Mrs. Hale's New Cook Book

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MRS. HAL E’S NEAY COOK HOOK. A PRACTICAL SYSTfiM FOB PRIVATE FAMILIES IN TOWN AND COUNTRY; DIRBCnOHB FOB CAHVINQ, AND ARBANGING THE TABLE FOR PARTIES, ETC AL0O, PEEPAIIaTiOXS of for LNVAL1D3 AXD FOR ORILDREK ft.

BY AIES. SARAH J. HALE Illustrated witli Nuraaroas Eagravinga. Wild wo»M j»nppos«, from A*1»mV Tlmt Cuokory havocnllotl r»»rih nnch rfHource* Ah fi»rni a Scii'iir** jinri h Dom«*nrlHtiip\ Froiu out the comiudiio&t domauUo oT uaiure.— B yrob.

P 1) U a b I p I) i a:

T B. I’ETEllSON AND BROTHEllS, CllK.STNUT STREET.

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/ ^0523‘7 Entered according to Act of Congress, in the year 1807, by SARAH J. HALE, In the Clerk’s OSice of the District Court of the Uniti d Slates, in niid for iho Eastern District of I’cnnsylvaiiia.

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PREFACE Cookery, as an Art, ranks in the highest department of useful knowledge, connected, as it is, with the welfare of every human AVhcn understood in alt its bearings and conducted on scientific principles, it promotes health and happiness, moral and social ' improvement, and adds the charm of contentment to every-day li'e.

Is not the Table, when wisely ordered with economy, skill, and taste, the central attraction of Home? And the lacl^ who, with kindness, thoughtfulness, and dignity presides, does she not receive homage from the master of the house when he places at her disposal the wealth for which he toils ? The husband earns, the wife dispenses:

are not her duties as important as bis ?

If these truths were acknowledged and acted epon, by giving to the Science of Domestic Economy a prominent place in the education of young ladies, we should see great improvement in household management. There are encouraging signs of reform. Some of the most esteemed among our lady writers have devoted talents to the illu.stration of these home duties: the cookery books of Mrs. Child, Miss Leslie, Miss Beecher, and otliers, have done much for the cause of Domestic Economy.

it appeared to me a “ new book” on this science, combining features not hitlierlo included in any work of the kind, was needed. Some of these new features are the following:

(xix)

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PRKFACB.

In this work the true relations of fojd to health are set forth, and the importance of good cookery to the latter clearly explained. See “ Introductory,” commencing at page 37, and also “ lludimenta of Cookery,” pp. 112, 113, etc. “ I’rcparations of Food Sick” have been carefully attended to, and many new and excellent receipts introduced. “ Cookery for Children”

entirely new feature in a work of this kind, and of much importance. A greater variety of receipts, for preparing Fish, Vegdahlts, and is given here, than can be found in any other book of the; these preparations, having reference to the large and increasing class of persons in our country who abstain from flesh meats during Lent, will be found excellent; and useful also to all families during the hot season.

As our Republic is made up from the people of all lands, so I have gathered the best receipts from the Domestic Economy of the different nations of the Old World. Emigrants from each country will, in this “New Cook Book,” find the method of preparing their favorite dishes.

The prominent features are, however, American. My own experience and studies gave some peculiar advantages in understanding “ household good;” and then I have been favored by ladies, famed for their excellent housekeeping, with collections of original reijcipts, which these ladies have tested in their own families.

I feef, therefore, confident that this “ New Cook Book” will be approved.

It has been my aim to give all directions in a concise, straightforward manner, and so vary the receipts and modes, that every American hou.sehold may model its management, to advantage, from the instructions.

A glance at the “ Contends” and the “ Index” will give soma idea of the variety of information the volume contains. s. J. n.

Philadelphia, June let, 1867.

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• ^ Prepack,.... • • • INTRODUCTORY Tho PllilOSOShin of beef. • • phy of Cookery, xxxrii Cottage, • • • Taule orWeiohts and MeaPepper-pot, • • • sures,.... Portable, • • Glazo, • • CHAPTER L Clear gravy. • 6EKERAL DIREg|;ONS FOR SOUP AND BTOCA.

• Cleanliness, • Proper meats. • Tomato, • • Green peas. • • Dried green poos. • Old peas. « • • Coloring, • • Clarifying,.... Ochra, • • • Gumbo, • llrown stock,.Ochra gumbo. • » White stock, • Veal gravy, « Savory, or Aspic jellcy, Hotch potch, • • Cow-heel jelloy, -63 Carrot, • • • llrown coloring for soup, Parsnip, • t To restore soups or gravy, • • Mulligatawny, Clear bare. • Curry powder. French hare. • Chicken mulligatawny, • II, Madras mulligatawny, SOUPS AND BROTHS. Friar’s chicken, • Pigeon, « • Utensils for,, • Soup maigro, • • Turtle, • • Forcemeat for. • • Currie, Mock turtle. • Veal potage. Lobster, • • • Potage a la Reine,, Clam, • Hnrrico,.... • Invalid, soup for Chowder, • a 'xxi)

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CONTEXTS.

Eel, Lake and pond fish, Stock for fish, Broths— M uttcn, \ etil, • • • Beef brose.

Berlin milk, CHAPTER m.

riSH.

Choosing, Cleaning,.... Cooking, general directions for, Marinade, Fresh-water fish. To preserve fresh, Fish-kettles, Caper Sauce, CHAPTER TV.

Con Fish, to boil, To fry cod,.... Cod sounds, To stew cod, Crimped,.... Salhon, to boil, To broil dried. To pot, To dry, Mackerel, to choose. To souse,.... Shad, to bake, Touraine fashion, To a shad, rock-fish, or bass, To boil rock -fish, black-fish, and bass, To souse rock-fish, Black-fish and bass. IIadi'Ock, to boil. • • Whitings, to boil. Sturobon, to boil. To stow.

Sturgeon cutlets. Halibut, Fillets of halibut, black-fish.

bass, Ao., To collop halibut. To stew the head. Trout, To Try, Pf,rch, to boil. To fry perch or tench. Small fish.

Fish cutlets. Kidgeree, Fillets of fish. To scollop fish. Fish cake.

f Casserole of fish. Croquettes of fish. • Red herrings, Eels, Anchovy butter. Anchovv sandwiches. Anchovy toast. Caviare, • Hebrew stewed fish. Caledonian fish, • CHAPTER V BHELIs FISH, • • • •

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To fricnssce, To roa!=t,.... To pot crabs, and shrimps, To,curry,.... Croquettes of, Lobster salad, Chab, Terrapins, Oysters, to feed, To scollop,.... To Blew Oyster pie,.... Oyster patties, Clam.s, to boil hard shell, Clam fritters,.... Clams, to boil soft-shell, Mussels, ‘to stew, Scollops, to stew, CHAPTER VI.

RUDIMENTS OF COOKERY. Plain living not the most wholeDiet and digestion, Stewing meat, French mode of stewing. Skewers, Taint, to remove, Frozen meat.

To hang meat, Larder,....

Broiling, Stewing, Larding, Daubing,.... Braising,.... Glazing,.... Boijing,, Blanching,.... Copper sauce-pans, Never eat the blood, CHAPTER VII.

• 123^ lo keep,...

To roast a sirloin, « Ribs of, Rump of, • Gravy sauce for roast beef. To n ast a fillet of, To roast beef-heart, To dress the inside of a Baked beef, Round of, Brisket,....:

To stew a rump, ' Beef and sauer-kraut. Fricandeau of. Family stew of. A la daube, A la mode.

Olives of, Fillet of, Fillet braised, Kidney To mince, Savory minced collops, Breslaw of, Bouilli,.... To collar, To boil a rump., Boiled scarlet beef,' Sauce piquante for. Beef steaks.

Spanish steak. Stowed beef steaks. Beef-steak pie, Beef-steak and oyster pie. Beef tongue, Fresh beef tongue. Fresh Neat’s tongue and ud ler.

To boil ox cheek, To stew ox cheek. Kidneys and skirts, Palates and sweetbreads. Tripe, to clean. Sauce for tripe, cow-heel, <tc..

no no no no no in

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XIU CONTEXTS Cow-hoois, Ox-feot, to fry, Marrow bones, Bubble and squeak, Saudwich,.... CHAPTER VIIL Loix, to roast^ Fillet, to stew, Knuckle of, en ragout. With rice or green peas. Shoulder of, (lohote.

14S Blanqnettes, A la chartreuse, To marble, Fricandcau of.

• Minced with oysters, « • Maintenon cutlets. Collops, to dress quickly. Olives of, Olives and collops. of, %Bast of, ragout. Stewed veal and peas. To collar a breast of, Sweetbreads, Sweetbread cutlets. Sweetbreads, to broil. Veal croquettes. Croquettes of sweetbread, To take the hair from a calf’s bead,....

Calf’s IIbad, to CalPs brains, Croquettes of brains. Calfs feet and cars, CalPs feet fricasseed. CalPs kidney, Calf’s liver and 'ights. Calf’s liver and bacon, Kgg-balls, Picklo for beef, CHAPTER IX.

MDTTOIf.

• Haunch, roasted. • Like venison. • • Saddle, to roast. Loin, to roast. Loin, to dress like venison. Shoulder, to roast.,, Leg, to roast, superior receipt. To braise.

, Fillet, to roast. • • • To collar.

Leg, to boil. To stuff.

To dress with oysters. Minced mutton. • • Shoulder to stew. To stew mutton. • • Camp dish, • China chilo, AVith potato purle. • • En ragout.

• A la Polonaise, A la Maintenon,,, To stew in their own gravy. Mutton chops. • • • K9 Rolled mutton., Shoulder, salted and boiled, To harrico.

Irish stew, Hotch potch. Sheep’s tongues. • • Sheep's heart. • • Sheep’s kidneys, Sheep’s trotters. • • • Minced mutton and cucumbers. CHAPTER X.

LAUB.

To choose and cook. m Fore-quarter, Leg,...

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no.vTK.vrs.

xxt L-in, neok, and l>roa?t, Garnish und vogelabies for roast • T • To bone a quartor, _u stew a breast, To grill a shoulder, To boi! a leg, To boil a neck or breast, Lamb’s head, Lamb chops, Klantpu'tte d'Agneau, Lamb dressed with rice, Laiab’s sweetbreads. Lamb’s fry,.... CHAPTER XI.

Sucking pig, to bake, 11am, to choose anil boil. Good flavoring for gravies, Ac., Ham, to bake.

Ham relish, Ham, broiled, Ham and eggs, fried. Sausages,....

Oxford sausages. To fry sausages, IJologna sausages, Pigs’ feet and ears, To stew pigs’ feet, Pigs’ harslet.

Souse, American, Pickle for hams, Ac., To salt fat pork. 17(5 19A VEMSON.

CHAPTER XIII.

CCRtXG MEATS, POTTISG, AND Haunch, to roast, COLLARING.

Neck and shoulder, • Steaks, Picklo for beef, pork, Ac., To stew cold venison. • Pickle for beef. To salt beef rod. CHAPTER XII.

Hutch way to salt beef. To salt beef for immediate use FORK.

and for soup.

Picklo for hams, tongues, Ac., To cat, To melt lard, To salt fat pork, To preserve unmoltcd lard, llcef tongues,.... Leg. to roast, • Keeping meat in snow. Sage and onion sauce, French method of smoking hams. Apple snu<’e, Hung beef, Fore-loin or spring. 1S6 Welsh beef,.... Loin and neck.

To dress beef tongues. Porkor’s heiid, to roast. Curing pork,.... Belly,....

Bacon, malines. Shoulders and breasts. Westphalia Hams, Chino,....

Haras.superior to Westphalia, Spare-rib,.... To cure pigs’ cheeks. 2(15 Cutlets, to broil or fry, Pork cheese,.... Cutlets and tomato sauce. Hog’s lard,.... Blade-bone, Potting und collaring. 2m> Steaks, Polteil beef,.... Italian pork cheese. To pot beef in imitation of veniPork and beans, son,.....

Lsg, to boil, Potted chicken or partridge. Pork cheeks.

To i>ot boned pigeons. Sucking pigs, to scald. • Potted lobster. Pig, roast j To collar beef,, Stuffing for a sucking pig. • To collar a pig. Brain sauce, 1 Marinade for collared meats,

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XXTl Brawn, To euro mutton haras, Turkish method oi making meat CHAPTER XIV.

PODLTRY.

Tms.sing fowls, Poel6o to boil fowls in, Tdiikkv, to boil. To devil,.... Stuffing for turkeys, fowls, and To bone a turkey or fowl. To bone poultry or game. To bone fowls for fricassees, <tc., Goose, to roost, Sauce for, Ducks, to roast, To hash a duck or goose, Salmi,, Boiled fowls.

Boiled fowls with oysters. To roa.st fowls or capons. To broil a fowl, Sauce for a fowl, Chickens, to fry, To fry cold chicken, To stew chickens in haste. To stew a fowl with onions, Chicken baked in rice. To warm dressed poultry, Ragoflts of poultry, game, <ko., Piliau, to make, Croquettes, to make, Brown fricassee, White fricassee, Fricasseed chicken with corn, Turkey or fowl in jelley, Curry of chicken, Dum])okt,...

Chicken pot-pie, Egyptian method of PlQKONS,....

A la mode,.... Pigeon pie,, • Dry devil, • CHAPTER XV.

GAME AND SMALL BIRDS. General ob.'servations, Time to cook, To remove the fishy taste. Woodcocks or snipes, to roast. Salmi of woodcocks, Woodcocks with truffle.

Canvass-bock ducks. Wild ducks, Widgeon and teal, Sauce for wild fowl, Partridges to roast, • Partridges, broiled, » Wild pigeons, to roast, • Reed birds, Small birds, Rabbits, Rabbit with herbs, Rabbit, to roast. • Rabbit, to stew. • CHAPTER XVI.

GRAVIES.

Gravy, to draw, Pint of rich gravy, • • Cheap veal gravy. • Rich grow, • Gravy for fowls without meat. Gravy in a few minutes, • Gravy, to keep. Veloutfi,.... • Essence of.hnm, Thickening for gravy, Ac., • CHAPTER XVII Introductory remarks. • • To brown melted butter, for beef, mutton.

• • • • Egg sauce, • Mustard sauce, • Sauce Robert, • Christopher Xorth’s sauce. • B6chamel, • • 21S 21-1

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xxvn Asparagus sauce, •, Lemon pickic sauce. Parsley iintl butter, • Quin's sauce, • Femiel sauce, • Mustard, to prepare. Cclcrey sauce, JIushroom powder. • ]\lint sauce, Powder of fine herbs, Onion sauce, Horseradish powder, « Knplish wliite sauce, • Mixed spices and seasonings Maitre U’Jlotel sauce, Seasonings for white sauce. lircad sauce.

PicKLKS, rules for.

Broad sauce with onions. Cucumbers, AVhito mushroom sauce. Gherkins, or small cucumben Brown musliroom sauce. • Poko-Molia, Tomato sauce.

Mangoes,, Caper sauce.

Walnuts, » Siialot sauce. Beot.s,, • Tarragon sauce, Sauce for ducklings. t Tomatoes, • Green sauce.

240, White sauce for boiled chickens, Bed and white cabbage, • ior fowls.

, Nasturtions, Chestnut sauce, Green peppers., Sauce for wild fowl. • Lemon pickle.

Liver sauce, ViNEGAU UAKINQ, Tomarks 04 Sauces for roast fowl, • Cider vinegar, Oy- ter sauce, good. Sugar vinegar, L 'bstcr sauce, • Pyroligneous acid,,, Crab sauce.

To strengthen vinegar. • Sauce piquante. • Horseradish vinegar. • Lgg balls, Basil vinegar,, > Sauces for fish. • Tarragon vinegar, Horseradish sauce Pepper vinegar,, • For fresh-water fish. Flavored vinegar, • For all sorts of fish, Coudiments, their use « Dutch fish sauce, rich, Brown sauce, CHAPTER XIX.

Anchovy sauce, Apple sauce, boiled, Apple sauce, baked, • Prclimin.ary remarks. Apple sauce, stewed. PotatoB, to boil, Gooseberry sauce. • Now potatos, to boil. Cranberry sauce. Now potatos in butter. Cranberries, to stew. • Potatos, to boil by Kater’s rccoint. 268 Sweet pudding sauce, Potato.s, to roast or bake. 20.S Common pudding sauce, Scooped [lotatos, 26', » German pudding sauce. Fried potatos. French pudding sauce. Cold potatos, Mashed, CHAPTER XVIIL A la maitre d’hotcl. TUB STORE Pur6o of potatos. • Potato omelette, • Potato balls, Universal sauces. Ragout of potatos, Catsup, tomato. • To brown potatos. Cold boiled potaos, Walnut, • 25< Pulalo Uuur, •

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Potato jelly, Potato wall,, 2?7 • To keep potatos. • To bake or roast,, • Sweet potatos,, Kagout of, • • T CUN- 1 • Leeks, To mash,, Artichokes, 28S In white sauce, • Artichokes stewed, Slewed in butter, Artichoke bottoms. In gravy, • A la poivrade, • Turnip tops. Jerusalem artichokes. • PliKTS, to boil, • Tomatos, to stew, To bakef • To bako.

• To stuff, Carrots, to boil, • Portuguese way,, Parsnips, to boil. Parsnip fritters. Eggs and tomatos, Oehra and tomatos, or gumbo, Salsify, or oyster plant. • A Spanish dish, Pi.AS, green, to boil. To keep tomatos a year. • • Asparagus, to boil,, Old pens, to stew. Aituaragus.

Split-peas pudding. • pWis.

To preserve peas for winter use. MfUnnooMs, liKASS, to boil Windsor, • Stniuo BEANS, to boil. • Fricasseed, A la FranVaise, CHAPTER XX.

To dress dried French beans. To stew red beans, SALADS, MACAROM, ETC. Lima beans, General remarks. Kgg-i*lant, to dress. • Salad dressing. French salad dressing. Surtitner squash, or cymbelins. Slimmer salad., Winter squash. Winter saiad, Rice, to boil. • • Vegetable salads., Casserole de lUz aux CEufs, French salad, Green corn.

Italian salad, Suconlash, Spanish salad, • 29fl Corn pudding. • • V'innigrette, Chicken salad, • • Hominy Cabbages and greens, to boil. • Tomatos cn salade. • • Sauer kraut, Tomatos for winter usf 1 • Sauer kraut, to dress. eohlslaw.

Cabbage, to stew, Radishes, lied cabbage, to stow. Cueumliers, dressed. • Cauliflowers, to boil. Macahoni, to dress, Cauliflowers in white sauce. Milanese, • Itrocoli, to boil. A ritalienne, • Spinach, • Pfttfi do macaroni. • Eggs and spinach. Cold macaroni. Celery, to stew, « • Vcnnicelli.

Caenmbers, to stew. Lemulina, • Boiled cucumbers, •, Cheese, stewed, • • Onicns, to preserve, • •

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CONiaMg.

ZZIX Toast, • ' Welsh rabbit,.... Iioviled biscuits, CUAPTER XXI.

EGGS AMD OMELETTES. To choose oggs. To keep for winter use, Eggs, to boil,.... Po.iched,.... Cupped, S' rambled,.... Qiuls Erouillds, Soui36 FranCuise, Omelettes, general directions for. Common omollctte, Omelette soufll6, Eavorj’, or ragoflt eggs, CHAPTER XXII.

PASTRT.

General direction for pastry, Baking pies.

To glaxe or ice pastry. Fine French puff paste. Puff paste, Light paste.

For tarts and cheese cakes. Family pie paste. Beef dripping paste, Suet p;usto,.... Potato paste,.... Common dumpling paste. Raised crust,.... Paste for raised pies, Seasoning for raised pies, Jelly for raioed pies, Rasicd pies,.... JIudorn potato pastry. Beef steak pie, Beef steak and oyster pie, Veal pie, Mutton pie,.... Raised pork pie, Raised ham pie, Sea pie,...

Meat pie with potato crust, I’otato pie,...”

Chicken pie, Gibletpio, I’urtridgo pie. Venison pasty, Cold pics^ Cold beef steak pie, • Vol-au-vent, Oyster patties, • Chitken patties, Mince pie meat. •, Mince pies, FflUIT PIKS AND TARTS. To prepare apples for pastry, To prepare craiiborrios. Icing for pies and tarts. Cranberry tarts. tarts.

Barberry tarts. Tourto meringu6e, Frangipane tart, Custard tart.

Tartlets, Pies, apple, Rhubarb, Pumpkin, Carrot,...

« Squash, • Peai'h, Coooa-nut, Cocoa-nut chocsecakos, PgeI'-s, apple. Orango and lemon, Spiced,, Gauflros, CHAPTER XXIII. To clean currants, To nii.x batter, Pdddi.ngs without egg. Plum, Cottage, Christmas, Small light plum. Another plum.

Sponge-cake, Whole rice in a shape. lUco pudding, baked or bailed,

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£XX OONTEWT8.

Easto*-, • 1 Corn,, r Plain rice, • • Kice snow balls. • JS39 i Oyster, lUce flour pudding, 1 SouQlOs, Pi ice flummery, • 1 Snow-balls boiled in butter. PoDDixos, broad. • Croquettes of rice, Plain bread. Puffs, lircad and butter., German puffs. Penny, • CHAPTER XXV. Batter, fruit. Bakod batter. CUSTARDS, CREAMS, BLANC MARGE.

Boiled maize. CUSTAIIDS, • • Hasty, • • Cheap, • • • • Rico, • • • • • Sweet potato. Baked apple, or custard. • Chocolate, Apple charlotte, • • Rice without cream. Marlborough, •, Apple meringues. • Lvo'8, Apple or gooseberry soufflfi, Virginian cherry. • Gooseberry fool, • 3ft0 Blackberry, Apple fool, • Apricot, peach, or Dcotarine, French flummery. « • Quince, Cheams, fruit. • • • • Burnt, • • • • Cocoa-nut, Transparent, • Bird’s nest, • Pine-applo, • • Raspberry and currant, 34,S CrOiiie meringufie. « Apple dumplings. Italian, • Korfolk dumplings. • potato apple dumplings. A la Vanille, • Au Marasquin, • • CHAPTER XXIV Charlotte Rnsse, •.3 S3 Cream, hasty, • AXCAKBS, FRITTKRS, ETC. Cream au nnturcl. • Observations, Cream, to keep, • • Curds and cream. • • Naples curd. • • SG5 Kew England, Kerry butter-milk. • Ireiicb, Levonshire junket, • Whip syllabub. • l‘i:iTTKK8, plain. Snow-bulla, • 36 j Api>lo, Floating island, • To whip cream, Venetian, Trifle, trifle, t « • Spunisb, • • SoS

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Gooseberry or applo trifle, Chestnuts, boiled, Ices, ice cream, vanilla, Chestnuts, soasted. • To preserve a melon whole. Piuo-applo, Water melon rind and citron, • • Pumjikins, • Browu bread. Cantelope rind. • Jams, raspberry. • Cochineal coloring, • 3S5 Water ices. • Black currant. • Orange water, • White or red currant, • Ueneral, • Grape,.... • Cherry, • Ked currant, Gooseberry, • White currant, Blackberry, • • Kumun punch, Marmalades, apricot, Jellies, calf’s feet. Orange calf’s foot, &o. Quince, • To clarify isinglass, Poach,.... • Strawberry isinglass, Greengage, • Orange and lemon. Damson, • Blanc mange, Compotes op prdit, spring fruit Calf’s feet Wane mange. or rhubarb., Juumaugo, • Green currants, Green gooseberries. • CHAPTER XXVI. Green apricots. • Rod currants, PRESERVES, FROIT, JELLIES, UARMACherries, LADK* Morrella cherries. Damsons, To clarify sugar. Magnum bonum plums. « To preserve strawberries, Ac. for Poaches, nectarines, Ac., creams without boiling, Jellies, currant. Preserve, strawberry, White currant, Raspberries, whole, Grape, Damsons,, • • Magnum bonum plums. • Greengages, • Gooseberries, Quince, Almocks,, Bottled fruit. Economical way to To jireserve fruit for tarts. peaches whole. • Frosted fruit, Peaches, Candied orange or lemon peel. Braudy peaches. • Black butter, Pine-apples, Lemon drops. Uui rices,.... • Barley-sugar drops. Green ginger,, Barley sugar. • Apples whole. • Nongat, Apples, Everton toffio, • Crab apples. Toflio,, Pears, Coloring for jollies, ices, Ac. Pears, to bake. • Icing, tears, to stow, j

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xxxu CHAPTER XXVIL Preliminary remarks and direotious, How to keep cakes, To prepare butter, To wbifk eggs, lying, To blanch almonds. To pound almonds, C.tKE, lady, Quod uuuimon. M'a.shington, Derby, or shorty Bhrowsbury,, Banbury,.... Bcotch,..... Irish,..... Dutch, Plum or wedding. Small plum, Plain plum,.... Bride, Pi.und, I’lain, Queen, Cookies,.... Honey, Savoy, or sponge, Almond sponge, Sponge, Rice cakes with butter. Cup, • O Ci iiiiamon or lemon. Cocoa-nut jumbles, Common jumbles Diet bread,.... Almond bread, Seed cakes, Smalt rout cakes, Mai-aruons, Meringues,.... Almond cakes, Ratutia cakes. Kisses, Sugar drops,.... Wafers, • Isle of Wight cracknels. • « Kringles.

• Buns, • • Bath buns, Spanish buns, • a Soft gingerbread. • 41a Cup gingerbread, • • Ginger pound oakc. • • Hard gingerbead. • • • Gingerbread nuts. Cake, soda. • Cider, « Hopkinton springs. a Family bread. « Tea, • Carraway, Crullers,, Dough-uuts, Spanish pulls. • X un’s, • • CHAPTER XXVIII. BREAD, BREAKFAST CAKES, ETC. flaking bread. Of the oven. a Bucau, milk. • Light potato. a For datuleut stomachs. Hou.sehold, • Rye and Indian, Brown or dyspepsia. a Yeast, •, • a To assist, To extract bitter from., Hurd, • Roli.s, French, a English, • Hut short. a • a Fre.-h, a Milk toast. • Milk biscuit, • Biscuits, • a Soda biscuit, a Galettc, Ten cakes. a Breakfast cakes. • a Croam short cakes, Belvidore cakes, • a Laplands, • a 39‘J

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XTxin Sally Lunn, Nectar, Nun’s puQs, Syrup of currants. • blusIvSj • • • • Raspberry vinegar. • • Flannel cakes, Lemonade, • MutEns, Orangeade, •, nice muffins, Orange water, Orgeat, Kicc cakes, • • • Crumpets,^ Lemon syrup, • Hatter cakes, • • Portable lemonade., liuckwheat cakes. Verjuice, Indian slapjacks, • • Cura?oa, • I • Kaisod dour waffles, Ratafia,, Quick wadies, Noyoau, • • llico waffles, Mint julep. • « Indian meal bread, 'Turkish sherbets. • » Indian meal muffins. Almond and nut beverages. Indian meal cake, Punch, ^lilk punch, Bannock, Johnny cake, 43fi Milk lemonade. Indian slappers. Bishop, Koe cake, • • To mull cider, Ej^g bread, Mulled wine, Kice omelettes. • • Home-made wines. Wine, ripe grape, CHAPTER XXIX. Unripe grape. COFFEE, TEA, CHOCOLATE. French blackberry. • « Coffee, to roast. Elder, » • Made in a French filter.

Rich and pleasant. • • CoflTse milk.,, • • To make coffee with hot water. To make with cold water f • CHAPTER XXXI. French method of makinir. PREPABATIONS OP FOOD Tea, FOR INVALIDS. MaWng, • General observations. • • Giuiel, » Chocolate, • • • • Cocoa, • • • • Cocoa shells. • • Caudle, flour. • • Broma t « • • CHAPTER XXX. LIQUEURS AND SUMMER BEVEBAGES. • • « • ObserTations, 4-12 Sago milk. • • Cheap water filter. Ground rice milk. • • Seda water. Restorative milk. • • Seidlitz powders. Suet milk, • • Small beer, cheap, • • Imitation of asses’ milk, Comm'n l>eer. • Barley milk, Spruce beer, Bilked milk, Ginger beer. Calves’ feet and milk. Eau Sucre. Sheep’s trotters. • Mead, • • • Syrup for liqueurs, Jelly, Gloucester, • •

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XXXIT CONTKNTf.

Bice, • • • t • Strengthening, Hemp feed, I’anada in fire minutes,, Chicken panada, Sippets, Broths, beef, mutton, or real. Quick made,.... Calf’s feet,.... Beef tea,.... To drink cold. Stew for persons in weak health. Stewed partridges, Puddings for invalids, Brown bread.

Whey, wine,.... Tamarind, Irish, or two milk, Vinegar and lemon. Luncheon,.... Butter milk,.... Baked and dried Drinks, refreshing in a fever, Toast and water, Barley water. Barley water with honey. Barley water with isinglass. Soda water, Cream of tartar, Apple water, Kufresbing, Cooling, ' Balm, mint, and other teas. Wholesome beverage, CUAPTER XXXIL COOKERY FOR CHILDREN. Food for a young infant. Thickened milk, Alilk, • Child’s luncheon. Milk porridge, Meals for children, Vegetables for children Potatos and peas, Puddings and pancakes, Rico pudding with fruit, Hasty pudding,, To prepare fruit. 47« Rico and apples. Apple cake, Blackberry jam. To make senna and manna jpalatable, ' Dr. Meigs’ receipt, « CHAPTER XXXIIL THE DAIRY.

General remarks. Care of milk, Devonshire method of scalding To make butter, • To salt butter. • To make up butter. • Butter in bot weather. Butter in winter. To cure butter. • To freshen butter, • To improve rancid butter, Pickle for butter, • Work out the butter-milk. • To MAKE CHEESE. Cbesbire, • Stilton, • New, • • To soften, Good rules.

To preserve cheese sound. • CHAPTER XXXIV. HINTS FOR A HOUSEHOLD. The mistress, • Domestics, a word to. • Domestic economy, To purify water, • Flannels, • Colored dresses, • Mildew stains, • • • Ink and iron mould, Fruit and wine stains, To wash carpets. To sweep carpets. To clean paint, • • To clean paper walls. To polish mahogany. •

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XXXT To take ink out of mahogany, Fillet of veal, • • To clean pictures, Breast of veal, • • To clean mirrors, Loin of veal, • • To clean straw carpets, Shoulder of veal. • To clean marble, • CalPs head, • 60J To clean freestone, Log of mutton. • • • To black a brick hearth, Leg of lamb, • 60t To clean brass, Mutton, shoulder of. • To prevent the smoking of a lamp, 491 Saddle, • Glasses, Haunch, « « Ironing Loin, • • • • Bed linen, Scrag, • Hair or straw mattresoss, Fore-quarter of lamb. Bed curtains,.... Haunch of venison. » Broad, • • Boiled tongue, • • Old bread Ham, Sucking pig, • • How to keep various things. • • Roast turkey. • • • CHAPTER XXXV. Boiled turkey. • • • 6or PINKER PARTIES AND CARVING. Turkey poults. Goose, • • • • • Management of a dinner, Duck, • • Carving,.... Roast fowl, • • • • • Sirloin of beef. Pigeons, • • • Ribs of beef,.... Tea table. • • Boand of beef. To fold napkins, • « k / / 0*10, u ’2 ttiZ^ Ji*w4e^

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j iiiiit. i.ipiii» wpyiiw u \ £ »»*. • •! \ • -i j; "i i • * ^ k C "*>> i >;% \ K c f^« > r ^ !e \ •i \ u% % % _ ^ f. ^ > >

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INTRODUCTORY, THE PHILOSOPHY OF COOKERY.

Miss Sedgwick has asserted, in some of her useful books, that “ the more intelligent a woman becomes, other things being equal, the more judiciously she will manage her domestic concerns.”

And wc add, that the more knowledge a woman possesses of the great principles of morals, philosophy and human happiness, the more importance she will attach to her station, and to the name of a “ good housekeeper.”* It is only the frivolous, and those who have been superficially educated, or only instructed in showy accomplishments, who despise and neglect the ordinary duties of life as beneath their notice.

Such persons have not sufficient clearnes^of reason to see that “Domestic Economy” inclul^ every thing which is calculated to make people love home and feel happy there. One of the first duties of woman in domestic life is to understand 'tlie quality of provisions and the preparation of wholesome food. The powers of the mind, as well as those of the body, are greatly dependent on what we eat and drink. The stomach must be in health, or the brain cannot act with its utmost vigor and clearness, nor can tl i!re be strength of muscle to perform the purposes of the will. But further, woman, to be qualified for the duty which Nature has assigned her, that of 'promoting the health, happiness and improvement of her species, must understand the.natural laws of the human constitution, and the causes which often render the efforts she makes to please th#appetite of those she loves, the greatest injury which could be inflicted upon them.

Often has the affectionate wife caused her husband a sleepless night and sevefe distress, which, had an eiiomy inflieted, she would scarcely nave forgiven—because she has pre pared for him food which did not agree, with his constitution or habits. ( r * Tile term Imuxel-eepcr, in this book, is used in its American signification, tile. same aa “ Mistress of tho faindy,” or *' ^si-^v of the house.”

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INTRODUCTORY !

And many a tender mother has, by pampering and inciting the appetites of lier young sons, laid the foundation of their future course ot selfishness and profligacy. true principles of preparing food were understood, errors would not be committed, for the housekeeper would then feel sure that the best food was that which best nourished and kept the wliolo system in healthy action; and that such food would be best relished, because, whenever tlie health is injured, the appetite is impaired or vitiated.

She would no longer allow those kinds of food, which reason and experience show are bad for the coustitutioii, to appear at her We have, therefore, sought to embody, from reliable sources,* the philosophy of Cookery, and here give to those who consult our “ New Book”

such prominent facts as will help them in researches after the true way of living well and being well while we live. Modern discovery has proved that the stomach can create nothing; that it can no more furnish us with flesh out of food, in which, when swallowed, the elements of flesh are wanting, than the cook can send us up roast beef without the beef to roust.

There was no doubt as to the cook and the beef, but the puzzle about the stomach came of our not knowing what matters various sorts of food really did contain; from our not observing the effects of particular kinds of food when eaten without anything else for some time, and from our not knowing the entire uses of food. But within the last few years measures and scales have told us these things with just the same certainty as they set out the and raisins, currants, flour, spices, and sugar, of a plum-pudding, and in a quite popular explanation it may be said that we need food that as we breathe it may warm us, and to renew our bodies as they are wasted by labor. Each purp|^e needs a different kind of food.

The best for the renewal of our strength is slow to furnish heat; the best to give us heat will produce no strength. But this does not tell the need for the two kinds of food.

Oia frames are wasted by labor and exercise; at every move some portion of our bodies is dissipated in the form either of gas or water; at every breath a portion of our blood is swallowed, it may be said, by ene of the elements of the air, oxygen; and of strength-giving food ilone it is scarce possible to eat enough to feed at once the waste of ^ur bodies, and tlii.-« hungry oxygen. this oxygen our life is in «)ine sort a continual battle; we must either supply it with esjjeciaJ fond, or it will prey upon ourselves;—a body wasted bv starvation io limply eaten up by oxygen. It likes fat best, so th^fat goes first; Ihen the lean, then the brain; and if from so much waste, death did Qot result, the sinews and very bones would be lost in oxygen. The more oxygen we breathe the more need we have to eat * I Imve followud chiefly the system of Dr. Andrew Combo on “ Diet and health,”

corrolKiruied by the Hulhoriiy of Barou l.eibeg m hia “Fauiiliai Lsllor»” and ‘‘Animal Cueiiiirttrv,”

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THE nilLOSOPHY OF COOKERY. Every one knows that cold air gives a keen appetite. Those who in town must tickle their palates with spices and pickles to get up some faint liking lor a meal, by the sea, or on a hill-side, are hungry every hour of the day, and the languid appetite of summer ai.d crowded ooma, springs into vigor with the piercing cold and open air of winter.

The reason of tliis hungriness of frosty air is simply that oui ungs hold more of it they do of hot air, and so we get more oxygen, a fact that any one can prove, by holding a little balloon half 61!ed with air near the fire, it swell up, showing that hot fctf needs more room than cold. iJut the oxygen does not use up our food and frames without doing as good service; as it devours it warms us.

The fire in the grate is oxygen devouring carbon, and wherever oxygen seizes upon carbon, whether in the shape of coals in a stove or fat in our bodies, the result of the struggle (if we may be allowed the phrase) is heat.

In all parts of the world, at the Equator and the Poles, amidst eternal ice and under a perpendicular sun, in the parched desert and on the fresh moist fields of temperate zones, the human blood is same heat; it neither boils nor freezes, and yet the body in cold air parts with its heat, and just as %ve can kee|> an earthenware bottle filled with boiling water, hot, by wrapping it in flannel, can we keep our bodies warm by covering them closely up in clothes. Furs, shawls, and horse-cloths have no warmth in themselves, they but keep in the natural warmth of the body.

Every traveler knows starting without breakfast, or neglecting to dine on the road, he feels more than usually chilly; the elfect is very much the same as if he sat to his meals on the same cold day m a room without a fire; the internal fuel, the food, which is the oil to feed life’s warming lamp, is wanting.

On this account, a starving man is far sooner frozen to death tiian one with food in his wallet. The unfed body rapidly cools down to the temperature of the atiuosphere, just as the grate cools when the fire has gone out. Bodily heat is not produced in any one portion of the body, but in every atom of it.

In a single minute about twenty-five pounds of blood are sent flowing through the lungs, there whole mass meets the air, sucks in its oxygen, and speeding on carries to every portion of the frame the power which may be said to light up every atom of flesh, nerve, and bone, and to keep the flame Uiroughout the body ever burning with the fresh warmth of life.

In accordance with these facts we find men all over the world acting instinctively.

In a climate, either by necessity or choice, »e exert ourselves, quicken the blood’s speed, breatluj rapidly, take in •xygen largely; in short, fan the flame which quick-returning hunger makes us feed.

ICven the least civilized follow correctly the natural law; the fruit so largely eaten by the native inhabitants of the tropica contains in every 100 o/.s. not more than 12 of direct heat-producing elements, whilst the blubber and oil of the Esquimaux have in every 100 ozs. soinevhere about 80 ozs. of such elements. Nor is it poa*•ible injurious effects to live in opposition to inslinci.

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INTRODUCTORY t which science has shown to be in strict accordance wjth the intention of nature.

So far therefore we have evidence that pood may come of method in cookery.* Plum-pudding is no dish for tbe dog-days, but its suet blunts the keen tooth of winter. Nor is it a mere sentimental syin pathy that makes the wish to give the poor a good Christmas dinner Scant fare makes cold more bitter. Those who, poorly clad, must lace the wintry wind unfed, shiver doubly in the blast.

The internal lire Biliks for want of fuel, and the external air drinks up the little warmth the slow consuming system gives. Milk, when a little rennet is poured into it, becomes curd and whey. The curd, chemists call animal casein. When the the meal of peas, beans, or lentils has been steeped for some time, is warmed, and a little acid is poured into it, it also gives a cord, called casein, which is precisely the same as the curd of the milk, and contains, like it, all the ingredienta of the blood.

is, then, no difficulty in understanding how one may live on peas, beans, &c., just as on milk or meat. the white of egg is it becomes; the substance so formed is called animal albumen, and is identical with the albumen of the blood. When vegetables are pounded in a mortar, the fresh juice expressed, lets fall a sediment which grass gives out largely, and which is also to be had from all kinds of grain.

This deposit is the same as the fibrin or lean of flesh. When the remaining clear piece is boiled, a thick jelly-like substance is formed. Cauliflower, broccoli, cabbage, and asparagus are especially rich in this coagulating substance, which is the same thing as white of egg or animal albumen. It is called, tiierefore, vegetable albumen, and is, in common with the white of egg, identical the albumen of blood, which with the fibrin, whetiicr animal or vegetable, is the source of every portion of the human body We see, tiierefore, that the cattle have in peas and beans as casein, in corn and grass as fibrin, in sundry vegetables as albumen, the very materials of their flesh; and tliat, whether we live upon grain or pulse, beef or mutton, milk or eggs, we are in fact eating flesh; in meat, diel ready m.ade; in the case of the others, diet containing the fit ingredients of preparation.

Nor are we left least sliadow of doubt that albumen, of whatever kitid, is sufficictit to produce flesh, for tiof onlv do wo find every ingredient of flesh contained in it, but we can tar.i the flesh and fibrin of the blood back to albumen.* * “The inteirurcnt nnd experienced mother or nurse chovtses for the ehihlj’' •rvs lA'ihig, “ willuitteiition to the laws of nature; she gives him eiiiefly mini sill t'arimu’i lilts food, always addiiur Iruits to tlie latter; alio prefer.s the flesh 01' i.diilt animals, whieli are rieli in bone earth, to that of young animals, aud »!

,• ivs accoiiipiinieB it with garden vegetubiea; she gives the child es]ieeia]ly bi r.‘ to ifnnw. and excludes from its diet veal, flsii, and ( otatocs; ‘o tiie exBtlttUe cliild of weak digsal've poweis, she gives, in its fariiiaecoiiB fooil, inlu-

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THE PHILOSOPHY OF COOKERY. Bat besides the flesh-making ingredients, namely, the albuihcn and 6brin, we have sliown that it is needful the blood should have food for oxygen; is contained in milk, grain, pulse, vegetables and meat.

In the meat as fat, which more or less the juices of the meat and even the lean contain, in the pulse, grain, potatoes, as starch, in the vegetables, as sugar of various kinds, and in milk, as sugar o*‘ At first sight, few things seem less alike than starch and sugar, but modern discovery had proved that our saliva—the natural moisture ot tli3 mouth (wlych in its froth, as it is swallowed with every mouthful of food, aiways contains air) has power, when mixed with moisteneu starcli at the heat of the stomach, to turn the starch into sugar; and again we find fat contain as starch and sugar, but with this difference, that ten ounces of fat will feed as much oxygen as twenty-four ounces of starch. Grains, vegetables, milk, and differ from other, and amongst themselves in their quantities of flesh-producing and oxygen-feeding substances; but whether the oxygen feeders be in the form of sugar oi fat, we can tell exactly how much starch they amount to, and the following list taken from Baron Leibig’s Familiar Letters on Chemis try, in this way shows the relative value of the several kinds of food in flesh-producing, and oxygen- feeding, or warmth-giving ingredients. Human milk has for every ten flesh-producing Fleah produginr.

Wnmith giviug Cows’ milk Lentils Horse beans Fat mutton Fat pork i:

Hare Wheat flour 4fi Oatmeal - Rye flour V\ bite potatoes bC Black ditto 11!

12.‘:

Buckwheat flour:

13b Here, then, we proof of the value of variety mi food, a»« •Ion of malt and uses milk sugar, the res/iratory mntter’prcpnred by natur* herself for the Tbspiratory process, iu prefisreuco Ic cane sugar; aud rho uwB luiu the ui.iinrited use of.-alt.”

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xUi INTRODUCTORT come upon wliat may be called the philosophy of Cookery.* In cur food the proportions of human milk are the best we can aim at; n hiS enough of flesh-producing ingredients to restore our dailv waste and enough of warmth-giving to feed the oxygen we breathe. Tc begin with the earliest making of dishes, we find that cows’ milk has less ol oxygen -feeding in a given measure than human; a child would, therefore, grow thin upon it unless a little sugar wgre added; wheat flour has, on the other hand, so much an ex' ess of oxygen feeding-power as would fatten a child unhealthily, and it should therefore have cows’ milk added to reduce the fattening power, The same sort of procedure applies in greater or less degree to all Veal and hare stand lowest in the list for their o.\ygen-feeding qualities, and, on this account, should be eaten with potatoes or rice, which stand highest, and with bacon and jelly winch furnish in their fat and sugar the carbon wanting in the flesh.

With the above table before us, and keening in mind the facts already detailed, it is clear that cookery should supply us with a mixed diet of animal and ve.;etiihle food, and should aim so to mix as to give us for every ounce of the flesh-making in our food, four ounces of oxygenfefding It is clear, also, that the most nourishing or str ingth-giving of all foods are fresh red meats, they arc flesh ready mi de, and contain, besi<les, the iron which gives its red color to the bl< od, short of which the blood lacks vitality, and wanting w’.ich it dies.

fo preserve in dressing the full nourishment of meats, and pi 'perties of digestiveness, forms a most important part of the art ol cooking; for these ends the object to be kept in mind is to retain as much as possible the juices of the meat, whether roast or Tkiu, in the case of boiling meat is besf done by placing it at once in Jiriskly boiling; the albumen on surface and to some depth, is immediately coagulated, and thus forms a kind of covering which neither allow s the water to gel into the meat, nor the meat juice inti the water.

The water should be kept just under boiling until the meat be thoroughly done, whicli it be when every pan has been heated to about 165 degrees, the temperature at w hich tho coloring matter of the blood co.agulates or fixes; at 133 degrees the albumen sets, but the blood does not, and therefore the meat is red and raw.

The same rules apply to roasting:

the meat should first be hrongni near enough a bright fire to brown outside, and allowed to roast slowly. Belonging to this question of waste and nourishment it is to be noted, that the almost every where-agreed-upon notion that soup, which tots into strong jelly, must be the most nutritious, is altogether a mil * “ Among all the arts known to man,” save Leibig, “ there is none which enjoys a justor appreciation, and llic. products of wliioti are more nniyp*'BaUy •duured, that; that which:» concerned in tlio preparation of our foou.

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THE rUILOSOPIIY OE COOKERT. The soup sets because it contains gelatine or glue of the sinews, flesli, and bones; but on this imagined richness alone it lias, by recent experiments, been proved no animal c<in live.

The jelly of bones boiled soup, can furnish only jelly for our bones; the jelly of sinew or calf’s feet can form only sinew; nerther flesh nor its juices set into a jelly. only by long boiling we obtain a soup that sets, but in a much less time we get all the nourishing properties that meat yields in>soups which are no doubt useful in cases of recovery from illness wdien the portions of the system it o;curs have wasted, but in cases, though easily enough digested, jelly is unwholesome, for it loads the blood with not only useless but disturbing products. Nor does jelly stand alone. Neither can we live on meat wdiich has been cleared of fat, long boiled, and has had all the juice pressed out of it; a dog so fed, lost in forty-three days a fourth of his weight; in fifty-five days he bore all the appearance of starvation, and yet such meat has all the muscular fibre in it in the same way, animals fed on pure casein, albumen, fibrin of vegetables, starch, sugar, or fat, died, with every appearance of death by hunger.

Further experiment showed these worse useless foods were entirely without certain matters which are always to be found in the blood, namely, phosphoric acid, potash, soda, lime, magnesia, oxide of iron,* and common (in certain of these we may mention, by way of parenthesis, that veal is deficient, and hence its difliculty of digestion and poor nutrient properties.) These salts of tlie blood, as they are termed in chemistry, are to be found in the several wheys and juices of meat, milk, pulse, and grain. Here then was the proof complete, that such food, to support life, must contain the several blood, and the cannot make, nor the body do without the least of them. It is an established truth in physiology, that man is omnivorous that is, constituted to eat almost every kind of food which, separately, nourishes other animals. His teeth are formed to masticate and his stomach to digest flesh, fish, and all farinaceous and subBtancefi^—he can eat and digest these even in a raw state; but it is necessary to perfect them for his nourishment in the most healthy manner, that they be prepared by cooking—that is, softened by the action of fire and water. In strict accordance with this philosophy, wdiich makes a portion ol animal food necessary to develop and sustain the human constitution, * Some determined advocates of the vegetable system maintam, that the tofth and stomach of the monkey correspond, in structure, very ulosely with tbit of man, yet it lives on fruits—tliereforo, if man followed nature, he would live on fruits and vegetable.s. But though the anatomical likeness l.i^ tw een man and monkeys is striking, yet it is not complete; the difference may be and doubtless is nreiisay that which makes a dilforenee of diet necessary to nourish and dovc’ope dissimilar natures. Those who should live a* the njoukey* do would most closely roscinblo them.

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INTRODUCTORY:

in its most perfect state of pliysical, intellectual and monJ itrenj^h and beauty, we know that now in every country, wliere a mixed diet is hahitnally used, as in the temperate climates, there the greatest im provemeut of the race is to be found, and the greatest energy of chalaotcr.

It is that portion of the human family, who have the means of obtaining this food at least orice a day, who now hold dominion over the earth.

Forty thousand of the heel-fed British govern and conLr >1 ninety millions of the rice-eating natives of India. In every nation on earth the rulers, the men of power, whethci p.inces or j>riest.s, almost invariably use a portion of animal The people are often compelled, either from poverty or policy, to abstain.—Whenever the time shall arrive that every peasant in Kurope is able to “ put his pullet in the jjot, of a ISuiKlay,” a great improvemenl will have taken in his character and condition; when he can have a portion of animal food, properly cooked, once each day, he will soon become a man.

In our own country, the beneficial effects of a generous diet, in developing and sustaining the energies of a whole nation, are clearly evident.

'I’he severe and unremitting labors of every kind, which were requisite to subdue and obtain dominion of a wilderness world, could not have been done by a half-starved, suffering people. A larger quantity and quality of food are necessary here would have supplied men in the old countries, where less action of body and mind are permitted. Still, there is great danger of excess in all indulgences of the ap petite; even when a present benefit may be obtained, this danger should never be forgotten. The tendency in our country has been to excess in animal food. The advocates of the vegeUihle diet system had good cause for denouncing this excess, and the indiscriminate use of flesh.

It was, and now is, freepiently given to young children—infants before they have teeth,—a sin against nature, which often costs the life of the poor little sufferer; it is eaten too freely by the sedentary and delicate; and it worse eaten, often in a half-cooked state, and swallowed sutlicient chewing.

All these things are wrong, an<l out;ht to be reformed. I hope this “ New llook of Cookery” will have some effect in enlightening public opinion on the proper kinds of food, and on the best manner of preparing it.

It is generally admitted that the French excel in the economy of i.l eir cooking.

Hy studying the appropriate flavors for every dish, ll;(.y contrive to dress all the pieces of meats, and make a variety of dishes from vogehibles at a small expense. Next to the knowledge of the differences in the human constitution, and the nature of the food proper for man, this study of flavors arid art o. re-cooking to advantage is to be prized by the good housi keeper, livery family wdre has a garden s])ot should cultivate, tho.se vegetabiei atd herbs which are recpjisite for seasoning—hoi®e-radish, »nions,

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THE PUILOSOPUT OF COOKERY. celery, mustard, capsicum, (red-pepper,) sage, summer savory, mint, &c. &c. are easily raised.

These, if rightly prepared, will be stfficient for all common culinary purposes, and a care and study will enable the housekeeper to flavor her meats, gravies, and vegetables in the best manner. Bear in mind that in preparing food, three things are to be united, the promotion of health, the study of economy, and the gratification of Times of taking Food.—Nature has fixed no particular hours for eating.

the mode of life is uniform, it is of great importance to adopt fixed hours it is irregular, we ought to be guided by the real wants of the system as dictated by appetite. A laboring man, engaged in hard work, will oftener and in larger quantities than an indolent or sedentary man. As a general rule, about five Imurs should elapse between one meal and another—longer, if the mode of life be indolent; shorter, if it be very active.

'Vhen dinner is delayed seven or eight hours after breakfast, some slight refreshment should be taken between. Young persons when growing fast, require more food and at shorter intervals than those do who have attained maturity. under seven years'of age, usually need food every three: a piece of bread will be a healthy lunch, and a child seldom eats bread to excess.

'I'hose persons who eat a late supper should not take breakfast till one or two hours rising.

Those who dine late, and eat nothing afterwards, require breakfast soon after rising. Proper quantity of Food.—As a general fact, those who can obtain food, eat much more than is for sustenance.

never be fed or tempted to eat when appetite is satisfied; and grown persons should also be careful of eating beyond that point.

The indigestion so much complained of, and which causes so many disorders and sufferings in the human system, is a wise provision of nature, to prevent the repletion w’hich would otherwise ensue, when too much food is taken.

The power of digestion is limited to the amount of gastric juice the is capable of providing: exercise in the open air, promotes the secretion of the gastric juice. It is a good and safe rule to proportion our meals to the amount of exercise we have taken; if that exercise has been in the open air, is less danger of excess.

The lady, w'ho scarcely walks abroad, should live very sparingly, or she will be troubled wit! uervousucss, headache, and all the horrors of indigestion. r

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TABLt- ar T^ KlGIlTa AMD MEASURES. Hy winch persons not having scales and weights at hand may readilj measure the articles wanted to form any receipt, without the trouble of weighing.

Allowance to for e.vtraordinary drynest or moisture of the article weighed or measured. WEIGHT AND MEASURE. Wheat flour one pound is one pound, two ounces, is Butter, when one pound is Loaf sugar, broken one pound is While sugar, powdered one pound, one ounce, is Best brown sugar one pound, two ounces, is ten eggs are one pound h'lour eight quarts are one peck.

four pecks are one bushel LIQUIDS.

Sixteen large table-spoonfuls are half a pint Eight large table-spoonfuls are one gill.

Four large table-spoonfuls are half a gill Two gills are..

half a pint I'wo pints are Four quarts are one gallon.

A common-sized tumbler holds half a pun.

A common-sized wine-glass half a giii.

TVenty-flve drops are equal to one tea-spooufuL xlri

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MES.

HALE’S N EW COOK BOOK.

GENKRAL DSECTIONS FOR SOUPS AND STOCK. VUanliness Essential—Proper Meats— Water—Time—Ingredients— To Clarify— Seasoning— Stock— Erown— Whitt — Veal Gravy— Jellies— Coloring. The perfection of soup is, that it should have no particular:

this can only be secured by proportion of the several ingredients.

The kettles the soups are macT^ should be well tinned, and kept particularly clean, by being washed in hot water and rubbed dry before they are put away; otherwise they will have a musty smell, which will give a disagreeable taste to all things afterwards cooked in them. If they are not kept well tinned also, the taste as well as the color of the soup will be liable to be affected by the iron; and if the soup-kcttl<* of copper and the tinning not quite perfect, every thing cooked in it will be in a greater or less degree poisonous as every thing which is sweet, salt, or sour, extracts verdigri# fram copper.

Soup must never be suffered to stand in any vessel of tin, or copper, or iron, to get cold; but always must be j)oured off while hot, into a shallow, well-glazed earthenware pan, ami be about, every five minutesj- till it is nearly cold, other. wise, the liquor will become sour. Lean, juicy, fresh-killed meat, is best for soup; stale me.'vt it ill-flavored; and fat meat is very wasteful.

An vjouonuca.1 cook save, as ingredients for soup, the liquor

Page 36 See this page in the book

in which meat has been boiled; for example, leg of pork liquor may be eaf’.Iy made peas’ soup; and calf’s head liquor, and knuckle, be made the l)ase or stock of white soup. The trimmings of undressed meat and game will be useful to enrii'h; and the bones of dressed or undressed meat assist to make a good stock.

Ham gives flavor, as as the hone of a dressed ham, taking care to allow for its saltness. S(/t water should always be used for making soup, unless f»e of green peas, in which ca.se hard water better preserves its tolor; and it is a good general rule to apportion a quart of ff.ater to a t ound of meat, that is to say, Jlesh without bone; but rich soups may have a smaller quantity of water. Meat for soup should never be drowned at first in water, but put into the kettle with a very small quantity and a piece of butter, meiely to keep the meat from burning until the juices are extracted; by which means of stewing the gravy will be drawn from it before the remainder of the water is added. A single pouiK^ will thus afford better and richer soup than treble the quantity saturated with cold water. The watrr in the soup-kettle, wdien first put on, should not he allowed to for at; else the water will not pp'.etratc, but harden the meat, and keep in the impurities which, in slow heating, will rise as scum.

Long and slow boiling, for at four or six hours, is necessary to ex tract the strength from meat; but the pot should never be ofl the boil from the time it commences.

The fat should be taken off as it rises.

If, however, as is generally thought desirable, the soup should be prepared the day before it is wanted, the fat can be removed when cold, in a cake; and the soup attains more consistence without losing the flavor; but it need not bo till wanted, and then slowly heated till boiling.

When put away to cool, the soup should be poured freshly.scal:led, and thoroughly dried earthen j)an; and, when (o be fur some occasionally simmered for a few n.inutes ov\;r the fire, to prevent its becoming mouldy; in re warming soup be careful not to pour in the sediment. All vegeta'oles, broad-raspings, or barley, for plain common soups, when merely intended to thicken and be put in.as the ]iot is skimmed; but rf the vcgo-tables rre to be served in the soup, none, v ith the exeej)tion of onions, should be put down to stew at the same lime as the meat, and the diflerent sorts should be put down at dif-

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OENEr-AL DIREJITIONS SEASONINGS.

ferent times.

