nutmeg, and pt.l it in a pie or pasty, with whole cloves and slices of raw Uiciiu laid o\er it, and butter; close it, and liaKe it.

HA CON OK lt\M SLICES. Ham, or brv-on. may Ix- fried, or broiled on a gridiron - ir lire, or toa-ted u itli a fork: it of the same thickness in every If xoii it curled, cut it in slices about two incho long (if longer, the. ontside will l- done r.Mi much lx-|ore the is:>i); it up, and ikewer through it: put it maehenel>nt"h oxen. foreign or ten ininufes, turning r -p.

I'his iscon-idered i\iiy of dressi'ii,' liacon; but we like it lx---t uncurled, because it isrri-]>er. and equally done.

Slices of ham or kiro;i should not I*' HKire th.m half a quarter eat much more mellow if snaked in hot \\ater cpiartcr hour, and then dried in a cloth before they arc broiled, &c.

KKI.ISHINC KASHKKS.

If you have any cold bacon, you may make a very nice dish of it by cutting it into slices alxuit a quarter of an inch thick; grate some crust of bread, as directed for ham and powder tliem well with it on Ixith sides; lay thera.-hers in a cheese-toaster, be browned on one side in alxuit three, minutes, turn them and do the These are a delicious accompaniment to poached or fried the liacon Ijcen is tender and mellow.

They are an excellent garnish round or sweetbreads, or calf's head hash, or green peas or beans, &c.

BAIN MARIE.

A flat vessel, containing Ixiiling water, meant to hold other saucepans, either lor purposes of cookery or to keep dishes hot.

The advantages of the heat of dishes by the bain marie is this, no change is effected in the flavor of the ingredients. BALM BEER.

(See Beer.) BANBURY (See BARLEY CREAM.

(See Cream.) BARLEY WATER.

Take a couple of ounces of pearl barley, wash it clean with cold water, put it into half a pint of Jet it boil for five minutes; off this water, and add to it two quarts of it to two pints, and strain it.

The almve is simple barley water. To a quart of this is frequently added two ounces of raisins, stoned; half an ounce of liquorice, sliced and bruised; and a it it is reduced to a quart, and strain. Obs.

drinks are intended to assuage thirst in ardent I- \er.-and inllamiiiatorx disorders, for which plenty of mild diluting is one of the principal remedies: and if not suggested by the medical attendant, is frequently demanded by honest instinct, in terms too plain to be misunderstood: the stomach sym|>athizes with libre ofthe human frame, and no part of it can be distressed without in some degree offending tlie stomach: therefore it is of the utmost ini|xirtaiicc to sooth this ijrand organ, by rendering everything we offer to it as eii L'ant and a^rei able as tin, nature of the case will admit of: I!K- bai ley drink prepared to the second receipt, will \>e received with pleasure by the most BARLEY BROTH.

(See Broth.) r.AKI.KV CRUEL. Take three ounces of pearl barley, of which make a quart of barley water; if it U- not white, shift it once or tu; put in two ounces of currants clean

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BEA BEE picked and washed, and wlien they are plumped, pour out the gruel and let it cool a little; then put iu the yolks of three eggs well beaten, half a pint of white wine, and of new pint, ami l:mon-|>eel; then sweeten with fine sugar to; it gently over the fire, until it is thick as BARLEY PUDDING.

(See PudBARBERRY JELLY.

(See Jelly.) BARBERRY CONSERVE. Put a pound of ripe burberries and half an ounce of powdered fennel seed into a silver vessel, with a < if water; boil them three or four times-, and ptvss the juice through a sieve. tli<' M'.-s-vl on the (ire with the juice, and add to it a pound and a halfof sugar, boiled au casse.

Boil together a few times, and then pour the conserve into cases. BARBERRY SIRUP.

(See Sirup.) BARBERRIES TO PICKLE. of a few bunches in and-water; a of the liquor to a quart of vinegar, with an ounce of salt, a quarter of a pound of loaf a quarter of an ounce of pounded ginger, and a sliced horse-radish; it, it hot over the barberries, die fiue.-t b'.mches having been previously selected and placed in jars; when cold, cover them closely with be kept in a jar, with a strong brine of salt-andwater poured When any s"iim is observed upon the surface, the brine must be pon.ed off, and some fresh added. are kept closely covered. BARBERRY SIRUP.

(See Sirup.) BASIL VINEGAR.

(See Vinegar.) BATH BUNS.

(See Buns.) BATTER FOR FISH, MEAT, FRITTERS, &c.

it with tine flour, salt, a little oil, beer, vinegar, or white wine and the whites of eggs teat up; wlien of a proper it will drop out of the spoon about the size of a nutmeg at once. Fry in oil or hog's lard.

BATTER PUDDING'.

(See PudBEANS.

Cut, wash, and boil tin- beans, and then throw them into a cullender. piece of butter into'your table-dish, beans on it, and garnish them with chopped parsley laid round like a cord; heat the dish BECHAMELLE.

Reduce some sauce tournee over a good fire, moisten with chicken broth or consomme, constantly stirring to prevent its catching; when of the proper consistence, add two glasses of boiling cream, continue stirring; pass it through a hair sieve BECHAMEL, OR WHITE SAUCE. Cut in square pieces, half an inch thick, two |X)inids of lean veal, half a pound of lean ham; in a steupan two ounces of when melted, let the wht le simmer unlil it to catch at the bottom (it requires great attention, as, if it happen to catch at tlie bottom of the stewpan, s|xjil the look of your; to it table-spoonfuls of add to it tliree pints of broth or water (pour a little at a the thickening be; it until it boil; put the stewpan on the corner of the stove to boil gently; one onion, twelve pepper-corns-, a blade of mace, a few mushrooms and a fagot made of parsley, a sprig of thyme, and a bay leaf. Let the sauce reduce to a quart", skim the fat olF, and strain it through a tamis cloth. To make a bechamel sauce, add tlc above a pint of good cream; it until it is reduced to a a few mushrooms give a good flavor to tliat sauce; strain it through a tamis cloth. The names of the various pieces, according to the method of dividing the carcass, are as follows: The hind quarter contains the Sirloin; Rump; Edge-lxine; Buttock, or Mouse Buttock; Veiny Flank; Flank; Leg Ran; Fore Rib; Fixe [libs.

The fore quarter contains the Middle Rib of four ribs; Chuck of three ribs; Shoulder, or Legcontaining a Blade-bone'; Brisket; Clod; Neck End, or Sticking Shin; Check.

Besides these are thy Tongue and Pa!a:e. 'i he Entrails consist of die Heart; Kidneys; Skirts; and three kinds of Tripe, the Double, the Roll, and the Red Tripe. Ox beef is considered the bust. The flesh should feel tender, be fine in the grain, and of a bright red color, nicely marbled or mixed with fat.

The fat should be white, rather than of a yellow color. Heifer beef is excellent when finely fed, and is most suitable for small families. The bone should be taken out of a round of beef Ijeforc it is salted, and it must be washed, skewered,;uid bound round firmly before being l>oiled.

Salt beef should !>e put on with

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BEE BEE plenty of cold water, and when the cum removed.

It is then kept simmering for (tome A piece weighing pounds will require three hours and a half to and for garnishing should be put on to boil with the beef. If in the least tainted, a piece of charcoal may be boiled with it.

Wlien beef is to be kept any length of time, it should be carefully wi|)ed every day. In warm weather, wood vinegar is an excellent pivsei \ative:

it is put all over the meat with a liriu-li.

To protect tile meat from flies, it max !

.-prinkle/l oxer with pepper. Tainted meat may IKre>t<>rcd by washing water, afterwards in strong chamomile tea, after which it may IK- sprinkled with salt and thr t'llluu iui:

day, washing it in Roughfy pounded charcoal rubbed all over the meat also restores it when tainted.

In Scotland meat is frequently kept a. fortnight smothered in oatmeal, and carefully wi|M>d every day; and if it should be a little tainted, it is soaked some hours before it is used, in <>;itm-.il and water. These directions equally apply to all sorts The sirloin is the prime joint tor Whrii to be used, it should be washed, then dried with a clean the fat covered over with a piece of white (Miner tied on with thread. Tile spit should be kept at all times exceedingly clean: lie wiped dry immediately after it is drawn from tin- meat, and uaslied and scoured every time it is used.

Care should be taken to balance the roast properly upon the spit, l>ut, if \ li.'lil.

is better to make it equal by fastening on a leaden-headed skew r linn Tlie fire slioulil be prepired by putting on of coals at the When put down, it should be about ten inches from tli- lire, and gradually drawn nearer.

It is first basted witli a little butter or fresh dripping, and then well basted will) iis nun fat all the time it is roasting.

Ten I let' ne >.-i -\ iii_'.

it.-houlil lie sprinkled with a little salt, then dredged with flour, and basted it is frothed.

it is drawn the spit some jji-avy will run out, to in;".

IK- added a little boiling salt-andwatcr poured al.>ng (In- hone: the beef is tlien ganiished with plenty of finely scraped horseradish.

A x\i ijiin.; aliout tiltei-n pounds, should lie roasted for three hours and A thinner piece of the same weight requires only three hours. meat requires longer roast in;: than in warm, and if newly killed tlum if it lias been kept. HI. 1.1 \ I. A MODE.

(1) Take about eleven pounds of the mouse buttock, or clod oflxiT, or a l>lade-bonc, or tlu- stirkiic-pifce, or the like xxeisjht of the breast of veal; cut it into pieces of three or four ounces each; put three or four ounces of beef drippings, and mince a couple of large onion?, and put them into a large deep stewpan; it is quite hot. Hour die meat, put it into the stewpan, keep it with a wooden spoon; it h:is been on about ten minutes, dredge it with flour, and keep doing so till you have stirred in as much as you think will thicken it; then cover it with boiling water (it will take about a gallon), adding it by degrees, and stirring it together; skim it when it boils, and then put in one drachm of ground black pepper, two of allspice, and two bay leaves; set the pan by the side of the fire, or at a distance over it and let it stew very slowly for about three hours; when you find sufficiently tender, put tureen, and it is ready for table.

BEEF ALAMODE.

(2) the bone out of a small round of fine ox beef, cut some fat bacon in long strips, dip them into common and shallot vinegar mixed, and them in the following seasoning: Grated nutmeg, black and Jamaica pepper, one or two cloves, and some salt, parsley, chives, lemonlliyme, notted marjoram, and savoury, shred quite small.

Lard the beef very thickly, bind it firmly w ilh ta]>e, and rub die outside with the seasoning.

Put it into a saucepan, with iln- rind of a lemon, four large onions, die nil part of three or f iir carrots, and two turnips cut into dice; add a tea-cupful of strong ale and one of vinegar; let it stew-f;r six < r eight li.uirs, it two or three.in hour U'fore serving, takeout die beef and ililes, skim oil' the fat, strain the sauce, and thicken a little flonr-aud-water mixed smooth, add a tea-cupful of 1'ort v. irto, it all into tile pot, and let it BEEF ALAMODE.

(3) Take a rump or piece of beef, bone it, beat it well and lard it with tat Ixicon, then \M it into a stewpan rind of baron, a foot, an onion, carrot, a bunch of sweet herbs, a bay leaf, thyme, a clove of garlic, some salt, and pepper, pour over tile whole a glass of water, let it stew oxer a slow fire for six hours at A placed over the stew pan the lid is pit on, !* closed.

it is done, strain the gravy through a sieve, clear off the fat, and serve. BEEF ALADAUBE.

a lump, or a veiny piece of beef, lard bacon, half roast it, or fry it brown; put it into a.-tr\x|<an or a pot just hold it; add some gravy, an onion half a pint nf white wine, a vinegar, a bunch of swoet cloves, mace, ami; close, let it hut just simmer it

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BEE BEE lake two ox palates, two sweetbreads, truffles, morels, artichoke bottoms, stew them all atid pour over the beef; have ready some forced meat balls fried, make some long, others round, dip some sip.pets into baiter, fry and cut them three corner ways, and stick them into the meat; lay the balls round the dish.

ALABRAISE.

(1) Bone a rump of beef; it very thickly with pork seasoned with pepper, salt, cloves, mace, and allspice, and season the beef with pepper and; slices of bacon bottom ofthe pan, with some whole black pepper, a little allspice, one or two bay leaves, two onions, a clove of garlic, and a bunch of Put in the beef, and lay over it of bacon, two quarts of weak stock, and half a pint of white wine. it closely, and let it stew between six and seven hours.

Sauce for the beef is made of the it has been in, strained, and thickened with a little flour and butter, adding some green onions cut small, and pickled mushrooms.

It is poured hot over the beef.

ALABRAISE.

(2) After a rump of beef has hung for five or six days, bone, and lard it thickly, but so as not to appear upon the surface, with bits of salt pork or ham cut about half an inch square, and rolled in the following seasoning well mixed: Finely minced onion, parsley, thyme, a little garlic, pepper, and salt. What is left over of the seasoning add to a pint of vinegar, one of Port wine, and a tea-cupful of salad oil; steep the beef in this for one night; the following day paper it, and roast it in a cradle Baste it well, and serve it with a thick brown gravy.

A little lemon-juice and sliced pickled cucumbers may be added. with slices of boiled carrot and scraped horseradish.

BEEF ALANGLAISE.

Take a rump of beef, or any piece you like better of the same size; tie it up neatly with packthread, and put it into a stewpan with two or three carrots, a parsnip, three or four onions, a bunch of parsley and green onions, a clove of garlic, a bay leaf, thyme, and basil; with some stock or water, season, and let the beefstew gently till half done, then put in a few small cabbages, prepared in the following manner; boil a large cabbage, and having squeezed it perfectly dry, take off the leaves one by one, and put within each leaf a little veal or other forcemeat, suirounding it with three or four more of tlie leaves, in such a manner as to form cabbages, something larger than an egg; tie these with packthread, and let them be stewed with the When die whole is done, clean away the outside loose fat, and put your beef in a dish, cut the little cabbages in half, and place them round tile dish, with the cut side outward.

stew, strain it through a sieve, and having skimmed off the fat, add a little cullis to thicken it.

this over the fire to the consistence of a sauce, it over the meat and cabbages. BEEF BALLS.

finely a piece of tender beef, fat and lean } mince an onion, with some lx>iled parsley; add grated bread crumbs, and season with pepper, salt, grated nutmeg, and lemon-peel; mix all together, and moisten it with an egg beaten; it into balls } flour and fry them in boiling Serve them with fried bread crumbs, or with a thickened brown BEEF BOUILLI.

(1) In plain Engis understood to mean boiled beef; but its culinary acceptation, in die French kitchen, is fresh beef dressed without boiling, and only very gently simmered by a slow Cooks have seldom any notion, dial good soup can be made without destroying a great deal however, by a judicious regulation of die fire, and a vigilant attendance on the soup-kettle, this may be accomplished. You shall have a tureen of such soup as \\ ill satisfy the most fastidious palate, and die meat make its appearance at table, at the same time, in possession of a full portion of nutritious succulence.

requires nothing more than to stew the meat very slowly (instead of keeping die pot boiling a gallop, as common cooks too commonly do), and to take it up as soon as it is See and bouilli,"

Shin stewed," " Scotch barley broth."

Meat cooked in this manner affords much more nourishment than it does dressed in the common way, is easy of digestion in proportion as it is tender, and an invigorating, substantial diet, especially valuable to the poor, whose laborious employments require support.

BEEF BOUILLI.

(2) Take a ramp of beef, or part of one; bone and tie it together in a neat form, and put it into a pot, with any odd bits of butcher's meat you may happen to have in die house, eidier beef, veal, or you may add, also, the Ixmes, feet, and necks of poultry or game, the meat of which has been taken for other dishes; place your pot on a moderate fire, not quite full of water, and skim gently.

it has boiled a short time, put turni) s, six carrots, and six onions, into oneof which yon stick three add a bunch of Let the whole boil gently, till the beef is perfectly done; then take it out, and serve

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BEE BEE it up either with fresh parsley, with a sauce, or with onions or other vegetables. BEEF BROSE.

After any lar.:of beef has been taken out i-l'tltr pot it was in, skim off (lie fut with part of the it in a.-:uir,-paM.

ready in a Ixml oatineul that has Uvn toasted beli.re lire, pour in tlic liquor and stir it a if too thick, add more liquor, and send it to table quite hot. BEEF BAKED.

Let a buttock of beef which has U-t-n in salt about a week, be well washed and put into an earthen pan, with a cover the pan tight w ith two or three sheets offoolscap paper let it I take in a moderately healed BEEF BAKED WITH POTATOES. lloil MIMIC potatoes, peel, and pound tiiein in ntoiuir one or two unions; inni.-ti-ii tin-in with milk and an eg) up; add a |<pi'islices of beef, or mutton chops, with salt and pi-pper, and more union, if the flavor is ap[nnMil; rub the bottom of a pudding dish Ixitter, and lajer of tJ,.. which should U' as thick as a butter, and Uien a layer of meat, and so on alternately I'll is filled, ending with it in an oven tor one hour. I'.Ei'.F TO COLLAR. Cut oft" the end of a brisket of U-ef, and bone it; it with:-alt and salt|>elre, and let it lie: 'ier sonic grated nutmeg, Jamaica and black |M|)|)ertMHMchopped lemon thyme, ijoram, and parsley; Mtrew, mil hard, sew it in a clotli, put it into a kirgejar of water, tie it closely, it in an oven; of llie jar and press it with a heaiy weight. is quite cold, take off the cloili, and keep it dry.

BEEF BROTH.

(Sic Broth.) i.l.l.F, COLD RUMP STEAKS TO \V A!;\l.

in a gtewpan, union cut in quarters, six, the same of black |>epper, cover jj with Uiiling water, let lliein stew me hour, thicken tin- liquor with Ilour aa.l butler mblied together on a if a pint of gravy, about one ounce of flour, and the like weight of butter, will do; put the slew pan, shake it ov< r (he lire for miniii.-.-, and it lay (lie steaks ami on a iii.-h the through a sieve over them. BEEF Cl'LLIS.

(Set Cullu.) BEEF, COLD TENDERLOIN. (1) Cut off entire the inside of a large sirloin of beef, brown it in a stewfian, add a quart of water, half a pint of Port wine, a tea-cupful ofstrong beer, two table-spoonfuls of vinegar, some pepper, salt, and a large union cover the pan and let the beef be very tender. Garnish with pickles. BEEF, COLD TENDERLOIN. (2) ( 'nt oil' I In- meat, with a little of tlie fat, into long and; season with pepper and salt, dredge them with flour, and fry them brown in butter; t hen simmer them in a rich brown gravy; add of mushroom catchup, onion, and shallot a with fried parsley. BEEF FILLET IN MADEIRA. fillet of beef, the same as for roasting, join die ends together, and place it in manner in a stew pan, w ith some onions, carrots, and a bouquet garni, some consomme and Madeira, cover it with a buttered paper; let i( for a moment, and afterwards let it boil slowly.

Put fire upon tlie top of your it is done strain the broth through a silk sieve, reduce it as a sauce to your meat. BEEF FILLET ROASTED. This fillet lies only in tlie inside of the sirloin next to the chini', and is the tenderest part of the <>x;.-pit this on a small spit, but do not run it thnuii','h tlie best pan of the meat: i;. and Imste it with butter; catch gravy the beef is roasting; in tinmeantime make a sauce for it with sweet !

.' ' - and parsley shred fine, tlie yolks of four eggs, an onion, and some orange-peel ch>.pped small; put these into sweet butter, gravy, a |>xiiii"til or two of strong broth and vinegar, stew them all Put your beef into this sauce, and serve BEEF FRICANDEAU.

Take a nke bit of lean beef, lard it with bacon, seasoned widi pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garliek, a.-lullot or two, four cloves, pepper and.-alt. is become tender, cover h close; skim well, and strain it.

Set it on tlie fire, and let it it is reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel sauce. BEEF GOBBETS..Take six pounds of any piece of beef, except die leg or whin, cut it >..to pieces abuut die size ofa lien's t them into a stewpan, and just cover

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BEE BEK them with water, put them over the fire, and when the scum rises, skim it clear oft", then put in some, cloves, mare, allspice, and whole pepper, tied in a muslin, six In 'ads of celery, cut an inch long and well washed, a carrot or two cut iu slices, two turnips cut in dice, a bundle of sweet herbs, some pepper and crust of bread; it the is tender, and then take out the spice, herbs, and bread; have some crusts ofFrench roll crisped before the lire, put them in a dish, and put the meat, &c. over them. You put in two ounces of Scotch barley or rice when you put in the herbs;* BEEF GRAVY.

(See Gravy.) BEEF H-BONE.

Is to be managed in exactly the same manner as the round, but will be sooner boiled, as it is not so solid.

An H-bone of 201bs. will be done enough in about four hours; of lOlbs.

in more or less, aa the is hotter or colder.

Be sure the boiler is big enough to it plenty of water-room: let it be well covered with set the pot on one side of the fire to boil gently:

if it boils quick at first, no art can make it tender alter.

The slower it boils, the better it look, and the tenderer be.

The same accompanying vegetables as in "Beef Salt Round." Dress plenty of carrots, as cold carrots are a favorite with Mem.

Epicures say, that the soft, fat-like marrow, which lies on the back, is delicious when hot, and the hard fat about the upper corner is bt-st when cold.

BEEF HASHED.

(1) Take three or four on ions, chop them very fine, and put them into a stewpan, with a piece of butter and a little flour; the done and well browned; then moisten them little stock and half a glass of wine, adding some salt and coarse pepper; till they are thoroughly done, and very s:mce remains; in the cold beef, minced small, and let the whole simmer it lias taken the flavor of the onion. When yon serve, add a spoonful of mustard and a little vinegar. BEEF HASHED.

(2) Cut some of the underdone the in fat, put it stuwpan, or (a will do), a pep|x-r, it till the onion is quite soft, tlien put some of the gravy of the meat to it, and the hash.

let it; have a small hot dish with sippets of bread ready, and put the hash into it, but first mix a large spoonful of vinegar with it; il'sliallu^vinegar there will be no need of the onion or | raw You may add a spoonful of walnut liquor or catchup. Observe, that it is owing to boiling hashes or minces, that they get hard.

All sort* of stews, or meat dressed a second time, should be only simmered; and this last only hot through. BEEF HAM.

Rub a little common salt over a piece of beef of about twenty pounds weight; take out the bone, and in one or two days, rub well into the beef the following ingredients, finely pounded and two ounces of sal-prunella, four oiuices of sugar, six bay salt, one ounce of white pepper, and of cloves and nutmeg, a quarter of an ounce each; then strewit half a pound of common salt. lie fifteen days, turning it daily.

It i.s then hung up; or when taken out of the pickle, it may be boiled, and allowed to stand in the water it was or it may be baked in a deep dish, covered with a coarse paste.

BEEF HEART, TO ROAST. it well, and clean all the blood carefully from the pipes:

parboil it ten or fifteen minutes in drip the water from it; put in a stuffing which has been made of bread crumbs, minced suet or butter, sweet marjoram, and ed with salt, pepper, and nutmeg. Put it to roast while hot, baste it well with butter, froth it up, and it with melted butter and vinegar; or with in the current in a sauce-tureen.

To hash it, follow the directions given fijr BEEF HUNG, BURGESS'S METHOD OF BOILING.

Hung beef for grating should be put on in boiling water, and, to preserve the color, kept boiling as fast as Cible.

Allow for six pounds of beef one It will keep good length of time.

BEEF, HUNTING.

Rub well round of beef weighing about forty pounds, three ounces of saltpetre; let it stand five or six hours; pound three ounces of allspice, one of black pepper, and mix them with two pounds of salt, and seven ounces of brown sugar.

Rub the beef all over with the salt and spices, let it remain fourteen days, and every other day turn and rub the then wash off the spices, and put it deep pan.

Cut small nearly six pounds of beef suet, put some the bottom of the pan, but the greater part upon the top of the it with a coarse and bake it eight hours. cold, take off the crust, and pour keep good for three months.

Preserve the

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I3EE BEE gravy, as a little of it improves the flavor of nashes, soups, or any made dishes. BEEF KIDNEY.

Take some kidneys, cut them into thin slices, and broil them wiih apiece of butter, some salt, pepper, parsley, and green onions, and a clove of garlick, the whole should Iw shred sufficiently done, take them off lire (they should not broil too long, or they will become tough); add, when you.serve them, a few drops of vinegar and a cullis.

kidneys may likewise be served, with shallot sauce, or sauce piquante. KIDNEY (See BEEF MINCED.

(1) Take some cold fillet of beef, cut out all the suet, then chop the meat as fine as possible, it into a reduced Spanish sauce made txiilinu' hot; when ready to serve, add a bit of butter to it.

Serve your mince with soft boiled egga round it, or with pieces of toasted bread.

BEEF MINCED.

(2) beef MTV small; put it into a saucepan with a and a fat of fowl or any other fat, moisten it with some stock and a little white wine; season according to your taste, then let it simmer over a it is BEEF OLIVES.

Cut the beef into long thin steaks; prepare a forcemeat made of bread-crumbs, minced parsley, a little grated lemon-peel, nutmeg, pep|>er, and it with the yolks of eggs beaten; put a layer of it over each steak; roll and tie them with thread.

lightly in beef dripping; put them in a stewpan with some good brown gravy, a glass of while wine, and a little Cayenne; thicken it little flour and butter; cover the pan let them stew gently an Bctiire serving, add a tahle-spnonnil of mushroom catchup; garnish with cut pickles. BEEF AND OYSTER SAUSAGES. three-quarters of a pint of oysters in their own liquor; take them out and chop them; mince one pound of beef and mutton, and three-quarters of a pound of beef suet; add the ovstcrs, and season with salt, pepper, mace, and two cloxcs |xmuded; Ix-at up tuo egifs, and mix them well with the other ingredients, and (Kirk it closely into ajar. NVheu to be used, roll it into the form of small sausages; dip them into the yolk of.in egg beaten up; strew grated bread crumbs over them, or dust llour, and in Serve themujxm fried bread hot. BEEF PRESSED.

Salt a piece of brisket (thin |Kirt of the flank) or the tops of die ribs, with s:dl|>cire, five days, then it extremely put it under a <>ivat weight, or in a cheese till peifertK It eats excellently cold, and for sandw idles. BEEF POTTED.

of lean beef, salt it two or three days witii half a pound of common ounce of saltpetre; it into pieces of a pound each, and put it into an- earthen pan sufficient to contain it; in pint of w;fter; cover it close with paste, and set it in a very slow oven for four hours: when taken from the oven pour the gravy from it into a basin, shred the meat fine, moisten it tlie gravy poured from the meat, and it thoroughly in a marble mortar with fresh butter, it beoomei a fine paste, season black pepper and allspice, or cloves pounded/ or grated nutmeg; put pots, press it down as close as possible, put a weight on let it stand all ii.-xt day, when it is quite cold, cover it a quarter of an inch thick with clarified butter, and tie it over with paper. BEEF SALT ROUND.

As is too large for a moderate family, we shall write directions for the dressing half a round. Get the tongue side. Skewer it up tight and round, and tie a fillet of broad tape round it, to keep the skewers in their places. Put it of and catch the scum as soon as:

let it boil till all the scum is removed, and thru put the boiler on one side of the fire, to keep simmering slowly it Haifa round of 151bs.

will take about three hours: weighs more, give it more time.

it up, if any stray scum, &c. sticks to it that has escaped the vigilance ofyour skimmer, wash it off with a paste-brush: garnish the dislies with carrots and tuniips.

up carrots, turnips, and parsnips, or gteens &c. on separate dishes. Peas pudding, and MY PUDDING, are all very proper accompaniments.

N.B.

The which are generally too much salted and too 1 mi led, will make a very good relish as potted beef.

For using up the remains of a of boiled see also Bubble and Squeak.

BEEF RAGOUT.

Take a rump ofbeef, cut the meat from the bone, flour and fry it, it a little boiling water, about a pint of small beer; add a carrot or two, an ouion stuck with cloves, some whole pepper, salt, a piece of lemou-|)ccl, a bunch of sweet let it stew an hour, then add some good gravy; when tin- meat is tender take it

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BEE BEE out, strain the sauce, thicken it with a little flour; add a little celery ready boiled, a little catchup, put in the meat, just simmer it up. Or the celery may be omitted, and the ragout enriched by adding mushrooms fresh or pickled, artichoke-lx>ttoms boiled and quartered, and liard yolks of eggs.

A piece of Hank, or any piece that can Ix; cut free from bone, will do instead of the rump. RISSOLES.

a |x>un:l <;f lean tender lieef, and a quarter of a pound of beef met; pound them in a marble it a quarter of a pound of grated bread, a little onion, and a head of gilt-lick bruised; season with salt and pepper; it with three eggs well beaten; imke it up into small cakes, fry them of a light brown, then stew them in gravy for fifteen or twenty BEEF RIBS BONED AND ROLLED. When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a of veal):

before they roll it, some cooks egg it, and sprinkle it with veal stuffing. As the meat is more in a solid mass, it will require more time at the fire; a piece of tenor twelve pounds weight will not be well and thoroughly in less than four and a half hours. For the first half hour, it should not be less than twelve inches from the fire, that get gradually warm to the centre:

the half hour before it will be finished, sprinkle a little salt over if you wish to froth it, flour it, &c.

BEEF RUMP BAKED.

Take a rump of beef, what size you please, bone and lard it, season it with salt and fine spices put it into a stewpan just large enough to hold it, together with half a pint of white wine, some green onions, mushrooms, and shallots lean bacon is an improvement.

the edges of the pan with a strong paste; let it stew in an oven for five or six hours according size of your meat, then serve its own sauce strained. You may dress a sirloin in die same way. BEEF RUMP TO STEW.

(1) the beef tightly, stick in four cloves, and put it in a saucepan, with three quarts of water, a quarter of an ounce of black pepper half beaten, some salt, a bunch of sweet herbs, and three anchovies; turn it often, and when lialf done take it out, pour off the liquor; put in the beef again, with a pint of 1'oit wine and half a pint of table beer made scalding hot, and some of the liquor strained; stew it till tender, clwir off the if the sauce is not strong enough, add well-seasoned beef thicken it with flour nibbed duwn in a little cold water.

Dish the beef, and pour the gravy round it.

BEEF RUMP TO STEW.

(2) Tie up the I icrf, and put it on to stew with nearly as much cold water as will cover it; add three pounds of fat bacon cut into slices, a handful of thyme, eight onions, two turnips, two or three bay leaves, nn-.i-a three cloves, a pint of Port wine and one of Sherry.

Let it stew gently l>etween and eight hours.

Take out the l>eef, strain the liquor, and skim off all the fat; it flour rubbed down in cold water, boil it up, and pour it over the beef.

Have ready carrots and turnips, cut according to fancy, and boiled tender in weak gravy, and put diem round die beef before serving.

BEEF RUMP-STEAKS STEWED. The steaks must be a little thicker than for let diem be all die same diickness, or some will be done too little, and odiers too Put an ounce of butter into a stewpan, widi two onions; when die is melted, lay in die rump-steaks, Jet diem stand over a slow fire for five minutes, diem and let die odier side of diem fry for Have ready boiled a pint of button onions; will take from half an hour to an hour; put die liquor diey were boiled in to die steaks; if diere is not enough of it to cover diem, add brodi or boiling water, to make up enough for that purpose, widi a dozen corns of black pepper, and a let diem simmer very gently for about an hour and a half, and then strain off as much of die liquor (about a pint and a half) as you think die Put two ounces of butter it in as much flour tu it stiff paste; some add diereto a table-spoonful of claret, or Port wine, die same of mushroom catchup half a of salt and a quarter of a teaspoonful of ground black pepper:

add doe liquor by degrees; let it boil up for minutes; skim it, and strain it; serve up die steaks widi die onions round the dish,and pour die gravy over.

Veal cutlets or mutton chops may be done die same way, or as veal olives. BEEF RUMP-STEAK WITH ONION GRAVY.

Peel and slice two large onions, put diem into a quart stewpan, with two table-spoonfuls of water; cover die stew pan set it on a slow fire till the water lias INI! led away, and the onions have got a little browned; dien add half a pint of good brodi, and boil the onions they are tender; strain the brodi from diem, ami chop diem very fine, and season

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mushroom catchup, pepper, and salt:

let it boil gently for five minutes; pour it into the dial), and lay over it a broiled rump steak. If instead of broth you use good beef gravy, it will be superlative.

BEEF SAUSAGES.

steaks alxxit tin- size of two liamls, and the thickness ot'u linger; heat them well to make tlat, and pare the edges of them; the parings with beef suet, green onions, mushrooms, two shallots, and some basil leave.-:, the whole shred fine, and into a f >reem:'at with the yolks of tour oil;;*; spread this forcemeat on the I roll them up in tin- form <>f sausage-", tie ihem up with jxickthrcad, and slew them with a little stork, a ula.-s of wine, si imcsalt, pcpjxT, an onion with two or carrot, and a parsnip; are dune, the and, skimmed off the fat, the of a since.

is not loo higly flavored, and it over your san-au r >:

or they may lxwith any ragout of you pleaae.

To strve dm sausages cold, to make a di.-h tor the second course, leduce the sauce by lei I ins \\ilii the sausages till almost f.rt is consumed; then let ihem to cool with what remains of the sauce adhering to them, and serve ujxm a napkin. BEEF, SHORT OR SPICED. (To Ve eaten up ten or jxirt of a brisket of Out fat three or four days, tln-n nib well into it llirtv ounces of finely pnwdeivd saltpetre, and, if spice is -ipproied of, one ounce of alUpici-,;id half an mince of black pepper;.'id all ni^ht, then throe pounds of well-|x>undcd l>ay salt, and pound of treacle, let it remain ten Miing d.iily.

it is Ixuled, sew it c|,ely in a cloth, let the water only Mnmicr. upon no account allowing Uiil, for nine hours over a slow fire, or u|x>n a slo\e.

U'hc i taken out of the water, place two sticks across ibc |xil,and let the beefstand oier die sleam for half an hour, from side to Hide, tlten press it with a lieavy It not be out clodi till perfectly cold. I'.l. \:V SOUP.

(S#eSoMp.) I'.

K T, SPRING GARDEN. piece of Ic in leef into thin slices like Scotch collopn, lard it thick with bacon, and put into a pan with pcp|>er, mace, two or thre.- bay leaves, and a bunch of sue-t herlis; Itike; then clear out all the gravy, and (ill it up with clarified butter. BEEF TO SALT FOR IMMEDIATE USE.

Salt a round of beef moderately upon the tops and sides, put it upon sticks, or the IIMI^S of a cheese-tub, over a tub of cold water, and the silt will be drawn through it, so that fit for boiling next day. \\OTHER METHOD IS To rub for half an hour into any piece of beef a good of salt, and let it lie for tlnee or four days touching be used.

BKKF SIRLOIN.

The noble sirloin of alxmt fifteen |x>und>s (if much thicker, the outside u ill lx? done too much before the inside is enou.'h), will require to be before about three and a half or four hours care to it evenly, not be heavier on one side than the other; put a little clean dripping into the drippingpan, (tie a sheet of pa|XT over it to preserve the fat), it well as soon as it is pat down, and e\ei\ quarter of an hour all it is tinhalf hour; off the paper, and make some gravy for it; tile fire and make it clear: to brown and it, sprinkle a little sill o-'er it, baste it with butter, and dredge it with flour; let it go a few minutes the froth rises, take it up, put it on the dish, kc. it with hillocks of horse-radish, scraped as fine as possible with a very sharp knife. A Yorkshire pudding is an excellent accompaniment. BEEF SHIN STEWED. Desire the butcher to saw the bone pieces, put it into a stewpan, and just cover it with cold wafer; when it simmers, skim it clean; then put in a bundle of sweet herbs, a large onion, a head of celery, a do/*n berries of black |K<p|N>r, and the same of allspice: stew very gently over a sknv fire till the meat is Iwurs and a half, to four and a half. Take three carrots, |x-el an. I cut ihem into small squares; peel and cut ready in small squares a couple of turnips, with a couple of dozen of small young round silver bulton onions; the tnrni|>s and onions in about tiftce-i the Carrots will require alxmt twice as long: drain them dry.

tlie beef is quite tender, lake it out carefully with a slice, and put it on a dish while you thicken apint and a half of the gravy:

to do this, mix three tahle-sptMinfuls of Hour with a tea-cupful of the Ix-ef liquor ill. ii. Highly together it boils, skim off the fkt, strain it through a sieve, and put your vcyij|nh|i's in to warm; will) pepper, Kail, and a wine-gfciss of mushroom catchup, or Port wine, or both, anu pour 't over the Dr. Kitchener commends this dish as one of tin; very liest that can he carried to

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table, and advises it be called Ragout Beef. A LEG OF MUTTON is dre-.-ed the sauio way.

Cut the steaks oft'a nimp or the ribs of a quarter; beat them well with a Have the gridiron perfectly clean and heated over a clear quick (ire; the and, with meat tongs, keep turning them constantly, they are done enough; throw a little salt over them a little before taking them oft' the fire.

Serve them as hot as possible, plain, or with a made gravy and sliced onion, or rub a bit of butter upon the the moment of sen-ing.

Mutton chops are broiled in the same manner. BEEF STEAKS, STEWED. Fry the steaks in a little butler; take them out of the pan, and fry in it a minced onion; return the steaks, with a little boiling water or gravy, some pepper, salt, and a table-spoonful of vinegar; stew them gently for two or three hours; thicken tiie sauce with butter rolled in flour; and serve with or without pickles. BEEF STEAK PIE.

(See Pie.) BEEF STEAK (See STEAKS, DRESSED.

Cut thin steaks, longer than they are broad, off a rump; teat them with a rolling-pin; roll and tie them with a thread; cut them even at the ends; fry them brown with a little I nitter; make a sauce with a piece of butter browned with flour, some gravy or water, a minced it, and add the steaks, and let them stew Before serving, add some mushroom catchup, and take off the threads. BEEF, SCARLET.

Mix a little mace, and petre together, rub it well into two pounds of tender lean lxt,-f; lie six days, turning it daily, anil rubbing it with the pickle; then roll and tie it firmly with tape; put the pickl;; intu a small jar, with a slice or two of beef suet under and over it; tie it closely, and bake It is eaten cut in thin slices, and garnish with parsley. If long kept, the color fades. BEEF STEWED.

(1) in qua ft?

c;f water die middle part of a bri.-ket of beef weighing ten pounds, add two onions stuck with two cloves, one head of celery, one carrot, two cut sn:all, a of sorrel half an ounce of black |>epper, and seine salt. it gently for six hours. st'.'on? gravy with ( rrrots and turnips, the MI nip to be scraped and fried of a brown color in; add pepper, salt, a little Cayenne; thicken it with tluur and butter, and pour it over the with the carrots and turnips. (2) ten pounds of a brisket of beef, cut the short ribs, and put it into a well-buttered saucepan, with two large onions, stuck with three or eluves, two or three carrots cut into quarters, a bunch of sweet herbs, a small lemon sliced, and five quails of water; let it stew seven Strain and clarify the <jravv it with butter and Chop the carrots eajx-is, mushroom catchup, and Any other pickle that is liked may be added.

BEEF STOCK.

(See Stock.) BEEF, MUTTON, OR VEAL TEA. Cut a pound of lean gravy meat into thin put it into a quart and half a pint of; set a very gentle where it will become gradually warm the scum let it simmering for; it through a fine sieve or a napkin; let ten minutes to settle, and tea.

N. B.

An onion, and a few grains ofblack pepper, are sometimes added. If the meat is it is tender, you may mince it and pound make potted beef. BEEF TRIPE FRICASSEE.

Let tripe be very white, cut it put it into some boiled gravy, with a cream and a bit of butter mixed with flour; it till the butter is melted; add a little mushrooms, or lemon-juice; all; it a BEER, SPRUCE.

ten six pounds of molasses, and three ounces of bruised ginger have boiled together for half an hour, two pounds of the outer spriirs i if the spruce fir are to be added, and boiled for five minutes; is then to lx> strained tliroiigh a hair sieve, and when milk-wann, put the cask, and a teacupful of good yeast stirred it.

it has fermented a day or two, it is to be bunged up, and the following day bottled.

fit for use in a week. The t;ii:^fiis sometimes omitted, and of the spruce fir, three ounces of the essence may be used, which is to Ix; well whisked, together widi the molasses, and a gallon or two of warm water; tlien put into the cask,

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BIS which is to be filled up with water, and the \ east added. BEER, SPRUCE. (2) The proportions are ten gallons of water, three of molasses, a tea-cupful of ginger, the fame of of hops, diree ounces;ind.i half of the essence nf spruce, and half a pint of good yeast. The hops, ginger, and allspice, must be boiled together till the hops fall to the tattom; tlie molasses and spruce are then to be dissolved in a bucket-full of the ed into a cask, and the _xea?t \\ell stirred in; the fermentationfCeases, the is to be bunged up. BALM.

Eleven of ten pounds of brown are to be the skimmed and Ij to ten gallons; two pounds a half of the (lower balm lieing put a the milk-warm, is poured over it, and or fixe tal>!e-s|x>oiifuls of The cask be filled up mm niiiLT and evening with what works over bunded up when the fermentation cca-rs.

In.1 month the beer may be tattled, and in txvo or three months lie fit for drinking.

Half the quantity of tl>e flower iKilin probably be found to communicate a flavor sufficiently strong, if xvlien tlie fermentation is nearly over. BEER, GINGER. For a ten-gallon eleven of fourteen pounds of sugar, the. juice of eighteen lemons, and one pound of ginger are alloxved; and are tailed the of eight well skimmed; jn>t b.-t'ore coming to the |H>int,., which mn.-t ta is added, and tailed for twenty minutes; tlie clear part is put into tlie ca.-k, togetlier willi the k'inon-juice and two s|xxmfuL) of je:ist; when it has fermented for frtir daxs, it is.

lined, bunged up,.'i a fortnight bottled. It may be made w hunt the fruit.;:;;r.K,( MM.KK, QUICKLY MADE. A of boiling water is -quarters of a pound of loaf sugar, one ounce and a quarter of ginger, and the of one xvlien milk-warm, tlie juice of the lemon and a s|x>oiil'nl of yeast are added.

It.-hould !

made in tin- evening, and bottled next morning, in half-pint stone tattles, and the cork tied down with twine. BEER TO BOTTLE. briskness and liveliness of mult; die cask fail, and they become dead and vapid, which generally do are tilted; let diem "be tattled.

Be careful to use clean and dried tattles; leave them unstopped for twelve hours, and then cork them as closely as possible with good and sound new corks; put a bit of lump suas big as a tattle:

the beer will be t.

tine and sparkling, in about four or weeks:

if the is cold, to put (lie day before it is drunk, place it in a room where there is a Remember there is a sediment, &c. at tlie tattoin of the tattles., which you mu>t carefully avoid disturbing; so it oft" at leaving a wine-glassful at the %* If beer becomes hard or stale, a few grains of carbonate of potash added to it it is drunk will correct make draught beer as brisk as tattled ale. BEET ROOT, May be either baked or tailed; it will take from an hour and a half to three hours, according to the size of the root, to cook properly. BEET ROOT PICKLED. the cut in wliat shape you please Put them into a jar, and pour over them a hot pickle of vinegar, pepper, ginger, and You may add capsicums and Cayenne. BENTON SAUCE. BENTON CAKES. (See Caket.) BIRDS POTTED, HOW TO PRKSKKVK VVHKN THEY BKGIN TO GROW BAIL \Vlien birds have come a great way they often smell so bad that they can scarcely be tarne from tlie rankncss of the by managing them follow ing manner they may be made as good as ever.

Set a l.oi,'e saucepan of clean xxatcr on theiire; it tails take oft' the tatter at die lop, tlie fowls out one by one, throw that saucepan of minute, whip it out, and dry it in a clod) and out; diey are all done, scald die pot clean; xx hen tlie birds are and to put diem down close in a pot, clarified tatter over them. (1) Weigh eight eggs, an equal weight of sugar, and the weight of four in (lour; U-ut up the yolks of five, anil put in a:i eailii.-n xi.-.*!

xxilh some rasped lemon-peel and die sugar, beat them lo^ethi r lor a time, then add the xvhitrs of gs also well beaten, tlien mix in the

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BIS BIS flour by degrees, pour this into paper cases of whatever form and size you please powder sugar over them, and bake in a cool BISCUITS. (2) Make a pound the yolk of an egg, and some milk very stiff paste; beat it wejl, knead till quite j smooth, roll very thin and cut prick and bake in a slow oven till dry and BISCUITS, ALMOND.

(1) and pound, a quarter of a pound of sweet almonds, sprinkling them occasionally with fine sugar; then beat them up for a quarter of an hour with an ounce of flour, the yolks ofthree eggs, and four ounces of fine sugar, adding afterwards the whites of four eggs whipped to a froth: have ready some paper moulds made like boxes, about the length of two fingers square; butter them within, and put in the biscuits, throwing over them equal quantities of flour and powdered sugar: bake in a cool oven, and when the biscuits are done of a color, take them out of the papers.

Bitter almond biscuits are made in the same difference, to two ounces 'of bitter almonds must be added one ounce of sweet almonds. BISCUITS, ALMOND.

(2) eight ounces of sweet, and as many bitter almonds, fifteen whites, and eight yolks ofeggs, two niinrcs offlour, and two pounds of powder sugar, pour boiling water on your almonds, and almost immediately after turn that away and pour cold water on them; rub off the skins one by one with a napkins-then pound them to a paste in a mortar, moistening them with the whites of two eggs. Beat the fifteen whites to a snow, and the eight yolks with half the quantity of the sugar, and" then mix them with the- almond put the remainder of the mgar into a basin; sift some flour over it; stir the mixture till all the ingredients are thoroughly incorporated, and it into small pajier cases, glaze them with the sugar and silted over in a pretty warm oven. BISCUITS, ALMOND Beat up the yolks of three eggs lor ten minutes, with four ounces of powder sugar and one ounce of bitter almonds well pounded; then add a whole egg, and beat minutes longer.

Whip the whites to u.-innn; froth; mix them and an ounce and flour with the yolks; work this paste well, and then pour it into small wellbnttered oopjicr moulds melon-shaped;:

with powder sugar, j and bake for eighteen or twenty minutes in a moderate oven.

BISCUITS, ALMOND (SOUFFLES). Blanch half a pound of sweet almonds, cut into dice and dry them in the oven.

Make a glaze with the whites of two newlaid eggs; mix tlie almonds and a pinch of crisped orange-flowers into this, and put it into very small paper cases; do not fill them a! HIVC half full, as rise considerably in the oven, and would otherwise fall over and appearance; in a moderately heated as are pretty firm, they are done. BISCUITS, ANISE (SMALL). Wash four drachms of starred anise, and dry it in the oven; work up the yolks of five cjrgsand a quarter of a pound of powder sugar for ten the whites to a strong froth, and mix them lightly with die yolks: add a quarter of a pound of dry sifted flour and the pour this paper case, eleven inches long by seven wide. it in o\en for afx>ut forty or fifty minutes, when, if firm, take As soon as it is cold remove the paper, and cut the biscuits into whatever forms you please: dry thorn in the they become brittle.

BISCUIT, BREAD.

Dry fine flour and powder sugar, of each half a pound, thoroughly: beat up four very fresh eggs for ten minutes, then add the sugar, beat them ten longer, put the flour, and continue beating ten minutes more. Butter vour baking plates and bake.

Caraway or aniseed may be added, if you please.

BISCUITS, BUTTER.

Make a paste as for sweet biscuits, and when you have put in the flour, pour over it eight ounces of alter it has cooled a mix them together a short time with a wooden and put battered moulds, which must only be filled three parts, as the paste pulfc up considerably, and would from the moulds, without care. BISCUIT CAKE.

(See BISCUITS, CHESTNUT.

Take six ounces of roasted and skinned chestnuts, a little grated lemon-peel, a pound and a half of powder sugar, and ten whites of the to a paste, and then it up in an earthen pan with the ingredients; when your paste is of a proper lliic kiu,-s, take it up with a knife, and lay it on paper, and form into biscuits wliatevei size you please.

Bake them in a moderate oven, and when of a nice color take them out.

Do not remove them from the paper tiU they are cold.

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BIS BIS BISCUITS.DROP.

(1) Pound and sift a pound of fine sugar, take the yolks of seven and the whites of ten eggs and beat well separately for an hour. Dry and sift a pound of and when cold mix it eggs and sugar, beat all together for a quarter of an hour, drop upon paper, sift sugar over, and bake them.

BISCUITS, DROP.

(2) Beat a pound of sugar, the yolks of four, and whites of two i a little white wine, then put in a pound of (lour, and a few seeds, mix all well Butter a paper, lay your on in j.|x*JiiUi]--. ire them with and set them in a gentle oven. BISCUITS EN CAPSULE. Put half a pound of fine sugar into an earthen pan, and pour over it the yolks of twelve eggs; put the whites into a preserving-pan, and whisk them for half an hour; in the meanthe sugar and yolks of eggs must be stirred with a wooden spoon, and pour them n tingently, add six ounces of fine flour and two of powder sugar sifted, and tin- grated rind of a lemon. Mix it all well ti>sether, but with great care, lest the snow of tlie fall.

fill some small buttered moulds, or paper cases, and bake them in a quick oven to a deep yellow, first sprinkling them with sugar.

If they are in moulds, turn them out when baked; but tley may remain in the paper cases, which need not be buttered. I! 1>( TUTS, FILBERT. Take half a pound of filberts, an ounce of bitter almond*. the whites of *ix, and the of eggs, an ounce of flour, and half a pound of blanch and pound the filberts and almonds, adding, occasionally, a little white of egg to the white* to a snow, then the yolks, mix the latter with half the sugar; beat them well, and having mixed the other ingredients together, put them a and you are heating, sift them into the white*; when all arc thomni^ily incorporated, pour illinto paper rases, and bake tlii-iu in a in. nil-raitA or any otlier aromatic in^ieilii-nt added to tin- yolks, greatly improves these biscuits.

lUSCI IT, FRENCH.

Weigh five e^.

a:nt tlu-ir weight in dried and ami in fin<-ly-|immded the i if tin- eggs to a stiff troth, and by degrees U-at in (In- sugar and tlur llnnr.:unl then add the I > -aten yolks; with a SJMKMI half fill yellow iea-?upH, previously rubimi with i- i.1 H < <l -'i;ar over the top. in a quick nven.

Or, drop the biscuit in a round form upon sheets of white paper sift sugar over them. BISCUIT, KING'S.

Put half a pound into a basin, and work it about well with a wooden spoon; break six eggs and whisk them well, add a half pound of powder-sugar, and whisk ten minutes longer, and then mix them with the; in six ounces of currants, and the same of dried all is well mixed, drop size of a shilling, on paper, and bake in a quick oven.

Take them off while hot. BISCUIT, LEMAN'S. and dry a pound of fine flour; nib it into a quarter of a pound of butter, two ounces of pounded and sifted loaf sugar, and a bit of volatile salt about the size of a nut; mix in as much new milk warmed as will make it into a stiff paste; work it well together, and let it remain for two or three hours, and then roll it out, and make it into small and into round balls a little flattened; prick them with a fork, and bake them upon in a quick Take care they do not become brown.

BISCUITS, NAPLES. Put quarters of a pound of fine Hour to a pound of fine sifted sugar; sift both together three times, then add six eggs beaten well, and a of roee-water; when nearly hot, bake them, but not too wet. BISCUIT, THE NUNS. whites of two/ve eggs, and beat them to a; a pound of almonds, blanch them, and beat them with the froth of the whites of eggs, as it then take the yolks, and two pounds of fine sugar and beat them well the the sugar and eggs; then add lialf a pound of flour, with cue peel of four lemons grated, and some citron shred small; put the composition in little cakcpans, and bake them in a quick oxen, and when they are colored, turn them on tins to harden the bottoms: but before you set them in tile oven again, sift on them some (lonl)le-retined sugar. Let the pans be buttered, and (ill them halfway. BISCUITS, POTATO. (1) Beat the yolks of fifteen eggs with a pound of sifted.-iij.ii, ignite the rind of a lemon on a of lump Mi-^ar; scrape off the yellow sugar with a knile, and having dried it well, add it to the aln\e. and continue to beat it becomes quite white; in the meantime whip up an equal iniuiU-r of whites, and mix them lightly with the rest; then sift into it half a l>iiiiii of (Kiiaio it in, and pour the preparation into iraper eases, but not to fill glaze, and place the case* on paper

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BIS BIS laid on a clean baking-tin, and bake in a BISCUIT, POTATO.

(2) Beat separately the yolks and whites of fifteen eggs, and tile yolks beat a pound of pounded and sifted loaf sugar, and tlie grated peel of a lemon; when very light add the whites, and sift in through a silk sieve half a pound of flour of potatoes; mix all cases, and strew over them roughly pounded sugar, put a piece of paper upon a board, the paper cases upon bake them in a moderate oven. To ornament put here and the top a little red-currant jelly, and BISCUITS, THE QUEEN'S.

a pound and a half of flour, a pound and a half pf fine sugar, the whites of twenty-four, and the yolks of eighteen eggs, put in coriander seeds beaten small at discretion; mix these well together, and make them soft paste, add a little soft yeast or not. Lay this paste on paper, or in crusts about two inches broad, and four inches long, set them in a moderate oven, and when they begin to turn brown, take them on paper, in a dry place. BISCUITS, RICE.

Take the grated rind of a lemon, the whites of sixteen eggs, the yolks of six, half a pound of rice ten ounces of powder sugar, two apple, and the same of apricot, marmalade, and two ounces of orange-flowers. the marmalades and orange-flo\ -era together, then add the whites of eggs, whipped to a snow the yolks with the sugar for a quarter of an hour, put them to the rest, and when well mixed in, add the lemon-peel and rice-flour; work all together, pour the preparation into paper cases, bake them in a moderate oven, and glaze them. BISCUITS, SMALL.

a a quarter of a pound of flour, spoonfuls of fine powder sugar, and the same of marmalade; add whites of eggs to work it pretty soft; and make this paste to what shape and size you please. BISCUITS, SPUNGE.

Beat together, for half an hour, four well-beaten half a pound of finely-pounded then mix in lightly six ounces of dried and sifted flour, and die grated peel of a lemon, or a tea-spoonful of essence of lemon, with a of the fill them half full, and sift pounded sugar over them.

Bake them in a quick oven. ST. CLOUD.

two ounces of rice-Uour through a tammy into an earthen pan, with half a pound of powder the yolks of four eggs, and a sirecn lemon grated; beat them up together for a quarter of an hour: w:hisk the df eight eggs to a froth and mix them with Put this into buttered moulds or paper cases, and bake When done take thorn from the mould while ice them in the following manner:

beat up half the white of an egg and two of powder-sugar with spoon, add occasionally a fow drops of lemon-juice; when it becomes quite white lay it over the biscuits; and place them in the oven a minute to dry.

^ BISCUIT, SUGAR.

(1) Theweightof eight eggs in finely-pounded loaf sugar, and of in dried; beat separately the whites and yolks; the yolks beat the sugar for half an hour, then add the whites flour, and a little grated nutmeg, lemon-peel, or pounded cinnamon. them in yellow tea-cups, or drop them upon paper, as the French biscuits. BISCUIT, SUGAR.

(2) Mix together one pound of dried and sifted flour, the same quantity of pounded and ten eggs, and a few this upon floured and it.

BISCUIT, SWEET.

of flour, half a pound of butter, the same quantity of finely-pounded sugar, and two eggs, beaten; make it all very stiff paste with cool water, roll and to form the roll a bit of the paste into a ball about the size of the yolk of an egg, flatten it a little, and place them upon tins to bake.

BISCUITS, YARMOUTH.

wash half a pound of currants, dry them well, rub a flour with them, and put them half a pound of powder-sugar, threequarters of a pound of sifted flour, and half a pound of fresh butter; mix them three eggs, to the thickness of the eighth of an inch, cut them into what shapes you please. Bake them of a light color in a hot oven. BISHOP.

Roast four good-sized bitter till they are of a pale brown lay them in a tureen, and put over them half loaf sugar, and three glasses of claret; the cover on tureen, and let it stand till next day.

required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve; the remainder of tlie bottle of claret, taking

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BLA BLA care that it do not burn; add it to the strained juice, and serve it warm in glasses. BLANC.

A water, and a slice of lemon; also as follows: Cut a |xnind of beef met, and the same of fet bacon into dice, half a pound of butter, the juice of a lemon, salt and pepper, one or two onion*, a bunch of parsley, a little thyme, a bay leaf and.-pice. 111. \\CMANGE. (1) To one ounce of picked isinglass, put a pint of water, boil it i-i.'ijasi- melted, with a bit of cinnamon; it three-quarters of a pint of two of suei:t almonds, six blanched and beati.-n, a lemon-|x-el, >\wvti'n it, stir the let it boil, strain and let it sqiHfzc in the juice of a lemon, and put into moulds; garnish to your fancy. Blancmange may be colored green by adding spinach-juice; red, by a bit of cochineal let it and it; saffron.

(2) for a few minutes a pint and a half of new milk, with an ounce of picked isinglass (if in summer, one ounce and a quarter), the rind of half a jx-eled thin, a little cinnamon, and a Made of mace, and two and a half of lump suirar:

and eight or ten and half an ounce of almonds \ery line, with a spoonful of rose water, and mix them the milk; it through a lawn sieve or napkin into H of Let it it leaving the sediment at the it moulds; when wanted, put jour finger round the mould; (Mill out tiie set it in the centre of a and with slices of orange. N. B.

About hall" a of noyeau may be substituted for the alULVNCMANGE.

(8) Boil till dissolved, in a large tea-cupful of wa'er, three-quarters oii'ice of wann, add it to a quart of rich cream, with a stick of cinnamon, the perl of a lemon, two or three laurel lea\e.-, or a few bitter aln ds; |x>undcd loaf sugar; it let it boil tor two or three; bit of muslin into a deep dish, and stir it till nearly cold, then jxiur it into an earthen-ware mould or the following day, dip the mould into warm water tor a minute or so, clap it with the hand to loosen the edge, place the glass or china di.-li the mould, and it out quickly upon the A much cowheel stock as will fill the shape may be substituted for the isinglass. BLANCMANGE. (4) Blanch and pound a or ror-e-water, two ounces of sweet, and six bitter almonds; dissolve three-quarters of an ounce of iadd it, when milk-warm, to a quart ot'^cxid half milk half cream may be used; mix in the almonds the peel of a small lemon, and a bit of cinnamon; sweeten |x>nndcd loaf suspir, let lor two or put it it constantly, and let it for six or eiuht; it through a lawn sieve, and it till nearly cold, it BLANCMANGE. (5) Blanch and pound one ounce of sweet almonds with a irlass of sherry, and a table-spoonful of pounded loaf sugar; add it to three-quarters of an ounce of i>in^la-s di:-sol\ed in half a pint of water, it the flavor of the almond.Ix:

extracted, stirring it all the time; strain it inro'iji a bit of thin muslin, and mix with it a ([iiart of gpod cream; it cold, and pour it into a shape. BLANCMANGE, AMERICAN. Mix half a pint of cold water with two ounces of arrowroot, let it settle for pour off the water, and add a ihl of laurel water, and a little.sugar en a quart of new milk, boil it with a little cinnamon, and half the |x,vl of a lemon out the cinnamon and lemon, and pour the Ixiilin^ milk upon the arrow-root, stirring it all die time.

I'm it into a mould, and it out the following day. BLANCMANGE, DUTCH. Wash one ounce and a half of isinglass, pour a and a ludf of boiling water over it, let it stand for an hour, and then boil it for twentyulien it is nearly cold, add the beaten yolks of six eggs, a pint of Lisbon wine, the of one and juice of two lemons, with a stick of cinnamon, and sweeten uith pounded loaf sugar; it over die fire till it Ix^in to simmer, bni do not it to; out the |xi-l and cinnamon, pour it into H lianin, it cold, and put it BLANCMANGE EGGS. Make a small hole at the end of four or large eggs, and let out all the egg carefully; wash the.-hell, drain, and (ill ill m with Maitrm.mire, in a deep dish tilled with rice or barley to keep tin-in steady, and when quite m-ully break and (x-cl ol)' (,'ut the |x-el "f a lemon into delicately

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BRA BRE shreds, lay them glass dish, and put in the eggs; or serve them in a with a pink cream round BLACK COCK, MOOR GAME, AND GROUSE, Are all to be dressed like partridges; die black cock will take as a pheasant, and moor game and grouse as the partridge. Send up with them currant-jelly and fried bread crumbs. See directions at beginning of the book.

BOLAR CAKE.

-See Cake.

BRANDY PUDDING.

See Pudding.

BRAISING PAN.

A deep well-tinned copper vessel, with two ears, the lid of which close hermetically, and have a ledge so coals or hot ashes may be placed on the top when necessary. BRAISING.

is a method of dressing meat, poultry, &c. &c. widiout its undergoing any evaporation. It is done by lining a braising-pan with thin slices ofbacon, or veal, upon which place to braise, and add bay BRAWN, A COLLAR OF. scrape, and clean very thoroughly a large pig's head, feet, and ears; water, with a little saltpetre, for three hours. To make die collar larger, boil two ox heels, the head, feet, and ears, bones can be taken out easily, dien put the head round die mould, and the feet and small pieces into die middle; put it together while hot, and press it with a heavy weight it becomes cold.

Boil for half an hour, in as much of the liquor as will cover die brawn, one handful of salt, one ounce of pepper, and one or two bay it over the brawn. BRAWN, MOCK.

Take die blade bone out of the shoulder, and it gendy two hours or more, according to the age of the boar.

' When it is cold, season it very highly with pepper, Cayenne, salt, a very allspice, minced onion, and thyme. Let it lie a night in this seasoning; die following day, make a savoury forcemeat of pounde.d veal, ham, beef suet, minced parsley, thyme, and an onion, a salt, nutmeg, pepper, and Cayenne; it with an egg beaten, and stuff where die bone has been taken out.

Put it into a deep pan with die brown side downwards, and lay under it twigs or small sticks, to keep it from sticking to the bottom; poor in a bottle of beer, and put it into the oven. When nearly done, clear off all the fat, add a bottle of Madeira and die juice of a lemon, return it to the oven, and bake it it become as tender as a so diat a straw will pierce it easily.

It the tear is an old one, it will require to be liaked six or seven hours.

This dish is eaten hot. BRAWN, TO BAKE.

Take raw lean brawn, and the same quantity of fat bacon, mince them small, then pound them in a stone mortar, with a handful of ~au> j ed salt, pepper and ginger, add die yolks of egus, and some vinegar, then put the brawn into a cold and bay leaves, make your pie round and it.

To be eaten cold. BREAKFAST CAKE.

See Cake.

BREAD. (1) Put a quartern of (lour into a large basin, with two tea-spoonfuls of salt; in the middle; dien put in a basin four table-spoonfuls of good yeast; stir in a pint of milk, lukewarm; put it in die hole of die flour; it just to make a thin batter; dien strew a little Hour over die top; put it on one side of die let next morning; dien make it into dough; add pint more of warm milk; it for ten minutes, and dien set jt place by die for one hour and a then knead it again, and it is ready eidier for loaves or bricks: bake diem from one hour and a half to two hours according to the size.

(2) Mix into six pounds of sifted flour one ounce of salt, nearly half a pint of fresh sweet veast as it comes from the brewery, and a sufficient quantity of warmed milk to make the whole into a stiff dough; work and it upon a pasteboard, on which a little flour" has been strewed, for fifteen or twenty minutes, put it deep pan, cover it with a wanned towel, set it before the fire, and let it rise and a half, or perhaps two hours; cut oft" a piece of this sponge or dough for eight or ten minutes, together with merely sufficient to keep it from adhering to the board; put it into small tins, filling diem full; dent the all round with a knife, and let them stand a few mindie The remainder of the dough must then be worked up for loaves, and baked eidier in or out of a shape. BREAD, ALMOND.

Take a pound o die best almonds, slice diem die round way,

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BRE BRE beat and sift a pound of double-refined sugar, and strew it over the almonds as you cut them, stirring them frequently to prevent their sticking together; when all the sugar is used, put them into an earthen basin, with a few carraway seeds, a little gum dragon (dissolved in rose-water and strained), grains of musk and ambergris dissolved in fine sugar, and the whites of two eggs beaten to a very light froth, and two spoonfu's of flour; when well mixed the size of macaroons; open them a knife or bodkin, lest two or three the quicker you lay the better they will look; into a well-heated oven, taking care they do not scorch; when half baked, take tin -in out, wash them with the white of an egg beaten to a froth, grate a little line sugar over them, and bake them about ilalf an hour longer. BREAD AND BUTTER PUDDI.VJ. See Pudding.

BREAD, CHESTNUT.

Roast a hundred not to burn them; peel them well, and pound them butter and double eream; pass them add two strain them again.

Weigh your paste, and for pxind, allow half a of powder, a little vanilla in powder, and two mix form of the preparation a.- many as it a sheet of wafer paper, Imtter and dorez diem several times, and then Ixike them in a Int oven. rilKI-'.SECAKES.

a large French roll \ei y thin, jmur on it gome boilintr en-am; when cold, add six or eight eggs, half a pound of Imtter melted, some nutmeg, a spoonful of brandy, a little sugar, and half a pound of currant*. 1'ut them in pud' paste as oilier clieesecakcs. BREAD, TO SERVE WITH COFFEE.

Whip up the whiles of ten eggs to a thick snow; add to tin 'in the yolkU-.it.-ii with eight ounces of powder-sn^ur, place it o\er;i chin-coal tin-, ami whip it for halt" an hour, thru take tinlire, and uhip Mix in eight ounces of two lined with paper, (MMir the paste into them, and kike them in:

when dune, take tin-in out of the moulds a-id remove the paper; when <.!, I, in slices about the size of a finger. on a plate of copper, o\er a rhaivoal and when one side is brown, turn them and the Tlkt if kept dry will be good for a long time. BREAD CRUMBS, FRIED. Rub bread that has been baked two days, through an iron sieve or cullender; put them into a stewpan with two ounces of butter; place a moderate fire, and stir them with a wooden spoon till of a fine gold color; spread them on a sieve, and ten minute* to drain, turning them often. BREAD, FRENCH. Take halfa bushel (or six pounds) of flour, put it on the slab, make a hole in the centre, in which put two ounces of yeast; make your dough with warm water, to about the consistence of briocht; it up well, adding two ounces of salt, dissolved in a little warm water; cover, and set it in a warm place to rise; on this part of the operation depends the quality of the Having left the dough one or two to the season), knead h ayain, and leave it as before, for two hours. In the meanwhile, heat the oven, divide the dough into eight equal parts, of which form as many loaves, into any shape you put them into the oven as quickly as possible. As goon as they are done, rub the crusts with a little butter, which will give it a fine yellow BREAD, FRENCH, OR Take half a bushel or six pounds of sifted flour, knead it into dough, with two quart* of milk, three-quarters of a pound of warm Ixitter. half a pound of yeast, and two ounces of salt; when the whole is well worked up, cover, and it to In two hours it rolls, and tinned plates.

in a slow oven.

When they have been in an hour, put them very hot for Rjtsp them as soon as they are baked. BREAD FRITTERS.

Boil half a pint to sugar, salt, half a spoonful of orange-flower w.iter, little lemon-peel shred have ready some pieces of crumb of bread, cut about the size of half-crowns, but thicker; put tin-in into ilu- milk to soak a little, then drain, flour, and fry them. Glaze them with sugar, and pass the salamander over them. BREAD, LONDON.

To make London bread, put a bushel of good flour which has been ground a mondi or six weeks, in one end of the trough, and make a hole in the i.f it.

nine quarts of warm wiiter, and mix it with one quart of good yeast; put it into tin; flour, and it with your hands; let it remain until it as high as it will go, which will take about an hour and a quarter. to its ultimate height, and do not suffer it to

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BRE BRE fall; make up the dough with quart.- more of warm water and one pound of salt; work vour hands, and then cover it over with a sack or other coarse Put the it thoroughly, and by the it is hot, the dougli \\iil Ix; ready.

Next make the dough into loaves, not exceeding four or five pounds each, sweep out the oven clean, and put in the loaves.

Shut the oven close, and they will be baked in about two hours anda half; <>|K'ii llie oven, and draw the bread. In summer the need not be more than blood warm, but in winter it must be a few higher in During a hard frost, however, the water should be as hot as the hand could bear it, though not sufficientlyhot to.scald the as that would the whole batch of bread. Oilier quantities of bread are made in the same proportion. BREAD, PLAIN SHORT.

proportions of flour and butter must be used as in the receipt for short bread; tin's must be mixed together, rolled out, but not made quite so thick as in the rich kind; but in the same form, pricked with a fork, and pinched all round.

A little sugar may be added. BREAD, RICE.

Take a pound of rice, it simmer in two quarts of water it is of a warmth mix it thoroughly with four pounds of flour, adding yeast and salt, the same as for other bread; the proper quantity of yeast to be used, is about four spoonfuls; knead it set it to rise before the fire. A portion of the flour should be reserved to make up the loaves.

If the rice should require more water, it must be added, as some rice swells more than other. BREAD, SPICED, COMMON. (1) Boil.three pounds of honey in a gallon of water fdr a quarter of an hour; then pour it on the flour in the trough; mix them together well, until the flour will imbibe no more liquid; when a little cooled, add three ounces of potash, infused the night before in half a pint of milk, knead the whole well, putting to out the paste, and with paste-cutters of various forms, cut it into little figures, lay them on a oiled tin, and bake them; when done, wash spiced nuts are made; when formed, lay them on tins, and leave jn a warm or three days before they are baked. SPICED, (2) FLEMISH.

The evening you to your spiced bread, dissolve three ounces of white potash in halt' a pint of milk, and set it aside.

The next morning put a considerable quantity of sifted into a trough, make a hole in the heap, into which pour six pounds of clarified honey; whilst lx>iling,stir it well with a strong spatula, until the honey, reduced to a firm paste, will imbibe no more j flour, then spread it the bottom of the trough, and leave it for alxnit ten or fifleen minutes; a! the end of that time, i r the paste be sufficiently cool for you tolx-ar your hand on it, rub its surface with the infusion of]X)tash; let a strong ix.Tson knead it, in as the bakers knead Have readv a number of differentsized moulds of |iear tree wood, on which are cut (pretty deep) octagons of various dimensions; then cut your paste into as many pieces as you have moulds, in the following proportions:

for the containing a pound, take eighteen ounces of paste; half pound, fourteen ounces; a quarter of a pound seven ounces of paste, and knead each piece separately on the slab, rub them with flour to prevent their adhering, and the respective moulds; it down tight; in a minute or two turn them over, place them on a tin (previously rubbed with olive oil), and with a soft brush take off what flour, may remain on the surface of die spiced bread, and bake them in a moderate oven. Whilst they are baking, dissolve some isinglass in a sufficient quantity of beer, with which, by means of a hair pencil, wash the outside of the spiced bread as soon as it is done; and then, while it is and warm, decorate it blanched almonds, candied lemon and orange peel, cut into dice. You may, if you cut these sort of sweet meats very small pieces, and knead them into your paste at they are nearly cold, separate the pieces with a knife. BREAD, SHORT.

For two poundsof sifted flour allow one pound of butter, salt or fresh; a quarter of a pound of candied orange and peel, of blanched sweet almonds, and carraway comfits, a quarter of a pound each; cut the lemon, the orange peel, and almonds into small thin bits, and mix them with a pound and a half of the flour, a few of the caraway comfits, and the sugar; melt die butter, and when cool, pour it clear from the sediment into the flour, at the same time mixing it With the hands, form large round of nearly an inch thick, using the remainder of the flour it up with; cut to four, and with the finger and thumb pinch each bit neatly all round the edge; prick them with a fork, and strew the rest of the carraway comfits over the top.

Put the pieces paper dusted and then upon Bake them in a moderate

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BRO BRO BREAD, TIPSY.

cnist, and cut into thin round slices of four or inches, the crumb of a Uvo|>enny or penny roll; spread over eacli bit raspberry or strawlxTry jam, and place die slices one the pretty in:i and pour over them as miichshcm,.-weelened with sugar, as the bread will soak in; and over the top, blanched sweet almonds, cut like straws, and pour a custard round it.

IN; made the day before, or two or three hours la-lore dinner, and with tlie crumb of loaf bread. BREAD SAUCE.

See SCMCU.

BRENTFORD ROLLS. Mix two pounds of flour a little silt, two ounces of sifted sugar, four of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of milk; knead the dough well, and set it to rise liefore the fire. twelve rolls, butter tin plates, and before the to When of a proper size, bake them for half an hour. BRIOCHE.

Divide half a quartern of flour into three parts, and knead into one of them half an ounce of yeast and a little warm water, wrap it in a cloth and set it by, in summer time for a quarter of an hour, and in winter tor u whole hour. risen, put it to the remainder of the with a pound and a half of butter, ten eggs, half a glass of water, and nearly an ounce of salt; knead them together with your hand thoroughly, and then wrap it in a clean napkin and it nine or ten Cut the paste into the size you wish to make the cakes, moisten, and roll diem in the hand, flatten the gild the egg.

to the cakes will require an hour and a half. See directions at beginning of the book. BROCCOLI.

Set a pan of clean cold water on the table, and a saucepan on the fire with plenty of water, and a handful of salt in it.

Broccoli is prepared by stripping off all the side shoots, leaving the top; peel off the skin of the stalk H itli a knife; cut it close off at die bottom, and put it pan of cold water. tlie water in the yiewjkui boils, and die broccoli put it in; let In i-Uy the stalks feel t lei, from leu to twenty minutes; take it up with a slice, that you may not break it; let it drain, and serve up.

If some of the heads of broccoli are much bitter than others, put them on to boil first, so that they may get ail done together. It makes a nice supper-dish served upon a toast, It is a very delicate vegetable, and \MI must the moment it is done, and send it to table hot. BARLEY.

Chop a leg of beef in pieces, boil it in of water, with a carrot and a crn.-t to half; it oft" and put it into the pot again with of barley, (bur or heads of celery cut small, a bunch of sweet herbs, an onion, a little chopped parsley, and a few marigolds. Let it boil an hour. Take an old cock or large fowl and put it the pot, the broth is quite good. take out the onion and herbs, and serve it.

The fowl may be omitted. BROTH, OF BEEF. Wash a leg or shin of beef very clean, crack die bone in two or three places, add to it any trimmings you have of meat, game, or poultry (beads, necks, gizzards or feet) and cover them with cold water. Watch and it up well from die bottom, and die moment it begins to simmer, skim it brodi must be perfecdy clear and limpid for on depends die goodness and gravies, of which it is die basis.

Then add some cold water to die remaining scum rise, and skim When die scum has done rising, and die surface of die brodi is quite put in one carrot, a head of celery, two turnips, and two It not have any taste of sweet herbs, spice or garlic; either of these flavors may be added afterward, if desired. it close, set it by die side of die let very gently, so as not to waste die brodi, for four or five hours or more, according to die weight of die meat. it dirough a sieve into a clean and dry stone pan, and set it in the coldest place you have. dF* This is die foundation of all sorts of soups and sauces, brown and white. BROTH, CHICKEN. the remaining of a from which panada has been made, all but die rump; skin, and put them die water it was' first boiled in, widi die addition of a mace, onion, and pepper-corns, and it.

When of a good flavor, put to it a quarter of an ounce of sweet almonds a spoonful of water; it a little while, and when cold, take off die fat.

PECTORAL.

Prepare a chicken in the way, and put it into a saucepan with two pints and a half of wnler, two ouncp of pearl barley,

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BRO BRO the same of rice, and two ounces of the best boil all together, skimming well for three hours, until it be reduced to two-thirds. BROTH, JELLY.

Take a joint of mutton, a capon, a fillet ofveal, and three quarts put these into an earthen pan, and gentle fire to half; then all the liquor through a napkin. BROTH, MUTTON.

Take two pounds of scrag of mutton; to take the blood out, put it into a stewpan, and cover cold water; when the water becomes milkwarm, pour it off; then put it in four or five pints of water, with a tea-spoonful of salt, a table-spoonful of best grits, and an onion; set it on a slow fire, and when you have taken all the scum off, put in two or three turnips; let it simmer very slowly for two hours, and it through a clean sieve. BROTH, MUTTON, FORTHE SICK. Have a pound and a half of a neck or of mutton; take off the skin and the fat, and put it; it with cold water, (it will take about a quart to a pound let it simmer very and it up, and set fire, where stewing for about an hour; then strain it off. It should be allowed to become cold, when all the greasy particles will float'on the surface, and becoming can..jbe off, and the settlings wilF?emain at N. B.

We direct the meat to be done no more than just sufficiently to be eaten; so a sick man may have of good broth for nothing; as by this manner of producing it, the meat furnishes also a family meal.

inoffensive nourishment for sick persons, and the only mutton broth that should be given to convalescents, whose constitutions require replenishing with restorative aliment of easy digestion.

The common way of making it with roots, onions, sweet herbs, &c. &c.

is too strong for weak stomachs. Plain broth will agree with a delicate stomach, when the least addition of other ingredients would immediately offend it.

BROTH, MEAGRE, OR SOUP WITH Set on a kettle of water, put in two or three crusts of bread, and all sorts of good herbs; season with salt; put in butter, and a bunch of sweet herbs; it for an hour and a half:

it sieve, or napkin.

serve to make lettuce soup, asparagus soup, soup de aante, &c. with herbs.

BROTH, MULLAGATAWNY, OR CURRY.

Make about two quarts of strong two a bunch of parsley, salt and pepper it, and have ready a chicken, cut in joints and skinned; put it into the broth, with a tablespoonful of currv-powder; the chicken till quite tender, and a little l>efore serving, add the juice of a lemon, and stir in a teacupful of cream.

Serve boiled rice to eat \vith this broth.

BROTH, RICE VEAL.

Wash clean six pounds of a knuckle of veal, and cut it in two, put it in a saucepan with four quarts of boiling water, half a pound of rice well a little mace, salt, and a handful of chopped let it Serve part of the in the the The part of the knuckle may be sent up as a separate dish, with parsley and butter poured over it.

BRpTH, WHITE.

a and it is enough, take it up, and put a dish; then boil your cream with a blade of mace, and thicken it with eggs; then put in the marrow of one lieef bone, and take some of the broth, and mingle them togetlier it a spoonful of white wine, and let it thicken on the fire; then put the fowl hot out of the broth, set it on a chafing-dish of coals, it.

BROWN ROUX, OR THICKENING. Put into a nicely tinned saucepan alwut a pound of fresh it slowly, and dredge in flour it becomes like a it all the time, put it for a ffw ii]xin a quick fire, and then it to where is heat, and it it assumes a light brown color, be put a jar.

thickenings keep for sometime. BROWNING, Is a convenient article to color those soups or sauces of which it is supposed their deep brown complexion denotes the strength and savo'.iriness of the composition.

Burned sugar is a favorite ingredient with the brewers, who use it under the name of " essontia bina" to color tlieir beer:

it is also employed by the brandy makers, in considerable quantity, to color to which, besides enriching its complexion, it gives that sweetish taste, and fulness in the mouth, which custom has taught drinkers to admire, and prefer to the finest Cognac in its genuine state. When employed for culinary purposes, this is somewith strong gravy, or walnut catchup.

Those who like a gout of acid may add a little walnut Put half a pound of pounded lump sugar, and. a table*

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BUNS BUNS poonful of water, into a clean iron saucepan, act it over a glow fire, and keep it with a wooden spoon a bright brown color, and begins to smoke; thru add to it an ounce of salt, and dilute it by degrees with water, it is tlw ness of soy; let it boil, take off die scum, and the ma-it lx> well stopped: if you have not any of this by you, and you wish to darken tincolor of your sauce*, |xmnd a lea-s|xnful of lump sugar, and put it into an iron spoon, as much water as it; it o\er a quirk it liecomes of a dark mix it the soup, &c. while it is hot.

BRUNSWICK TART. Su Tart.

BRUSSELS SPROUTS TO and wash them |>erfectry clean, and lie an in Put in lx>iliug water, with a and l>r,iiu off tinwater, and eerve them hot. BUBBLE AM) SQUEAK. Chop small In 1 led white cabbage;. ami fry it with a little butler; pepper and Itroil some slices of cold salted beef; put the fried cabbage into a dish, and lay round it the slices of broiled hot.

The beef does best when underdone. BUNS, BATH.

Rub the hand, one pound of fine flour and a half a pound of butter; beat six eggs, and add them to the flour with a table spoonful ofgood yenit all together with half a teacup full of milk; set it in a warm place for an hour; mix in six ounces of sifted sugar, and a few caraway seeds. Mould them into buns with a table spoon on a bilking plate; throw six or eight caraway comfits on each, and lake them in a hot oven alxuit ton minThese quantities should make een bung.

BUNS, COMMON.

Rub four ounces of butter into two pounds of flour, four ounces of sugar, a few Jamaica pepper*, ami a few carraway seeds. Put a s|x>onful or two of cream into a cup of yeast, and as much good an the alxivo huhi set it by the fire to bake quickly on tins; you may add nutmeg..NS, CROSS.

To the above mixture put one ounce and a half of ground allspins cinnamon ami mace, mixed, and when half proved, press the form of a cross with a tin mould in the centre, and as BUNS, PLUM.

To two pounds of the plain bun paste, put half a pound of currants, a of a pound of candied orangepeel, cut half a nutmeg grated, half an ounce of mixed spice, such as allspice, cinnamon, &c. Mould them into buns, jag them round the edges with a knife, and proceed as above. BUNS, PLAIN.

To four pounds of siAed flour put one pound of good moist sugar; make a cavity in the centre, and in a gill of good yeast, a pint of lukewarm milk, with enough of the flour to make it the thickness of crcam; it lie; then melt to an oil (but not hot) one pound of butter, stir it into tile other ingredients-, with enough warm milk to make it a soft paste; throw a little flour over, and lie an have readv a baking| platter rubbed over with butter; mould with ] the hand the dungh buns, the, size of a la rue.

tfgl in rows three inches apart; set them in a uunn place (or half an hour, or liave risen to double their si/e: bake them in a hot oven of a good color, and wash them over with a biu-h ilipjx-d into milk when drawn from BUNS, RICHER.

Put four pounds of fine flour into a wooden bowl; set a sponge ' of and a of | wann niUJj; then mix with it one |xmnd of I sifted MijjR-, one pound of oileil (Ve.-h butter, ! coriander seeds, cinnamon, and mace, a small. quantity of each, Hue.

the. paste into liuns, set them on a baking-plate rubbed with butter, put them I oven to prove; then wash them with a pastebmsh dipped in wann milk, and bake of a I good color.

BUNS, SCOTS CHRISTMAS. four pounds of raisins stoned, two and a half of currants well cleaned and pound ofalnionds Manched, ofcandied orange and lemon-peel a quarter of a pound each, cut small; of pounded |x'|>pcr, and U'iuger, half an ounce each, tour pounds of and twenty-two of ! Then nib the Imiter with the Hour, till well little warm ' and a quarter of a pint of fresh gixxd yeast, and work it light smooth cut I off nearly one-third of the paste, to form the sheet or case, and lay it aside; with the rert work up die fruit, sweetmeats, and make it into a round form like a thick cheese. I Roll out the sheet of paste, lay the Itnu in the centre, and gather it all round, closing the bottom. h\ wetting tlic edges of the paste, i and cutting it so as to lie quit.

il.u.

| it up, and run a wire or small skewer through

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BUT BUT to the bottom every here and there, and prick the top with a fork. Double and flour a sheet of gray (japer, and lay the bun upon it; a the sides, also doubled and floured, to keep the bun in a proper shape. it in a moderate oven.

BUNS, SEED.

Take two pounds of plain bun dough, and mix in one ounce of caraway seeds, the insides of tartpans, mould the dough into buns, and put one into each pan; to in a place, and when proved, ice them with the white of an egg beat to a fijoth, lay some pounded sugar over that, and it splashed the icing-brush.

Bake ten minutes. BURDWAN STEW.

Cut into joints a or duck, put it with half a pint of gravy, a large wine-glass of ale, half a one of white wine, the juice of half a lemon, a tea-spooni'ul of soy and; of mushroom catsup, lemon pickle, cucumber vinegar, corach esc.avecke, a dessert-spoonful each. Heat all thoroughly before serving.

BUTTER BURNT.

Put two ounces of fresh butter into a small frying-pan; when it a dark brown color, add to it a table-s|X)onful and a half of good little pepper and salt. Obs.

is as for boiled or poached BURNET VINEGAR.

See Vinegar.

BUTTER BISCUITS. See Biscuits.

BUTTER CAKES.

See Cakes.

BUTTER, CLARIFIED. Put the butter in a nice, clean stewpan, over a very clear, slow lire; watch it is carefully skim off the buttermilk, &c. which will swim on the top; let a minute or two for the impurities to sink to the bottom; then pour the clear butter through a sieve into a clean basin, leaving the sediment at the bottom of the stewpan. Obs.

Butter thus purified will be as sweet as marrow, a very useful covering for otted meats, &c. and for frying fish equal to the finest Florence oil; for which purpose it is commonly used by Catholics, and those whose reli<(iniis tenets will not allow them to eat viands fried in animal oil.

BUTTER, FRENCH MELTED. Mix, in a stewpan, with a quarter of a |xnmd of fresh bulter, a table-s|x>oi>ful of Hour, a little salt, half a gill of water, lialf a spoonful c.f white vinegar, and a grated nutmeg.

Put it on the fire, let it thicken, but do not allow it to boil, lest it should taste of tlie flour.

BUTTER, MELTED.

(1) Dust a little flour over a quarter of a pound of butter, put it into a saucepan, with about a wine-glass it one way constantly melted, and let it just boil: a round wooden is the best thing to stir butter with in melting.

If the butter is to l)e melted with cream, use the same proportion as of water, but no flour j stir it constantly, and heat it thoroughly, but do not let it To oil butter, cut about a quarter of a pound slices, put it into a small jar, and place it in a pan of boiling water. oiled, pour it off clear from the sediment. BUTTER, MELTED, (2) Is so simple and easv to prepare, it is a matter of general surprise, that what is done so often, is so seldom done right. It is spoiled nine times out of ten, more from idleness than from ignorance, and rather because the cook won't than because she can't do it; which can only be the case when housekeepers will not allow butter to do it Good melted butter cannot be made with mere; there must be a full and proper proportion of butter. As it must be always on the table, and is the foundation of almost all our sauces, we have, Melted butter and oysters, -^ ^ shrimps, lobsters, capers, &c. &c. &c. I have tried every way of making it; and I trust, have written a if the cook observe, she constantly succeed in ifivinij satisfaclion.

In the of the sauces I have ordered. have had in view the providing family of half a dozen moderate people. Never [xmrsance o\er meat or even put it the di.-h; however well made, some companx may have an antipathy to it; tas'.cs iinas dillerent as fiiees: moreover, if it is sent up separate in a boat, it will keep hot longer, iiiid what is left may be put by for another time, or used for another purpo.-c. BUTTER, MELTED.

(3) Keep a pint (inthis purpose Cut two ounces of bulter into bir^-, that mi-It more easily, and mix uii-iv readiK; put it into the sk'wpan with a lai,'; tea-spoonful (t.

['refer arrow-root, or potato starch)

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CAB and two of add six it over the fire, and shake it round every minute way), it just Ix-s^ins to simmer; let it stand quietly and boil up. ) of the thickness of good cream. N. B.

Two table-spoonfuls of mushroom catchup, instead of the milk, will make as good mushroom sauce as need be, and is a sii|x-rlativc accomjKiiiinu-nt to tle.-h, or Obi.

is the best way of preparing milk mixes with the much more easily and more int mutely than water alone can to do.

is of proper thickness to be mixed at flavouring essences, mushroom, or cavice, &c.

If in:

lii.ic.cly t.i pour over vegetables, add a little more milk to it.

1$.

If the oils, put a spoonful of cold water to it, and stir a spoon; if it is very murh oiled, be | M Hired Ixickwards, and forwards tlie stew|Vn to the sancel>out it is ri;ht MKM.

.Melteil Ixjtler mad.to \x:

flavouring essences, catchaps, &tr. should )>e of the thickness of light batter, tluit it may adhere to tlie fish, &c. 1U TTKR, OILED. Put two ounces of fresh butler into a saucepan; set it at a distance from th<lire, so that it may melt gradually, till it comes to an oil; and pour it od quietly the dregs.

Ob.

supply the place of olive oil; and by some is preferred to it either for salads or frying. BUTTER SAUCE.

CABBAGE AND CHEESE SOUP. See Soup.

CABBAGE, TO STEW. Wash a cabbage well, slice it as for pickling, and put it into a steupan, tea-cupful of Port wine, and a bit of butter kneaded in flour, a linle salt ami [x-pper; it: co\er the pan, and let it stew a little, Inn not to become too left; as it eats p; a id a tahlr-s|toonful of vinegar, give lx>il, and serve it hot.

Tlie w ine may lie omitted.

(\l',I'.A(ii:,TO PICKLE. Choose two middling-sized, well-colored, and red cabbages, shrrd diem MTV finely, first pulling off the out.- ide leaves; mix with them nearly pi.ii'id nf salt, tie in a thin doth, and let it haiiu for twelve hours; it into small jar.-, and pour over it cold vinegar that has been boiled with a few barberries in it; tie the jar over closely with bladder; or boil, in a quart of vinegar, tlirec bits of ginger, half an ounce of pepper, and a quarter of an ounce of cloves. When cold, pour tlie red cabbage. PREPARATORY REMARKS. The currants and raisins should be prepared as directed under the article headed, Puddings and I'i-s, and flour dried before the fire on a large sheet of white paper, then and weighed.

be blanched by pouring hot water over them, and, after standing some minutes, taking off th.

.-kin, throwing them rose or c >ld xvat.T.

When not pounded, they should be.

cut lengthwise be roughly pounded, rolled with a bottle ii|n white paper,and then sifted. All spices, after beinj well dried at tlie fire, should li.(xiunded and Lemon and orange-|>eel must be pared very and little sugar.

The after being weighed, should be laid into cold water, or washed in rose water, and if salt, be in waters.

The yolks and whites, of eggs should lie separately and long beaten, then strained; two whisks be exclusively for purpose, as tlie whites especially require to be managed tlie greatest care. A horn spoon should be used for mixing those cakes which are not directed to be beaten with the To make cakes light, salvolatile, or smelling salts, may be added before putting them into the oven, allowing, to a sponge cake, made of one pound of flour, one tca-epoonfnl; and two or three to a large plum cake.

cakes, queen sponge biscuits, and small sponge cakes, require a quick oven till they have risen; wards beat should be more moderate. Plum, seed cakes, and all large kinds, must be well soaked, and therefore do not require a brisk oven. To preserve their color, a sheet of white piper is put over them, and after they have risen and become firm, they are turned To ascertain if a cake be a broad bladed is plunged into the centre of it, and if dry and clean when drawn out, file cake is baked; 1 jut if anything adheres to tlie blade, in -taut ly lie returned to the oven, and the door closed.

When the oven is too hot, it is better to lessen tlie fire than to open the door.

C VK*K.

Take two pounds and a half of dried and sifted flour, tlie same of well cleaned and dried currants, two |xmnds of fresh butter, two of finely -|x>unded and silted loaf sugar, a nutmeg grated, a lea-spoonful of pounded cinnamon, one ounce of citron and

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candied orange-peel, cut small, the yolks of sixteen, and the whites of ten eggs, beaten separately; the the butter to a cream, and add the sugar, then the eggs by degrees, and the in the same way, and then the currants, sweetmeats, and spice, one glass of orange-flower water, and one of brandy. Butter a tin pan, line it with white paper buttered, put in die cake, and bake it in a moderate oven four hours. CAKE, ALMOND.

Blanch half a pound of sweet, and three ounces of bitter almonds; to a paste in a orange-flower water; add half a pound of sifted loaf sugar, and a little brandy; whisk separately, for half an hour, the whites and yolks of twenty eggs, add to the almonds and sugar, and then stir in die whites, and beat them tin pan, sift bread raspings over it, put the cake into it, over the top of which strew sifted it in a quick for half or three-quarters of an hour. CAKES, ALMOND SMALL. One pound of butter beaten to a cream, half a pound of finely-pounded and sifted loaf sugar, half a pound of dried and the same quantity of blanclied sweet almond* cut into thin small bits, one well-beaten egg, and a little rose water, must be mixed well and with a spoon dropped upon wafer paper or tins, and then baked. CAKE, ALMOND.

(1) ounces of Jordan and one ounce of bitter aland pound them very fine; then beat in with the almonds die yolks of eggs, and whisk up die to a solid froth.

Then take eight table-spoonfuls of sifted.sugar, live spoonfuls of fine a of and pounded cinnamon, and mix all die ingredients.

Hub die inside of a mould fresh butter, (ill it with die mixture and bake it of a light color. CAKE, ALMOND.

(2) flour upon a pie-lxiard, and make a hole in die middle to receive a piece of butter the size of an egg, a salt, a quarter of a pound of (iiie sugar, and six ounces of sweet almonds ]x>undud very fine: knead die whole, and form it into a cake; bake, and glaze it with sugar and a hot salamander. CAKE, ALMOND.

(3) Weigh diree OUSTS in their shells, take the same weight of ftiur, of the finest fresh butter, and of grated -:i^ar.

Pound with thre ounces ofsweet almonds blanched; add a lenion-|xtl, or orange-flower die whites and yolks of diree pounding die forms a smooth of a baking-pan, and put in the cake widi above and below.

This cake may be served either hot or cold, widi grated sugar it.

CAKES, ANISEED.

Put in an earthen pan and die yolks often eggs; stir them togetner with a wooden spoon for lialf an the whipped to a diick snow, and in the and mixed, add an ounce of good aniseed, previously washed and dried, and ten ounces of stir the whole gently, and then with a spoon lay it on white pa|ier in eakes alxuit die size ofa crown-piece; sprinkle diem widi fine sugar, and Remove them from the paper, while hot, widi a knife. CAKE, APPLE.

Pare and core a dozen apples, and make them into marmalade, with the zeite of a lemon and a little cinnamon, a'id pass them bolting; put into u a spoonful of ilonr, half a pound of sugar, and two ounces of butter; dry it the when cold add tn it six e<igs, stir them in, and having buttered a mould, pour your piepntation into it, and bake it in a slow; it in a and serve it.

CAKE, ABERDEEN CRULLA. to a cream a quarter ot"a pound ol fresh butter, and mix with it the same quantity of pounded and sifted loaf sugar, and four well-l>eaten eggs; add flour till thick enough to roll out; cut the paste into oblong pieces about four or five inches in length; with a paste cutter, divide the centre wet die edges, and plait one bar over die Other, M as to meet in the centre; dirow lard, or clarified suet; fried of a before the fire, and serve them in a or without grated loaf sugar sirewed CAKE, BANBURY.

Set a sponge with two table-spoonfuls of thick a gill of warm milk, and a pound of ilonr; it has worked a little, mix widi it half a pound of and pound of candied orange and lemon peel cut small, one ounce of spice, as ground cinnamon, allspice, ginger, and grated nutmeg:

mix together with pound of honey; roll out pull" paste a quarter of an inch thick, cut it into rounds with a cutter, about four inches over, lay on each widi a spoon a small quantity of die mixture;

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it round with the fingers in the form of an oval; place the join underneath; it flat with the hand; sift sugar over it, and bake them on a plate a quarter of an hour. CAKES, BATH BREAKFAST. Rub into two pounds of flour half a pound of butter, and mix with il one pint of milk a little warmed, a quarter of a pint of fresh yeast, four well-beaten eggs, and a tea-s|xxmlul of salt; co\er it, and let it stand before the fire to rise for three-quarters of an hour; make it thick cakes about the size of the of a dinner plate; iln-m in a quick o\en, cut them into three, that the middle slice, as also the top and bottom may be well buttered. Serve tltem very hot. CAKE, BAIRN BRACK. To three of dried flour allow one pound of fresh butter, one |x>imd of good brown sugar, two ounces of caraway seede, beateu fggs, yeast, and some grated nutmeg; dissolve the butter in a pint of milk, so as to make the whole into a dough, not very it well; cover it u iih a cloth, and set it before the fire to rise; when well risen, bake it in a tin.

it dry, it may be toasted and eaten with butter. CAKES, BONNET.

in pint of water, for ten minutes, a bit of cinnamon, and of lemon-peel; strain, and mix it with thru- table-spoonfuls of it over the fire for two or three minutes; add a bit of butter the size of a cold, ink in the U-alen yolks of two eggs, a little salt ami pepp-r; I* -at it well, drop a dcMcrt i |n infill of the mixture lard, then drain them upon tile back of a i when served, throw over pounded Instead of the salt and pepper, a pre.-ei\e max Ix: drooped upon each, U-lore tlie sugar is thrown over. CAKK. r.AB A.

Take the fourth part of of lay your pasteboard or sL'.h, and having made a hole in of it, of yeast, work it up with one hand, whilst with the oilier you jxiir in w;irm water; make it into ft rather soft paste, put into a wooden bowl, first pricking in a few places, cover i -loth and let it it has risen the flour, and spread first made paste; mix toother, to half an ounce of salt, six eggs, a pound of fresh butter, half a pound of atoned raising, two ounces of currants, half a glass of Malaga wine, and a saffron in (xiwder.

Work them up it i>nt two or three times, and then let for six hours; then having buttered a mould, pour in your preparation and bake it.

CAKE, BOLAR.

of flora dried in a slow oven, two spoonfuls of yeast, some almond milk, and water to mix sponge; when raised, beat up three-quarters of a pound of clarified butter, three eggs, and three-quarters of a pound of sugar, well-beaten the spoon conies clean away; add cinnamon powder, candied orange and Bake in earthen basins, well buttered; keep it before the fire till put in the CAKE, BOLAR.

When the sponge is beat, as for the instead of mixing the il is rolled in the sugar and cinnamon. CAKE, DUTCH BOLAR. Done, as above, without sugar; then prick holes with a sharp pointed knife, and while it is hot pour in three-quarters of a pound of clarified with cinnamon or orangeAlmonds and sweetmeats are previously put in the cake.

Ornament your cake with harlequin sugar-plums. This was a favorite cake of Queen Charlotte. CAKE, BREAD.

the of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. the in a tea-cupful of good By the addition of an ounce of batter, or sugar, or an egg or two, you may make the cake A tea-cupful of raw cream improves it much.

It Is best to bake it in a pan, rather than as a loaf, the outside )>cing less bard. CAKE, BRIDE.

Take four pounds of fine flour butter, two pounds of loaf sugar, pounded and fine, a of of nutmegs; to every pound of flour put eight eggs; wash and pick four pounds of currants, and dry tii' -in I*-!'. ire the blanch a pound of set almonds, and cut them lengthways, thin, a pound of citron, a pound of candied orange, a pound of candied and half a pint of brandy; first work the Imtter your hand to a cream, in your sugar a beat the whites of vour eggs to a very strong mix them with your sugar and butter; beat the yolks hour, at and mix them with your cake; then put in your (lour, mare, and nutmeg; keep beating it till the oven; put in your brandy, and beat the currants and in; tie three glieets of paper round the bottom of your hoop to keep it from running

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out; nib it well with put in cake, and the sweetmeats in three lays, w itli between every lay; it is risen and cblored, cover it with paper before your is stopped up; it will take three hours CAKE, BRIE.

Take some rich cheese, knead it with a pint and half of flour, three of a |xmnd of butter, and a little salt; moisten it with five or six eggs beaten up; it is well kneaded, let for an hour; then form your cake and bake as usual.

CAKES, BENTON-TEA. Rub a pound of flour, six ounces of butter, and three spoonfuls of yeast, and make with new milk; make and prick them with a clean fork. CAKES, BUTTER.

Beat a of butter with your hands to a cream, add two pounds of sifted sugar, three pounds of dried twenty-four eggs, leave out the whites, and then teat all together for an hour; when you are going to put it in die oven add a quarter of an ounce of mace and a nutmeg, a sack and brandy, and currants, if you think proper. CAKE, WITHOUT BUTTER. the weight of three eggs in the weight oftwo in flour; when the five eggs are beaten, gradually add the sugar, and the flour, with a peel, or a few caraway seeds. it in a tin mould, in rather a quick oven. CAKES, CHESHIRE.

for half an hour the yolks of eight, and the of five eggs; add half a pound of pounded and loaf sugar, a quarter of a pound of dried and the peel of a small lemon; beat all well together, and bake it in a floured tin. CAKES, CARAWAY.

(1) quarters of a pound of flour, half a pound of well rubbed it, a quarter of a pound of sifted loafsugar, and some caraway seeds; make into a stiff paste with a little cold water, two or three times, cut it into round cakes, prick them, and bake them upon floured change, currants may be substituted caraway seeds.

CAKES, CARAWAY.

(2) Mix half a pound of sifted loaf sugar with a pound of flour and a quarter of a pound of butter, add some caraway it stiff paste, with three well-beaten eggs, and little rose water; it out thin, cut it into round cakes, prick them with a fork, and bake them upon floured in a quick CAKES, CURD CHEESE. in two quarts of cream, the well-beaten yolks of four, and the whites of five eggs; oft" the whey gently, and mix with the curd table-spoonfuls of best rose water, as much white wine, four ounces of pounded loaf sugar, the same quantity of butter beaten to a cream, and Mix all these ingredients well in a quarter of a pound of currants. Bake h in a large tin, or in patty-pans lined with; or it may be baked in a previously buttered.

CAKES, CURRANT.

(1) two pounds of fine flour, one pound and a half of butter, the yolks of five or six one pound and a half of sugar, six spoonfuls of white wine, spoonfuls of caraway seeds, two nutmegs', and one pound of currants; beat up the with your hand it is very thin; dry the flour well the caraway seeds, and nutmegs, finely grated; afterwards put them all into your batter, with the eirgs, mingle them well together; the currants; let your oven be pretty hot, and as soon as they are colored they will be CAKES, CURRANT.

(2) Take half a of cleaned and the same quantity of dried and a pound of pounded a of a of yolks, and three whites of eggs, both well beaten, and a little grated nutmeg or pounded the to a add the the for twenty minutes, mix in the currants and the grated Drop the cakes in a round form upon buttered paper, or bake them in small tins in a quick oven. CAKES, CURRANT.

(3) Take six ounces of currants, the pounded loaf sugar, a little grated nutmeg, half a pound of of a pound of dried and sifted flour; nib the butter with the flour till they be well mixed, add the ingredients, and three beaten of eggs, and spoonfuls of rose or orangeit out, and cut it round cakes with the top of a wine glass or CAKE, COMMON.

(1)

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quart.- of flour, mix with it threr-qnarters of a pound of butter, a tea-cupful yeast, one nine Ciiirs, two |x)iinils of well-cleaned our jxmiicl and a h;ilf of jfood brown sugar, the grated |>eel of a lemon, and one nutmeg; a glass of brandy must be stirred in just beit IK' put into a buttered tin. it for two hours or more. CAKE, COMMON. (2) Rub into one of a of mix, two eggs, and a table-spoonful of fresh;is much warm milk as will make the flour into a very thick Let this remain the tii,.. oncred it six ounces of good brown sugar, and nine ounces of well-cleaned and dried currants; let it stand again for an hour, and bake tin for CAKE, COMMON*. (3) One pound and a lialf uf (lour, one pound of good brown sugar, eij,'lit well-beaten eggs, and one ounce of camway seeds, are to be mixed together; then add of troli yeast, milk, and of water, one tal)le-s|XMi;it'ul ouch. Let it stand a little time, and bake it in a floured tin. CAKES, COLD HARBOR. one ounce of butter in as much milk warmed as will make fmr pound^ of flour into a stiff alvcit two pints may be required; add a of one egg a of mix it all it a let it remain before the for an then make it balls, and bake them upon tins in a quick oven.

C\KF..S, CREAM. (1) Put a pound of flour upon a pie-Niard; make a hole middle, put in half a pint of clotted cream, mix the let 1'ir half an hour, pound of butter; it -out, five times, the same as puff paste, and form it gild th<-m with the yolk of egg, and bake in an oven. CAKES, CREAM. (2) double-relined boat the of S-CM-H or eiijht v.>f*; in It of the sugar; grate in the rind of a laix'e li-mou; froth on n paper, laid on tin, in lumps at a distance; sift a < T them:

set them in a the yon may put raspberry jam, and stick two bottoms in a cool oven to dry CAKES, CREAM. (3) Put stew|Kin, two jrla-ises of cream, a quarter of a |x>und of butter, the of a lemon, cut small, a quarter of a pound of (xiwdcr-gugar, and a pinch of salt. Set the.

it Ix-^ins to boil, put it by tin the stove; take out the leiiM>n-|>eel, and add, by degrees, as iit'iclrtlour as the bear; keep stirring it constantly, and place the for it it, one by one, as many e;^s as the |>a-l'' Mick to the fingers; paste on a.-lab, and make your cakes of a round form. CAKES, CANAPES. Roll out threequarters of a pound of puff paste, keeping it long and narrow; do not let it !>e more than a quarter of an inch thick, and about inches wide.

Cut the paste across with a sharp knife, in slips three-eights of an inch in width, and place them on the cut side, on a baking-plate, each two inches apart; bake in a hut oven, and when nicely colored, sprinkle them with gla/e tlwm.

When done, remove diem from t.

and just before they are served, mask them apricot marmalade, or any other you nlike better, and arrange them oil your en couronne.

CAKES, CURD.

a of curds, ei;;lit e^s, leaving out fintr whites; and a flour; mix these well togetner, heat butter, in a frying-pan, drop them fry like CAKES, DERBY OR SHORT. Rub in with the hand one pound two pounds of sifted flour; put of currants, one pound of good moist s,i<;ar, and one egg; mix all a pint of milk: it out thin, and cut them into round cakes with a cutter; a baking-plate, and middling-heated oven for about five minutes. CAKE, DIET BREAD. Boil, in half a pint of water, one pound and a half of lump sugar; have ready one pint of eggs, three parts yolk?, in a pan; pour in the suU'ar, and it quick till cokl, or about of an In Kir; Ftir in two pounds of sifted; the inside of square tins with while IKIJXT; till them three ports full; sift a little sugar over, and bake it oven, and hot remove i IK-HI from (In- moulds.

( \KF.. DAII'IIINE. Beat separately the whites and yolks of twenty eggs; to the yolks add a pound of pounded^ am!.-ifted loaf sugar, the grated peel of one lemon, and

Page 82 See this page in the book

two or three table-spoonfuls of orange-flower in tlie whites, and mix in halfa pound of dried and sifted lie mr.

it in a moderate oven.

CAKE, FASHION.

Mix a handftJ of flour with a pint of good cream, half a pound of beef suet, melted and sifted, a quarter of a pound of |x>wder-sugar, half a pound of raisins, stoned and chopped, dried flowers of orange, a glass of brandy, a little coriander, and salt; bake it as all other cakes, about an hour, and glaze or garnish it.

CAKE, FOURRES.

Make a puff paste, it into two equal parts the size of the dish in which you mean to place your cake, and the thickness of two crowns each; take one of the cakes and put upon leaving about an as a border, all round; wet it with water and place the other cake upon it, draw up the edges carefully with your fingers; gild them with the yolk of egg, and bake them in an In CAKE, FRENCH.

Twelve eggs, the yolks and whites beaten well and separately, one pound of pounded and sifted loaf sugar, the grated peel of a large lemon, half a pound of sifted and dried flour, the same weight of sifted and dried ground rice, four ounces of sweet, and one of bitter almonds, pounded in a mortar with a table-spoonful of orange-flower water.

Mix all these ingredjenLs gradually, and beat them well. Paper the pan, and bake the cake for one hour. CAKE, FAMILY.

and of each six the yolks and whites offtine eggs, pound of lump sugar, [xninded and sifted, and half an ounce of caraway seeds.

Having beaten this one hour, bake it for the same time in a is a very light cake, and is very for people and stomachs.

CAKES, RICH GINGERBREAD. To one pound of dried and loaf sugar, threequarters of a pound of fresh butter washed in rose water, one pound of treacle, one nutmeg grated, the weight of a nutmeg of pounded of pounded cinnamon, one ounce of pounded ginger, one and a half of candied orange and lemon-peel, cut small, hall' an ounce of blanched sweet almonds, cut it into long thin bits, and two well-lx'atm Melt the butter with the treacle, and when nearly cold, and the rest of the Ingredients; mix all well together, it into round cakes, and bake them upon tins.

CAKE, GINGERBREAD.

pounds of treacle, two and a quarter offlour, of brown sugar and fresh butter three-quarters of a pound each, four ounces of caraway seeds, the same quantity of candied orangepeel cut half an ounce of pearl ashes; beat the butter to a cream, and mix rest of the The next day work it well up, and bake it in a buttered tin. CAKE, GLOVE.

With flour make into a paste thick enough to roll out, the beaten yolks often eggs, five table-spoonfuls of rich sweet cream, a little sugar, and some cardamons; cut it fanciful forms with small tins, and throw them into fresh boiling lard or butter; when of a light brown color, drain them before the fire.

If fried in butter, add a little water to the butter, and make it boiling hot.

CAKES, GIRDLE.

Rub three ounces of fresh butter into one pound of flour, with half a tea-spoonful of salt; moisten with a sufficiency of sweet butter-milk it roll it out, and cut it into cakes with a cup or tumbler, and bake them upon a girdle.

CAKES, HONEY.

One pound and a half of dried and sifted of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orauge-peel cut small, of pounded ginger and cinnamon, three quarters of an ounce.

Melt the sugar with the honey, and mix in the other ingredients; roll out the paste, and cut it into.small cakes of any form.

CAKES, HEART.

your hand work a pound of butter to a cream, then put to it twelve egg.s, with only six <>t' the whites well-beaten, a pound of dried flour, a pound of silted sugar, four spoonfuls ofgood brandy, and a pound of currants wa.-hed and before the fire.

As the pans are filled, put in two ounces of candied orange and citron, and continue beating the cake till you put it into the oven.

This quantity be cient to three dozen of middling sized CAKES, IRISH SEED.

to a of butter, and a quarter of a pint of rose water, putting in a tiilile-spooiiful of rose water at a time; by decrees, mix it u pound of sifted sugar, and then nine well-lieaten eggs; add twelve ounces of flour, and three of flour of rice dried and sifted, a quarter of a pound of blanched and pounded sweet or bitter almonds, a tea-spoonful of essence

Page 83 See this page in the book

and one ounce of caraway seeds; all these well together; lke it in a rake tin, which must be buttered and liiitil with paper, also buttered.

It will require alxmt our hour and a half to bake in a quick oven.

\xin i.ir- withoMt tin- a hai nits or the P"^ of lumon.

< \KF.S, LITTLE.

T a pound of flour !il a [xiuiul of luni]) tine, the ]>eel of two lemons chopped Miiall, and ounces of butter; mix oughly; let it stand sometime before tlie fire, then add throrill's well beaten, the separately, pick tliem with a fork into small lumps, and bake them on a tin: this quantity will make about eighty cakes. of lcin<in-|xvl you may, if you please, add sixty alumm!.-:

blanched and with white of egg until they are quite fine. CAKES, MANON.

an under-crust and cover baking-plates with it; then spread them some frangipane, or marmalade, of wliate\er sort you please; add some sweetmeat, and then eo\er witlia \erythin crust; gild and ornament in diey are three pails done, sprinkle them with sugar, and glaze. \Vlien they are glazed put them to finish baking in a more gentle oven, and them out of the tin.-, and serve them either hot or cold.

rAKT.S, MOM'ROSE.

Of dried and flour, pounded and and of fresh butler, one |x>und each will Ixrequired, also t< Ke well-l>eati n c^'.'-S three quarters of a pound of cleaned and dried; lieat the butter to a cream with the, Id the eggs by degrees, and then the tiour and currants, with two of i.nly, one of rose water, and U-at all lor twenty or thirty minutes, when it is put into small buttered tins, half filling them, and Inking them in a quirk The currants may be omitted. CAKES, MEAT.

See Meat.

C V K T. <. \ UNS.

Take four pounds of veiy line flour, and mix with it three pound* ol Joulile-relined suir-ir, linrK U-at and Ml'ted; dr\ them by the till \oiir other materials are prepared; tike tour pounds of it in your hands till it is \ery soft beat thn t\-f,ur.-__'-.

Ic.ix'e. out sixteen wl:.': reads from all; beat the ri^s and butter together it aj>|x>ur in..r li\e s|x>ontuls of rnseor nrange- flower water, and bc.it it again; then take your flour and sugar with six ounces of caraway seeds; stre'irfC}^ in by degrees, beating all the while} lor two hours togedier; put in as much tinctme or amUrirris, as you butter your hoop, and let three hours in a moderate oven. CAKES, NUNS' BEADS. Pound in a mortar four ounces of good cheese, with a little salt, tlie beaten yolks of three- eir^s, and some crumbs of bread; roll them as large as walnuts, cover them with puff paste, and fry in butter a light brown cUlor.

them in a napkin.

CAKES, OATMEAL.

One only shojild at a time, as the mixture dries Put two or three handfuls of meal a bowl, and moisten it merely to fonn it knead it out round and round with the hands upon the paste-board, strewing meal under and over it; it may be made as thin as a wafer, or thicker, according to taste, and put it on a hot plate, called a girdle.

it be a light brown on the under it that side before the fire which was upjxjrmost on the girdle.

The toaster is such as is commonly used for heating smoothing irons, having a back to support the cake. cakes soft, they must not be toasted before the fire, but both sides done quickly on the girdle.

CAKE, PLUM.

Three pounds of flour, tliree pounds of currants, three-quarters of a pound of almonds, blanched and beat grossly, of them ounces of sugar, seven yolks and six whites of eggs, one pint of cream, two pounds of butter, half a pint of good ale yeast; mix the eggs and the yeast together, strain them; set die cream on the fire, melt die butter in it; stir in the almond.-, and half a pint of sack, part of which should be put to the almonds while beating; mix together the flour, currants and sugar, what nutmegs, cloves and mace are liked: stir these to the cream: put in the yeast.

CAKES, POTATO CHEESE. (1) Boil and peel half a pound of good potatoes, bruise them in a mortar, and when cold drop in die yolk and white of an egg at intervals, until four beating the potatoes well all die time; add a quarter of a pound of sifted bread crumbs, and put in two more eggs.

to a cream six ounces offiesii the quantity of pounded [Nit it into the mortar, with die grated of one lemon, and mix all thoroughly. the patty-pans with

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and bake them CAKES, POTATO CHEESE. (2) Pound in a mortar five ounces of potatoes with four of fresh butter, and the same quantity of pounded loaf sugar, the grated and juice of half a lemon, three well-beaten eggs, and a table-spoonful of brandy; mix all well together, and bake as before directed.

CAKES, PARLIAMENT.

Put sauce pan two pounds of treacle, and when it boils, add a quarter of a pound of butter, it upon two pounds of flour; add a little alum, and a bit of pearlash about the size of a nut, and an ounce of ginger. it well with the hand till quite smooth; let it stand a day and a night, very thin, and cut it into oblong cakes. CAKE, POUND.

(1) Take one pound of dried and sifted flour, the same quantity of sifted loaf sugar, and of fresh butter waslied in j-ose water; the well-beaten yolks of and the of six eggs; with the hand beat the to a cream, by degrees add the sugar, then the eggs and the it all it in a tin pan buttered, or in small ones in a quick oven. CAKE, POUND.

of dried and sifted flour, sifted loaf sugar, fresh butter, cleaned and dried currants, one pound each, and twelve eggs; then whisk the volks and separately, another with the hand beats the butter to a; and as the froth rises upon a.dd it to the butter, and continue so doing it is all beaten in; mix the sugar together, and add them by degrees; the last thing, mix in the currants, together with a glass of brandy. It to be beaten during a whole hour. a buttered tin.

CAKE, POUND.

(3) To a pound of sifted sugar, add a pound of fresh butter, and mix them with the hand ten minutes; put to them nine yolks and five whites of eggs wellbeaten; whisk all well, and add a pound of flour, a few caraway seeds, a quarter of a pound of candied orange-peel cut slices, a few cuirants washed and and mix all together as light as possible. CAKE, QUEEN.

Beat one pound of to a cream, with some one pound of flour dried, one pound of sifted sugar, twelve eggs all add a few currants washed and dried; butter small pans of a for the purpose, grate sugar over them; they are soon baked. I may be done in a Dutch oven. CAKE, ROYAL. Put a very little lemonpeel, shred fine, into a stewpan, with two of sugar, a pinch of salt, a piece of butter half the size of an egg, a glass of water, and four or five spoonfuls of flour; stir over the till the paste become* thick, and begins to adhere to tlie stew pan; it ofl", put in an egg, and stir it in the i paste till it is well mixed; to add one egg at a time, till the paste softens without becoming; put in dried orange flowers, and two bitter almond line; make the paste into little cakes, alxnit the size round of a half-crown; put them on buttered paper, gild diem with the yolk of an egg beat up, and bake half an hour in an oven moderately hot.

CAKE, RICH.

To two pounds and a half of dried and sifted flour allow the same quantity of fresh butter washed with rosewater, two pounds of finely-pounded three pounds of cleaned and currants, one nutmeg grated, half a pound of sweetmeats cut a pound of blanched almonds pounded \\ itli a little ro.-e-water, and twenty eggs, the yolks and whites separately beaten. The butter IK- beaten with the hand it In-come like cream; add the sugar, and by degrees the eggs, after these the ingredients, mixing in at the with a tea-cupful of brandy, and as orange-flower water.

This mixture beaten tovther rather more than an hour, then put into a cakcpan, which has previously been buttered and lined with buttered paper; it rather more than threeIt be in a oxen for tlnee hours, and j Cooled gradually, by at letting ! sometime at tlie mouth of tlie oven. CAKE, RICE.

'(1) Whisk ten eggs for halfan hour, add to them half a |x>und of flour of rice, half a pound of pounded and loaf sugar, and the grated peel of two lemons; mix this into previously beaten to a cream.

cake in a buttered tin. CAKE, RICE.

(2) Take six ounces of ground rice, six ounces of flour, three-quarters of a pound of fine sugar sifted, nine eggs, the yolks and whites beaten separately; mix all well together, grate in tlie rind of a lemon, and beat it well half an hour. CAKES, LITTLE RICE.

Whisk well six yolks and two whites of eggs; then with

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a born spoon beat in six ounces of finelypounded loaf sugar, add eight ounces of girted ground rice, and (wo tdUMpaooMi of oian^e-tlower or roM.- water, or the gi<Ued peel of a lemou, and ju-t befoiv tin- mixture is put it six ounces of fresh butter niched; dust the patty pans with or rub them let tliein be half lilled, and bake the cukes in a quirk oven.

CAKES, SMALL ROUT.

Rub one |x<iind of dried and halt' a pound of butter, six ounces of jHiiinded and sifted loaf sugar, and the yolks of two,'gs; mix them all into a paste with.

a little rosewater; di\iile the quantity, |Mit a few dried currants or caraway seeds one half; roll out the paste, cut it into small round cakes, and bake them upon buttered CAKE RICE, A SWEET DISH. Wash well and drain a quarter of a pound of rice. Boil with a quart of fresh cream the peel of one lemon, and when nearly cold take and put in the rice; place the sauce pan over a slow fire, and wlien the rice ILLswollen, add a little salt, and sweeten with pounded loaf sugar; when the rice is quite tender, add the yolks of eight eggs, and mix in gradually the beaten whites, with a good bit of fresh butter, and pour it into a mould; the butter may equally cover every part of it, then pour out the butter, and strew over the inside a lay t-r of grated bread; with a |>a-te brush or a slip of paper, sprinkle it some of tinbutter, add grated bread, pour in the rice, and it in a moderate oven (<>r an it out upon a dish, and serve.,r w ithout a garnishing of preserved raspberries, cherries, or currants. CAKES, SPANISH.

Rub, fine and smooth, one pound of butter with two pounds of flour, then add a pound of good brown sugar, rolled fin; mix all to\\itli fi>iir the paste into -mall bits or knobs, and bake them upon floured tins. CAKES, SHREWSBURY.

a pound of butter, and put it in a (tin, nib it is as as cream, take one pound of powdered sugar, a cinnamon and mace |xMindcd, and t yolks and whites together; nh your hand it linhi; then take one and a half of sifted u<>ik it togetlier, and it on your die-.-er, to wliat ixe you like, only very let your o\en !

rather -l,,u. anil let tin-in change their color, tl u-n take them out. CA KE, SPONGE.

( 1 ) Weigh ten eggs, and their weight in veryfine sugar, and that of six in flour; heat the yolks with the (lour, and the whites alone, to a stilt' froth:

tlien by degrees mix the whites and the flour the other ingredients, and beat them well half an hour.

Bake in a quick oven an CAKE, SPONGE.

(2) Take the juice and of a twelve ounces of tinely-|xmiideil the same of dried and sifted tlour; then with a horn s|XM)ii Ix-at the yolks often c<^s, add the sugar by degrees, and beat it it stand wheii'dropped froui the spoon; at separate times tile two other eggs, yolks and whites; whisk the ten whites for eight minutes, and mix in the lemon-juice, and wlHsn quite stiff, take as much as the whisk lilt, and put it ii|x>n the yolks and sugar, which must be beaten all the time; mix in lightly the tlour and grated peel, and pour it all gradually over the whites; stir it together, ami hake it in a buttered tin, or in small tins; do not more than half fill them. CAKES, SHORT.

pound of fresh in as much milk a* u ill make a pound and a half of flour into a paste, it out about a quarter inch thick, and cut it into large round cakes. Do them in a fry ing-pan, and serve them hot. They are eaten with butter. CAKES, SALLY LUNN.

Take. one pint of milk quite warm,,i quarter of a pint of thick sinall-iieer yeast; put them into a pan with flour sufficient it as thick as it o\er, and let till it has risen as high as it e. about two hours: add two ounces of lump sugar, dissolved in a quarter of a pint of warm milk, a quarter of a pound of butter rubbed your flour very fine; then make your dough the same as for French rolls, &c.

; and let half an hour; then make up your cakes, and put them on tins: when they nave stood to rise, bake them in a quick be never to put your yeast to water or milk too hot, or too cold, as either extreme will destroy the fermentation. In summer it should be lukewarm, in winter a little wanner, and in very cold weather, warmer it has first risen, if you are not prepared, it will not hurt to stand an CAKES, SUGAR.

Take half a pound of di yd the same quantity I mtter, washed in rose water, and a quarter of;i pound of sifted togetlier the flour and sugar: rub in the butter, and add the yolk of an egg beaten with

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a table-spoonful of cream; make it paste, roll, and cut it into small round cakes, which bake ujxjn a floured tin. '' CAKES, TEA.

With a pound of flour rub half a pound of butter; add the beaten yolks of two, and die white of one egg, a quarter of a pound and a few caraway seeds; mix it to a paste little warm milk, cover a let it die for nearly an hour; roll out die paste, and cut it into round cakes with die top of a glass, and bake them upon floured tins. CAKE, TWELFTH.

of flour, two of sifted loaf sugar, two pounds of butter, eighteen four pounds of currants, one half pound of almonds blanched and chopped, one halfpound of citron, one pound of candied orange and lemon peel cut into diin slices, a large nutmeg grated, half an ounce of ground allspice; ground cinnamon, mace, ginger, and corianders, a quarter of an ounce of each, and a gill of brandy.

Put die butter into a stewpan, in a warm place, and work it smooth cream with the haud, it with the sugar and in a pan, (or on your paste board) for sometime; dien break in die eggs by degrees, and beat stir in die brandy, and then the flour, and work it a little; add the fruit, sweetmeats, and almonds, and mix all together lightly; have ready a hoop cased with paper, on a baking-plate; put in the mixture, it on die lop widi your hand, dipped in milk; put die plate on another, widi saw dust between, die coloring too much:

it in a slow oven four hours or more, and when ice it widi icing.

This mixture would make a handsome foil twelve or fourteen inches over.

CAKE, WHITE.

of dried and sifted flour,of fresh butter and of finely-pounded loaf sugar, one pound each; five well-beaten eggs, a quarter of a pint of cream, of candied orange and lemon peel, cut small, three quarters of an ounce each; one ounce of caraway seeds, half a grated nutmeg, a glass of brandy, and a then beat the butter to a cream, and add all the other ingredients to it, and at die last mix in one table-spoonful of fresh yeast; let the cake rise before die fire for half an hour. a tin.

Instantly u|x>n it out of the oven, with a leather, brush tintop all over widi the beaten white of an egg, and loaf sugar upon it.

Let it stand at die mouth of die oven to harden. CAKES, YEAST.

a flour, two pounds of currants, washed and picked, a quarter of a pound of fresh butter, a quarter of a pound of List* HI suijar, a quarter of a pound of citron and candied orangepeel cut slices, cinnamon and mace, a small quantity of each pounded and Make a hole in die centre of die ingredients, wine, a little warm milk, mix all togedier, fill a hoop it, let it rises, and bake it.

CAKES, YORKSHIRE.

two pounds of Hour, and mix with it four ounces of butter, melted in a of good milk, three spoonfuls of yeast, and two eggs all well togedier, and let it rise; then knead it, and make it Wo cakes:

rise on tins before you bake, which do in u slow Anodier sort is made as above, leaving ont the butter.

The first is shorter, die las^ lighter.

CAKE, BISCUIT.

One pound of flour, and ounces of sugar, a little rose or orange-flower water, beat the whole dioroughly, and bake it for one hour.

CALF'S BRAINS, WITH Blanch and clean die brains, then wipe diem dry, dip them into yolks of eggs, and them in broad crumbs; in till of a good dry, and serve oysters, stewed white or brown.

Garnish with broiled ham cut in Small round pieces. CALF'S BRAINS.

Cleanse two calves' brains, and stew them in stock with two or diree spoonfuls of vinegar, a bunch of parsley, scallions, a clove of cloves, divine, laurel, and basil; when ciently stewed, cut each piece of die brain in two, dip diem in a batter made handfuls of flour, diluted with a little oil, half a pint of white wine, and salt. Fry them in lard until the batter is crisp and of a gold color.

CALF'S BRAINS, WITH FRIED PARSLEY.

or of nearlv an si/.e; ]. ailx.il take off the skin; (lien hoil them ri water, little salt, vinegar and butter. them with a sauce made of a little browned butter, a table-spoonful of vinegar, some salt and pepper, and CALF'S CHITTERLINGS. open with scissors, wa-li and cleans* for a night and-water, then wash them and cut them into small pieces, dip them uv

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to a Kilt, anil a little white wine. Fry them of a light brown color in beef dripping; fringe i if par.-ley.

Or, lieing parlxiilnl, they may lx- roasted, when nri.-t !

constantly basted dredged tluur to uiih melteil liinter, and |x>urcd iiver Or, They may DC kiked when, after Ix-ing parlniled, they are rubbed put (lie.i\i n on an iron frame, which i.in a ulilnn^ frame of white iron, about two hi_'h, be found useful in baking every kind of meat. r\i.rsrii.ui>i;<>\, Parboil a cluiudrun, and when cut it in pieces about as big as walnuts; Beacon them \\ith salt, |>ep|>er, undue*.', denes, i onion, Hi ra^iin, and par.-lc\, sined; in a ladlel'ul fresh butter; a sauce giav\, orange and lemon juice, eggs' yolks, and grated nutmeg; lots up in.ie.ilents the diaudron, tliun ( ALF'S-FEET PUDDIXG. See Puddingt.

CALF'S FEET JELLY. See Jelly.

CALF'S FEET, POTTED. a.|i>r jelly, pick all the meat frum the bones, add to it half a pint of gravy, a.-ah, pepper, and nutmeg, garlic, a and s<ime shred ham; it fur half an hour, dip a mould into water, put in a layer nl the meat, then s une neatly-cut pickled beet root, and some boiled mincc-d pai.-lev, a layer <>f meat, and so on, the lie filled; it out.

li.unish with pickled eggs, beetroot, paisley.

/ CALF'S FEET, PLALX. Scald, clean, /and Munch some caKes' lit-l, lx.il them the kmes will come out, then in a blanc.

See ( all".\Vhcn and buiti-r.

CALF'S nr.AP, iiAsiir.i). the en. nigh, and the meal of tlie beat side neatly from the lay xmall wa.-h it o\er die yolks of two eggs, and cover it w ith crumbs, hcilw nicely shred, a little pepper, salt, and nutmeg, all mixed _.

t!i; Set tin- dish In-fore lurniiu ii'>u and then, that all parts may be rimallv l.i In the meantime the i en.

aud the [ (peeled) pint of good pan, with an onion, a.-mall bunch of herbs, (consisting of |>ars ley, kisil, tarragon, knotted marjoram, and a little thyme), a little salt and ('avenue, a.-ballot, a of Sherry, and a little oyster liquor: bolt this lew minutes, it the which must be sprinkled Add or pickled mushrooms, a few n ulih* and morels, and two s|>oonfuU of catchup; Ix-at up brains, and put (hem to the rest, a bit of butter and Beat the other part of the brains with shred lemon-peel, a little nutmeg and mace, some parsley shred, and an egg; fry diis in little calies of a fine gold color; dip some oysters die yolk of an eg;;, and fry die same way, also some good forcemeat balls, and garnish widi them.

CALF'S HEAD SOUP, OR MOCK See Soupe.

CALF'S HEAD. Widi a sharp knife cut all die meat entire the cut out the tongue, and the !>rains; all in cold water for two or tliree hours. Mince very small two of lean and one of beef suet, the crumb of a penny some sweet herbs, grated lemon-peel, nutmeg, IK P|x-r, and salt; mix them well together, and it with the yolks of four eggs beaten up; re.-rve a? much as the clean, wi|ie it dry, and put the forcemeat into the inside; tie it firmly with tape; put it into a stcw|>aii with two quarts of u'l.ivv, half a pint of white wine, and a bunch of sweet herbs; cover it cliscly, and let it stew gentry; Ixiil the tongue, cut it into thin.-lire.s, mince the biaius with a par.-lev aud a tablt>S|xinfu! of flour, add |x-p|ier, salt, grated lemon-peel, and lieal two eir.

1 -- and mix with the p it widi a.-poo n in small cakes pan of and fry them of a light brown color. Fry the forcekills, and drain them, w ith the cakes, the kick of a sieve the iln- head has stewed sufficiently tender, put it into a dish and takeoff the U|)e, the uravy, and it with a table-spoonful of flour of rice, and a littk bit of butter; if not well sra-sonen, add put in the it all hot, and pour die head, (larnish die brain-cake.-, kills, and cut lemon. CALF'S I1DAI), RO \STKH. and it it, out the bone*, brains, and tongue; make force-

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for the and balls with bread crumbs, minced suet, parsley, grated ham, and a little pounded or cold fowl; season with pepper, salt, grated nutmeg, and it an egg, beaten up, fill the head with it, which be sewed up, or fastened skewers and tied. While roasting, baste it well with butter; beat up the brains with a little cream, the yolk of an egg, some minced parsley,- a little pepper and the cut it and fry it the brains, balls, and slices of bacon. Serve the head with white or brown thickened gravy, and the tongue, forcemeat balls, and brains round it.

Garnish with cut It will require one hour and a half to roast. HEAD, PLAIN.

a calPs head nicely, and cut out the bone of the lower jaw, and of the nose, taking out the pose bone as close to the eyes as possible; wash the head in warm it blanch in some clean water. Prepare a blanc, or as One pound of beef suet, and one pound of fat bacon, cut small, half a pound of butter, a of a thyme, two or three bay leaves, one or two onions, and the juice of a lemon salt, pepper, mace, cloves, and allspice; boil all this an hour in six tie up the in a cloth, boil it sauce about three hours, and it; out the and it; hot, with the following sauce shallots, parsley, the brains minced, some vinegar, salt, and pepper. HEAD, SOUSED. and boue a calf's head, and soak it for seven or eight hours, changing the water twice; dry salt and bruised it up, it tight, and it in white wine, salt and water; when done, put it, with the liquor, in a it for use.

Serve up either whole, or in slices, with oil, vinegar, and pepper. CALF'S HEAD, BIGAREE. and blanr-h a it the bones will come out then bone and it between two dishes, so as to give it an oblong form; beat with the yolks of four egsp a little melted butter, pepper, and Divide the head when cold, and brush it all over with the Iwaten eggs, and strew over it grated bread; repeat this twice. the grated bread, which is put over one good quantity of finely-minced parsley slnmM be mixed; place the head upon a dish, and it of a nice brown it a sauce of and and one of good gravy, mixed the brains which have been and and a Cayenne and salt. CALF'S HEART, ROASTED. the heart with the following forcemeat: a of lieef suet, chopped, paper on the stuffing to keep it in its place.

Put the heart into a Dutch l>cfi>re a clear fire, and it oughly all (iaruish slices of lemon, and pour melted butter over I CALF LIVER, BROILED. it, season with pepper and salt, and broil ly: rub a bit of cold butter on hot and hot.

LARDED AND Lard a liver the as a fricandeau, and let it lie for twenty-four hours in vinegar, with a onion, some parsley, a little thyme, a bay Roust, and baste it well with butter, then glaze a light glaze, and serve it with a poivrade, or any other sauce. (1) \Vasli and wipe it; then cut a long hole in it, and stuff it with cmml>s of bread, chopped anchovy, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an r^; sew the liver up; it, wrap it in a veal caul, and roast it.

Serve with good brown gravy and currant jellv. LIVER, ROASTED. (2) a streaky roast and it frequently with its own LIVER, ROASTED. (3).

Lard a liver, and it in vinegar, with an onion, cut into slices, parsley, and a bay it snaked fir hours, fasten it on a spit, roast and it it glaze, as it is naturally of a under it a brown poivrade. CALF'S LIVER, SCOLLOPS. Parboil and cut into slices a vei v and shape them hearts.

some fine herbs, parsley,.-ballots, and mushrooms; the calf's liver, and let it stew over a slow done on one turn and it

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CAP CAP out the liver, dredge in;i little the herbs, and add some more let fiir ten neat the liver in the sauce it.

This may Ix1 eaten at breakfast. CALF'S PLUCK. it very clean, and, if liked, stuff the heart a forcemeat, made of crumbs of bread, parsley, and seasoned with pepper, salt, and Fasten it firmly with the Iher and lights, tying them to the skewers it ami truth it is done, and serve butter, mixed with a table-spoonful of lemon pickle, or vinegar poured over it.

CAPER SAUCE. CAPILLAIRE. fourteen pounds of sugar, thnr (xumds of coarse.-nu.ir.

six eggs beat in with the shells, three quarts of '; it up twice; it well, then it a qnailer of a pint of orau^e-liuwer water; it through a jellv-bag, and put it Inittles; mix a spoonful or iwr. of this sirup, as it is liked for sweetness in a draught of warm or cold wat'T.

r.U'II.OTADE ITALIAN. Cut up a cold roast of butter, and some shred mushrooms and potherbs; fry are to with a tea-spoonful of flour; to a I/el the whole simmer together for a quarter of an hour; next put in the of fowl, and heat them up for a fe.w minutes. <iarnish voiir di.-h with tried.-lices. if bread; ami JMt beftn you ser\e, the saucepan two table-spoonfuls of oil, takins; care that il docs not boil, and stir it up weU with the sauce. CM'ONS OR FOWLS, Must be killed a coaple of days in moderate, and more in col.

