The New England Cook Book, or Young Housekeeper's Guide

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THE NEW ENGLAND COOK BOOK, OR YOUNG HOUSEKEEPER'S GUIDE: BEING A COLLECTION OF THE MOST VALUABLE RECEIPTS; EMBRACING ALL THE VARIOUS BRANCHES OF COOKERY, AND WRITTEN IN A MINUTE AND METHODICAL MANNER, **) > > ' ' AN.,,,.,., ^,,, ^ CONTAINING A COLLE^TIQIJ 'Cffi J^I^C/JLt^NEOUS RECEIPTS, y o > > > > n "it RELATIVE TO HOUSEWIFERY. NEW HAVEN:

HEZEK1AH HOWE & CO., AND HERRICK & NOYES.

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THE NEWYO] PUBLIC LIBRARY ASTOR,' LENOX AMD TiLDEN FOUNDATIONS R Entered according to the Act of Congress, in the year 1836, by HEZEKIAH HOWE & Co., ID the Clerk's office, of the District Court of Connecticut.

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PREFACE.

The writer deems lhat no apology need be offered for adding another to the long list of works on the truly interesting, if not noble science of gastronomy, provided she has accomplished the desirable object of producing a work that will commend itself to all persons of true taste; is to say, those whose taste has not been vitiated by a mode of living contrary to her own.

She has made that her aim, and although not an tide or Kitchener, she does profess sufficient knowledge of the occult science, if properly imparted, to enKghte,n. tuose, not.versed jo culinary lore. The utter inefficiency 'of.,mo& ^qrlis-' bf the kind.

, > / ) ' > > > are well known to ey>??:>y >cxp3riqnDe,d housekeeper, serving but to lead the:ur/Va<;ia.ted,t>;s'^3y, who following implicitly the directions; ^>5ve;n /hayjt} 'to lament language of that homely rju't hot inapt pioverb, that their is all dough.

Among the few exceptions she would mention the Frugal Housewife by Mrs. Child, is a very useful book, and fully answers its au thor's design; but that is limited as its name imports plainest cooking, and is not intended for those who can afford to consult their taste in preference to purse.

The writer of this short but she trusts comprehensive work, has endeavored to combine both economy, and that which would be agreeable

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PREFACE.

palate, but she has never suffered the former to supersede the latter.

Although the mode of cooking is such as is generally practiced by good notable Yankee housekeepers, yet the New England Cook Book is not so local but that it will answer like a modern almanac, without any material alteration for almost any meridian. It is intended for all classes of society and embracing both the plainest and richest cooking, joined to such minuteness of directions as to leave as as possible to the judgment of the practitioner, proving to the unskilled quite a desideratum, while in the hands of the head of the culinary department, prevent that incessant running to and fro for directions, with which housekeepers' patience are too often tried. The experienced cook may smile at the simplicity and minuteness of some: o'f,thv3 receipts*,;yet if nhe has witnessed as much good food spoiled 'by -improper cooking as the writer of these; re,c<ipts,';:$fce not think she < has been unnecessarily 'plain. In regard to the seasoning of food, it has been fpund impossible to give any exact rules, as so much depends on the quality of the food and seasoning.

The cook should be careful not to have the natural flavor of the food overpowered by the seasoning, and where a variety of spices are used, no one should predominate over the other. Measuring has been adopted as far as practicable, in preference to weighing, on account of its being more convenient.

As many people have not a set of measures, it has been thought best to use such

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PREFACE.

sils as every one has, viz. tumblers, tea cups, wine glasses, &tc. but as they may be thought rather too indefinite by some, the exact quantity will here be stated; most tumblers are a good half pint measure, wine glasses usually hold a gill, and table spoons the fifth of a gill; by tea cups are meant the old fashioned ones, which hold very little over a gill.

In conclusion the writer would give her sincere thanks, to those of her friends who have kindly furnished her with many of choice and rare receipts, and to the public she would not add any thing more in its favor, being strongly impressed with the truth of the adage, that the proof of the pudding is in the eating. ' ' ->, ' i > J ) >

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CONTENTS.

2. Roast Beef, 3. BeefSteak, 4. Alamode Beef, 5. Beef Liver, 6. To Corn Beef, 8. Veal, 9. Veal Cutlets, 10. Calf's Head, Collops, 12. Flaw, 13. A Fillet of Veal, 14. Lamb, 15. Shoulder of Lamb Grilled,....

16. Lamb's Fry, 17. Turkey, 18. Goose, 20. Fricassee Chickens, 21. Pigeons, 22. Ducks, 23. Baked Pig, 24. Pressed Head, Souse, Tripe, 27. Ham, 28. Tongues, Curries, 30. Curry Powder. 31. Chicken Pie, '.

32. Beef and Mutton Pie, 33. Chicken and Veal Pot Pie 34. To Frizzle Beef, 35. Warmed over Meats, 36. A Ragout of cold Veal, 37. Drawn Butter, 38. Burnt Butter, 39. Roast Meat Gravy, 40. Sauee for cold Meat, Fish or Salad,

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CONTENTS.

82, 84, Oyster Pancakes, Oyster Pie, Scolloped Oysters, Turnips, Beets,...

Parsnips and Carrots, Onions, Artichokes, Squashes, Cabbage, Asparagus, Peas, Beans, Corn, Greens, Salads, To Stew Mushrooms, Egg Plant, Celeriac, Salsify or Oyster, Tomatoes, Gumb, Southern manner of Cooking Rice, To Pickle Peppers, Mangoes, To Pickle Butternuts and Walnuts, To Pickle Cabbage and Cauliflower, To Pickle Onions, To Pickle Artichokes, To Pickle Cucumbers, To Pickle Gherkins, To Pickle Oysters, To Pickle Mushrooms, 38 Wheat Bread, Sponge Bread, Rye Bread, R'ice Bread, French Rollsor Twists, 40 Vegetable

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CONTENTS.

Almond Sponge Cake, 58 Black or Fruit Cake, Almond Cheese Cake, Maccaroons, Frosting for Cake, Cocoanut Cakes, Floating Island, Whip Syllabub, Blanc Mange, Rice flour Blanc mange, Ice Cream, Puff Paste or Confectioner's Pastry, Apple Pie, Mince Pie, Peach Pie, Tart Pie, Rice Pie, Rhubarb or Persian Apple Pie, Cherry and Blackberry Pies, Grape Pie, Currant and Gooseberry Pies, Pumpkin Pie, Carrot Pie, Potatoe Pie, Marlborough Pie, Custard Pie, A Plain Custard Pie, Lemon Pie, Cocoanut Pie, Small Puffs, Boiled Custards, Almond Custards, Cold Custard or Rennet Pudding, Custard Pudding, Boiled Bread Pudding, A Plain Baked Bread A Rich Bread Pudding, 71 Flour Pudding, A Plain Rice Pudding A Rich Rice Pudding, 72 Rice Snow Balls, Baked Indian Pudding, 72 Boiled Indian Pudding, 73 Corn Pudding, ge-

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CONTENTS.

264, Ginger Beer, A good Family Wine, Currant Wine, Hop Beer, Spruce Beer, Spring Beer, 266. Raspberry Shrub, 267. Noyeau, 268. Spring Fruit Sherbet, 269. Grape Wine, 270. Smallage Cordial, AND OBSERVATIONS USEFUL TO YOUNG HOUSEKEEPERS.

1. To make Essence of 2. Essence of Ginger, 3. Rose Water, 4. Spice Brandy, 5. Barley Water, 6. Water Gruel, 7. Wine Whey, 8. Stomachic Tincture, 9. Beef Tea, 10. Carrageen or Irish Moss 11. Moss Blanc Mange. 12. Elderberry Syrup, ' 13. New Bread and Cake old and rusked 14. To Preserve Cheese from Insects and Mould, 96 15. To keep vegetables and herbs, 16. To Preserve various kinds of winter, 17. To extract Essences from various kinds of Flowers, Indelible Ink for marking linen, 19. Perfume Bags, 80. Lip Salve, 21. Bread Seals, 22. To Loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight, 23. Cementforbroken China, Glass and Earthenware,

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CONTENTS.

43. To clean Brass, 44. To cleanse Vials and Pie Plates, 45. Cautions Relative to Brass and Copper, 46. To keep Pickles and 48. To temper new Ovens and Iron Ware, 49. To temper Earthen Ware, Preservatives against the ravages of Moths, 51. To drive away various kinds ofhousehold vermin, 52. To keep Meat in hot Weather, 53. To polished Cutlery from rusting, 54. To melt Fat for Shortening, 55. To preserve Eggs fresh a year, 56. To preserve Cream for long Voyages, Substitute for Milk and Cream in Tea or Coffee, 58. To Cure Butter, 59. To make fresh, 60. To take ran kn ess from a small quantity of butter, 61. Windsor Soap, 62. To make Bayberry or Myrtle Soap, 63. Cold Soap,

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PRACTICAL COOKERY. To be in perfection meat should be kept days, when the weather will admit of it.

Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. In summer meat be kept in a airy place, away from the flies, and if there is any danger of its spoiling sprinkle a little salt over it. When meat is frozen it should be put in cold water and remain in it till the frost is entirely out, if there is any frost in it when put to the it will be impossible to cook it Fresh meat should not be put the pot until the water boils.

When meat is loo salt, soak lukewarm water for several hours, change the water before boiling it.

gently enough to cover it, and the side that is to go upon the table should be put down in the pot, as the scum that rises makes the meat look dark, it should be taken off as soon as it rises.

The liquor in which all kinds of fresh meat is boiled, makes good soup. Roast Beef.

The tender loin and first and second cuts of the rack are the best roasting pieces, the third and fourth cuts are good.

The lower part of a rack of beef should be cut off as it prevents the meat from roasting thoroughly.

When the beef is put to the fire to roast a salt should be sprinkled on it, and the bony side turned towards the the ribs get well heated through, turn the meat, put it to a brisk fire and baste it frequently If the is a thick piece allow fifteen minutes to to roast it in, if thin less time will be required.

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J\ltats.

3. Beef Steak. The tender loin is the best piece for broiling, thai the shoulder clod or from the round is and comes much cheaper.

Beef broiling if not very tender, should be laid on a board and pounded.

Wash it in cold water, and broil it on a hot bed of coals, the quicker it is cooked without being burnt the better it is.

Cut up about quarter of butter for 7 or 8 Ibs. of beef, put the pieces into a platter and when the steak is done, lay it on the butter, pepper and salt it on both sides. 4. Alamode Beef. The round of beef Is the best piece to alamode.

The shoulder clod is good and comes cheaper, also good stewed without any spices. For five Ibs. of beef soak about a pound of bread in cold water, when drain off the water, mash the bread fine, put in a piece of butter, half the size of a hen's egg, together b,alf a tea the same quantity of mace, pepper, and cloves, also a couple of eggs and a table spoonful of flour, mix the whole then cut gashes in the beef, and fill them with half of the dressing, put it in a bake pan with boiling to it.

The pan lid should be hot enough to scorch flour, put a few coals and ashes on the top, let it stew constantly for two hours, then place the reserved dressing on top of the put in a piece of butter of the size of a hen's egg, heat the bake pan lid till hot enough to brown the dressing, stew it an hour and a half longer.

When you have taken up the meat, if the gravy is not thick enough, mix a tea spoonful or two of flour with a and it in, put in a couple of wine glasses of white wine, and a small piece of butter.

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5. Beef Liver.

The best way to cook liver, is to pour boiling water on it, dip salt and water, broil it nearly with two or three slices of salt pork previously dipped in cut up the meat and pork into strips about two inches long, lay the w'hole into a pan with a little water,, salt andjpepper, put in a little butter, stew it four or five It is more economical to fry or broil it, but it is not as nice.

6. To Corn Beef. To every gallon of cold water, put a quart of rock salt, an oz. of salt petre a quarter of a Ib. of sugar and a couple of table spoonsful of blown salt. (Some people use molasses instead of sugar but it is not as good)-, No boiling is necessary, put your beef in the brine, as long as any salt remains at the bottom of the brine it is strong Whenever any scum rises, the brine should be scalded, skimmed and more sugar, salt and salt petre put in. When a piece of beef is put in the brine a little salt should be added, and if the weather is warm cut.gashes in the beef, and fill them a heavy weight on the beef in order to it under the brine. The top of the weight is a good place to keep fresh meat from spoiling in hot weather.

In very hot weather, it is difficult to corn beef in cold brine before it spoils, on this account it is a good plan to corn it in the pot, it is done in the following manner, to six or eight Ibs. of beef put a tea eup of salt, sprinkle flour on the side is to go up on the table and put it down in the pot, without any in it, in cold water enough to cover it, it two hours fill up the pot and boil ii as hour and a half longer-

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The saddle, is the best part for roasting, the shoulder and leg are good roasted; but the latter is better with a piece of pork; a tea cup of rice, improves the looks of it.

Before putting the down to roast, rub a little butter on it, sprinkle on and pepper; and alspice improve it.

small piece of butter in the dripping pan, and baste it frequently, the bony side be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quarter of an hour to each pound. Fed.

The loin of veal is the best roasting piece, the breast and rack are good roasting pieces, the breast makes a pot pie.

The leg is nice for frying, and when severl have been cut off for cutlets the remainder is nice boiled with about half of pork.

Veal for roasting be salted and peppered, and have a little butter rubbed on it, baste it frequently, and unless the meat is very fat put a piece of in the dripping pan when the is put down to roast. Teal Cutlets. Fry three or four slices of pork, when brown take them up.

Cut part of a leg of veal into slices about an inch thick and fry them in your pork fat, brown on both sides stir about half cup of clear water into the gravy, then mix a tea spoonor two of flour with a little water and it fn, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the

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Mtats.

Some people dip the veal into the white of an egg and it in pounded bread crumbs before cooking it.

It takes nearly an hour to cook this dish. Calfs Head.

the head two hours together with the lights and feet, the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it.

When these are done take them up and mash them fine, them with salt, pepper and butter, sweet herbs use them as the dressing for the head.

people prefer part of the liver and the feet for dressing, prepared like the brains.

The that the calf's head is boiled in makes a nice soup seasoned in a plain way, like any other veal soup, or seasoned turtle fashion.

The liquor should stand till the clay after the head is boiled when the fat should be skimmed off.

Collops.

Cut part of a leg of veal into pieces three or four inches broad, sprinkle flour on them, and fry in butter till brown, then turn in water enough to cover the veal,: it boils take off the scum, two or three onions, a blade of mace, let it stew gently three quarters of an put in a salt, pepper and the juice of half a lemon. pour the gravy it.

The gravy should be previously thickened with a little flour and water. 12. Flaw.

Boil a piece of lean veal it up cut it into strips or four inches long, put it back into the pot, with the liquor it was boiled in, and

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a couple of tea cups of rice to four Ibs. of the veal, put in a piece of butter of the size of a hen's egg, season it with salt, pepper and sweet herbs, stew it gently till the water has nearly boiled away. A little curry powder in this converts it into a curry dish. Jl Fillet of Veal. Take a leg of veal, cut off the shank, and cut gashes in the remainder. Make a dressing of bread soaked soft and mashed, it pepper and sweet herbs, chop a little raw pork fine, and put to the dressing, if you have not pork use a little butter.

Fill the gashes in the meat with the dressing, put it in a bake pan with water enough to just cover it, put the remainder of the dressing on top of the For six Ibs. of veal, allow two hours steady baking.

A leg of veal is nice prepared in this manner and roasted. 14. Lamb.

The fore and hind quarter of lamb are good roasting on the lamb and turn the bony side towards the fire first, if not fat, rub on a little butter and put a in the dripping pan, baste it frequently. These pieces are good stufled like a fillet of veal, and roasted, the leg is also good cooked in the same manner, but it is better boiled a pork or allow fifteen boiling to each Ib. The breast of lamb is good roasted, broiled, or corned and boiled, it is also good made into a pot pie. The fore quarter with the ribs divided is good broiled, the bones of this as well as of all other kinds of meat when put down to broil should be put toward the fire, a pepper and be put on it.

Lamb is very apt to spoil in warm weather, if you wish to keep a leg several days,

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put it in brine, not be put in with pork, as fresh meat is apt to injure the pork. Shoulder of Lamb Grilled. The shoulder of lamb is good roasted or cooked in the following manner. Score it in chequers about an inch long, rub it over with a little butter and the yolk of an egg, dip it finely pounded crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till of a light brown. This is good with plain gravy or sauce, made in the following manner, Haifa pint of the gravy, (or the same quantity of drawn put a table of tomato catsup, the juice of half a lemon, a little salt and pepper. 16. Lamb's Fry.

The heart and sweet bread are nice fried plainly, or dipped into the white of an egg and fine bread crumbs, they should be fried in lard. Turkey.

Take out the inwards and wash both the inside and outside of the turkey. Prepare a dressing of either boiled potatoes mashed fine or bread soaked in cold water, the water should be squeezed out of the bread, mash it add a piece of butter or pork chopped put in pepper, and sweet herbs if you like them, an egg mixed with the dressing makes it cut smoother.

Fill the crop and body of the turkey with the dressing, sew tie up the legs and wings rub on a and Roast it from two to according to the size; twenty five minutes for every is a good rule.

A turkey should be roasted slowly at first and basted frequently, the inwards of a

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turkey should be boiled till tender, and the liquor they are boiled in, used for the gravy, when you have taken up the inwards, mix a little flour and water smoothly together, and stir it into the skillet, put in a little of the drippings of the turkey, season it with salt and pepper, and sweet herbs Drawn butter is used for turkey.

A turkey for be dressed like one for roasting, tie it up in a cloth unless you boil rice in the pot with it, use rice, put in a tea cup two thirds full, a small piece of pork boiled with the turkey, improves it.

If you wish to make a soup of the liquor in which the turkey 'is boiled, let till the next day and then skim off the fat.

Goose.

If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose should be dressed in the same manner, and roasted the same length of time, as a turkey. Chickens for roasting or boiling, should have a dressing prepared for turkies.

Half a tea cup full of rice boiled with the chickens, makes them look white, they will be less liable to break if the water is cold when they are put in to boil, a little pork boiled chickens improves them, if you do not boil any pork with them, put in a Chickens for broiling be split, the inwards taken out, and the chicken washed inside and out, put the bony side down on the gridiron, and broil it very slowly till brown it, when done take salt, and butter it.

About forty minutes is required to broil a common sized chicken.

For roast chicken, boil the liver and gizzard by themselves and use the water for gravy, cut the inwards in slices, and put them in.

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Fricassee Chickens. The chickens should be jointed, the inwards taken out, and the chickens washed, put them in a stew pan with the skin side down, on each layer and; put in three or four slices of pork, cover them with water, and let them stew slowly take them up, mix a tea flour smoothly, and it into the gravy, add a piece of butter of the size of a hen's egg, put the chickens back into the stew pan, let them stew slowly for four or five minutes. When you have taken up the put two or three slices of toast into the gravy, and when soaked soft lay it in a platter and lay the chickens on top, and turn the gravy upon it.