Otii<yns, whether whole, or sliced and fried, at once; pot-herbs^ carrots, and celery, three hours afterwards, and turnips and others of a delicate kind, only about an hour before the soup is ready. Spices should be put whole into soups; is one of the best, though it is not so highly esteemed as it deserves.

Seville orange-juice has a finer and milder acid than lemonjuice; but both should be used with caution. Siciet herbs, for soups or broths, consist of knotted marjoram, thyme, and parsley,—a sprig of each tied together. Tarragon is also used in soups. The older and drier onions are, the stronger their flavor; in dry seasons, also, they are very strong:

the quantity should be proportioned accordingly..Although celery may generally be obtained for soup throughout the year, it may be useful to know, that dried celery-seed substitute.

It is so strongly flavored, that a dram of w'hole seed will enrich half a gallon of soup as much as will two heads of celery. Mushrooms are much used, and when they cannot be obtained fresh, mushroom ketchup answer the purpose, but it be used very sparingly, as nothing is more difficult to remove than the over-flavoring of ketchup. A piece of butter, in proportion to the liquid, mixed witn flour, and added to the soup, when boiling, will enrich and it.

Arrow-root, or the farina or flour of potato, is fai better for the thickening of soups than wheaten flour. The finer flavoring articles, as ketchup, spices, wines, juice, &c., should not be added till the soup is ruearly done. A good proportion of wine is, a gill to three pints ot soup, is as much as can be used without the vinous predominating, which is never the case in well made soups. Wir-o ehould late in the making, as it evaporates very quickly in boiling.

Be cautious of over-seasoning soups, with pepper, salt, spices, or herbs; for it is a fault that c:in seldom be remedied: any piavision over-salted is spoiled.

A tea-spoonful of sugar is a good addition in flavoring soups. is added to soups in the proportion of a quarter ol a pound for a tureen of soup for eight persons:

it should bo Dioicen, then blanched in col^ water, and is better if stewed ia Diuth before it is put into the soup

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If soups nro too weak do not cover them In boiling, that th« watery particles may evaporate; but if strong, cover the soupkettle close.

If they want flavor, most of the prepared sauces W'ill give it to meat-soups, and anchovy with walnut ketchup <rid soy, wHl add to those of fish, but must be used sparingly. If coloring be w'anted, a piece of bread toasted as brown as possible—but not blackened—and put into soup to simmer fur a short time its goirg to be served, will generally be found sufficient.

Burnt onions will materially assist in giving a fine brown color to soup, and also improve the flavor, or burnt sugar, the usual browning may be used. To clarify soup, put into it, when first set on, the whites of 1 or 2 eggs beaten to a stiff froth; skim the pot constantly, and the liquor will be clear when Soak the napkin in cold water before you strain hot soup through it, as the cold harden the the clear soup to Clarifying destroys somewhat of the savor of the soup, which ought, therefore, to be more highly seasoned. It is very usual to put force-meat balls, of various sorts, into many different soups, for the purpose of improving their flavor and appearance.

There is sometimes great prejudice against the use of par ticular sorts of seasoning and spices. Garlic is amongst these, and many a dish is deprived of its finest for want of a moderate use of it.

Tomatoes would also be found a great improvement in many kinds of soup.

If onions are too strong, boil a turnip witn them, and it will render them mild. In stirring soup, do it always with a wooden spoon. By a tureen of soup is generally meant 3 quarts. Soup-Herb Powder, or Vegetable Relish, is an excellent article to keep on hand; it may always be fresh herbs cannot be had.

Make it in the following manner. Take dried parsley—winter savory—sweet marjoram—lemon-thyme of each two ounces; lemon peel, cut very thin and dried—and steed bastl, one ounce each.

Dry in a warm (not hot) oven, or by the till you can pound them fine in a mortar, and pass the powder through a hair-sieve.

Put this powder in a clean dry bottle, and keep it closely corked. The fragrance will be retained many months. It is an economiiwl and delicious flavoring.

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STOCKS.

The lasis of all well-made is composed of wimt English cooks call “ Stoclt”

or broth, made from all of meat, bones, and the r**mains of poultry or ganie^ all of which may be put to gether and stewed down in the “ Stock-pot the contents of are, by the French, termed Consomme. is chiefly used for the preparation of brown or gravy: that intended for whiti soups being rather differently A Stock-imU compounded, though made in neaidy the same manner. Brown Stock.—Put 10 lbs. of shin of beef, 6 lbs. of knuoklo of veal, and some sheep’s trotters or a cow-heel, in a closely to draw out the gravy and it nearly to dry in until it becomes brown.

in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers and salt, roots, herbs, and vegetables of any kind. being done, let it boil gently 5 or 6 hours, pour the broth from off the meat, and let it stand during the night to cool. The following morning take ofl’ the scum and fat, and put it away in a stone jar for further use. Or:—Put into a stew-pan a piece of beef, a piece of veal an old fowl, some slices of ham or bacon, and all the trimmings of meat that can be obtained; add to these materials, where such things are abundant, partridge, grouse, or other game, which may not be sufficiently young and tender for the spit. Pv.t a little water to it, just enough to cover half the meat, and Btew very gently over a slow fire or steam apparatus. the top jdece the meat with water or broth; spices and vegetables aiJ together for 8 or 10 hours in an uncovered stew-pan; skim ofl th(!

the liquor through a fine sieve, or wocllei ta/ais, known by cooks as a “ tammy.” Brown stock may be made from an ox-chcek, ox-tail, brisket

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b2 flariK, or shin of beef; which will, either together or separately, make a strung jelly if stewed down a piece of ham or lean bacon, in the proportion of \ lb. to every 7 lbs. of meat; but the shin of beef alone atibrd a stronger and %ivor.

A stock may also be reduced to a glaze by boiling the skimmed liquor as fast as possible in a newly-tinned stew -pan, it becomes of the desired consistence and of a good brown taking care at the same time to prevent it from burning. Stock.—Take scrag or knuckle of veal, ox-heel, or calf’s-head, together with an old fowl and the trimmings of any white poultry or game which can be had, and lean ham in the proportion of lb. to every 14 lbs. of meat. Cut it all pieces (add 3 or 4 large wRroasted onions and heads of celery, few blades of mace; but neither carrots, pepper, nor spice of any kind but mace); put into the stock-pot with just water enough to cover it; let it boil, and add 3 onions and a few' blades of mace; let it boil for 5 hours, and it is then lit for use.

Veal Gravy.—When all the meat has been taken from a knuckle of the bones, and in a pot, w ith a pound of the scrag of a neck, an ounce of lean bacon, a bunch of parsley, a little thyme, a bit of lemon-peel, and a dessert-spoonlul of pepper: add as much water as w ill Boil and skim it; stop the pot down close, and let it simmer, as slowdy as possible, 3 hours. ofl' and till cold; then skim it, and take the jelly from the sediment.

Pound some mace fine, and boil it w ith 2 spoon.sful of water, and add to If cream is to be put to it, do not add the salt until the gravy comes off the fire. Savoury., or Asjnc Jelly.—Bone 4 calves’ feet, clean thtin.

boil, and skim till the water is quite clear; simmer till the feet are done, add ^ lb. of lean ham, and strain, remove the fat, mid the juice of two lemons, a of whole a blade of mace, some salt, a sprig of knotted majoram, thyme, and parsley, and 2 onions; w hisk in the w hites of 10 eggs, and boil till they a~e curdled; then pass the w hole through a jelly bag of tarragon heighten the flavor.

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This jelly may be put into meat pies, when warm, or upon the tops of cold pies:

cold meats, and fish, are I'kewise garnished with it; for which purposes it is sometimes colored pink with cochineal, or green wdth spinach-juice. • Ccw-hcel Jelly—Is useful to thicken and improve weak soups. as follows:—soak the heels 12 hours; them 3 hours, and when cold, take off the fat; when nearly dear, lay w'hite paper on the jelly, and rub it witu a spoon to rejiiove any grease that may remain. Brown Coloring for Soup or Made Dishes.—Put in a small oz.

of lump oz. of the finest and set it over a gentle fire.

Stir it with a wooden spoon of a bright brown.

Add; boil, skim, and when cold, bottle and cork it close. Add to the soup or gravy as much of this as will give a proper color. To restore Soups or Gravy.—Should brown gravy or mock turtle soup be spoiling, fresh-made charcoal rough’y pounded, tied in a little bag and boiled with either, will absorb the bad flavor and it sweet and good.

The charcoal may be made by simply putting a bit of wood into the fire, and pound ing the burnt part in a mortar. Mullagatawny means, simply, pepper-water. The follo\ving is the it.

Slice and fry 1 or 2 P.rge onions, add 1 table-spoonful of Chili vinegar, and a spoonful of curry; mix it well with a pint of water, or more, according to taste, and salt.

Let it boil for an hour, well covered, over a slow fire.

is in flatulencies and bilious com plaints, and may be used to flavor the broths for invalids. Curry Powder.—Put the ingredientr.

in a cool oven all night, and the next morning pound them in a marble mortar, and rub them through a fine sieve:— Coriander seed, 3 oz.

; turmeric, 3 ounces; blxLch pepper, mustard, ginger, 1 oz.

; alLpice and less cardamons, 5 oz. each; cummin seed, ^ oz.

; thoroughly pound and mix together, and keep thepowd-'* m a well-stopped bottle.

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Uiens'd for cooking Soup— White ^Veal— Currie—Putage— HarrICO— Chicken— Cottage—Pepper-pot—Portable— Glaze — Clear Gravy— Maccaroni—Sago— Vermicelli—Potato— Asparagus— Tomato— Peas— Ochra — Gumbo— Rice— Onion— Carrot— Venison—Hare— Mullagatawny—Pigeon —Maigre— Turtle—Lobster— Clam— Oyster— Chouder— Eel— Fish— Broths, A COMMON camp-kettle be found an exocllent utensil for making soup, as the lid is heavy and in the steam.

An earthen pipkin or jar of this form, if of a long and narrow make, widening a little in the centre, is perhaps one of the vessels for soups, and universally used by foreign cooks, who insist it renders the gravy more clear and limpid, and extracts more savor from the meat, than when made in tin or copper.” White Soup.—^Take a good knuckle of veal, or 2 or 3 short ' shanks; it in 4 quarts of water about 4 hours, with some whole white pepper, a little mace, salt, 2 onions, and a small piece of lean ham; it, and when cold take off all the fat and sediment; beat up 6 yolks of eggs, and mix them with a pint of cream; then pour the boiling soup upon it.

the cream before putting it in the soup.

Veal Soup.—Skin 4 lbs. of a knuckle of veal; cut it small; put it into a stew-pan with 2 gallons of water; «lten it boils skim it, and let it simmer till reduced to 2 quarts;

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GENERAL DIRECTIONS—SOUPS. strain and season white pepper, salt, a little mace, a dessertrspoonful of lemon juice, and a large table-spoonful of flour, kneaded with an ounce of butter. Currie, Sovp.—Season 2 quarts of strong veal bioth with 2 onions, a bunch of parsley, salt, and; h.ave ready a chicken, cut in joints, and skinned; put it in the broth with a table-spoonful of curry powder; boil the chicken till quite tender, A little before serving, add the juice of a lemon, and a tea-cupful of boiling cream. Serve boiled rice to eat with this soup.

B. Always boil cream before putting it in soup or gravy. Veal Potage.—Take off a knuckle of veal all the meat that can be made into cutlets, &c,, and set the remainder on to stew, with.an onion, a bunch of herbs, a blade of mace, some whole {•epper, and 5 pints of water: cover it close; and let it do on a slow fire, 4 or 5 hours at Strain it, and set it by next day; then take the fat and sediment from the jelly, and simmer it with turnips, celery, sea-kale, and Jerusalen artichokes, or some of each, cut dice, seasoning it w'ith salt and pepper.

Before serving, rub down half a spoonful of flour, with half a pint of good cream, and butter the size of a walnut, and boil a few Let a in the soup, and serve this with it.

It should be as thick as middling cream, and, if thus made of the vegetables above mentioned, will make a very delicate white potage.

The potage may also be thickened with rice and pearl; or the veal may be minced, and served up in the tureen.

Potage a la Peine.—Is so called from its having been said to be a favorite soup at the table of Queen Victoria. Stew 2 or 3 young for about an hour in good freshmade veal broth:

take them out, skin them and pound the breast, or only the white meat, in a mortar until it becomes quite smooth.

That done, mash the yolks of 3 or 4 boiled eggs with the crumb of a French roll, soaked either in broth or in milk, and mix this with the pounded meat to form a paste, which must be afterwards passed a Lui ing this operation the bones and skin have been left, stewing iu the brotli, which must then be strained, and the past#

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put gradually into it: then, let it boil briskly for a short time, stirring it all the while to ensure its thorough mixture. that is done, take the a pint or more ol cream, and pour it gently into the soup. This being a delicjite white soup, the broth should only be seasoned with mace, nor should there be any other vegetable used than celery; but the cream may be with almonds.

Kurrico Soup.—Cut some mutton cutlets from the neck trim and fry them of a light brown; stew in brown gravy soup lender.

Have ready some celery, and caions; in for some time, and clear the soup from the fat; the vegetables, color it, and thicken it with butter and; season, and add to it a little port wine and ketchup.

If the gravy be ready, the soup will require no more time to prepare than may be necessary to render the chops and vegetables is an excellent family dish. If wished to be made more highly flavored, put in a little curry Soxip for an Invalid.—Cut in small pieces, lb. of beef ot mutton, or part of both; boil it gently in 2 quarts of water; take off the scum, and when reduced to a pint, strain it.

Sea son with a little salt, and take a tea-cupful at a time. Chicken Soup.—Cut up a large fowl, and boil it well in milk and w'ater; thicken with cream, butter, and flour. Add vegetables of different kinds cut in small pieces, such as potatoes, turnips, the heart of cabbage, one or two onions, celery, tSjc., with thyme, parsley, cayenne or black pepper, and macc. all together: and just before you dish it, add wine, or a little lemon juice, and salt to your taste. Shin of Beef Soup.—Put on the shin at 7 o’clock in lha morning to boil—at 9 o’clock add the vegetables; take a large head of cabbage cut fine, 12 carrots cut small, 5 or 6 turnips. 2 or 3 potatoes, 2 onions roasted in hot ashes, and, if tomatoes are in season, add 2 or 3.

Put in thyme, parsley, black pep per, salt, allspice, and a little mace. When you serve, take out first, and with a skim

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mer take from the thick part of the vegetables; mash them to a pulp, and pour on them the more liquid part. Serve the meat separately in a This soup is excellent the second day, if kept quite sweet.

Some people add mushrooms, parsnips, &c.

Cottage Soups.—Take 2 lbs.

of cut into small pieces, with ^ lb. of bacon, 2 lbs. of mealy potatoes, 3 oz.

rice,* carrots, turnips, and onions sliced, and cabbage.

Fr^ the meat, cabbage, and onions, in butter or dripping, the lattei the most savory; and put them into a gallon of water, to stew gentlj over a slow fire for 3 hours, putting in the carrots at the same time, but the and to allow of their being well done; and mashing the potatoes, which then passed through a cullender; season only with pepper and salt; keep the vessel closely cov ered.

It wdll make 5 pints of excellent soup. Or:—To any quantity or kind of broth, add whatever vegetables may be in season, and stew them gently till quite tender. strain the soup; flour and water, to be mixed gradually while simmering; and seasoned to your taste, return the vegetables to the soup, and simmer for an hour.

Pepper Pot.—Stew gently in 4 quarts of water, till reduced to 3, 3 lbs. of beef, ^ lb. of lean ham, a bunch of dried thyme, potatoes pared and; it through a cullender, and add a large fowl, cut into joints and skinned, ^ lb. of pickled pork the meat of lobster minced, and some small suet dumplings, the size of a w^alnut. \V||i;n the fowl is well boiled, add ^ a peck of spinach that has been boiled and rubbed through a cullender; season wnth salt and cayenne.

It is very good without the lean ham and fowl. Portable Soup.—Put on, in 4 gallons of w’atcr, 10 lbs. of a shin of beef, free from fat and skin, 0 lbs. of a knuckle of veal and 2 fowls, break the bones and cut the meat into small pieces, oz. of whole black pepper, -y oz. of Jamaica pep per, and the same of mace, cover the pot very closely, and let jt simmer for 12 or 14 hours, and then it.

The follow' ing day, take off thi. fat, and clear the jelly from any sediment a<ibering to it; it gently u^on a stove cove* ng

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MES.

the sauce-pan, and stir it frequently till it thickens to a strong glue.

it into broad tin pans, and put it in a cool oven vV hen it will take the impression of a knife, score it in equal Bfjuares, and hang it in a south window, or near a stove. dry, break it scores.

Wrap it in paper, and put it closely up in boxes.

There should always be a large supply of this soup, as with it and ketchup, no one will ever be at a loss for dressed dishes and soups. Glaze.—Glaze is made like portable soup; a small portion will flavor a pint of water, and, w'ith an onion, parsley, sweet herbs, allspice, and seasoning of salt and Cayenne pepper, will make a fine soup in a very short time. Sauces and gravies for game or poultry, are likewise quickly made with glaze. Clear Gravy Soup.—Take solid lean beef in the proportion of lb. of meat and 2 oz. of ham to the meat with cold water, and let it simmer by the fire for at least 3 hours; during which time it should not be allowed to boil, but, when coming to that point, check it with cold water, and skim it.

As then be drawn, throw in 3 quarts of warm water, along oz. each of black pej)per, allspice, and salt, as well as a bundle of sweet herbs, a few cloves, 2 onions, 2 or 3 carrots and turnips, (the latter an hour afterwards,) together with 2 heads of celery; allow the whole to boil slowly, skimming it carefully, until the meat is done to rags, and the vegetables become tender. Then strain it through a napkin, without squeezing it.

the vegetables served in the soup separately, a few before dinner, in a portion of the broth, and add them to When soup is sufficiently boiled on the first day, all that it requires on^he second is, to be made thoroughly hot. This soup should be of a clear amber color, without any artificial browning; but if wanted of a deep color, a burnt onion will suffice.

This soup is, in fact, the foundation of all gravy soups, which arc called after the names of the ingredients put in them; is, vermicelli, macaroni, rice, barley &c.

Macaroni Soups.—Take a quart of gravy soup; break 2 oz.

of Naples macaroni int ) pieces of little more than an inch long,

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putting them, by degrees, into a portion of the boiling soup, to prevent them from sticking and boil until quite tender, but not or pulpy—from 15 to 20 if quite fresh, but ^ an hour, if at all Vermieelli is used in manner.

They will improve consistence of the soup if the quantity above stated be; but it is useless, and not look w^ell, to see as at acme tables, only a few strings of it floating in the tureen Sago Soup.—^Take gravy soup, quite clear and brown; ad M it a sufficient quantity of sago to it to the consistence of pea-soup, and it with soy and ketchup; to which may be added a small glass of red wine, or a little lemon It may also be made, as a white sonp, of beef, by leaving out the soy and ketchup, and using white wine, adding a little cream and mace. Vermicelli Soup.—Put into a stew-pan, lbs. of lean veal, a small slice of lean ham, a bunch herbs, a head of celery, an onion, some whole white pepper, a blade of mace, and ^ lb. of butter; set the pan over a clear fire, taking care the articles do not burn; then thicken 2 quarts of white gravy and pour it into the pan, adding a few mushrooni trimmings: when it boils, set it aside, remove the scum and fat, and strain the soup upon some vermicelli, which has been soaked a few minutes in cold water, and stewed in strong broth. This soup is sometimes served with a few blanched cheiwil leaves in it.

Potato Soup [>Sco^c/t].—Rasp off the skin of as many pota as will make the; throw them tepid water to cleanse; have water, with a little clarified dripping, butter, the stock of roast beef bones, or any other stock; put in the potatoes, and fry some onions and add them, and let it has thickened, and the potatoes are all dissolv od.

A salt or red herring is an excellent relish for this soup, or a little cnecse. It is astonishing, that Rumford’s economi cal plans have made so very little progress amongst us. is an soup, as well as for the poor Hasped celery, and sweet herbs, are great improve* n.ents; turnips and carrots may be cut down and served in it Should the potatoes fall to the bottom, mix in a little ricefloui or fried crumbs.

It may also be made with a mixture of peas

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MRS.

MALE’S KEW COOK BOOK.

Asparagvx Soup.—Cut off i,he heads of asparagus about aa inch long, blancli and set aside in cold water a ^ pint of them, put tlie remainder of the heads in a stew-jian, with the rest of the asparagus, l)roken off as low as tender, and stew them in white stock till they can be puljjed through a sieve; with the soup, and add the ^ jiint of whole heads prev'ously Add 2 or 3 lumps of sugar. To make 2 quarts of this eoup will require 300 heads of asparagus. Tomato Soup.—Put in 5 quarts of water a chicken or a piece of any fresh meat, and G thin slices of bacon; for some time, skimming carefully, then throw in 5 or G dozen tomatoes peeled, and let the water boil away to about take out the tomatoes, mash and strain them through a sieve; mix a of butter, as as a hen’s egg, with a tablespoonful of flour, and add it to the tomatoes; season with salt and pepper; an onion or two is an improvement.

Take the meat from the kettle, if it is done, and put back the tomatoes. Let them boil | an hour. Lay slices of toasted in the tureen, and jJour on the soup. Green Peas Soup.—May or For the former, boil 3 jiints of peas, ^vith mint, in spring water; rub them through a sieve, put to them 3 quarts of brown gravy soup, and boil together; then add about ^ pint of whole boiled; season, and if not green enough,.add spinach-juice. Or, if the gravy be not made, boil w ith the first peas a ham bone, or veal, or beef bones, and trimmings, to make the stock. this soup meat, put the peas, with some butter, 2 onions, seasoning, and a pint of water, into a stewpan.

the peas can be passed through a sieve, which being done, add to the liquor and pulp more water, | pint of peas, a few lettuce-leaves,.and some mint, shred all Thicken with butter and if requisite.

In either of the above cases, the pe.a-shells, if very young, may be boiled and pulped w ith the first parcel of peas. Dried Green Peas Soup.—Simmer in soft water a ouart of split green peas, with a small piece of butter, until they can ne pulped through a cullender; then add to thorn a lettuce, bob

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n’ater to make the soup, and some spinach-juice to color it Simmer till ready, thicken minutes, and and The lettuce may be taken out, and asparagus-tops, or a few young, eas substituted.

O'd Peas Soup.—Put 1^ lbs. of split peas on in 4 quarts (,f water, with beef or mutton bones, and a ham bone, 2 heads of celery, and 4 onions, let them the pea« are sufficiently soft to pulp through a sieve, strain it, put it the pot with pepper and salt, and boil it nearly 2 or 3 hanJsful of spinach, well washed and cut a little, added when is strained, is a great improvement; and in the summer. young green peas in the place of the spinach; a tea-spoonful of celery seed, or essence of celery, if celery is not to be had.

Veqetahh Soup.—To ^ lb. of fresh butter, boiling hot, add onions chopped very When they are soft, throw In spinach, celery, carrots, kidney beans, &c., also chopped fine, with green peas, and any other vegetables that you can collect. Stir them well in the onions and butter till they begin to dry. Have ready a tea-kettle of boiling water, and pour about a pint at a time over your vegetables, till you have as much as you want.

Serve up with bread or toast in the bottom of the Pepper and salt to your taste. Ochra Soup.—Boil a leg of veal with about 4 dozen ochras,; then add G tomatoes, G small onions, 1 green pepper, a bunch of thyme and parsley, and let till dinner-time.

it with salt, and red pepper to your taste, and if agreeable, add a piece of salt pork wffiich has been previously boiled. The soup should boil 7 or 8 hours. Qumho Soup.—Cut up a or any fowl as if, to fry, and break the bones; lay it in a pot wdth just enough t< >rown it a little; when browned, pour as much w'uter to as will make soup for four or five persons; add a thin slice of lean bacon, an onion cut fine, and some piirsley. Stew it gent ly 5 or G hours; about 20 minutes before it is to be served make a thickening by mixing a heaping of sassafras eaves, pounded fine, in some ^f the soup, and adding it to the

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MRS.

BALK'S NEW COOK BOOK. rest of the soup; a is an improvement.

chickens are be required, but pullet is sulHcient.

Ochra Gumbo.—Heat a large table-spoonful of hog’s lard oi Stir into it, while hot, ^table-spoonful of Hour. Add a small bunch of parsley, a large onion, with plenty of ochra all chopped up very Let it fry it is quite brown.

Then add a common-sized fowl cut up in small jiieces, and let all fry together until quite cooked. Then pour in about 3 quarts of hot water, and boil till reduced to one-halfi Bice Soup.—Take white stock, season it, and either whole rice boiled till very tender, or the flour of i-ice may be used; \ lb. will be sufficient for 2 quarts of broth. Onion Soup [^Plain].—Simmer and for 2 in weak; it, and add 6 sliced and fried; simmer 3 hours, skim, and serve. Rich Onion Soup.—Put into a stew-pan 12 onions, 1 turnip, and a head of celeiy, \ lb. of butter, and a quart of white gravy;; add another quart of gravy, pulp the vegetables, and with the soup, strained, for ^ an hour, stirring it constantly; and, just before serving, stir in J pint of boiling cream, and about 18 button onions nicely peeled, and boiltxl in milk and Spanish only are sometimes used; and the soup may be thickened, if requisite, with rice flour, worked with butter. Ilotch Botch.—Boll for 2 hours or more if not perfectly ten der, lb. of peas with ^ ounce of butter, or a little fat; pulp them through a sieve; put on, in a separate sauce-pan, a gallon of water, 3 lbs. of mutton chops, some salt and pepper, 1 ^ lbs.

of carrots, the same of turnij)», cut small; the vegetJibles become tender, which may be in about 2 hours, add the trained peas to it, and let it boil } of an hour. Carrot Soup.—Take G or 8 full-grown carrots, of the red sort, scrape them clean, and rasp only the outer rind, or sort red part, and if you have a single ripe tomato, add it, sliced, to the raspings, but use no other vegetable except onions.

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this is doiiig, the broth of any kind of fresh meat which has been got ready should be heated and seasoned wdth a couple of onions fried in butter, but without pepper, or any other kind of seasoning, except a small quantity of mace and a little salt, When all is ready, put the raspings into 2 quarts of the skim med broth, cover the stew-pan close, and let it simmer by llie side of the for 2 or 3 hours, by which time the raspings have become soft enough to be pulped through a after which it is as smooth as jelly, for any curdy appearance will spoil it.

Thus all the roots, and most of such vegetables as can be easily made into purees, and combined with any sort of broth, will, in this manner, make excellent soup of different denominations, though all founded upon the same meat-stock. The gravy of beef is always for savory soups, and that of veal or fowls for the more delicate white soups:

to which from ^ pint to 1 pint of cream, or, if that cannot be had, the same quantity of milk, and the yolks of 2 raw eggs, should be added for every 2 quarts of soup; remembering, however, that the latter will not impart the richness of cream. Parsnip Soup—is made in the same way as that of carrots; only that the whole of the root is used, and it requires either another tomato or a spoonful of Chili to cheek its rather mawkish sw'eetness. Venison Soup.—Take 4 lbs. of freshly-killed venison cut ofl the bones, and lb. of ham in Add an onion minced, and black pepper to your Put only as as it gently for an hour, keeping the pot closely covered. it well, and pour in a quart of boiling water. Add a head of celei y eut small, and 3 blades of mace.

it gently 2^ hours; then put in | lb.

of butter, cut small and rolled in flour, and ^ pint of Port, oj Madeira.

Let it boil ^ of an hour longer, and send it to the table with the meat in it.

Cledr.Ifare Soup.—Cut a large hare into pieces, and put it, a scrag or knuckle of veal, and a cow-heel, iiito a kettle, witfi 5 or 6 quarts of water, herbs, onions, &c., and u little mace it over a slow for 2 hours, or until tho is good; then take out the back and legs, cut the meat

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off, reui riling the bones, and stewing the whole until the mest is nearly dissolved.

Then st»in o)T the gravy, put a glass of to every of soup, and it to table with tha meat cut into small pieces, and warmed with the wine, which take about or In Soup may be made in much the same way of either rabbit or fawn^ only not stewing them so long.

Fien'^h Hare Soup, —Skin and wash perfectly clean 2 young hares, cut them into small pieces, and put them into a ste wpan, with 2 or 3 glasses of Port wine, 2 onions stuck cloves each, a bunch of parsley; a bay leaf; of thyme, sweet basil, and marjoram, 2 sprigs each, and a few blades of mace; let the whole simmer iqion a stove for an hour. Add as much boiling broth as will entirely cover the meat, simmer.soft enough to pulp through a sieve, then strain it and soak the crumb of a loaf in the separate the bones from the meat, pound the meat in a mortar, and rub it along wiih the liquor through a sieve; season with pepper and salt, and heat the soup thoroughly, but do not let it boil. Chicken Mullagatawmj.—Cut up a young chicken, as for a currie; fry 2 sliced onions until of a light brown color, when add a of currie, and half as much mi.x these with the onions, and add 1 quart or 3 pints of rich gravy, previously made, either from veid, beef, mutton, or it, skim olf the butter, add a pinch of salt, and put into it the obicken, cut up until the fowl be tender, when the soup will be ready to serve in a tur'cen, with a dish of boiled A young rabbit may be substituted for the chicken. Madras Method of Preparing MuUagataicmj.—Cut up a fowl, duck, rabbit, beef, or mutton, and boil the same in 2 quarts of water for 15 minutes.

Ne.\t, mix 2 table-spoonsful of currie, of the juice of a lemon, and (!

teaspoonsful of pea-flour, pour on them \ a pint of boiling water, and, having well stirred them together, strain them thiough a sie\e, over the in a stew-pan, to which add 3 onions, and 2 clo\es of garlic, chopped finely, and in together for an hour, or till the soup is the ness of cream; but no water should be added late in the pro-

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ROUPS.

eess.

If eatfin a^: soup and Louilli, boiled rice snould be mixed it.

# The currie-powder above directed is made as follows: mix of turmeric, \ oz. of Cayenne, 1^ oz. of coriander seed, I oz. of powdered cassia, and about a dram of ground blacl.

IViar's Chicken.—Take 3 quarts of water, and put into it 3 or 4 lbs. of knuckle of veal; stew gently till all the goodner^ is f'ut of the meat; the fat off, and the through a sieve.

Then take a chicken, or a full-grown young fowl, dissect it pieces, and put it the broth, which should be made hot, and seasoned only with salt and parsley. Let for nearly another hour; beat the whites and yolks of 3 or 4 eggs thoroughly, and mix them effectually with the soup, just before serving; taking care to stir them all one way.

Rabbits may be substituted for fowls. Pigeon Sovp.—Make a strong beef stock, highly as if for brown soup, take 6 or 8 pigeons to w’ash them clean, cut necks, pinions, livers, and gizzards, and put them into the stock; quarter the pigeons and brown them nicely; after having strained the stock, put in the pigeons; Ijoil till nearly ready, which will be in about ^ an hour, then thicken it with a little flour, rubbed dowui in a tea-cupful of the soup, season it a grated nutmeg, a table-spoonful of lemon-juice or of vinegar, and one of mushroom catsup; let it boil a few minutes all ingredients are put in, and serve it with the pigeons in the tureen; a better thickening is to boil quite tender 2 of the pigeons, take off all the muat and pound it in a mortar, rub it a sieve, and put the cut pigeons, into the strained soup.

soup, partridge may be substituted for oigeons, when only 4 birds will be required; pound the breast >i one.

Rich Soup Maigrc [<Sco^c/i].—Take a handful, or sufheient.juantity, of 2 or 3 dillerent vegetables; blanch and iriui a large proportion of onion, in butter or dripping «ith flour, and put them into/a sauce-pan with fish stock; let it the Have ready Itread or

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6S regetable, &c., to put into the soup.

Observe, if dripping i» it is not then nmigre.

The French use the juice of dry peas for making maigre soups. Onion Soup Maigre.—Slice large onions with 2 turnips and 2 heads of celery. Fry them in ^ lb. of butter brown, but not allowing them to burn. When of a nice color, in a gallon of boiling water, with either a soft-rued red herring* or 2 or 3 anchovies, or 1 table-spoonful of ancho«y sauce, seasoned with a few blades of pounded mace, and grains of allspice, pepper, and let stew until it is tender enough to pulp. When ready, have the crumb of a loaf of bread boiled in milk, and pass it, with the vegetables, through the cullender. Put it again over a fire to stew for a few minutes; if not Jhick enough, add the yolks of raw to be beaten up the soup when just going be put on the table. Potato Soup Maigre.—Take some large mealy; peel and cut them into small slices, with an onion; in 3 pints of water till tender, and pulp them through a cullender; add a small piece of butter, a little Cayenne pepper and just is served, 2 spoonsful of good cream.

I’he soup must not be allowed to boll after the cream has been put into it.

N. B. This will be found a most excellent soup, and, being easily and quickly made, is useful upon an emergency, when such an addition is suddenly required to the dinner. Turtle Soup.—Hang up the turtle by the hind fins, cut oft ihe head, and allow it to drain.

Cut fore fins; separate the callipash {upper shell) from the calipee {under shell), beginning at the hind fins.

Cut off the fat which adheres to the calipash, and to the lean meat of the callipee.

Then cut off the hind fins. Take off the loan meat from the callipee and from the fins, and cut it into pieces 2 inches square and put it into a stew-pan. The callipash, calipee, and fins, must be held in scalding (but not boiling) water A few minutes, which will cause the shell to part easily. Cut the callipash and calipee pieces about (5 inches square, which put into a stock-pot with some light veal stock. is tender, and then tiiko it out inte

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BOtrre.

eold water; free the n'.eat from the bones, and cut it into pieces an inch square. Return the bones into the stock and let it boil gently for 2 hours, strain it off, and it is then fit for use.

Cut the fins across into pieces about an inch wide, boil their in stocK with an onion, 2 or 3 cloves, a faggot of parsley, aiW thyme, a sprig of sweet basil and marjoram. When tender take them out, and add this stock to the other. the lean meat, put into a a of Madeira, 4 table-spoonsful of chopped green shalot, 2 lemoiu alicod, a bunch of thyme, marjoram, and savory (about 2 tablo each when ij table-spoonsful of basil (chopped), and 4 table-spoonsful of parsley. together a nutmeg, dozen blade of mace, 5 or 6 1 table-spoonful of pepper and of salt. Mix the whole together with as much curry powder as will lie on a shilling. Put about § of this to the lean meat, with ^ lb. of fresh butter and 1 quart stock.

Let the whole be gently sweated until the meat is done.

a large knuckle of ham, cut it into very small dice, put into a stew-pan with 4 large onions sliced, 6 bay-leaves, blades of mace, dozen allspice, f lb.

; let it sweat until the onions are melted.

a small bunch of basil, a large one of thyme, savory, and marjoram the and keep them as green as possible; when sweated sufficiently, add flour according to your judgment to the soup.

Add, by degrees, the the callipash and calipee were boiled, and the stock from the lean meat.

Boil for an hour; rub through a tammy, and add salt, Cayenne, and lemon juice to palate.

put in the meat; let it all boil gently about ^ an hour; and if more wine be it must be before being added to the soup. is turtle of from to 50 lbs.

It however, be recollected that the animal is of various weight—from a chicken-turtle of 40 lbs. to cwts.—and the condiments must be apportioned accordingly.

It should invariably be made the day it Forcemeat for Turtle.—1 lb. of fine fresh suet, 1 lb. of readydressed veal or chicken chopped fine, crumbs of bread, a •halot or onion, salt, white pepper, nutmeg, mace, pennyroyal, and lemon-thyme; beat as many

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MRS.

yolks and whites separately, as will make the above ingredients a moist paste; balls, and boil them in fresh lard, pulling them in just as it boils up.

of a brown, take them out, and drain them be moist or stale, a great many more eggs will be necessary.

Balls this way are remarkably; but greasy, some people prefer suet and They may therefore be made thus:—Chop up the materials W'ith a little white pepper and salt, a sage leaf or tw'o scalded and finely chopped, and the yolk of an egg; make them small cakes or fritters, and fry them. Another Turtle Soup.—When the turtle is ready for dressing, cut off all is good for baking, and put it aside for purpose.

take the bones, fins, entrails, neart, and liver; and put them on with a piece of fresh beef and a little salt to stew. W^hcn about half done, season with black pepper, Cayenne, mace, cloves, nutmeg, thyme, parsley, and onions, chopped very fine. Thicken with drop dumplings, made by' beating together a thick batter of cream, salt, and the yolks of eggs.

Mock Turtle Soup.—Scald and thoroughly a calf’s head with the skin on; it gently an hour in 4 quarts of water, skimming Take out the head, and when almost cold, cut the meat oft’ and it bits about an square.

Slice and fry, of a light brown in butter, 2 lbs. of the leg of beef, and 2. lbs. of veal, and 5 onions cut small, and 2 oz. of green sage.

Add these to the liquor in which the head was the bones of the head and trimmings, 2 whole onions, a handful of parsley, 1 tea-spoonful of ground allspice, and 2 tea-spoonsful of black pepper, salt to your taste, and the of a lemon; let it simmer and stew gently for 5 hours it, and when cold take oflf the fat. Put the liquoi into a clean stew'-pan, add the meat cut from the head, and fiir a gallon of soup add ^ pint of Madeira wine, or claret, or the juice of a lemon made thick with pounded loaf sugar; mix a spoonful of flour and a cup of bulter with a little of the broth, and stir Let it stew very gently till the meat is tender, which will be about an hour.

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About 20 minutes before it is to be served, add a small tea upoonful of Cayenne, the yolks of 8 or 10 hard-boiled and a dozen forcemeat balls; some add the juice of a lemou. When the meat is tender the soup is done. To make the meat balls, boil the brains for 10 minutes, then in cold water; when cool, chop and mix them with 5 spoonsful of grated bread, a little grated nutmeg, salt, and thyme, and 2 eggs; roll the balls as large as the yolk of an egg, and of a light brown in butter or good dripping.

Very good soup, in imitation of turtle, is also made from calves’ feet;—4 of these boiled in 2 quarts of water, till very tender—the meat taken from the bones, the liquor strained— a pint of good beef gravy and 2 glasses of wine added, seasoned as the calves’ head soup—with hard eggs, balls, &c. Lobster Soup.—Cut small a dozen common-sized onions, put them into a stew-pan with a small bit of butter, a slice or two of lean ham, and a slice of lean beef; when the onions are soft, mix gradually with them some; let it boil, and strain a sieve, pressing the pulp of the onions with a wooden spoon; then boil it well, skim ming it all the time.

Beat the meat of a boiled haddock, the ipawn and body of a large lobster, or of two small ones, in a marble mortar; add gradually to it the soup, stirring it till it is as smooth as cream; let it boil again and scum it.

Cut the tail and the claws of the lobster into pieces, and add them tc also some pepper, cayenne, V hite pepper, and a glass of white wine. Forcemeat balls may be added to oyster soup and lobster soup, made as directed under the article “ Forcemeat for Fish.

Clam Soup.—Take 50 or 100 small clams, and wash the shells perfectly clean.

Throw them into a kettle of boiling water; use only water enough to keep the clams from burning; as the shells open and the liquor runs out, <ake out the clams and the into the soup-kettle.

Cut the clams small and put them in the kettle, adding a quart of milk and water each.

Add also an onion cut small, some blades of mace, and 12 whole pepper corns. Let it minutes, skimming lb.

rolled in flour, cover the kettle a few minutes, and serve it hot,

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TO MRS. hare’s new cook BOOK. Oyiter Soup.—Take 2 quarts of oysters and drain them with A fork from their liquor; wash them in one water to free them from grit; cut in pieces 2 slices of lean bacon; the oyster liquor and put in it the bacon, oysters, some par.-* ley, thyme, and onions tied in a bunch as thick as the thunjb, salt, if necessary; let it boil slowly, and when almost done, add a lump of butter as large as a hen’s egg, rolled in a of good cream.

It lake from 20 to 30 minutes to cook it.

Chowder.—Fry some slices cut from the fat part of pork, in a deep stew-pan, mix sliced onions with a variety of sweet herbs, and lay them on the pork; bone and cut a fresh cod into thick slices, and place them on the pork, (hen put a layer of slices of pork, on that a layer of hard biscuit or crackers, then alternately, the pork, fish, and crackers, with the onions and herbs scattered through them till the pan is nearly full; pepper and salt, put in about 2 quarts of water, cover the stewpan close, and let it with fire above and below it for 4 then skim it well and serve it.

Eel Soup.—Take 3 lbs. of small eels, and skin them 1 or 2; in very small very lightly in a stew-pan with a bit of butter and a sprig of i)arsley. Put to the remainder 3 quarts of water, a crust of bread, 3 blades of niace, some whole pepper, an onion, and a bunch of sweet herbs; cover them close, and stew till the fish breaks from the; it off; it to a paste, and it through a sieve.

Toast some bread, cut it into dice, and pour the soup on it Add the scollops of eel, and serve.

The soup will be as rich as if made of meat. | pint of cream or milk, with a tea-spoonful of flour rubbed smooth in it, is.a great improvement.

To every pound of eels add a quart of water, and let the whole boil till | of the liquor is wasted. The soup of conger eels is also said to be good, but the fish has not the richness of the fresh water <jel, and can only be recommended by its cheapness.

Lake and Pond Fish Sovp.—Yor every person lake a pound each of pike, perch, roach, dace, gudgeon, carp and tench, eels, or fu\y fresh water fish that can be obtained; wash then\ in salt

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GENERAL DIRECTIONS—SOUPS. n •nd water, and stew them with a tomato, carrots, leeks, fried onions, and sweet herbs, in as much water as will cover them; and let them stew until is reduced to a pulp; strain the liquor, and boil it for another hour until it becomes quite smooth.

Then have ready some roots of any sort that may be in season, which have been chopped small, and boile»l either in milk or water: add them to the soup, and let it sim mer for 15 minutes; season it, if milk has been used, with mace and celery, with a little Cayenne; but if made solely with water, then use Chili vinegar, soy, mushrooii ketchup, or any of the savory sauces. Slock for FLsh Soup.—^Take a dozen of any small fish, and the same number of perch; gut and clean them carefully; put them into a stew-pan with 2 quarts of strong veal-broth; add a few slices of lean ham, 2 or 3 carrots, celery and onions cut in slices, some sweet herbs and salt, with a little Cayenne; till the fish will pass through a coarse sieve; then return* it imo the stew-pan, with a good lump of butter and some flour to thicken it; add a couple of large glasses of white wine, and a large spoonful of garlic vinegar. The gravy from herrings, anchovies, or a little Oude sauce, will also improve the flavor.

This stock, if once re-boiled, will, in cold weather, keep well for a month; or, if served as soup, the quantity may of course be reduced according to the number of the party intended to partake of it, and it will be found excellent. Indeed, any species of fish may be made into soup in the same manner.

If meant to be browned, the onions should be fried, and a good spoonful of mushroom ketchup, or India soy be added; and red wine will be better than either Sherry or Madeira.

But if left while, cream be substituted for ketchup and soy; a glassful of ginger wine will answer the purpose of red In making this stock it should also be observed, that the bones of the fish are what constitute its best part; for if stewed down in a digester, <hey wdll become a jelly of a very rich nature, which may be applied to many sorts of soups and The bones of large fish—salmon, cod, soles, and turbot-—are never taken from the dish on which they are served; and therefore, should always be returned to the stock-pot; or any remains and trimmings of the fish may be used. Add to

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T2 MR3. bale’s new COOK BOOK. this a carrot and an onion or tw'o, and let the whole slew until To thicken or enrich white or fish soups, it is a good way to pour them, boiling hot, on the beaten yolks of 2 or 3 flesh I'ish Soups.—Good soups may be made by simmering a cod’s head, or any fish, in water enough to cover the fish; adding pepper and salt, mace, an onion, celery, parsley, and sweet When done, strain, and thicken the soup with oatmeal or flour If for brown soup, first fry the fish. BROTHS.

Mutton Broth.—The best part of the mutton from which tc make good broth is the chump end of the loin, but ^excellently made from the scrag end of the neck only, which time—full 3 hours, or longer if it be large—until it becomes tender; but not boiled to rags, as it usually is.

A few grains of whole pepper, with a couple of fried onions and some turnips, should be put along the meat an hour or two before sending up the broth, which should be strained from the vegetables, and chopped parsley and thyme mixed in it. The turnips should be mashed, and served in a separate dish, to be eaten wdth the jnutton, with parsley and butter, or caper-sauce. If meant for persons in health, it ought to bo strong, or it will be insipid.

The cooks usually skim it frequently; but if given as a remedy for a severe cold, it is much better not to remove the fat, as it is very healing to the chest. Another woy—-for an Invalid.—Boil 3 lbs. of the scrag end of a neck of mutton, cut into pieces, in 3 quarts of water, with 2 turnips and a table-spoonful of pearl barley or rice. Let it boil gently for 3 hours, keeping it cleanly skimmed.

Veal Broth.—Stew a knuckle of veal of 4 or 5 lbs.

in 3 quarts of water, with 2 blades of mace, an onion, a head of celery, and a little parsley, pepper, and let the whole simmer very gently the is reduced to 2 quarts; theu take out the meat, when the mucilaginous |;arts are done,

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«nd serve up with parsley and butter. Add to the broth either 2 oz.

of rice separately boiled, or of vermicelli, put in long enough to be stewed tender. Dish the knuckle separately, and serve it with parsley and butter. Barley Broth.—Take a breakfast-cupful of pearl barley, boil it in a gallon of water gently for 30 minutes, then take 3 lbs. of meat—lamb or mutton chops, with the fat cut off’ or lean beef—put them into a separate stew-pan, dress them wiiii a small quantity of water, add to them any kind of vegeiables carrots and turnips, with small onions, celery, and green peas, if in season—salt, pepper, and, with the water and the barley, let the whole boil gently for 2 hours or longer, and serve all together.

Or:—Take 3 quarts of good broth, cut or 4 turnips, 2 heads of celery, a lettuce, a parsley, and some small onions, and a little butter and gravy. Stew until the vegetables become quite tender; add to this a few spoonsful of rice, boiled; put the together, and boil for 15 minutes. Beef Brose.—Skim off the fat of water in which beef has been boiled:

it, and stir in oatmeal to thicken it.

Chicken Broth.—Cut a chicken into joints, wash them, and put them into 3 pints of water, with 2 oz. of rice, some pepper, salt, and a blade or two of mace. Boil and skim carefully, and then simmer for 2 hours. Serve with vermicelli, or chopped parsley, boil 5 minutes in the scup. Berlin Milk-soup or Broth.—Put si.x table-spoonfuls of flour into a frying-pan upon a slow fire, stirring it about it may not get lumpy.

pints of milk, with a little lemon; small lumps of sugar, (say half an; and a of cinnamon.

it, and mix the flour with the milk, adding one pint of water; boil the wliole together for ten or twelve minutes, then serve it uj) with bread cut ir. various shapes and fried. The bread should be placed, fried and hot, in the tureen, and the soup poured over it.

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Dirfetit>iu for choosing Fish— Cooking tn different ways—Marinade-Preserving— Utensils, dtc.

The cook should be well acquainted with the signs of freshness and good condition in fish, as many of are most unwholesome articles of food when or out of The eyes should be bright, the gills of a fine clear red, the body stiff^ the flesh yet elastic to the touch, and the smell not marks are reversed, and the eyes are sunken, the gills very dark in hue, the flesh itwelf flabby and of offensive odor, it is bad, and should be avoided.

The chloride of soda, it is true, restore it to a tolerably eatable state,* if it be not very much over, kept, but it will never resemble in quality fish that is fresh from the water. A good turbot is thick, and full fleshed, and the under side is of a pale cream color or yellowish white; when this is of a bluish tint, and the fish is thin and soft, Copper Ftsh or Ham Kettle. Jisagreeable.

all tatil Fish Kettle, called r Mackerel Kettle.

be rejected.

* We hare known this applied very snccessfiillv to salmon, which Irom lotne hours keepinfr in sultry weather, nad acmiired a slight degree of taint, of which no trace i itnainod after it wiia dressed.

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OKKEKAL UiUHCTlONS VISU.

1b Tlie best salmon u.d codfish are known by a small head, very thick shoulders, and a small tail; the scales of the former should be bright, and its flush of a fine red color:

to be eaten in perfection, it should be dressed as soon as it is caught, before the curd (or white substance w'hich lies between the flakes of:

flesh) has melted and rendered the fish oily. In that state kcally crimp, but continues so only for a very few hours. The flesh of cod fish should be white and clear before it is boiled, whiter after it is boiled, and firm though sweet and mild in flavor, and separated easily into large flakes. Many persons consider it rather improved than otherwise by having a little salt rubbed along the inside of the back bone, and letting it lie from 24 to 48 hours before it is dressed. sometimes served crimp like salmon, and must then be sliced !

ijs soon as it is dead, or within the shortest possible time after!

js’ards.

Herrings, mackerel, and whitings, lose freshness so j rapidly, that unless newly caught are uneatable, The herring may, it is said, be deprived of the strong rank smell which it emits when broiled or fried, by stripping ofl'the akin, under which lies the oil that causes the disagreeable odor. The whiting is a peculiarly pure flavored and delicate fish, and:

acceptable generally to invalids from being very light of digeslion.

Eels should be alive and brisk in movement when they are purchased, but the “horrid barbarity,” as it is truly designated, of skinning and dividing them while they are so, is without excuse, as they are easily destroyed “by piercing the spinal marrow close to the back part of the skull with a sharp pointed or skewer.

If this be done in the right place all motion will instantly cease.” We quote Dr. Kitchener’s assertion on this subject; but we know that the mode of destruction:

which he recommends is commonly practised by the London fishmongers.

Boiling water also will immediately cause vitality to cease, and is perhaps the most humane and ready method of destroying the fish.

Lobsters, pawns, and shrimps, are very stiff when freshly coiled, and the tails turn strongly inwards; when these relax,, and the fish are soft and watery, they are stale; and the smell will detect their being so instantly even if no other symptoms of it be remarked.

It bought alive, lobsters should be chosen by tlieir weight and “ liveliness.”

The hen lobster is preferred

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fjr sauce and soups, on account of the coral; but the flesh oi the male is generally considered of finer flavor for eating. Ibe vivacity of their leaps will show when prawns and shiiinps aie fresh from the sea.

Oysters should forcibly on the knife when they aro opened; if the shells are apart ever so little they are losing tlieir condition, and when far open the are dead, and fit only to be thrown away. Small plump nati\ e.i are very preferable to the larger and coarser kinds. Preparatory to the dressing, the fish should be carefully gutted, and afterwards cleaned thoroughly by the cook, from all appearances of blood, particularly scraping the blood that lodges about the back bone, and cutting the fish open for some distance below the vent.

If, however, the fishmonger does not clean it, fish is seldom very nicely done, for common cooks are apt not to slit the fish low enough, by which, and not thoroughly washing the blood, &c., from the bone, a very disgusting mass is left within, and mistaken for liver; but fishmongers generally wash it beyond what is necessary for cleaning, and by perpetual watering diminish the flavor.

It should, in fact, be handled as little as possible, and never in the water a moment it is washed.

In washing it, the best way is to hold the fish firmly ^y the head with your left hand, and scrape scales or slime; w'ash it once in clean cold water, and either dry it with a towel or hang it up and leave it to drain.

kinds, as whiting, bass, cod, and haddock, eat firmer if salt be put into their gills, and they be hung up a few hours before dressing.

Fish are either boiled, fried, or broiled. Salt may be added to all kinds of fish are boil'--d; and the flavvsea-fish is much improved by boiling it in sea-water.

Fish should gently, or rather simmer it has once boiled up, and the water should be constantly skimmed. Instead of dissolving salt in the water in -which fish are to be boiled, some cooks prefer to steep the in from 5 to 10 minutes, before putting it in the kettle to cook; the necessity of using salt in boiling fish is thus avoided; scum rises, sc that the lid has not to be taken off so to it, and the fish comes to table not only nicer, but with a better appearance.

Almost all cookery books direct that fish should be put nito M much or more water as will them, this is also a \ery

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COOKING bad way:

fish be a little more than half covered with water, and gradually brought to boil, then well covered down with your sauce-pan lid, and boiled gently till done, it will ea much richer, have a finer flavor, and be more firm than if cooked the old way, or rather drowned in water, which only soddens fish, and takes away the fine firmness so much prized. To render boiled fish firm, put a small bit of saltpetre with the salt in the water in which it is boiled; oz. will be sulli cient fiir a gallon.

To determine when is boiled, draw upon the fish-plate, and if the thickest part of the fish can be 1 easily divided from the bone with a knife, the fish will be done,; and should be at once taken from the water, or it will lose its flavor and firmness.

By most cooks it is considered better to put all fish on in i boiling than cold w^ater. An oval pan is best adapted to frying fish. Olive oil is best I to fry in, but dripping or lara is commonly used.

Iboil before the fish is put in it, and be kept gently boiling until I the fish is of a yellowish brown color, when it should be taken ( out and drained.

fish, have a clear but not fierce Dry the fish iin a cloth, season it with pepper and flour it; jput it on a gridiron, having first rubbed the heated bars with isuet, otherwise the to them and be broken:

it 'should be often turned in broiling. In the dressing of flat fish as cutlets, the fillets should be lift t ed from the bones, and the spine which runs through the centre (of the round sorts should be extracted. The stewing of fish, and dressing it in fillets and cutlets, re^ quires considerably more care in the cookery, as well as cost i in the ingredients, than either of the previous modes; and as I a preliminary to the operation, a gravy should be got ready, tto be made in the following manner:—Take out all the bones, (cut off the heads and tails, and, if this should not be sufficient, I add an eel, or any small common fish; stew them with an onion, I pepper, salt, and sweet herbs; it teonsistenco of cream, flavoring with a slight addition of wine: Dr any other sauce.

The French employ the commonest sorts i»f their wine as a marinade, or sauce, both for the boiling and tewing of Marinade— is commonly iscd m France for the purpose of

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7b MRS.

boiling fish, which imbibes from it a more pleasant flavn »ha« it naturally possesses, and has been so generally adopted by English professed cooks that we here insert the receipt:—Cut up 2 carrots, 3 onions, 6 shalots, a single clove of garlic, ano a stew-pan with a piece of butter, a bunch ol [airsley, and a bundle of sweet herbs; fry the whole for a few uiiuutes, then add, very gradually, 2 bottles of any light wino 01 of cider.

Put in a handful of salt, 2 dozen of peppercorns the same quantity of allspice, and a couple of cloves. Simmer the whole together for 1^ hour, strain the liquor, and pu* Lt by for use.

This marinade, if carefully strained after the fish has been taken out, will serve several times for the same purpose, addinp a little water each in it should simmci very gently, or rather stew than boil, ns it affords to mackerel, herrings, perch, roach, and any river the advantage of dissolving, or so thoroughly softening bones, as to render them more agreeable in eating. For large fish, they should be cut steaks being marinaded.

Instead of the wine or cider, a quart of table-beer, a glass of soy, 1 of essence of ancliovies, and 1 of ketchup, may be used; or a pint of vinegar and these sauces, fennel, chives, thyme, ainl bay-leaves, may be added with the wine, cider, &c. Or, choose, a kettle that suit the size of the fish, into which put two parts water, 1 of light (not sweet) white w'ine, a good j)iece of butter, some stewed onions and pepper, salt, 2 or 3 cloves, and a good bunch of sweet herbs; simmer 15 minutes, let it become cold, then the therein.

anchovy-sauce and a squeeze of lemon. Fresh-water Fish are equally nutritious sea; they are much lighter as food, and then-fore easier ot digestion; they are, however, more w-atery, and requisite to use salt, in order to extract the watery j)articles.

Every sort of fresh-water fish, ought, therefore, as soon as killed and it should be well washed out with pure spring water, and wi]>ed thoroughly dry with a clean cloth. If bred in ponds, it often acquires a muddy smell and taste; to take oft which, soaking in strong salt and water, or, if of a to bear it, scalding in will have the pioi>er effect.

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PRESERVING 7i> To Preserve Fish Fresh.—Boll 3 quarts of water and a pint cof vinegar, in which, when boiling, put the fish, and scald it ffor 2 minutes.

Then hang up the fish in a cool place, aud it will keep for 2 ^or 3 days, and dress as well as if fresh caught.

If the fish should happen to freeze they should be placed in ccold water without salt, for an hour or so, to thaw' them. b'ish is usually garnished with horse-radish, sliced lemon, oi (fried parsley; and the roe, melt, and liver.