I wiMlh'T, before they are dressed, or tli v will eat tonsil:

criterion of the ripeness of p-uiltry f"r the is the ease with which you can then pull out the feathers; when a fowl is plucked, leave a few to help you to ascertain are managed exact l\ in tin- same ami sent up tin- same Alices as a turkey, niiK require proportionabU at the A full-growl live-toed alniut an and a A noderate-Maod one, an A chicken, from thirty to foru minHere, also, |rk sausages I'ried are in a favorite accoiii] aniiuctit, or turkey sliiltin^: sir forcemeats; put in plenty of it, so as to plump out the lowl, which mu>t be tied (t*>th at the neck and rump), to keep in the stuffing. Some cooks put the li\er of ill;- fowl this forcemeat, and others mince it and (Kiunil it, and nib it up with and the is stuffed and trussed, score the gizzard nicely, dip it into melted let then season < put it one pinion, and the liver under the other; their getting hardened or scorched, cover them with double twittered.

your roasted l>e well browned; it is as indispensable that poultry should have a rich brown complexion, ai poultry should have a delicate white one. CAPON, TO CHOOSE. If it is young, his spurs arc short and his legs smooth; if a true capon, a fat vein on the side of his breast, the comb pale, and a thick Ix-lly and rump; if fresh, he have a close hard; if stale, a loose open vent. CAPON, THE FRENCH WAY. Take a quart of white the capon whole pepper, a few shallots; and then put the capon in an earthen pan; you must take care it has not room to shake; it must be covered close, and done over a slow charcoal fire. CAPON PASTY. Roast a capon, let it be cold, take the flesh from the bones and it, but keep the thighs and Add to the flesh of the capon, four sweetbreads and half a pint of oysters, season and pennyroyal, and; sheet of paper or in \our pasty-pan, and lay the thighs and pinions on the Ixittom, and strew them put in the flesh of the capon, the sweetbreads, and die oysters, cut in halves; strew a handful of chestnuts, boiled and blanclied, then put butter over them, close up your pan it; when done, add gravy, good stock, draw n anchovies, and" grated nninie,'; '.furnish slices of lemon, and Turkey may be done in CAPONS A LA TURQUE. I'ick, and clean very nicely, two tine cajHiiis the inside |x-rfectlv clean with warm water, and let them soak in for a quarter of an hour; dry them well, and put into them f,,\ti>rice which has tx-en lioiled well-seasoned tru.-s and with layers of ICOD, wrap them in ]M).<T. a"d roa-t bv a hanging-jack; putting all the di.-h a part of the

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CAR CAR which was for the stuffing, and pour over the fowls a veloute sauce. One may be in CAPSICUMS, TO PICKLE. the pods, witli the stalks on, before they turn red; cut a slit down the side with a penknife, and take out all the seeds, but as little of the meat as possible; in a strong brine for three days, changing it every day; then take them out, lay them on a lay another over them are quite dry; boil vinegar enough them, put in some mace and nutmeg put the pods into a glass>or jar, and liquor is cold, pour it over, then tie a bladder and leather over them. CARDOONS,WITH CHEESE. String and cut them an inch long, saucepan with red wine, seasoned with pepper and salt, stew them till they are tender, piece of butter rolled in flour, and when of a proper thickness pour them a dish, squeeze the juice of an orange the sauce, and scrajx; over them some Parmesan or Cheshire cheese, and then brown them with a cheese-iron, but not of too high a color.

CARDOONS, TO DRESS. in pieces six inches lung, and put them on a string; tender, have ready a of butter in a pan, (lour and fry them. may also be tied in bundles, and served as boiled on a toast, and pour butter over.

CARDOONS, SPANISH. Cut lengdis of three inches, be careful not to use those which are hollow and tlic-in for half an into lukewarm writer to cleanse them from their slime; then dress them in some stock, with a spoo.iful of flour, some salt, a bunrh of sueet herbs, a little verjuice, and a little put into a cullis sonic cook them for an hour in this sauce, and serve. Let them be well washed and brushed, not scraped.

An is enough for young spring carrots; grown carrots must be cut in half, and will take from an hour and a hall" to two hours and a half. done, rub off the peels with a clean coarse slice them in two or four, to The best way to try if they are done enough, is to pierce them with a fork.

|x?t>ple are fond of cold carrot with cold beef; ask if you shall cook enough for some to Ix; left to send up v\ ith the cold meat. CARAMEL, OR BOILED SUGAR. Break into a small copper or brass pan, one pound of refined put in a of; set if on a it boils, skim it quite clean, and let it it to the Crack, which may be known by dipping a teaspoon or skew er and let it drop to the bottom of a pan of cold water; and if it remains hard, it has attained decree; squeeze in the juice of half a lemon, and let it remain one minute longer on the fire, then set the pan anotlier have ready of any rub them over with sweet oil, dip a spoon or (I irk into the sugar, and throw in line threads, it is quite covered: nfRke a small handle of caramel, or stick on two or small gum rings, by way of ornament, and it of any description. CARP, BOILED.

Scale and a brace of carp, reserving the liver and roe; take half a pint of vinegar, or a quart of sharp cider, add as much water as will cover the fish. a piece of horse-radish, an onion cut int'i slices, a faggot of boil the fish in this liquor, and make a sauce as of the liquor the fish has been put to it the liver minced, a of Port wine, two anchovies, two or three heads of shallots chop|>ed, some black pepper, a little Cayenne, a table-spoonful of soy; boil and strain it, thicken butter, pour it the carp hot, with the roe fried, cut lemon and parsley. CARP, STEWED.

Scale and a brace of carp, reserving the and roe; pour over the in a deep pan a pint of vinegar, which may IKelder vinegar, if the is preferred, little mace, three cloves, some salt and Jamaica pepper, two onions sliced, a faggot of parsley, basil, thyme, and marjoram: let an hour, then in a stewpan the vinegar, and otln-r things, the liver chopped, a pint of.Madeira, and pints of veal; steu them an hour or two according to their siae; the fish and put them over a |>an of hot water to keep warm while the following sauce the liquor, and add the yolks of three eggs beaten, half a pint of cream, a large spoonful of a it and it the carp, in the juice of a or fry the roe.

Plain boiled carp may be served with sauce, and is dished in a napkin. CARP, FRIED.

and scale a

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CAU CHA carp; it up the back; flatten the backsprinkle your fwh sprinkle tlie roes which have been put aside, [Hit the whole into a frying-pan made liot, fry to a rich color, and serve CARROT FRITTERS. three boiled carrots to a pulp with a spoon; add to them six eggs and a handful of flour; them with either cream, or white wine, and sweeten them.

all together well, and fry in boiling lard. of a good color, take them off and squeeze on them the juice of a Seville orange, and strew over fine sugar. CARROT PUDDING. See Pudding.

CASSILE.

Mix two table-spoonfuls of potato-flour with two or tliree of cream or good milk; Ixoil for a few minutes a ream or milk, the peel of a lemon and a bit of cinnamon it with^he flour UB] sweeten, and it again over the fire for three or four minutes; pour it into a mould; turn it out when cold. CAULIFLOWF.R.

("boose those that are close and white, and of the middle size; trim off theoutside leaves; cut die stalk off flat at tin: bottom; lie in water an liSar you Put (Milling handful of salt in it; skim let it lx>il slowly till done, which a small one will l>e in fifa lai-,-e one in about twenty minutes; CAULIFLOWER you have and the cauliflowers, drain and let them cool; cut diem in season diem salt, pepper, oil and vinegar, and cat diem as any other CAUDLE.

(1) Boil up half a pint of fine gruel, with a bit of butter the size of a nutmeg, a spoonful of brandy, die same of white wine, one of capillaire, a piece of lemon-peel, and nutmeg. CAUDLE.

(2) a gruel of half-grits; when boiled, strain it, it at times When wanted for use, add sugar, wine, and lemon-peel, with some nutmeg.

According to taste, yon may add, if you please, besides die wine, a spoonful of brandy, or lemon-juice. CAUDLE, BROWN. the gruel die same as for white caudle, with six spoon!

fills of oatmeal, and jic then add a i quart of good ale, not bitterylioil it, then it according to your taste, and add pint of white wine. When you do not put in die white wine, let it lie half ale.

CAUDLE, COLD.

a of when cold, add die yolk of an egg, die juice ofa small lemon, six sjxxmfuls of sweet wine, sugar to your taste, and one ounce of sirup of lemons. CECILS.

Mix over the fire for a few die, aou weny mnues; i lnues e oowng ngreens: mnce put it is enough, a minmeat of whatever kind yon ute or two longer boiling will.-|x,il it.

CAULIFLOWERS OR BROCCOLI, riCKI.KI).

Chooee those that are hard, yet sufficiently ripe, cut away the leaves and Set on a stew|xin half full of water, salted in proportion of a quarter of a pound of salt to a in the cauliflower, and let it heat gradually; it Iniils take it up with a spoon fiill of holes, and.pre:id them on a lx,-fore t'.r twenty-four hours at least; when quite dry, put piece by i;la-s tie-o\eis, and cover them with the pickle we have directed for beet or make a pickle by infusing three ounces of the curry |x > der for three days in a quart of vinegar by the side of the Nasturtiums are excellent prepared as above. CutZTc of lemon-peel, mitiii- -LT. parsley chopped, j>cpper, SMIK; anchovies. cojd, roll them up the of an e^; tliem with bread crumbs o\er;lie.n, and with made CELERY, TO STEW. and clean some heads of eelerv, or indies them in vtl sto>-k*tiM To pint of cream add the well-beaten yol two eggs, a bit of lemon-peel, grated nutmeg, and salt, also a bit of butter; make it hot, stirring rt <; instantly; strain it upon the it thoroughly, but do not let it CAII. I! LOWERS, PICKLED. Cut7\~ CHARLOTTE. (1) Cut a the canlitl.., -rs in pieces, and throw them number of thin slices of white bread t..

into boiling water tor a quarter of an hour; the U.itom and tJie.sides of a hakingthen lay them..a cloth- to drain. I'm tliem linrt mining it thickly in a jar with doves and Put sli-., s of apple* the in tlie beat vinegar. la\em, is full, strewing sugar

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CHE and bits of butter between. In the meantime, soak as many thin slices of bread as will cover the whole,- in warm milk; which place a plate, and a weight, to keep the bread close upon the apples; let it bake for For a middlingsized dish, you should use half a |xmnd of butter for the whole. CHARLOTTE.

(2) This second course may be made of any kind of fruit you please, and is eaten hot.

If apples are used, pare, core, and cut about of them pieces, and put them with some water, a good piece of fresh butter, powder-sugar, pounded cinnamon, and grated lemon-peel, and stew till the water is dried up; then set diem to cool in an earthen ware vessel.

Cut some very thin of crumb of bread, dip them in melted lay them nes^ly all over the bottom and round the sides of the; in the apples, leavjng a "hole indie middle,4ui which..put apricot marmalade.

Coveipbi<? whole witbjferead, thin, and buttered 'as above."" Place hot oven, bake it an houi* and turn CHARLOTTE DBS POMMES. core, and mince fourteen or fifteen French rennet apples; put diem into a frying-pan, with some pounded loaf sugar, a little pounded cinnamon, grated lemon-peel, and two ounces and a half of fresh; a quarter of an hour over a quick fire, stirconstandy.

shape of die size the charlotte is intended; cut strips of bread about die widdi of two fingers, and long enough to reach from die bottom to die rim of die shape, so that die whole be lined widi bread; dip each bit into melted butter, and dien of die fried apples, and one of apricot jam or marmalade, and then one of bread dipped into butter; begin and finish with it. it in an oven for nearly an hour; turn it out to serve it.

boiled, and with a sweet sauce. CHEESE, BOILED.

Grate a quarter put it a sauce pan, widi a bit of butter the size of a nutmeg, and half a tea-cupful of milk, stir it over the fire till it boil, and then add a wellU-aten egg; mix it all together, put it a small dish, and brown it before die fire. CHEESE, CAKE OF. Take about the fourth part of a close, fat Brie cheese, pound and rub it through a sieve; mix it a pint and a half of flour; lay it on the board, make a hole in die middle, into put three quarters of a pound of butter, and work it in well; add to it a litde Gruyere cheese grated, and six eggs. all together well; mould it let for half an hour; then roll it out, and make it into a cake of about inches; mark it widi a knife on one side in chequers, and on die odier in rays; dcr~ez, and bake a moderate oven. CHEESE CREAM.

Warm three hall pints of cream with one half pint of milk, or according to die same proportion, and put a little rennet to it; it covered in a warm place it is curdled; have a proper mould with holes, either of China or any put the curds into it to drain, about an hour, or less:

a cream, and pounded sugar over it.

CHEESECAKES.

(1) Put two quarts of new milk into a stowpan, set it near the table-spoonfuls of rennet:

let it is set (this will take alxwt an hour); it hand, ajd let it'remain half an hour longer; then poVyftjff thje whey^and put die curd into a lokyider-to, drain; '.vjjLien quite dry, put it in a mortar', aml^wmjuBk quite,.smooth; then add four oiinceS>fiKar,jwgHided and sifted, and three ounWsiif fr<*h butter; oil it first by putting it in ai 'fittle pptting-pot, and setting it near the it all of four eiri;> in a basin, with a little nutmeg Icnioiipeel, and a glass of brandy; add this to the curd, with two ounces of currants, washed and picked; it all well togedier your tins ready lined with puft' paste about a quarter of an inch thick, notch diem all round die edge, and fill each with die curd. you have company, and want a variety, you can make a mould of curd and cream, by putting die curd in a mould full of holes, instead of the colander: let for six dien turn it out very carefully on a dish, and it half a pint of good cream sweetened loaf sugar, and a What there is if set in a cool make excellent cheesecakes die next day.

CHEESECAKES.

(2) of rennet into a quart of milk; when turned, drain the curd through a coarse sieve, gently break the curd, and rub in a quarter of a pound of butter, a quarter of a pound of and two Naples grated, the yolks of four eggs, and die white of one, half an ounce of almonds, half bitter and widi two spoonfuls of rose water, four ounces of currants; put curd, all togedaer.

One of and tliree dessert spoonfuls of rice-flour, six eggs, leave

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CHE CHE out three of the whites, and to your taste.

CHEESECAKES. (3) eggs well,;i quart of milk is on tinfire, ami uln-ii it luils, [Hit in the eggs, and Mir tin-in till they come to a curd; men pour it nut, and when it is cold, put in a salt, two spoonfuls of rose water, and threequarters of a pound of currants well washed; put it into pull panic, and it.

If vou use tin patties lo bake in, or you will not be able to take them out; but if you bake them in glass or china, only an upper be necessary, as you not want to take them out when you send them to table. CHEESECAKES. (*} Take one pound of loaf sugar jxiundcd, six yolks, and four whites of eggs beaten, the juice of three fine lemon-, the united rind of two, and a quarter of a pound of fresh butter; put ingredients into a saucepan, and stir tin- mixture gently over a i-low it be of the of honey; it in-,.mil [Mil pa|>er dipfx-d in brandy over them. It will keep good for a year.

CHEESE, POUNDED. Cut a pound of good mellow cheese add to it two, and if the cheese is dry, ounces of fresh butter; (xmnd, and rub them it is When cheese is dry, and for those whom is feeble, is the way of eating it; and spread on bread, it makes an luncheon or siipjier.

Tin- pir/uance of this is sometimeinm-ascd by |>!iiidii>!( with it curry powder, ground spire, |x-p|x-r, ('avenue, and a made mustard; and some moisten glass of Sherry. If pressed down hard in a jar, and it will keep for several days in cool weath< 1IKESE, ROASTED. of fat clieese, mix it the volks of two ei^s, of grated oread, and three ounces of butter; beat the w h-i!e well in a mortar, with a dessert gpoonfil of mustard, and a salt ami Toast some bread, cut it into proper pieces; lav the paste, as into a Dutch oven covered hot through, n-ni' \e the di.-h, and let tincheese brown a Se.

ible.

AKH.

M.-lt quarters of an ounce of butler in a tea-cupam, mix it a pound of good clieese finely grated, beat it; slice of toasted bread pour the mixture over it, and brown it with a salamander. CHEESE TOASTED, OR RABBIT. slice of bread, toast it, and soak it in red wine, put it before the fire; cheese in very thin slices, and nib some butter over tin>! torn of a plate, lay the cheese it, and pour in two or three spoonfuls of white wine, and a mustard; cover it with another plate, and set it on a chafingot"coals two or three minutes, then stir it it is well mixed it is mixed enough, lay it upon die bread, and brown it with a salamander. CHEESE TOASTED. Cut a slice of bread alx >nt half an inch thick; pare off die crust, and toast it very slightly on one side so as to brown it, without making it or burning it.

Cut a slice of good fat mellow a thick, not so big as the by -in each aide: pare off the rind, cut out all the species and rotten parts, and lay it on the toasted in a cheese-toaster; carefully \\atch it tliat it does not bum, and it \\ith a to a pellicle lorming on the Have ready good If you observe the directions here the eat mellow, and be uniformly done, and the bread crisp and soft, and deserve its ancient appellation of a " rare bit."

This Receipt, as well as every other worth extracting, is from the Cook's Oracle. The Editor goes on to say. We have nothing to add lo the directions given for toa-tini; the chi-esc tlie last receipt, except that in sending it will save much time in |xirt ioniii^ jt out at table, if you have half a dozen small silver or tin pan* to fit into the clieese-toaster, and do the clieese in each person may then be helped to a separate pun, and it will keep the clieese much liolter than the usual way of eating Obs.

Ceremony seldom triumphs more completely o\er comfort than in the serving out of to be presented to the in it is imperainely incli-|-nsal)le tli.it introduced to the mouth as soon as it appears on the t.dile.

CHERRY I'.KAMIV.

(1) bruise right pounds ofblack maroon*, and the Balm-quantity of small black clierries; lor t\\o in a \\ith six two pounds of crushed sugar, and a quart of sirk well ctirred toAt ih- end <f that time it may b> drawn off and lttied.

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CHI CHI CHERRY BRANDY.

(2) sound morella and in layers in glass jars; strew powder-sugar between and cover them with brandy. the cherries have imbibed the brandy, pour in more, so as to keep them constantly covered. cherries, not too ripe; and out the stones with a quill cut nearly as for a pen: to three pounds of which take three pounds or pints of clarified sugar; it to the degree of blown; put in the cherries, give them a boil, and set them by earthen pan the next day; strain the sirup, add more sugar, and it of a good consistence; put the cherries in, and boil them five minutes, and set them by day:

repeat the boiling two more days, and when wanted, drain them lay them on wire sieves to diy in a stove, or nearly cold oven. CHERRY PUDDING. See Puddings. CHERVIL, Is principally used in soups and stuffing, and is generally preserved with other herbs as follow s: take of sorrel, chervil, beet, purslain, and cucumbers, if in liking; mince and press them to squeeze out all the Put them into a kettle with water, some butter and salt, and the is entirely consumed. Then take them out, into pots; with warmed you want to use these herbs, put them into some stock that has very little salt in it.

If tliey are required for a farce or garnish, boil them a minute or two with the yolks of eggs and milk; when so they may be served under hard eggs or broiled For sauce, it must be chopped small, boiled in salt and water, and mixed with melted butter. Should be placed on the fire in a pan with holes to roast; first slitting or cutting a notch in the skins, to pi-event their flying off.

When done, serve them in on a napkin, as hot as Some boil the chestnuts instead of roasting them, as the skins are then cleaner, but the not so mealy; the better way is to in and when nearly done, take them out and Having picked the chickens, singe them well to remove all the hairs, '&c., which may remain on the skin; bruise the bone close to the foot, and draw the strings the thigh.

Take out the crop by a slit cut in the back of the neck; then cut off the neck, leaving skin enough Jo turn over the back. Cut vent, and take out the inside, l>eing careful not to break the gall; break the hack-bone and the two bones leading to the pinions; wi)>e the chicken with a put in a little pepper If the chicken is to l)e trussed lor roasting, proceed as follows: Turn the legs close down to the apron and run a skewer; run another skewer in the joint of one wing through the liody to (he other wing; and Inning washed the liver and <ri/,/.ard, place them in the pinions. For boiling, the under part of the thigh must he cut, and the legs placed under the apron, only letting die ends be seen.

Be sure to preserve the breast CHICKEN BROTH.

See Broth.

CHICKENS, BROILED OR GRILLED.

and singe nicely, wash them clean, and dry them in a cloth down the hack, truss the legs and wings, as for boiling; flatten them, and put them upon a cold gridiron; when they become a dry, put them upon a plate, baste them with and strew a salt and pepper over the inside, which part is laid first upon the gridiron; baste them frequently, and let broil slowly for hot, poured over them, or plenty of stewed mushrooms.

The livers and gizzards may be broiled with them, fastened into the wings, or well seasoned, broiled, and served with the chickens.

CHICKEN BAKED IN Cut a chicken into joints as for a fricassee, season it well with pepper god salt, lay pudding dish lined with slices of ham or bacon, add a pint of veal gravy, and an onion; up the dish rice well pressed and piled as high as the dish will hold, cover it with a |>oste of flour and w ater; bake it one hour, and before serving lake off the paste. (1) chickens into a saucepan by themselves, and small one for a larger one CHICKENS BOILED. (2) When they are drawn and trussed, lay the chickens in for alxiut two hours; them into cold water, cover them close, and set them over a slow fire, and skim them as they have boiled slowly, take them from the fire, and let them remain

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CHI CHI in the water close covered for half;wi hour; then drain and serve with white sauce. CHICKEN, BROILED. Split a couple of chic-kens, take out the inside- and bones, beat them with a wooden s; in clarified hatter, and broil them, the in-idc the lire (which.-hould be of charcoal), and only turn them to color them. Whr'i done, |xinr on tliem a sauce made as folio v\s:

Boil some stewed mushrooms with k:ui.l plain sauce, an e<|iial quantit\ of each, of a pro|>er eoOMtCBDBJ it with lemon-juice and Cayenne jiepper.

CHICKENS CHIRINGATE. oil"

the feet, lx;at tile bre:ist bones of your chickens flat without breaking the skin, flour and fry them in butter; when of a nice brown take fat from tlie |xin, leaving in llie chickens, over which lay a pound of gra\y la-el" cut in thin of beef also cut thin, some mace, denes, pep|M-r, an onion, a carrot, and a bunch of il>~:

|xmr a quart of boiling water t>\er the whole, co\cr it (|ilite do-e, and let; in a qaart'-r out the but let the boiling, and when very rich it; put it auain into the pun u ith a little red wine and a f-w mushrooms; tlK-n put chic-kens, and when they are hot, disli them up, anil pour the sauce over them; with slices of lemon and broiled ham. nilCKKNSCRK.ME. (1) Parboil a couple of young chic-kens, cut them in pieces, and throw into warm water for half an hour; then do them over the lire in a |>arslc-y, morels, &c.

sprinkle with llour, and dilute w ith a glasa of boiling water; the stewpan let it stand on hot ashes until the Itts sojike-d into the chicken, then add half a pint of cream and a little butter. The yilks of tlint- c_'^s may be put in also, but in ca.-e, a.-mall of should be put in before tlie cream.

CIHCKlvXSCREME. (2) Stuff and ro:ut \oiir chic-kens, and wlten you take them r-pit, rub buti< ili'-m bread-crumb*, wrap in I neon. a-id bake them a short time;.with well thirkened cream-sauce. ( IIICKKN CROQUETTES. (1) Redace two:-|Xionfuls of veloute or sauce tournee r and add to it tlie yolks of f put to the of a niiiic-eil \ery small, and well mixed with the.ke it out, and roll it into lulls about the size of a; in giving an elongated; clip in egg, tin-in again, and fry them of a CHICKEN CROQUETTES. (2) Mix into some \e-ry thick bechamtlle and sonic gla/e the of a chicken, some lonuue, irutlles and mushrooms all minced very small; when quite cold roll them little, balls aljout die size of a nut, and having Ix-alen up three eggs throw the kills into Take them out quickly and roll them in bread-crumbs; dip them a into the eggs, and bread-cruuibe; fry them as other croquette*. Lay filed parsley on a in a place the croquettes on, and round CHICKEN CURRY. tlie skin off, cut up a chicken, and roll each piece in curry-powder and flour (mixed a s|xxinf'ul of (lour to half an ounce of curry) fry two or three in when of a light brown, put in die meat and fry the then stew tliem togedier with a little for two or w ater may be added if '.oo thick. CHICKEN CAPILOTADE. Put a >t upaii a little butter and add mushroom-, parsley, and shallots cut small, 1 ie-.-e with equal quantites of stock, and red or white wine. When the sauce is well lulled, skim it; cut a roasted fowl in pieces, and put it this sauce; it for a quarter ofan hour. Add some gherk ine cut in thin slices. CHICKEN, COLD FRIED. in quarters, and take off die skin, nib it with an egg beaten up, and cover it seasoned with pepper, salt, grated lemon-peel, and chopped parsley, fry it in butter, thicken a little brown gravy with llour and butter, add a little Cayenne', lemon pickle, and mushroom catchup. CHICKENS.FRICASSEED. and cut up two chickens; in a stewpan with some butter, a bayleaf, thyme, liasil, two cloves, mushroom,.-lice of ham; let the.n stew ti ly any sauce remains, then add a little flour, warm water, salt and pepper; stew and reduce the sauce. nearly done put in die yolks of up widi a little cream or milk; the fire, but do not let it boil; a small qtrantiu of li moil-juice or vinegar may be added. Place the breasts and bones of the chickens on a dish, lay tlie legs and wings over them.

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CHI CHI the sauce over; garnish with the mushrooms. skins before you cut up the chickens wish die fricassee very white. CHICKEN FRITTERS.

Make a batter with four eggs, some new and rice-flour; to this, add a pint of cream, powder-su;ar, cut fresh lemon-peel grated, and the white parts of a roasted chicken set all those together on a for sometime; when done, take it off, roll out the mixture, cut it and fry; sugar on a lay in the fritters, strew over, and hot.

CHICKENS IN A MINUTE. chicken in pieces, and put it in a stewpan butter; add to it some mushrooms, and shake them; moisten it with stock or water, and white wne; it has boiled once, it from the fire and put in the one or two eggs, and a or CHICKENS AND OYSTERS. your chickens with young oysters cut small, truffles, parsley, and spices, and roast them. Blanch about two dozen young oysters, and toss up in some melted butter, with herbs and olive oil.

have been on the fire a quarter of an hour, add a little white wine and half a glass of good stock, thicken and the chickens are ready to serve, pour on them, and garnish the dish with oysters and some lemon.

CHICKEN PANADA.

Boil a chicken in a quart of water until nearly (lone; it, cut off the white meat, and little of the liquor it was boiled in to a thick paste; nutmeg, and lemon-peel; it up all for a few minutes. CHICKEN AND HAM POTTED.

Season some pieces of chicken, with mace, cloves, and pepper, and bake them for about in a covered pan some water; then pound them quite small, moistening either with melted butter, or the were in.

some ham, and put this with the chicken in alternate layers, in potting pans, press them down tight, and cover them with butter. legs, break the bones, and hi a little water till the strength be drawn out, it becomes cold skim and put it into a sauce pan with a little mace, white pepper, and salt; add a ratlier more than a quarter of a pint of cream, put in the meat, and a little mushroom powder serving, add the squeeze of a lemon. CHICKEN PULLED.

(2) Pick all the white meat from the bones of a cold roasted fowl, cut off the legs, and keep the back and sidesmen in one.

Score, and season tlie legs and back with pepper and warm up the white in sauce made of the txmes boiled in a and and thickened with a piece of butter, mixed with flour, a little milk, and of an egg beaten up and seasoned with white pepper and; the broiled back upon the mince, and the legs at each end. CHICKEN PIE.

See Pie.

CHICKEN ROASTED.

See Fowls.

"mJICKENS, SCOTCH WAV. Cut yoftr chickens into quarters, put them into a saucepan, with only just water enough to cover them, a bunch of parsley, some chopped parslev, and a little mace, cover them close down, when it add six the chickens are done, take out the parsley, and in a deep dish with the sauce. CHICKENS AND TOMATA SAUCE. Mix together, in a stewpan, a lemon-juice, and nutmeg, a sufficient quantity to put in two chickens; tie it lay thin slices of lemon on the breast of the chickens, and lay them in a stewpan lined with rashers of bacon; witJi tlie same, and stew fire above and below for quarters of an hour; when done, drain them in a cloth; untie them, tind serve with tomata sauce.

CHINA CHILO.

Mince a pint basin of undressed neck of mutton, or leg, and some of tlie fat; put two onions, a lettuce, a pint of green peas, a tea-spoonful of pepper, spoonfuls of water, and two or three of closely covered; simmer two hours, and serve in the middle of a dish of boiled dry rice. If is approved, add a little. CHICKEN PULLED.

(1) Half roast CHILI, OR CAYENNE WINE. a chicken or fowl, skin and pull off in small j and steep fifty fresh red Chilies, or a quarflakes all the white meat and tlie meat of the j ter of an ounce of Cayenne pepper, in half

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CHO CHO a pint of brandy, white wine, or claret, for fourteen days. This is a " bonne bouche" for the lovers of Cayenne, of which it takes up a larger proportion of its flavor than of it.which Ix-ing instantly diffused, it is useful auxiliary to warm and soups, sauces, &c. According as you wish to make this beverage, either w itli milk or put a cup of one or oilier of these liquids into a chocolate-|>oi, with one ounce of cake chocolate. persons dissoKe the chocolate in a little water Ixjfore they put tinthe milk or begins to mill it.

the is dissolved, and begins to bubble, it off the (in-, letting it stand near it for a quarter of an hour; then mill it frothy; afterwards serve in cups.

The chocolate must not be milled, unless it is prewired with cream. CHOCOLATE CREAM. See Creams.

CHOCOLATE FROTHED OR WHIPPED.

1'ut lialf a pound of chocolate to a glass of water <.\cr a small (ire, stirring it with a wooden s|>oon until perfectly dk-olved; it off and add six yolks of a of double cream, and quarters of a [xuniil of lewder-sugar. tile whole into a pan. and when cold, whip it up as directed. SEE Cream Frothed. CHOCOLATE WINE. Take a pint of Sherry-, or a pint and a lialf of Port, four ounces and a half of chocolate, six ounces of fine sugar, and half an ounce of white starch, or line lie. in; mix, dissolve, and boil all these for almut ten or twelve But if your chocolate is made with sugar, take donMe the quantity of chocolate, and half the quantity of sugar. CHOPS OR STEAKS. Those who arc ui:-e al*.ut steaks, never attempt to have them, except in weather which ]xTinits the meat to !

him?

it is tender, and give the butcher.-oine dav-' notii-e of t!i< ir wi.-h fir tliciii.

If, friendly reader, you wish toenlei tain your mouth wi'th a MiperUt ive U-cf-steak, ynii mii.-t have the inside of (lie cut into.-teak*.

The next IK--I.-li.iks are tho.-e cut from tlie middle,,f a riiiiip, I hat has Uvn atle:i>t loin dayill moderate weather, iuid Hindi longer in cold weather, when ihej can lx> cut alxuit six inelieIon;;, fun wide, and half an inch do not U.it tlic.ni, which vulgar U ick breaks the cells in which the yr.i\y of the meat is contained, and it Ix-comes dry and ta-l.-h ss.

IJ.

If your butcher semis steak.are not tender, we do in it insi.-t \.,ii object to let him be Ixwten.

Desire Ijutcher to cut them of even thickness; if he does not, divide the thicker from tlie thinner pieces, and give them time accordingly. CHOWDER.

I,ay some slices cut from the fat part of a Ix-llv-piece of pork, in a stewpan, mix a variety of sweet herbs, and lay them on the |>ork.

Bone and cut a fresh cod.-liees, and place them on the pork; a layer of pork, on that a layer of biscuit, then alternately the other materials until tlie pan is' nearly full, season salt, put in about a pint and a lialf of water, lay a paste over the whole, cover tlie stewpan very close, and let it stand, with fire above as well as below, for four hours; then skim it well, and put it in a dish, pour a glass of.Madeira made hot over it, also some Jamaica and oysters; brown the paste slightly, and lay it over tlie whole. CHOWDER FOR TEN OR TWELVE. Take of salt |x>rk cut in thin slices, as much as will make half a pint of fat, when tried, will do good sized cod or haddock.

Be careful not to burn put your fat in the pot.

Secondly, cut your in as large as will go into the pot; then put a layer of fish on the fat; pepper, salt and a few cloves, then a layer of the slices of pork, strewed over with onions cut; then a layer of shiphread or hard crackers dipped in water; then your thickening.

Go on again with fish, &c. &c. as above, till your |xit is nearly full, then put in water until you can just see let it slowly, so as not to After coming to a boil, it will be done in twenty-five or thirty minutes. N. B.

like |x>latocs cut in slices, which may introduced Likewise or cider, fancy.

QCJ- This is according to the most approved method, practised by fishing parties in Boston harbor.

CHOWDER, CL \ M, May Iw made in the way, substituting a quantity of clams instead of cod, the heads or leathery |>art being cat off.

.Many prefer clam chowder, nicely cooked, to chowder of cod, had. lock.

&C.

The pilgrim! to Plymouth, it is said, could cook shell lisli and lolisters fifty dilli-icnt wa\s, anil even as puddings, pancakes, &c.

C1IOUX.

slew pan, with half a pound the rim!of twu lemons grated, a quarter of a pound of sugar, and a very little

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coc COD as sxm as the water begins to boil, add as much flour as the liquor will imbibe; when the paste becomes very thick, keep a spoon until quite done, then let it After that, break into it a (after ofegg! to make the paste soft rare that it he firm enough to allow you to it up with the hand it may Informed according to fancy. This paste may be glazed and garnished either with almonds or pistachio nuts; when baking the chour, be careful to keep the oven tightly closed. CITRON CHEESECAKES. and when cold, mix with it two eggs well-beaten; then boil them together they become a curd. Beat a feu blanched almonds in a mortar, with a orange-flower water; put them to the curd, and add some Naples biscuits and green citron, chopped very small. Sweeten, and bake in tins.

CITRON PUDDING.

See Puddings.

CLARET PUFFS.

Mix together, and sweeten with pounded loaf sugar, a pint of claret, and one of rich let it stand a night, and then whisk it to a froth, which take oft" as it rises, and put upon the back of a sieve to drain; heap it upon a dish, sweeten some rich cream, it round the froth, to make it float. CLOVE, ESSENCE OF.

Infuse a drachm of oil of cloves in two ounces of the strongest spirits of wine, apothecary's measure.

CLOVE WATER.

Mix a little cinnamon with the cloves, or the scent l>e too strong; allow half a score of cloves to a put in a of infuse some time over hot embers, or in a warm place; it for use.

COBBLER.

Name given U toasted on one side only. COCHINEAL PREPARED. an ounce of cochineal to a very fine powder, pound also an ounce of cream of tartar, and two drachms of alum; put these ingredients it boils take it the let it oft' into a bottle, as free from sediment as possible, and set it by for use.

COCOA.

Put into a saucepan one ounce of good cocoa and one quart of water; cover it boils, set it In the side of the fire to simmer for two hours.

It is sometimes made in a larger from the sediment, and boiled up as it IB required.

COCOA-NUT SWEETMEAT. (1) Cut the nut out of the shell, jvire and throw it into cold water; then grate it, andlxiil it in clarified sugar, (a pound to each jxjund of the cocoa-nut; until quite thick; it to its burning.

it on a well buttered dish or marble slab, and cut it into whatever forms you think proper.

COCOA-NUT SWEETMEAT. (2) as above, but do not boil the sugar so by a great deal; it whilst hot the yolks of six eggs; this must be served in jelly glaCOD.

A cod-fish should be firm and white, the gills red, and the eye lively; a fine fish is \ery thick alxmt the neck; flesh is at all flabby it is nut Cod la in its prime during the months of October and November, if the weather be cold; from the latter end of March to May, cod is The length of it for boiling depends on the si/.e of the which varies from one pound to twenty; a about two or three pounds weight will Ix? stitlicientlv boiled in a quarter of an hour or twenty minutes after the water boils. Prepare a cod for dressing in the following empty and it scrape ofTall the scales, cut open the Ix-lK*, and wash and dry it well, rub a inside, or lay it for an hour in strong brine. The simple way of dressing is i>a.~ follows: Tic up the head, and put it into a fish-kettle, with plenty of water and salt in it; it gently, and serve it with oyster sauce. Lay a napkin under the fish, and garnish with slices of lemon, horse-radish, &c. COD BAKED.

(1) Soak a fine piece of the middle of fresh cod in with parsley and sweet herbs shred very fine; let it stand over the lor sometime, and then bake it.

I*et it be of a good color. COD BAKED.

(2) Choose a fine large cod, clean it well, and open the under to the bone, and put in a stulYing made with i:ii>!cy,.-wi'd hcibs sliced fine', an egg, and seasoned with salt, pepper, nutmeg, mace and grated lemon-ix-cl; put this inside the cod, sew it up, wrap it in a buttered paper, and Iwike it; it well with melted COD, TO CRIMP.

Cut a fresh cod into slices or steaks; lay them for in salt-and-water, and a glass of vinegar: when they may lx; boiled, fried, or broiled

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COF COF COD PIE.

See Pie.

COD SOUNDS.

This ia the white skin of die belly, and is reckoned a great delicacy, and may be bruited, or Previous to dressing either way, they should be well soaked, washed, and boiled a COD SOUNDS, BOILED WITH GRAFY.

tin-ill in hot water, and rub them well wilh salt; blanch them, that is, take off thiMarked dirty skin, then in beuin to tender; take them nut, flour, and broil them on In tile meantime, take a little good gravy, a little mustard, a little liit of butter rolled in flour, give it a Lay tile sounds pour die sauce over them. COD SOI -ND.S, BROILED. lie in (toiling water it is nearly cold, rub uiih.-alt, and pull off the black and dirty skin, Imil in hot water, drain, and dust them flour, rub them Uitler, season white pepper and Kilt, and Put a table-spoonful of catchup, half a one ofsoy, and a little Cayenne, into melted butter, heat and pour it over COD SOUNDS, ROASTED OR BAKED. \\ ash and clean four or five cod sounds, and bod ill. 'in till nearly done in milk-and-water; a of a of |M-ppcr, and some chop|>ed ovsters; beat up the yolks of two eggs to bind it, laysounds, roll la-ten wilh a small skewer, baste them with melted Imticr. and roll tln-m in finely grated bread crumbs seasoned |u-p|x-r and put on a tin in a o\en, turn and ba-te them wilh a featlier dipped in butter, and strew over bread crumbs as be; uh'-n done, and ofa nice brown, nerve \\ilh oyster sauce in the dish. COD'S HEAD AND SHOULDERS, To Hon..

it tie it dry it with a cloth. All nv in the proportion of c\i-ry three measures of water, one of wilt; wlx-n it Uiils take oflf the scum; put lish, and kit-p it boiling \ery la.-l fir twenty-live or tin- KM- mid,,,il( parboiled, cut and fried, and wilh curled and In. isc-radish..\>lei, inched DI anch..\y luiller.

TV c,i,.-,>,( be three parts full of lx,jli,i_r u.ii,.,-; militia to be added a spoonful at a time, and well stirred between each gently, still stirring to prevent the mixture from boiling over as the coffee swells, and to force combination with tile water, this will be effected in after which, the most gentle boiling must IKup during The coffee must then be i-cmn\ed from the fire to settle, one or two spoonfuls of cold water thrown in assists the. clarification, and precipitates die grounds. In about an hour, or as soon as the liquor has become it is to be poured into another vessel, not to disturb the sediment.

Coffee made in this manner will be of the finest flavor, and may tie three day* in summer, and four or five in winter; when ordered for use, it only requires heating in die coffee-pot, and may be served up at two notice.

never be roasted but at the precise time of its being used, and then it should be watched the greatest care, and made of a gold color rather than a brown one; above all, take care not to burn it, for a very few grains burnt be to communicate a and rancid taste to several pounds of coffee. Jt is the best way to it in a roaster, (over a charcoal fire), which turns with tlie hand, as by that means it is not forgot, which case when on a spit die METHOD OF PREPARING.

1st. Let your coffee be dry, not in the least mouldy or damaged.

2d.

Divide the quantity lhat is to be roasted into two 3d.

the first part in a coder- roaster, the handle of which must be until the becomes tile color of dried almonds or bread raspings, and has lost one eighth of its llh.

I toast the second |>art it assumes the fine br\\n color of clu.-tniits, and has lost OIKtilth of its \\cight.

5th.

Mix the two parts together, and grind them in a coffee mill. 6th. Do not roast or make your collee until the day it is u anted.

7th.

To two of ground coffee, jwit cups of cold water. Draw off this infusion, and put it aside.

Sth.

Put to which remains in the biggin, three cups of lioilini: water, (hen drain it oil' and add this inl'n.-i'/'i to that has Ix-cii put aside.

By thi.- method you obtain three cups more. When your coffee is wanted, In-at it (|iiickly in a silver coffee-pot, taking care not to let it boil, that tlie perfume may not U.lost by undergoing any evaporation. Then pour it into cu|M, which person may sweeten to his Particular shoulil be taken not to make roflitin a tin it should be made either in a China vessel, or one of Delft ware, or in one of

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COL cou For a long time, the tin bigjins, invented by.Monsieur de Belloy, were use of; but some person has since improved Ins plan, by making them of silver or porcelain, which are found to lie much tetter. (1) Mix cups of good coffee with one pint of cream, and sugar according to taste; boil them together, and one-third; observe that the codec must be done aswas for drinking alone, and settled very clear, before you mix it with the cream. COFFEE CREAM. (2) Boil a calf's foot it wastes to a pint of jellv; oil' the sediment ami lilt.

.Make a teacup of eery strong coffee; bit of isinglass, to Ix:

perfectly bright; it to the jellv, and add a pint of very good cream, and as much fine Lislxi'i sugar as is pleasant; one tile dish.

It jelly, but not l;e Observe that your coffee be fresh. COLLOPS.

Cut some veal cutlets; fry them a good brown, but not too much; good gravy, it a bi'il it a few add catchup, morels, n pickled, "rated lemon-peel; simmer this up, just heat th" coli.ips through, add whatgravy came iVom them, but do not let them boil, or lie hard; add I'ueeiaeal halls, hard i.f e^gs; lay round nf bacon, notched and toasted, and sliced lemon. COLLOPS, Cut two pounds of lean tender beef into thin slices it is l>est taken from off the rump, or round; it very finely; brown two ounces of in a frying-pan, dredging it little Hour, then add the minced meat, and iling it with a Ix-ater of a nL-e Have ready some highly-seasoned !>(!' gravy, which, with the minced c::!l'>]'s, put into a saucepan, and let it half a\> h -nr; and just l>eforc serving, put a titble-sjXKunful of mushroom catchup, and, if liked, some green Beef suet is as ofieii used as butter to fry the collops in. COLLOPS, RUSSIAN. Break four eggs, a stewpan, and mix two S]X>onfuls of /lour, then half a glass of good Cieam, a spoonful of warm butter, and a grain of salt; when these are well mixed together, |H)ur some of it into a large frying-pan, and fry it of a color on then take it fry more in way, like pancakes, until you have a dozen very thin, cut each in half, and trim them into oblong pieces all each some quenelle, minced fowl or game, as if for croquettes; wrap the fried batter it, wetting the edges, that (hey may adhere properly, with a having reserved some for the purpose; ihen have ready beaten, six eggs and a little salt, mask till-in with brcad-<Tiiii]l>s, fry them of a good color, and serve them quickly. COLLOPS, SCOTCH. Cut cutlets (taken the fry thf-in in a hoilin<; till of a light brown color. Drain them dry, into a stewpan. add eullis. Mewed mushrooms, some blanched morels, pieces of artichoke bottoms, some throat sweetbread.:, and egg Let tilt-in over a slow palate, and serve them with ras!i;Ts of broiled bacon round them. BROILED, WITH POACHED EGGS. The inside of a sirloin of Iv;.'/' is best tiir this di^h, or a leg of mutton.

Cut the.-licesof even and equal thickness, and broil and tarofiilly ant!

slightly over a clear smart (ire, or in a Dutch oven; give those slices most fire that are least done; la\ them in a dish Ix-fore the (ire to keep hot, while you |x>ach the and mash potatoes. COLORING FOR JELLIES, CAKES, &c.

For a beautiful red. boil fifteen grains of cochineal in the (ine.-t powder, with a drachm and a of tartar, in Add, in boiling, a bit of alum the size of a pea. Or use Ix-ct-root sliced, and liquor poured For white, use finely powdered little drop; or us; 1 IT. am.

For ycllw-. y.!!- of eggs, or a bit of sa)1ro:i steeped liquor, and sq-.ice/ed.

For |>ound spinach-lea-, e>. or bect-lcavcs, esprcss the juice, and a tea-cupful in a >aucepan of water, to take oft' the rawness. CONSO.MMF,.

cbjit or ten beef-steaks, eijht old hens, two young ones, and fmr knuckles of Viol; put o a large pot, and it with strong it well, cooling it three or lour to make the scum rise, after which let it boil gently; put into the |H>t carrots, turnips, onions, and three cl'iM's. ^ hen your is the through a fine napkin or silk sieve, that it may lie very clear. No salt need be put in if strong broth be used. COUGLAUFFLE, GERMAN. three pounds of (lour, an ounce and a half of yeast, an ounce of tine salt, a quarter of a pound of sugar, twelve eggs, the of

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cou CRA more, two of milk, and a quarter of a \villi materials in tlic following manner: put the twitter (having slightly wanned a pound of it), into a glazed pan, and with a l;ir_fc wooden spoon work fir six or seven minutes; then put in two whole eggs, anil stir it two minutes; then add three yoiks, and stir again two minutes; in this manner put in the whole number of eggs anil yolks; which will produce a kind of smooth cream. Then In decrees mix in two pounds of die flour, dissolve the yeast in a jjlass. of warm milk, strain it through a napkin, stir this in half pound of make a hollow in the paste, in \\hu-li put the salt and in powder; afterwards pour on it a glass of hot milk, and mix the the continue to work it up lor ?

ingredients are jii|t in, adding a small quantity of warm milk, whk'li will render it smooth. Havea mould ready, aim* nds, each cut in hail", over the bottom of the muU, in firms, 0:1 wliich the and in small quantities, so as not V) derange the almonds. Place your mould but not a li.it place, that the cake may rise pro|>crly; and when that operation has taken put it a moderate phould he closed; in an hour's time nt the Couglaiiffle, and if it !>; flexible, and of a 11,'ht coin-, let thirty or forty inimues but if it be (inn and red it i.Millirie.itK d.me; whea taken from the mould, put COUGLAUFFLE3, To m;ikc:i d.i/,1-11 small couglauffles, take three quarters of a jmiind of llour, tlui-e drachma. uvo of sail. l>vo whole e yolk<. two ounces uf.-uijar, a littfe cream, and half u |xmud of Imtter.

The preparation i> mad ill..-.i.ue as the (icrmau Couglaujffl". \Vln-u the past*is maile, di\ide it i-ii p iiu-l\e e.|ii:il <\ /.<.

\ cuuli bi.-cuit iiD.ild.-. and e.i.-li \\ith \"iir.'i, and Irl tin-. a stand: u hull risen tli-in.uiMs, put 1'i'i-U o\eii, HIM! t.iue ill MI out o.s as of a ef,l,,r.

{I'l'.S.

Put tini if sixteen eggs, U>e rinds of two lemons, half an ounce of salt, and t\\;uir a of cream,.-lining it quick; set but do not let it K>il, Mi-iin it bolting, and let it; two of Hour, and make a quarter of it into Jeaverr with half an ounce of yeast and a little warm water, keep it it mto a warm place to rise: in the meantime, make the remainder of the flour into a paste, with the cream and a quarter of a pound of Initter, knead it up five or six then put in the leaven, and knead it again twice; tie it up in a floured cloth, and set it in a warm place. In about two hours paste in pieces the size of an egg, form them to that shape, and on a baking tin, and for to gild and Inke them in a hot oven; when done, open on one side, take out a of the crumb, in the place of which put a bit of bulier \\.irked n;> with a and COURT BOUILLON. quantity of carrots, onions, celery, and ttir:ii:

.--.

a..id put into a saucerxin ns|< \, Liarli,-, thyme, basil, mignonette and sweat them OUT a add wine, vinegar or boil, and then it, and servo whatever you may it for.

It is generally used for fish. COURT BOUILLON FOR ALL SORTS OF FRESH WATER FISH. Put some wafer into a fish-kettle, with a quart of white wine, a slice of butter, salt, pepper, a large bunch of parsley ami young onions, a clove of garlic, thyme, Iray-k-aves, and basil all together, some and; the in court bouillon, (which will serve for several times) and do not scale it the fish will admit of it, take care to it wrap|:e.d in a napkin, which makes it more easy to take out without danger of breaking. < 'I )\V-I IEEL, In the hands of a skilful cook, will furnish several good meals; when tender, cut it into handsome pieces, ei;,' and bread-crumb them, and fry them a lijil brown; lav them round a dish, and put in the middle of it sliced onions tried, or the accompaniments ordered for trijx-.

The were in gap* CRACKNELS. Mix a quart half a nutmeg grated, the yolks of four eggs beaten, with four spoonfuls of roscwaler, into a stiff p:i>lc, uiih cold water; tlicn nib in a mi id of Uitter, and make into a cracknel sha|>e; [Hit theai a kettle of U)iling Ixiil them the\ swim; take them out. and put them into cold water; ha.d.'ni-d, l:i\ out to bake thcai oil tin

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CRE CRE CRACKIS'ELS, SMALL half a pound of sweet almonds, and them to a fine paste, adding to them by degrees six thoroughly pounded, jxinr on them.1 pound of powder-sugar, the same of butter, and tlie rinds of two lemons; in put a pound of flour on a slab, and having poured the almond paste on it, knead them together until they are well incorporated; it out, and cut the cracknels forms as you may think proper, rub them with yolk of egg, and strew over them powder-sugar or cinnamon: on a buttered tin, and bake them in a moderate oven, taking great care that they do not burn.

done, put them and if preserved better for keeping. CRANBERRIES, DIFFERENT WAYS OF DRESSING.

For pies and with a good deal of sugar. in a jar, with tlie same; this way they eat well with bread, and are very wholesome. done, pressed, and strained, the juice makes a fine drink for people in fevers. and to a six ounces of almonds, mix them and a half of cream which has been boiled the peel of a small lemon; add two the whole over it be thick, taking care not to it to boil it, and when nearly cold, in a table-spoonful of orangeflower or rose water. CREAM, APPLE.

(1) large apples in water peel, and press the pulp through a hair sieve upon half a pound tlie whites of two eggs, add to the apples, and beat it lx>comes very and looks it heaped up on a dish. CREAM, APPLE.

(2) Peel and core five large apples; boil them in a little water, soft enough to press through a sieve; sweeten, and beat with them the whisked whites of five it with cream poured round it.

CREAM, ARROW-ROOT. Mix a table-spoonful of arrow-root with a tea-cupful of cold water; let it settle, and jxnir the water off.

Sweeten and boil a quart of milk with the peel ofa lemon and some cinnamon; pick them out, and pour it tailing upon the arrow-root, it and it be cold.

it in a glass or china dish, with or without grated nutmeg on the top.

It may be eaten with any preserved fruit, or fruit tarts. CREAM, BACCHIC.

Put a pint and a half of white wine,.some lemon-peel, coriander seed, a bit of cinnamon, and three stewpan, and let boil a quarter of an hour; half a tea-spoonful of Hour with tlie yolks of six eggs in another ste\v|>an, and in by the lx>iled ingredients.

about half whole through a sieve and put it in hot water, over the fire, till the cream is set; lastly, take it out, and put till ready to serve. CREAM, BARLEY.

Boil a small quantity of pearl barley in milk and water, and put the barley into a quart of cream, to boil a Then take the whites of five eggs and the yolk of one, beat them with one spoonful of flour, and two oforange-flower water. tlie cream from tlie fire, mix the eggs in by degrees, and set the fire again to Sweeten it, and pour into cups or glasses for use.

CREAM, BURNT.

Boil a pint ofcream the peel of a lemon, sweeten pounded loaf sugar; teat, with the yolks of six, and whites of four eggs, one table-s|x>onful of flour, the same of orange-flower water and of ratafia; strain the cream, and when nearly cold, mix it with tlie eggs and other; it over the fire it becomes as thick as a custard; put it into the dish it is to be served in.

a little water some pounded loaf sugar, it turn brown, but do not it till taken off die fire; by degrees pour it in figures over tlie top of tlie It may be eaten hot or cold. CREAM CAKES.

See Cakes.

CREAM, CHOCOLATE. (1) a pint of milk, a gill of cream, the yolks of three eggs, and five ounces of powder ?iiL;:ir, mix these ingredients together, set on the fire, stir it constantly, and let reduced to a quarter; tlien add two ounces of grated chocolate; and having Ixjiled a lit.

tie longer, strain let it cold.

CREAM, CHOCOLATE. (2) about half a cake of chocolate, pieces, put it in a stewpan with a little milk, and it over a gentle it looks and then add a continue this till it takes the thickness ofcream;

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CRE CRE it to vour palate with sugar; stir in a little thick cream with a very isinglass, rub the tammy, it in the mould. CREAM CUSTARD. See Custard.

CREAM FRITTERS. Mix a liandf.il of flour, with tlir.i- whole ci;^s,and the yolks of six, lour pounded macaroons, gome dried orange-Hi meis, browned in sugar, a candietl lemon-peel chop|x'd a pint of cream, half a pint of milk, and a lump of sugar; boil the whole OMT a fire for a quarter of an hour, turns to a thick then let it in a dish well floured, shaking Ilour all oxer it.

When cold, cut the paste into small in your hands round, and fry them of a good them, powder them all oxer \xitli.. M FROTH.

Put a pint of fresh mi into a stone pan.

\vith of (xmder a pinch of gum llnle crisped orange-flower, and I* of cedrat essence; the sugrir is dissolved, place the [Kin in another, in is three p< Hinds of ice beaten up with saltpetre; whip the cream in the usual manner, taking off the froth as it rises with a Bkimui'T, lay it gently on a sieve a pan; if the cream does not froth properly, add die whites of two eggs. This cream is usually served in large silver or gilt goblets, ild IK- prepared two or three hours it is x\ anted.

;i;: \ M r< >R FRUIT TARTS. l, txvo or peach bruised hitter almonds, in a quart of milk; sxxii-len, and mix it, -il, xxith well-lx-aten,' it constantly oxer the it It may !

slewed apple*, prunes, damsons, or any other fruit. \M. IMI'KRIAL. Boilaquartof >tli (!

thin rind of a lemon; etir it in a Ixuxl you are to in, of three strained, with as much siijTir as xx ill sweeten the cream, which pour into the dish from a large teapot, holding it high, and moving il alxuit to mix with It should be made at least six In-fore it served, and be if a day.

CREAM ITALIAN. (1) Boil a pint and a half of milk in a stexxpan, to it the peel of a voting lemon, some coriander seed, a bit of cinnamon, ratltcr more than half a quarter of a pound of sugar, and txvo or three grains of salt; let it till half is consumed; let it to cool, and have ready in anodier atewpan a little (lour, beat up with the yolks of six eggs; it by degrees into the cream; strain a sieve, and put it in the tor placing the dish in some hot water over the liltis set.

brown with a salamander. CREAM ITALIAN. (2) Put a gill of good fresh cream, two eggs, three spoonfuls of powder-sugar, and a little orarige-llower water, into a pan, and whip them up together; and when the cream is sufficiently thick, put it into a deep dish, xvith plenty of powder-sugar; set it on hot ashes, cox-er lay hot ashes on die top, which must be renewed the is done enough; then let it cool, and serve it.

CREAM, LEMON.

die thinlypared rinds of four large lemons in a pint of water for twelve hours; strain, and dissolve in it three-quarters of a pound of fine sugar, add the juice of the lemons strained, and the well-lx-aten \x i, and the yolk of one egg. it over a slow it constantly one way, it is a thick cream; pour it into a glass or china CREAM, ORANGE. (1) Squeeze and strain the juice of eleven oranges, sweeten it well with pounded loaf sugar, stir a slow fire till the sugar be dissolved, and as it mix it with the well-beaten yolks of twelve to which a pint of cream has Mr it again over the Serve in a glass dish or custard-cups. CREAM, ORANGE. (2) loaf sugar, a quart of good cream; mix xxith it a xxiiuorange-lluxver the rind and the juice of a Seville orange; it quite thick; soak some macaroons in wine, and pile them in the middle of a glass or china dish, and heap the whip|x>d cream over them a? high as possible. Some hours after, ornament it with slices of green citron cut into straws, and stuck into the cream. CREAM, RATAFIA. In a t.-a-oupful of thin cream Ixiil txvo or three large laurel, or young peach; it has boiled them or four minutes, strain, and mix with il a pint of rich sweet cream; add three welK Ix-alen whiles of eggs, and sweeten |XMinded loaf.-r.spir. Put it into a saucepan,. and stir it gently one way over a slow thick; pour it into a china

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CRE CRE and when quite cold, ornament it with sweetcut out or strew over the top harlequin comfits. CREAM, RASPBERRY. (1) Mix a little pounded Ioafsug-.tr with a pint and a half of good cream, about a tea-cupful of raspberry jelly, the grated rind of one, and the juice of half a lemon; it toand, with a syllabub mill, mill it slowly for lialf an hour, or till it be thick and solid.

Put it into a glass dish, or serve custard glasses. CREAM, RASPBERRY. (2) Put six ounces of raspberry jam to a quart of cream, it through a lawn sieve, mix it with the juice of a lemon and a and it it in a dish or Strawberry cream may be made in the same way. For common use, substitute good milk for the cream. CREAM, RED CURRANT. (1) the currants from the stalks, put them into a jar closely covered, and stand it in a pan of cold water; let it boil for two hours, strain the juice through a sieve, and sweeten it well with pounded loaf sugar. add a quart of cream to a pint of juice, and it with a whisk Serve in a deep glass dish. CREAM, RED (2) of a pint of juice from red currants when ripe, add to it rather more than a quarter of a pound of the juice of one; stir it into a pint and a half of cream, and wfaiak it till quite thick. CREAM ROSEAT.

to a the whites of four eggs; sweeten and boil a pint of good milk, drop about table-spoonfuls of the it, it over once, or twice with the spoon, take it out, and put it upon the back of a lawn sieve placed over a large plate; repeat this it is all done; add to the milk another pint, with a little more sugar, and mix it the beaten yolks of the eggs; it over the fire; put it a and stir now and then till nearly cold; add a table-spoonful of rose water, and one of it in a glass lav the whites of the eggs over the top at equal distances.

Cut citron and candied orangestraws, and put them over the whites of the eggs, or strew over them colored comfits.

CREAM OF RICE SOUP. Mix one or two table-spoonfuls of sifted flour of rice good slock, ratlier cold than hot; add to some boiling stock, and keep stirring it boils; and let sufficiently thick. The flour of rice may be made as follows: in several waters a pound of rice; it in a clean towel, and perfectly dry pound and it CREAM, SNOW.

Take a pint of fresh cream, and mix with it eight spoonfuls of powder-sugar, the whites of two eggs, and a spoonful of orange-flower water, 6r any oilier aromatic ingredient you it, and remo\e the froth or snow in the usual way.

This cream may l>e colored according to your fancy, saffron, carmine, or indigo. CREAM, SOLID.

Squee/e the of a large lemon upon of |x untiled loaf sugar, add two table-spoonfuls of brandy, and one cream; pour it from one cup till it lie sufficiently thick. CREAM, SPANISH. in pint of water, half an ounce of isinglass, strain, and mix it with a quart or good milk; if cream, not so the it come to aboil; a little cooled, add gradually the liealen volks of six eggs, and a glass of white it a deep dish, sweeten with pounded it till cold, and then put it into a shape. CREA3I, STONE.

Put spoonfuls of lemon -juice, and the grated peel of one, some preserved apricots, or any other svuvtmeat, into a glassor China dish. a quarter of an ounce of isinglass in a water, till dissolved; add it toa pint of cream, sweetened it, and stir it all the time; |ur a jug, stir it now and till milk-warm, then pour it over the sweetmeat round and may the day being served.

CREAM, SWISS.

(1) Boil the grated peel of a large lemon, and three-quarters of a pound of pounded loaf sugar, in a pint of cream; squeeze the juice of the lemon upon a table-spoonful of liour, work it well together, and gradually add to it the boiling cream, and heat it all over the fire; pour it to a basin, and when put or China dish, and garnish it and cut straws.

This cream requires to be constantly stirred it is put into the dish in which it is to be served. CREAM, SWISS.

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CRO a hot plate, the yolks of eight eggs, of finely-pounded sugar, the grated rind of a lemon, and French or Rlienish white wine, and send it warm to table. CREAM TART.

See Tart.

CREAM, WHIPPED. Sweeten, with In. if sugar, a quart of cream, and it a lump of sugar which has been rubbed upon tlie peel of two fine lemons or bitter oranges; or it flower water, a little essence of roses, the of ripe strawberries, or of any other Whisk die cream well in a large pan, ami as the froth rises, take it off, and lay it upon a placed over another pan, and return the cream which drains from the froth, all is whisked, then heap it upon a dish, or put it into glasses. Garnish with thinlypared citron, or cednit cut into small leaves, or into any fanciful sliajx-.

To the rose cream, or to heighten (hat of strawberry, a little carmine or lake may be mixed tlie cream, which may be iced when CKKAM, WHITE LEMON. (1) Rub, with snine lump.- of loaf sugar, the rinds of six lemons, and off the squeeze and tlie juice, and add the sugar, with of a IHMIM.I of pounded loafsugar; put to this a quart of rich cream, and whisk it till very The 1'illow in;; day, soak five or six sponge biscuits in white wine, and put over tlie cream.

CREAM, WHITF. LEMON. (2) the thin |fl of two lemons in a cream; strain, and thicken it with the wellIx-aten \ulk.i of and white* of four eggs; sweeten it it ni-aily cold, and put it CRU CROQUANTE OF PASTE. Roll out jxi.-ti-.

about the eighth; nihn\ei:i plain a the very even, and equally thin on Ix.tli sides; pare it round tlie rim; a penknife rut out pieces, as fancy may direct, such as diamonds, stars, circles, sprigs, fee.; or use a small tin cutler of any.-lia|ie:

k-t it lie to dry tometine, and liake it a few minutes in a slack oven, of a li>;lit color: remove it from the mould, and place it over a tart, or any other dish of small pastry. < K'HiUE.

These are large pieces of onmental confectiofltfy, formed of various materials, as gimblttles, croquignolts,genoitet, Sfc., or of oranges, cut into quarters. chestnuts, green &c., arranged in moulds according to fancy, and cemented together with boiled sugar. CROQUETS.

in a marble mortar, cold veal and fowl, with a little suet, cliopped thyine, chives, and with nutmeg, pepper, and salt; mix all well together, and add the yolk of an egg well-beaten; it into hulls, and dip them into an egg beaten up, then sift bread crumbs fry them in butter. CROQUETTES OF BOILED MEAT. Mince some boiled meat very small; add to it sausage-meat, mashed cnmihsj of bread, soaked in milk, and sweet Ix'ihs; make them into a paste, and form little balLs; roll them in very- fine ings, and fry them of a nice color. them with sauce piquant e. CROQUETS OF SWEETBREADS..Mince some cold sweetbreads, which have been dressed, and boil them veloute; when quite cold, form them into halls, or into rolls, a) mut two inches long; fr\ and MTU- iliem with fried parsley in tin- middle.

Or, make the croquet meal into a rissole.

Roll out a piece of thin pnfl" paste, enclose tlie meat in it, brush it over w ith a beaten ind strew over it grated bread; fry it of a light brown color. CRUMPETS.

(1) a of warm milk, a quarter of a pint of yeast broth, strained into a strong batter, with a sufficient cover, and set it in a warm place to rise; a a pint of warm milk, an worked up in a but liatter from being too in a quarter of an hour have the rings ready on a plate of iron over a stove; pour the batter into rings, and kike CRUMPETS, OR PIKELETS. (2) Set a sponge as for bread, excepting lull" milk and half water must be used; and to half-quartern of two egga must be added; tlie eggs thoroughly. Bake them in rings as usual. CRUST, FOR VENISON PASTY.

into a paste with warm water, two pounds and a lialf of butter, a peck of fine flour, ami four eggs; it smooth, and to a good ri insistence. The paste should be put round the inside, but not at the bottom of tin- dish; let the cover be tolerably thick, to bear tlie long continuance in die oven.

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cue CUL CRUST, RAISED.

(1) Melt, in one pint of water, one pound of fresh lard; weigh four pounds of flour, jmt it into a basin, and i In 1 water and lard is hot, with a horn spoon stir it by degrees amongst the When well mixed, work the hands till it is a stifl" paste, when it is fit for use. CRUST, RAISED.

(2) Put a saucepan one pint and a half of water, four pounds of flour, and.four ounces and a half it it is a thick paste, take it out, and add of three or beaten eggs; it out cut out the top and bottom, and a long piece of proper depth for the sides. Brush round the bottom with well-beaten whites of eggs; set on the sides, the within die edge of the bottom; pinch it all round, to make the pieces adhere, tlie pie, and brush round the upper sides of the crust and the outer edges of the with egg; die cover, pinch neatly, and ornament it according to fancy festoons, or chains of rings made of the paste. CRUST SHORT.

(1) and dry two ounces of white mix it with a |x>und of well dried flour, rubbing into it, so fine as not to, be seen, three ounces of butter; the yolks of two eggs into some cream, and mix die whole a smooth it out thin, and it in a moderate oven. CRUST SHORT, NOT SWEET, BUT (2) Mix stirlish paste, using as little water as possible, six ounces of butler, with eight ounces of fine flour, (rubbing the the mixing it with the water) lx;at it it Ulin.

This crust is proper as well as the alxjve, for Uirls or Let it bake in a moderate oven. CUCUMBERS STEWED. cat cucuwlx.Ts in quarters, take out die seeds, and lay them on a cloth to drain off the water: when they are dry, in fresh butter; let the butter be quite hot before you put in the cucumbers; till they are brown, then take them out with an egg-slice, and on to the fat. from (some cooks fry sliced onions, or some small button onions, with them, are a color, drain them from the fat, and then put them into a stewpan with as much gravy as will cover them): stew slowly out the cucumbers the and butter, give it a boil up, season pepper and salt, and put in the cucumbers; as soon as they are warm, are ready.

Tlie above, nibt>ed through a tamis, or sieve, will l)e entitled to be called " cucumIXT sauce."

See Cucumber Vinegar. is a very favorite sauce with lamb or muttoncutleis, Mewed rump-steaks, &c. &c.: when for latter, a part of sliced is sometimes fried with the cucumber. CUCUMBERS AND ONIONS, SLICED.

Cut full-grown cucumlx-rs about a quarter of an inch thick, and some onions thin; then lay them into a dish together, and strew salt over them; remain for twenty-four into a cullender to drain, then into a large jar, and ]x)iir over diem diree successive days; the last time of boiling the vinegar add pepper and ginger, pour them hot, and closely cover diem when cold. CUCUMBER MANGOES. Cut a long narrow piece out of die sides of large Turkey cucumbers, scoop out the and with a ]>art of diem mix some mustard seed, shred garlic, and grated horse-radish; the space as full as it will admit of, and replace the piece which was cut off; thread; |Mit hot vinegar three successive da\s, and boil with it the last time pepjier, of mustard, and some salt; put them into jars, and pour the lx>iling vinegar, and when cold, cover them closely. CULLIS.

(1) To a quart of gravy, put a table-spoonful of thickening, or from one to two of according to tlie thickness you wish the gravy to \>e, a basin, with a ladleful of tlie gravy; it quick; add the rest by degrees, it is all it back into a stewpan, and leave it by the side of the to for half an the thickening may thoroughly incorporate with the gravy, the stewpan being only half covered, stirring it every now and then; a sort of scum will gather on the top, which it is best not to off till you are to it through a tamis. Tuke care it is neither of too pale nor too dark a color; if it is not thick enough, let it stew longer, till it is reduced to die desired thickness; or bit of glaze, or portable soup to it, if it is too thick, you can easily diin a spoonful or two of warm broth, or water When your sauce is done, stir it in the basin you" put it into once or twice, while cooling.

CULLIS.

(2) Lay over the bottom of a stew.an veal aa

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CU R CUR inch thick; cover the veal with some slices of undressed bacon (<jammon if the three bay leaves, some sweet herbs, two blades of ui:ice, and three cloves. 1'ut on the lid of die stewpan, it."low lint the juices conic out, let tlu-tirc he a little quicker.

nic.it is of a nice brown color, the stew|ian ijood beef broth, boil anil skim it, then let fir an:nM a mi\i as tli.nr as \\ill make it properly it hall' an it.

You uiuy keep this cnllis a week. CULLIS, A FAMILY ONE.

Roll a piece ol'hutter in tlour, and stir it in a stewpan till the Hour is of a tine yellow Tben put in some thin broth: a little gravy, a glass of white, wine, a bundle herbs, two cloves, a little nutmeg or mace, a few [tepper and Let it Mew an hour over a slow tire, then skim all the fat 'clean off, and it tlirough a CULLIS, WHITE. Take a piece of veal, cut it hits, with some slices of ham, and two onions, each cut into it w itli broth, seasoned mushrooms, a bunch of parsley, green onions, and so let it stcweil, take out the meat and roots with a skimmer, put in a few einmlis of bread, and let it >te\v.-oftly; take the white of a fowl, or two ( -hit-kens, ami put it into a mortar; bein<; well pounded, mix it in the cnllis, but it inii-i not lil, anil the. cnllis must be very but if not white enough, pound two dozen of sweet almonds blanched, anil put it into the cnllis; then \i'i\ a s;las of milk, ami add it to the rullis; let it IK' of a good flavor, and it off; put it small kettle, and keep it warm.

used tor white loaves, crust of white bread, and biscuits. \COA.

Put five ounces of cut Seville oiaiitie-ptfl, that 1ms been dried and poiindi-d.

or, which is better, of the fi.-h peel of a fresh shaddock, which may !

Um^ht at the and shops in the.

Ix-^iiiiiin^ of.March, a iji MI t nf the finest and cleanest rectified spirit; it has been infused a fortnight, it, and ad.l a i|iiart of sirup and filter. Sec the following receipt. (I liACOA; HOW TO MAKK A To a pint of the clta n ctilied spirit, add two di acinus and a half of the >wect oil of orange-peel; ii up:

(li--,,Ue:i pound of i;ood lump sugar in a pint of cold water; nuke into a simp, add to the spirit: shake it up, and let following day: a funnel a of muslin, and filtering|Ki|>er, and it two or three- times it is quite bright. li<|ii<.r is an admirable cordial; and a tea-spoonful in a tumbler of \\;iti'iis a very refreshing summer drink, and a great improvement to punch. CURDS AND CREAM. (1) half a table-spoonful of rennet, two quarts of milk just from the cow; off the whey, and fill a mould with the curd; it has stood an hour or two, turn it out.

Strew colored comfits over it, sweeten cream, mix nutmeg with it, it round the curd. CURDS AND CREAM. (2) quarts of new milk into the dish in which it in to be served, and turn it with a tea-spoonful of rennet; when the curd has come, serve it with cream in a separate dish. CURRANTS, AND OTHER FRUIT, TO CANDY.

the in sugar as for preserving; it out of the sirup and drain it upon sieves; sift over it through a lawn sieve, till quite white, pounded loaf sugar. in a cool oven, and turn and dust them with sugar till dry.

CURRANT FRITTERS WITHOUT Stir into half a pint of mild ale, as much flour as will make it I sitter; add a little sugar and a fev/ currant*; it up quickly, and with a spoon drop it into boiling CURRANT MARMALADE. red (hem, and squeeze out the juice from some of them; put to it some juice of raspberries; this the whole and they begin to break, put in an equal weight of sugar boiled to candy height; Ixiil them together, mash them as they boil; put and it becomes ag thick as marmalade, put it into pots. See PvdCURRANTS FOR TARTS. Gatlicr perfectly dry, and it be too ripe, pick it from the stalks, and put dry, w ide-monthcd if the flavor of raspberries is approved, some may be added with tlie currants; tie tightly over Ixitilc a piece of sound bladder previously soaked set tliem into a pan of cold water with a little straw at the hot-

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CUR CUR torn, and a little between the Ixmlcs; put on the they begin to simmer, keep them in tli;it slate alx>ut threequarters uf an hour, but they must not be alloued td take the pan oft"

the the bladders will be raised, but will fall soon after, anil sink into the mouth of the bottle;; hour, take tie paper over each, and set them in a dry cool The may be in a rack the downwards.

Damsons, cherries, and gixiselxjrries, may be done in this way; any sort will keep for a \eai-.

Cut off the stalks of the cherries, and top and tail tlic gooseberries. CURRANT TART. See Tarts.

CURRIES.

Cut or joints, and wash them clean; put two ounces of butler into u stewpaa it put in the and two middling-si/cd onions sliced, let them be over a smart finthey are of a put in half a pint of broth; let it simmer twenty Put in a basin one or two tablespoonfuls of curry powder, a tea-spoonful of"

and a of salt; mix it smooth with a little cold water, put it the stewpan, and shake it let it simmer twenty minutes longer; then take out the meat, and rub tJie sauce through a tamis or sieve: add to it two table-spoonfuls of creiim or milk; it a up; it into a dish, lay the meat over it: send up the rice in a separate CURRY.

Cut a fowl into small let it blanch in for mince an onion very small, and put it into a saucepan, with two ounces of butter, and a of rice stirred in by degrees; brown and when just boiling, add a quart of cold water, with the pieces of fowl and a lar_;e table-spoonful of curry powder mixed in it.

Lst the fowl be quite tender, and Ijefore of half a lemon over the blade of a knife it.

answer of and if in place of rice, thicken an sweet.dmo'.ids blanched and pounded. CURRY BALLS for Mock Poultry, Made Dishes, &c. Are egg boiled hard, and a bit of fresh about half as big, beaten together in a mortar, and seasoned with curry powder. CURRY, DRY.

Skin and cut a fowl into joints, or off small cutlets from the best end of a neck of veal; fry in butter or and then fry the fowl or veal, and dust it tea-spoonfuls of curry powder, and a quarter <il'a tea-spoonful of Cayenne.

1'ut tlie fried ine.it and onions into a pan, with a little salt, half a and the BOM quantity of water; the pan closely m\cred, and let till |>erIf-ctly tender, and ten U-l'ore serving, add two tea-spoonfuls of lemon-juice. CURRY, FISH.

After a cod-fish, haddock, or mackerel has lain some hours in salt, cut it into pieces, and stew it sutiicient to cover it, into uhich a lariri- table spoonful of curry powder has U-en mixed.

Fry in a quarter of a (xiund a shallot and two or three onions minced, a little pepper and salt. When well browned, add tish. am!

>!ew all it l)e quite tender. Sprats mak' curry, but should be slewed in less water. CURRY, INDIAN. Stew in two ounces of butter, tor ten minutes, a teas|x>ont"ul of Cayenne, and one of pepper, a di-.-sertof coriander s.

small onions, and two heads of garlic minced.

Cut or pieces, and cover the curd of sweet milk.

Put die whole into a stew pan, with as much boiling water as may desired for sauce, and let till very CURRY POWDER. (1) Put the following ingredients in a cool oven all night, and the next morning pound them in a marble mortar, and nib them through a fine Coriander-seed, three ounce*, turmeric, three ounces, black pep|x-r, mustard, and one ounce of each, allspice and cardamons, ounce of each, cumin seed, a quarter of an Thoroughly pound and mix together, and keep them in a wellstopped Tiii.se who are fond of curry sauces, niav steep three ounces of t hepowder in a quart of vinegar or lor ten days, and will get a liquor impregnated with all tlie flavor of tlie powder. CURRY POWDER. (2) Pound extremely fine, in a mortar, six ounces of coriander seed, three ounces of pepper, one and a half of fennigreck seed, one ounce of cumin seed, thi-ee of turmeric, and of muslin, and put it before the fire for four or five hours, stirring it every now and it in a bottle with a glass stopper. CURRY OF VEAL, FOWL, &c. Fry

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cu s cus diced veal, rabbit, fowl, or sweetbreads, in a deal of butter, dusting tlnur.

Dust one side with curry powder; then turn and dust the oilier, strewing oxer it tinelymiiH-<il onions, taking care not to burn them. is of a light brown, add some white stock, with a Before serving, skim oil' tin- fat, and add a tca-s|>oonfiil of lemon-juice or and sweetbreads should be parboiled. Sweeten a quart of thin cream, or it with a bit of cinnamon, and half the peel of a lemon; a cooled, mix it gradually with the well-beaten yolks of ten eggs; slow fire it be pretty thick, pour it into a basin, and add a table-spoonful of rose water, and one of brandy; it every now and till cold, and then put ghsaes, cups, or a dish. It may be made the day before it is used. (2) Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and tin- yolks of five eggs, well beaten; when the milk tastes of the seasoning, sweeten it enough for the whole; it into the cream, stirring then give the custard a simmer till of a proper thickness.

Do not let it the one way; spoonful of peach water, and two tea-spoonfuls of brandy, or a little ratafia. If you wish custards to be extremely rich, put no milk, but a quart of cream. CUSTARDS.

(3) six out the whites; mix your eggs and sugar together with some rose water; boil a pint of cream, and put in the (the cream must not boil after the eggs have been put in).

to from curdling. < 1 <T\RDS, ALMOST). Blanch ami fine, with half a gill ofran water, MX atHtvm of swifl, H'i'l half an ounce of liitler of milk, as in Bahed Costard swiften it wiili two ounces and a sii<;ar; rub the almon<)s a B, with a pint of ci.'.iiu; 'lie to the ei^iit em;-;, and the well-U-aten; Mir it it is of a good thickm-s*; take it olT unl *iic it till nearly cold, to prevent its curdling.

.\. B.

The above may be in eii|>s, or in a dish, with a rim of puff |u-fe |iiit round. \KI>.

fine apple*, and pierce out the cores of tan of them which are of an equal and ti iin them nealK, anil l>il them in.six of sn^ar pretty firm. cut the remaining apples von. small, and put the alxive the of an orange, and mix with them; the constautK to ore\ent their sticking to the pan; nil) the marmalade through a horse-hair sieve. Prepare the crust as In I'.re mentioned, lint drew the sides a little higher; mix two sjxxinfuls of apples, and then put four spoonfuls of the whole appk-s, (having put apricot marmalade in the place of the cores), and then add the remainder of the not to cover the apples with it.

as above.

instant of serving it mask or cherry juice or of each apple with a cherry or verjuice-berry. Serve this hot or cold. GLAZED.

f'nt tuenty line in half, take oat the toss up twelve apricots in four ounces of powder-sugar, and place them in a to the directions for apple custard; bake and glaze as therein Put a glass of water and a quarter the rest of the fruit into a preserving-pan die sirup is properly reduced, take the skin apricots and arrange them in the garnish each half apricot kernel, and when ready to serve, pour the sirup on it.

Serve Iwt or cold. CUSTARD, BAKED. (1) a mare and cinnamon; when cold, take tour eggs, bavin;; out Iwo of the whites, a little rose and orange-flower a and sugar to your taste; mix them well together, and bake them in china cups. CUSTARD, BAKED. (2) in a pint of milk, a few coi iiuidnr seeds, a and tour ounces of loaf sugar, and mix wilh it a pint of cold milk; eii;lit eggs for ten minutes, and add the in^iedicnt*; [XHir it from outjin six or times, strain a let it stand some time; skim off the the top, it in cups, and liake them immediately in a hot oven, give t hem a good; about ten do them.

CUSTARD, BOILED. (1) Boilinapint of milk, five minute-, lemon-peel, coriunders, a of each,

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cus cus half a dozen of bitter almonds, blanched and pounded, and four ounces of loaf sugar: mix it with a pint of cream, the yolks of ten eggs, and the whites of six, well-beaten; it hair sieve, stir it with a whisk over a slow fire it begins to thicken, rethe to stir it till nearly cold; add two fill the cups or glasses, and grate nutmeg over.

CUSTARDS, (2) Put a quart of new milk into a stewpan, with the peel of a lemon cut very thin, a little grated nutineg, a bay or laurel leaf, and a stick of cinnamon; set it over a quick but be carefiil it does not boil over: when it boils, set it beside the fire, and simmer ten; break the yolks of eight, and the whites of four eggs into a basin; in the a at a time, stirring it as quick as possible- to prethe curdling; set it on the again, and stir it well with a wooden spoon; let it have just one it tani Is, or fine sieve: when cold add a little or wine, as may be most agreeable. to the eater's Serve up in glasses, or cups.

Custards for are as |)assed fine sieve; put them into cups; grate a nutmeg over each: bake them about fifteen or twenty minutes. CUSTARD, COMMON. Boil a pint of milk with a bit of cinnamon and two or laurel mix one spoonfnl of flour, or potato flour, two and a half of cold milk, put it into a lawn and pour the upon it; let it run into a basin, mix in by degrees the wellof three eggs; sweeten, and it for minutes to CUSTARDS OR CREAMS, TO ORNAWhisk for one hour the whites of two eggs together with two of raspberry, or red currant sirup or jellv; lay it in any form U|x>n a custard or cream, piled up to imitate rock. It may be served in a dish with cream round it. CUSTARD, DURHAM. To a pint of cream add the well-beaten yolks of two eggs, and about a third of a pint of mild strong ale; sweeten, and it nearly boils, then |x>ur it into a dish, bottom of which is laid thin toasted bread, cut into square bits. OF Have ready a tin or copper mould, and line it completely with paste, taking care that it takes all the form of the mould. a of apricots, peaches, plums, or any otlier fruit you please; and having taken out the stones, seeds, and stalks, mix the fruit up with powder-sugar; put it the crust, and it in a hot oven. for table, mask the and kernels, and cut in halves.

CUSTARD, LEMON. (1) Boil two glasses of white wine, half a pint of water, and two of brandy; when nearly cold, add the peel and juice of two lemons, with half a pound of pounded loaf sugar, and the well-beaten yolks of six it over a slow fire till it thickens, it into a basin, and stir now and then put it dish, or cups, with sifted loaf sugar over the top. CUSTARD, LEMON. (2) juice of four lemons, with of pounded loaf sugar, into a deep dish. the grated peel of one lemon and two ounces of pounded loaf sugar in a quart and it over the juice and sugai. It will keep for four days. CUSTARD, ORANGE. the strained juice of ten oranges with (xnmded loaf sugar, stir till hot, take off the scum, and when nearly cold add to it the beaten yolks of twelve eggs, and a pint put it into a saucepan, and it over a slow fire till it thickens.

Serve in cups or a dish. CUSTARD, RICE. Mix a of milk, half a pint of cream, one ounce of sifted ground rice, five or six blanched and pounded with two table-spoonfills of rose water; sweeten with loaf sugar, and stir it nearly boils; add the well-beaten yolks of three stir, and let for alxnit a minute; it into a dish, or serve it in cups, with sifted loaf sugar over the top. CUSTARD, TURKEY. Put a txmnd and a half of good rice into cold water over it boils, take it off and; it into a large sanre|wn, twelve glasses of good milk, a butter, the same of sugar, on which have been rasped the peels of four oranges or cedrats, and a grain of Put the over a moderate fire to swell the taking care none of die grains burst; it a little, and when done, add to it two pounds of dry currants, the yolks of twelve eggs, and some spoonfuls of Chantilly cream; after which mix in the twelve whites whipped Prepare the crust in.

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DAM DE V the usual way; bake it in a moderate oven two hours and a half; when ready for table, il with a salamander. CUSTARD, TURNING OUT. Mix tin; yolk* of e<jgs a pint of new milk, half an ounce of dissolved, or enough of calfs-fcet to stiffen two laurel with pounded loaf sugar, and elo\v it thickens; it a basin, and it a cooled, it into cups to turn out when quite cold. the.

of two eu'.rs add it to li.ilf a [xnind of; it a sieve, and wlien cold pour tile custards.

I).

1) \MS()\S BOTTLED. Gather tliem on a dry day before tliev are ripe, when they have ^it-t lurm-.!

1'ut them in \vide-iMoutln-d bottles, cork them close, and let a; caivfullv examine and if any of them are mouldy or spitted, take them out of the bottles, and cork the Put the botnid, and they will keep good spring.

l> \MSON DUMPLINGS.

a good hot paste crust, roll it pretty thin, lay in a ba-in, and put in as many damsons as you plra.sc.

Wet the ed^'e of the paste and; it; (vnir melteii butter over it, i^-ate sugar round e of the dish, and serve. DAMSON JELLY. See Jelly.

I MM SON, OR ('lli:i:si;.

Take- damsons that have been I without siijrar; |>a^ them through a to take out the r-kins and To everv |)..iiiui of pulp of fruit put pound of loaf su^ai, broke sm:ill; Ixiil them it Ix-comes Miile stilt'; pom it t'Hir c.,m. noil i/ed dinner plates, nib! led little sweet oil; pni it;i warm uln-n firm, take from the plate, and cut it into any sha|>e von N.

l'.

I >.i m-on iheese w generally DAMSONS FOK WIVIT.R USE.

Gatliei ilit,1.1-n-oii.- when jn-t ri|>c.and per.iinl; till a two-<;;illon br.iudy kef;, and pour oxer tuo|Mlii<ls ol'iii,,l;i:-ses; el, tile k,'^ lii ink. ami turn it every day. DEER HORNS.

Beat one white, and.six yolks of c<;gs; mix them with live table s[x>onfuls of pounded and silted loaf sugar, the >aine quantity of sweet cream, ten sweet blanched and pounded, the grated peel of one lemon, and as much flour as will the thick to roll out.

it with tins for the purpose, into the form of horns, branches, or any other shape, and throw them into boiling lard. DEVIL. ( 1 ) Score the leg of a roasted turkey, goose, or fowl; it, and pour over it the following sauce made quite Imt: three table-spoonfuls of gravy, one of melted butter, and one juice, a vv-iric-glass of Port wine, of mustard, Chili vinegar, Harvey sauce, and mushroom catchup, a lea-s|>oonful each; a little Cayenne and pep|x-r. The: devil may be server! without a sauce, and lie more highly is to be served cold, the fat being carefully removed from the L'oose.

it may be ornamented or covered with cold jelly made as:

for hours in four quarts of water the bones of the yyise, with three nicely cleaned calf's feet, cold take oft' all the fat, and the jelly with.some whole pepper, ginger, and salt; add two ounces of dissolved isinglass, the juice lemons, and the beaten whiles of three or (bur eggs; it while it is ii|x>n the Ixjil about ten minutes; then run a jelly-liag, and re|x.-at quite clear.

DEVIL.

(2) The gizzard and rump, or &c. of a capon, or gOOM, or or kidney, scored, peppered, salted, and broiled, sent up for a m:ide very hot, has obtained the name of a " devil." DEVONS mm-;.IC.NKKT. (i> some new milk the covv rennet; sweeten som thick cream, add a founded cinnamon, make it scalding hot, and when |x>ur il> < -nrd, and put a little wine and sugar into the bottom i if tin; dish.

DEVONSHIRE JUNKET. (2) some new milk, as for cheese cakes, in a wide shallow dish; when cold, pour over the top a pint of rich cream mixed with pounded loaf sugar, six dessert spoonful* of brandy, and some grated nnim- _. DEVONSIlim; WIIITK POT. up a of r-n am four eggs, a little >.ilt. some sliced nutmeg, and a good deal of

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DUC DUC sugar; then slice very thin, almost of the crnm of a [jenny; put it; the e^s;iml to it; a nf Sim rim raisins boiled, and a little sweet butter it.

DIGESTER.

An boiler, a top to screw on, to the steam from escaping.

DRIPPINGS, TO CLARIFY. Put your dripping into a clean saucepan over a stove or slow fire; when it is just going to boil, skim it well, let it boil, and' then let it it is a cooled; it sieve into a pan.

O6*.

cleansed drippings, and the fat skimmings of die broth-pot, when fresh and sweet, will everything as as except and and supply the place of biitter for common fries, &c.; for which they are cc|iial lo it' you rc|)oat the clariluag twice over..V B.

If you keep it place, you may presi;r\e it a fortnight in summer, and longer in winter. When you have done frying, let the dripping stand a few minutes;<> Mttie, and then pour sieve into a basin or stone it will do a second and a as as it did the first; only the fat you have fried in must not be used for any other purpose. DRIXK, COOLING. A palatable and cooling drink may be made by pouring hot water over slices of lemon; to be strained and sweetened. DUCK.

Mind your duck is well cleaned, and wiped out for stuffing, take an ounce of onion and half an ounce of green sage; tliein very and mix them with two ounces, e.

a breakfast-cupful, of bread crumbs, a bit of butter about as big as a walnut, a very little black pepper and salt, and the yolk of an egg to bind it; mix these thoroughly togetlier, and put into the duck. to three-quarters of an hour will lie enough t.i rast it, uncording to the contrive to the feet delicately crisp, as some people are fond of them; to do nicely you must have a sharp fire. DUCK, TO P.OIL. allowing half a pound of butter to a pound of fl-iur.

Truss a duck as for l>oiliiig; to the inside a little pcp|x>r and sill, one or two sage minced; enclose the duck in the paste, with a little jellied gravy. it in a cloth, and it with brown gravy poured round it.

DUCKS, TO CHOOSE. Tlrcir supple, and they should 1* hard and thick on the breast and belly. The feet of a taine duck are thick, and inclining to a dusky \cllo\\. The feet of a wild duck are reddi.-h, and smaller the tame; lie picked dry. Ducklings should be scalded.

DUCK, DRESSED IN DIFFER KM' \\"A VS.

Take either a large duck, or two ducklings, which truss like a fowl lor ing; put it a ]xit (just alxmt lar<Te enough to hold the duck) with thin slices of Uicon, a little stock, a glass of wine, pepper, salt, onions, carrots, a head of celery sliced, a bunch herbs, two cloves, and a ba\-leaf; out the duck, wipe the fat off very clean, and or ragout \ou choose, such as sweetbreads, green-peas, turnips, olives, cucumbers, or any of.-tewed greens, according to the season. DUCKS, GEESE, DRESSED, OR HASHKD.

Cut an onion dice; put it into a stewpan with a fry it, but do not let it get any put boiling water into the stewpan as will make sauce for the hash; it little flour; cut up the duck, and put it into the sauce to warm; do not let it it and catchup.

Divide the duck into joints; lay it by ready; put the trimmings and into a stewpan, with a and a half of broth or water; let it lil half an hour, and rub it a put ounce of butter into a stew pan; as it melts, mix a table-s|y.unful of flour with it; it over the fire a few tlien mix the gravy with it by decrees; as scion as take oft the scum, and strain through a sieve put in the duck, and let it for ten or fil'i' en minutes, if the duck IB rather under-roasted: is any flit, it oil':

the dish you it up in with sippets fried or toasted. DUCK OR GOOSE FORCED. Cut the ifin.se o|X'ii at the and farefullv the lx>nes, excepting those of tlie legs and wiu^s. Take out all the meat from tile l>ody, leaving tile meat |xHind three-<|uai leis of a pound of lean and beef, add handfuls of f-\\r e:;gs, and half a pint of rich.-ueet cream; season with pepper, mace, and salt; mix it let it Maud for hour, and then put it ii'xise, which sew up, and make it of as natural a form as |X)ssible; but it Ix; not t<x> stufied.

it for half an hour in

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DUC DUM k, and then put it (hit tin baking-pan, with sonic fresh butter over iind under it.

it in:in oven half IMMI-, and seiv it the tallowing Krown a tnMe-apooaftll.idd alxiut n pint of the sto< k ih goose has ioiw,:w> tdbb-por>nfuls nf r;\; ers M pi'-Ue. and a tew small pickled it alxmt a qirarter of an In-fore pouring it user the goose,.-:tir in gradually half a pint (ij'rivli eiean:. IM'CK, HASHKD, Cut a duck in pieces, and tlonr it; put in a stew; liuliI'ori \vine, chop|x-d fine, salt, pc-pix-r. anil a liil of lemon;; in the dnrk, toss it up, take out the lemon, and serve with toa.-ted sippets. DUCKS KOASTKD.

with sage and onion shred, |x-p|x-r and salt; half an h-nir will roast them. (n..

or onion sau, e. Always stew the in a as it prevents ils i ml takes off Uie rawness of l>n K.TOSTI'W. (1) Cut one or two duck-i into <|iiarlcrs; fry them a in liuttel; pin them a pint of gravy, a tea-<-npful of I'ort four onions whole, |x-p;x?r and some Ixmch of | xi rs Icy, two sage leaves, a sprig of winter and sweet i'jiver (lie pan cl isely, and stew them till tendi; t.ike on I the herl wand pepper; skim it; if the sauce lie not MiliiricntK thick, mix w ill) t A., t.il le-s|x>onfuls of it a Iloiir, and it the saucepan; it up, and: the dish with the four onions. 1)1 CK.TOSTKW. (2) I'ulmloadmk Home jx-pj-. i..-.ill, a minced onion, and one i'-o lialf it; lnownwith Im ' linlier, a talileF|H)iilMl iil'ii.mi; add as mneli \\> ui as will half cover the duck, nixl <jine | < IIJXT and salt; put in the duck, a.nl '.

l'ir an hour,.-tin i-:^ now and I'or a varii l\ a d./.

'I niiddling^bnd onions may !

su!i>lit;ileii lor |MMS, and ed tile Fame len^lli of time.

roa.-!e,l dii'-k m.i\ !

die- -id exactly in and I., lia.-li il, cut it nnd heat il ihoion^hK in utu\y, adding a lilllc BO];;i,ui!i of I'oit wine. DKCK.

\\ II, I).

These l)iids.-houldlw fat, the ( l.tw- small, reildisli and siippk'j if.1, on o|N>ning lx:ak.nK-II disr.'.'ni-alile; the lireast and rump l>e firm and he-.ny; the flesh of the hm-hird is the though tlx; rock iienendlv fetches the hiyln-t price.

dry, cut the \\ \n^< \ery clo-e to (lie Nr(i\. take off tlie necks, draw and singe them, truss up the le^s and skewer them; and rnliU-d them tlie'ir livers, spit, and roast them; up the gravy in, and serve with lemons. DICK, WILD, SALMIS OF. Cut oil' the Ix-st parts of a couple of roasted wild ducks, and put the rest of tlie meat into a six a some pep|x?r, and a liay-leaf, pound all these ingredients loyelher well, and then put them into a saucepan with four ladfesful of stock, a of broth, and a: ihese to half, strain them, and the on a dish, cover them with tlie alxive: keep the whole hot, not boiling, until wanted lor table. DIMl'l l.\(;s, HARD. Mixasfora ', paste, some flour with small beer or water, in balls rather larger than an em;; in:

half an hour will Ixiil them; currant.* may be added; they are good boiled with Ix-ef. They are eaten eitlier cold or melted butter. DCMl'LIiVGS, HALF-HOUR. finely half a pound of suet, mix ! same proportion of grated bread, and a tahle-s|M>ontid of tlonr, a of cm ranis, si.me suipir, a lemon-|x-el, nutmeg, and three uell-lx-aten eggs; the mixture into round Udls, tie in bits, of linen, and lx>il them for Serve w ith melted and [xmied over them. IH'.M1'I,I.\(;S, NORFOLK. pint of milk, two egg*, a and.-ome.

lloiir, make a in -mall ijiiantilies into a pot of boiling w Ix; boiled in three minutes; them into a sieve or cullender to drain. IH'MI'l.l.V; I'ASTE.

with (lour, milk, salt and yeast; let sometime in a warm place to ti-nnent; cut the pa-le piecea of wh.ii !/ MHI i please, and Ixiil them a let cut two, and Hk them in milk, sugar, and lemon-|x>el, alxmt an hour, and drain and tlonr fit for fiving; or, yon may dip them in oil or inched Uitter to lusting the..ey were, dipped

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EEL EEL DUTCH CREAM the yolks of eight, and the whites of three mix them with a add to three quarts of boiling milk just from the cow; let it boil up once, it off the fire, cover let a little that the curd may form; it into a small hair sieve, and it;i for twenty-four hours, when be turned out. It is eaten with cream and DUTCH FLUMMERY. (1) with a pint of white wine, some sugar, the juice of two, and the peel of one lemon, a stick of cinnamon, and half an ounce of dissolved strain, and mix well-beaten yolks of seven eggs, stir it simmer, but do not allow it to; stir it till quite cold, and put it DUTCH FLUMMERY. (2) Boil for ten minutes, in half a pint ofwhite wine, and the same proportion of water, the juice of three, and the peel of two lemons, more dian a quarter of a pound of loaf sugar, and an ounce of isinglass; it gradually with the of five eggs; put over the fire, and it for live minutes; stir it cold, and put it into a shape. E.

ECHAUDE'S.

Lay a quartern of flour on a pasteboard or slab, make a hole in centre, in which put an ounce of salt, and a little' water to dissoUe it, a pound of butter, twenty eggs; mix the two latter well tothe witli your hands, if it be very firm add more eiru's.

perfectly smooth, sprinkle a cloth with flour, lay the paste in set for ten or twi-lxe The next day about three quarts of water, and having cut your paste into small about an square, and having floured each, put them into hot but not boiling water, shake the kettle the instant you have thrown them as if they are firm to the touch, they are sufficiently done, and must be taken out of the saucepan, and thrown into cold water; let them remain two or three hours; then drain, and leave them again for hours or more, and then bake them for about twenty EELS AND SOLES, STEWED WioGY'S WAY.

Take two pounds of fine silver eels:

the l>est are those that are more than a half-crown in circumference, quite fresh, full of life, and " as brisk AS an eel:" wash them in different waters, and divide them pieces alwiit four inches long. Some cooks, dredge them little flour, wipe them dry, and egg and crumb them, and in drippings till they are brown, and lay tliem to dry on a hair Have ready a qirart of good beef gravy; it must be cold when you put tlie eels it:

set tliem on a slowfire to simmer very gently for about a quarter of an hour, according to the si/e of the they are not done; carefully out of the stewpan with a fish-slice, so as not to tear coats, and lay them on a dish alx>ut two inches deep. EELS BAKED.

Skin and clean some take a shallow pan, and cut the eels in lengths according to tlie depth of tlie pan; in, letting them upright in it; the pan should be filled; put in a water, some salt, pepper, shallots cut small, herbs, and a cut in to l>ake they are done take the conies from them, put it into a saucepan, and thicken it with a piece of butter rolled in little white wine. EELS BOILED.

Small ones are preferable.

Curl and on in lioilhig salt-and-water, with a little vinegar. Garnish EELS COLLARED. Take an eel, and cut it open; take out the bones; cut head and lay llie eel flat, and shred sage as fine as mix nutincL' urated, and lay it all over the eel: mil it up hard in a tie it up tight at each end; set the fire some water, with salt, five or six cloves, blades of mace, a bay-leaf or two; these uiih the bones, head, and tail, well; then put in the eel, and boil it is tender; then take the liquor, and when it is cold, put it to the eel; do not take off the till you use them. EELS FRIED.

Cut of three or four inches long, and score across in two or three places; season them with pepper and salt,and dust tliem w ith flour, or dip them into an egg U-at up, and sprinkle finely-grated; fry in or I-et them dry upon the back of a sieve before the fire. Garnish witli parsley.

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EEL EGG melted butter, and lemon pickle. If small, they may be curled and fried whole. EEL PIE.

Take eels alxnit half a [xmnd cut them into pieces three inches lout:.

season them Add a water or broth, cover it with paste, rub it over with a paste-brush dipped in yolk of egg, ornament it with some of the same paste, bake and when done, make a in the centre, and in the fallowing a tunnel:

the trimmings in half a pint of veal stock, seasoned with pepper anil salt, a table-spixmful of lemon-juice, and thickened with flour and water, strained through a tine sieve: add it boiling hot. EELS POTTED.

Bone them; season them uell n|>on both sides with pepper, salt, a little mace, and Jamaica |>epper; lie for six and pack them into a dish; with a coarse paste and bake ili' in.

When quite cold, take off the paste, and pour over them clarified butter. EEL SOUP.

See Soups.

EELS STEWED.

(1) Cut the into pieces alxnit lour inches long; two shallots, a of parsley, tliMn.

. two |M\ leaves, a little mace, black and Jamaica pepper, a pint of good gravy, of I'ort wine, and the same of vinegar, six ancho\ies liiui-i'il; let all boil tofor ten the txjil the sauce till reduced to a i|iiart; anil thicken it with a table-s|XMnfnl of floor, uooth in a Put 11!-. and lx>il them tender.

Eels may also be roasted with a coniKF.I.S STFAVED. (2) Cut tin pieei--, season well two pounds and a half u ith salt and Mack |x-|>|>er, put an ounce of batter into a stewpan with a large handful timr sa^ re leaves, half an 'ii small, a lemon-|>eel, and anchovy chopjx-d; put in and |xmr over half a pint of water, stew for hour, shaking them !K; add a grated nutmeg, and the juice of half a lemon. EELS SPITCHCOCKED. tl>e/ French cook* call the English way of dressing eeL".

inid(llin^-si/.cil eefc, scour tliem with salt, thorn on the Uhrcide, and lake out the bones and wash and wipe them niceJy:

cut alx.nt tliree and wipe Uiern quite dry; (Hit two ounces of butter into a stewpan with a little minced parsley, thyme, sage, pepper, ami salt, and a very chnpjwd; set the; the is stir the ingredients together, and take tlie fire, mix die yolks of two eggs with them, and dip the eel in, a at a time, and tliem in bread-crumbs, making as to as you can; then rub the gridiron with a bit of suet, set it high over a very clear fire, and broil your eels of a line crisp brown. Dish them with parsley, and send up with plain butter in a boat, and anchovy and butter., (1) Eggs may be preserved for twelve month-, in a sweet and palatable state for eating in the shell, or using for salads, by for one and for use let tliem be boiled in the tha white may be a toucher than a new-laid egg, but will show no difference. (2) Pour a over a pound of unslacked lime, stir tlw day, pour off the clear water into a jar, and put in the eggs as they are In this manner perfectly good for six months or more. are so many different ways of dressing eggs, that the recipes would almost till a volume; we have, therefore, given such as we esteem the best, and the most adapted to the English taste. AND BACON RAGOUT.

half a dozen for ten throw them into cold water; peel them and into hahes; the yolks in a marble mortar, with about an equal quantity of the white mi-.it of dressed fowl, or \eal, a little clio|i|x-d parsley, an anchovy, an eschalot, a quarter of an ounce of butter, a tablespoonful of mushroom catchup, a little Cayenne, some bread-cmnibi, and Ix-atcu mace, or incorporate them and the halves of the this mixture; do witli (he yolk of an egg, and brown tliem in a Dutch oven, and serve them on relishing rashers of bacon or ham.,/EGGS AND BREAD. Put halfa handful of bread crumbs into a saucepan, with a Kilt, nutmeg, and let die bread has i ml n!

-d all the cream; then break ten egge it, and having Ix-aten them up together, fry it like an omelet., EGGS AND CREAM. Boil half a pint to half the quantity; then add eight eggs, season them with

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EGG EGG and pepper, toil them together, till the eggs are partly hard;;i salamander over tlie top, and serve.

EGGS A LA TRIPE.

Cut into thick slices a dozen of hard-lx>iled and put them into the following sauce: cut three large white onions into dice, fry tliem white in butter, and when nearly done, dust them with flour, and moisten them with some milk and a few spoonfuls of cream; to burning.

is grate in a little nutmeg, season with a little salt and pepper, and put iu the eggs. EGG BALLS.

four eggs for ten minutes, and put diem into cold water; when are quite cold, put the the yolk of a raw egg, a teaspoonful of flour, same of chopped ns much salt as will lie on a shilling, and a little black pepper, or Cayenne; rub them well together, roll them into small balls (as the\ suell in boil them a couple of minutes.

TO EAT SHKLI., OR FOR SALADS.

The fresher laid the better:

put them into boiling water; if you like the white set, about two is enough; a new-laid egg will take a little more; if you wish the yolk to set, it will take three, and to boil it for a salad, ten A new-laid egg will boiling longer than a stale one, by half a minute. EGGS BOURGEOISE.

Spread some over the bottom of a dish, cover it entirely with thin slices of crumb of bread, on that lay thin slices of cheese, then eight or ten eggs, season them with salt, pepper and nutmeg, set the dish over a stove to cook gently till done. EGGS, BUTTERED.

Beat and strain ten or twelve egffs; nut a piece of butter into a keep turning way till melted; put in the beaten eggs, and stir them round with a silver spoon till they beupon buttered with fish, fowl, or sausages. EGGS EN SURPRISE. Take a dozen eggs, and make a small hole at each end of every egg, through which pass a straw and break the yolk; then blow out the yolk carefully.

Wash the shells, and having drained, dry them in the open air; mix the yolk of an egg with a little flour to close one of the holes of the shells, and when dry, fill half the Dumber by means of a funnel, chocolate cream, and the remaining six with coffee or orange-cream; close the other end of your eggs, and put them into a saucepan of hot water; the fire, taking care they do not boil; when done, remove ilie cement from the ends; dry, and serve them on a folded napkin. EGGS, FRIED.

Eggs boiled hard, cut slices, and fried, may be served as a course to eat EGGS FRIED WITH BACON. Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean the in a cheese-toaster, turning diem when the upper is browned; first ask those who are to eat the bacon, if they wish it much or f.

curled and crisped, or mellow and soft:

if the latter, parboil it first.

cleansed dripping, or lard, or fresh are the best fats for frying eggs.

Be sure the frying-pan is quite clean; when the fat is hot, break two or three eggs into it; do not turn them, but, while they are keep pouring some of the fat over them with a spoon; when the yolk just begins to look white, which it in about a couple of they are done enough; the white must nut Inse its transparency, but, the yolk be seen blushing it:

if are look as white and delicate as if they had been poached; them up with a tin slice, drain the fat from them, trim neatly, and send them up with the bacon round them. EGGS FRIED, AND MINCED HAM OR BACON.

Choose some streaked with a good deal of lean; cut this and afterward a stewpan, and set it ever a gentle they may lose some of their fat. as much as will freely come is thus melted from lay them on a warm dish.;i sieupan a ladle-full of melted bacon or; set it on a stove; put in about a dozen of the small pieces of bacon, then stoop the stewpan and break in an egg. Manage this carefully, and the egg will presently be done: l>e very round, and the little dice of bacon will stick to it all over, so that make a very pretty appearance. the yolks do not harden; when is thus done, lay in a warm dish, and do i he others.

EGG FRITTERS.

a hard boiled eggs with a little cream, and a of a pound of beef marrow; pound half a dozen macaroons, some

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EG G ELD a and; mix these with the |x>unded e:.rgs, and form fritters, dip them a tauter Huur, and lemonin very liot hird, sprinkle sug-ar oxer, and serve. K<;< iS FROTHED. Beat up the yolks of einht eims ami tile whites of (set aside thr reiiiai'iiiii; whites) with a spoonful of water, smile salt, sugar, and tile juice ofa leui'in; fry this, and then put it on a dish; whip the (i-Hir whites (which were set aside) to:i t'.oih with sugar, and it in,1 Dutch oven, or with a hiu'h !. >\er lilted for tile purpose. 1'iiiiS, (Jl.VSS.

a ami it;i pieee of butter nearly as large as an e^:

tea-<-iipfiil of cream, and drop in f.mr or live eggs; put ujxm each a pep|x>r and salt, set the upon a:

x-rxe it xx lieu tin- e.'^s are firm, which m i\ !

in ten or liftitMi minutes. EG<; MARMALADE. (1) BlaMi-h and pound with a little rose water, two ounces of sxxectahnond';, the same oforange marmalade, and fnir of citron; add txio -pooufnls of brandy, and when quite smooth, the beaten yoBu of six and the whiles r>f two eggs, with a pounded loafsn^ar; put it and stir it it t>eroines thick, then pour it sh:i|>e.

cold, serve it, turned out am! garnished with (lowers. K<;<; MARMALADE. (2) clarify a pound of sugar, keeping it rather thick; when cool, add to it the xolks of twenty ej;^--, which !

|>ei|.-ctl\ fi>T lioin the whiten, and Imt not lieaten; aet these on tin ing continually tuitil it lioils, and then eniiliiine to stir until sufficiently thiek; i.n -h mid arise, it need not } off, a- the Ixiilini; and stirring uiU effectually rem i\e it.

( >i.n'i.'i -ll.nuT if approved. K(iiS. TO I'OACH. The cook who wishes t.i disjilay her skill in poaching, endeavour to procure es^s that have laiil a couple of daxs are i|ni'e new-laid ate.-o inilUx that, take:ill the care yon can, your cookiii;; of them will seldom procure xmi the piaixof Ix-in^ a prune puncher; you haxiI'le-ii ei-,-*, or is e;|iuillx uii|).<sil.le. The U-auly of a p inched t^a is for the to be seen blushing t!irou<r|i the shoulil IH|ii>l - illicientlx hiudeneil, to form a trail-pare!]\e|| f,,r H^i in a tea-kettle; pa-s a< much of it throii-h rli-aii elolh as will half till a Ktexv|>aii; bn jk into a cup, and the water boib, remove the stewpan gently slip the egg into it; it must stand till the xvhite is set; put it oxer a very moderate fire, and as soon a* the water boils, the egg take it up a slice, and neatly round off the ragged edges of the xvhite; send them up on to;isted on one side only, with or xvithout or without a toast, garnished streaked nicely fried, or j-lices of broiled beef or mutton, anchoxii >. |n,rk sausages, or spinage. The bread should a larger the aliout a quarter of an inch thick; only just u'ixc it a if you toast it brown, it get a bitter flavour; or moisten it by |xmrmg a little hot water upon it: some sprinkle it with a few drops of vinegar, or of essence K(i(;s POACHED, WITH SAUCE OF MINCED HAM.

I'oach the eggs as before directed, and take two or of lx>ilcd ham; it fine with a gherkin, a morsel of onion, a little parsley, and |>epper; all together a quarter of ail serve up your saiieealxiul half boiling; e|,'<;s in a dish, squeeze over the juice of half a.Seville orange, or lemon, and JXHIT the sauce over them. EGG PUNCH.

a punch--la>.<, and put into it a xvinc-gla.-s (if sirup of punch (see that article), and the yolk of an egg; Ix-at them together xvith a spoon, and then fill up the glass with boiling water, a little as xou pour it in.

EGG TOAST.

of cream, some sugar, two or three macaroons |xinnded, w itli a fexv almonds, a little grated lemon, give them a boil; then add the yolks of eight and whites of three eggs, Ix-at the whole up over a slow and lay on very of fried bread; over, and serve. EGG WINE.

Beat up an egg, mix with it a spoonful of cold water; set on the fire a glass of xvhite wine, l:tss.-ii'/ar, and nutmeg. it Ixiils, |x>ur a little of it to the p^g by the is in, stirring return the wliole into the saucepan, set it over a uentle fire, stir it one way for a minute, not longer, 1 for if it boil, or the egg is stale, it will cm.lie; SWlll with toast. You may make it as above, xvarmiir^ the (_",'. and it xvill be lighter on the stomach, though not so agreeable to the palate. ELDER Fl.mVI.K They are made tlw elder flowers are in blixuii; and they should marinate three

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END ESP or four hours in brandy, sugar, orange-flower water, and lemon-peel; when drained, dip them in a good thick batter to fry, and serve with rasped sugar, as in general. ELDER ROB.

Gather the elderberries when quite ripe, put them into a stone jar, tie a bladder or paper over the plan- the jar in a pan of water; let it the berries are strain them through a coarse cloth, and to every pint of juice allow half a pound of good brown sugar; put it into a preserving-pan, stir it, and it boils, take off the scum, and let it boil for one hour. ELDER VINEGAR.

Choose the elderflowers when just blown, lake away all the and the are alx>ut half dry, put them into a jar, and fill the jar with \inegar, close it tight, and let it stand in die sun for twenty days; then draw it off, the flowers, and filtered the whole, bottle it; take care to keep the bottles closely corked. ELDERBERRIES.

Can be to produce excellent wine, allowing to a tengallon cask forty pounds of fruit, forty pounds of sugar, and a quarter of a pound of tartar. When elderberry wine is desired for a warm cordial, it is made in the following manner: Twenty-five pounds of fruit are to be boiled for an hour, in eleven gallons of watci, and along with it, tied in a piece of linen, one ounce of allspice, and two of ginger; forty pounds of sugar being put into a tub, die boiling liquor is strained over it, pressing the fruit quite dry; a quarter of a pound of crude tartar, or of tartar, is dieu added to the liquid. it has stood two days in the tub, it may lie removed to the cask, treated, as for sweet wuie, in the usual manner, and bottled in March When to be drank, a portion of it is heated with some sugar, two or three cloves, and a EM POTAGE.

Put into a large saucepan, three or four pounds of beef-steaks, a knuckle of veal, and four old liens; this quantity of meat with two ladlcsful of; set it on a stove, and let it properly reduced, taking care that none of the burns, which the empotage of too high a color; fill up your saucepan with broth, adding carrots, turnips, and onions; let all lliese ingredients stand over the fire for three hours and a half; then strain the whole tlirough a silk it may be perfectly clear. ENDIVE IN VELOUTE. off all the outer leaves of your endive, and having opened tlie hearts, put tliem into cold water to wa>h In the meanwhile heat a kettle of water, put in it a handful of salt, then throw in the endive; keep it constantly the As as the endive is drain, and then put it into cold when quite cold, drain; the out with your hands; then chop it small, and put it into a saucepan, with some sail, and pepper, it five spoonfuls of veloute, the same of consomme; reduce it till pretty thick, and it in a dish, with fried bread round it.

Endive may also be dressed with cream, in which case, put two spoonfuls of flour into it, and moisten it with cream.

ENDIVE IN GRAVY OF Wash and clean thoroughly ten or heads of fine endive, take off the outer leaves, and blanch the heads in hot w ater them into cold water, and then squeeze them as dry as possible. in gravy as will cover them; add a tea-spoonful of pounded sugar, and a little silt. perfectly tender, put in a little veloute sauce, and serve quite hot. ENTREE.

There is no word precisely equivalent to this in English. Any dish of butcher 's meat, fowl, game, or fish, dressed for the first course, is called an entree. ENTREMET.

is no word equivalent to this in English.

All dishes of vegetables, jellies, pastries, salad, prawns, lobsterV, and, in general, everything that appears iu the second course, except the roast, is called an entremet. ESCHALOT WINE.

Peel, mince, and pound in a mortar, three ounces of eschalots, and infuse them in a pint of Sherry for ten then pour off the clear liquor on three eschalots, and let the stand on ten days is the expensive, but infinitely the most elegant of and imparts the onion flavour to soups and sauces, for chops, steaks, or broiled meats, hashes, &c.

agreeably any:

it not leave any unpleasant in die moudi, or to die breath; nor repeat, as almost all odier preparations of garlic, onion, &c. do. N. B. An ounce of scraped horseradish may be added to die above, and a little thin-cut lemon-peel. ESPAGNOLE.

Take an old fowl, and about fourteen pounds of leg or shoulder of; the latter into pieces, and put it, with very little water, into a large saucepan, widi two carrots, three onions, a pound of

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FIL FIS ham, a few peppercorns, a small quantity of fipice, and a clove of;:irlic; 1ft this stew ovi-r i moderate lire, shaking it freqne:iily, it Ix-co ini'S of a brown color, when you m:iy:iilil to it:i snllicietit quantity of hot water, to eome alxmt four:ilx>ve me.it.

Set il bv llie side nf the stove tolxiil skimming neei-ssary, meat conies tin; bones; it;i silk sieve, and set it by for use. !

>: \ < T..

Take half a Ix.ttle of white glass of the best vinegar, the jui.-e of two three ounces of salt, half an ounce of whole ]x'pper, a nutHk".' and ina'-e. four cloves, four bay -leaves, thyme, parsley, one small clove of garlic, ten shallots, |xiundcd, and an o.mce of dry mushroom-; put all ingredients into an earthen pan, over a when near lessen the and let it on hot asiies (r six or seven it through a coarse wards lilter it.

it in closely corked small quantity is to flavour a dish. P.

F V \( I K > \ETTE8. Put into a saucepan, two ounces of flour, three of sugar, one two of pounded iuii-|x-cl, two \-iiks-, and one whole '', and; licnts on the fire, and let them.et likt; a cream; lin i-tins, or pnjf pa:-tc, till them the >n; place the moulds on a tin, and h;ikc the/ancAonefte*in a brisk oven; when (I n, out, put. sprinkle sn<,'ar over, and rein the OM-H to the baking. V, Like a Fucking pig, should Ix:

as ing, it is trussed, stuffed, and sjiit\\uy as, a hare: but they are when of thf> of a BOOM lamb, u:id arc then roasted in quarters; the liind-qir.irtcr is most esteemed. insist lie put down to a very quirk either basted all they and utv,-tc it with butter, and; and c froth on it.

I'.

We advise our friends to roast a fawn as soon aa they receive then main- a hash of it.;> M-nimn sauce with it.

FILBERT ROLLS. peeled h:\lf a pound of filberts, put a pn-srmng p:ui;i a spntnla the\ e<|nally coloreil of a li^llt yellow:

th'.'ii to jxiiiiid till-in with a little white of, then mix them with half a [xmnd of of po\vder sii^nir, and the.if four or eggs, ami tlie operation as directed for almond roUt. Froth, and trace on the surtace an ear of wheat, or anything else, with the point of a to dry them in the Coarse powder sugar may also be strewed over, before they are put in the oven. We intert all the beat remark* that various culinary authors have made on FISH.

is a general rule in choosing kinds of if their gills are red, eyes plump, and fi.-h they are good; if, on the contrary, the gills are pale, the eyes sunk, and the ti.sh flabby, stale.

The greatest Ix' taken the is properlv clean-Jtd Ix-iiig but not beyond what is absolutely neces>arv for cleaning, as by perpetual watering, the flavour is diminished. is to be boiled, some salt, and a little vinegar be put the to it firmness. Care should lie taken to ln.il the but not to let it Cod, whiting, and haddock are much Ix-tter fur and fur a day. is "!':en a muddy smell and ta.-ie attached to iVesh-water li.-h, which may Ixj got rid of I iy soaking it, it has been in strong and water; or, if the fish too lai\'e, scald it in the same; then dry, and die-:, it.

< 'are should l<e taken that the li.-h is put into cold nater, anil allowed to do \er\ otherwise the outside will break before the hi.-ide ( 'i imp lirh must be put into Ixtilii and as as it up, a water should put in, to check lhe<xr<-ssi\e heat, and simmer il for a few minute!. is not taken out of (In the instant it it will become wixilIv; to ascertain when it is midy, the plate on which it is drtwed may Ixj drawn if s'lilicientiv done, it will leau- the hot ajid to it losing its the plate should be plan the lish-kettle, and a clean cloth put over the fish. may be either or with egg and crumbs, and tlien I'pon the di-n in the ie to be served, be

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FI S FIS placwl a folded damask napkin, and upon put the the liver and roe; tle dish leinon.

is a dish which is almost more attended to titan any other. To fry or it is well cleaned and washed, it should be wrapped in a nice and perfectly dry, wetted with egg, and sprinkled all over with very fine bread crumbs; it will look still better to be egg and crumbs a second time. Then having on the fire a thick-bottomed frying-pan, with plenty of lard or dripping, boiling hot; put the fish let it fry tolerably it is done, and of a nice brown is done before it has obtained a nice brown color, the pan should be drawn to the side the up, and placed either upon a sieve turned upwards, or on the under of a dish, and placed to and finish browning; if wanted particularly nice, a sheet of cap paper must be put to receive the fish. I-'ish fried in oil obtains a much finer color than when done in lard or Butter should never be used, as it gives a bad with a fringe of curled raw parsley, or with fried parsley. is to be broQed, it must be seasoned, floured, and done on a very clean which, when hot, should be rubbed over with suet, to hinder the fish from sticking.

It should be broiled over a fire, to prevent its tasting sjnoky, and great care must be taken not to scorch it.

department of the business of the kitchen requires considerable experience, and depends more upon practice than any other. A very few moments, more j or less, will thoroughly spall fish; which, to be eaten in perfection, must never be put j on the is taken off.

So many circumstances operate on occasion, it is impossible to write general rules. There are decidedly different opinions, whether (Lsh should be put tepid, or Fish must by no means be allowed to remain in the water after it is; if therefore it should be ready before it can be gent to table, be dished, the cover put on, and a cloth it.

is then to be set across the fish-kettle. Fish should be fried clear quick fire; and with or hog's in preference to be deep; and to ascertain it is clean, a little fat is first fried in it, poured out, and the pan wiped with a clean cloth;, dripping or lard is then put in as will entirely cover the it is hot, and begins to smoke, the fish is put in; if small, they may be turned in three or four minutes, by sticking in a fork near the head with one hand, and with the other supporting die tail with a fish-slice.

arc be the fire upon an old soft towel, and turned now they are dry upon both sides; or they may be put a turned upwards, and which is kept purpose, or put on the under side of a dish. The for fish must be and the which, when hot, should be rubbed bit of suet.

The fish, while broiling, must be often turned. respectable fishmongers and experienced assured the editor, that they are often in danger of losing dieir credit by fish too fresh, and turbot ami cod, like meat, require a certain time before they are in the best condition to be They recommend them to be put in proportion of about a quarter of a pound of to a Sea-water is best to boil sea-fish in. It not only saves the expense of salt, but the flavor is better. Let them boil slowly till done; the sign of which rises up, and tin- e\es turn white. It is die business of the fishmonger to clean them, &c. but the careful cook always wash them again. (iiunish with slices of lemon, finely scraped horseradish, fried oysters, smelts, whitiiiljs or strips of soles. The liver, roe, and chitterlings should be placed so that the carver may observe them, and invite the guest to partake of them. Fish, like requires more cooking in warm If it becomes FROZEN, it must be thawed by the means we have directed for meat. Fish are plenty and good, and in variety, in all tlie towns and cities on the extensive coast of the United States. of the interior towns are also supplied with fish peculiar to the lakes and rivers of this country.

All "kinds of fish are best sometime before they begin to spawn; and are unfit for food for sometime after they have spawned. Fish, like animals, are fittest for the table when they are just full grown; and what has been said i-especting vegetables, applies equally well to fish. The most convenient utensil to in, is a turbot-kettle. be long, twenty-two wide, and nine deep. It is an excellent Tessel to boil a ham in, &c. &c.

N. B.

The liver of the fish pounded and

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FIS FLE mixed with batter, with a little lemon-juice, &c.

is an elegant and inoffensive to extempore or soup of mock turtle, will make an excellent fish gauce.

For liquids, you have meat gravy, lemonsirup of lemons, essence of anehovy, the vegetable essences, uiuslirixmi catchup, and the whites and yolks of eggs, win. -, and the essence of spices. I'lSH, NBW METHOD OF DRESSING. Take any sort of fish you think prujxir, l>eing very careful that it is (juitc fresh; it it to it (without any moisture), into a [Ktn, which may be with the exception of a small hole, to allow uioii.

1'ut it into an oven as soon as the bread is drawn, and let it stand until is so completely cliss.

BJ are not perceptible. this makes a very transparent, well-flavored F I S < '( ).\ s >.M M E. Take carp, tench, I--, pike, and other fre.-h-watcr of the same kind; clean them well, and cut into pieces, as near of a size as may be; in a stewpan, on a la\rr of as they lieu'in d> sweat, put in a bit of butter, and leave tlicm lor a quarter of an moisten them lish broth, and will afford a very nourishing FISH KETCHUP. Take rather more:<hit of vinegar, pints of red Port, two table-spoonfuls of pepper, ed plenty of shallots and Imiseradi.-h, the IMI-I of hall" a lemon, and two or three bay-leaves, and a pound of anchovies; Jet the whole Imil together until the anchovies are dissolved, then strain, and when put it Two or FjyxHifuls are lor a jyjund of FISH FOiUT.MF.AT. Take two ounces of either turUit.

siirim|k<, -; free from ski.i, put it in a mortar with two minces of I', !i one.iiini-e of bread-crumbs, the volk of Imiled hard, and a e>.-hal<.;.

Inou-peel, and parslev, min.-ed jKiiind it is thoroughly mixed and quite smooth; it ~.i\i and to your taste; in the volk IM white of one egg, rob it toother, and it is readv lor use.

Ovsfers parboiled Uiid minced and an anchovy, may Ix; PISH GRAVY.

(1) Cut two or three little lull of any kind into small pieces; put water than will cover them, a bit of toasted bread, a blade of mace, some lemon-prel, whole jM-pper, and a bunch of sweet let is rich and good; brown a bit of Imtter in a it is browned, strain the uravy into it, and let it boil for a few minutes. (Ill.VVV.

(2) of onion a.-tevtpan, and the lire; when they an- completely dissolved, add a piece of butter, and some small or pieces of carp, tench, perch, or any other you linil convenient. As soon as they begin to dissolve, and give out their moisture, put a ylas.-|iil of root to them for half an hour; then add a glass of a and it another half hour, be pressed through a sieve, with great force. FISH RECHAUFFE. (1) After pike, cod, skate, tin.1, soli>. or any other white fish has Ix^en dressed, pick it from the bones into small bits; add to a pound of fish, or in the same proportion, half a pint of good one of mustard, the same of anchovy essence, the same of ketchup, and of Harvey sauce, a little flour, some salt, pepper, and butter; make it all hot in the xiuce|xui, then put it in it up, strew crumbs of bread over it, and baste it with butter it is a then brown it salamander, or in a Dutch oven. A wall ot ma.-hed potatoes roiuld the dish is an improvement.

FISH RECHAUFFE. (2) Pick from the bone in flakes about two pounds of cold salmon, codfish, or melt a quarter of a |>ound of butter in half a pint of cream, with a little flour and salt; add the fish and heat FISH SAUCE.

FI.FMISH Put a deep pan mix wi:ii it half a pint of warmed milk, and two talile-s|xjonful.- of fresh yca.-t; work it l>e soft and smooth, and pla< < it ( >r eio.-e lire, to rise; add the of six |x>nnd of freoli Ix-aten to a cream, and a lump of sugar which has Ui-n niblied upon the peel of a lemon, and then pounded; last of all, IxMt in the- well-whisked whites of the eggs; again the ><.< in a warm |il. ire, and nil!

!double its bulk.

Heat and rub (lie

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FLU FOR which should be square, with a little butter; one side the mixture, and; when one side is done turn the other, and when of a fine color, the; put them upon a plate, and hot, sift over this quantity a of a pound of grated loaf sugar. FLIP.

a quart of flip: Put the ale on the to warm, and three or four eggs, with four ounces of moist sugar, a of grated nutmeg or ginger, and a quartern of good old ruin or the ale nearly boils put it into one pitcher, and the rum, eggs, &c. into another; turn it from one to it is a smooth as cream. is called a Yard of Flannel. FLOATING ISLAND. Boil, with a pint of milk, a bit of cinnamon, and half the peel of a lemon; when almost cold, strain it, and mix with it the beaten white of one, and the yolks of three eggs; stir itover die fire till thick, pour it it now the whites of two eggs, and half a pint of Guava, quince, or red currant it be a FLOUNDERS BOILED. (1) Put on a stewpan with a sufficient quantity of water to cover the flounders which are to be dressed; put in some vinegar and horse-radish; when the water boils put in the fish, having lieen first well cleaned, and their fins cut off; they must not boil too fast for fear they should when they are sufficiently done, lay them on a fish plate, the tails in the middle. Serve them with parsley and butter. FLOUNDERS BOILED. (2) Wash and clean them well, cut the black side of them the same as you do turbot, then put them into a (i.-li-kettle, of cold water and a handful of salt; when they come to a boil, skim them clean, and by the side-of die fire for five minutes, and are ready.

Obs.

Eaten with butter and a little salt, you have the sweet delicate flavor of die flounder, which is overpowered by any sauce. FLOUNDERS OR PLAICE, FRIED OR Flounders are perhaps the most (iiiiirult fish to fry very nicely. (.'Iran them well, flour them, and wi| them widi a dry to absorb all die flour or egg and bread-crumb them. FLUMMERY.

Steep three large handfuls of very small white oatmeal 4 day and night in cold water; it oft' clear; then add as much more and let h anodier dav and a it through a fine hair it it is of the conMstence of hasty pudding, keeping it well stirred all die it is first strained, put to it one large s|xniful of white sugar, and two of orange-flower water. shallow dishes, and scrxe to eat wine, cider, milk or ccpam, and sugar. FLUMMERY irenlly for half an hour, two ounces of isin;:!a.-.in three half pints of water; add a pint of white wine, the juice of three lemons and the thin rind of one, and nib a few lumps of sugar on another to obtain the and with them add as much more sugar as it sufficiently sweot; and having beaten up the yolks of se\en eggs, give diem and the above, when mixed, one scald; all the time, and pour a basin; it it is half cold; let it settle, and put it into a melon shape. FLUMMERY FRENCH. an ounce of isinglass line, put it into a quart of cream, and boil it gently for a quarter of an hour, keeping it stirring all the time. it off, sweeten it ith tine powder sugar, put in a s|Mxinfiil of rose and of orange-dower water, it sieve, and stir it till half cold.

Put it a mould or basin, and when cold, turn to a dish, and garnish with currant jelly. FONDUS.

Put some grated cheese into a basin, with pepper and a little melted liutter, and the yolks of eggs; stir them together; whip the whites of the to a firm froth, and add them, a little at a to the cheese, till as many paper OUtt can, and in a as quickly as possible after they are done. FORCEMEAT STUFFING. Forceis now considered an indispensable accompaniment to most and composed \\illi good taste, gives additional spirit and relish to even that " sove!

reign of savouriness," turtle soup. It is also sent up in patties, and for stuffing of veal, game, pnultn The ingredients should t>e so proportioned, that no one flavor pred in To stuffing for veal, &c. argues a poverty of inu-ntinn; little contrivance, jou may make as great a variety as you have dishes. The poignancy of be proportioned to the savonriness of the \ iandri, to which it is intended to give OS additional est.

Some dishes require a very delicately for

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FOR FOW be full and high seasoned. What would Upiquantt in a turkey, would be insipid willi..pie have an acquired and peculiar lasic in stiillin^s, fee. anil what exactly pleaaes one, M-ldoiu is precisely another considers lln- most agreeable. Custom is all in matters of ta.-tc: it i- not that OIK- person is naturally fond of this or that, and another naturally averse to it; Im!

tluit one is n.-ed to it, and"another is not.

The consistency of forcemeats is rather a difficult to manage; an:

always either too liylit or t'H> heavy. Take care to |x>uud it till perfectly smooth, and that all the are incor|x>raled. Forcemeat-halls must not lie larger than nuiiii.-^. If arc for sane:', llour and if lor while, put l>iling water, anil !><>il (hem for three mimiii-: the latter are In far the must If not of stillness, it falls to and makes &c.

grouty and very unsightly. Swi cfhieads and tongues are the favorite materiallor f.nemeat. Forcemeat should be made sufficiently consistent to cut with a Ixit not dry or heavy..No one flavor predominate tjreatly; to it is wanted for, a selection ma\ lxmade from the following list, licing careful to use the of those arlicics which are the -nost pungent:

Coli fox* I, or veal. scraped ham, fat Iwcon, while pcp|irr, salt, nutmeg, yo Iks and whites we'll beaten, to hind I'M The f.irccin.Mi 'nay be nude any of these articles without any striking llavor; therefore any of the following different ingre-.

of to vary llie taste. Oysters, anchovies, tarragon, savory, |x-nknotted-ntaijorain, basil, yolks of h.inl e Jamaica |'ppcr in puwiler, or llllee clo\e>. To force or slnll geese, ducks, the heads of the ditleivnt ways.:n --ing turkeys, geese, &c. Fok< T.MKAT. Take an equal quantity of lean veal scraped, and beef met shred; U-at them in a niarbl.- mortar; add pep|x-r, Kilt, clovui, |xiunded lemon-peel, and imtmel*u-sley and !.w<t-t h'-ili.-.

choppi-d line, a linle shallot and \onii_onion, a lew brcail-ermnbs line, and of e^'i; milticicnt to it li^ht; lullswilii a little llour; if tor white sauce,; if for brow n s:im -c. FOR( i:\ll-.Vr HAI.I.S FOR FISH OR th* llesh and soft pails of a middling pi/.ed lobster, half an anchovy, a laii;e piece oflniiled of a hard ej;g, a and two of bread-crumbs, one spoonful of oyster liquor, two ounces of butter warmed, two irus ln-aten make into lills, and of a nice brown color in butter. FORCEMEAT-BALLS FOR TURTLE, !Ui>i TURTLE, OR MADE Pound some veal in a marble rub it through a sie\e with as much of the udder or about a of butler: put some bread-crumbs moisien chop|>ed pirslev and rub them well form a smooth paste; put it throiujh a sieve, and, when cold, |xmiid, and mix all ei. u nil th'- \olks of tlin-e ejigs boiled hard; it with salt, |>cp|/er, and curry powder, or Cayenne; it the yolk.- of two rub ar.il make ten minutes before your soup is ready, put them in.

When a cock is his spurs are short; take care that you are not deceived by their having been cut or pared,,1 trick is oftcM practised. If their vent !* dark.

Hens are I >cst, liefore they la-gin to lay, and yel are i,f e^; are old, their coiulis and Iru's are nni^h. All [xMiltry should Ixj very carefully picked, ev.-i\ pli.^ 'i "i!..M-d, ami the hair nicely singed with pa|)er.

>k he in drawing |H)',iltry of all.-i>-. not the gaitbag, for no wa>hini; oil' the bitter where it has touched. If for Mack-legged fowls are the in.-t A uiK'd-Mied take from three-quarters of an hour in roaMin^'. a middling-sized one about half an hour, and a very small one, or chickTamo low Is require more roust in*;, and | are lunger in heating through All sorts !

Ui.-ted, that !

.-er\ed with a froth, and apjiear of a fine color. The lire must !

very i|nick and clear any low Is are put down.

eg',' sance, bread >ai, or garnished with sausages or scalded [xirsley. A large Uini-door fowl, well huajf, shniild Instulleil in the crop sal.-age-meat, and served with gravy in the dish, and with bread sance. The be turned the wiii^', lik a turkey.

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FO W FO W For are not black-legged; pick them singe.

and Flour them, and in a good-sized one will be done in half an hour. lemon, liver, or celery sauce. If for dinner, ham, tongue, or bacon, is commonly served with them.

Fowls are trussed in the same manner as chickens. (See Chickens). or fowls be at least one or two days before they are to he not be dressed three or four days at least, in six or eight, or they will neither look white nor eat tender. and the strings or sinews of the thighs drawn out.

Truss them with the legs outward, they are much easier carved. FOWL A LA HOLANDAISE. a forcemeat of grated bread, half its quantity of minced suet, an onion, or a few and some boiled parsley, season with pepper, and and an egg lieaten up to bind it.

Bone the breast of a good-sized young fowl, put in the forcemeat, rover the fowl with a piece of white paper Iwttered, and roast it rather more than half have ready a thick batter made of flour, milk, and eggs, take off the paper, and |xnir some of the batter over the fowl; as as it becomes dry add more, and do it is all enisled over, and of a nice; it with melted butter and lemon pickle, or a thickened brown gravy. FOWL BOILED WITH RICE. a in some well-skimmed clear mutton broth, and seasoned with onion, mace, pepper, and salt.

About half an hour before it is ready, put in a quarter of a pint of rice well washed and soaked. Simmer till tender; it from the broth, and put the rice on a sieve before tile tire. Keep the fowl hot, lay it in the middle of a dish, and the rice round it the broth.

The less liquor the fowl is done with, the better. Serve with gravy, or parsley and butter for FOWL BROILED.

Split diem down the back, well salt and pepper broil them.

Serve with mushroom sauce. FOWL CAPILOTADE. Take the remains of a ready and put a then do up shallots, and four mushrooms, all slued small, in a little letter; as soon as the latter Incomes liquid, add ladk-fuls of espagnole, and two of consomme, and skim it; it on your fowl, set the fire to simmer for a quarter of an l>efore you send it to table.

FOWL CURRY.

See Curry.

TO in quarters, beat up an egg or two (according to die quantity you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and the fowl, &c. with broil them, or put them in a Dutch oven, or have n-ady some dripping hot in a pan, in which fry them a light brown color; thicken a little flour, put a large spoonful of catchup to it, lay the fry in a dish, and pour the sauce round it.

You may garnish with slices of lemon and toasted bread.

Goose, Duck, Rabbit, Pigeon, are all dressed same way. FOWL, GAME, OR RABBIT HASHF.D.

Cut into joints, put the trimmings a a of the broth thev were boiled in, and a onion cut in tour; let it through a sieve: then put two tablein a basin, and mix it well by degrees hot set it on the fire to Iwil up, then strain fine sieve: wash out the stewpan, lay the poultry in it, and pour the gravy on; set to simmer very gently (it not for you it up, stufliii<; in and put it in to warm, then take lay it round the edge of the and put the in carefully skim the (at off the gravy, then shake in the stewpan, and pour it to the; hash.

N. B.

You may garnish the disli \\ ith bread sippets lightly toasted. FOWL HASHED.

Cut a cold roasted pieces as for a fricassee, |it the trimmings into a saucepan with two or three shallots, a little lemon-|>eel, a blade ol'mace, a quarter of a pound of lean ham, and a pint of stock; half an hour, strain it, put a bit of butter into a saucepan, and when melted, dredge in as much flour as will dry it up, stirring it all the time; the gravy, let it boil a minute, and put in the fowl, also a little pepper, salt, and a dust of in a

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row FRA tin' wliitc part of a cold roaste.l or Ixiiled fowl; put it, and sonic veal, into a saucepan, also some white stock, a squeeze of a lemon, a few drops of shallot \ iue^ar.

a'lil a dust of sugar; siniiiier n short time, and serve it ii|xni bread sippets, tin- slices of veal laid on the mince. FOWL 1TLLKI). Skin a cold chicken, foul, or turkey; lillets from the hrea.-ts, and a tile rest of the white meat and wings, side-lxines, and merry-thought, a of broth, a larije blade of mace |xmnded, an eschalot minced fine, the juice of half a lemon, and a roll of tlie peel, some a few grains of cayenne; it with flour and and let for luo or three minutes, till tiie meat is warm. meantime score the eggs and rump, powder uitli |x-p[xT and salt, broil them nicely lirown, and lay them on, or round your |xill<il rieam, or the yolks of as many eggs, \\ill !

a great improvement to it.