If you wish to brown the reserve the pork and fry it by itself, when brown take it up and put in the chickens, (when they are 'stewed tender,) and let them fry till of a light brown. Pigeons.

Take out the inwards and stuff them, with a dressing prepared like that for turkies, put them in the pot with the breast side down, the water should more than them, when nearly done put in a quarter of a Ib. of to every dozen of pigeons, mix a flour and water and into the gravy.

When stewed tender, if you wish to brown them, take them up, and in a little pork fat or butter, an hour before are put on a heated bake pan lid.

are very good split open and stewed a dressing made and warmed up separately with a of the gravy.

It takes about two hours to cook tender pigeons and three for tough ones.

Tender pigeons are good stuffed and roasted.

They should be butr tered just before they are taken from the

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22. Ducks.

Are good slewed like pigeons, or roasted. Two or three onions in the dressing of wild ducks takes out the fishy taste. If ducks or any other fowls are slightly injured by being kept too long, dip them in weak sal eratus and water before cooking them. 23. Baked Pig. Take out the inwards, cut off the first joint of the feet and boil them take them up and take out the bones, chop them a Prepare a dressing of bread soaked and mashed fine, season and sweet herbs, if you like, fill the pig with the dressing, rub a little butter on the out side to prevent its blistering. wish to it go on the table whole, put it into a long dripping pan, little water, set it in a well heated oven, it from two and a half to according to the size.

done take out a little of the dressing, and mix it with the chopped inwards, and feet, put in a little butter pepper and let the pig stand in the open air a few minutes before it goes on the table, in order to make it crispy.

Pressed Head.

Boil ears, forehead, and rind, (the cheek is good but is better corned and smoked), till the meat will almost drop bones, take them up when cold, cut the meat in strips about an inch long and half an inch broad, warm it in a little of the liquor in which the meat was boiled, season salt, cloves, nutmeg and cinnamon, when hot take it up and put a strong bag, put a heavy weight upon il, and let till perfectly cold.

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Souse.

Take pigs ear's and feet, clean them thoroughly, till tender, take them out and when cold split them, lay them in a deep dish, pour on boiling vinegar strongly spiced with pepper corns, cloves and nutmeg, put in a cold they are fit to cook, Fry them in lard.

They will keep good pickled for four or five weeks. Tripe.

After being scoured should be soaked in water, seven or eight days, changing the water every oiher day.

it which will take eight or ten hours. It is then fit for broiling, frying, or pickling.

It is pickled like souse. 27. Ham.

' A ham that weighs ten Ibs. should be boiled or five hours, if too salt the water should be changed. it goes on to the table take off the rind, put pepper or clove in the form of diamonds all it.

The Virginia way of curring Hams is the following, dissolve two oz. of salt petre, two tea spoonsful of sal eratus, for every 16 Ibs. of harn, add molasses in the proportion of a gallon to a hogshead of brine.

Make a salt pickle as strong as possible, put the above ingredients in it, then put the hams in, and let remain for six weeks.

Take them out and smoke them for three months. Hams cured in this way a long time and are flavored.

Tongues.

Cut off the roots of the tongues, make a brine like for curing beef, let the tongues remain in it for a

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week, then, smoke them eight or ten require boiling four or five hours.

The roots make very nice mince pies, but are not good smoked. Curries.

pigeons, chops, veal, lamb and lobsters, make good curries.

The meat be till nearly tender, if made of fowls they should be jointed before they are boiled. little butter in a slew pan, when melted put in the meat and cover it with part of the liquor it was boiled in, let it stew for ten or fifteen For 4 Ibs. of meat, mix a table spoonful of curry powder, with one of flour, or a tea cup of boiled rice, table spoonful of melted butter, and half a tea spoonful of salt, turn the whole over the meat, and let it stew six or eight minutes. Curry Poivdcr.

fine, one oz. of ginger, one of mustard, one of pepper three of coriander seed, the same quantity of turmeric, half an oz. of cardamurns, quarter of an oz. of cayenne pepper, the same quantity of cinnamon and cummin seed. Pound the whole well together, sift and put them in a bottle. Chicken Pie.

Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of the chickens, sprinkle pepper and salt, put in a little of the they were boiled in, or of pork and a small piece of butter, flour over the it with a nice pie crust, ornament it with pastry cut in narrow strips. it an hour and a quarter.

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32. Beef and Mutton Pie. is tender, pound it out thin, and it ten minutes. it up, cut off the bony and gristly parts, season the meat highly with pepper and salt, butter it, and cut it in narrow strips. Line a deep with piecrust, put in the meat, and to each layer, put a tea spoonful of tomato catsup, and a table water, sprinkle flour over the whole, and it with piecrust, ornament it as you please with roast, or beef and cut in bits, and seasoned highly with salt and make a nice pie, in a dish, and turn a melted butter over them, pour on water till you can just see it at the top. Chicken and Veal Pot Pie. Boil the meat until about if they should be jointed. up the meat, and put it in a pot a layer of to layer of meat; have a layer of crust on the top, cover the with the liquor the meat was boiled in.

a tea kettle of boiling water, to'turn in when the water boils away, water makes the crust heavy.) If you wish it brown, heal a bake pan lid, and the pot while it is cooking, which takes about an hour. The crust for the pie is good, made like common pie crust, only very plain, it about an inch thick, cut it with a tumbler, into small cakes. Raised pie crust, is generally preferred to any other, it is made in the following manner. Rub three pints of flour one cup of butter, half a tea spoonful of in a tea cup of yeast, and half a pmt of water. Set it in a warm place to rise, risen, will be in the course of ten or twelve hours, in cold weather,) it out, and cut it

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into small cakes. If it is not stiff enough to roll out, knead in a little flour, if too stiff, put in a Potatoe pie crust is good, boil the potatoes, peel and mash them put in a tea of a piece of butter of the size of a hen's egg, and half a pint of milk, mix flour with it till of the right consistency to roll out, cut it into cakes, and put them with the meat.

A very good way to make the crust, when you happen to have unbaked wheat bread j is to roll out the dough several times and spread butter on it each time, let it lay about half an hour, before you put it with the meat. To Frizzle Beef. Take tender smoked beef and shave it off thin, put it in a stew pan, with boiling water enough to cover it, let it stew ten or fifteen; or four minutes before it is done, thicken the water it is stewed in flour, when taken up sprinkle on a This makes a nice dish for breakfast, provided the beef is moist and tender. Warmed over J\leats. Boiled or roasted veal makes a nice dish, chopped and warmed up a a small piece of butter, and a if you have gravy, it is instead of the and A little nutmeg and the rind and juice of half a lemon improve it, the rind should be chopped (none of the white part should be used.) When heated through, it up and cut a couple of lemons in slices, and lay over it.

Veal and fresh or salt beef, are all of them good, minced fine, with boiled and warmed up with and gravy, if you have not gravy, use a little butter and people like boiled onions, or turnips.

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Gravies and Sauces. chopped and mixed with the minced meat, insiead of potatoes. Veal, lamb and mutton, are good ut in small strips, and warmed with boiled cut in and and gravy.

Roast beef and mutton, if not cooked too much, are nice cut in slices, and just scorched on a gridiron. warmed should only be on the fire just long enough to get heated well through, if on the long, most of the nourishment of the meat will be extracted, and it will be very indigestible. fowls are nice jointed and warmed up, and salt, then take the fow.s out of the water, put them in a frying pan, that has a little hot butter in it, and till of a light brown, they should have a little flour sprinkled over them are browned. Thicken the the fowls were warmed in, put a butter in it, and it the meat, when taken up. Jl Ragout of Cold Veal > Out boiled or roasted veal, in nice slices, flour and in butter, till of a light brown. them up and a little hot water the butter they were fried in, mix a little flour with and into the gravy, it with salt, pepper, iace, and catsup, if you have any, and a little lemon juice. Put in the meat and stew it till very hot. 37. Drawn Butter. Mix a couple of tea spoonsful of gradually it till free from lumps, it, and it into half a pint of boiling water, let it boil four or five then put in about a quarter of a Ib. of butler, previously cut in set it where gradually.

If carefully mixed it ivil! be free from lumps, if not strain it,

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Gravies and Sauces. put on (o the If the butter is to be eaten on fish, cut up several boiled eggs into it.

A curry powder sprinkled in it, will convert it into curry sauce.

38. Burnt Butter. Put a couple of ounces of in a frying pan, set it on the fire, when of a dark brown color, put in a of vinegar, a and is nice for fish, or boiled eggs. 39. Roast Meat Gravy. Meat when put down to roast, should have about a pint of water in the dripping pan.

If you like your gravy very rich, skim off the top of the drippings to your meat, and use them, if you like it plain, stir up the drippings, strain them and put in a skillet and boil Mix a tea spoonful of flour, little cold water, and stir it into the gravy.

Lamb and veal require a little butter in the gravy. Sauce for cold Meat, Fish or Salad. Mix the yolks of two eggs boiled with a mustard spoonful of made mustard, a and pep^ per, two table spoonsful of salad oil, or melted butter, when well mixed, put in three table spoonsful of vinegar.

A table spoonful of tomato, or mushroom, catsup, improves it.

Wine Sauce for Venison or Mutton. Warm half a pint of the drippings, or the the meat was in.

it boils, mix of scorched a little and little pepper, salt, and quarter of a

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Gravies and Sauces. tea spoonful of cloves, put in a table spoonful of currant jelly, and half a tumbler full of wine, just before you take it from the fire.

Many people prefer melted currant jelly, to any other sauce for venison. 42. Rice Satice. Boil half cup of in two table spoonsful of milk, a and a nutmeg, or mace, sweet herbs, a boiled onion, and strain it.

is a very nice accompaniment to game. Oyster Sauce.

Take the juice of your oysters, and to a pint put a couple of sticks of rnace, a salt and pepper, put it on the fire, when it boils, mix two tea spoonsful of flour, with a little milk, and it in.

it has boiled two or three minutes, about half a pint of solid oysters, a piece of butter of the size of half an egg, when scalded through take them up, 44. Liver Sauce for Fish. Boil the liver of the then mash it fine, it into drawn butter, put in a little cayenne or black pepper, a couple of tea spoonsful of lemon juice, table spoonful of catsup. Lobster Sauce. Mash the yolks of two eggs, spawn lobster, and a lea of water, rubbed smooth, put in a mustard of made mustard, two table spoonsful of salad oil, or melted butter, a pepper, and five table spoons* ful of vinegar.

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Gravies and Sauces. Chicken Salad. Boil four eggs three minutes, take them out of the shell mash, and mix them, a couple of of olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard, half a tea spoonful of salt, quarter of a.tea spoonful of pepper, essence of celery, have any.

Cut up a boiled chicken that weighs two or three pounds, into small strips, and turn the sauce it.

Sauce for Turtle, or Calf's Head.

To half a pint of drawn butter, or thickened beef gravy, put the juice of half a lemon, a little sage, basil, or sweet marjoram, a little cayenne pepper, and a wine glass of wbjte wine, just before you take 48. Apple Sauce. Pare and quarter the apples, out the cores, stew them in cider. When soft take them up, put in a piece of butter of the size of a walnut, to every quart of the sauce, sweeten it to your taste, with brown Another way which is very good, is to boil the apples, with a few quinces, in new cider, and molasses enough to sweeten them, reduced to the quantity.

This kind of sauce will keep good for several months. 49. Pudding Sauce. Mix a tea cup of butter, two of nice brown sugar, when white, put in a wine glass of wine, or flavor it essence of lemon or rosewater.

If you wish to have it liquid make two

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Gravies and Sauces. thirds of a pint of thin starch, and it into the but1' ter and sugar. If you wish to have it foam, little cider.

Cider instead of wine, or brandy, answers very well, for common pudding sauce. Tomato Catsup. Wipe the tomatoes, which should be perfectly ripe. till soft in a Strain the whole through a sieve, it highly, cloves, allspice and mace, then it fifteen minutes. Let it stand twenty four hours, then take off the watery part, bottle the remainder, seal it tight, and keep it in a cool place. Made in this way it will keep the year round.

The catsup, be stewed in tin, and the later in the season it is made, the less liable it be to spoil. 51. Mushroom Catsup. layer of fresh mushrooms, in a deep a little salt over them, put in another layer of mushrooms, and salt, and so on, till you get in all the mushrooms, stand then mash them; to each quart, put a tea spoonful, of black pepper, put it in a stone jar tightly covered, set it in a pot of boiling water, boil it two hours, then strain it without squeezing the mushrooms. the juice half an hour, skim it well, let it stand a few to settle, it off carefully through a sieve, bottle, cork, and seal it set a cool 52. Essence of Celery. Steep half an- oz. of bruised celery seed, in a quarter of a pint of brandy, for a fortnight. A few drops of this, will give a fine flavor to soup.

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Soups.

53. Soup Herb Spirit. - Those who a variety of herbs, in soup, find it very convenient, to have the following mixture. Take when in their prime, thyme, sweet marjoram, sweet basil, and summer savory, dry, pound, and sift them, steep them in brandy. The herb spirit will be fit for use, in the course of a fortnight. Veal Soup.

A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as as calves head.

it with a cup two thirds full of rice, a pound and a half of pork, season and sweet herbs, if you like, a little boiled celery cut in slices, or a little essence of celery improves it, parsly, carrot, and onions, boiled in the soup, are liked by some people. If you wish for balls in your soup, chop veal fine, mix it with a couple of eggs, a few bread crumbs, a small piece of butter, or raw pork chopped put in salt and to your taste, or a curry powder, boil them in the soup. Just before you take the soup up, put in a couple of slices of toast, cut into The veal should be taken up before the soup is seasoned.

55. Black Soup. The shank of beef, is the best part for soup, roast beef bones, and beef steak, make very good soup.

the shank or five hours, in water to cover it.

Half an hour before the soup goes on the table, take out the meat, thicken the soup with scorched flour mixed with cold water, it with pepper, salt, nutmeg, and cloves, a little tomato catsup improves it, put in sweet herbs or herb spirit if you like.

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Soups.

people onions in the soup, but as they are very disagreeable to many persons, it is better to boil them and put them in a dish by themselves. bread soaked mash it well and put in a little of the boiled beef chopped fine, a couple of eggs, a very little flour, it highly with and mace, do it up in small balls and boil them in the soup fifteen minutes. 56. Cays Head or mock Turtle Soup. Boil the head till perfectly tender, then take strain the liquor, and set it away till the next day, then skim off the grease. Cut up the meat, and put the liquor, together with the lights, (the brains should be reserved for the balls) warm it, and season salt, pepper, cloves, mace, and sweet herbs if you like and onions, let it stew gently for half an hour. before taking it up add half a pint of white wine. For the balls chop lean veal fine, with a small piece of raw salt pork, add the brains, and it highly with salt, pepper, cloves, mace, and sweet herbs, or curry powder, make it up into balls, about the size of half a hen's egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves. Chicken or Turkey Soup. The turkey or chicken is in makes a good soup, with half a tea cup of rice, and a a Ib. of pork boiled in it.

If you do not like it very fat, let till the next day after the turkey is boiled, skim off the fat, salt, pepper, and sweet herbs.

If you like vegetables in soup, by themselves, slice up and put in the turreen with toasted cut in small; or toasted crackers. the soup is hot, it on them.

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Soups.

Oyster Soup.

Take a couple of quarts of oysters out of the liquor fork, strain the and if there are any shells in them rinse them off.

To each quart put a pint of milk or Set them on the fire, when it begins to simmer skim it, mix three tea spoonsful of flour, with a little milk, it in when the oysters boil, when it boils again it up and season it a spoonful of tomato catsup, a spoonful of vinegar and a small lump of butter; turn it on to a slice of toast cut in pieces. 59. Pea Soup.

To a quart of peas, put a quart of cold water soak them over night, in a warm place. Next day set them to boiling four or five hours, before they are to be eaten, put in a couple of Ibs. of pork to two quarts of the peas, add in a little more water, if not likely to be sufficiently soft, put in a tea spoonful of saleratus half an hour before you take up the soup. To Bake Beans. Pick over the beans, wash, and in a pot water enough to cover them, hang over the where just lukewarm. When they begin to grow soft, stew them over a hot fire several minutes, with a heaping tea spoonful of saleratus.

Then take them up with a skimmer, and put them in a baking pot, gash a Ib. of pork and put it down in the pot so as to have the beans just cover it, pour in cold water till you can see it at the top. bake in a hot oven in the course of three hours; but they will be better to remain in it five or six. Beans are very good stewed, without being baked.

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Soups.

61. Poached Eggs. Break your eggs into a dish and to a foam.

Then put them on a few coals, put in a small lump of butter, a let them cook very slowly, stirring constantly they become quite thick, then take them up, and turn them on buttered toast.

62. To Boil Eggs. They should be put into boiling water, and wish to have them three minutes is long enough to boil if you wish hard, should boil five Another way to boil them, is to break the shells and drop the eggs, into a frying pan of boiling water, let them three or four minIf you do not use the figs, as a garnish, and butter them, when you take them up. Omelet.

Bent your to a leaving out half the whites, put in a couple of ounces, of fine minced ham, corned beef or veal, when veal is used, a will be requisite.

Fry it in butter, it begins to thicken.

it is brown on the underside, it is sufficiently cooked. If you wish it brown on the top, put a heated bake pan lid over it, as soon as it has set.

64. Fresh Fish. Fresh fish for boiling, or broiling, are the best the day after they are caught. They should be cleaned, washed, and half a tea cup of salt, sprinkled on the inside of them, and a little pepper, if they are to be

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broiled.

Set them in a cool place. When fresh fish are boiled, they should be put in a strainer, or sewed up in a carefully; put in cold the backbone down; with eight or ten pounds of fish, half a tea cup of Many people do not put their fish into the pot, the water boils, but it is not a good plan, as the outside gets cooked too much, the inside is cooked sufficiently. for frying, should be wiped dry after being washed, and flour sprinkled on them. For five or six Ibs. of fry three or slices of pork, when brown, up, and put if the pork does not make sufficient fat, to fry the in, add a little lard. For good plain gravy, mix a tea spoonful or two of flour little water, and turn in, when you have taken up the; when well mixed, add a butter and pepper, when it boils, it on to the fish, should be served up with drawn butter, or liver sauce.

For a garnish to boiled boil several eggs in then take off the shells, and cut them in slices, and lay them round the; parsly and pepper grass, are also a pretty garnish for For broiling fish the gridiron should be greased with a little butter, the inside of the fish should be broiled first.

Fresh Cod, Is good boiled, fried, baked, or made into a chowder.

It is too dry a to broil.