When served up lit should not be covered. Fish-kettles [See cuts at the head of lalways a perforated false bottom, with handles affixed, called a (fish-strainer, so that it is very easy to take up fish w’hen done, vwithout breaking it dished up, it must be slid off this ssirainer on to a fish-plate, which fits the dish you serve it up in, lon which fish-plate a nice clean white napkin is sometimes put tto lay the fish on, to absorb all the moisture. Some people do not approve of a napkin to lay fish on; in of course, you must only slide the fish off the (Strainer on to the fish-plate, which you put into a dish that i\ lifits, and serve it up. Should it so happen, that the fish is done before it is wanted, lor that the family is not ready to sit down, the best way will (be to wrap a wet napkin the fish, and placing it very ccarefully on the tin strainer, suspend it in the fish-kettle, over !sso much of the boiling water as will keep it hot, but not touch;iut.

It will thus be kept ready to serve up when wanted; but i iiit will not be near so nice as if it had been sent up to table tthe moment it was cooked. to be served with the fish, should be made ithicker than when intended for any other purpose, as it is unsually thinned at table by one or other of the sauces taken (with fish.

Curry Savee.—Mix curry powder with melted butter, and i4f wanted of a high flavor, add a little vinegar.

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flow to cook Cod-fish—Salmon^—Mackerel—Shad—Rock-fish-^ Bass— Black-Jish—Haddock— Whitefish—Sturgeon—HalU but— Trout—Perch—Small Pish—Fish Cutlets—Kedgeree— Fillets of Fish—To Scollop Fish—Fish Cake— Casserole of ^ Fish— Croquettes of Fish — Herrings— Anchovy Sandwiches— Toast— Caviare. COD-FISH.

Ill highest season from Ootoboi to the beginning of February; in perfection, about Christmas.

To boil Cod-fish.—When is large, the and shoulders are sufficient for a handsome dish, and they contain all the choicer portion of it, though not so much substantial | eating, as the middle of the body, in consequence, is | generally preferred to them by the frugal housekeeper. | the fish, and cleanse the inside, and the back bone in particular, ^ the most scrupulous care; lay it into the fish-kettle and it well with cold water mixed with 5 oz. of salt to the gallon, and about } oz. of saltpetre to it | over a moderate fire, clear off the scum perfectly, and let the | fish boil gently until it it w'ell,* and dish it a carefully upon a very hot napkin, w'ith the liver ar.d the roe.as | a garnish.

To these are usually added tufts of lightly scraped |horse-radish round the edge.

Serve well made oyster sauce ' and melted butter with it; or anehovy sauce when oys tors cannot be procured.

^Moderate size, from 20 to 30 minutes; large, from 30 to 45 minutes to boil. * This should bo done by sotting the fish-plate across the kettle for a mla<ite or two.

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Sltcen of Uod-JlsJi fried.—Cut the middle or tuil of the fish •nto slices nearly an season them white pepper or Cayenne, flour them fry them of a clear equal hrown on both sides; drain them on a sieve before (he fire, and serve them on a well-heated napkin, with plenty of crisped parsley round them. Or, dip them into beaten egg, •ud then into fine crumbs mi.xed with a seasoning of salt and pepper (some cooks add one of minced herbs they are fried.

Send melted butter and anchovy sauce to table with them.

From 8 to 12 minutes to fry. Obs.—^This is a much better way of dressing the thin pan of the fish than boiling it, and as it is generally cheap, it makes thus an economical, as well as a very good dish:

if the slices are lifted from the frying-pan into a good curried gravy, and left in it by the side of the for a few minutes before they are sent to table, they will be found excellent—would be quite spoiled, if they are boiled with the fish. Garnish the dish with slices of hard boiled eggs, and serve wdth egg-sauce. Cod Sounds—are the soft parts about the jowl of the fish, which are taken out, salted, and barrelled.

For boiling, they should be soaked in warm for about 30 minutes, and then scraped and cleaned. in milk and tender, when they should be served with egg sauce. For broiling cod sounds, scald, and clean them; simmer take them out, flour, and broil them.

While this is doing, make a sauce for them with a little brown gravy, seasoned with pepper, salt, a little mustard, and a teaspoonful of soy, with flour and butter; boil together, and pour over the sounds.

Codrfish.—Cut 4 lbs. of cod in slices, season them rith pepper and salt, put them into a stew-pan with ^ pint of » ater, some good gravy, ^ pint of wine, the juice of ^ a lemon, a dozen or two of oysters with liquor, a piece of butter ri'lled in flour, and 2 or 3 blades of mace. the is be in 15 minutes, serve with the sauce.

Any kind of fish-sauce may be substituted foi ' the wine, and a variety given by employing anchovies instead of oysters.

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hare’s new took BOOK. 7<j hake Hod-fish..—Butter a pan, lay the in it 8 bundle of sweet herbs, an onion stiy^k with 0 cloves, a spotiii fill of black and white pepper, salt, and a quart of water; floui the fish, stick it over with pieces of butter, and add to it rasp ingo of the ti.-h carefully, strain the gravy, thicken it, and add to it a pint ot shrimps, J pint of oysters, a spoonful of essence of anchovies and a glass of Harvey or Reading sauce; warm all together and pour it round the; garnish with lemon, crisped parsley, and fried bread or paste. Codlings are very good dressed in this manner. To hake Cod or Haddock.—Choose the middle part of the fish, and carefully take off the skin; then make a stuffing with a little of the roe par-boiled, the hard-boiled yolks of 2 eggs, some grated lemon peel, bread crumbs, a little butter, pepper, and salt, binding the white of an egg, which stufiT the fish, and sew it up.

it for an hour in a tin dish, in a Dutch oven; turning it often, and basting it with Serve with oyster sauce, shrimp sauce, or plain butter. Crimped Cod.—Cut a fresh cod slices, lay them for 3 Hours in salt and water, to which add a glass of vinegar; when it may be boiled, fried, or broiled. To dress Salt Fish.—Soak it in cold water, according to its saltness; the only method of ascertaining which, is to taste one of the flakes of the fish. That fish which is hard and dry will require 24 hours’ soaking, in 2 or 3 w aters, to the last of which add a wine-glassful of vinegar. But less time will suffice for a barrelled cod, and still less for the split fish.

Put the fish on in cold water, and let it simmer, but not actually boil, else it will be tough and thready. Garnish with hard-boiled eggs, the yelks cut in quarters, and serve with egg-sauce, jiarsnips, oi b( ot-root.

Or;—Lay the piece you mean to dress all night in watei, w ilh a glass of vinegar; it then break it int« flakes on the dish; warm with cream and a huge })ieve rubbed bit of flour, and it w ith egg-sauce.

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Frlcaseed.—Salt fish that ha^ been boiled and left until cold ia an excellent dish when warmed; break it flakes, and put it into a pan with sauce thus made:

beat boiled parsnips in a mortar, then add to it a cup of cream, a good piece of butter in flour, a little white pepper, and ^ a tea-spoonful of mustard, all simmered together; keep the fish no longer on tlie fire than to become hot, but not boil. Or:—Shred the fish into very small pieces, break up potatoes which have been already boiled, and put them along with the fish under the rolling-pin, so as to reduce the whole to a paste.

Then mix with it some hard-boiled eggs, minced; put the whole into a stew-pan to warm with a good piece of butter, and send it up with egg-sauce.

Should you prefer not to mix them, build a wall of mashed potatoes, put the fish in the centre, and heat in a Dutch oven; if you have a parsnip, mash it, and add it to the mass. SALMON.

To boil Salmon.—Put on a kettle plenty of spring water, and when it boils, add a handful of salt, and take oft* the scum as it rises; then put in the fish, and boil very gently. Allow 15 minutes to each pound of fish, for it requires nearly as much boiling as meat.

But cases the thickness, not the weight, must be considered; so that a quarter of a salmon may take nearly as long boiling as half a salmon. The best method, therefore, of boiling salmon, is to split the fish from head to tail:

if you neglect this, but boil it whole, cut crosswise through the middle, it is scarcely possible to cook it evenly, the thickness of the back and shoulders being such, that if the outside be properly done, the inside will be imper fectly so.

On the Tweed, and in other salmon districts, a sal mon is never boiled whole, or cut across. Serve with shrimp, nchovy, lobster, or fennel lbs.

of a full-grown salmon make a fine dish Salmon peel, or small salmon, are dished crooked, in the form of an S; they are mostly good fish, but neither so rich nor full flavored as the large salmon. A few slices of culvered salmon j make an elegant but very expensive dish. To broil fresh Salmon.—Cut slices from the thickest part of j the fish, an inch thick, dry them, season them with pepper and

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S4 MRS.

HAI.K'3 NfW COOK BOOK, Halt, and rub them with butter or salad oil; put the gridiron over a clear slow fire, wipe it clean, and rub the bars with oil or lard:

lay on the salmon, and it carefully 10 or 12 Or, the pieces of salmon may be put in oiled paper, thus broiled, and served in the paper. To turn the salmon on the gridiron, lay a stew-pan cover on the fish, turn the gridiron over, and the salmon will be on the cover. Broiled salmon may be served with anchovy butter, or tomato, or caper sauce. Salmon is, however, better baked than broiled. J To broil dried Salmon,—Cut in pieces, as above, and J with or without paper; but it should only be warmed through. It is a relishing addition to breakfast; and is likewise a dinner; dish, with egg-sauce and mashed potatoes. ?

To bake Salmon.—Scale it, and take out the bone from the | E art to be dressed, but up the cavity with forcemeat, and xind the tape.

it, rub it with yolk of egg, and put it into a deep baking-dish, covering it very thickly with crumbs of bread, chopped parsley, and sweet herbs, together with shrimps, if they can be got, and put into the cov| ering a few small bits of fresh butter; place it in a Dutch oven, or, if already boiled and thus re-dressed, heat it only before the | fire until browned.

> To fry Salmon.—Salmon cutlets should be cut from a piece j of a split salmon; without bone about J an inch thick, and rub them over with egg well beaten ?

pepper and salt, dip them in chopped herbs and bread crumbs, ^ fry them as you would a veal cutlet; serve with Jndian-picklo ’ Oi:—Cut pieces ^ an inch thick; season them, and put them,, in paper, and broil until hot through:

serve with lemon is usually eaten at breakfast. f Or:—As in the Hebrew fashion, dice the salmon, and cover for 2 hours; dry it, and brush it over with yolk of eggs.

Fry it in oil, and servo it Any of salmon may be dressed with salad, or with salad-sauce.

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To pickle boiled Salmon.—Lay it in a deep dish, ai.d <x»ver it with vinegar and pump water, in equal proportions, with a Or:—Add to some of the water in which the salmon was J part of vinegar, 2 or 3 bay-leaves, some minutes, and when cold, pour the salmon, which will be ready in 4 or 5 To pickle Salmon.—Split and clean the fish, and cut it into boil it for a few minutes in a brine strong enough to bear an egg; then take out the salmon, and lay it on a sloping board to drain off the liquor. Next, boil and skim the liquor kettle, mix it with an of vinegar, and pour it over the salmon, with a handful of salt, 6 bay-leaves, 6 blades of mace, and ^ oz. of w'hole black pepper. Omitting the spice, this is said to be the Newcastle method of pickling salmon for the London market. Sturgeon, herrings, sprats, and mackerel, may be pickled in the above manner.

To pot Salmon.—Bone, skin, and clean, but do /lot wash the salmon, salt it, and when the salt is dissolved and drained off, it with ground mace, a few cloves, and whole pepper, lay it in a pan, with a few bay-leaves, cover it -wvch butter, and it 2 or 3 hours; off the gravy, press the salmon into pots, and pour over it clarified butter. To stew Salmon.—Scrape the fish, and stew slices of it in t rich white gravy; to which add, just before serving, a spoonful of essence of anchovies, a salt, and some pars, ley chopped fine.

To dry Salmon.—Ont the fish down, take out the inside and roe, rub the whole with common salt, after scaling it; let it hang 24 hours to drain. Pound 3 or 4 oz. of saltpetre, according to the size of the fish, 2 oz. of bay salt, and 2 oz. of coarse; rub these, when mixed w'ell, into the salmon, and lay it in a large dish or tray 2 days; then rub it well with common salt, and in 24 hours more it be fit to dry; wipe after draining.

Hang it either in a wood chimney or iu a dry

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MRS.

balk’s new cook BOOK. place, Keeping it open with 2 small sticks.

Dried salmon is broiled in paper, and only just warmed through, egg.

sauce and mashed potatoes with it; or, it may be boiled, especially the bit next the head. MACKEREL Are so well known, and in such general use as an esteemed fish, that any description is unnecessary.

Their season is the months of May, June, and July, after which time they spawn and lose condition; but some have an after season, about October, when they recover flesh and are so tender that they keep worse than any other kind of fish; if not dressed within 45 after being caught they become putrid.

freshness may be ascertained not only by the signs common to all fish, of fulness in the eye and glossiness of the skin, but by the appearance of the bars on the back, which should be distinctly marked black, those of the male being nearly straight, whilst those of the female are waving; an observation worth attending to, as the flesh of the male is better than that of the female. Their condition should also be looked to. for, if the body be not full and deep from the shoulder downwards, it is a proof that the fish has been diseased, or lost its roe as “ shotten mackerel,” which is always ill-tasted.

They are delicate, though not rich in flavor. They may be dressed in various ways, but plainly boiled is the most usual, and considered by many good judges as the best mode of preserving their flavor. To boil Mackerel.—They should be carefully cleaned both inside and out:

then washed in vinegar and water, and left to hang a little to dry before being put the fish-kettle.

A handful of salt should be put the water, which should be at first cold, and only allowed gently from 15 to 20 minutes, though some prefer having the hot.

The fish should be watched about that time, as “ when the eye starts, and the tail splits, they are done, and should be imme* diately taken up; if left in the water they will break.” llie most customaiy sauce is that of fennel, which has partly superseded the gooseberry, but parsley and butter is in jse.

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Or:—^fackcrcl may be hoiled in a marinade made as follows:—Take, with some weak broth, 2 table-spoonsful of vinegar, a bundle of sweet herbs, a few small onions, or a one stuck with a dove, pepper, and; boil these together; then boil the fish in this gravy:

take them out w’hen ready, the liquor, and thicken it; make it green with and fennel; add a tea-spoonful of any kind of fish sauce, and send it to table. To broil Mackerel.—Clean and split them open; wipe dry; (ay them on a gridiron, rubbed with suet, over a very 'clear slow fire; turn; season salt, and a fine-minced parsley is also used. Trout and perch are broiled in the same way. Mackerel broiled whole \^An receipt].—Empty and cleanse perfectly, a fine and very fresh mackerel, but without opening it more than is needful; dry it well, either in a cloth, or by hanging it in a air until it is stiff; make with a sharp knife, a deep incision the whole length of the fish, on either side of the back bone, and about J an inch from with a feather put in a little Cayenne and fine salt, mixed with a few drops oil, or* clarified mackerel a moderate fire upon a well heated gridiron, which has rubbed with suet; loosen it gently should it stick, which it do unless often moved; and when equally done on both sides, turn the back to the fire. minutes will broil it w'ell. If a sheet of thickly-buttered writing paper be folded round it, and just twisted at the ends before it is laid on the gridiron, it will be finer eating than if exposed to the fire; but sometimes when is done, the adhere to the paper, and be drawn off w'ith it, which injures its appearance.

is one of the very best modes of dressing a mackerel, which in is a different fish when thus prepared, to one is simply boiled.

A 'drop of oil is sometimes passed over the skin to prevent its sticking to the It may be laid to the fire after having been merely cut as we have directed, when it is preferred so.

Large, 30 min utes; 25, if small. To bake Mackerel.—Cut off the heads and tails, open and clean them well; rut. them with pepj.cr and salt, put them

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MRS. HALU’S NEW COOK BOOK. into a deep dish, with a little mace, one or two bay leaves, and some whole black pepper; then pour over them equal quantities of cold vinegar and water, tie the dish over with strong paper, (not brown,) and bake ^or an hour iu a slow oven. Or, the mackerel may be seasoned as before, buttered and baked in a dish with butter, without the vinegar and water, and eaten with fennel or pai-sley and butter. Pickled Mackerel, or Caveach.—Clean mackerel, split or whole, into 4 or 5 pieces, leaving out the heads and tails.

Then mix an ounce of pepper, 2 nutmegs, a little mace, (both finely powdered) and a handful of salt; rub the pieces of fish with this powder, and fry them brown in oil; | cold, put them jar, and it up with > Mackerel may thus be kept good for several mouths, especially ] if oil be poured upon the vinegar. j To souse Mackerel.—If kept to be eaten on the j following day, they should be soused in equal proportions of | vinegar and water, sufficient to cover them, and containing some J whole black pepper, mace, and a few bay-leaves. j SHAD.

In season in April, May, and the early part of J une. To hake a Shad.—Empty and wash the fish with care, but do not open it more is necessary, and keep on the head:

and fins.

Then stuff it with forcemeat. Sew it up, or fasten:

it with fine skewers, and rub the fish over with the yolk of egg | and a little of the stuffing. Put the pan in which the fish is to be baked, about a gill of wine, or the same quantity of water mixed with a tablespoonful of Cayenne or common do.

Ilaked in a moderate oven 1^ or 2 hours, or according to its To broil Shad.—This delicate and delicious fish is excellent | broiled.

and split the shad, wipe it dry and j it with popper and.salt—broil it like mackerel, t

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Shad, Touraine Fashion.—Empty and wash the care, hut do not open it more than is needful; fili it with force meat and its own roe; then sew it up, or fasten it securely with very fine skewers, wrap it in a thickly-buttered paper, and broil it gently for an hour over a charcoal caper sauce, or with Cayenne vinegar and melted butter. We are indebted for to a friend who has been long resident in Touraine, at whose table the fish is constantly served, thus dressed, and is considered It is likiv wise often gently stewed in the light white wine of the country, and served covered with a rich bechamel. The charcoal is not indispensable: any that is entirely free from smoke will answer.

We would suggest as an improvement, that ('yster-forcemeat should be substituted for that which we have indicated, until the oyster season ends. Broiled gently, 1 hour, more or less, according to its size. To fry Shad.—Clean the fish, cut off the head, and split it down the back; save the roe and eggs when taking out the entrails.

Cut the fish in pieces about 3 inches wide, rinse each in cold water, and dry on a cloth; use wheat flour to rub each Have ready hot salted lard and lay in the fish, inside down, and fry till of a fine brown, then turn and fry the other Fry the roe and egg with the fish. # —— To hake a Shad, Rock-fsh, or Bass.—Clean the fish carefully, sprinkle it lightly with salt and let it lie a few minutes; it, season it slightly with Cayenne pepper and s^, and fry it gently a light brown.

Prepare a seasoning o1*i)read crumbs, pounded mace and cloves, majoram, parsley, Cayenne; strew it over and in the fish; let it stand an hi)ur.

Put it in a deep dish, and set it in the oven to bake; to a fish, put in the dish ^ pint of water, 1 pint of wine.

Port and Madeira mixed, or the juice of a lemon made with loaf sugar, ^ tea-cupful of mushroon or tomato ketchup; to a small one allow in proportion the same ingredients; frequently, and garnish with sliced lemon. • To boil Rock-Jish, Black-fish, and Sea Bass.—Clean the scrupulous care, particularly the back bone, then lay the the fish kettle and cover it with cold water, strewing It a handful of salt, (and pinch of saltpetre, if ) ou

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MRS.

balk’s KKW cook BOOK. nave it,) and it a moderate scum cairefu'ly, and let it boil very gently it it, as directed for cod-fish, and it nicely—garnished with hard boiled eggs, cut in halves. Celery sauce, or anchovy sauce, is the proper kind for these fish, or plain melted butter. Tc souse Rock-fish.—Boil the water until it is thoroughly cooked. Reserve part of the water it was boiled, to which add whole peppei, salt, vinegar, cloves allspice, and mace, to your; to extract the strength from the spice; and add the vinegar after it is boiled.

Cut off the head and tail of the fish, and divide the rest in several portions. Put it in a stone jar, and vhen the fish is quite cold, pour the liquor over it.

It will ne fit to use in a day or two, and wdll keep in a cold place two or three weeks.

Black-fish and Bass.—^Those are in » manner similar to Rock-fish and Shad. HADDOCK.

To boil Haddock.—They are in season from June till January, and their condition may be tested in the same manner as Cod; but they should be immediately gutted, much below the vent, and cleaned, to prevent the rancidity which wouM otherwise be occasioned to their flavor by the oiliness of the liver, if it be allowed to remain in the body. The gills and eyes should also be out, and a very little salt put into the body, which should be hung up for a short time to dry. Their averjige weight rarely exceeds 4 to 5 lbs., but the laiger they are the better they will generally be found, their firmness being the greatest merit in their quality, and depending much upon their size.

The fish is ’-ery delicate in flavor, and is most usually left unskinned; plainly boiled, very fiist, for about 15 "minutes, or 20 minutes if it be large.

It may be served with pai-sley and butter, or oyster sauce. To fry Haddock.—Tf of they may b«i turned round the’r tails run through their jaws; but thia

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eannot be done when they are; they are in either cut in slices or filleted, and fried with crumbs of bread and egg.

T' broil Haddock^ d'c.—The fish is either scored or skinned, and split up, brushed over with a feather dipped n oil, peppered and salted, and laid whole upon the gridiron, without either crumbs of bread or eaten, if it be fresh, with only a squeeze of lemon, or some anchovy sauce; if dried and salted, as the Findhorn, or, as they are commonly called “ Finnan haddock,” they are merely used as a breakfast relish, with out any sauce or condiment but a spoonful of mustard. j To hake Haddock, dc.—The scales should be scraped off, but the tail and head must not be removed, though the spinal bone should be taken out, and the body stufied with any approved ' The Scottish mode of Baking is:—Take 2 good-sized haddocks, clean, and wipe them well in a cloth, but do not wash j; keep the breasts as whole as possible. Strew salt over j them, and lay them on a board for several hours; then wipe the salt from them, cut off the heads and fins, cut the skin through down the back, and take it off neatly, being careful to keep the fish whole. Beat up the yolks of 3 eggs, dip each in the egg, have ready some bread crumbs, mixed with pepper, salt, and chopped the in the crumbs, and j stuff the heads and breasts with oysters chopped, but not too small, and bread crumbs blended with an egg.

Butter a dish, lay the fish upon it, stick pieces of butter upon each, and bake For sauce, take a pint of veal gravy, the same quantity of cream, mix 2 in a little of the cream, cold, and boil till smooth; add a blade of mace, a little; nutmeg, salt, and an onion. When about to dish, take out the onion, add a wine-glassful of wine with the yolk egg Lay the heads of the fish at each end, and gjirfish with leraou.

WHITINGS.

}Vhiti7igs [French JReceipt].—Having scraped, cleaned, and wiped them, lay them on a fish-plate, and into water at the point of boiling; throw in a handful of salt,

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2 bay-leaves, and plenty of parsley, well washed, and tied together; let the fish juat simmer from 5 to 10 minutes, and watch them closely that they may not be over-done.

Ser\e parsley and butter with them, and use in making it the liquor in which the whitings have been boiled. Just simmered from f) to 10 minutes.

Baked Whitings, a la Francaise.—Proceed with these e.vactly as with baked Soles, or, pour a little clarified butter deep dish, and strew it rather thickly with finely-minced mush rooms, mixed a of parsley, and (when the flavor is liked, and considered appropriate) with an eschalot or two, or part of a few green onions, also chopped \cry On these place the after they have been scaled, emptied, washed, and wiped dry:

them well with salt, and white pepper, or Cayenne; more of the herbs upon them; pour gently from 1 to 2 glasses of light white wine the dish, cover the whitings with r layer of fine crumbs of bread, sprinkle these plentifully with clarified butter, and bake the fish from 15 to 20 minutes. Send a cut lemon only to table with them. When the wine is not liked, a few spoonsful of pale veal gravy can be used instead; or a quantity of clarified butter, with a spoonful of water, a tea-spoonful of lemon-pickle and of mushroom catsup, and a few drops of soy. STURGEON.

To boil Sturgeon.—Having cleaned a sturgeon well, boil it in ^s much as just cover it; add 2 or 3 bits of Inmon-peel, some whole pepper, a stick of horse-radish, and a pint of vinegar, to every half-gallon of water. When done, garnish the dish with fried oysters, sliced lemon, and and with melted butter, with cavcar in it; or with anchovy sauce; and with the body of a crab in the butter, and a little lemon-juice. To roast sturgeon, place it on a lark spit, which fasten on a large spit; baste it continually w'ith butter, and serve with a good gravy and some lemon-juice. To stew Sturgeon.—Cut the in slices 1 J inch thick, dip in vinegar, dry them the

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then flour and lay them in a stew pan with some go. id broth, and. let them stew gently until perfectly tender; thicken the gravy with butter or cream, add a spoonful of Harvey’s sauce, I a glass of wine, and serve it up with capers strewed over the top, and garnished with slices of lemon. To roast Sturgeon.—Put a good-sized piece in a large cradlespit (5 or 6 lbs. will make a handsome dish for the head of the; stuff it with forcemeat it at the fire for 2 or 3 hours, but remove the it with crumbs of bread, and brown the salamander; it constantly with a good brown gravy, an anchovy, a squeeze of Seville or lemon, and a glass of sherry boiled up, and poured into the Sturgeon Cutlets.—Cut in slices ^ inch thick; dry, flour, and egg them; dip them in crumbs, seasoned with pepper, parsley, and thyme; fry them, and serve Indian pickle, tomato, or piquant sauce. HALIBUT, OR, HOLIBUT, Partakes somewhat of the flavor of the turbot, and grows to an enormous size, being sometimes caught weighing more than a cwt.

; is, however, from 20 to 40 lbs., as, if much larger, it is coarse. The most esteemed parts are the flakes over the fins, and the pickings about the head; but on account of its great bulk, it is commonly cut up and sold in collops, or in pieces of a few pounds weight, at a very reasonable rate.

A small one cut in thin slices and crimped, is very good eating.

To boil Halibut.—Take a small halibut, or what you require from a large fish.

Put it into the fish-kettle, with the back of the fish undermost, cover it with cold water, in which a handful of sa’t, and a bit of saltpetre the size of a hazel nut, have been it begins to boil, skim it carefully, and then let it just simmer it 4 lbs. of fish will 'equire nearly 30 minutes, to it.

it, garnish horseradish oi parsley—egg sauce or plain melted butter, are servexi It.

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MRS, HALK’S XKW cook BOCK. Fillets of Halibut, Black-fish, Bass, etc.—The word JllUt, whether applied to poultry, game, or butcher’s means simply the flesh of either (or of certain portions of it), raised clear from the in a handsome form, and divided or not, as the manner in which it is to be served may require. It is an elegant mode of dressing various kinds of fish, and even those which are not the most highly esteemed, aflbrd an excellent dish when The to be filleted with advantage, should be large; the flesh may then be divided down the middle of the back, next, separated from the fins, and a very sharp clean from the bones.* When thus prepared, the fillets may be divided, trimmed into a good form, egged, covered with fine crumbs, fried in the usual way, and served with the same sauces as the whole; or each fillet may be rolled up, in its entire length, if very small, or after being once divided, if large, and (kstened with a slight twine, or a short thin skewer; then egged, crumbed, and fried in plenty of boiling lard; or merely floured, and from 8 to 10 minutes.

When the fish are not very large, they are sometimes boned without being parttvl in the middle, and is rolled from the tail to the be^id, after being first spread with butter, a few bread crumbs, and a high seasoning of mace and Cayenne; or with pounded lobster mixed with a large portion of the coral, and the same seasruiing, and proportion of butter; then laid into a dish, well covered with crumbs of bread and clarified butter, and baked from or until the crumbs are colored to a fine brown in a moderate The fillets may likewise be cut small strips or squares of uniform size, lightly dredged with pepper or Cayenne, salt, and flour, and fried in butter over a brisk fire; then well drain ed, and sauced with a good bechamel, flavored with a tea-spoon fill of minced parsley.

To colhp Halibut—Cut the nice cutlets, of abou an inch thick, and fry them; then put them into a broth madt of the bones, 4 onions, a stick of celery, a>id a bundle of sweet herbs, boiled together for ^ an hour. Strain this broth, thieken * A celebrated French cook gives the following instructions for taiv'rg these fillets:

“ Take them up by running your knife first between the borvti eii) the flesh, then between the skin and the fillet; by leuiuug p.xtiy aaia oif the table they will come off very neatly.”

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P5 h hnd stew the fish for J an hour, adding salt, pepper, a grating of nutmeg, and pounded miice, a spoonfiil of soy or fish sauce, and half that quantity of lemon juice, with a little shred lemonOr:—The collops may be in batter, or with beaten eggs and crumbs of bread; or, if made into cutlets, cut quite tliin, and fried in sweet oil, without egg and bread crumbs, are very good if eaten with sauce a la Tartare. To stew the Head of Halibut.—Put a beer, or any kind of wine, a few anchovies, an onion stuck with cloves, a bunch of sweet hr rbs, and some pepper, into a stew-pan; it nearly with water, though ale, without water, is used by many good cooks, and stew it for an hour:

put in the head of a halibut, stew it; when done; enough, thicken the gravy with buttrr and flour, add a fish-sauce, and serve it up with forcemeat-balls made of a part fish, pounded, and up with crumbs of bread, thyme, marjoram, and nutmeg, bound together with the yolk of an egg.

If the fish has been stewed in plain water, a glass of wine should then be added to the sauce. TROUT Are, by many people, thought to be a small kind of salmon, !

but, though much resembling it in outward appearance and delicacy of taste, they are of a distinct species, only inhabiting j rivulets of running water, and never bred, as the salmon:

the sea.

are very small, seldom exceeding 2 to 3 lbs., and more frequently not reaching more than | lb. in weight.

To fry Trout.—Clean and dry them thoroughly in a clutlv ' in hot butter; or beat the white of egg on a dip the trout in the egg and in very fine bread ] crumbs, which have beer, rubbed a sieve—biscuit:!

powder is better.

till of a delicate brown; it takes but a few minutes, trout be small—serve with crisp i; parsley and plain melted butter. I; |i To bake Trout [m the Foreign Mode],—Cover the bottom of ft small oval paper form with a few very thin slices of fat bacon, i' !

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cut down the back some nicely-washed small trout, and, hav ing removed the bones, lay the fish open, flat upon the bacon; tfpiinkie with chopped parsley, pepper, salt, a little mace, and Bake 30 minutes in a quick oven, and serve in paper.

Another Mode.—Baking, if you have an oven, is decidedly the best mode of dressing all the sort of fresh-water fish, and the simplest.

Dry the in a baking-dish, season with pepper and salt, and put a little butter on them; bake them according to the size; add the juice that oomes from the fish to some rather thick melted butter. To boil Trout.—They should be wiped dry towel, rubbed from head to tail, and putting them into cold water mixed with a small quantity of vinegar, into which should be also put some scraped horse-radish; let gradually for about 20 to 30 minutes, according to size, and not to the serve with plain PERCH.

To boil Perch.—First wdpe or wash off the slime, scrape off the scales, which adheres tenaciously to this; empty and clean the insides perfectly, take out the gjlls, cut ofl‘ the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel: from 8 to 10 minutes unless they are very large.

Dish them on a napkin, garnish them curled serve melted butter with them, or Mditre d'Hotel suttee maigre. V'cry good French cooks put them at once into boiling water, and keep them over a brisk for about 15 minutes. dress them also without taking off the scales or fins until they are ready to serve, when they strip the whole of the skin off carefully, and stick the red fins into the middle of the backs:

the fish are then covered with the Steward’s sauce, thickened * In water, 8 to 10 minutes; in boiling, 12 to 15.

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rxsn.

9t To fry Perch or Tench.—Scale arxd clean them peifectly; dry them in plenty of fried parsley round them. SMALL FISH.

Roach, smelts, gudgeons, minnows, or other small fish, must be well cleaned and dried, and shaken in a floured cloth, and may then be fried either with a little butter, or in boiling fat. Ur they may be first dipped in egg, and sprinkled with fine The} scarcely take more than two minutes them of a nice brown color, when they are done.

be drained on a hair sieve, before the till they are pretty fi-ee fi om fat.

Cutlets.—Chop a considerable quantity of herbs w’ith a piece of shalot, season it with pepper and salt; and put it into a stew-pan with 2 oz. of butter; as the butter is melting, add a tea-spoonful of essence of anchovies. Do not allow the butter to more than melt, and mix the whole well together; tlien cut any kind of white fish, dressed or raw, into handsome cutlets, and, when the herb seasoning is nearly cold, spread it on the thickly with a the fish with bread crumbs, and cook them on butter-pans in an oven, or before Stew a few silver button-onions, or a chopped onion, with any green vegetables in season, cut it into dice in a little broth, add nasturtiums, and a little of the pickle; keep them in the middle of a dish, and lay the cutlets round. Or:—Take any fish previously dressed, pull it in pieces, and mix it with a little good stock, and any fish sauce which may have been left from; it on a flat dish, brush it with egg, and tliick with bread crumbs, cut it out iu cutlets and fry brown.

Kedgeree for Breakfast.—Boil 2 table-spoonsful cf rice, add any fish previously cooked, (salmon or turbot is preferable) and nicely picked; beat up an egg stir it in just be.‘’ore seiving.

The egg must not Fillets of Fish.—Take any white split, and cut them into handsome fillets, and squeeze the juice of a lemon

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S3 MRS.

HI.LE’8 new COOK BOOK. over them, make a fine forcemeat with lobsters or shrimps, lay it thickly on the fillets, roll them up, and tie or skewer them. Put them into a fish gravy, and bake them in an oven d' me, thicken the gravy and serve up the fish in it.

To scollop Fish—Is in some measure to make it into a pie, au the usual mode is to bake it in scollops or shapes resembling the shells; as thus; Flake the fish, and imbed it in bread crumbs moistened with thin melted butter or cream, flavored with any approved sauce; the top thickly bread crumbs, lay bits of butter over, and bake it either before the fire or in a Dutch oven; or lay the fish in the bottom of the dish, with a rich white sauce of cream, and cover the top only with bread crumbs. Fish Cake.—Cut the meat from the bones, put them, the head and fins, over the for gravy, with a pint of onion, herbs, pepper, and Mince the put to it part of crumbs of bread, a little minced onion, parsley, pepper, salt, and a very small bit of mace: mix well, and make it into a cake with white of egg and a little melted butter; cover raspings, and fry it a pale brown, keeping a plate on the top while doing. Then lay it in a stew-pan, the fish gravy, and stew it gently turn it tM’ice, but with great care not to it:

cover it closely while stewing.

Cake of dressed meat, done in the same way, is remarkably Casserole of Fish—Is a title given, among others, by French cooks, to ^^poisson rechauffef o’" fish which has been left after being dressed, and is meant to he re-heated. There are almost as many modes of doing this, as of originally the various sorts; but we here retain a few of the most Fimple; Take any kind of cold fish, and it into large flakes; l>oil 2 or 3 eggs hard, and cut them into slices; have also some ma* hcd; a mould, and put in the fish, eggs, hnd potatoes, with a little delicate seasoning of white pepper; CK'isten the with cream, or thin melted butter, and a sp (Onful of essence of anchovies; boil the mould and turn i» out.

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F16II.

Or:—Take some fish which has been di eased, and rub it a sieve; to J lb. of fish allow lb. of bread-ciumbs, 2 eggs well beatm, 1 tablespoonful of essence of anchovies, of Ilarvey sauce, and a little salt and cayenne pepper; mix all well together, and put it a mould; let it \ an hour, and serve it with a good fish-sauce in the dish. ^ Croquettes of Fish.—Take dressed fish of any kind, separate the bones, mince it seasoning, an egg a teaspoonful of flour, and one of milk; it into balls; brush the outside with egg, and dredge it well with fry them of a nice color:

the heads, tails, with an onion, an anchovy, and a pint of water, stewed together, will make the gravy. Lobsters make croquettes; in which case the shell should be broken, and boiled down for the gravy. RED HERRINGS.

Red herrings are dried when but cured in Ireland, Scotland, and Holland are packed and in th(.

pickle for exportation. Dutch herrings have acquired the high est reputation in consequence of their superior delicacy. They are brought to London in small casks, containing only a dozer each, and in Holland are always raw, though English prejudice spoils them by broiling. They are so highly cured as to make the quite transparent; are generally steeped for an hour or two in cold milk, scored across, and form an relish.

Choose those that are large and moist; cut them open and pour some boiling water over them to soak \ an hour; dry, and make them just hot through the; then rub some cold butter over them, and serve. Instead of butter, a little salad oil will add to the richness; but it must be dropped on while before the fire, and in the smallest quantity.

usual mode is, however, to split them open without any soaking, and hang them separately on the hooki of a cheese-toaster, by which means the soft roe la browned.

Some of them will have hard roes, in which cas^ the belly should be opened, and a buttei inserted between the lobes, but again close up the belly te more readily melt the butter.

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MR8 hare’s new COOK BOOK. EELS.

Eels are in season the whole year, excepting in April and May, and when in high condition have a bright, glossy appearance on the back, and a brilliant white on the belly. Unless eels weigh at least half a pound in weight, they are hardly worth purchasing, except for the purpose of enriching »tews, or making small eel-patties. Preparatory to most modes of dressing, they should be well cleaned, gutted, and skinned; the heads and tails cut off, and the rest of the cut short pieces of 3 to 4 inches in length, and left for an hour or two in salt water. To boil Eels.—They should be of a good size, prepared as above, dried, floured, and boiled in salt and water, with a good deal of parsley, for about 30 minutes, or until tender; butter, of w'hich a portion may be thrown over them, and they may be garnished with scraped To fry Eels.—^They should be in yolk of eggs and or a coating of sweet herbs, and fried a pale brown.

They may be served with any savory or acid sauce that may be preferred. To broil.—The same process may be adopted by merely changing the frying-pan for the gridiron, and wrapping the eels in buttered but, if thought proper, the bread-crumbs and herbs may be omitted, as as the envelope of paper, and the eel merely brushed over with the yolk of egg. them frequently, and take them up when quite brown. Eels stewed in the French way.—Skin the eels, and skewer them round an earthen pan with all sorts of roots cut small, a few peppercorns, cloves, and a a of vinegar and ketchup, with 1 hour in the oven uncovered with pie-crust, and in the meanwhile the cnara flavored with a grate of nutmeg. The other modes are more in the difference of sauce than the methods of dressing, though put under various names.

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F18H.

ANCHOVY.

Anchovy Butter.—Pick and wipe, but do not wash, six anchovies, and with two or three ounces of fresh hiitter; rub the paste through a fine hair-sieve; cut it ornamental forms with warm cutters, and serve at breakfast, or as garnish for salads. Anchovy Sandwiches.—"Wash fine anchovies, split them, and carefully remove the bones; fish between slices of bread and butter, neatly cut; or spread thinly upon bread anchovy butter. Anchovy Toast.—Cut the oflT bread, toast it evenly, plain butter on the under side, and anchovy butter on; cut into square pieces. butter be not lay on the toast also split and quartered an chovies.

Caviare.—Caviare is the roe of the sturgeon; it is served on toasted bread; and is roast meat, or clieese.

Stewed Fish, Hebrew Fashion.—Take three or four parsley roots; long, thin slices, and two or three onions also sliced; boil them together in a quart of water until quite tender; then flavor it with ground white pepper, nutmeg, mace, and a saffron, of two lemons, and a of Put in the and let it for twenty minutes or; then take it out, strain the gravy, thicken it with a little flour and butter, have balls made of chopped fish, bread-crumbs, spices, and the yolks of one or two eggs mixed up together, and drop them into the Let them boil; then put in the fish, and serve it up with the balls and parsley roots. Caledonian Receipt for Dressing Fish.—Boil the livers fish, and make them into forcemeat balls, with oatmeal, onions, pepper, and Put the water on with some cold butter and wlule onions, and when the onions are sufficiently boiled, put in the fish, and stew them with heads on, seasoning with salt and Cayenne pepper; add the balls also.

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CHAPTER V SHELL FISH.

A.LTUOUOH crabs and lobsters may be seen at the mtngers’ the whole year are yet only in high season and plentiful from the month of April till the close ol October, If lobsters have not been long taken, the claws will have a strong motion when you put your finger on the eyes and press The heaviest, if of good are the but the largest are not the best. When you buy them ready boiled, try whether their tails are stiff, and pull up with a spring; if otherwise, either watery or not The ’•'cock lobster,"

as the male is called, is known by the narrow bacK part of his tail, and the two uppermost fins within it are stiff and; but those of the hen are soft, and the tail broader. The male, though generally smaller, has the highest flavor; the flesh is firmer, and the color, when boiled, is a deeper red; but the female has that coral so highly prized by cooks for the improvement of their sauces, which appears with the rudiments of the spawn. To boil Lobsters.—Put them alive, with claws tied t('gether, into the water when boiling hot, and keep it so until the fish is done, which, if of a pound weight, will take about fifteen minutes, and if larger will require not quite proportion of time, for if boiled too bo stringy.

Many people are shocked at the apparent cruelty ol thus killing them, but death takes place immediately, and life cannot be taken away without pain. to the tail and body should be split from end to end, the claws cracked, but not unsholled, and the meat may be made into salad, or mixed in such manner as each person pleases, and many persons add a

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teaspoonful of white powdered sugar, thinking that it gives a mellowness to the whole. It is scarcely necessary to mention the head of a lobster, and what are called the “ ladyfingers^” are not to be eaten. To stew Lobsters.—Take the meat out of the shells of 1 oi Put the shells pint of water with some whole pepper, salt, and a little mace. till all the goodness is extracted from the shells; it.

Mix little cream, or thin melted butter, the rich portion of the lobster, and the coral: add a small of juice and 2 tablespoonsful of wine, mix it with the gravy, and warm the lobster in it; a few minutes will suffice. Or:—Cut the meat of a boiled lobster into pieces, and put them into a covered metal dish with a bit of butter, 2 spoonsful of any sort of gravy, 1 of soy or walnut-ketchup, a little salt and cayenne, with a glass of port wine, and warm it.

If there be a lamp under the dish, you may do it at your own table within a few minutes. Another mode of stewing lobsters is:—Take the meat of 2 lobsters, mince it small, and put it into a pint of beef-soup, j Let it stew a little; it with a piece of butter rolled in j flour; add a glass of white wine, little pepper; add salt and nutmeg, a spoonful of ketchup, 1 of anchovy, and of lemon-juice.

Let the whole stew serve up, garnishing the dish with the small claws. To fricassee Lobster.—Parboil it, extract the meat from the !

shell, and cut it into small pieces; season it with white pep!

per, salt, and nutmeg, and put it into the stewpan, with as much cream or richly-made white sauce as will cover it. Keep the lid close, set the pan on hot coals, and stew it slowly for about as long a time as it was previously boiled. To roast Lobsters.—When half boiled, take them out of the kettle, butter the shells, fish before the fire, and baste !

butcer, it froths.

with high-seasoned Crabs, Shrimps, or Prawns.—Choose fine hen lobsters, full of spawn; pick out the tail and claws, season with salt, pepper (black or cayenne), aud mace

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MRS.

HAI.E‘S new cook BOOK. W d cover them with melted butter; bike them one heur, and Btrain off the; then pound the lobster with the spawn into a paste, put it into pots, clarify the butter and pour upon it, and tie over.

Lobsters may also be potted in pieces, with.r cut beating.

Crab, shrimps, and prawns, may also be potted as above; and all, when cut out, make fine sandwiches. Curried Lobsters.—Lay the meat in a pan, with two or three blades of mace, and equal quantities of veal gravy and cream; then rub with butter, two teaspoonsful of currie-powder, and half the quantity of flour; which put into the pan, and simmer the whole an hour, adding salt, and the juice of half a lemon. Croquettes of Lobster.—Take the meat from the shell, chop it finely, mix it ^yith a salt, pepper, and pounded mace; take one quarter part of fine bread-crumbs, make it up into balls butter, brush the balls with yolk of egg, and dredge them with bread crumbs, and fry them, serving or without gravy:

if dry, they must be sent up crisped parsley.

Lobster Salad.—Take one or two heads of white heart lettuce as as; if they are net “ morning gathered,” lay them in spring water for an hour or two; carefully wash them, and trim off all the withered or cankered awhile, and dry them lightly in a clean napkin. To make the dressing; boil 2 eggs for 12 minutes, and put them in a basin of cold water for a few minutes, till the yolks become thoroughly cold and Rub the yolks through a sieve with a wooden spoon, and mix them with a tablespoonful then add 2 table-spoonsful of oil or melted buttei; when these are mixed, add by degrees a tea-spoonful of alt, and the same of made mustard; when these are smoothly united, add very gradually 3 table-spoonsful of vinegar. Take out the finest parts of a lobster and mince them small. Just before it is to be served, mince the lettuce; mix it with the lobster and the Cut up the white of the egg, and garnish the salad with it.

Hen lobsters are for salad on account of thel; coral.

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Lobster salads are also made in moulds, when ornaments of the whites of eggs hard, some ait gherkins, or beetroot, are placed in the moulds with jelly, lobster, &o.

; the is set in ice^ and when frozen, is turned out of the mould, and served This is an elegant supper-dish, but should be attempted only by a skilful hand. CRAB.

Though not so well known as the lobster, is looked upon by j many as being a better-flavored fish, and perhaps rather more digestible.

The female is considered inferior to the male, and may be known by the claws being smaller, and the tail much j wider.

The heaviest are usually thought to be the best, but !

those of a middling are the sweetest. If light, they are watery in perfection, the joints of the legs are stiff; the shell, whether alive or dead, should be of a bright red; and the body has a very agreeable smell. The eyes look dead j and loose when or when the fish have died a natural death.

They are boiled in the same manner as lobster, but:

rather longer and are most usually eaten j with oil and vinegar, as thus:—Pick out all the fish from the shell, di\#de mixing the rich part !

with the rest; moisten it with salad dressing, and return it to the shell with an edge all round of slleed lemon, j If hot, pick the fish out as above; then put the meat, with a little nutmeg, bits of butter, crumbs of bread, and 3 again, and set it j before the fire. You may brown it with a salamander, but it be always in the shell. Dry toast should be !

to eat with it.

Observe to remove “the lady,” as it, is called.

To stew Crals.—Pick the meat earefully out of a large crab and its claws; cut pieces, mix it with about a fourth part of bread-cnmibs, and of it return it to the; shell with some small bits of butter here and there, enough, when warmed, to keep it moist.

Sijuceze the juice of a lemon it, or a spoonful of lemon-pickle or acid Put a

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layer of cruml)s of bread upon the top with small bits of butter laid all ovesit, and bake it in the shell before the dre or in The shell of one crab will contain the meat of two.

TERRAPINS.

is a favorite dish for suppers and parties; are certainly very delicious. persons in Philadelphia have made themselves famous for cooking article alone.

Mrs. Rubicam, who her lifetime always stood in that way, prepared them as follows:

I*ut the terrapins alive in a pot of boiling water, where they must remain until they are quite dead. You then divest them of their outer skin and toe-nails; and, after washing them in warm water, boil them again until they become quite tender, adding a handful of salt to the water. Having satisfied yourself of their being tender, take shells and clean the terrapins very carefully, removing the sand-bag and gall without breaking them. Then cut the meat and entrails into small pieces, and put sauce-pan, adding the juice has been given out in cutting them up, but no water, and and to your taste; adding a quarter of a pound of good to terrapin, and a handful of flour for thickening. After stirring a short time, add four or five table-spoonsful of cream, and a half pint of good Madeira to every four terrapins, and hot in a deep Our own cook has been in the habit of putting in a very little mace, a large table-spoonful of mus tard, and ten drops of the gall; and, just adding the yolks of four hard boiled eggs.

During the stewing, particular attention must be paid to stirring the preparation frequently; and it must be bome in mind, that terrapins cannot possibly be too hot. Sanderson.

To feed Oysters.—Wash them clean, lay them bottom downwards in a tub or pan, and cover them with water, to 2 gallons of which aid a pound of salt. In 12 hours change the salt

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und Colchester barrelled if tightly packed, will be better without water. Barrelled oysters may be kept alive by removing the top hoop of the barrel, and placing a heavy weight upon the head or top, so as to keep the oysters dose.

To fry Oysters.—They be for purpose.

for a couple of minutes in their own liquor beard and dry them in a cloth, dredge them lightly with flour, dip them in egg and fine bread crumbs, and fry them a delicate brown in boiling lard. Another way to fry Oysters.—Take a score or two of the largest oysters you can find.

The yolks of 4 oi 5 eggs w'ell beaten up, with a little nutmeg, pepper, and salt, and a tablespoonful of fine flour. Dip in the oysters, and in butter a light brown. To scollop Oysters.—Take of the smaller sort, beard them, cut out the hard part which adheres to their shells, and leave them in their liquor; have ready a quantity of crumbs of fresh bread, not too finely grated, and with a little; grease a scollop strew upon it some of the crumbs with bits of butter, and lay upon them a layer of the oysters; then crumbs, bits of butter, and oysters, !

layer upon layer, until the is filled up; cover it with a thick coating of the crumbs buttered, and browm it in a j Dutch oven.

A dozen the proper quantity of crumbs, will fill up the largest scollop shell, and take an hour to be thoroughly done. \ Some cooks scald the oysters for 5 minutes in their own liquor, and mix with them minced shalot, or chives, and pot but these although they may please an epicurean palate, will destroy the natural flavor of the oyster. Or:—Keep the oysters in liquor, put a bit of butter in a stew-pan, with minced parsley, shalot, and a little pepper; brown them with a; then add the oyster liquor, strained, and a little good gravy, work them until they arc of the consistence of sauce, but do not add flour to thicken it, as !

it spoils the taste of the oyster liquor, and gives them a sod !

dened appearance; then toss and put in the oysters, add lemon nice and fill the scollop shells, which may be put before the

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to be kept hot, but without or artificial browning of any sort: are an admirable addition to a rump-steak.

To broil Oysters.—Take them from the shells, beard them and pul them with their liquor into tin shapes made to imitate scollops, 6 in a shell (not more), with a little pepper and butter. Put the shells upon a gridiron over a good fire, and serve them when plump and quite hot. They are delicious this way; but to be eaten in perfection should be cooked in the room wJiere they are eaten.

Squeeze a little lemon juice over them when they come from the fire. Or:—They may be put singly in their under shells along with their own liquor, a little minced parsley and spice, and a bit of butter, and thus put upon the gridiron, to be taken off when thoroughly heated. To stew Oysters.—Take a pint of oysters. Set them over the fire in their liquor, with a glass of white wine, a piece of butter, some salt, a pepper, and some blades of Let them stew gently about half an hour:

then put in another piece of butter; toss all around together till the butter is melted; and turn out the oysters and liquor upon thin slices of bread.

To pickle Oysters.—Open as many oysters as will fill a gal Ion, together with the liquor—wash them in their ow^ liquor, carefully clearing away the particles of shell—then pu> them into an iron pot, and the liquor gently over them, adding 2 table-spoonsful of salt, or a little more if they are; set them <m the fire till they are ready to boil, and the fins much shrivelled; if the oysters are large, they may a minute or two; then take them out and lay them on a table to cool; take the liquor, putting some mace and whole pepper it, and let it boil for some time, carefully skimming it as as any scum remains; then pour it into a pan. Wher cold, add a pint of white wine, and half a pint of strong vinegar.

the oysters gently in a jar; pour the liquor on them so as to c6ver them. Oyster Pie.—Butter a deep it puff-pa.ste rolled to about half an inch in thickness. Lay a clean napkin

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lOver the top of the dish, and put cn the towel a cover for the jpie, of paste.

Bake it well.

Meanwhile, take oysters enough tto fill the pie and put them in a stew-pan with just enough ot t their liquor to prevent them from burning; season them with ypepper, mace, and some grated nutmeg; add a large portion uif butter cut snail and rolled in a very little flour.

Let the (oysters simmer, but not boil, for a few minutes.

Then beal tthe yolks of 3 or 4 eggs, according to the size of the pie, and I 'Stir them in the oysters.

Let it simmer a few minutes.

I tthe oysters while hot into the pie, carefully taking off and rehplaciiig the cover.

Oyster pies may be eaten warm or cold, Oysters prepared in the same way but without the egg, may jibe put into the pie before it is baked, and cooked with it. For Oyster Patties.—Make some rich puff-paste, and bake it in very small tin patty-pans.

When cool, turn them out upon j<a large dish.

Stew some large fresh oysters with a few cloves, jia little mace and nutmeg, some yolk of egg boiled hard and (ggrated, a little butter, and as much of the oyster liquor as will fcover them.

When they have stewed a little while, take them i' out of the pan, and set them away to cool. W’hen quite cool, ilay 2 or 3 oysters in each shell of puft-paste. Or:—The oysters may be put into the shells when hot, and isserved immediately.

' To boil Hard-shell Clams.—Wash the shells, and put them itin a kettle with about a pint or more of water. The less watei tthe stronger will be the flavor of the clams.

Lay them with their edges downwards; constantly, and when t their shells open wide take them off, as they are done.

. take them from the shells; lay in a dish some slices of toasted; bread buttered; pour the clams with some of their juice upon It them; season it with pepper, and choose add a little d butter.

Sand clams are preferable for every purpose. To fry Hard-shell Clams.—Take the large sand clams them in their own liquor; the yolks of 4 eggs with !|ia little pepper and a table-spoonful of. fine flour. Dip in the c clams and fry them in butter a light brown. 2'o steio Hardrslull Clams.—Take the clams from their sheila.

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UBS. HALE*S NBW COOK BOOK. and put them in a stew-pan with enough of their own liquoi mixed with an quantity of water to cover them; let them simmer from 30 to 40 minutes, skimming them carefully; mix a table-spoonful of flour with 3 table-spoonsful of butter and stir it in it pepper, but no salt; cover the stew-pan and let them simmer from 15 to 20 miuutes. Sand clams are to be preferred. Clam Fritters.—Take 12 large, or 25 small clams from theii shells; if the clams are large, divide them. Mix 2 gills of wheat gill of half as much of the clam liquor, and 1 egg well Make the batter smooth, and then stir in the clams. Drop tne batter by table-spoonsful ip boiling lard; let them fry gently, turning them when done on one side.

To boil Soft-shell Clams.—When the shells are washed clean, put the clams in a pot the edges downwards; pour a quart of boiling water over them to open the shells; set them the for nearly an they are done the shells be wide open; take them out of the shells, ofif the black skin that covers the hard part; put them in a stew-pan with some of their own liquor, to which add butter, Let them boil a few minutes. To stew Soft-shell Clams.—Take the clams from their shells, and free them; wash them, and put them with a little water in a stew-pan; it and let them simmer gently for 30 minutes; thicken the juice with butter and flour rolled together; season with salt and pepper; let them stew for 10 minutes. Soft-shell Clams.—Proceed as hard-shelled clams.

To steto Muscles.—Open a pan with their own liquor, to which add a largo onion and some parsley, with 2 table-spoonsful; a piece of butter in flour, beat an egg, and add it to the gravy, warming the whole up very gradually.

In France, muscles are skewered upon a small skewer and roasted, or dipped into a thick batter and fried.

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Ftsa.

m jfn preparing muscles for table, care should be taken to destroy the beards, as well also as a small species of crab which is sometimes found in shells.

They are not in season •j>iring the summer. To stew Scollops.—Boil them very well in salt and water, then take them out and stew them in a little of their liquor, a glass of white wdne, and a little vinegar; add some grated crumbs, and the yolks of 2 or eggs minced all till they are sufficiently done, then add a large spoonful of essence of anchovy and a good piece of butter rolled in flour; or stew very gradually in a rich white sauce, with hot, but without allowed to boil, and serve with sippets. Crayfish, prawns, and shrimps may all be done in the same manner.

Polled Shad.—Cut the shad in half, lengthwise; cut each half in three pieces. Take a stone-ware jar with a mouth not very wide.

Rub each piece of fish with salt and red pepper; the jar a layer of fish, then a layer of unions, sprinkling in a little clore, mace, and allspice, then a layer of fish, and so on until the jar is full. Fill the jar with vinegar; tie op the jar with a piece of muslin; the muslin over tightly with a plaster of dough to keep in the fumes; set it in a moderate oven, and let it bake several it is fit to be eaten when the bones will be found dissolved

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RUDIMENTS OF COOKERY.