FOWL OK RABBIT. We can recommend this method of dressing when the if not good enough for riKisting. and truss it the same as for lx>ilin<;, cut it ojx'ii down the back, w i]>e tin- inside clean with a cloth, season it a little pepper and Kill, have a clc;ir fire, and set the gridat a:;o<>d distance it, fay the chicken on inside towards (yon may e^i; it am) bread over it), and broil it it is a lirown:

Like care the fleshy siile is not burned.

Liiy it on a hot pickled mushnMims, or mushroom sauce thrown over it, or |>arslev and butter, or Uitter flavored with mushroom ketchup, (iarnishil witli slices of lemon; and the livei and gizy.ard slit and notched, seasoned with |-p|-r and sail, and ome slices of lemon. KICK, I'll F 1'ioil:i of rice in as much Mater as will cover it, with black |x-p| er, a few blade* of mace, and half a do/en clo\es, lied up in a bit i.f cloth; VV!H-!I the i ice itender, take out in a U>il a fowl and a piece of bacon; in the dish, cover (Item wiih i !:

round ih" dish, and ii|xm (lie egB, cut in halv.>, q-r.ti lei>. and lengthwavs, lirst lxiili.il, and S KOAST F.I!.

the !

; !i llii-in up nearly done, by sprinkling over with flour and silt, and -lasting them liullci When done, be careful in takin-f out the skewers. Serve them with very gixnl clear ifravy in the dish, and bread or < in a boat.

FOWL ROASTED WITH CHESTRoast some cliestnuts, very carefiilly, so that they may not be burnt, then oil' the skins, and peel alxiut a dozen of them, cut them small, and bruise them 1'arlxiil the of a fowl; it, and cut about a quarter of a |xiiiiid of ham or bacon, and pound it.

Then mix them all of chopped parsley, sweet some mace, pepper, salt, and nutmeg. these are are all well mixed togetlier,. put it into your fowl, and roast it.

The Ix'st way of doing this is to tie the neck, and hang it up I iv the legs to witli a string, and then baste it with butter. For sauce, take the rest of the che.-tnnts, peel and skin them, into some good gravy, with a little and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve. FOWL WITH ITS OWN GRAVY. Truss a fowl the same us for boiling, lard it ijiiite through bacon, ham, and parsley; put it in a pan with a little butter, two or three slices of peeled lemon, a bundle of little stock, and a gla.-s of white wine; they are done; skim and il with the fowl. FOWL, WILD.

Tle of wild is preserved better bv not stuffing them; put into each, peppT, salt, and a bit of butter.

do not so dressing as tame; tliey should be done of a line color, and nicely frothed. A rich brown niavy sjionld !

ill the dish, and when the breast is cut into slices, bcfiuv it is taken from the Ixine, it lie much improved by a -i | nee/i- of lemon, some and ll'\ou wi.-h to take oil' the fishy smell which tlie-e fiii|uently have, pm an sail, and hot the dripping pan, and lii.-t ten minutes haste them with tin.-; (lie pan, and coustantlv basting w ith U"ler. FRAISE.

See (Mf* ChiUerlingt. FKAVMl'ANF.. Take a -aiu e| Kin,and put live spoonfuls of flour, five eggs, a pint of milk, in ounce of Unier and a litil.set:<.

;'',e, stirring coa-tantly

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FR1 it lias l>ilcd ten minutes, taking great care that il does nut burn; |xjur a basi.i. and let it a few al(to every six sweet put one bitter), bruise them, and some macaroons, and when reduced to powder, mix them cris|>ed orange-Hour (also in powder), and a suiiieieiit quantity ofpqwder-0ugar to BweeteH: add these to the above preparation, and stir them in well with a wooden spoon. If your frangipane be too thick, add anotlior etrg or two, and then make whatever use of il yon may desire. if you think substitute for the in which case a little spinach essence must IK- added to it, tile macaroons and orange-flowers omitted, and bitter almonds only used. FRE.\CH BEANS. Cut off the stalk end first, and to the point and strip off the strings. If not quite fresh, have a bowl of spring-water, with a in it, standing before yon, and as the beans are cleaned and stringed, throw in.

all are done, put them on the fire in boiling water, with some in it; they have boiled fifteen or twenty minutes, take one out and taste it; as are up; them into a colander or sieve to drain. To.Bend up the beans whole is much the l>e.-t method when they are thus young, and their flavor and are much tetter When a little more grown, they Ix:

cut across after stringing; and for common tables split, and divided across; cut them all the same length; but those who are nice never have them at such a growth as to require splitting. they are very large tliey look pretty cut into kr/enges.

FRENCH BEANS, NASTURTIUMS, &-.(.

\Vhen yoii'i^, and trrei-ii vegetables, may be way as gherkins. FRENCH BEANS FOR WINTER CSK.

(father them when young, and on a di'v day, put a layer of into a jar, and nf alxmt two inches thick oflx-ans; do the jar be nearly; place a small plate upon the top of them, and tie a closely over the jar; it in a dry to be snak them a night in col&Hvater, and change it on tin-in repeatedly in die course of the day thev are to lx> Cut them, and put them on in lx>iling water. BEANS TO DR1KD.

Boil lor more than two in two quarts of water, a pound of the seeds or l>cans of scarlet runners; fill a with onions jx-clcd or sliced, brown them in, a saucepan, rather more than a quarter of a pound of fresh butter; stir them constantly; the the bonus, and mix them with the add a teas|x>oiiful of pep|xr, some uravy.

Let them stew for ten minutes, and stir in the beaten yolks of two eggs, and a table-spoonful of vinegar. Serve them hot. FRENCH SUPPER DISH. Pare off the crust, and cut one or two slices of bread into bits of two or three inches square; fry in upon a hot and lay upon each bit some warmed preserve, or stew for a few in and a little sugar, some stoned bloom raisins, and put upon and the The preserves may lx> heated by placing the jars in hot water by the side of the fire. FRIARS' CHICKEN. Put four pounds of a knuckle of veal into four quarts of water; it gently tor two hours; it oft"; cut three chickens, or two younsf fowls into joints; skin them, and when the broth boils put them in; season with white pepper and add a of parsley chop|x-d; when the chickens are six or well-leaten e them quickly into the broth one way, immediately before it olV the broth may be made entirely of veal of chickens.

FRICAN DEI,LANS. Mince about two pounds of tender beef, and tlmf-quartci'sofa pound of fresh suet, then pound it it be as smooth as a paste, and earefiilly pi'-k out all the threads and sinews; add four woll-liealen cij'js, hall' a pint of rich croam, and as much grated and sifter! bread as will it sufficiently consistent to Ibrm resembling corks, and |x,-ppcr.

Hoi I the corks in some good st.ick, or in boiling water. FRICASSEE i',R<)\\\.

Take two o* three young rabbits, cut them in pieces, and iu uravy made of l>eet', some whole pepper, two shallots, one or two anchovies, a bit of horse-radish, and a little sweet marjoram jx)wdereri the about a quarter of an hour, out of the gravy, the liquor, fry in lard or butter; add a glass of claret; fry some made with the livers of the rabbits parlxiilr-d, little parsley shred small, some nutmeg trratcd, pepj.er, few bread crumbs, and I wo Ixiltercd i'i;;;s; mix all together, make them up dip them

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FRI FRI in the of egg, in fry them, and garnish your dish with them, with fried parsley, and sliced lemon. FRICASSEE WHITE.

Cut a couple of rabbits into pieces, and let them in warm water to cleanse them from the blood; in a intn a.-tr\\ |>aii with milk and water, and let them stew till they are tender, and then take a clean pan, and it half a cream.;enl a quarter of a pound of butter; stir them well together till the butler is melted; Ix- careful to keep it constantly stirring, or greasy; put in the rabbits, take a little dried mace, a little jxunuied nutmeg, and a few mhraooBj shake them together for a few minutes, and put it You may add white wine l-hoo-.-.

FRIED TOASTS.

Cut the crumb of a tw[KMiny loaf into round or oblong pieces, nearly an inch tliick, and soak them for four or live hours in a pint of cream, mixed with three ueil-U-aien e^ifs, half a pint of white wine, a iati nutmeg, and sweetened l,.:tl -u^.ir.

in butter, of a hi;ht brown with wine and sugar sauce. (1) Make them ofany of the batten directed li>r pancakes, by dropping a small quantity into the pan, or make die plainer.-cirt, and pit |>ared apples sliced and cored in the baiter, and fry some of sli'e.

Currants or lemon, as thin as |x --il.|.\ uro yery nice. FR1TTF.RS.

(2) Fritters should be sent to table sej\ed u|x)ii a folded napkin in di.-h.

Aiu -MI i. f -\M eimeat, or ripe ma\ l>e made into fritters. I!

E R S, E.NGLISH-ANDFKF.N* 'II.

Take i marrow pudding, and when nearly cold, cut it into thin slices, and then cut them:i<.;aln into pieces two iinee-quarters of an inch wide, dip hatter, and fry them in the usual when drained, glaze them with tine tin-in \ery hot.

The batter lor the ab.i\r Minns i.- made as i-it and a half of water, a grain of salt, and two ounces of fresh butter:

it U.i Is in a of tlour it a rather linn I mtter. keep stirring three minutes, then it into another vessel. FWITERS A LA DAUI'IIIM:.

Take a [xmnd of brioche paste, and it out as thin a* possible, to the form of a lonif on part of this lay small of apricot marmalade at intervals, slightly wet the paste round each piece of preserve, and lay over the plain |>art of tlie paste so as to cover the other completely, press lightly that the marmalade may not eseajxin tlie cooking, and cut out your with a circular paste-cutter of two inches in diameter; flour them a lay them in ratlier a hot friture, when the paste will swell them into little they are of a proper color out, drain them on a napkin, sprinkle them with fine sugar, and serve them. FRITTERS A LA COTE. in brandy some leaves and the young and tender shoots of the vine, dip them in a batter made of milk, yolks of eggs, and fry them in boiling oil, sprinkle them sugar.

Elder flowers are made into fritters in FRITTERS AU BLANC. Mix together a handful of rice-flour and some milk, set them on the fire, stirring constantly, add a little cream, sugar, lemon-peel, and orangeflowers; when it has become of a proper consistence, take as it is cold, roll it into balls about tlie size of a nut, dip them in baiter and fry them. FRITTERS BLONDIX.

Put butter into a saucepan, and when it is ed add to it a glass of milk, and a pinch of it mix in a sufficient quantity of flour to make it into a consistent not fingers; it out to the thickness you may require, cut it in round, oval, or any other formed pieces you may think proper, and fry them of a nice color, in the best oil; sprinkle sugar over, and serve them. FRITTERS, FRENCH, OF BRANDY a (or oilier fruits) preserved in brandy, drain, and cut them in half: then wrap them in w aI fera cut round and previously moisi, ned, dip them in the same kind of batter as that used for fritters Engliah-and- French, ami fry; sprinkle them with sugar, and serve. FRITTERS EN SURPRISE. eight middling-sized apples, pare, and leave on the stalks; cut off about a fourth part of the stalk end of each apple, and scoop out the inside of each piece, so as to form a sort of cup with a lid; put them to soak for two hours in a glass of brandy with a little lemon-peel and cinnamon; at the end of that time take out, draiq and fill each uitll apricot marmalade, or fr.mgi|i!iiie; mix up a fl.Mir and white of egg to cement tho

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FRO FRU tops of the apples to the other dip in batter and When they are of a proper color, glaze and serve them. FRITTERS MIGNON.

Put two good into a stewpan, and mix it with the whites and yolks of two eggs, a liith- salt, two ounces of sugar, some lemonpeel grated, half a tea-spoonful of milk, and half a tea-epoonful of cream; fire, and, when done and well thickened, spread the cream upon a floured shake Hour cold, cut it paste-cutter, dip each bit a paste made with two of flour, a spoonful of brandy, and a with two eggs; fry live fritters, and serve, glazed with sugar and a salamander. FRITTERS, ROYAL.

Put a quart of ne\v milk into a saucepan, and as soon as it begins to boil, pour in a pint of white wine; it let five or six minutes, skim off the curd, and put it; six < it with nutmeg; whisk, and add tlour sufficient to give pro|x.-r consistence of batter. Put in some sugar and fry them quick. SOUFFLES.

some flour and beer into a batter tliat flow a take a little of it out spoon, throw it into a frying-pan with boiling oil; the moment it rises, take and proceed in the same way till all the batter is sprinkle them with sjalt, FROMAGE CUIT.

Cut half a pound of < 'heshire cheese into thin bits, and pound it in a mortar; add by degrees die wellbeaten yolks of two, and the white of one egg, and half a pint of cream; mix together and bake it for ten or fifteen minFROST OR ICING FOR CAKES. Iteat very light the whites of four eggs, and add gradually three-quarters of a pound <if double-refined sugar, pounded and through a lawn sieve; mix jn half a lemon; it and place the cake before the fire, pour icing, and smooth and sides with the back of a spoon. TO PUT ON CREAM, CUSTARD, OR TRIFLE.

Sweeten half a pound of the pulp of damsons, or any other sort of scalded it the whites of four beaten, and Ixsit the pulp with them stand as high asS'ou wish, and being put on the cream, &c, with a spoon, it will take any form; it should be rough, to imitate a rock. FRUIT, CANDIED.

(1) It must first be preserved, then dipped in warm water, dried with a cloth, and strewed all over with sifted sugar, and dried in a stove or oven, turning as occasion requires. FRUIT, CANDIED.

(2) the fmit is preserved, dry it the is quite out, dip it into sirup boiled to randy height, and dry it All and fruit must lie in a very dry place.

FRUIT IN JELLY.

Have in read mess a plain mould, either long or round, about ready some and spread it at the Ixjltom of the mould, about a quarter let it be cold; then put in ripe peaches, grapes, or any sort of you or China cut quarters, or whatever sha|>e. you little warm jelly, and it is, cold, to fasten the fruit in its place, otherwise it will rise up; fill the mould up with warm jelly, let till it cold, then it according to your own taste. FRUIT, PRESERVED, REMARKS ON USING.

fruits should not be baked long; those that have l>een preserved full proportion of sugar, require no baking; the crust should be baked in a tin shape, and the fruit be^afterward.- added; or it may be put dish or pans, and the covers be baked on a tin cut out according to your taste. FRUIT, TO PREPARE FOR BRANDY. Take the proposed quantity of fruit, gathered before perfectly ripe; carefullv, prick and put them into cold water; all in, set the vessel over a moderate fire, keeping the water, however, constantly nearly boiling, until die fruit will give to the touch; into cold water again; drain away this water, and add fresh; change the water t uice within a which, drain them for the last time, and |iut in if any of the least broken or bruised, it must be put aside, as it would the In the meanwhile, take a proper quantity of sugar (as a pound and a half for twenty-live peache*)j la nappe; measure, and put double its quantity of good brandy; mix and jiour them into a glazed pan; let them stand awhile, and then pour the mixture on the fruit.

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<; \ M GAM FRUIT TO PREPARE FOR CHILDREN.

Put sliced, or plums, currum-, iroonclierries, tv,..

;,,,:, stone j;ir, and;i.- Hindi l.islxin sugar as necessary among them; place the jar on a hot hearth, or in:i s:iuce|>an of water, and let the is perfectly done. bread or riee may Ix^ stewed witli or the fruit may be eaten slices of dry bread, or with rice, plain boiled. G.

< \ M T.

In choosing venison, the fat of that which is good is thick, clear, and bright; the clift part smooth and veni- ia is |x'ifecily fresh, it is hung in a cool ami carefully wiped dry every day.

When extreme tenderness is required from long keeping. Ixit without its having a high it is well rubbed over with powdered charcoal.

Tlie haunch is the prime joint, and when.aired it is lirst well in milk-and-water, and then made i|iiile dry l>ef >re it is spitted.

It is then co\ered with a slieet of well-buttered pajxT, over which is laiii paste of tloiir-and-water, about a quarter of an is again covered with buttered white |xi|x-r, and tied on with packthread.

A substantial fire being made, the haunch is put d.iwn, and constantly basted freijh beef dripping, nearly done, the IM.-IC is taken oil", the meat basted with butter, ami lightly dredged with flour, till it froths anil becomes of a line lijiht It i> signed with its own gravy in the dish, if there be enough of it; a sauce of good brown gravy, and one of currant jelly sauce beat up, and melted with a I'ort wine and sugar. \:

haunch takes about four hours to A neck and shoulder, when is managed in the tame wav as the haunch, omitting the (Kiste; but it is more frequently tin soups, pasties, and colloji-. the body is ami if \"iin_', the claws are smooth and sharp, the ears and torn.

Hares arc from a week to a fortnight for roasting; but for soup, they cannot have been too recently killed. Rabbits are chosen by the same rules as in is chosen 1>\ rules as tame binls Inplump and fat, and hard in If o(V wlien ruldied hard with the linger, they are stale.

Old improve by for sometime; young birds are if dressed soon; and birds, of all descriptions, be immediately dressed. In warm -weather, a stop|x-r of charcoal put of all game, and a string tied tightly round the neck. To pheasants and partridge.-, they are picked, cleaned, and singed; a in the back part of tlie neck, and the craw taken out, leaving on the head, twisted closely to the body, the claws cut off, and tlie head turned under the wing. Both sorts are roasted by the directions for roasting a turkey or a fowl. A pheasant is gravy in the dih; partridges with a gravy, or and melted Uitter poured round them. is served with both. A pheasant nearly an hour to roast; partridges Guinea and pea-tow arc roasted in the same way as pheasants. To roast black-cock, follow the directions for pheasants and partri will require an hour, and is served with gravy in the dish, and bread sauce in a sauce Moorfowl are roasted in the same manner, and require three-quarters of an hour. may be served upon buttered toast, or with ura\y in the dish, and bread sauce in a sauce To restore tainted game or poultry, pick it carefully, clean, and wash it, then put into each bird a little newly-made pounded charcoal, tied in a bit of muslin. Before sen ing, out the bag, which have a most olVen.-.ive smell, while (HTtectly sweet. To roast u ild duck. It should he roasted by a ((nick lire, well basted with butter, and browned.

It will require miirly three-quarters of an hour, and when to be served, some beef gravy is poured through the duck the tureen some hot Port is The carver makes four cuts along the it is then sprinkled with salt and a little Cayenne, tlie juice of half a lemon is squeezed over it, and the Port wine is then poured To roast a- wild goose, the same directions are followed as for duck, allowing more time to it, according to tlie size of the bird. Widgeons and teal are in the same manner as the wild duck, and are in ten minutes, and may be serrod upon fried bread crumbs. Woodcocks and snipes are roasted with* out bein<f drawn; a piece of toasted bread is put under each bird, to catch the trail; they are well booted with served upon the hot over which were roasted; a rich brown- gravy, or melted is Wood-

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G A M GAT cocks will require half an hour, snipes and quails fifteen or twenty minutes to roast. Ortolans and green plovers are not drawn, and are and in manner as woodcocks. f To larks, wheatears, and tliey are nicely picked, gutted, cleaned, and trussed; brushed in grated bread, then spitted on a bird spit, which is fastened a. larger one. basted and sprinkled minutes to roast, and are served upon bread crumbs, and brown gravy in a sauce pigeons may be roasted, or made into a pie.

Plovers' eggs are boiled hard, and served in a napkin, or with green moss put round in the dish. GAME, ESSENCE OF. rabbits, four partridges, two pounds of veal, two of put a stewpan, with a bottle of white wine; them until is entirely reduced to a jelly; then add to it broth, and consomme, (equal quantities of each), eight carrots, ten onions, three little thyme and basil; let the whole boil very gently, until the meat is quite done; No salt need be put into it, as the broth and consomme are sufficiently seasoned to flavor the essence ofgame. any of those parts of cold roasted game, which can be cut into slices, dip them into good batter, and in olive oil, or the fritters when done, with and spices, pounded very fine. GAME HASHED. See Fowl.

GARLIC BUTTER SAUCE. of rub through a silk sieve, with a wooden spoon; put this into a mortar with some butter, and it thoroughly incorporated; put this butter into any sauce you please. GARLIC, ESSENCE OF. Take an earthen skillet, place the fire, and put it a bottle of white wine, half a glass of vinegar, the juice of two lemons, six cloves of garlic, the same number of the of a nutmeg, and two bay-leaves:

when near boiling, reduce the fire, and let it stand on hot ashes for seven or eight hours; it through a coarse and it.

it in corked A very small quantity ot essence is requisite to impart its flavor to a dish. GARLIC GRAVY. Slice a pound and a h.ilf nf veal, or U (('; it with j)op|>er and put it into a stewpan, with two carrots split, and four dines of Bailie sliced, a quarter sliced ham, and a large spoonful of water; put the stewpan over a gentle fire, ant) watch when the begins to to it does, turn let it U' very well browned, (but it is not in the; then dredge it with flour, and pour in a quart of broth, a bunch of sweet herbs, a couple of bnii>ed, and in a set again, then let it simmer gently for an hour and a half longer; then skim strain off the gravy, by pouring it through a napkin, straining and pressing it very hard. GATEAU DE COMPIEGXE. three pounds of flour, two pounds of butter, an ounce and of yeast, an ounce of silt, a quarter of a pound of sugar, a of cream, twelve yolks and or six whipped cream. With these ingredients proceed as follows: sift the flour, of which put a fourth part on the slab, make a hole in the middle, put into it a glass of warm water and the \east; mix them together as lightly, and with as much despatch as more warm if necessary; well worked up it (it ought to leave the slab and the hand lively), put it; it in a tolerably warm situation to Take the rest of the flour, lay it on the slab in the middle of put the sugar, and cream; together well, and then the eggs, one at a time, (break them into a basin, incase all should not be good); the eg^s lx?ing put in, add by decrees the butter, stirring them then mix the at a time, the alxivc, until the wholo is formed into a smooth ei^s if it be too it up a and then add the leaven; work that in; and lastly, put in the The whole operation being thus [x-rfonned, have a cylindrical fluted eight inches in diameter, and nine in height); it by means of a gponge, being carefill that it is done in all parts, otherwise the gateau will adhere to it; the mould in a moderately warm but wtere there is a free current of air. When the gateau has risen so as to the mould, and the is a inflated, it be put into the oven instantly, if not, it falls and heavy.

The be of a moderate heat, and closed the gateau is baking; it out in about an

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GHE if it be flexible and light colored, it for or forty but if, on die contrary, it is red, and firm to the touch, place a tin plate on the top, and put it in the oven till dune; reiimxe the mould care, and the gateau is lini-'ued.

If die mould does not come away quite so well as it ought, strike it gently with a spatula.

When taken out, put it in the oven for a few minutes tu dry. This gateau is sometimes varied addition of six omi'-es of sugared anise, and the same quantity of dry currants. GATEAU DE POMMES. in a pint of water one pound and a half of loaf it become a; two of apples after they have lieen peeled, cored, and cut small; in the sirup widi the grated peel and juice of a large lemon till they are reduced to a pulp; put it into a mould.

The fiilloxving day it, turned out in a glass dish, widi a rich custard.

GERMAN PUFFS.

(1) Mixvm- well with txxo large table-spoonfuls of flour, a quarter of a pint of cream, txxo well-lx-aten eggs, and a tea-spoonful of grated nut meg. a xery litde salt, and one ounce of butter beaten to a cream; it in buttered cups for twenty or thirty minutes; turn them out upon a Jisli, and serve them instantly; pour a sweet sauce round tliem. GERMAN PUFFS.

(2) to a cream a quarter of a pound of fresh blanch and pound one ounce of sweet almonds xxith a little rose water, beat lixe yolks ami three xxhites of eggs; mix all together xxith I ahl> -*[>> ton fills of tlour, and sxxeelen it with jxiunded loaf sugar; it in buttered cups, and widi a GHERKINS OR CUCUMBERS LEU.

gherkins and straight, brush, and place a layer in a pan, sprinkle diem widi fine salt, then another layer of gherkins, xxhich sprinkle xx ilh salt also, and this operation until you IIHXC used nearly a bushel of glierkins, leave diem in the salt for txveuty-fi uir hours, xxhich will draxx all the xxater from diem; at the end of that lime drain and place diem in ajar, xxith a handful of allspice, the same of tarragon, a little lialm, ten shallots, six cloves of garlic, two or diree peppers, twenty cloxis, H cut in quarters, and two small handful* of salt. txxo gallons of die I >est xincgar, pour it oxer die gherkins, and let them stand tinda\. \xhen boil the vinegar a second lime, and [xxir it on die following claxU.il the xinet gar for the third the gherkins, - J jar with a w last time, pour:n quite cold, cover the uncut.

GIBLET PIE.

See Pies.

GIBLETS STEWED, (.lean tx'vo sets of giblets, put a saucepan, just cover tliem widi cold xxater, and set them on tlie tire; when they boil, take off the scum, and put in an onion, three cloves, or two blades of mace, a fexv berries of black pepper, the same of allspice, and half a tea-spoonful of salt; cover die stewjian close, and let till the giblets are quite take from one hour and a half to two and a half, according to the age of the giblets; the pinions will be done first, and must then In- taken out, and put in again to xx arm xxhen the gizzards are done: watch they do not get too much done: them out and thicken the sauce with tlour and butter; let it boil half an hour, or till there is just enough to eat xxith die giblets, and then strain it through a tamis into a clean stewpan; cut the giblets into moudiliils; put them into die sauce widi die juice of luilf a lemon, a table-spoonful of mushroom ketchup; pour die whole into a soupdisli, with sippets of bread at die Ox-tails prepared in die same way are excellent eating. (JINGERBREAD.

Rub one pound of Ixittcr well into diree pounds of flour; dicn add one pound of powder-sugar, one pound ot treacle, and txx o ounces of ginger pounded and sifted very tine; one nutmeg grated very fine; then wanna quarter of a pint of cream, you may add carraxx ax s and sweetmeats if you choose; make stiff paste, and bake it in a slow oxen.

It cake or biscuits are kept in paper or a drawer, tliey will acquire a disagreeable A pan and cover, or preserve diem long and moist; or if to be crisp, laying diem before die fire will make thi -m SO.

GINGERBREAD, AMERICAN. See American.

GINGERBREAD WITHOUT BUTTER.

Mix two pounds of treacle; of orange, and candied each four ounces, all thinly sliced; one ounce of coriander-seeds, one ounce of canlways, and one ounce of beaten ginger, in as much paste as will make a soft paste; lay it in cakes or tin plates, and bake it in a quick ox in.

it dry in a covered earthen vessel, and it will be good for some months.. <.IN<;ERBREAD INDIAN.

Tak

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GIN GIN twelve ounces of pounded loaf sugar, a quarter of a pound of fresh batter, one pound of dried flour, two ounces of pounded and of cloves and cinnamon a quarter of an ounce each.

Mix the ginger and the spice the put the sugar and a small tea-cupful of water it is dissolved, add the butter, and as soon as it is melted, mix the and it the into cakes or nuts, and upon tins.

GINGERBREAD, LAFAYETTE.

Five eggs; halfa pound of brown sugar; half a pound of fresh butter; a pint of sugar-house molasses; a pound and a half of flour; table-spoonfuls of ginger; two large sticks of three dozen grains of allspice; three dozen of cloves; the juice and grated peel of two lemons. Stir the butter and sugar to a cream; pour the molasses at once, the and sugar.

Add the ginger and other spice, and stir all well and Hour all the Stir the hard, and put in the lemon at the last. When the whole is mixed, stir it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it.

it in a moderate an hour or to its it do not burn.

Or you may bake small cakes, or little tins.

Its lightness will be much improved by a small tea-spoonful of pear lash dissolved in a lea-spoonful of vinegar, and stirred lightly in at the last. pearlash will give it an unpleasant taste. use pearlash, you must omit the lemon, as its taste Ix; entirely destroyed by the pearlash.

substitute for the lemon some raisins and to prevent their sinking. GINGERBREAD NUTS. (1) Take four pounds of flour, half a pound of sifted sugar, an iiunct!

of caraway-seeds, of ginger pounded and sifted, six ounces of fresh butter, and two ounces of candied orange-peel cut into small slices; of or honey, and a cream, make them warm together; mix it, all the j let it lay six hours; then roll it out, make it into nuts, and kike them in a moderate oven. GINGERBREAD NUTS. (2) one of dried and one pound of treacle, three ounces of brown sugar, four ounces of fresh butter, one ounce and a half of pounded and sifted giner, <>f orange-peel and citron, cut of an ounce melt the butter with the treacle, and when it is about milk-wann, add it to the and ingredients, and then mix all well together; with a spoon the nuts upon tins, and bake them. GINGERBREAD (3) Dissolve a quarter of a pound of butter in threequarters of a pound of treacle, put pan large enough to contain the rest of the ingredients, and when cold, stir in one pound of dried and sifted flour, half a pound of coarse brown sugar, half an ounce of caraway seeds, three-quarters of an ounce of pounded ginger, and the grated peel of a; mix all these well let stiff, or the day, then make it into nuts, by pinching it the and thumb.

in a quick of coriander may be added.

GINGERBREAD (4) Rub half a pound of butter into two add one pound of coarse sugar, and one ounce of pounded ginger; mix together with one pound and two ounces of it into nuts, or roll cut it into round cakes; bake them upon GINGERBREAD, OATMEAL. four pounds of oatmeal, and mix with it four pounds of treacle, half a pound of brown sugar, tlie same quantity of melted butter, and three-quarters of an ounce of powdered ginger.

let it remain for twenty-four hours, and then make it into cakes.

GINGER BEER.

See Beer.

GINGER CAKES.

Put four pounds of flour upon the dresser; then take a copper it six eggs, and mix them well with a spoon; add one of cream to them, and beat them put the saucepan over the fire, stir till your mixture is warm; put two pounds of butter into the cream and eggs, and one pound of sugar, and keep stirring it over a very slow just to melt all the butler; put in four ounces ginger, and as soon as butter is melted, pour it all into of the flour; mix it as well as you possibly can, it becomes a fine paste; then roll it out with flour under it on your dresser; cut to the size of the top of a tea-cup, a quarter of an inch in thickness; and before you put them into die oven (which should be very hot), place three papers under them. GINGER IMITATION.

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GL A GOO outer coat of the tender stems of lettuce that is short, cut it into bits one or (wo <-hy long, and llmnv it into cold water; to -ach jxmml put in a tea-spoonfiil of Caycin c, and a; let it stand one or two days; allow an pro|xntion of line Soak some good in hot water, slice it, and add to tlw siiijar, allow ing one ounce and a half to the pound, and IK >il it lor fifteen minutes; strain off the water from lettuce, and it the sirup, keeping the ginger, with which the sirup must be boiled three times, and over the lettuce, two or days intervening between each boiling; and at la.-t add the strained juice of one or two GLACE, ROYAL. Put the white of a new-laid egg into a pan, and mix with it a sufficient quantity of white powder-sugar to make a glace or icing, neither too dry nor too it and add a to whiten it.

By mixing with tinglace, carmine, saffron, indigo, spinach-juice, &c.; be rose-colored, yellow, blue, green, &c. according to your tnsto (1) the remains of any liquor in which meat has been cooked, and.-train it through a silk sieve until quite it into a saucepan and reduce fire: as soon as it is sufficiently done, that is, when it sticks to the spoon, put it smaller saucepan, it in the bain-marie; when wanted, add a small piece of fresh butter to it, to correct iln saJtness. (2) Make a consomme with whatever remnants of fowls or meat that may be in the home; strain it, and then put the whites of eggs beaten to a snow; it boils, and then set on tinon the saucepan lid; as soon as the eggs are set, (KISS the glaze through a wet; reduce this OUT a lari, r i' it constantly sjxion to its ticking; then |xmr it a pot for use.

When wanted, put a small quantity of it into a sanri-|>an, and make it hot over a slow and, in this lay it as may glazing, In' means of a feather. (il.A/K. (3) Desire the butcher to break the Ixines of a leg or a shin of Iwef, of ten pounds weight (tin; fresher killed the better); put it into a s<Hip-|x>t (a digester is the best nten-il lor (his |>irjx.se) that it; just cover it with cold water, and set it on the fire to it boils (this should U- at least an hour); skim it attentnely while any scum rises; |xmr in a little cold to throw up the scum that may remain; let it come to a boil again, and again skim it carefully: when no more rises, and the broth appears clear (put ill neither roots, nor ln-rlis, nor salt), let it {or eight or ten hours, and sieve into a l>ro\\n pan; set tlie broth where it will cool quicklv; put the meat into a sieve, let it drain, make potted beef, or it will be very acceptable to poor families.

day every particle of fat from the top of it a or as quietly as possible, into a stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the stewpan, which should be of thick copper, well tinned; add a quarter of an ounce of whole black |x-p|r to it; let it boil briskly, the uncovered, on a if any scum rises, take it off with a skimmer it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till k is reduced. GODIVEAU.

of or breasts of or or sausage meat, beef-marrow or quantities of each, truffles, and mushrooms; season these articles and all in all and put in (one at a the yolks of eggs; pour in also a water, pounding continually, until it is reduced to a sort of paste. Make a small of it, in a little water to ascertain wliethcr it lie sufficiently lierbs may be added when you are about to use it. Tlie gottiveau is used as a farce for lourles and hot pie*. GOOSE, TO CHOOSE. Be in choosing a goose, that bill and are yellow, as it be young: when old the feet and bill are red.

the feet are pliable; if stale geese are in < from May or June, till they are three montltt old; Ix' scalded.

A stubble gootte is good it is five or six old, and should be picked dry. GOOSE ROASTED. A stubble goose lie smiled sage and chopped small, and mixed |icp|>er and boil the sage and onion in a little wter before they are chopped, or mix a few bread cmmlis cho|>ped; either will render them less strong. 1'ut it fir.-t at a distaee iVom and by degrees it nearer.

A slip of paper

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GOO GR A be skewered on the the is rising, take off the paper, and be careful to it before die falls, it spoiled by coming to table flattened. and in boats.

about an hour and a half to roast. GOOSE TO TRUSS. The goose must be first well picked and stubbed, cut at the first joint, and the feet also.

Make a slit in the liack neck, and take out the throat, cut off die to the l>aek and the skin, but leave enough to turn over the back slit between the vent and the rump, through which draw out the entrails, it the up, keeping them close to the put a skewer die wing, the middle of the leg, body, and die leg and wing on die odier side; put another skewer dirough the small of the leg, which keep close to die sidesmen; nm it dirough, and do the same on die other side.

Cut through die end of die dirough which put die rump, to prevent the stuffing from falling out. GOOSEBERRY CREAM. one quart of gooseberries very quick, in as much water as will covet diem: stir in about half an are soft, pulp them dirough a die pulp while it is hot, with sugar, dien it up widi die yolks of four eggs; serve in a dish, cups, or glasses. GOOSEBERRY FOOL. Put gooseberries into a stone jar, with some sugar; put the jar either in a stove, or in a saucepan of water, the if in a stove, a large spoonful added to the fruit. When it is done to pulp, it through a colander; have ready a sufficient quantity of new milk, and a teacupful of raw togedier, or you may use an egg instead of the cream; leave it to get cold, then sweeten fine sugar, and mix die by it.

GOOSEBERRY MARMALADE. Boil diem a moment, or only scald them in ing water, sift diem dirough a sieve; reduce them ova- die fire to then mix diem with sugar prepared to the nindi degree (a la grande plume), half a pound of sugar to a pound of fruit. GOOSEBERRY JAM. See Jam.

GOOSEBERRY when quite ripe, die rough red gooseberries; top and tail them; into a jar, tie bladder, and it in a pot till the fruit lie perfectly soft; pour off the thin juice, and with a wooden s|K>on nib the Kooeeberriea a sis \e; the weight of the mix it together, and it which will take almost two hours; stir, and it, then put it a dish, and to be eaten with cream.

The thin juice may be Ixjiled with its weight xof good brown sugar, and used as gooseberry GOURDS FRIED. (1) Cut five or six gourds in off die skin and stew them in the same manner as for dry; beat up an egg, and dip the gourds in it, and cover diem well over with bread-numbs; make some hog's-lard a light color; dirow a and pepper over them, and serve up quite dry. GOURDS FRIED. (2) Take six or eight small gourds, as near of a size as pos; them widi a cucumber-ehce; in a cloth, and in very hot lard; throw over a little pepperand salt, and serve up on a napkin.

attention is requisite to do diese well; fat is quite hot diey are done in a minute, and will soon spoil; if not hot enough, diey will eat greasy and tough. GOURDS STEWED. off all the skin of six or eight gourds, put them into a stewpan, widi water, saU, lemon-juice, or fat bacon, and let them stew gently tender, and serve up with a rich Dutch sauce, or any odier sauce you please dial is piquante. GRAPES, COMPOTE. Boil a quarter of a pound of sugar with half a <;lass of water, it is reduced to a strong simp; skim, and dien put into it a pound of ^r.i| is, picked from the stalks, and the seeds taken out; give diem a boil two or tin.

then place them in a dessert diMi: isany scum IIJKJII wi|>e with white paper. GRAPES, The ra|x* at dieir full growth, but not cut diem in small bunches; put in a jar, with vine Ix-tween layer of grapes, till the jar is full; then take as as the grapes and die leaves; as it heats;is ag will make a brine strong to l>ear an egg; you must use bay salt and half common it

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GR A GRA it; flannel bai:, and let it stand to settle; by the limt: it IB cold it will be quite settled; it a second time through a Manuel bag; then pour it into UK- jar, ii|>oii llu- grapi'S, which be well covered; till tin- jar itli \ ine leaves; then tie it OUT with a double cloth, and set a plate upon it; let it then take off tin- cloth, pour away the brine, and take out the leave? nnd the grapes, and Ijetween two cloths of vinegar, one of spring-water, and one |x>iind of coarse sugar, it tor a it clean as it Ixiils; let it cold; wipe the jar clean and dry, lay some fresh vine leaves at tlie bottom, Ix-tween every bunch of grapes, and on the top; pour and strain the pickle on the grapes; (ill tin- jar; let the pickle lie alxive the <,'ra|x-s; tie up a thin piece of board in a Manuel, lay the <riapui to keep them the tie them down with a bladder, and over lh.it a leather. Always keep the grapes the pickle.

( 1 1! VTI.N.

Cut half a pound of fillet of real dice, and put it a piece of butter, a few mushrooms, jyir.-ley. shallots chopped small, salt, pepper, and up spt>n; and when the meat has been on the about a quarter of an hour, take the drain off the butter, mince it very- small, and put it into a mortar, with or livers, washed, dried, and parboiled, all the bitter parts taken out, ]xmnd them, adding at times panada as you have meal; Ixiil.some call's udder, trim, and remove all lite skin when cold, and put atxMit;t of the quantity of meat, and pound them together, adding, one at a time, volks, and three whole eggs; -all, set it by in an earthen pan for use.

See alto Cullin and GRAVIES, DIRECTIONS RESPECTING.

The skirts of beef and the kidney, will make quite as good gravy as any other it' prepared The kidney <>f an ox, or the milt, makes gravy, cut all to prether meat; and so will the shank end of mutton that has been dressed, if much Tiie shank-bones of mutton add greatly to the richness of gravy; hut they should be w.-ll soaked, and scoured clean. To ohtain the flavor of French cookery, and to improve tlie taste of the gravies, tars' ragoo should be but not be till a short time before serving. (1) Take three pounds of beef steaks, two (excepting the and breasts), a knuckle of veal, five carrots, >i\ onions, two two bay leaves, a hunch of par.- ley and scallious; put all these into a stewpan, with two ladlesful of broth, and set over a good to reduce; the let the stand over it, until the meat begins to give out tlie gravy, and adheres slightly; the jelly at the liotiom of the stewpan ought to be nearly black, and is the it let it for fill up the stewpan with broth, or water, (if the latter, not so large a quantity); let this simmer for thre* skim and season If water is used instead of broth, the gravy must lie strained before it is Gravy may also of any of ready dressed meat, in die following manner: cut onions into slices, lay them at the bottom of the stewpan, and the meat on them, with the game as above, and two or three glasses of water; then proceed same manner as the other, until of the stewpan is nearly black, when add to die quantity of meat; (Hit salt if necessary, and simmer the whole for two it a (2) Cut down into slices four pounds of lean beef, rub the bottom of the pot with Initter, and put in the- meat; turn it it Ix' well browned, and do it slowly, tiieu add four quirts of cold water; it lias boiled two hours, put dessert-spoonfuls of whole pepper, one carrot, and three onions; let it stew gently for four hours longer, strain it in required tor use, take off the fat.

This gravy answer* for all made dishes when brown gravy sauce is used. AND FOR DUCKS.

Boil all the giblets excepting tht liver for an hour in a pint of water with a chopped on ion, some salt and pepper; strain, and add a very little browning, with a teaspoonful of coratch, and one of mushroom stuffing, mince the raw with two sage leaves, a small onion, some pepper and salt, a bit of butter, and grated bread crumbs. Send your sauces to table as hot as poNothing can be more unsightly than the surface of a sauce in a frozen or garnished with grease on the top.

Tlie best way to get rid of this, Is to it

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GRA GRA 4 tatnis or napkin previous!}' soaked the coldness of the napkin will coagulate the fat, and only suffer the pure gravy to pass through:

if any particles of fat remain, take them off by applying filtering paper, as blotting paper is applied to writing.

Let your sauces boil up after you put in wine, anchovy, or thickening, that their flavors may be well blended with the other ingredients; and in mind the top- knot of COOKERY is, to entertain the mouth without offending the stomach. GRAVIES AND SAUCES. It is of as much importance the cook should know how to make a boat of good gravy for poultry, &c. as that be sent up of proper complexion, and nicely frothed.

We shall endeavor to introduce to her all the materials which in is the essence of soup, and intended j to contain more in a than the former does in a table-spoonful. We hope to deserve as much praise from the economist as we do from the ban vivant; as we have taken great pains to'introduce to him the methods of making substitutes for those ingredients, which are always expensive, and often not to be had at all.

of these cheap are as savory and as salutary as the dearer ones, and those who have large families and limited incomes, will, no doubtj be glad to avail themselves of The reader may rest assured, that whether he consults this book to diminish the expense or increase the pleasures of hospitality, he will find all the information that was to be obtained up to 1832, communicated in the most unreserved and intelligible manner. A great deal of the elegance of cookery depends upon the accompaniments appropriate and adapted to it.

We can assure our readers, no attention has been wanting on our part to render department of the work worthy of their perusal faithful narrative of actual and repeated experiments, and has received die deliberate consideration it was here presented to them. in the circumstantial manner, and not in the technical and mysterious language former writers on these subjects seem to have preferred; by which their directions are useless and unintelligible to all who have not regularly served an apprenticeship at the It will be to purpose that have taken so much pains to teach how to manage roasts and boils, if a cook cannot or will not make the several sauces are usually sent up with them. We have, therefore, endeavored to tlie plainest directions how to produce, with the least trouble and ex|iense all the unions compositions the English kitchen atlords; and lii>|Kto present such a wholesome and palatable variety as suit all tastes and all |x>ckets, so that a cook may give satisfaction in all families.

The more combinations of this sort she is acquainted the she comprehend tin; management of every one of them. Let your sauces each display a decided character; send up your plain sauces (oyster, lobster, &c.) as pure as |x>ssible:

should only taste of the materials from which they take their name. The imagination of most cooks is so incessantly on the hunt for a relish, that they seem to think they cannot make sauce snf'licii-ntlv.-avory without putting it everyever was eaten; and supposing every addition must bean improvement, they frequently overpower the natural flavor of their PLAIN SAUCES, by overloading them spices, &c.:

but, remember, deteriorated by any addition, save only just to awaken the On the contrary, of COMPOUND SAUCES; the be so nicely proportioned, that no one be predominant; so that union of the combined flavors such a fine mellow mixture is produced, whose very novelty cannot fail of being acceptable to the persevering gourmand, if it lias not pretensions to a permanent place at his table.

An ingenious cook will form as endless a variety of these compositions as a musician his seven notes, or a painter with his colors; no part of her business oilers so fair and frequent an opportunity to display her abilities:

SPICKS, HERBS, &c. are c.flen very absurdly and injudiciously jumbled toWhy have clove and allspice, or mace and in; or marjoram, thyme, and or eschalots, and garlic'! one will very well supply the place of the other, and the frugal cook may save something considerable l>?

attending to this, to the advantage of her employers, and her own time and trouble. JCJ^ See SAUCES and CULLIS for other important particulars. GRAVIES, ESSENCE OF HAM FOR.

Pick off all the bits of meat from a ham-bone, pound them, break the bone, and put all into a saucepan, together with nearly half a pint of water, and a bunch of sweet simmer gently for sometime, stirring it occasionally; then add a pint of gocd beef and some pepper, and to it it be well flavored with the

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GRA GRA strain, and keep it for improving rich gravies and sauces of all descriptions. GRAVV FOR BOILED MEAT,.May (tarings and Irimmin 1.;*; nr pour fnini:i quarter to half a jiint of the liquor in which the meat was Ixiiled, into tlie tii.-h willi it, and pierce the inferior jxirt of Uie joint with a sharp skewer. GRAVY FOR ROAST MEAT. (1) Most joint* will afford sufficient trimmings, &.<. to make half a pint of plain jjravy, which you may color with a few drops of In-owning: for those that do not, about half an hour before you think the meat will Itc done, mix a salt->|xioiifnl of <alt, with a lull quarter-put of Ixiiliug by degrees on the brown parts of the joint; set a dish under to catch it (the meat will soon a<;aiii); srt it li\; as it cools, the fat will float on thr sin lace; when tlie meat carefully remove the fat, and warm up the a.i.l |x>nr it into the dish. The common method is, when the meal the ii:>!i yon intend to.-mi!

it up in, to mix half a tca-s|x>onful of salt Ji a quarter of boiling walur, and to drop some of this ovi-i tincorners and underside of meat, and to pour i he rest through the \he spit came out of: some pierce the inferior parts of the joints with a sharp skewer. The following receipt was given us by a ood COOK:

You may brnwnia::

lor meat and poultry-, by saving the brown bits of roast meat or broiled; cm small, put tliem cover them with boiling water, and put them away till next day; tlwn put il into a sauoejian.

let it boil two or three inimili--. -tiain it tliroiiu'h a basin, and put it use.

you want gravy for roast meat, put two tahle-|K>onfnls into half a pint of Ixn'ling water with a little sail:

if for rousted put tahlc-Kpooniul* into half a pint of thin melted butter. The gravy which comes down in the dish, tlie cook (if she is a good hoii>ewife) prir-eive to enrich hashes or dislie, xi (iUAVV FOR ROAST MEAT. (2) About a ijnartrr of:ui hour before llie meat i* taken from the put a common a tea-sjxxmnil of salt in it the meal; when it lias all run di.-li, reil, baste and froth the meat, and pour the gravy into the dish on which tlie roast is rwA <;K\VY M\DE int < pieces a pound of mutton, or \eal bones, if mixed o much the better; boil them in two quarts of water, and after it let for nearly tluree hours:

boil with it a couple of a Inim-h herbs, some and pepper; strain, and keep it for making gravy or sauces. Tile bones of broiled and roasted meat being scraped, washed and Ixiiled in lees water, answer equally well tor this (Hirjwse. GRAVY MADE WITHOUT MEAT. (1) Slice three onions, and fry them brown in a little butter; add to half a pint of water, and tlie same of.beer, put in some peppercorns, salt, a little lemon peel, three little mace or pepper, a spoonful of wall ml and one ketchup, of soy and essence of anchovy a dessert-spoonful each, a small bunch of sweet herbs, and a of a toasted brown on bodi sides; simmer all toin a for twenty minutes, then it for use, and fat.

It w ill taste exactly like a gravy made with meat. GRAVY MADE WITHOUT MEAT. (2) Knead a good deal of flour into a piece of butter the size of an egg, fry it in a frying-pan over a clear fire, stir with a wooden spoon it become a nice color, taking particular care it lie made perfectly smooth; boiling water, add a little finely-minced onion, some whole pepper and a little salt, put it into a small saucepan, cover it and simmer it for a short time; it a little mushroom ketchup, and IWt wine.

GRAVY OR Rial CULLIS.

Cut into slices gome lean beef, veal, and mutton, cover the ItoHoiu of die saucepan veal, then put in a few slices of salt pork, next a lav er of l>eef, add a few onions sliced, and the red |>art of one or two carrots, u little mace, two or three cloves, some whole pepper, and two or three bay-leaves, above that the mutton; cover tlie pan closely, MJ| it on a slow (ire, and when the meat is a fin* brown, mix quite smooth a small of Hour in water, stir it in, and then add an much Ixiiling water as will cover the inc::t well, and a little salt; cover tlie pan closely, and let it stew an hour and a and keep it will continue good for eight or ten days. GRAVY DRAWN.

Put a few pound, of gravy-beef and a liltle pepper, into ajar with a cover to til closely; set the jar into a pot of cold water, and wheu it Ixiils, add;ir il wastes more hot wa!.-i, and keep it boiling gently for six hours, when the richest gravy in.

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OR A HAM will be obtained. It may be used in state, or reduced with water. GRAVY, TO MAKE A PINT OF Brown a |x>n>iil of dredging lable-spoonfuls of flour, and stirring it constantly; add a pound of yr.ivy-beefcut into small bits, and two or brown, add some whole pepper, one carrot, a bunch of sweet herbs, and three pints of; let it boil gently to one, it.

This gravy may be with roasted turkey or fowl. GRAVY, TO CLARIFY. Clarify gravy, drawn from beef or veal, with the beaten of eggs, allowing one to a Gravies and soups which are clarified should be made very strong, and be highly seasoned. GRAVY AND INGREDIENTS.

Browning for made dishes. a saucepan one pound of good brown sugar, it constantly over it it is as as treacle, and resembles it in color; take the pan off the fire, stir it for a minute or two, and pour in very slowlv a quart of boiling water, stirring constantly; put it on it it into a bowl, and when it.

This browning keep good year, and very little of it serves for coloring soups, gravies, or sauces. To clarify butter. Put the butter cut into slices into a nicely-cleaned brass pan, stir it till dissolved: when it boils, draw the pan to the side of the fire, skim it, and let it boil gently a second time, and if any scum again rises, take it off; let it settle or three minutes, and strain it gently through has a piece of muslin it.

beef suet, picked and sinews, is in it is then strained through muslin into small jars, and when cold, covered with or it may be strained into cold water; and tin; cake when cold, wiped dry, folded in white paper, and kept in a linen bag. for sometime if finely chopped and dredged and kept in white paper bags in a cool place. Beef and mutton drippings are exactly in the manner is done, and each kept in a separate jar. To melt hog's-lard, put it into a jar placed in a pot of water or water bath, strain it into clean bladders or small jars, and cover them wilh it keep good a length of time, and is the best tiling for fiying fish in. To fry parsley, wash it, it it into fresh cold water; and then throw lard or dripping, when it instantly become it is then taken out with a slice. GRUEL.

DR. KITCHENER'S. Ask who are to eat it, it thick or thin; if the latter, mix well together by degrees, in a basin, one spoonful of oatmeal, with three of cold water; if the former, use two spoonfuls. Have ready in a steupan, a pint of boiling water or milk; this by degrees to the oatmeal you have mixed; it the stewpan; set the let it boil for five minutes; it all the time the oatmeal from burning at Ixrtioin of the stewpan; skim and it through a hair sieve. 2d. To convert caudle, add a little ale, wine, or brandy, with sugar; and if the bowels are disordered, a or ginger, grated. 4Jbs.

Gruel may be made with broth instead cf water; and may be flavored hoilis, soup roots, and savory spices, by boiling for a few in the water you are going to make the gruel with. H.

HAM.

If it is a very dry Westphalia ham, it must be soaked, according to its age and thickness, from to twenty-four for a green ham, from four to eight hours will Insufficient. Lukewarm water will soften it much sooner than cold, when sufficiently soaked, trim it nicely on the underside, and pare off all the rusty ami smoked it looks delicately clean. it plenty of water-room, and put it in while the water let it heat very gradually, and let it l)e on the fire an hour and a half before it comes to a boil; let it be well skimmed, and it simmering a middling-sized ham of fifteen pounds will be done enough in about four or five hours, according to its thickness. If not to be cut it will cut the shorter and tenderer for being boiled ubout half an hour longer. In a very small family, where a ham will last a week or ten days, it is best economy not to cut it is cold, it will be infinitely more juicy. Pull off the skin carefully, and preserve it as whole as possible; it will fonn an excellent covering to keep the ham moist; lien you have removed the skin, nib some bread raspings a sieve, or a put it the perforated cover of tlie dredging-lwx, and shake it over

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HAM U \ M it, or it; the knuckle a fringe of cut writing-paper. You mav i;.u ni-li with spiuage or turnips, Sec. To pol liain is a much more useful and economical way of disj>osing of the remains of the joint, tlian making essence of it. II \M AND Cut some ham into thin slices, and broil tliem on a gridiron. Fry.-'innL;^in it, laving an egg on each slice of ham. HAM. i:K.\CK OF. Take three or four |>ouiids of lean ham, cut it about an inch thick, and lay them in a stewpan, slices of carrots, |>arsni|>s, and tln-ee or four onions; let them stew stick to tin- pan, hut take care they do not burn; lh--u bv decrees pour in some good ui-ivv.

;i tew fresh mushrooms cut in pieces, (or ninshrooiii-|)owder), truffles, morels, cloves, parsley, leek, basil, and a of bivad; it clow, and prettv thick, then strain it off for use. HAM (JRAVY.

a pan, put ini it a piece of fresh butter, several of ham, about six pieces of veal the r-i/e of a walnut, and two or thre.

rvts cut in set these over a tire.:md they give out their 'juices, and the ham and veal beuiil put in a.-t'>ck, and let iii an hour's time add a gLiss of white wine, leave it a quarter of a:i h Mir, wh"n it lake off every particle of fat; it id set it l>y for use.

V M I.< ) A F.

Soak a fine ham in cold water for one or two days, acem-dini; to its age; tln-n put it bi^' !i to linlil it, with no ur>re water than will cover it. and a pint of white wine; let it b iii, skimming it till done.

the h-H-k and. and ill;- skin; jwre away some of the t. i.n it ti an n\al torm as much as M ike a farce with the |>aringn of the f.it, HMie \eal or game, and sweet herbs minced and pounded. Take a pan the v>ii wish t i have vour lay all the a pretty (liavin_' cut \ i'ir ham place alternate' livers of it and the tarce in the pan, it I*- quite crust over the top, which iim.t unite with the ham is; it over on a baking it, and put very hot oven for an hour and a half or two hours, according to its size.

it cold.

II AM.

MINCED, WITH FRIED EGOS. See Eggs.

HAM OMELET.

Take a slice oflwiled ham, mince it as small as [xissible, and mix it with a dozen eggs lieaten with a little veal fry it (keeping it of an equal thickness) in the usual manner. HAM, OR TONGUE POTTED. Cut a pound of the lean of cold boiled ham or tongue, and it quarter of a pound of the fat, or with butter (in the proportion of about two ounces to a. |xmnd).

it is a line paste (some seasou it by degrees with a little pounded mace or allspice):

put it close down in for and it butter, a quarter let it one it up in the pot, or cut out in thin slices. HAM ROASTED WITH MADEIRA.* fine Westphalia or Hayonne ham, pare and trim it of as round a form its possible, end and the rind from the knuckle; then lay the ham on a gridiron over the lire, till you can take it up with ease; it, if neccs,:u v, and put a pan, with slices of carrots and onions, tin me, bay-leaf, and coriander; pour a bottle of Madeira ti|>on it, cover it the pan as tight as possible, and let it remain twenty-four hours; then wrap the liam in very thick (viper, fasten paste, so that it may be completely enclosed, tie spit, and put it to for three hours; tlien make a in the paper, and pour in, by means of a funnel, {lie.Madeira wine, paste paper over the hole, and let it anotlier When done, take off the paper care:

it none of the gravy may escape, mix it with some reduced espagnole, glaze the ham, and serve it.

HAM TOAST.

Cut some crumb of into thin take- an number of thin slices of ham, lx-at them well pin, and then soak them in warm water for alxmt two hours; lake them out, put tliejn saucc|ian with a little Ixicon, a slice of veal, ami half a glass of stock; for half an hour, and then add glass of blond.

Fry your bread to a nice color in some lard; lay it on a dish, and on each.1 slice of die hiiin; pour the sauce particular to cot die ham as nearly as possible die size and shape of die bread. HAM TO STEW.

die ham in lukewarm water tor twelve hours, drain it, Aid scrape die rind; put it with some slices of fat bacon round the sides, four quarts of weak stock, a good deal of

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H AR parsley, a bunch herbs, six carrots, a:uul pep|)er, a pint of Madeira, and one of Port Cover the ham with slices of fat bacon, and put over it a sheet of white paper; it hours, or ten if it IK: a very ham.

off the rind, strain the sauce, skim it it reduced to a glaze, and it round the ham, or it with any other sauce tliat may be preferred. HAM WITH MADEIRA. in water for two hours a Bayonne, or any other fine ham, boil it for two hours, trim it quickly, and then put it into a stewpan, with thin slices of veal at die bottom; add some carrots and Pour over the ham a pint of rich stock and a bottle of Madeira; let it boil for two hours, and the fat off the which, with the ham, must be served quite hot.

As soon as the cook receives a hare, she should take out the liver, &c., wipe it well, put in a little pepper, and hang it up.

for dressing, cut off the at the first joint, raise the of the and it the hind legs; leave the tail whole, then draw the skin over the back, and slip out the four cut it from the neck and head; the ears, and on.

the Cut the sinews under the hind bring them forward; run a skewer through one hind leg, the body, and another hind leg; do the same with die fore legs; head rather back; put a skewer in at the mouth, the back of the -head and between the shoulders; put in the and tie it round with a string, passing it over the legs to keep them in their places: the is for roasting. See Hare Roasted. HARE, JUGGED. Having skinned a hare, cut off the shoulders and legs, and divide the back three pieces; nib them fat bacon, and put them stewpan with the trimmings, allspice, mace, whole pepper, a small clove of garlic, two bay-leaves, sweet marjoram, a quart of veal stock, and three gills of Port wine; simmer die whole till three parts done; then take out the shoulders, legs, and back; into another (lie to them, add a little flour and butter, stew them take off the fat, season widi cayenne, valt, and lemon-juice, and serve die in a deep dish. HARE ROASTED. Cut die skin from a hare that has been well soaked; put the spit and rub it well with Madeira, pricking it in various places iinlulie of it entirely a ]iaste, and roast it.

When done, take away the paste, rub it egg, sprinkle bread-cminbs, and baste it with butter (still keeping it turning before until a mist is formed o\cr it is of a nice brown color; dish it some espagitole with Madeira wine in it; two or three cloves may be stuck into the knuckles if you think proper. HASHED HARE. Cut up the fit to help at table, and die joints of die legs and shoulders, and set by Put the trimmings and gravy you have left, with half a pint of water (there should be a pint of liquor), and a table-spoon fill of currant jelly, stewpan, and let it boil gently for a quarter it a into a basin, and pour it back into the stewpan; now the hare, put it die gravy, and let it simmer very gently till die is warm (about twenty minutes); cut the stuffing slices, and put it die hash to get warm, about five minutes before you serve it; the head, and lay one half on each side the dish. HARICOT BY WAY OF Cut a large neck of mutton into two pieces, put die scrag into a Mew pan with a quart of water, four carrots, and it gently over a slow nil the goodness be out of die meat; die vegetables die soup to diicken it.

Fry six in butler, and put die other part of die meat to the soup, and the is pepper and salt, and it very hot in a HARICOT MUTTON. Cut die end of a or has into chops of thickness, one rib to; trim off some of the die lower end of the chine it lay in a stewpan, with an ounce of butter; set it o\er a smart if your sharp, the be done before are colored; die intention of frying them 19 merely to give them a very light browning. While die chops are browning, jx.t-1 and boil a couple of dozen of young button onions in about diree pints of water for about fifteen or twenty minutes, set them by, and pour off the liquor they were boiled in into the stewpan with die chops: if that to cover diem, add as much boiling water a* will remove die.-cum as it and be

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HAT HER they are not stewed too fast or too so take out one of them with a fishand try it:

\vln-n arc which will lin about an hour and a half, i;i-i\j basin, set it in the ojx-n air thai it may get xoii may easily and completely fat; in the meantimr set the meat and vegetables by the fire to keep hot, and |x>ur some boiling water over the Union to aU>nt six ounces of carrots, and eight ounces of turnips, peeled and cut slices, or shaped alxmt:is big as a nutmeg; the carrots about half an hour, the about a quarter of an hour, and put them on a sie\e to put tliem round last thing.

Thicken the <;iuv\ by [Hitting an ounce of into a siew|m; it in as much Hour as will stiffen it; the uraiy to it by degrees, stir together it l>oils; it a fine sieve or tainis into a stewpan, put in the carrots and to get and let while yon dish up chops round a dish, put the vegetables in the middle, and |X)i:r (he thickened gra\y over.

S<. IN,put in capers, &c. minced glierkins, fie.

Kninp-steaks, veal-cutlets, and beef-tails, excellent dishes dressed in the ll\S|f, COLD. a piece of veal, wash and core some anchovies; pickled oysters, pickled cucum!!-.

a and mix tin\eal, and it in a dish; lay il slides of vl, fillets of anchovies, cucumbers muslirooms and capers; lettuces sin.

; -mall; |>m in oil and vinegar, salt and |x-p|*-r, and serve. II VSIII'.s, MADE DISHES, STEWS, UA<iol rs.soi "PS, TO WARM. Put MIII ha\e lefi into a deep ha.-h-di-h or it n son want it, set this in a stewpan of U.ilini; let the i-iiiiti-ni.- are (juile wiu'in.

n \TTI;I;I:D KIT.

(i) two (|uarts of new milk scalding hot, and pour it ijuickly U|xm li>ur i|iiarts of fresh-made bntii-r milk, after which it must not be stirret 1; lit it (ill cold and firm, then of)' the top part, drain it in a hair sieve, it into a shape for half an hour. It in a separate HATTF.KKI) KIT. (2) Put into the di-h it is to U- served in, one-third of cream two-thirds of Unier-milk, add a little potmded loaf sn^ar, and together.

it;i little pounded cinnamon, and let it for three or four \ \\ THORN The fall blossoms of llie white thorn are to lx> picked tle leaves and and as much put into n large bottle as it will pressing down; it is filled up and allowed to stand two or three months, it must be decanted off, and sweetened or capillaire.

Without the sweetening, it is an excellent seasoning for puddings and custards. HEDGEHOG TO two pounds of sweet almonds, beat them to a piste iii a mortar, moistening occasionally ( 'unary and orange-flower water; the yolks of twelve, and the whites of seven eggs with a pint of cream and some |jowder put this the almond paste and half a pound of fresh butter into a saucepan, set it over a Btove and it to Ix- moulded into the shape of a hedgehog: it of blanched almonds, cut lengthwise, slips, and place it in a the yolks of four eggs, put to a (sweetened to the; over a slow fire hot, then pour the hedgehog and let it stand; when cold, it.

calf's-foot jelly may be poured round, instead of the cream, if preferred.

HERBS, A BUNCH OF SWEET, Is made up of parsley, sweet marjoram, winter savory, orange and lemon thyme; the greatest proportion of parsley. HERBS, SWEET. These in cookery are parsley, chil>hol, rocambole, winter savory, thyme, Ixu-leal", liasil, mint, borage, rosemary, cress, marigold, &c.

The relishing licrlis or Ravigotte are tarragon, garden-cress, cliervil, buniet, civet, and green mustard. HERBS TO DRY, SWEET AND It u very important to those who are not in tin- constant habit of attending the markets to know w lu-n the various commence fur purchasing All are in the highest of |x-rfei-iion, and fullest of juice and flavor, U- lore tliey begin to the and List crop ha\.neither the nor the pel fume of iho.e which are gathered in the height of the season; that i, when

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HER HOG the greater part of die crop of each species is ripe.

they are gathered on a dry day, by which means they will have a better color when Cleanse your herbs well from dirt and dust; cut off the separate the hunches into smaller ones, and by the heat of a or in a Dutch oven before a common fire, in quantities at a time, tlrat the process may be speedily finished; e.

' Kill 'em quick,' says a great botanist; by this means flavor will behest there can be no doubt of the propriety of drying &c.

hastily by the aid of artificial heat, rather than by the heat of the sun.

application of artificial heat, the only caution requisite is t<> avoid burning; and of this a sufficient test is afforded by the preservation of the color.

The common custom is, when they are perfectly dried to put them in bags, and lay them in a dry place; but the best way to preserve the flavor of aromatic plants is to pick leaves as soon as dried, and to pound them, and put them through a hair sieve, and keep them in Irell-atopped lx>!tles.

The common custom is to put them into paper bags, and lay them on a shelf in the kitchen, exposed to all the fumes, steam, and smoke, &c.:

thus they soon lose their flavor. N. B. Herbs dried are a very acceptable substitute when cannot be got; but, however dried, the flavor and fragrance of the fresh herbs are incomparably finer.

HERRINGS.

There are three sorts of herrings, fresh, salted, and dried or red herrings.

They are emptied and cleaned any other li/li; when fresh, they are broiled, and served with melted butler, white sauce, &c.

The salted herring lie soaked in cold water before it is cooked; is also broiled; sometimes, however, it is cut in pieces, and eaten raw. The red hen-ing is split down the back, the head and tail are cut the broiled like the others. be as they have lain in a sufficient time, soak them for two hours in milk, then split them down the back; then have ready some melted batter, in which has been mixed basil and bay-leaf, minced small, the yolks of two eggs, pepper and nutmeg; nib the herrings broil them over a gentle fire, and serve with The red herrings are of roe, are and large, and a cast.

Of the fresh herring the scales are bright if good, the eyes are full, and the gills red, the fish also should I* stiff. HERRINGS, FOILED. Scale, and otherwise prepare the hen-ings in the usual way; dry them well, and rub them over with a little salt and vinegar; skewer in their mouths, lay them on a fL-h-plate, and in ten or twelve minutes take them out, drain them, lay them on the dish, the heads towards the middle; serve them with melted parsley, and garnish with bonetaduh. HERRINGS, RED. Plain broil them, or pour over some Ix-er made hot, and when it is drain and wipe them dry; them thoroughly, and rub over a little butter, and sprinkle them with pepper. HERRINGS TO BAKE. They must be perfectly fresh, and well cleaned, but not washed; the heads and fins cut off, and the bones cut out; strew over them pepper, salt, and a slice of onion minced \eiy to roll them up tight; pack them into a jar, and in the of a pint of vinegar to two of water, with half an ounce of whole tic the jar a of bladder or and in an oven Takti off the cover when cold, and pom over a little cold vinegar, and tie them up. HERRINGS TO FRY.

off the scales; cut off the gut, keeping in the roes and melts; in a clean dredge flour, and fry them in boiling dripping; put them before the fire to drain and keep hot. and and herrings are to be broiled, they are prepared in the same manner, and done upon the gridiron. They must not be HIPPOCRAS.

one of cinnamon, two drachms of ginger, two penny-weights of cloves, nutmeg, and galangal a penny-weight of each. together well, and infuse them in a pint of red or white wine, and a pint of malmsey; to add a pound of, the best loaf sugar. proportions will make a of HOG'S HEAD.

Put a head into some pickle, and when it has lain sufficiently long, it come out with ease; chop the meat, hot; it pepper (black and while), nutmeg, and salt, if necessary; lay of the skin at the bottom of a potting pan, press in the meat,

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HUN ICE it with the remainder of the skin, put > on a weight, and let till <|uile tuni it out.

I'.oil the li(|iior it was in with some vinegar, skim it oil, I put the head into it.

1I()\EY TO M.

Fou<lUE's METHOD.

six |x>unds of honex,:i pi mud and three-quarters of wafer, two onuc. s and a quarter of [xiunded chalk, five oniH-es ufroal, (pulverised, washed, and well dried), the whites of three eggs beaten in three ounces of water, for eacli pound of Put die honey, water, chalk, and a cop|x-r capable of holding about one-third more than the above quantities; for two minutes, throw coal, mixing it with a spoon, and the boiling two the saucepan the let it stand nearly a (purler of an hour, that the liquor mav cool; take a neu (which must ix- well u ashed, or impart a disa'jree-iMe taste), the it, ft ire to the drops;ts generally cany them some portion of the ii|> which still adheres to the coal, and materials, may be separated as pour boiling on they no retain any sweetness; put these dilVereiit waters together, set them over a large to eva|>orate, the sirup only remains.

This sirup contracts the flavor of Inn ley sugar, and must not be added to the clarified honey. IIOKsr.KADISH POWDER. The is during \ovemtxT and December;.-lice it the thickness of a shilling, and lay it to dn in a Dnii o\en (a strong heat soon eva[xirates its tla\or); dry enough, pound it.

HOI' PICKLE.

Boil, in two quarts of vinegar, a quarter of a |>oimd of salt, two ounces of shallots or garlic, and two of ginger, one ounce of pepper, one of yellow musi, and a (|itarter of |Xit into a jar that hold tour two ounces of allspice, and pour on it the hot Whrn cold, put in am ildes or as '-, cauliflower, French beans, radish pod.-, unripe apples, gooseberries, currants, which may !* atli.' opportunity offers, and,.1- the pickle wastes, it should be I with the aome mixture. Il-BON ! OF BEEF.

HI NG BEEF.

HUNTING BEEF.

HUNTER'S PIE.

See Irish Stew. ICE.

Sorbetieres or moulds for cream or fniit-ices, are made of two sorts of materials, Mock-tin and |>ewter; of these, the is the l>est, the substance to be iced congealing more gradually in it than an object much to be desired, as when the ice is formed too quickly, it is very apt to be rough, and full of lumps like hail, if it be not well worked spatula; the other utensils necessary for this operation, are, a deep pail, with a cork at the bottom, and a wooden spatula nine inches being so far provided, the pail with pounded ice, over which spread four handfuls of salt; then having filled the sorbetiere, or mould, with cream, &c.; put on the cover, and immerse the centre of the ice-pail; taking care the ice touches the mould in all in two more handfuls of salt, and it a quarter of an take the cover from the mould, and with the spatula stir the contents up together, so that those parts which touch the sides of the mould, and consequently congeal first, may be mixed w ith the middle; work this alxnit for seven or eigh'.

cover the mould, take the pail by tire ears, and shake it round and round for a quarter of an hour; o|>eii the mould a second time, and stir as Ix-lore; continue these operations the en-am, or it may l>e, is entirely congealed, and |x-rfe<-lly smooth, and lumps.

Take care to let out the water, which collect at the bottom of the pail, by means of the cork, and press the ice sorlx'ticre with the spatula. When the cream is iced, take it from the |>ail, dip the mould in warm water, but not to let it remain an instant; dry it quickly, it out, and serve it as soon as possible. All sorts of ices are finished in this manner; the preparation of the articles of which they are composed, constitutes the only difference between them. ICE, A VERY LARGE CAKE. I.,:,t tlin of fresh egg-; then, by degrees, beat a pound of double-refined sugar, sifted through a lawn sieve; mix these in a deep earthen pan; add orangeflower water, and a piece of froh do not use more of the orange-flower is to it.

it fir till the mixture is tlicn, with a thin broad

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IRI bit of board, spread it all over the sides, and set it in a cool oven, and an hour wiU harden it.

ICE FOR ICING (HOW TO PRETake a few pounds of ice, break it almost to powder, and tlirow in among it a large handful and a half of salt; you must prepare in the coolest part of the house, that as little of the warm air as possible may The ice and salt lacing in a bucket, put your cream into an ice-pot, and cover it; immerse it in the ice, and draw that round the |x>t, so that it may touch every part. In a few minutes put a spatula or spoon in, and it well, removing the parts that ice round the edges to the centre. If the ice-cream or water, be in a form, shut the bottom and move the whole in the ice, as you cannot use a spoon to that without danger of waste.

There should be holes in the bucket, to let the ice off as it thaws.

ICING FOR CAKES. For a cake, teat and sift eight ounces of fine sugar, put it into a mortar, with four spoonfuls of and the and strained, whisk it and when the cake is almost cold, dip a feather in the icing, and cover the cake well; set it in the oven to harden, but do not let it remain long enough to discolor.

the cake in a drv place. ICING FOR TARTS. of an egg and some melted butter well together; wash the a feather, and sugar over the or beat white of egg, wash the paste, and sift white sugar. ICING, FOR TWELFTH OR BRIDE Take one pound of double-refined sugar, pounded and a lawn put into a pan quite free from grease; break in the whites of six eggs, and as much powder bine as will lie on a sixpence; with a spattle for ten minutes? thru squeeze in the juice of a lemon, and beat it trans|>areut.

Set the cake you to ice in an oven or warm place five; spread over the top and sides with the mixture as smooth as possible.

If for a wedding plain ice it; if for a twelfth cake, ornament it with gum paste, or fancy articles of any description.

A good twelfth cake, not baked two much, and kept in a cool dry place, retain its moisture and eat well, if twelve montlis old. ICING FOR PDFFS, OR PASTRY.

in a half-pint mug the white of two eggs to a solid lay some on the middle of the pie with a pastebrush; sift over plenty of pounded sugar, and ii down with the hand, wash brush, and splash by degrees with water till the sugar is dissolved, and put it in the oven for ten minutes, and serve it up cold. IMPERIAL.

Put two ounces of cream of tartar, and the juice and peel of two lemons, into a stone jar, pour on them seven quarts of boiling water, stir, and cover close. When cold, sweeten it with loaf sugar, strain it, bottle and cork it tight.

Add in buttling, half u pint to the whole quantity. INDIA PICKLE. (1) Take one pound of ginger, put it into a pan with salt and water, and let it lay all night, then scrape it, and cut it into thin slices; put it into a jjan with half a pound of bay salt, and let it lay till all the following ingredients are prepared; of garlic peeled, and in salt for three days, then take it out, wash it, then let it lay in salt for another three days, let it lay in the sun for another, till half dry; an ounce of long pepper, an ounce of capsicum, salted and laid in the sun for three days, a pint of black mustard-seed bruised, half an ounce of turmeric, beat very small; put all these ingredients together in a jar, then put in as much vinegar, as, when tin: cabbage, or whatever yon intend to is put into it, the vinegar will to the top of the jar. t;ike cablwgf, cauliflower, or whatever you to pickle, and cut pieces, throw a good of in the sun (when very hot) for days, drain the from them every day, and salt them again, turning the dry, then put them into the pickle, Ix'ing particular that they are completely covered with the tie it up close, let it stand a it airain with more carefully watch it from time to time, to it up with vinegar,;is it will waste very fast. INDIA PICKLE. (2) One gallon of vinegar, one pound of garlic, a quarter of a pound of long pepper split, half a pound of flour of mustard, one pound of ginger scraped, and split, and two ounces of turmeric. When you have prepared the spice, and put it into the jar, pour the vinegar boiling hot it every day for a week. put in your cabbage, cauliflower, or whatever you intend to pickle. INDIAN CURRY.

See Curry.

IRISH PUFFS.

Add to beaten yolks and two whites of eggs, a large table-spoonful of flour, not quite an ounce of

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ISI JAM melted butter, and half a tea-spoonful of salt; it all well for ten minutes, and add half a pint of cream; bake it in buttered teacups; turn them out, and serve them with a sweet sauce.

IRISH ROCK.

a of sweet iuid an ounce of bitter almonds, pick out a few of the sweet almonds, ami cut straws, and blanch them in rose; |x >uinl the in a mortur with a of of.iiitl silted loaf sugar, and ]x>nnd of till the mass looks very white, and set it to stiffen; dip two table-spoons into cold water, and with them furm i in- paste, as much like an egg as pos; plan- in tlie bottom of a glass dish, a plate or saucer turned, and lay the rock hi-ii up; stick over it the cut almonds, with urcen.-wceimeats, and ornament with of myrtle.

IU1S1I STEW, OR HUNTER'S PIE. t of a neck of mutton, cut it it well, put it let it l>ia.-e for half. in hour, take two dozen -, boil them, mash them, and season them, Ixittcr your mould, and line it with the potatoes, put in the mutton, bake half an hour, tlien it will be done, cut a hole in the top, and add some good gravy to it.

llilSH STEW.

thick mutton <:ho|is, or two off the neck or loins; two |xniii(l.s of potatoes; peel them, and cut them in halves; six onions, or half a poii M.

I of onions; peel and slice them also: first put a layer of (xjtatoc* at the bottom of.-ti-wpun, then a couple of chops and he onions; then a,' lin potatoes, and BO on, a M:U|| spoonful of alxmt one and a kill' of salt, anil three uill- of In-nth or O, anil two tca-.-poonfuls of mu.-lirooin up; co\er ail i,i, prevent the.-learn Llciliii',' let them stew for an hour and a half on a very.-lice of ham is a great addition to this dish. The conk will U- the btrt judge w lien it is done, as a great.!-.:!

..u the liie \.i.ilia\e.

(ireat care nin.-i !

lakrn not to let it burn, and that it does not do in.

IS I M, LASS, TO CLARIFY. an ouiH-e and quarter of best isinglass, cut it into small pieces, and wash them several times in warm water. Put the isinglass preserving pan, with five glasses of filtered water,.-.-I tinlire, and, as goon as it boils, place it at the side of the stove, so as to keep up the boiling; directly and when the whole is reduced to three-quarters, strain it through a cloth into a basin for use.

Some add, in clarifying BWglsjBjj, to its disagreeable taste; but as good isinglass ought to have no flavor, and as the luinonis certain to give a yellow tinge to that, it is much better left out.

ITALIAN CHEESE. Mix with nearly half a pound of pounded loaf su^ar, the juice of three lemons, two of white wine, and a quart of cream; U-at it with a whisk till quite thick, which may be in half an hour; put a bit of muslin a hair jxnir in In twelve hours turn it out, and garnish put into a tin with holes in it.

ITALIAN *IACAROONS. Tai pound of \ alentia or Jordan almonds, > ed, pound them quite line with the of four eggs; add two (xjunds and a half of sifted loaf sugar, and rub them well together with the pestle; put in by degrees about ten or eleven whites, working them well as you put them in; but the best, criterion to go by in trying their lightness bake one or two, and if you find them heavy, put one or two more whites; put the mixture into a biscuit-funnel, and lay them out on wafer-paper, in pieces about the size of a small walnut, having ready about two ounces of blanched and dry almonds cut into slips, put tliree or four pieces on each, and them on wires, or a baking-plate, in a slow Obs.

Almonds should IK- blanched and dried gradually two or Uiree flays beare used, by mea'is work much U-n-r, and win are used, it is advised to grind them in a mill provided for that purpose. JAM, APRICOT. (1) quantities of pounded suif.'ir and of apricots; pare and cut as they are done, stn w over half of the sugar. The following day llw; remainder, and add the apricots;" stir it it off the scum, and when pcrtivtly clear, add the kernels blanched, and it two or three minutes. JAM, APRICOT. (2) proportions loaf sugar and of; pare, and cut them small; as they are done, strew part of Ihe sugar over them, and put tlie parings into cold water. the stones, and the kernel*

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JAM JEL which, with the shells and parings, boil halt' tinquantity of water is reduced, and is a sufficiency strained, to allow three or four fuls to a pound of apricots; put the sugar and fruit, into a preserving pan; mash, and take off the scum; it transparent.

JAM, APRICOT, OR ANY PLUM. After taking away the stones from the apricots, and cutting out any blemishes may have; put them over a slow fire, in a clean stewpan, with half a scalded, rub a sieve: to every pound of pulp put one pound of sifted loaf sugar; put it into a preservingpan over a brisk it it well, and throw in the kernels of the apricots, and half an ounce of bitter alit a -quarter of an hour fast, and it all reit from (he (ire, and it and cover as in Raspbeny Jam.

gages or plums may be done in the same way, omitting the kernels or almonds. JAM, BLACK your currants on a dry day, when they are lull ripe, pick them from the stalks, wash in a basin, and to every pound of currants, put a pound of double refined beaten and preserving pan, boil them half an hour, skim, and all jHit them into pots: when put brandy paper over, and tie white paper over all.

JAM, CHERRY.

stoned and boiled three pounds of fine them, and let the juice run from them; together half a pound of red currant juice, and half a pound of loaf sugar, put the cherries into these whilst ing, and strew on them three-quarters of a pound of sifted sugar. Boil all together very fast for half an hour, and it When cold put on brandy papers. JAM, GOOSEBERRY. Take what quantity you please of red, rough, ripe gooseberries; take half their quantity of lump sugar; break them together for half an hour, of more if necessary.

Put it into pots, and cover with paper. JAM, GOOSKBERRY, FOR PUDDINGS. Allow equal weight of tile, red rough gooseberries, and of good brown sugar; the fruit ii|x>n a dry day; tail them, and alternately of gooseberries and of sugar into a preserving pan; it frequently, skim it it the sirup jellies, which may be ascertained by cooling a in a saucer.

Black and red may I* in this way for common use.

JAM, PEACH.

Gatlier the peaches when quite ripe, peel and them, put them into a preserving-pan, and mash them hot; nib them siexc, and add to a pound of pulp the same weight of pounded loaf sugar, and ounce of bitter almonds, blanched and pounded; let ten or minutes, stir and skim it JAM, RASPBERRY. proportions loaf sugar and of raspberries; put the fruit into a preservingand mash let boil six minutes; add the sugar, and stir it well with the it boils, skim fifteen minJAM, STRAWBERRY. the scarlet bruise them well, and add the juice of other take an equal weight of lump sugar, pound and it, stir it into the fmit, and set it on a slow fire; it twenty minutes, taking off the scum as it rises; pour it into glasses, or jars,;uid when cold, tie them down. JAM, WHITE OR RED CURRANT. the nicely, and an equal quantity of fine\y-ponnded put a layer of each alternately into a preserving pan, and boil for ten; or they length of time in sugar previously clarified and boiled candy JAUNE MANGE.

an isinglass in three-quarters of a pint of w'ater till melted; it, then add two Seville oranges, a quarter of a the yolks of four erjgs, lieaten and strained; sugar according to i; it over a gentle fire till it just boils up: when cold, put it into a mould, taking if there should happen to be any sediment, not to pour it in. the stock put half a pound of loaf surar pounded, a stick or two of cinnamon broken bits, the peel of a lemon, a pint of wine, and one of Sherry or Teneriffe, and the beaten whites of live eir^s; put nicely-cleaned it gently it.

Ixiils, and boil it for three or four minules.

it into a jelly-bag, with a basin or mug; underneath; run it

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JEL JEL through the bag again another basin, and repeat this it begins to It will then be:is transparent an possible, and may be put into moulds or glasses.

all has:ip|Mrently dripped, pnur about a the Im^, whHi product* a thin jelly til to drink; the stand with the jelly-bag should lx- placed near to tin- lire; Sherry alone, or TenerifTe, may IxThe jelly may l>e (Hit into quart IxHtles corked tightly, which will nuike it keep good for some weeks; the bottle in warm water when it is required for use.

JELLY, ALE OR PORTER. For a sha|x-, the prepared or jelly, more lialf a Imttle of -iron _' al,or porter, a |x>und of loaf,-iuar, the [xvl of one, and die juice of lemons, a slick ot'ciiuiamoii, and tlie Ix-alen whiii !"

e__; put it ail into a saucepan, stir it gently; let it boil for fifteen minutes, and it into a jelly-bag it nuia JKJ.LV, APPLE. (1) Pare, core, and cut thirteen good apples into small bits; as cut, throw into two l>il tlicm in this, with the of a die substance i.extracted, and nearly half the wasted; through a hair sie\e, and to a pint of tlie liquid add one pound of loaf sugar poiuuled, the juice of one lemon, and the Beaten whites of one or two eggs; put a saucc|>aii, stir it it luils, take olf the eciun, and let till clear, and then pour it into a mould. JELLY, APPLE. (2) Pare and mince three dozen of juicy acid applo, put them |i.-in. cover them with water, and boil \cry soli; tlieia tlirotrgh a tliin cl.ilh or llaimcl \KI; allow a poinul of loaf sunar to a of clarity and it; add the apple juice, with the grated ami of six I mil it for twenty minutes; lake oil' tlie scum as JKLLY, AIM'LK. (3) cut into sluteighteen in;L- much water as will <MU ihi-m; when (|nite.-oft, dip a coal sihot water, wring it dry, and OK; it; pint of juice allow tourteen ounces of line loaf MI.: o, clarity add, with the apple juice, the \ni-\ of a large; it jellies, \iliii-h may be in out the and immediately put it into jars. JKLLY, AfRICOT. Take eighteen fine let them be of a red color, stone them, and cut them in pieces into some sirup, (usually made with twelve ounces of but lor it be rallwr more for jellies.) When the fruit is done put it into a napkin, to cxpie-.- out all the juice you possibly can; which you must add to the tlie apricots have been done, and which has Ixvn previously strained through a silk sieve, and having mixed it a proper quantity of isinglass to thicken it, finish the as all other jellies. JELLY, ARROW-ROOT. for some hours, in two table-spoonfuls of water, tlie peel of a lemon, and three or four bitter almond- |xmnded; strain, and mix three tablc-s;x>onfuU of arrow-root, the same of lemon-juice, and one of lirandv; sweeten, and thick, and when quite cold, put it into jelly JELLY, BARBERRY. (1) Pick a pint ofbarlicrries, and put them into a stewpan with boiling it let till nearly Cold. Set on the siiirar (making a quart togetlier;) when to Ixiil,.-kini pui in die bail-rnes, Ixiil an hour; squeeze, the juice of three lemons through a sieve into a basin, to tliis, (KISS tin- liquor from the barberries, and then tlie isinglass. JELLY, BARBERRY. (2) UuU'iiitu you please) and Ix-lore you seed lake two thirds of their weight in sn-;.ir.

Boil your sugar, then put your darUnies into give tlie whole a few Ixiilinijs, then pass it through a silk Me\.- into a pan. pre.

iny the barberries with a spoon to extract juice as possible from them; this done, put it again our the lire, and when yon perceive it begins to Mini the scum, take it JELLY, BKKAI) FOR AN INVALID. Cut the crnm of a |>eiiny roll into thin slices, and liieni equally of a pale brown: boil > in a quart of water it a, which may be known by putting a in a.-|KJII to it upon a bit of lcmon-|xfl, and sweeten it with sugar. A little wine may be added., JELLY BROTH. See Broth.

JELLY. r\| IS FEET. (1) in two, take away die fat from Ix-twcen tlie claws, w.i.-h lliem well in l.ikeu.un, put in a large slew pan, and cover them w ith water:

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JEL JEL when the liquor boils, skim it let it boil gently six or seven hours, that be reduced to about two quarts; it through a sieve, and skim off all the oily substance is on the If you are not in a hurry, to boil the calf's feet the day before you make the as when the is cold, the oily part being at the top, and the other being firm, with pieces of kitchen pa[>er applied to it, you may remove every particle of the oily substance, without wasting any of Put the liquor in a stewpan to melt, with a pound of lump sugar, the peel of two lemons, the juice of six, six whites and shells of eggs beat together, and a bottle of Sherry or Madeira; whisk the whole together until on the boil; put it let it a it through a jelly-bag: what is first must be the bag again, until it is as bright and as clear as rock-water; then put the jelly in moulds, to be cold and firm: if the weather is too warm, it requires some ice. it is wished to be very stiff, half an isinglass, may be added when die is put in.

It may be flavored by the juice of various &c.

and saffron, cochineal, red beet juice, spinage juice, claret, &c.

; and it is sometimes made with cherry brandy, or noyeau rouge, or Curacoa, or essence of punch, instead of wine. JELLY, CALF'S FEET. (2) the fiit and bones from eight feet, and soak in for tliree or then boil them in six quarts of water, skimming often; when reduced to a third, strain it by to cool; when cold, take every particle of fat top, and remove whatever may have settled at it in an earthen pan, adding to it two quarts of white wine, mace, cinnamon, and ginger, or not, as you please. the whites of twelve eggs with three pounds of fine sugar, mix these with the jelly, boil it gently, adding the juice of two lemons, and thru strain JELLY, CHERRY. Take the stones and of ripe cherries; mix them with a of a pound of red currants, from the extracted; express the juice from these fruits, filter and mix three-quarters of a pound of" clarified sugar, and one ounce of isinglass. Finish the.sumas Barberry jelly. JELLY OF CURRANTS, GRAPE, RASPBERRY, Are all precisely When the fruit is ripe, gather it on a dry day: as it is nicely picked, put it into a jar, and covw it down very close. Set jar in a tliree parts filled with cold water; put it on a gentle fire, and let it simmer for about half an Take the pan from the fire, and (xnir the contents of the jar into a jelly-bag: pass the a do not squeeze the bag. To each pint of juice add a pound and a half of very {food lump sugar pounded it is dissolved, put it. into a preserving-pan; set and skimming it the whole time (about thirty or forty minutes), e.

no more scum and it is it while warm welted in Half a pint of in a pint of brandy or vinegar, will give you excellent currant or raspberry brandy or vinegar.

Obs.

Jellies from fruits are made in the same way, and cannot in perfection without plentv of good sujjav. Those who wish jelly to turn out MTV stiff, in a through a sieve, and add it in the proportion of half:iii ounce to a pint of juice. ajid jnit it in widi the sugar. The way is the clM-apest.

Jellies made with two small a proportion of susrar.

require boiling so long; is much more waste of juice and flavor by e\a|x>ration thau the due quantity of sugar costs; and neither look nor taste half so well. JELLY, DAMSON. To eight (winds of damsons, put eight pounds of fine sugar, and half a pint of water; for half an hour over a the skins; then take them off, and set them by set diem on the fire again, for half an hour more; by airain for the same time; do so the third time; while they stand nt}' the put a weight to keep them under the The last time, \on must Ixiil them till you perceiu the\ are of a very high in the part where is broken; tliem off, set them by to cool, and when they arc coli!, drain off the simp, and make the in the following manner: Boil a quantity of green apples, green goost-U-rries, and cores, lo a nia.-h; strain them through a hair sieve. Take an equal quantity of this jelly and the former sirup, and boil them over a gentle fire together |t ll\:

it well, and while it is hot, put it into glasses or

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JEL JEL JELLY FOR ENTREMETS. Hartshorn, calf's feet, and isiiiglas*, are the usual materials used to coagulate sweet jellies; of tliese is the best, as. when clarified, (for which see isinglass), it is the clearest, and Ir.w no unpleasant JELLY FKflT.

of sugar, but the instant before it is clear, put in a small quantity of cochineal; then strain, and mix it an of isinglass, and the juice of two lemoiis; add to this the fruit of which your jelly is to be roni|x>sed; lightly, |x>nr the jelly into a mould and |>iit the mould on ice. Observe I hat the isinglass should tx no more than jellies may lie made of any kind of fruit, or the rinds of lemon, orange, or cedrats.

JELLY, GLOUCESTER. an 'f i\ the same of sago, pearl-bark-\, hartshoi n-> h;i\ ings, and eringo root; simmer with ihree pints to oiid |, int..-train it.

a; win n you use it, serve dissolved in wine, milk, or broth. JELLY. <;ilAPE. Take out the stone?, tlwn mash the gra|x-s with your hands, (tliey IKi i|x-) ^le.n tliem through a cloth to extract all the juice from them, and Ixiil and linish jelK.

I'se half a pound of sugar to each pound of JELL'S II \KTSHOK.N. pound of hart-horn.-haunts lor and a half in four pints and a half of water; hit of muslin, and stir into it three ounces of dissolved isingla-s; if (hi|x-el of one, if small, of two lemons, arrl their juice, half the |-el of an orange, iliree pat H of a tea-cupful of bnindy, and one of while w iue; swee'.iMi with pounded loaf sugar, and [Hit it into a snuce|ian with the Ixaiten c.f six eggs let it boil tor two min; jelly-bag two or three limes |ieifectly clear. JELLY, ORANGE. (OSqueezethc juice of eight orange.mil,-ix lemons, grate the peel ofhalf the fruit, and it in a pint of cold water; mix it with the juice, threeqiiarteis of a |xmnd of loaf sugar, one ounee and a quarter of isinglass, and the 4-\eu e^s; (Hit it fuuioeit it; let it boil a fe minutes, and strain it through a jelly-Uiv till put it into a mould or I;|;L-S.--.

JELLY, ORANGE. (2) in a pint of water one ounce and a of the rind of an orange cut thin, a stick of cinnamon, a lew coriaiiders, and three ounces of loaf su;;ar, the isinis dissolved; sque<-y.e two Seville oranges or lemons, and enough to make a pint of juice: mix all together, and it through a (amis or lawn a basin; H it in a cold for; it into another basin.-edimcut; and \vlieu to congeal,:

dip the into lukewarm water it out on a with orange or lemon cut in slices, and placed round. N. B.

A few grains of saftron put in the water add much to Its appearance. JEIXY, OX-HEEL. Slit them in two. and take away the fat the claws.

The proportion of water heel is aljout a quart:

let it simmer gently for eight hours (keeping it clean skimmed); it make a pint and a half of strong jelly, which is fre |iieiitly used to make calf's feet jelly, or to add to mock turtle and otlier soups. JELLY, PEACH. Cut ten or peaches in halves, take out the stones and peel them; set a pint of smooth clarified sugar, diluted with water, on the it has boiled and been skimmed, put in the peaches, the kernels should be broken and put in with them; let them boil, very gently for ten minutes, then or i if i lie halves, and lay them on a plate in readiness for garnishing the let the remainder of the peaches boil for ten while they are Ixiiling take three lemons, cut rind, squeeze the silk sieve in a basin, pas i he liquor of the |x-arlivs it, and then the running it the two or three times, in order to mix fill the mould half full of jelly, and v. lieu set.

put in llie peaches and a little more jelly, tli.it is set, (ill up the The reason why the lemons are |xvlni lx>lore the\ are sqnee/.ed li>r this jelly the oil in the rind would rather sfxiil tile flavor of the jelly, than be any addition. JELLY, QUINCE. Quinces for ought not to be quid* ripe, they should, however, be of a fine yellow color; down which covers them, quarter, core, put into a saucepan, with water e i.di to set llw-iu on the lay the on a to pre ing \er\ slightly; the liquor,.oid measure it; Imil to ensue an <i|iial quantity of sugar; it i.If. add the liqni r to it, stirring

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JU I KAV when mixed, put it on the fire, still stirring; a^ si inn as the jelly spreads over the spoon, and tails from it; the fire, and when cold, pour it into pots. JELLY, RASPBERRY.

two thirds of nisberries, and one third red currants; pick them, press the juioe through a into a pan, cover, and it in a cellar, or any other cool place for three days; at the end of that time r.iise the thick skin formed top, and pour vessel: weigh put half the quantity of sugar, into a preserving pan, set it oil the fire; a great deal of scum will rise at first, which must all be taken oft; it on the fire for an hour; then pour a few drops on a cold if it cools of the proper consistence for jellies, take hot it; Let the jelly be quite cold before the pots are JELLY, RUM.

boil to a sirup, a pound of loaf sugar; dissolve one ounce of isinglass in strain it through a sieve into the sirup when it is half warm, and when nearly cold, stir in a quart of white wine; mix add one or two table-spoonfujs of old Jamaica rum, it for a few minutes, and it into a mould, or into glasses. JELLY, STRAWBERRY.

fresh-gathered straw lierries into an earthen pan, bruise them with a wooden spoon, add a little cold water, and some finely-pounded In an hour or two, it through a jelly-bag, and to a quart of the juice a-ld one ounce of isinglass, which has been dissolved in half a pint of water, weilskiimned, strained, and allowed to cool; mix all well, and pour it into an earthen mould. Rasplx'irv jelly, red currant jelly, and red raspberries, may be ii-tly and the bi i^ht red color may lx; improved by mixing in a litile carmine or lake. When this kind of jelly l)e made with cherries, the fruit l>e boiled a few minutes in sn'_;>ir, and when cold, tile juice of one or two lemons may be added with the A little lemon juice may be added to any of the other jellies, in proportion to the acidity of the fruit.

Tliey may be iced by covering and surrounding tlie mould with ice, without any salt. The of be double that of lemons; the beini:

selected free from decay, and wiped dry, they are to be squeezed, and strained through a sie\e into an earthen pan; to each pint, according to the acidity of the fruit, a pound and a half, or a pound and three-quarters, of double-refined sugar, broken small, is to l>e added.

It must Ix- stirred and skimmed daily, till the sugar is well incorporated, or as long as the scum it has been a month in the pan, it may be boiled.

JUICE OF FRESH FRUIT ICED. Press through a sieve the juice of a pint of currants or raspberries, add to it four or five ounces of pounded loaf sugar, a little lemon juice, and a pint of cream. It may be whisked previous to freezing, and a mixture of the juice may be used. JULIENNE.

is composed of carrots, turnips, leeks, onions, celery, lettuce, sorrel and chervil; the roots are cut in thin slips, about an inch long, the onions are halved and then sliced; the lettuce and sorrel toss lip the in a butter, when done, add the lettuces, &c. moisten them with broth, and boil the whole over a slow fire for an hour or if necessary; prepare some bread in the usual way, and pour the julienne over it.

JUMBLES.

Mix one of flour with one pound of fine powder sugar, make them into a light paste with whites of eggs well beaten; add half a pint of cream, of fresh butter, melted, and a pound of blanched almonds, pounded; all together, thoroughly, with a cut out the jumbles whatever forma you think proper; and either bake them in a gentle oven, or fry tliein in fresh in a dish, melt fresh butter with a spoonful of mountain, and Miew line sugar over the dish. JUSTICE'S ORAJVGE SIRUP FOR PUNCH OR PUDDINGS.

the oranges, and the juice from the pulp into a large pot; it up with a pound and a half of fine sugar pint of juice; it let it, and it Obs.

makes a mellow-flavored punch; and, added to melted butter, is a good lelish to puddings.

KAVIA.

Take the hard roes of several sturgeon, and in a tub of water; take away all the fibres as you would from a calf's brains, then, with a whisk, beat the rocs in the water, shaking off from the whisk whatever fibres may be adhering to it; lay the roes on sieves for a short time;

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KID KIS which put tin-in into fresh water again; and continue to whip tlietn, ami change tin- water, until the roes are perfectly cleansed anil lilnv; lay them on sieves tn drain, \\i-ll and |x-pper; wrap them in a coarse cloth, tun;; them up like a ball, and let drain thus tinnext day, when serve tliem with fried bread, and shallots chopped small. If they are to be kt-pt in- sometime, put more silt to tlirin. K KNOBBED VEAL. See Veal.

KELLY'S SAUCE. KERRY BUTTER MILK. Put six of butter-milk it place, and let the wliey drip from it lor two or three days; when it is rather thick, put it into a brain, sweeten it with pounded loaf sugar, and add a glass of brandy, or of sweet rosplxjrry j mi, or as it an agreeable togeth it in a glass dish. KI.K 1111', ENGLISH.

ten clo\<-< of garlic, bruise them, and put them into a quart of white wine vinegar; takeai|iiart of white I'oii, put it ou the lire, and wlien it put in twelve or fourteen anchovies, washed and cut in pieces; let them simmer in the wine are put i in-ill to the vinegar; half a pint of white wine, and put it:

ginger sliced, a i,-\\ a spoonful of whole pepper bruised; when almost ill a nutmeg, and some lemon-peel, with tliri-<- spoonfuls of horse-radish; add it close, and it once or tv.

it close stopped up.

See Mushroom Ketchup. Ki:\V MIXC'E. Cut a pound..asted mutton, and mince it v i her six oun suet,' mix wilii four iablc->|x>nfuls of cnimlis of bread, the Ix-aU-n yolks of lour i-^<, one anchovy chopped, some pepper and -,iii, and half a pint of 1'ort wine; put it into a c.iul of veal, and bake quick oven; it out into a dish, and |>'.insome brown ra\y our it; it 'e.

Wlien a \i-al caul is not to be had, the mince, may be done pan.

KID.

Kid is good eating uhen it is but tin..' or lour months old, its flesh \ delicate ami tender, but is not used it To be good, it ini and -AIM--.

It is dressed in the sunic manner as lamb or fawn. KIDNEYS.

Cut them through the long way, score them, and sprinkle them over a jtcpjxT and in order to broil all over alike, and to keep them from curling on the gridiron, run a wire skewer riijht through them. They must lie broiled OM-I- a clear fire, being careful to turn them till they are done; they will take alxnit ten or twelve minutes broiling, provided they are done over a brisk; or, if MJII choose, you may fry them in butter, and make gravy for them in the [Kin (after the kidm-vsare taken out), by putting in a teaspoonful of flour; it looks brown, put in a sufficient quantity of water as make gravy; frying than Garnish with fried parsley: you may improve them pr<>|X'r, by chopping a few jxirsley leaves very fine, mix them with a bit of fresh butter, and a little pepper and Kilt, and then put some of this mixture over each kidney. KISSES.

(1) Put the whites of ei-ht and two of orange-flower water, into a China basin, and whisk they become a firm froth, then add half a IHiiiiid of sifted sugar, stir it in care by means of a spatula: that done, lay small pieces of this mixture on white |>aper; make each drop about the size of a ratafia, conical the paper contains on a piece of wood about an inch thick, and put them in a very hot oven: watch them, and as soon \e they begin to look yellowish, take tliem out, and detach them MB tin; |>aper a as cautiously as fo lliey are very tender.

Take a small s[x>on, and with die end of it remove tlie moist part, is at the bottom, so as to make tliem a little hollow, and as you do tic on the paper, the hollow side upwards; put tin; wood into the ou-n again for a few to dry; I. iy tliem in boxes, and keep them in a dry and warm If they are for the hollow nil a little, whip) nil cream or raspIK-ITV jam; put together by couples, the cream or jam them in a di-h, and serve them as soon as poKISSKS. (2) One pound of the best loaf sujjar, powdervd and sifted. Tin- whites of four Ogge.

Twelve dr|*i of essence of |i-uion.

A tea-cup of em-ram ji -IK.

IVal the of th-\ -t:unl alone.

in, gradually, UK: sugar, a teaspoonful at a time. Add tlie essence of lemon, and U-at tlie whole very hard.

wet shcvt of |Ki|xTon tin- 1*.itoin ofa square tin pan.

Drop on it, at equal distances, a sin. ill tea-epoonful of stifi' With a large spoou, pile some of the beaten

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LAM LAM white of egg and on each lump of jelly, so as to cover it entirely.

Drop on the mixture as evenly as so;LS to tin:

kisses of a round smooth shape. Set thciii in a oven, and as they are colored, they are done. them out and two bottoms toon a in a the two bottoms stick fast together, so as to form one ball or oval.

KNUCKLES.

See the several to which they belong. LAMB.

The fore quarter of lamb consists of the the neck, and the breast together; the hind quarter is the leg and are the and pluck, the fry or sweetbreads, skirts, lamband In choosing the quarter, the vein in the neck should be ruddy, or of a bluish color. In the hind quarter, the knuckle should feel stiff, the kidney small, and perfectly fresh. joints should be carefully wiped every day, and in warm weather, sprinkled with a little pepper.

The fore quarter is the prime joint, and be and basted with butter; the gravy is made as for beef or mutton.

Mint sauce is served in a sauce tureen, and half a lemon is sent to it, the juice of which is squeezed upon the ribs die shoulder is cut thoj have been sprinkled with salt.

jeunt weighs require to berVoasted one hour; if ten pounds, one hour and The hind quarter may be roasted, or the leg of it The loin is then cut into steaks, fried, and served round it; the outside bones being covered with a fringe of fried A of is generally the lamb.

LAMB, Is a and commonly considered tender meat; but those who talk of tender lamb, while they are thinking of the age of the animal, forget that even a chicken must be kept a proper time after it has been killed, or it will be tough picking. To the accompaniments of meat, green mint sauce, and a salad, is commonly added; and some cooks, about minutes before it is done, sprinkle it with a little fresh gathered and finely minced parsley.

- Lamb, and all young meats, ought to be thoroughly done; therefore do not take either lamb or veal off the spit till you see it drop white gravy.

When green mint cannot be got, mint vinegar is an acceptable substitute for it; and crisp parsley on a side plate, is an admirable accompaniment. Hind-Quarter, Of take from an hour and three-quarters to two and it.

The li-<r and the of lamb, be roasted together; the former being lean, the latter fat, and the gravy is better prr.-ir\Ml. Fare-Quarter, Often pounds, about two It is a pretty general custom, when you take off the shoulder from the ribs, to squeeze a Seville and sprinkle them with a little pepper and This may as be done by the cook beit comes to table; some people are not remarkably ex|>ert at dividing these joints Leg, Of five pounds, from an hour hour and a half. Shoulder, With a quick fire, an Ribs, About an hour hour and a quarter: joint it nicely, crack the ribs across, and divide them from the briskut after it ia Loin, An hour and a quarter. Neck, An hour. QQ Breast, Three-quarters of an hour. LAMB BREAST.

Cut it and stew it in a weak stock, with a ^lass of Port wine; add pepper and salt. \\ hen it is the with butter and flour. Have ready cucumbers stewed in gravy, put them the lamb A bre:ist may be served in the same way. LAMB CHOPS BROILED. loin or best end of the neck into chops, flatten them, and cut off the fat and skin; rub the gridiron with a little fat, and broil them on a clear fire. Turn them with steak tongs, till quite done. Serve them hot. LAMB CHOPS.

Cut a neck or loin of lamb into chops; rub them the beaten yolk of an egg; dip them into Crated bread, mixed with plenty of chopped parsley, and season and fry them alight brown in good dripping; make a sauce with the trimming*, and thicken the sauce with in flour; add a little lemon pickle and mushroom ketchup.

Garnish with fried parsley. or the LAMB CUTLETS.

Cut the cutlets off the loin, into round bits; trim off the fat and skin; dip them into the beaten egg, and then nutmeg, and lemon-peel, pepper, and Fry them a

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LAM LAR in them on the bark of a sieve before the Serve llx-m with melted butter with a lemon pickle in it, or a brown sauce ened.

Garnish with cut lemon. LAMB Half roast a small lore quarter of lamb; cut it into steaks, season thorn with a and pepper; lay them into a dish, and pour in a a of with a blade or two of mace; in a piece of fresh a little salt, add also the greater part of the i if four eggs the lamb with the rice, and feather put it the remainder of the beaten egifs. it in an men it has acquired a LAMB FEET.

Clean, well wash, and blanch six lamb's feet; stew them, 'iider, in some white stock, with a Klice dt lean ham, one onion, some ! \vo blades of mace, a and a few serving, strain die; it flour a|d butter, and half a pint of crram; it a hour, add the and the juice of half a small Garnish with sip|N-U< of thin toasted bread, cut into a three-cornered shape. LAMB FRY.

Fry it plain, or dip it: well beaten on a plate, and strew some line -t:i!e bread-crumbs over it; garnish with crisp parsley. LAMB, LEG OF, BOILED. in a cluth, as l>ossible.

in steaks, dip them in egg, bread-numbs, and fry them a nice brown, serve theai round the di.-h, and garnish with dried or fried parsley; with spinach to eat with it.

LAMB PIE, THE GERMAN' WAY. Cut a quarter of lamb into pieces, and MB With lardons of IKICO;..

ed with salt, pepper, cloves, nutmeg, and a Ixiy-li-af; add fat bacon pounded, small onious, iiutiiie^. and put into the pie, and let it bake for three hours; l>aki-d, cut it open, skim oft' all tinfat, |x)iir in a ragout of oysters, and hot.

LA M B PIE, A SAVORY ONE. Cut it pep|-r.

and ' M ike a..it., it, a few.no and the same as in gome oysters and forcemeat of hard e^<;s, and the tops of asparagus, about two Put Ixittor all over the pie, put on the lid, and let it bake tor an hour and a half in a quick In the meantime, take a pint of gravy, the oyster liquor, a gill of red wine, and a Mix all with the yolks of two or three eggs, beaten, and keep stirring it tlie same way all the time. it it the pie, put on die lid again, and serve it to LAMB, TO ROAST OR BOIL. A quarter of an hour is generally allowed to each pound of meat; a leg of lamb of five pounds will therefore take an hour and a quarter to roast or boil, the other joints in the same proportion; serve either with salad, brocoli, cauliflowers, string beans, pease, potatoes, or cucumbers, raw or stewed.

LAMB SHOULDER, GRILLED. it; score it in chequers about in inch square, nib it over with die yolk of an egg, pepper it, strew it with bread-cnimbs and par.-ley, or sweet lierlw, and carbonado, e. grill, e. broil fire, or put it in a Dutch oven it is a nice light brown; send up some graw with it, or make a sauce for it of flour and water well mixed together with an ounce of fresh a or walnut ketchup, and die juice of half a lemon.

See Grill Breasts of lamb are often done in the same way, and mushroom or mutton sauce. LAMB STEAKS FRIED. nicest brown; over them a good of crumbs of bread fried, and crisped Or you may season them and broil tlu'in in buttered papers, either with crumbs and herbs, or without, according to ta.-te. LARD, HOG'S.

The carefully niched in a jar, put kettle qfMter, and boiled; nm it bladders IM:

brt-u particularly Ivv best to have tlie bladders small, as toe for, the air reaches it, it becomes rank. it is melting, put in a sprig of rosemary. being a very useful article in it lie prepared with Mixed with baiter, it makes a fine crust. LARKS.

These delicate little birds are in high season in November.

Wtan they arc thoroughly picked, gutted, and cleansed,

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LEI LEM truss them; do diem over with the yolk of egg, and then in 8j>it them on a lark spit, and fasten that on to a larger spit, ten or lx> sufficient time to roast them in before a roasting, baste sprinkle them with bread-crumbs they are well ed with them.

Fry some grated bread in butter, set it to drain before the fire, that it may harden.

Serve the crumbs in the dish under the larks, and garnish LAVENDER DROPS.

a bottle with the blossoms of lavender, and pour on it as much brandy as it will contain; let it stand ten days, then strain it, and add of nutmeg bruised, cloves, mace, and cochineal, a quarter of an ounce each, and bottle In nervous cases, a little maybe taken dropped on a bit of sugar; and in the beginning of a bowel complaint, a teaspoonful, taken in of peppermint water, will often prove efficacious. LAVENDER WATER.

Put a large bottle, eight ounces of the rectified spirits of wine, three drachms of oil of lavender, one drachm of essence of ainliergris, and threepence-worth of musk; it tightly, and day, for a fortnight or three weeks. LEAVES, TO GREEN, FOR ORNAMENTING FRUIT.

of a pear-tree, keep them close stopped in a pan of verjuice and give them a in some sirup of apricots; put them l>etween two of glass to dry; smooth and the of leaves (the leaves should be procured with; stick them alwut the apricots or any other preserved but the must be cut in the shape of the leaf which belongs to the fruit you ornament. Leeks are most generally used for soups, ragouts, and other made dishes, rarely brought to in as Put tin-in into the stock-pot till about three parts done; then take them out, drain, and them in vinegar seasoned with pepper, salt, and the hearts with afarce, dip them in batter, and LEIPZEGER PANCAKES. Beat well the whites of four, and the yolks of eight eggs, and add, by a pound of pounded loaf sugar, a pint and a half of sweet cream just warmed, pound of clarified butter, two spoonfhls of fresh yeast, and a wine-glass fall nt spirits i >f wine; then mix in as much sifted as- will make it let it rise for half an hour; cut it into rounds or oblong pieces, and lay on them jam or marmalade; double and to and fry them in boiling fresh lard or butter. LEMONADE.

To a gallon of spring water add some cinnamon and cloves, plenty of orange and plenty of lemon-juice, and a bit of the peel of each; sweeten well with loaf sugar, and whisk the whites of six eggs, and the yolk of one; give it a boil, let it simmer for ten minutes; then run it through a jelly-bag, and let till cold, before it is drank.

LEMONADE TRANSPARENT. The peel of fourteen lemons having been soaked in two quarts of water hours, their juice, one pound and a half of sugar, and a quart of white wine, are to be added; a quart of new milk, made boiling hot, is then to be mixed with it has stood it is to be strained through a jellybag it rung clear.

LEMON BONBONS.

Take two pounds of the best lump sugar, clarify and boil but just it reaches point, grate the rind of a lemon and put in it; in the meanwhile molt a skim, and pour it off clear; take a spoonful of this butter, and nib it with your hand over a copperplate or marble slab, on which pour the caramel sugar: then have a sword blade, take an end in each hand, and impress lines in the sugar about an inch apart; impress similar lines across tile first, so as to form small cakes; this operation should be performed as quicklv as the sugar should cool before the whole is marked; when however all is the blade carefully between the the lay it on sheets perfectly cold, separate the bonbons, and wrap each in paper; in a dry place.

LEMON BRANDY.

of brandy being put into an earthen jar that is fitted with a cover, a pound and three-quarters of fine loaf sugar, the parings of six lemons, and the juice of twelve, are to be added; one quart of boiling milk the stirred daily for eight days; it is then to be run through a jelly-bag and bottled. LEMON CHEESECAKES. the peel of two large lemons till they are quite tender, and then pound it well in a mortar,

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LEM I. KM with four or five of tin:

yolks of six eg<{s, Imlf a |H>iiud of fre>h butter, anil:i little curd lieaten line: pound and mix altogether, lay a rich aaff paste in some pum-pans, tlicin h.ilf full, and bake them LK.MON < 'I I KKSKCAKES. Mix four ounces of sifted luiup sugar, and tour ounces of Imtier together, and it; add the yolks of two, and the white of one egg. the rind of three lemons shred tine, and of one lemon and a half, one savory biscuit, some lilanrlu'd almonds, pounded, of hrandv; mix the and [Kit it to made with the ounces of (lour,.-ix ounces of butter, twothirds of which mast be mixed the lirst; then wet it with six spoonfuls of water, and roll in the remainder of the butter.

LF.Mc>\ ( 'HIPS.

Take large srooothrindi d Mala-. i lemons; race or cut off their peel into clii|is with a small knife (this.-..in,pnriiii; to do it; >alt and day; ha\e rcadv a pan of Imiling ihejii in and Uiil them tender. after having lain sometime in water to cool, in an earthen pan, pour over enough U>iling clarified sugar to cover them, and then lie two days; ih.

the sirup, put more sugar, and it by lulling is <| r.iite put in the chips, and simmei- them a few minutes, and net tliem by lor two days: it owe more; let them be two longer, and they ixlit to candy, which MIII.-I !

done as 1'ollows: lake four pints of cLirilied sugar, which \*> for six poiin<b< of chips, boil it to the degree of blown (which may lie known by dipping tin; skimmer into ihe.sugar, and blow inn Mrougly through the holes of it; if little bladders appear, it |I;LS attained that degree); and when the chips are ami wi|M-.| on a clean put UK; sirup, siiirin',' them almut with the skimmer tiil you see die sugar liecoine take them out with two forks; shake them into a wire sieve, and set.r in a w ai in plai-e to dry. done in tiw; same way.. 1! M ) \ r.SS: \ CE.

Rasp your lemonu all round, v<-ry thin, anil for every Curler of a pniiiid of rind, allow one poOOO of sugar; mix it well with a large spadille you find it i.all of the same color, and tile rind is well mixed; put it into a stone jar, and pr< -.-.i:

.|..wn as hard as you can; put a bladder over the pa|*-r you cover with, and tie it over quite tight; put it by, and in a month's time fit for use'. JUICE TO Squeeze, and strain a pint of lemon-juice; put into a China ba.-in one pound of duiihlerelincd sugar finely |x>unded and sifted, add the lemon-juice, and be it, and cork it tightly; seal the cork, or tie bladder over it, and keep it in a dry cool place.

LEMON MARMALADE. to a of lemons eighteen of iosif sugar; the rind of a few; cut them into half; squeeze and strain the juice; the skins in as of the orange skins are done; scoop out the pulp and white part; cut half into thin chips or parings, and the half in a mortar; pound the sugar, and pour over it stir, and let for five minutes; skim it; take it ofTthe fire; put in the parings and the pounded skins; i hen add the grated peel, and let it lil for five minutes more; take it off, and stir it till half cold, before putting it into jars. I.KMON MINCE PIES. Squeeze out the juice from a large lemon; the outtill sufficiently tender to beat to a mash, it large apples chopped, and four ounces of suet, half a pound of currants, four ounces of sugar; put the juice of the lemon, and add candied fruit, as ("i- other pies. Make a short crust, and lite patty-pans in the usual manner. LEMON-PEEL ESSENCE. and brush clean the; get l-i fee tly dry: take a lump of loafsugar, and ruli iii. -m till all the yellow rind is taken up by the Migar: scrape off sugar into a pot, and it hard down; it very close, and keep r.r sometime. I.KMON-PEEL QUINTESSENCE. oil one drachm, strongest rectified spirit, two introduced by deOM tha spirit kills, and completely h tl elegant preparation possesses all the delightful fragrance and flavor of the freshest lemon-peel. Obs.

A few drops on tlie sugar you make punch with will instantly impregnate it ll.ivor a- the troublesome and tedious method of grating the rind, or rubbing the sugar on It lie found a superlative substitute for fresh lemon-peel lor every purpose tiiat it for: blancmange, jellies, custards, ice, negus, lemonade, and pies and puddings', stuffings, soups, sauces, ragouts, &c.

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LEM LEM LEMON-PEEL TINCTURE. easy and economical way of obtaining, and preserving the flavor of lemon-peel, h to a wide-mouthed pint bottle half full of brandy, or proof spirit; you use a lemon, pare the rind off very thin, and put it the brandy, &c.: in a it impregnate tlie spirit with the very strongly. LEMON PICKLE.

(1) Grate off a little of the outer rind of two dozen of lemons; divide them into four rather more than half way leaving the rub on them equally half a ]xnnid of finely-beaten spread them upon a large dish, and put them When the juice has dried up, put them into a stone jar, with an ounce of cloves and one of mace finely Ijeaten, one ounce of nutmeg cut into thin slices, a quarter of an ounce of cayenne, and ounces of garlic peeled, also half a pint of white mustard-seed bruised and tied in a bit of muslin. the whole two quarts of stop the jar closely, and let it stand for three it through a hair sieve, pressing it well through; let till die next day, pour off the clear, and put small Iwttles. Ix>t the dregs stand covered somC days, when it will become It will keep good for years.

When the lemons are to be used as pickle, no straining is necessary.

LEMON PICKLE.

(2) Cut into quarters, and pick out all the seeds of six middling sized put a jar, strew over them two ounces of well beaten the jar with a cloth and it stand three days; then put to them a quarter of an ounce of mace fine, one ounce of garlic or two of mustard-seed bruised, and one nutmeg sliced.

JIake a quart of vinegar ing hot, and it the cover the jar, and in three or four days close bung, and tie leather over it.

It fit for use in a week, and is an improvement to most sauces,;md particularly to fish sauce. LEMON POSSET.

the jnice of two lemons into a China bowl, or dish, that will hold a quart; it like sirup, add a little brandy; boil one bit of orange-peel; take out the peel; when cold, put the cream into a teapot, pour sirup, holding it high.

it the day before it is wanted.

LEMON PUDDING. See Pudding.

RINDS MARMALADE. Having squeezed tlie juice from your lemons, cut out all tlie white part, and put the rinds into boiling water: as soon as they begin to soften, take them the them into cold water; lay them on a sieve to drain, and make diem into marmalade, in the same manner as apricots. Orange rinds are done this way. LEMON SPONGE.

Boil halfan ounce of isinglass in a pint of water till dissolved; the day add the juice of two lemons, and the grated peel of one; rub through a hair sieve, into the isinglass a uood quantity of rasplxrry jam, that has stood the it all together like a sponge; put it into an set it in a I lace lor some hours, and turn Any other sort of preserve may be used, and if or or make it orange jelly which may have been the day before.

LEMON SYLLABUBS. of cream, a pint of white wine, the of two lemons grated, and the juice; sugar according to; let it stand some time; mill or whip it, lay the froth on a sieve; put the remainder glasses, and the They should IK; made the day before they are wanted. If you should wish them to taste ver\ stront; of the lemon, you must use of the juice of six and nearly a pound of four or five days. LKMONS, SIRUP OF. Put a pint of to a and of lump it by a; it till the surface clear; add an ounce of thin-rut lemon-]>eel; let them simmer (very gently) together for a feu minutes, and run it flannel.

Ixitilc and cork it it in a Or, a quarter of an ounce (avoirdupois) of citric, e. crystallized lemon in a of or dissolve the in equal of simple sirup, and sirup of lemon-peel. LEMON WATER.

thinly pared lemon into a teapot, a little bit of the peel, and a bit of sugar, or a spoonful of capillaire; pour in a pint of boiling water, and stop it close for two hours. LEMON CONSERVE, WHITE. a pound of tlie finest sugar, it it of one lemon at different times, stirring continually;

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LOB LOB it will make the sugar as white ad milk if properly done; take care not to drop any of the seeds into it; it it is of an equal substance (which prove in the same manner as any other jelly), a mould.

Is made in the same manner, only that the.sugar must he boiled to a greater height lor white lemon conserve. Buy these alive; the lobster merchant* sometimes are starved, are watery, have not half their flavor, and like otlier persons that die of a consumption, have lost the calf of their legs. Choose those that (;is an old co.,k says, are "heavy and lively," and) aie of motion, which is the index of their Ireslmr-s.

Those ofihe middle size are the best..\c\er thrrn when the shell is inciiisted, is a -i^n.ire old.

The male lerred to eat, and the female count of the to make sauce of. distinguished In havinga lull than the male, and claws.

a |K)t, uiih water salted in projxirtion of a lable-|)ixinfiil of salt \ifcen tlie water U.il-. |>nt it it boiling bri.-kly fr<nn hour to an hour, according to its.-i/.e; wijx- all die oil"

nib tin- shell Uittcr or oil; off die great claws, crack them in each joint, so not l>e shattered, and yet come to pieces; cut doun die middle, and.-end up the body I.OP.STKIIS, to chootf. Tlie heaviest are considered the best. \Vhcn alive, if they an- quite fresh, the claws will have a strung motion when yon put \onr linger on ti, and press them. Wln-n yon buy them Ixiilni, hv whether their l.iilare -ii:i pull up with a spring, otherwise IKflabby.

The cock-lobster may lie.ii-ii,i-.i|.!i,-o from tinIn In the nairow,.. ni of tlie tul, and the r.io up|ici niosl fins wiiliin it:,M-lill'anil lint th..-r of tin ft, and the broader.

Tile male, though gcncralb lh<- smallest, has tlie highest (la\ ir, the tl.-sli is firmer, ami lor uiien b-iilcd is a dcejier r.-d. come m aljuiii A|)i il, and i.iin in season tinM.-n preferred for on account of coral.

|rC?& I'Obstfri are told in Button, already boiled, and are always freth and I.OIISTKK A I.A r.KAISK.

I'onnd tin- meal of n laige lolistcr two of butter, and season grated nutmeg, salt, and white pepper; add a little grated bread, lieat up two eggs, reserve |>art to tlie meat, and the rest make into the form of a lobster.

the sjiawn and red part, and it; it a quarter hour, and just before serving, lay over it die tail and Ixxly shell, with the small claws put underneath to resemble a lobster. LOBSTERS OR CRABS, BUTTKRKU. all the meat from tlie bodies of either, it small, put it into a saucepan two or three table-spoonfuls of white wine, one of lemon-pickle, and of rich gravy, a bit of butter, some pepper, and grated nutmeg; it yolks of two ei^s leal up, and when quite hot, put it the lar^e shells,; garnish them with an edging of bread toasted. LOBSTER FRICASSEE. stalls, and die meat carefully, cut it and the red part, or coral, adding the spawn;.-lock, the it salt, put in the lob.-tcr and it tip; just Ix-fore serving, add a or lemon Tlie stock may be made with the shells, only boiled in a pint of water, with some white.-all. and a little mace, thickened with cream, flour, and butter. LOBSTER KETCHUP. a is lull of sfKiwn, and weighing as in.11 U as |*i.-sililc three pounds; pick out all (lie meat, and pound the red |>art or coral in a marble completely brin.-i il,.i>!<! ihe meal; |Hiiind. and slierry wine, mix with it a tea-s|XHiiifnl of cayenne, add the rest of the Uitlle of sherry, and mix put two uide-in.iiiiu,!

littles, ami on (he top put a -mall talile--|Hiulid |-p|>er, the Ixdtlcs tightly, and tie them over with leather. It kc.rp good a Iwelxu-month, and exactly resembles fresh;.

table-tpoonfbli heated in arc nulliciunt for a large -.ince-tn:cen. LOBSTKIl I'ATTir.S. (1) Pick the meat and nil U-rries i,m of a li.U-ter, mince them finely, add grated bread, < hop|xjd parsley, and butter; reason with grated nutmeg, white |K-p|-r, and stock, cream, and a lal>le-s|MH>iifnl wine, with a lew chop|-d oy.-lers; it Line the patt\-p.uis with |HlfT put into each a bit of crumb of bread, about an inch stjuare, wet edge of the

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LOB MAC paste, and cover it with another bit; the paste-cutter mark it all round the rim, and pare off the paste round the edge of the patty-pan.

When baked, take off the top, and with a knife take out the bread and a little of the inside paste, put in the prcjKired lay on the top paste, and serve in a napkin.

Another way to prepare the paste.

it out nearly cut it into rounds with a tin cutter, and, with one or two sizes less, mark the middle about half through.

When they are baked, carefully cut out die inner top of the paste, and scoop out the inside, so as to make room for the mince, which put in, and place on the top. LOBSTER PATTIES.

(2) Prepare the patties as in the last receipt. Take a hen lobster already boiled; pick the meat from the tail and claws, and chop it put it stewpan, with a spawn pounded in a mortar till quite smooth, an ounce of fresh butter, halfa gill of cream, and half a gill of veal consomme, tea-spoonful of essence faBcfeovy, the same of lemon-juice, and a water: stew it LOBSTER PIE.

(1) Boil the lobsters, and cut the meat ofthe tail into four bits; take out the meat from the claws and bodies, it in a mortar, add the soft one lobster, and season with pepper, and add three table-spoonfuls of melt half a pound of butter, and mix it with the pounded meat and the crumb of a slice of grated bread. Put puff paste round the edge and side of the dish the tail of the lobster, then a layer of oysters with their liquor, and next the pounded meat; cover it with a puff paste, and bake it the paste be done. in some rich gravy, made of a weak stock in which the lobster shells have boiled, with an |>epper, and salt, and which has been strained and thickened with a bit of butter rolled in flour. PIE.

(2) out, as whole as the meat from the and claws of two or three boiled lobsters; cut them into slices, and season them nutmeg, pepper, and forcemeat of the soft part of the bodies, together with grated bread, some parsley,..and one anchovy minced, lemon-peel, mace, pep|>er, tle boiled eggs bruised, Bad a bit of butter; mix it all together with the well-l>eaten yolk of an egg, and make it up Miiall Put the lobster into the pie-dish, and it with the forcemeat ball.", ami hard-boiled yolks of eggs; add more than lialf a pint of rich white stock, a glass of white wine, and a table-spoonful of lemon-juice or vinegar. Cover it with puff paste, and bake it only till the paste be done. a spawny hen lol>ster; 1* sure it ig fresh, pick out the spawn and the red coral into a mortar, add to it half an ounce of butter, pound it quite smooth, and rub it through a hairsieve with the bark of a wooden spoon; cut the meat of the lobster into small squares, or it to pieces with a fork; put the pounded spawn into as much melted buttec as you think will do, and it together thoroughly mixed; now put to it the meat of the lobster, and warm it on the fire; it does not boil, which its complexion, and its brilliant red immediately fade. The above is a very easy and excellent manner of making this sauce. Some use strong beef or veal gravy instead of melted butter, adding anchovy, cayenne, ketchup, cavice, lemon-juice, or pickle, or wine, &c.

LUNCHEON FOR AN INVALID. Put bread crumbs and red currant, or any other jelly, alternately into a tumbler, and when nearly half full, till it up with milk. H.

MACARONI, TO MAKE. eggs for eight or ten minutes, strain them, and stir in flour till stiff enough to work into a paste upon a marble, or stone add till it be a stiff paste, and work; cut off a small bit at a time, roll it out as thin as paper, and cut paste-cutter or knife into very narrow strips; twist, and upon a clean cloth, in a dry, in a few hours be perfectly hard; put it into a box, with paper under and over it.

It may be cut into small stars, or circles, to be used for soup, and does not require so much tailing as the Italian Macaroni. The usual mode of dressing it in England is by a and Parmesan or Cheshire cheeso, and burning it; but this makes a dish which is proverbially unwholesome: 'tis bad qualities arise from t'ie oiled and burnt did M-. and the half-dressed flour and butter put into the and some rich stock or poitable soup added to it quite hot, will be found a delicious dish and \ery wholesome. Or, boil macaroni aa ' directed in the receipt for the pudding, and

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MAC MAC it quite hot in a deep tureen, and let guest add grated Parmesan and butter, or oiled butter served hot, and it is; ia the most common mode of dressing it.

Macaroni with cream, or a varicelli added to the cream, makes a very nice sweet See Macaroni Pudding for the Boiling of it. MACARONI DRESSED SWEET. Boil two ounces of macaroni in a pint of \vitJi a bit of lemon-peel, and a good bit of cinnamon, till the pipes are swelled to utmost breaking.

Lay them on a custard-dish, and pour a custard over them hot. Serve cold.

MACARONI GRATIN. Lay pretty closely round a dish, boil your in tin- usual way, and pour it all over, and strew breadon it, tlten a pretty thick of grated Parmesan cheese; drop a little melted butter on it, and color it with a saJamanMACAROM NAPOLITAINE. two pounds of macaroni for half an hour, in suit anil water; thru put it into a cullender to drain.

Take three-quarters of a pound of cheese grated; put a layer of macaroni, in a deep dish or tureen, and on it a layer of macaroni, the cheese, and so on, alternately, are up, making the the top; it some gravy, lull' a pound of fresh butter, and put on it very hot.

MACARONI TO SERVE. (1) Simmer it in a little stock, \\iili pounded mace and qai iM-.ider, take it out of the liquor, lay it in a ili.-li, grate over it a good deal of cheese, then over that put bread grated very (inc. Warm some butter without oiling, and pour it from a boat through a little earthen cullender all o\er tlie crums, then put the ilisli in a to he cheese, and tinhivad of a fine The be in crums, and look M ' \ K< ).\ I TO SERVE. it it in half milk, and of or is a of tin' liquor, put ID volk oi in a >-|HM>nful just makiit hot to thicken, Iwt do rtot let it tlir macaroni, and then grate fine old it it nicelv with the salamander. M \r.YKO.\l STEWED. H.ilaquarter of a pound of macaroni in beef stock, till nearly done; it, and add a gill of cream, two ounces of butter, a table spoonful of the essence of ham, three ounces of grated Parmesan cheese, and a little cayenne salt; mix them over a fire for minutes, then put dish, strew Pai mesan it, smooth it over widi a knife, and color it with a very hot salamander., MACARONI TIMBALE. puff paste, roll it thin, and cut it into narrow bands; twist a kind of cord, the ins ides of moulds, snail fashion; fill each mould with macaroni, cover the tops with grated bread, and Parmesan cheese (equal quantities of; put the Timbales into a warm oven, and bake diem three-quarters of an then turn them 91 a dish, and serve. MACAROONS.

Take a pound ofsweet almonds blanched, and nicely pounded, add a little rose-water to pi-event their oiling; add a pound of sifted sugar, then whisk the whites to a solid and add to the above; beat all togedier for some Have ready wafer paper on tin plates, drop the mixture over it separately, the size of a shilling, or smaller; sift over them a sugar, and bake them. MACAROONS, SWEET. Blanch a almonds, throw them cold water for a few minutes, lay them in a napkin to for twentyfour hours; at t lie end of that time, pound them, a handful at a time, adding occasionally some white of egg, till the whole is reduced to a fine paste; then take two pounds of best lump sugar, pound and it, the almonds, with the grated rinds of two lemons; beat these together in tlie mortar, adding one at a time, as many eggs as you find necessary to moisten the paste, which lie Ixit not too much so, as in that case it would run; your |>aste licing ready, take out a little in a s|NX)ii,and l.u the macaroons on sheets of pa|r eilltcr round or oval, as you lay them at least an inch apart, because t In A.-pread in baking, and if (Hit nearer would touch.

whole of your paste sheets of paper on tins in a moderate oven for three-quarters of., This kind of cake requires great care and it will be well therefore to take notice of the following rules:

1. To mind the are |>ciTectly dry Ulbre you begin to pound ill, it not a particle of the yolk is mixed with the while of egg, which would entirely

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MAC MAI spoil the color of die macaroons, and prevent their rising in the oven; to avoid this, open each separately, and if perfectly fresh, divide the yolk and white with great care. 3. The oven must be no more than moderately heated, nothing being more liable to burn almonds and sugar; least negligence in tliis res|x>ct, the surface would be burned, the unl>aked.

The best method to obviate any mischief of this sort:

put two or three macaroons into the even to try it; in tlie usual if, when you take them out, they are of a clear yellow, the oven is properly heated, and the whole of the macaroons may then be put in.

MACKEREL, TO CHOOSE. gills should be of a fine red, their eyes full, fish stiff and bright; gills are of a faint color, the fish limber and wrinkled, they are not fresh. MACKEREL BAKED. Cut off their heads, open them, and take out the roes and clean them thoroughly; rub them on the inlittle pepper and salt, put the roes in again, season them (with a mixture of powdered and nibbed close in a baking-pan, cover them with equal quantities of and tie diem down with strong white paper doubled, and hake them for an in a slow oven. They will keep for a fortnight. MACKEREL loses its life as soon as it leaves the sea, and the fresher it is the better. Wash and clean them thoroughly fishmongers seldom do sufficiently), put them with a handful of salt in it; let them rather simmer than boil; a small mackerel will be done enough in about a quarter of an hour; the eye starts and the tail splits, they are done; do not let them stand in the water a moment are so that the heat of tlie water will break them. MACKEREL BROILED. Clean a fine large mackerel, wipe it on a dry cloth, and cut a long slit down lay it on a gridiron, over a very clear, slow it is done on one it not burn; fennel mix a fennel and parsley, seasoned with a |x-pper and salt, a bit of froh 1 Hitter, and the mackerel are reads l">r the table, put some of fi.-li.

MACKEREL, THE GERMAN WAY. Split tin-in down tlie back, and season them with pepper and salt; broil them, and serve pick and wash some fennel, | sirs ley, mint, thyme, and green; but use only a small quantity ofeach. Boil them tender in a little veal stock; chop them up, and add to them some butter, the liquor they were boiled nutmeg, the juice of half a lemon, a little cayenne |>cp|>er, and salt. Ix?t boat.

MADE DISHES.

Be to trim off all the skin, gristle, &c. that will not be; and sh;i])e handsomely, and of even thickness, the, various articles which compose your made dishes: is sadly neglected by common Only stew them are tender, and do not stew them to rags; therefore, what you prepare tlie day it is eaten, do not dress the day.

We have receipts for the most easy and simple way to make HASHES, &c. Those who are skilled in culinary aits can dress up in this way, so as to be as agreeable as they were the first time they were cooked. MADELAINES.

Take nine ounces of powder-sugar, eight of the four and six whole eggs, two brandy, and a grain of; put a the thickens; which, stir only one clarify ten ounces of good fresh butter, with which, butter about two and thirty madelaine moulds, pour the remainder of tlie set it on a gentle stove, stir it begins to become liquid, take it off before it has time to get too hot, put a little of this into each mould, and bake them in a moderate oven. M A D E L A I N E S IN SURPRISE. Make them in the usual way; when slice from the bottom, take out all the of lillxTts, of put the madclaincs, and the slice taken from the bottom, and serve MAITRE D'HOTEL, COLD. Put a quarter of a pound of butter into a saucepan, with some parsley and shallots, minced small, salt, whole mix the the Maitrt d''Hotel either over, under, or whatever meat or fish you intend to serve.

MAITRE D'HOTEL MAIGRE. Put into some nicely melted butter a little chop-

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MAT MIL ped one or two minced shallots may be added, and heat it all together. MARCHPANE ROYAL.

a pound of sweet almonds, blanch and throw them into cold water, drain and pound them, moistening and water, but take care not to put too much at Hie to a 'i them into a preserving pan with lialf a |v>nnd of powder sugar, set on u moderate to dry the paste, which Mitiiciently so if, when you touch it, it no longer sticks to your finger, then it out and place it on a plate or wafer paper, previously sprinkled with sugar: it i.- cold cut it in pieces, which roll in vour hand to tin,-iw of your them into rin^s, and grat< and into a brisk oven t<i color.