Halibut, Is nice cut in slices, and broiled or fried; the fins and the thick part, are good boiled. Striped and Sea Bass, Are fried, broiled, baked or made into a chowder.

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65. Black Fish. Black fish are the best fried, or do to broil but are not so nice as cooked in any other way.

69. Shad.

Fresh shad are the best bloated and broiled; but are good or fried, the spawn and liver are nice fried in lard. Salt shad is good boiled, without any soaking, if liked quite salt, if not pour on scalding water, and let them soak in it, half an hour, drain and Salt shad and mackerel for broiling, should be soaked twenty four hours, in cold water, the water should be changed several times.

To salt twenty five shad, mix one pound of a peck of rock salt, two quarts of and quarter of a pound of petre.

Put a layer of it at the bottom keg, then a layer of shad, with the skin side down, sprinkle on the mixed and petre, and so on till you get in all the shad.

Lay a heavy weight on the shad, to it under brine.

If there is not brine enough in the course of a week, add a little more salt petre. Chowder.

Fry three or four slices of pork until brown. Cut each of your fish into five or six slices, flour and put a layer of them in your pork fat, sprinkle on and very salt, cloves, and mace, like, lay on several crackers, previously soaked in cold water, and several bits of your fried pork, this operation repeat, till you get in all your fish, then turn on nearly water enough to cover them, put on a heated bake pan

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lid.

When the fish has stewed about twenty minutes, take them up, and mix a tea spoonful of flour, with a little water, and stir it into the gravy, add about an ounce of butter, and cloves. Half a pint of white wine, and the juice of half a lemon, or a tea cup of tomato catsup, improve it.

Bass and Cod, make the best chowder.

people them made of clams, the hard part should be cut off. Stuffed and Baked Fish. Soak bread in cold water, soft, then squeeze out all the water, mash it and mix it with a piece of butter, of the size of a hen's egg, a and mace, a couple of raw eggs, makes the dressing cut smoother. Fill the fish with this dressing, and sew it up.

Put a tea cup of water in a bake pan, and a small piece of butter, lay in the it about an hour.

Fresh cod, bass, and shad, are suitable fish for baking. Salt Cod, Should be soaked in lukewarm water, till the skin will come off easily. Scrape it, and change the water, and put it over a moderate fire, where it will keep warm without hardens rather than softens it.

It takes three to soak it It should be cut into good square pieces, and served up with drawn butter. Cold codfish is good, minced up fine, with potatoes, and warmed up with butter, and a 73. Fish Cakes.

Cold, boiled, or fresh fish, are nice mixed up fine, with potatoes, a little butter put in, and moulded up, into small cakes, with the hand, fry them in pork fat, or butter.

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Lobsters and Crabs. into boiling and quarters of an hour, if large, if not, half an hour will be long enough. Boil two thirds of a tea cup of salt, or five pounds of lobsters.

crack the shells, out the meat.

Be careful to get out the blue vein, and what is called the lady, as they are very unhealthy. Lobsters are good cold, or warmed up, with a little vinegar, A way of dressing them, which looks very prettily, is to pick out the spawn, and red chord, mash it fine, and rub it through the sieve, put in a little butter and salt, cut the lobsters squares, and warm it the spawn, over a moderate When hot it up, and garnish it parsly.

The chord and spawn 'when strained, are a handsome garnish for any kind of boiled fish.

Scollops.

Are nice fried, or boiled and pickled like oysters, for frying, they should be previously boiled, and taken out of the shells, and all but the hearts thrown away, as the rest is very unhealthy, dip the hearts, into flour, and till brown in lard. The hearts are also good stewed and Eels.

If very large, are best, bloated and broiled, should be bloated several hours before cooking them. If not very large fry them in pork fat; large eels are nice cut into small strips, and laid in a deep dish, with bits of salt pork and pepper, and baked for half an

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Clams.

Wash and boil them, until the shells open, with just water enough to prevent their burning at the bottom of the pot.

When the shells open, take the clams out of them, and warm them, little of the they were boiled in, and a little butter, and Soak a slice of toasted in the clam liquor, put it in the bottom of a dish and turn the clams on to it when hot.

For clam pancakes, take some of the clam liquor, and mix with a little flour, to a pint of flour put two beaten eggs, and a salt, fry them in lard.

Very large long clams are nice taken out of the shell without boiling and broiled. Stew Oysters.

Take the oysters out of the liquor with a fork, rinse the bits of shell from them, and strain the liquor, put the oysters in a stew pan, with the juice, when scalded through, take them up, turn them on buttered toast, and pepper them, to your taste, some cooks add a little catsup or lemon juice. 79. To Fry Oysters. Take those that are large, dip them in eggs, and crumbs, in lard, of a brown.

a nice garnish for boiled or fried if fried when first caught and sprinkled on will keep months, provided they are put into a bottle and corked tight, as soon as cooked.

Whenever they are to be eaten, warm them with a Oyster Pancakes. Mix the juice of the oysters, with flour, in the proportion of a pint of to a pint of flour,

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have not juice enough, or water, add a couple of eggs, and a little salt to each pint, fry in lard.

Oyster Pie. Line a deep dish with pie crust, fill it with dry pieces of bread; make a nice puff paste, and cover the dish with it, bake till of a light brown, either in a quick oven or bake pan, have the oysters just stewed, by the time the crust is done, take off the upper crust, and remove the pieces of bread, put in the oysters, season them with salt, pepper, and butter, a little catsup improves the pie, but is not essential, it Scolloped Oysters. crackers or rusked scolloped tins or shell, sprinkle on the crumbs, put in a layer of oysters, a small lump of butter, a little pepper, salt, and juice of the oysters, put on another layer of crumbs, and oysters, and so on the shells are filled, having the crumbs on top; bake them until a light brown. O The best way to cook potatoes, is to pare and put them in a pot, with just boiling water enough to prevent their burning, a and cover them up let them stew till you can stick a fork through them easily. If there is any water in the pot it off, it back on the and let the steam a few moments longer.

The easiest way to cook them, is to in boiling water, skins on, boil constantly till done, wish to have them mealy; more mealy, to have the water turned off, as soon as you can stick a

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fork through them easily, in a warm where they will steam, the lid should be off. mashed, or whole potatoes are nice cut in slices, and fried in lard or butter.

are the best baked.

Most potatoes will boil sufficiently in half an hour, new Irish potatoes will boil in less time. Turnips.

White turnips require about as much boiling, as potatoes.

tender take them up, peel and mash them, season them with a little salt and butter. Yellow turnips require about two hours boiling, if very large, they should be split in two.

Beets.

Beets not be cut, or scraped before they are boiled.

In summer they will boil in an hour, in winter it takes three hours to boil them tender. ed beets cut in slices, and put in vinegar, for several days, are nice.

86. Parsnips and Carrots. The best way to cook them, is to scrape and split them in two, put them in a stew pan with the flat side down, pour on boiling water to cover them, when done take them up, and butter them.

Many people boil parsnips whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Onions.

Peel and put them in boiling milk, water will do to boil them in but is not as good, when done take them up salt them, and a melted butter, over

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Artichokes. Scrape and in boiling water with a table of to a couple of dozen, when tender (which will be in about two hours) take them up and butter them. Squashes.

If very young boil them whole, if not they should be pared quartered and the seeds taken out, boil them very tender, up, in a and press out the water, mash them in a dish, salt and butter them to your taste. Cabbage.

Take off the loose leaves, cut the stalky part in quarters, to the heart of the cabbage.

it an if not boiled with corn beef put a little salt in the pot.

Cauliflowers boil tender in fifteen or 91. Asparagus. The tough part should be cut in thin and boiled eight or ten before the other part is lay the remainder compactly together, tie small bundles and it from fifteen to twenty minaccording to its age.

it up when tender, with a skimmer lay it on buttered toast, in a deep dish, sprinkle a little salt on it, melt a little butter, and turn it.

Peas.

Shell and boil them, from fifteen to thirty minutes, according to age, and kind, if very old

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of saleratus boiled with makes them better and more healthy. When tender take them up salt and butter them to your taste. 93. Beans.

String beans, should have the strings carefully taken off and if old, the edges should be cutoff; if the beans are old put saleratus in the pot, in the proportion of half a tea spoonful of saleratus, to a peck of beans it be put in the beans.

them from twenty five to thirty minutes, salt and butter them when you take them up. Beans and all other summer should not be picked longer than one day before being cooked; the fresher green vegetables are the belter they are and more healthy. Corn, Should be put in boiling water with a little salt, and boiled from ten to twenty minutes, according to its age, It is much sweeter to be boiled on the cob. Greens.

White mustard, spinach and the leaves and roots of very small beets, are the best greens. little salt and saleratus in the water. Salads, Should be fresh, and put in cold water, for half an hour before they are eaten. Cucumbers, to be healthy, not be picked longer than a day before they are eaten, they should be kept in cold water, and fifteen or twenty eaten, pare and slice them, into fresh cold water.

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T^egetables.

o3 To Steiv Mushrooms. Peel and put them in a sauce pan, with just enough to prevent their burning to the bottom of the pan.

Put in a little salt, and shake them occasionally. they have stewed about twenty minutes, put in -a and; a liule wine and improve them.

They should be stewed slowly, and taken up as soon as seasoned, turn them on buttered toast.

98. Egg Plant, Should be cut in slices, about half an inch thick, between every slice sprinkle a let them lay two hours before cooking, then scrape fry till brown in lard. Celeriac.

is an excellent vegetable, but it is but known.

The stalks of it, can hardly be distinguished from celery, and it is much easier cultivated.

The roots are nice boiled tender, and cut in thin slices and put in soup, or meat pie, or cooked in the following manner, and eaten with meat. Scrape and cut them in slices, and till perfectly tender, then take them up on a and stew them in a little milk four or five minutes, turn them into a and put in a little butter, Salsify or Vegetable Oyster. The best way too cook it, is to cut it in slices, and dip it into an egg and fine bread crumbs, fry it in lard. It is very good boiled, and then stewed a few moments in milk, and a little butter put on it, or cut in slices, and fried in butter, made for oyster pancakes, substituting milk for the juice of the oyster.

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Tomatoes, If very ripe will skin easily, if not pour on scalding water, and let them remain in it four or five minPeel and put in a stew pan with a table spoonful of water if not very juicy, if so no water will be required, put in a little salt, and stew them in tin, for half an hour, when done turn them into a djsh with buttered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in a deep dish, with powdered bread crumbs, or crackers, a layer of each alternately, sprinkle on each layer, and put on small bits of butter, over layer, some people like a little nutmeg and sugar.

Have a layer of bread crumbs on the top, and it, in a bake pan three quarters of an hour. Gumb.

Take an equal quantity of young tender okra chopped fine, and ripe tomatoes skinned, an onion shredded a lump of a put the whole in a stew pan, a spoonful of water, and stew it Southern Manner of Cooking Rice. Pick over the rice, and wash it in cold water, put it in three quarts of boiling water with half a tea spoonful of salt, to a pint of the it seventeen minutes, then turn off the water very close, put it over a moderate fire with the lid of the pot off, let it steam fifteen minutes. in this manner is superior to any other; but care must be taken to be exact in the time of boiling and steaming, as a few moments variation makes a great deal of differencewith it, the water should boil when it is put in the pot, and not

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Pickles.

allowed to stop boiling The water that the is cooked in makes nice if boiled a few moments by itself.

To Pickle Peppers. If you do not like them fiery, take out the seeds, they should be taken out carefully with a penknife, so as not to mangle the pepper. Soak them in salt and water, eight or nine days, change the water each day, and keep them in a warm If you like them stuffed, put in cinnamon, cloves, mace, and nasturtions, lay in cold spiced vinegar.

Tomatoes very small, and green, are good pickled with the peppers.

105. Mangoes. Procure muskmelons as late in the as possible, and those that are very green; if pickled early, they are api to spoil.

Take out the seeds, and soak them in salt and water, three or four days. take them out of the water, sprinkle powdered cloves, and round on the inside of the melon, them with strips of horseradish, cinnamon, smalTstring beans, or flag root, nasturtion, and radish tops, fill the crevices, American mustard seed; put on the covers, and sew each one up in a bag.

Lay the melons in a stone jar, with the side the covers are on up; turn on scalding hot vinegar, with alum, pepper corns, and in it.

Pickled barberries are a pretty garnish for them. 106. To Pickle Butternuts and Walnuts. The nuts for pickling should be picked as early as the first of July unless the season is very backward, if a pin will go through them easily, they are in a right state for pickling.

Soak them in salt and water,

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Pickles.

drain, and scrape or rub a sprinkle them with ground cloves, and pour on boiling vinegar, spiced pepper corns, allspice, and mace, add a They will be fit to eat in the course of a fortnight, or three weeks. The vinegar they are pickled in, makes a nice catsup, if boiled down to half the quantity, and a little more spice added.

To Pickle Cabbage, and Cauliflower. Purple cabbages are the best for pickling. Pull off the loose leaves and quarter salt on the flat side of each one, lay several days, rinse and drain on powdered cloves, mace, salt, and pour on scalding vinegar, a few peppers in it, alum and corns.

Cauliflowers are pickled in the same manner as the cabbages. They will be fit to eat in the course of a fortnight, after being pickled. To Pickle Onions. Peel and boil them, in milk and water, a few minPut cloves, cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot in brass. the onions out of the and drain then turn on the vinegar scalding hot, with two ounces of alum to each pailful of vinegar. Cover them tight until cold.

To Pickle Artichokes. Soak the artichokes in salt and water, a week, then drain and rub them, till you get all the skin ofT, turn boiling vinegar on them, spiced with pepper corns and mace, add salt and alum. Let them remain tiirn off the vinegar, scald it, it back,

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Pickles.

while hot on to the artichokes. Continue to scald the vinegar, at intervals of or ten days, until the vinegar appears to have entered the artichokes. 110. To Pickle Cucumbers. Pour boiling water on them, when first picked 5 and let them lay in it eight or ten hours, then put them in cold vinegar, with alum and in the proportion of quarter of a pound of the first, and a pint of the last, to every half barrel of pickles. When you have done picking your cucumbers for pickling, turn the vinegar from them, boil and skim it till clear, throw in the cucumbers, and boil a few moments, in fresh cold vinegar, with salt and alum:

a few peppers improve them.

Whenever any scum rises on any kind of pickles turn off the vinegar, scald and skim it, turn it back when cold on the pickles. Pickles of all kinds should be stirred up occasionally, and if there are any soft ones among them, they should be thrown away, and the vinegar scalded; if very weak, it should be thrown away and fresh added. The vinegar when scalded, should not be allowed to cool in brass.

Another method of pickling cucumbers, which is very good, is to put them in salt and water, as you pick them, change the water once in three days you done picking your cucumbers, take them out of the salt and water, and put them in cold vinegar, with alum, salt, and pepper corns in it.

111. To Pickle Gherkins. in strong brine, in a warm place, when they turn yellow, drain off the brine, and turn hot vinegar on them, remain in it near the fire till they turn green, turn off the vinegar, and pour on fresh hot vinegar, spiced with pepper corns, mace, cloves, and cinnamon; add salt and alum in the

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Pickles.

same proportions as for cucumbers. These, as well as all other pickles, not be kept in glazed earthen jars.

Oystens.

Take the oysters from the liquor, strain and boil it, then put in the oysters, let them boil one minute, take them out, and to the liquor, put a few pepper corns, cloves, a little mace, and the same quantity of vinegar as oyster juice, boil it fifteen minutes; when cold turn it on to the oysters. Bottle and cork them 113. Mushrooms. Peel and stew them, just water enough, to their sticking to the bottom of the stew pan, shake occasionally, to burning.

When tender take them up, and put them in scalding vinegar, spiced with mace, cloves, and pepper corns, add a little salt, bottle and cork them up. Wheat Bread.

For six common sized loaves of bread, take three pints of boiling and mix quarts of flour; when thoroughly mixed, add three pints of cold it the whole of the dough is equally cold; when lukewarm stir in half a pint of yeast, a table spoonful of salt, knead in stiff enough to mould up, cover it over and if the weather is cold set it near the fire to rise. To ascertain when it is risen, rut it through the middle with a knife, and if full of small holes a sponge, it is sufficiently If the dough gets sour you are ready to bake it, dissolve two or more tea spoonsful of saleratus (according to the acidity of it,) in a cup of water, and strain it on ihe dough, work it in well, mould it up, slash

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th? skies, to prevent its cracking when baked, put it in buttered pans, and let it stand ten or twelve minutes before you bake it; if you like it quite brown let in the oven an hour and a half. If the wheat is grown, use all boiling water, and let till cool putting Some people, an idea that it kills the life of the flour, to scald it, but it is a mistake, it makes it much sweeter, and prevents its moulding soon in warm weather; bread made in this manner is very nearly as as that which is wet with milk. Care must be taken, not to put in the yeast when the dough is hot, as it will scald it and its rising.

is much better in the winter, -for being made several days it is baked, be kept in a and a knead in every day. Most ovens require heating an hour and a half for bread, some will heat sufficiently in an a brisk fire should be kept up, the doors in the room be kept shut in weather.

Pine, and ash, or birch mixed, are the best wood for heating an oven. To ascertain if your oven is of the right temperature, when cleared throw in a little flour, if it browns in the course of a minute, it is hot enough, if it turns black wait several minutes before you put in your things, if not hot enough, set in a furnace of live coals, after you have put your things in. 115. Sponge Bread. For four loaves of bread, take three quarts of boiling water and turn it into three quarts of flour. lukewarm put in a cup of yeast, a table salt, set it in a warm place to rise, when light knead in stiff enough to mould up, then let risen again, before moulding Rye Bread.

Wet up the rye flour with lukewarm it; if not water will do, and the same proportion

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of yeast as for wheat flour; put in a small piece of butter and a It should not be kneaded as stiff as wheat flour, as be hard when baked; let it stand in the pans, after it is moulded up, half an hour. Brown Bread is made by mixing, Indian meal and Rye The Indian meal be scalded; when cool, the rest of the ingredients, same proportion as for plain rye bread. it between two and three hours. Rice Bread.

a pint of then mix two quarts of rice flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to render it of the consistency of rye bread-. it in small loaves.

113. French Rolls, or Twists. Turn a pint of lukewarm milk, into a pint of flour, mix them well together, then turn in a small tea cup of yeast, two tea spoonsful of and flour enough to make a thick batter.

Set it in a warm place to rise.

light, put in a piece of butter of the size of a hen's egg, and half a tea cup of lukewarm water, the butter should be melted before it is put in; knead in flour until stiff enough to roll out.

Let risen again, about half an inch thick, cut it into narrow strips, braid and twist them a little, as you braid them. Lay them on flat buttered tins, let them remain from twenty to thirty minutes, then bake them slowly.