Plain living not the most wholesome—Diet and Digestion—Ad vantage of Variety in Food—French mode of Cookery— Hints on Boiling— Roasting— Broiling— Frying— Ste^oing—Baking— Larding— Glazing—Braising—Blanching— Boning—Dangerfrom Copper Saucepans. The commonly received idea, that what goes under the de nomination of “good living”—that is, joints of meat, roast or boiled—is best suited to all constitutions, has been proved to be a fallacy.

persons can bear testimony truth of Dr. Kitchener’s remark, that “ elaborate culinary processes are frequently necessary in order to prepare food for the digestive organs.” It may be truly said that many persons ruin their health by over-indulgence in food rendered indigestible by being badly cooked. It is our intention to endeavor to correct the prejudice in favor of a family joint—^by showing, that it is not only very often improperly cooked, but that the same quantity of meat, if dressed in different ways, retaining a certain degree of simpiicity, will be more pleasant to the palate, more healthful, and quite as economical, u brought to the table, as two or three dishes instead of one.

In French cookery, those substances which are not intended to be broiled or roasted, are usually stewed for several hours at a temperature below the boiling-point; by which means the most refractory articles, whether of animal or vegetable origin, are more or less to a state of pulp, and admirably adapted for the further action of the stomach. In the common cookery of this country, on the contrary, articles are usually put at once large quantity of water, ard submitted,

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RUDIMENTS OF COOKERY. without care or to the temperatuie; th® consequence of which is, that most animal substances, when out, are harder and more indigestible than in the natural state.

Diet and Digestion.—From Dr. Beaumont’s Tables it ap pears that the following articles are converted into chyle, e.

digested, in the times indicated; &ice Dolled soft, Apf n. sweet and ri|>e Siiir lioileil THpioea. Barley, stale Bread, Cabbipe with Vinepar, raw, boiled Milk and Bread and Milk, cold Pnt itoes. nuistcd, and Parsnips, boiled. 3 30 Baked Custard Apple OninplinK Bread Corn, baked, and Carrots, boiled. 3 Potatoes and; Butler and Cheese n.M Tri|ie and Pigs’ Feet Oysters, undressed, and Eggs, raw Turkey and Goose 31/ Beef and ro;isteil or ladled Boiled Pork, stewed Oysters, Eggs, hard bidled or fried Doinestic Fowls U Wild Pork, salted and Veal, roasted; Pork, and salted Beef..5 30 R.M.

When the powers of the stomach are weak, a hard and crude diet is sure to produce discomfort by promoting acidity; the very same articles when divided, and well cooked upon French principles, or the principles of common sense, can be taken with impunity, and easily digested. There are only a few persons—with the exception perhaps of those who take violent exereisc, or work hard in the open air—who can dine heartily upon solid food without suflering from its effects; yet in order to escape indigestion, plain roast or boiled meat should be very sparingly consumed. llie foundation of all good cookery consists in preparing the meat so as to render it tender in substance, M-ithout extracting it those juices which constitute its true flavor; in doing which, the main point in the art of making those soups, sauces, a’.id made dishes of every sort, which should form so large a portion of every well-ordered dinner, as well, also, as in cooking many of the plain family joints—is boiling, or rather stewing, which ought always to be performed over a.slow is, in fact, no error so common among all English and Ainerican cooks as that of boiling meat over a strong fire, which ren< ders large joints hard and partly tasteless; while, if simmered ' d iring nearly double the time, with less than half the quantity of fuel and water, and never allowed to “boil up,” < without being too much done, will be found both pliant to th® ‘ t«X)th and savory to the palate.

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MRS.

hjlle's new cook book. For instance.

The most common and almost universal dish throughout Fiance, is a large piece of plainly-boiied fresh beef fioin which Ukj soup—or potage'' as it is there called—has partly made, and which is separately ser red up as “ bou nil" accompanied by strong gravy, and minced vegetables, or cabbage, Nowr as constantly in the French mode, is ever delicate both in fibre and ui the American manner of boiling it, it is almost alw’ays hard and insipid.

The reason of which, as explained by that celoj brated cook, Carfeme, who superintended the kitchen of His Majesty George IV., is this;—“ IFe meat, instead of being pul down to boil, as in the English method, is in I ance put in the pot with the usual quantity of cold water, and placed at } the corner of the fireplace, where, slowly beet uiing hot, the j heat gradually swells the muscular fibres of tl.

. beef, dissolving the gelatinous substances therein contained, a.id disengaging | that portion which chemists term ‘osmazome,' and which im^ jiarts savor to the flesh—thus both rendering che meat tender « and palatable, and the broth relishing and nutrilive; whilst, 5' on the contrary, if the pot be inconsideu.i.ely put upon t(>o ^ quick a fire, the boiling is precipitated, the f.ore coagulates and hardens, the ozmazome is hindered from diseiigaging itself, j and thus nothing is obtained but a piece of tough meat, and ^ a broth without taste or succulenc.e.”

loses by cooking, from one-fifth to one-third of its | whole weight.

More is lost by roasting than by boiling meat. In calculating for a family, one pound per day for each indi vidual is a general allowance for dinner. Meat that is not to be cut till cold must be w'ell done, par 'f ticularly in summer. The use of skewers in joints should be avoided as much as »' possible, as they let out the gravy; twine will answer better, | In every branch of cookery much must be left to the discre?

tion of the cook, and knowledge of the family’s taste; particu « lai ly in force-meats and seasonings. sirloins of beef, or loins of veal or mutton, are brought in, part of the suet may bo cut off for puddings, 01 to clarify.

Chopped fine and mixed with flour, if tied down g in ajar, it will keep 10 days or a fortnight. If there be more suet than will be used while fresh, throw it into pickle, mu>i<» ?

Ui the proportion of one-quarter pound of salt to a quart of Ooid {

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RUDIMENTS OF COOKERY.

IIS I( it as good afterwards for any use, wheK 8*iaked a little.

To remove the taint of meat, wash it several times in cold then put it into plenty of cold water, into which throw several pieces of red-hot charcoal. fear meat will not till the time it is w'anted, par-roast or par-boil it, that is, partly cook it; it will then keep two days longer, w'hen it may bo dressed as usual, but in rather less time. When meat is frozen, it should be brought into the kitchen and laid at some distance from the fire, early in the morning; or soak the meat in cold water two or three hours before it is; putting it near the fire, or into warm water, till thawed, should be avoided.

Meats become tenderer and more digestible, as well as better flavored, by hanging.

In summer, two days is enough for lamb and and from three to for beef and mutton.

In cold weather, the latter may be kept for double that Legs and shoulders should be hung knuckle downwards. An effectual way of excluding the fly is by using a wire Hieat-safe, or by covering the joints with a long loose gauze or some thin cloth, and hanging them from the ceiling of an airy room.

Pepper and ginger should be sprinkled on the parts likel)' to be attacked by the fly, but should be washed off before the joint is put to the fire. A larder should always be placed on the north side of the house; the window may be closed with canvass, but wire is preferable.

There should be a thorough draft of air through the room.

Articles that are likely to spoil should not be kept in or laid upon wood.

Warm, moist weather is the worst for keeping meat; the south wind is very unfavorable, and lightning very destructive; BO that after occurrence, meat should be especially exmined.

Boiling.—This is the most simple of all processes of cooking.

Regularity and attention to time are the main secrets. Much less heat is requisite to keep liquids boiling in copper and iron saucepans than in those made of tin. is frequently a great waste of fuel in cooking, which arises from making liquids fast, when they only require to be kept slowly boiling. Count Rumford, (the inventor of

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MKS.

tlie R imford stove,) states, that more than half the fuel used in kitchens is wasted in the above manner. It is a sad waste to put fuel under a boiling pot. Tnere i» a degree of heat in water called the boiling-point; and all the coals or wood in the world cannot make water hotter in an open vessel; it can but boil.

By this waste, the cook not onlj loses time, but spoils the cookery. The average time for boiling fresh meat is from eighteen to twenty minutes for every pound:

thus, a joint weighing six E ounds will require from one hour and three quarters to two ours boiling.

Salted meat requires rather more boiling and; fresh-killed meat longer: and all meats longer in than warm weather.

It is, however, guided, for time, by the thickness of the joint, than by its weight.

Dried or salted fish and meats require soaking in cold water before boiling.

Meat and poultry will lose their flavor and firmness, if left in the water after they are done; as will also fish, which break to pieces.

The water in which fish, meat, or poultry has been boiled should be saved:

this pot-liquor, as it is called, may be made into soup.

Slow boiling is very important for all meats, to ensure their tenderness; fast boiling always makes them hard and tough, less plump, and of darker than when they are gradually.

Skimming the pot alone ensure the good color and sweetness of the meat; a little cold water and salt will aid in throwing up the scum: milk put into the pot does good in few cases; and wrapping in a is unnecessary, scum be carefully removed. The lid of the saucepan should only be removed for skimming; and, before taking off the lid, be careful to blow from ft any dust or blacks from the fire or chimney. The joint should always be covered with water; above this piantity, the less water, the more savory will be the meat. ft w Instances, however, it may be necessary to boil Ilf articles in a much larger quantity of water: a quart of water...t mostly a good proportion to a pound of meat. li meat be put into cold water, it should be heated gradually, so not to Ciiuse it to boil in less than 40 minutes; if it 1h)U

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RUDIMENTS CfF COOKERY.

much soone, the meat will shrink and be hardened, and not so freely throw up the scum. Four skewers, or a plate, inside downwards, should be laid on the bottom of the sauce-pan, especially for large joints and; so that they be equally done, and escape burning, or adhering to the sauce-pan. When a pot boils, remove it nearly off the fire, but let the lid on; keep up !,he The time of boiling should be reckoned from the time bubbles begin to rise on the surface of the liquid; as the boiling continues, the water will evaporate, and in some cases be requisite to fill up the sauce-pan with boiling water. Vegetables and meat are sometimes; that is, they are put into vessels resembling cullenders, and being placed over boiling water, the steam from it rises through the holes of the vessel, and then through the vegetables and meat, which are thus as effectually boiled as if they were put into the boiling water.

Roasting.—The success of every branch of cookery depends upon the good management of the kitchen fire:

roasting, especially, a brisk, clear, and steady if made up close to the bars of the grate. The spit being wiped clean, the joint to be roasted should be spitted even, and tied tight; and if it will not turn round well, balance skewers, with leaden heads, should be used; for, if the meat be not evenly spitted, it will probably be burned on one side, and not done on the other. Avoid running the spit through the prime parts of joints. Cradle spits answer best.

A leg of mutton should never be spitted, as the spit lets out the gravy, and leaves an unsightly perforation just as you are cutting into the pope’s eye. Make up the roasting-fire three or four inches longer than the joint, else the ends of the meat will not be done. In the fire, be to remove the dripping-pan, ()lse dust and ashes may fall in. On no account let the fire get dull and low, as a strong heat is requisite to brown the meat. A joint requires a brisk a large joint, a strong, sound, and even When steam rises from it is doiic.

Ijiirge joints should be pu at a moderate distance from me

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MRS.

fire, and gradually brought nearer; else the meat will be over half way through the joint, and be nearly raw at th« Such meat as is not very fat should have paper placed over it to prevent it from bsing scorched. Do not sprinkle the meat with salt when first put down, as the salt draws out the gravy. Old meats require more cooking than young. The longer the meat has been killed, the less time it requires to roast it Very fat meat requires more time than usual. The general rule is to allow 15 minutes to a pound for roast ing with a good fire, and 10 or 20 minutes over, as the family like it well done or not. Baste the meat dripping, and then with its own fat or dripping: and within the last hour of roasting, tak off the paper, and sprinkle the meat with flour, U brown and froth it; but some cooks dredge the meat wdth flour earlier, so it may imbibe the gravy, a practice should be specially avoided. The spit should be wiped dry immediately after it is drawn from the meat, and washed and scoured every time it is used. Perfection in is very difiicult, and no certain rules can be given for it, as success depends on many circumstances which are continually changing:

the age and the thickness) of the the quality of the coals, the weather, the currents of air in the kitchen, the more or attention of the cook, and the time of serving, are all considered.

Hence, epicures say of a well-roasted joint, “ It ‘s done to a Roast meats sent to table the moment they are ready, if they are to be eaten in perfection. Broiling.—Broiling requires a brisk and clear fire, proper tioned to the article to be broiled; for example, mutton chops a rather than a brisk fire, else the fat will be w flsted before the is warmed through; but for a beef steak, the fire can neither be too brisk nor clear, if the gridiron ae placed at the proper distance. Fish requires a steady firej as also does under-done meat. Much, however, depends on the substance of the article to be broiled:

if it be thick, it must be placed at a greater dislance, at to warm; if thin, the fire must b# brisk, else the meat will not be of a good color.

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RUDIMENTS OF COOKKRT. The gridiron should be wiped after it has been used^ BO the bars may be kept bright on top; allowed to get hot before the article is laid on them, but not too hot, else they will burn the meat or fish:

the latter, especially.

To prever.t this, the bars should be rubbed with fat. A charcoal fire is best for broiling. the fat dripping the set the gridiron aslant.

For turning the broiling article, use tongs, as a fork will let out the gravy.

the article it will feel firm if touched with the tongs: by no means cut the meat to ascer fciin if it be done, as that will let out the gravy. Frying—is “to scorch something solid in fat, or oil,”

or Lard, clarified suet, or dripping, is well adapted for potatoes, and meat generally. Olive oil is much used for fish; and the same oil will serve for more than one Butter is used, but it is not as well adapted for frying as either of the other articles. Be that the fat or oil is fresh, clean, and free from salt, else what you fry in it will be of bad color and flavor; salt will prevent it from browning. Fat or oil, i sed again, should be strained through a sieve before it is set a ide. Fat becomes richer from having meat fried into it, and maybe repeatedly • but the fat that has been used for cannot be used agai*’ for meat. The fat must havo left off bubbling and be quite still before you put in the arri^lfs. To prepare '^’^imbs for frying, dry thoroughly in a warm or befor'* the fire, any waste pieces of; pound them in a mortar and sift them, and put them away wanted.

This is mvch better than grating bread as it is needed, or using oatmeal, &c. When vou wish fried things to look as well as possible, do them twice over with egg and crumbs. if eggs be very dear, a little flour and water may be substituted for them in preparing fish to fry. In frying use a slice to lift the articles in and out of the pan, and drain them.

To make batter for frying: melt two ounces of butter in a little warm water, and pour it upon half a pound of flour; stir it and add water enough to form a batter, thick enough to

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URS. HAL£ 8 NEW COOK BOOK. adhere to whatever is put it; but it should.nm freely; add some salt and the beaten whites of two eggs. A small shallow frying-pan, or mute pan, as it is called, is very useful to fry articles to be stewed:

this method dilfeis, from common frying, as it only requires butter enough to keep ihi article from sticking to the pan and burning. The for frying should be free from smoky coals, sharp arid even.

Charcoal makes the best frying The fat should be carefully drained from all fried articles; indeed, they should be so dry as scarcely to soil a cloth. is best drained by wrapping it in soft w’hited-brown paper, by w hich it will so dry as not to soil the napkin upon which it is Stewing.—All to be stewed should first be boiled gently, then skimmed and set aside in an even heat: on this account, charcoal makes the best fire for stewing. All stews, or meat dressed a second time, should be only simmered, as the meat should only be made hot through. is the most advantageous vessel in which stews, hashes, soups, or gravies, can be made; indeed, for all purposes of boiling, a stew-pan is preferable to a deep sauce-pan, as. in the former, the are exposed to more even heat than when they are placed one upon another in the sauce-pan, and are likely to be broken in stirring. The best stew-pans are made of copper or iron be kept covered as much as possible, unless you wish to reduce Be not to fry in a stew-pan; or, if so, with great care, and sufficient butter to save the tinning from melting. Most of the directions for making soups and gravies, apply also to this branch of cookery. Baking.—Baking is the least advantageous mode of cookci y; for by it meat loses about one-third of its w'eight. ovens are ill adapted for baking meat or meat-pies; fruit-pies, pastry, and puddings, may, however, be baked in A salamander, which is a flat iron with a long handle u A Snliiwandei

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RCDIMEXTS OF COOKERY. Larding Needle.

The same, with Lardoon inserted. beated and placed over some articles, to brown tnem after they aie dished.

The kitchen fire-shovel, if made red hot, answer the same purpose. Larding.—Have ready larding-pms of different sizes, according to the article; cut slices of bacon bits of a proper length, quite smooth, and )ut into a larding-needle lO suit it, with which pierce the skin and a very of the meat, leaving the bacon in, and the two ends of equal length outwards.

Lard in rows the size you think fit.

The same effect with regard to flavor, may be produced by raising the skin and laying a slice of fat bacon beneath it.

Daubing consists in passing bacon through meat, while larding is on the surface only. Braising.—Put the meat you would braise into a stew-pan, and cover it with slices of fat bacon; then lay round it 6 or 8 onions, a faggot of sweet herbs, some celery, and, if to be brown, some slices of carrots, and trimmings of any fresh meat-bones you have, with a pint and a half of water, or of stock, you will find directed under the head of Soups and Gravies,) according to what the meat is, and add seasoning. Cover the pan close, and set it over a slow stove; it i equire 2 or 3 as its size and quality may direct.

Then strain the gravy quite hot; take the fat off by plunging the basin into cold water, which will cause the fat to coagulate; and boil it as quickly as you can it thickens.

If, however you wish the gravy to adhere to the meat, it must be still further thick ened; then with a brush kept for tlie purpose do over the meat, and if that has been larded, put it into the oven for a few minutes. is called “glazing,” and is r uch in use for made-dishes. Braising Pot

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Olazing is done by brushing melted glaze or jelly over th« ' article, and letting it; cases it is requisite to c«ver the with two or three coats of glaze, allowing each to cool as it is laid on. The glaze should be of a y ellow brown, and as thick as good treacle. If you have not the glaze ready, sift a little sugar over the ‘ article to be glazed, and finish in the oven, with a salamander, or red hot shovel.

Boning.—In disengaging the flesh from the bones work iho knife always close to the bone, and take care not to pierce the outer skin.

Minute directions are given in other parts of the ' work for boning fowls, &c. Blanching makes the article plump and white, and consists in nutting it into cold water over the fire, allowing it to boi. up. and then plunging it water, where the article | should remain until cold. a Danger from Copper Sauce-pans.—^The precise danger from | the use of copper sauce-pans, or stew-pans, imperfectly tinned, is far from rightly understood. It appears the acid con| tained in stews and other made dishes, as lemon-juice, though | it does not dissolve copper by being merely boiled in it a few f minutes, nevertheless, if allowed to cool and in it fur f some time, will acquire poisonous matter, as verdigris, in the % form of a green baud, or crust, inside the vessel.

It has like| wise been proved that weak solutions of common salt, such as are daily made by adding a to boiling vegetables.

fish, or meat, act powerfully on copper vessels, althougn strong | solutions, or brine would not affect them. It is, however, in vain to hope that cooks will attend to the nice distinctions by which copper stew-pans may be rendered | safe; the general advice given by prudent physicians is, thereT fore, against their use at all. | Never Eat the Blood.—Always bear in mind that to eat the J blood of animals is positively f^orbidden in the Bible.

See f Genesis, 9th chap. 4th vcr.

In view, the Scotch black g puddings, made of hog's blood! are an abomination, which it J »o '•ange a Christian can partake. %

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CHAPTER VII Hcno to choose and cook Beef-—Sirloin—Rih— Rump—Rilht— Heart—Baked Beef—Potted—Stew—A la Daube —Al-amode— Braised— Minced— Collops—Boullie—To Collar— Steaks— Tongue— Tripe, dec. &c. \ BIrloln.

S. Rump.

3. Edge bone. Buttock, or Round, 5. Mouse Buttock. 6. Veiny Piece. 7. Thick Flank 8. Thin Flank. I» Leg.

No.

Fore Rih.

(Five Ribs.) Middle Kib.

(Four Ribs.) 12. Chuck Rib. O’hree Ribs.) Shoulder, or Leg of Mutton Flew Brisket.

Clod.

Shin.

18. Cheek.

To Choose Beef—If young and freshly killed, the lean of ox-beef will be smoothly grained, and of a fine, healthy, camation-red, the fat rather white than yellow, and the suet white and firm.

Heifer-beef is more closely grained, and rather less bright of color, the bones are considerably smaller, and the fat of a purer white. In choice and well-fed beef, the will be found intergrained fat:

lean meat is always inferior quality.

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HALE’.S NKW cook BOOK. The ribs, the sirloin, and the rump, are the proper joints Ic The or buttock, the edge-bone, the secon« round, or mouse-buttock, the shin, the brisket, the shoulder, o leg of mutton piece, and the clod may be boiled or stewed The neck is generally used for soup or gravy; and the thii ' flank for collaring. The best steaks are cut from the middh of the I’ump; the next best from the veiny piece, or from tlu chuck-rib.

The inside of the sirloin, commonly used purpose in France, makes by far the most delicate steaks: but though exceedingly tender, they are considered by epicures tc be wanting in flav(ji. The finest is the chump-end, which contains the portion of the:

of the ribs, the middle ones are generally by experienced housekeepers.

Keeping Meat.—As soon as the meat is brought in, it should be wiped dry and examined, and the fly-blown parts, if any, be cut off’.

should be attended to daily, else, the outer are liable to a musty Sirloin of Beef (o Roast.—The sirloin is usually hung a few days, to make it eat short and tender, therefore, before you it, you should wash the meat in cold water, wipe it with a clean cloth; when you have made it nice and clean, hang it carefully dowm to the fire, so that it may turn round evenly; a piece of writing-paper, well buttered, must be tied on wnth a string, or skewered on with very small skewers, over the fat side, till the meat is about three parts done, to prevent the fat from burning.

A good durable fire, having been made up, the meat should be so hung down, that the thickest part of the joint will get the strongest part of the fire, but not too near at first, or it w ill get scorched on the outside, before it is warmed through. Put into the dripping-pan a pint of water, or dripping, and begin to baste the meat immediately it is warmed, and continue to baste it every quarter of an hour, till about half an hour before it take the meat back from the out all grit that has fallen dripping-pan; take olf the paper that covered the fat, stir the fire, if necessary, that it may bum fierce and clear, baste the meat; sprin

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UEKF.

1 kU n little salt all over the joint, and dredge 't well vi>jth flour.

Puo it to the tire again, and let it roast it is done, and the • outside is nicely browned and frothed; observing not to baste i h for a full quarter of an hour after flouring it. ‘ A sirloin weighing ten pounds, that has been kept a proper I time, will take two hours and a half to roast it.

Rather more Mtime must be allowed in cold than in hot weather.

j I twenty minutes to the pound, is a safe rule. mis of Beef.—Ribs of Beef should also be kept hanging a jifew days to become short and tender, therefore wipe and make, i it nice and clean before you hang it to the fire, as directed for j I the sirloin; there are sometimes two and sometimes three ribs j I to a joint; and it must be cooked the same way as the sirloin; •;only they are bes u done, and eat nicest, if they are hung to I roast the thick part upwards, at: done, or rather; but take care to hang it so the j ( thick part gets the most of the fire; and be sure to tie well; I buttered paper over the fat part, as directed;lLess time, however, will be required for roasting the ribs than:?the sirloin, because the joint is thinner.

From three hours to U three hours and a half, may be allowed for ribs of beef weighI ing fifteen or sixteen pounds; giving a little more time if a t thick joint, and a little less if a thin one. When the joint is a; little more than half done, you must hang it the other way up •wards, baste it, sprinkle it with salt, and dredge it very slightly ’ with flour; but sprinkle it with salt, and dredge it well again,,iwith before you it up, taking off the paper -w'hich covers the fat, as directed for tlie I I sirloin.

Rump of Beef—Tliis is one of the most juicy of all the:

. joints of beef, but is more frequently stewed than r. asted.

As it is too large to serve whole, generally, cut as much from the chump end to roast as will make a handsome dish. Manjige It as the When boned and rolled into the form of a fillet of veal, it requires more time. Oravy Smtee for Roast Beef—When beef is of a good qua) ity, and roasted with care, the gravy which flows from it is the;.best sauce for the. meat. Clear it of the fat and sediment, add

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UBS.

HiXJB’S NX)^OOK BOOK.

* little s^lt, and if too thin, a dust of browned flout, and boil it up.

To the gravy of veal, a little butter may be added. Pickles or grated horse-radish should always be served with roast beef—with catsup and mustard in the castor. The vegetables most in favor are potatoes, plain or mashed tu.uips, beets, and boiled spinach. To Roast a fillet of Beef—Raise the fillet from the inside of the sirloin, or from part of it, with a sharp knife; leave the fat on, trim off the skin, lard it through, or all over, or roast it quite plain; baste it with butter, and send it very hot to table, with tomato sauce, or sauce piquante, or eschalot sauce, in a tureen.

It is sometimes served with brown gravy or currant:

it should then be garnished forcemeal>balls.

If not very laige, an hour and a quarter will roast it well with a brisk Obs. The remainder of the joint may be boned, rolled, aiid roasted or braised; or made into meat cakes; or served as a miniature round of beef. To Roast Beef Heart.—Wash it well, and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in; drip the water from it; put in a stuffing which has been made of bread crumbs, minced suet or butter, sweet marjorum, lemon thyme, and parsley, seasoned with salt, pepper, and nutmeg.

Put it down to roast while hot, baste it well with butter, froth it up, and it with melted butter and; or with gravy in the dish, and currant jelly in a sauce tureen.

To roast, allow 20 minutes to a pound. To the Inside of a Cold Sirloin of Beef—Cut off the meat, with a little of the fat, into strips 3 inches long and half an inch thick; season with pepper and salt, dredge them with flour, and fry them brown in butter; then simmer them in a rich brown gravy; add of mushroom catsup, oraon, and shalot a table-spoonful Garnished with fried parsley. Baked Beef—A rump of 20 to 2.5 lbs. weight. Take 2 oz.

, each of pepper and oz. of pounded cloves, and the Kinie quantity of mace; rub all the joint, which should be hung up for a fortnight or 3 weeks, according to the ’ weather—taking care to keep it dry, and to occasionally renew

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the When ready for baking, wash off the spice with port wine or warm vinegar and water,.and lard the rump throughout, by inserting large lardoons in different parts of the Then put a large quantity of suet, shred fine, both uu der and over it, and cover it with coarse flour and water paste, between which and the suet you may put a few bay-leaves or some sweet-herbs. If eaten hot, the dough, bay-lSaves, and Fuet must all be taken off; the joint basted, sprinkled with a !

little salt and flour, over which a salamander should be passed; and served up with strong gravy or brown If cold, leave on the dough till wanted.

It should be baked in a moderately-heated oven, and; take according to the size, from 6 to 8 hours’ taking A Round of Beef may be dressed in the same manner; but; the bone should in that case be taken out, and the hole ' up w'ith forcemeat. The flap should be filled in like manner,:

skewered, and tightly bound round with linen or strong tape, in which case the dough and the larding may be omitted, though the latter will be found an improvement. |i always left until cold. Brisket,—T.ake all the bones out of 8 lbs of brisket of beef, make holes in it about an inch asunder, and fill one with fat bacon, a second with parsley, a third with oysters^ and so <»n, each being chopped and seasoned with pepper, salt, nutmeg, and cloves.

When completely stuffed, lay it in a pan, dredge it well with flour, pour upon it a h.alf pint of water, and the same of broth.

it 3 hours, and then skim off the fat; put the meat into a dish, strain the gravy over, and with pickles.

Any piece of fresh beef, even of the coarsest pieces, may be in this manner, or the in a Dutch oven with button the meat being previously rubbed over with oil. It is a common mode in Portugal ai.d Spain.

Potted Beef.—Rub two pounds of lean beef with salt and saltpetre, and jCt it lie for tw'o d.ays; then dry the meat, season it with black put it into a small pan w'ith half a of it paste, and fox

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pick out the stringy cut up the and it in a mortar with a quarter of a pound of fresh butter just warmed, and a little of the gravy, seasoning with pounded mace, allspice, and pepper, to taste; when beaten to a very smooth paste, put the beef closely into small pots, and pour on it clarified If to be kept a long time, tie it over with bladder, and set it in a dry place. Or, the beef may be baked without being previously salted, in which case, salt should be added in beating it.

Or, beat in a mortar with butter, pepper, salt, and nutmeg, beef that has been dressed, either boiled or roasted. To Sfew Beef.—It should be put down in a pot with just sufficient cold water to cover the meat, and closely covered.

After boiling 3 or 4 hours, to the size of the piece, cut in not larger than dice, 2 or 8 carrots and heads of celery, with a little sweet herbs, and put them into the pot along with peppercorns, mace, and a couple of large onions stuck full of cloves, and let it then simmer by the side of the fire for 2 or 3 hours, taking care to skim off any grease that may appear on the top. By will probably be tender enough; when take out the whole onions, mince them, and fry them in to be mixed in the gravy made by the or chili to which add some mushroom or walnut ketchup. the gravy with flour, and brown it, if necessary, with a spoonful of sugar burnt soft; besides imparting its color, adds an agreeable Such is the most simple mode; but the sauce may be much improved by a glass or two of port wine and a spoonful of curry powder:

if the odor of garlic be not objected to, a clove boiled in the stew will be found to give it a fine flavor.

Garnish with vegetables. of beef—say of 4 lbs.—wdll the time mentioned; but the large joints will full double that; and should be put to stew overnight, adding the vegoubles in the morning. To stew a Rump of Beef—Wash care, and season it salt, ground mace, and tie and put it into a pot, upon twigs or wooden sXewers, to prevent the meat from sticking; add to it thro«

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largo onions sliced, tvro turnips carrots, a shalot, soni.> celery, and a handful of sweet the meat with boiling water, add beef or mutton shankbones, and simmer the till tender, or about four hours. Then strain the gravy, oft' the fet, and add from half a pint to a pint of port wine or sherry, or the juice of a fresh lemon, and a table-spoonful of mushroom ketchup; for half an hour, and it over the beef.

carrots and Beef and Sauer Kraut.—Boil about six pounds of beef for ‘.ve minutes; then put it into a cover it with sauer Kraut, and add a pint of weak gravy gently for four hours, and serve in a deep dish. Fricandeau of Beef—Lard a piece of lean beef, with booon Reasoned with pepper, cloves, mace, and allspice. Put it into a stewpan, with a pint of broth, or beef gravy, a glass of sherry', a bundle of parsley, and of sweet herbs, a clove of gar j lie, and a shalot or two.

the meat is tender, cover it closely; skim the sauce, strain boil till it is reduced to a glaze; then glaze the larded side, and serve the fricandeau on tomata sauce to make which, see Sauces. ' A Family Stew of Beef.—Take any piece of beef good fev stewing, cut it into small pieces, slice 2 or 3 large onions, and !

put into the stewpan with 2 ounces of butter or good beef dripping.

melted, dredge in some ftour, add the I meat also dredged with flour, and enough water to keep 1 burning.

the has drawn, fill up with boiling ' water, let it come to a boil gently, skim the pot w'ell, then add I a spoonful of mixed spices, and a i>ay-leaf or two; set the pan I 6y the side fire to stew slowly for a couple of hours. lbs.

of meat This dish maybe Itened like Irish stew, with potatoes, or it may be served with ‘:the addition of chopped of all kinds, previously Beef a la Dauhe.—Lard well a round of beef and put iia stew-pan; take the meat from a shin of beef, or any other if fresh meat, and cut it in small; cut also a few slices of;tbaeon, and place them around and over the beef with slices ot

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MRS.

HAI.k’s VRW cook BOOK, carrot, and onion; season with pepper, salt, and thyme. the whole with water, and let it stew very slowly from 4 to 6 perfectly done; then takeout the round and let it ooo..

To make the jelly, take all the meat from the stew-pan, and the broth through a the fat from very carefully.

Put it over the fire, with a few grains of pepper, and let it simmer slowly; beat the whites of 4 eggs in a cup of water and stir them in; let it remain on the fire simmering slowly for about 15 or 20 minutes:

strain the jelly, and when it is cool garnish the beef with it. This dish should be prepared the day before it llie stew-pan should not be too large. Beef a la Mode.—Take a round of fresh beef and cut deep slits in it; grate a loaf of stale bread, mix with it thyme, sweet marjoram, one onion chopped fine, cayenne popper, salt, cloves, mace to your taste—an egg boiled hard and chopped fine, and one-quarter of a pound of butte**:

stuff the beef, and sufficient quantity of butter. When brown, add water enough to stew it.

When nearly done, add of wine, or the >uice of a sweet orange. It will take 4 or 5 hours to stew.

Beef Olives.—Cut under-done in an thick, and 4 inches square: cover them with crumbs of bread, a little fat, finely shred shalot, pepper, and the slices up, and fasten them with a small skewer; then put into a stew-pan, with the gravy of the joint, and a little water, and stew them till tender. Serve with beef gravy.

Fillet of Beef.—Cut the inside of a sirloin or rump in slices half an inch thick; trim them neatly; melt a little butter in a frying pan; season the fillets; lightly; tomato sauce, sorrel, anchovy butter, or gherkin sauce. Fillet of Beef Braised.—Take the inside of a sirloin of gtufl’ed or plain, but together so as to bring the fat into th“ centre.

Then strew the bottom of the stew-pan with a few slices of ham, in which a small quantity of gravy has put, just to prevent the bottom of the pan from burning; and on this place the meat, covering it with chopped carrots, celerv, but

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B£SP • "3.

ton onions, and a picicied chili, together with a sliced gherkin, Rweet herbs, salt, mace, and a little allspice, and simmer until tender, then browi it before the fire or with a salamander, skim ' and season the sauce, and send the meat, sauce, and vegetables, up in the same dish.

Beef Kidney.—Trim, and cut the kidney into slices them with salt and pepper, and dredge them well with flour; fry them on both sides, and when they are done through, li^ them out, empty the pan, and make a gravy for them with a slice of butter, a dessert-spoonful of flour, pepper and salt, and a cup of boiling water; shake these round, and a minute’s simmering; add a little mushroom catsup, lemon juice, eschalot vinegar, or any store sauce that will give a good flavor.

Minced herbs are to many tastes an improvement to to which a small quantity of onion fine can be added when it is liked. To Mince Beef.—Shred the under-done part fine, with some of the fat; put into a small stew-pan some onion or shalot (a little will do), a little water, pepper, and salt; it the onion is then put some of the gravy of the to the mince.

A few minutes will it, but do not let it boil.

Have a small hot dish with sippets (small pieces) of bread ready, and pour the mince into it, but mix a large spoonful of vinegar with it.

If shalot vinegar is used, there will be no need of the onion nor the raw shalot. Savory Minced Collops.—Make a little brown thickening with about an ounce and a half of butter, and a dessert-spoon ful it begins to be colored, shake lightly into it a large teaspoonful of finely shred parsley or mixed savory two-thirds as much of half the quantity of Keep these stirred over a gentle fire until the thick ening is of a deep yellow brown; a pound of rump steak, finely minced, and keep it well separated with a fork it is quite hot; next pour to it gradually half a curful of and the collops very gently for Before they are served, stir to them a little catsup, Chili vinegar, or:

a small quantity of mmo«»d onion, eschalot, or a particle of garlic, may be added at fir»^ to the thickening when the flavor is not objected to.

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MRS.

isa Breslaw of Beef; (good.)— Trim the edges half a pound of under-dressed roast beef, shred it small, and mix it with 4 oz. cf fine bread crumbs, a teaspoonful of minced two-thirds as much of thyme, 2 oz. of buttei small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne, and mace, or nutmeg, a small teaspoonful of salt, and 3 large eggs, well Melt a butter in a pie dish, pour in the beef, and bake it half an hour; it out, and send it to table with browm gravy in a tureen. When cream or gravy is not at hand, an additional egg or two, and rather more butter, must be used. We think that grated lemon-rind improves the breslaw. Bonilli.—The rump of beef is best for this purpose, as the meat is to be served up in a separate dish, and will make a finely-flavored sort of soup.

Take as much of it as may be thought necessary; but for a small party, say from 4 to 6 lbs., along w’ith 2 or 3 large roasted in one of which some cloves may be stuck, and a moderate quantity of whole pepper, with a bunch of sweet; to which an anchovy may be: put it in a stewpan, covered w’ith rather more than a pint of cold water to every pound of meat; and let it simmer by the side of the fire for 4 or 5 hours, or until it has become quite tender; then take out the herbs and onions, and add carrots, turnips, and celery, cut into small squares or sliced, and let the stewed, and ready for the table. The soup should then be strained off, and served separately, leaving only so much as may be necessary for making sauce for the The sauce should be a thickened, and to the palate; if a clove of garlic, or a teaspoonful of garlic and chili vinegar, be added, it will improve the In Ireland it is not uncommon to send up the bouilli smothered in onion-sauce, the other vegetables being either not or brought up in in France it is very usual to dress cabbage and sausages as an accompaniment to the bouilli; but, in England, it is more customary to serve it up with the vegetable-sauce as above stated. Cucum bers cut into dice and stewed, with a spoonful of chili vinegar added, are served at most of the German hotels. if gently stew'ed without being boiled to rags, will be found excellent, and the whole an admirable dish.

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BK£F.

Another Botdli.—Taite a handsome piece of brisket of 10 il.s. weight; put it over the fire with a small quantity of water ULtil the gravy is out; add a very large bunch of parsley, pepper, salt, a, id an onion.

When the gravy is drawn, add 2 gal Ions of boiling water, and let it stew perfectly tender; chop the parsley, and lay it on the top of the meat, thicken the gravy with vegetables, and serve it up. Or:—Take about 9 lbs. of the tie it tightly with fape, and put it with just sufficient water to cover it: add onions, celery, a little parsley, and spice: it to boil gently, and, when about half done, add a large anchovy.

Cut a quantity of carrots, greens, and capers very fine, mix them with a part of the soup; let them stew till tender, and then serve them with the beef, laying part on the top and the rest round; or, served up separately, and smothf^red in onion sauce. The tops of the long ribs make good bouilli, simmered in a small quantity of water, and served on a bed of red cabbage, separately, and with a glass of vinegar. It eats excellently, if, when simply boiled, it is served up smothered with onion sauce. Bibs of beef though rarely dressed en bouilli^ are yet most excellent when so prepared. Take the middle of the flat ribs of it the meat is the bones will come out, employing as small a quantity of water as will cover the meat, and a bundle of sweet Let it stand until it is cold, remove the fat, add to the gravy, carrots, turnips, and celery, cut in dice, and a dozen or tw'o of small silver onions; w'arm up the beef in it, and send it to table.

Bouilli with Tomatoes.—^Take a rump of beef, and have the bone taken out by the butcher: put it in water just enough to it; and let it boil slowly until it is tender.

Then season it to your taste with salt, pepper, mace, and cloves, pounded Dress tomatoes as a vegetable, strain them, pour them over the beef after it is dished, and let them mix with the It is important t: boil the beef o long time and slowly. Tc collar Beef.— -Salt the end flank daily for a week with salt and then take out all bone, gristle, and inside skin, and cover it with this seasoning, cut finely:

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HRS. bale’s NE?r COOK BOOT. handful of sage, the same of parsley, some thyme, marjoram, and pennyroyal, pepper, and allspice. Roll up the meat in a cloth, tie it very tight, and boil it gently for about eight hours. Then take it up, do not untie it, but put on it a heavy weight to make the collar oval. A piece of the breast of veal, rolled in wilh the beef, is an improvement. To boil a Rump of Beef.—Mix some common salt, a little saltpetre, some pflrsley, thyme, marjoram, green onions, and pepper; rub all well into the meat, and let it lie 3 or 4 days; put it a pot, and cover it with water; add some celery with 2 or 3 sliced carrots, and some small whole onions. Let it simmer gently 3 or 4 hours, to the skimming it carefully, and serve with vegetables. The other joints that are usually salted and boiled are the round, the aitch-bone and the brisket. Boiled Scarlet Beef.—Take a brisket or thin flank of beef, and rub it well all over with equal quantities of common and bay salt, and an ounce of saltpetre; let it remain for 4 or 5 days in an earthen pan, when it will become red; turned once every day. Boil it gently for 4 hours, and serve it hot, with savoys or any kind of greens; or leave it to get cold, and press it with a heavy weight. Sauce Piquante for Boiled Beef.—Brown in a pan a little butter and flour, add to it half pint of the soup from the beef, carrot, 2 onions, and 1 clove of garlic chopped Let it for about a pickled cucumber chopped fine, and a table-spoonful Let the whole stew for a few minutes, and pour it over the beef when served. To broil Beef Steaks.—The steaks should be from half to three-quarters of an inch thick, equally sliced, and freshly cut the middle of a M'ell grained, and rump of beef.

They should be neatly trimmed, and once or twice divided, if very The fire must be ard The bars of the gridiron should be thin, and not very close together.

are heated, sufficiently burning to scorch the meat, wipe and rub them with fresh mutton suet; next pepper the steaks slightly, jut never season them with salt before they are dressed; lay

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BBEF.

them on the gridiron, and when done on one side, turn them on the other, to catch, in the dish in which the_, are to be sent to table, any gravy which may threaten to drain from them when are moved.

Let them be served the instant they are taken from the; and have ready at the moment, dish, cover, and plates, as hot as they can be. sufficient to broil steaks for the generality of eaters, and more than enough for those who like them but partially done.

Genuine amateurs seldom take prepared sauce or g^avy with their steaks, as they consider the natural juices of the meat When any accompaniment is desired, a small quantity of choice mushroom catsup may be warmed in the dish that is heated to receive them; and which, when the not very refined flavor of a raw eschalot is liked, as it is by some eaters, may previously be rubbed with one, of which the large end has been cut off. A thin slice or two of fresh butter is sometimes laid under the steaks, where it soon melts and mingles the gravy w'hich flows from them.

The appropriate tureen sauces for broiled beef steaks are onion, tomato, eschalot, hot and brown cucumber, or mushroom sauce.

Ods.

1.—We have departed a little in this receipt from our previous instructions for broiling, by recommending that the steaks should be turned but once, instead of “ often,” as all great authorities on the subject direct. By trying each method, out readers will be able to decide for themselves upon the preferable one: we can only say, that we have never eaten steaks BO excellent as those which have been dressed exactly in accordance with the receipt we have just given, and we have taken infinite pains to ascertain the really best mode of preparing this very favorite dish, which so constantly makes its appearance both carelessly cooked and ill served, especially at private tables.

Obs. 2.—It is a good plan to throw a few bits of charcoal on the fire some minutes before the steaks are laid down, as give forth a strong heat without any smoke..<1 Spanish Steak.—Take the tenderloin of cut put frying-pan with some boiling When quite soft, draw them to the back

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pan; and, having seasoned well the beef with pepper and salt, put it in the pan, and broil than fry it.

When done, put the onions over it, and just as much as make a gravy.

Let it stew a few minutes. Another Beef Steak, a la Francaise.—Must be cut from the sirloin or some other prime part of the beef, as riimp steaks are not known in France. Pour over it 2 large spoonsful of the best Lucca oil, and let it remain all night; it and the oil into a frying-pan, with some finely chopped parsley, pepper and fry it dries up, and it becomes rather brown. Pour the contents of the pan over the steak as sauce. The steaks are usually garnished of fried potatoes. As is not known in the southern states of Europe, oil is there constantly used in lieu of this Parisian practice is borrowed from those countries. Stewed Beef Steaks.—Put the steak into a stew-pan, with a lump of butter, over a slow fire, and it has become a fine white gravy, then pour it into a basin, and put more butter to the steak. When the steak is nicely done, take it out, return all the gravy into the stew-pan, and fry the steak; it to the gravy in the stew-pan, with a spoonful of wine or of catsup, and a shalot finely sliced it for 10 minutes, and Or, fry the steak merely at first, then put it into half a pint of water, an onion sliced, a of walnut and it it with flour and butter, and serve it up very hot. Vegetables.—Cut the steak about two and a half inches fry it in of a Lay it in a stew-pan, and pour water into the fryingpan; let it l)oil, and add it steak, which is rendered richer by this process; in celery, and onions, adding pepper, salt, and a little mace.

be highly se.asoned, and sent to table with the surfiice ornamented ^ ith foroomeat bulls, carrots and turnijts cut into shapes, and s'lmctimes with onion fritters, the vegetables to be put round it. Oysters.—Cut the steak it in a fivingpan with Add half a pint of water, an onion ulii-ud, pepper and salt, cover the pan close, and let it stew

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rery slowly for 1 hour; then add a glass of port wine, a littlfl floHi, and a dozen or two of oysters, their litj^uor having been previously strained and put into the stew-pan. Bee/ Steak Stewed in its own Gravy; [good and wholesome) all the fat and skin from a rump steak of nearly an thick, and divide it once or twice; just dip it water, let it drain for an instant, sprinkle it on both sides with pepper, and then flour it rather thickly; lay it quite flat into a well-tinned iron sauce-pan or stew-pan, which has been rinsed w'ater, of which a tablespoonful should be left in it.

it over (not upon) a very gentle fire, and keep it just i' simmering an and a half to an hour and 1:

quarters, when, if be good, it have become |.

perfectly tender.

Add to it first begins to boil, and it when rather more than half done.

A couple of spoonsful of gravy, half as much catsup, and a slight ing of spice, would, to many tastes, improve this dish, of which, however, the great recommendation is its wholesome simplicity, ^ renders it suitable to the most delicate A thick mutton cutlet from the middle of the leg is dressed thus.

1^ to If hour.

Beef Steak Pie.—Boil water with a fine lard, and an ^ equal quantity of fresh dripping, or of butter, but not much of either.

While hot, mix this with as much flour as you will jj want, making the paste as stiff as you can to be smooth, which '» you will make it by good kneading, and beating the ] rolling-pin.

When quite smooth, put a lump into a cloth, or \ under a pan, to soak till nearly cold.

In raising paste it should be brought to a firm consistence, ’ and of sufficient thickness to hold the meat together; therefore not be too rich, and it is easier to be worked if mod rately warm than cold. The proper way to raise the crust is by placing the left hand on the lump of paste, and with ‘he right keep working it up the back of the hand, all be of the proper shape and thickness.

When worked into the desired form is then put into the pie, and, when quite full, the lid is put on and fixed to the wall or; the kip being ornamented with some device, also made of paste. Before putting it in the oven glaze it all over with white of egg.

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MRti.

UALR’S new cook BOOK. Those who are not a good hand at raising crust, may the paste of a proper thickness, and cut out the top of the pie, then a long piece for the sides, then cement the bottom to the sides with egg, bringing the former farther pinching:

put egg between the edges of the paste to make it adhere at the sides. the pie, put on the cover, and pinch the side crust mode of uniting the paste is to be observed if the sides are pressed tin the paste must be baked, after it shall be filled and covered:

the tin should be buttered, ' and carefully taken off when done enough; and as the form usually makes the sides of a lighter color than is proper, the, pie should be put into the oven again for quarter of an hour. Take rump-steaks have been hung: beat them gently with a rolling-pin:

season with pepper, salt, and a little shalot minced very fine; put the slices in layers with a good ^ piece of fat and a kidney; the dish; put \ some crust on the edge, and about an inch below it, and a cup 'f of Water or broth in the dish. Cover with rather a thick crust, t and set in a moderate oven. Cut a slit in the paste. g Mutton Pies may be made in the same w'ay. j» Beef Steak and Oyster Pie.—Prepare the steaks ^ and put them in the pie in alternate layers with oysters.,V the liquor and beards of the oysters with a blade of mace and ^ a teaspoonfiil of walnut catsup. it and pour the ?

pie, when it is baked.

A small pie may be baked in 2 hours. | Veal may be used instead of beef. if Bee/ Tongue.—If it has been dried and smoked before | it should be soaked over night, but if only pickled, a fi'w hoars will be Put it in a pot of cold j over a slow fire for an hour or two, before it comes to a boil. I'hen let it simmer gently for from to 4 hours, according to;» its size; ascertain when it is done by probing it with a skewer. J Take the skin off, and before serving surround the root with a ^ frill.

"f ' yin excellent way of preparing Tongues to eat cold.—Season | with common salt and saltpetre, brown sugar, a little bay pepper, cloves, mace, and all.spice, in fine powder, for a fort; then take away the pickle, put the tongue into a small 'j'

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pan, and lay some butter cn it; cover It with brown crust, and it slowly so that a straw will go through it, • put it into a tin mould, and press it well, laying in as much fat I as possible.

The thin part of tongues, if hung up to dry, grates like hung I beef, and also makes a fine addition to the flavor of omelets.; To roast a Beef Tongue.—Take a tongue, I; I scald it, and take off the skin; cut it off at the root and trim p't neatly; stick a few cloves here and there in it, and put it in ha cradle-spit; sprinkle it with salt, and baste it well with butter. itServe it with a good sauce in a sauce-boat, made as follows; llPut into a stew-pan pint of port wine, w'ith about half it the well-seasoned gravy; reduce it to one-half; jtthen stir in a good piece of butter and a table-spoonful of flour; liadd a squeeze of lemon; when the butter is melted and the ssauce done, place the tongue in a dish, and serve hot with the ifsauce poured In Spain, the sauce is strongly impregjonated with saffron. Fresh Beef Tongue.—Take a tongue, ^cloves, and boil it gently for 3 hours:

then brush it over wdth tthe yolk of an egg, dredge with bread crumbs, and rroast it, basting it dished, serve it little brown gravy flavored with a glass of wine, and lay slices of currant jelly round it.

A pickled tongue, washed, may be dressed in the same way, and beef-udders sals‘), A fresn Neat's Tongue and Udder may be roasted i’in the manner thus described; but when ready to be dished, •instead of currant jelly, put half a pint of gravy into a saucetpan, with the juice of a Seville orange, 2 lumps of sugar, a (.’glass of claret, and a piece of butter:

toss the whole over the ifire, and serve it up with the tongue and udder, garnishing the dish with slices of lemon. The udder should be stuck with ’.sieves, and both should be continually basted. To boil Ox Cheek.—Wash very clean, half a head; let it lie ) n cold water all night; break the bone in two, taking car<- not • -o break the flesh. Put in a pot of boiling et it boil from 2 to 3 hours; the it

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MRS. balk’s new cook BOOK. with boiled carrots and turnips, or savoys. The liquor the head has been boiled in may be strained and made into Scots barley broth or Scots kale. To stew Ox Cheek.—Clean the head, as before directed, and parboil it; take out the bone; stew it in part of the liouor in it was boiled, thickened with a piece of butter mixed flour, and browned. Cut into dice, or into any fancy shape, carrots and turnips, as much, when cut, as will fill a pint basin.

Mince 2 or 3 onions, add the vegetables, and season with salt and pepper. Cover the pan closely, and stew it 2 A little before serving, add a glass of port wine or ale. excellent and economical are made of an ox cheek, and it is particularly useful in large families. To dress Kidneys and Skirts.—Wash the kidneys, cut them the skirts, and smairpieces; dust them fry them brown in Simmer them an hour in a pint of gravy, with an finely minced, some salt and pepper.

A serving, add a table-spoonful of mushroom catsup. They may be broiled and eaten like a beef steak. To dress Palates and Sweetbreadi.—Boil the palates the S can be easily peeled off; parboil the sweetbreads * with them; skin and cut the palates pieces, and if the i sweetbreads are large, cut them in two the long way; dust them with flour, and fry them of a light brown, in butter; then w stew them in rather more than a pint of the liquor in which they were boiled.

Browm a piece of butter with flour; add it, w ith a little Cayenne, salt, pepper, grated lemon peel, and nut' meg, and a glass of white A little before serving, stir, ’n a spoonful of vinegar, or the squeeze of a lemon. To clean and boil Tripe.—Wash it thoroughly in cold water;, then sprinkle fine lime over it, lay it in a tub and cover it with • warm water; let it remain about 4 hours, then scrape ^ a knife it is perfectly clean. W ash it in cold a lay it in weak for 4 or 5 days, changing the water every day; then cut 't in pieces.

Tripe may be dressed in several ways, but, whatever mod# j

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« 14] may be employed, it will always be found an improvement to I soak it for a whole night in milk. Indeed, if left in the milk !

I until that becomes sour, the acidity thus imparted to it I render it still better. ' To Tripe.—Put it into hot milk and water, an equal U quantity of each; milk may be entirely omitted, or that used Jiin which it may have been soaked; until quite tenI der, for 2 or 3 hours. several large onions in 2 waters, Ijfso as to diminish if Spanish onions can be got, tthey should be preferred. When quite tender, slice the onions I* i into small flakes, but leave them in that state, and do not mash ! tthem into smooth sauce; put the onions into a casserole with 1 milk and butter, so as to make a delicate white sauce, and sea;fSon it only salt, or a slight grating of nutmeg; f'tthen put the tripe, hot from the pot, into a deep dish, and ji?6inother it entirely with the It is usually eaten with fifpepper and mustard, at the discretion of the guests. S ssauce is sometimes used, and much approved. \ To fry Tripe.—Cut it into bits 3 or 4 inches square; make I aa batter thicker for pancakes, of 3 eggs beaten up with fiflour and milk, a salt, pepper, and nutmeg; dip in the itripe, and fry it in butter, or fresh dripping, of a light brown ccolor.

Serve it garnished with parsley. Sauce—melted butter with lemon pickle in it.

Sauce for Tripe., Cow-heel, <S:c.—Stir into half a pint of oiled i butter, (that is, butter melted and strained,) a table-spoonful ' of garlic-vinegar, and a tea-spoonful each of made mustard, ^ground black pepper, and brown sugar. Cow-heels.—Ox-feet, or Cow-heels, are rarely eaten by Amer'Jcans, but in Europe, and particularly in Great Britain 'sre always cooked. They contain much nutriment, and may be dressed in the various ways already stated for tripe, with vwhich they are commonly boiled. They are frequently eaten i^jold, with mustard and vinegar. Soak them; boil, and seiwe in a napkin, melted butter, a large spoonful of vinegar, and a little mustard wind salt.

Or boil, and then stew them in a brown gravy. Oi

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MB8. Hole’s new cook book. cut the heel in 4 parts, dip each in egg, flour and fry them in Or fry, and serve with onions fried and put round:

sauce as above.

The water in which they are boiled will make equally good relishing or sweet, with of calves’ feet, if duly prepared; and at a far expense.

This jelly gives great additional richness likewise to soups and gravies. To fry Ox-feet, or Cow-heel.—After preparing them as above, have ready some crumbled, dip the into the yolk of an egg beaten up, and roll them in the bread crumbs mixed with chopped parsley, pepper, and salt; fiy them in butter or fresh lard, of a fine brown color.

Marrow Bones.—If too long to serve undivided, saw them in two; cover the open end with a lump of paste and a cloth floured and tied close; the paste must be removed before sent to table.

or 2 hours, according to the size; put a ruffle of paper each, and in a napkin, with very hot toast.

The marrow is spread upon the toast, and with pepper and salt. Bubble and Squeak.—Slice under-done roast or boiled beef, with fat to fry it a nice light browm; take care that it is not done hard.

Mince some cooked cabbage, and fry salt, without burning; lay some in the dish, and lay in the meat, and cover it nicely with the rest, garnishiiijr with fried beet-root, eggs or apples. This is an excellent dish ‘f well made, but very bad if ill done.

Under-done roasted meat may be cut into steaks, and hardened upon the gridiron or in the frying-pan, and served under an oyster, mushroom, onion, or any other ragofit. An Excellent Sandwich.—A thin, tender beefsteak, boiled, and well seasoned with pepper and; put hot between two slices of bread and butter, and eaten when cold.

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YEAL.

To Choose and Cook Veal—Roast Loin—Boiled and Steuft<C— Fillet^ KnucV£—Shoulder— Gohote—Blanquettes— Fricandeatc—Rolled Veal—Potted— Minced— Cutlets— Collops— Olives—Neck to Braise—Ragout—Stewed Veal and Peas— Sweetbread— Croquettes — Calf's Head— Dressed many ways—Brains—Feet—Kidney, ckc.— Veal Forcemeats. Wo.

Ijoln, Best End. 9. Loin, Champ End. 4. Hind Knuckle. 5. Fore Knnckle. No.

6. Nock, Best End. 7. Neck, Pcrng End. 8. Blade Bone.

Breast, Best End. Breast, Brisket End. To Choose Veal.—Veal should be fat, finely grained, white, firm, and not overgrown:

for when very large it is apt to be coarse and tough. It is more difficult to keep than any other meat except pork, and should never be allowed to acquire the • slightest taint before it is dressed, as any approach to putridity renders it equally unwholesome and offensive to the The fillet, the loin, the shoulder, and the best end of the neck, are the generally selected for roasting; the breast and knuckle are more usually stewed or The udder, or firm white fat of the fillet is much used by French cooku in-

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stead of butter, especially in the composition of their force|; for it is first until quite j cold, and afterwards thoroughly pounded it is mixed J with the other ingredients. The head and feet of the calf are valuable articles of food, both for the nutriment which the gelatinous parts of them afford, and for the great variety of modes in which they may be dressed. The kidneys, \vith the | rich fat that surrounds them, and the sweetbreads especially, are well knowm delicacies; the liver and the heart also are J very good eating; and no meat is so generally useful for rich soups and gravies as veal. Veal^ more than any other meat, requires to be wiped with a clean cloth every morning. The kernel should I>e taken out a of the thick fat leg, and the udder slightly sprinkled J wdth salt.