The above paste may also be employed a-s and cut half, spread over one piece apricot marmalade, or any other preserve you please, cover tlie other piece, cut it into lozenges,. according to your fancy, lay them mi tinsjr.itirii; as above, glaze and color them i:i a quick oven. MMMORVM, SWEET, TO PREthe white of an egg, lieat fine and sift some doiiljlorefined take some marjoram and rub it on a glass that is quite clean, and lay it in tin- form of the glass; so do it with the egg, thru sear it with the sugar on it, and lav it on paper to dry. MARM \L\DE.

may be com|n>seii i if any the however, tor thispurpoee are, apricots, peaches, oraiiL''--. quince.-, e^-plning, apple*, &c. are usually madil>y lioiling and to:i kind of pulp, stirring them constantly whilst on the lire; it is in jxits, which inns! not be covered d.ide is quite cold. The proporhalf a pound to each |x.imd of fruit.

|CP f'te Names of Article*, of which it <>\V |{)).\ES.

i- to stand steady, then wash ( li-an, saw in halves, cover the toji with a diHired cloth: Ixiil tliem, and serve with dry toa-t.

M \Ti:i.OTE MEAT. Take beef, veal, mutton.:ind |n>rk, a large lice of each, and a small mu- of lei; of lamb; cut them in small piece*, which put into a saucepan with equal quantities of stock and champaign, salt and spices, cover them very close, and on hot ashes for six hours, then serve it.

MEAD.

(1) To every gallon of water put honey, boil it an hour.

it into a tub with some \ea.-t on a If it ferments well after three or four days, draw it off" clear, and put it into a cask, with one lemon sliced to every gallon; add a bottle of brandy to every ten gallons. The rind of Seville oranges, cut very thin, suspended in the barrel, is a great improvement to the flavor.

It is best to wash the cask round part of the brandy, before the liquor is put in. MEAD.

(2) One part of honey is dissolved in three parts of water, and boiled over a moderate fire till it is reduced to two-thirds of the quantity. It is then skimmed, and pit into a barrel, which must be quite it is allowed to subside for three or days, and then drawn off" for use. it from the combs from which honey has been drained, they are to be beaten in warm water, and after the sulisided, it is to be strained. The cottagers in Scotland make an excellent beer by adding a yeast to the strained liquor, and allowing it to ferment, for a few days, in a cask, and bottling it.

MEAT CAKES.

Take whatever meat, game, or (xniltry, you may chance to have, (it !s the better for being under-done); mince it fine, adding a little fat bacon or ham, or little pepper and salt; mix the whole well together, and make it into small cakes, about three inches in length, an inch and a half in width, and half an; and serve thr-m with good gravy; or put it into a mould, ami boil or Like it.

MEAT, TO KEEP HOT. If your !.'.u i- o M beftn;."ii are ready to it iij), sol tlic di.-h over a pan of boiling water, put a dei^i cover over it, so as not to touch the meat, and cloth over Thi.-i way will nut dry up the gravy. MILK COFFEE FOR BREAKFAST. See Coffee.

MII.K PUNCH.

(1) Bear up two e^'gs well, mix them in a quart of milk, sugar, nutmeg, and lemon-;**l>il it -.'entry, it all tin: time nek _'h; it off tlie tin; a n minutes, ihen add to it a pint of nun.

lie stirred all the time tlie rum is pouring in, or it will not be good..MILK 1T.NCH.

(2) Eight pounds of re-

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MIN MOO fined sugar are to be dissolved in the strained juice of three dozen lemons, and, when quite settled, two gallons of brandy, and two gallons and a half of cold water, are to be added, and also the lemon-peel; one gallon of boiling milk being then poured over the ingredients, they are to stand closely covered for twenty-four hours; when, being skimmed and run through a very thick jelly-bag, it may be quickly bottled, and will be fit for immediate use; but it improves by keeping. MINCED COLLOPS.

is a fevorite Scotch dish; few families are without it:

it keeps well, and is always ready to make an extra dish. beef, and chop and mince it very small; to which add some salt and pepper.

Put this, in its raw state, into small jars, and pour on the top some clarified butter.

When intended for use, put the clarified butter into a frying-pan, and some onions into the pan, and fry them. Add a little water to it, and then put in the minced it well, and in a few minutes it will be fit to serve up. See Collops.

MINCE MEAT.

Two pounds of beef suet, picked and chopped fine; of apple, pared, cored, and minced; pounds of currants, washed and picked; one pound of raisins, stoned and chopped one pound of good moist sugar; ofcitron, and one pound of and orange-peel, cut thin slices; two pounds of ready-dressed roast beef, free from skin and gristle, and chopped fine; two nutmegs, graled; one of salt, one of lialf an ounce of coriander seeds, half an ounce of allspice, half an ounce of cloves, all ground the juice of six lemons, and their rinds grated; of brandy, and a pint of sweet wine. Mix the suet, apples, currants, meat-plums, and in a large pan, and strew in the spice by degrees; mix the lemon-juice, wine, and brandy, and ];our it to the other ingredients, and it set it by in close-covered pans in a cold place: when wanted, stir it up from the bottom, and'add half a glass of brandy to the quantity you require. N. B. weight of tripe is substituted for the meat, and sometimes the yolks of eggs boiled hard.

Obs.

The lean side of a buttock, thoroughly roasted, is generaUy chosen for mince meat.

MI.NUTEN FLEISH.

Cut from off a leg of veal some slices as thin as the blade pf a knife, and about four inches long; season them with pepper and salt, lay them into a deep dish, pour over them nearly half a pint of while wine, let for Cover the liottom of u stcwpan with butter, dredge each slice of the veaJ on both more wine, and as much good white stock as will cover it, and the juice of a lemon. Cover tlie pan let it simmer five minutes, and it instantly, otlierwise it will become MOCK ARRACK.

Dissolve two scruples of flowers of benjamin in a quart of good rum, and it impart to it the inviting fragrance of "Vauxhall nectar."

MOCK BRAWN.

See Brawn.

MOCK CAPER SAUCE.

MOCK GOOSE, OR LEG OF PORK ROASTED WITHOUT THE SKIN. it; oft" the skin, and then put to roast; butter, and make a savory powder of finely or and powdered sage, ground salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion: sprinkle it this when it is almost Put half a pint of made gravy into the dish, and goose* stuffing under the knuckle skin; or the balls of it fried or MOCK ICE.

Of preserved strawberries, raspberries, and red currant jelly, a table-spoonful each; rub it through a sieve, with as much cream as a dissolve three-quarters of an ounce of isinglass in half a pint of water; when almost cold, mix it well with the cream, put a shape, set it place, and it out the following day. MOCK, TURTLE.

See Soup MOORFOWL, TO them, keeping on their heads, but draw the within the body; mix well wmir -.alt and pepper with flour and a piece c.t" liuiter, and put a small bit into each bird; try llieni all over of a nice brown in J'.rowu some butter and flour, and add to it some good gravy, seasoned with pepper, salt, mace, and two cloves poundpd; boil up the sauce, put in the moorfowl, and let A them off the fire, add a If the are old, if young half that Cold roasted moorlm\l are dressed exactly in cut into joints, and stewed very gently nearly as

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MUS M U S Half an hour lx>fore son ing, a small tea-cupful of Port wine should be added. Ml TFINS.

(1) Take one pint of milk quite w:mn., and a quarter of a pint of thick small-tx-cr yast; siniin them into a pan, and adil sntiicicnt flour to make it like a batter; and let it in a warm place until it ha* risen; then add a quarter of a pint nf warm one ounce of butter ruliljerl in some flour quite fine; mix them well together: then add sufficient flour it dcin^li, it over, and let it stand half an; then work again, and break it them up round, and cover them over for a quarter of an hour; then bake them. MUFFINS.

(2) Mix two lour with a couple of e^'s, two ounces of butter melted in a pint of milk, and:

.til!.- of year-l; it it to rise two or three hours. it on a hot hearth in li;it cakes, and \lieii done, on one side. M !

1 \ > (3) Take two quarts of water, two skinfuls of yeast, ilonr; it for let it stand an hour or two; them on an Iraking-stove (nib it over with mutton-suet as as they are on); as as begin to; be sufficiently baked when colored on both sides. MI'I.1.\<: VTAWNY. in two quaris of water one pound of split peas, half an ounce of hotter, two onions sliced, a little salt, cayime, and two bla.les of mace. t!< -nder, put in a fowl, cul in joints and skinned, two quarts of txiilin -lock, if the soup lx> requireil \e:v; sen in:.'. a<!d a large table spoonful of currypowder, and tlie same of ground rice. or Mullagatawny see MM. !.;:!> WINE. Put Port wine two or three cloves and a.iniiamon:

Irtiil it for a few moment*; out tin' spi'-e, -W..NH it and grate in a Serve with a:.:ui. the eru.it pared oil", and cut into ohloim pieces. Tlie Port wine u sometimes boiled with a third of its quantity of water. Ml SIIUOOMS, TO CHOOSE. The projxT to Ix? used in cookery grow o|>cii justure land, for tlioee that grow or trees, are poisonous. The eatable appear very small, and of a round form, on a little stalk. They UTOW very rapidly, and the up|r part and slalk are As they increase in the part gradually opens, and shows a fringed fur of a very fine salmon color, which continues more or the has gained some size, and turns to a dark brown. The.-c marks should be attended to, and likewise whether the can be parted tlie edge and middle, and whether they have a pleasant smell.

Those which are poisonous have a yellow skin, and tlie under part has not the clear flesh color of the real mushroom; besides which, they smell rank and disagreeable, and the for is white or yellow. MUSHROOM KETCHUP. If you love good ketchup, reader, make it yourself, after the following directions, and you will a delicious for madedishes, ragouts, soups, sauces, or hashes. Mushroom gravy approaches nature and flavor of meat gravy, more than any table juice, and is the" superlative siilwtitute for it:

in meagre soups and extempore gravies, the chemistry of the has yet contrived to agreeably awaken the and encourage the appetite. A couple of quarts of double to the will save you some score pounds of meat, lie-ides a vast deal of time and trouble; as it will furnish, in a few minutes, as good sauce as can be made for either fish, flesh, or fowl. I believe the following is the best way of ting and preparing the of mn-hroom-, so as to procure and present their flavor liir a considerable length of lime. out tin- mushrooms from lieu'innini; of Septcnilier. Take care they are the right and fre-li gathered. Full-grown tla|)s are tone preferred: put a layer of these at the bottom of a deep earthen pan, and with salt; then another layer of mushrooms, and some more salt on them; and so on alternately, s;(lt and mushrooms: let tin-in remain two or three hours, by which time tlie salt will have penetrated the muslin rendered them easy to; |xiund in a mortar, or mash them your hands, and let tlicm remain f!>r a coiipl,: of dajs, not longer, rp, and mashing them well each day; then |x>nr them.ne jar. and quart add an ounce and a half of whole black |-pper, and half an ounce of allspice; stop tinjar s< t it in a stewpan of Uiilins water and keep it lx)ilin^' for two hours at least. out tlie jar, and pour tlie juice clear

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MUS MUT from the settlings through a hair sieve (without squeezing the mushrooms) into a clean stewpan; let it boil very gently for half an hour: those who are for superlative ketchup, continue the boiling till the mushroom-juice is reduced to half the quantity; it may then be called double cat-sup or dog-sup. are advantages attending tills concentration; it will keep much better, and only half the quantity lie required; so you can flavor sauce, &c. thinning it:

neither is this an extravagant way of it, for merely the aqueous is evaporated; skim it well, and pour clean dry jar, or jug; it close, and let it stand in a cool till next da\; it off as gently as |x>ssible (so as not to disturb the settlings of the jug,) through a tamis, or thick flannel bag, it is perfectly clear; add a table-spoonfill of good brandy to each pint of ketchup, it stand as before; a fresh sediment will be deposited, from which the ketchup is to be quietly poured off, and bottled in pints or half pints (which have been washed with brandy or spirit):

it is it in such quantities as are soon used. Take especial care that it is closely corked, and sealed down, or dipped in bottle ceIf kept in a cool, dry place, preserved for a long time; but if it be badly corked, and kept in a damp place, it soon spoil.

Examine it from time to time, by plac!

ing a strong light behind the neck of tinbottle, and if any pellicle appears alx>ut it, it up again with a few peppercorns. MUSHROOMS TO Cut off the stalks, and wash clean, in cold water, some small button mushrooms; nib them with a bit of flannel, then throw them water, and when perfectly clean, put them into a saucepan with fresh cold water, and let them boil eight or ten minutes; strain off the water, folds of a Boil, in a quart of vinegar, a quarter of an ounce of pepper, the same of allspice, and two or three blades of mace, and a teaspoonful of salt; put the mushrooms jar, and when the vinegar is cold, pour it, with the spices, over them. MUSHROOMS TO STEW.

good-sized dish, take a pint of white stock, it with salt, pepper, and a little lemon pickle, thicken it with a bit of butter rolled in cleanse and peel the mushrooms, them with a them for three or four minutes, put them into the gravy when it is hot, and stew them for fifteen minutes.

Mix (by degrees, by rubbing together in a mortar) the best floor of mustard, with vinegar, white wine, or cold in scraped horseradish has been boiled; rub it well together for at least ten it is perfectly smooth; it will keep in a stone jar closely stopped, fora: onlv put as much into the mustardpot as will be used in a day or two. Obs.

is the best of all the stimulants that are employed to give energy to the digestive organs.

Some opulent epicures mix Sherry or Madeira wine, or distilled or flavored vinegar, instead of horseradish water. The French flavor their mustard with Cham]>aigne and other wines, or with vinegar flavored with capers, anchovies, tarragon, elder, basil, burnet, or wanning it with cayenne, or the &c.

&c., and seem to consider mustard merely as a vehicle of flavors. MUSTARD IN A MIM'Tll.

Mix very gradually, and nib together in a mortar, an ounce of flour of mustard, with three table-spoonfuls of milk (cream is better), half a tea-spoonful of salt, and the same of sugar; nib them Obs.

Mustard made in this manner is riot at all bitter, and is therefore instantly ready for the table.

(1) The pipe that runs along the bone of die inside of a chine of mutton ought to be taken away; and if it kept any length of time, the part close round tail should be rubbed with salt, previously cutting out the kernel. It is IK-SI for the butcher to take out the kernel in the fat on the thick part of tlie leg, as likely to become tainted.

The chine and rib-bones should be wiped every day; and the bloody part of tlie neck be cut off, in order to preserve it. The brisket changes tirst in the breast; therefore, if it is to IKkepi, it is Ix-st, the weather be hot, to nib When intended tor roasting, it should hang as Ion*,' as it will keep, hind particularly; but not so long as to become tainted.

for ought not to long, as it will prevent its looking of a good The greatest care should be taken to preserve, by paper, the fat of what is roasted. (2) As beef requires a large, sound fire, mutton must have a brisk and sharp one.

to it should be hung almost as long as it will keep; and then good eight-tooth, t. e.

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MU T MUT fcur yean old mutton, is aa good eating as The teg, haunch, and saddle will !

the better tor being hung up in a cool airy place for four or five days at in temperate weather, a week; in cold weather, ten days. A Leg, of eight [XMinds, will take alx>ut let it U; MB boated, and frothed. A Chine or Saddle, ('.

e. the two loins) of ten or eleven pounds, two hours and a it is the business of the butcher to lake olf the.-kin and skoxvcr it on again, to defend tin.- incut from extreme heat, and preserve its succulence; if this is Baghdad, tie a sheet of pajx-r oxer it (baste tlie strings you tie it on with directly, or they will burn): about a quarter of an hour before you think it lie done, take oft' tile skin or paper, it,i pale brown color, then l>aste it to froth it.

N. B.

Desire the butcher to cut fla|>s and the and chump end, and trim away ever)' jwrt not indisputable pretensions to !

\\ ill reduce a saddle of eleven pounds weight to alxnit six or seven |x>unds. A SAotuoer, ofseven pounds, an hour and 1'nt the spit in close t<j the shankand mi 1 it along die blade-lx>ne.

N. B. The blade-lxnic is a favorite luncheon or supper relish, scored, pep|x-red and ed, and broiled, or done in a Dutch oven. A Loin, of mutton, from an hour half to an hour and The most elegant way of carving this, is to cut it lengthwise, as yon do a saddle. N. B.

il on a skewer or lark spit, and tie that on the common spit, and do not spoil by running the through the prime of it.

A Neck, alxMit the sairx- time as a loin. It inn-it !

carefully jointed, or it is xeix difficult to cane. The m-ck and breast are,, -mall families, commonly roasted togvther; the cook llini crack the Ixmrs across tinmiddle before the\ are (Hit down to roast:

if is not donf are troublesome to carve. Tell tin- cook, when she takeil from the spit, to sc|>ar:ite them.-In- sends ih.-ni to talde..\. B. The lx>t way to spit this is to nm iron skewers across it, and put the spit Itetwcen them. A Breast, an hour and a quarter. Ml TTO.N.

I'.AKKD WITH POTATOES.

MI'TTO.X I'.ur.AST COLLARED.

it and out all the grilles, n. idi crumlw chopped )Kir-!ry,;\ little lemon au<l ORB anchovy \\ith | 1;, rub llie mutton xxith an it tin:

ri/ll it (irmly; tie it with tape, and put il on in boiling water. Make a good gravy of the bones, two onions, a bunch of parsley and lemon thyme, pepper and and thicken it xvith a piece of Ixuter mixed A little before serving, add a table-spoonful of vinegar and txvo of mushroom ketchup.

Garnish with cut lemon or BREAST, ROASTED WITH WINE.

Skin and bone a breast of mutton, then it up in a collar like a hreu.-t of xeal. half a pint of red \vine; when you have used up all the wine, finish basting with Have a liltle good gravy in readiness, and when the mutton is done, set it upright in a dish, pour in the gravy, prepare sxxeet sauce as for venison, and it up to it lion t any garnish. MUTTON BROTH.

of preserving a hands >nx.' piece to be served up in the tureen; put all into a stexxjian xx ith three quarts of cold beef stock, or water, xvith a little oatmeal mixed in it; some turnips, onions, leeks, celery cut in pieces, and a small of thyme and it boils, skim it clean, and xx lien nearly done, takeout the piece you intend to serve in the tureen, and let the other pieces stexv then have ready turnips cut into dice, some leeks, celery, half a cabljage, somr all cut small, and marigolds; wash them, strain the liquor off the meat, skim it add xvith tlie piece of mutton intended for the tureen, adding a little pearl barley. salt, simmer till done, and serxe xxith toasted bread on a plate. Cut the chop off a loin or tlie best end of a neck of mutton, pare off tlie tat, dip them into a beaten egg, ami strexx oxer them grated bread, seasoned |X-|>|XT, salt, and some (Kir-Icy; in a liltle lay them u|xm the back of a sieve to drain beth;Thicken about half a pint of gravy, add a lab|c-s|>oonfiil of ketchup, and one of Port wine; put the graxy into the dish, ami lay in tlio parsley or cut lemon. MUTTON CHOPS, BAKED. nock of mutton into neat chops, so;ison them xvith salt and |x-p|xr, Ixttler a dish, lay in the cho| s and |x.ur oxer them a batter made of a quart of milk, four eggs beaten up, four iabli--.-|XHinfiils nf dour, and a liltle salt. An xx ill bake them. MAI.NTENON.

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MUT MUT Cut a neck of mutton into chops; with a rolling-pin. the yolk of a hard-boiled egg, and mix with it chopped sweet herbs, grated bread, nutmeg, salt, and the steaks It, and put of well-buttered broil them over a clear fire, turning them often.

in die paper, 6r browned gravy. MUTTON CUTLETS. Cut into cutlets a pound and a half of the thick a leg of mutton, and grated bread crumbs, some pepper, salt, and thyme, and sweet marjoram. Rub die cutlets with nieltcd butter, and thickly with the prepared bread; fry them for ten minutes in butter, then some good gravy diickened butter, and simmer diem for ten or MUTTON FILLET, STEWED. Put a fillet of mutton or a piece of beef, weighing about seven pounds, into a stewpan, with a carrot, a turnip, an onion stuck with two or du-ee cloves, and a pint of water. Put the edge of the stewpan, a rim of coarse paste, that the cover may be kept very close, and let it stew gently, three hours and a half; take out the meat, skim fat, strain and thicken the gravy, have ready some boiled carrots and turnips cut to fancy, add them to the gravy, make all serve with a garnish of sliced gherkins. MUTTON CUTLETS BREADED AND and season your salt, put into some melted butter, and when diey have imbibed a sufficient quantity of it, take them out, and cover them completely with bread crumbs; give die cutlets a good shape, and broil them over a clear fire; take care not to do die cutlets too much, to burn the bread. MUTTON GRAVY FOR VENISON OR HARE.

The best gravy for venison is that made with the trimmings of the, joint:

if dlis is all used, and you have no undressed venison, cut a scrag in it a little brown; put it clean stewpan, with a quart of boiling water; il close, and let for an hour: now uncover die stewpan, and let it reduce to diree-quarters of a pint; it through a hair-sieve; take the fat off, and it up in a boat.

It is only to be seasoned widi a little salt, that it may not overpower die natural flavor of die meat. MUTTON, TO HASH. Cut the meat into thin slices, trim off all die sinews, skin, gristle, &c.

; put in nothing l*it what is to lie eaten, lay them on a plate, ready; preto warm it in, put in die meat, and let it is thoroughly warm: do not let it boil, us that will make die meat tough and hard, and be a harsh, instead of a hash.

Select for your hash parts of die joint diat are least done.

Hashing is a mode of cookery by no means suited to stomachs:

unless the meat, be considerably under-done die first time, a second dressinu must it, tor is done enough the must be done too much die second. MUTTON HAM, TO CURE. hind quarter of IM >d mutton into the sliaj>e of a ham, pound one ounce of salt]>etre, with one pound of coarse salt and a quarter of a pound of brown sugar, rub die ham \\ ell with this mixture, taking care to stutV the hole of the shank well with let it lie a fortnight, nibbing \\ ith the every two or three days; and it with a weight for one day; smoke it with saw-dust for ten or fifteen days, or hang it to dry in the If die ham is to be boiled soon lieen smoked, soak it one hour, and if it has been smoked any length of time will require to be soaked several hours. Put in cold water, and it gently two hours. It is at breakfast, luncheon, or supper.

A mutton ham is sometimes cured above quantity of with the addition of half an ounce of pepper, a quarter of an ounce of cloves, and one nutmeg.

MUTTON HAUNCH, LIKE VENISON.

fat haunch of let it hang a week, then pound one ounce of black, and one ounce of Jamaica pepper, and rub them over the pour a bottle of Port wine over it, and let it remain in this five days, basting it frequently every day with the liquor, take it up four or five days more, or as long as die weather favors its keeping; it three or four times a day with a clean cloth. it is roasting haste it was steeped in, adding a little more Port a quarter of an hour before taking it from die fire, baste it dredge flour over it to froth it widi sauces as for venison. HAUNCH.

It be kept as long as you can possibly keep it sweet by the different modes; and if necessary, wash warm milk and or vinegar, and when going to be dressed, be careftil to wash it well, to prevent die outside from having a bad flavor from keeping;

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MUT MUT before you put the haunch to the fire, fold it in a paste of coarse flour, or strong pa|>er; then set it a good distance from the tire, and allow proportionable time for the paste; do not take it off, till about thirty-five or forty minutes before serving the inntton, and then bring the liauneh nearer before taking oil' the paste, and tVntli in the same manner as venison. For gravy, take a pound and a half of loin of mutton, and simmer it in a pint of water till reduced to half, use no seasoning l>m lirown it little Ixirnt sii!*ar, and it up in Inn there should lie a good deal of gravy in tile meat, for thu<;h long at the fire, the covering and distance \\ill pi-event its roasting out..Serve with currant-jelly sauce. LEG.

(1) If your leg is roasted, serve or currant-jelly sauce; if it is boiled, serve with ca|>er-saiice and In roasting or boiling, a quarter of an hour is usually alloxvich |xiimd of me.il. MI TTON LEG. (2) Cut off (he shank !*>ne, and trim die knuckle, put it into lukewarm water for ten minutes, wash it it cold water, and let very gently, and skim it A leg of nine pounds \xill take two and a half or if yon like it thoroughly done, es|'ciall\ in very cold weather. The tit-bits an epicure are the " knuckle,"

ti>e kernel, railed the "pope's eye," and the " gentleman's" or " cramp is very large, you may divide it, and roast thf i. e. the laiire end, and knuckle end; von may also cut some fine cutlets oft" the thick end of the.

!!{, and so have two or three good hot dinners. the mutton it boiled in, you may convert into uo i soup in ' -arley bn.th. Thug managed, a leg of mutton is a most economical joint. MITTON LEG STUFFED. a a Uvf-s.net a miimc<r grated, pepper, salt, and a few cnnnl*, mix all the yolk of an e_ r i:. put under the in the thickol |>aii of a leu of million under the Hap; then roast it to table- xvith some good ^raxy in the di.-lr N I.K; STI TrT.D xx MM OTSTI....it of beefaiet, iled eggs, with ihi< > an,.

tin me, i fourteen, all cut fine, some salt, pepper, grated nutmeg, and crumbs of bread, mixed up with raw eggs; put this forcemeat under the skin in the thickest part of the leg of mutton, under the flap, and at the knuckle. For sauoe, s e oyster-liquor, a little red wine, an anchovy, and some more oysters stewed, and served under the mutton. it; people think it cats much better if cut lengthways like a saddle. It may also be for steaks, pies, or broth, only taking care to cut off as much fat as possible. MUTTON LOIN, STEWED. and the it in a of water, turning it frequently; when liquor is half wasted, take out the loin and it, cold take off the fat; highly-seasoned gravy of the strain and mix it with the liquor the loin was stewed in; add a tea-cupful of Port and thicken the sauce with butter rolled in flour; put in the mutton, and garnish with pickles. (1) This joint is [Kirticularly useful, as so many dislies may Ix: made of it.

The bone ought to be cut The best end of the neck may be boiled, and or if" you think it or in steaks, or made into pies, or used for harrico. ) You may stew the scrags in broth; or in a little wafer, with small onions, some pep[MTcorns, and quantity of rice, all; served together. you wish that a neck which is to U- Uiiled should look particularly xvell, saw doxxn the chine bone, strip the ribs I way down, and off the ends of the | bones, about four inches. To make the fat look particularly white, i the skin not be taken off it is i boiled.

belonging to the neck or loin of if chopped very fine, makes a most excellent suet-pudding, or crust for a meat pie.

MUTTON NECK. (2) Put or fixe pounds of the best end of a neck (that has been kept a few days) into as much cold j soft water as will cover about two inches over; let it very slowly for it will look most delicate if you do not take off the skin it has been boiled.

MUTTON PASTY, TO IAT AS iiicz

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MUT MUT AS VENISON.

Take a fat loin of mutton, it hang for several days, then bone it.

it well with a rub ten pounds ofmeat with a quarter of a pound of sugar, and pour over it one glass of Port, and one glass of vinegar. Let it lie for five days and five nights; after which, wash and wipe the meat very dry, and season it highly Jamaica pepper, nutmeg, and Lay it in your dish, and to ten pounds put one pound of butter, spreading Put a crust round the edge of the dish, and cover with a thick crust, otherwise it will be over-done before the meat is soaked; it must be b:iked in a slow oven. Put the bones in a pan in the oven, with just sufficient water to cover them, and one glass of Port, a small quantity of pepper and by this means you will have a little rich gravy to add to the pasty when drawn. Sugar gives a greater shortness to and a tetter salt, too great a quantity of which hardens the meat. is quite as great a preservative. MUTTON POLPETTES.

lean of any joint of cold roasted mutton, pare off fhe skin, and mince the meat with a little grated bacon and calf's udder; salt, pepper, nutmeg, a few mushrooms and unite them together with the yolks of tliree eggs, and make twelve or fifteen balls of it, dip them in beaten egg, and bread them twice. Flatten a in place them on the tomato or MUTTON, ROLLED.

Bone a shoulder of mutton carefully, so as not to injure the skin, cut all the meat from the skin, mince it small, and season it highly with pepper, and a clove, some parsley, lemon and a pounded onion, all well mixed, together with a well-beaten yolk of an egg; it up very tightly in the skin, tie it round, and bake it in an oven two or three hours, according to the size of the mutton. Make a gravy of tle and parings, season with an onion, popper and salt, strain and add vinegar, mushroom soy, and a of each, and a tea-cupful of Port with forcemeat balls, made of grated bread, and part of the mince. MUTTON, COLD SHOULDER BROILED.

A cold shoulder of roast mutton having only a little meat upon the blade bone, may be scored, sprinkled broiled and with caper sauce it, or melted butter, in -which should be mixed of mushroom ketchup, lemon pickle, and Harvey sauce, a Lard a shoulder of mutton with streaked bacon, put it into an earthen stewpan proportioned to the size of the joint with two or tliree a parsnip and carrot sliced, one clove of garlic, two cloves, half a bay-leaf and some basil; add about a quarter of a pint of water or stock is the best), some salt and pepper; put the meat into the sauce, and set it in an When the meat the sauce through a sieve, and skim it, squeezing the vegetables so as to make a thickening for your sauce:

serve the sauce with the meat. MUTTON SHOULDER, STEWED. (1) a of mutton with a sharp knife, and the space with the following stuffing:

grated bread, minced suet, the of two eggs Sew or fasten it with small skewers; brown it in a frying-pan with a bit of butter. the bone, put it into a saucepan, with some water, an onion, pepper, salt, and a bunch of let the strength be extracted; strain, and thicken it with butter rolled in put it, with the mutton, and a glass of Port wine, into the saucepan; cover it let it I lours.

Before serving, add two table-spoonfuls of mushroom ketchup. ED.

(2) and flatten a of it and salt, roll it up tightly, bind it with tape, and put it into a stewpan will just hold it, pour over it a well-seasoned gravy made with the bones, cover the pan let it before serving, take oft" lie tape, thicken the gravy, and garnish with cut pickles.

MUITON STEAKS, BROILED. Cut the half an inch thick, take off the skin, and part fat.

the gridiron is hot, rub the steaks (place the gridiron over the fire aslant), turn the steaks they are done, a hot dish, rub a little butter; slice a shallot very thin into a s|joonful of water, and pour it on them; add a little ketchup; garnish with scraped horse-radish, and pickles, and send them up hot to table.

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NOU OAT N.

NAPLES CURD.

Put into a quart of new milk a stick of cinnamon, boil it a few mini:'' the cinnamon, and stir in eight well-beaten eggs, and a table-spoonful of white wine it boils again, strain beat the curd in a basin, together with about half an ounce of butter, two table-spoonfuls of orange-flower water, and pounded sugar sufficient to sweeten it.

Put it into a mould fur two hours before it is sent to White wine, sugar, and cream, may be mixed together, and poured the curd; or it may be served in a sauce tureen.

NASTURTIUMS PICKLED. as the blossoms are off, the knobs; put them into cold water with some shift them once a day for three successive days; make a cold pickle of white vinegar, a pepper, cloves, mace, nutmeg, cut in quar; and put your nasturtium buik into this pickle. NEAT'S TONGUE IK A PLAIN WAY.

Lard a tongue with tolerable-sized lardons, and it in broth, or in water, with a few onions and roots; when it is done, peel it with broth, sprinkling with a little it is larding, and being boiled fresh in this manner, is considered very good for mince-pie meat. NEAT'S TONGUE, ROASTED, A LA FRASCAISE.

neat's and Lhnrh it; set it by til!

it is cold, then cut a in ill-- under part, and take meat, mince it with two or three hard eggs, an apple, beef-suet, and bacon; salt, Ix-aten ginger, and sweet herbs, shred \cry fine; stuff the tongue force; then cover the end with a veal caul, it with bacon, and roast it; a sauce made of gravy, butter, and of oranges, garnish the dish with sliced Jemon-peel and barberries. NOUGAT.

Blanch and wash a pound of sweet almond.*, and ha\ ing drained them well, cut each into five slips, which place in a gentle oven to dry; let them be all equally colored of a clear yellow; in the meantime, put three-quarters of a pound of fine sugar into a preserving pan, set it on a stove, stirring with a wooden spoon until completely; then take the almonds out of the oven, and whil.it hot throw them liquid sugar; mix them together well. I In, lady a mould well oiled, of any hhape you think proper, in the interior of which place the slips of almonds, by means of lemon-juice, when the whole is covered, remove the mould carefully, and serve the Nougat. NOYAU.

(1) Peaches and nectarines, in quantities, are bruised, die stones broken, and the kernels blanched and they are then to be put into a jar in layers, one of fruit, one of kernels, and one of pounded loaf sugar, and so on the jar is is then to be added as the jar will hold; and stood for five or six montlis, it is to be filtered and bottled for use. NOYAU.

(2) One pound of bitter alis to be steeped in of large-still proof whisky, or pale brandy, four pounds of loaf sugar are then clarified and added to the strained or filtered spirits, together half a pint of pure honey. It is sometimes cochineal; and may also be made, allowing three parts of sweet, and one of bitter almond*. NOYAU.

(3) The rinds of three large lemons, half a pound of pounded loaf sugar, one ounce of bitter almonds, blanched and |x>undfid, are to be mixed into a quart of the best Hollands gin, three table-spoonfuls of tailing milk being added. It is to be put into a bottle or jar, and shaken every day for weeks, and then filtered chamois leather or blotting paper, when it fit for use.

OAT CAKES are made in manner as muffins, using sifted oatmeal instead of flour, and three gallons of water instead of two:

the dough roll and finish the cakes as directed for muffins.

When wanted, pull the edges apart, toast them nicely on sides, and open them completely; lay in small of butter, until you have as much as}ou may want; set die fire, and cut each in halves or quarters. OATMEAL PORRIDGE. \\.id r iii' a saucepan with a stir oatmeal into it with a thevil; when of a proper let it for four or minutes, stirring it all the time; it into a dish, and serve widi it cream or milk.

It is sometimes eaten with porter and sugar, or ale and sugar. If made with milk instead of water, less meal is requisite, and it is then eaten with cold milk.

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OME OME OLIVE ROYALS.

Boil one pound of potatoes, and rub them perfectly smooth with ounces of flour and one ounce of butter, and knead it toit become a paste; about a quarter of an inch thick, cut rounds, and lay upon one side any sort of roasted meat cut into thin small and reasoned very small bit of it, wet the edges, and close the paste in the form of a half circle.

Fry them in boiling fresh dripping of a light brown color; lay them before the fire, on the back of a sieve, to drain. with or without gravy in the For a change, mince the meat, and it as before directed. The potatoes should be very mealy. OLIVES.

There are sorts, the Spanish, and be had of various sizes and flavors, some prefer one sort, and some another. The fine salad oil is made from this fruit, for which pui-|x>se they are gathered for pickling are gathered when half ripe, at the latter end of June; fresh water to soak for a couple of this they are thrown into limewater, in which some pearl-ashes have been in this liquor they lie for six and thirty hours; into water which has had bay-salt dissolved in it; is die preparation, and they are sent over to us in this liquor; they are naturally, as they grow on the tree, extremely bitter, and therefore all these preparations are necessary to bring them to their fine flavor. To some olives they add a small quantity of essence of spices, which is an oil drawn from nutmeg, cinnamon, coriander, and sweet fennel-seed distilled together for that twelve drops are bushel of olives; some prefer them flavored with this essence. OMELETS AND WATS OF DRESSING EGGS. is no which may be considered as coming the denomination of a made dish of die second order, which is so generally eaten, if good, as an omelet; and no one is so often badly dressed: it is a very faithful assistant in the construction of a dinner. When you are taken by surprise^nd wish to make an appearance beyond what is provided for the every-day dinner, a little portable soup melted down, and some zest and a few vegetables, will make a good broth; a pot of stewed veal warmed up; an omelet; and some apple or lemon fritters, can all be got ready at ten notice, ami the original foundation of a leg of mutton, or a piece of beef, will make up a very good dinner when company unexpectedly arrives, in the country. The great merit is, that it not be- greasy, burnt, nor if too much of the white of the eggs is in, no ait can prevent its l>eing hard, if it is to the the should not be too hot, as it object to substance heated, without much browning the outside. One of the great errors in cooking an omelet it is too thin; consequently, instead of feeling full and moist in the mouth, the substance presented is better than a piece of fried leather:

to get the omelet thick is one of the great objects. With respect to the flavors to be introduced, these are infinite; is most common, however, is the viz.

parsley, and chives or onions, or eschalots:

however, one made of a mixture of tarragon, chervil, and is a very delicate variety, omitting or adding the onion or chives. Of the meat flavors, the veal kidney delicate, and is the most admired by the French:

should be cut in dice, and should be dressed (boiled) before it is added; same manner, ham and or a *ery delicately flavored dish. The objection too rich, which makes it advisable to eat but a small quantity. An addition of some mashed two to an omelet of six much lighten it.

Omelets are served with rich gravy; but, as a general principle, no substance which has been fried should be served in graw, but accompanied by it, or what ou^ht to eat dry and crisp, becomes soddened and In the compounding die gravy, great care should be taken dial the flavor does not overof the omelet, a thing too attended to: a fine gravy, with a honoring of sweet herbs and onions, we think the l>est; some add a few drops of tarragon but this is to be done only with great care: gravies to omelets are in general thickened:

diis never be done potato starch, or arrow-root, is the best. Omelets should be in a small frying-pan made for dial purpose, with a small of The merit is to be diick, so as not to taste of the therefore use only half die number of whites that you do yolks of eggs must be taken in frying, even risk of not having it ([iiite set in die middle: an has so vogue abroad, is here, in general, a dlin doubledup of leadier, and harder dian leadier sometimes. The fact is, diat as much

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OME ONI murt be bestowed on the frying, as be in poaching an egg.

A salamander is necessary to those who have the lop brown; lx.it the- kitchen shovel may be MI!M itnted for it.

The followim:

is basis of all omelets, of which you may make an endless variety, by taking, instead of the parsley and eschalot, a portion of sweet or any of the articles used for making forcemeats, or any of the forcemeats. - are callml by the name of what is added to flavor them:

a ham or onii-let; an or veal kidney omelet, Sic.:

the* 1 are prepared exactly in the sunn- way a.

in the first receipt, leaving out the pai>le\ ami eschalot, and mincing the ham in- kidnev See., and adding in the place of them, and then pour over them all sorts of thickened gravies, sauces, &c.

OMKLET.

(1) Five or six a good-sized into a li.i-ni. and Beat them well with a fork; and add a salt-s|xMinful of salt; have ready two drachms of or drachms of parsley, a good clove of e-chalot miiired very line; it well up with the eg>; then take four ounces of fresh butter, and lireak half of it into large bits, and put it tinomelet, and the a very clean fi s ing-pan; it pour in die omelet, and stir it with a spoon it begins to set, then turn all round the edges, and when it is of a nice brown it the safest way to is to plait: on tin- omelet, and ii|i:-ide-d'iwii: it on a hot it should never t>e dune till just If maigre, grated cheese, shrimps, m If oy-lers, lx.il them tour minutes, and take awav tin- lieard ami nri.-ily part; tliey may cither be put in whole, or cut in bits. OMKLET.

(2) Beard and parboil twelve or sixteen oysters, seasoning them with a few |n-p|H i corns, and chop them; >ix eggs; (Kirlxjil and a par.- lex; mix all together, and season with a a (able-spoonful of iiiu>hi-iHim ketchup; fry in three I Miller, and hold it for a minute or two U't'ore the fire. OMKLET.

(S) Beat well and nti.im-i\ "Id them to three ounces made hot; mix in s iim- sjrale.l ham, pepper, sail, and nutmeg, some chopped chives and ]vir>le\.

l-'iy it of a light brown color. and chopped then beat and season them according to taste, then have ready some onion chopped; put some butter into a fry inn-pan, and it is hot (but not to burn) put in your giving them two or turns; then add your eggs to it, and fry the whole of a nice brown, you must only fry one side.

When done, turn it the fried side uppermost, and serve. OMELET FRITTERS. Make two or three thin omelets, adding a little sweet basil to the small pieces and roll them into the form of olives; when cold, dip them batter, or enclose them in fry, and serve them with fried parsley. KIDNEY OF To eight well-beaten eggs, add a litile salt, and part of a cold roasted kidney of veal, finely minced; little more salt; melt in a fryinu-pan one ounce and a half of butter, and pour in the omelet; fry it gently, and keep the middle |>art it equally u|Kiii a knife, and serve it very hot. AU NATUREL.

eight or ten eggs into a pan, add salt, and a spoonful of cold water, beat them up with a whisk; in the meantime put some fresh butter into a frying-pan, when it is quite melted and nearly boiling, &c. with a skimmer; as.

it is up the edges, be done; when cooked, double it; \.rv hot.

The small round silver button onions, about as big as a nutme<;. make a very nice pickle. Take off their topcoats, have n adv a stew pan, three pails tilled w ith into which put as many onions as will cover the (op:

as look clear, immc-diately take them up | a spoon full of holes, and lay them on a cloth i three folded, and cover \oii have ready as many wish: when they are quite dry, put them into I jars, and cover them with hot pickle, made i by infixing an ounce of horseradish, same of allspire, and same of lilack [x-pppr, and same of salt, in a quart of best white-wine vinegar, in a stone jar, on a trivet by the side of tlic fire for three days, keeping it well closed; when cold, bun;; them down tight, and cover with bladder wetted with the and lea I her.

OMKLKT.

(4) Take as many eggs as OMONS STKXVKI). The large Poryou think prnjier to the size of tuiral onions are the U-st:

oft the topvour omrlet) break them basin with ' coats of half a dozen of these (taking care

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ONI OR A not to cut off the tops or too near, or the onions will go to pieces), and into a ste\v|n broad enough to hold them laying them atop of one another, and just cover diem with good Put them over a slow fire, and let them simmer about two hours; when yon dish them, turn them upside down, and pour the sauce over. ONIONS TO PICKLE. Peel the onions till they look boil some strong and water, and pour it over them; in this twenty-four hours, keep die closely covered to retain die steam:

that time wipe die onions quite dry, and when they are cold, pour boiling vinegar, singer and the vinegar always covers the ONION SAUCE, YOUNG. a pint of button onions, and put diem in water till you want to put diem on put them into a stewpan, with a quart of cold take (according to their size and age) from half an hour to an hour. ONION SAUCE.

Those who like the full flavor of onions only cut off die strings and tops (without peeling off any of the skins), put diem into salt and water, and let diem lie an hour; then wash them, put them into a kettle with plenty of water, and diey are tender: now skin them, !>ass through a colander, and mix a ittle melted butter widi diem. N. B.

mix the pulp of apples, or turnips, widi die onions, others add mustard to diem. ONIONS, TO PREPARE FOR SEASONING.

Peel and mince three or onions, put them into a saucepan with a little Let diem lil (|iiite tender, and then pulp diem with the liquor through a hair sieve, when it may be mixed widi any made dishes or sauces. TO Choose some of the small silver onions, put them on in cold water, and when it is scalding hot, take them out with an egg peel off die skins look white and the folds of a in a quart of vinegar, half an ounce of pepper, a quarter of an ounce of allspice, die same of garlic, and one sliced nutmeg; put tin- onions into a jar, and pour over them the boiling vinegar and spices. tie leather over die jar. them, and let them lie an hour in fold water, on in bo i I'm!; boil diem tender, and cerve diem with melted butter poured over them. ONIONS, ROAST.

Roast them with the skins on in a Dutch oven, that they maybrown equally.

They are eaten with fresh butter, pep|>er, and ONIONS STEWED.

(1) Take a dozen of good-sized onions, |>eel and in the following sauce:

A pint of veal si< n-k, a bit of butler rolled in flour, a little pep|ier, and Stew them gently for an and, just before serving, mix in three spoonfnls To stew them in a brown sauce, take die same quantity of good In a stewpan brown, of a lor, a little butter and flour, add tinui,i\y and onions, with a little pepper and salt, anil stew diem gendy one hour. ONIONS STEWED.

(2) five or six large onions, put them into a Dutch oven or cheese-toaster to roast, turn them frequently, browned, put them into a saucepan, with a lx>ne of or undressed meat, a slice of bacon, a water, and some Co\er pan closely, and stew them out die bone and die bacon; die sauce with a bit of butter rolled in flour. ORANGE BISCUITS.

Take the grated rind of an orange, six frcr-h quarter of a pound of flour, and diree-qnarters of a pound of powder sugar; put into a mortar, beat them to a paste, which put cases, and biscuits.

ORANGE CHEESECAKES. To IK in as lemon cheeseORANGE CREAM, FROTH F.D. a pint of cream tery sweet, put the fire, let it just boil, put die juice of a larye orange into a small deep glass, hating previoiisK stvj>vd a bit of orange-peel |i>r; short time in the juice, when is almost cold, it out of a tea-pot iijxm die juice, holding it as high as possible. ORANGE CUSTARD.

Having toiled the rind of a Seville orange very tender, beat it in a mortar to a fine paste; put to it die juice of a Seville orange, a spoonfid of die best brandy, four ounces of loaf-sugar, and die yolks of four eggs; toge'dier ten minutes, then pour in by degrees a pint of boiling cream; keep beating it put it into custard glasses. eartlicn dish of hot water; set, dien stick preserved

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ORA OVE orani."'. or orange chips, on the top. be >er\ed hot or cold. ORANGE FOOL.

six oranges, six eggs well beaten, a pint of cream, a quarter of,i pound of siupir, a littkcinnamon and nutmeg. Mix all well together;.-tii it OUT a slow fire till thick, then put in a Mnall piece of butter, and keep stirring it ORANGE GINGERBREAD. Sift two pounds and a quarter of fine tlour, and add to it a pound and of treacle, six ounces of candied orangc-|>ecl cut small, three-quarters of a pound of moist sugar, one ounce of Around ^inu'er, and one ounce of oil three-quarters of a pound of butter; mix the whole u er, and lay for twelve hours; it out with as as half an inch thick; cut it pieces three I..nt; and two wide; mark in the torn!

of checkers with put them on a l>aking-platc about a quarter of an inch apart; rub them over with a linish di|>|x.-d in the yolk of an egi: l>e,u uj> will) a !;uplhl of milk; it oven alxjiit a quarter of an hour: when done, slightly over again, the pieces with a knife (as in baking they tun together). O !

\ M To each orange, one quart of strong spirit*, and one and a quarter ot'loat'.-mgar are allowed; six or eight rlo\es are to lie stuck into each oran^e, which, with tlie spirits and sugar, is to IM|xit into a jar. !

< cred, and stirred occasionally in tin' ur-.

oftwo months; it is then to be tillered through hlotlini: paper, and Ixitflcd t Ix-moii liquor ig made in substituting lemons (iir orange*.

Instead of mixing the sugar with the oilier materials in '.lie jar, Ix' mad:a simp, and to the trained or filtered spirits.

This, tlioiiuli more troublesome, will be found a Ixjtler method. OR\N<;K OR LEMON-I'EEL. TMI\ WIIH MI KKIM;. IVel a S.-ville orlemon, very thin, taking off only the v rind (without any..f the white): it in a mortar with a hit of lump sugar; nib the l>y degrees little of the forcemeat it is ID be miv with: when it \g well ground and blended this, mix tlie whole:

is no otln way of incorporating it so Forcenr-ai-. Xc. are spoiled by tlie instiilicient mixing of the ingredients. ORANGE SIRUP, FOR PUNCH OR See Juttict.

ORANGEADE.

(1) Squeeze the juice; pour some lx>iling water on the it closely; Ixiil water and sugar to a thin simp, and skim it; all are cold, mix tin:

infusion, and water as a sherlx-t; it through a jelly-bag. ORANGEADE.

(2) refreshing beverage is made precisely in the same manner as lemonade, only substituting oranges for lemons.

ORANGE PEEL RATAFIA. Put the peels of a dozen thick-skinned oranges into a gallon of brandy; dissolve two pounds of sugar in the juice of the oranges, add to it the brandy, and having stirred them together well, close the vessel tightly, and leave it for a month; then strain it off, and bottle it. ORGEAT.

(1) one of Jordan, and one ounce of bitter, in a marble mortar, with halt" a gill of oranu'e-tlower water to keep them from mix ihein one of rose and one of spring-water; rub it through a tamis cloth or lawn sieve, almonds are quite dry, which will reduce the quantity to about a quart: have ready three pints of clarified sugar or water, and boil it to a iT.ick (which' may be known by dipping fingers cold water; and if you find the sugar to crack in moving your finger, it has boiled enough); put in the almonds; it one minute, and put it corked; a table-spoonful of sufficient for a tumbler of water: shake the Ix.ttkIx-lore using.

If the orgeat is for present use, the almonds may l)e [xiunded as I o\e, and mixed with one quart of water, one quart of milk, a pint of eapillaire or sugar, nibbed through a tamis or,-ii-ve, au'i put into decanters for use. ORGEAT.

(2) A quarter of a" pound. and one ounce and a half of bitter almond*, are tolx< blanched, and thrown into cold water, then IXM-CII in a marble mortar, and moistened ix-ca.-ioually with a S|u>ouful tlicir oiling; three pints of milk are then to bo mixed uradnaliy with and sweetened, till cold, ami strain* >!, a glass of wine or brandy is to Ix- added. Di:,T.TloNS FOR THE. IV \cr\ careful to keep your oven clean, and that then- are no remains of sninr or fat that may have rim OTOT from any tiling I ecu Pull-pastes require a moderately hot men.

but not too hot, or it,-poil the sha|X- and turn tart-|Kite,

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oxc OYS or short crust, requires a slower oven; petits-bhoux, one still slower; hut for raised pies, let it be as hot as for puff-paste at first, and well closed, so that the pies may not fall. Therefore, when you give a dinner where pnste is necessary, endeavor it in the morning; heat your puff-paste, which must be baked the let the oven go gradually down, and bake your pastes in rotation, as the heat falls.

Savoy require a cool oven, and, by degrees, raise the heal as die biscuits are baking.

For souffles or light puddings, have a gentle oven, and contrive BO as to have them ready by the time they are wanted, or fall.

The greatest attention should also be paid in heating the oven for baking cakes, particularly for those that are If not pretty quick, die batter will not rise. you fear its catching by being too quick, put paper over the cake to prevent its being burnt.

If not long enough lighted to have a body of heat, or if it has become slack, the cake be heavy.

To know it is soaked, take a broad bladed knife that is very bright, and plunge it the centre; draw it instantly out, and least stickiness adheres, put the cake immediately in, and shut up the oven. Il'ihe heat was sufficient to raise, but not to soak, fresh fuel must be quickly put the cakes hot die is fit to finish the soaking, but this must only be done in a ease of great emergency; for those who are employed ought to be particularly careful dial no mistake occur from negligence. OX-CHEEK STEWED. Prepare this the day before it is to be eaten; put it into soft water just warm; let it lie dirce or four haul's, then put it into cold water, and let it soak all night; next day wipe it clean, put it into a stewpan, and just cover it with water; skim it well when it is coming to a boil, then put two whole onions, stick two or diree into each, turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of alla head of celery, and a bundle of and; to those who are for a " haut gout " may add cayenne and in such proportion as tiii requires them may desire.

Let it stew gently perfectly tender, t. e.

about three hom-s; then take out die cheek, it into handsome pieces, fit to Help at skim, and strain the gravy; melt an ounce and a half of butter in a slew pan; M ir it as much flour as it will take up; mix it by degrees a pint and a half of the add to it a table-spoonful of basil, tarragon, or elder vinegar, or die like quantity of mushroom or walnut ketchup, or cavice, or Port wine, and give it a boil.

OX CHEEK, TO BOIL. Wash very clean, half a head; let it lie in all night; break the bone in two, taking care not to break the flesh.

Put in a pot of boiling water, and let it l>oil from two to the bone.

it widi boiled carrots and or savoys.

The liquor the head has been boiled in may be strained and made into Scots barley broth, or Scots kale. OX FEET JELLY. hot water over the top of the stock, pour it off, and wi|>e it dry with a; quart of it into a saucepan with the whites of five or six eggs, the juice of five lemons made very sweet good brown a clove or two, and a little cinnamon let it it off the fire, and add a pint, or a of \vine, and run it jelly-bag OX-TAILS STEWED. Divide them into joints; parboil them; set on in just water to and dress them in manner as we have directed in Stewed Giblets, for which diey are an excellent substitute.

piscivorous gourmands diink that oysters are not best when fresh from l>eds, and flavor is too brack isli and harsh, and is much ameliorated by giving diem a feed. To FEED diver clean water, with a pint of salt to alxnit two gallons (nothing else, no oatmeal, flour, nor any other trumpery); will cleanse them from the mud and sand, &c. of the bed; after they have lain in it twelve hours, change it for in twelve hours more be in prime order for the mouth, and remain so two or three days: at the time of hi<jh water you may see them open their shells, in expectation of receiving process of li cding is only employed when a gn-a! many come up together. Common |>eople are indifferent about the manner of opening oysters, and the time of eating them after they are opened; nothing, however, is more important in the enlightened eyes of die experienced oyster-eater. Those who to enjoy this delicious restorative in its utmost eat it the moment it is opened, with its own gravy in the under shell; if not eaten absolutely alive, its flavor and spirit are lost. Shell-iish have' held a high rank in the catalogue of easily digestible and sjieedily restorative foods; of these the oy=ter cer-

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O YS OYS tainly deserves the character, but we it has acquired not a little more reputation for th<M- qualities than it de^ well-die-* '1 chop or sneak, will imigorate the heart in a much higher ratio; to recruit the animal spirits, and sup|>ort is nothing equal to animal tood; when kept till pnnx'iK tender, none give so little trouble to flicdigestive organs,.mil s.i much;iibs.tantial excitement to the constitution.

< IYSTKU ATTELETS. Cut into small pieces a sweetbread and a slice or two of bacon, U-ard some large oysters, and season all liighlv with shallot, a tin me, [vp[-r and salt. fasten wire skewers; put sifted bread crumbs over them, and broil or fry them of a light brown color. oft' tint skewers, and serve them with some rich gravy, to which add a little ketchup and lemon pickle.

OYSTERS, BAKED.

Grate a loaf of,-tal'- In. -ad. Butteradeep dish well, and i "\' r the sides and bottom with bread 1'ut in half the oysters with a litand nl small bits of butter strewed over tJicm.

put in the remainder as U-f ire with crumbs and If the oysters are fresh pour in are salt, substitute a little water. it a ver\ short time.

OYSTERS, FRIED. (1) Make a batter as fur pancakes, seasoned with grit.

nutmeg, white pepper, and salt, and add sonic finely grati-d bread crnmlis; dip in the oysters, and fry them of a light brown in beef jrippi Another way is, to dip them into the white of an egg beat roll diem in grated bread crumbs, seasoned with grated nutmeg, [>epix.-r ami as <nsTERS, FRIED.

(2) The largest and Hnest oysters are to be chosen for:

-imnier them their own:

a couple of minutes, take them lay them on a cloth to drain, beard them and flour them, egg and bread-crumb them, put fry them a delicate brown.

Ob*.

An elegant garnish for made dishes, stewed rump-steaks, boiled or fried li.-h, Sic.; but they are too hard and dry to be eaten.

OY-TI'KS, FRIED.

(3) For frying, choose the largest and finest oysters.

ome yolki of eggs, and mix. with them grated bread, and a quantity of beaten nnt:n.-_' and mace, and a Having t-tirred well, dip your oysters it, and fry them in are of a light brown to do them too much. Serve them up hot. For grated bread, some substitute ei ackers |xnim!ed to a powder, and mixed with yolk of egg and spice. OYSTERS, TO KEEP AND FATTEN.

Put them into water, and wa-h and clean them with a birch broom; lav ing diem with the deep shell downwards into a tub or broad platter, and then.-prink le them o\ei w ith The follow-in;; day pour over them and fill the vessel widi clean cold water, they must remain an hour, then pour sprinkle them with salt, and let this be repeated every day. This method keep them good for a fortnight. (1) frc.-h o\strrs; wash them in -their own liquor; skim it; in a marble to a pint of o\sters add a pint of Sherry; boil them up, ami add an ounce of silt, two drachms of ponded mace, and one of cayenne; k-t it just boil up again; skim it, and nib it through a sieve, and when cold, it, cork it seal.\.

It l>esi way to pound the salt and spices, Jkc. with the oysters. Obs.

composition very agreeably heightens the of sauces, and white made-dishes; and if you add a glass of brandy to it, it will keep good for a considerable time longer than oysters are out of OYSTER KETCHUP.

(2) Boil one hundred tlieir the strength be extracted from them; strain them well, and add to the liquor an equal quantity of wine, one Port and the Sherry, also a quarter of an ounce of mace, die same of white pepper and of allspice, a dr.icliiu or lea-spoonful of ginger, and six; all Put into ajar twelve shallots, l-i I oi'a lemon, and a piece of horse-radish cut pour upon diem the liquor, and when cold, bottle it, together with die spices.

OYSTER LOAVES.

Cut off the top of some rolls, take out the crumb, and fry them brown and crisp clarified Imlter, tln-n fry some bread crumbs; tin; requisite quantity of oysters, bearded and cut in two, in fiquor, with a littli- white wine, some gravy, and seasoned with grated lemon-peel, pounded mace, pepper, and salt; add a bit of butter; fill the

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O YS OYS rolls with the oysters, and serve them with the fried bread crumbs in the dish. OYSTER PATTIES.

(1) Roll out puff paste a quarter of an incli thick, cut it squares with a knife, sheet eight or ten patty pans, put upon each a bit die size of half a walnut; out another layer of paste of the same thickness, cut it as above, wet die edge of die bottom paste, and put on die top, pare diem round to die pan, and notch them about a dozen die back of the knife, rub them lightly with yolk of egg, bake in a hot oven about a quarter of an hour: when done, take a thin slice off the top, dien, with a small knife or spoon, take out die bread and the paste, leaving die outside quite entire; parboil two of large oysters, strain them from their liquor, wash, beard, and cut four, put them a with an ounce of butter rolled in flour, half a gill of good cream, a little grated lemonpeel, die liquor, free from sediment, reduced by boiling to one half, some cayenne tea-spoonfiil it over a fire five.minutes, and fill die patties.

OYSTER PATTIES.

(2) Make some rich puff paste, and bake it in very small tin patty-pans.

When cool, turn diem out upon a large i^ish.

Stew some large fresh oysters widi a few cloves, a little mace and nutmeg, some yolk of egg boiled hard and grated, a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take diem out of die pan, arid set diem away to cold, lay two or three in each shell of puff-paste.

OYSTER PIE.

Beard a quart of fine oysters, strain die add diem to it.

Cut into thin slices the kidney fat of a loin of veal; season diem with while pepper, salt, mace, and grated lemon-peel; lay diem on the bottom of a pie dish, put in die oysters and liquor, with a little more seasoning; put over diem die marrow of two bones. Lay a border of puff paste round die edge of die dish; it with paste, it pearly three-quarters of an hour. Open the oysters carefully, so as not to cut diem except in dividing the gristle which attaches the put a anc when you have got as many as you can conveniently at add about two drachms of salt to a dozen pounc diem, and jrub diem through die back of a hair sieve, and put diem into a mortar again flour (which has been previously thoroughly dried) as will make diem it out several times, and, lastly, flour it, and roll it out die of a half-crown, and divide it about an inch square; in a Dutch oven, where diey will dry so gently as not to get them every half hour, and when they begin to dry, crumble diem; to dry; sift them, and put diem into bottles and seal diera over. N. B. Three dozen required seven and a half ounces of dried flour to make them into a paste which then weighed eleven ounces; when dried and powdered, six and a quarter ounces.

of sauce, put one ounce of butter drachms of oyster powder, and six spoonfuls of milk; set it on a slow fire; it it boils, and season it with salt.

This powder, if made with plump, juicy oysters, will abound flavor of die and if closely corked, and kept in a dry place, will remain good for sometime. This extract is a welcome succedaneum while oysters are out of season, and in such inland paits as seldom have anv, is a valuable addition to die list of fish sauces:

equally good widi boiled fowl, or rump steak, and sprinkled on bread and butter makes a very good sandwich, and is especially worthy the notice of country housekeepers, and as a store sauce for die army and navy. OYSTERS, TO PICKLE. Open diem all put them into a saucepan over die fire, stirring them now and then, and when die take diem off, skim die surface, and put die into a bowl; let die settle, pour off die clear part, and put to boil, widi, to three hundred oysters, half an a litde mace and allspice; it ten minutes, dien add die oysters, and let diem boil two minput diem into a jar, and when are cold, tie a paper over it.

' OYSTER SAUCE.

oysters are opened, take care of all the liquor and give diem one boil in it.

die oysters out, and put to die liquor diree or four blades of mace. Add to or your oysters and give diem a OYSTERSOUP. (1) Threepintsoflarge Two table-spoonfuls of butter, rolled in flour. A bunch of sweet herbs. A quart of rich milk. Pepper to your taste. the liquor of diree pints of Strain it, and set it on die fire.

Put into it,

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OYS OYS to your taste, two table-spoonfuls of butter rolled in flour, and a bunch of sweet marjoram and pot-herbs.

Wbeo boili add a quart of rich milk and as soon as it boils again out the herl*-, and put in die oysters just before you send OYSTER SOUP.

(2) Boil in water the crumb oftwo twopenny roll-*, with a few blades of mure, a tea-spoonful of whole while popper, and lour onions cut small.

out the spice, and nib the and unions sieve, then add it to three ijiian.s <>f \\i 11-x, isotied Kul> down ounces of butter, with a tal>le->|xioutul of Hour, and. mix it gradually with half a pint of the soup, and then stir all boiled a short time, add with the liquor half a hundred or more of fine oysters, and let the whole simmer for ten or fifteen If the soup quite salt enough with the liquor of the "\-iii-, a little salt may be added. OYSTERS SCALLOPED. (1) Put them, with their liquor strained, two or three blades of m i< e. a lew peppercorns, a cayenne, and a piece of butter the size of a walnut, kneaded with Hour, into a stewpan. Simmer them very gently for In mi means lettini; them boil; pick out marc;UK| |>e|>|>er; have ready, finely grated and; put the scallop-shells, or alternately a lajer of bread-crumbs, then one of oysters and part of their and s-tirk over the l:i.-t layer of bread-crumbs a few bits of butter, and brown them in a Dutch o\eii for fifteen or twenty minute:!. OYSTERS SCALLOPED. (2) off the beards, stew in strained, with a little mace, while pepper, and.-.ill.

Fry in a stewpan, with a butter, some grated bread-cnimlis, till of a nice brown; |>ut them alternately the oysters into a dish. SCALLOPED.

(3) A good way to warm up any cold fish. Stew is slowK iii their own liquor for two or three minutes, take them out with a spoon, lieard them, ami -kim the liquor, put. a bit of butter into a slew|>an; it add as much fine bread-crumbs as will dry it up, then it the oyster E'w il a lx>il up, p,,t the Oysters into scalHs!iell> that you have Ixittered, and strewwilh breaif-crumUi, then a layer..f oysters, then of bread-crombe, and more oysters; it with die oyster liquor, cover them put about half a dozen little bits of butter on the top of each, and brown them in a Dutch oven.

Essence of anchovy, ketchup, cayenne, lemon-peel, mace, and other spices, &c. are added by those who prefer piquance genuine flavor of the Cold fish may be re-dressed the same way N. B.

scallop-shells, or saucers that hold about half a dozen oysters, are the most convenient.

OYSTERS STEWED.

(1) Stew with a quart of oysters, and their liquor strained, a glass of white wine, one anchovy bruised, a mace, and a bunch let all Blew gently a quarter of an hour. Pick out the bunch of herbs, and add a quarter of a pound of fresh butter kneaded in a large table-spoonful of ten or twelve minutes.

Serve them garnished with bread-sippets and cut lemon. stewed simply in their own liquor, seasoned salt, pepper, and grated nutmeg, and thickened with cream, flour, and butter. OYSTERS STEWED.

(2) Open the oysters and strain the Put to them some grated stale bread, and a little pepper and nutmeg.

Throw them and add a glass of white stew but a very short time, or thev will I*Have ready some slices of buttered toast with tlie crust off.

the oysters are done, dip the in die pieces round the sides and in the bottom of a deep dish. Pour the oysters and liquor upon the toast and send them to table hot.

OYSTERS STEWED.

(3) Large oysters will do for stewing, and by some are preferred.

Stew a couple of dozen of these in their own liquor; when they are coming to a I xiil,.. kim well, take them up and beard them; the liquor through a tamis-sieve, and lay the oysters on a dish. Put an ounce of into a stewpan; when it pit to it as, much Hour as will dry it up, the liquor of the oysters, and three table-spoonfuls of milk or cream, and a little white pepper and salt; to this some cooks add a little or finely-chopped parsley, grated lemon-peel, and let it boil up for a couple of minutes, till it is smooth, tlien take it off tlie fire, put in the oysters, and let them get warm (iliey must not tliemselves be boiled, or they will become hard); line the bottom and of a lia.-h-di-h sippets, and |xmr oysters and sauce it.

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PAN PAN P.

PALATES AND SWEETBREADS. palates till the black skin can be peeled off; the tlirin; and cut the palates pieces, and if the sweetbreads are large, cut them in two the long way; dust them with flour, and fry them of a light brown, in butter; stew them in rather more than a pint of the liquor in which they were boiled. a piece of butter add it, with a little cayenne, salt, pep|>er, grated lemon-peel, and nutmeg, and a glass of white A in a spoonful of vinegar, or die squeeze of a lemPANADA.

(1) Boil some pieces of stale | in a sufficient quantity of cold water to cover them, with a little cinnamon, lemonpeel, and caraways; when the bread is quite soft, press out all the water, and beat up die widi a small piece of butter, a little sugar to die a little spice may be added.

PANADA.

(2) Set a little on the fire wid) a glass of white wine, some sugar, a very nutmeg, and meanwhile grate seme crumbs of bread: die moment die water boils up, put in the breadcrumbs (without taking it off die let as fast as it can.

When of a proper consistence, that is, when just of a sufficient thickness to drink, take it off die PANCAKES AND FRITTERS. Break three eggs in a basin; beat diem up widi a little nutmeg and salt; then put to them four ounces and a half of flour, and a little milk; it of a smooth dien add by degrees as much milk as will make it of die thickness of good cream: the frying-pan muse be about die of a pudding plate, and very clean, or diey will stick; make and to each pancake put in a bit of butter about as big as a walnut: when it is melted, pour in the batter to cover the bottom of die pan; make diem die diickness, of half a crown; fry diem of a light brown on both The above will do for apple fritteis, by adding one spoonful more of flour; apples, and cut diem in; out die core, dip diem in die and fry diem in hot put diem on a sieve to drain; dish them neatly, and grate some loaf-sugar over diem. PANCAKES IN APPLES. very small, stew litde white wine, grated lemon-peel, pounded cinnamon, and brown eugar; mash them, and it over pancakes; roll them up, and serve with sifted loaf-sugar over them. PANCAKES COMMON.

Widi nearly half a pound of flour, mix five* well-beaten add, by degrees, a quart of fry in I'rcsh lard, and serve them with pounded loaf-sugar strewed between each.

PANCAKES FINE.

To spoonfuls of flour add six well-beaten eggs, diree ounces of melted butter nearly cold, the same quantity of pounded loaf-sugar, half a grated nutmeg, and a pint of cream; mix beating die for sometime, and poor it dun over the pan. PANCAKE, RICE.

Add to three wellbeaten eggs a pint of new milk, three tablespoonfuls of boiled rice, some sugar, and a little pounded cinnamon; mix it all well together, and fry the upper side for a minute before die fin it, cut into four, with pounded sugar strewed it.

PANCAKE RISSOLES. ly some cold veal, season it with grated lemon-peel, nutmeg, jjepper, a pickle; warm it up with some good gravy, and a small bit of in Have i-eady a batter as for pancakes, seasoned widi a little salt and grated nutmeg. Fry a thin pancake, turn put the middle two table-spoonfuls of die minced fold it in at each side and at the ends oblong form, and fry them of a light; lay tliem upon the back of a sieve to drain die fire.

Four or six as a corner or top dish. PANCAKES, SCOTCH. Mix six table-spoonfuls of flour a little cream, add die beaten yolks of six cu'irs, and then mix in a pint of cream, die grated peel of a small lemon, a and a litde ratafia; the baiter beaten, and just licforc using, mix in the whites of die eggs Ix'atcn with a knife, to a stiff frodi.

Put a little butter or lard into die frying-pan, make it hot, pour it out, and wipe die pan with a clean clodi; some butter or lard, and when hot, pour in a tea-cupful of die batter: firm, prick it a little with a fork, but do not it; hold it before the fire a minute to

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PAR PAR Serve them with pounded loaf-sugar strewed over them. PANCAKE, THICK. Jy the yolks and whiles of two with the \olks:i t:ib:e-s|xxmful;im) a hull" of link' suipir;iiid wine, half a in:;o'jd milk; add ihe whites, and fry it in a broad saucepan, w ith Inittcr or clarified met; the upper bethe fire; warm any of preserve, it ti|><iii one half, and it, and strew upon it |x>undcd loaf sugar.

I 'A \ \.< l PETS.

Put into a pan, two ounces of sifted flour, four of powder-sugar, of hitter macaroons, and a spoonful of oranuc-tlowers; up all articles, and mix with them the yolks often e^'i;s,P(ur large glasses of double cream, and a pinch of salt. \Va.-h the bottom of a ftying-pan lightly with some warm butter, then put in it a s|x>onful of the above prepanition, spread it over tlie pan, to make as thin as [x.ssible; when the pannequet liecoines lightly colored, turn carefully, and dc tlie other side; put it on a tin plate, spread a little apricot marmalade over, and ha\ ing stre\ved crushed macaroons on that, roll up the pannequel till about an inch in diameter; in the meantime put a second s|XM>nful of your preparation pan, and proceed in the alxive manner, garnishing one pannequet it cooking; taking rare, howe\er, to set l>aii over a gentle all are done, cut the punnrtpiets inches in glaze, and di^h them. P \IISl.r.Y. To preserve parsley through the winter:

in May, June, or July, fresh-gathered sprigs:

pick, and wash them clean; set on a stew pan half full of water; in it; Ixiil, and skim it |>ut in the panley, and let it Ixjil lor a couple of minute-; lay it on a sieve before the fire, that \x- dried as i|iiick as |x>ssjlilc; put it by in a tin box, and it in a dry place: when you want it, lay it in a basin, and it with warm w aier a few myiutes use it.

1' \USI.l.y gome 'an, and pick it carefully leaf by leaf; put a tea-spoonful of a th.

alxjut ten it on a it ipiile tine, and it to a Tindeli.-ary and ex> -ellence of this jx-mis n|X)i) the it mis it, by about half a pint of good melted butter, only do not put so much Hour to die parsley will add to its never |>onr p-trsley and over boiled tilings, but it up in u boat. PARSLEY, CRISP. and parsley, shake it in a dry cloth to drain the water from it; spread it oir a sheet nf clean pa|xT in a I Hitch oven !> it frequently until it is a much easy way of prepariiiii it than frying it, which is not seldom ill done.

PARSNIPS, TO Scrape and wash them nicely; when large, divide them; in milk and water till quite tender; tliey will take nearly as long to boil as carrots.

They may also be mashed turnips.

PARTRIDGES, TO CHOOSE. When they are young the bill is of a dark and their legs are of a yellowish and fresh, the is firm, but will look greenish when stale. The plumage on tlie breast of the hen la light, that on the cock is tinged with red. PARTRIDGES five partridges, cut them in halves, trim and dip them in melted butter, and bread twice; a quarter of an hour before dinner broil them.

PARTRIDGES MINCED. fillets from eight roasted partridges, minre, and put them into a sattcepan; make a light roux, in which put the livers and lights of the birds, a bay-leaf, a clove, three shallots, and a little sage, give them a few turns, anil tlien add two large glasses of stock, reduce the saire t.i half, strain and put it to the mince, stirring it is thick and smooth; it hot, but not bread, and either poached or hard eggs. PARTRIDGE IN BREAD.

nice shaped loaf, of about a pound weight; make a hole at one end, through which lake out all ilie crumbs, rub the crust over with a little butter or lard, and set it in th a lew minutes to dry:

this with minced partridge (see that article), and put the loaf, upwards, into a add two spoonfuls of veal blond, with any oilier garnish you plea.se; let it remain on the fire till the bread is soft enough to allow a straw to it, liien take it out and dish the sauce round. PARTRIDGE PIE IN A DISH. T;ike

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PAR PAS partridges, pick and singe them; cut off their legs at the knee; with pepper, salt, chopped pander, tbvme, and muso* rooms.

Put a veal steak and a slice of haul at the bottom of the dish; put in tinpartridges with half a pint of good consomme. ilic edges of the dish pull' paste, and rover with do let it bake tor an hour. PARTRIDGE TO out the entrails, and singe the partridge over die s-tove, then roll a hit of butter in pepper salt, and put it the of tinit neatly with the head turned on one side, keeping the breast as full as possible; over which should lx?

slices of fat bacon tied on with pack-thread; it is put on the spit, break the back-bode, that it may lay the Ix-lter on the si/.eii partridge will take half an hour; when nearly done, lake away the bacon, brown die partridge well; sprinkle it with flour and salt, and froth it water-cresses, a good gravy under bread sauce in a boat.

PARTRIDGE: TO TRUSS. Let it be well picked and singed, cut a in the back of the nek, and carefully take the crop out without breaking it; cut off the vent, and draw out th-.- inside; after this, well wi|w the inside, and then put in a little pepper and salt, mixed with a bit of butter. cleansed it, to the bird, by first cutting off the pinion at the joint, so that the feathers netvl not be picked off that part; break the back-bone, and truss it in the same manner as a fowl, bv pressing die legs close to the apron, then turn the bird on the breast, and run a skewer through the end of the pinion, the leg, the body, and the leg and pinion on the other side, the head fixed on the end skewer, and over the breast lay a sliee of fat bacon, and tie it on with pack-thread. If for boiling or stewing, truss them the same as a fowl for PARTRIDGES TO -STEW. the partridges as fowls are done for boiling; pound the livers with double the quantity of fat bacon and bread-crumbs boiled in milk; and some chopped and with |x-p|XT, leinou-|>cel, and mace. Stitlf the inside of the bird*, tie them at lx>th ends, and put them into a stewpan lined with slices of; add a quart of good stock, half a pint of white wine, two onions, a bunch of sweet herbs, and a few blades of mace; stew gently take them out, strain and thicken the sauce with tlour and butter, make it hot, and pour it over the partridges. Be very particular that your slab or paste table, rolling-pin and cutters are clean, and free from all old paste, and be that both the are extremely;n>od. Have a dry sieve always in readiness, in or tub, so as to use none sifting it; for, though it may appear pure and fine, bran, or small particles of old paste may ha\e fallen it; sifting is, therefore, always necessarv.

Weigh one |xmnd of flour, lay it in a circle on the slab: break one egg in the centre, put a small quantity of salt, and a bit of butter; mix all these together adil a little water, mix them again, then add more water, and so it binds into paste; but rare yon it too nor si|ucc/e it much totill yon find there is sufficient water; then work it well together, and roll it out on the slab, but do not it too thin; work -a jxxind of butter on the slab, spread it out to the paste, with a knife cut altogether, and lay it on the double the ends of the paste together, to inclose the butter; then give it one turn, dins: it out till von just perceive the the the end which is next to you half way over, and the oilier end over that, it once or twice with the rolling-pin; let it rfand, this is called one in three minutes it again, and so proceed until you have it six turns; then roll it out, and cut patties or any shape you please; but observe not to put over them too much egg, as rising; as as are baked, take them oil' the sheet, lay them on paper, and when cold, scra|x' the bottoms, nealK cut out the insides ready for whatever you mean to put into them. For baking, see directions for the oven. PASTE, BEEF Rub one of of beef dripping, it all looks like it to a stitf paste with cold water, and it out two or three times. paste answers Aery well for common pies, but must Iw u'd when hot and fresh baked. PASTE FOR BOILED PUDDINGS. Pick and chop very fine half a |x>und of beef suet, add to it one pound and a quarter of a salt: mix it pint of milk or water, and l>eat it well with the rolling-pin, to incorporate the suet with the tlour.

PASTE FOR CHEESECAKES. Rub equal quantities of flour and butter, together little pounded and sifted loaf sugar, it into a paste, with warm milk, it out, and line die pans widi it.

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PAS PAS PASTE, CRISP. Rub a quarter of a of flour, add two pounded loaf-sugar, and the well-beaten volks of two or three eggs, work a horn-sjxKin, and roll very thin, touching little us the hands; the moment Ix-fore putting into a quick oven rub k over with the well-beaten white of an egg, ami sift all over the tart fiiicly-|x>unded This crust may be used for any fruit FOR CROQUANTS OR fi r PASTRY.

To of flour put a quarter of a pound of sifted loafsugar; mix it together with yolks of till of a good stiffness. r\<TE FOR A COMMON DUMl'LI\<i'.

Rub into a pound of six ' then work it with two well-beaten eggs and a little water. This pa-ie ma v be baked, a large table-spoonful of pounded loaf-sugar being added to it.

I'\STE FOR FAMILY PIES. Rub into one |xund and a half of flour |x>und of butter, wet it with cold water sufficient it into a stiff paste; work it well, ami roll it out two or three times. PASTE, POTATO. Mash sixteen ounces of boiled potatoes, while they are warm, then rub them lietween the hands, with twelve ounces of flour; it is well mixed, and nil Uiks Hour, add <i of.-alt. and, with a water, make il into a stiff |ti-te; beat and it out three or four times, making thin the I.L-1 Lay bl.irk cm nml jam.

..,r any sort of preserve, rub the edijelike a l>ol.-!er pudding, and it in a and cl.-ih lor or four hours. it with a sweet sauce.:

'; FF.

Weigh an equal quannr and butter, rub rather more tlrm ihe half of the one butter, then add as much cold water ait still' paste; it until the IN: completely mixi el thein. ike round, U-at it willi 1C rolling-pin, with:

it uut towarel.the e.p| i-lab, or |.

il e.f an equal i with the p.ml of a knife- pnl lillle- bits of Uim-r it, dn-t fl anel unite r it, fold in the -ides and roll it up, du-t ai;:im with flemr, beat il a lillle, and reill out, always rubbing the willi flour, and lliiow hi',' some uneleriieath the Jl 'he buu.'i is; all ca.-ily put in at the of out the the remainder may be put in; it.-In n ild be touched as little as possible with the liands.

PYRAMID.

Mak puff paste, roll it out a quarter cut it five or seven scalloped tin paste cutters, go one within leave the bottom and top entire, and cut a bit out centre of the others; bake them of a In-own ii|m buttered pajier placed n|*m ting. When served, Ixiild them a pyramid, laving a different preserved fruit upon each piece of juste, and oil the top a whole apricot, with a sprig of myrtle stuck into it, or green-gnges, ornamented with a bunch of barberries.

PASTE FOR MEAT OR SAVORY PIES.

Sift two pounds of fine flour to one and a half of good salt butter, break small pieces, and wash it in cold water; rub gently together the butter and flour, ami mix it up with tlie yolk of three eggs, beat together with a sjxxjn; and nearly a pint of spring-water; it out, and double it in folds three times, and it is rcadv.

PASTE FOR RAISED PIES. four pounds of one of and a little silt, mix tlie.se together, adding water, a little at a time, taking care not to put too much, as this paste must Ijo made as as |x*sible; thoroughly mixed, it two or three turn.", roll it and cut it out to die slui|>e you want for pie.

Sometimes the butter is melted in warm water, and so mixed tin u not so much wah-r, and the but as yo )>usle, when yon lind it get too cold, it a the lii-st method of doing it is the best, if intended to be eaten. PASTE, RICE. (1) Mix together half a |xjimd of filled ground rice and a quarter lic.-h it paste with cold water, diedge flour over the -:.'>ard and out the. and put over it, ia little bits, another qnai ler of a pound of butter; fold and roll it out thin tin.

:<-h time a ox-r and irider it, as also the lolliiig-pin. (.'over the tart, and glaze it before being Ixikod. This paste must be eaten tin- day it is linked.

1' \STI1. UK r. (2) Hoil, in a pint of half a pound r.fgdiMi rice; drain off the. ami [Hiund tlk! rice in a mortar, with bit of Ixitter, and an i-^ to cover anv fruit tart.

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PEA PEA quantities of flour, of butter, and of pounded and sifted loaf-sugar; rub the butter with the in and rub it together it roll out; put it about half an which may be of raspberries, or FOR Take one pound of flour, lay it on the and in the centre put half a pound of butter,, two eggs, a very little salt, and a little water, mix tliem lightly together, and continue adding more water, till you find it bind; mix it on the slab a little, and give it two turns, it is then ready for use. PASTE, SUET.

Rub well with half a |x>und of fresh beef suet, chopped as finely as possible, three-quarters of a pound of flour, and half a tea-spoonful of salt; make a stiff" paste with cold water, work it rolling-pin, and two or three times. This paste answers for any kind of boiled fruit pudding. PASTE, SWEET.

Rub pound of flour three ounces of butter and same of pounded loaf-sugar, add one beaten egg, and as much warm water as will make it into a paste; it thin for any kind of fruit tart, nib tl>e of an egg, and sift sugar over h. PASTE FOR STRINGING TARTLETS.

Mix hands a quarter of a pound of flour, an ounce of fresh butler, and a little cold water; nib it well between die board and your hand to string; cut it and draw it into fine strings, lay them across your tartlets in any device you please, and bake them immediately. PATTIES FOR FRIED BREAD. Cut the crumb of a loaf of bread into square or nearly three high, and cut bits the same width for tops; mark tlwin neatly with a knife; fry tlie bread of a light brown color in clarified beef-dripping or fine Scoop out the crumb, care not to go too near; them wilh mince meat, prepared as for patties, with oysters, or with sausage put on the tops, and serve them upon a napkin.

PATTIES, LOBSTER. See Lobsters.

PEACHES, CHARLOTTE OF. tolerably ripe peaches, cut tluan in halves, and scafd them in a light simp; cut each half into three (lengthwise) of equal thickness; pot these into a pan with a quarter of a pound of powder-sugar, and half the quantity of warm fry them lightly, and having prepared your Charlotte in the usual way, pour in the peaches and it (see Charlotte).

in the for table, cover it completely with the sirup, and immediately.

PEARS BAKED.

(1) Take twelve large baking pears; pare and cut them into halves, leaving the stem take out the core with the point of a and place them close together in a block-tin saucepan, the inside of which is quite bright, with the cover to lit quite close; put to them the rind of a lemon cut thin, with its juice, a small stick of cinnamon, and twenty grains of allspice; cover them with springwater, and allow one pound of loaf-suyar to a pint and a half of water: cover them up close, and bake them for six hours in a very slow oven: they will be quite tender, and ofa bright color.

Obs.

Prepared cochineal is generally used for coloring the but if the above is strictly attended to, found to answer best. PEARS BAKED.

(2) a peel, cut them in halves, and take out the cores; put them into a pan with a little red wine, a few cloves, pound of sugar, and some water. in a moderate oven till tender, then put them on a slow gentlv; add grated and if in They will be sufficiently red. carefully, take tops,.and the tails, wash and drain them; skillet with sugar, cinnamon, two or three cloves, a red and some water.

Set them on a slow taking care to skin them. When sufficiently will look wrinkled.

Peel your fruit, and put well glazed pipkin, a of a little cinnamon, sugar to the taste, and a; also a pewter spoon; cover the pipkin close, and set it on hot When done, the pears will be of a fine red color. PEARS TO COMPOUND. dozen large pears, coddle them tender, take them out and l.w them in cold water, pare and cut them in halves; out the cores, put them in sirup made Two pounds and a half of sugar to fhree pints of water, a little lemon-peel pared very thin, boiled in them, and a little cochineal bruised and put a muslin log:

them, boil them quick are

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PEA PEP and of a good color; when cold, squeeze in the juice of two or three lemons. in making this preserve that the fruit be not too ripe; tiny are in a fit the pips are Llack.

Set (lie pears on the fire in a sufficient quantity of water to cover take them off when soft, and w:iti:r; lightly, rut oil the stalks, prick each pin sufficiently long to reach the cere, and put tliein a handful of alum; sei them on the fire to boil until tlie pears are tender, then take them out, and |xit thyin into cold for the Clarifv and Ixiil some su^ar. [iiit.-.>me water to it boils, add (lie |x-ais, cover the |ian, and a j fkim and |xmr it it.

The day, the tin- pears, add a | sugar to |x>ur the fruit, and it.is the and two succf.-.-ive day.-, proceed in the same way, incieaMng the degree of ' tinp<-ai.-, give the preserve a boil (covered),.-kirn and pour it into a pan, and place it in a stove for two days, then drain die fruit, and put it by for use. PEARS STEWED. (1) Wash and prick some large stewing |x-ars. and the fire in a large stewing-pan to; scalded, out, and put them on the lire in a pan w illi a.-miicicnt quantity of thin clarified.-ngar to cover them, a -ink of cinnamon, a little mace, and two or they begin to soften and red, pin in a of 1'ort let them continue.-ten ing until |-it.-|ly and lo<>k very rich and red; in a basin or jar, with the liuuor over them; they will be all the better for keeping four or five days.

PEARS STEWED.

(2) Pare, cut into quarters, and take out the core of six good [tears; throw them aa they are done To a pound of fruit allow a quarter of a pound of brown sugar, and three I ml a them with cold water, keep the pan closely covered, and stew them gentry, till red and; add, just before serving, a glass of Port wine.

They may be eaten hot or cold, with cream, after dinner or at supper. IT. \<. i.KKFA. well dressed, are among the delicious delicaciei.f th.

vegetable kingdom. must be young; it is equallv indispensable that they be fresh gathered, and cooked as soon as they are stalled (or tley soon both their color and sweetness. After U-ing shelled, wash them, drain them in a cullender, put them on in plenty of boiling water, w itli a tea-spoonful of salt, and one of |xnmded loaf sugar; till they become tender, which, if young, will be in less AM halt' an hour; if old, they will require more than an drain diem in a cullender, and put them immediately into a a slice of fresh in it; some people it an improvement to boil a small liuiich of mint die. peas; it is then minced finely, and laid in small heaps at the end or >idcs of [he If peas are allowed to stand in after being boiled lose their color. PEAS FOR A SECOND COl'USE. Put a quart of tine green peas, 'ogether with a bit of butter the size of a walnut, into as much warm water as will cover in which let tliem stand for eight or ten minStrain off the water, put them into a saucepan, cover it, stir them frequently, and wlicn a little tender, add a bunch of parsley, and a young onion, nearly a dessert-spoonful of loaf-sugar, and an ounce of butter mixed with a tea-spoonful of flour; tlii-iii now and then the peas be tender, if tliey become too thick, a spoonful of hot water. Before serving, take out the onion and parsley. PEAS PUDDING.

a of split peas, and waslied, soak tliem well in warm water; lie them in a cloth, put the (Kidding into a >auccpan of hot water, and l>oil it until quite soft. done, beat it up with a little butter and salt; it with boiled pork or beef. in a marble mortar half an ounce each of dried mint and sage, a drachm of celeryseed, and a quarter of a drachm of cayenne pepper; rub them through a fine sieve. Thia gives a very savory relish to peas soup, and to water gruel, which, by its help, eater of it has not die most lively imagination, lie may fancy he is sipping good peas Obs.

A drachm of allspice, or black pfp|M-i, may be (xmnded with die alxivc as an addition, or instead of the cayenne. PEPPER POT.

Take as much spinach as fill a good sized dish, put it in a saucepan without any set the let it boil; then drain off all the liquor, chop the spinach very fine, and it to the saucepan, with die water ju>t drained from it, more water, onions, three or four

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PER PIC a lettuce or head of endive cut small, the bones of any cold roast meat, if you have them, and half a pound of bacon; put the whole on the boiled for about an hour, put in a few dumplings; it twenty or thirty minutes longer; season it well with cayenne, and PEPPER POT IN A TUREEN. gently in four quarts of water, till reduced to three, three pounds of beef, half a pound of lean ham, a bunch of dried thyme, two onions, two large potatoes pared and it through a cullender, and add a large fowl, cut joints and skinned, of pork sliced, the meat of one lobster minced, and some small suet dumplings, the size of a walnut. the fowl is well boiled, add half a peck of r'nach, that has been and rubbed ough a cullender; It is very good without the lean ham and fowl.

PERCH BOILED.

Put them into cold water, and let them boil carefully; serve with melted butter and soy. PERCH BROILED.

Scrape, gut, and dry them in a cloth, dust them with flour, and broil them. Or may be broiled without gutting them.

They may also be stewed as carp are done.

PERCH WITH WINE.

Having scaled and taken out the gills, put the perch into a stewpan, with equal quantities of stock and white wine, a bay-leaf, a clove of garlic, a bunch of parsley and scallions, two and some done, take fish, strain off the liquor, the dregs of which mix with some butter and a flour; teat these up, the till quite done, adding pepper, grated nutmeg, and a ball of anchovy butter. the perch well, and dish them with the above PERLINGO.

Take a pound and a half of sifted flour, and having placed it on your slab, make a hole in the middle of it, which put three-quarters of a pound of brown sugar, half a pound of fresh butter, the rind of two lemons grated, and ten eggs; knead all these ingredients together well, until you have a pretty firm paste; if it should too thin, add a handful more Then rut pieces, each of which roll in the palms of your hands, the length and thickness of your finger; a round stick (about half the diameter of your on pieces, so that they may be original thickness on one side, and thin on the other; all are pressed, form them little crowns (the flat side inwards, and the thin end uppermost), lay them on white paper, and bake them in a moderate oven; in the meanwhile, make some white sugar varnish or icing, and when the perlingos are sufficiently done, dip them carefully in the varnish, one by one; then replace them hi the oven, a minute or two, to dry. PERRY.

Perry is a pleasant and wholesome liquor, made from the juice of peal's, by means of fermentation, somewhat in the same manner as cider is made from apples. PETTITOES.

feet, the and the heart, of a sucking pig, in a water, very gently, then split the feet, and cut the meat very small, and simmer a little of the water till the feet are perfectly thicken with a bit of butter, a flour, a spoonful of cream, and a little pepper and salt; give it a boil up, pour it over a few sippets of bread, put the feet on die mince. PICKLE FOR 3IEAT.

Six pounds of salt, one pound of sugar, and four ounces of saltpetre, boiled with four gallons of water, skimmed, and allowed to cool, forms a very strong pickle, which will preserve any meat completely immersed in it.

To effect is essential, either a heavy board or a flat stone must be laid upon the meat. The same pickle may be used repeatedly, provided it be boiled up occasionally with additional salt to restore its strength, diminished by the combination of part of the the meat, and by the dilution pickle by the juices of the meat extracted. By bulling, the albumen, which would cause the to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.

An H-bone, of ten or twelve weight will require about tlirce-quarters of a pound of salt, and an ounce of moist sugar, to be well rubbed into it.

be ready in five days, if turned and rubbed every dav.

The lime meat require?.-:illiiiLr depends upon the weight of it, and how much salt is used: and if it be rubbed in with a heavy it will be ready much sooner than if lightly rubbed.

N. B. Dry the salt, and rub sugar in a mortar.

PORK requires a longer time to cure (in proportion to its weight) A leg of pork should be in salt eight or ten days; it and rub it every day.

Salt meat should be well washed before it

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PIE PIE ra )x)iled, if it has been in; long, that the in which the meat is boiled, may not be too salt to make soup of. If it h;is IH-CII in salt a long time, and yon fear that lie too salt, wash it in cold water, and *>ak it in luke-warm water for a couple of If it tall, by it in water the night before you intend to it.

PICKLE FOR TONGUES. To of water, add two [xnmds and a naif of treacle, eight of silt, two ounces of *all|x'tre; it, and skim it until cli-.ir, sprinkle salt over the tongue, and let it stand two davs, wipe it clean Jim put it into tlie pickle, which must l>e quite the pickle, every two or mm months, adding two or three handfuLs of salt, skimming it Half the (Hiantity is sufficient for two tongues. PICKLE FOR BEEF. Allow to gallons of wati-r two pounds of brown sn^ar and six (xmnds of salt, boil it alxjnt twenty minutes, taking off the scum as the following dav |xuir it the meat which has l;eeii | icked into tin I ing-tub.

it every two months, adding three ounces of suirar and half a pound of common P>\ this means it will keep good a y-;ir.

The be sprinkled with the day wiped dry, pouring the it, with which it should always U- coaipletely covered. the addition of two ounces of saltpetre and one pound of pickle answer* t-'i ham*, and tongues.

The tongue* *h'in!d !

nibbed with common - ih.

to cleaa-e ihein. and afterwards willi a saltpetre, and allowed in li" tour or li<tln-y are put the The nie:ii lie ready fir u.-e in ei^ht or ten days, and will keep fur three mouths. PICKI.KS.

Pickles ought to lie stored in a dry place an.l the vessels nuwt appioved of for keeping them in, are wiile-mouth'iles, or i. Iron:;.-toiie-\\:ne jars, having; cmU* or l"i:i,'*, which mn.-t lie titled iu with linen, and coM-ied or leather; and l'< l;iki,i'_; the pickles out and returning thi-m to the jar, a small WMidi-u s|xM>n in strongest is Used for pickling; that of rider more part icularly recommended, Imt MI,' ir vine^rir generally le fixim! stniu^.

is enentiai to the excellence and beauty of pickle-, that they be alw.t\- completely covered with \in'ar. See Hot l*icklt, India I'ickles, Onions, Cucumbers, fyc. 4*c. PIE, A.NGLO-FRANCAIS. a deep dish, line the edge with puff paste like a common pie; stew a quarter of a pound of rice with some sugar until quite soft and sweet; take a pound of ripe juicy which pick and roll in a quarter of.a pound of powder-sugar, and lay about a quarter of them at the Ixrttom of the dish; cover with a fourth part of the rice, tiien the cherries again, and so on till your materials are need, taking care to keep the pie high in the it with a layer of puff paste, which wash over lightly with some white of egg, and strew a little powder-sugar over; put it in a moderate oven for an hour and a it out, mask the with apricot marmalade, and a few macaroons crushed. it either hot or cold. PIE, APPLE.

(1) eight russetines, or lemon pippin apples; pare, core, ana cut not smaller them as close as possible together into a piedi.-h, clove*; rub in a mortar some lenion-|x-cl, wilh of good moist sugar, and, if agreeable, add some quince jam; it with puff paste; it an hour and a quarter. (Generally eaten warm). PIE, APPLE.

(2) Pare, quarter, and core the cut ihein 1'ut the Ixjttom of a pie-dish a s|xM,nl'ul of brown sugar, with a tea-spoonful of grated ginger and lemon-] >ecl, a of apples, and so on till the dish is piled as full as it The next day wet the rim of tlie dish, it with puff or tart paste, brush it with water, and rover it with paste; press the edge all round, notch a |>astc-cuticr, and make a small hole with the point of a knife in the be se;isoned two tablc-s|>oonfuls of lemon or orange marmalade, and cloven, in addition to tlie ginger and lemonI'll'..

\PPLE WITH Mrsr\l>KL KAISIN'S.

1'eel twenty reniieting in quarters, and then cut each quarter five or six toss them in a pan four ounce* of sn^ir in |x>wder, (oxer which should Ix; grated the \->-\ of a Imltcr and of miiM-adel the edge of a deep puff jxi-ie, ilu'ii put in your fruit, and your di>h with a gixxl puff paste a quarter of an inch iu thickness, y\n-u- wilh the white of an egg, and strew >n^ar "\ei it.

Let it kike an h..iir in a m -derate ou-n, ami serve PIE, APKIfoT. Line a dish with puff

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PIE PIE |x\ste, and then put in eighteen fine apricots, (cut in halves and the stones taken out,) liiur ounces of sugar in powder, and four ounces of butter lukewarm. lay on the upper crust, glaze with the white of egg, and strew sifted sugar all over. Let it bake in a moderate oven to a nice light color.

When you wish to serve it cold, you must leave out die butter. PIE, BEEF KIDNEY.

Cut some kidneys and in the pie-dish, herbs chopped, such as parsley, thyme, shallots, and continue this till the dish is full, then cover the whole with slices of bacon, then finish your pie; it in the oven; when done, take out the bacon, and skim off the fat; make a sauce with a glass of while wine, a tolerable cullis, and reduce the consistence of a good sauce, squeeze an orange in it.

Serve your pie hot. PIE, BEEF-STEAK.

Cut the steaks off a rump, or any nice piece of beef, lean together, about half an inch thick; beat a a them some pepper, salt, and parboiled onion roll them up, and pack them neatly into the dish, or lay the beef in slices; add some spoonfuls of gravy, and a of vinegar.

Cover tlie pie with a puff paste, it for an hour.

It is a common but mistaken opinion, it is necessary to put stock or water into meat pies. and if not previously dressed, will be found to yield a sufficiency of gravy, and the pie will be better without any additional N.

Large oysters, parboiled, bearded, and laid alternately the reduced and substituted instead of the ketchup and wine, will be a variety.

PIE, CHICKEN.

and cut up neatly two young chickens; dry them; set them over a slow fire for a few minutes; have ready some veal stuffing or forcemeat, lay it at the 'bottom of the dish, and place in die chickens upon it, and with pieces of dressed ham; it |>aste.

it from an a half to two; when sent to table, add some good seasoned, and not too Duck pie is made in like manner, only substituting die duck stuffing instead of the veal. N. B.

The above may be put into a raised French crust and baked; when done, take off the top, and put a ragout of sweetbread to tlie chicken.

PIE, COD.

fine piece of cod in salt for dicn wash it well, season it with pepper, salt, nutmeg and it in a dish, with a butter and some good stock. Lay a crust over, and Ijake it; in a <;mce, as a of stock, a quarter of a pint of cream, flour fcnd butter, grate in a little nutmeg and lemon-peel, and a few oysters, boil die whole once. PIE, COLD BEEF, VEAL, OR MUTTON.

in a mortar some boiled potatoes; boil a cupful of milk, and while hot, mix it with die potatoes, and beat them they become like a light; it out, cut it with a flat dish, the size of a pie dish, so as laid from off it the pie; cut die meat into slices, season it widi pepper and salt, put half a pint of gravy, wet die edges of die dish, and put it die paste, and bake it till the paste be sufficiendy PIE, DEVIZES.

Cut slices, after being dressed, cold calPs head, sweetbreads, lamb, veal, a few slices of bacon, and hard-boiled eggs; in layers into a pie-dish, with plenty of seasoning U'lween of cayenne, allspice, and salt; till up the dish with; cover it \\ illi a llour and water paste; it in a glow oven, and when cold, take off die crust, and turn die pie out upon a dish; pickled eggs cut into slices. PIE, DUCK.

Scald a couple ofducks, and make them very clean; cut off the feet, necks, and heads.

out die gizzards, livers, and hearts; pick all clean, and scald them.

Pick out the fat of the inside, lay a good puff-paste crust all o\ er the dish, season die ducks both inside and out, with pepper and salt, and in die dish, with die giblets at each end, projierlv Put in as much water as tlie pie, lay on die crust, and let it be well baked.

PIES, EGG MINCE.

six ej-s until they are hard, shred diem small; slued double the quantity of suet; then add one pound of currants picked and washed, (if the eggs were large you must use more currants) the peel of one lemon shred very fine, and die juice, six spoonfuls of sweet mace, nutmeg, sugar, a very small quantity of salt, orange, lemon, and citron candied. Make a light paste for diem. PIE, FRENCH.

Mince some cold roast little ham, season it highly with pepper, salt, mace, and lemonjx;t.'l; add a large table-spoonful of mush-

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PIE PIE room ketchup, and a quarter of a hundred of oysters, and table-s|x>.iiifiils of rich gravy. Line a dish with puff paste, put tlie pic,:ind let in long enough to bake die paste. PIE, GIBLET.

Stew the gihlets in a little water, with an onion stuck with two or three cloves, a bunch of sweet herbs, some and cut a fowl joint.-,.-kn,.iini u i-li it, season it with pepper, half an onion tin- union, herbs, and whole pepper; put the fowl, giblets, and gravy into a dish, add a i;h-s of \\hitc wine, and two table-spoonfuls of mushroom ketchup; the dish with pull' paste, and bake it for an PIE, GOOSE.

Prepare a very strong raised cin.-t, and make the sides thick and the bones out of a goose, turkey, and foul, cutting each down the back; season them highly with pepper, salt, mace, cloves, and nutmeg, all finely pounded and Lay the goose upon a the breast skin the lay in the put slices of boiled ham and ton.Mie, and then the fowl; cover it with little bits of ham or haeon. Put it all tlie pic, made of an oval form, and the sides to.-i ui'l an indi and a lialf above the meat; put on the top, and make a hole in the centre of it.

l>m-h thu outside of the pie all the Ix-aten whites of folds of buttered tin- top over in ami when ii comes out of the oven, take off the pa|)cr, and pour in at tlie top, through a funnel, u |x>nnd and a half of melted butter. 1'IK.S, LOBSTER.

See Lobster.

PIE, ITALIAN.

Mix i-hoppcd iliMne.

;:. u -icy, and one or two sage leaves, some silt, white and cayenne pepper; lay into the bottom of a dish some thin It MII \.-al, -pi inkle them with the seasoning, ami add.-I ices of ham, and a few put a layer of seasoned veal,.uid of ham and forcemeat balls, till the di-h is full, and the yolks of five liard-boilcd e^ys, and some good while stock; tlio di>h with a puff paste, and bake tin- an Uclore serving, pour in, through a funnel at the centre of tlie critt, a tea-cupful of rich cream. 1'll.S. MVKJUKFISH. Salt-fish pie.

The thick, -t part must be cliosen, ami put in cold water to soak tile night U-lore wanted; it well, take it up, lake away the bones and skin, ami if it is good it will be in fine Livers; set it on a fish-drainer to get cold:

In tlie meantime, eggs hard, pwl and slice them very the same quantity of onion sliced thin; the bottom of a pie-dish with fish forcemeat,, or a layer of thin, then a layer of onions, then of fish, and of eggs, and till the dish is full; season each layer little pepper, then mix a tea-spoonful of made mustard, the same of essence of anchovy, a little mushroom ketchup, in a of water, put it in the dish, then put on the top an ounce of fresh butter broke in it puff paste, and bake Fresh cod may be done in die same way, b\ adding a All li.-h lor pies, whether floun.i rings, salmon, lobster, eels, trout, tench, &c. is the most economical way for Catholic families. / PIES, MINCE.

(1) Carefully stone and cut, but not too small, one pound and a half of bloom raisins; cut.-mall half a pound of finely half a dozen of middling-sized good apples, a quarter of a ot'sueei almonds, pounded to a paste with a little white wine, half a nutmeg grated, a of an ounce of pepper, one head of clove, and a little cinnamon pounded; one pound and a half of fresh beef suet, finely minced, one pound of good brown sugar; mix all extremely well, and add half a pint of white wine, and one glass of brandy. Pack it small stone jars, and tie them over with paper.

When it is to be used, add a little more PIES, MINCE.

(2) Cut the root off a neat's tongue, rub the tongue well with salt, let it lie four days, wash it perfectly clean, it becomes tender; skin, and cold, chop Mince as small as possible two pounds of fresh beef suet from the sirloin, stone and cut small two pounds of bloom raisins, clean nicely two pounds of currants, pound and ounce of mace and a quarter of an ounce of cloves, grate a large, nutmeg; mix all with one and a Pack it in jars.

it is to be used, allow, for die twelve small mince pies, finely-mi need tlie grated rind and juice of a lemon, and a wine-glass and a half of brandy; put into each a lew bits of citron and preor green lemons, preserved in good brown sugar, and cut into thin slices, may bo added to the mince meat. PIES, BRANDY, MINCE. a

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P IE PIE of currants, mince a pound of nonpareil apples, and one of lieef curt; of loaf sujrar; \\cisrli each article after being prewired; the po-1 of two lemons grated, and llie juice of one; a quarter of a pound of citron, t he same of orangerninced.

Mix all well with a quart of brandy. PIES, LEMON MINCE. Weigh one pound of fine large lemon*, cut them in half, squeeze out the juice, and pick the pulp from the skins; and pound add half a pound of pounded the same of currants, and a nutmeg, and citron cut small. Mix all tliese ingredients fill the patts-pans with rather more of the mince than is usually put. PIE, MUTTON OR VEAL. Cut into chops, and neatly, and cut away the greatest part of the fat of a loin, or best end of a neck of mutton (the former the Ix-st), an a pie-dish, little water and half a gill of mushroom ketchup (chopped onion and poi if approved); paste, take it two hours; when done, lift up the crust from die disli with a knife, pour out all the gravy, let it and it add, if wanted, some more seasoning; make it into the pie.

Veal pie may be made of the brisket part of the breast; but must be parboiled first. PIE, PIGEON OR LARK.

half a dozen fine large pigeons as for stewing, season them with lay at the bottom of the dish a rump-steak Oi about a pound weight, cut trimmed neatly, seasoned, and beat out with a chopper: on it lay the pigeons, the \olks of three eggs boiled hard, and a gill of broth or water, and over these a layer of steaks; wet the edge of the dish, and cover with puflT paste, or the paste as directed for pies; wash of egg, and ornament it with leaves of paste and tlie feet of the pigeons; bake it an hour and in a moderate-heated oven: it is sent to table make an aperture in the lop, and pour in some good gravy quite hot. PIE, RAISED PORK. raised crust, of a good size, about; take die rind and chine bone from -i loin of pork, cut it widi a chopper, season diem |x-p|>er and salt, ami till your pie; the top and close 'it, and pinch theedije; rub it over widi yolk of egg, and bake it t \vo hours \vidi a paper over it, the ciust from burning. When done, pour in some good gravy, with a little ready-mixed (if approved).

As the alioxc is generally eaten cold, it is an excdlent repast for a journey, and will keep for several days.

PIE, POTATO.

potatoes very thin into a pie-dish; each layer of potatoes little chopped onion (three-quarters of an ounce of onion is f> >r a pound of potatws); Ijetween each layer sprinkle a little pepper and put in a and cut two ounces of fresh butter into litlle bits, and lay the top:

it close with It will take about an hour and a half to bake it.

of tour eggs may lie a table-spoonful of good mushroom ketchup |)Oiired in throuuh a funnel. Obs.

Cauliflowers divided inouthfuls, and button onions, seasoned with curry-powder, &c. make a favorite vegetable pie. PIES, RAISED, OR Put two pounds and a half of (lour on tlie paste-board; and put on the lire, in a.-aacepan, diree-quarten of a pint of water, and half a pound of good lard; when the water boils, make a in the middle of the flour, pour in the water and lard by degrees, gently mixing the (lour with a spoon; it is well mixed, then it with your hands till it become-; stiff: dredi-'e a little tlour to prevent its slicking to die Uiiiid, or you cannot make it look smooth: do not roll it with the rolliug-pin, but it your hands, about the thickness of a quart |>ot; cut it into six piece.-, leaung a for the co\ers; put one in die middle, and keep the other close on the outlill \oii ha\e worked it either in an oval or a round shape: have your meat ready cut, Bed with pepper and oah: if pork, cut in.small slices; the ^riskin i:for pasties:

if \ou use mutton, cut it in very neat cutlets, and put them in the pi make, them; out the covers the the si/e pie. wet it round the ed^o, put pie, and press r w ilh your thumb and linger, and it all round with a pair ol quite even, and pinch them inside and out, and bake them an hour and a half. PIE, RAISED alxjui two pounds of flour in to a paste; knead into die shajx; of a; your thumb into die centre, ami work degrees into any sha|>e (oval or round till about inches high; put sheet of paper, and coarse flour or bran; out a covering for

Page 189 See this page in the book

PIE PIG it alxiut the same thickness as the sides; ceits sides with the yolk of egg; edges quite even, and pinch it round with the finger and thumb, nib yolk of egSniver a paste-brush, and ornament it in any way fancy may diivi-t, the sa kind of it of;i fine brown color, in a slow oven; and vvh< n dune, cut out the top, the tlonr or bran, brush it it up with a fricassee of chickin, rabbit, or any other entree, most convenient.

it to table with a napkin under. IMF..

11 \M KMSKI).

Soak a ham tour or live hour.-; \\a.-h:tnd MTa|ie it; rut kniK-kle. and it for hall" an hour; it up and (rim neatly; tr.ke off the rind and put it oval.-ie pan, uiih a of.Madeira or Sheri-y, and enough veal stock it.

I>et it stew for two hours, or till three pails it out set it in a then rai<e a ern-t:is in the foregoing _:li to receive it; put in the ham, and it th" veal tcirceiueat; rover and ornament; it take about an a to buke in when done, take off the cover, glaze the top, and )><iur round the following sauce, viz. take the liquor the ham wa- stewed in; it "in tin; thicken with a little flour and butter mixed t'^r, (her; a few drops of browning, and some cayenne pep|>er. I'll'..

ST. \.

Skin and cut into joints a large fowl; wash and lay it into cold water cut -all bi-ef into. and if it.-alt, soak it a short time m water; make a pa-<te of (lour and in the proportion of half a pound of t e of tloitr, cut it into round pieced iinu' to the f\tf of the Ixtltom pot the pie is to be stewed; rub with butter Ixittom of a round pot, and lay in a layer of the beef, seasoned with pepper, and finely-minced onion; then put a layer of tin- paste, and then the (owl, highly rh pe|>|(er, onion, and a salt; add another liver of paste, and |ur in three piuis (,f e,,|d the |>ol ','cnily lor nearly four king care it does not burn, which, to do.

It is served in a pudding dish, and answers well tor a family dinner.

I'M".

>K DEVONSIIIUK. inn-apples, pare, core, -nine li.ic a deep dish with paste, put in a \\ a ni'^ar, and,,t the i M ip|ied onions over them; season them, and lay lean mutton chops, seasoned, more onions, then the apples, &c. as before, and cover, and bake the pie. PIE, SUUASH.

One pint of squash, stewed and strained; one pint of milk, and \ one of cream; ten eggs; half teacup of roseof sugar, and one grated nutmeg. in plates lined with putt" paste.

PIE, SWEETBREAD. or -i\.-weetbreads; into two or three pieces, stew them ten or fifteen minutes in a little white stock, with some chopped shallot, a rolled in flour, some and white pepper, and a good many Put them into a pie-dish, with some asparagus to|>s, forcemeat balls, and hard-lxiiled yolks of eggs, and slices of fat bacon on tlie top; it, and bake it the |>aste be done enough; or it may be put into a vol-aii-vent, and served upon a napkin; or baked in a plate. PIE, VEGETABLE. Of a variety of vegetables, such as potaj toes, artichoke bottoms, cauliflower, French IM-HIIS, peas, and small button onions, equal quantities of each; half boil them in good broth for a short time, put them pie dish, cover it with puff paste, and bake a slow oven; make a gravy of a bit of veal, a slice of ham, pepper, salt, a bay leaf, mushlooms, shallots, |i;ir.-lev,and an onion; when it has boiled thick, strain the liquor, and mix in three or four table-spoonfuls of cream, and pour it into the pie Ixjfore being served. The cream may be omitted. PIG, Is in prime order for the spit when alxnit three weeks old. It loses |>art of it* goodness every hour after it is killed; if not quite fresh, no art can make the crackling crisp. To be in perfection, it should be killed in the morning to be eaten at dinner: it requires toasting.

A sucking-pig, a young child, must not be for an instant.

The ends must have much more fire than for this pur|>osc is contrived an iron to hang before the middle pait, called a pig-iron.

If you have not this, use a common flat iron, or keep the fire fiercest at the two ends.

For tlie stuffing, take of the crumb of a stale loaf about five ounces; rub it through a colander; mince fine a handful of sage (t.

about two ounces), and a large onion (about an ounce and Mix these together with an egg, some pepper and salt, and a bit of butter as big as an egg. Fill the belly of tlie pig with this, and sew lay the tire, and Uiste it with salad oil till it is

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PIG PIG quite done.

Do not leave it a moment: it requires the mos* vigilant attendance. it at a clear, brisk fire at some distance.

To gain the praise of epicurean pigeaters, the crackling must be nicely crisped and delicately lightly browned, without being either blistered or burnt. A small, three weeks old pig will be done enough in about an hour and a half. Before you take it from the fire, cut off the head, and part that and the body down the middle: chop the brains \fcry fine, with some boiled sage leaves, and mix them with good veal gravy, or beef gravy, or what runs from the pig when ^-ou cut its head off.

Send up a tureenful of gravy besides. Currant sauce is still a favorite with some of the old school. Lay your pig Ijack to l>ack in the with one half of the head on each side, and die ears one at each end, which you must to make nice and or you will get scolded, and deservedly, as the silly fellow was who Ixnight his wife a pig with only one ear.

When you cut off the pettitoes, leave the skin long round the ends of the legs. you first lay the pig before the fire, rub or oil:

ten and the looks dry; dredge it well with flour all let it remain on an hour, then rub it off with a soft N. B. A pig is a very troublesome subject to roast; most persons have them Send a quarter of a pound of butter, and beg the baker to baste PIG, BAKED.

Lay your pig in a dish, flour it well all over, then rub butter the dish you lay it in, and put it into die oven. When done enough, take it out, and rub it over with a butter cloth; dien put it again into the oven it is dry, it out and lay it in a dish; cut it up, take a little veal gravv, and take off die fat in the it was baked lie some good gravy at the bottom; put that to the veal gravy, with a little bit of butter, rolled in flour; it up, and put it in a dish the pig has been laid, and put the brains with some sage into the belly. Some persons like a pig brought to table whole, in which case you are only to put what sauce you like into the dish. PIG, BARBICUED.

Scald, &c., a pig, of about nine or ten weeks old, the same as for stuffing widi eage-leaves, the liver of the pig, and two anchovies boned, washed, and cut extremely; into a mortar, with some bread-Crumby a quarter of a pound of butter, a very little cayenne pepper, and half a pint of Madeira wine; beat diem to a paste, and sew it up in the pig; lay it at a good distance before a large brisk fin;; sin^c put two bottles of Madeira wine into die dripping-pan, and keep testing it all the time it is roasting; when half done, put two French rolls into die drippingpan; and if there is not wine enough in the drippugpon, add more: when the pig is nearly done, take the and sauce, and with an anchovy cut small, a bunch of sweet herbs, and die juice of a lemon; take up die pig, send it to with an in its mouth, and a roll on each side; the sauce over it.

Some barbicue a pig of six or seven weeks old, and stick it all over with blanched almonds, and baste it in the same manner widi Madeira wine.

PIG, TO COLLAR.

Cut head, and tail; bone and wash it dry it in a cloth.

it highly with a quantity of pepper and sail; it up firmly, and bind it with a piece of sew it tightly.

Put it on in boiling water, with the bones, let it boil for an hour, dien put it under a weight to press till it be cold, and take off the cloth.

PIG'S CHEEK, TO COLLAR. over a pig's face, and a neat's or pii's tongue, a little salt and saltpetre; let it stand eight or nine days, then Iwil them with two cowheels, all be sufficiently tender to admit of taken out; lay upon a dish a piece of strong cloth, put the cheek it with die rind downwards; season it highly with pepper, cloves, and a add the tongue and cow-heels, with more seasoning; roll and sew it up firmly, (Hit it jar and boil it it widi a homy weight, and when cold take off the cloth.

The cow-had may be omitted, and bodi cheeks used. PIG'S CHEEK, TO CURE. salt over let it lie two or three days, then pour over it die following mixture when it is cold; half a pound of ba\ salt, half an ounce of saltpetre, a quarter of a \tound of coarse brown sugar, one handful of common salt, and a penny-worth of cochineal, boiled in a pint of strong beer or porter; let it lie in die pickle a fortnight, turning it daily, dien hang it to smoke week.

to be dressed, put it into lukewarm water to soak for a night, and in dressing it, follow the directions given for boiling hams. PIG'S FEET AND EARS PICKLED. Wash the feet and ears \ery clean, and between every foot put a bay-leaf; arc well soaked, add some cloves, mace, coriander-seed, and ginger; put a botde of

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PIG PIG to three pair of feet and ears, some hay-leaves, a biinch of sweet let them boil gentry lilt tin 'van; tender, llicn take them out of the liquor, lay them earthen pan; cold, lake oil' the fat, and strain the liquor over them. Ti well cold, or wanned in the jelly, thickened with butter rolled in llonr; or take the feet and;it of the jellv,dip them in \"lk in ermule oftread, and broil tliein, or fry tlii-ni in lay the ears in the middle, and the feet round: or ragout them. I'Hi'S IT.KT AND KAKS SOUSED. tli, in, and l*iil them till they are tender; the feet, and put them and the ears in salt and use them, dry them well in a cloth, dip them in batter, fry them, and ^end them to table with melted butler in a Imat.

They may Ix- eaten cold, and will keep a considerable lime. PI< J 'S FEET, TO STEW, ("lean them (ill Brown some butter with tlonr, and add a quaitMH of _;ra\y or Millicir.it to die in.

a minced onion, thret -.dt, anil black |x-pper.

li-et twi, add and cover the pan close I \; let them stew half an lionr.

A little liflonser\ in^, mix in a tabie-*pOOnfill of lemon pickle or vinegar, and pick out the sage leaves. Plf/SII \KSI.KT. (1) I'arlx.il the liver and lights, slice and fry them along with thin bits of ba'-,,n. (iarnish with fried par-ley. riC'S II \KSI.ET.

(2) Wash and dry pome h ids, and some tat and ik, Ix-atin^ lielatter with a rolling-pin to make them lend, with |x-pper. <.i\t, and sa,'e, and a little onion wln-n mixed, put all e-awl, and laslen it needle and id rua-t il by a jack, or by a !-lrin^.

lice*, x\ idi par-ley, fora fry.

::h a sauce of 1'ort wine and water, and ni'i.-tard, jnst boiled up, and jwit it a dish.

I'l'.S 11K\I) COLLARED.

ur the head and ears; take off tinhair and snmit. and out the eyes and brain; la\ for OIK- niifht; it; -alt it i xlremcly well, with comdlpetre, ami let it day-.

('.nil it suhVienlly in the Ixjiifv.

; lay dresser, turning the thick end..I'OIIP side of the head towardiluthick end "filii- other, to make the roll of an eqinl gizi:

M inkle it it with ihe if you think proper, put the iii^'s feel tlie outside, when boned, or the of a couple of cow-heels. Put it into a cloth, bind with a broad ta|>e, a it it under a weight, and do not take off the covering uufd it is quite cold. If you wi-h it to be more like brawn, salt it. and let the proportion of saltpetre be r, and put in also some pieces of |xirk, and cow-heel, to Icxik likethi-hc.nl. This may lx- kept either in or out of pickle of salt and water, with vinegar. If likely to s|xiil, slice and fry it, either with or without tetter. I'Ki'S HEAD, TO POT. head of a small pig, take out the brains, cut off the ear?, ami let it lie in cold water for one day, then boil all tlie bones come out; take off the skin, keeping it as whole as pns-ible.

the tongue and all the meat while it is hot; it highly pep|x-r. salt, and nutmeg; place |>art of the skin at the bottom of a potting-pan or bowl, lay in the chopped meat, and put the rest i.f the skill over the top; place a plate upon it, put on that a hea\y weight, which must not be taken off (ill it Ix- (x-rfectly cold. Boil up part of tlie liquor with some vinegar and salt, and keep the head in It may be served tor breakfast or luncheon, and is eaten \ ine^ar and mustard. PUTS I1K\I) \\DFEET, SOUSED. Clean them extremelv well and tin- sauce part liquor, and add \ inegar, lime or lemon juice, salt, cayenne, and |M-p|M-r; put in, cut or whole, the and |i-et; Ixjil all f >r an hour, and pour it a deep dish.

It ia eaten cold with mn.-tard and vinegar. I'KJ'S KIDNEYS, AND SKIRTS.

and cut the kidneys across, and the skirts square bits; fry them a in beef dripping, brown a bit of bulter the size of a walnut, with a little tlour, and add as much Ixiiling water as may Ix- required of gravy, and.in onion minced small. Add the meat, a |x-p|x-r, sail, and mushroom ketchup, and let l'ir;EO.\S.

Pigeons should !>e extremely fresh; when so, and in good order, they are plump anil fat at the vent, and their feet pliable; but when they are stale, the vent in "!-n.

^rei-n, and withered.

Tame pigeons are considered preferable to tlie wild. PIGEONS WHOLE, TO hem wi-ll. cutoff the wingsand neck, leaving skin enough at the neck to tie; make a forcemeat with bread crumbs, three or iota

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PIG PIK of the livers, one anchovy, some minced, and a quarter of a pound of butler; season with salt, pepper, and grated nutmeg, it with the yolk of an eg:> beaten up, and put into each pigeon a piece tlie size of a large tie the neck and rump, rub them with butler, and dust them with pep|>er, salt, and nutmeg mixed; them over a slow to baste them, put them upon a and with a feather brash them over with butter; broil them of a nice brown color; parsley, or a thickened brown gravy. PIGEON PIE.

Chop some parsley and lemon thyme, with a few mushrooms; in a little butler, into which put half a dozen young pigeons, with in insides, and turned in; for a few minutes and turn them; when they begin to fry, put in sufficient consomme to cover them, in which let them stew well done; take them from the fire to cool; in the meantime make a good puff paste, part of which roll out, and round the edge of a dish; lay the pigeons in with the yolks of four eggs, boiled hard, and pour over them half of llie liquor lliev were stewed in; little pepper and salt, then the top paste, trimming it neatly round, the same as you would any other pie; on the top form a star of leaves, with a hole in the centre; eg, r it lightly over, and put it to bake in a moderate oven, taking care that it has not too much color; when done, add to the liquor that remained from the pigeons, a butter sauce, make it very hot, and [xwr it on the pie.

it hot, either for a remove or side dish. PIGEONS WITH RICE AND PARM F.SAN CHEESE.

Pick and wash half a dozen nice pigeons, cut them into quarters; brown some butter with flour, add to it a pint of good stock, with three onions, some pepper and salt, stew the pigeons in this tender, take mix in the juice of one lemon, Ixiii and strain the sauce over the pigeons. Boil about threequarters of a pound of whole rice in a pint and a half of stock, with half a pound of fresh butler, some graled nutmeg anil salt; when it is lender, add two liandfuls of grated 1'arincsan Put more than Irilf of the vice equally round the dish in \\ hich the pigeons are placed, and cover them with what remains, brush a then strew it thickly I'anuesan; <o\er a flat baking-tin with salt, place the dish upon this, and bake it for nearly three-quarters of an hour in a slow oven; should be of a fine gold color. PIGEONS, TO ROAST.

Pick, clean, singe, and wash them well; truss them with three feet on, and put into them some pepper roasting, baste them with A litlle before dust them and Roast them for half an with parsley and butter in the dish, or make a gravy ofdie giblets, some minced parsley, |>ep|>cr and with a little flou;- and butter; pour the giblets into the dish, and then put in the pigeons.

PIGEONS, STEW. (1) Clean them nicely, truss them as for lulling, put into their inside some pepper and salt; brown in a saucepan three ounces of butter with u table-spoonful of (lour, add as much gravy or water as will nearly cover the pigeons, put them in with the livers, gizzards, and some minced par.-lev, spinach may also be let them stew for three-quarter* of an hour; add, a few minutes before serving, the yolks of Jour or six hard-boiled eggs. PIGEONS, STEW. (2) Wash and clean six pigeons, cut them into quarters, and put all their giblets with tliem into a stewpan, a piece of butter, a litlle water, a bit of lemon|K j el, two blades of mace, some chopped parsley, salt, and pepper; cover tlie pan and lie the sauce with the yolk of an egg beaten up with three table-spoonfuls of cream and a bit of butter dusted with (lour; let them slew ten minutes lunger before serving. PIKE, BAKED.

Scrape the scales off a large pike, take out the gills, and clean it, breaking die tish forcemeat made of two liandfuls of grated bread, one of finely-minced suet, some chop|>ed parslev, Initter, sc-asoued uitli j.epper, lemon-peel and a nutmeg, pounded all together m a mortar, with two whole r jgg. Fasten tail of |>ikc its month skewer, then dip it, into a well-beaten egg, and then into grated Ixvad, which repeat it over with butter, and it in an o\eu.

If two <>f them are to l>e served, make one of them of a green color, by mixing a quantity of finely-minced parsley with the grated the is of a fine brown color, cover it with paper it Serve with a Dutch sauce in a sauce-tureeu. PIKE, BOILED.

and takeout the gills; stuff them with the following forcemeat parts of chopped oysters, grated bread crumbs, Ijeefsuet, or butter, two a little onion, pepper, salt, nutmeg, minced sweet marjoram,

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POI FOR thyme, and savory; an egg to bind it.

the ins ides, and sew them up; in boiling salt-and-water, with a gl < egar, and let them !x>il half an hour.; and meluM Tliey may also be P1LI.AU, TO MAKE. \Vash very clean two pounds of rioe, stew it perfectly a a of butter, some whole pepper, and the ste\\|>an two and one poood and a lialf of bacon, put the bacon in the middle, and the fowls on eacli side, cover them all over with the rice, and garnish and PLOVERS, TO CHOOSE. by the hardness of the show* are fat; and when new, limber-footed. In respects, choose them by the same marks as other are sorts; the gray, green, and bastard plover or lapwing. PLOVERS, TO DRESS. Green plovers ta dressed the same as woodcorks, without drawing, and served on a Gray plovers should be f'irceiiieat the bruised, some marrow cut artichoke cut and 1 with |x-p|xT, salt, and nut<tf the birds, and \\ilh ju-t a sufficient <|iiaii(ily of to OIK; glass of and a blade of mace; them clo-e, and let MC\V \> fa up the plovihein ill a dish, keep tllem hot; put f butter in Hour, to thicken -.

let it till smooth; it a pomit o\er the plo\ POINT DE JOUR FRITTERS. Mix ( with two handfhls of Hour a u'lasa of sweet | wine, a tal.le |:,,,.nfnl of brandy, and warm milk, sufficient to make |iu.-tc; add I'M- well-lieateii whiles of four e<,'!fn, a minced citron, candied or curit together, and drop it through a wide tin funnel, lxiiliii<r lard. Serve willi pounded loaf sn.'ar,-trewcd ou-r I'<>|\ KU>K. i' llt int..

a newpan a large bunch of parsle\-li-;i\.-. -.,1,1.. scallion-, iv-leave-, a a of |x-;>|'i, a vinegar, and a small quantity of hntier; pet the pan on tlin-diice thy whole I ill nearly all gone, when add two ladlcfuls of etpagnole, and one of stock; im to the proper consistence, and it lor use. DAIRY-FED pork !x-<:

; the flesh should look white and smooth, and IK- while and In preparing a hog for bacon, the rilis are cut, with a very flesh on die has the fore and hind leg attached to it; the bind leg is tlx-n called a gammon of bacon, but is generally reserved for a ham. On each is a la rife spare rib, is usually divided into two, one called the sweet bone, the oilier the blade Ume. are grukins, chine, or Hog's is the inner fat of the bacon hog.

Porkers are not s-) old a?

hogs; make excellent pickled pork, but are chosen more particularly lor roasting. To roa-it a le^r, a saiall is three sage |X'p|K!r and put the skin at the knuckle Ixmc; the is cut into stri| apart, and rubbed over with a bit of butter. If weighing seven or it nearly three hours to roast. A spare rib should be is basted with butter, and baa sage leaves dried, nibbed to a powder, and mixed with salt and pepper, sprinkled over it.

Both a loin and are jointed, the skin scored in narrow and inhbed If wei^him; HX fxmnds, it will require rather more than two hours to ron.->t.

A griskin may be either broiled ed.

A chine is smiled here and ni;h crumbs, mixed UH|I a liltlc and Masoned with some linely ML'C, jKir.-ley, and lh\me, >..me j-epper and is cut into strips and nibbed it is then roasted, and served as are the preceding roaaU.

A porker's head H ctitfled like a sticking pig, sewed (irmly, and huntf on a string to Tte shoulder may be roasted, but, being lal, it is generally preferred pickled. The breast may a pi", or To l>oil hams, they should be put on in water, the chill taken off, and simmered for live hours, taking care not to allow them lo boil. The prime season for pork is from NovemU r to.March. Take particular care it be done enough:

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P OR FOR other meats under-done are unpleasant, but is absolutely uneatable; the sight of it is enough to appal the sharpest appetite, if its gravy has the least tint of redness. Be careful of the crackling; if be not crisp, or if it l>e burned, you Ite scolded.

Pickled Pork, takes Ynore time than any other meat. If you buy your pork ask how many it been in salt; if m:Mi\, it will require soaked for six hours it.

you cook it, ami it as clean as delicately dressed, it is a favorite dish with aleverylx>dy.

it not boil fast; "if it does, the knuckle will break to pieces, before the thick part of the meat is warm a \t~ of lakes three hours and a half Aery slow simmering.

Skim your pot very carefully, and when you take the meat out of the boiler, it clean.

\ leg of nice jxirk, salted, and nicely boiled, is as fine a cold relish as cold ham; esjiecially if, instead of cutting the middle when so letting out it* juices, you cut the knuckle:

broiled are a good luncheon, or supper. Mem.

Some |x?rsoMs who sell pork ready sailed have a sillv trick of cutting the knuckle in two; we sup|xise to s.i.'e their salt; brt it lets all the gravy out of the leg; and unless you boil your pork iMorely for the sake of the pot-liquor, which in this case receives all the goodness and strength of the meat, friendly reader, your oracle cautions you to buy no leg of pork v.-hich is slit at the knuckle. 1 1" pork is not done enough, nothing is more disagreeable; if too much, it not only loses 'us color and but its substance besoft like a jelly. It must never apjx-arat table without parsnips; they are an excellent vegetable, and deserve to be much more popular; or carrots, turnips, and greens, or mashed potatoes, &c. Obs.

Remember not to forget the must,ird-|x>t.

PORK, LEG, Of eight pounds, will require about three hours: score tlie sk ins across in narrow stri|>cs (some score it in diamonds), about a quarter of an inch apart; stuff the knuckle with sage and onion, minced fine, and a little grated bread, seasoned with pepper, salt, and the yolk of an egg. Do not put it too near the fire: rub a little sweet oil on the skin with a paste-brush, or a goose-feather:

makes the crackling crisper and browner basting it dripping; and it will be a better color than all the art of cookery can make it in any other way; mid this is die best way of preventing the skin from blistering, which is principally occasioned by its being put too near the fire.

PORK Spare Rib, Usually weighs about eight or nine pounds, and will take from two to three hours to roast; not exactly according to its weight, but the thickness of the meat upon it which varies Lay the thick end nearest to the A. proper bald spare rib of eight pounds weight (so called because almost all the meat is pared off), with a steady fire, will be done in an hour and a quarter. There is so meat on a bald spare rib, that if yon have a large, fierce it will be burned Itelorc it is warm through. it nicely, and crack the ribs across as you do ribs of lamb. When you put it down to dust on some flour, and baste little butter; dry a dozen sage leaves, and rub them thr< >u;;li a hair-sieve, and t<>|> of a dredging-box; and about a quarter of an hour before die meat is done, baste it with butter; dust with the pulverized sage. Obs.

it a rule never to pour gravy over any thing that is 1;>y so doing, the dredging, &c. is wasljcd off, and it eats insipid. Some jx-ople cane a spare rib by cutting out in slices the thick part at the bottom of this meat is cut away, tlie bones may be easily separated, and are esteemed verv sweet picking. Apple sauce, mashed potatoes, and good mustard are indispensable. PORK CHEESE.

Choose tlie head of a small pig which may weiijli about twelv the quarter.

Sprinkle over the tongues of four pigs, a little common salt and saltpetre.

Let lie linn- days, wash them, and tie them in a clean them until the bones will come easily out of the head, take.-kin as \\liole as possible, place a bowl in hot water and put in the licad, cutting it In the bottom of a round tin, shaped like a small cheese, lay two of cloth across each other, they must be loiiif eiiouuli to fold over the top when tlie shape is place the skin round the tin, and nearly half it with the meat, which has Ixt-n highly seasoned with pepper, cayenne and salt; put in some tongue cut into slices, then the rest of the meat and the remainder of the tongue, draw the cloth tightly across the top; it a board or a plate that will lit into the sha|x>, and place on it a heavy weight, which must not be taken off till eaten with vinegar and mustard, and served for luncheon or supper.

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POT POT The vegetable kingdom affords no food more wholesome, more easily procured, easily prepared, or less ex|xMisive, than the potato: yet. although this most useful vegetable is dressed every day, in. \crv family, for one plate of |>otat<x-s c< Hues' to table as it should come, ten are spoiled.

Wash them, but do not pare or cut them, unles.- they are very large. Fill a saucepan half full of potatoes of equal size (or make them so bv dividin? the laix'er ones), put to them as much colil water as will cover them abonl an they are sooner lioiled, ami cy, than when drowned in I spoiled bv hav MIL; too little water, but [Matoes are often s| toiled by too iiincli: they inn-it merely bft Covered, and a Mill'alloweil t: -r waste in Ixiilinu, so thai they may be jn<t c,,\ered at the Set them on a mrlenite; then take them off, and |Mit them by the side lire to simmer sl.iwly till they are soft enough to admit a fork (place no de|>endence Oil tintest of their skins' clacking, which, if they are liled fast, will happen to some (totatoes when they are if it half done, and the insides quite hard). Then jxmr tlt<' water off (if you let the potatoes remain in the water a moment after they are done eimiiuli, they will become waxy ami watery), uncover the saucepan, and set it at such a distance fire as will secure it from taming; tlioir su|x'rt]uous moisture will evaporate, and the potatoes will be perfectly dry and mealy. You may afterward place a napkin, folded op to the size of the saucepan's diameter, the imtators, to hot and mealy till wanted.

method of managing every respect equal to steaming them; and in half the time.

is such an inlinite variety of sorts and -i/es ofpOtlkMj thai it is ini[is.-il>le to nay how Ions; tliey will take duini;:

the best way it try them with a link.

Fixed (xttaUtes will generally ' done enough in liftecn or twenty POTATOES, NEW.

The best way to clean new is to nib them i'lth or tlaimel, or scruhhin<;-hru.li..\> w |x>tatocs are poor, watery, and insipid, full two inches in diameter:

they are not worth tlx* trouble of boiling before midsummer day. Ob*. Some cooks prepare sauces to pour |>tatocs, made with l)ittter, sail, and ppp|n-r, or uravy, or melted tatter and ketchOp; or stew the potatoes in ale, or Reasoned with pepper and -all; liake them with hen inu<>i sprat*, mixed layers Ofpotatoes, sea-oned with pcp|>ei, salt, sweet n cut mutton or beef into slices, and lay them in a and on them potatoes and spices, then another layer of the meat alternately, pouring in a little water, covering it up very close, and boiling it slowly. POTATO BALLS.

Mix mashed potatoes with the yolk of an egg; roll them into dour them, or egg and bread-crumb; and in clean drippings, or brown them in a Dutch oven. POTATO BALLS RAGOUT, Are made by adding to a pound of potatoes a i|itarter of a |x>und of grated ham, or some sweet herbs, or chopped pareley, an onion or pep|x-r, and a nutmeg, or other spice, with the of a couple of cijus:

then to be dressed as Potato Halls.

Obs.

An agreeable vegetable relish, and a good.upper-dish. POTATOES BOILED, TO BROIL. After tailing potatoes not quite sufficiently to to table, put them on a gridiron over a clear lire, and turn them frequently till they are of a nice brown color hot; take care they do not become too hard, as that spoils the flavor. POTATOES, CASSEROLE. peel some good mealy potatoes, pound them, and mix with them some butler, cream, and a little salt, put them atant an inch and a half high upon a flat dish, and leave an opening in the centre; bake them of a light brown color, and take out as much from the ceiitrt; as will admit of a ragout, fricassee, or macaroni, being put into it. POTATOES, COLCANNON. potatoes and greens, or spinage, separately; mash the potatoes; squeeze the greens dry; chop them quite line atxl mix them wilh the potatoes, with a butter, pepper, and put it a mould, buttering let in a hot oven for ten minCROQUETTES.

boiled and peeled, allow mealy potato's, tlieir weight of butter and of (XHinded loaf sugai', two eggs beaten, half the grated peel of a lemon, and a in a die the yolks of; roll up the croquettes; dip them the U-aieii eggs, and roll them in sifted bread cmnib-i; hour, roll them again as beiry them in Uilter; put tU'in upon the hack of a sieve before the fire to drain. Mash

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POT POT smooth six or seven boiled potato??, add a piece of butter the size of a walnut, the beaten yolk of an egg, half an onion pounded, a little boiled minced parsley, some |>epper and it the form of small or pears, roll them egg, and then bread crammed, with pepper and salt; fry them in plenty of lard or dripping till they are of a fine brown the to drain; serve them with a fringe of fried parsley. POTATOES FRIED* IN OR RIBBONS.