Boil a small handful of hops, in two quarts of water, when ?il the strength is obtained from them, strain

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^ f the liquor, and put it back on the take a little of it, and mix smoothly with a couple of tahle spoonsful of mix it boiling liquor, it has five or six fire, and when lukewarm, add a tea cup of yeast, it in a warm risen, stir in a table spoonful of it into ajar, and cover it up tight. people keep yeast in bottles but they are very apt to burst.

Yeast made in this manner, will keep a fortnight in the warmest weaiher. If your yeast appears to be sour, put a salerams in just before you put it into your bread; if it docs not loam well, it is loo stale to use. Another method of raising bread, which is very good, is to leave about half a pound of dough, from one week's baking to another. It should be ed out thin and dried sun", about two hours before you wish to bake your turn a quart ol warm water to it, and set it mrar the lighl, which will be in the course of an hour, then scald your dough, and when lukewarm, slir in the yeast; raise the bread in the course of an This can only be used two or three times, without iiaving fresh yeast put to it.

Slir into a pint of yeast, a table spoonful of salt, and Indian meal sufficient to enable you to it out.

rolled cut it a tumbler, and dry them in the wind; in hot weather, care must be taken to keep them from the sun, or they will ferment; when perfectly dry, tie them up in a bag, and keep them in a cool dry place. To raise four or five loaves of bread, take one of these cakes, and put it in half a pint of warm water, set it near the fire to rise, when light use it to raise your dough.

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Biscuit.

Biscuit.

Melt a cup of butter, and mix it with half a pint of lukewarm milk; if you have not milk, water will do, add a tea cup of yeast, two tea spoonsful of salt, and flour to render it sufficiently stiff to roll out. Set a warm place, when light, it out about an inch cut it with a tumbler and let them stand half an hour before baking them. 122. Butter Milk Biscuit. a couple of tea spoonsful of saleratus, in a.

tea cup of milk, sour is the best.

Mix a pint of buttermilk, three tea spoonsful of salt; a little cream improves it; knead in flour stiff enough to roll out..

Mould it into small cakes, and bake them directly. 123. Hard Biscuit. Weigh out pounds of sifted flour; takeout about a quarter of it, rub the remainder with four ounces of butter, two tea spoonsful of and four eggs. Wet up the whole with milk, pound it out flat with a rolling pin, a little of the reserved flour over it lightly, it up and pound thin again, sprinkle on more of the flour, it up, this operation continue to repeat, you get in all the reserved flour. Then mould it up into lay them on flat buttered tins, flatten and cover them, with a damp cloth as you lay them on the tins, to prevent their drying too fust. Bake them in a quick oven. York Biscuit. Rub together six ounces of butter, two pounds and three quarters of flour, dissolve a couple of tea spoonsful of saleratus in a little milk, and mix the

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Hot Cakes.

flour, add a tea spoonful of salt, and milk sufficient to enable you to roll it out thin and cut is into cakes, bake them till a light brown. 125. Rice Cakes.

Mix a pint of soft boiled rice, with a pint of milk, or water, a tea spoonful of salt and a couple of beaten Stir in rice or wheat flour, till of the right consistency to roll out.

Cut them into cakes and bake 126. Rice Ruffs'. To a pint of rice flour, put a pint of a tea spoonful of salt, and four eggs, beaten to a froth. Drop this mixture into boiling fat, by large spoonsful. 127. Buck Wheat Cakes. Mix a quart of buck wheat flour, with a pint half of warm milk, (water will do but is not quite as good) and a tea cup of yeast, then set it in a worm place to rise.

When light (which will be in the course often or twelve hours,) add a tea spoonful of salt, if sour the same quantity of saleratus, dissolved in milk, and strained, thin them with a little milk. Fry them in just fat enough to prevent their sticking to the griddle or pan.

Salt pork rinds, beef fat,, or lard, are good to in.

128. Economy Soak dry pieces of bread in water, till soft enough to mash squeeze out all the water, and to three pints of the bread pulp, put a couple of table spoonsful of one beaten egg, half a tea spoonful of the same quantity of saleratus, dissolved in a cup of and strained.

If not thin enough stir in a

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Hoi Cakes.

more milk.

Cook them in the same manner as buck wheat cakes.

Green Corn Cakes. Mix a pint of grated green corn, with three spoonsful of milk, a tea cup of flour, half a cup of melted butter, one egg, a tea spoonful of salt, half a tea spoonful of pepper. Drop this mixture by the spoonful hot butter, and fry it eight or ten These cakes are nice served up with meat for dinner. Corn Cake.

To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it with sifted Indian meal enough to make a thin batter.

it in a bake pan about one hour.

Buttermilk or sour milk with a tea spoonful of saleratus, is better to mix with the Indian meal, than sweet milk and eggs. 131. Indian Slap Jacks. Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt.

A table spoonful of molasses or a stewed pumpkin is thought by many people to improve Fry in lard.

Another way is very good, is to scald a quart of Indian rneal and half a pint of wheat flour with milk, (water will do but is not as stir in a small tea cup of yeast and set in a warm place to rise.

light fry them, in just fat enough to prevent their sticking to the griddle.

132. Johnny Cakes. Scald sifte.I Indian meal, little salt, mould it with the hand into cakes, of the size of biscuit. In

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Hot Cakes.

order to mould them up, considerable flour must be rubbed on the hands.

in fat enough to cover them.

When cooked split and butter them. 133. Hoe Cakes.

up Indian meal, cold water sufficient to make a batter, of the consistency of buck wheat cakes, add a tea spoonful of salt, a table spoonful of melted Butter your bakepan and turn this mixture into it and bake it about an hour. Indian meal wet up in this manner is good fried.

Muffins.

Mix a pint of lukewarm milk, with the same quantity of flour, a tea spoonful of 'salt, a piece of of the size of a hen's egg. When light beat a couple of eggs and put in; butter muffin rings, and put them in a buttered pie pan, turn in the mixture and till of a light brown* 135. Flour Waffles. Gradually turn a quart of milk or water on to a quart of flour, stirring it well as you turn it in, so that it may not be lumpy, add a tea cup of yeast, a tea spoonful of salt, a table spoonful of melted butter, a couple of eggs, improve them, but they can -be dispensed with very well.

When light bake them in waffle irons, well heated and greased lard, one is poured in.

Bake them on hot coals; when they have been on the fire about two minutes, turn the irons, and let them brown on the other side. quick Waffles.

IH Into a quart of stir slowly a quart of milk or beat five eggs and together with a tea

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Hot Cakes.

spoonful of salt and a table spoonful of melted butter. They are cooked in the same manner as other vvaffies. A quarter of a pound of sugar, stirred into the mixture improves it.

Waffles.

Mix a quart of milk with a tea cup of boiled rice, pint and a hair of or wheat flour. three eggs to a froth, and stir in, with a tea spoonful of salt. 138. Rice Wafers. Rub a pound of rice flour, with quarter of a pound of butter, put in a salt, a wine glass of wine, two and milk sufficient to enable you to roll them out.

rolled thin, cut them with a wine glass into small cakes and bake them. Observations respecting Sweet Cakes. If you wish your cake to be good, it must be made of nice materials. The butter, eggs, and flour should not be stale, and the sugar be dry, and of a light color.

Brown sugar answers for most kinds of if rolled free lumps, and stirred the butter, it is a color.

The flour should be sifted arid if damp, it should be dried perfectly, or it will make the cake heavy. Where sifted flour for cake is measured, it should be shaken dow rn measure to be accurate; if there is not flour enough in cake, it will not be light. The eggs should be beaten to a froth, on a shallow plate, and for very nice cake the whites and yolks, should be beaten separately.

Where saleratus is used, it be thoroughly dissolved and strained.

Raisins for should have the seeds taken out. and Zante currants.

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should be carefully washed and rubbed in a cloth, to get out the sticks; they should be perfectly dried before they are put into the cake. All kinds of cake that has not in it, be stirred it goes into the oven.

It should not be moved while in the oven, if it can be avoided. The quicker most kinds of cake are baked, without burning, the better they will be.

It is impossible to give any exact rules as to the time for baking cake, as so much depends on the heat of the; be narrowly watched and if likely to burn covered with a thick paper. To ascertain when rich cake is sufficiently baked, stick a clean broom splinter through the thickest part, and if none of the cake adheres to it, it is baked enough. is baked on flat tins, moves easily on them it is sufficiently done. Gingerbread.

a piece of butler, of the size of a hen's egg it with a pint of molasses, stir in a little flour, and a heaping table ginger.

Dissolve a large table spoonful of saleratus, in half a pint of water, strain and mix it with the rest of the ingredients, together with flour enough to enable you to roll easily.

it about half an inch thick, and lay flat buttered tins; it as soon as rolled out in a quick oven a few moments. Gingerbread to be very nice, be made of good molasses, and baked very quick.

Some people use only a tea saleratus, to a pint of molasses, but it is much better with more, appearing in point of lightness like sponge 141, Soft Gingerbread. Melt a cup of butter and mix a pint of molasses, a table spoonful of ginger and a little flour, dis-

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solve three tea spoonsful of saleratus, in a tea cup of and the cake, enough to render it of the consistency of pound cake. it in deep cake pans, about thirty minutes.

A couple of eggs improve the cake. Ginger Snaps.

Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea cup of molasses, and a table spoonful of ginger.

Dissolve a tea spoonful of saleralus, in half a tea cup of water and strain it into the cake, knead in flour till quite stiff.

it out very thin, and cut it into cakes, with a wine glass. Lay them on buttered tins, and bake them a few moments, in a very moderate A tea spoonful of allspice,.the same quantity of cinnamon, mace, and coriander seed, together with a tea spoonful of ginger instead of a table put into this cake will convert spice snaps.

Cider Cake.

Rub together three quarters of and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, the cake, together with half a pint of cider, stir in two pounds of flour and a grated nutmeg.

it about an be eaten in the course of two or three days after it is made, as it gets dry very quick.

Cookies.

Stir together one cup of butter, two of sugar. Dissolve a tea spoonful of saleratus in a cup of milk, (water will do but the cake will not be as rich,) the cake, table spoonful of caraway

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Calces.

seed, and one egg beaten to a knead in flour till of the right consistency to out easily.

Lay the cake on a moulding board, and if you cannot roil it out without its sticking to the rolling pin, more flour be added.

Stamp and cut it into cakes, lay them on fiat tins well buttered, bake them in a quick 145. New Year's Cookies.

Mix one pound of butter, a pound and three quarters of sugar, dissolve a couple of tea spoonsful of saleratus, in a pint of milk, and it on to the butter and sugar when well mixed, beat three eggs to a froth and stir them into the cake, with a grated nutmeg, and three heaping table spoonsful of caraway seed. Sift three pound's of flour and work into the cake with the hand.

Roll them half an inch thick, and bake them immediately in a quick oven. Plain Tea Cakes. Stir together half a tea cup of butter, two of sugar, in a tea cup of milk a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough to enable you to roll it out, cut to small cakes. Shrewsbury Cake. Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten to a froth, a rosewater, or essence of lemon, and a pound of flour, roll the cake out and stamp and cut it into cakes, and bake in a quick oven. Tunbridge six ounces of the same quantity of sugar, beat a couple of eggs and put in,

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with a table spoonful of cream, and a little orange flower water, or essence of lemon; add three quarters of a pound of flour, roll it out thin and cut it into cakes.

149. Jumbles.

Mix half a pound of sugar, with the same quantity of butter, five beaten eggs, a little essence of lemon; add a pound of flour when well mixed. it about half an inch thick, cut it into narrow strips of equal length, join the ends together so as to form rings.

Bake them on flat tins. Simbals.

Rub together half a pound of sugar, quarter of a pound of butter; dissolve a lea spoonful of saleratus, in half a cup of milk, put it into the cake, with a couple of beaten eggs, a mace or add flour enough to render it sufficiently stiff, to out.

It should be rolled in pounded white sugar, cut into strips, and the ends joined in the form of rings. 151. Sugar Gingerbread. Mix a pound of sugar with six ounces of dissolve a tea spoonful of saleratus, in half a tumbler of milk, and in, together with four beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound and a half of flour, and roll it out about an inch run a jagging iron across it, in parallel lines, an inch apart.

Bake it on flat buttered tins, in a quick 152, Rusk.

six ounces of and mix it with half a pound of sugar, in half a pint of lukewarm milk,

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half a tea cup of yeast, (brewer's is the best,) add three tea spoonsful of cinnamon, and to make them, stiff enough to mould up. Set them. in a warm place to rise.

When light mould them up into small cakes, lav them on tins well buttered, remain light, before baking them. Whigs.

Mix three quarters of a pound of sugar, with half a pound of butter; when white, beat two eggs, and put in, together with half a pint of milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, and two pounds of flour.

When very light bake them in cups. 154. Hot Cream Cakes. Rub three quarters of of a quarter of a pound of butter, and half a tea spoonful of salt; beat four eg^s to a froth, and put in, together with a tea cup of cream; drop this mixture into buttered muffin hoops, placed in a buttered bake pan; when brown take them up, split and butter them. Cross Buns.

Mix a tumbler of lukewarm milk, a pint of a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when add half a pound of sugar, the same quantity of melted (it should not be hot,) and flour enough to render it sufficiently stiff to roll out.

Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, Jay them on buttered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them,

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156. Nut Cakes. cup of lard, and mix four tea cups of rolled sugar, three eggs well beaten, three lea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, a pint of yeast, and flour to make it stiff enough to roll out.

Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) so light as to appear like a sponge In the middle, it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes boiling them. Fry in a kettle, with about two pounds of hot lard; the fat boil up as they are put in, and not more than seven or eight at once; the kettle be over a brisk fire and shaken constantly while frying.

The same lard- will answer to fry several batches of nut cakes in, if not burnt, with the addition of a more fat.

Croilers.

Melt your lard in a frying pan, to fry your crollers in; take four table spoonsful of it when melted, and mix with five heaping table spoonsful of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a iittle essence of lemon, or rosewater. spoonful of saieratus, in half a tea cup of milk, and turn it in, together with flour sufficient to enable you to roll it out easily. Roil it half an. inch thick, cut it with a jagging iron, or knife, into strips about an inch wide, twist them any shape you please. Heat your fat in your frying pan it boils up, as the cakes are laid in.

There should be fat enough, to cover them, watch them narrowly, when brown on the under side, turn them carefully and let them brown on the other.

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158. Molasses Dough Cake. Into three tea cups of raised dough, work with the hand half a tea cup of melted butter, a tea cup of molasses, and a couple of eggs, beaten to a chop the rind of a fresh lemon very fine, together with the juice, and a tea spoonful of cinnamon; work it with the hand eight or ten minutes, it into cake pans well buttered, and set it in a warm place, about twenty minutes before baking it.

Sugar Dough Cake.

Dissolve a tea spoonful of saleratus in half a tumbler of milk, it on three cups of raised dough, a tea cup of melted butter, two eggs, two tea cups of rolled and two tea of Work it with the hand, for ten or twelve minutes, put it in deep pans, set a warm place for fifteen minutes before you put it in the oven.

160. Measure Cake. Stir together till of a light color, a tea cup of butter, with two of sugar, beat four eggs and put in, together with a grated nutmeg, and a pint of flour. it just before it goes the oven, it in deep tins about twenty minutes. Cup Cake.

Mix three cups of sugar, with one and a half of butter.

Beat three eg^s and put in, together with a little essence of lemon, or rosewater.

spoonful of saleratus, in a tea cup of milk, and strain it into the cake.

in six cups of sifted flour, and }>".' it either in cups or deep pans.

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162. French Loaf. Stir together one pound of sugar, three quarters of When white, mix a gill of wine, one of rose or French brandy, half a gill of milk and stir it into the together with eight eggs beaten to a the whites and yolks separate, put in a pound and a half of silted flour, just before it goes into the oven; add a grated a quarter of a of citron, or pounded almonds, and quarters of a fjound of Zanle currants or stoned raisins. Washington Cake. c_^ a tea spoonful of saleratus in a wine glass of milk, it with half a pound of butter and a pound of sugar previously stirred white, add a wine glass of wine, four eggs, and and a half of put in rosewater or essence of lemon, taste.

Plain Cream Cake. M; x a tea cup of cream, two of sugar, a couple of beaten wine glass of a tea snleratus dissolved in it.

Stir in flour to render it of the consistency of pound cake. 165. Rich Cream Cake. till white, quarters of sugar, add a wine glass of brandy, seven beaten a the whites and yolks separate.

in a and a half of sifted and mace to your taste. Just before it oes into the stir in half a pint of cream, and three quarters of a pound of fruit.

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Sweet Cakts.

Shelah or quick Loaf Cake. Melt half a pound of butter, when cool work a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled and put it into the cake together with a tea spoonful of saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a little mace and Work the whole with the hand for a quarter of an hour, add a pound of raisins; put it into cake pans, let it remain twenty five or thirty minutes, before baking it.

167. Loaf Cake.

Into two pounds of flour, stir a 'pound of lukewarm melted butter and a lea cup of yeast, put it in a warm place to rise, but care must be taken not to get it too warm, as the will get scalded, and prevent its rising.

perfectly light, four eggs with a pound and a quarter of sugar, and work them into the sponge, with a wine glass of wine, and one of brandy. three tea spoonsful of cinnamon, a little mace, or nutmeg.

Work the the hand for ten then set it where it rise again.

risen the second time, work it with the hand for fifteen minutes then stir in gradually a pound of stoned raisins, and quarter of a pound of citron cut into small strips, fill your cake pans about half full, put them near the for half an hour, to rise again in the pans.

the cake in a quick (but not a furious oven,) for about an hour and twenty minutes. Mix ten ounces of ground rice, three of wheat flour, eight ounces of powdered sugar, sift them by degrees into eight yolks and six whites of eggs previously beat-

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en to a froth, grate in the peel of a lemon, and bake it in deep pans, about twenty minutes. Diet Bread.

Sift a pound of flour, and put it with a pound of sugar and eight eggs well beaten, add a little rosewater or essence of lemon, bake it fifteen or twenty minutes. Scotch or Lemon Stir together till white, of sugar, a pound of butter; in eight beaten to a froth, with the grated peel of a couple of lemons, and the juice.

Sift a pound of flour and it in.

171. Pound Cake.

Mix a of sugar, quarters of butter, when while put in eight eggs beaten to a the whites and yolks separate, add a pound of sifted flour, and mace, to your taste.

If you wish your cake to be very rich, stir in just it is put in the oven, half u pound of stoned raisins, and quarter of a pound of citron, or pounded sweet almonds. Queen's or Heart Cakes. Rub together till very while, a pound of sugar, three quarters of then beat the whites and yo'ks of seven eggs, separately to a and stir them into the mix a wine glass of wine, one of and one of milk, it into the cake, in a pound of flour, a little essence of lemon, and mace or to your taste.