Cut out the pipe from along the chine-bone of the loin, remove the kernel from under the inside fat, and sprinkle s the chine-bone with salt. The pipe and chine-bone should be.S cut out from the neck, and the inside of the ribs rubbed with « the breast, cut oft’ the loose inside fat, and piece > of skirt.

The shoulder is rarely kept above a day or two. Roast Loin of Veal.—It is not usual to stuff a loin of veal, » but we greatly recommend the practice, as an infinite improve- » ment to the joint. Make the same forcemeat as for the fillet; M and insert it between the skin and the flesh just over the ends K of the bones.

Skewer down the flap, place the joint at a rao- M derate distance from a sound fire, keep it constantly basted, \ and be e.specially careful not to allow the kidney fat to burn •.

j ‘ to prevent this, and to ensure the good appearance of the joint, j ' a buttered paper is often fastened round the loin, and removed about half an hour before it is taken from the fire. It is the; fashion in some counties to serve egg-sauce and biown gravy ^ p with roast loin, or breast of veal. The cook will scarcely need to be told that she must sepa; rate the skin from the flank, with a sharp knife, quite from the end, to the place where the is put, and then skewer the securely.

the is not, papered, dredge it well with flour socn after it is laid to the fire, i, 2 to 2^ hours.

Boiled Loin of Veal.—If dressed with care and served with good sauces, this, when the meat is smal^ and white, is an e*

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o»llent dish, and often more acceptable to persons of delicate habit than roast veal. from eight to ten pounds of the best end of the loin, leave the kidney in with all its fat, skewer or bind down the flap, lay the meat into cold water, and it as gently as possible from two hours and a quarter to tw o and a half, clearing off the scum perfectly, as in dressing the it to table with well-made or bechamel, or with sauce well and wi -,h parsley, boiled, pressed dry, and finely chopped. 2J to 2^ hours.

Stewed Loin of Veal.—Take part of a loin of veal, the chump end will do; put into a large, thick, well-tinned iron saucepan, or about a couple of ounces of butter, and it over a moderate fire it begins to brown; the veal well all over, lay it into the saucepan, and when of a light-brown, pour gradually in gravy, or boiling water to nearly half its depth; add a little salt, one or two carrots, a small or more when the flavor is much liked, and a bunch of parsley; stew the veal very softly for an hour or rather more; then turn let it stew for nearly or quite or longer should ' it not appear perfectly done.

As none of our receipts have been tried with the cooking must be regulated by that circumstance, and longer time allowed should the meat be of more than middling size. Dish the joint; skim all the fat from the gravy, and strain it over the meat; or keep the joint hot while it is rapidly reduced to a richer consistency. is merely a plain family stew. Fillet of Veal Stewed.—Take a fillet of veal, and with a sharp knife make deep incisions in the upper and lower surfaces.

Make a rich stuffing of grated bread, sweet herbs, pepper and salt, mixed with the yolk of eggs, and put the holes which you have made. rub the stuffing thiekly all over the meat, with the addition of some ham or bacon cut into very thin elices.

Put it into a pot and add enough butter or lard to Bt€w aiid brown it.

It will take about 3 hours to cook. pei sons add the ham, for the stuffing, others it out enb:dy, and do not use the stuffing on the outside. If the ham or bacon is used, it should be very fat and cut very thin.

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MRS. H ale’s new OOOK BOOK. Fillet of Veal Roasted.—^Take out the bone, and fill the space a fine stuffing of bread crumbs, seasoned rather less of marjoram, a little pepper and salt, mixed thoroughly with the yolk and white of an egg or two, according to quantity.

finely chopped, may fid let the fat be skewered quite round; stuff it also well un der the skin—as much depends on the quantity and flavor of the stuffing—and send the uppermost.

over the fat; and take care to allow a sufficient time for roasting; put it a good distance from the fire, as the meat is very solid, and must be so thoroughly done as not to leave the least appearance of red gravy; it with melted butter poured over, and gravy round. Ham or bacon should be served with it, and fresh cucumbers if in season. Although considered very indigestible, it is a favorite joint, and easily divided into 3 parts and each dressed separately; piece known in a “ round of beef”

as the “ silver side”

being roasted, and the remaining two stewed in different ways. In Paris, a longe de veau is cut somewhat in the shape of a haunch of mutton, with the fillet and loin joined Fillet of Veal Boiled.—Choose a small delicate fillet for this purpose; prepare as for roasting, or stuff an oyster; bind it round with a tape; after having washed it thoroughly, cover it with milk and water in equal quantities, and let it boil very gently three and a half or four hours, keeping it carefully skimmed. it to table with a rich white or, if stuffed with oysters, a tureen of oyster-sauce; with stewed celery and of bacon.

A tongue should be served with it.

Knuckle of Veal; {en RagoAt.)—Cut in small thick the flesh of a knuckle of veal, season little fine salt and white pepper, flour it lightly, and fry it in butter to a pale brown, lay it into a very clean stewpan or saucepan, and just cover it with boiling water it clean, and add to it a faggot of thyme and parsley, the white part of a head of celery, s small quantity of cayenne, and a blade or two of mace. it very softly from an hour and three-quarters, to tw^o hours and a and enrich if needful,

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TEAU rioe-flour and mushroom catsup or Harvey’s sauce, or with a large teaspoonful of flour, mixed with a slice of butter, a little store-sauce and a glass of sherry or Madeira.

Frieil forcemeat balls may be added at pleasure. W ith an additional quantity of water, or of broth (made the bones of the join*), a pint and a half of young green peas stewed with the vea for an hour, will give an agreeable variety of this dish. | Boiled Knuckle of Veal.—After the joint has been trimmedj and -well washed, put it into a vessel well adapted to it in size, for if it be very large, so much water will be required that the veal will be deprived of its it should be well covered very gently boiled it is perfectly tender every part, but not so much done as to separate from the bone. Clear off the scum with scrupulous care when the simmering first commences, and throw in a small portion of salt; as this, if sparingly used, will not redden the meat, and will otherwise much improve it.

Parsley and butter is usually both poured over, and sent to table with a knuckle of veal, and boiled bacon should accompany it.

the sinewy nature of this joint, it requires more than the usual time of cooking, a quarter of an hour to the pound not being sufficient for it.

V eal, 6 to 7 lbs: 2 hours or more. Knuckle of Veal with Rice or Green Peas.—Pour over » small knuckle of veal rather more than sufficient water to cover it; bring it slowly to a boil; take off all the scum with grear |i care, throw in a of salt, and when the joint has i!

simmered for about h<alf an hour, throw in from eight to twelve ounces of well-washed rice, and stew the gently for an i; hour and a half longer, or until both the meat and rice are perfectly tender.

A sea.soning of cayenne and mace in fine powder with more salt, should it be required, must be added 20 or 30 minutes before they are served. For a superior stew, g<xrd veal broth may be substituted for the water. Veal, 6 lbs.

; water, 3 to 4 pints;; 30 to Rice, 8 to 12 ozs.

: an hour and a half.

of cayenne, mace, and more salt if needed. A quart >r even more of full-grown green peas added to the veal as soon as the S'juni has been cleared olf will make a most excellent stew. It should be well seasoned with white pepper, and the mace should be omitted.

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MRS.

Shoueaer of Veal.—Cut off the knuckle for a stew or gravy. Roast the other part with a stuffing; you may lard it.

Sor^e with melted butter. Tlie blade-bone, with a good deal of meat on, eats extremely well, when grilled, with mushroom or oyster sauce, <<r mushroom catsup in butter. Being a large joint of what is considered rather coarse meat, It is rarely served to any but parties; but, if braised, it makes an excellent dish. Qohote: {a very nice dish.)—Take all the fillet of veal chop, and mince it salt, pepper, a little parsley, and an onion, chopped Add about teacup of bread crumbs, a little fat of ham or pork, if not the latter some butter, and 2 eggs. Mix it well with the hands, and make it into one large ball:

sprinkle it with bread crumbs, and put several pieces of butter about it.

Bake it in 2 hours. a good gravy with the scraps and and it.

This may be made of veal has once it a shorter time.

Blanquettes.—Melt a piece of butter the size of a M-alnut in; in a little thyme, parsley, or any herbs you like the flavor of, and a little onion, all chopped fine, with a pinch of flour.

Brown the herbs; add pepper and salt, with a clove or two.

in cold or undressed veal, cur in thin slices the size of half a crown; add gravy or broth a pint, or according to the quantity of meat you want to dress. It not be too large a dish.

Let it stew very gently over a stove; if of dressed meat, add ha. f a teacupful of cream, and it well together foi a few minutes; then take it up, and before you turn it out 1ms e 2 yolks of eggs well beaten, and add to your dish. it a few shakes over the fire. It must not boil, or it will curdle. Or:

Cut rabbits, fowl, veal, or lobster, in pieces, steep them (except the veal or for hour, changing Put some butter in a stew'-pan to melt, but do imt let it fry; put in the meat with a very little flour, and shaking it well; pour in by degrees some broth made of white meat; add a bunch of parsley, an onion, salt, mace, and white

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Stew it well a quarter of an hour before it is dished; out the onion, and add some raw parsley chopped, and the yolk of an egg and cream beaten You must never cease shaking the pan until the blanquette is put over the dish. Veal a la Chartreuse.—Line a copper mould with fat bac(>n, lay sliced carrots and turnips round the edges, then cover with a forcemeat, and put in a fricassee of veal or fowl. Cover the top of the mould with a paste, steam it an hour, and serve it turned out upon a dish. To Marble Veal.—Boil tender, skin, and cut a dried neat’s tongue in thin slices, and beat it as fine as possible, with half a pound of butter and some raace pounded. Have ready some of veal, beaten seasoned with white pepper and; of this put a thick layer in a large potting-pot, then put in the tongue, in rough, irregular lumps, uot to touch each other; fill up the pot with veal, and press it down quite close. Pour clarifed thick over; keep in a dry, cool place, and serve in thin slices, taking off the butter. Garnish with parsley. Fricandeau of Veal.—Cut a piece about two inches from a fillet of veal; shape it like the back of a turtle, high and round in the middle, and thin at the edges, and the top and sides very thickly with fat; put a Btew-pan 4 onions, a carrot, a bunch of sweet salt, and whole pepper, three blades of mace, and a small piece of lean ham; cover these with slices of fat baccn, and place upon them the veal, which also cover with Next cover the broth, or water, put on the lid, and stew' very gently, until the veal is 80 lender as to be divided with a spoon; then take it up, and quickly boil the gravy, uncovered, to a glaze, w'hich strain, and brush over the fricandeau; to be served upon spinach or endive, t<jmato, or mushroom-sauce, or upon the remainder of thf glaze.

A moderately-sized fricandeau will !

1 three hours and a half stewing. ^ 'I’he lean part cf a neck of veal, stew'cd with the meat of

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I'iO two or three bones in water, will make a fricandean Sweet-breads, larded and as veal, make fricao deaux, being served in a rich gravy. Rolled Veal.—The breast is the best for this purpose. a piece of the breast, and lay a forcemeat over it of bread, an anchovy, a spoonful or two of scraped ham, a very little mace, w'hite pepper, and chopped chives; roll, bind it up tight, and stew it in water or weak broth with the bones, some carrots, onions, turnips, and a bay -leaf.

Let the color be preserved, and serve it in veal gravy, or fricassee sauce. Veal.—Pound some cold veal, and and a little mace, in powder; then pound or shred the lean of ham or tongue; put layers of veal and ham, or tongue, alternately into a pot, press them down, put on the top liquid butter, and tie over. This may be cut in slices, or served whole.

Or, the ham or tongue may be put in rough lumps, not to touch each other, so as to marble the veal. Veal.—Cut, without chopping, cold veal, very finely; grate over it a little lemon peel and nutmeg, and season with and the veal with broth, water, or and simmer gently; thicken with flour rubbed in butter, and « serve in a deep dish, with sippets of toast bread. A spoonful -5 or two of cream, and a little lemon pickle, are fine additions. Minced Veal and Oysters.—The most elegant mode of preparing this dish is to mince about a pound of the whitest part of the inside of a cold fillet or loin of veal, to heat it w'ithout allowing it to boil, in a pint of rich white sauce, or bechamel, and to mix with it at the moment of serving three dozen of small oysters ready bearded, and plumped in own liquor, which is also to be added to the mince; the requisite quantity of salt, cayenne, and be sprinkled over the veal before it is put into the sauce.

Gar nish the dish with pale fried sippets of bread, or with jhuron* >' of brioche, or of puff-paste. Nearly half a pint of mushrooms,v minced, and stewed white in a little butter, maybe mixed with the veal instead of the oysters; or, should they be very small,

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Ihey may be added to it whole: from ten to twenty minute!* sufficient to make them Balls of delicately fried oyster-forcemeat laid the dish will give another good variety of it.

V eal minced, 1 lb.

; white sauce, Jozeiis, their liquor; or mushrooms, half pint, stewed in butter Veal Cutlets.—Cutlets should be cut from the but (hops are taken from the loin. Some persons have deprecated the practice of beating meat, but it is essentially necessary in otherwise, if merely fried, are very indigestible. be cut about one-quarter or in thickness, and; like sweetbreads, be as ne.u'ly as Egg them dip in bread crumbs and savoury herbs, fry, and serve with mushroom sauce and fried Or:—Prepare as above, and fry them; lay them in a dish, and keep them hot: dredge a little flour, and put a bit of butter into the pan it, then pour a little boiling water into it, and boil quickly; season with pepper, salt, and catsup, and pour it over them. Maintenon Cutlets.—Prepare the cutlets with egg and sea Boning, fold them in writing-paper, and or in the paper, and with them, in a bofct. sauce as above, sauce piquante, or cucumber sauce. Lamb and mutton cutlets may be dressed as above. To dress CoUops quickly.—Cut them ns thin as paper with a very sharp knife, and in small bits.

Throw the skin and any odd bits of the veal, into a little water, with a dust of pepper and salt; set them on the fire w'hile you beat the collops; and dip them in a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, but first wet them in egg.

bit of butter frying-pan, and give the collops a very quick fry; for as they are so thin, 2 minutes will do them on into a hot the; strain and thicken the gravy. Or:—(jut the collops thin; flatten them with u beater: hav«

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a large dish, dredge a little black pepper over it:

as the collops are flattened, lay them in the piece of butter in a frying-pan, and, when it U melted and hot, lay in the collops; do them quickly; whe> lightly browned, dish them up, and a mushroom Veal Olives.—Cut long thin slices, beat them, lay them on thin slices of fat bacon, and over these a layer of forcemeat, high with some shred shalot and them tight, about the size of 2 fingers, but not more than 2 or 3 inches long; fasten them round with a small skewer, rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms, pickled or fresh. Garnish with balls fried. Veal Olives and Collops.—Lay over e.ach other thin slices ol veal and fat bacon, and upon them a layer of highly-seasoned forcemeat, with finely shred shalot; roll and skewer them up tightly, egg and crumb them, and with brown gravy, with pickled or fresh mushrooms; is, brown mushroom sauce. Neck of Veal.—^Take the best end of a neck of veal, cut off the ends of the bones, and turn the flap over; saw off the chine bone, or joint it thoroughly it, and baste it well all the time it is roasting. Larding the fillet or thick part is a great improvement.

Or, stew it with rice, small onions, and peppercorns.

Or:—Take the best end of a small neck; cut the bones short, but leave it whole; then put it into a stew-pan just (X)Vered w'ith brown it is done, have ready a pint of boiled peas, 3 or 4 cucumbers, and 2 cjibbagekttuces cut quarters, all stewed in a little good broth; nut them to the veal, and let them simmer for 10 minutes. VVhen the is in the dish, pour the sauce and vegetables lay the lettuce round it.

u miner stew.

Neck of Veal a la Braise.—Cut off the ends of the long bores, and saw off the chine-bones: raise the skin of the fillet,,Ard it rcry close, and tie neatly.

Put the scrag end, »

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little lean hacon or ham, an onion, 2 carrots, 2 heads of celery, and about a glass of Madeira wine, into a stew-pan. Lay on them the neck, add a little water, and stew it 2 hours, or it is tender, but not too much. Strain off the liquor; mix a little in a stew-pan, till brown; s ''me of the liquor in, and boil it nicely, and squeeze orange or lemon juice serve with the meat.

The bacon should be browned with a salamander and glazed. also served with spinach. Breast of Veal ragoiit — Cut the breast in two, lengthwise, and divide it into moderately-sized pieces; fry them in butter of a light brown, and put them a stew-pan with veal broth or boiling water to cover the meat, a sprig of marjoram, thyme,. and parsley, tied together, a tea-spoonful of allspice, 2 blades I of mace, 2 onions, the peel of a lemon, and salt and pepper to; cover the whole closely, and stew from to 2 hours; strain the gravy, take off the fat, and cover up the veal. iINext put a little butter into a small stew-pan, dredge in flour, iiand gradually add the gravy; boil and skim it; add a glass of Nwhite the same of mushroom catsup, and the juice of jthalf a or, instead of the two latter, a wine-glass of;llemon:

it up and serve in a deep dish oveal.

Stewed Veal and Peas.—8fat into pieces a breast or a neck of rveal, and it 2 hours, with 2 onions, pepper and salt, and or water to cover it; then add 2 quarts of green peas, »and a sprig of mint, and stew half an hour longer; thicken, if iirequired, with butter and Dish up the peas, and heap ijoeas in the centre. Or:

—The.peas may be separately, thus hbint and a half into a stew-pan, with a quarter of a pound of jutter, a few green onions, and sprigs of parsley; |*vith water, and warm; a few minutes, then )our off the water, add about an ounce of lean ham; lone, work in a small piece of butter kneaded with flour; I he peas in motion over the fire until done; season with a tea poonful of pounded sugar, and pepper and salt. To collar a Breast of Veal.—Remove the bones, thick skin, li.ud gristle, and season the meat with chopped herbs, mace, salt

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and pepper; then lay between the veal, slices of hatn, varie gated with hard yolks of eggs, beet-root, and chopped parsley; a ndl the whole up tightly in a cloth, and tie it.

Simmer for some hours, or tender, in a very little water; when lay it on a board with a weight upon it till cold.

Then take off the cloth, and pour the liquor over the veal. Sioeetlrends [Simply dressed). — In whatever way breads are dressed, first be well soaked in hike. 9 w arm water, then thrown boiling water to blanch, them as called, and to render them firm. If lifted out ' 9 they have boiled from five to ten to their 9 and laid immediately spring water to their color will be the better preserved. They may then be 9 for quarters of an hour in which, with the usual additions of cream, lemon, and egg-yolks, 9 may be converted into a fricassee sauce for them when they 9 are done; or they may be lifted from it, glazed., and served W with good Spanish gravy; or, the glazing being omitted, they may be sauced with sharp They may also be simply floured, and roasted in a Dutch being often basted with M frequently turned. A full sized sw^eetbread, after having been blanched, will require quite three quarters of an hour to dress it.

Blanched 5 to 10 minutes. Stewed J hour or more. fx > Sweetbread Cutlets.—Boil the sweetbreads for half an hour J;; In water, or veal broth, and w hen they are perfectly cold, cut * ( them into slices of equal thickness, brush them with yolks of T egg, and dip them into very fine bread-crumbs, seasoned with salt, cayenne, grated lemon-rind, and mace; fry them in but ter of a fine light browm, arrange therh in a dish, placing them *:i high in the centre, and pour tinder tliem a gravy made in the pan, thickened and kt; or, in lieu of sauce them with some ‘ brown gravy, to which a glass of sherry or Madeiia has been » 2'o Broil a Sweetbread.—Parboil it, rub it with butter, and ’ it over a slow it frequently, and baste it no'» j and then, by putting it upon a plate kept warm by tlie fir« w ith butter in it.

;• }|

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Veal Croqvettes.- -VoMTidi, in a marble mortar, cold veal and a littlb suet, some chopped lemon peel, lemon thyme, chives, and parsley. Season with nutmeg, pepper, and; mix all well together, and add the yolk of an egg well it into balls, and dip them into an egg beaten up, then sift bread crumbs over them, and fry them in butter. French Croquettes of Sweetbread,—Brown in a little butter and lard 6 sweetbreads; chop them up a cold tongue that has parboiled; mix them little parsley, an onion, pepper and salt if required. Take the gravy in which the sweetbreads were browned, and w'hen it is cold, break it 3; use this to moisten the minceif not enough add a little other gravy.

Take 3 more eggs to roll the croquettes in, with bread crumbs, into the prr>per shape.

Fry them in lard, like fritters; take them up with a ladle with holes in it. To take the Hair from a Calf's Head with the skin on.—It is better to do this is divided; but if only the half of one with the skin on can be procured, it must be man aged in the same way.

Put it into plenty of water which is on the point of simmering, but which does not positively boil, and let it remain in until it does so, and for five or six minutes afterwards, but at the full bubble draw and let it merely scald; lift it out, and a that is not sharp scrape off the hair as closely and as quickly as The butchers have an instrument on purpose for the operation; but we have had the head look quite as well when done in the manner we have just described, as when it has been in ready prepared by them. After the hair is off, the should be well washed, and if it cannot be cooked the same day, it must be wiped extremely dry before it is hung up; and when it has not been divided, it should bo left whole until the time approaches for dressing it.

The brain must then be both that and the head vrell soaked and washed with the greatest nicety. When the half head only is scalded, the brain should first be removed. Calve.s’ feet are Seed fixm the hair easily in the same manner.

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MRS. HALE 8 NEW COOK BOOK. Calf's Head.—When the head is th?

skin on, which many persons p-efer, the ear must he cut off close to it; require three-quarters of an hour oi upwards of additional boiling, and should be served coveied w'th crumbs.

In first remove the brain, wash the head delicately clean, and soak it for a quarter of an hour; cover it plentifully with cold water, remove the scum a-i it rises wdth great care, throw in a little salt, and boil the head gently until it is perfectly tender. In the mean time, wash and soak the brains first in cold and then in warm water, remove the skin or film, boil them in a small saucepan from fourteen to sixteen minutes, according to their size, and when done, chop and mix them with eight or ten sage leaves boiled tender, and finely minced, or, if preferred, with parsley boiled instead; warm them in a spoonful or two of melted butter, or white sauce; skin the tongue, trim off’ the root, and serve a small dish with the brains laid round it.

Send the head to very hot, with butter poured some more in a tureen.

A cheek of bacon, or very delicate pickled and greens, are the usual accompaniments to boiled calf's head.

We have given here the common mode of serving this dish, 'ny some epicures considered the best, and by others, as exceedingly insipid.

Tomato sauce sometimes takes the place of the parsley and butter; and rich oyster or Dutch sauce are varieties often substituted for it.

With the skin on, from two and a quarter to two and three quarter hours; without the skin, from 1 hour and a quarter to 1 and three quarters, to boil. To Bake Calf's Head.—Mix pepper, salt, bread-crumbs, and jhopped sage together; rub the head over with butter and put the seasoning upon it; cut the brains in 4 pieces, and rub them also in the crumbs, and lay the head in a deep dish with the brains; put a piece of butter into each eye, with plenty of the crumbs fill the dish nearly full of water, and let it bake 2 houi-s in a quick oven. To Roast a Calf's Head.—Wash and clean it well, parboil it, take out the bones, brains, and tongue; make forcemeat sufficient for the head, and some balls with bread-crumbs, minced •uet, parsley, grated ham, and a little pounded veal, or

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VKAL.

ftA'l; season and lemon p»^el; bind it an egg, beaten up, the head it, wnieh must then be sewed up, or fastened with skewers and tied.

roasting, baste it well with butter; beat up the orains with a little cream, the yolk egg, some minced parsley, a little pepper and salt; blanch the tongue, cut slices, and fry it with the brains, forcemeat balls, and slices of bacon. Serve the head with white or brown thickened gravy, and place the tongue, forcemeat balls, and brains round it.

Garnish with cut lemon. It will require an hour and a half to roast. Calf's Head Stew.—Parboil the head the day before you want it, and keep the water in which it was boiled for gravy. f)ut the meat off the bones the next day in; fry in 'r lard, seasoning them cloves, pepper, !

salt, sweet marjoram, &c., to your taste. After the slices are fried brown, take them out, and add to the gravy about in the head was; thicken with a little brown flour, and put back the to stew gently j dinner-time.

|i Meanwhile have the brains mashed with seasoning as above, add the yolks of 2 e^gs j| drop them in pats in the frying pan. Fry them brown and add them to the dish when you serve it.

A glass of wine added to the stew just before it is done is to some a great im!

prcvement; or a little lemon juice and catsup. If your is the residue of the head and the liquor in which it was boiled will make soup enough for dinner. \ For the soup use a small onion, the seasoning above mention ed and allspice. Make dumplings the size of marbles, and cut i in quarters 3 or 4 to in it.

Calf’s head soup •should look black from the seasoning and only semi-transpaI rent.

The tongue may be used for the stew, or the soup. ^ !

Calves Brains.—Remove all the large fibres and skin; soak ^ them in warm water for 4 hours; blanch them for 10 minutes 'n boiling water, with a little salt and vinegar in it; then soak I I them 3 h(mrs in lemon juice in which a bit of chervil has been |>8teeped; dry them well, dip them in batter, and fry llMake hot a ladleful of glaze, some extremely small onions ' > browned in butter, artichoke bottoms divided in half, and some

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MRS. uale’s new cook book. ] mushroom-buttons, and serve round he brains, or, after pro paring as above, serve in a rich white acidulated sauce, vilb; lemon juice or tomato sauce. Or:— Blanch the brains, and beat them up with ai egg, salt, a quantity of chopped aiici a piece of butter.

Make them into small cakes, put them into a small frying-pan, and fry them. Or;—Prepare them as; wet with egg, and sprinkle crumbs, salt, pepper, and chopped parsley, and finish dressing ' in a Dutch oven.

Serve with melted butter, with or without | a little mushroom catsup. f Croquettes of Brains.—Take calf’s brains, blanch, and beat them up with 1 or 2 chopped sage leaves, a little pepper and salt, a few bread crumbs soaked in milk, and an egg beaten; roll them into balls, and fry them. Calf's Feet and Ears.—Boil them tender, 3 hours do, and serve with parsley and Or, having boiled a foot, split it, roll it in bread crumbs, fry it in butter, and serve in brown gravy.

Calves’ ears may also be dressed as above. Calves' Feet Fricasseed.—Having boiled and split them, as above, simmer them in veal broth, with a blade of mace and lemon peel; and thicken the sauce with flour and butter. Or:—Soak the feet 3 or 4 hours, and simmer them in milk and water, until the meat can be taken from the bone in handsome pieces; season them salt, dip them in yolk of egg, roll in bread crumbs, fry them light brown, and serve in white sauce. Calf's Kidney.—Chop the kidney, and some of the fat, season it with pepper and salt, and make it, with egg and brwid crumbs, into balls, which fry in lard or butter; drain upon a sieve, and serve with fried Or, the lean of cold veal may be substituted for the kidney. Calf's Liver and Lights.—Half boil them, then mince them,, and add a little of the water thev »ere boih'd, with; 'VA,A-

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VKAL.

butter and Hour to thicken:

season with salt and pepper; simn»er, and serve hot.

Calf’s heart may be stuffed and roasted as beef heart. Calf's Liver and Bacon.—Pare and trim the bacon, and fry •‘t; and, in its fat, fry the liver, in thickish slices, floured. lay both in a dish, and pour over them gravy made as follows; Empty the pan, and put into it a small piece of butter, a little broth or water, pepper, salt, and lemon juice; and warm together.

Garnish with fried parsley. Veal Forcemeat.—Mix a pound of scraped veal with half the quantity of fat bacon, in a mortar, adding the crumbs of a stale French roll, half a tea-spoonful of powdered nutmeg and mace, a table-spoonful of chopped parsley, and pepper and salt. Mix this well together with 2 well beaten eggs. Egg Balls.—Beat in a mortar 3 hard-boiled yolks of eggs 1 raw; in a salt, and make the paste into balls.

Both forcemeat and egg balls are much used for savory pies and made dishes.

Veal Cake.—Boil six eggs hard, cut them in halves, and lay some of the pieces at the bottom of an earthen pot; shake in chopped parsley, some slices of veal and ham about two inches square, and then eggs again, repeating the parsley, and seasoning after each layer, until the pot is full. Four in enough water to cover it, lay about an ounce of butter on the top, tie it over with a thick double paper, and bake it an it close together with a spoon, and let If made in a mould instead of a pot, it forma a handsome supper dish.

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TV.' ehoosi and oiok Muttoji—Roasted Haunch—Saddle—LoinFashion— Shoulder—Leg Braised—Fillet—Breast — To Collar—Boiled Leg— With Oysters—Minced Mutton— Stewed— China Chilo— Cutlets—A la Maintenon— To —Rolled Boiled Shoulder—Neck—Horn's Irish Stew—Hatch Patch—Heart—Kidneys, dc. No.

Bpst End of I.oin. 3. Chnmp End of Loin. Neck, Best End.

Neck, Scrng End.

No.

Brentit.

A Saddle Is the two Lotni. A Chine, the two Necks. To choose Mutton.—The best mutton is small-boned, plump, finely grained, and short-legged; the lean of a dark, than of a bright hue, and the fat white and clear is yellow, the meat is rank, and of bad quality. is not considered by experienced judges to be in perfection it is nearly or quite five years old; but to avoid the additional expense of feeding the animal so long, it is commonly brought into the market at three years old.

The leg and the loin are the superior joints; and the preference would probably be given more frequently to the latter, but for the superabundance of its fat, which renders it a not very economical dish. The lt>0

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]GI natmch consists of the leg and tHe part of the loin adjoining it; the saddle, of the. two loins together, or of the undivided 6«cX,- of the sheep: are always and are served usually at good tables, or for company-dinners, instead of the smaller joints. The shoulder, dressed in the ordinary ^ way, is not very highly esteemed, but when b'ned, rolled, and filled with it is of more presentable appearance, and, to many tastes, far eating; though some persons r irefer it in its natural form, accompanied by stewed onions, t is occasionally boiled or stewed, and covered with rich onion The neck is sometimes roasted, but it is more generally boiled; the scrag, or part of it which joins the head, is seldom used for any other purpose than making broth, and should be taken off before the joint is dressed.

the thick end of the loin are commonly preferred to any others, but they are frequently taken likewise from end of the neck (sometimes called the back-ribs) and from the middle of the leg.

kidneys are dressed in various w'ays, and are excellent in man}\ The trotters and the head of a sheep may be converted into very good dishes, but they arc scarcely worth the trouble which is required to render them palatable.

The loin and the leg are occasionally cured and smoked like hams or bacon. The leg spoils sooner than any other joint of muttort; to prevent which, take out the kernel from the fat, and fill up its place with The neck will keep well, if the pipe be cut out from along the chine-bone. Take out the kernel from the Cut the skirt out of the Lamb should be managed as mutton.

Veal and Iamb, it may here be observed, spoil sooner than other meat. Haunch of Mutton Roasted.—It will to be kept for time, and must therefore be well washed with vinegar, wiped every day, and, if necessary, rubbed with pounded pep per and ginger.

Cut off the knuckle rather close to the joint of the leg; nick the cramp-bone, and that will allow the cushion or thick part of the leg to draw up and be more plump; trim off the thick at the flank, and round eff the corner of the fat, so as to make the joint appear neat.

the fat with oiled which should be taken off quarter of an hour before you think it will be done; then dredge the meat very lightly with

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MRS.

rale’s EEW code BOOK. and sprinkle it freely with salt; serve it up with currant jell, and a sauce of port wine, spice, and gravy j a piece of fringes tied neatly around the shank-bone.

haunch of 14 or 16 lbs. will take from 3 to 3J hours; or even a little more if the weather be very cold, or if required to bt “ very well done.”

To make it taste like Venison.—Let the haunch hang neailj the usual the skin carefully off, and rub the meat with olive oil, then put it into a pan with a quantity ol whole pepper, 4 cloves of garlic, a bundle of sweet consisting of thyme, marjoram, and 2 bayPour upon the meat a pint of good vinegar and 3 or 4 tablespoonfuls of olive oil. Cover the upper surface of the meat with slices of raw onion, and turn the mutton every daj, always taking care to put the slices of onion on the top surface. At the expiration of 4 days, out, wipe a napkin, and hang it up in a cool place till the next day, when fit for roasting.

A more simple method is to rub it every day, and let it hang until it is tender. A clove or two of garlic in the knuckle will, however, give it a much higher flavor, if put the knuckle when the haunch is hung up. To roast a Saddle of Mutton.—A saddle, i. e the two loins, being broad, requires a high and strong fire; and, if weighing 11 or 12 pounds, two hours and a half roasting.

The should be taken off, and loosely skewered on again; or, if this be not done, the fat should be covered with paper, tied on with buttered string.

Twenty minutes before the joint is done, Uike off the skin or paper, baste, flour, and froth it.

gravy and jelly, as haunch of mutton. A saddle of mutton is an elegant joint, when well trimmed by cutting flaps, tail, and chump-end, which will re duce a saddle of 1 1 pounds to 7 pounds’ weight. To Roast a Loin of Mutton.—^The flesh of the loin of mutton is superior to that of the leg,; but to th.t frugal housekeeper this consideration is usually overbalanced by the great weight of fat attached to it; this, however, when economy is more considered appearance, may be pared off and melted down for various kitchen uses or finely chopped,

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MUTTOIT.

1G3 and substituted for suet in making hot pie or pudding When thus reduced in the mutton will be soon roasted. If it is to be dressed in the usual way, the butcher should be desired to take off the skin; care should be taken the fat ever so slightly burned; be managed, indeed, in the same manner as t’ e saddle, in every respect, and carved also in the same way is to say, the meat should be cut out in slices the whole length of the backbone, and close to it.

Without the fat, 1 to 1^ hour; with, 1^ to If hour. To Dress a Loin of Mutton like Venison.—Skin and bone a loin of mutton, and lay it into a stewpan, or with a pint of water, a large onion stuck with a dozen cloves, half a pint of port wine and a spoonful add, when it boils, a small f^got of thyme and parsley, and some pepper and salt:

let it stew three hours, and it often.

Make some gravy of the bones, and add it at intervals to the mutton when required.

This receipt comes to us so strongly recommended by persons who have partaken frequently of the that we have not thought it needful to prove it ourselves.

To Roast a Shoulder of Mutton.—Flour it well, and baste it constantly with its own dripping; do not place it close enough to the fire for the fat to be in the slightest degree burned, or even too deeply browned. An hour and a half will it, if it be of moderate size. Stewed onions are often sent to table it.

A of mutton is sometimes and smothered with onion sauce. Superior Reteiptfor Roast Leg of Mutton.— Cover the joint t well with cold water, bring it gradually to boil, and let it simmer gently for lift it out, put it immo» diate’y on to the spit, and roast it from an hour and a quarter to ai. hour and a half, according to its weight. This mode of j dressing the joint renders it remarkably juicy and tender; but there must be no delay in putting the spit lifted from the water; it may be garnished with roast tomatoes. ) Boiled, half an hour; roast. If to Leg of Mutton Braised.—Take a very small leg of mutton,

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IG4 MRS.

cut off the knuckle, and trim it nicely; half roast it; •t into a stewpan. with the knuckle-bone broken, the trimmings, A few slices of fat bacon or 2 oz. of butter, an onion stuck with cloves, and a bundle of sweet herbs. Shake the stewpan over until there is gravy enough from the meat and the trimmings to stew he mutton, and take care to turn it in the braise.

ver^ it up, remove the fat fiom the gravy, strain it, and boil it quickly until it is reduced to a glaze it over the mutton, and serve it up with a puree of vegetables beneath. I'illet of Mutton Roasted.—Cut some inches from either end of a large leg of mutton, and the fillet shaped like one of veal.

Remove the bone, and fill the cavity with forcemeat made of two cups of bread crumbs and one of butter or minced a the quarter of a nutmeg a tea-spoonful of powdered allspice and together with two or three yolks of eggs, well beaten. a little minced if it is liked forcemeat may be added by detaching the skin on the flap to admit it.

Then the fillet may be floured and currant-jelly and brown gravy, or w'ith only melted butter poured over it; or it may be stewed gently for nearly or quite in a pint of gravy or water, after having been floured and Browned all over in a couple of ounces of butter; it must then be turned every hour, that it may be equally done. Two or three small onions, a faggot of herbs, a couple of carrots four or live cloves, and twenty whole peppercorns can be added at will. Roasted 2 hours, or stewed 4 hours. Breast of Mutton.—The brisket changes in the breast; and if it is it is best to rub it with a little salt, should the weather be hot. Cutoff the superfluous fat, joint it well, and roast; or to pat cold, sprinkle it well with chopped parsley while roasting. Or:—Bone it, take off a good deal of the fat, and cover it with bread-crumbs, herbs, and roll and boil:

serve with tomato sauce. Or:—Cut off the fat, and parboil it; ttie

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and the flat; it brush the yolk egg, and strew it minced parsley and onions mixed with bread crumbs well with fresh butter, and broil it.

Serve with Sauce Robert. To Collar a Breast of Mutton.—Take out the and gristle; then make a forcemeat bread crumbs, parsley, and sweet herbs, chopped fine, and seasoned with salt and pepper; rub the mutton with yolk of egg, and spread the forcemeat over it, roll it up and tie it tight; and boil 2 hours. If hot, make a gravy of the bones, 2 onions, herbs and seasoning, strain, thicken it with butter and flour, and add vinegar and mushroom to; and pour over the If to be cold, do not remove the tape till the mutton is wanted. Leg of Mutton Boiled.—Let the joint be kept until it is ten der, but not so long as for roasting, as mutton for boiling not look of a good color if it has hung long. To prepare a leg of mutton for boiling, trim it as for roasting; soak it for a couple of hours in cold water; then put >nly water enough to cover it, and let it boil gently for 3 hours if of the largest size, and, if smaller, according to its weight.

Some cooks it in a cloth; but if the water be afterwards wanted for soup, that should not be done, as it would be n« longer fit for that purpose salt and an onion put into it is far better.

When nearly ready, take it from the keeping the pot well covered, let it remain in the steam for 10 or 15 minutes.

It is sent to table with caper sauce and mash ed turnips.

To stuff a Leg of Mutton.—Take a leg of mutton, nut off all the fat, take the bone carefully out and preserve the skin; out and mince it fine, and mix and mince with it about lb. of fat bacon and some parsley; season the whole well with pepper and salt, and a small quantity ol‘ eschalot or chives chopped fine; then put the meat into the skin and sew neatly on the under tie it up in a cloth and }>ut it a stew-pan with 2 or 3 slices of veal, some sliced carrots and onions, a bunch of parsley, and a few

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slices of fat bacon:

let it stew for 3 or 4 hours, and drain the liquor through a fuie sieve; when reduced to a glaze, glaze the mutton with it and serve in stewed French beans. To dress a Leg of Mutton with Oysters.—Parboil some fin# veil fed oysters, take off the beards and horny parts; put to them some parsley, minced onion, and sweet herbs, boiled and the yolks of 2 or 3 hard-boiled eggs. Mix all together, and cut 5 or 6 holes in the fleshy part of a leg of mutton, and put in the mixture; and dress it in either of the following ways:— ^Tie it up in a cloth and let it boil gently foi two and a half or three hours, according to the size. Or;—Braise it, and serve with a pfingent brown sauce. Minced Mutton.—Minced dressed meat very finely, season it, make a very good gravy, warm the meat up in it, and serve with fried bread round the dish, or with poached eggs. To Stew a Shoulder of Mutton.—Bone a shoulder of mutton with a sharp knife, and fill the space with the following stufling bread, minced; bind with the yolks of 2 eggs well Sew or fasten it with small skewers it in a frying-pan with a bit of butter.

Break the bone, put it into a sauce-pan, with some water, an onion, a bunch of parsley; let it stew the strength be extracted; strain, and in flour; put it, with the mutton, and a glass of port wine, the sauce-pan; it closely, and let 't stew gently for two add two tabl sspoonfuls of mushroom catsup. Garnish witli pickles. Or with Oysters.—Hang it some days, then it well for two days; bone it, and sprinkle it with pepper and a bit of mace pounded; lay some oysters over up tight and tie it; stew it in a small quantity of water, with an onion and a few peppercorns, till quite tender.

Have ready a little good gravy, and some oysters stewed in /t, thickened with Take off the tape the gravy over the mutton. To Stew Mutton.—Cut some slices thick out of any part of mutton into a stew-pan witli some peppei

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16T and salt, an onion or two, a sliced carrot, and a little eschalot; eover the steaks with broth, and let them stew from twenty to half an hour, but no longer, or they will become; cover the stew-pan close, and when the steaks are about half done, turn, them.

serving, add a little butter rolled in flour, and a spoonful or two of mushroom catsup. Or Cut some slices from an underdone leg of mutton, 4nd put them into a sauce-pan to simmer with half a pint of pood a teaspoonful of white sugar pounded, a quantity of onion minced, a teacupful of port wine, some pepper and salt, and two or three cloves.

This dish should not be allowed to simmer more than five or six minutes. A Camp Dish.—Take any joint of mutton, put it into a pot a good many onions cut small, and as many vegetables as can be obtained to add to it; 2 tablespoon fuls of vinegar, 5 !

of port wine black and red spoonful of and, if at hand, 4 dessert-spoonfuls of Harvey's sauce and essence of anchovies. the meat with water, and let it stew one hour and a half; it should be stirred frequently to prevent it from burning, as there should be only • water sufficient to cook it.

China Chilo.—Mince a pound of an undressed loin or leg of mutton, with or without a portion of its fat, mix with it two or three young lettuces shred small, a pint of young peas, a teaspoonful of salt, half as much pepper, four tablespoonsful of water, from two to three ounces of good butter, and, if the flavor be liked, a few green onions minced. Keep the whole stirred with a fork, over a clear and gentle it s quite hot, then it closely covered by the side of the stove, or on a high trevet, that it may stew as softly as possible for a couple of hours. One or even two half-grown cu!

cumbers, cut small by scoring the ends deeply as sliced, or a quarter-pint of minced mushrooms may be added with good effect; or a dessert-spoonful of currie-powder aud •' a large chopped onion. A dish of boiled rice should be sent to table with it.

' Mxitton Cutlets.—Cut the best end of a neck of mutton into inch thick, and chop each bone short; flatten

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MRS. HALK’S XEW CfKIK ROOK.

and trim them, scraping the end of the hone quite clean; brush then; with egg, and cover them with crumbs, heibs, and seasoning, and fry them in hot fat; serve them with tomato sauce or any other piquant sauee. With Potato Puree.—The cutlets should be dipped in elari fled in crumbs, afterwards in yolk of again in crumbs; flatten them with a knife, and fry in hot fat as you would The are to be rulihed through a hair-sieve, and worked up fine and light with a little and boiling cream; pepper, salt, and an atom of nutmeg; dish the cutlets round this puree, w Inch must be soiler than mashed potatoes. For Cdtelettes de Mouton en Ragoiit.—Take off all the fat from the cutlets, dredge the meat with flour, and put them into a stewpan with the fat melted, a bundle of sweet herbs, and 2 shalots minced; let them brown, then strain the gravy, add a of wine, or a and one of Reading thicken, if necessary, and let the whole stew until very To Cdtelettes de Mouton a la Polonaise.—Remove all the fat, put the meat into a covered stewpan, with a carrot and a turnip a bundle of sweet herbs, a and to moisten; let it very gently un'ii' is llien take it out, stra.n the gravy, put it over a brisk fire, and reduce it to a glaze; then cover the cutlets with the glaze, and serve them up with tomato-sauce or a vegetable purfee of any kind. MalUm Cutlets.

For Cdtelettes a la Maintenon.— Cut and trim cutlets from a neck or loin of mutton; chop very finely a quantity of parsley a little thyme, and a shalot; put them wdth butter into a stew

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pan, and fry the chops a little; then take out the chops; then, to cod: add to the herbs some parsley chopper and a few crumbs of bread, and this over the a knife, wrap them in an J broil them over a slow Serve a sauce piquant in a boat. Or:—Cut them handsomely from the loin or back end of the neck; half fry them, and taen crumbs of bread, and seasoning; lay this on very thickly and put them into a stewp.an with a little gravy uirtil tender, then wrap them in writing-paper, and finish them on the gridiron.

To broil Mutton Cutlets {Entree).—These may be taken from the loin, or the best end of the neck, but the former are generally preferred. Trim off a portion of the fat, or the whole of it, unless it be liked; pepper the cutlets, heat the gndiron, rub a bit of the mutton suet, broil them over a brisk and turn them often until they are done:

this, for the geiieralitj of eaters, wdll be in about 8 minutes if they are not more than half an inch thick, w'hich they should not be.

French cooks j season them with pepper and salt, and give them a light coating of dissolved butter or of oil, before they are laid fire, and we have found the so managed extremely Lightly broiled, seven or eight Well done, ten |{ J, Obs.—A cold MS,itre d’Hotel sauce may be laid under the *:

cutlets when dished; or they may be served ' dry, or with brown gravy; or when none is at hand, with good n. cited butter seasoned with mushroom catsup, Cayenne, and, Chili vinegar, or lemon juice. in their own Gravy.—Trim the fat j entirely from some cutlets taken from the loin; just dip them ?

water, dredge moderately plentifully on both sides with; rinse a thick iron sauce J pan with spring-water, and leave a couple of table-spoonsful in it; arrange the cutlets in one flat layer, if it can be done c«ui ?

veniently, and place them over a very gentle fire; throw in a salt w'hen begin to stew, 'and let them simmer as softly us possible, but Vi’thout ceasing, from an hour and a quar

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m URS. UALR’S aNEW cook BOOKa ter to an hour and a If dressed with care, which will be equally tender, easy of digestion, and nutritious; and being at the same time free from every thing which can disagree with the most delicate stomach, the receipt will be found a valuable one for invalids. The iiiulton be quality, but the excellence of the disii mainly depends on its being most gently stewed; for if allowed to boil quickly all will be dried up, and the ni(;at will be unfit for table. The cutlets must be turned when they are half done:

a couple of spoonsful of water or gravy may be added to them should they not yield sufficient moisture, but is rarely needful.

From one hour and a quarter to one hour and three-quarters. Mutton Chops.—Cut the chops off a loin or the best end of a neck of mutton; pare fat, dip them in a beaten egg and strew over them grated seasoned with and finely-minced parsley; in a make a gravy, or broil them over coals, and butter them in a hot dish.

Garnish them with fried parsley. Rolled Mutton.—Bone a shoulder of mutton carefully, so as not to injure the skin, cut all the meat from the skin, mince it small, and season it highly with pepper, nutmeg, and a clove, parsley, lemon thyme, sweet marjoram chopped, and a all well mixed, a well-bealon yolk of an egg; it up very tightly in the skin, tie it round, and bake it in an oven two or three hours, according to the size of the mutton. a gravy of the bones and parings, with an onion, pepper and salt, strain and it with flour and butter; add of vinegar, mushroom catsup, soy, and lemon pickle, a of each, and a of poit wine; garnish with forcemeat balls, made of grated bread, and part of the mince. Shoulder of Mutton., Salted and Boiled.—^Bone a shoulder of mutton, if large take 4 oz. of common salt, the same quantity of coarse sugar, mixed a of pounded cloves, half that quantity of pepper, a little pounded mace and rub them well into the mutton, turning it every day for a week; then roll it u{> tight, and it gently for or 4 hi)urs in a quart of water, with a carrot, tuniip, onion, and a

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MDTTON.

ni bunch of sweet herbs S(irve it with some of its own gravy, thickened and highly flavored, or with any piquant sauce; served up smothered with onions. This is very convenient to families who kill their own mutton. Captains of ships are recommended, when they have to tow board for some and lay it up in the shrouds. It will then be coated with briny particles which will effectually keep in all the juices. Neck of Mutton.—Is particularly useful, as many dishes may be made of it.

The best end of the neck may be boiled for 1^ hour, and served with turnips; or roasted; dressed in steaks; in pies; a-la-Turc; or en haric6t.

The scrag may be stewed into broth; or with a small quan tity of water, some small a few pep2)ercorns, and a little rice, and served together. When a neck is to be boiled to look particularly nice, saw down the chine-bone, strip the ribs half-way down, chop off the ends of the bones about 4 inches, and turn the flap under. The skin should noff be taken off till boiled, and then the fat will remain white. The neck is very commonly divided, the “scrag” being boiled for broth, and the remaining part either roasted or cut into chops; but, if boiled the scrag will require rather more stewing than the other part to make it tender.

If only slightly salted, for 2 or 3 days, the fat will be 80 much improved as to become firm and appear clarified; and the mode which we recommend for dressing the joint is:

the neck very gently until it is nearly done enough; ‘en, ^ an hour or 20 minutes serving, cover it thickly »ith bread-crumbs and sweet herbs a drawn butter or the yolk of an egg, and put it into a Dutch oven before the fire. By this process the meat will taste much better than if merely roasted or boiled; the dryness attendant be removed, and the disagreeable greasiness which meat—mutton especially—exhibits, utterly disappear. Too much cannot be said in favor of this inethod of dressing the neck and breast of mutton, liquor they have been boiled in, if stewed with peas, will make a very good soup. To Harrico a Neck of Mutton.—Roast it nearly done,

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then cut It into cutlets, and stew it in a well-seasoned adding, cut like straws an inch.ong, the red parj^of two oi three carrots and some turnips. ^ — Irish Slew.—Take two pounds of neck or loin chops; and slice tw'o pounds of potatoes, and half a pound of large ' first put into a stewpan a layer of potatoes, then chops ' and onions, and so on, till full, sprinkling pepper and salt upon each layer; in or broth, cover the pan, and stew over a very slow fire for an hour and a half, or the meat be done.

Before serving, add two table-spoonsful ot, mushroom catsup.

Hotch-Potch.—Stew peas, onions and carrots, in a very little, water, with a beef or ham bone. In the meantime, fry mutton nr lamb chops, lean, of a nice brown; then stew them with the *tun Hotch-potch may also be made with any twm sorts of meat; to which may be addefi rice, and thickening of butter and flour. Sheep's Tongues.—Boil them till the skin can be taken off; split them, and stewpan,. with some ^parsley, mushrooms, and a minced shalot, and some salt; stew the gravy over:

or they may be glazed, and served with under them.

Sheep’s tongues may also be skinned, larded, braised, and glazed: and served with onion sauce. Sheep's //ear^.—Take* a Sheep’s Heart and stuff it throughout, using a considerable of chopped bacon in the half boil it, and when cooled a little rub itWer with j popper and salt, and wrap it in in the shape of a cone, Jlub the f>aste over with the yolk of an egg, and strew vermicelli loosely over it.

Set it with the broad end downwards and bake it in When baked, send it to table with gravy sauce.

Sheep's Kidneys Broiled.—Wash and dry some nice kidneys, cut them in half, and with a small skewer keep them open uj getables for about half an hour. Serve all together in a

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MUTTOTT.

ITS |1 imitation of two shells, season them w'ith salt and pepper, and ^ (dip them into a little fresh melted first the side is cut, and be careful not to let the gravy drop in taking tthem otf the gridiron.

Serve them in a hot dish, with finclj i chopped parsley mixed with melted butter, the juice of a lemon, \[ [>e])per and salt, putting a little upon each kidney. 4'his is an excellent breakfast for a sportsman. Skee2>'s Trotters.—Boil the trotters, or rather stew them sgently, for several hours, until the bones will come out. The;t liquor they are in will make excellent stock or jelly, ll’ake out the bones without injury to the skin, stutf them with liifinc forcemeat-, stew them for in some of the < stock, which must be well flavored with onion, seasoning, and la little sauce; take out the trotters, strain the sauce, reduce it: to a glaze, and brush it over the feet. Serve with any stewed Or:—Prepare them in the same way, and dip them in a batter and fry them. The paste, or batter, for is best iimade thus: mix 4 spoonsful of flour with 1 of olive-oil, and a •^sufficient quantity of beer to make it of the proper thickness; tlthen add the whites of 2 eggs well beaten and a >6erve w'ith toinat(>sauce. Or:—Simply boil them, and eat <Jiem oil and T vinegar.

To send a Leg of Midton neatly to Table which has been cut 'for a previous Meal.—Too much must not have been cut the joint, or it will not answer the purpose. it, icut the meat as a fillet, lay forcemeat inside, roll lay -it in a stew-pan with sufficient water to cover it; add various S ' kinds of vegetables, anions, carrots, parsley, &c., in I'jmall quantities; stew two hours; thicken the gravy; serve th« ' 6Uets with the vegetables round it

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CHAPTER X.

To choou and cook Lamb—Saddle, Roasted— To bone Lamb-To stew—Breast, Loin, Shoul^r grilled— To boil a Leg, or Breast—Lamb's Head—Lamb Chops—Blanqnettb d' Agneau—Sweetbread—Fry. 1. Leg, 3. I^ln, Best End, 4. Loin, Chump End, 5. Neck, Best End, 7. Neck, Scrag End, Noti.— A Chine ii two tiolns: and a Saddle ii two Loins, and two Necks of ine Best End.

is a delicate and tender meat; but it requires to be kept a few days, when the weather will permit—and should be thorout^hly cooked healthful.

Never take lamb o* veal from the spit till the gravy that drops is white. The fore-quarter of lamb consists of the shoulder, the neck, and the breast together; the hind-quarter is the leg and loin.

There are also the head and pluck, the fry, sweetbre^s, skirts, and liver.

In choosing the fore-quarter, the vein in the neck should be ruddy, or of a bluish In the hind-quarter, the knuckle feel stiff, the kidney small, and To

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Kftep It, the joints should be carefully wiped every day, and in warm weather, sprinkled with a little salt. The fore quarter is the prime joint, and, if weighing 10 lbs., will require about two hours roasting. In serving, lemove the shoulder from the ribs, put between them a lump of butter, sprinkle w'ith pepper and salt, lemon or Seville orange juice; the butter is melted, take off the shoulder, and put A hind-quarter, of 8 lbs., will reipiire fi om one hour and three-quarters to two hours roasting. A leg of lamb, of 6 lbs., will require an hour and a A shoulder of lamb, an hour. Ribs, from an hour to an hour and a quarter. Loin, of 4 lbs., an hour.

Nodi, of 3 lbs, three-quarters of an hour. Breast, three-quarters of an hour. for lamb is made as for beef and mutton:

served with mint sauce; and a joint, to be eaten cold, should be sprinkled with chopped parsley when taken up. To Boast Lamb.—The hind quarter of lamb usually weighs from 7 to 10 pounds:

size will take about two hours to it.

Have a brisk fire.

It must be frequently basted and sprinkled with a salt, and dredged all over with about half an hour before it is done. Fore Quarter of Lamb.—A fore quarter of lamb is cooked the same way, but takes rather less time, if the same weight, the hind quarter; because it is a thinner joint: one of nine pounds ought to be allowed two hours. Leg of Lamb.—A leg of lamb of four pounds’ weight take about an hour and a quarter; if five pounds, nearly on* hour and a half; a shoulder of four pounds, will be roasted ia an hour, or a very few minutes over. Bibs of Lamb.—Ribs of lamb are to do at and brisker as it is finishing, it with a little salt, and dredge it sliglitly with about twenty minutes before it is done. It will take an houi

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MRS.

HALE'S XEW COOK BOOK. 1 re or according to thickness. Gravy for and joints of roast Iamb, is made as directed elsewhere. ZojH, Neck, and Breast of Lamb,—A loin of lamb will l>e in about an hour and a quarter; a neck in an hour; and a in Do not forget to these joints about twenty minutes before they are done.

Garnish and Vegetables for Roast Lamb.—All joints of roast lamb may be garnished with double served up either asparagus and new potatoes, spring spinach and new' potatoes, green and new or with cauliflowers or French beans and potatoes: and never forget to send up mint sauce.

Ohs.—The following wdll be found an excellent for mint sauce • With 3 heaped tablespoonsful of finely-chopped young mint, mix 2 of pounded and sifted sugar, and 6 of the best vinegar:

it until the sughr is dissolved. To hone a quarter of Lamh.—Take the fore quarter, remove the shoulder, and the bone; stuff it with forcemeat, and skewer it in a handsome shape.

Braise oz. of butter, add a teacupful of water, stirring the braise until the gravy is drawn.

cut the brisket pieces, and stew them in white gravy; it with cream and eggs so th.at it shall be very white; cut the long bones into chops and; the gravy of the braise, add to it haricots, truffles, or anything else of vegetable in season. the shoulder in the centre of a dish wdth its own sauce, lay the brisket covered with white sauce round place the fried chops at the edge.