Peel large potatoes; them about a quarter of an inch thick, or cut them in shavings round and as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils, and is put in the slices of potato, and keep moving them up, and lay them to drain on a sieve: send them up with a very little salt sprinkled over them. POTATOES FRIED WHOLE. When nearly boiled enough, put them into a stewpan with a bit of butter, or some nice clean beef-drippings; shake them about often (for fear of burning them), they are brown and crisp; drain them from the fat. Obs.

It will be an elegant improvement previous to frying or broiling the to them and dip them in the yolk of an eg*;, and in fine-sifted they will then deserve to be called POTATOES FOLL DRESSED. POTATOES RAW OR COLD, TO FRY.

Wash, peel, and put them into cold water for one or two hours, cut them slices about half an inch thick, and fry them a light brown in boiling clarified Cold boiled potatoes, cut in slices, may be done in the same manner. and pound in a mortar, six mealy potatoes, with a of white wine, some pounded sugar, cinnamon, and an ounce of it out cut them the size of a wine glass, and fry tliem in with sifted loaf sugar over them. POTATOES, MASHED. (1) potatoes are boiled, drain them quite dry, pick out every s|x-ck, &c. and while hot, rub them through a colander a clean stewpan. To a |xmnd of potatoes put alxuit half an ounce of butter, and a t.ible-spoontiil of milk: do not spake them too moist; mix w<ll Obs.

the are getting old and specky, and in frosty weather, is the !> t way of dressing them. You may put shapes or tea-cups; egg them with yolk of egg, and brown them very slightly before a slow POTATOES, MASHED. (2) potatoes, peel and mash them very smoothly; put for a large dish four ounces of two eggs beat up in half a pint of good milk, and some mix heap it upon a table-spoon to it a rough and rocky appearance, or put it on a dish and score it a dip a brush or feather and brush over the lop; put it a Dutch oven, and let it brown gradually for an hour or more. To mash in a plain way, mix with them two ounces of butter, half a pint of milk, and a When mashed potatoes are not browned, it is a great improvement to add pepper, salt, and one onion minced as finely as possible; heat the potatoes in a saucepan, and serve them hot.

POTATOES, ROASTED. Wash and dry your potatoes, (all of a size), and put them in a tin Dutch oven, or cheese-toaster: take care not to put tliem too near the fire, or they will get burned on the outside before they are warmed through. two to N. B.

To save and trouble, some is one of the l>est opportunities the BAKER has to rival the cook. Half Ixiil larsfe potatoes, drain the. water from them, and put them into an earthen dish, or small tin (KIM, under meat that is roasting, and baste them with some of the dripping: when are browned on one side, turn them and brown th:si-mi tliem up round the meat, or in a small dish. POTATOES SCALLOPED. Mash,*,. tatoes as butter some clean scollop-shells, patty-|Kins, or te,i-cii|,s or saucers; put in |x>tatocs; tlwm smooth at the top; cross a knife over i them; a lew on a paste-brush with a few drops of melted butter, and in a Dutch o\en; browned on tlie top, take them carefully out of the shells, and brown the other side. POTATO SNOW.

The potatoes must I):' lire from sjwiN. and tile whitest you can pick out in cold water; when they Ix'gin to crack, strain the water from

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POT POU them, and put them into a clean stcwpan by they are quite dry, and fall to pieces; rub them through a wire sieve on the dish they are to lie sent up in, and do not disturb them afterward. POT POURRI.

Gather, when perfectly dry, a peck of roses; pick off the leaves, and three-qtiarters of a of << numon let two or three days, and if any are added, some more salt should be sprinMix with the roses half a pound of tinely-pounded bay silt, quantity of allspice, of cloves, and of brown i|iiarter of a pound of zuin-henjumiu, and two ounces of orris-root; glare of brandy, and any of fragrant flown.

Mich as orange and lemon (lowers rosemary, and a threat quantity of lavender lilies: a green cloves may be added. flowers must be gathered perfectly dry. l'i I Mi BEEF, VEAL, GAME, or Take three pound* of lean beef, nil) it an of salt|-tre. and tncn a hanilful of common; let it lie in salt for a couple of days, rubbing it well each day; put it |>an or stone jar will just it; rover the skin and fat that you rut oir, and pour in pint of water; it close with set it in a \er\ >'ow oven (or about four hours. \Viieu it comes from the oven, drain the gra\v tVoni it into a basin; pick out the gristle* and the skins; mince it fine; moisten it a gravy you poured from the meat, which is a very strou<; consomme (lint rather silt), and it will make excellent pease or browning; the incut patiently and in.1 mortar with (.-line fn li butter, it is a < is nothing eijital to plenty of elbow-grease); seasoning it l>y decrees, as vou are leafing it, a little black jit-ppcr and allspice, or cloves p'iunde.1.

in- mace, or graleii miPut it in |vts, pi-ess as as it a f|'iartiT thick with clarified l>ntter; and if \ou wish ' ii.it tie a Ke 'p it iv mince a liitle h.iai or bacon, or an and; > herlw, or an eschalot, and a larni^.-n.

chenil. or bnniet.

>vcc., and (XMind them with tin- incut, Lrlass of wine, or some mustard, or It is a MTV agreeable and cc.-momical way of using tlie n in or poultry, or a l.nx'c joint of eillier or beef, >eal, ham, or ti.ngnc, &c. to it with some of the fat, or moisten it with a little butter, and beat it in a mortar with the seasoning, &c. has for gravies, &c.

ha.

heretofore considered the perquisite of the cat) and ia completely drained of all its succulence, beat in a mortar with little ground [x'pper and as in the fore-joing receipt, and it as good potted beef as hag till its moisture is entirely extracted, it must be, or it will not keep two M K M.

Meat that has not been previously salted, not keep go as which has.

In choosing a turkey, the youn<r cock bird is to be preferred; tlie best have black legs, and if young, the toes and bill are pliable and feel soft. A hen turkey is chi-sen by the same rules. l-'owls with black legs are the if fresh, the vent is close and dark; if young, the coml)s are bright in the color, and die legs smooth tlie spurs of a young cock are A goose, if young and is plump in the breast, the fat white and the yellow, and but few hairs upon them. Ducks may be chosen by the same rules, and are hard and thick on the breast and belly.

- should be quite fresh, the breast plump and fat, the feet elastic, and neither flabby nor discolored at tlie vent. To prepare a turkey for dressing, every |)|HL' is carefully picked out; and in drawing tnrkevs and fowls, care must be taken not to break gall bair, nor the -,'iit joins tlie gizzard, as it is impossible to remove the bitterness of tin- one, or the grittiii' of the other. Tlie hairs are si white paper; leg-bone is broken close to foot, an<i the sinews drawn on: a cloth is p-.it over the bi> tinIx.ne flattened the liver and gizzard, made delicately < f.i-!cned into each pinion. A stnin.i'ii sausage bread, and mixing l>ea;ea _'*, or a shilling as for a fillet of \i-al.

itlicn put the btvast, and the turkey, well nibbed over with lloiir, is put down to roast. It is basted constantly with lMter, and when the steam draws towards it is nearly done; it is tlicn dredged with Hour, and basted -.lith more Uitter, served with j;ra\y in the dish, and mi niched sausages, or f-rcenieat if -tiiMini.' is used, and.-auce in a sauce tiirtvn. To boil a turkey. After being nicely

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POIT PRESERVES it is trussed with the legs drawn in under the skin, stuffed with a forcemeat, as (or adding a few chopped then boiled in a well-floured cloth, and served with oyster, white or celery sauce, poured alto some in a sauce Boiled ham, tongue, or pickled pork, is eaten with it.

A large-sized turkey will require more than two hours to boil. Turkey, with celery sauce, is stuffed and trussed neatly, laid all over with slices of bacon, tied in a cloth, and boiled in water, with a little salt, butter, and lemon-juice added. It is served thickly covered with celery sauce.

Turkey poults are stuffed and in as a full-grown They will require rather more than an hour to roast.

They are dressed with the heads t\\-istcd under the wing, as are also sometimes, but it seems an injudicious custom, as the side on which the head is cannot Ix? nicely browned, and in carving, the blood from the neck is apt to mingle the To roost a fowl. It is picked, nicely cleaned, and singed; the neck is cut off close by the hick; the fowl is then washed, and if a large one, stuffed It is trussed and dredged and when put down to roast, basted butter, and frothed up. When the steam is observed to draw towards the it is sufficiently done; served with in the dish, and bread sauce in a A good-sized fowl will require above an hour to roast.

Chickens are roasted as the above, and in the is garnished with fried eggs, and bread sauce; half an hour to three-quarters to roast. To boil a fowl. singed, washed, and trussed, it is well dredged with flour, and put nit in boiling water, and if a one, an It is white, or Jiver sauce.

Two boiled fowls, served with a tongue between them, make a handsome top dish. chickens are improved by being stuffed, and will require nearly half an hour To roast a goose. being well cleaned, picked, and singed, it is washed, made jjcrfectly dry, and stuffed with about four table-spoonfuls of grated bread, an onion finely minced, together with three sageloaves, seasoned with |X'p|>er, and a egg; or, the j is made of boiled mashed seasoned in the same way as the other-, and mixed with a Ix-aten rj<j. If roasted on a spit, each end is tied on tightly; it is basted at first with a little bit of butter, after which the fat that drops from it is It is tjravy in the sauce in a sauce tureen. A large goose will require an hour and a half to roast. At table, an opening is cut in the apron, and a glass of Port wine, with which is mixed a large tea-spoonful of made mustard, is poured into the body of the goose. is also an improvement to ducks. A green goose, atjout two or three months old, is seasoned with pepper and salt only, and requires to be basted with butter.

It requires about an hour to To roast ducks. They are nicely 'picked, cleaned, singed, and washed, seasoned or stufled, and served with gravy, as directed in pp. 66, 67.

A duck may be boiled for nearly an hour, and served with onion sauce poured over it. PRESERVES, SWEETMEATS. &c. All be preserved in a brass pan, which must 1x3 well scoured with sand and vinegar, washed with hot and wiped perfectly dry before it An iron plate or stove is preferable to a for preserving on; and by the the will be belter preserved, and less waste in slow A round wooiien smaller at one end than at the in Scotland a thevil, is lietter adapted for stirring sugar or preserves with than a silver spoon, which is used for skimming. That there may lie no waste in taking off the scum, it is put through a silk or through a hair l)it of muslin it; the part will run the vessel placed j low, and may be returned to the pan.A silver soup ladle is used for putting preserves the jars, l)e of brown stone, or of white wedtjewood ware. After the jellies or preserves are put in, they must not be moved till quite cold, when they are covered with a piece of white paper, cut so as to fit into the jar, and dipped into brandy or rum.

They are then stored in a cool dry place, and should be looked at occaMon.dlv. If in a few weeks they be observed to ferment, the sirup should be strained from the it is again poured over the fruit, previously put into clean jars. low in price, and consequently coarse in quality, is far from lx?ing rlieapest in the end; while that which is most refined is always the best. White sugars should Ix; chosen as shining and as close in texture as possible.

The best sort of brown sugar has a bright and gravelly appearance. A jellv-bag is made of half a square of

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PRESERVES PRESERVES flannel folded by PIP corner?, and one side sewed up; the \<-\> bound tape, and four loops also of t;i|x j sewed on. liang a stand made of four Kirs of wood, each thirty -six incites in height, fastened w:

> the top, each measuring ten inches uith hooks upon the corners.

in -hes from die bottom four more bars arc A pan or is put underneath to receive tlie juice or jelly as it drops dirough the bag. To save in Preserving Cherries, Green Gages, Damsons, and Raspberrii.-..

Gather the fruit perfectly dry, and to a ixniiul allow five ounces of finelylo;:f.-u^'ir; put a layer of fruit into a wide-mouthed bottle or jar, and then one of sugar, till the \essel is; tie over it tightly two fold* of--' HIM 1 bladder, and put them into acop|>cror pan, witli straw in and water:iin Ji a.- the necks, and let them for ':.< out the bottles, and keep them in a cool dry SHJAi; misons not too k off the stalks, and put them into wide-mouihed uU,-s Wtles, taking care not to put iii any but what are whole, and without blemi.-h; shake them well down not full when.-top the Wiles with new soft corks, not too ti^'ht; set them into a very slow oxen (nearly e,>li!) li\e hours; the slower;:n- better; wlx-n begin to ~\\\ ink in the Wll.-s, it H a sure siijii that Uie iout, an.!

ue drive in the corks quite 1'uh:; -t them in a hit tie-rack or bask, t, uiih ill.- month downwards, and they n. morello cherries, currants, green gages, or bullace, may be done Obs.

lit!,, r.iik- are good, and fit well, IKno occasion for cemenlini; I.IK -:

-ild bungs be used, it necessary AITI.KS.

(1) core, and quarter six (xninds of good hard baking apples; finely poinul lour |x>unds of loaf i-.er of each alternately, with h.ilf n pound of the beat white ginger, into a jar; let i:

md-foity hour*; iiifn-.-, for half (hat time, in a half a quarter of a pound of bruised the liquor with tintill thev look clear, ami tin- sirup rich and thick, whii h may be in about an Take (.tt'tl -.1 -i-niii as it XV hen to be eaten, pick out the whole ginger. PRESERVED APPLES. (2 quantities of good brown sugar and of apples; peel, cote, and mince them small. Boil the su^ar, allowing to every three pounds a pint of water; skim it well, and boil it pretty then add die apples, the grati-d ]jeel of one or two lemons, and two or pieces of white ginger; the fall, and look clear and yellow. This preserve will keep for years. CODLINGS.

the codlings not bilker than French walnuts with the stalks and a leaf or two on each. Put a handful of \ ine lea\es into a piv-n \ ing-pan, then a layer of codlings, then vine leaves, and then codlings and vine leaves alternately, until it is full, with vine leaves pretty thickly strewed on the top, and fill the pan with spi ter; cover it close to keep in the steam, and set it on a slow fire die apples U-eome out, and off the rinds widi a penknife, and then into the same water again the vine leaves, but taking care die water is quite cold, or it will cause them to crack; put in a alum and set them over a slow they are green, out and lay them on a to Make a good simp and give diem a succe-.-ive put in jars and tie down tight. APPLES, GOLDEN PIPPINS.

Take die rind of an orange and boil it \i-ry lay it in cold water lor three take two dozen golden pippins, pare, core, and quarter them, and boil them to a strong jelly, and nin it dirough a jelly-bag of pippins, pare and core diem, and put jxiunds of loaf sugar in a preserving-pan a pint and a half of spring water; let it and put in your pippins, w ith the orange rind cut diin sli|>s; let diem boil fast till die sugar becomes thick and will almost candy; in a pint and half of pi|>pin jelly, and f;ist is I,.;ir; tln-n squec/e in die juice of a fine lemon; gi\c file wholeanother !iil, and put the pippins in pots or oraii!{c-|xvl. I>-mon-|x-cl may be; in-tead of orange, but it fiuist only be boiled, mid notioaked.

Ai'KiroTS.

1'arp your apricnt.-, and SI..IH- what you can whole, tlicn yive tin-in a li^'lit Wliug in proportioned to the of enough; dtcn take (!M- weight of die apricoU

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PRESERVES PRESERVES in sugar, and take the liquor in which they boiled, and the sugar, and it it conies to a sirup, and give them a as it sirup jellies it is enough; take tip the cover them with the jelly; put cut paper over them, and lay them down when cold. BLACK CURRANTS.

the a dry day; to a of red and a half of finelypounded loaf sugar. With scissors clip off the heads and put the juice, sugar, and currants into a preserving pan; it frequently the fruit from the sides of the pan, and take off the scum as it ri^es; let it boil for ten or fifteen minutes. This preserve may be eaten with cream, and made into tarts. To of of a of pounded loaf sugar; carefully stone them, and as they are done, strew part of the sugar over them; boil them fast, with the remainder of the sugar, is and the sirup thick; take off the scum as it Or they may be boiled quantity of sugar, which has been previously and boiled candy Part of the kernels may be added. CUCUMBERS.

and fresh-gathered cucumbers; 'split down and take out all the seeds; in salt and water bear an egg, set on a fire with water, and a small lump of alum, and them a few minutes, or them, and pour on them a thin sirup; let them lie two days; boil the simp again, and put the cucumbers; it twice then have ready some sugar, boiled to a blow; put in the cucumbers, it set day; boil the simp and cucumbers again, and set them in glasses for use. < CUCUMBERS, SMALL. Weigh equal proportions of small green cucumbers and of fine it; rub the cucumbers with a cloth, scald them in hot water, and, when cold, put them into the sirup, witl\ some white ginger and the of a, lemon; boil them gently for ten The following day just rejxjat times, and the last, boil them till tender and clear. nately a layer of damsons, and one of sugar; tie them over with bladder or strong paper, and put them into an oven after the bread is withdrawn, and let them remain till the oven The following day strain off the sirup, and it put the damsons one by one into small jars, and pour over them the sirup, which must Tie wet DAMSONS.

(2) Prick them a needle, and as in the to preserve damsons, the Carefully take off all the scum. DAMSONS. (1) To even, pound of damsons allow three-quarters of a pourtd of pounded loaf sugar; put into jars alterGAGES.

Put die plums into boiling water, pare off the and divide them; take an equal quantity of pounded loaf sugar, strew half of it over the let it remain some hours, and, with (he remainder put pan; the quite clear, off the scum as it and a few minutes before taking them off the fire, add the kernels. LARGE SWEET proportions of sugar and of fruit; with a penknife slit the gooseberries on one side, and take out all the seeds; put. them into a preserving pan with scald them; pour off the water when cold; put over and under therifvine leaves, with more cold water j set them over the fire to green. Clarify the sugar; put die gooseljerries into a deep jar, and the boiling sirup over them; days pour it off, put; repeat this till die sirup becomes thick, then put them into small jars. GOOSJEBERRIKS.

(2) Gather the largestsi/ed <iou.--eben ies, and allow an equal quantity of pounded loaf sugar; cut thenries in half, and take out the seeds; wet the siiipir wiih a little water, and put idl together into a preserving pan; and scum them, and till the sirup is clear and the fruit soft. The tops and tails being removed from the gooseberries, allow an e<|iial quantity of finely-pounded loaf sugar, and put a layer of each alternately into a large deep jar; pour into it as much dripped currant juice, either red or white, as will dissolve the sugar, adding its weight in the following day put all into a preserving pan and boil it.

Put

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saucepan of gathered and fresh-shelled peas, but not very \oung; as soon as they Ixjil up, |x>r off the water, and put them upon a large dry cloth folded, and ujxni atiotlier, dry w itliout; let lie some time, before the fire, and then put them into small paper bags, c"iitaining about a pint, and hang up in the kitchen. if ing, soak for two or three hours in water, and them as directed for green adding a little bit of butter, when they are put on to I'RKSERVKn JARGONELLE stalk* lx>fore are ri|>e; of fine.r and of fruit. the pear?

as thinly;is |xi?.ible, on the can-fully cut out the black top; as they are peeled put them into cold water. 1'ut cabBMgl leaves into the bottom of a prexr\ in^pan; lay in the Cold water and one or two cabbage leaves upon (he top; Ixiil them thirty minutes, and upon a To six 1 low a it; then add one ounce of while ginger, soaked in hot and scraped clean, add the juice and thinly pared rinds of two lemon*. Hod the sirup ten |xit in the pears, and let them boil out, Ixnvl or the cL'ht minutes, and when cold |ur it o\i-r the |-ars; coxi-r them with pajx-r; iu \ days JxMirotf the simp, lx>il it eight in and |xmr it mer the jx-.irs when cold. In four d.us irjK-at pi-ocrns, and do it a third lime; tlien stick a clove in each pear, when- the black lop wa-i cut out. I'nt them md le:no!i-|x-el, and |x>ur on the simp when cold. KKI) PKAKS. Parlx.il a dozen of |i in [x-el ChriU the.-nine of that then:i of Port wine, the juii and rind of one |e-, a i..iln.1. a lew c|,,\ of ciiiiia;non; tile |>ears in this iear ami red; out, ln.il up simp, put it o\er the pri)DlN.;s. PIKS. AM) T\; i n pn-partial used for lx>ilcd or baked pnodin 1>T If to be a whi-k i- used if t--w, a The tin are carefully (.-leaned, by putting them a cullender, and pouring warm water over if very dirty, is to be repeated two or three times, and after being dried in a dish IK -to re the fire, tliey are nibbed in a clean coarse cloth, all tinstalks and (ut, and then a little flour dredged The raisins are stoned with a small sharp-jxiinted knife; it is cleansed in a basin of water, which receives the seed.

Tlie pudding cloth must be kept especially clean, or it will impart an unpleasio anything that is in it; and when taken off" a pudding, it ouiiht immediately to 1x3 laid in cold afterwaids well washed soda or pearlin hot water. before lieing used for a or it be dipped hot wrung, shaken, and well dredged with flour; and suet pudding, or any of fruit pudding in paste, it must be Ix-tore being floured. The water should Ixiil quick when the is [Hit in; and lx- moved lor a minute, lor fear the should not mix. When the |Mi<ldiiu i* done, a pan of cold lie and the podding dip|x-d it as soon as it comes out of the pot, which will its adhering to the A bread pudding should be loose; if batter, it must be tied tight over, and a liatter pudding should be strained through a vc when all is mixed.

In others, the eggs only. the pudding in a basin or |,'in, take care that it is always well buttered. When you make your puddings e^'s, they nrist have aras mix, and must lor three or A few s|XHinlnls of Ix-er, or one of ii the ln->t Mil.'stitute for e^s. puddings will always be much lighter it'\ou Ix-at the yolks' and whites of the and separately. You may, instead of ei^s, cither in pudding* or pancake?. Two lame s|xi<nifuU w ill siip| ly th:- |:!ace of one c^; the snow may lie up from an\ >|x>t lx-|ore it R wanted, and will not its virtue, though i he lx-tier. All puddings in pa.-te are tied tightly, but oilier puddings linwly, in the cloth. a pudding IKIniili d in a sha|<-. a pi-ce of buttered while [W|>er is put upon top of it, In-fore (he liomvd is on.

. dish, or shape, the podi Iw boiled or iKiked, must Ix-tore it is filled. It is an improvement to jNiildiugs in to let tlM-ni stand >ome time alt. U-iui; prepared Ixjiling or baking. When a pud-

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is to be boiled, it must be put on in a pot, in plenty of boiling water, and never for a moment be allowed to be off the boil until ready to be served. As the water wastes, more, and always boiling, must be A plum pudding for bein;; mixed the day before it is to It may be useful to observe that this pudding will keep for months after it is dressed, if the cloth be allowed to remain upon if, when cold, it be covered with a sheet of foolscap paper, and then hung up When about to be used, l>e put into a clean cloth, and again boiled for or it may be cut pliers, and broiled as wanted. If in breaking eggs a bad one should accidentally drop the basin amongst the the be spoiled; and therefore they should be broken one by one a tea-cup.

the whites only of eggs are required for a jelly, or other things, the yolks, if not broken, will keep good for three days, are in be covered. A slab of marble, stone, or slate, is preferable to wood for out on.

The rolling-pin, cutters, and every other implement used in processes, must he kept particularly clean; thev should alvvavs l>e alter Iteing Before using for (Kiste, it is laid for some time into cold is changed or twiec.

When salt butter it is well worked in two or three waters. If it should not be convenient the paste immediately liefore it.

is it not suffer from standing, if made eaily in the morning, and the air excluded from it, by putting first a tin the pie or tartlets, and above that a folded table-cloth.

To ascertain if the oven be of a proper heat, a bit of paste may be baked in it, before any tiling else be put in.

rather a brisk oven. If too hot it binds the surface and prevents the steam from rising, and if too slow it becomes sodden and Raised crusts require a quick oven; puffs and tartlets, which are filled with preserved fruit, are sufficiently done when the paste is liaked.

When large pies have been in the oven for a few minutes, a paper is put over them to prevent their being burned. Sweeten a pint and a half of cream, and boil it with the peel of a small cut the crumb of a twopenny and put it the cream, and it for; thick add a quarter of a pound of fresh butter beaten to a cream, a tea-spoonful of grated nutmeg, and four well-lieaten eggs; beat It may be baked or boiled. six-andtliirty nice fine red cut in halves, and take out the stones, and them in a pan with four 'nine's of powdered Prepare your crust, line votu- mould it, put in your apricots, and finish the same as in the receipt for Apple Pudding a la Francaise.

of of in a pint and half of cream, or grate the then beat half a pound of blanched almonds very fine, they Ijecome a paste, tea-sp<xmfnls of orange-flower water; beat up the yolks of eight eirgs, and the whites of four; mix all well together; a quarter of a pound of loaf sugar, and in of melted put it is thick; lay a sheet of paper at the bottom of a dish, and" pour in the ingredients. To bake half an hour. Blanch and a a litite rose-water, mix a |xjuml a nutmeg, half a pound of butter, and the yolks of six eggs, boil a pint of eream, colored with a very litl!<- saffron, add eggs and a flour, knead it then put in the Ix-alini:

all is mixed it for half an hour in a buttered cloth. AMBER.

Put a of butter into a saucepan,; when melted and well mixed together, add the yolks of fifteen eggs beaten, ami as much candied orange beaten to a paste as will give color and flavor to it.

the for turning out, and when lilled \\ith the above, over, as u>u would a pie, and bake in a slow oven. be eaten hot or cold.

(1) one and of apples, pan core, and cut ten ounces of brown sugar; paste, rolled thinner towards the edges than in the middle, and Mjtiieiently large to lay into a two-quart Ijasin, previously buttered; put in die apple and sugar alternately, wet die edges of the pai-te, and lold it closely over; dredge llour, and tie a cloth over the top of a basin; it for A li^hl paste may be made with flour, half ii.- quantity in bulk of grated bread and suei. mixing it with milk or water, and, instead of apples, currants, damsons, or any otli.-i Ii nil, may be enclosed in it.

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(2) and core ix very large apples, stew tliem in six taWe-spoonfuls nl" water, the riml of it wlien sift, Ix-at them to;i pulp, add six ounces <(' melted iVoli Of good brown j-u^.ir, six well-beaten eggs,:i \\HK-jli-of l>ntinly, a teagpoonful of lemon-juice; line a dish puff paste, and H lieu baked, all chips of candied and APPLE. (3) Make a batter with two egg?, a pint of milk, and spoonful.* of (lour; it into a deep dish, and having |>ared six or eight small apples, place them whole in die baiter and bake it. APPLE, BOILED. Gimp four ounces of beef suet very fine, or two ounces or dripping; but the makes the best and lightest; put it on the paste-board, ei^ht of flour, and a salt-s|>o<>uful of Kilt, mix together with your hands, and then put of a heap, ami make a hole in break one egg in it, it with your finger, and by degrees infuse as much water as will make it of a still paste: it out two or three time*, with the ing-pin, and it large enough to receive thirteen ounces of apples. It will look neater if boiled in a wlx'n in a pudding-cloth, it an hour and but tile surest way is to stew tl)e apples in a.-tew pan, with a wine-glassful of water, and then one hour ill Uiil it.

Some people it flavored with and with two ounces of sugar. ( ii xiscl terries, currants, raspberries, and cherries, damsons, anil various plums and fruits,:ire made into puddingwith the same crust directed fur apple puddings. APPLE, A LA FRANC USK.

'J'o make the entremets properIv, it is necessary to have a mould in the form of a dome lour inches deep and six in diameter; this mould and its lid should tx> pierced all the same 80 a skimmer. Tliere should be a rim round the lid of the dome tlmt it may cover it so closely that all air may lie excluded.

id red and cut them into quarters; toss them in a steupan of (over which must be grated the rind of an orange), and of lukethe the rtove, with lire on die cover.

\\re pour them a WUhtthej are cooling inix up three-quarters of a pound of stiff paste; then roll out half of it to the thickness of die eighth of an Uiis die inside of your mould, which must be previously well battered.

Be lays i|iiite flat, leaving a piece all round de edge of tlie mould, in die best quarters of die apples, and fill up die mould with the rest of the apples and their liquor, then roll out die rest of tlie paste very thin, into two parts, cut in rounds.

Slightly moisten the paste which you have left round tlie edge of die and place upon it one of the rounds of paste, pinching die edges carefully then slighdy moisten, and it your other round of pinching the edge of this widi the others to it quite close, then cover diem widi die lid of die mould well buttered. Now, turn your mould over into die middle of a napkin, and tie up the corners of it close over die top of the dome, and put it into a saucepan (nine inches deep and nine wide) of boiling water; and let il be for an hour and a it has lx>iled for this time, take it out of the sauce[>an, untie the die mould, remove die lid, the mould on a dish, and thru carefully take it off from die pudding; strew fine sugar aH over your pudding, and serve it quite hot.

ARROW-ROOT. From a quart of new milk tea-cupful, and mix it large spoonfuls of arrowroot.

Boil the remainder of die milk, and it amongst die arrow-root; add, when nearly cold, four well-beaten yolks of eggs, two and the same of fresh butter broken (mall bits; season widi grated nutmeg. Mix togedier, and bake it in a buttered dish fifteen or twenty minutes. AUi\T MARY'S.

Of bloom raisins stoned, currants nicely cleaned, suet finely minced, bread grated, apples minced, and brown sugar, a quarter of a pound of four well-beaten eggs, a tea-spoonful of pounded ginger, half a one of salt, half a grated, and one mix all the ingredients well, and boil doth for two hours. Serve widi a sauce of glass of wine, and some BARLEY.

Take a pound of pearl barley three quarts of new milk, one quart of cream, and pound of double refined sugar, a grated nutmeg, and some salt; mix diem well togedier, then put them into a deep pan, and bake it; it out of the oven, and nut into it six eggs well beaten, six ounces of beef marrow, and a quarter of a pound of grated

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';; mix all well together, then put to another pan, bake it again, and BATTER, BAKED OR ED.

in a as lie on a sixpence; leat thorn well together, and then add ounces of flour; batter, and by degrees add half a pint of milk: have your saucepan ready boiling, and butter an earthen mould well, put the pudding tie it Or, put it in a dish that you have well buttered and bake it three-quarters of an Currants washed and nicked clean, or raisins stoned, are good in pudding, and it is then called a black cap: or, add sugar, and a little nutmeg and ginger without the it is very good dial way; it with wine satire. six of fine three eggs; ita by degrees the batter become smooth; it the thickness of cream; put a buttered pie-dish, and bake three-quarters:

or into a buttered and basin, tied over tight with a cloth: boil one and a half hour, or two hours. it up, remove the cloth, turn wards in a deep dish, and when wanted take away the basin or mould. BEEF.STEAK,BAKED.

Make a batter of milk, two eggs, and flour, or, which is much lietter, potatoes boiled and mashed through a cullender; lav a little of it at the bottom of die dish; then put in the as above, and pour the remainder of the batter over diem, and bake it. a of boiling milk over three Naples it close; when cold add die of four eggs, two whiles, nutmeg, a little brandy, of Hour, and some sugar.

it an hour in a basin. BATTER, WITHOUT Mix six spoonfuls of flour with a small portion of a quart of milk; smooth add the remainder of die milk, a teaspoonful of salt, two tea-spoonfuls of grated ginger, and two of tincture of saffron; all together well, and boil it an hour. may be added or not. BEEF-STEAK.

Get mmpsteaks, not too thick, beat diem with a chopper, cut them into pieces about half the size of your hand, and trim off all the skin, sinews, &c.

; have ready an onion |x?eled and fine, likewise some potatoes peeled and cut slices a quarter diick; rub die inside of a basin or an oval plain mould with butter, sheet it with paste as directed for boiled puddings, season die steaks widi pepper, put in a layer of steak, then anodier of potatoes, atid so on it is full, occasionally throwing in part of the chopped onion; it half a gill of mushroom ketchup, a table-spoonful of lemon -pickle, and half a gill of water or veal broth; roll out a top, and close it well to prevent the water getting in; rinse a clean cloth in hut water, sprinkle a little flour over it, and tie up the pudding; have ready a pot of water boiling, put it in, and boil it two hours and a BOSTON APPLE.

one dozen and a half of good apples; out die cores, cut them small, put into a stewpan that will just hold diem, with a a little cinnamon, two cloves, and the of a lemon; stew over a slow dien sweeten hair sieve; add to it die | yolks of four eggs and one white, a quarter I of a pound of good butter, half a nutmeg, die peel of a lemon grated, and die juice of one lemon:

beat all line die inside of a pie-dish with gnod put in the pudding, and bake half an hour. Line a mould widi jar-raisins.stoned, or dried cherries, dien hy thin slices of French roll; next put a layer of ratafias or macaroons, the and in succession, die mould be pouring in at two glasses of brandy.

Beat foureggs, jroici and whites separately, put to them a pint of milk or cream, lightly sweetened, half a nutmeg, and the rind of half a lemon it die mould, and when the solid has imbibed it all, flour a cloth, tie it tight over, and Ixiil an hour; keep the mould the right side upwards.

AND Cut thin slices of bread and butter, without the crust, lay some in the bottom of a dish, then put a layer of well-cleaned currants, or any preserved dien more bread and butter, and so on till the dish is nearly filled; mix with a quart of milk weli-l)eaten eggs, three table-spoonfuls of orange-flower or rose water; it well widi brown sugar, and pour it over die bread and butter, and let it soak for two or three hours before Iteing baked.

take nearly an Serve with a sauce, in a sauce-tureen, made widi a tea-cupful of currant wine, a

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spoonful of brown sugar, three of water, and a bit of butter the size of a walnut, stirred till boiling hot.

(1) Cut two or three slices of bread rather thin, and without the in a dish, and them half a pint of boiling milk; let till cold, and then mash the bread; lay into the bottom of a pudding dish a layer of preadd the bread; sweeten well a pint of good milk, and mix it three well-beaten eggs with two table-epoonftild of rose water; it for an serving, nutmeg may be grated over the top. (2) Make a pint of bread-cruinbe; put them in a stewpan with aa much milk as will cover them, the peel of a lemon, a small piece of cinnamon; ten; sweeten with powdered loaf sugar; take out the cinnamon, and put in four eggs; beat all well together, and bake half an hour, or boil rather more than an hour. PLAIN BREAD.

Ounces of bread-crumbs; put them in a basin; jxmr three-quarters of a pint of boiling milk over them; plate over the top to keep in die steam; let it stand twenty minutes, then beat it up quite smooth with two Ounces of sugar and a salt-spoonful of nutmeg. I'. in eggs on a plate, leaving out one beat them well, ami add tliem to the it all well together, and put it in a mould that has been well buttered and tie a cloth over BUTTER-MILK.

two qnaris of new milk with one of butter-milk; oil' the \\liey, and mix the curd the grated crumb of a lwo|K-miy the grated peel of a lemon, nearly a whole nutmeg grated, half a pint of rich cream, six of the beaten (if nine, and the f i!

witll, and bake it with or without a puff paste, tor three-quarters of an It may be boiled. CAMP.

Put half a pint of water, a quarter nf a pomnof tal>le-s|HMinfnl of 'mown m the peel of half a lemon or orange. Let it just come to a txiil. take it off, and stir in u of sifted lloiir; mix it perfect U and vvhcn eold, in four well-lx ateii eggs. till twelve yellow tea -en | t, and in a cuen.

Sine them a of wine, sugar, and butter, in a sauce-tureen. the red part of two large boiled carrots; add a slice of grated bread, or pounded two ounces of melted butter, the same quantity of sugar, a table-spoonful of marmalade, or a bit of orange-peel minced; tea-spoonful of grated nutmeg, and four wellbeaten eggs; mix all well together; it in a dish lined with puff paste. all off three well-boiled it finely, as also half a pound of fresh grate the cnimb of a penny loaf; cut like straws an ounce of orange-peel, and the same of citron; beat well six eggs, and grate a small nutmeg; mix all diese ingredients well together, with a glass of brandy or rum, and boil it in a cloth nearly three Serve with a sweet sauce. CHERRY, ANGLO FRANCAIS.

two of cherries, and mix them with a quarter of a pound of picked red currants, (having extracted the seeds), and six ounces of powder Make your pudding as directed in the receipt for apple pudding, with Muscadel raisins.

You may make use of raspberries instead of currants; or mix red or white currants and raspberries. (1) one pound of mild cheese; beat well four eggs, oil one ounce of butter; mix ingredients together with one gill of cream, and two of and bread, and Lake it in a dish or tin lined widi puff paste.

(2) Grate a quarter of a pound of good cheese, |Mit it into a saucepan with half a pint of ^md milk, and nearly two ounces of grated bread, and one beaten -tir it till the clu e.-c be dissolved; [Kit a biitten-d di-l>. and brown it in a Dutch oven.

it quite hot.

(1) Mix together a pint of cream and the \olUs of MX i-^*; add to this four ounces of iji-.e me of citron, shred line, two s|XH>nfiilsnf flour, and a little nutmeg; place this mixture in a deep dish, bake it in a hot men, and turn it out.

CITRON. (2) The yolks of three eggs beaten, half a pint -|>oonlul of (lour, two ounces of citron cut, M; iluiii'o large cups in a t.leralily quick; when done, turn them out of the cups, COCOA-MT.

Quarter pound

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Cocoa-nut grated: same of powdered sugar; three and half ounces butter; whites of six half tea-spoon of rose-water, and half glass of wine and brandy mixed. thin brown skin from off the meat, and wash the pieces in cold water, and dry.

Grate a quarter pound fine. Stir the butter and sugar to a cream, and add the and rose-water to them. Beat the whites of the eggs till they stand alone, and the butter and sugar; wards sprinkle in the grated nut, and hard all the time.

Put puff paste and sides of the dish, pour in the and in a Grate loaf sugar over it, when cold.

COTTAGE OR Peel, boil, and mash, a couple of of potatoes:

beat them up a.smooth batter, with about three-quarters of a pint of milk, two ounces of moist sugar, and two or three beaten it ounces of currants or raisins may be added. Leave out the milk, and add three ounces of it will make a very nice cake. COTTAGE.

Six of currants, half a pound of minced suet, and the same quantity of grated bread, half a grated nutmeg, a wine, or rose water; mix all well together, with the beaten yolks of five eggs, to a stiff paste, and with floured hands it twelve or thirteen small puddings in the form of sausages; fry them gently in butter till of a nice brown; roll them well in die fryingpan.

Serve with pounded loaf sugar strewed over diem, and widi a sweet sauce. may be boiled.

CRANBERRY.

a quart of batter, made stiffer than for batter pudding, about a pint of cranberries, and boil as usual.

Or, make a paste as for apple pudding, and put in die cranberries, with molasses sufficient to sweeten dieir acidity.

Eaten with sweet sauce. CURD, Rub the curd of two gallons of milk, well drained, then mix with it six eggs, a two of orangeflower water, nutmeg grated, and thive spoonfuls of bread-crumbs, half a pound of currants, and half a pound of raisins stoned. Let for one hour, in a thick cloth well floured. A pound of currants, a pound of suet, five eggs, four spoonfuls of flour, half a nutmeg, a tea-spoonful of a little powder sugar and a boil diis for three horn's. CURRANT DRY.

a pound of suet, and mix it with a pound of Hour, half a pound of currants, (well washed), a tra-spooi it'ui of |xninded ginger, half a spoonful of tincture of saffron, and a; in a sufficient quantity of water, it a proper consistence; tie buttered cloth, and boil it for an hour; serve it with melted tatter, white wine, and sugar. a milk, and a quarter of a pint of good cream; thicken with flour and water made perfectly it is stiff enough to bear an egg on it; break in the yolks of five eggs; en with in a little nutmeg and the peel of a lemon: add half a glass of good brandy; then whip the whites of the five eggs stiff, and mix gently all togedier: line a pie-dish with good puff paste, and bake N. B.

rice, potato flour, panada, and all puddings made from powders, are, or may be, prepared in die same way. DAMSON.

a with three well-beaten eggs, a pint of milk, and of flour and brown spoonfiils each; stone a pint of damsons, and mix them with the batter; buttered basin for an hour and a half. EGG.

a of a pound of tatter, and when nearly cold, mix well widi it die following ingredients: ten well-beaten yolks and two whites of eggs, half a pint of rich cream, half a pound of good brown sugar, two table-spoonfuls of flour, a grated nutmeg, and a glass of brandy; it widi or without a lining of puff Of minced suet, flour, grated bread, and cleaned currants, a quarter of a pound each; a tea-spoonful of pounded ginger, one of salt, two ounces of brown sugar, and a tea-cupful of milk; mix all the ingredients well together, and boil it in a cloth for two Serve with a sweet sauce. FAMILY.

Mix with a pound half a pound of raisins stoned and chopped, die same quantity of minced a little salt, and milk or water sufficient to it stiff batter; milted tatter it.

Two eggs may be

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G9OSEBERRY, This pudding as Apple pudding. 1M>I\\.

(1) It i? a good plan to make this pudding the night before. It requires a great deal of say or five hours.

Sifted meal and warm milk pretty stiff; and cient molasses added. in a stout bag, or tiu'litly covered pan; let not get in, and be careful in tyinu' to leave room for the meal to swell. Ix;t the milk you use be not scalding.

\ou may add chop|x,'d suet, which is. very much liked by some, and likewise ginger, if preferred. If you have not milk, water will answer. INDIAN.

(2) Boil in a quart of good milk a tea-cupfiil of Indian meal, till thick, sweeten it with treacle or brown Miuar, and beaten eirus, and an ounce of butter; it in a Dutch oven for half an hour. Haifa grated nutmeg may be added, and {8.

A boiled Indian meal puddinir in the same way, and after Deng mixed wi;h or without eggs in it, tied in a buttered and floured cloth, and boiled for two hours. It is eaten with cold or Beat to a light cream ten ounces of fresh butter, then add by degrees six well-beaten yolks of eggs, and half a pound of loaf sugar pounded; or three table-spoonfuls of rose water; to a stiff froth the whites of six eggs, mix them in lightly it five-and-twenty minutes in a dish lined with puff paste. JENETON.

a and ornament it with raisins in festoons, or in any other form; it with sponge biscuit, and it up with a mixture of ratafia and sponge biscuit, then pour a rich custard the and let it tor two hours, adding more custard as it soaks the biscuit.

The mould being quite full, tie a cloth over it, and boil it for about an hour. (1) Peel four lemons rub them through a hair sieve, and preserve the fine pulp.

Take a pound of \aples biscuits, a little grated nutmeg, and two ounces of I Hitler, and pour over them some in.: milk or cream in whir-h a of cinnaiii'xi Inlieen Whi-n cold, mix tin-in lh- |Milp of the Ic-in ms, and eight Ix-ateu; an-..rding to ami it" you choose, add brandy. Edge a dish with yood puff paste, put in the mixgarnish the top with MI in;:f paste, as for tartlets, and bake it ia a moderately heated oven.

(2) Put half a pound of fresh Imtter with half a pound of loaf sugar, into a saucepan, and keep it the it put it earthen pan, and grate the rind of a lemon into it, and let; eight eggs, and squeeze the juice of the lemon on mix the butter with put some rich puff paste at the bottom of a dish, then put in the preparation, and add of candied lemon-peel when you put in the great care.

(3) in in a closely covered two till quite tender; take out the seeds, and the to a paste; add a quarter of a pound the same of fresh !

ream, and the yolks of three well-l)eateii e^'.s; mix all together, and kike it in a tin lined with it out, strew over grated loaf sugar, and serve it upon a napkin. MACARONI. (1) Simmer half a pound of macaroni in plenty of water, and a table-spoonful of salt, it but take care not to have it too soft; though tender, it should be firm, and the form entirely preserved, and no part beginning to melt (this caution will serve for tlie preparation of all Strain the water from it; up five yolks and the whites of two eg!*s half a pint of the best cream, and the < of a iowl, and some of ham.

Mince the breast of the fowl with the ham; add two to spoonfuls of finely-grated cheese, and season pep|>er and Mix all tlie macaroni, anil put into a puddingmould well buttered, and then let it steam in a of for about an serve quite hot, with rich gravy (as in Omelet). MACARONI. (2) Take an ounce or two of the pipe sort of macaroni, and it in a pint of milk, and a bit of lemon-peel and cinnamon, till tender; put it into a dish, with milk, three eggs, but only one white, some sugar, nutmeg, a spoonful of almond-water, and half a glass of raisin lay a nice paste round the edge of the jxit it in to bake.

If you choose you may put in a layer of orangemarmaLtde", or raspberry-jam:

in this case you must not |xit in the almond-water or MARROW.

Put a mug

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the crumb of a pound loaf, and pour over it a pint and a half of boiling milk; it closely for an hour; cut into small bits half a pound of marrow, stone and cut a quarter of a pound of raisins, take the same quantity of nicely-cleaned currants, beat well six eggs, a tea-spoonful of grated lemon-peel, and the same of nutmeg/; mix all thoroughly with the bread and milk, sweeten it well with brown sugar, and bake or without a border of puff paste round the dish, three-quarters It may be baked in a Dutch oven, and after baking quarters of an hour, put a tin the top, and place the dish upon a gridiron, over a slow fire, and let it remain for fifteen MILLET.

spoonfuls of the eed, tisil it in a quart of with grated nutmeg and lemon-peel, and stir in, when a little cooled, an ounce of and add the well-beaten yolks of four, and the whites of two eggs, and a glass of wine or spirits.

Bake it in a buttered dish. MY.

up the yolks and whites of three eggs; strain them through a sieve (to keep out the treddles), and gradually add to them about a quarter pint of milk; stir these well together. Rub together in a mortar two moist sugar and as much grated nutmeg as will lie on a shilling; into die eggs and milk; in four ounces of flour, and beat it smooth batter; by degrees stir it seven ounces of suet (minced as fine as and three ounces of bread crumbs. Mix all thoroughly together at least half an hour before you put the pudding into the pot. Put it into an earthen pudding mould, that is Tie a cloth over it put it into boiling water, and boil it Half a pound of raisins cut in half added to the above, will make a most admirable plum pudding. Grated lemon-peel is also fine.

Don't let the water cease:

it the pudding.

And it is always best that puddings be mixed an hour or two beput the pot, the ingredients get amalgamated, and the whole becomes richer and fuller of flavor.

The above pudding may be baked oven, or under meat, as \orkshire pudding, only add half pint more milk. above an inch and quarter in it will take full two hours; and requires careful watching; for if die top gets burned, a bad flavor will pervade the whole pudding. Or, butter some tin patty-pans or saucers, fill diem with pudding, and bake alxuit an hour in a Dutch oven. NASSAU.

Put pan die whole yolks of eight, and the whites of four eggs, half a pound of pounded loaf sugar, and one pound of fresh butter; stir it over a slow fire for nearly half an hour; line a dish with thin puff paste and lay over die bottom a diick layer of orange marmalade, and then put in the pudding.

it for fifteen or twenty minutes. NEW COLLEGE. Haifa pound of fresh beef suet, finely minced, the same of a of a pound of grated bread, and of pounded sweet biscuit, half a teal-spoonful of salt, a small nutmeg grated, an ounce of candied orange-peel mix with two or beaten eggs, and fry them in butter till of a shake the pan, and turn them widl strewed thickly NEWMARKET.

Put on to boil a pint of good milk, with half a lemonpeel, a little cinnamon, and a bay gently for five or ten minutes; sweeten widl the yolks of five, and die whites of three eggs, into a basin; beat diem well, and add the milk: beat all well together, and fine hair sieve, or tamis: have some bread and butter cut very thin; lay a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is the custard over it, and bake half an hour. NEWCASTLE, OR CABINET.

Butter a half melon mould, or quart basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, &c.

as in the above; and steam it an hour and a half. NOTTINGHAM.

six out the core with the point of a knife, or an apple corer, if you have one; but be sure to leave die up where you took the core from with sugar; place them in a piedish, and pour over them a nice light batter, as for batter pudding, and bake an hour in a moderate oven. OATMEAL.

a of oatmeal, chop three-quarters of a pound of suet, mince some onions, and mince all season well with pcp|>er and salt; half fill the skins, and dress diem as directed in die receipt for ox-blood puddings.

Some people think a little sugar an improvement.

. ORANGE.(l)The yolks of six

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and the whites of three eggs, well beaten; table-spoonfuls of orange marmalade, a quarter of a pound of loaf sugar pounded, the game of melted butter; three table-spoonfiils of grated broad, and a quarter of a pint of cream; mix all well together, and liake them in a dish lined with puff paste. (2) Cut in !;tr_'r Seville and strain the the fiofl in a good deal of water, pound them in a mortar, and mix them with nine lx*aten and a pound of pounded loaf sugar, the juice of the or,in^'i, and;i pound of molted liake it in a dish lined wi paste for half an hour. Put a quart of pens to soak for two hours into warm water; in soft water, with a till sufficiently tender to praMtbrovA a sieve; pulp tltein, and add the lx-aten \olk of one ciji:. a |x-pper and salt, ami an Oi line of bnH< T. Tie buttered and flotirari cloth, and put in boiling water; Imil il nearlv an hour. (1) One pound of fresh iiiineeil. one pound of raisins atoned.

lite table-spoonfuls of flour, five of brown sar, and three white- of eirgs, a tca-epoonful of salt; mix all the ingredients thoroughly, and boil it in a rloih tiir lour or Dialed sugar, and melted poured over it.

(2) One pound of raisins, stoned and cut in li.ilf: one pound of currant.-, picked, washed, and dried: one |H.und i ho|>|x-d a |xnind of or half pound cadi of Crated and lloin: ei^lu o^*:

|x>nod of sugar: nalt-s|xio:i of suit: lablr-s|x>ou of ciunaind mace mixed: two grated nutmeg: each of wine and brandy: jxrtiml of -nu'-'i', ami a Piepare all the day Ix-fore, except the e^s, that yon ma\ mix llie-u the next iimniing:

ii requires MX Ixiilini;.

J5<-at llm tlieu put to them half (he milk and (ou'i'iher.

in the llour and bread; tJien (lie "ii^ar by dc^r,; then the suet and tinfruit to Ix- uell ed it finking.

Stir hard.

.Now add the spice and th"

It' it is not thick enough, add more or but if !

liread or pnddiui; will !

hi-avy.

Wet the doth in !> lilinn u.iti and sprinkle l.i\ it in a di-li ami |xmr into it the pudding Tie it tiuht, allowing room to swell.

Boil six it out, stick over the outside blanched almonds in slips or slips of citron, or both. If you add grated lemon-peel to the other ingredients it will much improre the pudding.

(3) One pound of the best raisins stoned, half a pound of currants cleaned, one pound of fresh beef suet finely minced, five table-spoonfuls of grated bread, three of flour, two of brown sugar, one tea-spoonful of pounded ginger, one of cinnamon, and one of salt, six three wine-glasses of rum, all to lx> mixed thoroughly together the day before it be it in a cloth or for five hours.

moli.-d or the Heat two or three table-spoonfuls of sweet cream, and mix it gradually with two Ix-atcu yolks of eggs; add three table-spoonfuls of white wine, or rum, and a table-s|xjonful of i-njjar; nutmeu'. and the hoi; but do not allow Ixjil.

(4) Four ounces of apples finely minced, the same quantity of cleaned and dried, and of grated bread, two ounces of raisins, stoned and minced, two of pounded a little candied orange or peel, four well-beaten eggs, one ounce and a half of melted butter just warm; mix all the ingredients well together, and boil it in a buttered sha|>e lor pudding docs not the ?hape, add a of the crumb of bread at the bottom. with a sweet sauce. PLUM, WITHOUT EGGS. Haifa |xniud of grated bread, a quarter of a (Niund of !incly-niiucod snot, a table-spoonful of Hour, half a |x>und of currants rather more than luo ounces of brown sugar, a L;!:I-- of brandy; mix all lordlier with a.-iilticieiit i|iianlil\ of milk to make it stiff Icitter; Ixiif it for lixir hours. It mav lie baked, adding half a |mund of stoned raisins, and a little candied and lemoii-|Xfl.

(1) lar^'e mealy |>ot:itoos mash them very smoothly, one oonee of Uilter, and two or three table-s|>oontuls of add three uoll-lx-aioM.:,'s, a niitnie^. and a table-s|HMinfiil of brown sugar. Beat all well to^dicr, an. I bake it in a Ulttorod dish, fir I. all' an hur in an o\en, and liter* in a A few ciinant> in i\ l.e addid to tlie pud-

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(2) pint of milk, and the same quantity of cream, with a stick of cinnamon, peel of a lemon; it, and in three table-spoonfuls of potato flour, mix it very smoothly, and add six well-beaten eggs; sweeten with pounded loaf sugar; stick aU round a buttered tin mould, dried cherries, or stoned raisins, put in the pudding, and put a bit of buttered linen over the top, and then die cover of the mouki; it in a saucepan of boiling water, boil it for an hour and die water does not over die mould.

Serve with a sweet sauce. POTATO-FLOUR.

Boil some cinnamon, lemon-peel, and sugar, in a quart strain, and stir it with three tablespoonfuls of potato flour previously smooth with a little cold milk; it it be nearly cold; add four well-beaten eggs, a glass of sweet wine, or two table-spoonfuls of spirits, and a little marmalade. it in a Dutch oven.

PRUNE.

a pound' of prunes with half a pint ofPort wine, a quarter of a pint of water, and a large table-spoonfyl of brown sugar; break the stones, and put the kernels the it OVIT a sheet of put! paste, wet the edges, and it into.the ibrmofa bolster; tie it firmly in a buttered and it between two and with sweet wine sauce. number of ripe quinces to yield a pound of pulp, to which put half a pound of powdersugar, cinnamon, and ginger, of each two drachms, pounded up the yolks of eight eggs in a pint of cream, add die quince, 8cc. stir the whole together, flour a cloth, tie the pudding in, and boil it.

Pound, with a little rose-water, two ounces of blanched sweet almonds, and half a quarter of a pound of ratafia cakes, add the well-beaten yolks of six, and the whites of two eggs, a pint of thick cream, two glasses of white wine, and one ounce of pounded it lined with [tuff paste, for quarters of an hour. REGENT'S.

Rub an earthenware mould with butter, and cover the lx>ttom with bloom niis'ms stoned; cut slices of the crumb of bread, butter, and lavone or two over the raisi'!.

;; that put a layer of ratafia cakes, then one of bread and butter, and raisins; do this till the mould is nearly full, and pour over it (lie following mixtures: a \\ell sweetened sugar, and mixed widi well-beaten yolks of eggs, a glass of brandy, and two table-spoonfuls of ruse-water; let it soak one or two hours; die top a piece of writing-paper and tie over it a clodi.

it for one hour half, and serve it with wine sauce.

GROUND RICE, RICH.

(1) into a quarter of a pound of ground rice, a pint and a half of new milk; put it into a saucepan, and keep stirring it till it then add diree ounces of melted butter, die same quantity of sugar, half a grated nutmeg, and a lea-spoonful of grated lemonpeel; mix it very well, and when cold, add the well-beaten yolks of four, and the white of one egg, with a glass of ratafia, and half a one of orange-flower or rose/ water; it in a dish lined widi for direequarters of an hour. Before serving, strew over die top grated loaf sugar. (2) Mix till quite smooth, with a small tea-cupful of rice, a quart it over die fire it boils, and let it lx>il for three minutes; put it into a basin, and when add die of six, and die whites of two eggs, with a teacupful of sweet wine, or a glass of spirits; put it into a buttered dish, and bake diree-quarters of an hour, or for one hour in a Dutch oven, in die same way as the marrow pudding is done. Any sort of preserve may be put into die bottom of die dish, and a sweet sauce may be served widi it.

(3) in a pint of milk a quarter of a pound of of rice, with two of rose water, and half die peel of a lemon, stir it till diick, take it oft', and mix in a quarter of a pound of butter, half a grated nutmeg, the well-beaten yolks of four, and the whites of three >gs;s; it with brown sugar, pick out die lemon-peel, and it in a butlei-ed basin, which must be completely filled.

Serve with a sauce made with a glass of white wine, 'boiled in melted butter, and sweetened with brown sugar. RICE, BAKED OR BOILED.

water and piek very six ounces of rice, put it in a quart three parts filled widi cold water, set it on the fire, and let it boil five minutes; pour away die water, and put in one quart of milk, a roll of lemon-peel, and a bit of let it boil gently die is quite tender; take at least one hour and a quarter; l>e carefiil to it every it off the fire, and stir in an ounce and a hall" of fresh butter, and beat

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op three eggs on a plate, a salt-epoonful of I' sugar; put it into the pudding, and it it is quite smooth; line a pie-dish big enough to hold it \\illi notch the edge, put in your padding, and l<ake it three-quarters of ' this will Ix? a nice linn pudding. it to eat more add oinnioiv e,'g, and half a pint more; l*j letter a little thinner when:

one will boil it.

if you like it in puddings, butter small tea-cups, and either bake or boil them, do V'iu may vary the pudding by putt ing nil raudied lemon or orange peel, minced \ery <,r dried cherries, or three of or raisins, or minced fine.

If the puddings are baked or boiled, ser%e them with white wine sauce, or butter and sugar. a of a pound of rice in it is soft, then it in a.sieve, and pound it in a mortar; add wcll-licaleii \olks of eggs, a quarter of a pound of butter, the same proportion of sugar, a small nutmeg, ami half die rind of a lemon grated; work them well fluuunty and add a jMiind of cleaned currants; mix it and buil a pudding clod) for and a half.

Serve, with wine sauce. RICE, WITHOUT Weii;h six ounces of.-ix of brown sugar, and three and a break the Uitter into wa.-h (lie rice in scveial aters: put all into a puddingdi?h, and it up \\i:h I^MM! milk; let it soak some lie. m-.

n In a oven for neailv two hours, and as the milk,11 up the dish with wore, die rici- U,-wciJ <\ and let it brown.

of sago in several waters (warm); then pnt it into a saucepan with a pint of good milk, little cinnamon; let stirring frequently; pour it into a pan, and lieat up with it half a jx>nnd of fresh butter; it the \nlks of eight, and four eggs, beaten separately, half a glass of v\ iue, sugar according to taste, and a flour; mix all together well, and it.

Serve with sweet sauce. four dessert-spoonfuls of flour, a little suet, shred fine, four eggs, salt, and pounded ginger; mix first the eggs and milk, then add the flour, &c.; put more flour, if necessary, to give it consistence; tie your pudding in a buttered cloth, and boil it two hours. SCOTCH.

Eight well-beaten yolks and diree whites of eggs, half a (xmnd of pounded loaf sugar, a quartet' of a jwund of melted butter, die grated peel and juice of one lemon; mix all together, ami Uike it lined with puff paste; to serve, and strew over die top grated loaf SIPPET.

Cut a small loaf into extremely diin slices, and put a layer of them at die bottom of a dish, dien a layer of marrow, or beef suet, a layer of currants, and then a la\er of bread "again, kc., and so continue until die dish is filled; mix eggs, well beaten, widi a quart of cream, a nutmeg, a quarter of a pound of sugar, and set (he oven, it will take half an hour baking. Put a lour ounces fix ounces of. six of marmalade, and siv on. well U-aten; stir all one way it l>e t!i 'loiighK warmed; it mn.-t not U- alloui.l l:.,il.

it SAGO.

(1) Boil five table-spoon!

ful.- of Kigo, well picked and washed, in a I he |xt.'l of a lemon,; ami a Mick of cinnamon; \\Iieii it is i at her thick, add half a pint of \\intc it with good brown sugar; beat six yolks and three whites, of eggs, pick out die MHO-ped ami cinnamon, mix all well togedk-r, and liake or without SHROPSHIRE.

Of fresh beef finely minced, of brown bread and of brown sugar, out; |H)iind each, one nutmeg grated, a tea-cupful of brandy, eiirht well-lx'ateii yolks, and lour whites of eggs; mix all well" together, and boi) it in a cloth or mould for it a sauce of melted butter, sugar, and twotables|xx>nfult; of brandy. SPRING FRUIT.

well wash four do/.en sticks of rhubarb: put into a stcHpan with the pudding a lemon, a little cinnamon, and as much moist sugar as it quite sweet; set it over a fire, and reduce it to a marmalade; pass through a hair sieve, and proceed as directed for the Boston pudding, leaving out the lemon-juice, as die rhulKirb will be found sufficiently acid of itself.

SPEAKER'S.

and weigh ilnee-qnartere of a pound of raisins. Rub with a o\al mould, and SAGO.

(2) Wash half a pound ' stick upon it some of die raisins, in stripe*

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or circles.

without the crust, dry them awhile the about an inch and a quarter wide; line the the bread, then of raisins, and strew spoonful of pounded loaf sugar; add a layer of the bread and butter; fill the shape nearly full, putting bread and butter on the top.

Mix with a pint of good milk, the well-beaten yolks of four eggs, a table-spoouful of sugar, one and a half of rose-water, and a glass of brandy; pour this over the pudding, it soak one or two hours. it three-quarters of an hour. It may be boiled by steam for an hour and a half. SQUASH.

One squash stewed and well bruised; six large apples add seven spoonfuls of bread crumbs; two spoonfuls of rose-water, two of wine; six eggs; one grated nutmeg; salt and sugar to taste. Beat all together till smooth, and put lined with puff Bake three-quarters of an hour. WIGGY'S WAY.

Suet, a quarter ofa pound; flour, three tabletwo; milk, half a Mince the as fine as possible, pin so as to mix it well with the flour; up the eggs, mix them with the milk, and wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a Mrs.

Glasse has it, " when you have made your water boil, then put your pudding into your pot." SUET. Mix six table-spoonfuls of grated bread with a pound of finely-minced fresh beef suet, or that of a loin of mutton, one pound of flour, two tea-spoonfuls of salt, six well-beaten eggs, and nearly a pint of it in a cloth four or five hours.

it plain, or with a sweet sauce. APPLE SUET. Of finely minced fresh mutton suet, grated apples, flour, and brown sugar, six ounces each, half a grated nutmeg, a tea-spoonful of salt, and four wellbeaten eggs, all well mixed together; ed for two hours, and served with a sweet SUET, OR DUMPLINGS. Chop six ounces of suet very fine; put a basin with six ounces of flour, two ounces of bread crumbs, and a tea-spoonful of salt; it all well beat two eggs on a add to them six of milk, put it by degrees the basin, and it it into six dumplings, and tie them separate, previously dredging the cloth lightly with flour. them one hour.

is very good the next day fried in a little butter.

The above will a good pudding, boiled in an earthen ware mould, with die addition of one more egg, a little more two ounces of it two hours.

N. B.

The most economical way of making suet dumplings, is to boil them without a cloth in a pot with beef or mutton; no eggs are then wanted, and the dumplings -are quite as light without: roll I hem in (lour Ixioreyou the pot; add six ounces of currants washed and picked, and you have currant pudding:

or divided into six parts, currant dumplings; a little sugar will improve them.

SWEETMEAT.

of orange, lemon-peel, and citron, an ounce; lay them at the bottom of a dish, lined with a light puff paste; mix with half a pound of butter melted, the yolks of seven eggs and the whites of two, and five ounces pour this over the sweetmeats, and set it in the oven; take rather more than half an hour baking. TANSY.

slice of the crumb of bread a quart of boiling it Beat the yolks oi four and the whites of two some tansy with two or of the and put as much of it as will make the pudding a good color, a glass of brandy, half a grated nutmeg, and four ounces of fresh butter; mix all the ingredients, sweete:i, and put it into a saucepan, and stir it over the fire it l>e hot.

it iu a buttered for Before serving, strew grated loaf sugar over the top. TRA.NSl'AUENT.

Put eight eggs wfll-beaten i;ito a stcwpan with half a (xjund of sugar, pounded fine, half a pound of butler, and some nutmeg Set it on the fire, ami keep constantly stirring it thickens.

Ti;e:i set it to puff paste round the edge of the dish; pour in die pudding, and bake it It cut and clear.

Candied orange and citron may be added, if you think proper. TAPIOCA.

Put spoonfuls of tapioca a quart of milk, it remain all night, then put a spoonful of brandy, some lemon-peel, and a little let mom boil gently, add four eggs, and the whites well beaten, and of a pound of sugar. it.

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QUA Mix a pound of stoned raisins, three-quarters of a pound of shred suet, a |x>und of flour, a pint of milk, a tabfe-opoonful of treacle, grated ginger, and pmiiidi-d spice; when well stirred up, tie it in a (loured cloth, and boil it four hours. WEST COUNTRY. Mix, with four well-beaten eggs, half a pound of apples tin- same quantity of grated bread, and of well-cleaned currants, a quarter of a pound of In-own tea-spoon l"n I ofgrated nutmeg. This pudding may be either lx>iled or baked, and of grated bread, lour ounces of whole may be used, which iiiu-t lie boiled in strained, and allowed to l>e cold before being uitli the puddding is Ix/iled one hour and a half, and served with a sweet sauce. in a quart of milk two tal>le-s|XMinfuls of rose-water; add to two well-beaten eggs, three tabfe-tpooafe]*; it the and if not thick, dredge in a moie lloiir; it is taken oil"

fire, put in a l>it of fresh butter the si/.e of;i it with red currant jelly upon the top of it. WHORTLEBERRY.

pudding may !

made Ixjth of flour and indian meal.

Use a pint of milk, some molasses, stirred quite with meal, and a quart of tarries mixed in with a g|XN>n.

Tie the lug loose, and lei it boil lhre' hours. W|K>U made of flour, preit likr lialler r.itller lo Ix-rries from x-ttling.

Jkiil two Tie tlie bag loose. WILTSHIRE.

Mix, with three well-beaten e^_'- anil a pint of milk, as much flour as will make it a batter, and a l>eal it for some minutes, slir in gently a large tea-cupful of picke<! red eur' rants; in a cloth lor two hours, it out upon the dish !

x-rved in, rut it into slices about thrce-qti irlers of an inch Ixit do not separate tllem; put ( \\eeii each a thin slice of butter, and some brown sugar, and serve - YORKSHIRE, CHDER ROAST This pudding i^ an es|x-cially c\cv llent arrompanimenl to a of'lx-ef, loin of veal, or any tat and jnicv joint. Six of"

tloiir, three em, a tea-s|XKMilul of salt, and a so as middling.-litf baiter, a stiller \..n would for |vincake-:

l-at it up well, and it is not liunpv; di.-.h under tlie meat, and let the drippings drop it it is quite hot and greased; in Uie batter; tlie upper surface is brown and set, it, that both sides may be brown alike: if you wish it to cut firm, and tlie pudding an it tuke two hours at a good fire.

N. B.

Tlie true Yorkshire is about half an inch thick when done; but it is the fashion in London to make them twice that thickness. PUFFS.

(1) Roll out puff paste nearly a quarter of an inch thick, and, with a small saucer, or tin cutter of that size, cut round pieces:

place upon one side raspberry or strawberry jam, or any sort of preserved fruit, or stewed apples; wet the exlges, fold over the other side, and it round with the linger and thumb. Or cut the paste into tlie form of a diamond, lay on the fruit, and fold over the paste, so as to give it a triangular shape.

See Paste.

PUFFS.

(2) Put into a saucepan a pint Ixiil slowly, and'stir in Hour it IK- very thick, cold, mix it six well-lx'iiien eggs, a ful of sugar, half a nutmeg, and the peel of grated, and a table-spoonful for minutes, and when quite light, drop a de.-.-ert-spoon into a pan of ixiiling clarified suet or lard.

Serve with pounded loaf sugar slreucd over them. PUFFS OF PRESERVED FRUIT. out, a quarter of an thick, good [Kiste, and cut it into pieces four inches lay a small qiumtilx ofiiny kind of jam on each, double them oxer, and cut them triangle, or, \\ith a tin cutter, hull' moons; lay them x\ ith pa|xT on a Itikingplatc; ice them, liake them alxmt minute:-, taking care not to color tlie icing. PUNCH.

See Justice's Sirup. Q.

QUAILS, HUNTERS. Put tlie quails in a saucepan, with a butter, a bayleaf, sweet herbs, salt and |x-p|x-r; on a fierce fire, and keep -hal.eig them until tliey are tender, when add a dessert-spoonful of llour, half a glass of white wine, and a little stock, when is hot (xvithont boiling); die fire QUAILS, SPANISH. Mix the juice

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QUE QUI of a lemon with some butter, salt, and pepper; pick, and prepare eight quails, the fasten the legs to the body, leaving the claws; truss them a good shape, and put them on slices of bacon, cover them also with slices, add a gravy, moistened with equal portions of white wine and set them on the fire for half an hour; out, and untie the birds, place each on a piece of fried bread the size of the quail, and serve with a clear Spanish sauce, with the addition of a QUAILS, HOT PIE.

Make a raised crust in the usual way, spread over the bottom of it some farce cuite mixed widi the livers of the quails, and take eight quails, take out the thigh bones, and half dress them in a and sweet herbs; when cold, stuff each with some of the above-mentioned farce, arrange them in the pie, fill up the intestines and the centre with the remainder tf the farce, season it well, lay slices of bacon over the quails; wet die edges of the paste with water, cover the pie with a very thin do with egg, and decorate it according to fancy. Put it into the oven to bake, an hour and a quarter will suffice. When done, raise the top carefully, remove the bacon, take off all the fat, pour in some good gravy, and serve. QUAILS, ROASTED.

Truss the birds, and stuff them and herbs, both shred very small, seasoned with salt, pepper, and nutmeg; fasten them to a spit, and put them to the haste with salt and water when they fn-st begin to get then dredge baste with butter.

Put an anchovy, two or three shallots, and the juice of a Seville orange into a little rich gravy; set fire, shake it about, and when the anchovy is dissolved, serve the quails.

Garnish the dish with fried bread crumbs. birds are sometimes roasted, wrapped first in a slice of bacon, and then in a vine-leaf.

They should be kept at a moderate distance from the fire.

QUAILS, Put a butter worked up with flour, and a few green a slew|xui; when brown, put in some quails, a glass of wine, the same of parsley, some more small onions, a bay-leaf, and two orthree cloves; stew diese till the quails are sufficiently done. your dish with cock's-combs, artichoke bottoms, fried bread, &c. QUEEN'S POTAGE.

and clean three chickens, or young fowls, put them into a stewpan, with a bunch of parsley and some well-seasoned boiling veal stock; let it stew for an hour; take out the fowVs, and pound all the meat to a fine paste in a marble mortar, with the crumb of two penny loaves, previously soaked in the soup, and the yolks of three or four hard boiled eggs; rub all through a sieve, and add it soup stirring Put a quart of rich cream on the fire, and stir it it boils, and it with the soup and it quile hot.

QUEEN OR HEART CAKES. One pound of sifted sugar, one pound of butter, eight eggs, one pound and a quarter of flour, two ounces of currants, and half a nutmeg Cream the butter, and mix with the sugar and put in die eggs, and teat it ten add the remainder of the cuns, and work it ten minutes longer stir in the flour lighllv, and the afterwards, thon tin pans of any shape (hearts the most usual), rub die inside of each with fill and bake them a few minutes in a hot oven, on a sheet of matted wire, or on a baking plate when done, remove them as early as possible from the pans. QUEEN'S DROPS.

Leave out of flour from tle receipt, and add two ounces more of currant:-, and two ounces of candied peel, cut small it the same as in the receipt, and when put the mixture into a biscuit funnel, and lay them out in dro|H about the size of half a crown, on white |)aper, in a Iwt oven, and when nearly cold, take them from the paper. six quinces, cut them in halves, and core them; scald and pare them neatly. Put some clear sirup into a preserving-pan, of a lemon; when hot, add the quinces, and give them a the arrange it in the compotier; leave the sirup to thicken a it the quinces.

QUINCE CREAM.

Take four or firo ripe quinces, and roast them, but not to soften them; pare, core, slice them thin, and boil diem in a cream, with a little ginger; when tolerably thick, strain it, add sugar to your taste, and flavor it widi rose-water. QUINCE JELLY.

Quinces for jelly ought not to be quite ripe, they should, however, be of a fine yellow color; take off die down which covers them, quarter, core, put into a saucepan, with water enough

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QUI QUI to cover them; the and when soft, lay the pieces on a sieve to drain, pressing them very slightly; strain the liquor, and measure it; clarify, and !>il to cae an equal quantity ut"sujptr; it of)', add the liquor to it, stirrim; it mixed, put it on the as Boon as the jelly spreads OUT the >pooii, and falls from it molasses; it the fire, and when cold, pour it into pots. QUINCES TO KEEP. the lmt |>crfcctly sound; rub each carefully with a clean cloth, to remove the down; then quarter, ami put them bottles, corked ti^ht.

(iive lulf an bom's in tin; bain-marie..M UIMA1.ADE. the fruit when fully ripe, and <!

a fine yellow; p'arc, quarter, and cure it.

1'nt the into a saucepan, with a tinlire until tli< \ are quite soli; then lake them out. and la\ them on a sieve to nil) wei^h the IKM! an eqn.il ipi.t.

petit casse, the together ou-r the it fall from the spoon like a jells; the is lit to U- pat into |>ts, and svhen Co\er them clo-c. QUMT.S TO PICKLE. cut d'./.cn quinces.-m.t:

and put them, of water, and two |X)in;ds of honey, a lar^e saucepan; mix llieiu:

, and.-et (hem on a -l..w f.r liali" an Miain the liquor into ajar; when quite cold, w i|w the quinces |M-rfectls dry, and put them it; coser them MT\ (l!'IMT.S PI:

s t t;vi;i> is MIIITK JMI^.

Tike.1many quinces; nre, ch.io-e ihem sound; jiare.

qii.iiiei, and core them, strewing powdersii^ar over as \oii do them, tilling up all the ilno\s in a -mall quantity of \\.iter, and sshen all an- cut, add more Mater, and *( them on a fierce, to quicklv.

A- soon a? the quince.-, are tender, and the simp cle.ir, add apple-jellv, uholc..ne U.il, and it into glasses; when cold, drain oil the.-imp -Mid put a let them boil as quick as \ou can; ju-t bef MLthe jelly is oii, put in a small quantity of musk, or any other ingredient you mas wish to the preserve with, and then pour it in the glasses again, over the quinces.-, and This may also he colored red by adding a of prepared cochineal; in this care, the jelly should be red too. QUINCES THE SPANISH WAY. Pare and core ten pounds of quinces, put into a stewpan with a pint and a half of water and two pounds of fine sugar, set them on a slow they begin to dry. moisten them with rose-water and sack, or white wine; through a coarse sieve, add two pounds of sugar, a little orange-flower and it off if dropped on a set it aside to Put it.-hall.iw perfiuned comfits and QUINCES, SIRUP OF. and scrape mme very ripe quinces press out the juice, which put in a very iiarm place, or wliere it is exposed to the sun, all the fecnla lalls to the bottom; it and for quarter of a pound of juice, take one pound togedier, and lH.il the to perle; it off, and sshen the.-imp is he bottled.

to keep the well corked. QIIXCE TART. Take some preserved quinces, make a sirnp \\ith > < and water, of which, and the preserve, take an equal weight^aod put it iatoapreMnriogIKIII; lx.il, skim, and then put in the fruit; tolerably lay the quinces in a tart-dir.h with (Hill paste as usual; cover and Uikc it; as is done raise the top gently, pour '" 'I"' sirup, ice Q I \ S SAUCE. (il T.\Ti:ssKM'E OF ANCHOVY. The goodne.-s of depends aim..-t entirely on having line mellow fieh, liase IM-CII in loiiii enough (t.

alxint twelve, months) to dissolve easily, yet lire not at;i"

rn.-ty.

that are in die state they e oser iii, not such as have Ix-cn pul into fn-h pickle, mixed red paint, which some add to improve the complexion of the li-h; it has been said, others have a trick of putting anchovy liquor on sprats; you will easily discover this by washing one of tin-in, and" tasting the llesh of il, in the tine anchovy is mellow, red, and liiuli-tl.iMiivd, and the bone in oily.

Make only as much as will soon be used, the ire- her it is the better. Put ten or twelve anchovies into a mortar, and to a pulp; put or or tinned put a (we prefer the it round, and pour it to die pounded andioviec,

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set them by the side of a slow fire, very frequently stirring them together melted, which they will be in the course of Now in a quarter of a drachm of good cayenne pepper, and let it remain by the side of the fire for a few minutes longer; then, while it is warm, rub it sieve, with the back of a wooden spoon.

, The is made with double the al>ove quantity of water, as they are of opinion that it ought to be so thin as not to hang about the sides of the bottle; it does, the large surface of it is soon acted upon by the air, and becomes rancid and spoils all the rest of it. A roll of thin-cut lemon-peel infused the anchovy, imparts a fine, fresh, delicate, aromatic flavor, which is very grateful; is only recommended when you make sauce for immediate use; it will keep much better if you wish to acidulute it, of water make it with artificial lemon-juice. K.

(1) Truss your rabbits short, lay them in a basin of warm water for ten minutes, then put them into plenty of water, and boil them about if large throe-quartan; if very old, an smother them plenty of white onion sauce, mince the liver, and lay the a boat.

dish, or make liver sauce, and send it up in id lay, and Obs.

Ask those you are going to make liver sauce for, if they like plain liver sauce, or liver and parsley, or liver and lemon sauce. N. B.

It will save much trouble to the carver, if the rabbits be cut up in the kitchen fit to help at table, and the head divided, one-half laid at each end, and slices of lemon and the liver, choppa-1 very finely, laid on the sides of the dish. At all events, cut off the head before you it to table, we hardly remember that the thing ever lived if we don't see the head, it may excite ugly idens to see it cut up in an attitude imitative of life; ta.-ides, for the preservation of the head, the poor animal sometimes suffers a slower death. (2) If your is clear and sharp, thirty minutes will roast a young, and forty a full grown lay it down, baste it with butter, and dredge it lightly and carefully with that yon may have it frothy, and of a fine light brown. While the rabbit is its with some pai sley; when tender, chop them together, and put half the mixture into some reserving the other half for garnish, divided hillocks.

Cat off the bead, and lay half on each side of Obs.

A well-grown (but warren kept sometime Ijeen killed, and roasted with a in its tally, eats very like a hare, to the nature of which it approaches. It is nice, nourishing food when young, but hard and unwholesome when old.

RABBIT, BROILED. Take a couple of young rabbits, cut them up, and put them to steep for a few hours in a little oil, mixed with parsley, leeks, a few mushrooms, and a clove of garlic, all shred line, salt and pepper; roll eaeli piece of rabbit in a rasher Of bacon, and put them, with a part of the seasoning, into pieces of white paper; butter the papers a over a very slow fire, and serve hot in the papers. RABBITS, IN A FRICASSEE. two rabbitr, and cut in pieces, by cutting off the legs, shoulders, and blanch them in and skim them for one minute; stir a few mings of mushrooms in a stewpan over the fire, with a bit of butter, it begins to fry, then stir in a spoonful of flour; mix into the little at a time, nearly a quart of good consomme, which set on the when it boils, put the rabbits in, and let them another stewpan, and the nearly as thick as paste; mix in about half a pint of good boiling cream, and it becomes the of bechamelle sauce in general, squeeze it I ho tammy to the rabbits; make it very hot, shake in a few mushrooms, the of an egg, and a little cream, then serve it to table.

]>IH\ also be preserved, white or brown, in the same manner as chickens. the remains of a roasted cut off all the meat, and mince little roast mutton. the Ixjucs of the pieces, and put them into a stewpan, with a slice of butter, some shallots, clove of garlic, thyme, a bay-leaf, and basil; give these a few turns over the fire, then shake in a little Hour; moisten with a glass of red the same quantity of stock, and let it boil over a slow fire for it put in the minced meat, and coarse the whole, without boiling, and serve hot:

garnish with fried RABBITS IN A MINUTE. Cut your rabbits into pieces, wipe them- perfectly dry; put a quarter of a pound of butter

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stewpan, set it on the fire, and when warm, put in the rabbit with a little pounded.-pice, salt, pepper, and grated nutmeg; let the fire !

and as goon as toe pieces are browned,;idd a little shred parsley und shallots, leave it three or four minutes lunger on the fire, and then serve. Ten or fifteen minutes are sufficient to cook this dish. RABBIT PIE.

Git a couple of young rabbits into quarters, and a of a pound of bacon in a mortal', with the livers, some pepper, salt, a little mace, parsley, cut small, and a few leaves of sweet basil; when these are all beaten fine, line your pie-dish with a nice crust, then put a layer of the seasoning at die bottom of the and put in the pound some more bacon in a inortur, mix with it some fresh butter, -and cover the rabbits with over that lay thin si ices of bacon; put mi the cover, and it l>e done in about two hours; when baked, take off the cover, take out the bacon and skim is not a quantity of gravy, add some rich mutton or veal gravy.

KAl'.RIT PIE, RAISED.

Cut your in pieces, and put them into a stewpan, with a bit of fresh butter, pep|T, salt, [Kirsley, thyme, shallots, chopped line, and a little pounded mace. the pieces of rabbit are alxjut half done, lay them on a dish, and when cold, raise the cm-!-, put li^ht forcemeat at the the rabbit u|>ii it, and more forcemeat ii|xm Cover it, and put it in a moderate oven to l/ake gently; when done, take oil' die cover, and add a ragout of sweetbreads cock's combs, &c., and serve. RABBITS, PORTUGUESE. Cutoff the heads of a couple of rabbits, the I tack* upward.", tlie two legs stri|>|xil lit end, tiu.-.-cd a couple of skewer.* in the same manner as chickens, the u 'upturned like the of a chicken; and n>a.-t them with good gravy; if they are intended for boiling, they should not !* ed, but be served with bacon, and greens, or celery sauce. POTTED.

Take two or 'ing, but full-grown rabbits, cut them up, and take off die leg bones at the thigh, season them pepprr, mace, cavenne, Kilt, and allspice, all in \er\ lih<-p..w:

[Kit them into a.-mall pin, placing tin-in as closely together us possible. the top as smooth a you can. Keep out the heads and carcawe*, but take off the abmit the neck.

Put plenty of butler, and let tlie whole lake gently. 1-et it n-m.iin in the pan for two days, then put it pots, adding butter. The livers should also be put in.

boned a rabbit, lard it with bacon and ham; it well inside and out, it up, beginning with legs, make it and tie it.

Put it into a stew-pan, with some oil, thyme, bay-leaf, and basil; set on die done enough (but without sufficiently cooked, take out the rabbit, let it cool, and cut it into small pieces, which put into botties; fill them with oil and cover with wet bladders.

When required for table, take out, cut them fillets, and on a dish with shred parsley and oil. RABBITS PULLED.

Half boil your rabbits, with an onion, a little whole |XJDper, a herbs, a piece of lernon-peel; pull the flesh flakes; put to it a little of the liquor, a bit of butter rolled in salt, nutmeg, chopped the boiled and bruised; lx>il this up, shaking it round, and serve. RABBITS, ROASTED. Truss them lor roasting, and stull the minced raw, grated bread, and ham, or suet, and chopped parsley, seasoned with a little lemon thyme, grated nutmeg, salt, and pep|KT,and bound with aliens alen.

Sew them up, and roast them Ix-lore a quick fire, and or with lemon in "it.

Two take an hour to i hey may also be fricasseed cut into joint*, with plenty of fried parsley, and served with a sauce made of die and parsley chop|x-d, and mixed in melted butter, with a little |>ep|xT and or made into a pie tlie same as chickens. RABBIT SOUP.

Cut an old rabbit s, put thnii into a quart of water; it well, take out all the bones, and beat die meat in a marble mortar, as for potting; little salt, mace, and white pepper, to your ta.-ie; it into the liquor was boiled in, \\ ith die addition of a very little cream.

.\. B.

The meat of die whole rabbit is for one quart; query, it not be enough for two! A OR A Wash and clean tlie rabbits well, lie for two or three liours in water, cut into joints, wash and dry dust them with light brown w ith

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RAG R AS in the following sance: three ounces of butter in a stewpan, with a table-spoonful of flour, a minced onion, some add a of gravy and the rabbits, stew them they are tender, little before serving, in a spoonfiil of ketchup. it is wished to dress with a white sauce, the rabbits are not but stewed in while stock, which is seasoned with thickened with a piece of butter mixed with A few minutes before serving, a little cream is added, and a table-spoonlul of lemon RADISHES IN BROTH. radishes, them, cut halves or quarters according to their size, and boil them with a slice of bacon in some stock.

In a them out, drain, and put them into another stew-pan, with consomme, or veal gravy, and a bit of butter rolled in flour. stew gently in this till they are flavored, of a good color, and the sauce pretty thick; then serve them.

RAGOUT POWDER.

Two of two of the peel of a lemon, and the same of a Seville orange grated, half a grated nutmeg, half an ounce of mace, the same of pepper, and one drachm of cayenne, dry them all well before the fire, pound tliem to a fine [\vder, add one ounce of salt, sift the powder through a sieve, and keep it it in a bottle for use. RAGOUT OF SNIPES. Pick six or eight snipes very but do not wash them; take out the inside. Roast the birds, and cut off all the meat from the breasts, in the and backs, and put them stew-pan, with the juice of a lemon, a flour, and some well-seasoned gravy; it flavored with the it.

Cut half a pound of ham thin long slices, and heat it in a little butter, with two minced put the breasts of the snipes, strained sauce, and let the inside, or trail, with a little salt, spread it over thin bite of toasted bread, and it a hot salamander.

Put the ragout upon this, and place the ham round it.

RAGOUT OF COLD VEAL. a neck, loin, or fillet of furnish thisexcellent ragout with a very little expense or trouble.

Cut the veal into handsome cutlets; put a piece of butter or clean dripping into a frying-pan; it is hot, and fry the veal of a it if you have no gravy ready, make some as follows: put a pint of boiling water into the frying-pan, give it a up for a minute, and it into a basin while yon make some thickening in the following manner:

put about an ounce of butter a it melts, mix with it aa much flour as will dry fire for a few minute? and gradually add to it the gravy you made in the frying-pan; let them simmer together for ten minutes thoroughly incorporated); season it with pepper, salt, a little mace, and a wine-glassful of mushroom ketchup or wine; strain a to the meat, and stew very gently is thoroughly warmed. have any ready boiled bacon, cut it in slices, and put it in to warm with the meat. RAMEQUINS.

a pound of Cheshire cheese, scraped, tlie same quantity of Gloucester cheese, and beat them in a mortar, with a quarter fresh butter, the yolks of four eggs, and the inside of a French roll, boiled in cream till when all i.s lx>aten to a paste, mix it with the whites of the eggs, previously beaten, and put tlie paste into small paper cases, made rather long than square, and put them to bake in a Dutch oven, till of a fine brown, They should IK: served quite hot. You mav, ifyou think projjer, add a glass ofwhite wine. RASPBERRY CREAM.

See Cream.

RASPBERRY DUMPLINGS. some good puff paste, roll it out, and spread raspberry jam over it; it up, and boil it rattier more than an hour; cut it pour melted butter into tlie dish, grate sugar round, and serve. RASPBERRY two \aplcs, biscuits, or the crumb of a French; put to either a pint of boiling cream. When this is cold, add to it the yolks of four all with some raspl>erry juice; drop this in very small quantities, into a pan of boiling lard; stick them with blanched almonds, sliced. RASPBERRY FLUMMERY. Mix with half a pint of white wine vinegar one pound of raspberries, or one pound of prei-asplxTries, let it for three or four minutes, it ronstanly; dissolve one ounce of isinglass in a mix it three-quarters of a pound of pounded sugar, add it to the raspberries it all boil, and strain it bit of muslin, and put it it out when cold. RASPBERRY JELLY.

See Jelhf.

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REL RASPBERRY ICE.

the from as many raspberrries as yield a pound and a half; put it into a glazed pan, and leave raise the skin that has formed on the top of it, off the juice into another clarify a |xun<! and a half of sugar, with a pint and a half of water, add the juice, and give them dozen boils; if not ciently red, put in a root of orkanet, which leave in till of the proper color; the preparation through a sieve; when cold, put it into the sabotiere, and freeze it. See Ice.

I: \SPBERRY SPONGE. in a three-quarters of an ounce of isinglass, add to it three-quarters of a pint of cream, and the same proportion of new milk, pint of raspl>erry jelly, and the juice of a lemon. it well one wav ii becomes thick, and looks like sponge, then put it into an earthenware mould, and turn it out the next day. RASPBERRY dish with a lay and fruit, put bars across, and bake. RASPBERRY TART WITH CREAM. Line a patty-pan with lay raspberries, and strew sonic sifted sugar over them; puff paste, and bake it; cut it open, and put in half a pint of cream, in which has been previously beaten the \ulks of two or three eggs, and sweetened with a little wgar; when this is added to the it to the oven five or six minutes. RED CABBAGE.

Get a purple cabbage, lake off the outside leaves, quarter it, take out the stalk, shred the a colander, s|>rinkle them ith salt, till the morrow, drain them dry, put into a jar, and cover them the pickle for beet roots. RED MULLET.

and them, fold them in buttered paper, lay them dish, and bake them The liquor that comes from a of butter, dusted a teaspoonful of s<>y, two of essence of anchovy, and a little white wine. Serve the sauce in:i butler-tureen. This M\ is called the sea woodcock, the RELISH FOR CHOPS, &c. fine an ounce of black |>epper, and half an ounce of;dl.-|>iee, with an ounce of salt, and ounre of scraped and the same of eschalots., peeled and quartered; put these ingredients into a pint of inusliroom ketchup, or walnut pickle, and let them steep for a fortnight, and then it.

Obs.

A or two of this is generally an acceptable addition, the gravy usually sent up for chops and steaks, or added to thick melted butter. REMOULADE, INDIAN. Pound the yolks often hard eggs to a it with eight spoonfuls of oil, put in one at a time, and continue pounding all then add about a dozen allspice, a tea-spoonful of saffron, four or five spoonfuls of vinegar, salt, and pepper; amalgamate the whole bolting-cloth, and sei;\ e it in a sauce This sauce should be rather thick. RENNET.

(1) As soon as the catf is killed, take out the stomach, and scour it inside and out with salt, it is cleared of the curd always found in it.

Let it drain for a few hours, after which sew it up with two large handfuls of salt in it, or stretch it on a stick or keep it in the salt, wet, and soak a bit, which will do over and over by fresh water. RENNET.

(2) Prepare the maw the same as in the above receipt: on the following day, put a handful of hawthorn-tops, a handful of sweet briar, a handful of leaves, a forty four blades of mace, a sprig of knotted marjoram, and two large spoonfuls of -alt, two quarts of fresh spring water; tx.il uiTitly till the water is reduced to three pints, then strain it off, and when only milk warm, |H>ur it on the maw.

Slice a lemon, and add to it; in two days, strain and put into Aromatic herbs may be put in also; take care that it is sufficiently salt.

If the maw be again few days, and as it be quite as fit for use as it should be kept in a cool, dry place. A small quantity of the liquid is sufficient for turning. RHUBARB TART.

Let the stalks be of a good size, take thin skin, and cut them into lengths of four or five inches; lay in a a sirup of sugar and water; cover with another dish, and let slowly for an boor upon a hot hearth, or do in a blocktin saucepan.

as cold, make it the baking the crust will l<e sufficient; or you may cut the stalks into little hits, the size of gooseberries, and make your tart the same as gooseberry RICE BLANCMANGE. Put a teacupful the leant

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it almost bursts; tlien add half a pint of good milk or thin cream, and it it is quite a mash, stirring it the whole time it is on the fire, that it may not burn; dip a shape in water, and do not dry it; put in the rice, and let quite cold, when it will come easily out of die shape.

This dish is much approved of; it is eaten with cream or custard, and preserved fruits; raspberries are best. be made the day before it is wanted, that it may get eat much nicer, flavored with spices, lemon-peel, &c., and sweetened with a little loaf sugar, add it with the milk, and take outthelemon-peel before you put in the mould. RICE, TO BOIL. Wash the rice perfectly clean, and put on one pound quarts of cold water; let it boil twenty minutes, strain it through a sieve, and put it before the fire; it up with a fork every now and then, to separate the grains, and it quite dry. Serve it hot. RICE CASSEROLE. Take a pound and a half of rice, wash it in waters and put it at in diameter; moisten it with stock, in this proportion; if lies an inch thick, let the stock come two inches above four ladlefuls of fowl skimmings; place the eaucepan on a hot the boils, set it on the side, and skim it; put it on hot cover, and let it slowly lor fifteen to twenty minutes; it, let it as in twenty or; if by this time the rice is perfectly soft, take it off, but if not, add a liquid, and boiling until it ia so; the aslant on the side of the the tilt may drain awav and be off easily.

As soon as the is lukewarm, work it into a firm, smooth, paste, with a spatula; it can hardly be worked up too as every grain of rice ought to pass under pressure (if necessary, add more stuck, a little at a time). is thoroughly worked up, form your casserole of it, first laving it in a heap, inches high, and seven in diameter; do it with the hand as you would a raised crust; make the ornaments of the outer surface with the point of "a or by carrots cut for the purpose, taking care that the decorations Iv detached from the mass of rice, at nn to particular \\ill uot only add to the beauty of the Ixit t ilie color also, as the raised parts ill be the ^ill be quite white.

When properly formed, mask the whole surface with clarified butter, and it in a hot oven for an hour and a half, by which time it will Iw of a fine clear yellow.

oil the top of your casserole, clear away all the rice from the dues not adhere to the crust (which ought to be very thin), ami mix bechameHe, espagnole, or whatever other sauce may be proper, put it in and casserole, with such ragouts as your fancy may dictate; glaze the surface of the outer ornaments, and serve it.

Water, with butter and salt, is frequently thought preferable to the stock, Sic., as the is thereby rendered much whiter. RICE CASSOLETTES. The prepared as above may put into smaller dariole moulds, and it should be quite cold before it is turned out, the mince or whatever is put inside being also cold; it must be put in carefully, none of it may mix with the rice, otherwise the cassolettes >vould break in the process of frying; for the same reason, the dripping l)e very hot. is the best and quickest method of doing them, but they may lie browned in the oven as the casserole of rice.

RICE CHEESE.

an of rice, thick as hasty pudding, in than half a pint of milk (new); on an ounce and a half of butter, the same weight of sugar, mixing it well together; let then add one egg, and the yolk of another, and a little white wine. RICE CREAM.

Mix with half a glass of cold milk; then by degrees, add a pint also cold, it with a bay-leaf into a saucepan, set a slow fire for an hour and a half, then strain and it sweeten to your taste, and serve It he frequently whilst boiling; eggs may be added if you think proper. RICE CROQUETTES. and a quarter of a pound of rice, put it the rind of a lemon, shred small, a quarter of a pound of powdersugar, a pinch of salt, a little cris|x-d orangellowei-s, an ounce of butter, and half a pint set these on the fire, and when the is quite soft, add the yolks of four eggs, stir them in over the fire, but do not let them pour the preparation on a large tin or slab, spread it equally; let it cool, and then it small equal dip them an them in bread-crumbs, and fry in a hot pan.

As as the croquettes are of a sprinkle them with powder-sugar, and serve them.

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RICE CUPS.

Sweeten a with pounded loaf sugar, and boil in; it off the fire, and add the welUlxMtfii whites of three i-j--; again over ihe (in(iir two or three minutes, it into tea-cups previously dipped in tliein out when cold, and pour rouiul them a custard cream made with the yolks of the eggs; place upon the rice a rvil or r.isplierry jam.

This dish may l>e served warm or cold; if raspljerry or custard may lx> it.

CUSTARDS AVITHOUT CKi:\M.

One tea-s|x>onful of ri<v-tl-.ur, a pint of new milk, the yolks of ih.

a ta!>le-s|XK>iifu! of ratafia (or tun or laurel leaves lx>iled in), sugar to your taste; mix the rice very smooth, and it the eggs into the boiling milk, Arrow-root is better than rice. RICK FLUMMERY. (1) Boil a pint of new milk, with a bit of lemon-|xvl and cinnamon:

rice-flour, a littk> as the whole of:i u<>od consistence, sweeten according in taste, flavor with a little pounded bitter almond; ln.il it, taking care not to let it burn; it into a shape or pint basin, taking out the spice.

the flumnierx is cold, turn it into a dish, and serve with cream, milk, or custard, all or tern with sweet sauce in a boat. RICK II.

I MMKKV. (2) Boil in a quart five ounces of sifted ground rice, half an ounce of almoiiits, blanched and labie-sixvoMluls. of sweeten, and it very thick, ft that the bottom of the saucepan is seen, and put it into a mould; (jiiile cold turn it out, stick over it sweet almonds, nit into straws, and |x.ur round it some thick cream, and a white wine and sugar mixed with it.

HICK riMTTKKS. 15-.il tlte in milk with so (Mixvdfr-sugar, oranije-lloxxcr water, a pinch oi cniiiamon jxiwiler, ami a Ixitler; -|iiiie put to it a Unison of volks of cu^s. |x>nr it |KIII ti> cool.

Make your pieparati-.n into lulls, alMHit the f'vu: -if an e'_".', dip them in egg, fix su_ erve.

tlien put in the grated of a lemon, let Wlien quite cold, stir in four yolka and four whole eggs, more if the he very thick; Ixitter a mould tightly, put the rice into it, place the mould in hot a.-hes, so tliat l>e completely envelojxxl covered with them; in half an hour the goteau will I*' done enough; If you wish, you can make a souffle, by whipping the whites of six eggs; like other souffles, in this case he in a silver dish. In the preparation into the mould, be not to the rice would swell and run over the edge. RICE MILK.

Allow an ounce of rice for each person, wash it thoroughly in warm set some milk on the it boils, put in die rice; to toil it over a slow for two or add or to taste, and cinnamon. RICE AND MILK. To every quart all-.xv two it well in several waters; put the milk closely-covered and set it over a slow it let it be cold, and it about an hour and a quarter before sending it in a tureen.

RICE PANCAKES. Boil half a pound of rice in a small quite a jelly; it is cold, mix it eggs, a and of butter just warm, and in the adding to the xvhole as much butter as make the batter thick enough. They must lx> fried in as small a lard as RICE PASTE. Rub tln-ee ounces of lintter of ground rice, moisten it with xvater, and little Hour. RICE, PYRAMIDS OF.

whole rice, make it up into the form of pyramids about hi^h.

or prew it tin frames -if shajx-; out part of the rice at the bottom, and fill the space with sausage, or rich forcemeat; them in a dish, take off the frame. and pour round tliein some rich brown gravy. ISKT..

<; \TF.AU OF.

Hoil a RICE SAVOURY. Carefullx of cream, add to it half a pound of powdarand pick some set it to slew Wlgar, and of a (x.und of in a little veal or rice; when the is soft, di.-x.lxe add an onion, a blade of mace, (M'pper, and it a of.-alt.

it is sxvelle-l it bhould not be

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RIS boiled to mash; put it to dry on the shallow end of a sieve before the il dry, or put it in the middle of a dish, and pour the gravy round, having heated it.

RICE SNOW and pick half a pound of rice very clean, put it on in a saucepan with plenty of water; let it ten 'minutes, drain it is quite dry, and then pare six apples, weighing two ounces and a half each. Divide the rice into six parcels, in separate chillis, put one apple in each, tie it loose, and it one hour; it and butter, or wine sauce. (1) well picked rice, then drain sieve; put about a tea-cupful in the soup-pot, one head of celery, and a quart of consomme, and let it simmer by the of the stove for three hours. If it thickens too much add more consomme, season with a little salt; out the celery, and the soup to table. RICE SOUP.

(2) well in warm water, changing it frequently; put the a some good; set it on the it to swell for but do not let it rice has imbibed all the stock, add a sufficient quantity to cover the rice, cover, and it slowly for in the broil two or three slices of beef, and pepper and salt them when of a dark color, throw them into the rice soup, to which impart a rich flavor and a fine color. RICE, WHOLE IN A Wash a large tea-cupful of rice in waters, put it a it boils, add two cupfuls of rich milk, and boil it it becomes dry; put it into a shape, and press it in preserved black currants, berries, or any sort of fruit round it.

RISSOLES.

(1) Cut puff paste with a round tin cutter, about inches wide; ready some cold fowl or and seasoned with a garlic, grated lemon-peel, pepper, salt, and mace, the juice of half a lemon, and moistened Put some of the mince upon a the paste, wet the edges, and lay over it another bit; il gently round the rim; brush all over with a well-beaten egg, and strew over them silted tV\ them a light brown in boiling Ixjcf dripping, and lay them upon sieve before the fne to drain.

in a napkin. The paste may be cut size of a breakfast the put the middle of it, the edges wet all and gathered up form of a pear, brushed over with < strewed over witli bread crumbs. in a dish garnished with fried parsley. RISSOLES.

(2) Mi nee very finely some cold roasted veal, and a small bit of bacon; it and it with cream, and make it up into good-sized dip the of eggs beaten up, and then into finely -grated in an oven, or fry them of a light brown in fresh dripping.

the fire on with fried parsley. (1) Dissolve two ounces of butter in one pint of new milk, and stir four pounds of flour, as also three table-spoonfuls of yeast, a tea-spoonful of salt, and the whites of two eggs; the pan with a wanned towel, and set it before the fire to rise for half an hour, then work it one way for it them upon tins, and rise for ten minutes before putting them into ROLLS. (2) Warm an ounce of bolter in half a pint of milk, then add a spoonful arid a half of yeast of small Ijeer, and a little salt. Put two pounds of flour into a pan, and put in the. above.

Set it to rise for an it into seven rolls, and hake, them in a quick oven. ROLLS, FRENCH. (1) Mix rather more an of coarse pounds of sifted flour; make a in the and in alxjut the ci^s, a:ul new milk warmed as will mix it to a middling stiffness; clap and work it down one way for hall" an hour, but do not knead it; it with a wanned towel, and let it rise before the for; surface, which soon becomes hard, and put it aside made into a roll; work and clap the dough, it into rolls, place them upon tins, and for; in a quick oven. ROLLS, FRENCH. (2) Rub one ounce of butter into a pound of llour; then add to it one egg beaten, a little \east that is not bitter, and a sufficient quantity of milk, to make a dough of moderate stiffness. Beat it well,

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RO S SAO but do not knead it; let it rise, and bake on ROLLS, FRENCH. (3) Warm three spoonfuls of milk, and the same quantity of water, with a bit of butter the size of a walnut, put it to two s|KK>nfuk of thick yeast; put this into tlie middle of rather more than a quart of flour, mix the whole together to the consistence of a batter-|Midding, adding more tlour if necessary, to make it the proper strew a the side.--, and if the weather is cold, set a little di-t:tnre from (he fire; do this three hours Ix-lore it i- put into the oven; it breaks a good deal through tl)e tlour and rises, work it into a light |>as(e with more warm milk ami water: let it. lie till within a quarter of an hour nf setting into the oven, then work them lightly into rolls; flour a tin, and tin >n nn, handle them as little as possible; act them before the fire. Abouttwenty minutes will In- sufficient time to bake them; the the HOI.I.S. SHORT, HOT. Dry-before the. lire a siilhcieul quantity of (lour to nuke iny-rolls, or larger if you like; add to it an cji; k-alen, a tv\n i.f vea.-t. ami a little warm it into a light dough, let it -land In ill night.

Bake die rolls in a quick -\V V.TER, DOUBLE-DISTILLED. The rose generally I-IH.M-H for this purpose, is the e.imni'.n r dutihle) ro.-e.

but the while ruse i" IICM of all. Gather the. lwi> hours after siinM- out llie ctlix, and depurate tlte I them in a in:irlile mortar to a paste, and leave them live or six hours in the:

it eloth, and let f 'ing it all I Living I iv this operation obin equal weight nf fresh rose-leaves for tvvcntvfourhi.ni.-;:il tin- end of that lime put the tin- alembic, which in a pand-hath.

ain!

di>til it according to rule.

(Sec Disti/'iiiK)When you have collected aU.ut an ounce "f the wftler, uiiluti:

the. and if that which i.-sues from the is as odoriferous as that which proceeded lh>t, e.iiitinii.- tlm Ufa-ration; Uit if not, collect it int anotlier as this second and must lie kept separate from the first, which is the Essential Should the second water have an unplca.-.inl sini (canx-d In the application of tiMi much heal), expose it to the sun for a few days. COM u-d milv by a itneet of paper. The niuiust care is necessary in distilling this and all other odoriferous substances. A still more powerful essence than the above may be procured by tlte following method: as many n >M- as will afford thirty pounds of leaves, pound these with four pounds of salt; when pounded, place the paste in a vessel in layers with U-tween each, press them cork them the twelve days, and then di-til as usual. ROSE-WATER, SINGLE. Put pounds of rose-leaves into a pan, with quarts of river water, and leave it tour-andtvventy lionrs; (Mil it into a metal alembic, and distil from it as much odoriferous water as you can, being sure to stop the moyou observe the phlegm.

Take off tlie alembic, throw away its contents, and rinse it to twothirds fresh-gatliered rose-leaves, on |HHir the MOW drawn this, and wlien you have procured as much good rose-water as it will vield, let the fire go out gradually. ROUX.

Put a pound it about till dissolved, when add a stilncient quantity of situ d to it the coii.-isience of bouilli; ilieu set it over a fierce stove, and slir it until it Ix-uins to take color, wlien make a good i.f cinders, place the roux on it, tad let to increase in color; it ought of a d.-ar li_'lit brown. Set it by, and use it -ion may require. v our butter and lloiir as alve, place it on a moderately Ivated stove, stirring it coitantl\ hot; be careful th.it it does not takecolorat all, (br the whiter it is the more desirable. RUSKS.

To three, ponnds and of lialf a pound the same quantity of |H.uiided surar, and s|>ooiifuLs of v-a.-l; mix lln> tlier:

melt the butter in two pints and a h dfof milk, and mix it with the lloiir, the \.-.i-t and one egg; it let it Mand lor five or six hours; it out of the pin, and f.rm it Ihi-iii ti|(on tins, and let P>r aU.ut in a quick oven, and when they Ixx-onie brown, cut them through the middle or,-liees; jxit again into the oven to brown and crisp. SAGE GARGLE.

in a pint of water, a large handful of sage leave*;

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SAL SAL cover the pan closely, and when reduced to one-half, strain it; when cold, mix the same quantity of Port wine and of vinegar; it with honey, or with brown The decoction of sage may be used alone as a gargle, or with vinegar and honey, without the Port wine; or gargle with vinegar and water. SAGO.

Let it soak for an hour in to take off the earthy that off, and wash it; then add more water, and simmer the berries are clear, with lemon-peel and spice. Add wine and sugar according to taste, and all up together.

SAGO MILK.

cleansed, it with new A quantity will be sufficient for a quart of milk, it swells so much, and when done, Be to about a It neither sugar nor flavoring. SALAD MIXTURE.

Endeavor to have your salad herbs as fresh as |xissiblc; suspect they are not "morning gathered," they will be much refreshed by lying an hour or two in spring water; then fan-fully wash and pick them, and off all the wormslimy, cankered, dry and, washing, let them remain awhile in the colander to:

lastly, swing in a picked and cut, arrange them in the dish, mix the sauce in a soup-plate, and put it into an ingredient bottle, or pour the side of the salad dish, and don't it up till the mouths are ready for it.

If the herbs be young, fresh gathered, trimmed neatly, and drained dry, and the saucemaker ponders patiently over the directions, he cannot fail obtaining the fame of being a very accomplished salad-dresser. Boil a couple of eggs for twelve minutes, and put them in a basin of cold water few minutes; the yolks must be quite cold and hard, or they will not incorporate with the ingredients.

Rub them through a sieve with a wooden sjnion, and mix them with a table-spoonful of water, or line double cream; llie.ii adil two table-spoonfuls, of oil or melted butter; when these are well mixed, add,.by degrees, a tea-spoonful of salt, or powdered lump sugar, and die same of made mustard:

are smoothly united, add very of rub it the oughly incorporated with them; cut up the white of the egg, and garnish the top of the naiad with it.

Let the sauce remain at the bottom of the bowl, and do not stir up ihc it is to be eaten: we recommend the eaters to be mindful of the duty of mastication, the due performance of all undressed vegetables are troublesome company for the principal viscera, and some are even dangerously indigestible. SALAD, WINTER.

Wash very clean one or two heads of endive, some heads of celery, gome mustard and cresses; all small, add a little shredded red cabbage, some slices of boiled Iwet-root, an onion, if the flavor is not disliked; mix them together with salad sauce.

In spring, add radishes, and also garnish die disli with them. SALINE DRAUGHT.

Salt of wormwood, twenty grains; lemon-juice, a water, two table-spoonfuls; magnesia, twenty grains; mix it in a tumbler, together with a little pounded sugar, and take two or three of these in the day. SALLY LUNNS.

of dried flour, half a cupful of yeast, a quarter of a pound of butter, melted in a sufficient quantity of milk to it, the yolks of three eggs, and a little salt: make these ingredients into a light dough, let it stand before the fire (covered), for an hour to and bake in a quick oven. The above may be made into small cakes. When salmon is fresh and good, the gills and flesh are of a bright red, tl><.-rales clear, and is Wlien just killed, there is a whiteness between the flakes, which gives great firmness; by keeping, this melts down, and the becomes richer.

SALMON, BAKED.

Qean and cut the fish into slices, put it in a dish, and make the following sauce: Melt an ounce of butter, kneaded in (lour, in a pint and a half of <jra\y, with tun glasses 01 Port wine, two table-s|>oonfuls of ketchup, two anchovies, little cavenne.

the anchovies are dissolved, strain and pour the sauce over the fish, tie a sheet of buttered paper over the dish, and send it to the oven.

SM.MON, BOILED.

Put on a kettle, to i he salmon you are going to dress, or the salmon will neither look nor taste well:

the in a When the water boils, put in a handful of off the scum as soon as have the fish well washed; put it in, and if it is thick, let it boil very gently.

requires almost as much as meat; about a quarter of an hour to a pound of:

but practice only can perfect the cpok in dressing salmon. A quarter of a salmon take almost as boiling as

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SAL SAL one: you must consider the thickness, not the weight: ten pounds of line full-grown salmon !

dune in an hour and a quarter. Lobster Sauce.

Obs.

The thinnest part of the is the fattest; and if sou have a " grand gourmand"

at table, ask him if he is for or thin.

N. B.

If you have any put it a pie-dish, and cover it with an equal portion of vinegar and pump. water, and a little it will be ready in three days. SALMON, BOILED I.\ WINE. Season with pepper and salt, some slices of bacon, lean together, a pound of veal cut thin, and a |xiund and a half of beef; put into a deep stewpan, then a fine of fresh salmon cut out of the middle, then pour in just as much water as will cover it, and let it simmer over a gentle the is almost done, then |xmr away, and put in two quarts of white wine, with an onion cut in slices, some thy, and sweet maijoram, picked from the stalks; let them stew sjeiuly, and while they are doing, cut a sweetbread into thin slices, then cut the slices across, and slew them in a with some rich gravy; they are done enough, add a pint of essence of ham; take up the salmon, lay it on a dish, and i \e witli the sweetbread, and its' sauce poured over.

S \LMON, BOILED, BERWICK RECF.IPT.

The tail of the salmon is tirst cut off near and below the I'm, the tisli is then cm up the back, keeping the Ixmo cm. and then cut lip into pieces of half a jMUiid each, the blood \\ell washed out of the tish in culil wavr, but the wales not tolremoved; a to Inmaile of.-all and siroiii; enough to Ix-ar an boiling, the fish to !

put in, ami Imiled very quickly for lil'teen minutes. During the boiling, the scum to U- taken ofl' carefully iit i i.--<.

SaUCei; lobster, nicked Ixitlcr. and anchovy san-e. i':i haide-t is preferable for boiiin.; salmon. S \l.\10\, I'.OILKI), lu.f K.IPT BY AX ARKRUKKS KI-HKKM VN. When the water is hot, put salt it, and stir it when >iron U ' enough to (in cast it from your mouth, it will do; the water boils put li.-h; it U.ils tn twenty minute- lor a salmon, am! '-tie.

NYheii i.cni !i let tiiem b-.iil ten ininiites.

S.-rve it a -anc.the liquor the li.-h was boiled in.

SAL.MO.N SIT.AKS 15KOILED. "Cut the steaks from the thickest parts of the fish nearly an inch thick; butter pieces of white fold the in them, and tin-in o\er a slow fire for ten or twelve minutes. Take off the |>uper; serve and garnish with of in way, tliey may be put round salmon in slices.

or shrimp sauce. SALMON, FRESH BROILED. the salmon well, and cut it into -lice- aU>nl an inch and a half thick; dry in a clean cloth; rub it over with sweet oil, or thick melted butter, and spi inkie a salt over it:

put your gridiron over a clear fire, at some distance; when it is hot, wipe it clean; rub it with sweet oil or lard; lay the salmon on, and when it is done on one side, turn it gently and broil the other. Anchovy sauce, &c. Olt.

An oven does them best. SALMON CAVEACH. quarts of vinegar three heads of shallots, half an ounce of whole black |x-p|>er, three cloves, two blades of mace, and a Fry the fish, cut in slices, of a liiiht brown color in fine oil, or clarified dripping; put when cold, into a pan, pour over the \ ine^ar and spices, and put on the top eight or ten spoonfuls of oil. Soles may be done in this way, only lay over them sliced onions instead of shallots.

SALMON, DRIED KIPPER. fish up the hack, and takeout the bone; wipe it veiy dean with a cloth; score it, and put a handful, of salt on side, and let it lie tor thru' days; then hang it up to dry, and fit lor use days, and eats a little pepper SALMON, DRIED, TO DRESS. Lajr |iii t\\.i (,r three hours, tlien it,.-liaking a little pepper over it.

is in pa|XT, and only just warmed through; e'_r ^' s-iticc and mashed iitc usually it; or it boiled, especially the bit next the liead.

SALMON, PICKLED. (1) Cut a.-almoii into two or three pieces, put it in a li-li-kettle, and set the fire with a Mifticient quantity of water it, am:

plenty of salt; to set it aside to simmer very gently until done; it oil' the let it stand in the cold, take it out, lay the pieces close together in a tub to pickle, and M-.IT them live anchovies, a small quantity saltpetre, and a quarter of a

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SAL SAL pint of sweet oil; being thus prepared, put the (op of tlie salmon liquor into a stewpan, to which add wine vinegar; put the to skim, ii for two or three minutes it let it the salmon and 'tie; in in a week's time it be fit for use; is merely in a small way; a great quantity being done at once, requires neither oil nor anchovies. Serve garnished with fennel.

SALMON, PICKLED. (2) Cut the salmon into pieces; boil it as for eating, and lay it on a dry cloth till the following day; two quarts of good vinegar with one of the liquor the fish was boiled in, one ounce of whole black pepper, half an ounce of allspice, and four blades of mace.

Put the salmon something deep, and pour over it the prepared vinegar when A little sweet oil put upon tlie top will make it keep a month.

SALMON, PICKLED. (3) To a quart of liquor the fish has been boiled in, put rather more than half a pint of good vinegar, and half an ounce of whole black pepper; it is cold pour previously laid in a deep dish. SALMON, PICKLED, TO DRESS. a piece of pickled salmon all night in pump-water; lay fish-plate, a stewpan, with three spoonfuls of vinegar, a little mace, some whole pejjpcr in a bit of muslin, an onion, a nutmeg bruised, a pint of white wine, a bunch of sweet herbs, some and a quarter of a pound of butter rolled in flour; cover the stewpan very close, and let it simmer over a gentle fire for a quarter of an hour; then lake up the salmon, lay a dish, keep liefore the fire; let the it is of a proper consistence; tlie spice, onion, and sweet herbs, and serve tlie sauce over die fish. SALMON, POTTED. off the head; cut the salmon in thick slices; wipe it dry, but do not wash it; pound half an ounce of nutmeg, mace, and cloves, the least part of half an ounce of white pepper, and fine one onion, six bayleaves, and six anchovies; season each slice; put it into a pan, with very thin butter between each well done; drain off the butter, and, when cold, pour over some clarified butler. SALMON, TO SALT. Cut the fish up the back, and cut out llie bone; clean, and sprinkle il with salt; let it night to drain off the liquor; it dry; rub on it two or three ounces of pounded saltpetre; cut it into pieces; pack it close in a pot with a thick layer of salt between each layer of fish.

brine does not rise in a few days, boil a strong one, and pour it, when cold, upon the always be covered with it.

SALMON, STEW.

Clean and scrape the fish; cut it into slices, and stew rich white gravy. A add two table-spoonfuls of soy, one of essence and a salt, some chopped parsley and chives. SALMON, SPICED. Mix together, in the proportion ofone third ofsalt-and-water to one pint of vinegar, one ounce of whole black pepper, and one ounce of cinnamon. Cut the salmon slices, and it in when cold, pack it close in a pan, and pour over it the it was boiled in, with the spices, so as il completely; tlie pan to exclude tlie air.

SALMON, MACKEREL, SPRATS, HERRINGS, &c. PICKI.KD. Cut tlie fish into proper pieces; do not take oil the scales make a brine strong enough to lirar an egg, in which boil the fish; lie in only just liquor enough to cmer it; do not overboil it.

the is boiled, lay it slant iuj;ly to drain off all the cold, [Kick it eluse in the kits, and till them up with equal parts of the liquor the salmon was boiled in (having first well skimmed it), and best vinegar; for a day; fill up again, striking the sides <>f the kit with a cooper's adz, until the kit will receive no more; then head them down as close as posObs.

is in the finest condition \\lien fresh.

Some sprigs of fresh-gathered young fennel are the accompaniment*. N.

The indispensable marks of tlie goodness of pickled s:ilmon are, 1st, The brightness of the scales, and their sticking fast to the skin; 2dly, The firmness of tlie flesh; and, 3dly, Its fine, pale-red rose it is not fit to eat, and was either stale before ii was or has been kept too long after. was us as the actual practice of those who pickle it for the London market.

N. B.

Pickled salmon warmed by steam, or in its pickle liquor, is a favorite dish at Newcastle.

SALOOP.

a lemon-peel, and sugar, with a small quantity of ihe powder, previously rubbed smooth, in a little cold water;

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SAL SAN stir the wlmle well together, and few minutes. SALPICON.

is a mixture composed of various article.-', such as sweetbreads, fet livers, tongue, ham, champignons, truffles, &c., pivxiously dressed, cut dice, and cooked in some rich since, and pepjier, siilt, rlou-s, herbs, and a that all the artic !>.- are sufficiently boiled ltore they are cm up..Many things, such a.s beetpuate, cock.-"-comlis, most an_s article you please, may be added to the alxiM'. S \ I.T, Is as Plutarch calls it, sauce "ice.

Common salt is more relishing than IKISket >:ilt; l>e pre|jared tor the by drying it in a Dutch oven l*-fore the lire; it mi a clean |>a|>cr, and roll a rolling pin; if you pound it in a inntar it i> ijuite it as as basket s;ih.

%* Select for table-use die lumps of Obs.

Kilt-box mn-t have a close co\cr.,ind U- kept SI'ICKD.

four drachms of grated nutmeg, the same of cloves, two of whin|>rppiT, two of allspice, two of two of bay-leaf, two of basil, and two of tin me (ilii-stlatlcr should U- dried in an oven). I'ut all into a mortar, and |>iind them to an impalpable |>owdi-r, and it.

Take a pound of line ?ah, dry it in an oven, or stove, pound it aline as |x^-il.l.-; sift, and mix with it an ounce of tlie above mentioned.-piii-:

amalgamate them oughly, keep llle sj)ii-ed a tin IKIX, shut |NT|iftl\ Use it in the following prn|M>rtion: lour drachms to a jmuilii of Ixmed \i-al.

SAI.TIM; Mi:vr.

In the summer season, e>|x-cially. mi at is In,|uvuily sjxiiled ' ook foi^eilini; to take nut kerin llie ndiler of a round of beef, in fat in of the round, a 1 mut the thick cud of ilwHank, &c.:

if tlieK are not out, all the in the world will not keep the meat. Tlie art of salting meat is to rub in thoroughly and e\enlv into every and to all ibe holes full of salt whi-nkernel- were taken out, and wliere tlie butchucrs were.

A round nf la-el" of 25 |x>unds will take a pound and a half of salt to be rubtx-d in all In- turned and nibbed every day witli die brine; it will be ready for dressing in five days, if you do not wish it very salt. In summer, the sooner meat is salted after it is the better; and care must be taken to defend it from the flies. In winter, it eat the shorter and tenderer, if kept a few days (according to the temperature of the its fibre lias become short and tender, as these changes do not take it has been acted upon by the salt. In frosty weather, take is not frozen, and warm salt in a fryingpan.

The extremes of lieat and are equally unfavorable for the process of salting. In tlie former, tlie meat changes the salt can ailed it:

in the latter, it. is so hardened, and its juices are so congealed, the salt cannot penetrate it.

it red, rub it first with saltpetre, in tlie proportion of half an ounce, and tlie like quantity of moist sugar, to a pound of common salt. Von may impregnate meat with a very agreeable vegetable flavor, by pounding some and an the You mav make it still more relishing by adding a little ZEST or savory spice. SALT PORK, BOILED. See Bacon.

SAMPHIRE, TO DRY, OR PREit in bunches:is it grows; set a large deep stewpan full of water on the as it in a little.-alt, and put in the samphire; when it looks of a fine green, remove tlie pan directly from die fne, and take out llie samphire lork; lay it on sieves to drain lay it on it, next day turn them on a sieve, and it ajain with su^ar, keep turning daily until it is dry; take care tlie stove is not too hot.

SAMPHIRE, TO PICKLE. Lay some samphire is in a pan, sprinkle it two or three handfuls of salt, and it with spring water, and let it lay for twenty-four hours; it into a large brass saucepan; throw in a handful of salt; cover the pan close, and set it over a Tery slow fire; let it is quite green, and crisp; then take it off, for if it becomes it is spoiled; put it into a jar, cover it close, and when it U cold, tie S\M)\\ ICIIES FOR TRAVELLERS.

thinly, upon die upper part of a stale loaf of liread cut very smooth, and then cut oil die slice; now cut oflTanoihrr thin slice, but spread butter on die under side, without which precaution tlie two slices of bread not fit

Page 228 See this page in the book

one another.

Next take some cold beet, or ham, and cut it into very minute particles.

Sprinkle these thickly over the having added a little mustard, put the slices face to face, and press them together. ly, cot four equal portions, each of which lie wrap|)ed'in a separate piece of paper.

SANDWICHES.

(1) Cat some bread into thin slices, pare off the crust, and spread a little butter on them; cut them nicely into oblong pieces, put between each gome of fowl, and then thin bits of ham, both nicely trimmed; little mustard and.-alt.

Any cold roasted or potted meat may be used. for luncheon, garnished with curled parsley.

SANDWICHES, (2) Properly prepared, are an elegant and convenient luncheon or supper, but have got out of fashion, from the bad manner in which they are commonly made:

to cut die neatly a sharp knife seems to be considered the only essential, and the lining is composed of any offal odds and ends, that cannot be sent to table in any other form. must be carefully trimmed from every bit of gristle, &e.

and nothing introduced but what you are alisolntely certain acceptable to the mouth. SANDWICHES, CAKE. Cut a sponge cake, a few days old, as for sandw iches, and spread strawberry jam or currant jelly over them. (1) Few things require more care than making sauce?, as most of tlieui should be stirred constantly, the whole attention should be directed to them; the better way therefore, is to prepare the sauces before cooking those articles which demand equal hot in the bainmarie.

Butler, and those sauces containing eggs, ought never to boil. The thickest stewpans should be used for and wooden-spoons for stirring them. (2) Mix together a vinegar, two shallots or heads of garlic, a teu-spoouful of cayenne, spoonfuls of Indian soy or mushroom ketchup, and two of walnut pickle. Let a week, shaking it daily; strain, and FOR ANY SORT OF MEAT. Boil and strain three table-spoonfuls of gravy, two of vinegar, a blade of mace, a pepper, salt, and a large sliced onion. anchovies in a mortar with a bit of butter; nib it through a double hair sieve with the back of a wooden spoon, and stir almost half a pint of melted; or stir in a table-spoonful of essence To the above, many cooks add lemon-juice and cayenne.

(1) Pare, core, and slice some apples; boil them in water, with a bit oflemon-peel; when tender, mash them; add to them a bit die of a walnut, and some brown sugar. Heat, and serve in a sauce-tureen. (2) and core three good->iwd well-tinned pint saucepan, with two of the saucepan close, and set it on a trivet over a fire a couple of hours dinner (some apples will take a long time slewing, others will be ready in a quarter of an hour): when the apples are done enough, off the water, let them stand a few minutes to get dry; beat them up \\ ith a fork, bit of butter about as biff ns a nutmeg, and a tea-spoonful of powdered sugar. N. B.

Some add lemon-peel, grated, or minced fine, or Ixiil a bit with the apples. ATTELETS.

of minced jwrsley, mushrooms, and shallots, a table-spoonful each; fry them with a little butter, and then dredge in a little flour; moisten the mixture with some good stock, season it with |X'|>per and it it begins to thicken; it off the and add the welUjeaten or all it is BEEF-GRAVY, or Brotcn for Ragout, Fish, 4'C.

If you want gravy immediately, see Potato Soup, or (ilaze.

If yon time enough, furnish a thick and well-tinned stewpan with a thin slice of sail |x>rk, or an ounce of butter, and a middling-sized onion; on lay uf juicy gravy (as the object in making gravy is to extract the nutritious succulence of the meat, lx: beaten to comminute the containing vessels, and scored to augment the surface to the action of the water); cover the stewpan, and set it on a slow the meat begins to brown, it and let it get slightly browned (but it is not at all burned): then pour in a pint and a half of lioiliiig set the pan on the whin it catch tlie scum, and in a crust of toasted (don't burn it) a

Page 229 See this page in the book

prig of winter savory, or lemon thvme and a roll of thin cut lemon-|>eel, a dozen berries of allspice.:nnl a dozen of black tin- stew|n let it tor tun Now, if you wish to thicken it, set a clean stewpan mer a.-low lire, with an ounce of Ixitter in it; it dredge to degrees, as inucli flour as will dry it up, stirring them thoroughly mixed, in a il well together, and add the remainder by degrees; set it over the fire, let it simmer gently fur skim off the fat, kc. as it it i.s about as tliick us cream, squeeze it a or.-ieve and you will have a fine rich Brown Sauce, nt:i very moderate expense, and without much trouble. FOR ROILED BEEF. a large onion, parboil '.it the onion a table-spoonful of finely-chopped.v, and one ounce of Initter it lloiir.

Let it a minutes, and add a s|XH>nful of cut rajicrs, which must Iw thoroughly heated before the sauce is served. BROW.V.

a or two of ste.iks, two or three pounds of some pickings of fowl, carrots, and put all a glass n|" water, and set..iic:-, put a lire, that the ji-IK may lake color without burning; and:is soon as it is moi.-tcii it (i-r bunch of pi. it set it (in I":

hours, then.-iiai'i; dilute a little roux with your liquor, ami I, nil it an hour mer a gentle lire, take oil' all the fat, and run il through a bolting.

BO\.\E DOUCHE, FOR GOOSE, DUCK, OR RA-I P..KK.

.Mix -j* lul of mad -[XMinful of salt, and a l'<-u v.mis of caymie, in a large wine-glas.-liil of d nvi,,r Port wine; jKiur it into the goose by a in the apron ju.-t More serving up; or, as ail the company ma\ not it, it of a pint of thick melted butter, or thickened gravy, and send in a Ix>at.

A fhvnrite reli.-h lor roast |xnk or u'eese, N two uunci "I l> av.

"I |Vi>!, I,. ui. ii-|-el pared thin, -ami' of sill, and lialf a drachm of me l'|i|-r, ditto of cilric ac-id, steeped for a iWlniJht in a pin!

>ke it up well every day; let it stand a day to settle, and decant the it, and cork it close; a table-spoonful or more in a quarter pint of gravy, or melted (1) Boil, in a pint of water, the crumb of a French or of a slice of bread, a a whole pepper. the is off the water, pick out the jieppercorns, and nib the bread a a.saucepan, with a cream, a bit and a it it it in a sauce(2) Mix, in rather more than half a pint of milk or water, a slice of grated bread, a dessert-spoonful of potato Hour, a small onion pounded, a bit of the size of a.

a few corns, a little m:u-e, and salt. it out the and mix it Serve <|iiite hot. (3) Put a tea-cupful of bread crumbs a Mrwpan, pour on it as much milk as it will soak up, or take the giblets, head, neck, and legs, &c.

of the jxmltry, &c.

and and moisten the bread with this liquor; put the with a middling-sized onion, and a Ijerrit s of jx-pper or allspice, or a fittie mace; let it let it is quite stiff, and it aUuit two tiible-s|xKinfuls of cream ur or a.K.d brolh; out (he onion and |>epper, and it is Obi.

is an accompanito game and ]>oultry. FOR BOILED MEAT, GAME, AND POULTHV. ihr: yolks of two hard-boiled eggs with a little water and salt; bone one anchovy, and mince it, a small onion, I wo shallots, a tarraoid a few capers; mix them the egg, add a table-s|x>onful of fine oil, a two table-spoonfuls of lemon, and one ol \inrgar; mix all exceedingly well together, (Hit it a -auce-tureen, and it uiih the broil; or be served with cold u-al. To make a quarter of a pint, take a table-spoonful of capers, and two tea-s|xionfnls of vinegar. The present liishion of cutting capers is to one-third of in. m line, and the others in i|iiarler of a pint of mrlled butler, or good Ihii-kened ^.a\\; >iir them die same way

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as you did the melted butter, or it oil.

Some boil, and mince fine leaves of or chervil, or these to the sauce; others tlie juice of half a Seville orange, or lemon. Keep the caper bottle \c\y closely corked, and do not use any of the if tjie capers are not well covered with it, they will immediately spoil; and it excellent ingredient in hashes, &c.

The Dutch use it as a fish sauce, mixing it with melted CARRIER.

a stick of horse-radish, cut an or two in thin slices, put these into a sauce-tureen with a little vinegar and whole pepper; set the in die dripping-pan a this sauce quite hot with die meat. CELERY, WHITE.

wash two heads of nice white celery; cut it iuto pieces about an inch long; pint of water, and a tea-spoonful of salt, the celery is tender; roll an ounce of butter flour; add to half a pint of cream, and give it a boil up.

CELERY PUREE, for boiled fyc.

Cut half a dozen heads of nice white celery dial is quite clean, and two onions put in a two-quart stewpan, with a small lump:

sweat them over a slow tender, then put nour, half a pint of water (or beef or veal broth), salt and pepper, and a little cream or; it a quarter of an hour, and pass through a fine hair sieve with If you wish for celery sauce when celery is not in season, a quarter of a drachm of celery seed, or a little essence of celery, will impregnate half a pint of sauce with a portion of die flavor of the vegeCHESTNUT, FOR ROAST Scald a pound of good chestnuts in hot water for five minutes, skin diem, and stew them slowly for two hours in white stock, seasoned and diickened with and Cut a pound of pork sausages into bits alxmt an inch long, dust them with flour, and fry them a light brown; lay diem into the dish on which die served, and pour the and sauce people prefer die sausages stewed a little with the chestnuts; but diis mediod makes die sauce of a darker CURRANT, FOR VENISON. Boil in water for a few minutes an ounce of nicely-cleaned add direc s|xx>nfuls of grated bread, a piece of butter the size of a walnut, four cloves, and a glass of Port wine; it boil, and serve it hot.

CURRY, Is made by stirring a sufficient quantity of curry powder, into gravy or melted butter, or onion sauce, or onion The compositions of curry powder, and the palates of those who eat it, vary so much, that we cannot recommend any specific The cook must add tasting as she proceeds, and take care not to put in too much. (1) Beat up the yolks cf six rii3, mix in a little flour, cream, salt, and it sieve, add a small piece of fresh Ixitter, two blades of pounded mace, and a little pepper. Put it a it it is almost boiling.

DUTCH. (2) Put into a stewpan a tea-spoonful of flour, four table-spoonfuls of elder vinegar, a quarter of a pound of fresh the yolks of five a; keep stirring it over die fire, and work it If it be not curdled, it not to be with pepper.

DUTCH, FOR FISH OR BOILED Mix, with two of butter, one tea-spoonful of flour, two of tlio of vinegar, and one egg; put it into a saucepan, and stir it be quite hot, but do not allow it to boil.

EGG. (1) This agreeable accompaniment to roasted poultry, or is made by putting three eggs into boiling diem for alx>ut minutes, when they will be hard; into cold water till you want them. the firmer, and their surface turning black, and yon can rut diem much neater:

use two of the whites, cut the whiles dice, yolk? into aliout a into a sauce-boat; to them of melted stir them together. If you are for superlative egg pound the yolks of a couple of eggs, and rub them with the melted butter to thicken it.

N. B.

Some cooks garnish salt fish with hard-boiled eggs cut in half. EGG.

(2) Boil three or eggs about a quarter of an hour,

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into cold water, take off the shells, cut three of tinand pieces, mix them butler, and fmr eschalots.

;uiil make it in the same manner as garlir since.

Or, you may make this sauce more e\lem|x>raiieoiisly by putting: two tablespoonl'uls of eschalot wine, ami a sprinkling of |x-p|x-r ami nail, into (almost) of thick melted butter. is.m excellent for chops or steaks; many are very fond of it or poultry, &c.

ESCHALOT, FOR ED Ml TT<>\.

is a frequent and satisfactory.-nlistitute for raper sauce.

Miner (''in e-.-lialots \cry line, and put them into a small sauce|>an, with almost half a pint the mutton was I mi led in:

let them hod iij> tor live minutes; in a tablc-s|XM>nfiil of vinegar, a quarter tea-spoonful of jx-pper, a little sail, and a bit of butter (as big as a walnut) in tlonr; till it boils.

ESCAVEKE FOR COLD GAME, FOWL, OR MEAT. ina marble mortar, tin- following ingredients: (loves of six of shallot, a? much pounded ginger as will lie upon a.-i\|-iic t -, and the same of cayenne, a taii'ul of coriander seed, and a 1'oiir upon ilu-m, lx>iling hot, a of tlie liest white wine \ literal; add the peel of a lemon, cut very thin.

When cold, put the whole into a bottle, cork it tightly, and it well before using. FOR FISH.

(1) The r lish. should l- thick enough to adbere to llie fish, and, therefore, must be of the thickness of light batter, at it is to be diluted with essence of ancho\y, soy, mushroom ketchup, cayenne, or Chili vinegar, lemons or lemon-juice, or artificial lemon-juice, &c. j which are e\|>ected al all well-served tables, j Cooks, who are jealous of the reputation of:

i.i-ie, and housekeepers who value their healih, will prepare these articles at home: there are qninas many reasons why they nhould, as UH-I-C are for the preference usually l_'H'"i in home-baked bread. and home-brewfd lx-T.

The liver of tinlish pounded and mixed with parsley and butter, lemon-juice, ike. is an elegant and inoffensive to !'< )R FISH. (2) Two wine-gbssi, and two of walnut pickle, four of ketchup, half a dozen anchovies, |v>uiidcd, the like number of eschalots sliced and pounded, a table-spoonful of *oy, and half a drachm of cayenne pepper; simmer gently for ten minutes; strain it, and when cold, put bottles, well corked, and sealed over, it will keep for a considerable time.

Obs.

is commonly Quin's FOR (3) A spoonful of anchovy juice, one of soy, and two of mushroom ketchup, mixed in a quarter of a pound of melted butter. FOR FISH.

(4) Three anchovies and an onion chopped, and a small hit of in some stock, strained, and thickened with a piece of butler rolled FOR FISH.

(5) Boil in half a one or two anchovies, two cloves, a blade of mace, a bit of lemon-peel, a few peppercorns, and two of Port wine; piece of butter rolled in flour. FOR FISH.

(6) Mix well with two ounces of melted butter, of mushroom essence of anchovies, and pickle, a table-spoonful each, a tea-spoonful of soy, and a little cayenne.

it before FOR FISH. (7) Chop two dozen ancho\ie>, mix with them pint of anchovy liquor, two shallots cut small, and three pints of Tort wine, one of vinegar, one lemon one of scraped and ten blades of mace, one nutmeg, twelve peppercorns, six cloves, all bruised, and one floor of Boil these togetlier about or it, waxing the corks.

It a year.

A improves oyster sauce, and is sufficient for a sauce-tureen of melted butter. FOR FISH.