Stir the whole well then add (a minute before you put it in the pans,) half a pound of raisins seeded, quarter of a pound of Zante currants, quarter of a pound of almonds pounded fine,

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Siveet Cakes.

or citron cut in strips; they should be stirred in very gradually, a handful of each alternately; when well mixed in, the immediately, in small tins or in large cake pans, if baked latter it will require baking about an hour and twenty five minutes, if baked in small tins it will bake in much less time. Jelly Slir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually and the juice and grated peel of a fresh lemon, the mixture on to scolloped tin plates, well buttered, the mixture should not be more than quarter of an inch thick in each one, bake them until brown, in a quick oven, then pile them together on a plate, with jelly spread on each one and jelly on the top.

174. Raised Queen's Stir into a pound of flour, a pint of lukewarm a tea cup of set it in a warm; when light stir a pound of with three quarters of butter and work it into the sponge, with three beaten eggs, a little mace or essence of lemon, and half a pound more of sifted Work the whole together for fifteen or let very light, when so, stir in half a pound of seeded raisins, quarter of a pound of Zante currants, and the same of citron.

it directly in a moderate oven, but not a slow one.

175. Sponge Cake. Take the weight of ten in sifted loaf it well with the yolks of twelve eggs, then grate

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5S in the peel of a fresh lemon, and add the juice of half an one.

Beat the whites of six eggs 10 a froth, and mix them with the sugar and yolks. Beat the whole, well together without any cessation, for fifteen minutes, on a shallow plate, in gradually the weight of six eggs, in sifted flour, put it in a moderate as soon as the flour is well mixed in, and bake it from fifteen to twenty minutes. 176. Almond Sponge Cake. Into the whites of sixteen eggs, heaten to a froth, stir their weight of sifted loaf sugar; beat them well five or six minutes, then add the weight of seven whites of eggs, in sweet almonds, previously blanched, dried, and pounded a table spoonful of cream or lukewarm melted butter, beat the ingredients well together, then stir in very gradually, the weight of the whites of eight eggs, in sifted flour; as soon as it is mixed in well, bake it in a moderate oven about twenty minutes. 177. Black or Fruit Cake. Stir for twenty minutes, four pounds of butter with five of sugar.

Beat forty eggs, the whites and yolks separate, and stir them into the butter and sugar, then add a table spoonful of cinnamon, the same quantity of rosewater, a tea spoonful of essence of lemon, or three of orange flower water, half an ounce of allspice, the same of mace, and a tea spoonful of cloves. in very gradually, five pounds of sifted Mix three glasses of white wine, three of brandy, and two of milk.

it with the rest of the above ingredients for in quarters of a pound of blanched, dried and pounded almonds, four pounds of stoned raisins, five of Zante currants, and a pound of citron, cut in small pieces, the fruit should be stirred in gradually, a handful of each kind alter-

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Siveet Cakes.

nately.

it immediately in a moderate oven, for about two hours and a half.

This kind of cake will keep good four or five months. 178. Almond Cheese Cake. Mix half a pound of powdered loaf sugar, with four ounces of butter, when white add a gill of cream, if you it, if not put in the same quantity of boiling milk, an ounce of pounded cracker, two ounces of blanched and pounded sweet almonds, half a glass of wine, a tea spoonful of orange flower or rosewater, and a grated nutmeg.

Beat five eggs to a froth, the whites and yolks separate, and stir into the above mixture; then set it on a few coals and it constantly till scalding hot, it off before it boils, and it till nearly cold, then add quarter of a pound of Zante currants.

Pour it patty pans, lined puff paste, cut blanched almonds into small slips, and ornament the lop of the cheese cake with them. in a quick oven twenty minutes. 179. Maccaroons.

the whites of nine eggs to a stiff froth, stir in ten large table spoonsful of powdered loaf sugar, beat them together well; add quarter of bitter almonds, previously blanched, dried and pounded fine, and the same quantity of sweet ones. When the is well mixed, do them up into balls of the size of a walnut, lay them on buttered baking plates, several inches apart, flatten them on the top, bake them in a slow oven till of a light brown. 'a Frosting for Cake.

Allow for each loaf of cake, the white of one egg, and ten heaping tea spoonsful of powdered double re-

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GO Trifles.

fined loaf the eggs on a shallow plate till you can turn the plate upside down, without the dropping it.

stir in the sugar very gradually; it without any cessation for fifteen minutes, then add a tea spoonful of lemon juice, vinegar will do but is not as good as the lemon juice. wish to have it colored, stir in a few grains of cochineal powder, or a little powder blue. As soon as you have put in the lemon juice, lay it with a knife, on the cake, which should be hot, smooth it over, and set the cake away in a cool place, and let it hardens.

, Cocoanut Beat the whites of eight eggs, to a stiff froth, then stir in half a pound of sifted loaf sugar; it should be red in very gradually, and beaten eight or ten minutes, then add half a pound of grated cocoanut, the brown part should be cut off before it is grated.

Put in a table spoonful of the milk of the cocoanut, if you have it, if not do without, drop buttered pie plates, several inches apart, the drops should be about the size of a cent. Bake them in a oven about twenty minutes.

Floating Island. Bent the whites of nine eggs to a then beat seven large of whatever dark colored jelly, you may happen you have beaten seven or eight put some cream into a large shallow the jelly and eggs, into the center of it. This should not be made but a short time before it is to be eaten. Whip Syllabub. Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half a

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Trifles.

tumbler of white wine, the juice and grated peel of a Beat it well, as the froth rises, take it off and lay it on jelly, in a dish or glasses. it in a cool till just hefore it is eaten.

184. Blanc Mange. Pull an ounce of isinglass, into small pieces, rinse it to a pint and a half of milk. it over a slow fire, with a stick of cinnamon or mace, and loaf sugar to your taste. it without boiling until the isinglass dissolves. Then set it where it will boil five or six minutes, stirring it and fill your moulds with it when and let until wanted. 185. Rice Flour Blanc Mange. Boil a quart of and it to your taste with loaf sugar; add the juice and grated peel of a Mix of ground smoothly vviih a little cold and it into the the whole together ten stirring it occasionally while boiling it from the stir into it the beaten whites of threee ggs, set it back on a few coals, and it constantly nearly boiling hot, lake it off, fill your moulds, and let is very good food for invalids.

Ice Cream.

To one quart of put the yolks of well beaten, the rind of a lemon pared thin, it loaf sugar.

Put it on a slow fire, and scalding hot, care must be taken that it does not get to boiling. take out the lemon peel, set it away to

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perfectly cold "put it into an ice cream form, cannot procure one, a milk kettle will do,) set a large tub, strew round it a layer of ice cracked fine, then a layer of rock then another layer of ice and salt, and so on, till the ice is as high as the top of the form; a layer of ice should be last.

Shake the form frequently, while the cream is freezing; care must be taken that none of the salt gets into the cream. The tub should be covered with a flannel cloth, while the cream is freezing.

If you wish to shape the cream in moulds, it into them, as soon as it freezes in the form, and set them in the tub, and let them remain in it, till just before they are to be eaten. you wish to get them out of the moulds or form, dip them into warm water and take them out of it instantly and turn them out into your dishes. Where cream is used instead of milk, no eggs or scalding will be necessary.

table spoonsful of pine apple juice, to a quart of the cream gives it a fine flavor, strawberries are also nice in the cream. wish to color the cream, stir in a little cochineal powder, saffron or powder blue, before you freeze it.

1ST.

For good common pie crust, allow two tea cups of shortening to a quart of flour, and a tea spoonful of salt, half lard and half is the best, beef shortening does very well butler for plain pie crust.

Rub part of the shortening thoroughly with two thirds of the flour; then put in the salt, together with cold water, to moisten it just enough to roll out easily. spread on the reserved shortening, sprinkle on the remainder of your flour, and Cut as many pieces as you have roll out the under crust very thin, butter your pie plates, and put it on them, fill your plates with your roll out the upper crust lightly, about half an inch thick, and

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cover your pies, pare it off neatly round the edges of the plates.

rule furnishes enough for a couple of pies. Pie crust to be light, should be baked in a quick oven. 188. Puff Paste or Confectioner's Pastry. Sift three quarters of a pound of and mix it with cold water enough to render it sufficiently stiff to roll out, put in one half a lea spoonful of salt, before you put in the Weigh out a pound of cut it into thin and it out thin as possible on a moulding board; inyorder to- do this a great deal of flour should be sprinkled on the board and butter, and rubbed on the rolling pin. Lay your rolled butter on a platter. Then roll out your very thin, lay the pieces of thickly it.

Weigh out a quarter of sifted flour, and sprinkle part of it over it, it up, then roll it out ngain, put on the remainder of the butter and flour, it up and let it stand half an hour in a cool place. Roll it out lightly half an inch thick, for the upper crust it in a quick till of a light brown.

189. Apple Pie. Pare, quarter, and take out the cores of the apples, and if not ripe, stew them before baking them, and season them to your tase. Butter your plates, put on a thin under crust, fill the plates, and cover them with a thick crust. Bake them about three quarters of an When done take off the upper crust carefully, and put a piece of butter of the size of a walnut, pie, sweeten them to your taste, if not acid squeeze in the juice of part of a lemon, or put in a little tartaric acid, dissolved in a Essence of lemon, nutmeg, or rosewater, are all good

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spice for apple pies. Apples stewed in new cider, and molasses, with a few quinces and strained, with a little in it makes nice Dried apples for should have boiling water turned on them, and slewed then add a little sour cider, little orange peel, and stew them a few moments longer, take them up, put in a little butter, sugar } and the juice and peel of a lemon improve them, they are better for being rubbed through a sieve.

Fill your pie ^ plates and bake the pies half an hour. 190. Mince Pie.

The best kind of meat for mince is neats tongue and feet, and chickens; a shank of beef makes very good pies.

Boil your meat till perfectly tender, clear it from the bones and gristle, chop it very fine and mix it with double the quantity of chopped apple; if the meat is not fat, put in a little suet or melted moisten it cider, add cloves, mace, or nutmeg, and cinnamon, to your taste> it with molasses and sugar, add a little salt. If you wish to have your pies very rich, put in wine or brandy to your taste, the juice and peel of a lemon, the peel should be grated, and stoned raisins and citron cut in strips.

the in shallow plates.

Make apertures in the upper crust, you cover the pies. Bake the pies from half, to three quarters of an hour. Mince meat for pies, with brandy or wine in it, and strongly spiced will keep several months, in cold weather. It should be put in a stone pot, and kept in a dry cool place.; 191. Peach Pie.

Take mellow juicy peaches, wash and put them in a deep pie plate, or pudding dish, lined with pie crust, sprinkle sugar on each layer of peaches, a great deal

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will be necessary to sweeten them sufficiently, about a table spoonful of water, sprinkle a little flour over the top and cover the pie with a it an hour.

Pies made in this manner are much better than with the stones taken out, as the prussic acid of the stones, gives the pie a fine flavor. Dried peaches should be stewed and sweetened, before being made into pies; they do not require any spice. Tart Pie.

Sour cranberries, and dried peaches, all make nice tarts.

Stew and strain them; if the peaches are not tart, put in the juice and grated peel of a a little sugar.

Line shallow pie plates with a thin rirn of pie round the edge of the dish, fill the plates with your tart.

some of the crust very thin, cut it into narrow strips, with a jagging iron, and lay it on the pie in a fanciful manner.

Bake the pies about twenty five minutes. 193. Rice Pie.

To a quart of boiling water, put a small tea cup of rice, and it very soft.

Then add a quart of it through a sieve, little salt, five beaten a nutmeg grated, and enough to it, the sugar should be put in before the rice is strained, add a few raisins. it in deep pie plates, without an upper crust. 194. Rhubarb or Persian Apple Pie. Take the stalks of the rhubarb plant in the spring, or fore part of summer, (they are not good later,) cut in small pieces, and slew them strain and sweeten them to your taste, bake them with only an under crust.

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Cherry and Blackberry Pies. Cherries and blackberries for pies, should be perfectly ripe; in a deep plate, with an under and sprinkle sugar and or over them; cover them and bake them half an hour. Crape Pie.

Grapes are the best for pies when very small and if not very small, they should be stewed and strained, on account of the seeds. Sweeten them to your taste, no spice is necessary.

Currant and Gooseberry Pies. Pick them over, and stew them in just water enough to prevent their burning at the bottom, when sweeten them to your taste with sugar, and bake them without any spice, in deep dishes.

people do not stew the currants before baking them, but they are not apt to be sweet enough, if not previously stewed. 198. Pumpkin Pie. Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut it into small strips, and it in just water enough to prevent its burning, when lender turn off the water, and let it steam over a moderate fire for fifteen minutes, taking care it does not burn. it up, strain it through the sieve, and if you like the pies very thin, put two quarts of milk, to a quart of the pumpkin, and six eggs; wish to have them thick, put a quart only of to a quart of pumpkin, and three eggs.

Three eggs to a quart of milk does very well, but they are better with five or six.

it with molasses or sugar, put in gin-

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ger, or grated lemon peel to your taste. Bake them in deep plates from fifty to sixty minutes in a hot oven. Carrot Pie.

Scrape three good sized carrots, boil them till very rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece of butter of the size of half an egg, a table spoonful of lemon juice, and the grated peel of half a one.

it to your taste. it in deep pie plates with an under crust and rim. 200. Potatoe Pie. Boil Irish or sweet till very soft. them up, peel and mash them To one quarter of a pound of potatoes put a quart of ounces of butter, melted; five eggs, a glass of wine, and one of lemon or French brandy.

Put in sugar, and mace to your taste. 201. Marlborough Pie. Pare tart mellow apples, quarter them, take out the seeds, and stew them in a till soft enough to rub through a sieve. To twelve table spoonsful of it when strained, put twelve table spoonsful of sugar, the same quantity of wine, five eggs, six table spoonsful of melted butter, half a pint of milk, the juice and grated peel of half a lemon, and half a nutmeg. it in deep pie plates, without an upper crust. Custard Pie.

Beat seven eggs with three table spoonsful of rolled sugar, mix them with a quart of milk, flavor it with nutmeg or rosewater. is good baked either in

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cups, or deep pie plates, an under crust. Set the pie plates with the crust in the oven and let it bake a moment before you turn in the custard. To ascertain when the pie is done, stick a clean broom splinter through the center of the pie, if none of the custard adheres to it, it is sufficiently baked. 203. A Plain Custard Pic. a quart of milk with a few peach leaves, or lemon peel; strain it.

Put it back on the it boils, mix a table a let it boil a minute, it four beaten and to your taste, and it in deep pie plates with an under crusl. 204. Lemon Pie. Squeeze out the juice of two good sized lemons { grate the rind of the lemon, but not the white port, put the juice and grated lemon to a pint of Beat six eggs, five table spoonsful of powdered loaf sugar, and put them in the milk, with a couple of crackers pounded fine, and a table spoonful of melted Line a pudding dish with pie crust, put a rim of puff* paste, or nice pie crust, round the edge, the mixture into it, and it twenty five to thirty minutes. Cocoanut Pie. Cut off the brown part of the cocoanut, grate the remainder of it. Scald a quart of milk, and turn to the cocoanut, and three crackers pounded Beat eight eggs, with three table spoonsful of sifted loaf sugar, turn it into the milk, together with a glass of wine, and half a grated nutmeg. If any of the milk of the cocoanut can be saved, to mix with the cow's

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it makes the pie nicer.

it in a deep pie plate, or pudding dish, with a rim of puff paste round the edge of the dish. Small Puffs.

Make some puff paste, and roll it half an inch thick, cut it with a tumbler, into any number of puffs you want, cut the remainder of your paste, into narrow strips with a jagging iron, put them round the edge of those you cut with a tumbler, lay the puffs on buttered plates, and bake them in a quick oven, till of a light biown.

any preserved fruit, you may happen 207. Boihd Custards. Boil a quart of milk. Beat six eggs with three table spoonsful of sugar, four eggs are enough if you want them plain, grate in a nutmeg, or put in a little roseor essence of lemon. tiie boding milk on to the sugar and eggs, it several minutes then put it on a few coals, till boiling hot, it up before it gets to boiling, it a few moments, it into your cups and grate nutmeg on them.

208. Almond Custards. Boil in a quart of milk, a couple of ounces each of sweet, and of bitter almonds, pounded it has boiled seven or eight minutes beaten yolks of eight eggs, and three table spoonsful of loaf sugar.

it several moments, then put a moderate it without any cessation till scalding, hot, then take fire, and stir it constantly till nearly cold, then fill your glasses or cups. they are to be eaten, the whites of the

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70to a froth, and lay them on the top of the custards.

A few grains of cochineal powder, or saffron in the beaten whites, makes them look handsomely. Cold Custard or Rennet Pudding. piece of calf's rennet three inches square, to a pint of wine, when it has stood seven or eight it is fit for use.

Whenever you wish to make your custard, put three table spoonsful of the wine, to a quart of milk, and four table spoonsful of powdered loaf sugar, flavor it with essence of lemon, or rosewater.

it then dish it out, grate nutmeg over it.

be eaten in the course of an hour after it is made, as it will soon curdle. Custard Pudding. Stir a quart of milk very gradually into half a pint of tlour, put in a liuls salt* seven beaten eggs, snd a "

or essence 01 emon, SvTCCteil t 10 y taste, bake it three quarters of an hour. Boiled Bread Puddin. Soak about quarters of a pound of rusked in milk, if you have not milk, water will do.

When soft, squeeze out the water, mash it fine and put in a heaping table spoonful of flour, mixed with a lea cup of milk, put in three eggs, half a tea spoonful of Mix the whole well together, flour the inside of your pudding bag, and put the pudding in.

The bag not be more than two thirds as the pudding swells considerably while boiling. The pudding should be put into a pot of boiling water, and boiled an hour and a half without intermission; if allowed to stop it will be heavy.

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t# Plain Baked Bread Pudding. rusked bread, and put five heaping spoonsful of it to a quart of milk, three beaten eggs, four table spoonsful of sugar, half a tea spoonsful of salt, half a nutmeg, and a table spoonsful of melted butter. it an hour and a half; it is without the if baked two hours and a half. It does not require any sauce. Ji Rich Bread Pudding. Cut a loaf of baker's bread into thin spread butler on both sides; lay them in a buttered pudding dish, and on each layer strew Zante currants, or stoned raisins, and citron cut eight eggs with six table spoonsful of sugar rolled free from lumps; mix them with three pints of milk, and a grated nutmeg.