To Stew Lamh.—A quarter of lamb may be stewed by putting It info a stew-pan w'ith a little oil, parsley, chives, and mushrooms, together with some slices of bacon. Let it stew gently in any Wild of broth, and when thoroughly done take it out, the gravy, and the joint along with the mushrooms only To be well doneit will require 4 hours in stewing

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For a Breast of Lamb.—Cut off the thin ends, half boil, then •trew with crumbs of bread, pepper and in a dish of stewed mushrooms. Cut a Loin of Lamb into steaks, pare off the and of the fat, fry it in butter a pale brown, puur away the fat, and put in boiling water enough to cover the meat, a little pepper and salt, a little nutmeg, half a pint of green it down, and let it stew gently for half an hour. To stew a Breast of Lamb.—Cut it into pieces, season them salt, and stew them in weak gravy the and add a of white wine.

Cucumbers, sliced and in gravy, may be served with the lamb, the same being poured over it.

Or, the lamb may be served in a dish of scewed mushrooms. To Grill a Shoulder of Lamb.—Half-boil it, score it with egg, crumbs, and parsley, seasoned as for cutlets. it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is liked, A breast of lamb is often grilled in the same way. To boil a Leg of Lamb.—This is considered a delicate joint in the very families.

It should be put into a pot with cold water just enough to cover it, and very carefully skimmed so long as the least appearance of scum rises. This joint should not be suffered to boil fas*-, for on its licing gently boiled depends all its goodness, and the delicate white appearance it should have when served up. A leg of four or five pounds weight, will take about one hour and a half, reckoning from the time it comes to a boil.

A boiled leg of lamb may be served up with either green peas, or cauliflower, or beans, oi spinach, and potatoes, which for lamb should always be of a •mall Parsley and butter for the joint, and plain melted butter for the vegetables, are the proper sauces for boiled lamb. To boil a Neck or Breast of Lamb.—Those are small delicate joints, and therefore suited only for a very small family. The neck must be washed in warm water, and all the blood cart> fully cleaned away.

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MBS. BALB'S NBW COOK BOOK. Either of these joints should be put water, well skimmed, and very will be about sufficient for either of them, reckoning from time they come to a boil.

To dress Lamb's Head.—Take the butcher chops through, and cuts out all the nostril bones; when you cook it, the brains, into a basin of cold water, and well clean the head in water just milk warm. When thus cleaned, tie the head up in a sweet clean cloth, and put it into a pot with just enough cold water to cover it.

Let it come to a boil very gradually, and take care to remove all the scum as fast as it rises.

It will take about one hour very gentle boiling. A quarter of an hour before the head is done, pick off the skin from among the brains, wash them clean, tie them up with one or two clean sage leaves in a piece of muslin rag, and let them boil ten minutes. Then take up the head, just cut out the tongue, skin return it to the head, keeping both warm in the hot cloth and hot water they were boiled in. Next take up the brains, throw away the sage leaves, and chop up the brains, mixing among them one tablespoonful of butter, and a small pinch of salt; just give them a gentle warm up in sauce-pan, taking great care they do not boil; lay them round the tongue in a small warm dish, and the head in another dish larger and warm. A sheep’s head may be dressed in the same way. Lamb-chops.—Take a loin of lamb, cut chops from it half an inch thick, retaining the kidney in its place; dip them into egg and bread-crumbs, fry and serve with fried parsley. When chops are made from a breast of lamb, the red bone at the edge of the breast should be cut off, and the breast parin water or broth, a carrot and 2 or it is divided cutlets, which by cutting between every second or third bone, and preparing them, in every respect, as the last. If house-lamb steaks to be donetoAtVa—stew them in milk and water till very tender, with a bit of lemon-peel, a little salt, some pepper and mace. Have ready some veal-gravj, and put the steaks into it; mix some mushroom-powder, a cup

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of cream, and the bit of flour; the steaks in thi^ liquor, stir it, and let it get quite hot, but not boil. Just before you take it up, put in a few white mushrooms. If brown—season them salt, nutmeg, grated lemon-peel, and chopped parsley; but dip them fiist into egg' Thicken some gravy with a, bit of floui and butter, and add to it a spoonful of port wine. Blanquette d'Agneau. White Fricassee of Lamb.—Cut tlio best part of the breast of small lamb into square pieces of 2 inches each:

wash, dry, and flour them. Having boiled 4 oz. 1 of fat and some parsley, 10 minutes, put the meat to it: add the juice of half a lemon, an onion cut it 2 hours; the yolks of 2 eggs, shake the pan over the fire 2 minutes, and serve. Lamb Dressed with Rice.—Plalf roast a small fore quarter, cut it into steaks; season them with a salt and pepper; lay them into a dish, and pour in a little water. Boil a pound of rice with a blade or two of mace; it, and in a good piece of fresh butter, and a little salt, add also the greater part of the yolk of four eggs beaten; cover the lamb with the rice, and with a feather put over it the remainder of tne beaten Bake it in an oven till it has acquired a light brown color. Lamb's Sweetbreads.—Blanch them, and put them into cold Then put them into a stewpan, with a ladleful of broth, some pepper and salt, a small bunch of button onions, and a blade of mace:

in a bit of butter and flour, and stew Have ready the yolks of 2 or 3 eggs well beaten in cream, with a little minced parsley and a few grates of nutmeg.

Put in some boiled asparagus-tops to the other things. Ho not let; but make it hot, and stir it well all the time.

Take great care it does not curdle. Flench beans or peas may be added, but they should be very Lamb's Fry.—This is the sweetbreads, skirts, and a portion of the liver.

Flour, and season it, and fty plain; or, dip the fry in egg, and strew crumbs over it before frying:

serve fried parsley with it, and either of the sauces directed for cutlets, rork and venison fries are similarly dressed.

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To Choose arul Cook—Haunch of Venison Roasted—Neck and Shoulder— Venison Steaks— To Stew Buck and Doe Venison are cut up nearly like mutton. The joiQt.s are, HauncH.

( » The fat >9 caette, bright, hM tliick; and if the clef', haunch be %uu<otn «nd close, it iw young; but if «i«

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VKNI80M.

H cleft is close and tough, it is old.

To judge of its sweetness, run a very sharp narrow knife into the shoulder or haunch, ai.d you will know by the scent.

Few people like it when it lias much of the hauUgoui; but it bears keeping better than any sort of meat, and if eaten fresh killed it is not so good as mutton.

Observe the neck of a fore-quarter; if the vein be bluish, it is fresh; if it have a green or yellow cast, it is stale.

hind-quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale.

If the eyes be sunk, the head is not fresh. The haunch is the finest joint. The kernel fat, as leg of mutton, should be taken out; the part should then be wiped dry, and ground pepper and ginger rubbed on the inside, to keep the flies from it.

The neck is the next best joint, and merely requires wiping dry a clean cloth.

The shoulder and breast are mostly used in two or three days for pasties; but sometimes the is roasted as the haunch. To Roast a Haunch of Venison.—Cut oft' the knuckle, trim the flap, and remove the thick skin on the flank; nick the joint at the cramp-bone. Spit it, rub it over with butter, sprinkle well with salt, cover it with a sheet of very thin paper, then with a paste of flour and water, and again with paper; tie it up Vr^ll with a stout string laced across it; baste it all the time it is roasting.

Let it cook about 4 or 5 hours. A quarter ot an hour before serving it, remove the paste, throw a handful of salt on it, dredge and baste with a little fresh The gravy should be made as follows:

cut two or pounds of the scrag, or the lean of a loin of old mutton, brown it on a gridiron, and put it into a saucepan with a quart of water; cover it closely, and simmer for an hour; then uncover it, and stew the gravy to a pint; season only with color brown, and strain. Another, but much more expensive gravy, is made with a pint of port wine, a pint of strong mutton gravy, as above, and a talile-spoonful of currant jelly; let these merely boil up. Or nuich less wine and more jelly may be Seasoned beef giavy is sometimes preferred to mutton gravy. plain gravy only is chosen, cold currant jelly should be erved in a side dish, or boat. Vegetables—French beans »nd potatoes.

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V enison should be served in a metal dish, w ith a lamp beneath it, else it will soon grow cold. Neck and Shoulder of Venison.—Roast, as the haunch, but with the paste laid on thinner, from two to three hours; and serve as the haunch. A neck is best spitted by putting three skewers through it, and then passing the spit between the skewers and the ribs should be cut the flap doubled under, as in a neck of mutton for Breast of venison may be dressed as above, or baked with mutton gravy, and, when cold, cut up and made into pasty. all wild cooking tame.

Venison Steaks.—Cut them from the neck; season them with Heat the gridiron well over a bed of bright coals, and grease the bars; lay the steaks on it; broil them well, turning them once, and save as much of the gravy as Serve them with some currant jelly laid on each steak.

To Stew cold Venison.—Cut the meat in small slices, and put the trimmings and saucepan, with barely enough water to cover them. Let them stew 2 hours. the liquor in a stew-pan; add to it some bits of butter in flour, and whatever gravy was left, of the venison. Stir in < some currant jelly, and Then put in the meat, and it over the fire long enough to it through; but do not let it boil. A Wet Devil.—Take any part of a turkey, goose, or fowl; mustard, Clietney, diavolo paste, or any combustible put a dessert-spoonful of Cayenne pepper, one of pounded white sugar, the juice of a lemon, a glass of wine, and a glass of ketchup, to a tea-cupful of gravy. Heat them together with the deviled fowl, and send u|) very hot. N. B.

A little cold fresh butter will cool the mouth, should the devil prove too powerful

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POM.

General Directions—Lard— To roast Pork—Sauce for the Roast — Loin—Head—Shoulder— Chine—Spare-rib— Pork Cutlets—Steaks—Pork Cheese—Pork and Beans— To boil Pork —To cook Pig—Hams—Bacon—Sausages, dec. 1. The Spare Rib, 4. Fnre Loin, S. Hand, 5. Hind Loin Belly, or Spring, | 6. Leg.

To choose Pork.—This meat is so proverbially, and we believe even dangerously unwholesome when ill fed, or in any degree diseased, that its quality closely examined it is purchased.

When not home-fatted, bought, if possible, of some respectable farmer, or miller, unthe butcher who supplies it can be perfectly relied on. Both the fat and lean should be very white, and the latter finely grained; the be smooth, and to the touch; if it be clammy, the pork is stale, and should be at once rejected; it ought also to be scrupulously avoided when the fat, instead of being clear of all blemish, is full of imall kernels, which are indicative of disease. The manner of cutting up the pork varies in different counties, and to the purposes for which it is intended.

The legs are either made into hams, or slightly salted

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^184 for a few days and boiled; are also sometimes roasted when tho pork is not large nor coarse, with a savory forcemeat inserted between the skin and flesh of the knuckle. The part of the shoulder called the hand, is occasionally pickled in the same way as hams and bacon, or be salted and Vjoiled, but it is too sinewy for roasting. Aflei these and the head have been taken off, the remainder, without fiirther division than being split down the back, may be con verted into whole or Jiitches, as they are usually called, of bacon; but when the meat is large, and required in part for various purposes, a chine may be taken out, and the fat pared off the bones of the ribs and loins for bacon; the thin part of the body converted into pickled pork, and the ribs and other bones roasted, or made into pies or sausages. The feet, which are generally salted down for immediate use, are excellent if laid for two or three weeks the same pickle as the hams, then covei’ed with cold water, and slowly until tender.

The loins of young and are the skin on; and is scored in regular stripes of about a quarter of an inch wide with the point of a sharp knife, before the joints are laid to the fire. The skin of the leg also is just cut through in the same manner. to prevent its blistering, and to render it more easy to carve, as the skin (or a'ockling) becomes so crisp and hard in the cooking, that it is otherwise sometimes difficult to divide it.

To be at any time fit for table, pork must be perfectly sweet, and thoroughly cooked; should be given to it when it is in pickle, for if any part of it be long exposed air, without being turned into, or well and frequently basted with the brine, it will often become tainted during the process of curing it.

To Melt Lard.—Strip the skin from the inside fat of a freshly killed and w'ell-fed pig; it small and thin; put it into a new or well-scalded jar, set it into a pan of boiling water, and let it simmer over a clear fire. As it dissolves, strain small stone jars, or deep earthen pans, and when perfectly cold, tie over it the skin that was cleared from the lard, or bladders which have been thoroughly washed and wiped very dry. Lard thus prepared is extremely pure in flavor, and keeps perfectly if stored in a cool place; it mav b<» used with *d«<uiLaip?

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ISS^ in making pastry, as as for frying fish, and for various other purposes.

It is better to keep the last drainings of the fat apart from that which is first poured off, as it will not bo quite so fine in quality. To Preserve Unmelted Lard for many months.— It may bo the summer months by rubbing sail rather plentifully upon it is first taken from the pig. ni d leaving it for a cou'^le of days; it should then be well drained, and wiih a strong brine:

in warmer weather, should be changed occasionally.

When wanted for use, lay it into cold water for two or three hours, then wipe it dry, and it will have quite the effect of the fresh leaf when made into paste.

Inner fat of pig, 6 lbs.; fine salt, ^ to lb.

Bi ine, to each quart of water, 6 ozs. To roast a Leg of Pork.—Cut a slit near the knuckle, and fill the space with sage and onion, chopped fine, and seasoned or Rub oil on the skin, it blistering and make the crackling crisp; and the outer rind may be scored with lines, about half an inch apart. If the leg weigh seven or eight pounds, require from two and a half to three hours’ roasting a strong with apple-sauce and potatoes; which are likewise eaten with all joints of roasted pork. stuffing be liked mild, scald the onions before chop ping them.

If pork is not stuffed, you may serve it up with sage and onion sauce, as well as apple-sauce, which should always accompany roast whether it is stuffed or not; and also with mustard.

Roast leg of pork must always be served up with plenty of nicely boiled potatoes. To make Sage and Onion sauce.—Chop as much green sage lea? 3s as will fill a dessert-spoon after they are chopped, and chop very fine as fill a table-spoon it is chopped, and let them simmer gently in a saucepan,, with four table-spoonsful of water, for ten minutes; thru add half a tear-spoonful -i>f pepper, half a tea-spoonful of »alt, and one ounce of grated these are

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MRS. HALE’S NEV»^ COOK BOOK.

1^186 well mixed to them a quarter of a pint of thin melted or as much gravy, and let the sauce simmer a few minutes, stirring it all the time, and serve it up hot in a sauce tureen.

To make Aj^ple-saiice.—Pare, quarter, and core five or six forge apples \vith of water, cover the saucepan close, and place it over a slow fire two hours before you want the the apples are done quite soft, pour off the w'ater, and beat them up with a piece of butter the size of a nutmeg, and a dessert-spoonful of powdered lump-sugar.

The apples must be tried while they are stewing, to know w'hen they are quite soft; for some kinds of apples will take a longer time than others. Some persons use moist sugar.

The Spring, or Fore-loin of Pork.—Cut out the bone, and, in its place, put a stuffing of sage and onion, made as directed for roast pork.

Skewer it in the joint; nang it down to a moderate fire, and allow it about twenty minutes to a pound; but you must give a little more or less time, according to its thickness, more than to its w'eight: only do it slowly till rather half done; and finish it off with a brisker Serve it up with potatoes and apple sauce; same as the leg. Loin and Neck of Pork.—Simmer the best end of either of • the joints fit for the table, strip off the skin, put it into a cradle-spit, wet it all over w’ith yolks of eggs, and cover it thickly with crumbs of bread, sw^eet herbs and chives chopped for stuffing, and seasoned with pepper and get a good brown in about half an hour. Either of them may also be rolled.—Bone it:

forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and tw’o or three berries of allspice, over the inside; »x)ll the meat as tight as you can, and roast it slowly, and at a good distance at first from the To parboil it before the herbs are put on w'ill be an improvement.

A hand of pork may likewise ^be boned, stuffed, rolled, and roasted, as ab< ve.

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To roast i Porker's Head.—Clean take out the eyes and snout; stuff it with sage and bread crumbs, seasoned, sew it up firmly, and roast it before a quick fire, or bake it.

Pig’s head may be stuffed or with onions, and Belly of Pork.—Lovers of pork are very fond of having the belly part of a porker, either fresh or salted, strewed thickly over the inside with sage, sweet herbs, and minced eschalots, then rolled, tied tightly together, and either baked or roasted. Shoulders and Breasts of Pork.—Put them or salt the shoulder as a ham; cut accordingly.

When very nice, they may be roasted.

Chine of Pork.—The chine is more usually salted, and served as an accompaniment to roast turkey. Salt the chine for three days, roast it, and serve it up with sauce made thus: Fry in oil or butter two or three sliced onions until they take color; then pour off the oil, and add some gravy-sauce, chopped mushrooms, and two tablespoonfuls of vinegar, with one teaspoonful of made mustard.

Give the whole a boil, and serve it up in the dish.

To roast a Spare-rib of Pork.—A spare-rib of 8 or 9 lbs.

weight require from 2 to 3 hours roasting; though tha time depends more upon the thickness than the weight:

if it be very thin, it will be done in half the above time. On putting it down, baste little butter; and, about 20 minutes before it is done, dry a few sage leaves, rub them to powder, mix them, and sprinkle over the The griskin may be roasted as above:

if of 7 or 8 lbs, weight, it will require an hour and a half. To broil or fry Pork Cutlets.—Cut them about half an ihie.k from a delicate loin of pork, trim them into neat form, and take off part of the fat, or the whole of it is not liked; dredge a little pepper or Cayenne upon them, and broil them over a clear and moderate lire from 15 to 18 minutes, sprinkle a little fine salt upon them just before they are dished. They may be dipped nito bread crumbi

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•188 mixed with minced sage, then finished in the usual w.iy. Wher fried, flour them well, and season them with salt and pejiper first Serve them with gravy made in the pan, or with sauce Robert Pork Cutlets and Tomato Sauce.—Cut the bone out of pork J chops, and off part of the fat, delicately, and drain them; then simmet them a few minutes in a stew pan with tomato sauce, made as follows:—Chop a shalot very line j f)Ut it into a small stew-pan, w'ith a little vinegar, simmer, and add some tomato sauce, with brown gravy, to taste:

dish the chops with the sauce in the middle, and round them. Or, the cutlets may be fried with bread crumbs, and served upon tomato sauce.

Blade-hone of Pork.—Broil done, pepper and it; rub over it a piece of butter, and serve very hot. Pork Steaks.—Cut them off a neck or loin; trim them neatly, and pepper them; broil them over a clear fire, turning them frequently; take 20 minutes.

Sprinkle with aalt when put in the plate, and add a small piece of butter. Italian Pork Cheese.—Chop, not very fine, 1 lb. of lean pork with 2 lbs. of the inside fat; strew over and mix with them 3 tca-spoousful of salt, half as much pep, per, a half-tca-spoonful of mixed parsley, thyme, and sage (and sweet basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin, and bake it in a very gentle oven from an hour to an hour and a half: it is served cold, in slices. Should the proportion of fat be com sidered too much, it can be diminished on a second trial. Pork and Beans is an economical dish, but it does not agree with weak stomachs.

Put a quart of beans into two quarts of cold water, and all night near the In the morning, pour off the w'ater, rinse them well with two or thiee waters poured over them in a colander.

Take a pound of rather lean pork, salted, score the rind, then place the beans just covered with water in the kettle, and keej> them hot an hour or two; then drain off the water, sprinkle a little pepj'e.i and a teaspoonful of salt over the beans:

plac.e them in a w *U glazed earthen pot, not very wide at the top, put the pork dov-x:

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in I le beans, till the rind only appears; fill the pot with watei it just reaches the top of the beans; put it in a brisk over and bake three or four hours. Stewed beans and pork are prepared the same way, onlj they are kept over the fire for three or four hours instead of b To Boil a Leg of Pork.—Pickled pork takes more time to Doil other meat.

If you buy your pork ready salted, ssk how many days it has in if many, it will re quire to be soaked in water before you dress it.

When yor cook it, wash and scrape it as clean as; when delicately dressed, it is a favorite dish with almost every body. Take care it does not fast; if it the knuckle will. reak to the part of the meat is warm •irouj,'h; a leg of seven pounds takes three hours and a half very slow simmering. Skim your pot very carefully, and do not allow any scum to settle on The proper vegetables are parsnips, turnips, or carrots. Some like cabbage; but it is a strong, rank vegetable, and does not agree with a delicate stomach. It should not be given to children. Pork Cheeks.—Divide the head, clean it, and take away^ the snout, eyes, and brains.

it with common petre for eight or ten days, when it will be fit to boil for two Or, the cheek may be only three or four days, and then washed, and simmered with peas Sucking-Pigs: to Scald a Sucking-Pig.—The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a little resin, beaten extremely small, and put it into a pail of scalding water half a minute; it out, lay it on a table, and pull off the hair as quickly as possible: if any part does not come off, put When quite clean, it with warm water, and then in two or three cold waters, that no flavor of the resin may remain. Take off the feet at the first joint; make a slit down the belly and the entrails: put the liver, heart, and lights, to the feet. the pig well in cold water, dry it thoroughly, and it in a wet cloth to keep it from the air. Boatt Pig.—A sucking )ig is nicest when vbout three week*

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old; and if possible, be the same day it jy killed; one of this age will take about two hours to roast. The most particular thing in dressing a sucking pig is carefully to cleanse thoroughly; to do which you must take the wax out of the ears, and the dirt from the nostrils, by using Binall skewer covered with a bit of thin rag, which you must wipe off upon a clean dish-cloth; take out the eyes with a fork or a sharp-pointed knife, clean the tongue, gums, and lips, by scraping them with a clean and wiping them, being careful not to cut them, and with your hand up the inside of the throat, out all the clotted blood and loose pieces you will find there; and lastly, you must cleanse the other end of the pig also most carefully, by putting a thick skewer covered with a piece of rag through from the inside, so as to push every thing out at the tail, which generally comes out with a small portion of the pipe with it, wiping the inside of the pig clean with a damp cloth; and unless all this is done by the cook, a sucking pig cannot be very nice; and for want of knowing how to do it, they are frequently brought to table not far from offensive; for butchers and porkmen never do clean them properly, whatever they may tell you, or promise you. When all this is done, and the stuffing sewed into the belly, (to make which, see the two following receipts,) wipe the outside of the pig, and rub all over with a table-spoonful of salad oil or fresh butter, (but oil is the best,) cover the loins withapieceof greased writing-paper, and hang it down to a pretty good fire, giving most of the heat to the rump and shoulders, as they require more doing than the loin part; therefore, when the loin is done enough, pu the ends to the fire to finish them. it is roasting, you must ba^ it well, very frequently, with nice sweet dripping, to keep the skin from blistering, within about 20 minutes of its being done, when you must take the paper off, and baste it with a little butter.

When you serve up the pig, the two sides must be laid back to back in the dish, half the head on each side, and one ear at each end, all with the crackling side upwards. the dish with slices of lemon; and serve it up with rich gravy in one sauce-tureen, and brain sauce, or bread sauce, io To make Stuffing for a Sucking-Pig.—Chop fine or crumble two dozen good-sized clean sage four ounces of stale

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POKK.

crumb of broad grated, and one ounce of butter, broken into Binall pieces; mix them together with a tea spoonful of pepper, and half as much; put all the belly of the pig, and sew Stuffing for a Pig.—Chop or erumble two dozen good sized clean sage leaves, and mix them with half a small salt-spoonful of cayenne pepper, half a tea spoor ful of pepper, and half a tea-spoonful then cut four s.ices of crumb of bread and butter, about inches long, two wide, and a quarter of an inch thick; roll the bread and butter in the herbs and seasoning, and put them into the pig, and sew it up. To make Brain Sauce.—Before the pig is served up, put it into a dish, cut off the head, and cut the pig down the middle into two parts; then cut off the ears, and cut the head in two, take out the brains, chop them very fine with about a table spoonful of the stuffing taken from the inside of the pig, and all the gravy which runs from the pig when it is cut; put it all into a saucepan, with a large table-spoonful of melted give it a warm up, stirring it all the time, and send it up in a sauce tureen.

To Bake a Sucking-Pig.—A sucking-pig is one of the few things which is rather nicer baked than roasted.

You mus and stuff it, and prepare it exactly as foi roasting, except that you must mix the yolk of a raw egg with the table-spoonful of salad-oil, and rub all over the pig; the ears with buttered paper; allow two or three ounces of butter, to baste For a baked pig, you must make gravy, and sauce, and send it to fable in every thing the •aine as directed for roast pig. It takes about two hours to bake. To Choose and Boil Ham.—Stick a sharp knife under the bone, and also up to the knuckle.

If it comes out with a pleasaut smell, the ham is good; but do not buy it if the knife has a bad scent.

Hams short in the hock are best; nor should long-leg'ged pigs be chosen for any purpose. If the rind be thin, the fat firm and of a reddish tinge, the tender, of a good color, and adhering to the bone, you

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MRS may conclude it is good and not old.

If there are yellow streaks in it, it is rusty.

All hams soaking and scraping before are dressed, to make them clean and An old dry ham should be laid to steep in cold water about twenty-four hours; though half that time may be enough for a small ham, or one that is not very dry. When the ham has steeped long enough, it out of the water, cut off all the ragged, rusty, or decayed parts, from the sides and under part, and make it perfectly clean all over, by a nice and scraping.

Put it into a pot with enough cold water completely to cover it about two inches, but not more, and let it be heated slowly, so that it may be an hour and a half to two hours before it begins to It must 1)6 well skimmed so long as any scum will arise, and then covered close down and kept simmering very gently it From four to five hours gently boiling will in general be enough for a ham weighs fifteen or sixteen pounds, reckoning from the time it comes to a boil, but allowances must be made for the thickness or thinness of the ham, and for the time it has been kept. If the ham is thin, you must allow rather less time. When the ham is done, the skin carefully peeled off, without breaking, if possible, as serve to cover the ham, and keep it moist, when it is put by.

As soon as you have pulled skin, coat the top of the ham over with brown raspings, by rasping over it a little of the crust from the bottom side of a loaf. Then trim and wipe the knuckle, and wrap round it a piece of writing paper, fringed, to hold it by in carving.

The dish may be garnished with either thin slices of turnips or carrots, sr slices of lemon. If the ham is not to be cut it is cold, it should be alloA rd to boil gently half an hour longer than if it is intended to be cut while hot. Another Way.—W ? have seen the following manner of boil ing a ham recommended, but we have not triedit:—“Put into the water in which it is to be boiled, a quart of old cider and a pint of vinegar, a large bunch of sweet herbs, and a bay-leaf. it is two-thirds done, skin, cover it with raspings, and set it in an oven until it is done enough:

it will prove inoom parably superior to a ham boiled in the usual way.”

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FORK.

A good Flavoring for Gravies and Snaps.—The gravj which runs out of ham when it is cut, is called essence of ham, and should be very carefully saved to flavor soups or gravies. French Receipt for Boiling a Ham—After having soaked, thoroughly cleaned, and trimmed the ham, put over it a little very sweet clean hay, and tie it up in a thin cloth; place it in a ham kettle, a braising pan, or any other vessel as nearly of its size as can be, and cover it with two parts of cold -"'ater, and one of light white wine (we think the reader will perhaps find rider, a good substitute for this); add, when it boils and has been skimmed, four or five carrots, two or three onions, a large bunch of savory herbs, and the smallest bit of garlic. Let the whole simmer gently from four to five hours, or longer should the ham be very large.

lift rind, and sprinkle over it some fine crumbs, or raspings of bread mixed a finely minced To Bake a Ham.—Unless when too salt, from not being sufficiently soaked, a ham (particularly a young and one) eats much better baked than boiled, and remains longer good. The safer plan is to lay it into plenty of cold water over night. The following day soak it for an hour or more in wann water, it delicately clean, trim smoothly off all rusty parts, and lay the rind downwards into a coarse paste to about an inch thick; moisten the edges, draw, pinch them together, and fold them over on the upper side of the ham, taking care to close them so that no gravy can escape.

it to a well-heated, but not a fierce oven.

A very small ham require three hours baking, and a largo one The crust and the skin must l>e removed it is hot.

only of a ham is dressed, this mode is far than ing it.

Ham Relish.—Cut a slice of dressed ham, season it highly with Cayenne-pepper, and broil it brown; then spread mustard it, squeeze on it a little lemon juice, and serve quickly. Broiled Ham.—Cut ham into thin slices, and broil on a gridIf the ham is too salt, soak the slices before broiling, in

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MR3. bale’s new COOK BOOK, cold witer; if you are obliged to do this, dry them well a cloth before broiling. Fry what eggs you want in butter, and when dished lay ai egg on each slice of ham, and serve. IVied Ham and Eggs.—Broil thin slices of ham; fry eggs in the gravy of the ham or in butter, and serve one on each slice of ham.

Or, the eggs may be poached. Sausages.—Common farm-house sausages are made nearly equal parts of fat and lean pork, coarsely chopped, and teasoned and are put skins ^which have previously been turned inside out, scraped tliin, washed with exceeding nicety, and wiped very dry) then twisted into links, and should be hung in a cool airy larder, will remain good for some length of time. Odd scraps and trimmings of pork are usually taken for sausagemeat when the pig is killed and cut up at home; but the chine and blade-bone are preferred in general for the purpose. The rinds a and almost flavorless which may be used with effect for stock, and which, ' the addition of some pork-bones, plenty of vegetables, and some will made nutritious soup for those who do not object to the pork-flavor which the bones will Half an ounce of salt, and nearly or quite a quarter of an ounce of pepper sufficiently season each pound of the sausage-meat.

^ Excellent Sausages.—Chop, first separately, and then together, one pound and a quarter of veal, perfectly free from fat, skin, and sinew, an equal weight of lean pork, and of the inside fat of the pig.

Mix well, and strew over the meat an ounce and a quarter of salt, half an ounce of pepper, one nutmeg grated, and a tea-spoonful of pounded mace. Turn, and chop the sausages they are equally seasoned throughout, and tolerably fine; press them into a clean pan, and keep them in Form them, when w'anted for table, into cakes something less than an inch thick, flour and fry them for about 10 minutes in a little butter. Lean of veal and pork, of each, 1 lb. 4 oz.; fat of pork.

1 lb 4 o2.

; \\oz.\ ^ oz.

; large Ua •poonful of nr:aoe.

Fried in cakes, 10 minutes.

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Oxfirrd Sausages.—Chop and a half of lean porK \ cry finely, and mix with it half the quantity of minced suet; add 2 or 3 table-spoonsful of bread crumbs, the yolks of 2 eggs, beaten, and sage, black and salt; the whole well in a marble mortar, put it jar, and tie For use, make ixjlls, dust them with flour, and fry m lard, or fresh beef-dripping. 2h fry Sausages.—Put lard or dripping, into a clean frying pan, and as soon as it is melted, put in the sausages, fry them gradually over a moderate fire, shaking the pan and turning them frequently.

put them before the fire on a sieve, to drain off the fat, and serve hot. Bologna Sausages.—Mince 6 lbs. of rump of beef very fine, and 2 lbs. of bacon; pound them; mix well with 6 or 8 cloves of garlic; it high with spices; it into very large hog-puddings, and tie them in 9 inch lengths; hang them in a dry, warm or in the smoke:

are eaten raw or To dress Pig's Feet and Ears.—Boil them, or 3 hours, or till tender, when out the large bones; glaze them, and cover them with fried bread crumbs, and serve upon tomato sauce:

or, melted thinned with mustard and To stew Pig's Feet.—Clean and split them, and; then put them into a stew-pan, with a little gravy or water, a shred onion, sage leaves, salt, some whole black pepper, and allspice:

stew for half an hour:

then strain the gravy, it with butter and flour, add a table-spoonful of lemoi. pickle, or vinegar, and serve with the feet. Pig's Harslet.—Clean the liver and sw'eetbreads, and put to bits of pork, with which mix pepper, sah, sage, and onions put all caul, tie up, and roast on a hanging-jack; or put into a dish and bake. Or:—Slice the liver and sweetbreads, and pieces of bacon; garnish with fried parsley.

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MRS.

Am.-rican Souse.—^Take pig’s feet and ears, &c.; clear, them ^ell, and simmer them for 4 or 5 hours, until they are too to be taken out with a fork. Then lay them in sold till they are cool. Pack them down tight in jars. the jelly-like liquor in which they were cooked, with an equal of vinegar, and to your: add clovea, allspice and cumaraon, and pour it over the feet. PRIZE RECEIPTS FOR CURING! HAMS. How to Cure Hams.—The committee on bacon hams, of tne second annual exhibition of the Frederick (Maryland) County Agricultural Society, awarded the first premium to Mrs. George M. I’otts, and the second to W. H. Lease, Esq.; and observed “ that the hams were remarkable, for their excellent flavor, and were at the same time juicy and We publish the receipts for the information of our readers:

Mrs.

Pott's Receipt. — To ham of eighteen pounds, one dessert-si)oonful of saltpetre; one-fourth pound of brown applied to the fleshy side of the ham and the hock.

the fleshy side an inch thick, and pack away in tuba; to remain from to six weeks, according to size. Before smoking, rub off any salt that may remain on the ham, and cover well with ground black pepper, particularly about the bone and hock. Hang up and drain for two days; smoke with green wood for eight weeks, or the assumes a chestnut The pepper is an effectual preventive fly.

never bag hams. First premium. Mr. Leases' Receipt.—When the hams were cool, I salted them down in a cask, putting a bushel of salt, well six ounces of to about 1000 pounds of pork; it had salted four or five days, I made a brine, sufficient to float an cured let it remain five weeks longer; then hung it up, dusting the flesh sides with black pepper; then smoked with green wood.

Second premium.

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XIU.

CURING MEATS, POTTING AND COLLARING. General Directions—Pickle for Beef Pork, dhc.—Dutch way to Salt Beef— Tongues—French method— Welsh Beef—Hunters' — Curing Pork—Bacon—Hams—Lard—Pork Cheese—Pot ting— Collaring—A Marinade Brawn—Mutton Ham, dec. intended for salting should hang a few days, till its fibres become short and tender, instead of being salted as soor as it comes from the market; though, in very hot weather, it may be requisite to as possible; beginning by wiping dry, taking out the keraels and pipes, and filling the holes with salt.

Beef and pork, after being examined and wiped, should be sprinkled with water and hung to drain a few hours after, before they are rubbed with:

this cleanses fi-om blood, and improves its delicacy.

The salt should be rubbed in evenly; half the quantity of salt, and, after a day or two, the remainder.

The meat should be turned every day, kept covered with the pickle, and rubbed daily, if wanted soon. The brine will serve for more than one parcel of meat, if boiled up, skimmed, and used cold. In salting beef, the brisket and flat ribs should be jointed, BO as to let in the salt, wdiich should also be rubbed well the meat should then be put down tightly in the salt-bin, the prime pieces at the bottom, and covered with salt; the coai’se pieces being at the top, to be used Bay-salt gives a sweeter flavor than any other makes the meat mellow and rich, and is sometimes used to ml) meat before salting. Saltpetre hardens meat, so that it is rarely used but to make it red. In frosty weather, warm the 'Bit. to ensure its penetrating the meat. Uei*-.emb(!r, unless meat be quite it cannot be

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J98 MRS.

kept by salting.

Neither will salt recover stale meat; for, if it be in the least tainted before it is put into the pickle, be entirely spoiled in one hot day. Ir. frosty weather, take care the meat is not frozen, and warm the salt in a frying-pan.

The extremes of heat and are equally unfavorable for the process of salting. In the former, the meat changes before the salt can affect it:

in the latter, it IS so hardened, and its juices are so congealed, the cannot penetrate it.

If ycu wish it red, rub it first with saltpetre, in the proportion of half an ounce, and the like quantity of moist sugar, to A pound of common salt. In summer, canvas covers should be placed over salting-tubs to admit air and exclude flies, which are more destructive to «alt than fresh meat. As our book is designed for country as well as city families^ we shall give several receipts for curing meats, making brine, tee., M'hich are chiefly important to the former. Jackie for Betf Pork, <&c.—To gallons of pump-water “dd eight pounds and a half of muscovado sugar, or treacle, ^wo ounces of saltpetre, and six pounds of bay or common Boil the whole, and remove all the scum that rises; then take off che liquor, and, when cold, pour the meat, sc as to cover it.

This pickle is for curing hams, tongues and beef, for drying; which, upon being taken out of the pickle, cleaned, and dried, should be put into paper bags, and hung up in a warm place.

Another pickle is, six ounces salt, and four ounces sugar to A quart of water, and one-quarter of an ounce of saltpetre; to be boiled and skimmed. A round of beef, of twenty-five pounds, will take a pound an 1 a half of salt to be rubbed in at once, and requires to oe nibbed and turned daily; it will be ready, but not very salt, in four or five days; if to be eaten cold, be finer flavored, and keep better, for being a week in the brine. An aitch-bone, of a dozen pounds’ weight, will require threequarters of a pound of salt, mixed with one ounce of coarse sugar, to be well rubbed into it for four or five days Pickle for Beef—Allow to four gallons of water two pounds of brown six pounds of salt, and four ounces of salt-

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CURING MEATS, POTTING AND COLLARING. igg petre; it about twenty minutes, taking off the scum as it rises; the following day pour it over the meat which has been packed the pickling-tub.

off this brine, and it every two months, adding three ounces of brown sugar and half a pound of common salt. By this means it will keep good a year.

The meat must be sprinkled with the next day wiped dry, before pouring the pickle over it should always be completely covered. To salt Beef red.—Choose a piece of beef wdth as little bone ds you can (the flank is the best), sprinkle it, and let it drain d day; then rub it with common a small proportion of bay-salt, and a little coarse sugar; you may add a few grains of cochineal, all in fine pow'der.

Rub the pickle every day into the meat for a week, then only turn it.

It be in 8 days.

In 16, the; and let it be smoked at the oven’s mouth when heated with wood, or send it to a smoke-house.

A few days will smoke it.

It is extremely good eaten fresh from the pickle, boiled tender with greens or carrots. If to be grated, then cut a lean bit, boil it till extremely tender, and while hot put it under a press.

it in a sheet of paper, and it in a dry place 2 or 3 months, ready for serving on bread and butter The Dutch way to salt Beef.—Take a lean piece of beef, rub =t well wnth treacle or brown sugar, and it often.

In 3 days wipe it, and salt it with common salt and saltpetre beaten; rub these w’ell in, and turn it every day for a fortnight. it in a coarse cloth, and it under a heavy weight; hang to dry in wood-smoke, but turn it upside down every day.

it in pump-water, and press it:

it wdll grate er cut into shivers, and makes a good breakfast dish. To 12 lbs. of beef the proportion of common salt is 1 lb.

To salt Beeffor immediate use, and to make into Soup.—Take the thin flank or brisket, cut it into pieces of the size you wish ?br your family—from 3 to 7 lbs. Rub the pieces thoroughly with dry salt; in a tub, and it Tu'n the pieces every day, and in a week be excellent

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MRS. hale’s KEW OOOK BOOI. boiled with vegetables, or made into j>lain peas soup It 'ast six weeks in this way. Mutton may be salted in the same manner. An excellent Pickle for Hams, Tongue, dx.—Take one gallon of water, one pound and a half of salt, one pound of brown sugar or molasses, one ounce of allspice, and one ounce of saltpetre; scald, skim, and let it cool. Kub the meat and let it lie two days; then pour the pickle over it.

Let the hams remain from a fortnight to a month in this pickle, ac cording to their size, turning them every day. Care must be taken to secure bacon and hams from the fly.

The best method is, to put them in calico or canvass bags; paper is apt to break in damp weather.

Always keep smoked meat in a dark place. To salt Fat Pork.—Pack it down tightly in the barrel, each layer of pork covered then make a strong brine with two gallons of water and as much coarse salt 13 will dissolve in it; boil and skim; it is perfectly cold, and then pour it to that is covered.

Pork is best without sugar or saltpetre, provided it be always kept covered with this strong brine. Beef Tongues.—These may be cured by any of the receipts which we have already given for pickling beef, or for hams and persons prefer them cured with salt and saltpetre only, and dried naturally in a cool and airy room.

Foj such of our readers as like them highly and richly flavored we give our own method of having them prepared, which is this:

—liub over the tongue a handful of fine salt, and let it drain until the following day; then should it weigh from seven to eight pounds, mix oz.

of saltpetre, 2 oz. of the coarsest sugar, and half an ounce of black pepper; when the tongue has been well rubbed these, add 3 oz. of bruised •uniper berries it has lain 2 days, 8 oz. of bay salt dried and pounded; at the end of 3 days more, pour on it half a pound of treacle, and let it remain in the pickle a fortnight after this; then hang it to drain, fold it in brown paper, and Bend it to be smoked over a wood fire for 2 or 3 weeks. the peculiar flavor of the juniper berries prevail too much, oi bu disapproved, they may be in part, or altogether, omitted

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CORING MEATS, POTTING, AND COLLARING. *nd 6 oz. of sugar may be rubbed the tongue in the first instance when it is liked better than treacle. Tongue 7 to 8 lbs.; oz.

; black pepper, half an oz.

; sugar, 2 oz.

; juniper berries, 3 oz. Bay o?.; 3 days.

Treacle, half a pound:

Ohs,—Before the tongue is salted, the gullet, which has an unsightly appearance, should be trimmed away:

it is indeed usual to take the root ofl’ entirely, some families prefer it left on for the sake of the fat. Beef Tongues {a Suffolk Receipt').— For largo tongue, mix with half a pound of salt, two ounces of saltpetre, and three-quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed, or to be smoked. large tongue; salt half a pound:

sugar, three-quarters of; saltpetre, 2 ounces: 5 weeks.

Keeping Meat in Snow.—An excellent way the is practised by the farmers in the country, which they term “salting in the snow.” Take a large tub, cover the bottom 3 or 4 inches snow'; lay in meat, spare-ribs, fowls, or whatever you wish to keep, and cover each layer with 2 or 3 inches of snow, taking particular care to fill snow into every crevice between the pieces, and around the edges of the tub. Fowls must be filled inside with the snow.

The last layer in the tub must be snow, pressed down tight; then cover the tub and keep in a cold place—the colder the will not freeze; and, unless the weather should be very warm, the snow will not thaw, but the meat will remain as fresh and juicy as when it was killed. French Method of Smoking Hams.—Stop up all the crevices cf an old cask, as a sugar hogshead, and cut a hole in the bottom of it, large enough to introduce a small stove or pan, to be filled with saw-dust, wood, or other fuel, which producea n)uch smoke.

The to be smoked must then be hung upon a cross stick, fixed near the tO[) of the cask, and the head must be covered with a cloth. It is stated, that half a dozjn hatns may be coni{)letely cured in this way in 48 hours.

Toiigucs, f’sh, and beef, may be smoked in the same way.

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MRo. HALE S KEW COOK BOOK. Hung Beef {the Derrynane Recipe).—Rub the beef well with suit and saltpetre, in the proportion of 2 oz. of saltpetre and 7 lt)s. of salt to 50 lbs. of beef. Put the beef into a cask or tub, place a board over it, and weights upon; it so ft>r al'out a fortnight, then take it out and hang it in the kitchen U> dry, which will generally take about 3 weeks. Some persons le,ive it for a longer time in t^ tub, which they merely cover without the weight; but the auove is the better way. Cheap Hung Beef.—Take the fleshy part of a leg of beef, it three days; then put it into a clean pan, and rub mi-xture daily for a week,—four ounces of coarse sugar, one ounce of ground allspice, and one ounce of powdered saltpet.’e; next drain the beef, wrap it in brown paper, hang a chimney to dry; and in a month it will be fit to dress. Welsh Beef—Rub 2 oz. of saltpetre into a round of beef, let it remain an hour, then season it wdth pepper, salt, and a fourth portion of allspice; allow the beef to stand in the brine for 15 days, turning it frequently.

Work it well with pickle; put it into an earthen vessel, with a quantity of beef suet over and under it, cover it with a coarse paste and bake it, allowing it to remain in the oven for 6 or 8 hours.

Pour off the gravy, and let the beef stand It vdll keep for 2 months in winter, and will be found useful amid the Christmas fare in the country.

To Dress Beef Tongues.—When taken fresh from the pickle (hey require no soaking unless they should have remained in it much beyond the usual time, or have been cured with a more than common proportion of; but when they have been smoked and hung for some time, they should be laid for two or three ht)urs in cold, and as much longer in tepid water, before they arc dressed:

if extremely dry, ten or tw'elve hours must be allowed to soften them, and they should always bo brought very slowly to boil. Two or three carrots and a large bunch of savory herbs, added after the scum is cleared off, will improve, them.

They should be simmered until they are extremely tender, when the skin will peel from them easily. A highly tongue usually and a half to four hours’ boiling; an unsraoked one, about an hour

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CURING MEATS, TOTTINO, AND COLLARING. less; and for one which has not oeen at all, a shoiter time will suffice.

Curing Pork.—The pork being killed, several points require -—first, the chitterlings must be cleaned, and all the fat taken off; they are then to be soaked for two or three days in four or six waters, and the fat may be melted for softening shoes, &c.

; the inside fat, or flare, of pork must be melted for lard as soon as possible, without salt, if for pastry.

The souse should be salted for two or three days, and then boiled till tender; or fried, or broiled, after being boiled. The sides for bacon must be wiped, rubbed at the bone, and sprinkled salt, to extract the blood:

the chines, cheeks, and spare-ribs, should be similarly On the third day after pork is killed, it may be regularly salted, tubs or pans being placed to receive the brine, which is useful for chines and tongues. December and January are the best months for preparing bacon, as the frost is not then too severe. The hog is made into bacon, or pickled. Bacon—{^The method of curing Malines Bacon., so much ad miredfor its fine flavor).—Cut off the hams and head of a pig, if a large one; take out the chine and leave in the spare-rib, as they will keep in the gravy and prevent the bacon from rusting.

it first with common salt, and let it lie for a day on a the blood may run it; then make a brine with a pint of bay-salt, one-quarter peck of common salt, about one-quarter of juniper-berries, and some bay-leaves, with as much water as will, when the brine is made, cover the the is dissolved, and when quite cold, if a new-laid egg will swim in it, the brine may be put on the ba con, which after a week must be rubbed the mixture;—Half pound of saltpetre, 2 oz. of sal-prunella, and of coarse after remaining 4 weeks, hung up in a chimney where wood is burned; shavings, with sawdust and a small quantity of turf, may be added to the fire at tunes.

Westphalia Hams—Are prepared in November and March. The Germans place them in deep tubs, which they cover with •ayers of salt and saltpetre, and a few laurel-leaves.

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or five days in this state, and then are completely c<jvered with brine.

At the end of three weeks, they are taken out, and soaked twelve hours in clear spring water they are then hung for three weeks in smoke, produ?,ed from the branches of juniper-plants. A notlier method is to rub the leg intended for a ham with lialf a pound of coarse sugar, and to lay it aside for a night.

In the morning, it is rubbed with an ounce of saltpetre, and an ounce of common salt, mixed. It is then turned daily for three weeks, and afterwards dried in wood and turf-smoke. \V hen boiled, a pint of oak saw-dust is directed to be put the pot or boiler.

Obs.—Dried meats, hams, &;c., should be kept in a cold buv not damp place.

Smoked provisions keep better than those which are on account of the pyroligneous acid which the former receiv* from the smoke.

Hams superior to Westphalia.—Take the hams as tlie pork is sufficiently cold to be cut up, rub them well witl common leave them for three days to drain away the brine, and for a couple of hams of from fifteen to eighteen pounds’ weight, mix together two ounces of saltpetre, a pound of coarse sugar, and a pound of common; rub the hams in every part with these, lay them into deep picklingpans with the rind downwards, and keep them for three days well covered with the salt and sugar; then pour over them a bottle of good vinegar, and turn them in the brine, and baste them with it daily lor a month; drain them well, rub them bran, and be hung for a month high in a chiinney over a wood-fire to be smoked. Hams, of from to lbs. each, 2; to Common salt and coarse sugar, each lb.

; saltpetre, 2 ozs.: 3 ^ays.

1 month.

To be smoked 1 month.

Obs.—Such of our readers as shall make trial of this admirable receipt, will acknowledge, we doubt not, that the hams thus cured are in reality superior to those of Westphalia. It was originally given to the public by the celebrated cook. Monsieur Ude, to whom, after having proved it, we are happy to acknowledge o"ir obligation for it.

He directs the l^ms when smoked should be hung as high as

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CUniNO MEATS, POTTING, AND COLLARING. « from the fire, that the fat may not be melted;—a very necesu sary precaution, as the mode of their cured renders it peculiarly liable to do so. This, indeed, is somewhat perceptible in the cooking, which ought, therefore, to be conducted with especial care.

The hams should be very softly simmered, and not over-done.

large, and of finely-fed or the receipt will not answer.

We give the result of our trial of it, which w'as perfectly successful. Leg of farm-house to 15 lbs.; 1^ oz.

• strong coarse salt, 6 ozs.

; coarse sugar, 8 ozs.:

white-wine vinegar, In pickle, turned daily, month.

Smoked over wood, 1 month.

Obs.—When two hams are pickled together, a smaller proportion of the ingredients is for each for one is cured by itself.

To cure Pig's Cheeks.—Cut out the snout, remove the brains, split the head, and take off the upper Rub the cheek well w'ith; next day pour off the brine, and it again the following day. Then j'ub over the cheeks half an ounee ol saltpetre, two ounces of bay-salt, a little common four ounces of coarse the cheeks often, and in ten days smoke them as bacon. Pork Cheese.—Choose the head of a small pig which may weigh about twelve pounds the quarter.

Sprinkle over the tongues of four pigs, a little common salt and a very lie four days, wash them, and tie them in a clean cloth; the bones will come easily out take off the skin as whole as a bowl in hot water and put in the head, cutting it into small In the bottom of a round tin, shaped like a stnall lay two strips of cloth across each other; they must be long enough to fold over the top when the shape is; place the skin the tin, and nearly half the meat, which has been highly seasoned w’ith pepper, cayenne, and salt; put in some tongue cut into slices, then the rest of the and the remainder of the tongue, draw the tightly across; put on it a board or a plate that will fit into the shape, and place on it a heavy weight, w'hich must not be taken off it be quite cold. It is eaten with viuegai and mustard, and served for luncheon or supper.

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MRS.

HALE'S AEW COOK BOOK. ffog's Lard.—Melt great care in a jar, put a kettle of water, set on the to boil, adding to the a sprig of rosemary, while melting; then run it into small elcai. bladders.

, Suet and lard keep in tin than in earthen vessels ^ suet may be kept year, if chopped, packed in tin, ai:5 covered witk treacle.

Potting and Collaring.—Ho pot and collar are only differer.t modes of preserving fish and meat for a longer time than they could be; chiefly, in tha instance of potting, b^ pounding the materials with seasoning, when dressed, and then putting small portions in closely covered jars or pots; collaring is done by slicing portions of the meat or fish, and, when well seasoned, rolling it in rtnmd pieces, to be eaten cold as savory dishes at breakfast and luncheon. Jn potting, take care to wait the meat is cold; firmly into the pots; but, putting it drain the gravy thoroughly from the meat, or the gravy wid turn it sour; then cover well with clarified butter, and tie over it oil-skin, or oiled paper, to exclude the air. To clarify Butter for Potting.—Put the butter into a basin, or boat, and set it in a stewpan with water in it, over the fire. As the butter melts, the milky parts will sink to the bottom, and the clear should be poured off upon the After being used it will still for basting or for meat-pie paste. Potted Beef.—Rub a piece of lean fleshy beef, pounds in weight, with an ounce of saltpetre powdered, and afterwards with two ounces of salt; put it in a pan or saltingtray, and let it lie two basting it with the brine, and rubbing it into ’t each day.

Then put the meat into an earthenware jar, just \>*.'ge enough to hold it, together with all the skin and gristle of the joint, first trimmed from it; add about a pint of water, put some stiff paste over the top of the jar, and place it in a slow oven for four hours. M'hen it is done, pour oft* the gravy, fwhich save to use for enriching sauces or gravies,) take out tne gristle and the skin; then cut <he meat small, and it in a mortar, adding occasionally a little of the gravy, a little finely powdered allspice, cloves, and pepper, enough to season it.

The more

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CURING MEATS, POTTING, AND COLLARING. you b(iat and rub thf meat, the better, as it so much less butter or gravy, which assist it the k)nger; but when potted beef is wanted for present use, the addition of gravy and improve its taste and appearance.

it is intended for keeping, put it into small earthenware pots or into tin cans, press it down hard, pour on the top clarified butter to the thickness of a quarter of an inch, and tie over it a piece of damp bladder. To make potted meat more savory, you may beat up with it the flesh of an anchovy or two, or a little minced tongue, or minced ham or bacon; or mushroom powder, curry powder, a few shalots, or sweet herbs of any kind, the flavor of whichever may be most agreeable. Meat that has been stewed to make gravy, may be used to make potted beef; only adding the salt, seasoning, and flavoring in pounding it.

Potted ham, veal, or ox-tongue is made in the same manner, only varying the seasonings to suit the taste of the meat. To pot Beef in imitation of Venison.—Put 8 or 10 lbs. of lean beef into a deep dish; pour over it a pint of red wine, and let it lie in it for 2 days, it well with mace, pepper, salt, and a clove of garlic; put it into a closely covered pot along with the wine, and another glassful if it be not sufficient, and bake it for 3 hours in a quick oven pound it to a paste, and pot it as above. Potted Chicken or Partridge.—Roast the birds as for but let them be thoroughly done, for if the gravy be left in, not keep half so Raise the flesh of the breast, wings, and merrythought clear from the bones, take off the skin, mince, and then pound it very smoothly with about one-third of its weight of fresh butter, or something less, if the meat should appear of a proper consistence without tho; it salt, mace, and Cayenne only, and add these in small portions until the meat is rather highly flavored with both the last: proceed with it as with other pot ted meats.

2'o pot Boned Pigeons whole.—Bone, truss, and pack tnem into a deep pan, with pepper, salt, and a fine powder of thyme, or any sweet herb that may be agreeable, and a clove

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MRS. hale’s KKW cook BOOK. of garlic bruised and rubbed into the salt, and spices; coTei blitter; While they are yet warm, put them the pots they are to be presented in; these pots ought to have close covers; press them well doivn. and lay a weight upon them put a little of the butter they were baked in over them.

If mushrooms can be had, pack them with the pigeons, or stuff them with them. All birds that are potted should be boned, as they cut with less waste, and keep better. Potted Lobster.—Pick out, from a boiled lobster, the white meat, and mi.x the spawn of a good hen-lobster that has been boiled it well in a mortar with the addition of a litrie powdered mace, white pepper, Cayenne pepper, and salt enough to flavor it.

Let all be beat, and mixed still' paste; then put it into a jar or pot, pressed down as close as possible; pour over it clarified butter, and tie over the jar a piece of bladder. Crabs are potted in the same manner, also crayfish, shrimps, and other small; but the seasoning may be varied by the addition of powdered allspice, and leaving out the Cayenne. In Collaring., be careful to roll the meat tightly and bind it firmly.

Let it be thoroughly done, left in a cool place, some times rubbed with pickle, but always wiped perfectly dry. I'o collar Beef.—Make a pickle with 6 oz. of brown sugar, 4 oz.

of common oz. of saltpetre. Then take a ' flunk of beef, and it in the pickle for ten days or a fortnight, turning it every day. When taken out, remove the bone and gristle, but leave on the outer skin; lay it upon the table, w'ith the skin downwards, and beat the inside well with a rolling pin or wmoden mallet quite tender; that done, score the flesh in rows, down and across, about the breadth of twc fingers; but in doing so take care not to cut the outside skiu the scores alternately slices of the fat of the bacon and corned pork, and sweet herbs of all sorts, chopped, and spice, till you have filled them all; the flank up very tightly, and bind it round with coarse broad tape, wrap it in a cloth, and boil it gently, but steadily, for or hours, according to the size of the joint.

quite cold it out of the cloth, unbind the

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CUKINO MEATS, POTTING, AND COLLARING. tftpc, and fasten the roll with small skewers. If you wish tc improve its appearance, you may also either glaze it, or rub it with yolk of egg, and brown it with a salamander. An economical way.—Take the best part of a shin of beef, cf Ahieh soup has been made (for it must be stewed until very tender), and an ox-tail, also well stewed; cut them into small pieo-es, season them well, add a glass of wine, and a glass of cal sup, and put it into a stew pan covered with a part of the liquor in which the ox-tail has been boiled; it for about 20 minutes, and it into a mould.

It must be very co/d before it is turned out. This is a good \vay of employing the beef and heel when soup or jelly is made; a few chopped herbs may Vie added, and hard eggs cut into slices, or pickles, such as sliced cucumbers, intermingled.