(8) A quart of Port wine, half a pint of best vinegar, one pound of bruised anch\ie-, one ounce of mace and one of cloves, half an ounce of pepper, one large onion, and the peel of one lemon; boil all together, over a till a pint is wasted; it, and keep it closely stopped. < )i; Mi: \T SAUCE, TO MAKE A QUART BOTTLE OF. To a bottle of vinegar put one ounce of cayenne, two cloven of garlic, one soy, two of walnut, and two of mushroom Let it stand six days, shaking it

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frequently, then add the remaining half of the bottle of vinegar; let week, strain, and put it into small bottles. WHITE, FOR FISH.

two wine, a large one of vinegar, an onion stuck with three cloves, and cut into quarters; let all these simmer the anchovies dissolve; it, and add a quarter of a pound of butter kneaded in a table-spoonful of flour. it has melted, stir in gradually, one way, half a pint of cream, taking care that it do not thoroughly heated, serve in a sauce-tureen. LIVER, FOR FISH.

liver of the fish, and pound it with a little it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of cayenne, a little essence of anchovy, or soy, or ketchup; it a boil rub it through a sieve: you may add a little lemon-juice, or lemon cut in dice. PINK, FOR FISH.

Put into a pan, or wide-mouthed jar, one quart of good vinegar, half a pint of Port wine, half an ounce of cayenne, one large of walnut ketchup, two ditto liquor, a quarter of an ounce of cochineal, and six cloves of garlic. Let it remain forty hours, stirring it two or three times a-day; run it through a flannel bag, and put it half-pint bottles. FOR PIKE.

Mix with a of cream a table-spoonful of anchovy sauce, the same of soy, and two of ketchup, a piece of butter rolled in flour; put it one way WHITE, FOR PIKE.

till half wasted, two table-spoonfuls of white wine, one of vinegar, half a small onion, and some grated nutmeg; add a piece of butter in flour, then a small tea-cupful of cream; heat it thoroughly, stirring it all the time, and taking care that it do not boil.

GREEN GOOSEBERRY.

gome green gooscl>erries and sweeten them with brown sugar. GOOSEBERRY.

Top and tail them close with a pair of scissors, and scald half a pint of green gooseberries; drain them on a into half a of Some add ginger and lemon-peel, and the French, minced fennel; others send up the gooteberriea whole or mashed, without any butler, &c. GOOSE STUFFING.

very fine an ounce of onion and half an ounce of^green sage leaves; into a stewpan s|x>onftils of water; simmer for ten put in a teaspoonful of pepper and salt, and one ounce of bread crumbs; mix then pour to it a quarter of a pint of broth, or gravy, or melted butter, stir well together, and simmer it a few minutes longer. GRANDE.

Take three or fonr iVurn the under part of a knuckle of and put larire. stewpan ladleful.s of consomme, set fierce (ire, taking care to skim it as much as possible, and cloth wipe away all that adheres to the inside of the stewpan; when the consomme is reduced, prick the slices with a knife to let out the gravy set the stewpan on a slow fire, that the meat and glaze may adhere together, and as soon as the latter is of a clear light color, take it off, leave it covered for ten minutes, then it up \\iih is large carrots, and three onions; let boil slowly for two hours. In the meantime put the knuckle into a saucepan with four or five carrots, as many onions (one stuck with and two ladlefuls of consomme; set it on a brisk fire that the liquor may reduce to a jelly; this jelly begins to take color, pour on it the liquor from the oilier saucepan to dissolve the jelly gradually; then make it Dilute some rorux with the above liquor, and add it to the meat with some champignons, a bunch of parsley, scallions, and two bay-leaves, skim it begins to boil, and again when the roux is added, put in more consomme or roux, according as it is too thick or too thin. it has boiled an hour and a take off all the fat; is quite done, strain the sauce through a bolting-cloth.

GRILL.

To half a pint ofgravy, add an ounce of fresh butter, and a spoonful of flour, previously well rublx?d toor ketchup, two tea-spoonfuls of one of made mustard, one of minced capers, half a one of black pep|>er, a of a thin, a teaspoonful of essence of anchovies, and a little eschalot wine, or a very small piece of minced eschalot, and a little Chili vinegar, or a few grains of cayenne; simmer together for a few minutes; pour a little of grill; and send up tlie rest in a sauce-tureen. HARVEY.

Chop twelve anchovies, and all, with one ounce of cayenne pepper, six

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8<ly, six ditto of good walnut heads of garlic, chopped not very small, a Quarter of an ounce of cochineal, two heads of shallots, chopped not very small, one galIon of vinegar; let it fourteen days, it well, twice or thrice every day; it through a jelly-bag, and it is perfectly clearj_ then tie a bladder over the cork. HORSERADISH, TO EAT WITH HOT OR COLD MEAT. Mix a teaepoonful of mustard, a table-spoonful of vinegar, and three of cream; add a little salt, and finely-grated as the the of onion sauce.

FOR HASHES AND MADE A of Port wine, twelve anchovies chopped, a quarter of a vinegar, as much beaten pepper as lie on a crown, two or three blade or two of mace, a nutmeg One small onion minced, two bay-, little lemon thyme, marjoram, and and a piece of horseradish about the of a linger split into quarters; put all into a let the anchovies are dissolved; then strain it, and, when old, bottle FOR HASHED OR MINCED VK.VI..

Take the bones of cold roast or dredge them and a hall" of broth or water, a small onion, a little grated or I'mely-minced or the peel of a quarter of a sin. ill pared as thin as possible, half a tea-spoonful of salt, and a blade of pmimled mace; to it, rub a table-spoonful of Hour into of; it the broth, and set it on the fire, and let it Ten fur alxiut i.uiiis or sieve, and it is ready to put to the \eal to warm up; uliii-li in to be done by placing the stewpan by the side of the Squeeze in hall" a lemon, ami cover the bottom of the di-h with ti.asted bread ippeU cut triangle*, and garnish the diah with slices of ham or bacon. FOR IIASHF.S OF MUTTON OR BEEF.

Unless yon,ue i|iiite sure you perfectly understand the palate,,f those you are working for, show those who are" to eat the ha-h tins rn-ript. and !<,' of tln-m to direct you how they wish it seasoned.

Half the number ingredient! enumerated lie more than eiioii-_'h:

!><it a it U a receipt so often wanted we In variety Chop the bones and fragments of the joint, &c., and six berries of black pepper, the same of allspice, a small bundle of parsley, half a bead of celery cut in pieces, and a small sprig of savory, or lemon thyme, or sweet marjoram; cover up, and let it simmer gently for half an hour. Slice half an ounce of onion, and put it into a stewpan with an ounce of butter; fry sharp for about a couple of it take* a little color; in as much as it a paste, and by degrees mix with it tlie gravy you hare made from the bones, &c.

; let it boil very gently for about a quarter of an it is the it through a tamis or sieve into a basin; put it back into the stewpan: to season it, cut in a few pickled onions, or walnuts, or a couple of gherkins, and a table-spoonful of mushroom ketchup, or walnut or other or some capers, and li'liior; or a table-spoonful of ale; or a little eschalot, or tarragon vinegar; cover the bottom of the dish with sippets of bread (that they may become savory reservoirs of gravy), which some toast and cut into triangles. Vmi may garnish it with fried bread sippets. N.

To hash meat in it in this gravy only just long enough to get properly warm through. O6t.

If any of the gravy that was sent up with, or ran from the joint when it was roa.-ied, l>e it will be a great improvement to the hash. If you wish to make mock venison, instead of the onion, put in two or table-spoonful of currant jelly, and the same quantity of claret or Port wine, instead of the ketchup.

You may make a curry hash by adding some curry jam.

.V B.

A pint of Beef-gravy Sauce is an excellent gravy to warm up either meat or KELLY'S, FOR BOILED TRIPE, CALF-HEAD, OR COW-HKKI..

( iarlic \ ineuar, a table-spoonful; of mustard, brown sugar, and black pepper, a tea-spoonful pint of oiled KELLY'S PIQUANTE. Pound a table-spoonful of capers, and one of minced parsley, as as the \olk-i of three hard eggs, rub them well toU'etlier a lable-opoonfiil of <i\ a'lrlmv ies, and |>o:iiid tlh-in, rub thioiii:h a hair >ie\e, and mix with two table. sjnonl'nU of oil, one of vinegar, one of eseiial >!

ditto, and a few grains f cayenne |>c|>|>ei; rub all !li'-*e (>:,":her in a d;

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stir them into half a pint of good gravy, or melted butter, and put the whole through a Pare a lemon, and cut as as a crown piece; divide these into dice, and put them into a quarter of a pint of melted butter.

Some cooks mince a bit of the lemonpeel (pared very thin) very fine, and add it to the above.

LEMON AND LIVER.

off the rind of a lemon, or of a Seville orange, as thin as possible, so as not to cut off any of the white with it; now cut off all the white, and cut the lemon slices about as thick as a couple of half-crowns; pick out the pips, and divide the squares: add these, and a to liver, prepared as directed above, and put them into the melted butter, and warm them together; but do not let them boil.

N. B.

The poulterers can always let you have fresh livers, if that of the fowl or rabbit is not good, or not large enough to make as much sauce as you wish. Obs.

Some cook., instead of pounding, mince the liver very fine (with half as much and leave out the parsley; ndd the juice of half a lemon, and" some of the peel grated, or a tea-spoonful of tarragon or Chili vinegar, a wine, or a little beaten mace, or nutmeg, or allspice:

if you wish it a little more lively on the palate, pound an eschalot, or a few leaves of tarragon or basil, with anchovy, or ketchup* or cayenne. LIVER AND PARSLEY, OR LIVER AND LEMON.

the (it must be |>erfectly fresh) of a fowl or rabbit, and it in spoonfuls of water; it fine, or pound or bruise it in a small quantity of the it was boiled in, and nib One-third the bulk of parsley leaves, put them on to boil in a little boiling water, with a tea-spoonful of salt in it; lay it on a hair sieve to drain, and mince it very fine; mix it with the liver, and put quarter pint of melted butter, and warm it up; do not let LOBSTER. (1) Bruise the body, add it to some thick melted butter; the flesh into small bits, and mix all with some rich beef gravy; it up, and before serving add a little salt, and squeeze in a little lemon-juice. (2) Pound very finely the spawn of a lobster, rub a sieve, mix it a quarter of a pound of melted butter, then add the meat of the lobster cut into small it hot, but do not allow it to boil.

See Lobster.

FOR LOBSTER.

Bruise the yolks of two hard-boiled eggs with the back of a wooden spoon, or rather pound them in a mortal, with a tea-spoonful of water, and the soft inside and the spawn of the lobster; rub them quite smooth, with a tea-spoonful of made two of salad oil, and five of vinegar; season a very little cayenne pepper, and some salt. LOVE-APPLE, ACCORDING TO UDE.

in a stewpan a dozen or two of love-apples (which, before putting in the stewpan, cut in two, and squeeze the juice and the seeds out); eschalots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when melted, rub them through a tamis.

Mix a few spoonfuls of Espagnole or Spanish sauce, and a little salt and pepper, with this puree. it for twenty minutes, and serve up. MINT.

(1) and mint; add, a of the young to of vinegar, and put it into a sauce-tureen, with a tea-spoonful of brown sugar. MINT.

(2) Wash half a handful of nice, young, fresh-gathered green mint (to this some add one-third tlie quantity of the leaves from the mince them very fine, and sauce-boat, with a lea-spoonful of moist sugar, and four table-spoonfuls of vinegar. MOCK Cut pickled green pease, French beans, gherkins, or nasturtiums, into bits the size of capers; into half a of melted two tea-spoonfuls of lemon-juice, or nice vinegar.

MOCK OYSTER.

Put into a saucepan two or three chopped and quarter of a pint of water, a little mace, and one or two cloves; let them simmer the anchovies be quite dissolved. when cool, add a tea-cupful of cream; thicken it with a piece of butter in and it up.

be boiled fowls or veal. MOCK TOMATA.

difference and genuine loveapple sauce, a the substituting the pulp of

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for that of tomata, coloring tumeric, and communicating an acid to it by vinegar. Pirk and of mushrooms (the smaller the; wash them very clean, and put them a pirn of veal gravy or milk, little pepper and suit, and an ounce of butter rul>l>ed with a table-spoonful of flour; stir tlxin together, and set tin-in over a gentle fire, to stew slowly skim and strain it.

O6.

It will be a great improvement to t!ii-, and the two following sauces, to add to them the juice of half a dozen mushrooms, prepared the day Ivtore, by sprinkling them with salt, the,-ame a- uh. n you make ketchup; or add a large spoonful of good double mushroom ketchup. See Quintessence of Mushrooms. MUSHROOM, FOR BOILED TIRKKY OR and wash a pint of small mushrooms, rub them with tlaimel, put them into a saucepan with a blade of mace, a salt, grated nutmeg, a PI.

of butter rolled in flour, and a of en-am, keep Stirling they boil, pour them round the turkey, fowl, or W I HTE OMON.

The following in a more mild and delicate preparation: hall" a down "I"

tlie largest and whitest onionsi (the Swinish are the mildest, but i only IKhad from August to DeOember); [x-el them and in ml lay them in a pan of.spring water for a quarter of an hour, and then Imil for a quarter of an hour; and if you wish them to taste very mild, pour off that \\ith froh lulling water, and let Uiem ilie\ are sometimes O.MON.

twelve or more union* in water; when it boils, pour it off, add more liot water, and when die onions T, strain anil mash them in a bowl, add a piece of butter, a little salt, and one or two spoonfuls of cream. it before s-erviiiif.

An apple may lie boiled with the unions.

ONION, OR ONION GRAVY. slice the onions.(some put e<|iial quantity of curmnlx-r or celery) into a.-tew pan, with an ounce of butler; -ei i-|.. u tiie, the onion alxmt it is very lightly browned; ix>\\ s;racliially in half an ounee of tlonr; broth, and a |X-|)|KT and boil up for a few minutes; add a table-spoonful of claret, or Port of mushroom ketchup, (you may sharpen it wkh a or vinegar), and rub it through a tamis or fine sieve. Curry powder will convert this into excellent curry sauce. N. B.

If this sauce is for steaks, an ounce of onions, fry them a nice brown, and put them to the sauce you rubbed through a tamis; or some very small, round, young silver button onions, peeled and ed tender, and put in whole when your sauce is done, will be an acceptable addition. Obs.

If you have no broth, put in half a pint of water, and just before you give last boil up, add to it another table-spoonful ketchup, or the same quantity of Port wine or good ale.

The of this sauce may be varied by adding tarragon or burnet vinegar. OMON.

See Onion.

ORANGE GRAVY, FOR WILD DOCKS, WOODCOCKS, SNIPES, WIDGEON, TEAL, &c. Set on a saucepan half a pint of veal gravy; add to it dozen leaves of basil, a small onion, and a roll of orange or lemon peel, and let up for a few minutes, and strain it off.

Put to the clear gravy the juice of a Seville orange, or lemon, half a tea-spoonful of salt, the same of pepper, and a glass of red wine; it up hot.

Eschalot and cayenne may be added.

sauce for all kinds of wild water-fowl, (iiavies always be sent up in a covered boat:

they keep hot longer; and it it to the choice of the company to partake of them or not. See Oyster*.

PIQUANT.

little chopped shallot and a few spoonfuls of gravy into a saucepan; let it the gravy be Imi led away, but not burned of tin; add as brai.-e as may be required for the season with pepper and salt, boil it a few minutes, then add a little lemon-juice, sugar, and a tea-spoonful of garlic vinegar. N. B.

Braise is an wi'h in gravy and PIQUANT, for fye.

or in a mortar the yolks of two eggs that have been boiled hard with a mu.-lardspoonful of made mustard, and a little pepper and: add two table-spoonfuls of salad oil; mix uell, and then add three lablespoonfuls of vinegar; rub it up well it i*

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quite smooth, and pass it through a tamis or Obs.

To the above, some add an anchovy, or a of ketchup, or walnut pickle, some finely-chopped parsley, grated or young minced, or burnet, or or elder vinegar, &c., and cayenne or minced pickles, capers, &c. is a piquante relish for lobsters, crabs, cold lush, &c.

SALAD OR PIQUANT, FOR COLD MEAT, FISH, &c. Pound together an of scraped horseradish, half an ounce of salt, a table-spoonful of made mustard, of eschalots, half a draclun of celery seed, and half ditto of cayenne, adding gradually a pint of burnet, or tarragon vinegar, and let it stand in a jar a week, and then pass POIVRADE, FOR (1) Chop finely six shallots and a handful of picked and washed parsley; mix it a little vinegar, mustard, cayenne some cold gravy, and salt. POIVRADE, FOR (2) of a hardboiled egg with a oil, soy, chopped parsley, and chives, and it over slices of any cold meat. Mix with half a of melted butter two wine-glasses of sherry, and a of loaf sugar; make it quite hot, and serve in a sauce-tureen, with grated nutmeg on the top.

QUIN'S.

(1) Half a pint of mushroom pickle, the same of walnut pickle, and three pounded of six bruised, and a teaspoonful of cayenne. Mix all together in a large bottle, shake it daily lor three weeks, then strain, and bottle it for use. QUIN'S.

(2) One of Port wine, one of mushroom ketchup, one of walnut liquor, one of essence of anchovies, and a of cayenne; mix all together, and it for a quarter of an If essence of anchovies, i.s not to be had, a of anchovies in a quart of water till reduced to a pint. and use it.

REVEREND.

Chop up lemon-peel, and two or piokled cucumbers; put a two spoonfuls of cullis, a in flour, season with pepper, put it on the fire, and make it quite hot without boiling, stirring all the time, make a liaison with yolks of eggs, and serve. a of a pound of rice in a pint of milk, with uiion, pepper, &c.

as in the last receipt; the rice is quite tender (take out the spice), rub into a clean stcwpan: if too thick, put a little milk or cream to it.

Obs.

is a and at elegant tables is frequently served instead of bread sauce. FOR ROAST BEEF. (1) Mix a of finely-grated a dessert-spoonful of made mustard, and one of brown sugar, then add vinegar it I e as dn'ck as made mustard. FOR ROAST BEEF. (2) Put into a stone jar one gill of soy, two of vinegar, two of water, a good-sized stick of horseradish, and two sliced onions. the jar closely, and set it into a pan of cold water; when it boils, let it simmer or three hours. ROBART, FOR BEEF STEAKS OR MUTTON CHOPS. Put into a saucepan a little gravy, two ounces of butter dredged with flour, a of raw ham, and two or three minced onions; the onions are browned, dust in a flour, and add nearly a pint of gravy, a little salt and pepper, a tea-spoonful of mustard, and a table-spoonful of vinegar. it for gome minutes, strain and serve it.

(1) B'liise the yolk of a hard-boiled egg with a small tea-spoonful of salt, then add a dessert-spoonful of mustard, and stir in gradually a large tablespoonful of olive oil, oiled butter, or cream, by degrees mix or three tpoonUiU of vinegar; serve it in a tureen, or mix the salad.

eijij, sonic persons prefer the fuuce made with the yolk raw.; (2) Rub smooth a egg, beat well a ra\* egg, and together with a water, a tea-spoonful of salt, one of cayenne, one of (jepper, and one of mustard, a ful of vinegar, one of essence of anchovies, and five of rich cream. The artist, as he styled himself, who invented this salad sauce drove in his carriage to his employers, and charged them ten shiU lings and sixpence for each visit !

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See alto Gravy, page 89. SHALLOT. (1) Boil a few mineed shallots in a little clear gravy.mil nearly as much vinegar, add:i few pcp|* a Strain, and sentit in a sauceSHALLOT. (2) Take two spoonfills of the liquor tlie meat was U.iled in, tun \ inegar, two or three shallots rut fine, and a liule.-alt; put:i saucepan, with a hit of butter let it stow a with your mutton or beef. Sll\i;p, FOR Put or \ery vvelltinned a of the Ixjst wiiii\ iurijar, and a of a pound of Inaf-sunar |uinded: sel let r genllv; it carefiillv; |K>ur it through a tamis or fine sieve,:

it up in a Uisin. Obs.

Some people like this the swi^t wine sauces. S I IK I M I'.

( I ) Pick some shrimps nicely from the shell, put them into melted butter, add a taUe-s|>oonful of lemon pickle and vim-gar; it.

SlIKIMP.

(2) Shell a pint of shrimps; pick them clean, wash them, and pint of good Inittei-.

A pint of imshelled shrimps is about enough fir four IXMS..M-.

Obs.

MI-VV the heads and of tlv shrimp, or without a Made of bruise-i m;;ee), for a quarter of an hour,:.i oil' the liquor to the with, and add a little lemon-juice, cayenne, and of or soy, cavire, &c.

; but the flavor of the shrimp is so delicate, it Ixj overcome by any such additions.

If vour shrimps are not eat tough and tliready, as other stale lL-h do. sorrel, well drain it from water, and then put it into a stew pan, well covered with a bit of butler, and let it stew very gently over a slow tire; \\lien done, put it to drain on a sieve lor tlirev then, with a wooden spoon, rub it through a tammy into a dish; put it into a stcwpan, with a bit the thoroughly mixed; yon may add, if you choose, three spoonfuls of good consomme, and uhen it has lulled lor a lew minutes, add to it half as much cream sauce as there is sorrel, and if I necessary.-easnn a; is pro|x>r (or a fricandeau of veal or entrees offish.

SOKUKI,.

(1) Pick and w.i>h (Some sorrel, put it into a stewpau with a lit. Mir it, to prevent it is tender, drain and miucc it lialf an hour in a M-'Hpan a hide h'lttir, then (Iri-d.'e in a lah!> of llonr, inoistem it with Imiling Bre.nil a.-all. and if too a. thirkeu with the U a of four eggs. SDKKF.I..

(2) Pick and thoroughly wash two double liandlnls of young SUPERLATIVE.

Claret, or Port u ine, and mushroom ketchup, a pint of Half a pint of walnut or other pickle Fresh lemon-peel, pared very thin, an ounce. Peeled and eschalots, the Scraped ditto.

Allspice, and ' black |iepper powdered, half an ounce each. one drachm, or curry-powder, Celery-seed bruised, one drachm.

All avoirdupois Put wide-mouthed stop it clo-e, shake it up every day for a fortnight, and strain it (when some think it improved by the addition of a quarter of a pint of sov, or thick browning), and you will have a "delicious double Dr.

Kitchinrr says, this coni|Hisition is one of the " chels d'n-uvrc " of iiianv experiment! he has made, lor tic- purpose of enabling the good housewives of Great Britain to prepare their own:i is equally agreeable iramr-, poultry, or ragouts, &c., and as a lair lady may make it herself, its relish will Ix; not a little augmented, by the certainty that all the ingredients are good and wholeObs.

Under an infinity of circumstances, a cook may Ixin want of" the substances necessary to make sauce: the above composition of tlie articles from which tiic jiavies derive flavor, will br found a vei-y admirable extemporaneous substitute.

By mixing a with a quarter of a pint of thickened melted finish a luat of very relishing.-ance, nearly equal to drawn gravy, and as likely to put your lingual nerves into good humor as any thing 1 know.

To make a boat of sauce for poultry, &c. put a piece of butter about as big as an egg into a stewpan, set the it is in. -lied, jit to it a table-sixionful of flour; it together, and add to it two table-spoonfufs of sauce, and by degrees almut half a pint of broth, or boiling water, let it simmer gently over a slow

Page 238 See this page in the book

few minutes, skim it and strain it FOR STEAKS, CHOPS, OR Take your chops out of the frying-pan; for a pound of meat keep a table-spoonful of the fat in the pan, or put in about an ounce of butter; it as much limn as it a rub the they are a little; then add as much boiling water as will reduce it to the thickness of good cream, and a table-spoonful of mushroom or walnut ketchup, or pickle, or browning; let together a few minutes, and pour a sieve to the steaks, &c. Obs.

To the above is sometimes added a sliced onion, or a minced eschalot, with a table-s|x>onful of Port wine, or a eschalot wine.

Garnish with finely-scraped or pickled walnuts, gherkins, &c.

Some beef-eaters like chopped eschalots in one saucer, and horseradish grated in vinegar, in another. Broiled mushrooms are favorite relishes to beef steaks. SWEET, FOR VENISON OR Put currant jelly a it is melted, pour sauce-boat.

N. B.

Many send it to melting.

Tliis is a salubrious either spice or salt, when the palate protests against animal food unless its flavor be masked.

is a good accompaniment to roasted or hashed meats. Put some cinnamon as will cover it; set it on the fire, and when it has up or add two spoonfuls of powder sugar, a quarter of a pint two bay -leaves; the whole one it for TARTARE.

in a mortar three hard yolks of eggs; a basin, and add made mustard, and a little pepper and salt; pour to it by degrees, stirring it fast all the while, about two wine-glassfuls of salad oil; it together it comes to a good thickness.

N. B.

A little tarragon or chervil minced very fine, and a little vinegar, may be TOMATA.

See Tomata.

TOURNEE.

To a little white thickening add some stock drawn from the trimmings of veal, and ham; do not make it too thick.

it slowly with a few mushrooms, a bunch of parsley, and some green onions; strain and skim and use German sauce is made as the saure tournee, adding the beat-en yolks of two or mure eggs, and fi>r ragouts, fricassees, and any made dish which may require a rich white sauce. of cream with a little Hour and a little mace and let it boil, and a little before serving, add a spoonful of white wine, the well-beaten yolk of an egg, the squeeze of a lemon, and a tea-spoonful of anchovy liquor. This sauce will answer for boiled fowls, or for a fricassee.

WHITE, FOR FOWLS OR Put on, in a quart of water, the necks of fowls, a piece of the scrag-end of a neck of mutton, two blades of mace, peppercorns, one anchovy, a small head of celery, a slice from oft" the end of a lemon, and a bunch of sweet herbs; cover it let to strain, and put to it a of a pound of butter divided with flour; let it for five minutes, and then add two spoonfuls of pickled mushrooms. a tea-cupful of cream, the well-beaten yolks of two eggs, and some grated nutmeg; in gradually, ami the pan over it is all quite hot, but do not allow it to boil.

mushrooms, and throw them little water and to keep them Put into a stewjian two-thirds of tournee, ami one-third of good stock, two lable-spoonfula of finely-chopped and washed and chopped shallots; let ami it.

The mushrooms should be as white as possible. WHITE SHARP.

a little tarragon, or tarragon vinegar, to be had, four table-spoonfuls of white wine vinegar, and about twenty peppercorns; to one-fourth, it to six table-spoonfuls of saucetournee, and two of good stock; strain it; put it again on the fire, and thicken it with the beaten yolks of two a small bit of butter, a little salt and cayenne. Just before in a spoonful of WHITE, FOR BOILED FOWLS. in a tea-cupful of milk a large spoonful of butter kneaded in flour, beat up

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SAU SAU the yolk of an egg with a tea-spoonful of inlo the Uiltrr, and it the it roustautU:

-ley improves It may by melting water, anil mixing milk with tin S.U Ci:. \VIM-'.. roRVKMS<>\ OK HARK.

A quarter of a 1,1' claret or Port wine, tin- same i|ii.iniity <if plain, unfavored mint.

-II mavy, and a table-*poonful of cnrr.int let it just Ixiil up, anil.-end it to table in a sauce-In.at.,-\l cT., \VO\V \V(>\\. FOR STKW KT> OR BoUll.l.I 1)KI.K.

(.'llnp some leaves very liiK': quMMr two on thrae pickled curuiiiliers, or walnuts, and divide tlicm into.-J|iiares, and set rraiy:

put.1 saucepan a lilt of butter as ln\' as an egij; it in it a spooiifnl of line llmir, and alunt halt" a pint in which the 1 add fable-spoonful nf the ({uaiility of mushroom ketchup, or l'"i I wine, or both, and a MMfWMfol of made mustard; let (ill it is as as you wish it; put in the parsley and to get warm, ami |*mr it ovr the Ix-ef; or rather -end in a sauce-tureen. O6.

If you think the alio\e not sufii'-iently pit/uiiiitf, add to some capers, or a minced i-schalot, or one or two tea-?|xx>nl'nls of eschalot wine, or e-sence of anchovy, or basil, elder, or tarragon, or btnaradtsh, or Ixirnet vinegar; or.-tiew o\er tin:

iirnips cut inlo dice, minced ra|>ers,. pickled curuinbers, or French IHMIISAI SM.r.S. fl) Art,..:.,:,-. rions kinds of ni"at, eh'.; small, with ponndeil spices, and atom.iiic herlis, shred are put into skins, or guts (thoroughly washed), and into lengtlis of from two to live infix*. S line | i-..ns add to the inixtni of Rhenish, Cliampjigix;, Madeini, or oiiier S\rs.\(iKS, (2) Are Ix-st when fiiiito ie.

1'ut a bit of butter, or dripping a Irvine-pan; as it is melti-il (licfure i; geu hot) put in the 8aU8a_-. and shake liie pan |..r a mi..

keep turning them (!

c.n.

not to break or prick tliein in so doiny); fry them OUT a A thes are nicely browned s; they are done, sieve, placed before the tina couple "I min Het to drain the fat from them. Tlic ><( -ret of \ in^' sausages is, to let them get hot \ery tlien will not liur.-t.

if tin \ aie n..t.-tale." The connnoii practice to prevent their bursting, is to prick them with a fork; Imt !<(.

the gravy out.

Yon may froth them by nilibing them fre.-h 1 1 red go Iliiiir, and jxit llirni in a cheesetoa-ter or l>iiti'n m.-n |or a minute. nuical rotiks insist no butter or kc.

i.pe(|iiire<l, own fat icient to I'ry them: we have tried it; the sausage* were partially scorched, and had piebald ap|K-aramv all things ha\e when fat Obx.

I'oac-hed eggs, pease pudding, and mashed |>otatoes, are agreeable acroni|)aninients t"

"nl sausages areas welI toiled with roasted pinny or veal, or boiled tripe; so are ready-dressed German sausages; and a convenient, easily digestible, and invigorating food for the aged, and those who.-e leelh are defective. N.

Sausages, when are:t delicate " bonne bouche;" and require vei-y little ii-i-tanr,. finm the teeth to render (|iiile n-ady for the stomach. SM -\(JKS. (3) a of the Kiuard fat of the piu, and half a pound of lean [Kirk; pick them Itoth from skin and sinews, mi:iee them very tiuely, -jmtea large its weight of pounded mace and cliAes, ih-- largest pro|x>rtion mace, weight ofaU ofpepper, MM twice the weight of tlie spici s of >:ilt; chop finely a !

! a little lemon thyme; mix all well lar^e talil.'-stxmiiflils of ^r.iii-d bread and the yolk of an egg beaten. I x: put into skin.-, or packed jar and lied lo !>e it with the yolk i"Z beaten, make in tile form of saueathem, and fry tliem in butter. S \l s \<iKS, BEEF AND OYSTER. S \ i SAGES, TO MAKE. totwo lean pork, and one and a half of the inward fat of the pig, the crumb of a penny loaf cut sli( " and soaked season wilh nutmeg, lemon thyme, and a little sage. Mix all iiignslieniand skins; SAUSAGES, BOLOGNA. the legs and shoulders of a pig, from which cut all the lean, wrape it well, remove all thp id nib the meat with a seasoning made' of pep|ter.

coriander, cloTes, and bay-leaf.

talLird, and leaf, and cut the whole into dire;

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S A V SCO mix the fat and lean together, and put to ox-guts, tie up the ends, and lay the sausages in a pan of water, saltpetre; cover the pan close, and leave it.

In a week's out the sausages and drain them.

Tie between two pieces of wood, hang them up to smoke.

dry, untie them, and rub each over with oil, and the ashes of vinetwigs, in a dry place.

SAUSAGES, ROYAL.

the meat of a partridge, a capon, or pullet, a piece of gammon, and other bacon, and a bit of leg of veal; shred also some parsley, chives, truffles, and mushrooms; mix all together, and season with pepper, spice, and the with the yolks of six, the whites of two eggs, and a little cream; when thoroughly mixed, j roll the preparation into thick pieces, which wrap in very thin slices of fillet of veal, well a sausage be the thickness of a man's wrist, and of proportionate length. Line an oval stewpan with slices of bacon and beef steaks, put in the sausages, cover them with beefsteaks and bacon, shut the stewpan very set a fire, put hot embers on the lid, and let it stand ten or twelve hours; it off, and when cold, take out tlie sausages carefully, remove the veal, and all the fat, with a sharp knife cut them into slices, and serve SAUSAGES, SPREADBURY'S. Cut the leg or griskin one pound of nice lean pork, free from sinews and skin, mince it very finely: mince one pound of the best beef suet, mix it with the pork, and pound it as finely as possible in a marble mortar; add two large table-spoonfuls of stale bread rnbted through a sieve, also a good deal of pepper, salt, and a little finely-chopped sage, mix all together with the yolks of two eg^s up.

It will keep for sometime, if put into an earthen jar and pressed it is to be used, make rolls, and as thick as common sausages, and three or four inches long: dust them have ready a frying-pan made hot, and fry them without any but their own fat, they are done quite through, taking care not to make them too dry.

By breaking one of them, the cook know whether are sufiiciently in lard or fresh Iwef dripping.

SAVORY.CABBAGE.

See Cabbage.

SAVOY BISCUITS, To be made as omitting the caraways, and quarter of a pound of flour:

put it biscuit-funnel, and lay it out about the length and of finger, on common shop paper; strew sugar over, and bake them in a hot oven; when cold, wet the backs of the with a paste-brush and water: when they have lain sometime, take them carefully oflf, and place them kick to back. SAVOYS, Are boiled in the same manner as cabbages; them when you send them to table. SCOTCH BARLEY BROTH; -a good and substantial dinner for sixpence per W;isli three-quarters of a pound of Scotch barley in a put it in a soup-pot with a shin or teg of beef, of ten pounds weight, sawed pieces (tell the butcher to do this (or you); it well with cold water; set the it it very clean, and put of weight each; set it by the side of the fire to simmer very gently about two; skim all the fat clean ofl", and put in two lieads of celery, and a large turnip cut squares; season it with salt, and let it an hour and a half longer, and it out (carefully with a and cover it up, and set it by the fire to keep warm), and skim the broth well put it in the tureen. SCOTCH BROSE. This favorite Scotch is generally made with the liquor meat has been boiled in. Put half a pint of oatmeal into a porringer with a if there be not enough of which add as much as will mix it to the consistence of hasty pudding, or a little thicker; lastly, of the fat that swims on broth, and put it on the crowdie, and eat it in the same way as hasty-pudding. Obs.

This Scotsman's dish is easilv prepared at very little expense, and is pleasanttasted and nutritious. N.

For various methods of making and flavoring oatmeal gruel, see Gruel. SCOTCH BURGOO.

This humble dish forms no contemptible article of food.

It the grand qualities of salubrity, pleasantness, and cheapness. It fact, a of oatmeal hasty pudding; much used by those patterns of combined industry, frugality, and temperance, the Scottish peasantry; and diis, among other examples of the economical Scotch, is well worthy of being occasionally adopted 1>\ all who have large families and small inIt is made in the following easy and expeditious manner:

To a quart of oatmeal

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SCO SHE add gradually two quarts of water, so that the whole may smoothly mix:

it continually over the fire, boil it together for n quarter of an hour; alter which, tike it up, and in a little salt and butter, with or pep|X.-r.

This quantity will serve a family of five or six persons for a moderate meal.

SCOTS COLLOPS. thin slices of beef; rub with butter die bottom of an iron stewpan that h,ia cover to fit quite closely; tlie meat, some pepper, and a little silt, a large onion, and an apple minced very small. the stew)an, and let it.-immer till the meat is SCOTCH DIMPLING. Make a paste with some iiatmcal and it a dimpling, place a haddock's in well seasoned with pepper it should be boiled in a cloth. SCOTCH HAGGIS. Make the ha-isbag peilectly parlx>il the diaii^tit; boil the liter very well, so as it:.'i,iie; dry the meal the draught and a pretty large piece of beef very grate about half of tin- liver; of tin- MH-t and soim IOILS mix all materials very well or two meal; spread them on die table, and season them pro|x-ily salt and mixed spi< any of -rr.ip- wf !< f that are left from mincing jit, and make alxiut a choppin (i.e. a quart) of gtid stock of it; then put all the; it li;iii, and that liroth in it; then sew up the Ui^'; ''' outall the uin<: A it quite close. the Ixig is thin, yon may put it in a clolh.

is a lari;e lia^'is, tak<- at lea-it two hu I'..

Tli.

'[lied verbatim, a celebrated C.ilrd.,111:111 pi'ilr-.-or of the; culinary art, who taujlit, and published a Ixjok of cookery, at Ediubui-h, A. 1).

- KALE.

Put Inrley on in cold water, anil when it l*>iU take oil' the.-mm, ptit in aii) of fn.-li IHI f, and a let it three hom-.

h.i\e a cullender full of kale, cut.-mall and boil them Two or tlnee leeks may be added with die greens, if the tiavi.r i- appro\. d of.

Thi.I/roth i.al.-.

in. id.beef, which must be put in water over night SCOTCH SHORT BREAD. two pounds of Hour, dry, and it then mix with it a pound three ounces of candied citron and orangepeel cut into dice, and half a pound of caraway comfits; put half a |K>und of butter into a saucepan, set it on the fire, and when quite melted, mix it with the (lour, &c.; Ix'iug nicely made, it out to the thickness of half an inch, cut it cakes, lay them on white paper, prick and bake them; should be of a pale color. SEA CALE, BOILED. Let it liesometime in cold water, dien and it nicely, cutting off any part that may be at all green, and parting it as little as possible.

Put in boiling water, with a litii.-.di.

Let it boil half an hour; drain off die off a slice of t. >asted lay tlie dish, pour over it a little melted butter, and serve the cule it.

SEED CAKE.

Sift two and a pounds of Hour, with half a pound of good white or loaf sugar, pounded into a pan or Ixiwl; make a ca\ ity in the centre, and [xiur in half a pint of lukewarm milk, and a table-poonful of mix, tlie milk with enough as cream is setting a swinge); set it by in a warm place for one in the meantime, melt to an oil half a pound of fresh butter, and add it to die other one of carawayseeds, and enough of milk it of a middling stillness; line a hoop with well rubbed over put in the -et it sometime to prove i.> r liefore the lire, and kike alxnit an hour, in rather a hot oven; rub the top over with a pane-brush dip|x-d in milk.

SHKKI-S KIDNDYS, \Va-h anil dry some uii-e kidneys, cut them in half and with a small skewer kc-ep them o|NMi in imitation of two shells, season diem wiih salt and |>e|>|x-r, and dip (hem little fresh melted butter. tirst tlie aide is cut, and be careful not to let the gravy in taking them off tlie gridiron. ihem in a hot di-h, with Inn K-chopped parsI' > mixed with melted butter, the juice of a lemon, |x>pper and salt, puttini; a little upon kidney.

excellent breakfast for a sportsman. SHEEP'S LIVER. Cut it into slices; it well, and dry it floor and season it w ith ix-pper and salt, and fry it in a deal of minced u-l.-\ and an onion; adda sufficient quantity of gravy or hot wulcr to make a sauce, and let it *tew a few minutes. It may bo

Page 242 See this page in the book

SHE SHR fried quite plain, and when cut should be washed in milk and water. SHEEP'S MINCE.

the heart and lights very clean; tail them alxiiit mince them finely; mix a piece of butter with Hour, brown it in a stewpan, and add some of the liquor the heart and limits were boiled in.

Put in the mince with some chopped onion; season with salt and pepper, it closely, and let it stew half an boor. Before serving, add a table-spoonful of mushroom ketchup.

SHEEP'S TONGUES, parboiled the tongues in a stock, split each, give them a few turns in some melted bacon, strewing over them salt, parsley, and bread crumbs; when well covered with the latter, lay diem oil a gridiron, and broil Uiein slowly. SHEEP'S TONGUES PIE. Line a dish with some good puff paste, and lay at tile bottom of the dish some good forcemeat, made of rousted poultry, suet, parsley chop|K-d, mushroom?, |>epper and salt, and a few line spices; upon this place the tongues cut in two, and upon them a good slice of ham, a of bacon; put on the cover and bake it; take out the bacon and ham, skim off all the fat, and pour on it what sauce you please. SHEEP'S TONGUES Take half a dozen sheep's tongues, and having properly prepared them, lard them with small lardons, tie them to a skewer, wrap a buttered paper round, and fasten them on a spit, and roast them before a moderate a little before they are done, take off die paper, the tongues and make them of a nice color. whatever sauce you may prefer. SHEEP'S TROTTERS STUFFED. the feet in good stock die will come out with ease; fill tlie space by them with a good fowl or chicken farce; dip them in lard, bread them well, and bake in a moderate oven. The space left by die bones is sometimes filled up with a fried bread; in this case die feet are and cream sauce.

SHEEP'S TROTTERS FRIED. Clean some sheep's trotters nicely, scald and wash them in hot water; stew them in that sauce in which CALF'S HEAD is and bone Fry, but not till brown, iu a butter, some carrots, onions, a Hide parsley roots, all cut small, thyme, a shallot, a small bay leaf, and a clove. they begin to color, moisten them with water;md viwgar mixed in equal parts, and let it all stew the vegetables are ten-"ii with pepper and salt, and strain it through a silk sieve over the sheep's trott MS, then fry the- trotters in this batter; put aft earthen pan, with a little salt, a olive oil, and as much good brer or water as the; well mixed, add (he beaten whites of two eggs, dip the trotters into this, and instantly.

The marinade cuite, or into which the trotters are laid, and the paste in which they are fried, may be used for beef, and receipt may be followed exactly for calf's feet. SHERBET.

Tliis is a delicious beverage, composed of cream, mixed with various as almonds, tea, coffee, chocolate, &c., and snsrar, and iced.

Sherbet may also be made with the of sweetened to the the is sufficiently limpid and it a silver, or tin sorbetiere, and ice it as usual.

SHERBET, TURKISH. Wash a small fore quarter of veal, put the fire with nine pints of water; skim let it till reduced to two pints; nin UK! when cold, add to it a pint and a half of clear lemon-juice, and two pounds <'f loaf MI gar which has been made sirup widi a pint and a half of water, and cleared the of an egg.

It is in glass mugs for a table, or offered at any oUier time as a refreshment. SHRUB.

(1) One measure of lemon: juice is allowed to five of mm, and to every gallon of the mixture, six pounds of loaf sugar, which l>e melted in water, and the whole strained through flannel. SHRUB.

(2) To one part of lemonorange are allowed, and, to every pint of juice, a pound and a half of very finely-pounded loaf sugar being well mixed, it is put into a cask, and one quart of the best rum added to each pint of the juice; to be shaken times a-day for a fortnight, or longer, IK: large.

It is then allowed to stand to fine for a month, or to Ixittle.

The dregs may into excellent milk punch, by pouring warm, but not boiling, milk on them, allowing diree ', parts of milk to one of dregs; after being fit for use.

SHRI'B.

(3) Put a quart of Seville orange-juice to a gallon of rum, with three

Page 243 See this page in the book

SIR SKA pounds of lump sugar, and a handful of the peel pored extremely thin; let it stand cask for three months, then a cloth, and bottle it.

SHRUB.

(4) Take a quart of orangejuice, strain it, put to it two pounds of lump sugar, four quarts and one pint of nun; put peels of the oranges into the rum, ami let it stand one night, then mix the rum the orange-juice and sugar, put it a vessel which ha- a spirit, shake it four or live times daily till the sugar be all dissolved; it is clear, whirl) may lie in about a Ijottle it off for use.

oranges are very ripe, a pound and a half of is snlliciont. SHRUB, LEMON OR ORANGE. The rind of tlie lemons or oranges being grated off, ilicy are to be squeezed, and two |x<unds of finefy-pouoded is to be added to every pint of the strained juice; when the dissolved, two pints of rum;ne allowed to every pint of sirup; tlie whole is to be well mixed in a cask, and allowed to stand five or six weeks, and then drawn off.

SHRUB, WHITE CURRANT. The are to be bruised and put Lag to drip; three-quarters of a pound of is to be in two quarts of juice, and a quart of rum being added, it is to be bottled for use. SUM IMIK CURRANTS, RASPBERR1K.S, OR MULBERRIES. from the stalks; squeeze the juice, and Main! ten days or a fortnight, or the ferinentali.il) ceax-s, which may lx- known liy cracking; ran fully scum, and (Hiiir the juice gently into a let it hours, and again pour it off, to one pound loaf sugar allow thirteen ounces of the juice, (nit it into a preserving-pan, and when it liegins to it a jelly-ling, and Ixittlc it when cold.

Burie pears boiled, in a little of the sirup, are beautiful. SIRUP OF ORANGE OR LEMON IT.r.l..

Offresh outer rind of Seville orange or |>eel, three apothecaries' weight; boiling water a pint and a half; infuse them for a night in a close vessel; strain the liquor: let it stand to settle; and having [xmrcd it off clear from the sediment, in it two pounds uf donhle-refined k>af siii;:o, and make it into a sirup with a he.it.

Obs.

In making this sirup, if the sugar be dissolved in the infusion with as gentle a heat as possible, tin; exhalation of the volatile parts of the this sirup will possess a great share of the fine flavor of the orange or lemon peel. SIRUP, CLARIFIED. Break into bits (avoirdupois) of double-refined lump sugar, and put it into a clean stcwpan is tinned), with a pint of cold spring water; when the sugar is set it over a moderate fire: aljout half the white of an egg, put it to the sugar beit gets warm, and stir it; it boils take off the; it boiling till no scum rises, and perfectly clear; run put it a close-stopped it will keep for months, and elegant article on the sideboard for sweetening.

Oo*.

Tle proportion of sugar ordered in the alxive sirup is a quarter pound more than that directed in the Pharmacopeia of the London College of Physicians. The quantity of sugar must be as much as is capable of keeping dissolved when cold, or it will ferment, and quickly spoil: if kept in a teni|xTaie degree of heat, the above proportion of sugar may be considered the basis of all sirups. SKATE, you the it fillets; dry a clean cloth; the yolk and white of an egg thoroughly together, dip the fish in this, and then in line bread-crumbs; fry it in hot lard or drippings it is of a delicate brown color; lay it on a hair sieve to drain; sauce, with an anchovy in it.

SKATE, TO CRIMP. Skin the skate on cut and a broad, and as long as tin- skate, roll up each piece and tie it with a thread; lay them for three hours in water, and a boil them fifteen minutes in boiling Ix't'oie serving, cut threads.

shrimp, butter and anchovy.

When tlie skate are very small, they are preferable broiled. SKATE, LARGE, DRESSED LIKE VEAL CPTLETS.

Crimp, or cut the skate in square pieces, roll them in and then in grated bread mixed with chopped | tii.-lev fry tlmn of a nice brown brown grav\ SKATE, STEWED. skate, art it into square pit-res, ami l>rown l.iitter in a living-pan; a rich sauce tlie skin and parings, to be in.

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SNI SOL three pints of water, with an oninn, some a little butter mixed flour, add some very finely chopped parsley, and chives; of hot vinegar, mushroom ketchup, and Harvey a each, and a it up and put it in the skate five minutes before serving it.

SKATE, Is very good when in good eeason, but no fish so bad when it is otherwise: those persons that like it firm and dry, should have it crimped; but those it tender, should have it plain, and eat it not earlier than the second day, and if cold weather, three or four days old it is it cannot be kept too long, if perfectly sweet. Young skate eats crimped and SKATE, SMALL, TO FRY. wash, and lay them one or two hours in vinegar, or vinegar and water, with a sliced onion, some chopped salt; drain and dry them well, dip them into beaten eggs, dredge them with flour, and fry of a brown color; garnish them with fried parsley. and shrimp sauce. SKIRRETS.

Wash and scrape them, in boiling water, and boil them for ten in a cullender, and fry them brown in a little butter. are sometimes plain boiled, and a little melted butter poured over them. SMELTS, TO FRY.

This delicate little fish, when fresh, must not be washed, but wiped with a clean dredged with flour, or brushed a feather, dipped into the yolk of an egg beaten, and in a of finely-grated bread-crumbs, and fried in boiling dripping, or fresh lard.

They vary in size, and some will be done sooner than others. When of a clear yellow brown, take them out carefully,;ind lay them before the fire upon the back of a to hot.

them, heads and tails alternately; They may also te broiled. SMELTS, ITALIAN.

Boil your smelts with a large glass of white wine, half a glass of water, two spoonfuls of oil, two slices of lemon, a pinch of salt, and a pinch of fennel. When sufficiently done, make a liaison with yolks of eggs, and shred chervil, and serve your fish with its own sauce.

SNIPES.

the snipes have been picked, they must be singed over a charcoal in tracing tliem press the legs to the side, and pierce the beak through them; tie a slice of baron over each bird, run a long iron skewer through the sides, apd tie them to the spit; in the meantime cut two or three slices of bread, according to the number of the birds, fry them of a tine brown color in butter; put the to must, and put the fried bread in a dish under them, to receive the inside, which will drop after they have hung a few minutes; cut off the bacon, Serve them on the dish with the bread under them, and prefer eating them considering takes off from the fine flavor They should be carved [lie same as fowls or pigeons, and the head should be opened, as some are fond of the Snipes are generally in the same manner as woodcocks.

SNOW-BALLS, BOILED IN BUTTER.

Mix with six well-beaten eggs one pint and a half of sour cream, and add by decrees as much (lour as will make the batter thick enough for the spoon to in it; it with brown sugar, and put in a few cardamons; stir into this mixture of beer, it all toand it dessert-spoon into some lard, or them upon a towel before the fire, and serve in a napkin, with sugar SNOW CHEESE.

Sweeten, with pounded loaf sugar, a quart of good cream; add the strained juice of three lemons, and one ounce and a half of blanched sweet pounded, and two table-spoonfuls of water, and one of ratafia. till thick, and put it into a shape or sieve with a bit of muslin it, ami in twelve hours take SODA WATER.

Tartaric an ounce, arated soda, half an ounce. two tumblers about one-third full of water, put a tea-spoonful of the soda into one glass, and the same of the the other; mix and drink it immediately. The two sorts of salts must be kept in separate bottles, and should be bought ready powdered. SOLES OR OTHER FISH, TO FRY. An to dress them, wash them thoroughly, and wrap them in a clean cloth, to make them perfectly dry, or the bread-crumbs will not stick to them. Prepare some bread-crumbs, by rubbing stale through a colander; or, if )ou wish the to appear very delicate

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SOL SOL and highly finished, through a hair sieve; or ose biscuit (xiwder. Heat the yolk and white of an egg. on a pliitf, with a fork; flour your li.-li. to absorb:iny moisture that may remain, and wipe it otV with a clean cloth; dip them in tiic CLTU' "ii all over, or, what is IM-UIT, c.'ir tin in with a |>aste-lirnsh; put die egg o;i in an even degree over the whole or i ad not to it even, and tl>e uneven will burn to the pan.

the bread crumbs all tinti-h. so they cover every part, take up the fish by the head, and shake off the loose crumb-.

The fish u now for the fry ing-pun, into which put a quart or more of fre>h sweet olive oil, or clarified butter, dripping, lard, or clarified drippings; I*sine quite sweet and perfectly clean (the fat ought to cover the what we lien: order is for soles ten if larger, cut them into pieces the proper size to help at; this will save much time and trouble to the carver:

yon send them to lay in It:.- i:;ie firm they were lief.ire they were cut, ami you may strew a little curled:

easier managed in the I'.-ying-pan, and require fiy the thick part a few minutes before you put in the thin, you can by this means only fry the thick part enough, frying too lilionld Ix; Ixiiled, or in fillets.

cut in piece?, crossways, about the size of a cinch, make a \eiy pretty garnish for stewed fish ami Ixiiled Set the fryins-jxin over a sharp and clear wati-h it, skim it with an egg-slice, and wlietl it Ijoils, t.

e. when it lias done bubbling, and the smoke just liegins to rise from "e, put in the li.-h:

if (lie fat extremely hot, it la impossible to fry finh of a g'xld or to keep them firm and The liest way to ascertain the heat of fat, i ry it with a bit of bread as big as a nut; it"

it ihot enough, the bread Put in and lie crisp and brown on the side tin- (iie.

in about four or live minutes; to turn it, suck a two-pronged fork near the head, and snp|>ort the tail fish-slice, and fry the other side nearly the same length of time.

Fry one sole;ft a time, except the |xm large, a,,,| \,,n have plenty of fat. \\ hen the tish are (Vied, lay ilwin on a wilt cloth (old table-cloths are best), near enough.the to them warm; two or tliey are quite dry on Imth sides; this common cooks commonly neglect. It u ill take ten or fifteen fat you fried tliem in was not hot enough; when it is, they want veiv drying.

are keep very good for three or four days; warm tliem by hanging tliem on the hooks in a Dutch oven, letting them heat very gradually, by putting it some distance from the fire for about twenty minutes, or in good gravy, as eels, Wiggy's way. Obt.

There are several general rules in apply to all:

we have been rery particular and minute in our directions; for, although a sole is io frequent and favorite a it seldom brought to table in perfection. SOLES, TO BOIL. A fine, fresh, thick sole is almost as good eating as a turhot.

Wash and clean it nicely; put it into a fishkettle with a handful of salt, and as much cold water as will cover it; set it on tlie side of the fire, take off tlie scum as it rises, and let it boil gently; about five minutes (according to its size) will be long enough, unless it be very large. it up on a fish-drainer, garnished with slices of lemon and sprigs of curled parsley, or nicely-fried smelts, or oyj-ters.

Obs.

of lemon are a universally acceptable garnish with either fried orbroifed fish: a few sprigs of crisp parsley may IK:

if yon wish it look very smart; and parsley, or fennel and butter, are excellent sauces, or chervil sauce, or anchovy. SOLES, TO DRESS MAIGRE. Put the fish into a stewpan, with a large onion, four cloves, fifteen berries of allspice, and the same of black pepper; just cover tliem with boiling water, set it where they will simmer gently for ten or twenty minutes, according to i he si/.c of the tish; off the liqnor in another:-tew|>an, leaving the fish to keep till the sauce Rub together on a plate as much flour and butter as make the sauce as thick as a double cream. pint of sauce season with a.glass of wine, half as much mushroom ketchup, a teaspoonful of essence of anchovy, and a few grains of cavenne; let it boil a few minutes, put the fish on a deep dish, strain the gravy it; sippets toasted or fried. SOLE, CARP, TROUT, PERCH. EEL, OR FLOUNDER, TO STEW. When the fiah lias been pro|x-rly washed, lay it in a stew|ian, with half a "pint of claret or Port wine, and a quart of good gravy, a large onion, a lierries of black |x-p|X-r, the same of allspice, ami a few cloves, or a bit of mace: cover the fish-kettle clone, and let gently for ten or twenty minutes, according to tlie thickness of the fish: take the ti.-h up, lay it on a hot dish, cover it up, and thicken the li<pior it was.-tewed in

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sou fltmr, and season it with pepper, salt, essence of anchovy, mushroom ketchup, and a Chili vinegar; when it has boiled ten minutes, strain it through a tamis, and pour it the is more sauce than i In 1 dish will hold, send the rest up in a boat. The river trout comes into season in April, and continues till July; it is a delicious fish. SORREL, TO STEW. Strip the leaves from the stalks, wash them well, scald them in boiling water in a silver saucepan, or in an earthern pipkin; strain and stew them in a little gravy till Serve with hardboiled eggs cut in quarters., IN GRAVY.

Mince, and put it butter, bacon, scallions; add a glass of consomme; set and when quite soft, put to it some fowl gravy, or veal blond.

Blake the sauce thick, and do not let it boil, cover the sorrel when served. SORREL OMELET. Pick, wash, and sorrel, cut it in fry it in a butter, with shred and scullions; then put the sorrel into a saucepan, with a little cream; season, it boil slowly; in the meantime make an omelet in the u.-ual way, lay it tin a dish, thicken the sorrel with the yolks of two egp, it on the omelet, and serve it very hot.

SOUFFLEJ, APPLE. Prepare apples as for baking in a pudding, put them deep dish, and lav upon the top, about an inch and a half thick, in new to, a stift" froth the whiles gf two or three eggs, with a lay it upon the rice, and it in an oven a light brown. it instantly when done. SOUfFLET, RICH. in wine and a little brandy, sweetened with sugar, some slices of sponge cake; into a deep dish, and pour over them a rich; to a stiff froth the whites of three or four eggs, and with a table-spoon lay it over the top in heaps to look rough; it in a Dutch oven, and serve quickly. SOUFFLET, RICE. in pint of milk, for an hour, one ounce of rice, and the peel of a lemon cut thin; put it a saucepan, with a salt, and add by degrees a pint of new milk, and a bit of butter the size of a walnut; it it and for five minutes after. When cool, add the yolks of six eggs, beaten with two tablespoonfuls of pounded loaf sugar, and in the well-l>eaten whites of the eggs, and dress the soufflet in the a pyramid.

it in an oven. made with two of flour, which mix with a little milk, and a little then thicken it over the fire with more milk; little orange-flower water, or any other perfume; whilst in the oven it may l>e glazed with sifted loaf sugar. SOUFFLET, ORANGE. Mix with a table-spoonful of flour a pint of cream, put it saucepan, with two spoonfuls of rose-water, a little cinnamon and; strain and sweeten it, and when cold, mix in two fuls of orange teat six eggs with a glass of brandy; mix all together; put it in a buttered shape; a saucepan of boiling water, over a stove; let it boil one hour and a quarter without a cloth or cover over it.

Everv utensil employed in a be scrupulously and a cook ought to take especial care that all her saucepans be in good order.

Brass pans are preferable for double biock tin are the best sort in use for every other;.nrpose; their covers, should be made to lit elosi-ly, and the tinning always renewed as as it is observed to be wearing oil'.

new, may be easily kept clean liv washing them regularly in hot rubbing on them when dry, a little whiting with leather or liamu'l.

lon<:

use, occasional scouring with fine sand; and before they arc used, they ought always rinsed out with hot wiped with a clean cloth. A landlady will find it good economy, and for her advantage in respects, to provide plenty of stone ware and earthen vessels, and also common dishes for the kitchen, that the set may not be used to keep cold meat on. In less water is in a digester than in a common pot, as in a digester no steam can escape. To extract the strength from and slow boiling is necessary, but c::ro must be taken that the ]x>t is never All soups are better for being made the (laythey are to be used, and they should then be strained into earthen soup has jellied in the pan, it should not be removed as breaking | occasion its becoming sour sooner titan it would otherwise do; when in danger of not be boiled up.

It never keeps long with many vegetables in it. The nwat used for soups or broths cannot be too any animal is bofled, the liquor, with the addition of the trimmings of meat and poultry, make good soups and gravies, as do also die of

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Foswted or broiled meat. The gravies in for hashes, and (lie liquor in which IIMS lioen l*>iled, may i'l'o !

lino; it a ham bone rednce.1 to a or fourth and seasoning it tlv necessary herbs and In boiliiii; weak soups, the pan should l)e tinwatery pani< ]<:> may escape.

< 'o\v-lu:<:l impr.i'.

sort of rich -onp; and for thickening, trufU, ana dried mushrooms, may be used with advantage. Directions arc fur thickening tlmir and butter, cream and eggs; after the cream ilded, not be to liriiwii srravy or mock turtle soup be qx)iliii2. fresh-made charcnal, roughly poimded, tied in a lit;,iied with \\ill alt-orb the bad flavor and may be made by.-imply putting a bit of wixxl the fire, and pounding the burnt part in a, i.-- made |x>ints nf as|*iragn-. in (lie same athe i.'i'een pease is:

\ be rubbed through a sieve, and tlie other nil in an and till dune uid sent up in tin; soup: two ijnarls.

there must be a pint of heads to thicken cut in; \e gre<ii and a 'hues bv tlie as|>anigns heads to common pease I!i:i:i', THICK. In eight quarts Imil <>cmly for MACII hours, skimming it well, a >hin, or a leg of Ixt-f, and a Ixinch nf -UM t heili-; it the next dav, take oil the fit, and cut all tlx- gristly and sinev.

porthe bones, add them to \\ith some cilery,.-alt. and tell or twelve Scotch bailey pirlxiiled; l<oil it jjcntlj for two or three hours. This stock or jelly wilfr keep good lor weeks in cold weatlter. BEEF OR MUTTON. in a closely covered saucepan, four quarts of water, with two table-spoonfills of sifted bread rasping, three pounds of beef cut in or die same the of ihe |-pper and salt, add two tunii|>, t\\o carrots, two onion-, and one head of celery, all cut small; let it.-tew iih tln-ae ingredients four hours, it will be ready to sent BEET ROOT. two roots of beet, and rub off tlie skin with towel, mince them finely, as also three, onions; add this to live of rich gravy >"ii|), so as to make it i!iii-k, then stir in three or four fuls ofvinegar and one of brown sugar; Ixiil, and throw in some fricandellaiis made up in the form of corks, and rolled AND BOUILLI. The parts for this purpose, are the leg or shin, or a of the middle of a brisket of '>out seven or eight pounds' weight; lay lish drainer, or when yon take it up, put a slice under it, which enable you to place it on the dish entire; put to a souppot or with cold water enough it, and a quart over, set a (ire to get the scum up, which remove as; put two two or two large onions, two heads of celery, two or a faggot of parsley and set the pot lire to simmer ia tender enough to eat; this will atut lour or live hours. Put a large carrot, a turnip, a large onion, and a bead or two of celery, tlie soup take them out as soon as done enough, lay them on a dish cut squares:

when the BKKF is done, take it out careful, ly, strain tlie SOUP into a clean stewpan, take off the put the are cut tin: tlaMir of which joil may heighten, by a of nm.-hiooni If a Thickened Soup is preferred, take table-spoonfuls of the fat the top of the pot, and four spoonfuls of mix it smooth then by it soup, Vkhich for ten at it well and pass it a or 6ne sieve, and add the vegetables and seasoning the game as directed in tlie clear Keep tlie beef hot, and send it up (as a to finely chopped parsley sprinkled on the top, and a sauce* iwai of Wow Wow sauce. WITHOUT MK vr. Put three quarts or more of water, Miliicienl quantity of raspings to it; three onions cut across, some whole pepper, and a it close, am] let an hour and a hall'; it off*, and strain fry in butter endive, lettuce, spinach, and any other lieiiw rut a.

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largie to hold ingredients,) and put in a good piece of butter, stick in a little flour, and keep til) it is colored of a nice brown; put in the hri bs and soup; it the herbs are tender, and the soup of a proper consistence, then pour into a tureen, and send to table; serve \viili fried bread, either in the soup or in a BROWN GRAVY.

(1) fifteen pounds of u leg or shin of beef, cut off in bits, rub the bottom of the pot with butter, put in let it brown for break the bone and take out the marrow, which may be kept for a pudding, but it is considered better than to brown the meat with; it fourteen quarts of cold water, and the bones; when it it add six good-sized red onions, one cut in one head of celery, a black and Jamaica pepper mixed; let boil very gently ten or twelve hours covered, if upon a fire, but if done upon a hot plate, not to be covered; strain it through a cullender, and then through a into a large pan, to be kept for use.

Return the meat and bones the pot three or four quarts of hot water; let nearly two hours, and strain it off.

good stock for gravies, stews, or any made dishes. This gravy soup keeps perfectly good for or four weeks.

it is to l>e boiled to send to table, first boil vermicelli, or macaroni, in a little salt and water, it, and add it to the soup is pure, and no clearing.

It is a most convenient thing to have in a house in cold weather, as it is always ready for use; and, served with dry toast to eat it, makes*]) acceptable luncheon. The trimmings ofmeat, giblets, and bones, may be boiled with the beef for this soup. BROWN GRAVY.

(2) Cut down three pounds of gravy beef, and put it on in a stewpan will) three onions cut small, and two ounces of butter; let it brown well, it to prevent the onions from burning; of water, one of celery, of carrots and turnips two pep|>cr and it gently for four hours; it; and the next day Hike fat.

it is healed, add some vermicelli, previously in water, and serve it CALF'S HEAD, OR MOCK (1) Parboil a calf's head, take off the skin and cut it in bits about an inch and a half square, cut the fleshy parts in bits, take out the black part of the eyes, and cut the rest in rings, skin the tongue, and cut it in slices, add it all to three quarts of good stock, and season it with cayenne, two or' three blades of mace, salt, the peel of half a lemon, and half a pint of white wine, with about a dozen of forcemeat all this an hour and a half, rub down little cold water, two table-spoonfuls of flour, mix well amongst it half a pint of the soup, and then stir it the pot; put in the juice of half a large lemon, and the hardboiled yolks of eight eggs; let it simmer for ten minutes, and then put it all in the tureen. CALF'S HEAD.

(2) and thoroughly a on, boil it an hour in three (marts of water, and parboil with Cut off the meat, and fry of a in butter two pounds of gravy beef, one of veal, and one of mutton, with five onions cut small; put all into the liquor, adding the broken; rinse the frying-pan two (marts of boiling put it meat, and other things, with two whole onions, and a bunch of sweet herbs, and twice quantity of parsley; the peel of one limr a iittle and black pepjier, with a slice of the crumb of bread dried let all for off all Cut the meat of the calf's head, tongue, and sweetbreads, in bits, add to the soup, and when boiled, mix very a of flour a cupful of the soup, and it gently into the pot; twenty minutes before serving, add a of cayenne, the yolks of eight or ten ef the.-ame numlicr of forcemeat balls; a pint of white wine, Madeira is the best, and just before serving, add the juice of a lemon. fur this soup are made as Mix the spuunfuls of grated bread, the same of finely lieef suet, a tca-spoi infill of salt, one of white pepper, the grated peel of a lemon, some nutmeg, and parsley chopped; beat the yolks and whites of two eggs, roll the balls the si/e of the yolk of an egg, and in boiling dripping.

CALF'S HEAD.

(3) Take as much as is required of not very strong veal, or l>cef stock, in which six onions have been boiled, brown a quarter of a pound of butter and it well with flour, then add the stock by degrees; it boils, put in tba

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calf's head, cut in small pieces, and some fried it and The peel of half a lemon improves j it.

it has mi, add two table-spoonfuls of ketchup, three of essence of anchovies, and pickle as will make it a pleasant To give the soup a good color, and to enrich the flavor, may !

aij.lcd a larije talile-spoonful of flour, mixed perfectly smooth in a teacupful of cold water, nnd i;radiially into the soup, after which let it boil a few and half a do/en larjjf carrots; peel off die red j is the only part used for this put it gallon stcwpan, one head of celi-ry, and an cut take two quarts of beef, veal, or mutton or have any j roast beef l>oiics (or liquor, in which mutton or beef has l>een l>oiled), you may make very lirotli for put tlw broth to the roots, cover the stew pan:i'ld.-et it on Sto\e tor two au<l \\iien the canots l>e eiiniiu'h (sunn- cooks [Hit ill a tea-cupful of bread-crumbs); for inimttes; rub it a or sie\.', with a wooden spoon, and add as much brotli as it a proper t.

as as pease soup:

put it into a clean stcwpan it hot; a and send it up some toasted bread, cut s<|iiare.

Some put it but the Ix-.-t wav is to send it up on a as a side dish. half a dozen heads of celery into aljout two inches wasli them well; a hair > drain, and put tliem into three quarts of clear graty soup in a gallon soup-pot; set it by tlie side of the fire to stew very sentry tin "ler (this will take about an If any scum rises, lake it off; season with a little salt. O6.

celery cannot be procured, diaclmi seed, which may !

considered as tl>e essence of celen,, put in a quarter of an hour licton- the coup is done, and a little,-n^.ir, will give as ' mm li flavor to half a gallon of soup as two heads of celery weighing seven or add a link; essence of celery. COCKY-LEI:KY. a an put in as many more feeks,:iiid nive it three-<]oarten of an hour longer: is very good, made of good beef stock, and leeks put in at twice. - CRAW FISH. is sometimes made with l>eef, or veal broth, or in the following manner: flounders, eels, gudgeons, &c., and on to boil in cold water; it is pretty nigh boiling, skim it and to quarts put in a couple of onions, and as many carrots cut to pieces, some parsley, a do/.en berries of black and Jamaica alxiut half a hundred craw-fish; small claws and and the brotli an in crusts to it, and, if you can get it, the spawn of a lobster; |xnind it, and put it to the soup; let it simmer ver) gently for a cou|le of minutes; put craw-fish to get hot, and the soup CUES3Y.

(1) and cut small, ei;lit carrots, eight three heads of celery, and six put in a stewpan with a quarter of a pound of butter and a of ham, st<-w gently for an hour, stirring tliem constantly: bejiin to brown add as gravy soup as \\ill fill the tureen; let the vegetables are sufficiently tender to a s|M>on a which put fire and boil it half an hour, skin, and it This soup should I* as thick as melted Two pounds of beef boiled in lour quarts of water to will answer for the soup. --- CRESSY.

(2) lar^e onions, and pretty brown in a quarter of a pound of fresh butter; and clean two dozen of good red in quart.? of water in a marble mortar, mix willi the onions and add in which the were boiled, a bunch of herbs, pepper, salt, a blade of mace, anil t,vo or three cloves; let all aliout an hour. then rub them through a hair sieve; put it on again to beil rather quickly, it be as thick as rich cream. Put a little dry tureen, and the soup over it.

If llie carrots are one dozen will be found sufficient. CUCUMBER.

inshank of broth w ith a neck of mutton, a thick slice quarts of \\ati-r (or liquor in which meat has of Inco-i, an lil.-<i), ami a good siwd cloves, a c iirot, two turnips, some two inlin-ri- In-ks cut in pieci-s a'Kint an a bunch it; inch long, |>ep|ier and salt; boil skmly abool an the crumb of a

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French roll, to which put four large cucumbers, and two heads of lettuce cut small; let them stew a quarter of an hour, and add to them a quart of the broth it Iniils put in a pint of green pease, and as il stews, a3d two quarts more of the broth. CURRY, OR MULLAGATAAVNY.

Cut four pounds of a breast of pieces, about two inches by one; put the trimmings into a stewpan with two quarts of water, with twelve corns of black the same of allspice; when it it clean, and let it boil an hour and a it off; it is fry of a nice brown in the bits of veal and four onions; done, put the broth to them; put the it it clean; let it simmer half an hour; then mix two spoonfuls of curry, and the same of flour, with a little cold water and a tearspoonful of salt; add these to the soup, and simmer it gently till the veal is quite tender, and it or bone a couple of fowls or rabbits, and stew them in the 'manner directed above for the veal, and you may put in a bruised esr chalot, and some mace and ginger, instead of black pepper and allspice. CURRY.

or four onions, according to tlieir size, put them into a two ounces of butter, dredge in some till of a light brown, taking not to burn them; rub in by degrees a lai-ge tablespoonful and a half of curry-powder, it be quite a in quarts of gravy soup, mixing it well together; it gently it be with the CUITV-powder; it into another saucepan, and add a skinned and cut in dividing it In half a pint of the soup put a large table-spoonful of tamarinds, and stew them so as to separate the stalks and stones; strain and stir it into the soup with half a tea-spoonful of it for fifteen minutes before serving. EEL.

To make a tureenful, take a couple of middling-sized onions, cut them in half, and cross your knife over them two or three times; into a stewpan, when it is melted put in the onions, stir them about browned; cut pieces three pounds of eels, put them into your stewpan, and shake them over the fire for five minutes; three quarts of boiling water, and wlien they come to a boil, take the scum off very clean; in a of an ounce of the leaves (not dried) of winter savory, the same of lemon thyme, and the quantity of parsley, two drachms of allspice, the same of black pepper; it and let it boil gently it off, and skim it To it, put three ounces of butter into a clean stewpan; it is melted, stir in as much flour as it of a stiff paste, then add the liquor by degrees; lei it simmer for ten minutes, and pass then put your soup on in a clean stewpan, and have ready some little square pieces of fried of a nice light brown, either eels, plaice, or skate do; the fish should be added ten minutes before the soup is served up. Forcemeat balls are sometimes added. GIBLET.

two sets of giblets, parboil them. skin off the feet; cut the gizzards in quarters, the necks in bits, the pinions, and livers, in two, the head in two also, first taking off the bill; nearly done enough in a quart of weak gravy an ready boiling some rich highly -seasoned brown gravy soup; add the giblets and the liquor they have been boiled in, with some chopped parsley; out the onion, and thicken the soup with a bit of butter kneaded in flour. If tlie giblets are not perfectly sweet and fresh, do not add the weak soup they were lioiled in. pint of wine may lie added a little before serving, but it is very good without. GOURD, Should be made of full-grown gourds, but not hard skins; slice three or four, and put them in a stewpan, with two or three onions, and set them over a slow till quite tender (be not to Jet them burn); then add two ounces of crust of bread, anil two quarts of good consomme; salt and cayenne pepper: ten minutes, or a quarter of an hour; skim off all the fat, and pass it through a tamis; then make it quite serve up with fried bread.

GRAVY, CLEAR.

Cut half a pound of ham slices, and lay them at the bottom of a large stewpan or stockpot, with two or three pounds of lean l>ccf, and as much veal; break the bones, and lay them on the meat; take off the outer skin of two large onions and two turnips; wash, and cut into pieces a couple of large carrots, and two heads of celery; and put in a large blade of mace. the stewpan close, and set it over a smart tlte meat begins to stick to the bottom of the stewpan, it; there is a nice brown glaze at the bottom of the stewpan, cover the meat with hot water:

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it is coming to put in pint of cold water; tlH-n put in pint more cold water, ami skim it again, and continue to do to till no more scum \ow set it on one side of the fire to Ix/il gently f n-:ilnt four hours it a or (do not squee/e it, or Ix- thick) into a clean stone pan; let it it is cold, and then remove all the fit.

When you decant it, Ix- caivfnl not to disturb the settlings at the bottom of the pan.

The broth should be of a fine amber color, and as as rock wat.-r.

If it is not o bright as you wisli it, put it Mew pan; two whites and shells of beat them well put set a quick iire, and it with a whisk it bills; then set it on one side of ihe to settle for ten minutes; run it through a fine napkin into a Ictsin, and it However, if your broth is carefully skimmed, &c. according to the directions above Ix- clear enough without clarifying; which process iiujKiirs UK!

flavor of it in a higher it improves its appearance. is the basis of almost all gravy soups, are bv the name of the \egelabli-7. that are put into them. Carrots, turnips, onions, celery, and a few lea\e> nf chervil, make what is called spring soup, or soup saute; to this a pint asparagus pease, 01 1'ieiich Ix-ans cut into pieci-<, or a cabbage Ivtlii' improvement. With rice or Scotch bale-,, with macaroni or vermicelli, or cut into lengths, it be the soup usually called In iho.-e names.

Or round, or young onions, will gi\e you a clear turnip or onion soup; an.

all tin bles soup GRESSI. The roots and vegetables yon n.-c must lie I HI! led !ir-t, or they will impregnate too strong a The seasoning for all Uieee soups is the same, viz. salt and a very little cayenne pepper. In the game season, it.r a ciiok to give a very good soup at a very little expense, by taking all the oil the breasts of any cold birds which have been left (he preceding day, and poundi_' it in a mortar, and lieating to pieces the legs ami bones, and lulling them broth for an hour. six turnips; mash tin-in, and -train them through a tamis cloth with the meat has lit-cn (minuled in a strain your broth, and of it at a time into the Minito help you to all of Put your -onp-kelrle mar ilie die, Inil do not let it boil: when ready to dish jour dinner, liave six yolks of egg* mixed with half a pint of cream; strain put your soup on the and as it is coming to boil, put in and stir well with a woo<l^ jsnooii let it boil, or it will curdled* Cut the hare in joints as for a fricassee, and put it in a stewpan, little allspice, three blades of mace, some salt, UddM^pIe black pepper, a bunch of par.-K-y, a spff^ uf lemon thyme, one of winter savory, flur quarts of water, a of ham, and lour pounds of lean beef, two and four onions cut down; let it it \>e reduced to three quarts; separate the hare, and die soup over it, and add a pint of Port wine; it up before serving. HERB.

and cut twelve cabbage lettuces, a handful of chervil, one of purslane, one of parslev, eight green onions, and haudfuls of sorrel; when pease are in season omit half the quantity of sorrel, and put a quart of young green |xa-e; all half a pound of butter and three carrots cat small, some salt and pepper; let them stew cl -el\ covrred for hour, shaking thi in occasionally their adhering to the |n; fry in butter six cucumbers cut longways in four pieces; add them with four quarts of hot water, half a French roll, and a of brcj^i toasted U|>on si.i.; and let the whole 'boil to life*; quarts, then Ktr.iin sie\e; up the yolks of four eggs with f i reaia, and stir it gently into the soup just '. HERB POWDER, OR VEGETABLE RELISH. parslev, win' ter savory, sweet marjoram, lemon thyme, of each two ounces; lemon-peel, cut veiy thin, and dried, and sweet basil, an ounce of each.

Some add to the above bay-leave* and celery-seed, a drachm each. in a but not too hot Dutch oven: when quite dried, pound them in a and pa.-s them through a double hair sieve; in a closely stopped, retain fragrance and for several months. Obt.

This composition of aromatic herbs invaluable acquisition t.i the cook in those seasons or situations when fresh heib- cannot be had; and we pn-t> it to the ragout powder. It impregnates sauce, Stc. with.is much relish, anil render* it agreeable to the palate, and refreshes the nei-ves, without so much risk of offending tiw stomach. INVALID.

Cut in small pieces

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one pound of beef or mutton, or part of both; it gently in two quarts of water; off the.-rum. and reduce, I to a it.

Season with a little salt, and take a tea-cupful at a time. (1) Cut. small a dozen of common-sized onions, put them into a stewpan with a small hit of butler, a slice or two of lean ham, and a.slice of lean l>eef; when the onions are (|uiie soft, mix gradually with them some rich stock; let it and strain it through a fine hair sieve, pressing the pulp of the onions with a wooden spoon; then boil it well, skimming it all the Beat the meat of a cod, the spawn and lx>dy of a large lobster, or of two small ones, in a marble mortar; add gradually to it rhe soup, it it is as smooth as cream; let it toil again anil scum it.

Cut the tail and the claws of the lobster into pieces, and add them to the soup before also gome pepper, pep|>er, and a gfass of white wine. Forcemeat balls may l>e added to oyster soup and lobster soup, made as directed under the article " Forcemeat for fish."" (2) You lively hen lobsters, split the the fish, crack the claws, and cut the mouthfulsr take out the coral, and soft part of the tody; bruise part of the coral out the fish from the chines; beat part of it with the coral, and with this make forcemeat Ixills, finely-flavored with mace or nutmeg, a little grated lemon-peel, anchovy and cayenne; pound these with the yolk of an egg. three quarts of the small legs and the chine, and it, to for twenty minutes, then it; to thicken it, take the live spawn and bruise it in a mortar wilh a little butter and flour; nib it through a sieve, it to the soup with the meat of the lobsters, and the remaining coral; let it simmer very gently for ten let it toil, or its red color will immediately fade; it into a tureen; add the juice of a good lemon, and a little essence LORRA1N.

Boil in four quarts of water a knuckle of veal, one lean beef, and one pound of mutton, a carrot, a turnip, a bunch of parsley, and a lemon thyme, some salt and white pepper, till reduced to three, then strain the pound very finely in a marble mortar, all the white meat of a large roasted fowl, with a quarter of a pound of blanched almonds, and lie volks of four hard-toiled eggs; tod in.milk the crumb of a French roll, and pound it with tlie other ingredients, and stir it all into the soup; let it toil gently for ten minute.- before serving. - MAIGRE, OR VEGETABLE Put into a gallon stewpan of totter; set it over a slow; it is melting, four ounces of onion; cut in pieces one turnip, one carrot, and a head of celery; put them in the stewpan, cover it close, let it fry lightly browned; this will take atout twenty-five minutes:

in a saucepan, a pint of pease, with four quarts of water; the in the stewpan are quite brown, and the |x-ase come to a boil, put the |>ease and water to them; pat it on the fire j it toils, skim it and put in a crust of bread about as big as the top of a twopenny berries of allthe same of black pep|x>r, and two blades of mace; cover it close, let gently for one hour and a set it from the fire for ten it oftvery gently (so as not to disturb the sediment at the bottom of the stewpan) into a large basin; let it stand (about two it is (mite cle.ir:

is doing, shred one the red part of a large carrot, three omices of onion minced, ami one large of celcty cut into small bits; put the turnips and carrots on the in then drain them on a sieve, then pour off the soup clear Hito a stewpan, put in put tlie soup on the fire, let till the herbs we tender (from thirty to forty it salt ami a cayenne, and it You may add a table-spoonful of mmhroom You will have three quarts of soup, as well colored, and almost as well flavored, as if made wilh gravy meat.

To make tins it requires five hours.

To fry the hcilw requires twenty-five minutes; to toil all together, one hour and a hull; to settle, at the least, two hum's; when clear, and put on the fire aguHi. half an hour more. (1) Boil for three hours very quickly, in five quarts of water, seven pounds of veal, a little salt, a dessertspoonful of white pepper, and blades of mac?; put it saucepan, and keep it hot upon a Mix table-spoonfuls of flour with two ounces of butter, put it into an iron-tinned saucepan, and stir the; add half a pint of the strained stock, and then gradually mix the and keep stirring constantly it thickens, and then add two ounces and a half of macaroni, previously toiled in for eight minutes; it

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Take the pan off the stove, and Mir in V>y degrees about three-quarters of a pint of rich sweet cream, and just let it boil before serving.

(2) Make a good clock with a knuckle of veal, a little sweet marjoram, parsley, some salt, white pepper, three blades of mace, and two or three on, ions; strain and boil it.

Break in small bits a quarter of a pound of macaroni, and genlly it in milk and water il be swelled and it, and add h to the !

\\liidi thicken with two table-spoonfuls of flour, inixein half a pint of cream, and stirred gradually into the soup. Boil it a few minutes before serving. MOCK TURTLE.

Endeavor to have the head and the broth ready for the soap, the day before it is to be eaten.

It will take eight hours to prepare it properly.

kaurt.

Cleaning and soaking the head To parboil it to cut up Cooling, nearly Making the broth and finishing the soup Get a calf's head with the skin on (the fresher tlte heller); out the \\a-h the head several times in let it soak for about an hour in spring water, lay it in a stewpan, and cover it cold water, and half a gallon over; as comes warm, a great deal of scum will which must be immediately removed; let it boil gently lor one hour, take it up, and when almost cold, cut the head into pieces about an inch and a half by an inch and a quarter, and the mouthful*, or de-dish of the tongue and brains. When the head is taken out, put in the stock meat, aliout five pounds of knuckle of veal, and as much Ijeef; add lo the stock all the trimmings and bones of the head, skim it dien cover it let it fi\e hours (reserve a couple of quarts of ike gravy sauces); !

and let till the next morning; fat, set a large stewpan on the fire with half a pound of good twelve ounces of onions sliced, and four ounces of green sage; it a little; let these fi\ <>ne hour; then rub in flour, and by degrees add your broth it in the thickness of cream;' season quarter of an ounce of ground allspice and half an ounce of black pepper ground fine, salt to your taste, and the rind of one peeled very thin; let gervly fir one hour and a half, then strain it through a hair sieve; do not nib your soup to yi il through ihe sieve, or it will make it {,'ioutv; if it docs not run through !

knock your wooden spoon against the aide of your sieve; put it in a clean stewpan with the head, and it by adding gallon of soup halfa pint of wiiy this.should be Madeira, or, if you wish to duiken the color of your claret, and two taUospoonfuls of lemon-juice; let the meal this may lake from half an hour to an hour: take care it is not over-done; it frequently to prevent the meat sticking to the bottom of the Mewpun, and when the meat is quite tender A head weighing twenty pounds, and ten pounds of slock meat, will make ten quarts of excellent soup, besides the two quarts of stock you have put by for made dishes. Obs.

If thei e is more meat on the head than you wish to put in tlie soup, prepare it for a pie, and, with the addition of a calPs foot boiled tender, it will make an excellent ragout pie; it with zest, and a minced onion, put in tea-cupful of stock, cover it with puff paste, and bake it one hour the soup comes from is a deal of meat and no soup, put il pie-dish, season it a little, and add little stock to it; then cover hour, and you a good mock turtle pie. To season it, to each gallon of soup put iwo table-spoonfuls of lemon-juice, same of ketchup, and one of essence of anchovy, half a pint of wine (this should be Madeira, or, if you wish to darken the color of your soup, claret), a tea-spoonful of curry powder, or a quarter of a drachm of cayenne, and the peel of a pared as thin a* lei five minutes more, take out the lemon-peel, and the soup is ready for the tureen.

While the soup is doing, prepare for each tureen a dozen and a half of mock forcemeat balls, and put them into die tureen. Brain balls, or cakes, are a very elegant addition, and are made by boiling the brain* for llien pulling ihem in water, and cutting them into pieces about a* big as a large nutmeg; take savory, or lemon and finely powdered, nutmeg grated, and pepper and salt, and pound them beat up an egg, dip the brains in it, and then roll them in this mixture, and make as much of it as possible stick to diem; dip them in the egg again, and then in finelygrated and sifted bread-crumbs; fry them la hot fat, and send them up as a side dish. A veal sweetbread, not too much done of il will break, cut the name cut the calf's head, and put in the soup, just to get warm before it goes to table, is a superb " bonne bouche;" and pickled tongue, stewed till very tender, and rut mouthful*, is a favorite addition. We order

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(he me:U to be cut into mouthful*, it may be eaten with a spoon:

die knife and fork have no business in a soup-plate. N. B.

In helping this soup, the distri] l>uler of it should serve out the meat, forcemeat, and gravy, in parts; however, trifling or needless this remark may appear,, the writer ha* often suffered from the want of such a hiut l>eing given to the soup-serrIT, who lias sometimes sent a plate of mere gravy without meat, at others, of meat without gravy, and sometimes scarcely any thing 1 ut forcemeat balls. 06s.

is a delicious soup, within the reach of those who "eat to live;" but if it had been composed expressly for those who only " live to eat," I do not know how it could have been made more agreeable: as it is, the lover of good eating will " wish his throata mile long, and every inch of it palate." MOCK MOCK TURTLE. Line the bottom of a stewpan that will hold five pints, with an ounce of nice lean bacon or ha:n, a pound and a half of lean gravy beef, u cow-heel, the inner riiid of a carrot, a sprig of lemon thyme, winter savory, three times tlie quantity of parsley, a few green rf sweet basil, and two eschalots; in it, eighteen corns of allspice, the same of black [>epper; pour on these a quarter of a of cold water, cover the stewpan, and set it on a slow fire, to for a quarter then, for fear the meat catch, take off the cover, and watch it lias got a good brown fill up tlie stewpan with boiling water, and let it to have the benefit of the only stew it till it is just tender, cut it mouthfuls, and put it the To it, pour two or three table-spoonfuls of flour, a ladleful of tlie gravy, and it (jiiick it is well mixed; pour it back into tlie stewpan where tlie gravy is, and let it simmer gently for half an hour longer; it, and then strain a cut cow-heel pieces alxnit an inch square, squeeze through ve the juice of a lemon, a table-spoonf.il of mushroom ketchup, a tea-spoonful of salt, half a of ground r, as much grated nutmeg as lie <;<i;i six|>ence, and a glass of Madeira or Sherry wine; let it all simmer together for five minutes longer. Forcemeat or egg balls liii.y be added if you please. A pound of vea'l cutlets, or the tally part of pickled pork, or nice double tripe cut into pieces about an inch square, and half an inch thick, and rounded and trimmed ner.tly from all skin, gristle, &c. and stewed tliey are tender, will be a great addition. MOOR-FOV,'!..

It may Le made with or without brown gravy soup; the.

six birds are cient, when with moor-f.v, I <> \\, boil five in four quarts of water, pound the breasts in a mortar and rub put it legs, backs, and three more moorfowl, cut down in joints, of Port wine, and let it buil an \\.\v.

only six birds are used, pound the breast* of three or four. MULLAGATAWNY.

(1) Put half a pound of fresh butter, with six sliced, three cloves of garlic, some parsley, and sweet marjoram, into a stewpan, let it slew over a slow of a light brown color; cut in small five pounds of lean beef, and let that stew till the gravy be extracted, and put in of and pound of Scotch barley, and let mix spoonfuls of curry-powder with cold water, the stock; take out the beef, and rub the barley through a sieve, to thicken the sou]).

Cut a fowl in joints, skin it, it in a stewpan with a piece of butter, and let the stewpan must be kept closely covered: to be added to the soup, the last tiling, with a pint of lx>iling milk, and the juice of two Boiled rice uuist always be:-c.\e.l with this soup., MULLAGATAWNY.

(2) Make a strong stock of the bones of masted beef, mutton, and fowl; it is pi rparing, put into a stewpan, with six ounces of of sliced turnip, two of and larg r i.nioiis also sliced; let them stew upon the stme; three (marts prepared stock, a slice of the crumb of and two of currylet them stew four or live hours; it a tammy two wooden spoons, no bones be left amongst the vegetables; if too thick to go through, add more stock. cut a fowl in fry it in a frying-pan butter, and add it to the soup; it has Ixtiled a it to the side of the let the grouse may be "oft".

A I'XT!'.-tuckj in addition to that made of the bones will be an improvement. Jt is somethickened with whole or ground rice, and ought to upon a stove.

ON1O.X.

in four quarts of water six pounds of a knuckle of veal, with

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t-spoonful of whole white and a few lihdes of niiire; is si) much boiled as lo leave the !>, strain off the slock. The foil iwlng day boil nine or ten hirije Spanish in and till siimcieutlv tender to p>i!p through a sieve; take the fat o(T from the top of the nock, it up, and add the <>< a quarter of a pimnd of lVe.-li wurke'l it!i txxo hcapc'l tali'.---coonfuls of silted llmir of rice, ami a littl-- salt; it gently for half an boor,ftirring little. U'fore serving,.--lir in half a pint of rich cream. - OX-HEAD, be prepared the day In-line it In' calm, as you cannot cut the ine.it oil' the itead neat tnoitthfiils unless it is rold:

thcrefoie, day U'tore you want soup, put ox -check tub of eold for a couple of hours; (hen break the IMMICS that have not been broken at the butcher's, and w,i-!i it very well in warm water; put it into a p 'I, anil cover it \xilli cold water; it it xery clean, and put in one head of celery, a couple of carrots, a turnip, two large onions, two dozen tarries of black pcp|>er, same of allspice, and a bundle of sw-et.-:ich as marjoram, lemon ihxme, saxorv, and a handful of;>arsley; cover the soiip-|>ot elo-e, and set ylow (ire; take off the scum, which will rise i' is coming to a Ixiil, and set it by the fireside to stew very gently for about tbe head, lay jxnir tlie soup through a fine sieve stone- xx are pan, and set the head by tlie next day; (lie meat into neat moutlit'uls, skim and strain put two quarls of the into a clean Mcwpan, let it simmer xery fir longer, and it is ll you it thickened, oiirire-j of Ixitte.r into a stewpan; it is melted, throw in us much Hour as xx ill dry it iii):

xx hen tliey are all well mixed and browned by decrees, pour to this your soup, and stir it xvell togi ih.-r; let for h.ilf an hour longer; Lair sieve into a clean stewpan, and put to it tlie meat of the head; let it slew half an and it xx ith cayenne pepj>er, gait, and a glass of good wine, or a table-iinoonful of brandy. It yon serve Koup for a dozen people, thicken one tureen, and mud up the meal in that; and send up the oilier as a clear gravy soup, with wnne of the carrots and turnips xhix-dded, or cm into shapes.- OX-HEEL, Must be made the day In-fine it ito UProcure an ox-heel nndre.-.sed, or only scalded, and two that have been:is tlcy usually are at tri|>e shops. nie.it off the boiled heels into neat mouthfuls, and set it by on a triflHMan and Ujnes; in a stewpan, xx ith three quart* of xxaler, and the unlioiled heel cut into quarters; furnish a stexxpan with txvo onions, and txxo ttiriiips pared and pare off the red part of a couple of large cnnots, add a couple of eschalots cut in half, a bunch of savory or lemon thyme, and double the quantity of parsley; set this over, or by the side of a slow, steady fire, and keep il closely covered and simmering very gently (or ihc soup liquor xx ill evaporate) for at !'. during which, take care to remove the fat and scum that xvill rise to the surface }>, which must be kept as clean as |X)ssil)!e.

Noxv the and put txvo ounc *s of butter 'into a clean stexvpan; xvhen it much Hour as xxill make it a stiff paste; add. to it by degrees the soup liquor; gixe it a l*iil up; a siexe, and pot in the peel of a lemon pared as thin as pop. and a couple of bay-leaves, and the mi ii of ihe I Milled net-Is; lei it go on s'nnIIH.-I ing for half an hour e.

Put in tlie juice of a lemon, a jrlass of xvine, and a table-spoonful of mush-! room ketchup, and the soup is ready for the, Those xvho are disposed this a substantial may introduce a couple of sets of goose or duck giblets, or s-taiK or a pound of voal cutlets, cut into mouthfuls.

OX-TAIL.

Three tails, costinalxiut 2il. each, xx ill make a tureen of soup (desire the butcher to at tlte joints); in xvann xvater, j while you get ready the vegetables. I'm into a gallon stexxpan clove*, txvo or three onions, half a drachm of alW spice, and the same of black pep|ier, and the tails: cover tin-in with cold water; skim xvhen and as sne any scum rise; cover the pot as clow as |isvil)|.-, and set the fire to keep gently simmering Iwronies and, l>ecaiisc it is to be eaten xvith a Fpoon, xx ithotit i he assistance of a knife or f >rk; thn xvill require aliout two hours: mind it done too much: xvben perfectly lender, out the meat and cut it off !

neat mouthful*; skim tlie broth, and it through a siexe; if yo<i prefer a thickenI ed soup, put Hour and butter, as directed in the prill-ding le-eipt; or put txxo lab)f>spoonfuki of tlie fit you have taken int.) a !".ia /-tcxxptP,, with <IS milC^

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flour us will make it; set over the fire, and then ]x>ur in the broth by it, and mixing it the thickening; let for another half hour, and when yon have well skimmed it, it smooth, then it through a (amis a clean stewpan, put in the meat, with a table-spoonful of mushroom ketchup, a glass of wine, and season it \\illi s;.!t.

Obs.

If the meat is rut yon must have three tails lor a tureen, some put an ox-cheek or in an pan, u ilh all the ingredients as above, and to a slow oven for or six PEAS, GREEN.

(1) A peck of will make you a good tureen of soup. In shelling them, put the old ones in one basin, and the young ones in another, and keep out a pint of them, and separately to put into your soup when it is finished:

saucepan on the full of water; it put the in, with a of are done enough, e.

twenty to thirty minutes, according to their age and then drain them in a colander, and put them into a clean gallon stewpan, and three quarts of plain veal or mutton (drawn from meat without any spices or herbs, &c. which would overpower the flavor of the soup); cover the stewpun set it a gently for an hour; add a tea-cupful of bread crumbs, and then rub it through a tamis into another stewpan; it with a wooden spoon, and if it is too more broth: have ready boiled as for eating, a pint of young peas, and put them into the; season with a little salt and sugar. Some cooks, while this soup is going on, slice a couple of cucumbers (as you would for eating); the lay on a cloth to and and fry them a in a little butter; put them into the last thing it goes to table. If the soup is not green enough, pound a handful of pea-hulls or spinage, and squeeze the juice through a cloth into the soup: some leaves of mint may be added, if approved.

PEAS, GREEN.

(2) Put a pint of old green peas into three quarts of water, a slice of the crumb of bread, two onions, a sprig of mint, some pep|x.-r; Imil the are soft, then pulp them ready two lettuces stewed tender in ami a pint and a half of young green U)iled; put them into the soup with a spinach juice, and a quarter of a the juice of the youngest pea pods, and it all together lx fore serving. 1'F.AS, GREEN, WITHOUT Take a quart of green peas (keep out of the ynui^e>l; l,oil them separately, and pit in the soup when it is finished); put them on in hailing \\ater; boil them tender, anil t!i"ii pour o:i' the water, and set t,. make the.-oiip w itl>: put the pens mortar, and pound them to a ma?h; tlie.i into two cjii;ats ( f the water you the in; all let it up (or about fiu> minutes, and then rub it through a hair sieve or tiimis.

If the peas are good, be as thick and fine a vegetable soup as need he sent tu table PEAS, OLD.

(1) Put a pound and a half of split peas on in four quarts of water, with roast beef or mutton lx>nes, and a ham bone, two heads of celery, and four the peas be sufficiently soft to pulp through a sieve, strain it, put tiie pot with pepper and salt, and it nearly an hour. Two or three handfuls of spinach, well washed and cut a litde, added when (lie soup is strained, is a great improvement; and in the summer green peas in place of the spinach. A teaspoonful of celerv seed, or essence of celery, if celery is not to be had. PEAS, OLD.

(2) in five quarts of water one quart of split peas, an four pounds of beef, two carrots, three turnips, four heads of celery, three onions, some black pepper; the |jeas are and easily pnlp, put it all through a put the soup over the Uiree ounces of butter and a table-spoonful of flour, and boil a small bit of lean ham in it, it is time to serve; it out lie(or<; dishing, and have ready some celery stewed in butter, and fried bread cut in dice, and dried mint rubbed very fine, to send to table with it.

PEAS, OLD.

(3) Boil in four quarts of water a shank of ham, or a piece of bacon, and almut half a pound of mutton, or beef, and a pint of split peas; all the are quite soft, strain them through a hair and bruise them with the back of a spoon all is pulped through, then Ixiil the soup gently for one hour belore serving. Thin slices of* bread toasted and cut in dice to be served it, either upon a dish or in if in the soup, l>e fried in and dried mint rublied line and sent to table in a small dish. lx: also made with fourpeiice worth of

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hours in four quaits of water, with a carrot, a head of celery, three onion?, some pepper and salt, strained, anil the next day the fat of]',:nnl the |x-a.s boiled in (lie liquor little hit of butter, till sufficiently tender to pulp through a sieve. PEAS, PLAIN.

To a of split peas, and two bead:! of celery (and ciiuks wmilil large onion), put three quart- of broth or soft water; Irt them gently on a trivet over a slow for three, hum's, stirring up every quarter of an hour to prevent the peas burning at the bottom of the soii|>-kettle (if the water boils away, and the soup gets too thick, add some lx)iling water to it); when they are well softened, work them through a coarse and a or a wa.-h o'lt your slewpan, and then return the Soup into it a U.il up; take <>']' any s-iiin it is Piv|>are fri-d bread, and dried mint, as directed in Old Peas (2) and them up it on two side dishes. Obs.

family produced with very little tumble or ex|x'iise. I'Kil'.ON. (1) Have a strong beef stock, highly seasoned, and if for rich soup, take six or ei^ht pigeons according to si/j', wa.-h tli'-iu clean, cut off the necks, pinions, livers and gi/.y.ards, and put them the the pigeons and brown them nieelv; after having strained the stock, put in the pig is; readv, which will !

in about thi< l.en it flour, robbed in a tea-cupful of the soup, season it "rated nuline,r. a t.iblt -s|>oiil'iil of lemo'i jmee or of vinegar, and one of mushroom ketchup; let it Ixiil a lew minutes all ingredients are put in, nnd it the pig-ons in the a better thickening than Hour is to tender two of the pigeon-, off all the.

meat and pound it in a mortar, rub a sie\r, and |xit it, the cm -trained To make partridge soup, partridfM mav IK- substituted for pigeons, when only four birds will be n-<itiiie.|; tlte breast of one. PIGEON.

(2) Take eight pig. eons, cut down two of the oldest, put the necks, li\ei.-,.ml gizzards of tinfour quar- of let till the sulistance teil, and strain it;.season the pigeons with mixed spices and salt, and truss them as for tewing; |iick and w>ish clean a handful of panley, dims or young onions, a deal of spinach; chop them; |HII in a fivmj;;> r: a ijii. uler of a pound of butler, and when it boils, mix in a handful of bread crumbs, keep stirring them with a knife till of a fine boil the whole pigeons they become tender in the stock with the herbs, and fried bread.

If the soup be not sufficiently high seasoned, add more mixed spices and PORTABLE.

Put on, in gallons of water, ten pounds of a shin of beef, free from fat and skin, six pounds of a knuckle of veal, and two fowls, break the and cut seaoii with one ounce of whole black pepper, quarter of an ounce of Jamaica pepper, and tlie same of mace, cover the pot very let it simmer for twelve or fourted, hours, and then strain it.

The following day, take off the fat, and clear the jelly any sediment adhering to it; it U|x>n a stove, without covering the it it be<->!!,,> very thick and in lumps about the pan. Put it into saucers alxmt half full, and when cold lay the cakes ii|xin llannel to dr\ Ix-lore the tire or in the sun; in a tin lx>x, with white pajx.T between each cake. About an ounce weight will make a pint of rich soup; pour boiling water ii|X)ii it a little salt, and it it dissolves.

It also answers well for gravies and all brown FOR THE POOR.

Wash an ox-head very clean; the bones, and cut the meat in pieces; put it on in thirteen gallons of water, and a peck and a half a peck of turnips, quantity ofon ions, and some carrots; peel and cut them all down. A handful of pot herbe, and two of oatmeal; pepper ami salt. Cover the pot closely, and let it the next morning; add as i. inch hot water as ma\ ha\e wasted inboil* inn, and let for some hours it fit for use.

This soup will be found very good for a family dinner. QUEEX.

in a marblft mortar the white meat of three cold roasted low N, and half a pound of sweet almonds little cream whilst pounding.

Boil this with tour quarts of well-sea* -oni-il beef stock, before serving stir in a pint of cream. SANTE.

(1) larga onions, cut them -mall, with lour white lettuces, a of spinach, and a slice of all ingredient* lor an hour in.1 quart of broth ami a quarter 1 of a pound of butler, I more of broth, nkirn off all the fat, and it a quarter of an hour, season ilh pepper

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and Before serving, add half a of good cream.

A pint of green |>eas, added will) the other vegetables, is a great improvement.

SANTE.

(2) Lay six or eight slices of lean ham, with some beef over them, at the bottom of a stewpan, then some veal, with some partridge-legs, or moor game, or chicken, salt, peppercorns, Jamaica pepper, bay-leaf, and one clove of garlic:

let the whole stew together it takes a fine brown color, then half water, and half good beef stock; add three heads of celery, two good turnips, thyme, two large onions, and a small bunch of winter whoa is thoroughly done, pass it through a lawn sieve into a basin.

Cut two good-sized turnips and j large leeks, into pieces, about the thickness of a cjuill, and an inch and a half long; fry these together of a nice brown color: shred two cabbage-lettuces, endive, sorrel, and chervil; and stew them down on a very slow fire with a small done, put them in a sieve with the then put them into a soup-pot, and pour the son)) from the basin over them; set j it on a stove, skim it, and as soon as set it on one side, and let it simmer for two the cmmb of a couple of French rolls, and cut it into round pieces, which brown in the oven, and put them into the tureen, and pour the soup upon If you think proper, it may be clarified, the same as other clear soups; but the ixr.il Soup de Sanfcoi'ght not to be clarified. SIMPLE.

Cut small one pound of one of pound of onions, one lettuce, a little celery, of for twenty minutes with a quarter of a pound of butter, some salt ami pepper; them into three quarts of stock, made with two pounds of veal, and add one quart of green peas, and let it stew for three hours. it through a sieve, and boil it up before sending it to table.

SPRING.

Put on in four quarts of water a knuckle of veal cut down, and a quarter of a pound of lean ham, or a gammon of bacon; a quart of green split peas; cut small three or four onions, three turnips, a little parsley, thyme, celery, and one leek; stew them all together the jieas are very; out the meat and the remainder a fine sieve; the soup with pepper and Cut small peas a bunch of the tops of asparagus, the licarts of two or three cabbage*, cutting off part and the outside leaves, and a mint, keeping them of a good green, and add them to the soup a quarter of an hour before serving.

If it not be the put about a into the tureen, and pour in is the best method to make green peas soup of a good color. STOVE OR SPINACH.

in two quarts of water three clean as as make two large dishes, parboil and put a cullender, to let the bitter water drip from it; let cold water run upon it for a minute or two, and then press out the water. two of wilh a spoonful and a half of flour, mix spinach, which boil for fifteen minutes in the water and onions, then put in half a pint of cream or good milk, some it for In the of green pens, a quart added with the spinach is a improvement.

It is common to lamb's head and pluck tin; *'x'\i, and send them to table in the The is called Lamb's but wilh the peas it is quite as good VEGETABLE.

Pare and cut one of common-sized five large yellow turnips, two heads of celery, and the red part of three large carrots and put them in a stewpan with two ounces of it the vegetables are a little soft, add to them quarts of well-seasoned gravy soup ma.-ie of roast beef bones, and let it slew four or hours; rub it through a tammy, put fire, boil and skim it before serving.

WINTER VEGETABLE.

(1) Peel and slice six large onions, six potatoes, and four turnips; in half a pound of butter or very fresh dripping; toast a of bread brown and hard, put it, with two or three heads of celery cut small, some herbs, salt, with the frhd vc<;ei:ible>-, pints of water, jiivitiy fait add a little carrot and celery cut small, and some chopped jwrsley, one anchovy or a red hen-ing, and a little cayenne; it vegetables are tender. WINTER VEGETABLE.

(2) To every gallon of water allow, when cut down small, a quart of the following vegetables; equal quantities of turnips, carrots, and potatoes, three onions, two heads of celery, and a bunch of sweet herbs; fry them br>>wn in a quarter of a pound of butter, add the

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cut up in pieces, may be used instead of the water with suit and it A cow-heel that has been previously boiled, to three qnarte, and serve fried toasted bread. Boil down in quarts of water two pounds of a shank of veal, or fowl, and live pounds of the breast of \riii.-on cut two or three onions chop|x'J, some uh,>!e white |>cp|>er and salt, hum.

Let til!

it br completely lulled down, all the Mrcngth IK: extracted; rub a -ieve, thicken it butter, kneaded in tluur, and add a Madeira, and it for a quarter of an hour or twenty minutes. BROWN VENISON. Cut in sik or breast of venison, put it in a stewpan with two or unices of it closely, stir it once or twice, and let an.Mix with a pint and a half of tin:

blood, put it on the in.-lew pun, and it it Ixjil; tlu-n add the stew to it with an union minced small, and a whole carrot, some salt, black and Jamaica pepper.

If the meat l>e \onng, let it boil gently for two hums; if old, two and a half will be necessary. A little before sen ing, take out die carrot and ull the bones, leaving a little of tinmix in of Port wine, and let it boil a short time. It may be thickened a VERMICELLI.

The day lietore it is require I make tour (marts of good Mock, and lnii in carrot, one four onion.-, one or two jiarsley roots, three blades ol:>d some w hite pepper j it, and, U-i'.ie u.-in^, take oil' all the fat; in somt: of tilt liquor the cnimli of three French soft enough to ma.-h gmooth; - "'|> and stir well in the mashed it fur a hour, an _:. add the yolks of two eggs i.ilile-spoonfuls:

Uiil in water two or three ounces of \ermii.Hi lor lilut-n or.-train and [Hit it the tureen, and pour the soup upon it.

(1) Boil together a knuckle of ve.il, a or two chickens skinned, a carrot, a,in onion, some a little whole white pepper; tike out I he (h:ckeiis ulicn tender, cut (hern and add llvm to the soup when Ktraini <:.

,: up the \olks of nine eggs, mix diem w ilii a pint ol'cieam.nut a table-spoonful of wi il-i-.ii--.!

il'c; siir it giudnally into the soup, and lieat it gently before serving. (2) knuckle of veal, or two or three short skmks, I* >il it alxnit four hours, with some whole white pepper, a little mace, salt, two onions, and a small bit of lean ham; strain when cold take off all the fat and sediment; beat up six yolks of eggs and mix them with a pint of good cream, then pour the boiling it by degrees, it and if it is liked, add the best part of the gristles.

(3) in four quarts of water, a knuckle of veal, six pounds weight, a quarter of a pound of lean ham or bacon, two slices of the crumb of bread, one of blanched sweet almonds, put in whole; six middling-sized onions, two heads of celery, some whole white blades of mace, a bunch of (xnsley, and a sprig of thyme; all for ei-ln it, and when cold take off all the fat; it, and just before serving, it off die in very gradually a pint of thick cream. (4) in four quarts of water four |>oimds of veal, and a fowl, with some whole white pepper, a little mace, and three middliug--i/.ed onions whole, and a bunch of let it I 'oil hours, strain put it on again to get hot, and liefore in gradually half a pint of cream with the yolks c.f three eggs well beaten. Do not kt it boilj as that makes the eggs curdle. WHITE. (5) Stew in three quarts of Ixjiling water, till quite tender, a knuckle of \eal, with a quarter of a jKiund of whole rice, three whole onions, a bunch of parsley, a little sweet marjoram, and two or three blades of mace, and some salt; a little before ili"

is -li a hied, add two anchovies; strain through a hair sieve and Uien through a silk one, or tammy, put it again upon the fire, and stir in lialf a pint of rich cream, or a the yolks of two eggs beat up in it; let it be hot but not If it is required to be richer, boil a fowl in the stock, w i i h t wo ounces of pounded blanched sweet almonds. (6) in five quarts of water, four pounds of a shank of >eal, break the DOM well, let it be reduced nearly half; boil a tea-cupful i ice till very lender, pulp it through a cullender, the liquor, ami add tho rice, season w ith salt and white pepper, let

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SPA it nirnmer for nearly an hour, and add, a little before serving, six yolks of eggs beaten extremely well. SOUR KROUT.

The best cabbage for is the drum, or Strasburgli, and it should not be used endured some severe frost; the stocks are then cut into halves, and shred down as as possible with a or more properly with a plane maiie in the fi inn of a cucumber Hum:i little juniper in a cask or tub is perfectly sound and put a little leaven into the seam the bottom, vinegar may lie substituted for ftie leaven; put in bandittis of cabbage, a good sprinkling of salt, and a tea -spoonful of caraway seed, and press (his hard with a wooden mallet; add another layer of cabbage, with salt and caraway seed, as at and soon same manner until the cask be full, pressing down each layer (irmly as, you advance. A good deal of water will come to the top, of a part may be taken off. The cask put on the head so as to press ujion the cabbage, and it cellar to ferment; it has worked for three weeks, off' the scum will have gathered on the top, and clean cloth on the krout; the head, and put Iwo or three heavy stones upon it.

The juice should always Maud upon the top. Thus in a good cellar it will keep for years. to l>e dressed, it is boiled for five or six hours in water, or stewed gravy, and may substituted for a crust over a l>eef-steak pie, when cheese is grated over it.

SOUR KROUT WITH PIKE. the krout is a pike, scrape and cut it into neat pieces, dip them the beaten egg, bread crumbs, and fry them of a nice brown; rub some butter upon a put it a layer of krout, and some grated then a layer of pike, and a little sour cream; then krout, and so on the dish be On the top put some of and some good or thickly over it, and bake it half an SPANISH PUFFS. Put into a saucepan, half a pint of water and a quarter of a pound of butter; it it boils, and mix in table-spoonfuls of Hour; it well together, and add six yolks and whiles of eggs, two at a time; let it and, with a dessert-spoon, drop it into (wiling clarified dripping or lard. To make ginger puffs, a tea-spoonful of pounded ginger may be added. SPARE RIB ROASTED. Set Pork.

SPICE FOR WHITE SAUCE. two ounces of pepper, a quarter of an ounce of mace, grate one nutmeg, and the peel of one lemon; mix all together in a bottle.

SPICE FOR GENERAL USE. One ounce and a half of pepper, cinnamon, nutmeg, and ginger, half an ounce each, and eight cloves; pound and mix all together in a A of each kind of spice be and kept separately in small bottles, which should be labelled.

SPINACH, TO DRESS. the great care; strip the from the stalks, and wash several waters, till perfectly clean; the spinach in salt and water; it in a mortar, and put it into a slewpan broth, and let it stew over a slow fire for three-quarters of an hour, it be very dry; then add a of a pound of fresh butter, with the it is but the not to oil.

Garnish with toasU of bread, which may lie cut like cock's combs, or in any other form. SPINACH, TO BOIL. (1) Pick it very and it three times in plenty of cold water, then put it on in boiling water with a let it boil nearly twenty minutes, put cullender, hold it under the water cock, and let the water run on it for a minute; put it into a saucepan, beat it with a beater or with a wooden spoon, add a bit of butter, and three table-spoonfuls of cream; mix it together, and make it hot liefore sen-ing.

dished, it is scored in squares with the back of a SPINACH, TO (2) being nicely picked and well washed, put it into a saucepan, with no more water than adheres to it; add a the pan closely, and boil it till tender, frequently shaking it; it quite smooth, adding butter and cream, and make it quite hot.

Spinach may be served with poaclied eggs, or fried sausages laid on it.

When the spinach is it is preferable to boil it in water.

SPINACH TOASTS. Boil some spinach for a quarter of an hour; then squeeze out all the water, chop it small, and put it into a mortar, with four spoonfuls of apple marmalade, the yolks of four hardboiled, and three raw two

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SP R STO oaked in cream, sugar, and a pinch of salt; all these together to a paste, put it into a dish, an I mix it a few dry currant;", and three or four spoonfuls of melted slices of bread inch thirk, four indies long, and two broad; toast them nicely, and spread the spinach, &c. over them, to the tliickiifss of inch, wash white of egg; place the toasts on a baking-tin (well buttered) and bake them for half an hour. \Vhun done, grate nutmeg, and squeeze orange-juice over theni, and serve. SPRATS, TO BAKE. Clean them; off the heads; into a deep dish, and oner them with vine-jar and water, equal quantities of each. liquid, pit half an ounce of whole black pepper, a litileallspire, two or three bay-leaves, Borne salt, and an Tie paper over the dish, and bake them in a cool oven, or do them over in a bath.

Hermits may IK; done in this way.

will keep good some weeks. SPRATS, STEWED. Wash and dry your sprats, and as level as you can in a Mcwpan, and ln-twcen every layer of sprats put three peppercorns, and as many grains of salt; barely cover them with vinegar, and stew them one hour over a slow they must not a bay-leaf is sometimes added. Herrings or mackerel may be stewed the same way. SPRATS, BROILED. If you have not a sprat gridiron, gel a pi<.-ce of pointed wire as thick as packthread, and as long as your gridiron is broad; run this through the heads sprats, sprinkle a little flour and silt over them, put your gridiron over a clear, quick lire, turn them in about a couple of minutes; the other side is brown, draw out tlie wire, nnd send up the fi.-h v\ ith melted butter in a cup. Obs.

That sprats are young herrings, is evident by tlwir anatomy, in which there is no perceptible difference. They ap[jear very soon after the lien ins are gone, and seem to be the spawn jn>t vivified. SI'KIMJ A Mock Gooseberry Sauce for Mackerel, fyc. maim.ilade of llm-e do/j-n Micks,,f rhllUul), weetened with inoi.-t.-u_;ar; (KISS a hair -!.',. and serve up in a sauce-boat. SI'KINC, FRUIT TART.

rhubaib as above:

cut it a iaii-'ii>h; swi-rten uiili lo.if-sugar it a good -hoi t sift a litilu.-.ugar over UK bake half an hour in a rather hot oven up cold.

SPRING CREAM, or Mock Gooseberry Fool.

Prepare a marmalade aa directed for the pudding: to which add a pint of good thick cream; serve up in glasses, or in a deep dish. If wanted in a,-liape, disMiUe two ounces of isinglass in a little water; tamis, and cold put it to tlie cream; it into a jelly mould, and when set, out and serve up plain. SPRING FRUIT SHERBET. six or eight sticks of rhubarb (quite clean) in a quart of water; the liquor through a tamis into a jug,, with the peel of a lemon cut very thin, and two tablespoonfuls of clarified sugar; let it stand five or six hours, and fit to drink.

SPRUCE BEER.

See Beer.

SPROUTS AND YOUNG GREENS. The receipt for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen or twenty minutes. STEAKS OR CHOPS. See Chopt.

STOCK, FOR BROWN OR WHITE Take a pound of scale, five flounders, and two pounds of eels; cul them in pul with aa much water as will cover them, a little mace, an onion stuck with cloves, a head of celery, two parsley roots sliced, some pepper and a it off for use; if it is for brown soup, fry the fish brown iu butter, and then put it to stew.

STOCK, FOR GRAVY SOUP OR Cut a knuckle of veal slices, slice also a pound of lean beef, and a pound of the lean of gammon of bacon; pt a three scraped carrots, a couple of onions, a couple of turnips, two licads of celery, and two quart* Let the meat stew tender, but it must not lie brown.

When thus it eillicr for soup, or brown or white gravy; if for brown gravy, it must be first colored in the usual manner. STOMACHIC TINCTURE. Peruvian bark, bruised, one ounce and a half, orangepeel, do. one ounce, brandy, or proof spirit, one Let tliese ingredients steep for ten days, shaking the bottle every day; let i in qnict two days, and then decant ibc Dotte a in

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STR STU a wine-glass of water, twice a day, when you feel languid, e. when the stomach is empty, about an hour before dinner, and in the evening.

This agreeable aromatic tonic effective help to concoction; and we are under personal obligations to frequently restoring our stomach to good ternj per, and procuring us good appetite and good j In low nervous affections arising a languid circulation, and when the j stomach is in a of debility from age, j intemperance, or other causes, this is a most acceptable restorative. N. B.

Tea made with dried and braised in the same way as common tea, and drank with has taken by nervous and dyspeptic persons with benefit.

Sucking a bit of dried orange-peel about an hour l>efore dinner, when the stomach is empty, grateful and strengthening to it.

STRAWBERRY CREAM.

Put six ounces of straw tarry jam to a pint of cream, add to it of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a more juice of lemon, and when no more froth rise, put the cream into a dish, or and the froth upon STRAWBERRIES AND RASPBERRIES.

From either of these fruits agreeable wine may be obtained, by following the rules given for making currant wine; but it will be found a cheaper and a better method, to add a little sirup or juice of the fruit to any flavorless currant the fermentation begins to decline, currant wine may also be flavored with odoriferous flowers, such aa cowslip, elder, or mignionette.

The quality of roughness is communicated by catechu and keno, chips of oak and of beech, and also the sloe; of these, or of the is put the cask when the first fermentation is over, and as soon a? the wine has acquired the desired it is racked and fined.

The ing articles, such as orris-root, cloves, ginger, sweet and bitter almonds, are put a muslin l>ag, and hung in the cask few days, during the stage of insensible fermentation, that is, after the first fermentation has ceased; care being taken to tuste the frequently, so that the flavoring matter may be withdrawn as soon as it has produced the desired effect. STRAWBERRIES, POUNDED, FOR STRAWBERRY weight of sugar and of strawberries and sift the sugar, add it to the stra \vU-rries, and pound them in a marble mortar till perfectly smooth.

Put it jars, and tie them over closely with paper. It will keep good for several months. STRAWBERRY SOUFFLE. a basket of very fine strawl>erries, pick, and crush them, and then rub them the whites of eighteen eggs to a firm froth, to which add a pound and a half of powder sugar, stir them together as lightly as possible; then mix them with the I'our the whole into a crotutade, and bake it for an hour in a moderate oven; when done, glaze STRAWBERRY TART.

and put into a basin two quarts of the best scarlet add to them half a pint of cold thick clarified sugar, and half a pint of Madeira, with the juice of two or three lemons; mix these \\i-ll together, without breaking the strawberries, and put them into a puff paste, previously baked; lie careful to keep them very cool. STRING BEANS. See French Beans. STUFFING WITHOUT MEAT. Season a quarter of a pound of finely-minced beef suet, and an quantity of grated bread, with grated nutmeg, lemon-peer, lemon and salt, and pepper; mix it and bind it weft-beaten yolk of an e%, when used for stuffing veal and fowl. FOR OR Wash a quart of oysters in own it, and put oysters, with a little mace, whole pepper, and lemon-peel; when parboiled, chop small a dozen and a half, add an equal weight of the quantity of finelvminced beef suet, the of three hardboiled eggs, one anchovy, a ]>e|>|>er, nutmeg, lemon-peel, and some minced it the two For the liquor of the oysters, a pint of white stock, one am-hovy, add a quarter of a pound of butter rolled in flour, beat it up with the remainder of the STUFFING FOR A HARE. the liver, and mince it; add an equal quantity of grated bread, double the quantity of fat bacon chopped, a bit of butter the of a walnut.

Season with pepper, salt, nutmeg, chopped lemon thyme, and bind with an egg beaten. STUFFING FOR VEAL, ROAST

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STU SUG TURKEY, FOWL, &c.

Mim-e a of a pound of beef.suet (beef inaiTinv is U-tter), the same weight of bread cruml>s, two of parsley leaves, a dia. -Inn ami a half of sweet marjoram or lemon thyme, and the same of leinon-|M-el and chopped as fine as possible, u |*-p|>er and salt; pound thoroughly togi-tln-r with tinyolk and of two e^, an '.

In tinve.il with,i skewer, or sew it in with a bit of thread. Make some of it into Iwlls JBB; tlur and boil, or fry them, and send them ii|) as a varnish, or in a side dish, with roast poultry, veal, or cutlets, I!.

is (lie quantity for a turkey poult: u vei-y turkey will nearly twice To I IIP above may be add'-d an ounce of dressed h.tin; or use |>ai ts of the alx>\e slutting and pork sausage meat pounded well together. Obs.

flood.tnlfing has always liei-n considered a chii-f thing in cookery: it has given immortality to "Pnor K>:rr fiitaltr,who '(I;i ei-nemns niiiid, Ni>r vMiu'cl siiti-nit to have Ins hand i entiii'd, But a line 1 at nil, vet never could excel In any tiring hut fluffing o( Ins veal." STI FFI.M; FOUHAUE. TWO ounces of Ijeef suet fhop|N-d of 6ue.bread crumbs; parsley, a drachm; eschalot, half a drachiii; a drachm of marjoram, lemon thyme, or winter a drachm of |TMH lemon-peel, and the.-,ime of pepper an<l salt: mix MH with the white and yolk e_'i;; do not make it thin it mu.-l IN- nf enhe>i\e i-oiiMslence:

if your smiting.-tilt enoii^li.

it fie good for no'hing:

put it in the hare, and sew it up.

liur is <|nite - u p:iil'il it, and mineit very fine, and add all. in-.

STI.'KGEON, BAKED. and tin- >kin from a small sturgeon; it along the Ix-lly, without M-paraling it.

Layit in a Luge hakini; dish, it all, pepper, pounded sweet herli>; will) oil, lemon-juice, and a U.ltle of while I'm it in tlK- OM-II, haste ii frequently; nuike it a nice color, and it its own gravy. STI IKiKO.N, Fltl.SII. TO UUOII..

Cut it into cutlets; rub them of Ml esfu lieal up; siren ivi'li one parsley, iMpeed tine, ami mixed i-d bread crumlis, p.epper. into piece* of white p.i[-r Ixitteied, geiuU.

melted butlei, and.n STURUE(J.N, KIIESH.

Tlie best mode of dressing is to have it cut in slices like veal cutlets, and broiled, and robbed over with a bit of iMitter ami a |X'p|jer, and served very hot, and eaten with a squeeze of lemon-juice, (ii cat care, however, must be taken to cut off the skin beit is broiled, as the oil in if burned, imparts a disgusting The tlesh is and comets nearer to perhaps, than even Siurgeon is frequently plentiful and reasonj able in the London shops. We prefer mode of dressing llie more savory one of.-teiviujf rich gravy, like caip, he. which overpowers the peculiar flavor of the STURGEON, ROASTED. a of sturgeon, or a whole small one. clean and skin it projierly; eel and and marinade, it in a marinade.

Fasten it to the spit, ami it, basting the marinade 1/et the fish be a nice color, and serve with a jiepper sauce. BUI T TO KEEP FOR A TWELVE.MO.Yl'H.

firmest part, and it and veins.

Put it epaii, and set it at some distance the in order the suet may melt without (Vying, or it will taste disagreeable.

Winit is.'iieh. -d. pour it into u pan watei.

Whin has caked hard, wij* it verv dry, f.-ld it in fine paper, in a bag, and it in a dry, but not in a ho!

pla.-e.

Win n you wish to i-.ii. -.-tape it fine, and it a -'. either with or without butter. SIT.T Cut ctnai shav ings one ounce of fn-.-li I eef suet; dies.'ive il slowly over the in one milk, together with a bit of k-mon-peel and cinnamon; sweeten with pounded loaf sugar. SfF.T 1)1 Ml'I.INCS. U- made the same as for ptidding, (H-.-ond receipt), but much thicker, let your cloth be wetted, shake it;>ll over ! Hour, and tie up in several parts of the cloth, as much as hold, two or three spoonfuls uf batter. Or you may make (lie batter as usual, and [Hit it in tea-cups, well ed; tie them in clodis, and lioil an hour. STCAR, TO CLARIFY. T,.

thn-- |mnds of loaf sugar, all iw tlie beaten: a pint and a half of water; break the sugar small, put it.nod braes pan, and pour the water over it; let it stand sometime In-fore put upon the tire; then add the Ix-aten white* ^s; f tir it till the sugar be entirely

Page 264 See this page in the book

SWE SWE dissolved, and when it boiU up, pour in a quarter of a pint of cold let ip a second time; take it offtlie fire and let it settle for carefully take off all the scum; put it or if required, candy high; in order to ascertain drop a little from a spoon into a small jar of cold water, and if it become quite hard, it is then sufficiently done; or dip (he thevil the sugar, plunge it into cold off the sugar which adheres to the stick, and if it be hard and snaps, the to be preserved must be instantly put SUGAR ORNAMENTS. am.fl.

See CarSUGAR RUFFS.

A pound of pounded and sifted loaf sugar beaten the whites of three eggs, and oil of cinnamon, lemons, or orange-flower water, and in as the meringues, served in a napkin, or used to dishes of preserves. SUGAR, TO BOIL. To even of sugar allow half a it over the fire till the sugar be entirely dissolved; it up, pour in a cold water, and when it boils a second lime, it off the fire; let it settle ten carefully scum it, and boil it for half an hour or a little longer, and then put in ATTELETS.

Blanch some nice sweetbreads, and in a well-seasoned gravy, made and cut pieces of nearly an put a d'atteleU, and let silver skewers, skewer the sweetbreads, and a bit of ready-dressed calf's udder; make them all as much as possible of an equal size, and of a square form.

Moisten them with the sauce, and dip them into four well eggs, strew over them some and level a fry of a fine brown, and an white or brown. If the attelets are ready before they are over the cover of a stewpan, and it.

SWEETBREAD, TO BOIL. it, rub it it it frequently, and it now and then, by putting it upon a kept warm by the fire with butter in it.

SWEETBREADS A LA DACPHISK. If for a round dish, take four large and fine If for a long dish, three suffice.

Pure off the sinews, and blanch them in warm water, parboil them, Rub a stewI'an with fresh butter, and it a few carrots and then a layer of slices of fat bacon, place the the bacon, sprinkle a salt over them, and stew them u ill) a great deal of fire on the top, and a very slow one beneath; when thev are nicely browned, cover piece of buttered cut round, and lessen the the top.

They will require to stew for of an hour, then put them into a pan with some glaze, and the bacon neath.

in the glaze till dinner SWEETBREADS FULL DRESSED. Parboil them, and get cold; cut them in pieces, about three-quarters of an; dip them in the yolk of an egg, then in fine bread crumbs (some add and; put fi vintj-pan: when it boils, put in the sweetbreads, and fry them a For garnish, crisp parsley and for sauce, mushroom ketchup and melted butter, or anchovy sauce, or bacon or ham. SWEETBREADS, SMALL CASES OF SCOLLOPS OF.

and Mime sweetbreads, cut them into small scol-' !

Then chop separately, and finely, half a pint of mushrooms, a shallots, add a little fat bacon rasped, and a piece of fresh the scollops marc, strw it all together over a slow fire; when done, drain off the fat, place the scollops in small paper cases, which have been in olive oil, cover them with plenty of finely-chopped herbs, and strew over them fried bread crumbs; lay the paper cases for a moment into the oven, and before serving, pour into each a little rich gravy, and a little See Herbs.

SWEETMEAT Cut small any sort of candied fruit, and heat it with a bit of fresh butter, some good milk, hot, stir in enough of flour to make stiff paste, take it off the fire, and work in eight, or ten eggs, two at a cold, form the fritters, and fry, and them with pounded loaf sugar strewed over

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S YL TAR SYLLABUBS.

the of a the peel (pared very tliin), a glass of brandy, two of white a of pdwdtr-eugar; put these ingredients into a pan, and lease them; the next day, add a pint of thick cream, and the of two eggs; and the syllabub arc the for keeping a day or two.

If the syllabubs are not wanted quite so good as the raisin or mountain wine will do as well as brandy. SYLLABUB, SOMERSETSHIRE. Put a pint of Port, and a Sherry, or any other white wine, a large bowl, it according to taste; milk die bowl in about time, cover it tolerably high with clouted cream; nutmeg over it; add pounded cinnamon, and nonpareils.

SYLLABUB, STAFFORDSHIRE. Put a pint of cider, a glass of brandy, sugar, and nutmeg, into a bowl, and it; or |i"iu warm milk from a large tea-pot some height into it.

SYLLABUB.

(1) One pound of ratafia cakes pounded anil steeped in two of Port one of claret, and one of the and juice lemons, one large nutmeg grated, and two and will) a little rose-water, and pounded sugar it sneet 1'ut all the:*' a large China Bow^orhowbof an n]iia! sixe.

and let the milk of a good cow Ixj milked U|H>n tlicm; little rich CUMIN:nul.-i tied loaf sugar, and cover it to keep it warm.

It may be: -ened out into glasses with a silver ladle.

SYLLABUB. (2) A large glass of Madeira, one of rich sweet w ine, and half a one of ratafia, half a pound of |x>uiidcd loaf sugar, the grated peel of a lemon, the of two, and a little |xmndrd cinnamon; it all together till the sugar l>e dissolved, and add a quart of /ich en-am; it lay some macaroons the Ixittom of:i dish, and pile tlte frothed syllabub high upon it.

l>c kept nine or ten da the third and fourth than when SYLLABUB, SOLID. A quarter of a pint of m iniiiain, the Mine of white wine, the of two, and juice of one; and add it to a <|iiart of rich cream; whi*k it for an hour, and put it into glasses. It will keep a week in weatW.

SYLLABUB, COMMON. of currant, the same of Port or white wine, gratt-d and the of a loaf or givxl brown sugar, and mix it together in a China bowl, and when the sugar dissolves, it it when cold. SYLLABUB, WHIPT. (1) Mix together half a glass of brandy, a little lemonjuice, and grated peel, with sugar enough to the it thick cream, and add the well-beaten whites of six cg:is; it for an hour, and put the froth, as it rises, upon a sieve to dram; put a little Port and sweet wine into glasses, and fill them up with the froth. SYLLABUB, WHIPT. a pint of cream, half a pint of sweet wine, a glass of brandy, the juice of a lemon, grated nutmeg, six ounces of sifted the custard-glasses with tire mixture, and lay on with a spoon some of the T.

TAMIS, a coarse kind of cloth for straining soups and gravies. TARTE, ROYAL BERLIN. half a pound of sweet almonds, and having |x>ni\d them six eggs, in a marble mortar to a very line paste, add to it a pound of broken sugar, a pound of fresh bnllei _;:at.d as ingredient is put in; lay about sixteen or eighteen ounces of r.\(ied flour on the slab, place the almond paste on it, ami kne.id them Divide this pieces, which roll to the eighth of an in cut to sixteen circular layers, largest in the rest, each somewhat smaller than the other; all are cut, place them on white pa[>er on tins, and bake them in a moderate oven to a clear brown, then As soon a* the largest piece on a China di.-h, ol'a sufficient size to let it lay tlat, and spread over it equally some preserved this with the second sized layer, on which also spread a third layer, and.-> on until all is uned, taking care to put each in its proper order, so that the whole may form a, ami th.it U-twi-rn every one a dilieient kind of glaze, and ornament it as follows:

Page 266 See this page in the book

;md the of leaves, which arrange in garlands the here and there a small preserved fruit; when done, replace it in the oven for two or three minutes lo dr,, and then serve. TARTLETS.

(1) Butter some small tartlet line them a puff pas'.i', mark it neatly round the edges,; are fill them or a:iy sweetmeat you think proper, and if you custard over. TARTLETS.

(2) out the paste about a quarter of an lay it the top part of the patty-pan; cut it round witli the paste cutter. Rub die pattypans with a little butter, and line them with the paste, and place in the middle a little bit of bread, which take out when they arc baked. filled with any preserved and a star or leaf of paste placed on the top. To make ornaments of paste, it thin, and as even as cut it tin atars, leaves, or any and a color, upon tins dusted with flour. TART, APPLE, CREAMED. Use green codlings, in preference to any apple, and proceed as in the When the pie is done, cut out the whole of the centre, leaving the edges; pour on the apple some rich and place round it some small leaves of puff paste of a light color. TART, CHERRY. The cherries may be stoned, and a few red currants added; sweeten with loaf or brow-n put into the bottom of the dish a small tea-cup; it with paste. TART, CRANBERRY. cranberries, pick and wash them in several waters, put them into a dish, with the juice of half a lemon, a quarter of a pound of moist or pounded to a quart of cranit puff or it three-quarters of an if is used, draw it the five minutes before it is done, and ice it, reit to the oven, and it to TART, CURRANT. To a of red currants add one pint of red raspberries, strawberries, or cherries; sweeten them with brown sugar; l>efure in the fruit, line the side of the paste, place in it a small tea-nip, put in (he fruit, and cover it with paste. Four ounces of brown sugar are generally allowed to a quart of fruit. TART OF PRESERVED Cover a dish, or tourte pan, paste, about an eighth of an inch thick; out puff paste, half an inch thick, and cut it out in an wide; wet the and lay it neatly round the pan by way of a rim; fill the centre with jam or of any kind, ornament leaves of puff paste, bake it hour, and send it to table cold. The al>ove may be filled before the is on, neatly strung with and the liui (nit over after. Tlie most general way of sending tourtes to table, is with a croquante of paste, or a caramel of spun sugar put over it is TARTS, PRESERVED FRUIT. Rub over with a little butter an oval dish, or tin shape, line (Kiste, and it w ith any sort of preserved out a bit of thin, and, with a cutter, cut it narrow brush with water the rim of the shape, and lay the bars of paste across and across, and put a border of paste, and mark cutter.

TARTS, RIPE FRUIT. damsons, morello currants mixed with raspberries, plums, green gages, white plums, &c. should be quite fresh picked, and lay them in the dish with the centre highest, and about a quarter of a pound of moist or loaf sugar pounded to a quart of fruit (but if quite ri|>e they will not sn much); rub the edges of the dish with yolk of egsj; it tart paste, about half an; \otir thumb round the rim, and close it round with a knife; make a hole in the sides below the rim; it in a moderaie-heated oven; and ten minutes it is done, take it out and ice it, and return it to tiie oven to dry. TART, RHUBARB. Strip off the peel, and if the rhubarb is large, cut it into two or three strips, and then bits about an inch long; sweeten well with broun and cover the dish with paste. TART PASTE, FOR FAMILY PIES. Rub in with the hand half a pound of batter into one p.>und and a quarter of Hour, mix it hall' a pint of water, and knead TART PASTE, SWEET, OR SHORT AND CRISPKU.

To one |xmitd and a quarter of fine flour add ten minces ot' fresh butter,

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TEW TIM the yolks of two eggs beaten, and three ounsilu-d loaf sugar; mix up together with i if new milk, and knead it.\.

This crust i.frtx|tiently iced. TK \ CREAM.

Infuse an ounce of the best green tea in lialfa pint of boiling milk, it fi\e minutes, then strain a tammy, pie-sin,the leaves w-ll.

I' pint of rich it the \olks of f,ur lie.i'eu, and a sufi'iciem quantity i:i' d.-n^ai; pour this whilst hot to the milk, stir !!; put in a* much rlanlied i-in,'l;Lss as will set it, and |iur the into the mould, or gla>.-es; on ice; perfectly cold, turn it out of the mould, or in the glasses. TK \l._ KOASTEI).

a lemon-peel, and mix it with a bit of butler, p'llt,;.

id; stu'Y your birds with (his, ei,\er lir>t wit!), IMP..11, and lastly, buttered ! inkle tit- them up securely, f.i-ten i|i--m to the -;:ii. ami \Vhen don, let the butter run out, remove the wrappers, and dish them. them w ith a.-.i.llnws: p"t into n^nole, a of consomme, a bit of gla/.e, die rind of a quarter of a lemon, and a little |>epper; give them a Ixiil tip tojji-ther, and strain it 0\er the te.ll.

TEVH.