Turn the whole over the bread and let it stand until the bread has absorbed most of the niilk, then bake it about three quarters of an hour. 214. Flour Pudding. Into a pint and a half of flour, stir gradually a quart of milk; it free from lumps, then add seven beaten eggs, a couple of tea spoonsful of grated A pudding made in this manner is good either baked or boiled; it takes two hours to boil and one to bake it.

be eaten as soon as cooked or it will be heavy. This as well as all other kinds of boiled puddings should not be put into the pot until the water boils and should not be allowed to stop for a moment, if the water wastes much in boiling, the pot up with boiling water. A pudding bag should be floured on the inside, and not filled more than two thirds When the pudding has boiled six or eight

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minutes turn it over, as it is apt to settle. Flour puddings require rich sauce. Ji Plain Rice Pudding. Swell the little milk over a put in acid pared and cut in thin slices, or gooseberries and currants, add a couple of eggs, a tea spoonful of salt, fill your pudding bag half full and boil it an hour and a half. Serve it up with butter and sugar.

216. A Rich Rice Pudding. Pick over and wash two small tea cups of rice and put it into two quarts of milk; add a tea cup of butter, two of sugar, and a grated nutmeg. Butter a pudding set a bake pan, then turn it begins to thicken stir in three tea cups full of raisins.

it two not fall if taken fire sometime it is to be eaten, it is also good cold. It is good without any sauce, and is the only kind of pudding that eggs do not improve. 217. Rice Snow Balls. Pare large tart apples, out the cores pen-knife; fill the holes with sugar, and a stick of cinnamon or mace.

Put each one in a small bag well floured, fill them half full of unboiled lie up the bags and an and twenty done turn them out carefully and serve them up with pudding sauce. 218. Raked Indian Pudding. Boil three pints of to a pint of Indian meal, and of wheat

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Puddings.

eggs with the same quantity of sugar, and stir it into the pudding, together with a tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of butter of the size of an egg.

If raisins are put in the pudding, a tea cup more of milk will be required, as they absorb the milk. is good if the eggs are omitted. It takes two hours and a half to bake it.

219. Boiled Indian Pudding. Into a quart of boiling milk, stir a couple of spoonsful of and sifted Indian meal it is a thick batter, and half a table spoonful of ginger or half a tea cup of molasses. Dip the pudding bag into water, wring and flour the inside of it, and it not more than half full, as Indian puddings swell very much. Put it into boiling water, and it boiling constantly for four or five hours.

A kettle of boiling water should be kept, to turn into the pudding pot as the water boils away. Corn Pudding.

Grate a cup and a half of green corn, mix a quart of milk, four beaten eggs, and half a grated; melt a piece of butter of the size of a hen's egg, and it in.

it one hour.

221. Hasty Pudding. Wet Indian meal with cold water sufficient to make a thin batter, turn part of it into a pot of boiling water; it has boiled fifteen or twenty minutes stir in the remainder, it to your taste, and stir in Indian meal by the handful as long as you can the stick round in it easily.

When the stick can be made to stand upright in it for a minute, it is thick enough.

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Puddings.

It should boil slowly, and be stirred often; if you wish to fry it, it will be necessary to boil it, from two to three if not it will boil sufficiently in an hour.

If a little flour is stirred in just before it is taken up, fry better.

it into a deep dish, and if it is to be fried, let till cold, then cut it into thin slices, flour and fry them in lard, till very brown. ?

222. Fruit Pudding. Take raised or common pie crust, and about half an inch Strew over it either currants, cherries, cranberries, gooseberries, black or wbortle berries.

and or cloves over them. it up carefully, join the ends a floured cloth and sew it up.

it an hour, and eat it with sauce as soon as done. Fritters.

Mix a quart of milk gradually, with a quart of flour, it till smooth, then add a little essence of lemon, or rosewater, and five beaten eggs. Drop it into boiling hot fat by the lighter for being fried in a great deal of fat, hut less greasy if fried in just enough to prevent their sticking to the griddle.

They should be served up with pudding sauce. Jlpple Dumplings. Make good common, or raised pie crust, divide it as many pieces, as you wish dumplings.

Pare tart mellow apples, take out the cores, with a penknife, fill the holes with a blade of mace, and sugar.

out your crust half an inch thick, and enclose an apple in piece.

Tie them up in separate bags, are floured inside. Drop them into a pot of water, and boil them without any intermission for an

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Puddings.

them out bags.

If allowed to stop boiling they will not be Eat them with butter and sugar, or pudding sauce. Orange Pudding.

Mix three ounces of butter, with four table spoonsful of powdered loaf sugar, when stirred to a cream, add a quart of boiling milk, the juice and peel of two large oranges, the peel should be chopped very fine, gill of wine, then an ounce of citron, cut into small strips, add eight eggs, the whites and yolks beaten separately.

Mix the whole it into a pudding with a lining and rim of puff paste.

it directly in a quick twenty-five to thirty minutes. Bird's Nest Pudding. Pare and halve tart mellow apples, scoop out the cores, put a little flour in the hollow of the apples, and wet it so as to form a thick paste, stick a blade or two of mace and three or four Zante currants, in each one cups, and put half an apple, in each one, lay three or four narrow strips of citron round each apple. Mix a quart of milk, three table spoonsful of flour, six eggs, a grated nutmeg and four table spoonsful of sugar. Nearly fill the cups with this mixture. Bake them about thirty minThey should be eaten as soon as done. 227. Apple Custard Pudding. Pare and out the cores of nice tart lay them in a pudding buttered, the holes of the with nutmeg and For nine or ten apples, mix half a pint of quart of milk, four table spoonsful of sugar, and seven

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Puddings.

Syrups.

it over the apples, flavor it with whatever spice you like, and bake it about half an hour. 228. English Plum Pudding. Soak three quarters of a pound of finely pounded crackers in two quarts of milk. Putin twelve beaten eggs, half a pound of stoned raisins, quarter of a pound of Zante currants, the same weight of citron, cut into small pieces, and five ounces of blanched and pounded almonds; add a wine glass of lemon brandy, or wine, orange flower, or rosewater, and a or boil it from two hours and a half, to three hours.

Transparent Pudding. Melt half a pound of butter, and stir it into the same weight of double refined loaf sugar, add spoonful of essence of lemon, eight eggs, the whites and yolks beaten separately, and a couple of table spoonsful of cream. Set the whole on a few coals, it thickens, it off before it gets to boiling, and it till nearly cold, then turn it into a dish lined with pastry, put a rim of puff paste round the edge, and bake it half an hour. It will cut light and clear. 230. Lemon Syrup. Mix a pint of lemon juice with a pound and three quarters of lump sugar. it by a gentle heat, skim it until clear, then add one ounce of thin cut lemon peel, and simmer it' gently for a few moments. Strain jt through a flannel bag";- when cold, bottle, cork, and seal it tight, keep it in a cool place. Another method of making it which ^cheaper, and is to dissolve half an ounc of citric acid, in a

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Syrups.

pint of clarified syrup, by a gentle heat; when cool, put in a few drops of oil or a liitle essence of lemon. Orange Syrup.

Take nice fresh oranges, squeeze out the juice, and it; to a pint of juice put a pound and a half of while sugar.

it over a moderate fire, put in the peel of the oranges, and let the whole boil eight or ten minutes.

it till clear, through a flannel bag, bottle and cork it is nice to flavor puddings and pies, or sherbet. 232. Blackberry Syrup. Pick over blackberries that are perfectly ripe, them in their juice till they break to pieces, then strain them through a flannel cloth, and to each pint of juice put a pound of sugar. it again for ten minutes, then strain it and add a wine glass of brandy to each pint of When cool, bottle and cork it tight, and set it in a cool place. This mixed with cold water in the proportion of a wine glass of it to two thirds of a tumbler of wafer is a very agreeable summer beverage, it also.possesses fine medicinal properties. Clarified Syrup for Sweet Meats. For most kinds of fruit, one pound of sugar, to one of the fruit, is sufficient to preserve them; some kinds of fruit will do with less. Put your sugar into your preserving kettle, in as much cold water as you think will cover your when put in, add the white of an egg to ey^ery three pounds of sugar, put it over a slow; when the sugar has dissolved, put it where let it boil it from thcffire, and skim it till clear, put it back on the fire, when the scum rises again, take the

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kettle off and skim it again, this operation repeat it is perfectly clear, then put in the If you have not syrup enough to cover the fruit, take the fruit out in more cold water, and let it get to boiling before you put too much it should boil away before you boil your in it.

White sugar is better than brown for preserving, but brown sugar answers very well for common Every kind of ware but iron, will do to preserve in, but earthen ware is the best on account of its not imparting an unpleasant taste, to the sweet 234. To Preserve Quinces. Quinces if very ripe, are best pared and cut in slices about an inch thick, the cores should be taken out carefully with a knife, then put the quinces in clarified syrup, and boil ihem till you can stick a broom splinter through them easily, take them up and put them in jars, and turn the syrup over them, cover them up, and put them in a cool as soon as Quinces preserved in this manner retain more of their natural flavor, but they cannot be preserved in this way without they are very ripe. If not very ripe pare and halve them, and lake out the cores.

the quinces till tender, then take them out, strain the water they were boiled in, and use it to make a syrup for the quinces, allow a "pound of sugar to a pound of the fruit, when clarified put in the quinces and slowly half an hour*. Set them away in jars covered a paper wet in Look at them in the course of three or four days, and if they have begun to ferment, turn off the syrup, and scald it, it back on the quinces. people boil the cores of the quinces with them, but the syrup does not look as nice for it.

A cheap way of preserving quinces, is very good for common use, is to boil the

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parings and cores in cider then strain the cider, and for ten pounds of quince, put in two pounds of brown sugar, and a couple of quarts of molasses, and the beaten whites of two eggs; put it on the clarify it, then put in the quinces, which should be pared and halved, put in the peel of an orange, boil them Quince Marmalade. Wash and quarter them, put them on the fire, with a little water, and stew them till tender enough to rub through a sieve.

strained, put to pulp, a pound of brown sugar, set it back on the and let it stew slowly, To ascertain it is done, takt? a little of it out and let it get cold, if it then cuts smooth and clear it is sufficiently stewed. Crab apple marmalade, is made in the same manner. To Preserve Pears. an ounce of race ginger, for every pound of pears.

Scrape off the skin, cut it into thin slices, and it until tender, fire, put in your sugar, allowing three quarters of a pound to a j of the pears, set it on the clarify it, then put in the pears, if very small they are good preserved whole, then put them in jars tightly covered, set them away in a In the course of five or six days, boil the syrup again, it on them while hot. Choke and Vergoulouse are tb best pears for preserving. The ginger can be omitted if not liked.

/ 237. To Preserve Peaches. t Pare your peaches, which should be very ripe, and if you wish to preserve them whole, allow a pound of

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sugar, to a pound of fruit. Take lump sugar, break it into small pieces, and dip each piece into cold water, let it be in just long enough to get saturated with the water, then put the lumps into a preserving kettle, set the kettle over a slow fire, when the sugar has dissolved, put in your peaches, These as well as all other sweet meats, should be set away in a cool place, as soon as done, if allowed to stand by the fire for a few hours, the syrup will not look clear; all preserves be covered up tight. remain the from them, scald it, and turn it back on to them, while hot.

If you preserve your peaches without the stones, three quarters of a pound of sugar to a pound of fruit is sufficient, those that are mellow and juicy, pare and halve them, take out the stones, put them in a deep dish; on each layer of peach, your let them stand or four hours, put them on the fire with slowly for twenty minutes. 238. To Preserve Currants. Take your currants from the stems, for a pound of currants, allow a pound of sugST. Make some syrup, clarify it, and put in the currants, boil slowly for a few moments. A table spoonful of these, mixed with a tumbler of water is a very wholesome drink in the summer.

239. To Preserve Barberries. Pick over your barberries, and put them in clarified syrup, boil them half an hour. Molasses does very well to preserve barberries in, for common use, little orange peel boiled with them.

Preserved barberries mixed with is a very refreshing drink in fevers.

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To Preserve Ginger. Take green ginger, and soak it until you can scrape off the outside, when scraped, soak it in salt and water one day, it out of the salt and water, and it Make a syrup of white sugar, allowing equal weights of sugar and ginger, when clarified take it off, and when cold, it on the ginger, let it remain a week, then boil the ginger and syrup together, the syrup appears entered the ginger, when cool put in a little essence of lemon. 241. To Preserve Apples. Take nice tart apples, halve and quarter them, and out the cores.

For of apples, allow three quarters of a pound of sugar. When you have clarified your syrup, the apples, with the skin of a lemon pared thin. When the apples are tender, take them up, and let the syrup remain till cold, then it over them.

Apples preserved in this manner, will keep but a few days.

Crab be preserved whole, with the skins on, and to a pound of the apples put a pound -of sugar. To Preserve Cymbelines or Mock Citron.

Cut and scrape the rinds of cymbelines, in strong salt and water, let them remain in it a week, then in fair water three clays, changing the water every day, then soak them in alum water an hour. Tie up oyster shells, in a cloth, and boil them with the cymbelines.

When the cymbelines are tender, take them up and put them in alum Make your syrup, allowing a pound and a half of to a pound of the melon, boil your cymbelines in it three quarters of an hour.

These are good eaten as any other preserves, or put in cake instead of citron.

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$2 To Preserve Watermelon Rinds. Take the rind of a nice watermelon, cut it in strips and boil them a quarter of an hour, with a tea spoonful of saleratus to three or four quarts of water, then soak in alum water an hour, rinse and put them in clarified syrup, and boil them twenty minutes. they have stood three or four days, turn the syrup from them, and boil it, then turn it back on the rinds while hot.

Allow equal weights of rinds and sugar. 244. To Preserve Cherries. Allow quarters of a of sugar, to a pound of cherries. Make your allowing a pint of water, to two pounds of cherries, put in your cherries, shake occasionally to sticking to the kettle.

the is colored strain the cherries. 245. To Preserve Muskmelons. Procure muskmelons that are perfectly green, the later in the season, the better.

Scrape off the skin of the rind, taking care not to scrape the green part.

Cut them through the middle, and take out the seeds, then cut them in the form of rings an inch thick. Put them in salt and water, and let them lay several days, fair water one day, changing the water several times; take them out and soak them in alum water, one or two race ginger, the green is the best, soak it until you can scrape off the outside, cut and it until Boil your melons in fresh water, with a handful of peach leaves, and the ginger, allowing half an ounce to each pound of the melon is put it in alum water, together with the ginger. Make the syrup for

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the melons, allowing of white to a pound of the fruit, when clarified put in the melons, and boil them, together with the ginger, half an hour, take them up, turn the syrup over them, when cool, drop in a essence of lemon.

they have stood several days turn the syrup from them, boil and it back while hot, to the melons. 246. To Preserve Pine Apples. Pare off the rind of the pine apples, cut them in an inch Weigh out of white allowing a pound of it to each pound of lay your pine apples in a deep dish, on each layer of it of your be powdered.) Set the pine apples away the next day, reserving part of the sugar. Then turn the syrup from the pine apples into your preserving pan, add your reserved sugar, put in a tea cup of water, to the juice of four or five pine apples, clarify it, then put in the apples, and boil them till lender.

Let the whole, stand in a dish several days, and if there is any appearance of fermentation, put it in a preserving pan, scald it through, then turn it into glasses, and set a cool To Preserve Pumpkins. Take a good sweet pumpkin, halve it, take out the seeds, and cut it in chips, of the size of a dollar. To each pound of pumpkin, allow a pound of powdered loaf sugar, and a gill of lemon juice. Put your pumpkin chips in a dish, and to each layer, put a layer of sugar, turn the lemon juice over the whole, and let it stand a day, then it till tender, with half a pint of water to four or five pounds of the pumpkin. Tie up ginger in a bag, and boil with it, also the rind of several lemons, cut into chips.

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248. To Preserve Gages. Take equal quantities of fruit and sugar.

Make a of the sugar, be white,) little water, when it boils drop in the plums, boil them very slowly for a few moments, then take them up into dishes, and let them 'remain several days, then boil them again, until the appears to have entered Put the plums in jars, boil the syrup again, in the course of two or three days, and turn it over them.

249. To Preserve Strawberries. Chili or field strawberries, and hull Take equal quantities of fruit, and white sugar, and put a layer of each alternately in a preserving pan, having a layer of strawberries at the bottom, let them stand for half an hour, then put a gill of cold water with ihem, to burning at the* bottom of the pan.

Set them over a moderate the juice runs freely increase the until they briskly, when they have boiled half an hour, take them up, turn them into bottles, cork them tight, and dip the moiuhs of the bottles into hot sealing wax. Keep them in dry sand.

250. Blackberry and Raspberry Jam. For a pound of berries allow a pound of brown sugar, put a layer of each alternately in a dish, stand two or three hours, strain them, put them over a moderate fire, and boil them half an hour. Strawberry, Blackberry, and Raspberry Jelly. Pick overyour fruit carefully, then mash and squeeze the berries through a flannel bag, to each pint of juice put a pound of white sugar, set it on the fire, when it

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Jellies.

has boiled seven or eight minutes, take it from the fire and skim it till clear, it back on the; as fast as the scum rises take and skim it.

To ascertain when it is take a little of it from the fire, and let it be till cold.

Cranberry, Grape and Currant Jelly. Wash and drain the berries till nearly dry, then put them in a preserving pan, plate at the bottom, heat them till they break, then strain them through a flannel; to each pint put a pound of white sugar.

Boil and skim them till perfectly clear, the kettle be taken the fire when skimmed.

When the jelly has four or five hours, take a little of it up, and put it in a tumbler of cold water, if it sinks to the bottom in a solid mass, it is done sufficiently.

Jellies are improved, by being put in the sun for several Care must be taken, that the dew does not fall on them.

Quince Jelly.

Halve your quinces, take out the cores, and boil the quinces until very soft, in just sufficient water to cover them, then squeeze them through a flannel bag, and to a pound of quince pulp, put a pound of white Boil and skim it till clear; when it becomes a i_* f jelly, it again, fill your glasses and cover them 254. Apple Jelly. Take greenings, pippins or crab apples, halve them and take out the cores, in water just sufficient to cover them, boil with them the peel and juice of a lemon, to every three pounds of the apple.

the apple, and to each pound of loaf sugar. Boil and skim it till clear; when

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Jellies.

it becomes a jelly, take it up, color it if you like, either with saffron, beet juice, or cochineal.

it, and put it in glasses, and set them in a cool place. 255. Lemon Jelly. Put on a slow fire an ounce and a half of isinglass, (pulled into small a pint of rind of several lemons; when dissolved put in a pint of lemon juice, a pound and a half of white sugar, color it with a few grains of saffron, strain it through a flannel bag, then boil it ten or fifteen minutes, strain it clear, let till nearly congealed, then fill your glasses or moulds with it.

To get it out of the moulds dip them into lukewarm water for a minute, the jelly will then come out easily. Calfs Foot Jelly. To four feet put four quarts of water, boil them tender, and the water boils away to one quart. it off, let then skim off the fat carefully, and put the jelly into a preserving pan, and set it on the fire; when it melts take fire, put in the beaten whites of seven eggs, a little cinnamon, half a pint of white wine, the juice of two lemons, and the rind, leaving out the white part; sweeten the whole to your taste, loaf sugar.