The may be varied in many ways. I'o collar a Pig.—Take a fat pig of a month or weeks old, prepared for the; cut off the head and split the pig down the back, and bone it; chop a handful of sage very small, mix it with 2 nutmegs and 3 or 4 blades of mace beaten fine; add to it a large handful of salt, and season the pig all over; it hard, tie it tape, sew it in a clean linen cloth, and Vioil it in w'ater with a little oatmeal and a good seasoning of salt; till very tender, w'hich will take oeveral it in the cloth in which it was boiled Then take the cloth from the pig, and let it lay for eight days in a marinade. Eat it with mustard, sugar and vinegar. A Marinade for Collared Meats.—Make thin w'ater-grucl of oatmeal; it well with; add pint of white wine and of white pepper; it all together for it to become cold collar is put into it.

Bratcn.—Split and nicely clean a hog’s head, take out the Drains, cut ears, and rub a good deal of salt iuto the; let it drain 24 hours; lay upon it 2 oz.

petre, and the same of common salt, for 3 days; lay the head and salt into a pan, with just water to cover it for 2 days more it well, and the bones will come out; remove them, and chop the meat as quickly as possible in piece*

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HR8.

of itioh long; but first take the skin off the heai^ and the tongue, the latter also cut in bits. Seaso). with pepper and Put the of one side of the head into a small long pan, press the chopped head and tongue into it, and lay the skin of the other side of the head over, and press it down.

When cold it will turn out.

The head may probably be too fat, in which case prepare a few bits of lean pork with the Boil 2 oz. of salt, a pint of vinegar, and a quart of the liquor, and, when cold, pour it over the head. The ears are to be boiled longer than the head, cut in thin strips, and divided about it, the nicely removed.

Re-boil th » To cure Mutton Ham.—Cut a hind-quarter of good into the shape of a ham, pound 1 oz. of saltpetre, with coarse salt, and 4 oz. of brown sugar, rub the ham w ell this mixture, taking care to stuff the whole of the shank well let it lie a fortnight, rubbmg it well the pickle every 2 or 3 days; then take it ouc and press it with a weight for 1 day; smoke it with saw-dast for 10 or 15 days, or hang it to dry in the kitchen. If the ham is to be boiled soon after it has been smoked, soak it 1 hour, and if it has been smoked any length of time, it will require to be soaked several hours.

Put in cold water, and boil it gently It is eaten cold at breakfast, luncheon, or supper. A mutton ham is sometimes cured with the above quantity of salt and sugar, with the addition of half an ounce of pepper, a quarter of an ounce of cloves, and < Turkish Method ofmaJcing new-killed Meat tender.—Slash it from 8 to 5 slashes.

To give a proper idea of the distance, a leg of mutton will take 5 slashes. Bruise some cloves of garlic, and put a clove of it with a little bit of bay salt into each slash; bind up the meat, that the slashes may go together; and wrap it up tight.

It may be used in 12 hours after Ihia might be tried with new-killed vcnisoii.

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CHAPTER XIV General Directions— PoeUe— Turkey boiled— Roasted— To devil” a Turkey—Stuffing—Boning—Roast Goose—Sauce — To boil Ducks—Slewed—Salmi—Fowls boiled—Roasted—' Broi led—Fried—Stewed—Ragou ts—Pillau— Croquettes— —Fricassee Jelly— Curry of Chicken—Dumpokht—Mincet. Fowls— Giblets— Chicken Pot Pie—Egyptian mode of cook ing Poultry—Pigeons, in various ways. Boiled Fowl To choose Poultry'.—Young, plump, well-fed, but not over fatted, is the The skin of fowls and turkeys should be clear, white, and finely grained, the breasts broad and full-fleshed, the legs the pliable and easily broken when bent back; the birds should also be heavy in proportion to applies equally to geese and ducks, of which the breasts likewise should be very plump, and the feet yellow and flexible: when these are red and hard, the bills of the same color, and the skin full of hairs, and extremely coarse, the birds ai’e old.

White-legged fowls and chickens should be chosen for boil ing, because their appearance is the most delicate when dressed:

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MRS.

but the dark-legged ones often prove more juicy and of better flavor when roasted, and tlieir color then is immaterial.

Every precaution be taken to prevent poultry from becoming ever so slightly tainted before it is cooked, but unlesi* the weather be exceedingly sultry, it should not be quite freshl} killed:* pigeons are the for so, and are thought to lose flavor by hanging even a day or two.

Turkeys, as we have stated in our receipts for them, are very tough and poor eating if not sufficiently long A goose also, in winter, should hang some days it is dressed, and fowls, likewise, will be improved by it.

All kinds of poultry should be though being over-done, for nothing in general can more effectually destroy the appetite than the taste and appearance of their flesh when brought to table half roasted or boiled. Trussing Fowls.—Remove immediately the crops of fowls and pigeons, but do not draw and truss them till wanted for dressing, else they are apt to dry. picked poultry, remove the crop and windpipe of all birds, by opening the skin in front of the throat, and pulling each separately; first, from the beak or bill, and then from the stomach.

For drawing poultry, make a slit with a sharp knife, at which slip in the fingers; get fast hold of the gizzard, and draw it carefully forward, with the intestines; but, if the liver remains, again slip in the finger, and take out the heart, which will bring the liver with it.

Be careful not to break the gall-bladder, else it will cause a bitterness, which no washing can remove.

thus cleared the inside of a fowl, select such of the internal as are Remove the gall-bladder from the liver, slit the narrow side of the gizzard, and, turning it inside out, remove the hard bag, and trim round the gizzard; but do not cut the skin by which it is joined in the middle.

The throat should be cut off about two joints from its c.nmmencement. leaving skin enough to turn over the back. a slit in the apron j>r skin of the belly, and tuck the rump it.

If from accidental oiroumstanees it should become apparently unfit for tabic, it may bo restored to an eatable state by the same means as:

it •hould not, however, be pnrchased, at any time, when it exhibits a Krtnuiah Jnt on any part of the skin, us this indicates its Deliig already stale.

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for roasting are trussed as follows: Extend the ’.egs nn side of the bird; only cut off the toes, and run a skewer through each foot, to keep them at a proper distance:

ill some eases, the feet should be scalded, and the outside scaly off.

Make a small slit in the skinny part of each pillion; through one thrust the liver, and through the other the gizzard; the top of the pinion over the back, and run a skewer through the first joint of one wing, through the body to the other wing.

For the under thigh must be cut off, and the stump tucked into a slit made on each side of the belly.

Before dressing, singe off the hairs of the fowl with a piece of white paper, and dredge it lightly with The head of a capon is sometimes twisted under the wing. The French adopt the following method to make old poultry eat tender:

Let the bird soak in cold water for 24 hours, with a handful or two of w'ood-ashes; pick off the feathers, and let it hang for another 24 hours; truss it, and let it boil for quarter of an hour in a little veal-broth; take it out, lard, and roast it; when nearly done, baste it with very hot butter. By observing these directions, you will impart to an old bird all the delicate flavor of a young chicken. PoeUe to boil Fowls in.—Cut into large dice two pounds of and two pounds of fat bacon, cured without saltpetre, two large carrots, and two onions; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle the veal is very white, and the bacon is partially melted; pour to them three pints of clear boiling broth or water, throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a fe.vrcoms of white pepper; these gently for an hour and a half, then strain the poclee through a fine sieve, and set it by in a Use it instead for the various kinds of poultry; it will answer for several in succession, and remain good for many days.

Some cooks order a pound of butter in addition to the bacon, and other* suljstitute beef-suet in part for this last. To boff a Turkey.—Make a as for veal; oi wish a plain stuffing, pound a cracker, or some bread -crumV

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HALK’s new COOK BOOK. tine, chop raw salt pork very fine, sift some sage and any are liked, with pepper, aiid mould them together with the yolk of an egg; put this undci the breast and tie it closely.

Set on the turkey in water, enough to cover it; very slowly, and take ofl’ the Bcum as it rises.

A large turkey will require more than two hours’ boiling; a small one, an hour and a half. Garnish with fiied forcemeat, and or celery sauce; for which, see Sauces. Or:—Fill the body with oysters, and let it boil by steam without any water. When sufficiently done, take it up, strain the gravy that will be found in the pan, and which, when cold, will be a fine jelly; add the liquor of the oysters intended for sauce, also stewed, and w’arm the oysters up in it; whiten it with a little cream, and pour it over the turkey. To roast a Turkey.—Prepare a of pork sausage one beaten egg, and a few crumbs of bread; or, sausages are to be served with the turkey, stuffing as for fillet of vea' in either, a shalot improvement, Stufl’ Lhe bird under the breast; dredge it with flour, and put it down to a clear brisk fire; at a moderate distance the first half-hour, but afterwards nearer.

; and when the turkey is plumped up, and the steam draws towards the it be nearly done; then dredge it lightly with flour, and baste it with a little more butter, first melted in the basting-ladle. Serve with gravy in the dish, and bread sauce in a tureen.

It may be garnished with sausages, or with fried if veal-stuffing be Sometimes the gizzard and liver are dipped the yolk of an egg, sprinkled with F>ilt and cayenne, and then put under the pinions, bud ’s put to the Chestnuts, stewed in gravy, are likew isfe eaten with turkey. A very large turkey will require three hours’ roasting; one of eight or ten pounds, two hours; and a small one, an hour and a half.

lioasted chestnuts, grated or sliced, and green truffles, sliced, are « xcellent additions to the stuffing for turkeys. To “ devil’’ Turkey.—Mix a black pepper, and

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Cayenne, and sprinkle the mixture over the gizzard, rump, and drumstick, of a dressed turkey; broil them, and serve very hot with this sauce: mix with some of the gravy out of the dish, a little made mustard, some butter and flour, a spoonful of lemon juice, and the same of soy:

boil up the whole.

Slufing for Turkeys, Fowls, and Veal.—Chop, finely, half a pound of suet; and with it mix quantity of breadcrumbs, a of chopped a teaspuonful of thyme and marjoram, mixed, one-eighth of a nutni(!g, some grated lemon-peel, salt, and pepper; and bind the whole with two eggs.

A tea-spoonful of finely-shred shalot, or onion, may be added at pleasure. To Bone a Turkey or Fowl.—Cut through the skin down the centre of the back, and raise the flesh carefully on either with the point of a sharp knife, until the sockets of the wings and thighs are reached.

With the point of the knife detach the joints, and, till a little practice has been gained, it will perhaps be better to bone these joints, by passing the knife carefully between the bone and flesh, and pulling out the bone, before proceeding further; but after they are once detached from it, the whole of the body may be easily separated from the flesh and taken out entire: only the neck-bones and merry-thought then remain removed, and they can be easily cut away.

It is usual to leave the pinions unboned, in order to give more easily its natural form to the fowl when it is dressed.

The bird thus prepared, may be restored to its original by filling the legs and wings forcemeat, and the body livers of two or three fowls, if they can be procured, mixed with alternate layers of parboiled tongue, freed from the rind, fine sausage-meat, or veal forcemeat, or thin slices of the nicest bacon, or aught else of good flavor, which will give a marbled appearance fowl when it is carved; and be sewn up and trussed as usual; or the legs and wings may bo drawn inside the body, and the bird being first flattened on a table may be covered with sausage meat, and the various other ingredients we have named, so placed that it shall be of equal thickneos in every; then tightly rolled, bound firmly together with a fillet of.jroad tape, w'l apped in a thin pudding, cloth, closely tied at both ends, and dressed as follows: —Put it into a braising-pau, stew-pan. or thick iron sauce-pan, bright

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In the inside, and fitted as nearly as may be to its; add all the chicken-bones, a bunch of sweet herlts, two carrots, two bay-leaves, a blade of mace, twenty-four white peppercorns, and any trimmings or bones of undressed veal, which may be at hand; cover the whole with good veal-broth, add if needed, and stew very softly, from an hour and a quarter to an hour and a half; let it cool in the liquor in which it was stewed; and after it is lifted out, boil down the gravy t) a jolly and strain it; let it become cold, clear off the fat, and serve it cut into large dice or roughed, and laid round the fowl, which is to be served cold. If restored to its form, instead of being rolled, it must be stewed gently for an hour, and may be to table hot, covered with mushroom, or any other good sauce that may be preferred; or it may be left un til the day, and garnished the which should be firm, and very clear and well-flavored; the liquor in which the calf’s foot has been Vjoiled down, added to the it the necessary degree of consistency. French cooks add three or four onions to these preparations of poultry (the last of which is called a gala7itine) \ but our taste would lead us to reject. Rolled, one and a quarter to one hour and a half; galantine, one hour.

Obs.—A couple of fowls, boned and rolled make an excel lent pie.

To Bone Poultry and Game.—First, the breast; then remove the back with a sharp knife, and next the leg-bones:

the skin unbroken, and push within it the meat of the legs To Bone Fowls for Fricassees, Curries, and Pies.—First carve into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone; hold this with the fingers, and w'ork the knife as directed in the r^ ceipt above.

The remainder of the birds is too easily done to reqi ire any instructions. To Roast a Goose.—Geese seem to bear relation to poultry that pork does to the flesh of other domestic qu«»d rupeds; that is, the flesh of goose is not suitable for, or ag<

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able to, the very delicate in constitution.

One reason doubtis, that it is the fashion to bring it to toble very rare a detestable mode !

Take a young Goose, pick, singe, and clean well. Make the stuffing with two ounces of onions, (about four common sized,) and one ounce of green sage, chopped very; idd a large coffee cup of stale bread crumbs and the same of n: ashed notatoes; a little pepper and salt, a bit of butter as big as a valnut, the yolk of an egg or two; mix these well and stuff the goose; do not it entirely—the stuffing requires room to swell.

Spit it, tie the spit at both ends, to prevent its swinging round, and to keep the stuffing from coming out. The fire must be brisk. it with salt and water at first then with its own dripping.

take two hours or more to roast it thoroughly. A Green Goose, that is, one under four months old, is seasoned with pepper and salt, instead of sage and onions. roast in an hour.

Sauce for a Roasted Goose—Put a saucepan a spoonful of made mustard, half a tea-spoonful of Cayenne pepper, a glass of port wine, and a gill of gravy; mix, and warm, and pour it through a slit in the apron into the body of the goose, just before serving. To stew a Goose.—Truss the goose as for boiling, cover it w'ith bacon, and tie it up; cover the sauce-pan with bacon; put in a sprinkle of sweet herbs:

a carrot cut in dice and two bay; lay in the goose and giblets; cover with bacon; moisten as much stock as cover the goose; cover with buttered paper and a close cover, and set it on a hot hearth, with fire over it: it an hour and a half. it with onion or apple sauce. Obs.—Both geese and ducks, if old, are better to be parboiled before they are Put them on in just water to boil them; keep the vessel close covered; let a tough goose simmer two hours, then dry and wipe it clean; stuff and roast, casting it at first with a little bacon fat or butter. Ducks.—Ducks may be roasted as.soon as killed.

a clear l>right lire.

be done of a lixiht brown, but i/

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bale’s KKW cook BOOK.

M ild not be much or the spoiled.

They take about an hour to roast, and should be well basted.

The livers and gizzard are parboiled, chopped and thrown into the gravy. Canvas back ducks are roasted in half an hour always be with currant jelly.

For tame ducks apple sauce is more appropriate. A duckling will require proportionally more roasting. Tf boil Ducks.—Salt them two days, and boil in a cloth fur Serve with onion sauce made with milk. Or, duck?

may be fresh, stufled with sage and onion, and served with gravy.

To stew a Duck.—Stuff and a duck; into a stew-pan, with a shred onion, some black pepper and salt, a little mint, sage, winter savory, and marjoram, chopped small, and about a pint of beef gravy. Simmer about twenty minutes, and then skim the Add a quart of green peas, lightly boiled, and simmer half an houi Thicken with a little butter and flour, if requisite, and serve the duck and peas in one A glass or two of port wine, or the juice of half a lemon with a little sugar, will much improve this dish.

Cabbage, boiled, well drained, and in may also be stewed with ducks, instead of the peas, as above. ' To hash a Duck or Goose.—Fry a chopped onion in a stewpan, with a little butter; add to it gravy, or boiling water, and it with flour; then put the duck or goose, cut up, into the sauce to warm it wdth pepper, salt, a little soy, or catsup, and of half a lemon.

Serve in a deep dislu w ith toasted sippets of bread. Salmi, or Hot Duck Salad.—Cut off the fillets of ducks into proper pieces; sprinkle allspice and salt over, add a gill of olive oil, a glass of claret, or the juice of two Sevilla oranges; shake it well over the fire and serve it.

A (jreen Goose may be dressed in the same way.

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howls Tnissed fur Boiling. Boiled Fowh.—White-legged poultry should always be selected for boiling, as of better color when than any others.

Truss them firmly and neatly, with the legs drawn into the bodies, and the M'ings twisted over the backs; let them be well covered with water, which should be hot, but not boiling when they are put in.

A full-sized require about three-quarters of an hour from the time of its beginning to; but chickens not more than from twenty to twenty-five; thould be very gently boiled, and the scum should be removed with great care as it gathers on the surface of the water. Either of the following sauces may be sent to table with them; bechamel, English white sauce, oyster, celery, or white mushroom sauce.

The are often dished with small tufts of delicately-boiled cauliflower placed round them; or with young vegetable marrow, scarcely larger an egg, merely pared and halved after it is dressed; white sauce must be served with both of these. The livers and gizzards are not, at the present day, usually served in the wings of boiled they are not so, the livers may be simmered for four or minutes, then pressed to a smooth paste with a wooden spoon, and mixed very gradually with the sauce, which should not boil after they arc added. Full-sized fowl, three-quarters of an hour: young chickens, Boiled Fowh with Oysters.—^Take a young fowl, fill the inside with oysters, put it into a jar, and plunge the jar in a kettle or it for one hour and a half. a ill be a quantity of gravy fron. «ne juices of the and oysters in the jar it into a white sauce, with the addilion of egg, cream, or a little flour and butter; add oysters to it, or serve plain with the fowl.

The gravj^ that comes from a fowl dressed in this manner will be a still jelly the next day; the fowl will be very white and of an txceedingly flavor—advantivges not attainable in ordinary boiling—ubile the dish loses nothing of its delicacy and siu> y.

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MRS. HALE !? NEW COOK BOOK. To roast Fowls or Capons.— Fowl, capons, and chickens, are roasted and served as turkeys, with the addition of egg-sauce; hut proportionally less time at the fire, and are seldom stuffed.

A full grown require about threequarters of an hour; a capon, an hour and a quarter; and s iliicken, from 30 to 40 minutes. A large fowl may be stuilld as a turkey.

To broil a Fowl.—Split the fowl down the back; it very well put the gridiron the inner part next the fire, which must be very clear. Hold the gridiron at a considerable distance from the fire, and allow the fowl to remain until it is nearly half done; then turn it, taking great care that it does not bum. it of a fine brown, and it up with stewed mushrooms or a sauce with pickled A duck may be broiled in the same way. is very large, half roast it, then cut it into four quarters and finish it on the gridiron. It will take from half an hour to three-quarters of an hour to cook. Suuce for a Fowl.—Stew the neck and gizzard, with a small piece of lemon peel, in a cupful of water; then bruise the liver of the with some of the; melt a good butter, and mix the liver with the gravy from the neck and gizzard with it; let it a minute or two, and pour it into the sauce tureen. To fry Chickens.—Cut up the chickens, anc thenri and Cayenne pepper; roll them in dour, and fry them in hot lard are fried, pour off the larr* and put in 1 teacupful of cream, a little flour and some scalded parsley chopped fine for the sauce. To fry cold Chicken.—Cut up the chicken, and take ofl tiM akin, rub it with egg, cover it with seasoned bread-crumbs an<^ chopped parsley, and fry in butter:

serve with browm gravy thickened with flour and butter, and with Cayenms auishroom catsup, and Or, the chicken ma^ ae seasoned, and fried in plain butter. To stew Chickens in haste.—Take fresh-killed chickens, clea'J, rjt them >n pieces and scald them in hot w ater, without giving

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to coo]:

in butter with chopped, white pepper, and salt, then add some boiling water and flour; stew them the is reduced:

strain, and *dd to the sauce a tablespoonful of ream, the yolk of an egy beaten, squeeze a little lemuii-jnice over the cliiekens, and serve them up.

dish will be useful when requisite to add to the dinner at a short notice; and if the chickens do not grow cool, they will be tender. To stew a Foxol with Onions.—Wash it clean, dry and truss It as for boiling, put a little pepper and salt into it, rub a bit of butter, as alscWtthe sauce-jian; put in with the fowl a or a little pepper and salt, turn it now and then, it becomes quite tender, add twelve or sixteen small onions, and let them stew for half an hour; a young fowl will take one hour, and an old one three hours to ^ Chicken baked in Mice.—Cut a chicken into joints as for a fricassee, it lay it pudding-dish lined with slices of ham or bacon, add a pint of veal gravy, and an onion finely minced; fill up the dish with boiled rice well pressed and piled as high as the dish will hold, cover it with a paste of flour and water, and bake one hour in a slow oven.

If you have no veal gravy, use water instead, adding a little more ham and seasoning. To warm dressed Poultry.—Beat up an egg or two, and ad<f# to it chopped parsley, bread-crumbs, and seasoning; with which the pieces of poultry; in dripping of a brown color, or put them into a Dutch oven before a clear fire. Thicken some gravy, add to it a catsuji, it, and pour it the fry in a deep with sippets and lemon. R:;gouts of Poultry, Game, Pigeons, Rabbits, Ac.—Half roasl it, then divide it into joints and j)ieces proper to help at table, and put it into a stew-pan, with one pint and a half of broth, or as much water, with any trimmings of meat you have, one large onion with cloves stuck in it, twelve berries of allspice, (he same of black pepper, and a roll of lemon-peel j when it

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ilKS. HALE S ^JKW COOK BOOK. lioils, skim it very clean; let it simmer very gently for abon* an hour and a quarter, if a duck or fowl—longer if a bird; strain off the liquor, and the ducks by the file to keep hot; skim the fat off; put into a clean stew-pau tsv< ounces of butter it is hot stir in as much flour as it of a stiff’ paste; add the liquor by degrees; let it up; put in a glass of port wine, and a little lemon-juice, and simmer it ten minutes; put the ducks, &;c., into the dish, and strain the sauce through a fine sieve over them. Garnish with sippets of toasted or fried bread. Obs.—If the poultry is only half roasted, and stewed only till just nicely tender, this will be ar»^icceptable bonne bouche to those who are fond of made dishes.

The flavor may be varied by adding catsup, curry powder, or any of the flavored vinegars.

easily prepared dish, especi^y when you have a large dinner to dress; and coming to taore*Teady carved saves a deal of time and trouble; it is therefore an excellent way of serving poultry, &c., for a large party. To make a PiUau.—Boil one pint of rice in as much w'ater as will cover it half boiled, put in a chicken with one onion, a blade of mace, some whole pepper and it is sufficiently, put the fowl in a dish, and the rice in it.

piece of salt pork or bacon boiled in the j rice, and then taken out, adds to the flavor. To make Croquettes.—Take cold fowl, or fresh meat of any kind, with slices of ham,; chop them J fine, and add half as much stale bread grated, some salt, ] pepper, nutmeg, a teaspoonful of made mustard, tablespoorfiil cf catsup, and a lump of butter:

knead all well together it resembles sausage meat; make it up in cakes or balls | the size of a walnut, dip them in the yolks of eggs j thickly with bread, and a j j A broicn Fricassee.—Cut the chicken in small pieces and par it.

Take onions, butter, pepper, and jnit them into a pot well floured, and stew them. Add the ehic’icen, and stew until quite brown, having put in some of the water

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the chicken was Fifteen or twenty minutes will be suflicient to cook it.

A white Fricassee.—Cut in pieces two chickens, and lay them in warm water to drain out the blood; then lay them in a clean cbth to dry, put them in a stew-pan with milk and water; Blew them they are tender; take them out and the; put them over the again with half a pint of the of cream or milk, the yolks of two eggs, naif a nutmeg, a glass of white wine, and a piece of butter rolled in flour: stir all together in one way for fifteen or twenty till they are thoroughly cooked. Fricasseed Chicken with Chreen Corn.—Cut the green corn from the cob; put it in the pot with water enough to cover it; let it stew till the corn is nearly done. Then cut up the chicken, put it with the corn, and let them stew together about Put in a few whole grains of pepper with a tea-cupfiil of cream or milk. with two table-spoonsful of floui stirred in a lump of butter. Add salt the last thing. Turkey, or Fowl, in Jelly.—Bone the bird, and are mushrooms; fat bacon, and tie it up; stew it in a skewer may be passed through it easily: when cold, take off the fat, and serve •with a savory jelly round it.

Curry of Chicken (a Receipt brought from Bengal).—To make a dish of curry for six or seven persons, take one large or two small fowls, and cut them into pieces. Put them in salt and water until the other ingredients are ready; take 2 tableof powdered turmeric, a few cloves, some mace, cardamom seeds, Cayenne j>epper, and a dessert-spoonful of black; salt to you:

Put these ingredients into a mortar; add 8 large onions Bruise the spices and onions together until they form a paste; then brown the in Put 3 pints of water in a saucepan, and when it boils in the paste; when this is dissolved, put in the and it.

When the meat is done, the curry is ready for the table. must be served in a sejrarate Curry may bo of lamb, or any sweet

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MRS.

lIALi: S.\E\V’ COOK BOOK, Another Method—is, to pour over the chickens a pint ol j c»’eam, and the juice of a lemon, and to let them remain an Meanwhile, fry sliced onions and two spoonsful of cur:

rj powder in butter; then put all into a stew-pan, with a little gravy, and stew and Cayenne pepper, and serve with rice as al)ove., Or:

—A readier method is to cover each piece of poultry, oi j game, in a mixture of flour and curry-pow'der; then fry them j with sliced onions in butter, till brown; put all into a stew-pan, with boiling water to cover, and simmer about two hours. | A fourth method is, to put the poultry, or game, into a stew| p/i, with about.S oz. of butter, 3 spoonsful of curry-powder, ^ 4 or 0 table-spoonsful of cold water, and a tea-spoonful of salt; j stew slowly, stirring all the time, or about 20 minutes; | hot in a deep dish.

About a table-spoonful and a half of curry is a good proportion for every pound weight of poul try or game.

Ohs.—Curry is also made with sweetbreads, breast of veal, cutlets, lamb, mutton, or pork chops, lobster, eels, and Dmnpokht.*—Clean and truss a fow'l, or rabbit, as for roasting; then stuff it with sultana raisins, pistachio-nuts, and boiled rice in equal parts.

Rub fine oz. of coriander-seed, freed from the husks, 4 onions, a dozen peppercorns, 6 cloves, and a tea-spoonful of pounded ginger. Set 12 oz. of butter in a stewpan over the fire, rub the pounded ingredients over the fowl or • rabbit, and let it fry until perfectly well browned and tender. Have boiled in a quart of white 12 oz. of rice, 2 oz. of sultana raisins, 2 oz. of pistachio nuts, and 2 of almonds, the two latter blanched, and cut When the rice is nearly tender, strain off the broth, and add the to the fried fowl; stir the whole well, that the butter may completely saturate the rice, and keep it near the fire to swell till wanted, Ir serving surround the fowl with the rice. Observe, that in pounding the onions, the juice only is used with the spices, or they must be rubbed and pounded so finely as not tf> be perceptible.

Chestnuts may be substituted for pistachio-nuts.

* The dish mentioned in the Arabian Nights as the kid stuffed with piatw ^

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Chicken Pol f \e.—Cut a chicken in if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut ir. slices, or a tea-spoonful of salt in it.

it carefully.

Make a half a pound of rubbed into one pound of flour and a tcarspoonful of salt; add enough water to work it to a smooth paste; the crust about half an inch thick, and line with it the sides of a str w-pan nearly to the bot^^om. Lay the chicken in the crust, and add a piece of butter the size of an egg rolled in flour; put;n the water the chicken was parboiled in, and if necessatry add more hot water till the stew-pan is nearly Cut part of the paste in small diamonds, and put them in the pie. Put on the top crust, first laying skewers across the top of the stew pan.

Cut a slit in the centre. Put on the lid of the stew-pan, and let it three-quarters of an hour, or more, if necessary.

the is done the dish can be An Egyptian Method of dressing Meats and Poultry.—Prepare a proper soup, or properly seasoned water; cut the fowl in quar ters, or the meat into steaks, and let it simmer till sufficiently done upon a hot hearth; then take out the meat, and put in as much rice as will thicken the liquor into a pillau; in the meantime, fry some onions and; the rice, strew over the onions, and lay meat over it.

Pigeons—are dry and easily digested food, but not quite so delicate as partridges. For the sick the latter are very appropriate, and may be eaten, if good, (they are sometimes almost poisonous, in the early spring, supposed to be caused by feeding on a certain berry,) when other meats would be injurious. Pigeons may be dressed in various ways. The good flavor of them depends much upon their being cropped and drawn as eoon as killed.

No other bird requires so much washing. To stew Pigeons.—To make a good stew of them, see that,/hey are fresh, carefully cle.ansed and cropped; soak them for tialf sn hour.

In the meantime, cut a hard white cabbage in slices (as if for pickling) into water; it and lay some of it at the bottom of a stew-pan. Put the pigeons upon it, scsiBoning them well with pepper and salt the remainder of the cabbage little broth and stew them

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MRS. half’s XKW CflOK BOOK.

till the pigeons are tender; then arid two or three tahlo spoonsful of cream, and a little butter and flour for thickening; a minute or two, and serve the birds with the cabbage placed around them. jAnother way of Stewing Pigeons.—Wash and six pigeons, cut them into quarters, and put all their giblets with them into a stew-pan, a piece of butter, a little water, a bit of lemon-peel, two blades of mace, some parsley, salt, ai»d pepper; cover the pan closely, and stew them till they are; thicken the sauce with the yolk of an egg beaten up with three table-spoonsful of cream and a bit of butter dusted with flour; stew ten minutes longer before This is an excellent and economical way of cooking them. To Roast Pigeons.—Scald some parsley, chop the livers, mix them with a piece of fresh butter, season with pepper and inside pigeon the breast with a slice of bacon-fat; roast them; parsley, and butter in the dish. Pigeons A-la-mode {an excellent way).—After they are tho roughly picked and cleaned, put a small slice of salt pork, and a ball of stuffing, into the body of every pigeon.

The stuffing should be made of one egg to one cracker, an quantity of suet or butter seasoned with sw'eet marjoram, or sage, if marjoram cannot be procured.

the pigeons well, lay them close together in the bottom of the pot, just co-* ver them with water, throw in a bit of butter, and stew an hour and a quarter, if young; an and q\iarters, if old.

Some people turn liquor just before are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces.

Pigeon Pie.—In making a pigeon-pie, put inside of every bird a piece of butter and the yolk of a hard-boiled egg. A Dry Devil.—Take the liver, gizzard, and drumstick of a turkey; score them; lay on made mustard very thickly, and add a quantity of Cayenne pepper, anc broil them.

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A an]> small birds.

\jnttti vatums— To Woodcocks— Canvuss-Back Uucki^ - Wild Ducks— Widgeon and Teal—Sauce for Wild Rote'—Pheasants—Partridges, <&c.— Reed Birds—Small Birds—Larks-—Rabbits—Hare. When game seems to be spoiled, it may ofteii be made fit for eating by nicely cleaning it, and washing with vinegar and If there is danger of birds not keeping, draw, crop, and pick them; then wash them in 2 or 3 waters, and rub them with salt; plunge them, one by one, into a saucepan of drawing them up and down by the legs, that the water may pass through them. stay in 5 or 6 then hang them up in a cool place. When drained, the inside By this method the most delicate Vfirds may be preserved. Before roasting, wash them But, as a rule, no game should be washed, for one-half the game that is sent to table is spoiled by being saturated in In dressing game be to keep a clear fire.

Let it be done of a bright brown, but not much or the flavor will be destroyed. It requires to be continually basted, and to be sent up beautifully frothed. Wild-fowl take a much shorter time than domestic poultry. The following will give, pretty nearly, the time required for roasting the several birds:—Wild-ducks quarter of an widgeons the same, pheasants half an hour, groiwe quarter of an hour, quails 10 minutes, woodcocks 20 minutes, partridges from 20 to 25 minutes.

A hare or rabbit take an hour; the kind part requires most heat, and that should be attended

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MRS.

HAI.E’S.new cook BOOK, <r28 to, as ft commonly happens that the hick part of the thigh is underdone, as as the shoulders.

ITie blood stagnated round the neck and shoulders is not easily removed: to do this, put those parts into a pan of lukewarm water, and prick them with a skewer; before dressing, rub and squeeze To take off the fishy taste which wild-fowl sometimes have, put an hot water the dripping-pan, and baste them for the first 10 minutes with this; then take away die pan, and baste constantly with butter. To Woodcocks or Snipes.—Handle them aslit. tie and as lightly as possible, and pluck feathers gently; for ifthis be violently done the skin of the will be broken. Do not draw them, but after having wiped Woodcock.

them with clean soft cloths, truss them with the head under the wing, and the bill laid close along the a slight skewer through the thighs, catch the ends with a bit of twine, and tie it across to keep the legs straight.

Suspend the birds with the feet downwards to a bird-spit, flour them well, and baste them with butter, which should be ready dissolved in the pan or ladle. Before the trail begins to drop, which it will do as soon as they are well hejvted, lay a thick round of bread, freed from the crust, toasted to a delicate brown, atid buttered on both sides, into the pan under ‘ them to catch it, as this is considered finer eating even than the flesh of the birds; continue the basting, letting the butter fall from them into the basting-spoon or ladle, as it cannot be collected again from the dripping-pan should it drop there, in consequence of the toast or toasts being in it.

There should be one of these for each woodcock, and the trail should be spread equally over it.

the are done, which they be, at a brisk in from twenty tc twenty-five minutes, lay the toasts a very hot dish, the birds upon them, pour a little gravy round the bread, and send more to table in a tureen.

Woodcock, 20 to 25 minutes; snipe, 5 minutes less. Another way.—Cutup the backs, and take out the intestines; 'jiince, and add half the quantity of bacon, with a little minced

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GAME AND bi. <.LL shalots, scallions,; stuff the woodcocks, sow them up, cover with slices of bacon, and ficLsli u directed in the last receipt: serve bread sance in a sauce-boat. is paid to pick out the gall, which is attar hed to the liver, as well as the gizzard, which ia full of small pebbles and other calcareous matter. Salmi of Woodcocks.—Cook the intestines, taking out the gall and gizzard. (See Table Salmi.) Woodcocks with or a la Pereg ueux.—Open the woodcocks by the back truffle ready cooked in rasped lard; let it cool a little; mince the intestines, and mix them with the truffle; stuff the woodcocks, truss and lard; either roast or braise them.

Use truffle-powder, if there is no fresh truffle. To roast Canvass-back Ducks.—Let the duck be young and fat; pick; draw and singe it carefully, but do not wash it.

Truss it, leaving its head on to distinguish it from common game, and the spit before a brisk fire, for at least fifteen minutes:

it hot in its own gravy. are found on the Potomac River. They have the head purple, and the silver-color.

The season is onlj" during cold weather.

Wild Ducks.—You must pluck, draw, singe, and clean the inside of these, the same as directed for To properly, you must hang them down to a brisk, clear, bright fire, and baste them with butter, as the outside must be nicely browned and frothed, and yet the flesh be juicy and full of gravy.

They will take about twenty to thirty-five minutes to roast, according as the family like them more or less done, which you must inquire.

Serve up with sauce made ' half a teacupful of port wdne, the same of good meat gravy, a small onion sliced, a little cayenne pepper and salt, a grate cf nutmeg, and a bit of mace: simmer them for ten; -Iheu put in a little bit of butter and flour, give it all one boil, it, and pour it through the birds. Dr you may serve them up without making gravy, by only mixing the gravy w'hich drops from them with half a teacupful of Iniiling water, and a little pepper and straining it into the dish.

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Widgeon and Teal.—Widgeon and teal are to be dressed and served up in the same manner as wild duck; but twenty to twenty-five minutes will be long enough to roast a widgeon; and fifteen to twenty minutes, a teal. Sauce for Wild Fowl.—Put into a saucepan half a pint of gravy, a few leaves of basil, a small onion or shalot, and a small piece of lemon peel; boil a few minutes, and strain off; then add the juice of half a lemon, or Seville orange, or a glass of port wine; and season with salt and 'Cayenne, or black pep per.

This is a fine sauce for all kinds of wild An or shalot, chopped and warmed in brown gravy, is a readier sauce than the above. To roast Partridges.—Let the birds hang as long as they can possibly be kept without becoming offensive; pick them carefully, draw, and singe them; wipe the insides thoroughly with a clean cloth; truss them the head turned under the wing and the legs drawn together or crossed.

them when first laid to the fire, and baste them plentifully with butter. with bread sauce, and good brown gravy. A little of this last should be poured over them. In preparing them for the spit, remove the crop through a slifreut in the back of the neck; clip the claws close; hold the legs in for a minute they may be easily skinned.

A Partridge Tnissed for Another way.—Cover the breasts with slices of lemon, and then with bacon, and fix the tightly over, re*dy, unpaper and froth:

clear juice, allspice, and a little Seville orange-juice. Broiled Partridge: {^French receipt.)—After having prepared the bird with great nicety, divided and flattened it, season it pepper, or cayenne, dip it into clarified and then into very fine bread crumbs, and take care that every part shall be equally covered: if wanted of particularly good appearance, dip it a second time into the butter and crumns.

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GAME AND SMALL BIKD3.

it over a very clear fire, and bred it gently from twenty to thirty minutes.

it to with brown sauce, or some Espagnole. « To roast toild Pigeons —Pigeons, when stuffed, require some parsley to be chopped very fine with the liver and a bit of butter, seasoned with a little pepper and salt; or they ma} be stuffed with the same as a fillet of veal. the belly of bird with either of these compositions. They will in twenty or thirty minutes.

Serve with parsley and in a dish under them, with some in a boat. with crisp parsley, fried bread crumbs, bread sauce or gravy. Wild Pigeons may be &;o., by the receipts for Pigeons.

Reed Birds.—Having picked should be very fat, draw them with the greatest care possible so as not to rob them of any truss them on a skewer, which you fasten to the spit, and cook them before a brisk fire; a very few minutes iS requisite. In serving them, place them on toast, and pour a small pi'rtion of gravy over them. Let them be hot.

This is generally considered the best manner of serving reed birds, although n.any persons prefer breaded and fried, or barbacued. When they are very fat it is unnecessary to draw them. The season for this delicious bird is from the middle of September to the first or second week in October.

Small Birds.—Sparrows, larks, and other small birds, must be carefully picked, gutted, and cleansed; then rub them over thinly with the yolk of an sprinkle them with bread crumbs; hang them down, and butter while the}/ are roasting.

They will take 10 to 15 minutes, with a brisk Obs.—Larks are not found in America, but robins, we are •orry to say, are sometimes killed for the We fully agree in sentiment with the English lady, whose remarks we subjoin, on the barbarity of killing, for amusement, singing thirds and inoffensive little animals: “ I cannot here lay down my pen calling upon my oounti} women to stani]) on the barbarous practice of hurting

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‘282 UBS. hale’s bew cook bo or murdering for diversion the indelible srgma of their abhor rence.

It argues, indeed, a degraded state of morality and of science, when men can be found, without the plea of necessity so weak in head, and in heart, as to have recourse to such practices for amusement and for occupation. “ Nor less does it argue in their matrons of England and their daughters the absence of delicacy and gentleness, for w inch we are so willing to take credit to the female character. Th(! desire of the sexes to be mutually agreeable to each othei is so constant and intense, that unless where women have no will of their own, anything much disliked by the one cannot long be continued by the If women are unable to demand from their husbands, instead of the brush, or the leading the field, superiority of intellect and refinement of manners, they certainly can require them from lovers, and instil them into the minds of their children.” Rabbits.—Rabbits being rather dry meat, are much improved by larding.

Should the process be deemed too troublesome upon common occasions, a good efiect may be produced by lining the inside of the rabbit with slices of fat bacon previously to putting in the stuffing. This is a very easy method of improvement, and ought never to be neglected. A boned rabbit, larded, stuffed, and braised, or affords a cheap and elegant side-dish for a dinner party. Leveret., or Rabbit, with Herbs.—Cut either of the two intt pieces, put it into a stew-pan with butter, salt, pepper, parsley, sorrel, and young onions add the juice of a lemon. The legs may be broiled and laid on the top.

To roast a Rabbit.—Put veal-stuffing the back may be larded; roast three-quarters of-an hour, and serve with rii-h brown gravy.

To boil a Rabbit.—Put water, with a piece of crumb of bread, a mutton-suet, and a slice of peeled; three-quarters of an hour and serve witlr sauce, or parsley and

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CHAPTER XVI GRAVIES.

Introductory Remarks— Oravy— To Draw — Rich Oravy fen Fowl— Cheap Gravy— Chravy for Fowls— Tc keep— Without meat— Veloute— Thickening for Gravies. Graviks are not required either in great variety, or in abundant quantities, when only a moderate table is kept, and a clever cook will manage to supply, at a trifling cost, all is generally needed for plain family dinners; an unskilful or extravagant one render them sources o( jn bounded expense.* But however the proportiojio iu which they are made, be particulail) at tended to, and be adapted in co the to accompany. For some, a high degree of.savor is desirable; hut for fricassees, and prepaiationsi of this should be avoided, aad a s((ft, smooth sauce of refined flavor should be used in preference to any of more piquant relish. Gravy may be made quite as good of the skirts of beef, kid Dey, or milt, or of the liver of a fat ox, as of any ocher kind of if cut in and seasoned with herbs and spices, as other gravies. A clever servant will contrive to supply, at a trifling expense, a.s much gravy as is wanted for the use of a family by stewing down the * We'know of ar» inatance ofa oook wlio atewed down twoor three pounds of beef tc make gravy f'r u single brace of partridges; and who conii>lained of lie) employers (wlio were by no means allluent) heuuuse tliis wa.s objected to.

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MRS. male's new cook BOOK. trimmings of meat and It may even be made of t ie j shank-bones of legs and shoulders of mutton:

tlirown into water, and, after a good soaking and brushing, be | long boiled. The water in which they are done will add greatly ] to the richness of gravy, asthe jelly of cow-heels. The latter must lie all night in which causes the jelly to be of a good color.

When boiled three hours, and become cold, let the fat be carefully taken off; and when apparently quite clear, lay some white paper upon it, rubbing it close with a spoon, w'hich will remove every particle of grease, and ' be as pure as the jelly of a calf’s foot. In 'preparing meat to stew for gravy, beat it with a mallet oi j rolling-pin, and score it across in various places, as this j it give out its juices; it with pepper and salt and put it into a stew-pan with butter only, heating it graduj ally until it becomes brown, but shaking the pan frequently to see that it does not burn or stick to the bottom.

It will gen| erally be browned sufficiently in If kept in a very cool place and covered closely in a stonejar, it will keep for 2 or 3 days in summer, and more than a week in but should not be thickened it is meant to be To draw Chravy.—Cut gravy beef into small pieces, and put it, with some whole black pepper, into a jar, which tie over with a bladder; set the jar in a saucepan of cold it gently for (5 or 7 hours, filling up the saucepan with hot water as the water boils away.. The gravy thus made may be reduced and flavored for use. A Pint of Rich Gravy for Roast Fowl.—Cut small slice 2 onions, and put them in a stew-pan with a quart of water, some whole black pepper, a small carrot, and a bunch of sweet herbs; simmer to one strain the gravy and pour it into another stew-pan, upon | lb. ^ of butter browned table-spoonsful of flour; stir and boil up.

Cheap Veal Gravy.—Put in a stew-pan the bones and trimuiings of a knuckle of a bit of lean bacon, lemon-peel.

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(iKAVlKS.

sweet herbs, some whole black pepper, some salt, and a blade of mace.

Cover with water, boil and skim; simmer about 3 hours, and strain.

Grravy.—Slice I pound of lean beef and 2 large onions; flour and fry them only brown in a little butter; then put them i)ito a stew-pan, pour half a pint of boiling water on the meat and onions; add a small bunch of sweet herbs, one blade of a of whole mixed, and a bit of lean bacon. Simmer for three hours; skim as soon as it boils, and frequently after—shaking it round, tc prevent its burning.

Strain, and take off the fat; and be ready to serve without thickening or browning, if properly Slice beef and flour them, and a brown, in very little butter; into a stew-pan with a bunch of sweet herbs, some whole popper and allspice, three cloves, and two blades of mace till the meat is almost tasteless, skim carefully and strain. A dessert-spoonful of essence of anchovies or soy will be a great improvement. When ham is wanted for gravy, cut the under than the prime, and be careful in using salt. Garlic or shalot vinegar, used with caution, say a few drops to a pint of gravy, is one of the finest flavors in cookery. Oravy for Foiols without Meat.—Clean the feet and gizzard, and cut them and the neck into small pieces; put them into a sauce-pan with two small onions, a few sprigs of sweet a tea-spoonful of whole pepper, and some the liver, to which add a pint of water; simmer an hour; then mix the liver into paste with a little flour and butter; strain the gravy to it, stir well and boil up.

A tea-spoonful of soy will enrich it and a little coloring may be added, as a knob of sugar burnt in an iron spoon.

Oravy, in a few minutes.—Put a table-spoonful of glaze, or |M)rtable soup, into half a pint of warm water, with an onion; l)oil five minutes, add salt and some coloring, and strain. w ill serve for any roast poultry or game. Oravy, to keep.—Lay in a stew-pan lean beef, cover water and let it stev' gently; then add more water, a

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MRS.

hale’s AEW cook BOOK. slice of lean ham, sweet herbs, onion, and seasoning, and simmer it is Set it by to cool, but do not remove the fat as that serves the ir from it.

Or, lay the meat in the pan, set it on the fire to draw out the gravy, and when that is done, add the water, &C., as above. Ijc careful not to let the meat bum. The sediments of cold gravies should not be used. Velouti.—Take 1 pound of veal, with the remains of a fowl and a dozen of full-grown mushrooms, or a smaller number of green truffles; heat these in melted butter, or beef fat, w'ithout browning; salt, pepper, nutmeg, or mixed spices, to which may be added a couple of carrots and onions, with a table-spoonful or two of flour. When boiled, skim off the fat, and let it simmer for one hour and a half, after which strain it, and keep it closely stopped for further use. Essence of Ham, for improving the flavor of sauces, is in nearly the same manner—the meat being stripped fiom the bone, and put into a sauce-pan with the bone broken in small pieces, then stewed in a small quantity of water for several hours until the liquor becomes thick; after which strained, and again stewed with about the same very strong and well spiced veal-gravy.

If carefully bottled and corked, it w'ill remain good for a long time, and a spoonful or two will frequently be found a useful addition. Thickening for Sauces and Gravies.—For white thickening, put four ounces of fresh a stew-pan, over a it is melted, stir in gradually, with a wooden spoon, eight table-spoonsful of flour till quite smooth; then put it into an earthen pan, and tie over, to keep. It should not be darker than cream.

For brown thickening, only six table-spoonsful of flour should be used with four ounces of fresh it should be madf over a stronger fire, and gradually browned lightly. If it burn, or have dark specks, it will make sauce bitter. The usual proportion of thickening for is a tauie •poonful to a quart.

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CHAPTER XVII.

Tnifoductory Remarks—Melted Butter—Sauce for Roast Beef— Egg Sauce— Afustard Sauce— Sauce Robert— Christopher North's Sauce— Bechamel— Asparagus Sauce—Parsley and Butter— Onion Sauce — Oyster — White— French Afaitre 1)'Hotel— Bread Sauce— Mushrooms— Tomato— Caj)er— Shalot— Sauces for Poultry— For Fish— Apple Sance-^ Gooseberry— Cranberry—Sauces for Pudding. The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are and If well made, appropriate to the dishes they accompany, and to with them as hot as possible, they not only give a heightened relish to a dinner, but they prove skill and taste have been exeHed in its arrangements. coarsely and care /essly prepared, on the contrary, as they too are, they greatly discredit the cook, and are anything but acceptable to the eater.s.

Melted butter, the most common of all—the “ on^ sauce" of England and America, which excites the raillery of foreigners—is frequently found to be such an intolerable compound, either oiled or lumpy, or composed principally of flour and it says but for the state of cookery amongst us.

We trust that the receipts in the present chaptei are so clearly given, that if strictly followed they will materially assist the learner in preparing tolerably palatable sauces The cut at the commencement of the

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MRS.

HAIJi’S NEW COOK BOOK. exhibits the vessel called a “bain marie,” in R-hich sauce-pan« are placed when it is necessary to keep their contents hut without allowing them to boil:

it is extremely useful when dinners are delayed after they are ready to serve. Melted Butter.—Although it may be presumed that every cook who understands her business, knows how to melt butter, it is yet constantly brought to either too thick or toe thin, and not unfrequently filled with lumps of flour or in a state of oil, and requires more care in the management than is generally thought necessary. The excellence of melted butter greatly depends upon the pains taken to blend it with the flour before it is put upon the fire, the best plan of doing which is to rub them together witli a knife on a wooden trencher.

When well mixed, add tv o table-spoonsful of hot or the same quantity; put it pipkin, shaking it one way until it boiks, and not leaving it an instant; it must boil a minute to take off the rawness, and if made of fresh butter., add a little salt. Remember that if you set it on the hot coals, or over the fire, it will be oily; if the butter and flour be. not w'ell mixed, be lumpy; and if you put too much w'ater, it will be thin and poor.

By attending to directions, and only using suflicient flour to prevent the butter from oiling, it will be rich and Or:—Mix together by degrees two spoonsful of flour in cold water; make it smooth and thin; then put on a pint of water, » let it boil, stir in the flour and water it the required thickness, cut half a pound of fresh butter in small pieces, put it the water, let it boil well; it is then fit for use; a pinch of salt may be required. thin melted butter is required to pour over puddings, roast veal, &c., make it the same way, adding a larger proportion of water or milk, the latter rendering it rather whiter than the water; and if meant to be more rich than common, use cream instead of milk. Indeed, the French frequently enii'-h melted butter by adding the yolk of a raw egg. To brown Melted Butter.—Put a lump of butter into a fry uig-pun, and toss it round over the fire until it becomes brow n; then dredge some flour over it, which has been also browned

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2o9 by putting it in the oven or before the fire, niid stir it round with a spoon until the butter boils. By adding some of the vinegars and compound wiuces to melted butter thus prepared, most of the fish sauces can be made, and many of those in common use are composed in this simple manner. Savces for Roast Beef or Mutton.—Grate horseradish on a bread-grater into a basin, then add 2 table-spoonsful of cream, with a little mustard and salt; mix them w'ell add 4 table-spoonsful of the best vinegar, and mix the The vinegar and cream are both to be cold. IS a very fine sauce; it may be served in a small tureen. Or:—Scrape the horseradish thin and chop it small, or grate it, which is better; warm it in melted butter, adding a spoonful of mushroom and one of walnut, or the vinegar from walnut pickle.

Or:—Scrape very fine or grate the horseradish; add a little mustard, and 2 of pounded white sugar to: mix the whole well it undei the meat, when nearly done, to catch drops from it be very Very good Egg Sauce.—Boil four fresh eggs for quite fifteen m’nutes, then lay them into plenty of fresh water, and let them remain until they are perfectly cold. Break the shells by ing them on a table, take them off, separate the the yolks, and all of the latter into quarter-inch dice; mince two of the whites only, tolerably small, mix them lightly, and stir them into the third of a pint of rich melted butter, or of white sauce; serve the whole as hot as possible. Eggs, 4—boiled 15 minutes, left till cold. The yolks of all, whites of 2; third of pint of good melted or aauce.

Salt as needed.

Common Egg Sauce.—Boil a couple of eggs hard, and when they are quite cold cut the whites and yolks separately; mix th«m well, put them into a very hot tureen, and pour boiling to them a quarter-pint of melted:

stir, and servo the Bjiuce immediately.

Whole eggs, 2; melted butter, one quarter of a pint.

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Mustard Sauce.—Stir made mustard into melted butter, ir the proportion of two table-spoonsful of the former to a quar ter of a pint of the latter. is a useful sauce for boiled tripe, herrings, and hot lobsters. Sauce Robert.—Put a piece of butter, the size of an egg, into n sauce-pan; set it over the fire, and when browning throw' in a handful of onions cut in small dice; fry them brown, but do do not let them burn; add half a spoonful of flour, shake the onions in give it another fry; then put 4 spoonsful of gravy, and some pepper and salt, and boil it gently 10 minutes; it.

When ready to serve, add a tea-spoonful of made mustard, a spoonful of vinegar, and the juice of half a lemon, and pour it rc jnd the steaks or chops.

be of a fine yellow browm, and garnished w'ith fried parsley and lemon. I’he sauce mu‘.,t not boil after the mustard is put in, otherwise it will curdle.

is an excellent sauce for rump of beef, roast pork, or goose, as well as steaks and chops. Christopher North's Sauce.—To a glass of port wine add a tablespoonful of lemon juice, two of Harvey’s sauce, a dessertspoonful of mushroom catsup, the same of pounded loaf sugar, a saltspoonful of cayenne pepper, and a small quantity of salt. Mix these w'e’’ together, and set it to heat, but not It is excellent either with game or meat. Bechamel.—This is a fine French white sauce, now very much served uc good tables. It may be made in various w-ays, and more or less expensively; but it should always be thick, smooth, and rich, though delicate in The most ready mode of preparing it, is to take an equal proportion of very strong pale veal gravy, and of good cream, (a pint of each, for example), and then by rapid boiling over a very clear fire, to reduce the gravy nearly half; next, to mix with part of the a tabicspoonful of fine dry flour, to pour it remainder, when it boils, and to keep the whole stirred for minutes or more over a slow fire, for if placed upon a fierce one, it would be liable to burn; then to add the gravy, to stir and mix the sauce perfectly, and to simmer it for a few minutes All the flavor should be given by the gravy, in which Flench cooks boil a handful of mushrooms, a few green

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otloiM, and some brandies of parsley before it is:

Gut a good bfechamel ma} be made without them, with a strong consommee.

Strong pale veal gravy (flavored with mushrooms or not), tablaWith gravy, 4 or 5 minutes. Obs.— Veloute^ which is a rather thinner sauce or gravy, is made by simply well reducing the cream and stock separately, and then mixing them together without any thickening. Common Bechamel.—Cut half a pound of veal, and a of lean ham into small dice, and stew them in butter, with as directed in the foregoing:

in the same proportion of flour, then add the milk, and let the sauce boil very gently for an not be allowed to thicken too much before it is strained. OH.—Common bechamel, with the addition of a spoonful of made mustard, is an excellent sauce for boiled mutton. Asparagus Sauce for Lamb Chojjs.—Cut the green points of some young aspaiagus half-inch lengths, wash them well, drain and throw them plenty of boiling and they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and the water thoroughly from them; put them, at the instant of pint of thickened mixed with the yolks of a couple of eggs, and well and cayenne, or white pepper; or, into an quantity of good melted: add to this last a squeeze of The asparagus will become yellow if reboiled, or if left long in the sauce before it is served.

Aspaiagus points, half pint:

to longer if not quite tender. Thickened veal gravy, half pint; ycUts of eggs, 2.

Parsley and Butter.—Pick and wash clean a large bunch of parsley, tie it up, and boil it for a few minutes in water; and' chop it very finely, add to it some melted make it quite hot.

It is better to be made thick with parsley. Fennel Sauce.—Proceed as for parsley and butter.

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VRS.

The first is used for the various purposes of fish, poultry, and fresh boiled meats; fennel mostly for mackerel. Celery Sauce.—Wash and pare a bunch of celery, cut it into pieces, and boil it gently until it is tender; add half a pint of cream, and a small piece of butter rolled in flour: now boil it is a good sauce for fowls of all kinds, roasted or boiled. Mint Sauce.—Soak a bunch of young mint all the gravel is removed from it, strip the and chop up the leaves, then mix them with vinegar and powdered white sugar.

The sugar should be well the sauce is It is generally eaten with roast lamb, and imparts to it a delicious flavor. The usual proportions of this are: 3 heaped spoonfuls of young mint minced; 2 tablespoonfuls of pounded; 6 tablespoonfuls of vinegar. The proportions can be altered to suit the taste:

it is generally served too liquid and not sweet enough.

It is eaten with roast lamb. Onion Sauce for Steaks.—Slice and fry brown, in very little butter, two onions; put them into a gill of brown sauce, and season with Cayenne pepper, salt, and lemon-juice. ' Young Onion Sauce.—Peel thirty button all of n size, and boil them then put them into half a pint of melted butter, made with milk instead of w’ater, and season with salt.