They arc a fine-flavored fresh wati-r ti.-h; wlieti <.d. the eves are bright, the Ixidy stitT, and the outside flee from >lime.; tench should I-n:t~ can_'hl. TENTH, FKIK!>.

a couple- of teiH-ll, scale and rlean-e them afor < 'ill c.lV the tins, split them down the back, take mil the Ix.nes; sprinkle them with Hour and -q'iee/e a liltle jui.-e over, and in Uitter, and serve them dry.

IT.M II. !{t)\<TK|). Take off scales, h.-ads, and tins, of the lench, cleans*- and dry them wll, then put into e.ich a little biiller, mixed with sweet li.'ibs; lay lliem for a In nit live minutes in melted butter, with salt, |*-p|>er, and sweet herbs; wrap each li.-h in |>;iper, fasten them to a spit, and roast them. TF.NVAIIDIDltl.i;. A of beer (or ale, if you intend it for a supplement ' nijfht cap"), a tab!e-s|xionlnl of, and a tea-s|H.onfm of blown or rlaritied Minp; a little uraie.l mitiiHg or (linger may l-adde<l,and a p. II of ver\ tliinCUt leill'.ll.; Ob*.

HelSre our r-aders make a'iv remaiks on this c..mi-iti..ii, we beg ut them to it:

materials are good, aud their palate \il,i.ue> in unison with our own, liud It "lie i.| tile ple.i^a.iiest beverages lhf\ e\er put to theii lips; and, as Lord Kntlnen s\s, " this is. a right gossip's cup far exceeds all the ale that ever Mother liiinch made in her lite-time." TMK 'HI-AINU. Clarified butter is beat lor this purpose; but if you have none ready, put s.mie fresh butter into a ftewpan over a.-low, clear lire; it is melted, add llotir sullicient it tlk- thickness of ir it t'.i tifteen or twenty minutes, it ie (|ni'e Mii'.oth, and the color of a guinea: inn-t be done very iri.idnaHy and piitiently; if you put it over too fierce a (ire to hurry it, it will In-come bitter and empyreumatic: pour it into an earthen pan, and it lor use.

It will keep good a fortnight in summer, and ill winter.

A large sp<x>nfnl will generally be enough to ihicken a <|u:ut of Obs.

in the it railed roux.

Be particularly attentive in it; if it yets any smell or it H ill spoil every thing it is (nit into.

it should be thick enough to cut out with a knife, like a solid paste. It is a very essential article in the kitchen, and is the Uisis of consistency in most made('i-li'-, soii|Ki, sauces, and ragouts; if the ^r, nil's, kc. are too thin, add ing, more or less, according to the consistence yon would wish them to have.

-In thickening, the lew Inner, and the more Hour you use, the better; IK.thoroughly worked together, and the broth, or soup, cc. you put t,, addeil by especial to incorporate tln;m together, or taste floury, and have a disgusting, jiivasy appearance: therefore, after sou have thickened \onr sauce, add to broth, or warm waits-, in ihe propoilioa of two lahle-ipoonfiils to a pint, and set it by the side of ihe tin-, to raise any fat, Sic. that i.- noi thoroughly incorporated with the gravy, which you mu-t carefully reiiKive as it to the top.

This u cleansing, or finishing the sauce. 1 lalf an ounce of butler, and a table-spoonful of (lour, are about the proportion for a oi r-.mee to make it as think as cream.,\.

IS.

The fat skimmings off o the broth-pot are sometimes substituted for butler; some cooks merely thicken their sotips and sauces with Hour. TIMi'.XLF.

I'm a of flour on the slab, make a in tin; middle of it, into which jx.ur a little water, three or ' oil, a quarter of a (Kjund of but-

Page 268 See this page in the book

TO A TOM ter, the yolks of two eggs, and a pinch of gait; knead these ingredients thoroughly into the it becomes a tolerably to nearly half an in line one large, or plain round moulds, with this paste; let the lie well buttered, and the paste come about half an inch above the top of the mould; fill your timbale with any farce, or ragout, you proper, cover it layer of paste, pressing the edges together; bake it, and when done, turn 'he timbale on a dish, a hole, pour rich sauce or gravy, and serve. TINCTURE OF ALLSPICE. Of bruised, three ounces, apothecaries' weight; brandy, a Let it a occasionally shaking pour oil the clear liquor: it is a most grateful addition in all cases where for making a bishop, or to mulled wine extem|K>re, or in gravies, &c. or to flavor and preserve potted meats. TIPSY CAKE.

sponge cake, made in the form of a porcupine, as much white wine as it will absorb, and stick it all over with blanched sweet almonds, cut like straws; or pour wine in the same manner over a thick slice of sponge cake, cover the top of it with strawlterries or raspberries, and stick cut almonds all round it. TOAST AND CHEESE. See Cheese.

TOAST, WITH BUTTER. over some slices of fried; layon them sweet tossed up in melted butter, and serve. TOASTS, GENOA.

Lard a partly anchovies, and partly liam; cut the lay on each a slice of l>acon, dip them into batter, and fry; drain, and serve with ravigote. TOASTS, GRENADA. fat and lean bacon into dice, give them a few turns over the scallions, shallots, pepper, salt, and the yolks of three it frequently, it forms a kind of forcemeat, spread it over slices of bread, cut of an equal thickness, and fry them. TOASTS, ITALIAN. Cut s me slices in frv in oil, let lay them on a dish, and spread over them any light good farce you may an appropriate sauce and serve them. TOAST AND WATER. the crust off a slice of stale bread, it brown upon sides, doing it equally and slowly, thai it may harden without being put it into a jug, and pour upon it cover the jug with a saucer, it in a cool place. TOASTS, SPANISH. out some nearly an thick, cut it pieces", alwut two inches square, press them down with a square piece of wood, a little smaller than the paste, which will leave the edges higher than the rest; bake then, and when cold, pour in any prepared cream you please, as high as the borders; ice, and color them with a salamander. TOMATA SAUCE.

Bake six tomatas in an oven with a tea-spoon the pulp, add cayenne, and vinegar, till of the consistence of thick cream. TOMATA SOUP.

Wash, scrape, and cut small the red part of three large carroU, three heads of celeiy, four large onions, and two large turnips, put them into a saucepan, a table-spoonful of butter, and pound of lean new ham; let them stew very gently for an hour, then add three quarts of brown gravy soup, and some whole black pepper, with eight or ten ripe tomatas; let it boil an hour and a half, and pulp it through it with (Vied bread cut in dice. TOMATA SAUCE, FRENCH. Cut ten or a dozen tuinalas into quarters, and put a onions sliced, a little parsley, thy mo, one clove, and a quarter of a pound of butler; set the saucepan on the fire, stirring occasionally for horse-hair sie\e, and serve the directed articles. TOMATA SAUCE, ITALIAN. five or six onions, slice, anil put a thune, bay-leaf, or lomatas, a salt, half a do/en alUpice, a little India saffron, and a glass of stock; set tliem on the fire, taking care to stir it freqnen ly. as it is apt to stick; when you perceive the sauce is tolerably thick, strain it like a p'.irte. TO ATA KETCHUP. (1) Take t, m -.tas when fully ripe, bake them in a jar strain them, and rub them through a To evei v |xnmd of juice, add a pint of Chili vinegar, an ounce of shallots, half an oun.e i. f gailic, both sliced, a quarter of an ounce of salt, and a quarter of an ounce of fin"!y l'il the eveiy i;'.:,edii-nl is rub it again through the >ieve.

To every pound

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TOM TON add the juice of three lemons; to tin.

1 consistence of cream; when cold, bottle it, put a small quantity of sweet oil on each, tie bladders over, and keep it in a dry TOMATA KETCHUP. (2) Gather a peck of (oinatas, pick out the stems, and; put on the uutcr; sprinkle on a few spoonfuls of salt; txiil.-le.idily an hour, stirring them;.-train them through a colander und then throu<r|i a sieve; put the liquid on the fire with pint of rhop|>cd eighth of an ounce of mure bloke into small if not sufficiently salt, add a little one of all until just enough to fill two bottles; it tight.

[Tin- seasoning may he varied to suit the iu.-t. ad of mact common red |x-pper in.-tead of black pepper, and TOMATO KETCHUP. (3) On, Dillon skinned tomatas, table-sp Kilt, tour do. black pepper, tuo do. allspice, eight pods red pep|x j r, ei^lit table-s|>oons of mustard wed. These articles, to be bruised tine and simmered r-low ly in a pint of vinegar a To Ix- stewed down to half a gallon of ketchup.

TOMAT\S.

MKTHOD OF PRE(1) A sufficient quantity of salt U dissolved in spring or river water to makeit slroii'.; enough to U-ar an eg;;; select perfeclly ripe tomatas, anil place them well and pres.-hr,' them, in a slo eartlien |>ot, uitli a ilee;i |.!.ite in a manner that it presses U|x>n the fruit, and by ihi- loin. it. is ni'i\ lie pr.

more than a year without attention. Cooking them they should lie soaked in fresh water for >e\rral hours. TOMVTAS.

.MKTHOD OF PRE(2) bruising; |)ni ia a stone jar, and |>our ia sirou^ brine, to the tup on a light weight to keep iheni gently pressed down Ix-low the s'nfaee of the bi ine.

in fresh water and cook them in the usual way, wagoning to suit as wlien fresh from die vine. TOMATA MAKM M.ADE.

full-grown lomatas while quite green; out the stems rub them lln.'inli a put I hpulp on the fire, teaaoitcd highly with.-alt and:

lie, and slew It keeps well, and i> excellent for seasoning gravies. Besides the numerous modes of preparing this delicious vegetable it may be stewed, after being peeled, wilh sugar, like cranljerries and gooseberries, producing a tart equal to either of those Tomatas pickled green; to peel pour boiling water on them, when will come off easily. (1) " A tongue which has not been dried will require very little soaking, but if dried, it lie soaked in water for three or four hours; put it let it (2) A tongue is so hard, whether prewired by drying or pickliii',', that it requires much more cooking than a ham; nothing of its weight takes so long to it properly. A tongue that has lxn salted and dric-d IK; put to soak (if it is old:md hard, 24 hours More it is wanted) in plenty of water; a urien one fresh from the pickle reqniies M liking only a few hours: put your tongue into plenty of cold water; let it be an hour gradually warming; and give it from three und -a half to four hours' very slow simmering, according to the size, &c. Obs.

choose a endeavor to learn how it has been or pickled, pick out the plumpest, and that has the smoothest denotes its Ix'ing young and tender. The roots, &c. make an potted, or peas soup. TONGUE, TO STEW. clean, and rub it well with common salt and a little salt|X'fre; let it lie tuo or three days, and then boil it the skin will off.

Put it liqnor it has l-en a of and Jamaica pep|>er, and two or three pounded Id a of white wine ami a (abl.'-s|>oonfnl and one of lemon pickle; thicken the sauce with butter rolled in Hour, and pour the GLAXI'P.

it be ten.:

and gla/e it with mashed turnips on one and mashed carrots, or carrots and spinach on the TONGUE, POTTED. See Ham.

TUMilT.S. TO two and turn them every day f>r four or; then rub them two

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TR TRI ofcommon salt, one of brown sugar, and half an ounce of saltpetre; turn them daily, and in a fortnight they may IK; used.

The.

IK-SI sort of for salting them in is an earthen-ware pan, as wide at top as bottom, so that the tongues may lie in it long-ways.

(1) Add to a pint of rich cream a tea-cupful of white wine, sweeten it with pounded loaf sugar, whisk as the froth rises lay it n|x>n a sieve a deep dish; as it drains, pour the into the pan it is whisked till all is done; dip some sponge biscuit, ratafia cakes, or Savoy biscuit, into sweet wine little brandy; pour over them a lich boiled custard, and when quite cold, the whipt cream, piled as high as possible.

comfits may be strewed the top.

(2) Mix three table-spoonfuls of white wine, and one of sugar, with a pint and a half of thick cream; it, and take oft" as much froth as will heap upon the lay of sponge cake, or some sponge biscuit, soaked with sweet wine, and covered with preserved strawberries, or any other fruit; pile the froth upon this, and pour the remainder of the cream into the bottom of the dish; garnish with flowers. (3) the bottom of the Naples biscuits, and macaroons, broke in halves, wet with brandy and white wine, poured over them; with patches of raspberry jam; till the dish with a good custard, then wiiip up a syllabub, drain the froth on a put the custard, and strew comfits over all. Take care to have fresh tripo; cleanse it well from the fat, and cut l>ieces about two inches broad and four long,; put it into a stewpan, and it milk and water, and let it boil gently it If the tripe has been prepared a it usually is at the tripe shops, it will be enough in about an hour, (this depends upon how long l>oiled at the shop); if entirely undressed, it to the age and quality of it. Make some onion sauce in the same manner as you do for rabbits, or boil (slowly by themselves) Spanish or the whitest common onions you can get; tl>em before you boil them; when they are tender, a middling-sized be in about three-quarters of an hour, drain them in a hair oieve, take top skins nice and and put a tureen or soup-dish, and off the fat if any floats on the sill lace.

Obs.

Rashers of bacon, or sausages are a good accompaniment to cow-heels or see Kelly's sauce or paisley and or eaper sauce, with a \inegar and mustard added to them, or salad mixture. holds the same rank among solids, that water gruel does among soups, and the is desirable at dinner, when the latter is welcome at supper. TRIPE, TO FRY. Cut it bit* three or four inches square; make a thicker fir pancakes, of lieaten up with tlour and milk, a pepper, and nutmeg; dip in the tripe, and fry it in butter, or fresh dripping, of a light Swerve it garnished with parsIcy.

pickle in it.

TRIPE PIE.

Lay the bottom of a di.-h some thinly-sliced or raw ham, in a of the jelly adhering to it, season with [K'pper and salt, and add a bit of butler; fill the dish in this and put in a few of brown stork; the A beefsteak may be substituted for the ham, laid into the bottom, and filled up with tripe. TRIPE, TO BOIL. it extremely well, and fat; let it lie a night in salt-and-water, again wash and let it lie in milk-and-water for the same length of time; then cut it into small pieces, roll and tie them thread; put with a clean-washed marrow-tone, linen Ixtg; tie it put it lhat has a cover to tit quite closely, it up with and let it "etitly for six the out if the bag, put it into a jar, and it the liquor in which it was boiled. In I*' diesseii. boil some whole small onions in a part of the liquor, add a tlu-n put in tin- lri|M' and beat it thoromiliK. Or it may be fried in butter fricasseed, or in a brown sauce. Instead of being boiled in a ba;j, the tripe may be put, with some salt and whole pepper, into a stone-ware jar, which must have a piece of linen tied over it, and a plate laid the top.

The pot should always be full of boiling water, taking care it do not boil into the jar. TRIPE, TO ROAST. Cut the into two oblong pieces, make a forcemeat

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TRO TUN of bread cruml* ami chopped paisley, seasoned with [lepper ami hind it tin- yolks of t\\o i>a^>; it ii|x>u the fat side of the tripe, and lay on tinfill fide; then roll it very tightly, and lie it with packthread. Roast, and !>astc iMitter:

take one or one hall".

it into which put a of ketchup and one of lemon pickle. TRIPE, HREADED. Cut into small square and a few turns in some butter, with parsley^ wit, and pepper; roll each l)it in and broil them slowly. done, serve them with slices of lemon. TROUT.

is held in estimation, it is a fiesli fish, and when food, of a tlesh the spots it are very bright; (lie female is considered the best, and is known by the head lieing smaller, and the body being deeper than that of the male. TROUT, POTTED. Mix the of finely-powdered On< nee of cloves, half an ounce of Jamaica |x>pper, quarter of an ounce of pep[>er, quarter of an ounce of cayenne, two nutmegs, a litlle mare, and two tea-npoonfnls of ijinu'er; add the weight of the spices, and half as much again of salt, and mix all thoroughly. <'le:m the tish,and cut off the lie;d-, tin-:, and put a t< af|iouful of the mixed into each and into a deep earthen jar, with the backs d'.wu wards; co\er elaritied Initter, tie a paper over the mouth of tin; jr, and.-lowly for eiylit hnis.

When the back is tender, the arc enou-jh.

out of the jar, and (Hit them into a milkpan the backs upwards; a Ix.ard, and place upon it a heavy |XTl'eclK cold, remove the frcr-h jars, smooth a knife, and cover them with clarified butter. TKOI I. TO COLLAR.. split them down the back dry them well season them with finely-|)oiini!ed black in. ire; tight, and |>our over an equal quantity of ir and I HIT, two or liayleaves, and some lilaek pepju-r; tie ill'-In -ei of buttered Lake them an TROUT, TO P.ROIL. Cut off the tins, and CHI the fish down the baek, < I >sc to (Inbone, ami the head in tvv>.

way is, they have been rut open, to rub a little salt over them; lie three or four hours, and then hang them up be to broil the next morning for breakfast. TROUT, TO BOIL. giit as as for ing salmon in, and when it boils put in the trout, and fast from to twenty minutes, according to melted Itutter. TROUT, TO FRY. Cut off the fins, gut them; dust them wilh and dip diem into the yolk of an egg beaten; strew grated bread crumbs over, and fry them in fresh dripping; lay them upon the back of a sieve before the fire to drain.

a and one in it.

When they are email, roll them in oatmeal Ix'fore they are fried. TRUFFLFS.

The truffle, like the mushroom, is a species of fungus common in France and Italy; it generally grows about eight or ten inches lielovv the surface of the; as it imparts a most delicious flavor, it is much used in cookery. lieing dug out of the earth, it requires a great deal of washing and brushing, before it can be applied to culinary purposes; when washed, the water l>e warm, and changed frequency. Tt lo.-es much of its flavor when dried. TRUFFLE SAUCE. two or small, and toss them up !

;,-|illy, in either oil or butter, according to %onr taste; to them four or five ladlefuls of veloute and a s|xmufiil of consommt; let it for alxiut a hour over a fire, skim off all the fat; keep ymr sauce hot in the bainmarie.

TRUFFLES TOURTE. two [xiunds of fine truffles, wash and pick them; into a.-tew pan, with six thin slice* of ham, a little carrot, a Lav, -leaf, sweet herbs in powder, salt, am( Champagne; lay rashers of bacon the and stew to a When cold, put the truffles into a crust wilh all ihe sea-oiiing; bake the towtt,and serve as usual.

TUNRRinC.E Rub two.

ounces of butler half a |x>uud of dried flour; add a few caraway seeds, and a quarter of a pound of pminded mix it to a -ii!) toll it out v,i\ thin, cut it into mm id cakes with a,!. is- Li the top of a diedging box, prick

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TU R TUR a fork, ling.

TUNBRIDGE PUFFS. Put nicely-tinned saucepan a pint of milk, and it b,>ils, in as much flour us it a add lliree eggs, and two or three drops of oil of cinnamon, or any other seasoning; dust a large tlat with a spoon throw on it the batter, in the form of or fritters, and drop them clarified dripping or Serve them with pounded loaf sugar strewed over. The batter may be made into a pudding, with the eggs an ounce of sail butter.

Boil and serve it with a sweet sauce. TURBOT.

Turbot, when good, should be thick and full,' and the belly of a yellowish while or cream color. TURBOT, BAKED. in several waters, dry it well, and soak it in melted butter, with sweet herbs, parsley, salt, and nutmeg; in put the whole into a baking dish, envelope it completely in bread crumbs, and bake it.

TURBOT, BREADED. Prepare a small turbot as usual, slit it across the back, and soak it for an in or parsley, sweet and the and it; lemon, or Seville orange-juice over TURBOT, STUFFED AND BAKED. turbot being properly cleansed, over the skin of the under side, without cutting it off; make a farce, with some butter, scallions, morels, sweet herbs, all shred, and united together, with of spread this all the fish, cover it with the skin, and sew Dissolve some butter in a saucepan; add to it when melted, the of an egg, herbs shred, salt, and pepper; rub the fish all over with this, then bread, and bake it.' TURBOT, TO BOIL. (1) This excellent is in season the greatest part of the summer; when good, it is at once firm and tender, and abounds with rich gelatinous nutrimenl.

Being drawn, and washed clean, if quite fresh, by rubbing it and keeping it in a cold place, you may in weather preserve it for a couple of days.

An hour or two before you it, soak it in spring water with some salt in it, then score the skin across the thickest part of the to its breaking on the happen the swelling, and cracking the skin, if thin precaution l>e not large handful of salt into a fish-kettle lay your on a fish-strainer, put it in, it is coming to a boil, skim it; then set the kettle on the to boil as gently as for about or twenty minutes (if it fast, the fish will break to pieces); supposing it a middling-sized turbot, and to weigh eight or nine pounds. Rub a little of the inside red coral spawn a out butter; the turbot is dished, the spawn it.

the with sprigs of curled lemon, and finely-scraped horseradish. If you like to send it to table in full dress, surround it nicely-fried smelts, gudgeons are often used for this purpose, and may l>e bought very cheap when smelts are very dear; lay the largest opposite the broadest part of the turbot, so that they may form a well-proportioned fringe for it; or oysters; or cut a sole in strips, crossways, about the size of a smelt; fry and lay up sauce, two boats of it, is for a large party. Obs.

The thickest part favorite; and the carver of this fish must remember to ask his friends if they are fin-fanciers. It will save a troublesome job to the carver if the cook, when the fish is boiled, cuts the spine bone across the middle. TURBOT, TO BOIL. (2) Put the turbot kettle, with the water, two large handfuls of salt, and a tea-cupful of vinegar; it boils very fast, take off the scum; the turbot, and when it boils again it boiling fast the turbot rises from the drainer; it is fringe of curled and cut lemon.

and melted butter. boiled turbct eats Turbot is generally considered perfectly fresh; but some people prefer it kept for a few days, hung up by the in a TURBOT, GRILLED. Split the the back, and soak it for sometime, and the turbot broil, and it with lemon, or Seville orange-juice. TURBOT, WITH WHITE SAUCE. Put a sliced onion, some thyme, basil, and

Page 273 See this page in the book

TUR TUR sweet herbs into a stew-pan, a turbot on these, strew similar heibs, a leek, cut in purrs mer it; cover the li.-h wild c<iual quantities of vinegar, and wliilc let it a, tiie until meantime, melt a pound of butter, a. Id ID it a couple of boned anchovies, two s|>ooiifuls of capers, >liie small, two or Bait, pepper, nutmeg, a little vinegar, water, and a spi inUlinj of tlotir; in. ike all nha hot, Stirring Cmtantl) clone; dish the lurbot, |>onr tlie sauce over TURKEY, BOILED. Make a stuffing of bread, herli.. -alt, pepper, nutmeg, lemon-peel, a few oysters, or an anchovy, a bit of butter, some suet, and an e^; put crop, fasten up the skin, and the turkey in a floured cloth to make it verylla\e made rich with butler, a little cream, and a spoonful of soy, and serve oxer the or you may serve over it a liver and lemon TURKKV, Tl RKEY POULTS, AND OTHF.K I'ori.iRY.

A fowl and a the same management at the only the latter will take longer time. a Christina.* dinner has Ixjen spoiled by the turkey having been hung up in a larder, and Ixicomini; frozen; Jack Front has ruined tlie reputation of many a tin key i"

Ix't U&c. and tinbie.i.-t lione (to make plump), twist up a sherl of clean writing it, and.-in.;, the all it about over flame.

Turkeys, fowls, and capons have a much apix-arancc, if, of trussing the the feet cut are extended on each bird, and tint toes only cut olT, with a -I.ewer thrutigli each foot, to I pro|XT diBe r.i.i -fill, when yon draw ii, to preserve the liie.

. an -i < 'H'-.iU ill._;;ill-l>ag, as no wa-hing takeoff ihi:

bitdr ta.-le it gives, where it once tone l'iep..i. In i~k lire for it.

M.ik" stult'ing; istufT it under the where tken out, anrl m..ke ini Uiil or fry them,,md lay them innl the m-.i:

tln-\.<,- hands to help, and ion can ih.

uitli the 'ii lo enrii h a hash. TURKIC I.N IHIT.r..

TAean old turkey, trues it in lite usual way; roll tome large lardons in a mixture of salt, pepper, four spires, and sweet iK-ibs, and tlie turkey lay slices of bacon in a hraising-pan, put tlie turkey on with two small knuckles of veal, tlie feet of the six cloies, tuo liiy-le.ives, thyme, a bunch of:'id young onions; cover the whole with bacon and a piece of buttered it ladleful.s of stock (or if the turkey be very large), put in a little salt, and set the pan on the lire to boil slowly for three hours and a half; it off, but do not the out for at and then reduce it to a fourth, or more if cry thin; break an egg into another saucepan, it up |Mir the liquor on it, whisk them if it wants flavor, add a few sweet herbs, parsley leaves, and a young onion or two; put the I'm-, stirring it violentlv ready to boil; it has Killed up or twice; set it by Uie side of a stove, (Hit (ire on the top of the saucepan, and let it simmer half an hour; it carefully through a fine cloth, and let to it with the turkey. TURKEY, HASHED. (1) Cut up the remains of a roasted put siewpan, with a glass of white wine, chop|H'd salt and pepper, two spoonfuls of cullis, and a little stock; lx>il half an hour, and reduce I to a thick sauce; when ready, add a pound of anchovi, and a squeeze of lemon; off all the fat from the sauce, and serve all TURKEY, HASHED. (2) a in cream, and a little veal gravy, it up; or turkey, but not tew small; put it the sauce, add grated lemon-peel, while pepper, pounded mace, a little mushroom ketchup or mushroom powder it up, and serve. Oysters m^v Ixj added.

TURKEY, ROASTED. be either stuffed with sausage meat, or stuffing the Rime as for fillet of veal. As this makes a large addition to the si/.e of the bird, lake care that the heat of the is constantly to that pait, as it frequently hapfx-ns the is not sufficiently A strip of paper should !

put on the t Ha scorching, the are roaming, llaste well, and froth i;i.111 in the dis'i, and bread sauce in a -.in e mi. en.

crimilM, and a IxMteti; -.1 '.ild be added to of Kiiifiage meat.

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TDK TUR TURKEY, STUFFED WITH SAUSAGES AND CHESTNUTS. what quantity f chestnuts you think necessary, (jeel thorn, and pound a part of them to make a farce, the liver, chopped parsley, shallots, a pe| |,er, a bit of (miter, and the three raw eggs, put this farce into the crop, and stmT the body with the whole chestnuts, and small nausages, first fried in butter about half; cover the turkey wild slices ot bacon, and put paper over that, then roast serve with a chestnut cnllis. TO Wash, peel, and tender in water with a little salt; serve them with melted butter poured over them. Or, They may be stewed in a pint of milk thickened with a bit of butter rolled in flour, and pepper, and served with the sauce. Peel off half an inch of the stringy FuH-growo take about an hour and a half gentle boiling; if you slice them, which m >sl people do, they will be done sooner; try them with a fork; when tender, lake them up, and lay them on the waler is thoroughly drained Send them up whole; (lice them.

TO BOIL YEM.OW OR LARGE WHITK.

Wash, pare, and throw them into cold water; put them on in boiling water with a sill, and boil them from two hours to Iwo and a half, drain them in a cullender, pul them into a saucepan, and mixing in a bit of butter, with a beater mash them very smoothly, add half a pint of milk, mix it well with the turnips, and make them quite hot If they are to Ixj served plain, dish them us.soon as the water is drained off. 1 P TOPS, Are the shoots which grow out (in the spring) of the old Put w^.er an before they are to be dressed; the more water they are boiled in, the l>ctter they if boiled in a small quantity of water they will taste bitter: when the water boils, put in a small handful of salt, and then your if fresh and young, they will Ixin about twenty minutes; drain them on the back of a sieve. TURTLE SOUP.

(1) To a Turtle weighing one hundred and twenty cut off the head close to the shell, hang up the the next day, then open it, bearing the knife heavily on the back of the animal in cutting it off all; it on its end, all the blood water may run out, then cut the llesh off air, n^ the spine, sloping the knife towards so as to avoid touching the gall, and having also cut the flesh from the leys and other meinljcrs, wash the whole well and drain it.

A \e.-sel of ing Ix-ing on the put in the breast shell, and when the flutes separate easily take ihem out of the waler; Iwil the back and bellv in water till the softer parts can \>e taken off easily; (nit before they are sufficiently done, as they are to be again in the sauce, lay them to cool singly in earthen vessels not let continue to stew for as the lii|uor must be for moistening the since*. All the (If-sh cut the body, the four legs and head must be stewed in the following Lay of ham on the lx>ttom of a large stewpan, and over the ham two or three knuckles of veal, then above the veal, the inside flesh of the turtle, and of the members over the whole, adding a large bunch of sweet herbs, such as 'Sweet basil, sweet marjoram, lemon tin me, a handful of parsley, and green onions, and a large six '('hen partly it with the water in which the sliell is and it has stewed some time, moisten the in which the back and belly have been lx>iled.

ihe legs are out, drain, and put them aside to Ix' afterwards tn the sauce; the flesh is completely done, drain it through a silk sieve, and mix with the. ancc Nimi- very thin white roux; cut all the softer now about an square, add them to the sauce, and simmer gently till they can beca.-ily pierced; Next chop a small quantity of herbs, and little sugar in Ixmle.-i of Madeira to two, then rub it tammy, mix it the sauce, and let it boil for a short lime. some forcemeat as Cut off ulxmt a pound of meat from the fleshy of a leg of veal free from sinews or flu, soak in milk about the same quantity of crumbs when quite soft, squeeze and put it together with the veal, a small quantity of calf's udder, a little butter, the yolks of four eggs, a cayenne, salt and the then thicken the mixture with two whole eggs and the yolk of a third, ihrutw a bit into boiling water, and if not sufficiently firm, add of another egg, and for variety some chopped parsley may Ix: mixed with half of the forcemeat. Let cool so that it may be formed into bulls about

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TU R the size of the yolk of an egg, poach them in boiling water, and add Before serving, mix a the juice of two or three lemons,.mil ailil it to It i> nencrtlly preh-rahle to prepare the soup (he day before it is required for use, and Ijesl henle in a water bath, or Hat vessel containing water, which is always kept very hot, l.nt not allowed to By the same method, sauces, stews, and olher made dishes may ta kept fat. fins cf the turtle are to IK- served as it side dish, they mast lx> lirst parboiled, skinned, and stewed in a sauce, with some Port wine, and with cayenne, salt, and a little lemon-juice, and thickened with butter and Hour. Frirandeaux and BlanqueUM may also be made of the flesh of (he turtle, in way as those of veal. TURTLE SOUP. (2) The day before yon dress a turtle, chop the herb--, au;l make the forcemeat; then, on the preceding evening, siis|eiid the turtle by the (wo hind fins a eord; put one round the neck, with a heavy weight attached to it to draw out the neck, that the liead may IK- cut oft' with more ease; lei the turtle hang all ni^ht, in whirl) time the blood u !H> well drained from the liody. Then, early ill (he morning, hauni: vnnr M.IM-, and plenty of hot water in readiness, the lay the table on its back, and with a strong |x>iuicd knife cut all round the under shell, (which is the callipee); there are joints at earl) end, which must lie carefully found, gently scpimting it the ralli|>ash (which is the upper shell); IN? careful (hat in culling out the gut yon do not break (he gall.

the calli|XT. and I he callipa.-h are |x-if'-rtly separated, lake out (hat part of the;nit that leads In.m tinthroat; the three hearts, put liasiu of water by themselves; die olher interior |urt put away.

1'ake (he callipee, and cut off which adlieres to it in tour <|iiarters, laying it on a clean dish. Take twenty pmnufs of veal, chop it up, and set it in a large pot, as for ttpagnole, (Hitting in flesh of (lie tin lie al ihe same lime, with all kinds of turtle licrljs, carrots, onions, one pound and a half of lean ham, pepper corns, gait, a little spire, and two Iwy leaven, leaving it to stew it l.tkes the color of etpagnolt; put fins (the skin being scalded off) and IK -at is m. half an hour l-|im- yon (ill it, with half water, and Ir.ilf href t.toek; then carefully skim it; put in a bunch of (Ktrsley, and let like consomme. While die lurlk- is slewmi;, raiethllv x-al (he li'-ad, (he calli(t of (he callipaxh, attcnlm-ly obsen ini; to take oil -ni.dlr.-t particle of skin I hat may remain; put l!iem with the gut into a large pot of water to boil when so, take them out, and nut tiiem in.squares, putting them in a basin by (hi-iiisi-Ues nil for The is the thickening of the soup, which must IK- prepared as lournee.

The turtle being done, takeout the fins and hearts, and lay then) on a dish; tin- whole of the li(|iior must pasH through a sie\e into a large pan; then, with a ladle, take off all the fat, put it into a basin, then mix in the i|uan(i(y al a lime) with the thickening made the same as sauce tournee; but it does not require to, neither must it be, one twentieth part BO thick; set it it ha* two hours, being skimmed all the while, squeeze it the tammy another large stewpan. put it on the fire, and before, till it it haff gently for one hour, put in tlie callipee and callipash, with the gut, hearts, and some of the best of the meal and head, all cut in squares, with (he forcemeat balls and herbs, which you should have ready chopped and stewed in espagnole; (the h pai>|.-y, lemon ihyme, marjoram, basil, aavory, ami a few chopped mushrooms). It innM U- can-fully attended to and.skimmed, and OIK- hour and a half Ix-fore dinner, put in a ixillle of.Ma leira wine, and nearly lialf a bottle of brandy, keeping it continually boiling ircutlv, anil skiimnin" it; a pul a little cayenne pepper it, w illi the juice of six lemons squeezed through \Vlieu the dinner is wanted, skim the turtle, stir it well up, and.-nit, if necessary; in the cayenne.rid lemon-jiiii-e, and ladle into the tureen. This receipt will answer (or a turtle between lil'ly anil sixty [minds. IC-?* For Mock and ottor Soup, See Soups. TWELFTH ICING.

8<t Icing.

The names of the joints are m Ixiin, Ix-st end Loin, chump end Hind Kmickfe knuckle best end Neck, scrag end Blade Breast, best end Brisket end. Veal should be in the grain, white, and fat, and the leg bone small. The finest calves have the smallest kidney, aiH it* being well covered with thick white fat, indicates good The fillet of a cow calf is to be preferred, on account of the udder. Tlie prime joints arc tlie fillet, tlie loin, the

Page 276 See this page in the book

chomp end of the loin, and the best end of the neck.

it, the same directions may be followed, which are given for keeping is to be roasted, be WB*bed, well dried, and the bone taken oat, and the space tilled with a fine stuffing, part of which should he put under the flap, then formed into a round and firmly skewered.

That the fire may he dt-aii and strong, it should be made up sometime before putting the roast, which at be placed at some distance from be frequently and well basted with butler. about half roasted, a piece of white paper is tied over a it is remove I, the meat is then sprinkled with salt, dredged with well Uisled to it.

When dished, finely melted butter is poured it, with which mayor may not mixed some lemon pickle or brown It is garnished with cut lemon. is expected to come to table looking delicately and it is so easily' discolored, that you must be careful to have clean water, a clean vessel, and constantly catch the scum as soon and as as it Send up bacon, sausages, or pickled pork, greens, and ]rsley and and onion sauce.

Veal requires particular care to roast it a nice brown.

Let the fire IMJ the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the thoroughly, and then draw it near to finish it brown.

first laid down, it is to be basted; it again occasionally. When the veal ig on tiie dish, pour over it have a little brown gravy by you, add that to the butter. those joints which are not stuffed, send up forcemeat in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages; bacon and greens, are also always expected with boiled Fillet of Veal, Of from twelve to sixteen pounds, will require from to five hours at a good fire; make some stuffing or forcemeat, and put it in under the Hap, that there may be some left to eat cold, or to season a hash; brown it, and pour good melted butter it.

(iarnii-h slices of lemon and cakes or balls of stuffing, or duck stuffing, or fried pork sausages, curry sauce, bacon and greens, &c.

A bit of the brown outside is a favorite with the epicure in roasts. The kidney, cut out, and is a whicji some bans vivants are fond of. A Loin, Is the best part of the calf, and will take about I'aper the kidney fat, and the cooks send it up on a toast, which is eaten the kidney and ihe fat of is as delicate as any marrow. If is more of it than you eaten with the veal, before you roasl it cut; it will make an excellent suet pudlo to the ends; same accompaniments as above. A Shoulder, From three hours to three nd it the forceordered for the fillet of veal, in the under side.

end, Will same accompaniments as The scrag parl is Ix-st made into a pie, or broth. Breast, From an hour and a half to two Let the caul remain it is almost it off to brown it; flour, and froth it.

This makes a savory relish for a luncheon or supper:

or, instead of roasting, it put it in a cloth between two pewter dishes, uilh a weight on the upper one, and let so and trim, eg-,', and crumb broil, or it in a it ca|xrs, or wow wow of mutton may I* dressed way.

VEAL ALAMODE. See Seef Alamode.

VEAL BREAST, STEWED WITH I'KAS.

a quart of gravy with the scrag end; it; cut the of nearly an equal size; put it a stewpan the giavy, ounce of butter, and a quart of green Cover the pan closely, and let it slew nearly in a lettuce cut small, and let it stew half an A little add of browned butter, mixed a VEAL BREAST, BROILED. roast and then score it; season it with parsley, a few finelv-minced herbs, a little |>epper and salt, and broil it.

sauce with some gravy seasoned with onion, grated nutmeg, mace, salt, and an anchovy; it; llour and Add some minced capers and small it quite hot over the Garnish with sliced lemon. VEAL BREAST, COLLARED. lay over it a of forcewith bread cruml>s, chopped grated ham, MMoned lemon-peel, salt, an egg Ijeaten up.

Roll and it with tape; boil it in a cloth, and put

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k on in boiling water; let it boil gently for Boil the bones with an onion, at bunch of sweet salt, and pepper; strain and thicken it with three table-spoonfuU of cream, the volks of two egspi beaten a bit of butter mixed and the sweetbread, dip it into an egg, and strew over it grated bread; fry it the veal with the sauce poured over it.

Garnish the sweetbread and VEAL BREAST, STEWED. tinof a it a for two in a rich gravy, with a thi-ee blade of mace, a little walnut pickle, some oyster liquor, and a few small mushrooms. serving, add a Garnish with cut lemon and curled VEAL BREAST, STEWED. (2) Cm out tlie blade bone, and stuff the whole with a nice forcemeat; sew half roast it, and make a quart of gravy of the bones and trimmings; it two blades of roace, a bit of lemon-peel, a large onion, some salt, and a bunch of parsley.

Strain and thicken it with butter rolled in put in the veal, and a spoonful of vinegar; let it stew nearly two A little before serving, add a tablepickle, and a of balls may be served with it.

VEAI. HKEAST, STEWKU. (3; On off the short bones or gristles op a breast of veal; in a little white stock, slice of ham, an one or two cloves, some whole a bunch of parsley, and a tender, take out the meat, strain the stock, and put and a green peas; them, and add the and let for the gristles in the middle, and the peas round them. VEAL BROTH.

See Broth.

VEAL, BROWN ROLLKLOPS. Cut off some thin slices from a fillet of veal, and part of the fat from the and kidney:

it a email bit of veal, and six anchovies; with salt, ginger, and marc; put tlie slices of veal, and up.

Dip them the beaten yolk of an egg, and (grated breacf; a ecorfd fry them of a nice brown in beef dripping, then stew in some good gravy, adding a walnut pickle and half a pint of white wine. VEAL CAKE.

some nice of veal, and season them |>epper, and have ready hant-lxiiled egg?, sliced, and of at the of a or pan, then a layer of veal, then some slices of ham, over this strew marjoram, thyme, parsley, shred fine, bread crumbs and lemonpeel, chopped then a layer of eggs, veal, ham, &c. and so continue is filled; pour some the the pan with coarse paper, tie it closely over, and set it to bake in a slow oven; an hour will be to bake it; cold, turn it out upon a dish, and serve; garnish with parsley. VEAL CAKE, to be eaten cold. Pound in a mortar as much cold as will fill a small mould, together with a slice of ham, or bacon, a piece of the crumb soaked in cold milk, two beaten eggs, a small bit of butter, die same of shallot, or onion; season with pepper and salt, and mix all well together; butter the mould, it, and bake it in ay oven for abmit an hour; turn it out when cold, and cut lices.

ley.

Garnish with pickled eggs and parsVEAL COLD.

Cut some cold veal into thin slices, the size and thickness of a half crown, dip them the of an egg well beaten, cover them with bread crumbs, and grated nutmeg. Put a little fresh butter into a pan, make it quite hot, fry the veal in it, and when done, lay it on a little gravy "of a bone of veal, shake a the pan, stir it round, add the gravy and a lemon-juice, pour it over the veal, and garnish with lemon. VEAL CHOPS, BREADED. six or seven handsomely cut chops, season them well with salt and pepper, and put them into melted butter; when sufficiently soaked, into beaten eggs, take them out, and roll each separately in bread crumbs; the chops as round as you can your hand, and lay them on a dish; all are breaded, broil them slowly over a moderate fire, that the bread may not be too highly colored. Serve with clear gravy. VEAL, TO COLLAR. a of veal, and beat it the nire stuffing moistened it very tightly, bind it, and bake it in an some weak in

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rich gravy; strain and thicken it, it the or balls, and cut lemon.

It will keep for a long time in a pickle made \viih bran ami water, a salt, and vinegar, poured cold over it.

VEAL CONES.

Mince small one pound and a half of cold veal, two ounces of butter,.slice of lean ham; in a mortar, and mix, in (able-spoonfuls of cream, two tea-spoonfuls of pepper, one of salt, and some grated lemon-peel. it up into cones about three inches high; rub them over with an egg beaten up, sift grated bread over them, and put the dish, an:l t!ie cones upon them, or serve ihem with a brown gravy instead of Cold fowl, turkey, or rabbit make cones.

sufficient for a corner dish. VEAL, COLD DRESSED. the it with grated it a rich white stock, and a Ijeaten egg; a pudding, put in the mince, and it firmly, cover it set it into a pan of boiling water; let it boil an hour or two.

white gravy thickened, or when turned out of the shape, rub top with the beaten yolk of an egg; sift bread crumbs thickly oxer, and Dutch oven; it parsley or cut lemon. VEAL CUTLETS.

(I) Let your cutlets be about half an inch thick; trim them, and flatten with a cleaver; fry them in fresh butler, or good drippings brown on one them and do the; fierce, change oftener.

The (hey take depends on the thickness of the cutlet and the heat of the fire; half an inch will take about fifteen minutes. Make some gravy, by (Hitting tlie trimmings into a stewpan with a little soft water, an onion, a roll of leinon-|)eel, a Made of mace, a sprig of and and a bay over a flow fire an hour, then it; put an ounce of butter into a slewpan; as it is melted, mix with it as much flour as will dry it up, stir the fire for a few the gravy by degrees it is all it lor and strain it through a tamis sieve, and put it to the cutlets; you may add,some browning, mushroom, or walnut ketchup, or lemon pickle, &c.:

Or, Cut the veal about as big as a crown-piece, a cleaver, dip them in eggs beat up a silt, and in a in serve under them some good gravy or mushroom sauce, which may be made in five of ham or rashers of bacon, or pork sauVeal forcemeat or stuffing, pork sausages, rashers of bacon, are very relishing accompaniments, fried and sent up in the form of balls or cakes, and laid round as a garnish. VEAL CUTLETS.

(2) Cut a neck of or off a leg.

Season two well-beaten eggs mace, nutmeg, salt, pepper, and finely-chopped sweet marjoram, lemon thyme, and parsley; dip the it, sift over them grated bread, and fi-y them in clarified butter. Serve with a sauce, forcemeat lialls, and small mushrooms. Garnish w id) fried purs-ley.

VEAL CUTLETS.

(3) Cut a neck of cutlets, and brown some butter with an onion and some parsley chopped small. Dip the cutlets into the butler, and then into finely grated bread, broil them of a brown color; mince the |>eel of half an orange pared very thin; add it and a grate of ginger to some good thickened gravy, and it hot upon the cutlets. VEAL CUTLETS.

(4) Cut them off a leg, or from the part of a of beat them a little with a and in butter of a In-own.

Take them out of the pan. pour off the tatter, and strew over them grated bread, seasoned with minced parsley and lemon thyme, lemon-peel and nutmeg, pep|x>r, and Put them into a stewpan, with a piece of fresh butter, and let them fry slowly (ill of a good brown.

Add a quarter of a pint of good gravy, and a small tea-cupful of thick let it be made very hot, frequently shaking the pan. it garnished with cut lemon or forcemeat balls, mushrooms, and false eggs. False eggs are made of the hard-boiled eggs, are rubbed smooth, and then made up with fresh butter into the form of small eggs. VEAL CUTLETS, VENITIAN. Cnt into neat cutlets the best part of a neck of trim and flatten them.

separately half a pint of mushrooms, a few shallots, and a little |>arsley; tliese aver a fire, with a bit or' butter and a little rasped tiit baron.

When done, put in the cutlets, and season them well with pepper and salt, and let them stew over a slow fire till quite tender; skim off the fat, and add

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a spoonful of sauce tournee, and of three eggs beaten with a little cream, llien mix in die juice of a lemon, and a little cayenne.

VEAL, FILLET, STEWED. lard, mid stuff a fillet of veal; hull" roast, and then stew it with two quarts of white stork, a te:i-s|XHinful of lemon pickle and one of serving, strain the gravy, it Initler in a little cayenne, salt, and some pickled mii.-hrooins; heal it, and pour I he \e;d.

Have ready two or three dozen of hall:- to put round it and upon the top.

(i.unish with cut lemon. VEAL, FLORENTINE. two kidneys, and mince them fat, very small, and mix it with a few currants, i ho yolks of or five eggs, boiled hard, and chopped small, a pippin cut some luead crumb.-, candied lemon-peel, cut small, and season with nutmeg, ir.'itintain and orange-Mower the Ixittom of a dish with a nice pulV|xiMe, put in the above, COMT it wilh pull [Kiste, and set it to bake | in a j-liw oven. VEAL FORCEMEAT. Of undressed (after you have scraped it quite fine, and skin and sinews), two:iie same of beef or suet, and of bread cnimlhi; fine two drachms of parsley, one of lemonpeel, one of sweet herbs, one of onion, and half a drachm of mace, or all.-pice, beaten to fine powder; |x>und all together in a mortar; it the yolk and white of an egg; rub it all up well lordlier, and mason it with a |jop|n-r and.-alt.

Tin- may U- made savory by the addition tailed tongue, anchovy, t>r curry powder, &c. VEAL.FRICANDEAU. (1) Cut a piece of veal from llie leg, the same in width and depth, and in in the under part, and it with forcemeat; sew it up, lard the lop and sides, cover it with slices of fat bacon, and white paper.

Put into a saucepan some slices of undressed mutton, three onions and one sliced, a bunch of sweet heilw, an 1 a ijiiart of good stock; put in the veal, cover the pan closely, and let it for three tl)e the ijr.ivv, and off all the fat; add a lal.le-spooriful pickle, and three of white wine; it quirk toa glase; keep the:

an:

m "ver hot water and covered, then claw the of the glaze poured round it, and sorrel sauce, in a sauce tureen. VEAL, FRICANDEAU. slices of veal, lard them all through, and put them into a saucepan with some wh bit of ham, one onion, a little mace and pep|XT.

{Stew them gently an hour and take lliem out, strain the:;tav\, and take off all the fat; it up quickly, lay in the frit-andean, and stew them till the liquor Incomes like a brown jelly; lake care they do not bum.

in Imiling handfub of sorrel, chop it, take out the meat, and make the sorrel hot in the sauce, and serve the fi icandeau upon it.

\T.\I.. riMCANDEAU. (3) Chop very finelv one pound of the lean of a loin of veal, and half a pound of the kidney fat; it with pepper, salt, grated the juice of one and a finely-shred anchovy.

in boiling milk, two rusks, or biscuits, and mix it all it into balls, with a little flour.

Fry iliem of a in then stew in highly-ieasoned carefully, and the gravy over (iarnish with cut lemon. VEAL, FRICANDEAU. round or part of tlie round of a fillet^ fry it in butter, of a nice brown, with onions cut in dices, and a set il to stew in some very rich gravy or cullis: when lender, t.ike it out, thicken the gravv with flour, add a lemon-juice, and* serve this sauce over the veal. VEAL FRITTERS. Cut the remain of a piece of veal small, thin, round piece*; dip these into a good batter, and fry them in the usual way, in oil. done, drain, and VEAL, HASHED OR MINCED. To make a hash cut to.,in. -i.

\cal, mince it as as pos.-ihlo (do not chop it); put il into a stewpan with a few sp lonfuls of veal or mutton or make some the bones and trimmings, as ordered for veal outlets, a little boon-pad minced fine, a spoonful of milk or luitter and it with salt, a labk--s|x M infill of lemon pickle, or Kne\\ wine, or a pinch of curry have no cream, beat up the yolks of a couple of e;",-s with a the dish with sip|<otsof lightly toasted bread. Mi'.iced veal makes a very pretty dish put into scollop shells, and bread crumbed over,

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and sprinkled with a little Imtter, and browned in a Duicli ovgn, or a cheese-toaster. VEAL, KEBOBBED. Cut bits the size of a crown-piece some lean veal; season them with tnmeric, |>epper, and sail. Slice onions thinly, and some put the slices of veal and onion upon a skewer, together with thin bits of pickled pork. Fry them brown butler, and garnish plenty of fi ied parsley. VEAL, KNUCKLE, RAGOUT. Cut a knuckle of veal into slices about pep|>er, fry them a light brown; put the trimmings into a stewpan, with the done broke in several places; an onion sliced, a head of celery, a bunch of sweet herbs, and two blades of bruised mace: pour in warm water enough to cover them about an cover the pot close, and let it stew very gently for a couple of hours; drain it, and then thicken flour and butter; put in a spoonful of ketchup, a glass of ( wine, and juice of half a lemon; it a up, and a clean; put in the meat, make it hot, and serve up.

Obs.

If to be had, use a instead or flavor celery seed.

VEAL KNUCKLE, STEWED WITH As boiled knuckle of veal is not a very favorite relish with the generality, cut off some steaks from it, which you may dress as in the foregoing receipt, and the knuckle no larger than will be eaten the day it is the shank bone, it clean, and put it in a large stewpan two of water, an onion, two blades of mace, and a tea-s|>oonful of:

set it on a quick it boils, take off all the scum. Wash and pick a quarter of a pound of rice; put the slewpan the meat, and let for about two hours: put the meat, &c. in a deep dish, and the rice round it.

Send up lcon with it, parsnips, or greens, and finely minced parsley and butter. VEAL, KNUCKLE, SOUP. A knuckle of veal of six pounds, weight, will make a large tureen of excellent soup, and is thus easily prepared: cut half a pound of bacon into slices about half an inch thick, lay the bottom of a soup-kettle, or deep siewpan, and on this place the knuckle of veal, having first chopped the bone in two or three places furnish it with two carrots, two turnips, a head of celery, two large onions, with two or three cloves stuck in one of tho.:n,:i doy.cn corns of black, and of Jamaica pepper, and a good bundle of lemon thyme, winter savory, and Just cover the meat with cold water, and set it over a quick it boils; having skimmed it your soup-kettle to the side of tl>e; let il stew it is e. alxnit four hours; then take out the bacon and veal, strain the soup, and set till yon want yon must take off the fat from the surface of your liquor, and decant it (keeping back the settlings at the bottom) into a clean pan. If you like a thickened.soup, put three table-spoonfuls of the fat von have laken off the soup into a small steu ( >.tn, and mix four table-spoonfuls of tlour, pour a ladleful of soup to it, and mix it with the rest by degrees, and boil it is smooth.

Cut the meat and gristle of the knuckle and the bacon into mouthftils, and into the soup, and let them get warm. You may make this more savory by ad&c.

Shin of beef may be in the same way; see Knuckle of Veal stewed with Rice. VEAL LEG IN SURPRISE. the of bacon, and a lemon-peel cut very thin; make stuffing the same as for a fillet of veal, only mix with it oysters chopped small, and.stuff your veal with this, and put it with just sufficient water to cover it; let it stew very gently till quite tender; it up; skim off the fat the and add some lemon-juice, some ketchup, the crumb of a roll grated fine, half a pint of oysters, a pint of cream, and a bit of butler rolled in Hour; let this sauce thick en over the the; the dipped in butter, and fried, and thin toasted VEAL, MINCED.

Cut thin of cold veal; mince them verv finely with a knife, and season with pepper, salt, grated lemon-peel and nutmeg; put it into a saucepan, with a or water, a table-spoonful of lemon pickle, and a mushroom powder. Simmer, but do not let bit little milk or cream; put all round the sippets of cut a three-cornered or the mince thickly bread, seasoned with pepper, salt, and a little butter, and brown it with a salamander; or serve with poached eggs laid upon the top. VEAL OLIVES.

Cut slices off a fillet, and flatten them with a roller; highly pepper, mace, and grated lemon-peel; bit of fat into each roll, and tie them with a thread. of a light brown, and stew them

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white stock with two dozen of fried oysters, a glass of white wine, a pickle and some ilicin nearly an off the threads befiire olives may be dressed in the same way.

VEAL PATTIES. Mince some underilone a parsley, one or two sai.'f leave-,;i MTV little onion; grated lemon-peel, nutmeg, pep|>cr, and salt; add some Dialed lean ham or tongue, moisten it with some good gravy, heat it up, and put it into the patties.

VEAL AND HAM PATTIES. alxiiit six ounces of ready-dressed lean veal, and three ounces of ham very small; put it into a stew pan with an ounce of butter rolled riiinr, half a ^'ill (ill of veal -t..ek; a little grated mi' HDOO-fWel, SOUK' e 'venne pepper and.|Xhiiitiil of essence of ham and lemon-juice, and sometime, taking it does not burn. VKU, AM) HAM PIE.

pounds of veal ciulels, cut them in middlingsized pi.

. iih [M'pper and a very f law or dressed ham cut in slii -, alternately in the dish, ami put some forced or sausage meat,i, with some stewed button mu-hrooins, and tin\olks of three liard, ami a u'lll then proceed as with rump-sleak pir. N.

1!.

The I >est end of a neck i* the fine part lor a pie, cut into clio|xs, and the chine bone taken aw.ij Vi: \L PIE.

(1) Cut a neck of veal into neat steaks, season them pepper, salt, mace, and grated n'ltmcg mixed; park them put in hall' a pint of white stock; live haid-l>oi!6(1 yolks of ejjgs may In- added; put [Miff paste mi the edge of the ili.-h, and cover with Laml>s' Mi's may be made into a pie, w iiii lamb chops seasoned in VI. \I, PIE.

(2) Cut a loin or hrea-t of v. -,d.

highly with pep|N-r, sail, grated nutmeg, m a lemon-p-el mix"d; the Ixittom of a di-ii, and then n few of sweetbread* seasoned tinspiei; add Sume oyster.-, forcemeat lull-, and hardboiled yolks of eggs half a of while Mock, a glass of while a spoon fu I <f lemon | irklc; put pntF paste on the edge dish, ami rover l]>e same; buke it for one h m VEAL PIE.

(3) but not small, the meat of a cold loin of veal, season it with minced parsley, pepper, salt, grated lemon-|>ecl, and nutmeg; add pint of stock made with the bones, thickened with a bit of butter ' in flour, and a and a while wine; make a paste of the fat of the loin, and an e<]iial quantity of tlour, rub it together, and mix with it a little cold writer, it out two or three times, line the sides of the dish, put in the meat, and cover it.

PIE, SOLID.

in perfectly tender and a jelly, a piece of a knuckle of veal, with the gristles adhering to it; let it cool, and the meat and gristles bita; Imttcr a pie dish or shape, and lay at regular distances some and some of the white cut rin^s or put over some bits of tin; meat and gristle, and it pep|>er, salt, and grated nutmeg mixed, and a gravy, and < of beet root, green pkl and tl>e red part of a carrot cut to fancy; add more meal seasoning, and all tlie gravy; tlie shape is put it into an oven for If rightly done, it will have a glazed appearance, and the variety of colors look well by candle light. VEAL, POTTED. Cut slices off a teg of veal, and season them with pcp|>er, pounded mace, cloves, and Lay thin of fiesh butter l>etween each layer of meat into a potting pan or jar; it and liake it with bread.

it |H>nnd the meat in a marble mortar, (Kick it jar, and pour it.

COLD, A\ EXCELLENT U \<;< M'T. Either a neck, loin, or fillet of veal, will furnish this excellent ragout with little expense or trouble. Cut the veal handsome; put a piece of tauter or a i!

\ I'M-pan; it is hot, Hour and the veal of a and if you have no i;ia\\ n-ady, make some as directed under sauces, or put a pint of boiling water into the frying-pan, give it a up tor a minute, and it while yon make some thickening in the follow ing manner: put an of butter into a stew pan; as soon as it nielis, it.1- nmrli (lour as will dry it the fiie for a few minutes, and gradually add to it the gravy yon made in tlie living-pan; let

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VEG for incorjxirated) it pep|>er, a and a wine-glassful ketchup or it through a tarnis to the meat, and stew the is thoroughly wanned. If you have any ready-boiled bacon, cut it in slices, and put it in to warm with the meat. VEAL ROLL.

Bone a small breast of veal, and spread over it a rich and highlyCut eggs the long way lay them in rows, pickles between row.

up the tightly, and sew it; then put it into a cloth, and bind it with tape.

Lay a slice of ham over put it saucepan, together strong stock, and a little whole pepper, and etew it for three hours. gruvy, and it up with a little white wine and or lemon-pickle; po ir it over the veal; add some egg and forcemeat balls, and cut Thi- dish is very good when cold. VEAL SAUSAGES. Take equal quantities of lean veal and fat bacon, a of sage, and a few anchovies. all in a mortar, and season well with pepper and; when wanted for use, roll and fry it, and either with sippets, or on stewed vegetables, or white collops. VEAL SEMELLES. Cut of a fillet of veal into slices an inch thick, season them with salt and pepper, and give them a few turns in a little butter, with a bay Lay at the bottom of a deep saucepan a very slice of bacon, and on it one slices of veal, and to in the whole are used, add a glass of water and some bay the saucejian very first putting a sheet of pajier over the meat; hot ashes for five hours; to keep the fire up to the same point all the VEAL STOCK.

Cut a leg of veal and some lean ham put a saucepan, with a quart of turnips, onions, Iccks, and celery; stew them down till nearly done, but do not let it color; then add a sufficient quantity of beef stock the ingredients, and let it boil for an hour; skim olT all and strain it; a little game slewed down with the above will greatly improve the flavor; be particularly careful that it does not burn.

VEAL SWEETBREADS ROASTED. Trim off the tough part, and blanch for three minules in a stevvpan of water, with a little salt, three Iwart sweetbreads, then tiikethem out, and put them into a basin of cold water till cool; have an egg beat up in a di.-h, some cruml>s, and run a skewer through the sweetbread*, and fasten the spit; egg them all over, shake some bread crumbs over, then sprinkle clarified and put them down to roast again hour, then skewer, and serve them on a dish over a butter sauce, mixed with a spoonful c.f yravy, a small bit of glaze, and a squeeze of lernonlet hot, but not lx>iling, and thin oughly it is served under the sweetbreads. is nothing in which the difference between an elegant and an ordinary table is more wen than in the dressing of vegetables, more especially greens. They may be equally as at first, at one as at but and taste are afterward different, entirely the careless way been cooked.

in greatest perfection when in greatest plenty, e. when in (iill soa.-oti. By season, I do not mean those early days, that luxury in the buyers, and aval ice in tho sellers, force.the but of the year in which by nature and common culture, and the mere operation of the sun and climate, in most and As to the quality of vegetables, the middle size are preferred to the largest or the smallest; they are more tender, juicy, and of flavor, just before thev are quite full-grown. Freshness is their chief value and excellence, and I should as stwn think of roasting an animal alive, as of boiling a vegetable it is dead.

The eye easily discovers if they have been kept too long; they soon lose their beauty in all respects.

Roots, greens, salads, &c. and the various productions of the garden, when first gathered, are plump and firm, and have a fragrant freshness no art can give them \\ eu thev have lost it by long keeping; refresh them a to put them cold spring water for sometime are dressed.

To boil them in soft water will preserve the color best of such as are green; have only hard water, put to it a tea-spoonfnl of carbonate ofpotash. ' to wash and cleanse thoroughly from dust, dirt, and insects: off all the outside leaves, trim them nicely, and, if not quite fresh gathered and have become flaccid,

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VE G VEG it is absolutely necessary to restore before cooking tlietn, or be ton^h and unpleasant: l;iy them in a pan of clean water.

x\illi a handful of salt in it, for an hour before \mi dress tlx-ni.

They should always l*> Ixiiled jn by themselves, and have plents if moat is boiled with them in I hi/ same pot, they will spoil ihr look and teate ofeach other. It' you to have vegetables delicately cli an, put on \our |)ot, make it Ixiil, put a in il, anil skim it |x-ileetU clean Ijefore you put in the ^r.; should not lie put in till the water Ixiils briskly:

the quicker the livelier l>c.

When thevcgetable< sink, tJley are generally done enough, if tin- water lias been kept constantly Ixiiliiiij.

Take them up immediately, or liny goodness.

the before you send them to This branch of cookery requires the most vigilant alien! ion. If vegetables are a minute or two too long over the (ire, they lose all their beauty and If not thoroughly boiled tender, they are tremendously indigestible, and much more troublesome diirii.ir residence in the Btomach, than under-done meats. for all, take care your are fre-h:

lor as the fishmonger often suffers gins of tlie rook, so (he cook gets undeservedly blamed of the green-grocer.

Stroii._. tables should be kept apart; leeks, or among cauliflowers, kc. will quickly s|x>il them. Succulent vegetables are best preserved in a cool, shady, and damp plape. turnijw, ami similar root-;, intended to U: stored up, should never l)e cleaned from the earth adhering to them, till they are to be dressed. They must be protected from the action of the air ami frost, by laving them in heaps, l)ur\ini; them in -and or earth, &c., or covering them with str.iw or mats. When vegetable* are quite fresh gathered, ii"i require so much boiling, by at least a third of the time, aa wlien they have been gathered the usual time of those arc brought to public markets. Vegetables are always newly gathered, and should be brought in from the garden early in the morning; they will then have a fragrant freshnov, which they lose by Tin \ must be cleaned tlie greatest tiie outside leaves of ever)- description of greens removed, and they, and all* other vegetables, more nrtieularK not recently gathered, lie for Uotirs in shaken to out the insects.

A ten-spoonful of salt should always !

put into the water in which they are to be boiled, and if it is hard, a tea-spoonful of salt of tartar, or (mtash, may be added to preserve tlie green color of the vegetables.

All be boiled quickly, and, the exception of spinach, open vessel, skimming them carefully. u'nrns should be kept and shady place. Potatoes, carrot?, turnips, and beet root should be stored up, without the earth adhering to in layers of sand, or laid in heaps, and covered with earth and straw. Parsnips and skirrets not being injured by frost, are generally in tlie ground, and taken up aa Onions are stored in a warm, dry place, never in a cellar; they are sometimes strung in bunches, and suspended from the roof, and, more effectually to tlieir growing, some people select the finest bulbs, and singe tlie roots with a hot iron. Herbs of all sorts should be gatliered when in flower, ami on a dry day, and being well cleaned from dust and dirt, tliey are tied up in small bunches, and dried before tlie fire in a Dutch oven.

They may then be kept in paper bags labelled; or rubbed to a powder, sifted, and put into bottles. VEGETABLE ESSENCES. The flavor of tho various sweet and may be obtained by combining their essential oils with rectified spirit of wine, in the proportion of one drachm of the former to two ounces of the latter, or by picking the leaves, and laying for a couple of hoars in a warm place to dry, and then ing a large-mouthed pouring on them wine, brandy, proof spirit, or vinegar, and letting them steep for fourteen da\s.

VEGETABLE MARROW, IB fit for use when about the size of a egg.

After being washed it is in boiling water, with a salt, and when it is drained from the water, rut into and on toasted which some melted butter has been poured. Or, after being boiled in milk and fricasseed as Jerusalem artichokes, or stewed like cucumbers. VEGETABLES STEW. and wash very as much spinach as wifl tlish; three small onions, pick and el nip two handful* of parsley; put all saucepan, with than half a of gravy, a dusted with lloiir, a < 'i.\rr the pan closely, stir it now and then, the spinach ' tender, mash it

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VEN VEN smooth, serve it with slices of broiled ham, or with sausages. VELOUTE.

Take the cuttings and remains of any joints of veal and fowl you maj have in the house, of which take pounds, and put into a large stewpan, with scallions, three I>ay-leave8, three cloves, and a ladlefol of stock; put your stewpan on a fierce fire, skim it the meat docs not stick; reduced, add as much stock as will nearly the stewpan, it it a noil, put the side of the to simmer after which it through a tammy. Make a white rottx, it for ten a few champignons, then pour on it, a at a time, the ubove liquor; let it boil up once, it, and set it again by the side of the fire lor an hour and a half: off all the fat, str.iin it again, and out it by for use.

that the veloute is not in the as, the whiter it The choice of venison be regulated by the appearance of the fat, which, when the is young, looks clear, and as to change first towards the haunches, run a if tainto!

\on perceive a rank smell, and it will have a green or blackish appearance. If you wish to it, you may by careful management and watching, keep it fora fortnight by the following method: wash it well with milk and water very clean, and dry it pei fectly with cloths until there is not the Ic'a.-t damp remaining, then dust pounded ginger over every part; is a preventive against the fly.

to be it a water, and dry it.

Pepper should also be added to keep it.

VENISON COLLOPS. are in as mince collops of beef, only that, in place of the seasoning of collops of beef, they have a little pepper, salt, and some Port wine. VENISON, HASHED. (1) Ifyon have enough of its own gravy it is preferable to any to warm in:

if not, take some of the mutton gravy, or the lx>nes and trimmings of the joint (after you have cut off all the handsome slices you can the hash); put these into some water, and stew them gently for an hour; then put some butter into a stewpan; melted, put to it us much flour as will dry up the butter, and Btjr it together; add to it by degrees tlie gravy yon have been making of the trimmings, and some red currant jelly; give k a lioil up; skim it; and it is ready to receive the venison: put it let it just get warm:

let it it will make the meat hard. VENISON, HASHED. it in its own gravy; is no fat left, take slices of mutton fat, set the little Port wine and sugar, and let it till dry; then add it to the hash. VENISON, HASHED. anchovies, boil them they are dissolved, then add some oysters liquor, a little milk, some red wine, and a little ketchup; put in your venison, let it warm in this, but do not let it boil, and serve it with fried sippets, and the sauce &c. over it.

VENISON, MOCK. up, for several days, a large fat loin of mutton it, and take off all the kidney fat, and the upper fat; mix two ounces of brown sugar, and one ounce of ground black Rub it the mutton; it two or three wineglasses of Port wine; it covered rub and turn it daily for five days. to be roasted, cover it with the skin, and it the same way as venison is dono Aorvo it u-ith made gravy, and the same sauces as for venison. VENISON PASTY. (1) Cut a neck or breast into small steaks, nib them over with a seasoning of sweet herbs, grated nutmeg, fry them slightly in butter; line the sides and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy made with the trimmings of the venison; add a glass of Port wine, and the juice of half a lemon, or tea-spoonful of cover the dish with puff paste, and it nearly two hours; some more gravy may be poured into the pie before serving it.

VENISON PASTY. (2) Trfke a neck, shoulder, or breast of venison, that has not hung too long; bone them, trim off all the skin, and cut it into pieces two inches square, and gilla of Port wine, two onions, or eschalots some pepper, blades of in, ice, about a dozen allspice, and enough veal broth to cover it; put glow fire, and let it stew till three parts done; put the trimmings it set Take ait the pieces yon intend for the pasty, ami put them into a deep dish with a of their set it by to cool; add the remainder of the liquor to the bones

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VER VIN and trimmings, and it the party is ready; then cover (Ire pasty with paste, ornampnt the top, anil bake it lor two houis in a slow oven; and it is sent to in a,-ance inadi; tl>e giavy venison was slewed in, strained and skimmed fat; pepper, salt, half a gill of Port, (Injuice oflialf a lemon, and a little flour and butler to tliirken it.

\IMS()\ FIE OR PASTY.

All kinds of UK MI intended t' pies and pasties lie highly spiced when served still more highly spiced when | but the seasoning must be regulated by judgment and Take one or two breasts of venison, (.iccording to the size you to make your pie or pa-ty ), bone it thoroughly, l>cai it vi\ lint, aiul it through and through with lardona, well seasoned witli all sorts of spires, anI svv eet hell is finely chopped; it up as tight as possible, and tie it up w ilh strong twine. Put into a stewpan the bones and trimmings of the venison, w ith can of.-.

.-|,,ve of gai li.-, bay -leaf, |jep|'i -corns, and and let all >tcvi till nearl\ dry; it up with equal qua nl! lie- ol ' !' >i mutton biaise, and water, which !e' till done, i>f vm-i>n; put paper on top, cover veiy clo.-c, and let it Mew (ire and sufficiently done, take it off the lire, and lei in tlie liquor until neailv cold; pre|>are a plain paste of lour pounds of lloni to of butter, the same as for pie, but instead of making it stiff, mix as lay of as thick as yon well can round the edge of the cut off the.

twine from ckin, and lay it in tlie dish, and of the gravy it h;ui stewed in; the it very neatly, make a in the top, do it over with egg, and bake it in a moderate oven fir honis; tlie remainder of the it waa slewed in, and when the pie is baked, |>onr it in; serve it cold.

The pasty can scarcely be made too thick. VERMICELLI, QUEEN'S bout a quarter of a pound of vermicelli in water, drain it Rome rich well-eeaaoncd stock; when lender, it out of the soup, ami put it the sonp beaten e-;<, mixed with half a pint of cream. ami it, wlwa ij'iite hot, upon the \V HUM l< T.I.LI IN MILK. the ol yon may require, and put it half a pound of vermicelli peeled, and sufficient quantity of sugar; stir it frequently that the vermicelli may not form a paste: half an hour will be long enough it.

A little almond milk may be added when ready for table. VERMICELLI PUDDING. of vermicelli little cinnamon, in a meantime mix a quarter of a pound of melted butter w ith a pint of cream, and the yolks of four eggs; in the vermicelli quite soft; add a little flour and lieef marrow, and powder sugar to the taste; beat alt up for half an hour, tie it in a Homed cloth, it.

/VERMICELLI PUDDING. four ounces of vermicelli in a pint of new milk, until quite tender, with a stick or two Then add half a pint of thick cream, a quarter of a ol a pound of sugar, and of above in a dish and bake. VERMICELLI SOUP. Take as much as yon require for your set the it boils, put in the vermicelli, and let for half an hour by a.-low tire, that tlie vermicelli may not IIIIIM; the soup ought not to l>e \e.

\ iliirk.

is for eight or ten persons. Thisisan acid liquor.prepared by a second fermentation from various liquois.

as wine, cider, perry, mead, skimmed &c.

But tin; common method of making it, in England, is from malt, and the process is as follows: infuse a quantity of malt in hot water for an a half, then it into a cooler. Aa Koon as the infusion is sufficiently cold, put it into deep tuns, add yeast to leave it to ferment for lour or five days; after which put the liquor into barrels, in a room healed w ith stoves, so that a moderate warmth may be kept up for six weeks, and the fermentation continue regularly. By tlie end of will be completely."onred. am! must now be changed into other barrels; lay a tile on tlie bung-holes to keep out tlie wet, but not so do-e as to prevent a free circulation of air, and then place them in (he open air for four or five months, according as the weatlieris warmorotlierwise; during the whole of this period, the fermentation proceeds, and at tlie end, the vinegar is nearlv done.

The next operation is this: the is poured vessels, called rapetuns, to which tliere are false bottoms covered with rape, that is, the refuse of raisins, or fruit, from which wine has fill one of these tuns entirely with

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VIN VIN the vinegar, and another about tliree-fourtlis full, and every day take a portion of the liquor out of the fullest barrel, and put the other, until the vineg:ir is in a lit stale to be drawn off; it must be closely barrelled.

Vinegar may also he made in much smaller quantities for domestic purposes; (lie materials of various kinds, with the addition of raisins, and gooseberries, however, are the principal; it is made from brown sugar, and water alone.

The proportions are the same as those necessary for strong wine; make the barrel about three-fourths full, add a put in the bung loosely, and place the barrel where it be exposed to the sun, or, if winter, the The fermentation should be moderate and constant the is complete; then draw it off clear, give it a boil, and when quite cold, strain and it.

is obtained from wine, by mixing the its own dowers, or ferment, and its tartar reduced to powder, and put into a vinegar or any other; if the it must be placed in a warm situation, (if the steam from vinegar; in either case the liquor should lie stirred frequently; the second fermentation will s|>eedily commence; it will become heated, and turn acid by degrees, and in a short time the vinegar be produced.

It is commonly supposed that wine which has become acid, will produce excellent vinegar; this, however, is a mistaken idea, for die stronger and the quality of the the stronger and be the The French have several methods of making vinegar, which are subjoined. Tlie vinegar makers of Orleans pour the wine, of which they vinegar, into casks, at the bottoms of which are close gratings of lime twigs; these serve to clarify the wine, as the lees adhering to the twigs, leave the They then procure a number of casks, each containing a hundred gallons, either new or have previously contained these are set upright, and in the top of every one is bored a hole, two inches in diameter, these are kept constantly open:

tlie last mentioned casks are called Mothers; pour into all of them twenty-live of boiling to in a week's time, add three gallons of wine, drawn from tlte mentioned casks; continue to add tlsc -.vine, at intervals of a week, the Mothers are quite full; then leave them for a fortnight, and at the end of which period they generally draw off the vinegar, taking care always to the Mothers at least, and then to fill them with wine as The method of proving when the vinegar is fit for use, is, by plunging a stave it; if on it out, a white line is (XTceptible on the end of it, the is quite ready. The place where the casks are kept should be airy, and in the winter lime, by means of stoves tlie temperature raised to eighteen degrees of Reaumur. Paris vinegar varies from the above, and the process is veiy simple. A large quantity of wine lees is put into coarse sacks, and in tubs, which are placed one upon another to form a kind of press; by means of a screw, every drop of wine is squeezed from the lees; thisoperat ion cannot U- |XTlormc<l in less time than a \\cck. The thus extracted is put into casks; in the headings a hole is made, as above, which holes are constantly open; in summer time the casks so filled are placed in the sun, and, generally speaking, the vinegar is fit for use in a fortniglrt.

In the winter, fermentation last double the time, and assisted by artificial warmth. It sometimes happens heats to so great a degree tlie hand cannot be borne in it; in the progress of the fermentation must be checked by adding more wine, until it proceeds more regularly. When the vinegar is made, put it into casks, have the beech twigs at as above mentioned; let it remain a fortby which time it lie fermented to draw off the casks for it.

Another very simple method is also practLed in France; a few quarts are drawn from a barrel of excellent vinegar, and an quantity of very is put the barrel, the bung and it in a place where the heat is moderate and regular.

In a month's time off the same quantity as alxjve, and pour in an equal portion of white wine. A barrel of good afford a constant supply for a length of time without leaving the slightest deposit. A cask which has not contained vinegar before, should have a quart of hot vinegar poured into it, shaken till cold, and allowed to stand for some hours. VINEGAR, BASIL. Sweet basil the middle of August. Fill a wide-mouthed the leaves of basil (these give much finer and more flavor than tlie dried,) and cover:!i..M with vinegar, or wine, and steep for ten days: if yon wish a very strong the put fresh leaves, and let them steep fourteen days Obs.

This U a very agreeable addition

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VIN VIN to sauces, soups, and to die mixture usually made fur salads. It is a secret the makers of inock may tliank us for telling; a put" in when the soup is finished will impregnate a tureen of soup with the basil aod acid flavors, at very -mall cost, when fresh basil and lemons art: extravagantly dear. The flavor of the other sweet and savory herbs, celery, &<:. uiay be procured, and preserved in the -a.ne. manner by infusing them in wine or \ ine^ar.

VINEGAR, AMERICAN. six gallons of water, and add, while it is hot, four quarts of molasses; put it into a tub to milk warm, in a of i-t; put the cask, and set it lire lor twenty-fair hours; put ilx' sun, uiih a bottle in the bong-hole. Botlle it three months afterwards. VINEGAR, m'RNET OR CUCUMBER.

in precisely.-ame as dint-ted alxive.

The flavor of buriK-l resembles cucumber so exactly, that infused in the nicest would prom << it to Ix- cucimiljcr. is a \eiy favorite relish with cold meat, salads, &c, VINE:;\i;. C\MP. one (irachin, avohdnjxiis weight. Soy, two tahle-^ponnfuls. Walnut krti-hnp, four ditto. Six ehop|x-d.

A <-|o\c of garlic, minrrd line. Steep all for a month in a pint of lln- IK-SI vinegar, frequently shaking tinlinllli-:

it tamis, and in small bottles, corked as tightly as ptMBibie.

\ [NEC \i:. CHILI. This 'a commonly made uiih tlii- foreign bird pepper; but you will obtain,i mrirh liner flavor from inlhsing n-d English Chilies (cut in half, or in a pint of the Ix-sl vin.

. or;i (jiiai tel of an ounce of avenue |H-ppcr.

Many people caniiot eat (i>ll out the addition of an unit pep|x-r:

to -:i.-li palates be an agreeable' relish. \II, CRESS.

hall an ounce of cress-M-cd (such as is sown VM with mn-lard,) |XMir ii|>.a il a )ii:ut of i IKtiavs. >li.<Uin;r it up evei y il.iy.

'I'.

strongly ll.ivon.tl with cn-.-s; and meals, &c.

it is u favorite v\ith many is in the Vl\Ei;\|{, ELDER FLOWER AND a bottle with llie flowers of elder, or the leaves of tarragon, it is in t'eni, and it through a flannel bag, and put it By the same meaiiv, vinegar may be flavored with the fresh gathered leaves of any sweet herb. VINEGAR, GARLIC. Cut small one ounce and a half of garlic, bruise one nutmeg and diree cloves, steep them in a quart of vinegar for a week, shaking it daily; strain and bottle it. Shallot vinegar is made VINEGAR, GOOSEBERRY. yellow gooseberries when ripe, crush and mash them well in a tub with a large wooden pestle; to two of gooseberries, after being mashed, put two of water; mix them well together; let it work for three weeks, the ma.-s two or three times each day; then strain the liquor through a hair sieve, and put to every gallon one pound of brown sugar, one pound of treacle, and a table-spoonful of fresh yeast; let it work lor three or four days in the same tub, which has l>een well wasln*!

; then run it iron-hooped casks.

Let it twelve months, and use.

is a very strong vinegar. VINEGAR, HONEY. of honey must be put to a of water, and the is then exposed to tlie greatest heat of (he Min, without closing wholly tlie bunghole of the c;isk, which must be merely covered with coarse linen, to prevent the admission of insects.

In alxmt six weeks, the becomes acid, and changes to a very strong vinegar, and of excellent quality. VINEGAR, HORSERADISH. Horwradish is in highest perfection about November.

Four a quart of best vinegar on threw ounces of sciajx-d horseradish, an ounce of rninced eschalot, and one drachm of cayenne; let il stand a week, and vou ill have an excellent relish fur cold beef, salads, &c. costing scarcely any A portion of black pepper and miistaid. celery or crettseed, may be added to the above. VINEGAR, RASPBERRY. The best way to make this, is to pour pints of the best white wine vinegar on a pint and a half uf fresh-gatliered ted rasplierries in a jar, or china bowl (neither glazed earthfimat'e, nor any metallic vessel, must lie used; ) the next day strain the liquor over a like q-iantity of fresh raspberries day following do the same. Then drain off

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VOL WAF the pressing, and it through a jelly-bag (previously wetted with plain vinegar) into a stone jar, with a pound of pounded lump sugar to e.ieh pint. is dissolved, stir il up, cover down the jar, and set it in a saucepan and keep boiling for an hour, taking add pint a glass of brandy, and IxUlle it: mixed in about eight parts of it is a very refreshing and delightful summer drink.

An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates.

VINEGAR FOR SALADS. Take of chives, eschalots, ounces each; a handt'il of the tops of mint and balm, all dry and pounded; put into a wide-mouthed liottle, widi a gallon of best it close, set it in the sun, and in a the; let it stand a day to settle, and then it through a filtering bag. VOL-AU-VENT.

(1) Cut tin-key or veal into small thin slices, season it pounded mace, and; add one anchovy, some garlic and onion pounded, also a good gravy, a table-spoonful of lemon pickle, one of white wine, and an ounce of butter then make it <)uite hot, but do not allow it to boil, and serve it in the vol-au-vent.

The gravy may l>e made with the bones, or a little cream, and the beaten yolk of an egg may be substituted for the cream.

VOL-AU-VENT.

(2) In opening the oysters, separate them from the liquor, which must be strained; take off the beards, and add to them the liquor, together with some white stock, a bit of butter in two or three blades of mace, a bit of lemonpeel, pepper, and salt; simmer them for fifteen or twenty minutes, and a little before putting them into tlie vol-au-vent, pick out the lemon|>eel, add a table-spoonful of white wine, and three of good cream, and make it quite hot.

To make oyster patties, when they are to be bearded, cut them into three or and prepare them in the same manner. VOL-AU-VENT. (3) Roll off tart paste, till about the eighth of an inch thick:

a tin cutler made for (about the size of the bottom of the did) you intend sending to table,) cut out the shape, and lay it on a baking-plate with rub it over with yolk of egg; roll out good puff paste an inch thick, stamp the same cutter, and lay il on the tart paste; then take a cutter two sizes smaller, and it in the centre nearly through the puff" rub the top with yolk ot bake it in a quick oven about twenty minutes, of a light brown color: when done, take out the paste inside the centre mark, preserving the top, put it on a dish in a warm and when wanted, it with a white fricasee of chicken, rabbit, ragout of sweetbread, or any other entree you wish. VOLDRON.

Melt eleven ounces of fresh in a brass pan, and when quite hot, add tlie same quantity of pounded loaf sugar, and eight well-beaten eggs; stir constantly for six or eight minutes, and [Hit it the following day, mix with it a nine of orange- flower of and cut butter a pudding dish, and lay into the bottom a sheet of white pa|>er buttered, put in the voldron, and it for it out, ornament it cut citron and orange-peel, and serve it in a silver or glass dish. W.

Take a pint of good cream, half a pound of sifted flour, half a pound of powder sugar, and two drachms of orangethe the little at a time, until both are mixed perfectly smooth and free from lumps, add the other and as much more creain as will make the paste nearly us thin as milk; make the iron hot, dip a leather in si line melted rub the it; die iron about a spoonful and a half of the paste, press them a gently, and place the iron on a stove; open the iron a to see if done; when one side is baked, turn the iron, and do the other. The wafers should only be the mould carefully with a WAFERS, GERMAN.

teen ounces of sifted flour, and half a pint of yeast, which make into a paste, with as much warm milk as will malic it run from the spoon freely, too clear; it into a warm place. risen well, add to it of fourteen beaten, the whites whipped to a snow, and the rind of two lemons. The whole being well mixed, pour over it seventeen ounces of fresh butter melted, but not too hot; it spoon, and put tlie preparation again place to rise a second time; it lias risen sufficiently, and your pan quite hot, rub the

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WAL WAL set it over a brisk fire, and fry your Ixnh equally when dune, sprinkle them with powder >HL; u (and cinnamon, if you like), and serve them hot.

Be c.irefnl in tuking out the paste to fill the |wn, not to disturb, nor to plunge the spoon into tlie preparation, when not nsiii^ it; the upper jiart nf the pasie should be off very and the laiil across the top of the vessel; if these precautions be not attended to, the good appearance of the wafers will be destroyed. \\-\\ T.KS, toiirteen ounces of powder sugar, a pound of Hour, six ounces of cream, th<of milk, an ounce of oramj- (lowers, and the rind of a lemon Dialed. tlie eggs with the sugar and (lour; then add the cream, milk, and oilier materials, by degrees; mix take eare there are not the slightest liiui|)s.

the;ui directed.

WAI.MTS.

Make a brine of salt and in ilie |)ro|N)rii,in of a quarter of a of to a quart of waler; put walmits this to soak for a week; or if you to soften them so be for rating, run a larding pin tiiem in il.ixen [/laces the pickle to [jcnetnile, and be mn:-h softer, and of better (la vor, and ready much sooner than if not per!:

|)iit them iu|.> a stewpan with such brine, and '.'hi- r -imrncr; put 0:1 -'n.\e to drain; lav them <"i a !i-li plate. and lei them stand ill the ail they turn Mack nriy take a couple of put them into sjla.-s, or nn^la/.' jais; (ill tlicse |>arts with die walnuts, and (ill them up with the following a quart of tlie strongest vinegnr put two ounces of black (wpper, one of ginger, Kime of eschalots, same of salt, half a of allspice, and half a draehm of c a J'ut these into a stone jar; welted iiickle, tie o\cr Icatlter, and set (lie jar on a trivet I A the sirle of | he fire lor three days, shaking it up three limes a day, and then pour it while hot to tlie walnuts, and co\er them down with bladder welted with the pickle, leather, &c. \V\I.\UTS A\I) BUTTERMTS. Gather them fcr pickling when tlie head of a pin pierce them run a lat,.needle through them here and there, or score tin-in on one a brine of salt-and-water lor "

days, changing the brine twice in that time; strain, and put lliem into a jar, and sprinkle a little silt over them. Boil four qua vinegar for a hundred walnuts, allowing to each quart one ounce of whole pepper, and one of ginger, half an ounce each of sliced nutmeg and whole allspice, a table-spoonful of mustard seed, and one of scraped horseradish, one head of garlic, or a small onion; |ur it boiling hot over the nuts, and put a plate on die jar; tie it After the are used, the may be boiled, strained, and bottled, to use as a pickle.

WALNUT KETCHUP. (1) Thoroughly well bruise one hundred and twenty young walnuts; put to them three quarters of a pound of salt, and a quart of good wine vinegar; stir them every day for a then strain and squeeze the liquor from them throtiji a cloth, and set it aside; put to the husks half a pint of vinegar, and let:

strain and squeeze them as.din;,' the liq.ior which is obtained from them to what was put aside the preceding day, and add lo it one ounce and a I" whole black pepper, forty cloves, half an ounce of nutmegs bruised, or sliced, hail" an ounce of ginger, and five di-acinus of it tor slrain it off from the spices, and boltle use.

W \LNUT KETCHUP. (2) Take six - of green walnut-shells, into a tub, mix them up well with common (from two to three pounds.) lor six day-.

fie|iiently biding and mashing them; by this time the be1 pulpy; then by banking on laie side of the tub, anil at the same by raising the tub on the ] will drain clear off to tin- other; out:

the 'mashing and bunkingup may be repeated as often as is found.

The be six When done, let it be simmered in an iron boiler as as any scum arises; then Imiise a quarter of a pound of ginger, a quarter of a [xnmd of allspice, two ounces of [Helper, two ounces of cloves, with ihe; above ingredients; let si.wlv boil lor half when bottled, let an equal quantity ' of tlie spice go into each boltle; when corked, let the bottles I* filk.il up: cork [ii'-iii seal them over, and put into a cool and dry place for one year before | they are used. WALNUT KETCHUP, FOR FISH Take a quart of walnut add to it a quarter of a pound of anchovies and ihree-qnaiters of a pint of red Port, and let it to one-third; it, and when cold, put it Untie.-, and keep them closely corked.

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WEL WHI WALN UT PICKLE. Put any quantity of the or rinds of ripe walnuts into a tub is a tap-hole; sprinkle them raise the tub on one side, that it may stand in a sloping direction, place another vessel under it to receive the juice as it drops from the tap-hole; it will soon begin to do; and, when a sufficient quantity has been obtained, to one gallon of this black liquor add two large table-spoonfuls of salt, one large onion, a stick of horseradish, a herbs, two bay leaves, a quarter of an ounce of black pepper, the same of allspice and of it for twenty slir it and it for use, putting the spice the bottles.

WALNUTS, TO PICKLE. the nuts before the inside shell is hard, which may be known by trying them a pin; Jay and water nine days, changing the liquor every three days; take them out, and dry them in the air on a or mat; they should not touch each other, and they should be turned, that every side may alike; put (hem into a jar.

are in, put in an onion, with about thirty cloves it. and add the rest of the To one hundred walnuts allow half a of mustard seed, a quarter of an ounce of of peppercorns, and sixty bay leaves; boil all the spice in some good common vinegar, and pour it boiling upon the nuts, observing they are entirely; stop the mouth of the jar cloth, and when cold, cover it or leather.

In six weeks they will be fit for use, when they should lie examined, and have absorbed the vinegar so much as to leave any of the nuts dry, more should be added, but it need not be WATER SOUCHY.

a with three or four flounders, boiled in quarts of water, two onions, and a bunch of are soft enough to through a sieve with they were boiled in; then season pepper, salt, and some parsley chopped, and in it a few flounders, with the brown off, some perch or tench.

in a tureen, and with slices of bread and butter to eat with it.

\VELSH RABBIT. Pare the crust off a slice of bread, toast it nicely, divide it in two, butter it, and lay upon each half a thin slice of cheese which has been toasted in a Dutch oven; if, when put upon the toast, it is not sufficiently browned, hold a salamander, or hot shovel, over the top.

it very hot.

WHEY.

(1) Make a pint of milk boil; put to it a glass or two of white wine; put it on the fire till it just boils again; then set it on one side till the curd has settled; off the clear whey, and sweeten it as you like. Cider is substituted for or of vinegar that we ordered is no in the sick room, this may be put hot bottle, and laid between the bed and mattress; it will keep \varm several hours. WHEY.

(2) Put a very small portion of rennet into a quart of milk, and let it by the side of the turned; then serve it in a dish, with sugar and a little nutmeg, grated, and strewed over, or the the curd, and serve quite clear. WHEY, WHITE pint of milk, and when in pour in one glass of sherry and one of currant wine; let it again boil up, take the fire, and, when it has stood a few minutes, remove the curd, whey, and sweeten it.

WHIM WHAM.

Sweeten a quart of cream, and mix with it a tea-cujjful of white wine, and the grated peel of a lemon; it to a froth, which drain upon the back of a put part into a deep glass dish; cut some Naples biscuit as thin as |x>?sible, and put a layer lightly over the froth, and one of red currant jelly, then a layer of the froth, and one of the biscuit and jelly; with the froth, and pour the remainder of the cream into the dish, and garnish with citron and candied orange-peel cut into straws. WHITE BEET, LEAVES. ilii'rn in lx>iling water with a little salt, cover the saucepan, and boil them longer than spinach; drain off the water, and beat them as spinach, with a bit of butter and a little salt. WHITINGS.

In choosing whitings, be the skin has a silvery appearance, tlie body is and the fins are sure proofs of its WHITINGS, ENGLISH WAY. Put into a saucepan two spoonfuls of oil, half a lemon sliced pips and rind taken off), salt, and pepper, two glasses of white wine, the same of water, and boil nearly a quarter of an hour; then put the whitings, properly cleaned, cook them in the above,

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WH WOO blanch a clove of garlic, and lx>nt it put it shallots, and two glatvnof cbampagsjB, avtrvqian; let it Iwiil live mi'r.ites, tlii'ii add some butter, rolled i'l flour, salt, and |>e|i|>er; tintill smo.-ili, then serve. WIMTI\(;S, FRIED. (1) Take a? many whitings as vim may require; clea and wipe i hem dry; then run them through u itli a.-kewer, soak them in nice color.

.(MI on a napkin. \VHITI\CS, FRIED. (2) Skin them, the liver, and fasten to dip lliem in t-S'4, in bread-cnmibs, and in hot lard, or split them, anil fry them lilL-ts of soles. A three-quart.-Tevvpan, half full offal, is utensil to fry whitings.

lie eii-iugh in alxmt but it will sometime-ret|iiire a quarter of an hour, to drain the fit from them and dry them (if the Lit yon put (hem into was not Ikd enough), them now and a tishWIIITE FISH AND SAUCE. a rich gravy wi'h a bit..(' veal, the heads and fins of four or five haddocks, unions, -oiii-- pai-K, a little c.iyiine, black |>ep|>er,ai)d salt, the juice of a lemon, half. a tal)le-s|XH)iilnl of ketchup, half a pint of white wine, and two quarts of water; nimmer them for an lumr, strain, and put to it the meat of a lolister or crab minced, and forcemeat balls; llie yolks of three egg* beaten, and a kneaded in ready Uided haddocks skinned and heads, pour the sauce over in a deep dish. Make tile forcemeat balls of a small boiled haddock finely minced, grated alt, grated nutmeg, and parsley; bind (hem with the whites of two e^s beaten, and fry them in fresh lard of a light brown. _ WHITE POT. the eight, and the whites of four eggx, with two quarts uf new milk, a little rose water, a grated, and a quarter of a veiy tlim in a di.-h, the milk, &c. uver them; put:

bit of butter on the top, ami set it in tin: oven; it half an hour baking. W I IITE ROUX, or Wkite Thickening for and Made Mutually, ovef tin-, a <joo.i piere of butter, and diedje in,,.(' Hour to make it like- a thin pa>ie; k-*,-|i it for a quarter of an hour, and tlien put k into a small jar to be kept for use. WHITE SAUCE. See Bechamel. WIDGEONS AND TEAL, Addressed exactlx as llie wild duck; only that less time is requisite for a widgeon, and less for a teal.

WILD DUCKS.

For roasting a duck, yon must have a clear, l>ri.-k a hot spit; !* browned upon the outside, without being sodden within. To have it well frothed and full of gravy is the nicety. Prepare the fire by and raking it just U'lore the bird is laid down, and fifteen or twenty minutes will do it in the fashionable wi\; Uit it a done, allow it a few minutes longer; if it is its, flavor. t WINE (MADEIRA)SAUCE. tea-spoonful of a |>reserved green lemon, cut into (lice, mix will) a glass of Madeira a little connomme, add an ounce of butter, some sail and nutmeg; set these on a very hot stove to for a quarter of an hour; it off, put in a quarter of a (xnmd of butter, set it again on the lire, stirring constantly the butter is melted. WINTER HOTCH-POTCH. the best end of a neck or loin of mutton; cut it into neat chops; cut four carrots, and put on quarts of water, with carrots and luriii|>s, and a whole one of a [MMiml of' di ted peas, which must be put to soak the night before; let it boil two out carrot and bruise and return them; put in the meat, and the rest of the carrot and some pep|>er and salt, and boil slowly threei|ii.u t(i.-.

of HII a serving, add an onion cut small and a bead of celery.

WOODCOCKS.

(1) The greeted possible care.-ln.uM be taken, in picking of these birds, to handle them as little an possible, on account of being so particularly tender, that wlien broken it spoilt* tin- beauty of the picked, cut off the pinions tit the first prrat the legs clo.-e to whic.h, aad tlie body, pierce (he beak of the bird; cross die.

It-el, and lay a flice of bacon over the bre:ist.

Woodcocks and snipes tnajr be die**.) according to the same rule*. WOODCOCKS.

(2) of lean beef, cut it piece*, and put it

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woo VEA into a saucepan, with two an onion stuck clove.*, two blades of mace, and some whole pepper, boil all these to half; it off into another saucepan: draw the woodcocks, and lay the trail in a plate; put woodcocks into the gravy, and let them boil in it for twelve boiling, mince the trail and liver very small; put them into a small saucepan, with a little mace; add four or five spoonfuls of the woodcocks are in; take the crumb of a stale roll, rub it into a dish placed before the fire, and put to tlie trail, in the small saucepan, half a of red port, a bit of butter, rolled in finur, set fire, and shake; put in the crumbs, and shake the saucepan round; lay the woodcocks in the dish, pour over them, and serve. WOODCOCKS. (3) Woodcocks should not be drawn, as the trail is by the lovers of " haul gout"

considered a " bonne bouche;" truss their legs close to the body, and run an iron skewer through each thigh, to the body, and tie them on a small bird spit; put them to roast at a clear fire; cut toast or fry them a delicate brown, and lay them in the dripping-pan under the to catch the trail; baste them butter, and froth; lay the toast on a hot the birds on the; pour some good beef gravy dish, and send some up in a boat, twenty or slices of lemon.

epicures this bird very much under-done, and direct that a woodcock should be introduced to the cook, for her to show it then send it up to table.

WOODCOCKS IN A MINUTE. Put a brace of woodcocks a fryingpan, nutmeg, salt, and pepper; set the pan on a fierce fire, and fry I he woodcocks lightly for seven or eight minutes; of two lemons, half a glass of white and some raspings; and leave them on the the sauce has boiled up once; serve altogether. WOODCOCK SALMIS.

Cut up the woodcock on the table, and put tlie pieces on a dish, which place on a stand, a lamp under it; add pepper, salt, shred shallots, nearly a glass of white wine, the juice tof three lemons, and a bit of butter; Taspings over, and boil slowly for ten minfrtes, stirring occasionally.

Use spirits of wine, for your lampWOODCOCK SAUCE.

the bones and livers of roasted woodcocks, and put them into a stewpan, two fuls of cullis, and two spoonfuls of red port; it to the consistence of a sauce, and it; strained, add pepper, tlie juice of two oranges. Y.

Beer yeast, which is the best for bread, should be strained through a sieve, and two or three quarts of cold spring water poured over it has stood for twenty-four hours the water should lie poured off, the yeast will then be found at the bottom of the vessel, quite thick. To preserve that which may be left over the baking, l>e put into a bottle, corked tightly, and kept in a In it continue good for a fortnight, but fresh yeast is always preferable. it does not appear sufficiently strong, honey or brown sugar may l>c mixed with it, in the proportion of a tea-spoonful to half a pint. YEAST, BAKER'S.

Boil two ounces of hops in four quarts of water one adding more water as it decreases, carefully it all the time, and taking care that it do not boil over; the mix well with it two pounds of malt; cover let it stand for eight hours, or until it be milk warm, then in good yeast; when mixed together, let it for ten hours, and then it through a hair sieve. YEAST, BRAN.

Boil for ten minutes, in two quarts of water, one pint of bran, and a hops; it through a sieve, and when milk warm, add table-spoonfuls of beer yeast, and two of brown sugar or put it into a wooden stoupor jug; it before the fire to ferment.

be bottled, tightly corked, and kept in a cool YEAST DUMPLINGS.

Make a very light dough with yeast, the same as for bread, but with milk instead of water, add set it by the fire, covered up in a pan, for half an hour, or an hour, to rise; in tlie mean lin.e, set on the fire a large saucepan of hot water, and as soon as it roll up die dough into small balls, and put them into the boiling water; keep them continually boiling for ten minutes, tlien take them out, and serve sauce over To ascertain whether they are suffi-

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YEA ZES ciently boiled, stick a fork into one, and if it cornea out clean, it is done enough.

think the l<est manner of eating them is by dividing them from the top by two forks, as they become heavy by their own steam, and eat them immediately with meat, or sugar and butter, or salt.

YELLOW GLAZE.

a with a quarter of a pound of fine sugar in Cowder, the white of an egg, to which add y degrees as much lemon-juice as may be necessary; when sufficiently beaten up, (and the longer it is beaten the whiter it a small quantity of infusion of saffron, strained, and the yellow rind of one or two lemons grated on a piece of sugar, scraped take care, however, not to put too much of the lest the glaze should be hitter. YEAST, TO MAKE.

Boil for half an hour two quarts of water, thickened of and sweetened with nearly half a pound of brown when almost cold, put it into a jug, adding' four spoonfuls of fresh yeas; it let it stand uncovered near the fire for a day, to ferment. There will be a thin liquor on the top, pour this off; shake the remainder, and cork it up for use.

To make a half peck loaf you should use a quarter of a pint of the above. YEAST, POTATO.

Boil some mealy potatoes; peel and weigh them; while hot, bruise them finely, and mix them quickly water, allowing one quart to; rub a then add honey or brown sugar in the proportion of one ounce to each quart of water; it to the consistency of batter, and when cold, add a large table-spoonful of good yeast to every quart of water; cover it with a cloth to rise, and the following day it will be ready for use; keep a bottle of it, which may be used instead of beer yeast for the next making, first pouring off the thin liquid that is on the top.

It must be made yeast every two or Double the quantity of this, as of is ' ZESTS.

Zest (a term of art, used by confectioners) is the peel of oranges, lemons, or citrons, cut from top to bottom, in small slips or zests, as thin as possible.

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RECEIPTS FOR MAKING ALL KINDS OF CONFECTIONERY.

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CONFECTIONERY ALM ALMONDS, BLOWN. Scald a few almonds, and pound them to a! unit half as fine as for biscuits, beat them with lemon-juice, of egjjs powder-sugar; paper, about tinsize of almond*, and dry them in a stove or gentle oven. BLOWN ROYAL.

Choose four ounce.-, of small thick almonds, and an oven.-lightly colored. I hey are cooling, mix (Miners df sii^ar an egg; U'ut them up fir ten carmine it a fine rose color; dip the almondii into out; disnjjajM' (hem from the ?%%, so that tliey may he only just covered it; lay them two and two on a sheet of strong paper between each pair; they may also lie placed in threes to form tlu> tre-foil, on w hich may be added a fourth.; Bake Uiein in a cool oven. ALMOND BUTTER.

To j of a |xiund of blanched almonds, well beat, '; put some new milk and a quart of thick cream, and the yolks of twelve eggs beat well with a; ilien add the rest of the cream; put a quarter of a pint of new milk to the almonds, and.-tiain them into, is no strength; all together into a skillet, set it over a charcoal and stir it it cornea to a tender curd; put it into a strainer, and hang it up whey is drained out; six ounces of fine cificd sugar and a and beat it all into butter with a spoon. ALMOND BITTER CAKE. three ounce* (half bitter and half sweet) of almonds, put them into an earthen pan with six ounces of powder sugar; the same of (lour, two whole eggs, and six yolks, a spoonful of brandy and a grain or two of pall; these up together for five minute* and then add six ounces of fresh butler which is.-lightly wanned, work in for whipped the whiles of two eggs, mix them Butter a well-tinned copper ALM mould or paper case, ten wide, and two high; pour in your preparation, and bake it in a cool oven. While bakipg, whip the whites of two eggs, and mix two ounces of powder sugar with them, and cut four ounces of sweet almonds (short wise;) mix them also with two ounce* of powder sugar and a spoonful of white of PJJ? whipped.

In three-quarters of an hour take out the cake, and if it be firm and well colored, cover it with the whipped egg and sugar, and on that strew the almonds equally, press ing them in, that all may be colored alike.

This operation must be performed as quick as possible, and when done, the cake out and cut it in wise,) divide each into six lozenge-shaped; will give you twentyfour cakes, which must be arranged in stars on six to every star.

may also be cut in two lengths instead of and divided pieces, and then, with a paste-cutter, formed into crescents. The ingredients, and the proper quantities for this cake are as follows: six ounces of flour, the same of powder three ounces of sweet and bitter almonds, six yolks, and two whole eggs, six ounces of butter, two of sugar mixed with the w hites of two eggs whipped, four ounces of cut almonds added to the sugar and eggs, a spoonful of brandy and a grain of salt. ALMOND CANDY.

Blanch a pound of the almonds, and cut them very thin, lengthways, put them into a pound of clarified sugar to crisp them, stir them over the to them off and keep stirring till the sugar is dry like sand:

it, so the almonds may be divide them to differently, one red, the second yellow, the third green, and the fourth left white as they come from the -u.-ar.

To the first, soak a quantity of carmine in clarified sugar, and lay your almonds in it; do the same with a tincture of saffron for the yellow, and spinach juice for the green. Place the colored almonds on a neve in a stove; when dry, mix all the

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ALM ALM Boil nearly as much sugar as your mould will require to souffle, put it in, and when the almonds are quite dry, garnish the of the sugar with do not, however, lay them too thick, and just pi-ess them down with a fork; put the mould into a moderate oven for five hours, then drain it well, and in another two hours taken from the mould. ALMONDS CINNAMON SPANISH. your almonds, then with a butter tied in a piece of ctolli, rub the pan and brown them. Have ready some clarified sugar, with powdered cinnamon stirred in it, put in the almonds, and when well covered with llie sugar and cinnamon, lay them separately on tins, and dry in a slow oven. ALMONDS TO COLOR. ROSE COLORED.

Blanch and cut almonds in small pieces, put them on a baking plate, and pour on them a link- of any vegetable liquid, of an infusion of cochineal, or carmine; rub in your hands, to mix them well with the color; all are so done, dry them in a stove or in die ALMONDS VIOLET. Are done in the way, the coloring are cochineal, and a indigo in water, put but a small quantity of die latter at a time as it is very powerful. ALMONDS GREEN.

proceeding:

die color is made with two handfills of fresh spinach, well washed, drained, and then pounded; when very fine, press it through a napkin; let the juice drop on a dish, which place on a hot stove; as soon as it begins to boil, take it off, stirring it constantly, the green curdles, it horsehair drained strain it through a silk sieve or tammy; thus obtained, will give the almonds (which must be put in a lew at a time) a clear and even green color. ALMONDS BLUE.

Dissolve a little indigo in water, strain it through a cloth and use it as above mentioned. ALMONDS ORANGE Mix a little liquid red, and a infusion of saffron togedier, and proceed with die almonds as usual. Infuse a small quantity of saffron in nearly boiling water for a few minutes; follow the above direction. ALMONDS CHOCOLATE COLORED.

Are dyed with chocolate dissolved in water and strained. The almonds may be cut in slips, dice, &c. according to fancy. Observe that die color of your almond's should be light and eidier separately or iu papei cases.

ALMOND COUPEAUX. Blanch and half a pound of sweet almonds with die whites of paste, add to it six ounces of powdered sugar and the rind of a lemon grated; when togedier, it about four spoonfuls of orange-flower water: stir up the paste (which ought to be rather thin,) once more, and lay spoon on a of bright copper, oval or in The plate being quite full, take it up by Iwth hands, and strike it steadily upon a table, so that the paste may be extended, but not much; then bake them until diey become of a deep yellow. the copper with a knife, and whilst hot put roller, about the diickness of an arm, and press them widi your hand, that they may acquire the form of die wood, and when in a box, and dry.

These coupeaux are very brittle.

ALMONDS CRISPED. Rub a pound of the best sweet almonds in a cloth to take off all the dust, and put a pound of sugar, half a glass of water and a little carmine, into a preserving pan; put them on the fire, and let them remain; when the almonds crackle lake them off and work them about until the sugar is detached from the almonds, then take away part of the sugar, put the almonds on the fire again, and lightly with a spatula, (be careful the fire be not too quick;) and when diey have taken the sugar, add that which had removed, and to burn till they have unbilled that also. a sheet of paper on a sieve, throw your alon it, separate those which adhere let them cool.

ALMOND DRAGEES. best and largest almonds what quantity you please, and having washed them in cold water, let them drain and dry on a for Tin; day weigh for each pound of almonds lake diree pounds of sugar; clarifv the latter and it to the degree petit lissc; let it cool a Hau; \onr tossing pan ready; on your right hand, a dialing dish to keep pan containing the warm; and on your left hand, a table widi

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ALM ALM a mixture of powder and flour (of each half a |xmnd to a pound of almonds). All being ptit the the |m, ami punr ou-r OIK- or two large ipOOflMl of tlie pimp, and shake them so all may wetted take a handful or two of the (lour and powder, and tinu-t almonds; shake them again, that the Hour may adliere all round the swing the pan backwards and forwards, liy which means the almonds roll aUmt in e\i-iy direction; continue tlii.s motion until they In-come dry; m<>i.-teii and powder them as Ixliuc; swing a^.iin. and when dry, rejK-at proce a third, fourth, fifth or more, are of a proper si/.i-; then pour over them the sirup li*r the last time, tin.- powder, and, having MV IMI,' and dried place them on sieM-s in a warm tliat they may dry perfectly before you l>v f'.r n<e.

Observe, after a few layers of the the mpentbooduM nt lira and the piiwder form a white cnisl at the Ixitloin of the pan; a-.>..11 as it acquires any degree of thickne.-s, le lire, the almonds can-fully icmoved \vith an.-palnla. anil the broken off; when tin; pan h,,I c.-n well washed and dried, replace the almond* and pi your woik.

This mi'-t !

sti icily attended to, not Imi in making all kinds of sweetmeats. The sugar tlms cleared away may be made useful for many purCommon Dragees are made in the onlv dilVen-iici; con.-i.-t.-in ingredient! of an inferior quality.

ALMONDS (MILK or) FANCHONM.ITKS.

r.lanch and pound eight ounce* of sweet and one of and when the paste line, add to it of tailing milk, this mixture ihroiigli a napkin to draw out Put four yolks tin II- ounces of powdert'our, and a grain of salt, mix them tojciher, and add by degrees aliiii.n i milk, put thin on a moderate fire, stirLine about thirty tartlet moulds with thin puff,i:i-te, and put on them a little of tin: aU.xe | !

; iiation, and bak? tlicm in a moderate oven. properK done, t.ike them out and let them cool. Mix the " hites of three n, siir it well to soften v\ 01 k easily; of the of pri para t ion on each of tlie fancltonneitcx, and C..UT tliem lightly wiili tliu e.;.,';.lie of igg on tlie blade of a ktrge knife, and with a small one ag quirk as possible take off seven meringues about si/.e of a tilbert, and arrange them in the form of a crown on each fanchonnette; when you have done live or six, cover them with powder-sugar very equally, and llicn bake tin i:> of a reddish brown they are done and may be served. ALMOND CHEESE, BITTER. wash, and drain, three ounce* of sweet, and one ounce of bitter almonds, pound them to a moistening with two spoonful of Put them into an earthen pan, with two glasses of nearly Ixjilin;; milk, eight ounces of sii^'ar have been; let (his stand an hour, then stiaiu a 8Je\e, and put to it six drachms of isinglass lukewarm; place the whole in ice il U'gins to set, add some whipped it into a mould which hag been in ii:e, put it in ice ayaiu for the fromuge from ALMOND FLUMMERY. ounces of hai t.-hoin in two quarts of spring u.iier; let it Dimmer six or seven half the wati-r is consumed; il through a >ie\e; lieat half a pound of almonds very line, with a quantity of orange-flower water; mix a little of the jelly and some fine sugar ith it; the rest of the jelly, it it is a than blood; jxmr it inlo liasius or cups, and stick in almonds cut small. ALMOND GARLANDS. a pound of march-pane paste, the whiten i.f two nr three i-^.;s, some [lowiiered cinnamon little Hour, knead pafte, and roll them into the form of sausages with your hand on first strewing the table with almonds minced, but not very fine; so they may adhere to the sauKip -, which ought to lie the size of jxmr; lonn them rings or garni" what size you please, fixing the ends toLjeilK-r with water: place them on paper, and bake them in a quick oven until they are of a clear brown color. ALMOND LITTLE CAKE, BITTER. Pound six drachms of bitter almond)', strain them through a sie\e, and mix them \csscl, with the. white of an egg, and nix ounces of sugar, stir these with a ?|Kion for a few three-qnai ten: of a pound of puff paste, roll the thickness of a qnaitcr of an and rut out of it thirty oral cake* i\m inciw-w l.a'f long by two.oui a quarter wi<te pointed ai tlie ends; put on each a

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ALM ALM of a spoonful of the almond glaze, and with die blade of a knife spread it equally over the surface for about the eighth of an and let stand for hall' an before von put them into the oven, must !* moderate. If you bake them immediately after putting on the glaze, it wrinkles and shrivels up, which spoils their appearance, as they ought to be quite smooth and even; the cakes considerable care in the baking; they should be slightly colored on the top and the lower part redGENOESE, Blanch two ounces four drachms of swrd, and two ounces and a half of billet' almonds, to a the following preparation:

blanch and ounces of sweet almonds, and when perfectly smooth, mix them in an earthen pan will) six ounces of flour, the same of powder-sugar, six yolks and two whole eggs, a of brandy and a grain of salt.

Stir the whole for six minutes, then add six slightly warmed but not; work ihe butter well into the paste for four or five minutes. Butler two moulds, or paper cases, about nine or ten square, pour in your preparation, smooth it with the blade of a knife and then put them to bake in a moderale oven, firsl strewing on them four ounces of sweel almonds minced and mixed with two ounces of powder-sugar, and a little white of egg. When done, cul inlo all possible forms, them in the oven to dry; when britlle, lake them out, let them cool, and decorate them to your fancy.

GRILLAGE.

half a pound of almonds, cut them into four or lengthways, pralinez with three-eighths of a pound of sugar, sand them when they begin to crackle; them on the fire again till they are well mixed together >and form a mass, put on wafer-paper lightly oiled, lay it flat, strew it or nonpareils, and then cut it in pieces.

ALMOND KNOTS.

Take two pounds of almonds, and blanch them in hot; beal ihem in a mortar, to a very fine paste, will) rose waier, be careful to keep them from Take a pound of double-refined sugar, sifted ft lawn leave out some to make up the knots, put the rest in a pun upon the it is scalding hot, at time have the almonds scalding hot in another pan; then mix them together with the whites of three eggs beaten to froth, it stand until; it some of the stijjar out for lliat purpose, and lay ihem in philters of paper. not roll into shape, tlierefore lay them as well as may be, and bake tlicm in a slow oven.

ALMOND MILK.

Take six onnces of sweet almonds, and a pinl of milk, drachms of orange-flower and of and the almonds to a very smooth pasle, moistening them occasionally with a few drops of milk; when your paste crumbles, pul il in llie milk and mix them well, and it to half, let it boil up once more; let it cool and serve. ALMOND MIRLITONS. Blanch an ounce of sweel, and the same of biller almonds, and dry ihem in an oven of egg to prevent their oiling; then put them into an earthen pan with Iwo ounces of bitter macaroons, five ounces ofpowder-sugar, four whole eggs, and a grain of salt these are well mixed together, add two ounces of butter, Make a proper quantity of puff pasle, roll it out thin, and cut it alxjut Iwo inches and in diameter, and put each ot into a tartlet mould buttered; put ihe mirlitons on lliis, and when all are equally with powder sugar them through a laininy;:is lliat is dissolved strew more (but not such fine) powder sugar over, and bake diem in a moderate Serve either hot or cold. ALMOND MONCEAUX. Take half a pound of sweet almonds, cul them into thin slips (lengthways) and roast ihem on an iron until they are of a deep yellow color, inclining to brown; beat up the whiles of six or eight eggs with a in an earthen pan. Pour over ihe almonds a pound of sugar finely powdered, (bar ounces ofcandied orange peel, ihe same of candied lemon-peel, also cul into thin slips, half a spoonful of |wwdered cinnamon, and six or eight cloves pounded; mix these ingredients well in pan, and place it on paper in little heaps of a pyramidal form, and bake them in a well-healed oven. ALMOND PASTE.

Blanch two pounds almonds, and soak them water for twelve hours, then dry them in a napkin, and pound a quarter of them to a very fine paste with a litlle water and lemonjuice, pass them pound the remainder (half a (xiiind al a lime.) When all are done, mix them with a of sifted sugar; place them over a gentle fire, it the (low from the spoon; it mortar, and when it

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ALM ALM it again with an ounce of gum-dragon previously dissolved in a glass of water and the juice of two and a pound of sifted sugar. As soon as \"iir | -aste is of the pro|>er consistence, take lay it on the slab, sprinkled first with sn_rar; divide your |>a$te into three (Kills, and color part according to fancy.

The coloring or dyes are made of the materials as are used for almonds. ALMOND PASTE to tix, or even twelve months. Ulancli and pound a pound of sweet almonds, moistened occasionally with water, to prevent their oiling; when well beaten, add pound of fine [x>wdered sugar, and mix the whole pa-te to use when you have occasion. When wanted, mix a piece about tlie size of an egg with three gills of water, and strain a napkin.

ALMOND PRALINFS, (dried, preor burnt.) A |>nund of the best must be washe'i in; thoroughly dry, put them pre-i i \ ing |>an w ilh a |x>und of.-uu.ir and a pint ami a half of water, keep them on the stirring (hem continually, until they crackle and fly about, and the sugar Ix-gins to color, alxuit gently to gather the and leave them in the pan to dry about two in a stove or any moderate heat. ALMONDS, RED CRISPED. Preas alxive have taken the sugar and are ready to be taken fire, put tlie almonds ujwn a sieve a dish under, take the sugar that drops, and put it pan, adding a; refine it it comes twelfth degree au caste, then take cochineal, color to tin,-.- the almonds, and put them therein; give them a few turns over the (ire jar, ar.it finish as at lir.-t.

ALMOND SWEETMEATS (YELLOW.) Blanch a pound of sweet almonds, wash them in cold water, and wlien quite dry, pound them with a vtithVient quantity of yolks but add to them a pound of |x>wdcrrd sugar and tl>e rinds of two lemons Crated; patte well with your hands, first sprinkling tlio table tlie paste into what figures you plea-.-, nidi as fleur-de-lis, trefoil, &c. each Iwing about thenize and weight of a macaroon. PI. ice tl)em on white pajx-r and on an iron plate, fry them in a moderaleU hot sto\e.

If tley are of a deep are T|ICMi IMI-; iiIx; still further ornamented in tlie follow i ni; manner:

I'.oil -oni.in orange-flower water to the degree c-.illud grande plume, and as soon as the sweetmeat.- are taken from the stove or oven, wash them over w ith a light brush dipped in the will give them a delicious perfume, and they may then be it la glace.

cohi, take (Kiper and put them into glasses for the table. ALMONDS, ROCK OF ALICANTE, SPANISH.

and it as many blanched almonds as you can entangle.

makes a pretty crystaline ornament t'lr the; it is also called Rock of Gibraltar. ALMOND WAFERS. Take a pound of sweet almonds, blanch and pound them, add a pound of powder-sugar, a pinch of orange-flowers pralinee, la-in.

and moisten them a c^gs to enable you to the paste on wafer pa|x-r the blade of a (tlie wafer paper must be rubbed with virgin wax and sweet oil); lay tlie pi eviration on as thin as possible; some sweet almonds very small, mix them with sugar, and strew them over the wafers and [Hit them into a hot; when about half baked, take them out and in squares; replace them a minute in the oven, take them out again, and- press Ihem on a stick to give them tlie proper form a- they are cold, put them on a sievo. liefore they are served they should be Slightly wanned.

GRF'.V.N.

the peel very carefully from you r almonds, and put them with water on >'irc.

till they are tender; then take them o(Ta*nd little more water nearly co Id put tliem on fire again, but do not lei* them boil; as soon as you find the head of a pin will penetrate are sufficiently done, and may be thrown cold water; and when tlie fruit is quite cold, In the clarified sugar on the fire, and when tlie almonds; boil them in the about twenty times, then remove let the almonds stand to take the:

in about two hours' lime put them on again, and Ixjil tliem up a dozen times which, take them oft, skim, and put the in a compotier. If tlie sugar should not he sufficiently done, boil as much more a\oii may think necessary; squeeze in juice of an orange, Ixiil it once again, and a cloth the compotier over tlie almond*.

ALMOND NONPAREILS, GREEN. Drain some green almonds that have

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ANG ANG; dip them one by one in sugar prepared an casse, and in or any other colored nonpareils, and in a stove, or gentle oven. ALMOND (GREEN) PRESERVED. Put some water into a saurepan, with two liandfuls of bran, and when it has lx>!led up twice, throw; let them boil up once, then !;ike them out with a skimmer, an 1 rub them well in your han.ls to take off the down; as you do this, throw; in till, on pricking a pin enters and they shrink:

clarify some svigar, a pound to a pound of fruit; boil up the sirup fjur or five successive days, morning and evening, the you leave to drain upon a sieve; lastly, put the fruit into a pan, and when than lukewarm, pour the sirup over it very green are ANDAYE BRANDY.

An of bruised aniseed, an ounce of bruised coriander seed, two ounces of powdered Florence iris, the j'.estes of two oranges; with thref quarts of dislillc I brandy into the alembic bain-marie; dissolve two poun Is lialf of sn^ar in two pints and a half of clear river water, ad I them to the distilled liquejur, pass the whole through a strainer, and put into buttles. VGELTCA CAKES.

four ounocts of angelica powder, and two pounds of up the white of an egg MI i th a little sifted sugar, until it is of the con/sistence of cream cheese; dissolve the sujjar / in a skillet and skim it it has boiled a little, throw in the angelica, the sugar to petit cassf, then take the fire, put in half a spoonful of the twaten e:jg, and stir it quickly until the sugar i ises, then stop, and when fallen again, it rises a seron,) time; it may now be poured into moulds or papet cases, well oiled and sprinkled with sifted sugar. ANGELICA (ESSENCE OF) JELLY.

Having washed and well dried two ounces of angelica-roots; cut them in pieces and throw them into boiling sirup, (three-quarters of a pound of sugar,) with an ounce of bruised angelica seeds; cover the mixture close, and when cold, add to it half a glass of kirschlaasser, and pass it through a tammy; filter, and afterwards put to it an ounce of:

stir it lightly with a silver spoon; pound ten pounds of ice, and put it large sieve or pan, place your mould in the middle of the ice, taking care that it touches the ice in every part; pour the jelly into the mould, cover it with a saucepan lid, put ice on that, and let it stand for three hours; after that time have ready a saucepan large enough to take in the moult easily; it with water so warm that you can scarcely bear your hand in it; plunge the mould in so as to allow the water to pass over the whole, but as quickly as possible, anil then turn the jelly into your dish for last operation should be performed with agility.

Observe, in making these kind ofjellies, that no tinned or pewter vessels or spoons as they impart a violet tinge to your jellies, which ought to be of the color of the ingredients employed, as for instance the, above should be a clear light green color. ANGELICA scrape, and cut in small pieces, twelve ounces of fresh, or half the quantity of Bohemian angelica roots, and infuse them for a week in six pints of brand v and one of water, with a drachm of mace, two drachms of cinnamon, and twelve cloves; at the end of that time it, then dissohe three pounds of sugar in pints of water; mix it the liqueur, strain it through a jelly-bag, or filter it through paper. Observe, that the best brandy lor liriuiurs is that which at Montpelier, EU it yields more in distillation the Cogniac.

notice also that the first drops which Till from the alembic after it is placed on the stove, must not be mixed with the liqueur. A glass should, therefore, lie placed under the mouth of the alembic to receive them, and when about a quarter of it is filled you may remove place your bottles or matrass. The phlegm, as these droppings are culled, are good for nothing.

ANGELICA PASTE.

Take young and pithy angelica drain and press all the water out; in a mortar to a paste, and rub Next day dry it over the lire, and to every pound of paste put a pound of powderWhen the |>aste is hot add the sugar, stirring it till thoroughly mixed, over a gentle plates, ilnst a little sugar over them, and dry them ANGELICA PRESERVED. stalks of angelica when of a good size, but before they have run to seed; clear off the leaves, and as you cut (he stalks into proper lengths throw them into water, and boil them till the stalks are take them from the fire, and put them into cold water; take off"

the skin, and again put them into 'cold water; then drain and put them into an earthen pan, and pour over a sufficient quantity of clarified sugar to float the angelica. In boil the sugar ten or a dozen

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ANI ANI and when lukewarm pour it over tlie Proceed in the same way for four succeeding dajs; alter wliidi, drain tlif stalks, and in tlie meanwhile boil the sugar (adding more, if necessary ) to the degree grande perlt; put tlie angelica to this, cover it let it boil five or six tile lire, scum, and put in pots.

ANGELICA DRY.

as for the until you jxjnred (lie sujjar aw grand perlt, over the angelica; it for a day in tlie sugar, then drain and dry it on slates, or iron plalcs,.\\cr.I.lCA six pints of brandy, a pint of river water, three pound- of sn^ar, two ounces of fresh slithered Bageltca-rooU, the sune (jiianlity of angelica see.l; clo\e, a drachm of each. \\';t.h and dry the well, cut them in ami put and spices bruised, into the brandy, to infuse for twenty d:i\s; tlien strain it, and lumng added to it the sugar dissolw-d in river water, filler anil Untie your ratafia. A N<;ELJCA RATAFIA, strip tiw angeliea stalks nf their leaves, and.-in. ill pieces, which put the brandy and water, in the proportion of four litiex of U-.tndy and two of water to one pound of angelica, and four pounds of sugar to the name quantity; add cloves and cinnamon; lei it stand six weeks, then filter und it.

ANGELICA WATER.. i.-ht handfuls of angelica leaves, cut, and lay tlx-in on a table to dry. \Vheii (juite dry, put them in an earthen |xit with a gallon of strong lees.

Ijct it twice in dial time, iln-n put it warm still or alembic; draw off into bottles, < '.\en p.i | x-r pricked in holes, anil let them stand thus two or three days. it is settled, bottle, and.-top it ANISEED, OIL OF. Is made like aniwed water, the dilleience is, that an additional pound is necessary to mrikc the simp. AMSE PETIT PAINS.

Put two glasses of water and two ounce? of fresh butter in'-. i.-(ew|iaii.aiid when the liquid boils the tire, and mix it six Winces of sifted amalgamate it oughly, s.i lie lumps; then t\\y the out of tlie saucepan, and add to it two eggs and two ounces of powder-funr; mix then well in, and then put in two more eggs and the ztste of a lemon ihese are also well incorporated, add another egg or two, if tlie puste (which should lie raher firm,) will bear them. Sprinkle your r.iste cut the lieees, each the size of a walnut; roll these with as little flour as possible, to about three incites long, and as you roll them plnce them on a baking-tin, two inches apart; dorez and bake them in a tolerably warm oven fillets, boil a quarter of a pound of sugar to casse, and the moment it re-aches (hat degree set it by the side of the that the sugar may not its whiteness; dip the top and one side of each petit pain Mi*ar.is quick as possible, and as you take them out, strew the anise over them lightly. Red is for petit pains.

ANISEED RATAFIA. To make a quart of this Ixiil a |xiiind with a demisetier of water, until is quite clear; lieat another demisetier of water, and put in it three ounces of anise; the it let it stand a quarter of an hour, and it with three pints of brandy into llie sugar; mix together, and then \e.--el, be closed and in the sun.

Let il stand three weeks, and then bottle it.

ANISEED WATER. minces of new anise, sift it to it from the dust, and in six of brandy, with the scestes of lemons, and half an ounce of cinnamon; in a week's time distil it over a moderate fire, put a pint of water into the alembic; care to collect the phlegm Ix-l'.re you draw oft'lhe aniseed water. Dissolve three pounds of sugar in As the contains an acid salt, which render* this liqueur milky, the following proceeding is necessary: Reserve a pint of the from that in which you dissolved and mix with the white of eggs, well whippet], and the sirup's hot put to it this egg-water and the aniseed the fire until is hot put it glass jar, cork it well, and let the next day bottle and filler ANISETTE DE BORDEAUX. two ounces of green aniseed, half a pound of aniseed, two ounces of coriander, and the same of fennel seeds. Bruise, and put them, with sixteen pints of brandy, into an alembic bain-marie.

d'issolvo thirteen pounds of sugar in two quart* of river water.

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APP APR which must be put to your liqueur when distilled.

Filter and bottle it. email apples, cut them into halve*, and boil in simp, to are cold, make an extremely brioche a fritter for each half apple, then fry them and finish the same as Fritters d la Dauphine. Pears cut quarters are made in the same manner as the above. APPLES AND ALMONDS LITTLE as the is the crust, then cover it with almonds cut in fillets, press them in lightly; mask them powder-sugar and bake in a moderate oven. as cold, cut your gateaux according to your fancy, either round, oblong, lozenge, or crescent-shaped. Make a marmalade of twenty-four in the usual way, with a quarter of a of sugar, and a quarter of a pot of apricots, and the zeste of a lemon, shred Make your paste, and proceed as directe ! lor IVtits (iateaux glares of apricots. Sprinkle them (uhen marked) with powderin a moderate oven and finish them.

APPLE PETIT GATEAUX WITH Make an under-crust of the same size and thickness as directed for petits g&teanx glacts of apricots, and cover it with apple marmalade; when baked, mash the apples little apricot marmalade, and strew over a quarter of a pound of pistachio nuts cut in small pieces, and then put it in the oven again for a few minutes to dry the apricots.

cold cut them into the forms.

APPLES AND PISTACHIOS. Pretoss up a dozen for gateau with apples and raisins, with the addition of two ounces of sugar, and of the zeste of an orange, grate that of a lemon, and put three ounces of pistachio nuts blanched, in the place of the raisins. Proceed in the same manner as directed in that recipe, strewing on the dome of the gateau pistachio and sugar, each nut cut six pieces; and when the crown is put round the band, place a pistachio nut in the middle of each meringue, bake it of a color in a slow oven, and serve APPLE MERINGUEES. Put apple marmalade on a dish, in a pyramid: whip the whites of two eggs to a froth, mix with them two extremely decorate your apples with this preparation, glaze them with them in the oven. APPLE MERINGUE.

Layamta/e paste in a tart pan, e<jg and prick it all over, it; lay in it a puree of apples, and finish with white of egg, as for a la Turque; APPLES PUREE.

and core a dozen or more good baking apples; the sugar and a small bit of letnou-peel; when soft, stir well with a wooden in a spoonful of apricot jam; it at times till the jam is mixed and the apples rub the a tammy.

PARISIEN.

Make a marmalade of three dozen half a poun.l of powder-wigar, the peel of a lemon, and a glass of water; dry it as much as you possibly can, for on that the good appearance of the parisien chiefly de|H'iids; (lien put it into a large stewpan. Whip the whiter! of fifteen eggs to a strong froth, with a |x>und of powder-sugar. Mix a quarter of this at first, with the apple marmalade, the it into a croustade prepared as usual. (See SOUFFLE.) it for an hour in a it as soon as possible after taking it from the it with powder-sugar. six cut tlicin put them into a matrass with three-quarters of a pound of sugar and two glasses of stop it close and it in a bain marie, and it i\vo letting the water be the matrass frequently without taking it out of the water; this must be on exposed to the air; when done put out the fire, and let the matrass cool before you take it out. is juice, and add a spoonful of spirits of lemon or cinnamon, orange-flower water, or whatever else If any drega arise, let it longer, and then gently pour the sirup into Great care must be taken to prevent its being muddy. APRICOTS BOTTLED. die quantity of ripe apricots you may require

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APR APR through a horse-hair sieve; put the pulp into j Kittles, cork very close, anil tie them these iMlles upright in a lame Kaucepan, with hay between to prevent their touching; put the saucepan on the it with water. is near boiling, take it off and let the bottles are cold; in a cellar, without touching each other, until wanted, j they will be found as good to use as frc.-li The apricots may also be prej served whole by tin- game means. apricots wlion ri|je, l>e spots, rnli carefully with a cloth, to take off the down. Wei^h your fruit, and to each pound put a quarter of a pound ofsninr. it, and boil it to the decree grand ptrle, tlien put Hprin>t>:

Imil them three or four times, takini; c.ue tu turn them fni|iii>ntly, that may lake the suijar in all parts. Take theiii off the put them one by one r l i-lili'e<; the In-in^ by this lime nearly col I. jvmr llie brandy (three dfrni't' tiert to each pound) into it by degrees, stirring coii-lan!l\ lo mix it well with the.-imp. When thoroughly incorporated, pour the t!ir fruit at lirst will float; but when the brandy and mi-Tar have soaked in thcv will sink to the tiottoin; tliey are then fit to eat.

(ireen apricots are done exactly the same as green almonds. See ALMONDS.

cut, nnd take the stones from your fruit, anil |xit them on the fire in a little water, and when they rixe tliey are muTicieiiily done, and may be taken out, cooled, and put them into a little clarified sugar and give them three or f.mr Imilings; skim them well, and then put your li nit aside; boil the sugar alone fiur or live tim-< more, and it (lie in the rompn Al'RICOT CONSERVE. ripe apn ols, |*-el and cut them into s till-in iner a gentle to:

put one pound of sugar, boiled to tl? degree la plume forte; when the iii: ir ITnearly col.l put in fniit, taking tore to K ' it with a spoon, lh.it may be wj|l incorporated. APRICOTS PARISIEN. vei\ "'lit in h.-ilf, ill..n, a few at.1 time, over the fire, with half a p. inn an. I fmr glxsees a* soon as you find the peel will off easily, take them out and drain put fresh apricots into the sirup, and the same until all are pealed, the to the usual consistence.

Put of rice, half a pound of butter, the.- HIM- of sugar, on which grate t heresies of four lemons, a i-alt, eight or nine glasses of milk, and of raisins, into a saucepan, and it Ixjils take it from the fire and put it on hot cinders, it occasionally for an hour, when, if the rice be quite soft, mix the yolks often eggs with it.

IN JELLY.

and stone your apricots, scald them a little, lay in a pan, and cover them with clarified.sugar; day drain the sinip, and it smooth, the apricots and Uiil the following day make a codlings, boiling some amon-; them, to give a better flavor. the jellv is done put in the other fruit with the simp, and altogether, skiui it in glasses. APRICOT MARMALADE. Peel the apricots, and the stones; pound of fruit put three-quarters of a pound of clarified sugar, boil it to the degree grot boulet, then put in the apricots, boil both together: when it flows readily it may be put APRICOT RATAFIA. cut as may require, and in while a to four dozen;) mix it an equal quantity of brandy; put into a jar, with the kernels bruised, add a quarter of a pound of sugar to each pint. Let it infuse for three weeks, lil;er and bottle it. APRICOT SWEETMEAT, WHOLK AND DRY.

Choose fine firm apricots, make a little opening at the top to the stone, put them into cold water, then blanch them over tlie fire; tliey begin to boil, those which are soft, throw them water, and drain In die meantime, prc|Kirc some sugar to petit listf.. put in the apricots, and Ixiil up a few times together. The next day separate the sugar from the fruit, la nappe, and the _;.iin; the follow ing day boil tlie sugar petit perl, then add the fruit, and boil tlie fourth day drain them; and, having placed tlviii on iron plates, sprinkle with sugar U-Ioie you put in dry; when dry, place in boxes. placing a sheet of paper between:\er.

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BAR BAR n.

BADIANE, INDIAN. Take a pound of starred anise, pound and infuse it in six brandy for a week, when add to it a pint and a half of water, and it.

and a half of sugar in seven pints of water, and add h to the distilled liqueur. Stir it well, it.

is Badiane persons color it it is then called Oil of Badiane.

BALM WINE.

Boil twenty pounds of lump sugar in four gallons and a water gently for an hour, and put it in a tub to two tops of green balm, and barrel with a little new yeast, and when the Birup is it on the balm.

it, and let it stand twenty-four hours, stirring frequently; bring il up, and when,it has stood for six weeks, bottle it.

Put a lump of sugar into each bottle; it The longer it is kept the better BALSAM, SIRUP OF. Put an ounce of balsam of tolu into a quart of spring water, and boil them two hours; add a pound of white pounded sugar-candy, and it out the balsam, and strain die sirup twice; when cold, BARBADOES the zests of three fine cedrats, two drachms of cinnamon, and two of mace, and put them into three quarts of brandy; close the vessel hermetically, and let it for a week, then it in un alembic.

Dissolve over the fire three pounds of sugar in a quart of pure river water, add to it half a of orange-dower water, work the mixture, and straining bag into bottles for use. BARBADOES WATER. the outer rind of eight large florcnline citrons, half an ounce of bruised cinnamon, and a gallon of rectifed spirit; distil in the bain marie; dissolve two pounds of sugar in a quart of water; mix the distilled liquor; filter and bottle BARBADOES WATER AMBERthe of six bergamots. half an ounce of cinnamon, and two drachms of doves bruised, for six in a gallon of rectified spirit; add a drachm of saffron, and let the whole stand six days longer. Dissolve two pounds of sugar in a quart of water, add the infusion, and filter for use. BARBERRY BISCUITS. the juice through a sieve from two pounds of barberries, and mix with it five pounds of sifted sugar; whisk the whites of four eggs and add them fruit; prepare some square paper cases, fill them with the jam, lay on sieves, and into a stove, and let six or perfectly dry, take away the papers them in a dry place. BARBERRIES, TO CANDY. the barberries out of the and off the in warm water; sugar, and set them in an oven, oftn moving them, and strewing sugar upon them until they are dry. BARBERRY DROPS.

Cut off the black tops, and the Ijefore the soft enough to pulp with a into a china then set the basin in a saucepan the size of the top of the basin, and the barberries When cold, put to every pint, a pound and a half of the best sugar pounded as fine as Beat the fruit and sugar together for two hours and a half (or more large quantity), then drop sheets of white thick paper. If, when you drop, it runs, there is not sugar enough, and look rough if you put too much. BARBERRY ICE. Put some barberries into a pan without water, set a "

pass them into a pan, add to the liquor clarified sugar; if too thick, put a but no lemon-juice, as the barberries/.'are acid without it into the sabotiert to congeal.