Put it back on the fire, and boil it fifteen minutes, then strain it through a flannel bag, without squeezing it, if it is not clear the first time it is strained, it it is.

The bagO should be suspended on a nail over a dish, and the jelly poured into it, and allowed to drain through it gradually.

When clear it into cups or glasses, and set them" where the jelly will congeal, but not so cold as to freeze it.

This kind of jelly will not keep longer than two or three clays in warm weather. A knuckle of veal makes a jelly as good as calves' feet, it is made

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Coffee.

in the same manner. Jellies and sweet meats are less liable to ferment, if kept in glass jars or bottles.

A.paper wet in spirits and put over has a tendency to prevent their fermenting. should be carefully watched during warm weather, and if fermentation commences turn the syrup from them, scald it, and turn it back.

Coffee.

To make good strong coffee, allow for each person a heaping table spoonful of ground coffee, and a pint of water.

Put your coffee into a tin pot, with a piece of fish skin about the size of a ninepence, to two or three quarts of water, turn on your water boiling hot, and boil the coffee fifteen to twenty minutes, it off, and let it stand to settle five or six minutes, it off carefully. French coffee is made in a German filter, the water is turned on to it boiling hot, an ounce to each person is allowed, put in a piece of fish skin you on the cream cannot be preserved for coffee, boiled milk is a good substitute. Many people dislike to settle coffee with fish skin, thinking it imparts a disagreeable taste to the coffee, but it is owing to its not being prepared properly, the skin should be taken from mild codfish, washed, and cut into small pieces and dried perfectly.

The white of an egg, egg shells, and isinglass, are all good to settle coffee. The best kind of coffee is old Java, and Mocha; before it is roasted, be hung over the fire two or three hours to dry, if dried in. the oven it looses its strength, be hung at such a distance as to be in no danger of burning. When dry put it on hot coals, and till done, which is ascertained by biting one of the lightest kernels, if it is brittle, the is done. r Put it in a box, and cover tight, to keep in the steam.

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Tea.

Chocola te.Beer. Coffee is much better roasted in a coffee roaster, than a kettle, as the fine aromatic flavor of the coffee is preserved, which escapes in a great measure, when roasted in an open kettle. To make Tea.

Scald your tea pot, and put in a tea spoonful of tea, for each person that is to drink it, if it is a weak kind of tea, more will be required, pour on just water enough to cover it, let it stand six or eight minnot longer if you wish to have it in perfection, pour on the rest of the water boiling hot. Chocolate.

Scrape the chocolate off fine, and mix it smoothly with a little cold milk, or water.

If liked very rich, make it entirely of milk, if not, use equal quantities of milk and water, boil it, then stir in the chocolate while it to your taste, let it boil five or six minutes; if liked rich, grate in a little nutmeg. A heaping table spoonful of grated chocolate to a pint of milk, or water, is the right proportion. 260. Hop Beer.

% For three gallons of beer, take nine quarts of water, six ounces of hops. Boil the hops in half the water three hours, it, then boil the hops again remainder of the water, three hours longer, with a tea cup of ginger.

Strain and put it with the rest of the liquor, and two quarts of molasses, and when lukewarm, put in a pint of new yeast, without any salt in it.

it in a temperate it has ceased fermenting, which is ascertained by the subsiding.

it off carefully into a cask, or bottle it; it should not be corked very tight, or it will burst the, bottles.

Keep the bottles in a cool place,

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Beer.

Spruce Beer.

Take five gallons of water, and boil with a couple of ounces of hops, when it has boiled four or five hours, it, put to it two quarts of molasses, when lukewarm, put in a pint of fresh yeast, without any salt in it, (brewer's is the best,) put in three table spoonsful of the essence of spruce. A decoction made of the leaves of white or black spruce, is equally as good as the essence; boil the hops with the leaves. Let the beer stand in a temperate situation, several days exposed to the air, it in a cask, or bottle it, it be fit to to drink in the course of a few is a nice summer drink, and a powerful antiscorbutic.

Spring Beer.

Take a small bunch each of sarsaparilla, sweet fern, wintergreen, sassafras, and spice wood, boil them with three ounces of hops, to six gallons of water, pare two or three raw potatoes, and throw them into the beer while it is boiling.

it has or six it, and put to it three pints of molasses, when cool stir in a pint of fresh yeast, if the beer is too dilute it liitle cold water.

fer~ mented, bottle and keep it in a cool place. Ginger Beer.

Take three table spoonsful of ginger, one of cream of tartar, and gently in a gallon of water, with a lemon cut in slices; sweeten it to your taste, with loaf or Havana sugar, boil it three quarters of an hour. it, and when cool, put in a lea cup of yeast; as soon as it has ceased fermenting, bottle it.

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Wines.

[264. A good Family Wine. Take equal parts of red and white currants, grapes, raspberries and English cherries, bruise and mix them \vith soft water, proportion of four pounds of to one gallon of water, let the liquid remain for two or three hours, then strain it, and to each gallon of wine add three pounds of sugar. Let it stand open three days, stirring it frequently, skim, and put it in a cask, it in a temperate situation, where ferment slowly, when fermented add to it a ninth part of brandy, and stop it up tight. In two or three years it will be very rich. Currant Wine.

Strain the currants, which should be perfectly ripe, to each quart of juice, put two of and pounds of sugar.

Stir the whole well and let twenty four then skim it, and set it in a cool place, where it will ferment slowly, let it remain three or four days, if at the end of that time, it has fermented, add one quart of French to every fifteen gallons, stop it tight, when it is clear, fit to bottle.

This wine is better for being kept several years.

266. Raspberry Shrub. To a quart of vinegar, put three quarts of fresh ripe raspberries, let a day, then strain it, and to pint, put a pound of white Put it in a jar, and set it in a kettle of boiling it an skim it till clear.

When cool add a wine glass of wine, to each- pint of shrub. A couple of table spoonsful of this, mixed with a tumbler of water, is a very wholesome and refreshing drink in fevers.

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Wines.

267. Noyeau.

To pints of good French put ounces of bitter almonds, or peach meats bruised, put in half an ounce of cinnamon, the same quantity of mace and amber, pounded fine, add a tea spoonful of; let it stand for a fortnight, shaking it often, then add a quart of water, and a pound and a quarter of sugar, let it stand a week, shaking it each day, then it off for use. Spring Fruit Sherbet. Boil in a quart of water six or eight stalks of the rhubarb plant, peel of a lemon pared thin, and the juice of it. it has boiled eight, or ten it, it to the taste with any kind of syrup you like, or honey, flavor roseit, let or six hours, be fit to drink.

It is a thing to assuage thirst.

Grape Wine.

To every gallon of ripe grapes, put a gallon of soft bruise the grapes, and let them stand a week, without stirring, then draw off the liquor carefully; to each gallon, put three pounds of lump sugar, when fermented, put it in a cask, stop it up tight, in six months it will be fit to bottle.

Smallage Cordial. Take the young sprouts of smallage, wash and drain perfectly dry.

Cut them into small and put them in a bottle, with stoned raisins, a layer of each alternately; when ihe bottle is two thirds full,

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it up with good French Cork let it stand four or five days, then pour in as much more as you can get in.

be fit for use in the course of a few days. Miscellaneous Receipts, and observations useful to young housekeepers. 1. To make Essence of Lemon. Take one drachm best oil of lemon, and two ounces of strong rectified spirit.

Mix the spirit by degrees, the oil.

Another way to procure the essence of the peel, is to rub the peel with lumps of sugar, till the yellow part is all taken up.

Scrape surface of the sugar, and press it down tight, in a preserving pot, and cover it tight; a little of this sugar gives a fine flavor to pies or cake. This mode of procuring the essence of the peel, is superior to any other, as the fine flavor of the peel is extracted without any alloy. Essence of Ginger. Put three ounces of fresh grated ginger, an ounce of thin cut lemon peel, into a quart of brandy, or proof spirit, bottle and cork it, let it stand for ten days, shaking it up each day, it will then be fit for use.

A few drops of this, in a or on a lump of sugar, answers all the purposes of ginger tea, and is much more convenient and palatable. 3. Rose Water. Gather your roses on a dry day, blown, pick off the leaves, and to a peck of them, put a quart

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of water.

in a cold still, it over a slow the slower distilled the better.

When distilled put it in the bottles, let it stand a couple of days, then cork it tight.

Spice Brandt/.

Into a large wide mouthed bottle, put French brandy, and fresh rose leaves, or lemon and orange peel. tliis has stood it is nice spice for pies, puddings and cake. Peach meats or almonds steeped in brandy are very good spice for custards. Barley Water.

Take a couple of ounces of pearl barley, wash cold water, and put it into half a pint of boiling water, and let it boil four or five minutes, water, and pour on two quarts of boiling water, strain it, and put to it two ounces of figs sliced, two of stoned raisins, half an ounce of liquorice cut into small bits, and bruised, it reduced to a quart, and it.

This is a very wholesome drink in fevers. Water Gruel.

Mix a couple of table spoonsful of Indian meal, with one of flour and a it into a pint of boiling water, let it boil six or 'eight minutes, then take it up put in a piece of of the size of a walnut, pepper and to your taste, and nutmeg, or cinnamon if you like, it on to toasted bread or crackers.

To convert this into caudle, add a little ale, wine or brandy, and loaf sugar. Wine Whey.

Into a pint of milk while boiling, stir a couple of wine glasses of wine, let it boil for a moment,

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it off, when the curd has settled, whey, and sweeten it with loaf Where wine cannot be procured, cider, or half the quantity of vinegar, is a good substitute. Stomachic Tincture. Bruise an ounce and a half of Peruvian bark, and one of bitier dried orange peel.

Steep it in brandy or proof spirit, for a fortnight, shaking it day.

Let it remain for a couple of days without shaking it, then decant the liquor. A lea spoonful of it in a wine glass of water, is a fine tonic. 9. Beef Tea.

Broil a pound of fresh beef ten minutes, take pepper and salt it, cut it into small pieces, and turn a pint of water on to it, let it steep in a warm place for half an hour, then strain it off, and it is fit to drink.

is a quick way of making it, but the best way is to cut beef into small bits, and fill a junk bottle it, stop it up light, and immerse it in a kettle of cold water, put it where it will boil four or five hours. This way is superior to the other, as the juices of the meat are obtained unmixed with water; a table spoonful of this is as nourishing as a cup full of that which is made by broiling.

Carrageen or Irish Moss. American, or Irish Carrageen, is a very nutritious and light article of food for children, and invalids, and is a good thickener of milk and broths, and for blanc mange is equal to the most expensive ingredients, while the cost is very trifling.

The following decoction for consumptive patients, is recommended. Steep half an ounce of the moss in cold water, for a few

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minutes, then take it out, boil it in a quart of milk until it attains the consistency of warm jelly, it, and it to the taste, with white sugar or honey, flavor it with whatever spice is most agreeable, if is disagreeable, water may be substituted. If a tea spoonful of the tincture of rhutany is mixed with a cup full of the decoction, a tone will be given to the stomach, at the same time that nourishment is conveyed to the system. 1 1. Moss Blanc Mange. Steep half an ounce of Irish moss in a pint and a half of milk it becomes a thick jelly sweeten it with loaf sugar, and flavor it with white wine and cinnamon.

To make orange, or savory jellies, use a similar process, substituting for Jellies made of it, are more nourishing, than those made of sago, tapioca or arrow root. Elderberry Syrup. Wash and strain the berries, which should be perfectly ripe, to a pint of the juice put a pint of molasses.

it stirring; fire, and when cold add to each quart four table spoonsful of brandy; boitle and cork it.

is an excellent remedy for a tight cough. 1 3. New Bread and Cake from old and rushed bread. Bread that is several days old, may be renewed by putting a steamer, and steaming it from half to quarters of an hour, according to its size; the steamer should not be more than half otherwise the water will boil up on to the bread. When steamed, wrap it up loosely in a dry cloth, and let till quite dry, it will then appear like bread just baked.

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If pieces of bread are put in the oven and dried, several hours after baking in it, they will keep good a long time.

They are good as fresh bread for dressing to meat, and for puddings, if soaked soft in cold Rich cake with wine or brandy in it, keep good several months in winter, if kept in a cool The day it is to be eaten, it should be put in a tin pan, and set in a bake pan that has a tea cup of water in it, when heated thoroughly through it up.

14. To Preserve Cheese from Insects and Mould. Cover the cheese while whole with a paste made of wheat flour, put a piece of paper or cloth over it, and cover it with the paste, keep it in a cool dry place. Cheese that has skippers in it, if kept till cold weather will be free from Cheese is growing mouldy can be prevented from becoming any more so, by grating it fine and moistening it with wine, and covering it up in a jar.

It is preferred by many people to that which is not grated. 15. To keep Vegetables and Herbs. Succulent vegetables, are preserved best in a shady place that is damp.

Turnips, and similar be protected air and frost, by being buried in earth; in very severe weather, they should be covered a linen It is said that the dust of charcoal will keep sprouting, if sprinkled over them.

Herbs should be gathered on a dry day, either or while in blossom; they should be tied in bundles and hung in a shady airy the blossoms downwards. When perfectly dry, put away the medicinal ones in bundles; pick off the leaves of those that are to be used in cooking, and sift them, and keep them in bottles corked tight.

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16. To preserve various kinds of Fruit over winter* Apples can be kept till June, by taking only those that are perfectly sound, and wiping them dry, and putting them in barrels with a layer of bran to each layer of apples. Cover the barrel with a linen cloth to protect them frost.

Mortar put on the top of the apples, is said to be an excellent thing to prevent their decaying, as it draws the air from them, is the principal cause of decay; the mortar not touch the To preserve oranges and lemons for several months, take those are perfectly fresh, and wrap each one by itself in paper, and put them in glass jars, or a very tight box, strew white sand thickly round each one and over the top.

The sand should be previously perfectly dried in the oven, several hours after baking in it.

the fruit up tight, and keep it in a cool dry place, but not so cold as to freeze it.

To preserve grapes gather them on a dry day, when not quite dead ripe; pick those off from the stem, that are not perfectly fair, lay in a glass jar and on each layer sprinkle a layer of dry bran, taking care that none of the grapes touch each other, have a layer of bran on the top of them, and cork and seal them tight. A box will do to keep in if covered with mortar. To restore them to their freshness when they are to be eaten, cut the ends of the stalks and immerse them in wine, let them remain in it for a few moments to be eaten.

Various kinds of green such as grapes, currants, gooseberries and plums, can be kept the year round by putting them in bottles, and setting them in an oven four or five hours after baking in it; remain in it till they begin to shrink, then cork and seal them tight, they will be fit for pies, whenever you wish to use them. ' Ripe blackberries, and whortleberries, dried perfectly in the sun, and tied up in bags

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so as to exclude the air, will keep good over the winter.

Whenever you wish to use them for pies, pour on boiling water enough to cover them, and remain in it till they swell to nearly the original size, then drain off the water, and use them. 17. To extract essences from various kinds offlowers. Procure a quantity of the petals of any kind of flowers that have an agreeable fragrance. Card thin layers of cotton, which dip into the finest Florence oil.

Sprinkle a small quantity of salt on the flowers, and put a layer of them in a glass jar or wide mouthed bottle, with a layer of the cotton, put in a layer of each alternately until the jar is lull, then cover the top up tight with a bladder.

Place the vessel in a south window, exposed to the heat of the sun.

In the course of a fortnight, a fragrant oil may be squeezed from the cotton, little inferior if rose leaves are made use of, to the imported otto of rose. Indelible Inkfor marking linen. Dissolve a drachm of lunar caustic, in half an ounce of pure cold water. Dip whatever is to be marked in pearlash dry it perfectly, then rub it smooth with a silver spoon, (ironing it sets the pearlash water,) write on it, and place it in the sun, and let until the name appears plain and black. Red ink for marking linen, is made by mixing and reducing to a fine powder, half an ounce of vermilion, a drachm of the salt of steel, and linseed oil enough to render it of the consistency of black durable ink. 19. Perfume Bags.

Rose leaves dried shade, and mixed powdered cloves, and mace, put in small

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bags and pressed, is a fine thing to keep in drawers of linen, to perfume them. 20. Lip Salve. a small lump of white in a spoonful of rose water, clear water will do but is not as good.

Mix it with a table spoonful of sweet oil, a piece of spermaceti of the size of half a butternut.

Simmer the whole together about eight or ten minutes. 21. Bread Seals. the crust of newly baked moisten it with gum and milk, add either vermilion in powder or rose pink, to color it.

moistened work it with the fingers it forms a consistent paste without cracking; it should then be laid in a cellar, the next day.

Then break jt into pieces of the size you wish to have the seals, warm and them into balls, press one at a time, on the- warm impression of a seal press.

The bread should go into every part of the sealing wax impression; while the bread remains on it, pinch the upper part so as to form a handle, to hold the bread seal when in use. Take off the bread seal, trim all the superfluous parts, put the seals where will dry slowly. The more the bread has been worked with the fingers, the more glossy and smooth will be the seals, and the better impression will they make. 22. To loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight. Rub a drop or two of oil with a feather round the stopple, close to the mouth of the bottle or decanter, then place it between one and two feet from the fire. The heat will cause" the oil to run down between the stopple and mouth.

When warm strike it gently on

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both sides with any light wooden instrument, you may happen to have; then try to loosen it hand.

If it will not move, repeat the process of rubbing oil on it, and warming it.

By persevering in this method, you at length succeed in loosening it, however firmly it may be wedged in.

23, Cement for broken China, Glass and Earthenware.

To half a pint of skimmed milk, add an equal quantity of vinegar to curdle it, separate the curd whey, and mix the curd- with the whites of the add enough of the finest quicklime to form a consistent paste.

(Plaster of Paris is still better if it can be procured, than lime.) Rub this mixture on the broken edges of the china or glass, match the pieces and bind them tightly together, and let them remain bound several weeks.

They will be as firm as if never broken.

Boiling crockery in milk is a good thing to cement them, the pieces should be matched, bound pieces of and half an hour, should remain in the milk till cold, and not be used for several weeks. Pulverized quicklime mixed with the white of an egg and rubbed in the cracks of china and glass, will prevent their coming apart; the dishes should be bound firmly for several weeks, after rubbed in.

The Chinese method of mending broken china, is to grind flint glass, on a painter's stone, as fine as possible, and then beat it, with the white of an egg to a froth, and lay it on the edges of the broken pieces.

remain bound weeks.

said, that no art will then be able to break it in the same place.

24. Japanese Cement or Rice Glue. Mix rice flour intimately with cold water, and then gently boil it.

It answers all the purposes of wheat

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flour paste, and is far superior in point of transparency and smoothness.