BARBERRY ICE CREAM.

large spoonful of barberry jam into a pint; add the juice of a lemon and a it finish as directed, see ICE. BARBERRY ICE WATER. Mix one spoonful of barberry jam with die juice of a lemon, a pint of water, and a little cochineal; pass it through a sieve and freeze it; take care that it is thick and smooth before you put in moulds.

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BAR HER HARRERRY MARCHPANE. Tnke three pounds of sweet almonds, two pounds and a half of s-ii^;ir, and u pound of bar; pound the almonds to a paste, mix them witli the su^;ir lx>iled to petit boule, and add tlic bat tarries; stir them together well, and place them on hot ashes, stirriii^ them continually until the paste is formed; put a talile sprinkled with sugar and let it out nlxwt tlie thickness of a crown piece, cut it into various forms, place them on sheets of pa|x>r, and bake them in a moderate oven and use any other fruit you think proper. BARBERRY PASTILE.

half an ounce of gum-dragon in a glass of water, strain it in a cloth pr bag, and put it a of barberry marmalade; mix it well, and add as much pnu !c i--;i_;:ii as will make it malleable pasie; you may also put in a little cochineal it into what shapes you ]!

HAKHF.KUIKS IN P.rsi in.s. Clim.se those liailx-rries which tin'-, which may be extracted the nib of a pen.

' \ nir and mixit an equal weight of sugar boiled to petit boule; boil them together two or three times, and it.

St t it a*i(U> in an earfi until the next (lay, when it may be put in pots and covered. i:\UriERRY WAFERS. out In mi as many barberries as you may require, and mix powder-eugar, and the white of one egg, and it up a wooden or silver spoon, to a y a sheet of wafer paper on a baking pl.ite, an I >pread your paste over it very tliin with a knife; cut it into twelve nid put round a (the; in a hot stove to curl; when half cuile.l, lake them oil" carefully, and set them up i) in ays in asie\e; for a whole day in a hot stove. P.AIMIERRY WATER. Put two large spoonfuls of barberry jam, the juice of two lemons and a gill of sirup in a !

it with water; add a and if not rich enough, more it through a fine sieve. It.\M.i:V srCAIJ. < -larifj-two pounds nut boil it to caramel height, in a deep ppi \.-e| with a lip; Mraii;lit liaes aliout an thick, on a maioie i-l.il) prc\inn-ly ruhtad Whilst hut, take each end of the stripe of sugar and twist cut it proper lengths and put them by in glasses.

They must be kept in a dry place. BARLEY SUGAR DROPS. as for barley ready a sheet of white paper, covered with a smooth layer of sifted sugar. out the boiled in drops the size of a shilling; when cold, fold them separately in paper, a few drops of tlic essence of ginger or lemon will improve the flavor.

BARLEY SIRUP. Make of a pound of barley three quarts of barley water; out the barley, and put to the water a handful of scabious, tonnentil, hyssop, agrimony, horehound, maiden panicle, betons, burage, buglose, rosemary, marigoi violets and cowslips, of each a pint, when a of raisins stoned, a pound of figs cut, a quarter of a pound of dates stoned; half a (xiund of green liquorice, caraway, fennel and aniseed, of each one hartshorn, ivy, elecampane root?, of each an ounce; the roots of fennel, couchgrass, polipodium, and oak parsley, of each a handful:

bruise the seeds, slice the roots, and put all the barley and for; and out the juice, and let twenty-four hours; when clear, add to it rose water and hyssop, half a pint of each, and a pint of clarified juice of coltsfoot, a drachm of saffron, three pints of the honey, and of sugar as of this an hour and a half, keeping it clean scummed, then bottle it, cork it well, and put by for use. BARLEY WATER. Put a of a pound of pearl-lsu ley into two quarts of water, let it boil, skim it boil half away, and strain it off.

according to taste, and put of white wine, or some lemon-juice. Drink it warm.

BERGAMOT DROPS. Mix the iuice of four or five lemons, and some sifted sugar, a wooden add to twenty dro| of essence of bergamot; mix having mined the or four minutes, it the of a sixpence on writing and let them stand BERGAMOT WAFERS. six a and mix some silied sugar, essence of bergamot, and the of an efg, the them together till very white; if it becomes too thick, add the juice of another lemon;

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BIS spread your paste, and dry 'diem as barberry wafers.

BERGAMOT WATER.

To the rinds of three bergamots, put a gallon of proof spirit, and two quarts of water; off one gallon by the tain marie, and sweeten with sugar.

BERGAMOT WATER.

gills of sirup, the juice of six lemons, and diluted sufficiently with water, add a of of bergamot.

it through a fine sieve for use. BERGAMOT WATER ICE, together the juice of three lemons, two gills of sirup, half a pint of water, and of essence of bergamot, and freeze it.

BETONY, CONSERVE OF.

a pound of betony, three pounds of \mf sugar, beat them in a stone mortar; sugar with two quarts of betony water to the thickness of a simp, then mix them tof ether by and a re, make it into a conserve, and keep Lny the rind of a lemon in boiling water, it l>e tender; take half -a pound of sweet almonds, and blanch them in cold water, and two ounces of gum-dragon, which in fair water; tli*n jw::::,!

the in as you pound, the whites of two eggs hollow; the lemon in a stone mortar by itself, and put the gum and the lemon into the almonds, and mix them beat a pound of fine sugar in a mortar with the almonds, gum and lemon, and afterwards add two pounds more of fine sugar, stirring it with a spoon, then in and lay them upon papers, and set them in the oven. IN CASES, your mixture the same as for spoon biscuits, -and fill some or square cases it.

TlH-n with the pin crush sugar, but not to a powder, and trew it over your biscuits, which place on a. cop|>er plate, and when the sugar begins to dissolve put them in a gentle oven, at the mouth of which put a shovel full of burning coals to crystallize the sugar; and when that assumes the appearance of little pearls, rethe coals and close biscuits will require from twenty to twentylive minutes baking. BISCUITS ICED.

Beat up the white of eiglit, and the ^olks of six eggs, with a pound of fine powdered sugar, for two hours. ready fourteen of well-dried; and your plates buttered, mix the flour as" quick as possible with the eggs, &c,, and lay biscuits on the plates; you may add a musk and ambergris. Bake in a quick oven. BISCUIT, ITALIAN. Bake a biscuit, like Iced biscuit, in a plain,; cut it across, in an pour on each slice a spoonful of true maraschino, and when imbibed this, place them in proper form, and mask the whole, either with white of egg and sugar, as biscuit with sweetmeats, or apricot marmalade, on which strew pounded macaroons.

BISCUITS OF ITALIAN WATER. Whisk up sis eggs, and an equal weight of powder-sugar, for half an Take six more eggs and their weight of flour, and mix all together, and lay this mixture on paper, in cakes the eighth of an inch thick, and about two inches diameter; lay them quite and do not let them touch.

The oven should be hot; five minutes will bake them. cold, wet the under side of the paper, and they will then remove easily. JUDGES.

six a basin, and whisk them for five minutes, add half a pound of pow<!ci'-sugar, hud whisk again for ten minutes' put some caraway-seeds and a pound of dry all together with a wooden spoon. Drop them on paper about the size of a crown-piece, and thick in and in a brick them off the paper while hot. BISCUITS, LIGHT. Take ten eggs, put the yolks of five in a pan few crisped orange- flowers, the peel of a green lemon, both shred fine, and fine sugar; the till the sugar is dissolved and mixed with Beat tle ten to a frotlt, aod add to in lightly, and by degrees, six ounces of flour, into buttered moulds, powdering fine sugar, and bake them in a BISCUITS, MANQUES. Put into an earthen pan half a pound three-quarters of a pound of flour, a quarter of a pound of butter, the same of pounded a and some six and two; beat up these ingredients well.six whites, and mix

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BIS BfS with the aboTC preparation; make a paper and in it it.

Meanwhile cut almonds into either dice or slips, mix them with some powder-sugar and white of^egg; the maiiques la alx>ut tliree parts done, dorez and it latter mixture; and tinir-li lxikin<;.

as it cut it whatever forms your fancy may dictate. BISCUITS, MARRLED. Make twenty-tour eggs, a pound of powder-sugar, and three-quarters of a pound of dried and sifted as for Bitcuits; of dis.-ol\cd pan, and ad to it a third of the paste; it is well mixed, divide it in half, and to one half mix a quarter of the biscuit-paste, which will tinge (hat portion a light chocolate color.

After this, mix togetl>er some vegetable red and infusion of saffron to color hull' tin- remaining p.iMr that again, and mix the la.-t quarter with half the orange-color, thus your pa.-tc lxtwo shades of anil two of oraiiye. Make two pa|T rases, each eight incliw square and three high, into one of these a of the pastc. ami when it has spread over the bottom of the case, pour in one of the orangecolored, on hich another of the chocolate, 'i, alternately, until tin- case is half; then sprinkle it with Hour, and put it for three-quarters of an I'ut the bi.-ruitposte (both colors) into a pan and stir them a s|x>on the is veined, or clouded w ith tlie two colors; pour it into the other case, sprinkle it with Hour and bake like the former; when quite cold, into slices about two incites thick, halfof which should Ix- broken, and the other half cut in pieces of au equal size, lay them on a Uikii'Lj-plate, and dry them in the oven. These are generally used to make the rocks in ornamental pastry, and may l>e tin; usual materials, according fancy BI8C1 ITS, MARCHPANE. Beat a of to a pa.-tr, moisten them put them and a pund saucepan. o\i-r a clear but riot tierce charcoal stirring constantly, it loyi-tlicr; put it on a Homed slab, and woik it well with \our hands for some lime, then roll small piece* of it alxuit tliree incho loir.' and thickness of' little tinker, join the ends of each and make them into round rings, lay tliem on a sieve in a dry warm place for two or wanted, mix some powdersugar with the of eight U-at a wooden spoon in each; add a cup of orange-flower Put your rings icing, and them completely; n a sheet of in a slow oven the icing sets and they begin to change Do not remove them from the paper till cold. BISCUITS, MILLEFRUIT. preserver] orange and lemon-peel, a quarter of a pound of each, six ounces of angelica, the same of sweet, and one ounce of bilter almonds; cut all the above ingredients into pieces half an inch long and a quarter wide.

Make an icing with white of eggs, sugar and orange-flower water; put the almonds, &c.

this, and having paper on baking-tin, lay the cakes on it, of whatever size you then with a hair pencil touch here and tin-re a Bake them, but not in too hot an oven.

MONKEY.

the of six esjifs in powder-sugar, and mix it the yolks and a little pounded cinnamon; whisk" the whites to a firm froth, and the add e<;gs, and their weight of dryHour, mix them this mixture in a spoon, and lav it in about the of a half-crown piece on join two together with the spoon, and when your paper is sprinkle powder-sugar o\er anil bake, them; a lew minutes will do Remove them from tlie pa|x>r while hot and put tin,- two undersides together. BISCUITS, PRINCESS AMELIA.

Put tlie whites of twelve eggs into an earthen pan, to a thick snow, and add to them ounces of double refined pounded and having mixed them, put in three ounces of flour, and three tlie grated rind of one or two lemons and half a coffee cup of oiani;e-l|iiwer water, stir them well with a wooden spoon, but take care not to spoil the snow: drop them on paper of a larger size the sweet biscuits, and to a clear brown in a moderate oven. them from the paper while hot. BISCUITS, SAVOY. whites of eggs to a snow; w ith a pound and a quarter of powder-sugar, mix them together, with three-quarters of a pound of Hour and the grated rind of a lemon, into a paste, rub your mould with melted, butter, and bake it.

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BIS BI9 BISCUITS, LARGE SAVOY. fifly-six eggs, four pounds of sugar, the zestes of four oranges, a pound and three-quarters of potatoe-flour sifted; and make your biscuit as follows: the zestes of the oranges on a piece of sugar, and as soon as colored, scrape it off, and grate all the zeste is done, then dry die sugar perfectly, crush and sift it.

Break your eggs one by one, (takin'* care that all are perfectly fresh;) put the yolks and whites into separate vessels; mix sugar with the it in with a spatula perfectly smooth, then add the remainder, and work it for Whip the whites firm, pulling in a small quantity of pounded alum; may be known by points rising when the whisk is out; mix a wilh still, however, keeping the whites the yolks on them very gently mixing them with the whisk: sift over the whole a pound of potatoe-flour, stirring the mixture all the to put the your paste should be very smooth, and somewhat of the consistence of treacle. Ule mould, and put in a few of at first, to prevent any globules of air appearing on the top when baked; in the remainder Cover a baking-plate with hot lay the mould in the midst of them, and place it in a moderate oven; it open for an hour, that the biscuit mav be watched, and if it takes color too quickly, cover it with paper. In diree hours time take il from the oven, and if it be of a good color, uml linn, turn a baking-tin, tie round it a band of double paper, and replace it in the oven for a quarter of an hour to dry. IBID, WITH ALMONDS. The ingredients for biscuit are the same as above, with the addition of four eggs, and half a pound of bitter almonds: the almonds, then wash, drain, and dry them in a napkin; pound them with whites of eggs in the usual way, to a it through a sieve, and the additional eggs; add to die sugar and yolks, and proceed as above. pounds of flour, three pounds of almonds, cut in half, three ounces of cinnamon anil mace pounded, and one pound of powder-sugar; all together on your three pounds of Lislion sugar with some water; make the above ingredients into a paste this, and size of a large; lay it on a sheet of paper, it down a little wilh your hand, keeping it higher in the middle than at the ends; put it into a very hot oven; when done, take it out, and while hot, cut it across, in slices an eighth of an inch thick, and dry them. BISCUITS, FINE SPONGE. twelve eggs, separate the yolks and whites; to the former put three quarters of a pound of powder-sugar, stir them well u itli a wooden it in bladders; the to a very firm froth, and then mix them the and sugar, and when incorporated, add ten fine dried and all the mixture into well-buttered tin moulds, sift sugar over, and bake them Take them from the tins while hot. BISCUITS, SPOON. Break four eggs, put the and basins; add to the former of a pound of powder-sugar; grated on it the zeste of a lemon, mix these together with a spatula for ten the to a froth, and put about half of them to the yolks, and when that is in, add the it lightly, and lay them with a spoon on paper, make them about three inches long, and the breadth of a Glaze them with powder-sugar, and them on baking add, as the sugar dissolves, and they.-hine, put the biscuits into a moderate oven, which must be kept open for seven or eight minutes then close it until your biscuits are of a proper col), detach lliem from the paper with a thin knife-blade, and lay by, in couples, the glazed outwards, till wanted BISCUITS, SWEET. sn^ar, and it through a tammy. Put the whites of twelve preserving-pan, and the into an earthenware tureen; whip the whites In a snow, and then carefully pour on yolks and pan a chafing-dish; whipping the whole for a full half hour, and then, if the drop which falls from the whisk lays a little while without spreading, take it fire, and whisk again it then add half a pound of tine sifted flour, stir it in gently with a wooden sp ion.

OM-I-, and bake them in a warm oven until of a deep yellow; them from the papers while warm; bake them as soon as possible after they are dropt on paper. SWEETMEAT.

Cut softie Naples pieces about an thick, and an inch and a half square,

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BLA BOU and just crisp them in tlte oven. Make some icing with whites of egg*, sugar, and orangedip one it; cut and orange-|>eel and angelica tlicm the biscuits, and dry the icing in the mm. BISCUITS, TOAD - IN - A - HOLE.

iiinil of sweet, and an ounce and a half ul' bitter almonds to a line smooth paste, iiioi-ti and mix tinpa.-te, winch.-h.niM not I"' IIHI tliin, w iili a pound and a ((nailer of while.-UL'.N.-hn-t of wi iling-|w;>i.'i cm your baking-plate, and wafer-paper, on thai; lay the bucuiu about tinsi/.e ul" a hall-crow n put a dried cherry in the middle of each; silt sugarover and liake (hem in a moderatu.oveii. done, cut (lie water-paper round, but do not it away.

IU.ACKiir.ltKV WINE. Put full ripe bl.icklx-irir.inio a large ve.-.-el w itli a cock in it, |. in nn as iin.i h liniiing as tiiern, as so,,n as the will permit, liim-e llleiii tin- hand all llitIx-uii-aie bicken; and in almnl three or lour dav -, w liru tinl,.-i in tup, di aw i., l' [he clear part nidi another --i-l:

add tu ru-i trn ijnai Is liijimr one |KHIIII| of sugar, stir in, anil lei it stand a wet-k or ten to wuiK.

l)iaw il ollihniiigli ajclly-bag. Sleep oiiures of ill a !>>i li..nrs, it.-l.iwK till dissolved, put it in a gallon of ihcUuckIxny Imil li-^i-ilier and (hen gcdicr; let it stand a few dav>, and I;i. \\r-M \M:E, DUTCH. Put a pint of cleared calf's-loot into a slewpau; mix vvilh it the yolks of six i-j it file, and it Ijegins to bull; (hen set (Kill in cold w aid, and.-(il mixiiiie cold, to it fiom cumin-'.', and when it begins to thicken fill (lie mould-. r.I.AMVM \N<;K, rKF.NCH. one Mvi-et, and a score of ihain I|M-III on a sieve, and aflei wards dry them, \,\ nibbing them in a napkin:

in a mortar, moiMciiini; them w ilh half a tea-spoonful of w.iti-r al a to pi event they are |x.innied a.Inna|>o.-.-iUi-, out of (he moilat. and |Kin; a S|XK>II, beat tip yiiir.d:ir mi!- graduallv, willi live glasses of tillered wain: after lln>, >picad a napkin over an oval iii-li. and put ujx)ii it; then gallier up the coiners of your napkin, and wring it very tight, to press out all the the put into this milk, twelve ounces of crystallized sugar, broken the is dissolved, pass the whole through a and add to it one ounce of isinglass*, rather warmer than lukewarm; and when the whole is well incorporated Vour.-honld be put ten |X)unds of pounded ice; w hen your blancmange is ready to serve, (which will be in two it has put the mould,) you must take it out of the mould rule prescribed in Violet BLANC-MAN(!E an ounce and a half of isin^lar-s, and (|iiite dissolved, strain it.

Let for half an hour, skim, and pour it lice from sediment into another pan; then whii-kvvith it a of cedr.it, and imiind of currant jelly, straw Ixrty, or iienvjani; to jelly, (lie moulds. I'-I. \\r-M VN(JE, WITHOUT EITHER OR ICING.

in as in ihc receipt for BlMO-tMflge d la Francaise, but only using hall die quantity s;x'cilied in that receipt, and I ike wist: leaving out (he isinglan. Tin n i nt into a pan the whiles of four eggs,, and (hey Lc^iu to whiten, your Mane-mange, and place your pan over hot ashes, and to whip your preparation until is thoroughly iiiiM-.l with the almonds, and the whole begins to nun to a thick cieam; it is of a pr, >(,<;,-i-ieiiee, cups, and serve it either hot or cold. \\heu yon wi>h to serve this entremet in little cups, and of any flavor you pleaae, you HUM only make use of two-thirds of the (jiiaiiiity of almonds, named in tinfor Blanc-mange French. BOUCHEES DE DAMES. six eggs, a quarter three ounces of potato-flour, a rah, pinch of dried orange-flowers:

them together well, and having buttered a tin, lay your | a.-ie on it in a gentle oven tin a quarter of an hour; done, cut it in pieces, about the -i/e of a ciown pn-ue. and ilieui, mask them i ding pleasure, and in the oven. BOUCHEES PETITES, GLACEE8. Roll some pnlf paste to about llie eighth of an inch in lhickiie>s, and will) a plain round |.-i.-ie-eiitiiT, of two inches diametei, cut out

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BOU BUT as many cakes as you mny retire; with a smaller cutter, take out the of half the number, so as to make rings of moisten the edges of tlie former, and lay the rings on wet them also as you lay cpi inkle them po'.vdur ami liuke in a liriik <r.eii.

These bouchees require great in baking, as the is apt to dissolve and color too quickly they should be of a reddish tinge.

them with swealmeats, | -reserves, or whipped cream, according to fancy. BOUCHEES DE MONSIEUR. Pound a stick of with two ounces of powder-sugar, and sifl it; mix it seven additional of dry powder-sugar, and half a pound of sifted (lour; add to this the whites of four whip|>ed firm, and the is very smooth and Heat two copperplates, rub them over with wax, and wipe them; when cold, lay the pr.ste a knife, in pieces about the siz.e of a fill>ert, shaded tjuite round, leave three-quarters of an spare; \\ hen the plates are full, put them on stool.-- in an oven, so that they can receive no heat from below, then put a stove with hot coals on the top of the oven, and in state for twenty-lour hours; put for fifteen or twenty minutes into a moderate the whilst hut, and as soon as cold, finish them in the same way as bouchees de dames; glaze them with chocolate, a la rose, with orange, cedrat, he. &o. may also be masked with sugar, currants, &c. PETITES, MERINGUES AUX PISTACHES. Make them the same as above, strew sugar over out wetting the rings, and bake them to a light color in a moderate oven. a quarter of a pound of pnwder-flBgJur of an, I mask the it, and ready a quarter of a pound of pistachio-nuts blanched, and each cut across sloping; place these pieces round the edge of the bouchees a crown; and each piece of the being placed on ilia cut side, they stand out from the edge of the bouchee: this process being finished, put them in tlie oven again a few minutes, to color and in the meantime stir up the of egg remains, and make it half as many meringuees as you have bouchf.es, sprinkle them witlt sugar, and r..lor lx>:li of them in a slow oven; ami when the frouchees are for the-u with whipped cream, with pistachios, and cover each with half a meringue. BOUCHEES PETITES, PERLEES. Your bouchees being made and baked as above, whip the egu> to a firm froth, and mix theai >pi>.mfuls of sifted sugar, and when very smooth, mask it:

son'e white of egg, and with the point of a knife, drop them in pearls about the si/of a grape-stone, round each bouchee, half an inch apart, sprinkle them lightly with sugar, and dry tlie egg in taking cate they do not lose their whiteness. When cold, place between pearl a smViler one of red-currant jelly. apricot marmalade, applejelly, &c.

; if, however, the jelly, or ever else yon may use, lie of a red your intermediate pearls should I* composed of light-colored preserve, such us marmalade, &c. The.*e sliMild be pcailed a few at a time only. PETITES, PI1AUNEES.

Having prepared the bouchefsas usual, dorez and bake them in a mo;Vrae oven; when are of the ma.-k them with whites of eggs mixed wi;j sugar, and almonds minced very small; repl;:ee them in a minute or two, and then strew red, or any sugar on them, but not #o thick as the a!:i::;n,'s entirely.

the as usual.

PETITES, A LA RHINF..

The as a''ove, the paste must U> cat thicker, and Ittfore you: dorez, I-U them stand a few minutes. in a brisk oven. BUCKTHORN, SIRUP OF. (1) Gather the berries in tlie heat of the day, and set in an earthen vessel in the oven; squeeze out the juice, and for each peek of Ivrries put of white sugar, and lx>il them together a quarter of an; let it and then bottle it.

BUCKTHORN, SIRUP OF. (2) Take three quarts of the juice of clarified buckthorn and four pounds of brown sugar; make them into a sirup over fire, and while warm, mix with it a diachm of tlie distilled oil of cloves, dissolved on a lump of sugar. The trite buckthorn may be known by the number of its scds, having f.iur, the "alder buckthorn lias only two, and list; cherry hirklhorn one seed.

The former is to bu used. BUTTER, BLACK. Three pounds of

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CAN CAP raspberries, and cherries, to a of coarse txii!d It waste to half die quantity. CAKES MADE OF FLOWERS. R-il to a candy height, anrt in and let ll-eiii:

th"-i.

wi'h strrxv in a little double refi r-d sirj.ir pifted, and |it it directly into little pans rani, and pricked full of holes at the hottorn; \oo iiiu*t set the on a cushion, and \\hen they are cold, take, them out. VCOMR.

V.,n\ yonr ran Iv height; tlirn put. liii-h iiiu.-t lie rut; haxe little pah four corners ready; d:<"

( y on l!:e |>apers, off id if ar>> rightly loi.k lull of"!.

I I'-muiCE. T;,khy----o,, and red ro-e u:it.-r, of each half a pi-it, half a oi't-i.ii>vth a |<c--r!e; il half a pound i.f an it all in the it a penile I'mill.t.i.-te is out of the MI it, |)iit to if (h.

nf liquorice pov it on a tieu'le it i- rom- to the thi' it oft', and it Irilf a of whit-sti-ru- randy >c-ied fi-ie; U-:it this well together for at lhre<II-MI;---. and 'lever yiif>i r it to stand s|i!> il, you inii-t in re I, at three pounds; halt an hour Ik-fore it is finished, put in half a tponnfid of gum di in ori'er:

it is verv white i' i j r !l it tip with while sujir; and if you want it perfumed, put in a past i or l\vo.

r\\!\ \\<,. I'rnit intended for candying iuii>( Ix; fii.-t preM-xi-d, and dii<rd in 'lie tire, that none of the siiup in.iy temain in it.

Sn^ar intended for 'I ' iMindy in'4 uiih-t Ix- thus prep-ire>l:

put a togsing-pan a pound of sugar, with half. i pint of wali-r, and -i-t it oxer a verv rlear Take oM the scum aa it *Miil it (ill it lookrl.-ar and line, and a in a silxer Hpoon. \\ hen it is -o|,|, if it iltaxv a threail xour s|H..n. it i'^..ili-.l tMioii-.-li for any Km. iH.il \.-.r.-iiuii, and wlli-n Ix-^into ranilx r...... tr your pan, it is candy height. It is a great mistake to put any kind of sweetmeat too thirk a simp, especially at the first, a* it wi'hers the fruit, and both the beauty and flavor are thereby destroyed. CANDY the treble-refined it lunijic, and dip it piece by piece into water; a if silxer, and melt the it boilf, strain k, and s-'t it on the again, and IH it lr>il il draws in hairs, which you may perceive bv holding up I'.oxvers, and set them in cups \Vk-n it is of a hard candy, it in lumps, and lay it as high as you Dry it in a stove, or in the sun, and look like sugar-candy. CAMlY, ALL SORTS OF !'.ni.-hed in the sirup, put a layer into "re, aad dip it suddenly hot x\at-i, 'o take oflf the sirup that ha 'igs about it; pin it on a lforc to then do some more on the sieve. 'n!v-!-ifted donble-n-fni' d ugn-, xxhirh the on al!

<|iiite while. Set the shallow end of in a lightly-wano oven, and txvo or tlm-o times. It must not be cold till dry. it carefully, and it be beautiful. CANF.LI.O.NS. a FtifT a Ixilter, a or txvo,i f xxat.-, some rasped an eg, a quarter of a pound <-f flmir, and of siiyir; roil little cane of raid-paper, it well on the outside, and wrap it in some of it a few minutes; take ont t lie ran!, and fill the paste xvith currant jelly, or any '.-'her or sweetmeat you <\\M. I. I.ONS MERINGUES. Whip the whites of two ei{';<, and haxing mixed txvo s|>ooi!fiils of powrier-eugar, mask cannellons; cni-h a a jxtund of and the canm-llons in it; repl.ia lexv mini'tr" in the oven, and The masking of the.-*: rannelloiis may be rwied according to t is'e, xxith pistariiion, drie<l currants, &e. tlie fonner cut in pieces, the taller xxaslied, dried and mixed xs ith an ("jii.il (j laiihtx of sugar. CM'II.LAII.-F.. OF.

The; ra| ill in > <>l < a'laila, altlio'igh ih.il of.Moiitpeiirr is e<|i ally sfixl, is a verx oilorifijvgptalile, ligl't and agreeable, but co I exireiueix volaiile, that the gveairst

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CAR CAR it is dissipated during the preparation of the sirup.

To preserve then the odour of the capillaire, when your sirup is sufficiently done, pour it, whilst boiling, upon some capillaire coarsely chopped up; cover your vessel, and let it is quite cold, then pass it through a boltingto separate the leaves of capillaire.

Take one of the capillaire Canada; put it into a glazed pan, pour upon it four pints of boiling water, leave it to infuse for twelve hours over some warm ashes; let it run into a vessel, it you a tincture of cupillaire; melt in this tincture four put a preserving-pan, and put it on the it the white of an egg, continue the cooking; when is perle, capillaire, chopped, into a pan, and pour your sirup, whilst it; cover your pan and let when your is cold, you may flavor it ifyou please. Put it into bottles, and cork them hermetically.

CAPILLAIRE, SIRUP OF. some good capillaire, chop it up, not very put it upon a it some boiling let it for ten hours in a vessel well covered infusion, and put it some sugar tt casse; clarify this sirup with the of eggs whipped; it it is very clear; it it it to cool, then put it Viard and Beauvilliers, whose receipts are nearly the same, boil their capillaire for a quarter of an hour in river-water; having passed boiling through a sieve, put int6 powder-sugar, and their sirup with water, or a whole egg beaten up; then skim it is and has boiled an it put orange-flower water, and a or straining-bag, leaving it to cool before putting it into bottles. For three pints and a half of sirup, you must use two good ounces of capillaire, four pints of water, and pounds of sugar, powder-sugar is the best, as it prevents sirups from candying. Break into a small copper or brass pan of refined of spring-water; set it it quite clean, and let it boil quick, it comes to the degree called crack; which may be known by dipping a tea-spoon or skewer into the sugar, and letting it drop to the bottom of a pan of cold water; and if it remains hard, attained in of half a lemon, and let it remain one minute longer on the fire; then set the pan another of cold water:

have ready moulds of any shape; rub them over with sweet oil; dip a spoon or fork into the sugar, and it over the mould in fine threads, it is quite covered: make a small handle of caramel, or stick on two or three small gum paste rings, by way of ornament, and it over small pastry of any description. CARAMEL CONSERVE. Clarify the quantity of sugar you may require, and f.

to caramel; have ready some cases of double thickness of half an inch, and trace on its surface the forms you wish it to have; when cold, break it to those marks.

This conserve may be colored and according to the fancy. CARAMEL COVER FOR SWEETDissoUe eight ounces of doublerefined sugar in three or four spoonfuls of and three or four drops of lemonput it into a copper untinned skillet; when it to be thick, dip the handle of a spoon in it, and put that into a pint basin of water, squeeze the sugar from the spoon into it, and so on till you have all the bit out and if it snaps and is brittle when cold, done enough; but only let it be three parts cold, then pour the water from the and having a copper mould oiled well, run the sugar on it, in the manner of a maze, and when cold you may put it on the dish it is to cover; but if, on trial, the sugar brittle, pour off the water, and return it into the skillet, and look thick like treacle, but of a bright light gold color.

It makes a most elegant cover. CARDAMUM COMFITS.

Procure your cardamums at the chemists, and they will be in a shell; put them into the oven to dry the skins, and they will break; pick all the seeds from them, put the large' comfit-pan, and have a fire under the same as for mix your gum, starch, and sirup, and finish them the same as caraway comfits.

CARAWAY CAKE. Dry a of a peck of fine in an rub a pound and a half of fresh butter in it, it is crumbled so small that none of it seen; then take six spoonfuls of rose water, pint of canary, half a pint of cream, and three-quarters of a pint of new ale yeast, an hi' whites of two, and yolks of four eggs; mix all these well together, let it lie

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CAS CHA the firp, and when vmi make jHit in a pound ami a halfof Naples hisruits, and three-quarters of a pnuiui of rani way comfit.-.

it.

CARAWAY COMFITS. caraway w-ds, all the dust frnm thf.'in, and a large copper picseruu:;|uu.

.dionf two wide, and two luri'ilcs a 'id two iron made as a ring on cadi llien you a {Millev fixed lo ill- beam, and a cord U'<,k to e.e h end, so as to !i\ it:ii i-arli pan to let it slinij; some line.-tairh as white as \oii can i;ii.

and jii.-t soften it, l>"il some MI up a (frailer h.iur, and mix i; ill'March; t.ike some gum arable, put it wal'-r, then put that | an, and ii jn-l \\.i.m; have an iron-jxit charcoal (ire under the large pan, Imt not too hot, only jn-t to the pan warm; have a large till) to put your pot of at bottNDi and your laie pan nin.-t lie on the top; put the rariwav seeds into your pan; lart;e ladleful of jjuin arable, nil) them will) your hands until you lind are all dry, then put a ladlcful of starch ami.-imp.

Mild do the.-ame ovei your |MII of lire, until yon find they are all diy; put lh<uniii onlv three or four limes to them at first, ilien the March and sugar, lull lx.il your sirup more its \oii tin they come to coal with not so much starch; u hen you hav them.-e\en nr i-iyhl put ihem (int the slo\e, do them the next day, and M>, successively, for six or seven days. CARANN \Y DK\:KKS.

Takenny quantity ol c,ia\\.i\ see I- \mi think pioper, a preset \ in^-p.m, and when (mite w. u 111, put sugar, a at a time, sin 11114 it occasionally, nil of the M/e you wish; then piocivd as diierted for Almond Dragee*. CASSI \ CAMMED.

a imi.-k and ami*:;i i.an iuuc.li of the powder of I--M a.- uill lie on two ghilMg*.

11 n in,' jKiini-le i them well togpfher, (jii.u lei.,f a |H und of fine suy.ir, ami as inn. h \\ali-r as \\ill uet it, und Uiil it lo a candy Iwiylit, put in your powder \\cll t< Aether. Butter gome pewter saucer", and when it is cold turn CASSIA RATAFIA OF.

a of cassia, a uf rheiiics.

a ((iiarter of u of caaaia Icau.-, and half a drachm l>riii.-itin two flint, cut up leaves, and the cinnamon, infuse ingreditnta in lime '(iiaits cf brandy fur iliree weeks.

Dissolve two pounds of sugar in a quart of water, and mix with the liqueur, and let it strain and bottle it.

it up close. CEDRATS, OF.

(irate the rind of a eel nit upon some sugar in the u.-ual way, until six ounces of sugar have been used; blanch and pound a pound moistening (x-rf'-ctly smooth, dilute them five Classes, of water put in by degrees; then pour them in a napkin, and j-qncc/.ing it, express the milk of almonds from this into two equal |irls, with one of which mix the six ounces of sugar with the eedrat, and with the other portion, mix the same quantity of plain as Ixith are dissolved, strain I hem, and put in half an ounce of mould being in ice, pour white blancmange to in depth; as corn as that is set, pour in an of the other, which ought to be of a clear yellow; thai is set, pour white, and till the mould is full.

Turnout the blancmange ae directed in Blancmange CEDRAT, CONSERVE OF. the rind of a eedrat all round, until the juice is ready to oo/e out; this must l>e done by inlying it against a huge piece of sugar, (alxHit a |xumd;) the suifare of this sugar, to which the grated rind auheres, with a knife, an. I sqiu e/.e to it half (lie juice of the cedr.it. l)i.-.-.,l\e tin- remainder of the to the degree grande plume, the (lie. and when stood a little while, put in your cedial, stirit spoon, until a sort of ice forms on the lop; you may (hen pour your II-IIMBe not to put it in too hot. CEDRAT ZESTES, JELLY OF.

Take iluee-quarters of a pound of lump sugar, grate on it the zettt* of two cedrats, anil, as the sugar becomes colored, scrape it off with a knife, and gi ale again, and so on until all the zesle is gone; the.-craped sugar in two glasses of water, and, with the juice of four lemons, pass it through a jelly bag. Clarify the remainder of the put a fourth of it pan; it lo to the mix the fruit, the sirup, and an ounce of together, and finish in the usual way. CHANTILLY BASKET. Dip i aiafi.i cake* into clarified sugar to I caramel ihein round the in-

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CHE CHE side of a dish; then cut more ratafia cakes into squares, dip them also into pile them corner-ways on the row, and so on for two or three stories Line the wafer-paper, and sponge blan lied alor some made cream; put over that, and garnish the fn>th leaves, colored comfits, or thrown lightly over the top. the finest and ripest cherries, leave on the stalks, and put them into very cold water.

In about lull' a:i hour take them out.

and on a weigh them, and to every pound of fruit, allow:t qiianer of a pound of sugar; wh-'ii yo<: have clarified and liuile.:!

it to grand pi-.r'c, pat in the fruit, boil them i:p two 01 tiaies, siirring them genllv wiih a >ki'n:;iei; them from the fire caieMlv, and put thft billies or jars; filled, a Id to each twelve cl ->ves and half an ounce of cinnamon tied in a linen bag. I'm to the sugar, when nearly col I, brandy (in the proportion of a anil a to a and on the In two months time taste them, an if siitli.-iently fiavore I, take out the doves and cinnamon. Cover the jars or bottled close. CHERRIES, TO CANDY. be gathered litfore it is prick and stone them; it over them. CHERRY ICE.

the stones and stall. s two Lrui.-e, and s:'( them on the fire with a litlle wat:

, and they have boiler), pass tlicm through a sieve into an earthen pan. Pound a handful of the kernels, put them in a basin with the juice '( uvo lemons. Add to the cherries a pound of sugar au petit lisse, aad strain on the lemon-juice and kernels; mix the together, and put it in a saboiiere, ice.

the cherries up it well, until it has set, then place CHERRY ICE CREAM. Take half a stones and all; put them into a basin, with one gill of sirup, the juice of a lemon, and a pint of cream, pass it through a sieve, and freeze it according to custom. CHERRY the ri|iest, largest, best red colored cherries, you can meet with, and take of them double the weight of the sugar you to use; and; and put them on a fire, and keep stirring them reduced to lx.il your sugar to petit canst, then add the fruit to stir 'it until you casi see the bottom of the pan; the marmalade is then sufficiently done, an I may be put into pots. CHERRY MARCHPANE. Take three pounds of sweet almonds, two and a of sugar, and a pound of cherries the almonds to a paste, and mix it sugar, boiled to petit boule; hating stoned, well bruised, and squeezed out juice of the cherries, add rest, stir it well, place it on hot ashes, stirring constantly the is it in the way, (See MARCHPANK.) StiawU-rries, raspberries, or any fruit may be useJ in the same way. CHERRY Crush ten pounds of cherries, and into ajar with a quart of brandy; cover the jar close, and the cherries for five or six days; at the end of that time put cloth, and press the juice out through. five pounds office currants, with three pounds of sugar, and press out the juice as you did of the cherries; mix the two juices, measure them, an Tir every allow a pint ofbrandy. Add a (mini 1 of the kernels of the cherry-stones, half a pound of coriander, a litlle mace, some cloxes and cinnaiiinn, all well pounded, put them into a jar, and the liquor over; it let it for six weeks, after which, pass the whole through a jelly-bag, and bottle it CHERRIES, SIRUP OF. The cherries f<r this purpose are the black sour and express the pan, where it place for twenty-four hours to clear:

at the end of that time pour the gently into a add to each pound of juice, two pounds of crushed sugar, ami two drachms of cinnamon, previously infused in a glass of water, wrap the in a piece of linen, and put your pan; all for skimming it sufficiently done take out the cinnamon; the sirup clear, and when cold bottle it.

CHESTNUTS IN CARAMEL. (1) Roast chestnuts us for the table; off the skins; dip each in the whiles of eggs beaten, and then roll them in pMWfer-eu^arj separately on to dry, in a be cut dif-

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CHE CHO ferent forms if you think proper, and glazed | boiled a little while, it, put it cither white or brow n. a dish, or glass fur table, and let Clir.sTMTS IN CAR \MF.L. (2) Cut o-ler rods or reeds about two or three inches long, and on the point of e.icli put a rousted and skinned I'he-tnnt.

Take a piece of cry fre.-h butUT, (nlxiut the si/.e of a nut), and nib it with the palm of the hand, on an iion plate or marble fare to rub ciery part well.

haxiny ln.iled some clari; to caramel height; take a piece 4>f the o.-ior, with a chestnut 0:1 the end.

in each hand, an 1 dip them in the sugar, txx islrouud lepeatedly, the sn,'ar may adliere equally about the cher-lmil (ill it ln-ij: n> to iMiil, then the butlb, an dip in two more, procee:!ixe; all are done and rold, oat the osier twigs, and wrap flu -mm in a d.-xiiv if xon tilink proper. These diesluut> make a delicious sweetmeat, hut they sh-.ul J be eaten die day <m which they are made. cnr.-TMT COMl'OTE. <i'i:

-r.-kin fioin alxmt a hundred. and then put sancepan xx illi xvalcr, a Inn m cut in pi liirce ii in ll.il- of In an; put them on the and hla.ich tiiem: as.-1.011 as a pin will go into them easily, they are sufficiently done; nib and throw them into col I water, with the juice of a leaion. ClarilY and l>oil a |>ound an I a half of sugar pi tit and haxing \oiir rhcstnuis, put them into the sugar with die a tin- qnai ter of a glass of iwrr w.iler; put t!l'-se on die f ir a.-Ii ii 1 lime, but nol to let theiii th'-n lake t!icai oil;m by.

The next day drain l!ie chc.-Miits, and boil up tin- simp four limes; then add more sug ir, and having U>iled it to toufflr, put lilanch them instantly aflei wards, aii.l put t item into compolicrs. CHESTNUT COMPOTE. (2) Roat < lir.-tn.ils us for the and th.-y are |-elnl and.-kimieil, put them -.uii-ejMii, with a f|'i.irter of a pound and; let Dimmer 1-n a i|ii.iiter t>{ an in a;ind when to powder-sugar ! \IT (1) tweniy-liuin a with a bull- milk; tln-n put the paste so made i pan, with the y>lks of two egg*, h.ilfa pint if milk, two ounces of butter, and four ounces of jxmder-Biigar; CHESTNUT CREAM. (2) Roast, and llicn pound a quarter of a hundred of chestnuts, with a small quantity of milk; to this add tlie yolks of two emjs, a ii quarter of a pound of powder-mgar, and.-ili.'iit an ounce of together for some minutes, then strain set it by to cool. CHESTNUT CUSTARD. Takethree pi.mi Is of well roasted chestnuts, removing KIK h parts as were colored by the a pound of fresh when a smooth paste, add three-quarters of a piiun.l of powder-sugar, the of a pinch of and a few of the w hipped firm, ami finish the custard as directed.

CHESTNUT PASTE. a marmalade by lioiling chestnuts in water, and rubbing them through a sieve, then pound to three-quarters of a pound of this, add a quarter of a pound of any other fruit marmalade; mix them well up with an to grand plume; put it into your moulds and bake it as cherry, or any other paste. CHINESE TEMPLE. Having boiled an ounce of double-refined sugar, with half an ounce of butter, and a little water, set it by till cold, and then adil to it an egg l'i-:iii-ii. thiii, make four ounces of (lour into a very stilf paste; it out aa thin as possible, and lay it in a set of tins the form of a temple, and bake them in a K!OW the from the tins, and join each piece together to the pro|x>r forms, with and The lower of course, ought to be stronger than the top, in order that it may sustain the weight of the pieces also must be cut us exact as to the shape of the CHOCOLATE ALMONDS. pi. mid of pound and a half of the ln-st augur, finely lifted; soak some gum-dragon in omngellower and work them form you; the paste must be in a Hove.

Von may write devices on paper, roli them up, and put them in the middle. CHOCOLATE BONBONS. Put a quarter of a pound of chocolate over a fire, to dissolve it; and having boiled two pound*

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CHO CHO of sugar to forte perle, put a spoonful or two into the chocolate; stir it forms a thin paste, and and boil both together to caramel. a butter, skim, and it off clear into a basin; take a spoonful of it, and rub it with your hand over a marble slab or table: on this pour the chocolate and; eivls of a sword-blade, (one in each hand), and press lines an inch apart all down it; cross them in like manner, so as to mark the sugar in small squares all over; doing it as quick as the sugar should cool you have done; then pass the sword-blade between the marble and; lay under the sheets of paper; cold, break it pieces according to the murks, and wrap each square in paper. CHOCOLATE COMFITS. of it small with a* little warm water over it is dissolved and to a paste, pour it a of masse pain or paste, to which add some cinnamon or vanilla at discretion; mix the whole well to; it some wafer shapes, and it in a If die not apj>ear deep colored enough, you may color it with bolus Armenicum.

CHOCOLATE CONSERVE (1) Dissolve two in a little water, put it int. a skillet with pound of sugar boiled to perle; the tiiigar stirring, and when it put the conserve into moulds. CHOCOLATE CONSERVE. (2) Dissolve a quarter of a pound of grated chocolate in a small quantity of claritied sugar; to the premiere plume, put your chocolate it, \..'":.

it well to mix it; serve it whilst it is warm.

CHOCOLATE DROPS. one pound ami a half of chocolate, put pewter sheet or plate, and put it in the oven just to warm the chocolate; it a copper stru pan, of a pound of powdered; mix the fire, take it it in pieces the size of s.uall m.irbles, an, I when are all on, take the slieet of paper by euch corner, and lift it up and down so that the paper may touch the table earh by that means you will see the drops come quite fat, about the size of a sixpence; put some stig.tr nonpareils over them, and c.iv< r all that are on the paper, lliL-n tli.ike them off, and you will see all the chocolate droju are covered with the nonpareils; let them stand till cold, and they will come off well, and then put them in a box paj>ered. ICE (IX Take any quantity of chocolate, melt the in a small pan; uheu melted pour it into that in which you are to make your cream; break your yolks it, (four eggs to every pint of cream) add some loaf sugar to it, keep stirring continually; then add your cream by little, stirring and turning it is mixed properly together; set pan over the fire, and keep stirring with a wooden spoon till you see your composition is near boiling, then take it off immediately, for, from the moment you set your composition over the *ire 'ill it offers to it has MiHicient time to incorporate well and thicken sufficiently, without need of boiling; and should you let it boil, you risk the turning your whey, on account of the yolks ofeggs, which do too likewise your cream is and for otherwise as soon as it is warm it turn to curds and whey; therefore, be careful, stir it the time you set till you take it off; put the sabotiere it congeal after the usual manner. ICE (2) Dissolve the chocolate in a little water on a properly done, mix it three yolks of new laid eggs, and about half a pound of sugar. CHOCOLATE ICE WATER. of chocolate, warm it half a gill of sirup, and pint of water; mix it and freeze it CHOCOLATE MACAROONS. Put a quarter of a pound of chocolate on a tinplate over a coal it is dissolved pour it on a plate; put to it a sjxx/nful or two of sweet almond paste, m.ide as for macaroons, stir it in well, and then pour it upon the remainder of die alm.md in which you have mixed a tea-s|x>onful of or v.mill.i, or in a mnrtar, lay on ptiper, and bake them for threequarters of an hour in a moderate men. CHOCOLATE PARFAIT AMOUR. For four bottles of brandy, take one pound of the best chocolate, cut in small bits; a salt, two cloves, and a cinnamon; you must infuse all in the brandy, with two biitlles and half a pint of water, xvidi

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CIN CIN whites of eggs, and filler the paper.

You inn-i lie careful not to lake more than two except from the cinnamon, from \ou are to take as much as \<>u can get. CHOCOLATE PASTILS. a little chocolate, which put in a pan over the fire to melt it; a; it is melted, take half a of loaf sugar, pounded in a mortar and silted, which dissolve in a little clear water. When that is done, put in \onr find the too add a enough to bring it to that degree of liquidity (ha!

\.ii may take it up on a knife; take half a sheet of pa|Mr, and cover little round and drops, which we call pastils, of the si/.e of a sixj>ence; dry naturally in a cupljoard; and when dry, take (hem oil' fiom the paper, and in uo> PASTIL Melt half an ounce of gum-dragon in a it is quite dissolved and; it cloth, jx.und it in a a quarter-part of whites of < hocolatc cake bruised, and jxiwder-siigar, mixed by de.1 adding either more or less sugar, according a~ die paste is malleable; be pretty firm; it into what flowers or please, as lozenges, any kind of corn or hean., &c. CHOCOLATE PETIT PAINS. These are made ia the same way as 1'etits Pains a la Duchtxse (see that article), but without the dorure. fill them with a cream patissiere, mixed with two ounces of and sweetened sugar, flavored with vanilla; tlwn put three !

sugar, the same of chocolate, ami half tinegg a pan; a spoon until you have a smooth transpaient glaze, with which mask the of the petit* pains, spreading it equally blade, of a knife. Take two ounces of chocolate, and break it little warm water, put the mid when dissolved, mix |x inn.

1 of inarch|iane paste, to which may lie added vanilla or cinnamon; it up well, wafer-|Ki|irr in what f.n:ivou please, and bake them in a moderate o\.-n. If (he:.we tmeats be not snlhciently dark colored, add a little bnl-ammoniac.

WbUk up half a dozen eggs with three of rose water; add to it a pound of sifted sugar, a dessert-spoonful of powdered cinnamon, and a to it thin, and cut it whatever forms your fancy may dictate, (hem on and When done, remove them from the pa|>er.

Keep them dry. CINNAMON' CANDIED. (1) Soak cinnamon in water for four and twentv and cut it pieces alxmt an; prepare some sugar to grand lissf, und give the cinnamon a in it; and dry it in a stove to the pro|>er consistence; it in the moulds with sugar to sovffli, and when half cold, dry it.

the candy is removed the moulds, they should In- laid on one side for in paper in a dry CINNAMON CANDIED. (2) Cut some cinnamon into small sticks of alxiut an inch or an and a half long; put ihem as it were in a ofT it by for five or six lake them out and lay them on a wire-grate, in the wards |nit in order in tin little grates made for the purpose, and set the moulds, so there may be three rows set one alxive another, se|>arated by those grates. In the meantime, ln.il siiit is blown, and it into your mould, so that some of lie ii|xjn the uppermost grate; then set them in the sine with a covered let all the next morning take notice whether llie cinnamon IN; well coagulated; the upside down, and set it in the again, w iih a plate underneath; it is thoroughly drained, take out your slicks of cinnamon, loosening by little, gently; a set in the stove, and dry them thoroughly. OF.

Bruise four drachms of cinnamon, it little clarified sugar, or sirup of mallows; boil two to pttit castt, throw in the cinnamon, slir it and tlien take it from the fire, and when the begins to whiten, pour tlie conserve into cases or moulds, and dry it as usual. 'CINNAMON, DRAGEES OR SUGARED.

Soak a quarter the best cinnamon in wicks, for twelve houra in w atcr to soften it; at the end of that lime, cut it slips, lay them on a in a

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CIN CIT hard and dry, boil some fine sugar degree grand perle; have ready a quantity of fine powder, and in aa in doing Almond Dragees, the cinnamon sticks are of the proper those which are to be twisted or curled, shoul I not l>e so thick as the others.

Be equally particolar in removing the sugar, that cakes on the bottom of the pan, as in making Almond Dragees. CINNAMON DRAGEES, COMMON. Infuse a quarter of a pound of gum-dragon, in a< i!i:ic:h water;is will cover it; the next day put the infusion into a mortar, and it pestle, and the it is the whiter in rathor than a quarter of r.n hour, add to it the caked si'gar which was remo\ed from the preserving-pan, and which must be well pounded and sifted, also a pound of powder:\ S[X>oHiil of cinnamon powder, and, by degrees two or pounds of flow; OOKten the whole occasionally wild water; the is of a proper consistence, slab or pasteboard, knead it well for a short in sheets, not thicker than the eighth of an inch, und it into slips of the same size as the cinnamon (see above,) put them on paper or a sieve buil some common to perle, nnd sugar the slips of paste as above directed; instead of the fine powder, flour is su!licient, the two layers, when the powder may be used to give them whiteness. of the requisite lay on sieves to dry. In a few days there may l>e curled, and colored, which is in the same manner as coriander seeds. Observe, fine sugared cinnamon i.j always white. CINNAMON, ESSENCE OF. is mado by infusing oil in highly rectified spirits of wine, in the proportion of half a drachm of the former to an ounce of the latter. PASTILS.

half an ounce of gum-dragon in a glass of it through a lawn mortar, and add to it a tea-spoonful of and a quantity of sifted sugar to make the paste of a proper consistence; form into such figures as you may fancy, and dry them CINNAMON SWEETMEATS. Take a of marchpane and it as it spread easily with a knife; add to this, a spoonful or two of prepared bolt-ammoniac, which will give it a fine reJ tinge, and an of cinnamon-powder. When all these ingredients are well mixed, cut some wafer-paper into such forms as you may think proper, and lay on them the paste alxntt the thickness of the eighth of an on in a done, they may be finished in the in to la plume, and as von take the sweetmeats from dip a h.tir-penril the and brush thorn over; dries almost immediately, and considerably improves the look of them. CINNAMON WAFERS. Pound and sift six ounces of sugar, and put it with an of melied the of flour, half an ounce of powdered cinnamon, and a small egg; stirthc.-e up in an eartheimanv.-sel, a quantity of milk to make it into a thin, but not too clear, jiaste. an hot, rub it butter, then lay on it a of il:o p.iste; fry when brown on both it, still over the hot iron, round a small do all the paste is ii.-ed.

CINNAMONUM.

a quarter of a pound of cinnamon, two drachms of mace, and one of stick-liquorice; heiii and put quarts of t!ic he.-t I.randy; let the iut'ision fur sume da\s l-et">re you it; dissolve four poun Is i.f sugar tluee pints J'.nd a ha'.f of water; mix this sirup wilh the and is sometimes called Oil of Cinnamon. CITRON, CANDIED. Pare the citrons very thin and narrow, and throw them are faggots; the imo slices of any thickness yon think proper; takeout the inner part so as to the ring, an put the faggots a sufficient quantity uf clarified sugar to the rings, and them ti;g(her. the when a little cool, rub the sugar against the side of the pre erving-pan with the back of a spoon;;is it becomes while, take out the rings with a fork very carefully, one by one, and on a wire-grate to boil and proceed with the faggots in a similar way; when taken out, cut into proper lengths with a pair of scissors, and lay them also on the wire to drain. Cut off the ends of the citrons, take out the middle, with all the in some water; and

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CJT COF when quite fender, tal-:e thorn from the firr, and ilirnw tlioin info mid water a moment; then, having pressed them in a cloth to get out, pound and sifl To e\ery quarter itf a |xuind of this marmalade put half a |K)iiiid of clarified sii^ir; them together,.-lining imlil well; ilHMi|)iit them inlo moulds, and place in a st.\u to dry. Lay some white citrons, cut pieces, in salt and water for four or in Uiem; ten ier, lay ihern into as much siv;ar,i< wilf The day drain off the simp, and it; <|>iire smooth and col:l, it on the citrons: let them stand twenty-four I nil the and pi:t in the citrons.

The day, Kiil Iwth t. Aether, and put them into moulds to candv J'RKSF.UVKJ) in the sides of some small citrons, so that the inside may the as.1- the oiil.-ide, and tinin some water; whenever lliey are near boiling, put coli) v. ater to as tin- citrons rie to the top, take them oul, and co'.l must then I* put on the hre in same water, and Ixtiled gently until tlien take them out.

and pnt in After this, l*>il them seven or eight tinifs in clarilird >u;u; |xmr the into an earthen pan, and let The next day the fruit, and up the sirup twenty or (xiiir it over the citrons; do this fin' tin.

days, increasing tlie degree to which yon Ixiil the sugar daily, so that at the U.iling degree may he em perle. The fruit may be put into pots.

To pn-ene them dry, they must be done exactly instead of putting tlie fruit into pot-", they should be dried on | sieves the remaining su| gar the cilrmi- may be glazed. CITRON RATAFIA. or citrons very cut the small pieces, and put them into a jar, with three pints of brandy, and let inf.i.-e for three weeks; thdi add to tins a pound of sugar, Ixjiled in half a pint of water, and well ?kimmrd; let it stand twelve or fifteen days Linger, when !>e bottled. (Tn:<>\. siurp OF. (i) a china bowl alternate layers of fine powdereugar, and cut in very thin slices, and let them sfand the next day; ilu-n strain off tlie sirup, and clarify it over a gentle fire. CITRON, SIRUP OF. (2) Put tlie rinds of three citrons into an earthen vessel, and strain on to the mixture is of to fort boulet. basin in a large saucepan, half filled water, over the the contents of the ha:-m freqaeotl]; and when the sugar ig entirely dissolved, and the sirup quite clear, tlie saucepan fiom the let it it it may be boitled.

CITRON NELLE For two of the brandy, take zestes or rinds of a dozen fine sound lem*ons, two drachms of bruised cinnamon, 'an ounce of coriander, and two pounds of sugar, dissolved in a pint and a half of water; for a month, then and bottle it.

ri.OVF.S, OIL OF. in the same manner as cinnamonum; the quantities are, an ounce of cloves to three quarts of lirandv, and four pounds dissolved in fin pints cf water. CLOVE PASTILS. Are made The proportions are six cloves to half an ounce of gum-dragon. CLOVES, SIRUP OF. Put a quarter of a pound of cloves, and a quart of boiling slew-pan, cover it l'il them gently for half an hour; drain the to a pint of the liquor pounds of sugar; be-.it up two eggs in a little I water, add them to the above, and simmer the win it becomes a strong sirup. When cold, bottle it.

COFFEE BONBONS. Take about a pint of coffee made wiih water; put in it a pound of loaf-sugar; set it to a high degree; then add u full pint of double cream, and let it lx>il again, keeping continually stirring it comes to caramel to know when it is cnme to that point, you must have a basin of water by you; dip in put it in sugar, then in tlie water again, to remove the sugar, which will have stuck to it; tak,e a bit of it in your teeth; if it is hard in its crackling, take it la sufficiently done; it ii|>on a tin plate, be rubbed before with a little butter, or it to the spread k with a tolling pin; (observe, the

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CON CRE pin must likewise be rubbed butter, for fear it should stick;) when it is warm, you may cut little squares, lozenges, or any other shaped pastilles, and draw a few strokes over them with a knife. COFFEE CONSERVES. to the degree a pound of sugar; take the sugar off the fire, and put it one cup of coffee; stir it alxmt until it comes to the sixth degree, that the conserve may take the sugar and dry. COFFEE EGGS.

let it rest to as usual, and sweeten it with sugar according to discretion; up six about four cups of coffee, and it; this into little moulds in the form of eggs, or of any other, (do not fill them quite,) and in a mild oven, or a Dutch one, or a brazing-pan; twfi fires.

They are made after this manner, in the shape of any fruits or birds, if you have proper moulds, of copper or china, &c.

COLTSFOOT, SIRUP OF. Take of coltsfoot six ounces, maidenhair two ounces, hyssop one ounce, liquorice-root one ounce; boil them in two quarts of spring water one fourth is consumed; put to the liquor two pounds of fine powderthe whites of eggs, and it it is as us CONSERVES, DRIED. For all sorts of conserves, the sugar should be prepared to the ninth degree, according to the quantity wanted; all made much after the same manner, the only difference in the proposed.

Conserves are made with all sorts of sweetmeat in a sieve, and soaked pretty dry over a slow use about half of the sugar prepared, to a quarter of a pound ofsweetmeat marmalade; the to work them together; warm the whole for a moment, and pour it into paper cases made for the purpose; when it is cool it may be cut into cakes of what size you please. CONSERVE OF FOUR Take strawberries, currants, cherries, and raspberries, of each a quarter of a pound, and three pounds of Bruise your fruit, and having strained off the juice, put it in a saucepan over a gentle fire, stirring it till reduced to half.

Dissolve the sugar, skim, and boil it to cause; it from the fire while you put in the juice, then put it on again, and give boil, take it off, and keep stirring till the sugar bubbles, when the conserve may be poured into moulds. CONSERVES, HARD IN MOULDS. are in the same manner aa other conserves, except that they are composed of sugar, and distilled aromatic water; and may be colored like pastils. CORIANDER DRAGEES. Take any quantity of coriander seeds, put them in the tossing-pan over the fire, and let them warm; when they are warm throw in about half a glass of vinegar, stir them well dry; have clarified sugar, which boil in anpan; then when the corianders are dry, add a little gum to them, and do the so doing till you see the corianders are covered to the you want (o have them; when that is done, take the corianders out from the pan, wash them well, anil put them in again, and stir them well till they are all; then take your clarified sugar, which you have previously boiled to the first degree; when this is done, put it in an instrument of copper, made on for the operation, and at the bottom of \\Miich there is a little hole; it up by a packthread string, that the sugar may fall from about a yard height into the pan where the corianders are; while the sugar falls into your pan keep stirring well your dragees till you see pearled or rough and grainy; when they are sufficiently so, take in the to finish drying. CORIANDER SUGARED.

are sugared in the same manner as sugared almonds. BAIN-MARIE.

Mix up ingredient of which is to be made, with eggs and sugar; proportions, see the respective strain them through a fine sieve, and pour the preparation into a mould lightly buttered within Put saucepan, with a sufficient quantity of boiling water to reach within an inch of the the saucepan on hot ashes, it, and place hot coals on the lid; renew the fire underneath occasionally, so as to keep the water at the same temperature, that is, nearly, but never quite, ing for an a is properly set, which may be known by touching it with your finger, and observing whether it may be easily detached from the mould, take it from the bain-marie and let when no more than lukewarm, it out on your dish. It sometimes happens, unavoidably,

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CRE CRO bubbles arise on the surface of '.he cream; in such a case, boil a glass of cream, and add to it, by degrees, it constantly with a wooden spoon; mix three ounces of line Migar with it, and continue stirring till of a proper and on the point of boiling, it off arid it.

the is ready for table, cover it completely the last made cream, which hide its defects. CREAM BISCUITS. Break six eggs, the volks and the six of powder-sugar, and the same of flour; whisk the whites, and mix; add to it whip|>od cream, in to the sugar and tloiir, it moulds or paper cases, and bake. CREAM CARAMEL. Put a and pint of cream, with a bit of coriander-seeds, and die peel of a yiuns; lemon, into a saucepan, and li"il (hem for a quarter it off the lire; and l>il a quarter of a pound of sugar with half a glass of water, until it Ix'comes of a nice dark it off the Cue, am I mix with the cream; it mi the tin- again, until the sugar and cream are together; then place a saucepan, hot in it, over hot a>hcs; a di.-h, in you serving, and |x>ur it your cream, then it in the sauce|xin; put on the lid of the saucepan, with fire atiove, and let it Is set.

hot.

CREAM, SXOW. Put cream the whites of three eggs well lieaten, four spoonfuls of swi-et wine, sugar.d a bit of lemon-peel it to a; remove the peel, and serve in a dish. CRKAM OF ANY FRl'IT.

Take half a pound of the of any preserved fruit, put it in a large pan, it the w hites of two or three eggs, beat together well for an hour; it off widi a spoon, and lav it heaped on a or pla-s s;ihei, creams, or put it in the middle of a basin. Raspberries will not do this way. RHEMSH.

Put the fire a pint of Khenish wine, a stick of cinnamon, is Iniiling, take w\en \olks and, lieat a till your wine is half driven in them, and your egjfa 10 a sirup; strike it very 5ut with the whi.-k, it comes to such ness that you may lift the point of a knife, but be sure not to let it curdle; add to it the juice of a lemon, and orange-flower it into your dish; it with citron, sugar, or biscuit, and serve. CREAM, ROYAL ICES.

any quantity of cream, add to it yolks of eggs in is, yolks of eggs to every pint of cream) put a little half pounded coriander, cinnamon, orange or peel; add some pounded lump set the it nearly it through a sieve, and put it to ice. CREAM, WHITE SHERBET. Put the yolks of six eggs, and a dessert spoonful of orange-flower water or crisped orange flowers in powder, into two quarts of cream, and it up once in a covered saucepan; then pass it through a sieve, add to it threequarters of a pound of powder-sugar, and it is perfectly dissolved, pour the whole into a sorbetiere, which ice pail, and proceed to cool it as directed. See Sherbet. CREAM SNOW.

Mix a of cream with the whites of six eggs, sweeten it and; I,cat up the cream with a bundle of reeds together, or with a whisk; and aa the snow rises take it up with a spoon in the cullender, that the may run out: when you have taken off as much of the snow the rest of the cream, w ith a stick of cinnamon, a bruised ginger; it it is it is cold, put it lay your snow upon it.

CREAM, CARAMEL six ounces of sugar to caramel, and it has acquired the reddish, tinge, it in a of hot a.-lirs; it must be reduced to a rather thick When cold, mix the whipped cream in the usual way. See Whipped Cream.

CROQUETTES OF DESTREES.

Use the best puff paste; it pretty thin, and cut it different shapes, as fancy leads; dress each piece upon a dish, in a handsome manner; rub them little caramel,; put some currant jelly all over the top, and make what flower or design you please, with nonpareils of different colors, round it.

CROQUETTES OF PARIS. Tk

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CUR CUR A of it two of sugar, and both through a silk mix it seven ounces of dried and pounded, and a pound of fine sifted flour; then stir in the of and work the whole together for some minutes. Heat two baking-plates of copper, rub them over lightly with virgin wax; when they are cold, take a spoonful of the preparation, and lay plate the same as the spoon-biscuit?, taking care to lay them three-quarters of an inch apart; plates are full, place them on stools, in the oven or stove; close the top, and lay embers it, so that the croquettes may be as far removed from the fire as possible; in all the morning put them into a moderate oven, and bake them fifteen or twenty then quit the plate easily, and be of a reddish remove them from the hot.

The croquettes may be flavored according to your fancy. CURACAO.

is a species of bitter or wild orange, of which the rind is and may be had at the druggists. the by name, wash a of curacao in warm then, having well drained, put them into a vessel with four quarts of brandy, and one let closely covered for a fortnight, shaking it frequently; it after that in the usual way, and drain the curacao on a sieve.

it and a half of sugar, in three pints of water, mix the spirit it.

CURDS AND WHEY. Take a number of the rough coals that line the gizzards of turkeys and fowls; clean (hem from the pebbles contain, rub salt, and hang them to dry. This makes a more tender and delicate curd than common rennet.

to l)e used, break off some bits of the skin, and it some boiling in eight or nine hours use the liquor ae you do other rennet. CURRANT CAKES. Pick and wash the currants, either white or red; to two quarts of currants, put one boiled, run the juice through a jelly bag, do not press the bag; to one quart of juice put three pounds of sugar; boil up the juice, and strew in it glasses, dry it in a stove it will turn out, then dry the cakes on plates. CURRANTS, CONSERVE OF.

Take tlie seeds from two pounds of red currants, and put them on the in a silver pan, to dry them; press them through a sieve, and put thorn again on the fire, stirring constantly until you can see the bottom of the pan; then, having dissolved and boiled three pounds of sugar to casse, pour the; in a time take it off, stirring it as before it bubbles; it into moulds. CURRANT ICES. (1) Boil two pounds of red currants a moment with a quarter of a pound of raspberries; rub them through a sieve, adding a pint of water, and tlien the which must be very well u r before icing.

CURRANT ICES.

(2) Pick some currants from stalks, and squeeze them take clarified sugar, it to a very high degree, add it to your currant juice, and, if you choose, squeeze in the of it it more mellow; strain them through the sieve a second time, put them in the icing pot, and finish the same as all other ices. CURRANT ICE CREAM. Take one half of currant jelly, put it into a basin, with half a gill of sirup, squeeze in one lemon and a half; add a pint of cream and a little cochineal, then pass it freeze it according to custom.

CURRANT WATER ICE.

a large spoonful and a half of currant jelly, put it into a basin, and add to it two lemons, half a gill of sirup, and a pint then freeze it rich.

CURRANT JELLY FRAMBOISEE. Take seven pounds of fine ripe red currants, three of white, and Iwo of white raspberries, press them through a very cluse horsepour the juice on nine pounds of broken in pieces, place the whole on a brisk fire, taking care to remove the scum as as it appears.

the boilings follow very quickly, take out the skimmer, (which should be of copper) stir let the jelly tall from it; on quitting the skimmer it ought to fall like If it does so, it is sufficiently done. This jelly should be rose-colored; by making it entirely of red currants and red rasplwrries, the of the jelly will be red. CURRANT PASTE. and take the seeds from ten pounds of fine red currants, crush pressed out the SUM in it silk boil to casse an equal of sugar, |H)ur the currant juice oil it, set the

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DRA DRA whole over a gentle fire, stirring it of a proper consistence, which may lie known by observing when the bottom of the pan cun be seen clearly; it off from the as soon as is the case, and the tin which must be placed on slates, or copper plates: smooth the tops with the blade of a knife, sprinkle sifted sugar over, and pluce in a stove, H here they must remain till next day; tl>e paste should l>e turned in the moulils; again, and set in the stove a second night; on the following day remove them from the moulds, lay it in boxes, \vilh white paper between each layer, and thru, A sixth the quantity of raspberries added to the currants, greatly improve the of CURRANT PASTILS.

Take half a pound of |x>unded loaf sugar on a plate, then a quantity of currants, which squeeze through a MI-MS when that is done, add the juice to it makes a paste as clear and thick as you think proper. CURRANT SIIRrn.

To five pints of Currant juice, either red or white, one pound and a it one gallon of rum or brandy; it through a flannel bag. CURRANT SIRUP.

Put five or six pounds of red, two of white currants, and two Ixittles of raspberries, into a sieve; crush tlieni, and press the juice through it pan, and place it in a cellar to ferment; in a week's time, pass the juice through a strain, ing bag, and having clarified, and boiled to fort souffle four pounds of sugar, put the to skim, and take the It is necessary that the currant juice should ferment, its becoming a jelly in the bottles. D.

DRAGEES, COMMON.

The paste for these dragees in lire same manner as for the better sort, but the materials differ a thus to a quarter of a pound of the gum, quantities of sugar nnd powder, or one-third of the former to two-thirds VVIicn these and the gum artwell mixed, roll it is as as blade; then take a jiaMr-ciitter, shaped like a sugar-loaf, with the tup taken off, with ibe ml of which, rut as many piece* of the paste us two-thirds cutter; press these through the smaller end into paper cases; set them in a warm place for several days. These kind of dragees may, if liked, "be sugared in die same manner as almonds.

DRAGEES EN PASTILLAGE. These dragees are made of the same materials as the superfine dragees; the only difference consists in their forms, which resemble the bonbons:

to make them, it is necessary to have a number of wooden moulds, (peartree wood is the best), on which must be stamped small squares, with various device* engraved on Cut small pieces; press each piece on a mould; take off alj the super-abundant; dip your finger in water, and with it remove the paste from the mould; dry them in case* like die other drageet. DRAGEES, SUPERFINE.

Put a quarter of a pound of die best gum-dragon into a pan, with a pint of cold water, cover, and let it stand for twenty-four hours; cloth, about two long, and put a part of your gum into it; fold it three times, so as to envelope the gum; then wring the cloth, by which means the purest gum be forced through; it off carefully with a knife, and then proceed in die same way, until all the gum be ed; put it into a marble mortar, and stir it about with a pestle for half an add to it a sugar; mix them together well, until a parts, four of which must be tinged as follows:

red, blue, yellow, and green, (the fifth left white), with the usual coloring materials. Before, however, diey are colored, add to piece, a pound and a half of doublerefined sugar, sifted, dipping the in water occasionally, to enable it to receive the additional quantity of sugar. mix in the coloring materials, add also a corresponding perfume: as, to die red, rosewater, and a few drops of essence of roses; to die blue, oil of violets; to the yellow, essence of cedar; to die green, essence of bergamot; and with die white, mix a orauge-tlower water, and some drops of essence of Neroli.

paste being dius prepared, form it of whatever little ornaments you please, such as egg?, balls, turnips, (adding green leaves to the*-), 8tc. of die white; of the yellow, carrots, &c.

; plums, &c.

of the blue; and so on; rolling them in your hands to smooth diem, and make them all to those which imitate add tails and tops, cut from cherry-stalks, and muck on whilst the paste is damp; and with u hair-pencil, dipped in powdered cio-

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EGG FIL nabar, tinge the pears, apples, and apricots, slightly breathing on them to moisten the mil-fare.

When all are done, put them into paper cases, and set them in a warm place for several days, to dry. E.

EGGS CARAMEL.

the of a dozen hard eggs, bruise them in a saucepan, with some powder-sugar, three almond biscuits, and half a glass of cream; make these into a paste, of which form little eggs, dip them in caramel sugar, and brown them. EGGS DUCHESSE.

Boil a pint and a half of cream sugar, orangeflower, candied lemon-peel, marchpane, and burn: almonds, all chopped small or bruised; whip up the whites of eight eggs then take two or three spoonfuls of them at a time, and poach them in the cream; and on a dish, so as to resemble eggs poached without the all the whites are thus used, put the cream on the it, and as is gent to table, add the to and pour die sauce gently over the eggs. EGGS FILAGRAMME.

Take a pint of white wine, half a pound of fine powdersugar,'and make it into a clear sirup with the of an egg; well eight and a colander into the sirup; a very short time is sufficient to cook them.

Serve either hot or cold. EGGS OF SNOW.

ten and having separated the yolks and the as for two spoonfuls of powder-sugar, and a in powder.

a quart of milk, six ounces of powder-sugar, little orange-flower, into a saucepan, it boils put into it, a dessert-s|x>onful at a time, of the white of egg; poach ihe latter, ami then set them on a sieve to drain. Then beat up the yolks, and mix them with half the milk, put it with a wooden-spoon it begins to thicken; it off, lay the poached eggs in a dish, and cover them with the yolks and EGGS, WHITE OF.

To make a dish of these, take the whites of beat them up with four spoonfuls of rose-water, some grated, and a mix boil them in four bladders; tie them in the shape of an egg, and them hard; lay them in a; when cold, mix half a pint of thick cream, a gill of mountain, and all it with line sugar, and serve F.

FILBERT Barcelona filbert nuts, and put them in a mortar to break their shells; pick all the shells from them clean, pound them very fine, and mix whites of eggs with them; take care they do not oil; mix three pounds of powdered-sugar, with the nuts and whites of eggs, to a proper thickness; let your oven be of a moderate heat, then with the spaddlc and knife, drop pieces, about half as big as a nutmeg; put two or three sheets of under them, let them bake of a fine brown, and all alike; and let them be cold before you take them off the paper. FILBERT CANNELLONS.

Burn and six of filberts, moistening them with white of egg; when well add a of a of fine pounded sugar, and half the white of an egg; dry this paste a little, and then it through a syringe, cutting the cannelloni about four inches in; make the friture quite hot, dip the cannellons in batter, and Sprinkle them with and glaze them with a salamander. particular care to keep the cannellons perfectly straight.

FILBERT BURNT, ICE CREAM. Roast some Barcelona nuts well in the oven, and pound them a little with some cream; put four eggs into a stewpan, with one pint of cream and two gills of sirup; boil it till it Incomes thick, pass it through a sieve, and freeze it; the filberts with fore you put it into your moulds. FILBERT MACAROONS. a pound of filberts, and put a quarter of them into a preserving-pan (immediately after you them from the shells,) over a moderate fire; continually with a silver spoon, until they are colored, and the ins to peel off; then take them out; rub entirely, and when cold, pound them with a little white of egg: in the same manner with the remaining all are separately, put the whole tothe mortar, with a pound of sugar, and the whites of two eggs, and beat them for ten minutes; after which, add two pounds more of sifted sugar, previously beat'

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GOO GRE en up with six whites of eggs; stir all these well for or six minutes, when the preparation should Insufficiently firm, tu its spreadm,- when if, however, it !

too firm, add to it mure white of egg.

When you have proceeded so far, wet the palms of your hands, and roll a spoonful of the preparation to the si/.c and form of a miluiei:; all rlone, dip your hands in water, and pass them gently o\er the macaroons, which will make their surface smooth and shining; put ii ti^ht, and let them remain in it for three-quarters of an I.ay the macaroons at least an apart, and as round as possible. I.\ ST'GAR.

sngar to a whi<-h Known liy dipping in a (in k, and if it throws the -uj n as line as threads, put ill (he flowers.

I Live re. iily some tea-cups, the insides rubbed with sweet oil; put into each cnp tablc-s|x>otmils of the flower-, and when cold turn them out of tile cii|>s, anil sent' them to table piled one upon FIM1T nisrriTS. To the pulp of fiuit. put an e<)iial qnautilv of snu'ar it two hours; put it little while paper firms; in a roul oven, turn them the next day, and in two or tint* days Ixix them. FRITC, PUF.SF.KVED, OF.

fruits, such as gt:i|x-s, plums, oranges, and a onin;;e-llower in it w ilh yolks of ue\\ l.iid fine powder-sugar, until it roines to a supple not too; bike them on paper in a moderate oven. G.

GINGER, CANDIED. Put an ounce of ginger, grated fine, and a pound of rifted migar pre-sem-iu-pan as as it.

<>\er a slow l>egi'is to another pound, stirit thickens.

it from ihe liie, drop eailhen i!

in a warm place to dry, and tley will be hard and laittle and look white. GOOSEP.ERRY CAKES. the Mfeberrien, pic-s out the juice, and strain muslin; to one pint of juice a pound of nig.11; boil up Uie juice; strew in it the su_r;ir is unhid; it dry it in a out, then dry the cakes on plates. GREEN, COMPOTE OF.

Give them a little cut on one to squeeze out the seeds, and in hot water to they rise to the top; then put cold water to them, adding a to bring them to natural simmer them in clarified sugar, and lei them remain in sometime to imbibe the take them out, and put eompotier; reduce the simp to a good consistence, and it the is for green gooselxrries; but if you make use of preserved ones, warm in own sirup and a water, and serve it hot or not keep long, particularly if they have been wanned if exposed to the air any time, they will lose their color. GRAPE ICE.

ripe grapes, pick them from their stalks, pa.-s them through mix some sugar squeezed it; the a sieve, then freeze it.

GRAPES fine muscadine grapes, pick them bruise and (hem, so as to extract all their juice; then dissolve some sugar in the grape juice, adding to it Iwandy and cinnamon; let; it a filtering b:n;, and Ixittle The proper proportions are one pint of brandy, and ten ounces of sugar to one pint of grujie juice. GREEN-GAGES TO CANDY. When finished in the sirup, (see preen-gaget to pretfrve,) put a layer a new and dip it slid lenly hot water, to that hangs about it; it on a napkin before to drain, and do more on the ready some silled sugar, gift this all over every part of the fruit, it IB perfectly while. Set the shallow end of sieves in a lightly warm oven, and it two or three times. not be cold till dry.

GREEN GAGES TO PRESERVE. You must choose the largest, when they b*ginto soften; split without paring them, ami having previously weighed an equal quant i1 ir, strew a part of it over them; blanch the kernels with a small sharp knife; next day, [.our the sirup from the fruit, and it with the other sugar, very gently, for

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JUN LEM six or minutes; skim, and add the and kernels.

taking off any scum that rises; put the fruit single into small pots, and the and kernels upon it.

GUM PASTE.

Put a pound of gumdragon in a basin, with warm water enough to cover one inch above the gum; set this in a warm closet for four and twenty hours; have a new tammy ready laid over a dish; it on it, and as as you can at; then open the tammy, spread the gum out again, and then it; is; lay the slab, work it with your hand, put in all the juice of one lemon, and a pound of the best double refined powder-sugar, by degrees, as you work it; but before you have put whole of the sugar, begin lo add some of the starch blend them oughly the lgins to take an impression; it and let in a damp place for a week or ten (it is the better for keeping), it powder, and it cut and to any shape you please, and when you want it to harden, set it if you wish to color it, to make it red, use cochineal or carmine; fur blue or violet color, use indigo; for saffron; for green, the juice of beet leaves, scalded over the fire, the thick part mix with When you put in colors, \x careful to blend them well, and be particular that the color is good.

HARTSHORN CREAM. Boil a quarter of a pound of hartshorn-shavings in three pints of water; when reduced to half a pint, it a jelly-bag; put it to a pint of cream and a quarter of a pound of powder-sugar, and give them one to; it into cii|>s or glasses, and till cold, when turn them out on a dish; stick some alon the top of each. and sugar is. usually eaten with them. J.

JUNIPER BERRIES, ICES OF. Infuse some juniper in warm or take about a handful of the berries, and boil them a moment a pint half a pound of sugar, and a bit of cinnamon, and sifc them through a sieve with expression, and finish the same as all others. JUNIPER of juniper coriander, cinnamon, and cloves, of each een grains; bruise all these ingredients, and infuse them, for a month, in pints of; it, add three-QuarUm> of a pound of sugar dissolved in half a pint of water, stir them together, pass the whole a jelly-bag, and it; it well corked. LEMON BRANDY. Put the peel of two lemons a bottle let it stand for four and twenty hours, then strain it; Iwil two ounces of loaf sugar in a quarter of a pint of water; then skim, and let it till cold; when cold, mix the LEMON CAKES. lemons as you think proper, they must have good rinds, and in waters, and have lost bitterness; put them in a napkin to fry; with a knife take all the skins and seeds out of the pulp, shred the peels fine, put them to the uci^h them, and put rather more than their weight of fine sugar tossing-pan, with just sufficient water to it it and then by degrees put in the and pulps; stir them well set the fire, boil it very gently it looks clear and and put it flat-bottomed in a stove, and keep them in a continual and moderate heat, and them out upon glasses, as soon as they arc LEMON COMPOTE. in and in they are tender, tl>en change them into cold then make a sirup with a glass of water, and a in the; let over a slow fire for half an hour, and serve LEMON CONSERVE. Grate the rind of a lemon on a piece of sugar (about a scrape off the surface of the as the lemon adheres to it, until you have rasped the whole of die rind; squeeze half on the scraped boil the rest to la grande plume; take it from the fire when at this degree, and let it stand a stir in the lemon gently, and it forms a sort of glace on the top of the sugar, pour the conserve into moulds;

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LEM LEM however, it is not too hot.

LEMON' DROPS. lemons. uiih a large piece of double refined ttii<;;ir; thru scrape itigiir add halt a tBMpowrfU of flour; mix together, and U-at it into a light paste, with tlie while nt' an egg.

it Draper, put them on a tin-plate, and set them in a model ale oven. LEMON ICE CREAM. Take the juice of three or t'mr lemons, and grate lle t' niie I, iiimi; adil two gills of.-imp. ami r one pint o| cream; mix it all togetlier, pa.<s it thi'iiujli a sieve, and freeze it.

I.r.MONS TO FOR PUDDINGS.

you the the in the; let tin-in remain in the sum- a I'.ntnignt, adding no in the til!

ii -nder; ai-e nearly dry, throw them nny jar of candv remaining iilii sweetmeats; or, if you haxe none, ijiianlily of sirup, of common 1"

il".-i:_;:ir and uater, and (xuir over them; in a week or ten days, gently in it and lx- c.ixeie.! xxilh it ill the jar, you may cut each half <>f llii' fiuil in two, and occupy a.-mailer s|>acc...N 1'ASTII.S. Take half a pound of |xiiinrVd loaf Mi^ar, sifted as fine as posput it in a plate, take three or fmir lemons, anil squec/.e tlieir juice over tlie sugar; mix it well with a -pnun, till you make It rather a ihickish pa.-le, -u tlr.it MUI can it np'iii a knife; then lake half a sheet nf |>a|ier. and coxer it lilile round and flat drops, alxint the si/e of a sixpence, place in a -t,.\e u illl a slow quite dry, then take llk-m oil' from tlie paper; u.-e, ifyini please, some of tile peel lint nut chipped; fi>r, as it is a melting pa.-iil, some of the hits would remain in tlie mouth.

LKMOV I'EEI.

pome thick-rinded lemons, olT ihe yellow |-el, and throw it into boiling XVJHT soil, when lie put intu cold xx.iter.

Clarify some line sii^ar, and hnil it au petit haxin^ (lie lem.in-|>eel, |vuir mi i!

the hot); the day Ixiil the sirup a^aiu, and return (he lliinl and linn llidaxs in tlie same manner, adding a small quantity of sn^'ar; the ig boikil, MM in as it ri.-es to perle, put in the peel, coxer and boil the whole once, and when cold, drain and dry them in LEMON PEEL, TO CANDY. some lemon-peels, and clean them well from i lie pulp, and lay txvo days in and xvater; scald and drain them dry, then boil them in a thin they look <|itile which, take them out, and have ready a thick sirup made xxith fine; it, and till the sugar-candies about the pan and peels.

Then lay them separately on a sieve to drain, strew sifted sugar over tliem, and eet tliem to dry in a slow oven. LEMOiV PEEL, CARAMEL. very dry lemon-|>oel, and cut it into several small square pieces; piH tltese pieces each on the point of little slick* for this purpose, and dip them into caramel sugar as directed. See chestnuts au caramel.

LEMON PEEL SIRUP OF.

five ounces of fresh lemon-peel, put it ylass cuciirhite, has heated; pour on them txvo pounds of nearly Ixiilini; xvater; the and place hot ashes for txvelvc hours; after which, let the infusion run out gently pressing the; add two pounds of poxvder-sugar, and then boil the whole to grand perle, when about half cold, put in a few drops of spirit of lemon. LEMON SWEETMEATS. a pound of marchpane paste, and mix as many yolks of eggs as will enable you to spread the knife; add to it a sufficient quantity of grated to impart the The being well mixed, cut some sheets of wafer (taper into such figures as your fancy may dictate, and paste over about a in place them on paper, and bake in a HUH lei ate ox-en. xx ish to laze your Ixiil some SUgiir oranijetlmver water to la plume, and when are taken out of the oven, wash them.-irup, which dries almost immediately.

LEMONS, SIRUP OF. Squeeze aa many lemons as will yield alxiul three-quarters of a |xinml of juice, particular care that tlie peel of every lemon is perfectly found, and that they are none of them least degree Set your juice in cellar tin four days, and then lilicr blutiiii^-paper. Break u pound and u of double-refined -n^.ir inin pieces alwiut an inch square; put them into a gallon matraas,

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MAC MAR pour the lemon-juice over it, dose the matrass with paper, and place it in a liain marie until the sugar is entirely dissolved extinguish your fire, and let the matrass cool; when cold, add two spoonfuls of spirit of lemons, then bottle it, keep it corked.

LEMON WAFERS.

Squeeze the juice of six; pound and sift some double-refined sugar, and mix | the; put the white of one egg it, and mix the spoon, to make it of a good; lake some sheets of wafer-paper, and put one sheet of pewter sheet or tin plate; it a spoonful of | the preparation, and spread it all over the paper with a knife; cut it into twelve pieces, and put them across a stick in a hot the is on uppermost, and you will find they will curl are half curled, take them oft" very care-fully and put them up, endways, in a sieve, that they may stand up; l>e in the hot stove one day, and you will find they will be all curled, and then they are done. LIQUORICE and j bruise a quarter of a pound of liquorice-root, !

it in a it is much; let to settle, and it off, and dissolve in it of gum-dragon:

when thoroughly dissolved, it in a linen bag, and mix sugar with it till it is brought to the consistence of:i paste; it into what flowers or designs you think proper.

MACAROONS, SPICED.

a pound of sweet almonds, and two pounds of sifted sugar; make your as usual, to which add a spoonful of powdered cinnamon, six or eight cloves, also pounded, some preand (of each a spoonful,) chopped small, and the rind of two lemons; mix them all in the mortar, and lay your macaroons as usual, and bake them with equal care. MACEDOINE OF The macedoine is an ornamental dish, composed of transparent jelly, with various enclosed in it; for this purpose l>e done as follows: Have a dome-shaped mould six inches and a half in diameter, and in height, the sides fluted; the smaller mould must be of a similar firm, but only four inrhcs and a half in diameter, and two auJ threequarters high; to this latter have four bundles, bent at the end, to hang it exactly in the centre of the larger mould. Prepare a strawlierry transparent jelly, place the larger mould as straight as possible in pounded ice, hang the small one in pour the jelly the it is congealing, alxmt twenty fine white the same numter of very red ones, the same of white raspberries, a dozen bunches of red, and the same all these well, but touch them as little as possible, that they may not freshness; the is perfectly set, pour some hot water into the small mould which enable you to remove it with ease; raise it care, so the space may be found without the slightest flaw; then place on the jelly (in thj centre of this spare) two hunches of white currants, surround with a ring of white straw-terries, and the latter with a crown or ring of white terries; cart-fully two or three spoonfuls of the jelly, and when that is eonin-aled, in the same way with the red currants, straw terries, and raspberries, then the jelly, and all the fruit is used; fill the. mould w ith as soon as ihe whole is congealed, dip a of hot water, and then turn it into a dish instantly.

The macedoine may be garnished in \\itli any kind of you It may also be filled with two jellies as in the mould, and finished jelly, tinned with eitlier rose-color or yellow; indeed the moulds may be varied in any way your fancy may dictate. MALLOWS, SIRUP OF. a pound of mallows root, and having scraped and it wc-ll, cut it pieces, which set on the fire with three pints of water; when sufficiently boiled, the water will te glutinous, strain oft' the decoction, and pour into it four pounds of sugar; clarify it in the same manner as capillaire; it to lisse, run it through a jelly-bag, and when cold, bottle it.

MARASCHINO.

Take sixteen poun Is of fine sharp cherries, stone and off the put of to infuse, covered for days, then the infusion; also a pound of cherry-leaves in six quarts of filtered river water, from which you will obtain about a gallon; dissolve in this four pounds and a half of fine sugar; add it to the liqueur, with two pints and a half of kirschenwasser, an ounce and four drachms of spirits of the same of orange-flowers, and three drachms of spirits of jessamine; mix altogether, run it through a jelly-bag, and bottle it; cork them well.

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MAR MEL MARASCHINO, CONSERVE OF.

Pound and sift some of the best lump sugar, mix it in a china l>;isin with spirit of maraschino, until it is of the consistence of pastil parte; it into a skillet over the fire, and heat il gently, stirring it constantly (but without letting it Ixiil,) till very liquid, when it may lx|X)iired funnel-shaped tin; put tltese moulds on and dry the conserve in a stove. MARASCHINO ICE CREAM. two t|iiarl.- nf cream, twelve eggs, a pound of double-refined of true maraschino; put the cream on to boil, and in the meantime whisk the whites of tl>e eggs to a snow, in and the and lightlv, and add by degress the boiling cream, whipping; set the fire, and do not cease whipping until it has boiled up or four times; pour sieve into a basin,.-.lining a little to enable it to run more freely; when cold put it into the sorbetiere with the maraschino; cover it instantly, ami ice it ad usual.

MARCHPANE.

Take four pounds of alnn'ii'!?-, let lay loosens, water, after a few minutes Uanch anil throw them again cold water to wash them thoroughly. When dry, pound them (a handful at a time) to a moistening of the quantity of almonds being pounded, put the paste into a large preserving pan, with (our pounds of the l>est lump sugar finely |xiuuded and silled; set the pan on a coal and up together with a idcn spatula, sharp at the Ixcan-fill that none of the paste adheres to; the consequence of such neglect would Ix-, that the marchpane woiiM lie spotted and would smell unpleasantly. Whilst winking it up, ihc |;:i-tc, which when put in was tolerably (inn, will become and a great deal of vajior may be olwerved; the tii>i is caused by the sugar dissolved by the heat and inoi-ttire, the second by eva|x>ration of the water. to stir mid it up in manner without ceasing for two hours, and if at the end of that time, \ou can toueh the it* adhering to your tiogi-rs, it is.-ufhcicntlv in which case lemovc it all to one aide of the pan, clean the Ixittom and side of the other, sprinkle it well wilh flour, then pa.-ti- to that pait, clean and.-prinkle.-!.< also; then the pan by both cars and move it round and round, so that the paste may all unite as soon as it has done so, put it into a sheet of paper, or, if you want to use it immediately, on a well (loured paste, if the almonds he well pounded and then thoroughly dried, will keep good for six months; if these two precautions are.

not attended to, it will become sour in ten days. MARIGOLDS, CONSERVE OF. Take (bur ounces of marigold-flowers, conserve of hyacinth and hermes, of each four drachms, the powder of pearl two and as much sirup of citron as will make them into a mixing and bruising them together with refined sugar. the tops and tenderest part of sweet marjoram, bruise in a wooden or bowl; take double its weight of fine sugar, it marjoram-water it is as thick as sirup, then put in your beaten marjoram.

MARSEILLES, OR GINGER. a pound and a half of double-refined sugar, and it to fort souffle, add to ounce of ginger in powder, remove the pan from the fire, and with a round stick (like a plain round rule) stir the sugar, inclining the stick towards the sides of the pan, then with a spoon take the sugar that sticks to the edges and put it amongst the liquid, then it up again with the stick, remove the solid sugar as l*fore, and repeat this operation tour times,, when it will have become tolerably thick and firm it into paper cases, half an inch a fork trace on its surface, whilst warm, lozenges of what size you afterwards, with the point of a knife, mark of these deeper the quite cold, take them out of the papers, and separate where the lines are deepest. The Marseilles, if preserved in a warm or dry place, will keep good for a long time. MARSEILLES SPICED.

a |xuind half of fine sugar, it to caste; take a quarter of preserved orangethe same of candied lcmon-|icel, (or, if you like it better, two ounces of blanched pistachio nuts), cut them into dice, and put them with half an ounce of cloves, the same (Ixilh pounded) into the sugar, in to sirup to forte plume; then lx?at it up, pour i a.-e.-, and finish as the Marseilles. MI'.l.o.NS, TO PRESERVE LIKE < 1.U.

|xniinl of ginger to one of melon; the ginger, and save the scraping*; pour a quart of boiling

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MIN MYR water on the ginger, let it stand two days: scald the melon the scrapings of the in t:iking care not to it too cut it resembling a simp, half a pound of sugar to a boil the ginger in it; when cold, put melon, and set it time, but not to let the the ginger, be every day for a fortnight, but not poured upon the melon nearly cold; then boil a rich sirup N. B.

is equally good with melon. MERINGUES. (1) Whisk the whites of nine eggs to a solid froth; then add the rind of six lemons, grated extremely fine, and a spoonful of silted sugar; after which, lay a sheet of wet paper on a tin, and a the in lumps, separately upon it, sift sugar over, and put to "take in a moderately heated oven, they are done of a Then put raspl>erry, apricot, or any other kind of jam lietween two of these bottoms, add them in a warm place, or before the fire to dry. MERINGUES.

(2) Take the whites of twelve eggs, six ounces of the best lump sugar, pounded and sifled, and half a pound of pistachios; blanch and beat the in a mortar, with a little of egg, to a very fine paste. Whl.sk the whites of eggs to a snow, then add the pistachio paste, mix them well, but very lightly, and when they are thoroughly incorporated, put some sheets of paper ifn tin plates, lay your preparation on the pa|>er, with a spoon, lay the meringues, at least an inch apart; put them into a moderate oven or stove detach them gently from the paper with a knife, and place them on a sieve in a dry place.

sent to fill each with a little whipped cream, to which add a of either orange-flower, rose, or vanilla water. MILK PUNCH.

Pare six oranges, and six as possibly can, after with sugar to obtain the Steep the peels in a of rum or brandy, stopped close for four and twenty Squeeze the fruit on two pounds of migar, add four quarts of water to one quart of new milk, boiling hot; stir the rum into the above, and run it a jelly-bag until it bottle and cork it close immediately. MINT, DISTILLED LIQUEUR OF. Take two handfuls of fresh gathered garden f mint, and infuse it for some days in a gallon and a half of brandy, and a quart of water; it as pounds and a half of sugar in seven pints of water, mix the sirup with the liqueur, and run the whole through a jelly bag. MINT WATER.

Take four pounds of dried mint, two gallons and a half of proof spirits, and them, and sweeten the water with a pound and a half of sugar. MIRLITONS.

Put a pan two yolks, and two whole eggs, four ounces of powder-sugar, three ounces of sweet macaroons crushed, of crisped orange-flowers in powder, and a grain of stir these together a minute, then add two ounces of melted butter; whip the two very firm, and Line thirty tartlet moulds with puff-paste, into each of which pour an equal of the is di.->i>lved, strew over a little sugar, a la grele; and put them into a moderate oven:

serve eithet hot or cold.

MULBERRIES, SIRUP OF. as many mulberries as will yielil three pints of juice, which put preserving pan of is reduced to one pint; then lay the fruit on a to throe pounds of sugar, boil it to bouille; the mulberry-juice; give them one boil, and skim them.

Pour the sirup into a pan, and let; when col.l, bottle it.

MUSK, TO PREPARE FOR LIQUEURS.

Take two grains of musk and a quarter of a pound of sugar, pound them in a mortar and mix them well; a closely stopped The quantity required of this is one pinch to four or five quarts of liqueur. Amliergris is prepared in a similar manner, but being less powerful than the musk, four grains is the proportion to a quarter of a pound of sugar. MYRTLE, OIL OF. Put two ounces of peach leaves, and the half of a nutmeg, six this in a bain marie alembic your liqueur, in which, infuse half a pound of myrtle for pounds ofsugar in three quarts of pure river the moment it begins to boil, take it from the fire, and let take the myrtle flowers from the liqueur, and put in the sugar; mix them well, color it with tincture of saffron, strain and bottle it.

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NUT ORA N.

NONPAREIL.

Poppy seeds sugared in the manner directed under the articles Sugared are Nonpareils; aittiii^'fil of different colors, by the introduction of the various coloring materials the with which are covered.

NOUGAT.

Blanch and wash.ilinonds, and having drained them well, rut each tive slips, which place in a gentle oven to dry; let them be all equally coloii-d of a clear y< How; in tile meantime, put three-quarters of a pound of fine sugar a pan, set it on a siimns; completely dissol\ed; tlie almonds out of the oven, and whilst hot throw them into the suyai; mix together well.:;.ould well oiled, of any shape you think proper, in the interior of which plaee the slips of almond?, hv means of lemon-juice, when the whole is covered, remove tin; mould carefully, and serve the Nougat. NOYAU, ENGLISH. Two gallons of gin, two pounds of bitter almonds, one pound of sweet almonds, both beaten to a fine paste; six IMHIII Is of lump sugar, pounded (gome of it with the almonds.) Let these stand ten days in the gin, (hen filler it through blotting paper, and bottle it.

M T BONBONS.

a of Spani.-h they are well rub off with a napkin, if some too hard, pare it off with a nr nuts very fine on a sheet of pa|.er; take a pound of powdered sugar to a pound of nuts, put it in a pun is all ( yii must it constantly with a wooden E|xx>n) put your nuts in, and work them well till all is well mixed, and pour it upon a tin then spread it with a rolling pin, this must be done very quickly, as it cools very fast; it is cold, cut it into what form you please; you must take care the sugar is not loo much for it is very apt to soften when die nuts are added to it.

N I TS PRALLNED.

of Spanish out of shells, and pan, a pound of loaf sugar, and a let they begin to sparkle; off with a wooden spoon, till you perceive turns gravelly; set them again over a slow fire, to dissolve tlie sugar; keep stirring, that the sugar may stick to (he nuts, and when you see them reddish, and are well covered with sugar, take them off, into a sieve, cover clean cloth, and put them into a stove; will preserve their gloss. NUTMEGS TO CANDY. a and a half of double refined sugar, half a quarter of a pint of damask rose-water, and a very little gum arabic; boil these to a candy height; let your nutmegs be first soaked in put earthen pan, pour your candy to them, keep them \ery close covered, set tliem in a warm for about three weeks, and be of a rock candy. O.

OIL OF JUPITER. Take three quarts of spirits of wine, flavored with essential oil spirit of cccli;it; make a sirup pounds of sugar, a gallon of water, and two liottles of Scubac; mix the whole together, and by it to it, take the whites of two eggs in about a pint of the liqueur, and afterwards put it to the whole; it; a in the bain marie moderately heated; let it remain for twelve hours; filter tlie produce of your distillation, and bottle it.

OIL OF VENUS.

the following articles impalpable, powder: an ounce of skirrel seeds, an ounce of caraway seeds, an anise seeds, a drachm and a half of mace, and the rind of an or.nr..-e; these for five days in a gallon of brandy, then distil from it in a bain marie, two quarts of liqueur; dissolve over tlie fire four pounds of sugar in two quarts of pure water; when cold, mix the distilled liquevr, and color it of a clear yellow, with a tincture of saffron; filler and bottle it; seal (he corks. the oranges very round and prick tin-in in the middle, and put them into blanch them in tliey are tender, throw them anain into cold water; in a short time give them ne\en or eight boils in sugar, a la petite nappe, skim, and let day, when process must be gone through; skim them again, then put (hem hollies, pour quantities of sirup and water; lake care to cork them well.

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ORA ORA ORANGE, COMPOTE. Cut in and !n water until they are tender, then change them next make a simp with one glass of water and four ounces of sugar, in the let over a slow fire for half an hour; serve cold.

CROQUE EN BOUCHES OF.

a fine oranges, and divide each into twelve pieces, all of; scrape off every particle of the white, without breaking the which contains the juice; when all are done, dip each into some sugar boiled to casse (and lightly colored,) and place them in a plain mould of six inches diameter, and five in height; the first row inclined one way, the second the reverse way, and so on; lay them at the bottom in a slar.

as the mould is full, turn it it with all possible expedition, as the moisture of the fruit dissolves the sugar so rapidly, that the croque en bouche is liable to fall to pieces.

the oranges in half, take out the seeds, and put the pulp and; the rinds in a saucepan of water, closely covered; when very tender take them out, and dry them upon a cloth; allow to a pound of rinds, two pound the rinds in a mortar; add by degrees the sugar, and then the juice and pulp; mix thick and yellow, it upon tins in small cakes, and dry them under garden glasses, or If it be too thick to drop, let it stand a night. ORANGE SHERBET. a pound and half of sugar in a quart of very pure water; take nine fine oranges and two lemons; wipe them well with a napkin, and having grated the most fragrant rinds, squeeze on them the juice of these this juice with the above sirup, run the whole a and in the usual way. (See Sherbet.) ORANGE SHRUB. Put ten of crushed sugar to two gallons of water, it until the sugar be dissolved; skim it well, and put it tub; cold, pour it into a barrel; add three quarts of Jamaica rum, and six quarts of orangejuice (take care there are no pips.) up the white of an egg, mix the shrub, and let it for a week; it off* and bottle it.

ORANGE SUGAR. Rasp on a piece of sugar the rinds of the l>est oranges, but so lightly that not a particle of tlie white is mixed with it; scrape off the surface of tlie sugar as it Incomes colored, and this operation until you have as much sugar as you require; then lay it in a stove, or at tlie mouth of the oven to dry; it is so, it through a very Lemons and cedrats may be grated, and the sugar dried 9RANGES, GREEN. Scrape out the insides of the oranges quite clean, then let lie for three days in cold water, changing daily, them very the is them into other boiling water, set them by; repeating this daily all the bitterness is extracted: make a water they are boiled in, with Lisbon sugar; when cold, put them in; the next day boil them in the sirup; green and tender; cover with brandy-paper. ORANGE, WATER ICE. off the Seville oranges, very and; a with one lemon; add pint of sirup, and half a pint of water; pass diem through a sieve, and freeze them rich. Boil half a pound of clarified sugar to grande plume, take it from the pour into it a dessert spoonful of orange-Mower water; together well, set the mixture on the fire, and when warm, pour it into shallow paper-cases; let it cool, and then cut it into cakes of any form you please. ORANGE-FLOWER PASTILS. Pulverise a good pinch of dried orange-flowers; gum-dragon, in one of same quantity of orange-flower water; add a sufficient proportion to make the paste of the requisite consistence, to cones, lozenges, &c. PRALINES.

Take a pound of very fresh white orangeand clarify, and boil two pounds of sugar to touffle, put in the them with a spatula, regains the degree of souffle; take the is separated from the (lowers, and becomes a powder; set it in a then set the whole on a sieve, that the sugar may run and the which put into bottles. If preserved in a dry place they will keep for twelve months. ORANGE-FLOWERS SIRUP. Clar-

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ORG ORG ify and boil four pounds of sugar to perle, three-<|u;irters of a pound of frcsli orange-flowers picked, and lx>il them once; then take the pan from the let it eland for two hour.-', after which, replace, it on the; it has had aliout a dozen boilings, pour it through a sieve into another saucepan, the sirup to line, and put it aside; it.

The may l>e used as put ihein jxiwder-sugar, nib them well with your hands, till quite dry, then sift and put them in a stove. <:I:AN<;F.-FLOWER WATER. Pm in!.' a still ten pounds of fresh gathered orange-flouers, and six quarts of pure river water; lake particular care to close up all the apertures of the still perfectly, and set it on a moderate the ebullition may not be too strong; be particular in cooling it fn-qtieiitly, or, at least, whenever the water in the boiler becomes too warm, change it, and put in fresh; much depends on the attention paid to this part of the operation. From the above of Orange-Bower water may !* drawn. ORANGE-FLOWER DOUBLE of flovver six quarts distilled as put to this water the ?ame quantity of fresh (lowers, distil it in the same manner, and it will yield five pints. ORANGE PEEL TO CANDY. some orange let it soak in.-iveral waters it has lost its bitten it in a solution of sugar in it becomes tender and tiansjjarent. ORANGE PEEL TO PRESEUVK.

Cut the oranges in halves, take out the pulp, put the peel in strong salt and spring water, to for three days, repeat put to dry; take one pound of loaf sugar, add to quart of spring water, lx>il it, skim it quite clear; let tlie peels simmer until are quite trans|Kiivni; before the to dissolve it; the is boiling, put in the peels, stirring continually all the sugar is round them, then put them to dry either before the or |>crfectly put them by for use. ORGEAT.

and twenty-four bitter almonds to an exceedingly paste, adding water occasionally to prevent their oiling; mix a gallon of water, two pounds of sugar and orange-flower water, with this paste; them together for some time; it two or three times through a jully-bag, stirspatula, and serve it in decanters.

ORGEAT PASTE. Pound the almonds little orange-flower water to a Uien work up with weight of powder-sugar. uill keep a long while, and by dissolving a small portion of it in straining it, orgeat An is for half a ORGEAT SIRUP. Take a pound and a half of sweet, and almonds, throw them into boiling water, and the skins ean be removed with ease, then throw them into cold water for a minute them, after must again lie put then pound them, a few at a time, in a marble occasionally water to; all are beaten to a very fine paste, dilute this greater |iarl of a quart of water, (of reserve six; put the paste into a Strong cloth; squee/.e am! wring out all the milk from the almonds, put the (he and again, adding by degrees the remainder of the water, and then squeeze these in a; |xmr the whole of this milk nougli to contain, at one-third more liquid, add to it two pounds of lump-sugar, and a pint of orange-flower the matrass tight, and set it on a bain marie; die sugar is completely dissolved, (which should be accelerated b\.-hakins tht! matrass occasionally), lessen the fire by degrees, and as soon as the r <]ite cold, put the sirup into bottles. If yon should have no matrass, you may make your sirup in the following manner: boil the above mentioned quantity of sugar to forte plume, then add the milk of almonds, and as soon as it has boiled up twice, cold, flavor it with a pint of orange-flower water. Or this sirup may be made in a still more simple way, 'as put the of almoinis into some lieing clarified or the simp !>egins to boil, add alxmt a coflfeecupful of orange-flower water, and it has boiled tip two or three it from the fire; let it get cold before you bottle it.

it well corked.

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PAS PEA P.

PARFAIT AMOUR.

Take four very fine fresh cedrats, p;ire them very thin, and infuse them with half an ounce of fine cinnamon, and four ounces of coriander, in three gallons of strong brandy, and a quart of water, for a week or ten days, when it in the bain marie; this quantity of brandy, if good, yield two gallons and pint of spirit.

Dissolve three pounds and a half of sugar in seven pints of river water, cochineal, it spirit, filter, and bottle it.

PASTILLES.

To make these articles, it is necessary to have a small copper stewpan that will hold about a pint, rather deep than wide, with a pointed lip on die right side, and a tolerably long handle, also two of wood, one about eighteen long, and four in diameter, called the bois a tabeller, the other about half the one in diameter, and the lower emi, pointed so that it will exactly fit the lip of; is called the bois a egoutter; six or eight tin plates about the size of a sheet of letter-paper. For the best pastilles, take a pound of double-refined sugar reduced to an impalpable powder; it through a tammy on a sheet of white paper, put four or five spoonfuls of this sugar into your pan, pour on it a little orange-flower water, and beat it the larger stick, until the is sufficiently thin to run from the without being clear; if it be so, more sugar must be added.

Put the pan over a chafingdish filled with live coals, and let (stirring constantly) it boils; then take I he chafing-d'ish, add two more spoonfuls of sugar, work it up well, scrape away whatever sugar adheres to the stick, set it aside, and take the smaller right hand, hold the pan in your left (slanting) over one of the tin-plates; will, by these means, flow to the lip, strike the point of the lip of the pan, action the liquid, so that each time the stick strikes the lip a single drop of the preparation will fall on the tin; a practice will be necessarv before this operation can be performed neatly.

all your sugar, &c. is used," replenish the pan and proceed as you as pastilles as you may require. and hard, remove them from the tins with hand, and keep them in boxes in a dry place.

if you please, color the pastilles, taking care to perfume them with a corresponding odour. PASTILLES, COMMON. These are as the best the difference consists in the materials, (which are a quarter of a pound of powder to three-quarters of a pound of sugar) and the perfumes are omitted. PASTILLAGES.

Put two ounces of well-washed gum dragon pan, with as much clear hot water as it, lay a sheet of paper to keep out the dust, and let it stand twenty-four hours; then squeeze it through a coarse cloth a marble mortar, and add to it starch;uid sugar in powder) as the gum water will contain; |xtmid these ingredients well, and strain them through a tammy into a pan which keep covered with a damp pastillage to form the ornamental parts of pastry and confectionary, such as temples, baskets, &c., and may be tinged of the requisite shades, by mixing with it any of the coloring materials. PEACHES IN A COMPOTE. Cut your peaches in t.^ke peel them, the in a sugar-pan, with a sufficient quantity of thick clarified sugar to cover them, and in this gently till done; them out in a basin, put in the kernels to the sugnr, and let it boil until tolerably thick; put in the juice of two or three lemons, and pour the sirup over the peaches; serve them in a deep hot dish. beurre pears, not too ripe, put them into a saucejxtn with a smTicient quantity of water to cover them, set them on the let.simmer, but not boil, until the yield to the pressure of your change the greatest care, so not a single spot may remain; prick, and put them again on the fire in fresh water and the juice of a fast.

As as tle pears are soft enough for the head of a pin to penetrate them easily, take them out carefully with a skimmer, and lay in cold water.

In the meantime, having to the on the drained from the The next day drain off the sirup, boil la nappe, then put in the pears, give them a boil also; proceed in die same manner on the third day, after which, drain die fruk, it into bottles. Boil up the sirup a few more times, let it cool, and then ^>our on (three-fourths of die of the run die through a bag, put it to the pears, and cork the bottles well.

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P IS P LU Are PEARS, COMPOTE OF. good sized cut in halves, ami put ilimi change intci in a clarified sugar, drain (lie fruit well from the put the simp; boil together until the pears are su!jicj.<iifry.iin, and place them in the compotier.

A little Burgundy wine and prewired cochineal will give the compote a red color. IT, \K sis pounds of small |eais and lour poundof Minar; jicars.-et the the is out, pate, quarter, and core th.....; as ym do tills, llnow each piece into C"lci water, in.-.incepan, all are (lone, set them on the As a.are nil) tlnoiiuli in the clarified and loiled tli.

petit lisse, pour the sirup to the pnlp,.-et it on tire, and ~t\r them until the is of the con-i-lence:

tlien take it otV, put it pots, and when Cold, tie them down. I'i:i;>IC\. Cut one hundred peach leaves, put them into a wide-mouthed |x>nr on a quart of the l>cst brandy, cork it close; in three week.- Mi am it off, and put to it an equal quantity of capillaire.

It is good in custards, puddings, and..- a liijumr. I'lM!

AITI.K CHIPS.

and a pine-apple, and half into pieces a quarter of an inch; take half the weight of the fruit ill powdcrsu^ai:

.-licein a lia.-in, with suifar iii-tween; let the.-ujj.ir Ived, then.-,-t it on a model ale liie to simmer till the chips be quite clear, when set it In.

The day remove all flush-up from the slice?, place them on glasses, and dry them in a gentle oven. TIM:

APPI.F.

IN \ Turn off the rind of a pine, cut it in.-lice-, but not too have some sugar on the in a sugar-pan, into which put the slices of pine, anil let them boil gently till the simp is tolcraMy thick, then the pine, and lay mix the the jnice of a couple of lemons, and pout it over the pine. PISTACHIO MAKCHPANE. pound and a half of pUlaclnoa into a mortar, pound them, moistening with white of egg, to a very fine paste; in the meantime clarify the same quantity of sugar, Ixiil it to petit boule; then take the |>an from the fire, put in the pi.-lachios, Mir the pan on hot is of a proper consistence, then pour it on a slab well sprinkled with sugar; it is cold, cut whatever firms your fancy may dictate. PLF.MS. l\ I',KA\])V. Take twelve pounds of fine magnum bonum plums, and three pounds turned in color, but notri|M>; prick, and put witJi water, set the lire; when the water boil- and the plums rise, lake them out carefully with a skimmer and put them into a pan of (old clarifv and bod to petit lisse, put the plums to give them a the two succeeding (lavs, off and the alone, and aftcrwanis the the third day the plums, and Uittles; boil the sirup lo la nappe, and when it three-loin ths of its quantity of the Ix-st brandy, stir it well, strain and |xnir the mixture over the the littles (lYeen-iiaije are (See slpricots in Brandy.) fruit of a nice and good si/e; cut in halves, lay them on a lame.-hallow di>h, |)vvder-sii^ar and put into a moderate oven, tightly closed; in half an hour's time, take llieni place the plums (.ne by one on glass PI.IMS, CI.r.AR CAKES OF. ajar with the white pear plums, yet it in a. an of boiling water on the lire; snlticiently let the run it, and to every pint of it, add an equal quantity of siiijar, 1 mi led to candy heiyht; put the juice to the set the and it hot, but not Ixiiling; then (xuir it into glasses, and dry the cakes PI.IMS, M.\I;M U.AIU: OF.

-i\ of plums, and four pounds of stone, and put the cullender, U-at it through with a wooden pe.-tle into a preMrving-pan, which set on the fire, to dry the -tii riiu i' In the meantime, clarify;uid IMIJ! the -uyar to petit caste, then mix it with the fruit on die lire,) stir it the is of the of jelly, then it pour the marmalade into pots. If the plums are not quite ripe, they must

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POM POU be or pressed the cullender.

of the kernels may be if approved; they should be pounded before putting in the PLUMS PRESERVED, DRY. Gather die plums when full grown and just turning color, pi ick and put them into a saucepan of cold water, set them on the fire the water is on the point of boiling; them out, drain and boil them well clarified sugar, let them settle, and then boil diem again; if they shrink and will not take the sugar, prick them as they lay in the pan, and then give them another boil, Siiim and set them by:

the next day, add some more sugar, boiled to to the fruit, and sirup, then do them in a day, when the plums from the sirup, sprinkle a little powder-sugar over, and dry them in a stove. Gather the plums green, firm, and when the etone may be extracted with ease, Btalks close, and prick in places, the stalk; place them in a saucepan of water over the as soon as the water is ready to boil, take the saucepan from the; in four-and-twenty hours, replace the plums in the same water on a gentle fire, with a small quantity of verjuice to preserve their color.

Keep the water hot, without allowing boil, for three hours, stirring it occasionally; when the fruit is perfectly green, increase die heat the plums rise to the surface, when they must be taken thrown into cold water, which change frequently till die are Put the fruit in some sugar boiled to la nappe, boil them up a few times, adding a and the whole into a pan; the next two days, drain sirup, and increase the of boiling each day; the third and fourth days, boil die fruit with the sirup, keeping them covered, and increasing the degree, until the it reaches to perle.

Put the preserve into pots, and place them for two days in a stove. fruit may be dry The operation is die same, but die is drained die plums laid on tin plates before they are put into die stove. POMEGRANATE CLEAR CAKES. Pare some good boiling apples, and put them into a saucepan with as much water as cover them, set them on the perfectly soft, press the pulp through a sieve, and then strain it.

diis jelly with the juice of two or diree pomegranates, diat of one orange, and one lemon, and the rind of each grated; strain it again, and to every of jelly add a pound and a quarter of fine sugar, boiled it cracks, color it with cochineal; pour it into glasses (taking off die scum before it becomes cold). Set in a stove, and when is dry, turn them to dry again; cut forms you please, put them the stove or oven to harden, then sieves, and thoroughly dry, place diem in boxes widi paper between. As they are apt to become moist, diey should be looked at frequently. POMEGRANATE JELLY, TRANSPARENT.

the very fine pomegranates, from which extract the by pressing it a horse-hair sieve; filter this juice and mix it with some sirup tinged of a rose color, will) a add the isinglass to this, and as (See Jelly Fruit.) POMEGRANATE large pomegranates, extract the seeds (which must be very red); crush, and skillet, pint of water; set diein on and then squeeze the juice a new coarse cloth; clarify a pound and souffle, then add die juice, boil them together to the usual consistence of simps. It must not be bottled number of pomegranates will yield a quart of sirup. POUPELIN.

Put into a saucepan (bur glasses of water, a quarter of a butter, die zette of a lemon, and a pinch of fine salt; set as as it begins to boil, take it off, and put in flour as will make a the consistence of choux, it on keep stirring till it dries; similar and is dry, put both into a mortar, half a pound of powder sugar, an ounce of orange-flowers, and two eggs at a time, until five and twenty or are by which time the paste will l>e of the consistence, then pour lightly buttered tin; put it into a moderate oven, and it.

In if die poupelin is of a nice gold take it out, cut off die top, and reall die set it in die oven to dry.

all the interior apricot marmalade, on strew sweet macaroons crushed, it on a dish, and serve.

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RAS ROS Q QTINCE CAKES. nml core;i quinces, tlifin; tlien nib the pulp through a sieve, and it; mix this with half a pint of simp of quinces, and the same of simp of barberries, and a quarter of a |X)iin<l of line sugar; io caste, and it >ll shallow of any shajx' you please; Id tin-in cool a in:i ( l\ I N < T.

( ' A K HS TRANSPARENT..1 quart of simp of quinces, and half a pint of the sirup of barberries; il gentle lioi and skim them well; add tuo p Mini:ni a half of keep.-tirring imt il it reaches candy t.ike off, and when nearly cold, lay il, in any form you please, on tin Drv them in a sto\e.

KASl'HF.KKY CAKES. Cat her some raspberries Ix-fore they are <;uite rijie, pick, and lav them Ijeat in a a and clarity and boil it to Caste; then weigh half a pound of rasplx-rries, dri*:

throw them \\ ith half a s|K>onful of white of egg, in cream; it can fully, it a boil, and pour it in moulds or pap R AS I'l JERRIES OF M ARCH PANE. piiimd of marcli|Kinc, the of four lemons, a quarter of a pound of raspberry jellv, and a little cochineal; mix these with a strong wooden spatula; add two handfuls of lloiir, and sonn- powdet Fugar: when well worked up, roll them into Unit the size of a linger, cut dice, roll each pinch the top into a |K)int, so a.s to resemble the firm lierry:

put them one by one pa; liich pi ice in a dry warm place, for eight or ten days. At the end of that time, put a jxnti >n of.sirup of rasplxTrics, a and a of powder-sug:ir into a pan; mix ether with a s|.-oou, and then throw it a couple of liandfnls of the raspberries; take the pun in both hands, and shake it abniii, so the rasplx-rrics may Ixequally tiie red simp; r a la grele on a.-licet of..read it out a little, and the raspberries arc wet wiih the sirup, throw the take the four corners of the paper, shake it by which means adhere to the raspberries in all parts, and give them a (xrfect resemblance to the real fruit them out carefully one by one, lay them on place for some days.

These artificial raspberries are of a pleasant flavor, and will keep several years.

RASPBERRY MARMALADE. double tfte weight of raspberriee to that of Rub the fruit through a sieve, and put the pulp into a saucepan; set it on die fire, and stir it is reduced to half; jKiur on the sugar, clarified and to petit boule, stir in, put it on the fire, give it boils, and then it into pots. RASPP.ERRIES PRESERVED. Take (i\e or six pounds of red, but not loo rasplierries, pick, and into a preserving pan, with an weight of clarified to petit boule; when they have up about a skim, and pour the whole into a pan day, then the fruit, and put it int.

i jars; put to the sirup about two es uf cherry juice, previously strained; the to la nappt, and it over the raspljerries; add afterwards, about a s|x>onful of currant jelly to each pot, and branJy papers, and tie them down.

RATAFIA OF FOUR FRUITS. Tak5 ten pounds of very ripe cherries, two pounds and a half of raspberries, five pounds and a half of red and two pounds of black currant-; pick, and mix the juice from them, measure for every quart of juice, take half a pound of sugar, and an equal quantity of brandy; the sugar in the juice, then the brandy, a drachm of mace, and two of cloves.

Let the some time, filter, and bottle it.

well corked. K< )S ES, CANDIED. Crisp two handfills of rose-lcau-s boil them tu fort toitffle, then lake the pan from the fire, pour it on a sieve, let tlie sirup run from the leaves, nibbing the latter in your hands, then dry them in a sto\e. 15oil your sugar again to' souffle, adding a litUe carmine to color it, have a pi<|ii ready, ]M>ur the.-n^ar put the (lowers on il, push them down lightly with u fork, that Ije compleu ed with the in a moderate glove or oven for five days,

Page 340 See this page in the book

SEE STR drain off the sirup; lay a sheet of paper on the table, and the candy quickly out of the mould.

ROSES, CONSERVE OF. Boil half a pound of sugar to fort souffle, pour into the double-distilled Iwil it to fort perle, mix it a little prepared cochineal or carmine to it, and pour your into moulds.

ROSE RED DROPS. Take a small quantity of red bastard saffron, and a calcined alum, boil those in some water until it is tinged for your; filter or a very close cloth; put five or six spoonfuls of sifted sugar into the pan, it the colored water, work it well with the bois a tabeller, and set it over a chafing-dish to boil, add two more of sugar, and having worked it perfume it with some drops of essence of roses, and finish as directed. (See Orange-flower Drops.) ROSSOLS.

Take three-quarters of a of picked orange-flowers, a of musk roses, six and two of cloves (lx>th bruised); into a cucurbite with three gallons of pure on distilling this, it will yield a gallon and a in sugar broken up; add to it an equal quantity of spirit of jessamine, color it crimson with cochineal, filter and bottle it.

SEEDS, SUGARED. These are done in as sugared The seeds most generally used for purpose are anise, cummin, and fennel. The l>est method of proceeding is as follows: place a small preserving-pan over a charcoal fire, on the side of which have a chafing dish, on keep a pan with a quantity of sugar boiled to (this sugar should be kept quite hot, but not ing); on the other side have some fine powder.

When so far prepared, put your seeds into the pan, and as soon as they begin to over them a or two of the sirup; stir them alxnit, that all may be thoroughly saturated it; sprinkle over it a handful or two of powder, shaking to the equally dry, pour on some more simp, then the powder, and continue are sufficiently largo; thon on a in a warm place for some days, after which put them into glass bottles. FRANCAIS.

Blake a croustade eleven in diameter, and and in put it three sheets of buttered it.

twelve glasses of boiling milk, in which infuse whatever ingredients you may think pro|x-r, such as vanilla, coffee, orangeflowers, kc. (the proportions will be found under the different articles). In the meantime, wash of rice thoroughly in put it of cold water, and when it has Ixiilod a few the rice, and put it vout infusion and set it again on the fire; the on hot ashes, the rice may burst gradually; in three-quarters hour, add a pound of powder-sugar, three-quartet's of a pound of fresh and a pinch of salt, stir them in; put fresh hot ashes under the saucepan, that the rice mav be kept constantly simmering for an hour, by which time it ought perfectly soft, and should lie nibbed through a bolting-cloth quickly, like a puree; put this another saucepan hot U> it warm.

sixteen fifgs, separate the yolks and whites, lx?at the well, and whisk the nearly firm; the off the ashes,); the preparation ought to lie of the same consistence as a cream palissiere; add, at a quarter, and wards the whole of the whites; stir them in as lightly as for biscuit paste; the whole being thoroughly amalgamated, it the croustade, and it oven for two hours and a a tin red cinders, on which place the the moment it is out of the prevents its falling^ you mask it sugar, and glaze with the salamander; carry the* dining-room on a tin, have a ready with a folded on it; place the souffle on the dish, and let Remember a souffle cannot be served too quickly. STRAWBERRY, OF.

in the same manner as Rasponly that the stnuvlxrries do not require being mixed with any other fruit. STRAWBERRY CONSERVE. some very ripe fresh strawberries, pick, and crush them tammy.

For every of juice, allow six ounces to fort perle, take it

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SUG SUG off die fire, and pour in the juire; stir lliem together with a silver spoon, until the conserve begins to whiten and dry, then pat it into moid U or paper case*. If tinbe too white, add a carmine to the STRAWBERRY >I \ KCI1I' \ M'..

twn almonds, two (KMiiids and a half of sn;, rar. anil a pound of picked straw Ix-rries. the almonds to a fine |>aste, and mix them with tin; sun-ir to petit boule;) crush, ami tlw juice i.f tin- tVnit, whicli aild to the alniiiiii) paste an I simp; lli<- mixture well, set it on hot ashes, and continue still ing until tinpa-le is siilticiciitlv done; inav 1prmed li\ laying a piece oo the back \ u.-nr it' it max !

remou-d its sticking, it is enough; when cold, spread it in i-i- a >lal>, and cut it of any si/.c and shape you think pro|>er. \R. TO CI.AKII'V. T ir, and biv.ik it put preserving-pan the whiv of;m.1 glass o( pure mix \vell with a whisk, add i;l ass, whipping, two quarts of w:ler ha\ili'-eu put in:

ulna is lull of froth, throw in the su^:-.r.

.in set fire, U'ing careful to skim it every time the rises, which l>c the as the d> up.

Ixiilinus, the sni;.o- will iise so as to run the the pan, to whicli, throwon it a this will lower it instantly, and giutor the skimming, 1:11 sh-nild in ver lie taken oil' whilst is bubbling; the stills it, and that is tlie moment to skim it.

](<peat opci alii Hi carel'ullv thn f.ur jena whiti.-h lijlit M-II.II only will 'i the pan oil', lay a napkin, netted, o\er a ba.-in, and the uon:;h it.

The scum thus taken off, put into a chimi ami when the sugar is clarified, wash the pin and the skimmer a put to the scum, and set it aside lor more common purposes. A U, Different Degree* of Preparing.

The pur|xis<* to applied, require it t<i Ixin dilTeix-nt 'hese are called degree*, and are thirl' i-ii in luimlx-r, called as follow-:

Petit or Replace the -u^ar the p:pan, to lx>il gently, take a drop of thuml), touch the tore linger; if, on opening them, it dr.iw.to a tin in breaking, forms two drops on each liu_'i r, it is at the right point. Liise, Second Degree. A briii.'s it to |x>int; the thread will draw further N-l'ore it breaks. Petit Perle, Third Degree. At thia point the thread may lie drawn as far aa the spin will open, without hn-akin^. Grand Perle, Fourth Oo still increasing the Ixiiling, little raised balls an- lormed on tlie surface of the.-! j Petit Queue de Cockon, Fifth Degree. Take up some of the suijar on a skimmer, and drop it on the rest, when it should form a slanting streak on the.-nrlace.

it a little Liimer, and it will reach the (trn.ide Queue de Cochon, or Sixth The streak or is now larger. Souffle, Seventh Degree. Take out a skimmeifi'l siiiiar, blow it, and small spaiks of sn^-ir will fly from it.

J'ltit-J'lume, Eighth The same proof as above; the sparks larger and stronger. iiraade Plume, Ninth Degree. in the skimmer, as U-tore, give it a shake, and if the sparks are large, and adhere together on rising, it is at the right point.

Ptlit Botilet, Tenth Dip lingers in instantly, and into the water, when the which will IN- supple when cold. (Vros Boulet, Eleventh At tinpoint, the or bullet will be harder when cold than Caste, Twelfth Prove as the bullet should crumble the fingers, and on biting, will stick to the teeth; at the next [xiint, Thirteenth It should snap clean. This point is very difficult to attain, for in increasing the the.-ugar is apt to burn; it is fore to try tlie proof \ery fiei|tiently. Another caramel is frei|iientK used bv the confectioner, and is of a deep color; it id made by putting a to tlie sugar, and it without skimai'm^. or other\\i-e touching the till of the lii;ht color, then lake it off and use immediately. If, on preparing the sugar, you happen to miss the ri^hl point, add a little cold water, and Ixiil once more. Observations. The skimmer never be pi i-scn ing-pan after the i lai ilied, nor after tlie scum is reI'H MIV can fnl not to stir or disturb the sugar, as that would cause its diminution. lu boiling the sugar (parlii nlai l\ the two linnally rising and falling; and on falling, '.

the sides of the pan, which the heal fire would soon burn, and theu-by spoil the

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TR1 VAN whole of the sugar; to avoid this, have by the side of you. a pan of cold water, and a sponge, with which wipe the sides of the pan carefully, the instant after the sugar has fallen.

SUGAR LIKE SNOW. a quarter of a pound of bitter almonds, pound them to a yery fine paste in a marble mortar, the whites of four egg?; perfectly smooth, add a pound of the lump sugar (in powder), and fiye or six more whites of eggs; stir all together of such kneaded adhering to the hands.

this preparation into two parts, one of which, tinge of a red either with bolus armena, or cochineal, and perfume it essential oil of roses or bergamot; leave the other portion of paste but it as fullows:

grate the rind of two fine sound lemons on a small piece of sugar, scrape off the surface, and when pounded in mortar, work it into the uncolored portion <it sugar-paste, then roll it out to about naif an inch in thickness (having previously sprinkled the slab with powder-sugar,) cut it with a tin-paste cutter about two inches diameter; arrange I hem on which place on a baking tin, and into a moderate oven for about three-quarters of an hour; proceed in the same manner with the colored paste. When cold, detach them from the paper. SUGAR PASTE.

a of flour, a quarter of a pound of sugar, a quarter of a pound of butter, a salt, one egg; mix all together with a paste may be for any secondcourse dish.

TABLET OF PATIENCE. eight eggs, and whip the to a snow; in the the beaten up with six ounces of powder-sugar; (both these operations should be performed for at least half an hour); then mix the two together, add six ounces of sifted flour, and when well incorporated, pour in half a of or the whole together for some time. Have ready tin plates, well rubbed with a funnel that has three or four tubes, the push out tablets; ihe tin plates are put into a prctly warm oven. take them from the tins whilst hot. (1) Sweeten three pints of; add to it halfa pint of mountain wine, in the rind of a lemon, squee/e juice, and grate in half a nutmeg; whi.-k this up, lay the froth on a large sieve, and the sieve over a dish has cakes, macaroons, sweet almonds, blanched and pounded, citron, and can. lied orange-peel, cut into pieces, some currant jelly, and berry jam in it, the liquor may run upon them; when they are soaked, lay them in the dish you intend to serve in, put on the as as nonpareils, and on slices of citron, orange, or lemon-peel. (2) Lay macaroons and ratafia drops over the dish, and soak them well with raisin wine, when soaked, pour on them a very rich cold It must stand two or three inches; on that put a layer of raspberry jam, and cover the whole with a very high whip made the preceding day, of rich cream, the whites of two eggs, well lieaten, sugar, lemon-|>eel, and raisin wine, well l>eat with a It is best to make it the day before it is wanted, being more solid and tasted.

(3) Put half a pound of macaroons into a dish, pour over them some white wine, and a pint of custard over that, make a whip, and put on it; garnish according to your fancy.

two of vanilla, a quart of milk, the yolks of three eggs, five ounces of sugar, and a pint of cream; teat up the eggs well with the milk, and then add the other ingredients; set the whole on a moderate fine, and it the will adhere to it; it cold.

BOLTED.

Take as much cream as will the mould you to use, and it up a few times, with the proportionate quantities of vanilla and sugar; let it cool, and if the mould will contain a quart, mix twelve yolks and three whole eggs with and run it five times through a bolting cloth. Butter the mould, pour the cream it, and place it in the bain marie, but not too hot; when the cream is set, which you may know by touching it gently with your finger, it on a dish; the remainder of the like white

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VER VIO sautr, and as soon as it sticks to the spoon (which must be of wood), take it off, stir it an instant. and then |>our cream, and serve cold. VA.MLLA CREAM WHIPPED. Put a pinch of gum-dragon into a pint of cream, add a BBall qnanttty oforange-flower water, powder-sugar to the tate, and a little milk, sonic vanilla has lcn boiled, and the milk in with a whisk, until the whole is frothed; lay il carefully on a dish, in a pyramidal form, and serve it.

VANILLA CREAM ICE. Whisk the to a in a pan, pour on tliem the yolks of eight, and a |w>nnd of sifted sugar, whip the whole well with a whisk, and pour in by degrees two quarts of boiling cream; to whip it f.r sonic little time, anil it on die lire, with half an ounce of vanilla still whipping, when it has boiled up three or four times, strain it, and freeze as usual.

(See Ice.) Dissolve over the fire two |>oimds ten ounces of broken in pints of purified river l>iled up once, it into a jar, on three drachms of vanilla, cut in pieces, and half a grain of amber. cold, add co\er the \esnel, and when it has prepared cochineal; filter, and the liqueur.

Cork the bottles tight, and seal die corks.

STICKS.

marchpane paste, a quarter of a pound of and the of mix;!

the then form it sticks, the in its original on a sheet of paper, and in a slow oven. VF.I;|)K.

Infuse the rind of three lemons and four oranges in two quarts of rum or braixK, fur fun -anil-twenty hours, KfftOpped; s<j'.iee/i:

llie juice a strainer; if the fruit is good, there will Uhalf a pint, and if there is not so much, make it that; il a pound and a quarter of sugar, pour to it three quarts of water, and keep stirring till all the ^u^ar is it is in the spirits, and then one pint of en], I new milk; it through a bag it.

It will keep good for twelve mouths. VERJl'ICE.

(1) is the young, unripe, and sour grape; it is used in French cookery, but yery rarely put into English dishes. (2) crab apples when the kernels turn black, lay them in a heap to sweat; then pick them the stalks and rottenness, to a mash, and press the juice through a bag of coarse hair cloth into a clean vessel; be lit for use in a month's If intended for white pickles, distil it in a cold still. put sauces when is wanting.

VESPETRO.

[xmnd of each of die following seeds: angelica, coriander, fennel, and caraway, the rinds of four lemons, and as many oranges, infuse all these in two gallons and a half of the the hermetically. In five days time, distil it in the bain marie alembic, and draw from the alxive ciirautity of pounds of sugar in a gallon of pure river; add this sirup to the liqueur, filter, and bottle it.

VIOLETS CANDIED. off die green stalks from some double violets;.-iime to put in the violets-, and Keep diem in die sugar again to souffle; nib the sugar against the sides of it is all till the sugar leaves the violets, and (hen sift and dry them. VIOLETS TO ROCK CANDY.

the off die violets; some of the Itest, and finest sugar to souffle, it into a candying-pan made of the firm ofadri|>ping-|>an,ahout three inches strew die violet as thick as possible on the top, and put it into a hot let for ten days; it is hard candied, break a hole in one corner of oil' all die it it in heaps upon a tin to dry in a stove. VIOLETS, CONSERVE OF. a quarter of a |xuind of early violets, picked; bruise them boil two pounds of sugar to casse, take it off, put in the pulp, and togedier over die when the sugar bubbles up, pour die conserve into the moulds. VIOLET DROPS. (1) Take a certain quantity of sirup of violets, which mix with an portion use mixture, and make your drops precisely as You may, if you please, |>erfume it widi oil of violets, but is not necessary, as die sirup, imparts sufficient odour

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VIO WOR VIOLET DROPS.

(2) the juice of six lemons, mix with it some finely sugar, and two of essence of violets, and color it of a fine blue mix the and dry it over the fire, the same as all others, and drop them oft a knife on paper, the si/.e of drops; be careful that your mixture is not too thin; (lie drops are cold, put them into papered boxes.

VIOLETS, MARMALADE OF. Take three pounds of violets, and four pounds of suifar, put the a and bniisc lliem to a pulp; in the meantime boil to souffle, then add (he flowers; stir them together, add two pounds of apple marmalade, and it has up a few times, put the marmalade into pots. VIOLETS, SIRUP OF. in a marble and a pestle, one pound of picked violets; warm gradually n glass, or earlhenware vessel with a small opening, into which put the flowers, and them two of dose (he ve^el hermetically, and hot ashes, renewing them when necessary, to keep up an equal temperature for that time the whole through a cloth, squeezing let for half it oflFvery carefully, that all the sediment may remain at it, and the above quantities will have yielded seventeen ounces; put into a matrass two pounds of cruched sugar with the infusion, close the matrass tight, and set it in the bain marie, over a moderate fire; it occasionally to accelerate the dissolution of the sugar, and when perfectly dissolved, let the (ire go out and the matrass cool gradually.

the W.

WORMWOOD CREME LIQUEUR. Oislil in the hain-nttirie the zests of two oranges, and half a pound of fresh gathered wormwood tops, in a of will produce nearly half the quantity of liqueur.

Dissolve four pounds of sugar in as many pints of filtered river water; mix tliis sirup with the liqueur; run a jelly -bag, and bottle it. receipts for Confectionery may be found in the first part of this Book