This composition made with a comparatively small proportion of water, it may have the consistence of plastic clay, will form models, busts, statues, basso relievos and similar articles. The Japanese make fish of it which very much resemble those made of mother of pearl. Articles made of it when dry are susceptible of a very high polish.

Poland is a very nice cement, for pasting layers of paper together, and any fancy articles when it is necessary.

Cement for Alabaster. Take of bees' wax one pound, of rosin half a pound, and quarters of alabaster.

the wax and rosin, then strew the alabaster, previously reduced to a fine powder, over in it lightly.

Stir the whole well together, then knead the mass in water, in order to incorporate the powder thoroughly with the rosin and wax.

Heat the cement and the alabaster, which should be perfectly dry, when applied join and it bound a week.

This composition when properly managed forms an extremely strong cement. To Extract Fruit Stains. Hold the spot over steam till quite moist, then over burning sulphur; the sulphurous gas cause the spot to disappear. 27. To extract spots of paint from Silk, Woolen and Cotton Goods.

Saturate the spots with spirits of turpentine, let it remain several hours, take the cloth and rub it between the hands.

crumble away and not injure either the texture or color of the cloth.

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28. To remove Hack stains on Scarlet Merinos or Broadcloths. Wash the stain in water with a little tartaric acid in it, rinse it directly, and care should be taken not to get any of the acid on the clean part of the dress.

" Weak pearlash water is good to remove stains produced by acids. 29. To remove grease spots from Paper, Silk or Woolen.

Grate on chalk enough to cover the grease spots. French chalk is the best, but common chalk will answer very well. the spots with brown paper, and set a warm flat iron on the top, and let until cold.

Care must be taken not to get the iron so hot as to change the color of the article. If the grease does not appear to be extracted, on removing the flat iron, grate on more chalk, and heat the iron, it on again. To extract stains from white Cotton goods and Colored Silks. Spots of common or durable ink, can be removed by saturating them with lemon juice and salt in summer, and keeping them where the sun shine on them several hours. Rub the juice and salt on them as fast as they get dry.

Where lemons cannot be procured, tartaric acid dissolved in salt and water, is a good substitute. Iron mould can be removed same way; it is said that spirits of salts diluted with water will also extract iron mould.

Sal ammoniac with lime, will take out the stains of wine.

Mildew and most other stains on white goods, can be removed by rubbing on soft soap and saltj and putting them in

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a hot summer's sun, it should be rubbed on as fast as it dries.

Where fails, juice and be generally effectual.

Colored cotton goods have ink spilt on them, should be soaked in lukewarm milk or vinegar; sour milk is the Jpest. Spirits of turpentine, alcohol or sal ammoniac, are all good to remove spots from colored silks.

Rules for washing Calicoes.

Calicoes that incline to fade, can have the colors set by washing them with beef's gall in clear previous to washing them in soap suds; a small tea cup to a pail of water is the right proportion.

By squeezing out the gall, and bottling and corking it can be kept several months. A little vinegar in the rinsing water of calicoes, that have green, pink or red colors, brighten them and prevent mixing Yellow calicoes should be washed in soap suds and not rinsed. A salt in the rinsins; water O of calicoes, particularly blues and greens, tends to prevent their fading by subsequent washing, it will also prevent catching readily.

Thin starch is good to wash fading calicoes in, but it is rather hard to get them clean in it; no soap is necessary.

Calicoes should not be washed in very hot suds and soft soap should never be used, excepting for buff and yellows, for which it is the best.

The two latter colors should not be rinsed in clear water. 32. Rules for washing Silks. The water in which pared potatoes has been boiled, is an excellent thing to wash black silk in, it makes it look almost as black and glossy as new. Beef's gall in soap suds is also very good, and soap suds without the gall does very well. Colored silks should have all the spots removed before the whole of the article

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is wet.

Put soap into boiling water and beat it it is all dissolved, and forms a strong lather when at a hand heat, put in the article that is to be washed and if strong it may be rubbed hard; when clean squeeze out the water without wringing, and rinse it in warm Rinse it in another water and for bright yellows, crimsons, maroons and scarlets, put in oil of vitriol, sufficient to give the water an acid taste, for oranges, fawns, browns or their shades use no acids, for pinks, rose colors, and their shades, use tartaric acid, lemon juice or vinegar. For bright scarlet, use a solution of tin.

For blues, purples, and their shades, add a small quantity of American pearlash, to restore the colors.

Verdigris dissolved in the rinsing of olive greens is good to revive the colors, a solution of copper is also good.

Dip the silks up and down in the rinsing water, and take them out without wringing, and before they get perfectly dry fold them up tight and let them lay a few moments, mangle if you have not a maneler.

iron on the J wrong side.

A little isinglass, dissolved in the rinsing water of blondes and gauzes, is good to stiffen them. 33. Rules for washing Woolens. If you do not wish flannels to shrink, wash them in two good suds, made of hard soap, then wring them out, and pour boiling water on them, and let them remain in it till cold.

A little indigo in the rinsing water of white flannels makes them look nicer. wish to shrink your flannels, wash them in suds made of soft soap, and rinse them in cold water. Colored woolens that incline to fade, should be washed with a little beef's gall suds.

Cloth pantaloons look well washed with beef's gall in the suds; they should be pressed, when quite damp, on the wrong side.

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34. Rules for washing white Cotton Clothes.

Table cloths that have coffee or any other stains on should have boiling water turned on them and remain in it till cold.

The spots should be rubbed out before they are put in soap suds, or they will be set, so that they cannot be removed by subsequent washing.

If a little starch is put in the rinsing water, the stains will come out more easily the next time they are washed.

Any white cloths, that have fruit stains on them, should be washed in the same manner. It is a good plan, to soap and soak very dirty clothes night; put them in when the water is lukewarm, and let them heat gradually, if they get to not do any harm. Where rain water cannot be procured to wash with, a lye proportion of half a pailful to seven or eight pails of hard water will soften it so that much less soap will be necessary. It is said that white clothes washed in the following manner will not need any rubbing. To five gallons of soft add half a gallon of lime water, a pint and a half of soap and a couple of ounces of the salts of soda.

Wet the clothes thoroughly and soak the parts are most soiled; if very dirty, they should be soaked over night.

Heat the above mixture hot, then put in the clothes, let them boil an hour, then drain and rinse them thoroughly in warm water, in indigo and fit for drying.

The soda can be procured cheap, by purchasing it in large quantiiies.

It is a plan to save the dirty suds after washing, to water your garden if you have one, it is also good to harden sandy cellars and yards. To clean Silk and Woolen Shawls. Pare and grate jaw potatoes, put a pint of it in two quarts of clear water. ' Let it stand for five hours, then

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strain the water and rub through as much of the potatoe as possible; let it remain until perfectly clear, then turn off the water carefully. Put a clean white cloth on a table, lay the shawl on it and pin it down Dip a clean sponge into the potatoe water and rub the shawl with it clean, then rinse the shawl in clear water.

When nearly dry, mangle it; have not a mangier, wrap it up in a clean white cloth and press it under a heavy weight perfectly dry.

All the grease spots and stains should be taken out of the shawls, they are washed with the potatoe To clean Silk Stockings.

Wash the stockings in mildly warm hard soap suds, rinse them in soap suds and if you wish to have them of a flesh color, little rose, pink or cochineal powder; if you prefer a bluish cast, little indigo.

Hang them up to dry without wringing, nearly dry, iron them on the right side, till perfectly so.

If you wish silks of any kind a gloss on them, never rinse them without soap in the water. To clean Carpets. Carpet? should be taken up as often as once a year, even if not much used, as there is danger of their getting moth eaten.

If used much they should betaken up two or three times a year. If there is any appearance of moths when carpets are taken up. sprinkle a little black pepper or tobacco on the floor before the carpets are put down.

Shake the dust out of the carpets, and if they are so much soiled as to require cleaning, rub a little dry magnesia or grated raw potatoes on them; the potatoes should be rubbed on with a new broom.

Let it remain until perfectly dry before walking on it.

If there*fcre any grease or oil spots on

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the carpet, they should be extracted before the potatoe is rubbed on.

They can be extracted by grating on potter's clay, covering it with brown paper and a moderately warm flat iron or warming pan. It will be necessary to do it several times to get out the whole of the grease.

To clean Feather Beds and Mattresses. feather beds become soiled or heavy, rub them over with a brush dipped into hot suds..-clean lay them on a shed or railing, where the rain will fall on them till they get thoroughly soaked, dry in a hot sun for a week, shaking and turning them over each day. This way of washing the beds makes the feathers fresh and and is much easier than the old fashioned way of emptying the beds, and washing the ticking and feathers separately, while it answers quite as well.

Hair mattresses that have become hard and dirty, can be made nearly as good as new ones, by ripping them and washing the ticking, picking the hair free from bunches, and keeping an airy place several the ticking gets dry it lightly, and tack it together. To clean Light Kid Gloves. o Magnesia, moist bread and India Rubber, are all of them good to clean light kid gloves, if rubbed on thoroughly.

40. To remove Ink or Grease spotsfrom Floors. Ink spots can be removed by scouring them with sand, wet with that has a few drops of oil of vitriol in it.

Great care is 'necessary in using it, as it eats holes if suffered to retpain long without having something put on to countefkct its effects.

.-*-

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rubbed on floors, it should be rinsed off immediately with weak pearlash water. Oil and grease spots can be removed by grating on potter's clay thick and wetling it, it should remain on it has absorbed all the grease; if brown paper and a warm iron is put on, it vtill come out much quicker. Pearlash water and sand is also good to extract grease and oil, they should be rubbed hard, then rinsed directly. 41. To clean Mahogany and Marble Furniture. They should be washed in water without any soap, A oil rubbed on them occasionally gives them a polish.

White spots on varnished furniture can be removed by rubbing a warm flannel cloth dipped in spirits of turpentine.

It is said ink spots can be extracted by rubbing them with blotting paper rolled up tight,^ To clean Stone Hearths and Stoves. If you wish to preserve the original color of free stone hearths, wash them in clear water, then rub them with a stone of the same kind pounded let it remain until dry, rub it off.

If the hearths are stained, rub them hard with a free stone.

Hot soft soap or soap suds, does very well to wash hearths in, provided you have no objections to their looking dark. For brick hearths use redding mixed with thin starch and milk.

Varnished stoves should tfave several coats of varnish put on in summer so as to get quite hard before being used.

They should be washed in warm water without any soap, a little stubbed on once or twice improves the looks of them.

Black lead is good to black stoves that have never been varnished, but not do fwhere they have been. It should be rubbed on dry once or twice*'a day.

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To clean Brass.

Rotten stone and spirit, is better than any thing else to clean brasses with. Acids make them look nice at first, but they will not remain clean long, they are also apt to spot without a great deal of care is used. brass andirons are not in use, should be thoroughly cleaned with rotten stone, and rubbed oil, and wrapped up tight. 44. To cleanse Trials and Pie Plates. Bottles and vials, that have had medicine in them, can be cleaned, by putting or two of ashes in them and immersing them in cold water, the water should then be heated gradually until it boils.

When they have boiled about half an hour, take them from the fire, and let them cool gradually in the water.

Pie plates that have been baked on many times, are apt to impart an unpleasant taste to pies. It may be remedied by boiling them in ashes and water. Cautions relative to Brass and Copper. Cleanliness has been aptly styled the cardinal virtue of cooks; food is not only more palatable cooked in a cleanly manner, but it is also more healthy.

Many lives have been lost in consequence of carelessness in using copper, brass and glazed earthen utensils.

No oily or acid substance be allowed to cool or stand in them. Brass and copper utensils should be thoroughly cleaned with salt and hot vinegar before being 46. To keep Pickle^ and Siveet Meats. Pickles should be kept in kege or unglazed earthen jars.

Sweet meats keep best in glass jars, unglazed

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earthen jars do very well. If the jar is covered with a paper wet in spirits, the sweet meats are less liable to ferment.

Both pickles and sweet should be looked to occasionally to see not fermenting, if so, the vinegar or syrup should be turned and scalded.

If pickles grow soft, owing to the vinegar's not being strong:

to make it stronger, scald it and put in a paper wet with molasses, and a little alum.

To make good flour starch, mix the flour with a little water free from lumps, it gradually with more water, then stir it slowly into boiling water. Let it boil five or six minutes stirring it frequently, a tallow candle stirred round in it several times makes it smoother.

it through a bag.

made in this manner will be free from lumps, and answers for cotton and linen as well as Poland Many people like it for muslins.

Poland is made in the same manner as flour starch. When rice is boiled in a pot without a bag, the water boiled in is as good as Poland starch for- clearing muslins, if boiled by itself a few moments and strained. Muslins to look very clear, be starched and clapped while the starch is hot.

48. To temper New Ovens and Iron Ware. New ovens before being used, to reta'in their heat well, should be heated half a day. The lid should be put up as soon as the wood is taken out. not be used to bake in the first time it is heated. Iron utensils are less liable to crack if heated gradually before they are used. New flat irons should be heated Haifa day, to retain iheir h^at'vvell.

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To temper Earthen Ware. Earthen ware that is used to cook in, is less liable to crack from the heat, by being put before used into cold water and heated gradually till the water boils, then taken from the fire and left in the water until cold.

Preservatives against the Ravages of Moths. To prevent woolen and fur articles of dress, getting moth eaten when you have done wearing them, in a chest with cedar chips, camphor gum or tobacco leaves.

To drive away various kinds of Household Vermin.

A little quicksilver and white of an egg beat together and put in the crevices of bedsteads, with a feather, is the most effectual bed bug poison. A solution of vitriol is also a good thing rubbed on walls that are infested by them.

Hellebore with molasses rubbed on it, is an excellent thing to kill cockroaches, and put round the places that they are in the habit of frequenting.

Arsenic spread on bread and butter, and placed round in rat holes, will put a stop to their ravages very speedily.

Great care is necessary in using all these poisons where there are children, as they are equally as fatal to human beings as vermin.

The flower of sulphur sprinkled round places that ants frequent, will drive them away.

a tea spoonful of black pepper, one of sugar and a table spoonful of cream mixed and kept on a plate, in a room where flies are troublesome will soon cause them to disappear. Weak brine will kill worms in gravel walks. They should be kept moist with it a week in the spring, and three or days in the fall.

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To keep Meat in hot Weather. it with bran, and keep it where there is a free circulation of air, away from the flies.

A wire safe is an excellent thing to preserve meat from spoiling.

53. To Prevent polished Cutlery from rusting. Knives, snuffers and other steel articles, are apt to rust when not cleaned frequently. To prevent it wrap them tight in coarse brown paper, when not in use.

Knives and forks should be perfectly free from spots and well polished when not in use. They should also be wrapped up, each one by itself, so as to exclude the air.

To melt Fat for Shortening. The fat of all kinds of meat, excepting mutton and hams, makes good shortening. Roast meat drippings and the liquor that meat is boiled in, should stand until cold to have the fat harden so that it can be taken off easily4 Cut your scraps of fat into small pieces, and slowly without burning, together with the fat from your drippings. When melted, it and let nearly cold, then pour in a When the fat forms into a hard it up and scrape off the sediment adheres to the under side, it again and when lukewarm sprinkle in a The dregs of fat are good for soap grease.

This shortening answers all the various purposes of lard very well, excepting in the warmest weather.

In using it for it is necessary to use considerable butter with it.

The fat of meat should not be suffered to lie more than in winter without melting, and in summer not more than two or three days.

fat and the fat of beef, if melted into hard cakes, will fetch a good price at the tallow

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chandler's.

It is much more economical for housekeepers to put down their own pork, than to buy it already salted.

The leaves and pieces that are not good for salting, should be cut into small bits and melted, then strained through a cullender with a cloth laid in it, as soon as it begins to thicken sprinkle in a tea cup of salt, to twenty^r thirty weight of the lard; stir it in well, then set it away in a cool place. people have an idea that pork scraps must be fried till very brown in order to be preserved good the year round, but it is not necessary if salt is put in. 55. To preserve Eggs fresh a Year. Mix a handful of unslacked lime same quantity of two or gallons of water.

If eggs that are perfectly fresh are put in this mixture, they will keep good a year in it, provided none are cracked.

56. To preserve Cream for long Voyages. Take cream that is fresh and rich, and mix half its weight of powdered white sugar, stir the whole and preserve it in bottles corked very In state it is ready to mix tea and coffee.

Substitute for Milk and Cream in Tea or Coffee. Beat the white of a fresh egg in a bowl, on to it gradually boiling tea or coffee. It is difficult to distinguish the taste from rich cream. ^* 58. To Cure Butter. Take two parts of the best common one part of sugar and one of saltpetre, blend the whole well

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Mix one ounce of composition with every sixteen ounces of the butter. Close tight in kegs, an oiled paper, and let it remain untouched for a month.' Butter cured in manner is very nice, and will keep good eight or nine months, if not exposed air.

59. To maJce salt Butter Fresh. Put four pounds of salt butter into a churn, four quarts of new milk and a small portion of annatto. Churn them together, take out the butter in the course of an hour, and treat it like fresh butter, working in the usual quantity of salt; a little white sugar improves it.

is said to be equal to fresh butter in every respect.

The salt may be got out of a small quantity at a time, by working it over in fresh water, changing the water several times. 60. To take Ranknessfrom a small quantity ofButter. Take a quantity that is to be made use of, put it into a bowl filled with boiling water little saleratus in it, let it remain until cold, then take it ofFcarefully and work it over with a By this method it is separated from the grosser particles. Jfltndsor Soap.

To make this celebrated soap for shaving and washing the hands, nothing more is necessary than to slice the best white soap as thin as possible and melt it over a slow fire.

When melted take it up, when lukewarm scent it with the oil of caraway or any other oil that is more agreeable, then turn it into moulds and let it remain in a dry situation several days. It will then be fit for use.

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s 62. To make Bayberry or Myrtle Soap.

To a pound of bayberry tallow, put a pint of potash lye, strong enough 'to bear up an egg. Boil them together "till it becomes soap.

in half a,. tea cup of cold water, lef^^oil several minutes linger. Take it off, and when psrfl^r cooled put in a few drops essence of wintergreen, pour moulds and let it remain several days. This soap is good for shaving, and is ae excellent thing for chapped hands an'd eruptions on the face. ^ 63. Cold^Sowp.

^ N, > To twenty pounds of white potask put ten of grease, previously melted and strained. Mix it- well "together with a pailful of cold water, let it remain several days, then stir in several more pailsful of cold water. Continue to pour in cold water at intervals of two or three stirring it up well each time.

As soon as the water begins to thin it, it is time to leave off adding it. This method of making soap is much easier than any other, while it is equally cheap and good.

have not land to enrich with your ashes they can be disposed of to advantage. at the soap boiler's. THE END,

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THE NEW YORK PUBLIC LIBRARY REFERENCE DEPARTMENT This book is under no circumstances to be taken from the Building