Onion Sauce.—Peel and slice six middle-sized onions; till very soft, w'hen rub them through a sieve of butter, simmer minutes, add a table-spoonful of flour, half a tea-spoor ful of salt, and half a pint of cream or good milk, and stir till it boils.

I'his sauce may be made milder, by first scalding the onions, and putting them or by the onions in two waters. English White Sauce.—Boil softly in j>int of well flavored pale veal gravy a few very thin strips of fresh lemon

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rind, for jusc sufficient time to give their flavor to it; stir in a thickening of arrow-root, or of flour and butter; add salt if needed, and mix with the gravy a quarter-pint of boiling cream. Good pale veal gravy, half pint; third of rind of Freshly pounded mace, third of saltspoonful; 1 to 2 ozs.

; 1 teaspouiiful (or arrow root an equal quantity); cream, quarter cjf a pint. Ohs.—For the best kind of white sauce, see bechamel. French Maitre d'Hotel, or Steward''s Sauce.—Add to half » rich, pale, veal thickened *with roux, a good seasoning of pepper, salt, minced parsley, and; or make the thickening with a small tablespoonful of flour, and a couple of ounces of butter; keep these stirred constantly over a very gentle fire from 10 to 15 minutes, then pour to them the gravy, boiling, in small portions, mixing the whole well as it is added, and letting it boil up between each, for unless this be done, the butter will be likely to float upon the surface.

Simmer the sauce for a few minutes, and skim it well, then add salt should needed, a tolerable seasoning of pepper or of Cayenne, in powder, from two to three teaspoonsful of minced parsley, and the strained juice of a small FdV some dishes, this sauce is thickened with the yolks of eggs, about four to the pint.

IFe French work into their sauces generally a small bit of fresh butter, just before they are the to give them mellowness:

usually for the M4itre d’Hotel. Bread Sauce.—Pour quite boiling on half a pint of the finest an equal measure of new milk closely with a plate, and let the sauce for 20 or 30 minutes; put it then into a delicately clean saucepan, with a small saltspoonful of salt, half as much pounded mace, a little Cayenne, and about an ounce of fresh it stirred ox^nstantly over a clear fire for a few minutes, then mix with it a couple of spoonsful of good cream, give it a boil, and serve it immediately.

When cream is not to be had, an additional spoonful or two of milk must be used; and as the sauce ought to be perfectly smooth, it is better to shake the crumbs through a cullender before the milk is poured to ‘hem of stale bread, and very lightly grated.

As some will absorb oiore liquid others, the cook must increa.se a little the

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MRS.

flALK'S XEW COOK BOOK. aboTe proportion, should it be needed. parts of milk and of thin cream make an e.xcellent bread sauce: more butter can be used to enrich it is liked.

Bread-crumbs and new milk, each half a pint (or any other measure); soaked 20 to 30 or more.

saltspoonful half as much; little Cayenne; oz.

2 to 4 spoonsful of good cream (or milk):

1 minute.

Or; a; quarter of a pint; and to 4 of either in addition.

Obs.—Very pale, strong veal gravy is sometimes poured on the bread-crumbs, instead of milk. Bread Sauce with Onions.—Boil a cut with some whole black pepper, in till the onion is quite a pap.

the milk strained on white stale brea<3, and cover it.

In an hour put it into a saucepan, with a good piece of fresh butter; the whole up together, and serve; add a little salt. Or:—Take a large onion, slice it dowm very thin, put it into some bioth or water, tender; add a sufficient of bread-crumbs to it, 2 ounces salt, and a little good cream; it it is thick and very smooth, but do not allow it to be too thick to pour into the sauce-tureen. Or:—Grate a teaspoonful and put it to the bread-crumbs before the boiling milk is poured over it.

Seasci.

it, and add a few grains of Cayenne pepper. White Mushroom Sauce.—Cut off the stems closely from half a pint of small button mushrooms; clean them with a little a bit of flannel, and throw into cold wat^r, slightly salted, as they are done; drain them well, or dry tlu m in a soft cloth, and throw them into half a pint of boiling l>hchamel, or of white sauce made with very fresh milk, or cream, thickened with a tablespoonful of flour, and two ounces Simmer the mushrooms from 10 to 20 minutes, or until they are quite the sauce, which should be properly seasoned with salt, mace, and Cayenne. Mushrooms, halt a hall’ a pint; ing of salt, mace, and Cayenne;

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Brovm Sauce.—Very flaps, peeled and freed entiiely from the fur, will answer for this sauce. them whole, or quarter them, and stew them tender in some rich brown gravy; give a full seasoning of macr and Cayenne, add thickening, and salt if needed, and a tablesp' onful of g )od mushroom catsup.

Common Tomato Sauce.—Tomatoes are so juicy when that they require but little liquid to reduce them to a proper consistency for; and vary so exceedingly in and quality that it is difiicult to give precise directions for the exact quantity which is needed for them. off' the stalks, halve the tomatoes, and gently squeeze out the seeds and watery pulp; then stew them softly with a few spoonsful of gravy or of strong the whole through a hair-sieve, and heat it afresh with a little additional gravy should it be too thick, and some Cayenne, and Serve it very hot.

Fine ripe tomatoes, 6 or 8; gravy or strong broth, 4 table; half to quarters or if needed.

S<ilt and Cayenne sufficient to seasuu the sauce, and two or three spoonsful more of gravy if required.

Obs.—For a large tureen of this sauce, increase the proper tions; and should it be at first too liquid, reduce it by quick boiling. When neither gravy nor broth is at hand, the tomatoes may be stewed perfectly tender, but very gently, in a couple of ounces of butter, with some Cayenne and salt only, or with the addition of a very little finely minced onion; then rubbed through a sieve, and heated, and served without any addition, or w'ith only that of a teaspoonful of vinegar. French Tomato Sauce.—Simmer the tomatoes in weak gravy until you can pulp them through a; add to the pulp a little rich gravy, pepper and salt, and a small piece of butter; Buumer.

and is an excellent sauce for pork, niHtton, lamb, or veal cutlets, and calves’-feet, and should bo served with them in the Caper Sauce.—Stir into one-third of a pint of good melted butter from three to seven de.saert-spoonfuls of capers little of the vinegar, and the sauce as as it boils, teep it stirred after the capers are added. Part of them may

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MKS. UALK’b new cook BOOK. be minced, and a little Chill vinegar substituted for their own. I’ickled nasturtiums make a very good For a joint increase the quantity of butter to To be served with boiled mutton. Shalot Sauce.—Put a few chopped shalots into a little gravy, clear, and nearly half as much vinegar; boil half an hour.

Tarragon Sauce.—Put two or three tablespoonfuls of tarragon vinegar into a stew-pan, with a small piece of lean ham, and a shalot; set it over a slow and in minutes add half a pint of white gravy; simmer, skim, and pass through a fine sieve; and, just before serving, put in a little chopped tarragon and chervil:

add lemon juice, and season with cayenne pepper. Sauce for Ducklings.—^Take young green onions or chives; chop them very small, then put them Jnto some thick melted butter, with pepper, salt' and a spoonnff of lemon pickle; together,‘and, when very hot, put it into the dish with the ducks upon it.

Should the flavor of the onions be thought too strong, they may be scalded previously. Oreen Sauce.—To half a teacupful of sorrel or spinach juice, add the beaten yolk of an egg, the juice of half a lemon, a teaspoonful of sugar, and a bit of butter; simmer and ser % with ducklings or a young goose. White Sauce for boiled Chickens.—Put into a stew-pan the trimmings of the chickens, with a small piece of the scrag of veal, two blades of mace, some w'hole white pepper, a bunch herbs, some lemon-peel, and a pint and a half of; to three-quarters:

strain, and boil up; then add a teacupful of cream, simmer, but do not; add a Savce for Fowls.—Put into a stew-pan a slice of lean ham, shalot, and a sliced onion; add half a pint of white or the juice of half a lemon, and some pepper,

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6AUCK8.

«hnmer about an hour, strain, and serve in the dish or a tureen. A glass of port wine will be a great improvement. Chestnut Sauce for roast Turkey.—Scald a pound of ripe chestnuts, peel them, and stew them slowly about two hours in white gravy; thicken with butter and flour, and serve the sauce poured over the turkey. Pork sausages, cut up and fried, are sometimes put into this sauce. Sauce for WildFowl.—To a quarter of a pint of good gravy add a minced shalot and some cayenne pepper and salt; simmer ten minutes; add a teaspoonful of butter and two glasses of port wine, boil up, and serve over the birds, or in a tureen.

Liver Sauce.—Boil the liver of a rabbit or fowl, mince it, oi rub then chop parsley, mix it with the liver, put it into a quarter of a pint of melted butter, and boil up:

season with pepper and salt. Sauces for roast Fowls.—Stew any moderate ham, veal, and mushrooms, with sweet herbs, a shalot, a little •\llspice, and a piece of butter, until all become brown; let the whole simmer gently for a long time in either weak broth or water, until they form a strong gravy; season it with any additional flavor that maybe given by some of the made sauces.

Serve hot in a sauce-tureen. Or:—Put into a small stew-pan two slices of ham, a clove of garlic, a laurel-leaf, and sliced onions; add a little good gravy, a sprig of knotted marjoram, and a spoonful of tarragon vinegar; simmer slowly an hour, strain oft', and put into the dish or a boat.

Or some veal gravy, pepper, the juice of a Seville orange and a lemon, and quarter as much of port wine as of gravy; and pour it into the dish or a boat. Good Oyster Sauce.—At the moment they are wanted for use, open three dozen of fine plump oysters; save carefully and strain their Ifquor, rinse them separately in it, put them into a sauce-pan, strain the again, and pour it to; heat them slowly, and keep them from one to two min-

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MRS.

iit« at the simmering point, without allowing them to hoiL, as that will render them Lift them out and beard them neatly; add to the three ounces of butter, smoothly mixed with a large dessert-spoonful of flour; stir these without ceasing until they boil, and are perfectly mixed; then add to gradually a quarter of a pint, or more, of new milk, or of thin cream, (or equal parts of both,) and continue the stirring until the sauce boils again; add a little salt, should it lie needed, and a of Cayenne in the finest; put in the oysters, and keep the sauce-pan by the side fire, until is thoroughly hot, and begifis to simmer, then turn the sauce into a well-heated tureen, and send it immediately to table. Small plump oysters, 3 dozens; butter, 3 oz.

;; the oyster; milk or cream, full quarter of a pint; little salt and Cayenne. Lobster Sauce.—Pick the meat from a lobster and cut it into small pieces.

Break the shell, and stew it with the legs, <fcc.^ in a pint and a half of water, until reduced to the quantity;; add and to it.

Pound some of the live spawn from the tail, adding a water to it; when well pounded pour it by degrees the; let it boil up; add fresh butter to it in the propoi tion of three-quarters of a pound of butter to a quart of sauce; throw in the lobster little anchovy, Cayenne, salt, and a small quantity of lemon juice. rather than thin. Crab Sauce is made in the same manner; but crabs, being w'ithout coral, and the flesh less firm than that of lobster, form a rather inferior sauce. Sauce Piquante.—Brown lightly, in an ounce and a half of butter, a table-.spoonful of minced eschalots, or three of onions; add a tea-spoonful of flour when they are partially done of gravy, or of good broth, and w’heii it boils, add three chilies, a bay leaf, and a very small bunch of thyme.

Let these simmer for 20 minutes; take out the thyme and bay leaf, add a high seasoning of black pepper, and half* wine-glassful of the best vinegar. A quarter of a tea-spotinfiil of Cayenne may be substituted for the chilies

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Eschalots, or 3 of onions; 1 tea ^oonfjl; butter 1^ oz.

to 15 n.inutes.

Gravy or brolh, kalf a pint; chilies, 3; bay leaf; thyme, small bunch:

Pepper, plenty; vinegar, half a wine-glassful. Egg Balls.—Pound the yolks of as many hard eggs as will be wanting in a marble mortar, with a little flour and salt; add as much raw yolk of egg as will make this up into balls, and before they are put into soups, or any other prepa ration.

Sauces for Fish.—^The stock for fish sauces should be made of the water in which fish has been boiled, adding the bones, fins, &c., all well stewed down; when fish is filleted, the bones should always be employed in this way: stew them with an onion and a little white pepper, strain the broth, which will be very rich, thicken it with cream, butter, and flour, or roux; and add whatever the sauce is to be made of. The following may be generally used, according to fancy, for nearly every species of fish.

Horseradish Sauce.—Stew an onion in a little fish stock until it w ill pulp; add a tea-spoonful of grated horseradish, and one or two spoonsful of essence of anchovies. Beat all together a fire, thicken finish w ith a spoonful of lemon or lemon Vinegar may be substituted, in it must be mixed with the horseradish, and it; the lemon or lemon pickle, being of a more delicate flavor, should only be warmed. Or:

—Scrape the horseradish thin and chop it small, or grate It, which is better; warm it in melted butter, adding a spoon of mushroom catsup, and one of walnut, or the from walnut pickle. For Fresh-water Fish.—Take 2 large anchovies, half of an onion, finely chopped, of vinegar, and 4 of sherry or ginger wine:

boil it together, thicken it with flour, and add 4 spoonsful of cream or molted butter, in which latter case, the flour may be emitted. F(.yr all sorts of Fish.—Take a spoonful of vinegar, one Indian soy, the same of ii ishroom catsup and Harvey’s sa;

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with a little Cayenne. Add spoonsful of melted, stir all well, and heat it over the fire. Or:—Put equal quantities of water and vinegar into a saucepan, and thicken the yolk of an egg to every spoonsful of the water and it quite hot, but do not boil it; s;ir it or shake the pan all the time; it to your liking, and add a spoonful of the liquid to every three of melted butter.

Rich Dutch Fish Sauce,—Put two ounces of butter with two table-spoonsful of flour, a quarter of a pint of water or; simmer and stir, adding half a of cream beaten with the yolks of four eggs, and three table-spoonsful of horseradish vinegar; warm, but do not together, add salt and the juice of half a lemon, and strain through a sieve. Brovm Sauce.—Fry an onion in butter and flour until comes brown; then simmer it in a glass of port wine, with a table-spoonful of soy and walnut catsup, seasoned with salt and; it, and thicken it with the necessary quantity yf melted butter.

.Anchovy Sauce.—Season melted butter with essence of anchovies, and a little lemon Or, pick, but do not wash, two or three anchovies, beat them to a paste, with fresh butter, p«ss the paste through a sieve, add flour, and proceed as for Boiled Apple Sauce.—Apples of a fine cooking sort but of liquid to boil down smoothly for sauce, if placed over a gentle fire in a close-shuttinw sauce-pan, and simmered as softly as possible, until are” well; and is injured by the common mode of adding so much to them, that the greater part must be drained off again before they are sent to Pare the fruit quickly, quarter it, and be careful entirely to remove the cores ", put one table-spoonful of water into a sauce-pan before the apples are thrown in; and proceed, as we have directed, to simmer them until nearly ready to servefinish Ui« sauce by the leceipt which follows.

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Apples, half a pound; water, 1 table-spoonful; stewed ver^ softly Obs.—These proportions are sufficient only for a small tu reen of the sauce, and should be doubled for a large one. Baked Apple Sauce; [good ).—Put a table-spoonful of watei into a quart basin, and it with good apples, pared, quartered, and carefully cored; put a plate over, and set them Into a moderate oven for about an hour, or until reduced quite to a pulp; beat them smooth with a clean wooden spoon, adding a little sugar, and a morsel of fi-esh butter, when are liked, though they scarcely be The sauce made thus is far superior to that which is boiled. When no other oven is at hand, a Dutch or an American one would answer for it.

Good boiling apples, 1 quart; baked, 1 hour, (more or less, according to the quality of the fruit, and temperature of the; 1 oz; butter, half an ounce. Stewed Apple Sauce.—Pare and core apples, put them a preserve-pot, cover up, and set it on a hot hearth, or in a sauce-pan of water, to boil; when the apples are soft, mix them to a pulp with a small piece of butter, and sweeten with brown This is a much better method limn the common one of boiling the apples with water.

A little grated lemon-peel is sometimes added.

Gooseberry Sauce.—Cut the stalks and tops from half to a pint of ouite young gooseberries, wash them well, just cover them with cold water and boil them very gently indeed until they are tender; drain them well, and mix with them a small quantity of melted butter made than usual.

Some eaters prefer the mashed gooseberries with out any addition; others like that of a little ginger. way of making this sauce is to turn the gooseberries into a hairto drain, then to press them through it with a wooden spoon, and to stir them in a clean stew-pan or sauce-pan over the fire with from half to a whole tea-spoonful of sugar, just to softr u their extreme acidity, and a bit of fresh butter about the size of a w'alnut.

the is not passed through the it is an improvement to seed it.

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HRS. bale’s new cook BOOK. Cranberry Sauce.—^This is very simply A quart of cranberries are washed and stewed with sufficient water to cover them; when they Vjurst mix with them of brown sugar and stir them well. Before you remove them from the fire, all the berries should burst.

When cold they will be jellied, and if thrown into a form while w'arm, will turn out whole.

To Stew Cranberries.—To a pound of Cranberries allow a pound of sugar; the sugar in a very little water, boil it for ten minutes, and skim it the cranberries well washed, put them with the sugar and boil them till they are quite soft, and of a fine color. Sweet Pudding Sauce.—Boil for the thin rind of half a small lemon, an ounce and a half of fine sugar, and a wine-glassful of water; take out the lemon peel, and mix very smoothly an of butter with rathe.more than a half tea-spoonful of flour, stir them round in the sauce until it has boiled one minute; next add a wine-glassfuland-a-half of sherry or Madeira, or two-thirds of that quantity and a quarter of a glass of brandy: when quite hot, serve the Port w'irie sauce is made in the same way, wfith the addition of a dessert-spoonful of lemon juice, some grated nutmeg, and a little more sugar: orange rind and juice may be used to give it flavor when preferred to lemon. Rind half a lemon; oz.

; 1 wine-glassful.

oz.

; half tea-spoonful:

minute.

wine-glassful; or, 1 of wine, and a quar ter of a glass of brandy. Common Pudding Sauce.—Sweeten a quarter of a good melted butter with an ounce and a half of sugar, and add to it gradually a couple of glasses of wine; it it is \t the point of boiling, and it immediately.

grate, or nutmeg, can be added at pleasure.^ A delicious Oermon Pudding Sauce.—DiJl^*!ve in half a pintj of sherry, or of Madeira, from 8 to 4 ounces of fine sugar, but do not allow the; it hot to the well beaten yolks of six fresh eggs, and mill sauce over a gentle

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it is thickened and nighl^ frothed; it over a plum, or an^i other kind of sweet boiled pudding, of it much improves the appearance.

Half the quantity will be sulb ' cient for qne of moderate A small mactene, resembling a chocolate mill, is in Germany for frothing this sauce; but a couple of silver-forks, fastened handles, will serve for the purpose, on an emergency.

We recommend the addition of a of strained lemon juice to the sherry or Madeira wine. For sherry or Madeira, a sugar, 3 to 4 oz.; yolks of eggs, 6; lemon juice, (if added), Obs.—In the receipts, the wine and brandy may be omitted, and more sugar and lemon juice added, if the strict temperance principle is considered to extend to food. French Sauce for Puddings.—Beat half a pound of butter to a cream, and stir in half a pound of brown sugar; add the yolk of an egg, and one of wine the it all the time it simmers.

Grate nutmeg over it before it is sent to the To make Soy.—One pound of salt, two pounds of common sugar, fried for over a slow; add to pints of water, of essence of anchovies half a pint, a few cloves, and a bunch; all together till the salt is dissolved; cold, bottle it fox use.

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CHAPTER XVITI.

THE STORE CLOSET. Store Sauces of many kinds—Pickles of various so’ts— Vinegar —Making of various sorts. Sauces.—A well-selected stock of these will always prove a convenient resource for giving color and flavor to gravies, and made; but unless the consumption he considerable, not be over-abundantly provided, as few of them are improved by age, and many are altogether spoiled by long keeping, if they be not secured from the air by sound corking, or if stored where there is the slightest degree of damp. To prevent loss, they should be examined at short intervals, and at the first appearance of mould or fermentation, such as will bear the process should be reboilcd, and put, when clean bottles; a precaution needful for it has been made in a wet season. with walnut catsup, Harvey’s sauce, cavice, lemon-pickle. Chili, cucumbei. and eschalot vinegar, all that is commonly needed for family use, but there is at the present day an extensive choice of these stores on sale. Universal Sauces.—Any of the following will be found good — 1 Half an ounce each of black pepper and pounded allspice ounce of half an ounce of minced shalot, of a tablespoonful of port and a teaof Chili Set the for 24 hours in a heat of about 90° of Fahrenheit; let for a week, then it oflf and it.

A mixed with gravy is excellent for cutlets.

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THE 8T0KE 2. A wineglass each of mushroom and walnut catsup, port wine, lemon-pickle, and Chili vinegar, with half a glass of essence of anchovy.

Put all together into a bottle, and shake it; it will be ready for immediate use, and greatly improve any sauce that needs pungency. Instead of anchovy, put the same quantity of soy, either with or without shalot or garlic vinegar in lieu of lemon-pickle. Mi.x two spoonsful of Indian soy with half a pint of vinegar, half quarter ounce of Cayenne pepper, and a small quantity of garlic.

Let the whole stand for some time in bottle. It will be found an excellent relish for fish or cold meat. Tomato {^Excellent ).—Boil one bushel of tomatoes until they are; squeeze them a fine wire sieve, and add, half a gallon of vinegar; pint of salt; 2 ounces of cloves; A lb. of allspice; 3 ounces of Cayenne pepper of black 5 heads of garlic, skinned and separated.

Mix these together and boil about 3 hours, or until reduced one half.

Then bottle without straining. If you want half the quantity, take half of the above. Mushroom Catmp.—Take the flaps of gathered dry, and bruise them; put some at the bottom of an earthen pan; strew salt over them, then put on another layei of mushrooms, then salt, and till you have done.

Let them stand a day or two, stirring them every day. Strain the liquor through a flannel bag, and to every gallon of liquor add 1 quart of red wine, and half an ounce of mace, half an ounce of cloves, half an ounce of allspice, with a race or two of cut if not salt enough add a little more; it quart is wasted; it into a pan, and let it get cold. Pour it from the settlings, bottle it, and cork it tight. Walnut Catsup.—Take 100 walnuts when a pin may bo thrust through them; in a mortar and pass them !

through a flannel bag; add to the juice 3 tablespoonsful of salt ' and as much vinegar as wdll give them a sharpness. a bell-metal pan it; put quarter of an ounce of mace, cloves and nutmegs each and a little whole pepper all beat together.

it is of the color of claret, it iii done When cold, bottle last for years.

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MRS.

HALE'S NEW COOE ROUE.

Lemon Pickle.— Peel, very thinly, six lemons, take off the white, and cut the pulp into slices, taking out the seeds. Put the peel and pulp jar, sprinkling between them two ounces of bay-salt; cover the jar, and let it stand thiee days; then boil in a quart of vinegar six cloves, three blades of mace two or three shalots, and two ounces of bruised mustard seed it, boiling, over the lemons in the jar, and, when cold, tie; in a month, strain, and bottle the liquor, and the lemons may be eaten as The above is a useful sauce, espe cially for veal cutlets and minced veal. Quin's Sauce.—Mix a quarter of a pint of walnut catsup glass of soy, and a quarter of a pint of port or raisin wine; add six anchovies, beaten to a paste, or a gill of essence, six shalots, and a quarter of an ounce of chilies all for then let the mixture stand a few days, when it may be strained and bottled for use.

This, and other store sauces, can only be fined by passing them through a flannel or felt bag. To prepare Mustard for the dinner-table.—Mix an ounce of the flour of mustard a teaspoonful of salt; when they are ^^ell blended together, add eight teaspoonsful of cold water, a little at a time, and stir and rub it well together with a wmoden spoon, it is quite smooth; the more pains taken in stirring and I'ubbing, the better the mustard will be.

Mustard is best if made only an hour before it; and it will get dry and spoil in a few hours, if left uncovered. Scraped horse-radish may be boiled in the water used to mix mustard; and cayenne pepper, and other pungent additions, are sometimes made to mustard. Milk is used by some, mid vinegar by others, instead of water, and sugar instead of salt, in mixing mustard; but we think these by no means improvements.

Mushroom Powder.—Peel large, fleshy, button and cut oft’ the stems; spread them on plates, and dry them n a slow oven.

thoroughly dry, pound them with a little cayenne and mace; bottle and keep the powder in a dry A teiispoonful of this powder will give the mushroom flavor to a tureen of soup, or to sauce for poultry, hashes, Ac.

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THE STORE 25^ Pcncder offine herbs for fi/tvoring Soups and Sauces, when fresh herbs cannot be obtained.—Take dried parsley two ounces; of lemon-thyme, summer-savory, sweet marjoram and basil, one ounce each; dried lemon peel, one ounce:

these must be thoroughly, pounded fine, the powder mixed, sifted, and bottled.

You can add celery seeds if liked. Horseradish Powder.—In the beginning of winter, slice Horse radish, and dry it slowly before the fire. When dry, pound and bottle.

Mixed Spices and Seasonings.—Dry and pound fine one ounce of black pepper; of nutmeg, ginger, and cinnamon ounce each, and a dozen cloves. Mix the whole together, and bottle tightly:

use for flavoring forcemeats and gravies. Seasonings for White Sauce, Fricassees, and Ragouts.—White and peel— equal quantities pounded together.

PICKLES.

Rides to be observed with Pickles.—Avoid as pos Bible the use of metal vessels in preparing them.

Acids dis solve the lead that is in the tinning of saucepans, and corrode copper and brass; consequently, if kept in such for any length of time, they become highly poisonous. When it is necessary to boil vinegar, do it in a stone jar on a stove. Use also wooden spoons and forks. See that the pickles are always completely covered and if any symptoms appear of becoming mouldy, boil the vinegar again, adding a little more spice. It Is a good rule to have two-thirds of the jar filled with pickles and one-third with vinegar; keep them also stopped, as exposure to the air makes the pickle soft. In greening pickles, keep them closely covered, so that none of the steam in which they are boiled be al' lowed to evaporate; and boil them only fo a few minutes, or U will take away their strength.

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A very small quantity of alum.hem P’-m and crisp, but too much will spoil them. The is a good general proportion of spice:—To each quart of vinegar put half an ounce of whole black pepper, the same of ginger and allspice, and one ounce of mustard seed; with four shalots, and two cloves of garlic. Home pickles are not required to keep so long as those for sale, consequently, the vinegar need not be so often boiled; it should, however, be almost invariably poured through a sieve upon the articles to be pickled. The jar should be covered fot a time, say with a plate or board, but not tied over, so as to confine the steam.

The principal season for pickling is July and August. Cucumbers.—Iffull-grown, the small long sort are the best for pickling.

Let them be fresh-gathered; pull off the bios, soms, but do not rub them; pour over them a strong brine of salt and water boiling hot, cover them close, and let them stand all night.

The next day stir them gently to take off the sand, drain them on a sieve, and dry them on a cloth; make a pickle with the best cider ginger, pepper (long and round), and a garlic.

the boils throw in the cucumbers, cover them, and make them as quickly as possible for 3 or; put them into a jar with the vinegar, and cover them closely cold, put in a sprig of dill, the seed downwaid.

wdll be exceedingly crisp and done in this manner; but if they do not appear to be of a fine color, boil up the pickle the next day, and pour it boiling on the cucumbers.

To pickle Gherkins or Small Cucumbers.—Choose nice young ones, spread them on and let lie a week, with a small bit of alum; then drain them, and, putting them in a jar, pour boiling vinegar over them.

Set them near the fire, covered plenty of vine-leaves; if they do not become a tolerably good green, the vinegar into anothei •ar, set it over the hot hearth, and when it becomes too hot to bear your hand, but still not to boil, pour it over them agaiiL lovering with fresh leaves; and thus do till they are of a« good a color as you wish.

As an additional reason for preparing them at home, it is indeed well known that the very fine green pickles are made so by the dealers using brass 6*

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THE STORK bell-metal vessels, which, when is put into them, be come highly poisonous.

If spices be not mixed among the pickle, put into the kettl* in a thin muslin bag allspice, mace, and mustard-seed, to everv quart of vinegar in the proportion of rather less than half ai ounce each of the former to one ounce of the seed. the celebrated pickle called Poke-Melia.—Put layer of white-oak leaves and black currant leaves, at the bot tom of an oak-cask; then put a layer of cucumbers; strew garlic, race-ginger, whole pepper, allspice, and cloves, then a layer of leaves, cucumbers, spice, &;c. &;c., and so on the cask is full.

Add half a gallon of good cider-vinegar; and fill the cask up with salt and water strong enough to bear an egg.

Mangoes.—Although any melon may be used before quite ripe, yet there is a particular sort for this purpose, which the gardeners know, and should be mangoed soon after they are gathered.

Cut a small piece out of one end, through that take out the seeds, and mix with them mustard-seed and shred garlic; stuff the melon as full as the space will allow, and replace the cut piece.

Bind it up with pack-thread.

To allow for w'asting, boil a good quantity of vinegar, with pepper, salt, ginger, and any of the sweet spices; then pour it boiling hot over the mangoes during four successive days; and on the last, put flour of mustard and scraped horseradish into the vinegar, just as it boils up.

Stop close.

Observe that there be plenty of vinegar, as pickles are spoiled if not well covered.

cucumbers, called “green turley,” prepared in the same way, aro excellent, and are sooner fit to be Another Way.—Musk melons should be picked for mangoes, when they are green and hard. They should be cut open after they have been in w'ater 10 days, the inside scraped out clean, and filled with mustard-seed, allspice, horseradish, small onions, &c., and sewed up Scalding vinegar poured upon them.

To pickle Walnuts.—The walnuts for pickle must be gatlnred while a pin can pierce them easily, for when once the •hell can be felt, they have ceased in a proper state fof

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MRS.

it.

Make siJficient brine to cover them well, with 6 oz. of salt to the paibn of water; ofl’ the scum, which rise to the surface as the salt dissolves, throw in the walnuts, and stir them night and morning; change the brine every 3 days, and if they are wanted for immediate eating, leave them in it for; otherwise, drain them from it in 9 days, spread them on dishes, and let them e.xposed to the air until they become black; this will be in 12 hours or less. MakeapickU for them with something more than half a gallon of vinegar to the hundred, a tea-spoonful of salt, 2 oz. of black pepper, 3 oz. of bruised ginger, a drachm of mace, and from a quarter to half an ounce of cloves (of which some may be stuck into 3 oi onions), and 4 oz. of mustard-seed. of these for about five minutes the walnuts ready in a stone jar, or jars, and pour it on them as it is taken the the is quite cold, cover the jar securely, and store it in a dry place.

Keep the walnuts always well covered with the vinegar, and boil that which is added to Walnuts, 100; in brine made with 12 oz. of salt to 2 qts. of water, and charged twice or more, 9 or 12 days. full half-gallon; salt,; whole black pepper, 2 oz.; ginger, 3 oz.

1 drachm; cloves, quarter to half an oz.; small onions, 4 to 6; mustard-seed, 4 oz.

To pickle Beets.—Wash it, but do not cut off any of the root lets; boil or bake it tender, peel it, or rub off the outside with a coarse cloth, cut it into slices, put them into a jar, with cold vinegar, black This is one of the most ornamental pickles brought to table. To pickle Onions.—Choose all of a size, peel them, and pom on them boiling salt and water; cover them up, and when cold, drain the onions, and put them into jars and bottles; (or white.

>r silver, fill up hot distilled; for brown, white wine vinegar; in either ca.se, adding ginger, two or three blades of mace, and whole pepper. The onions are sometimes put into milk and water immediately after they are peeled, to preserve their color. Another method, by which crispness is ensured, is tc s >ak the onions in brine for three or four days, then drain them, and pour on them cold boiled vinegar with spice.

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THE STORE loTTuitoes.—Wash the tomatoes; puncture them sl'ghtly with a pointed stick about the size of a straw. Thou fill ajar with alternate layers of tomatoes and salt;, stand for eight or ten days. to each gallon of tomatoes add 2 bottles of powdered mustard; 4 oz. of ground ginger; 4 oz. of pepper slightly bruised; 1 oz, of cloves; and 12 onions Put these ingredients in layers through the tomatoes Then cover the whole with strong vinegar. To pickle Mushrooms.—Select the smallest buttons, rub flannel and salt, removing any red inside, and rejecting such as are underneath.

As they are cleaned, throw them into cold water, to keep their color; then put them into a stew-pan, with some salt, over a slow fire, until they are dry, when cover them with distilled vinegar, and warm: put them into wide-mouthed bottles, with a blade or two of mace in each, and, when quite cold, cork, and cement. To pickle Red and White Cabbage.—Choose the purple red cabbage, take off the outside leaves, quarter them, cut out the stalk, shred the cabbage into a cullender or small basket, and it with common salt:

let the cabbage remain a day or two, when drain it, put it into jars, and fill up with boiling vin egar, the usual quantity of ginger and black pepper, and a few grains of cochineal, powdered, or a few slices of beet-root. Or:

—If the boiled vinegar be poured over the cabbage, it better insure its crispness; though the cabbage will not keep so long as when pickled with boiling vinegar. White Cabbage may also be pickled as above, with the addition of a little turmeric powder. To pickle Nasturtiums.—Choose them young, and soak them 12 hours in brine; drain, and pour on them with whole They are sometimes used as economical substitntes for capers; and the flowers and young seeds are used in salads. Peppers.—The peppers must be pickled /rhen half ripe, and the smallest ones chosen.

Make a small hole at the top and another at the bottom of the pepper, and exti jiet the core and seeds. A pankuife should be used in pej^

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2f)2 forming this operation.

Simmer the peppers for a whole day in water over a very moderate fire—stir them ever^ once and awhile that those at the bottom may not bum. them over night to eool, and the next morning lay them gently into a jar, sprinkle a small quantity of mustard over them, and fill up the jar with cold vinegar. Lemon Pickle.—Peel six large lemons; cut them in quarters, lay them on a dish, and strew over them half a pound of salt, turning them every day for a week. Then put them into a stone jar; add 6 large cloves of garlic, 2 oz. of horseradish shred very; of cloves, mace, nutmeg, and Cayenne, each quarter of an oz.

; 2 oz. of mustard-seeds, bruised and tied up i\i a bit of thin muslin, and 2 quarts of the best vinegar. the jar and set it in a pan of boiling water; let it boil 10 minutes, then set it in the oven, or anywhere that it may simmer gently, for 2 hours.

the jar closely covered, stirring it every day for fi weeks, and when settled, strain for use.

Another quart of vinegar may be added to the ingredients, and boiled up, which will make a very good pickle for common purposes, or the lemons may be added to any mixed pickles.

VINEGAR-MAKING.

It will be economical to make vinegar at home, as it is an article of great profit, and the ingredients are very cheap; or, cases, would be thrown away, if not so employed.

Such are the fruits from w’hlch wine has been made. Vinegar-making attention, especially casks for it; not remain empty to grow musty; and a cask has not contained should have boiling vinegar poured into it, and be allowed to stand some hours.

Ropiness in vinegar should not discourage the maker:

not a defect in the domestic process only, but is incidental to all vinegar made by fermentation; though less likely to occur in w'ine-vlnegar, which is the purest kind. Cider Vinegar.—Fill nearly a cask with cider, set it in a w'rm situation, the bung-hole loosely covered ovei

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THE STORE 2(53 the cider will then begin to sour, and in six months will become It should then be racked off, and kept either in bottles or casks, taking to decant it gets or mothery.

Should the vinegar prove weak, it may be strengthened by the addition of small quantities of sugar. Cider that has not kept well and has soured, will be the most econobiical and convenient for conversion the change will also be effected in a shorter space of time. Sugar Vinegar.—To every gallon put 2 lbs. of coarse brown sugar.

Boil and skim this.

Put it to cool in a clean tub; when about lukewarm, add a slice of bread soaked in yeast.

Barrel it in a week, and set it in the sun in summer, or by the fire in winter, for six months, without sto])plng the bung-hole; but cover it thin canvass or an inverted bottle to keep out the flies. Obs.—If vinegar of extra quality is wanted, use commoc Pyrolignems Acid.—This acid is applicable to all the purposes for which vinegar is employed, and, if diluted with water, will form vinegar of any strength. One pint of the acid, and six pints and a half of water, will form the strongest pickling vinegar.

One pint of the acid, and nine pints of water, are equal excellent pickling vinegar, which is proper for pickling most kinds of for salads, or culinary and family uses.

In diluting the acid with water, it is only necessary to stir both well together. acid, also, if applied to meat, fish, or game, will completely remove must, taint, or incipient putrefaction. It is used in the same manner as brine for immersing raw or cooked To strengthen Vinegar.—Expose a vessel of vinegar to the oold of a very frosty night; next morning, ice will be found in it, which, if thawed, will become pure The vinegar freed from so much water, will consequently, be more acid; and the vinegar may thus be frozen again and again, until it becomes of the desired strength. Horseradish Vinegar.—On 4 oz. of young and freshly-scraped horseradish pour a quart of boiling vinegar, and cover it

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MRS. HALtfS NEW COOI BOOK. down closely:

it will be ready foi use in 3 or 4 days, but inav remain for weeks, or months, before the vinegar is poured ofS ounce of minced eschalot may be substituted for one of tlio horseradish, if the flavor be liked. BiSil Vinegar.—Half a bottle with the green leaves cm' Bweet basil, it up with vinegar, cork it, and let it stand fc a fortnight; it, and bottle it for use. Tarragon Vi^agar is made by infusing the leaves of tarra gon, in the same manner as directed for basil vinegar. Pepper Vinegar.—Take 6 large red peppers,'slit them up, and boil them in 3 pints of strong vinegar. Boil them down to Strain, and it for use.

It will keep for years.

Flavored Vinegars.—These are a cheap and agreeable addition to sauces, hashes, &c. Infuse 100 red chilies, fresh gath ered, into a qutjt of good vinegar; let them stand shaking the bottle every day. A half ounce of Cayenne answer the same purpose. is good in melted butter for fish sauce, dec.

Condiments, their Use.—In the warm climates of the East, pejiper and spices are produced, and, no doubt, required, where the diet is chiefly or meats newly killed, and the stomach and system are relaxed by the heat. It is the nature of all kinds of spices, and high-seasoned food, to irritate, in a degree, the lining or inner membrane; and they prove hurtful or healthful in proportion os this stimulus is needed or not. In oiir own climate, the of the year, as well as the age and constitution of the individual, must be taken into the calculation.

the weather, more fat richer gravies may be eaten, but few ' s little salt, is

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CHAPTER XIX.

Preliminary Remarks—Potatoes —Boiled—Roasted—Baked— Fried—Potato Balls—Ragout—Puree— Omelette—To Brown —Potato Flour—Jelly— Wall—To keep—Sweet Potatoes— Turnips—To Boil—Mash, <£-c.

Beets— To Boil—Bake— Stew, d'c.— Carrots— To Boil— Parsnips— Oyster Plant— Green Peas—French Beans— Windsor Beans—String Beans, dec.— To dress Egg Plant—Squashes—Rice— Green Corn— Succatash— Hominy— Cabbage— Cauliflowers—Spinach— Celery— Onions—Leeks—Artichokes— Tomatoes—Asparagus To dress Vegetables.—Vegetables should be fresh gathered, and washed quite clean; w hen not recently gathered, they should be put into cold spring-water sometime before they are When fresh gathered, they will not require so much boiling, by a third of the time, as when they have been gathered the usual time those in our markets have. the carefully to get out the insects; and take off the outside leaves.

To restore frost>bitten vegetables, lay them in cold water an hour before boiling, and put a piece of saltpetre in the saucepan when set on the fire.

Soft water is best for boiling vegetables; but if only hard water can be obtained, a very small bit of soda, or carbonate of ammonia, will soften it, and improve the appearance of the Pearlash should never be used, as it imparts an unpleasant flavor, as will also soda if not cautiously used. All vegetables (except carrots) should be boiled by themselvea, and in plenty be used

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grr«n vegetables; and the water should be skimmed they are put in.

Fust boiling, in an uncovered sauctvpan, w ill sink are done, and should be taken out and drained, else they will lose their color, crispness, and flavor. Green vegetables, generally, will require from tw'euty minutes to half an hour, fast boiling; but their age, freshness, and the season i» which they are grown, require some variation of They should, almost invariably, be put on in are very nutritious and wholesome, when thoroughly boiled; but are very indigestible when not sufficiently The principal points in cooking them are, to them so soft as to be easy of digestion, and sufficiently to get rid of any rankness, without losing their grateful flavor. no attention for the preservation of their cofor, but their flavor will be spoiled if their dressing be not attended to, which, although of the most simple nature, is frequently ill performed.

The best mode of doing it is to sort the potatoes, and choose them of an equal; wash them with a scrubbing-brush, and put them into cold water sufficient CO cover them and no more. ten minutes after the water has come to a boil, take out the half of it, and replace w'ith cold w'ater, to check it; the reason assigned for which is, the cold water sends the heat from the surface to the heart, and makes tne potatoes mealy.” Then throw' in a large handffil of salt, leave the pot uncovered, and let it remain upon the fire to simmer until the potatoes are done; this is the moment to be w'atched, for, if overboiled, they will become waxy, llie cook should, therefore, occasionally try them, by piercing to the heart with a fork, and, when they are te.<der, the pot should be instantly the passco a cullender to; which being done, and the water thrown out, they should be replaced upon a Added nannel, in pot, which left by the side of the fire to keep hot and to cause the evaporation of the steam.

they should be wrapped in a warmed cotton napkin; If of moderate size Jhey will take about lialf

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an hour boiling, to which 15 minutes must be added for evaporation ere they can be sent to table. An iron pot is the best vessel for in, since, after the water has been off, it retains sufficient heat to dry them thorvuighly. A good and economical mode of dressing potatoes, when Boup, meat, o- other eatables are to be boiled, is to have a tin strainer fitted to the mouth of the sauce-pan, so as to alluw the steam to ascend from the boiler.

By which simple contrivance a b, when fixed in the pot, steam the potatoes; and c, the lid, cover the whole, having a couple of small holes in it to allow the steam to escape, in order falling down upon the potaIron Pot, with Potato Strainer. Another way to Boil Potatoes.—Pare, wash, and throw them into a pan of cold water; then put them on to boil in a clean pot, with cold water sufficient to cover them, and sprinkle over a let them boil slowly uncovered till you can pass a fork through them; pour off the water, and set them where thej will keep hot till wanted.

When done in this way they are very mealy and dry. Potatoes., either boiled or roasted, should never be covered tc keep them hot.

To Boil New Potatoes.—These are never good unless freshly dug.

Take them of equal size, and rub off the skins with a brush, or a very coarse cloth, wash them clean, and put them, boiling, or at least, quite hot water; softly, and when they are tender enough to serve, pour off the entirely, strew some salt over the them a shake, and let them stand by the fire in the sauce-pan tor a minute, then dish and serve them immediately.

oooks throv in a small slice of fresh butter, with the salt, and

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URS. halr’s new cook book. toss them gently in it it is is a good mode, but the more usual one is to send melted butter to table with them, or to pour white sauce over them when they are very young, and served early in the season, as a side tr corner dish.

Very small, 10 to 15 minutes* moderate sized, to 20 New Pouitoes in Butter.—Rub off the skins, wash the potatoes well, and wipe them dry; put them with three ounces of good butter, for a small dish, and with four ounces, or more, for a large one, into a well-tinned stew-pan or sauce-pan, and simmer them over a gentle fire for about half an hour. them well shaken or tossed, that they may be equally done, ’ and throw in some salt when they begin is a good mode of dressing them when they are very young and watery.

To Boil Potatoes; [Captain Kater''s Receipt.')—Wash, w*ipe, £ and pare the potatoes, cover them with cold f them gently until they are done; pour off the water, and sprin^ kle a little fine salt over them; then take each potato separately v, with a spoon, and lay it into a clean warm cloth, twist this so / as to press all the moisture from the vegetable, and render it t quite round; it carefully into a dish placed before the fire, throw a cloth over, and when all are done, send them to table ^ Potatoes dressed in this way are mashed without the ^ slightest trotllile; it is also by far the best method of preparing them for puddings or for cukes. |V To Roast or Bake Potatoes.—Scrub, and wash exceedingly:jV clean, some potatoes nearly assorted in; wipe them very ^ dry, and roast them in a Dutch oven the fire, placing them at a distance from it, and keeping them often turned; or, j ariange them in a coarse dish, and bake them in a moderate • Dish them neatly in a napkin, and send them very hot to table; serve cold butter with them. One and three-quarters to upwards of t^ro hours. Another way to Roast Potatoes.—Pari oil, rub and put them the Dutch-oven, or, if there are embers,

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wrap them in two or three papers; wet the last, and cover therrf with the hot ashes, or bake them in the oven.

Best of all, if the ashes are reduced and hot, to wash the potatoes clean, and bury them in them, which frees them from all moisture. Stooped Potatoes (entremets); or second course dish.— Wash and wipe some large potatoes of a firm kind, and with a small scoop adapted to the purpose, form as many diminutive ones as will fill a dish; cover them with cold water, and when they have boiled gently for five minutes, pour it otf, and put more cold water to them; after they have simmered a second for five minutes, the water quite away, and steam by the side of the fire from four to five minutes longer. Dish them carefully, pour white sauce over them, and serve them with the second course.

Old have often been made to pass for new ones, at the best tables, in the fresh vegetable b dearest. The to will* of cx)urse vary quality: we give the method which we have found very successful.

(entremets).—After washed wipe and pare some raw potatoes, cut them in slices of equal thickness, or shavings, and throw them plenty of boiling butter, or very pure clarified dripping.

of a fine light brown, and very crisp; lift them out with a skim mer, drain them on a soft warm cloth, dish them very hot, and springle over them.

ad.nirable w'ay of dressing potatoes. When pared round and round to a corkscrew form, in ribbons or shavings of equal width, and served dry and well-fried, lightly piled in a dish, they make a hand:

some appearance and are excellent eating. We have known j them served slight sprinkling of Cayenne. If Sliced, they should be something less than a quarter-inch thick. ' ' Cold Potatoes.—They may be cut in slices somewhat than half an inch thick, and in like manner.

are ’ sometimes as an accompai iment to pork chops, or a rasher of bacon. Mashed Potatoes.—Boil them perfectly tender quite through, steam very dry; peel them

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quickly, take out every speck, and while they are still ht, pre the potatoes through an earthen cullender, or bruise them to a smooth mash, with a strong wooden fork or spoon, but never pound them in a mortar, as that will reduce them to a heavy paste.

Let them he entirely free from lumps, for nothing can be more indicative of carelessness or want of skill on the part of the cook, than mashed potatoes sent to the table full of lumps.

Melt in a clean sauce-pan a slice of good butter with a fe,w spoonsful of milk, or, better still, of cream the potatoes after having sprinkled some fine salt upon them, and stir the whole over a gentle fire, w’ith a wooden spoon, until the ingredients are well mixed, and the whole is very hot. then be served directly; or heaped high in a dish, left rough on the surface, and browned the or be pressed into a well-buttered mould of handsome form, which has been strewed with the finest bread-crumbs, and shaken fr^e of the loose ones, then turned «)ut, and browned in an oven. Ohs.—More or less liquid will be required for potatoes of different kinds.

For 2 pounds of potatoes add 1 ounce of butter and one-quarter pint of milk or sweet Potatoes aJa Maitre D'Hotel.—Cold potatoes that have been boiled should be used for this purpose. Lay them in a fryingpan with sufficient milk (or cream) to cover them, add a little butter, salt, and chopped parsley, and fry them until the milk thickens.

They will be sufficiently cooked in a quarter of an hour, and make an excellent dish for breakfast. Puree ofPotatoes.—Mash the potatoes, and mix them while quite hot with some fine white gravy drawn from veal, together with butter and cream.

The purfee should be rather thin, and ard an atom of Omelette.—It may be made with a mashed potato or 2 ounces of potato-flour and 4 eggs, and seasoned with pepper, salt, and a little nutmeg.

It should be made thick, and, being rather substantial, a squeeze of lemon will impre re it.

Fry a light brown.

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27 \ Potato Balls.—Make mashed into balls with egg oik, flour them, fry them in dripping, and drain them; oi irown before the fire. Rugoiit of Potatoes.—Fry potato-balls, as above, drain them dry, and serve them covered with brown sauce. To Brown Potatoes.—While the meat is roasting, arjd an hour before it is served, boil the potatoes and take off the skins; flour them well, and put them under the meat, taking care to dry them before they are sent to The kidney potatoes are best dressed in this way. The flouring is very essential. Boiled Potatoes.—If waxy, or to be eaten with cold meat, they tbould be peeled and put whole upon the gridiron until nicely browned.

Potato Flour.—Rasp the potatoes into a tub of cold water, and change it repeatedly until the raspings fall to the bottom; then dry it in the air, pound it in a niortar and a It is nearly as nutritive, and much lighter, than wheaten it is, therefore, preferable for making puddings and pastry for infants and; a portion of it also improves the appearance of household bread, and dealers constantly pass it off as arrowroot.

If kept dry, it will remain good for years. Potato Jelly.—Is made from the flour, only must be poured upon it, but care must be taken that it be ab solutely or the complete change into jelly not take place.

It does not take many minutes to thus change a raw potato into this substance, which is not only highly nuiri tive, but extremely agreeable to the palate when flavored with & little sugar, nutmeg, and white wine. Potato- Wall., or edging, to serve round fricassees, forms also a pretty addition to a corner dish.—Mash in a mortar as boiled potatoes as you may want, a then, with the bowls of two silver spoons, raise a wall of it inches high w'thin the rim of the dish to be used. ^ Lot the upper part be a little thinner than the lower; sinootk

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It; and, alW brushing it all over with egg, put it oven to become hot and a little colored. Before egging it, the outside may be ornamented with bits of paste cut into shapes. To Ktep Potatoes.—Buy them as dug the ground, without taking off the earth that adheres to them, and never teash them till they are wanted to be dressed.

Place them in a dry cellar, straw, and cover them in winter with straw Cl mats, to guard them from the frost. Ohs.—Potatoes should always be boiled a little before being put into stews, &;c., as the first water in which they are boiled IS of a poisonous quality. Potatoes.—These are roasted or baked, To bake them, wash them clean and wipe them dry; place them in a quick They will take from half an hour to an hour, according to their size. To roast them; prepare them as for baking, and either cook in the hot ashes of a wood or in a Dutch oven They will take from half to^ three-quarters of an hour. To boil them; wash them carefully, put them in a pot •with just water enough to cover them; let them boil from ono half to three-quarters of an hour; try them with a fork to see they are done.

To boil Turnips.—Pare entirely from them the stringy rind, and either split the turnips once or leave them whole; throw them into boiling water slightly salted, and keep them closely covered from smoke and dust are small and young they will be done in from 15 to 20 minutes; at their full growth they will require from three-quarters to a full hour, or more, of gentle After they become old and woolly, they are not worth dressing in any way. boiled in their skins and pared afterwards, they are said to be of better flavor and much less watery than when cooked in the usual way.

» Young turnips, 15 to 20 minutes: full grown, three quarters to one hour, or more.

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VEOEIABLE-S.

2T3 To mash Turnips.—Split them once or even twice should they he; pared, hoil them very tender, and press the water thoroughly from them with a couple of tre?ichers, or with the back of a large plate and one trencher.

To ensure their being free from lumps, it is to pass them through a cullender or coarse hair-sieve, with a wooden spoon; though, when quite young, they may be worked sufliciently smooth without this. Put them into a clean sauce-pan, end stir them constantly for some minutes over a gentle fire, that they may be very dry; then add some salt, a bit of fresh a or in lieu of this new milk (we would also recommend a seasoning of white pepper or Cayenne, when appearance and fashion are not particularly regarded), and continue to simmer and to stir them for five or six minutes longer, or they have quite absorbed all the liquid which has been poured to them. Serve them always as hot as possible. This is an excellent receipt. Turnips, weighed after they are pared, 3 lbs.; dried 5 to 8; 1 oz. to 1 J oz.

or milk, nearly half pint: 5 or G minutes. in {^Entremets.)—When no scoop for the purpose is at hand, cut some small finely-grained turnips into quarters, and pare them into balls, or into the shape of plums or pears of equal arrange them evenly in a broad stew-pan or sauce-pan, and cover them nearly with good veal broth, throw in salt, and a morsel of sugar, and l)oil them rather quickly until they are but unlift them out, draining them well the broth; dish, and over them some thick white As an economy, a cup of cream, and a teiv-spoonful of arrowroot may to the broth the turnips have stewed, to make the sauce; and when it boils, slice of butter may be stirred and well worked into it it not be suffieiently rich without. Turnips stewed in ( Quod.')—This is an way of the vegetable when it is mild and grained; but its flavoi otherwise is too strong to be agreeable. they have washed, wiped dry, and pared, •lice the turnips nearly half an thick, and divide them n

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% «uto dice.

Just dissolve an ounce of butter for each half-pound of the turnips, put them in as flat as they can be, and stew them very gently indeed, from three-quarters of an hour to a fiill hour Add a of salt and white pepper when they are half done.

When thus prepared, they may be dished over fried or nicely broiled mutton cutlets, or served by themselves.

For a small dish:

IJ lb.; butter, 3 oz.; seasoning of white pepper; salt, half tea-spoonful, or more: three-quarters to oue hour.

Large dish, turnips, 2 lbs.; butter, 4 ozs.

Turnips in Qravy.—To a pound of turnips sliced and cut into dice, pour a quarter-pint of boiling veal gravy, add a small lump of sugar, some salt and Cayenne, or white pepper, and boil them quickly 50 to 60 minutes. Serve them very hot.

Turnip-Tops.—Should be nicely picked, (as the full leaves are coarse and strong,) and thrown water an hour before boiling; put them on in plenty of boiling water, w'ith salt, and they will be done in about 20 minutes; when press them dry.

BEETS.

To boil Beets.—Wash the roots delicately clean, but neither scrape nor cut them, as not a fibre even should be trimmed away, until after they are Throw them into boiling w’ater, and according to their size boil them from one hour and a half to two hours and a half. Pare and serve them whole, or thickly sliced, and send melted butter to table with them.

Beet-root is often mixed with winter salads; and it makes a pickle of beautiful color; but one of the most usual modes of serving it at the present day is, wdth the cheese, cold and mere y pared and sliced, after having been boiled or baked. Boiled, 1^ to 2J hours; baked, 2J to 3^ hours. Ohs.—This root must not be probed with a fork like othei vegetables, to ascertain if it be done or not; but the cook must endeavor, by attention, to learn the time required for it.

After it is lifted out, the thickest part may be pressed with the fingers, to which it will yield, if it be sufficiently boiled.

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Beefs.—Beet-root, if slowly and bakea ontil it is tender quite through, is very rich and sweet in flavor, although less bright in color than when it is boiled:

it is also, we believe, remarkably nutritious and wholesome. Wash and wipe it very dry, but neither cut nor break any part of it: the* lay it into a coarse dish, and bake it in a gentle oven for 4 or &:

it will sometimes require even a longer time than this. Pare it quickly, if to be served hot; but leave it to cool first, it is to be sent to table cold. beet-root is dressecF exactly the red:

the 'eaves of it are boiled and served like asparagus. Bake in slow oven from 4 to 6 hours. Stewed Beet.—Bake or it tolerably and let it remain until it is cold, then pare and out it into slices; and stew it for a short time in some goodT pale veal gravj (or in strong veal broth for ordinary occasions), thicken this with a tea-spoonful of arrow-root, and half a cupful or more of g<^od cream, and stir in, as it is taken from the fire, from a tea-spoon to a table-spoonful of vinegar. The beet may be served wise in sauce, to which, just it is dished, mild eschalots may be added. To boil Carrots.—Wash the mould from them, and scrape the skin off lightly with the edge of a sharp knife, or, should this be objected to, pare them as thin and as equally as possi ble; in either case free them from all blemishes, and should they be very large, split them across the tops inches down; rinse them well, and throw them into plenty of boiling water with some salt in it.

The skin of very may be rubbed off like that of new potatoes, and from 20 to then be sufficient to boil them; but at their full growth they will require from to 2 hours.

It was formerly the custom to tie them in a cloth, and to wipe the skin from them with it after they were dressed; and old-fashioned cooks still use one to remove it; but all vegetables should be the least possible delay. butter should accompany boiled carrots.

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PARSNEPS.

To boil Parsneps.—Parsnips are cooked as carrots, but Lhej do not require so much boiling, and are sometimes serven.!

dii' ferently, being mashed with some a little cream or milk, and seasoned with pepper and salt. Parsneps are also excellent fried. Parsnep Fritters.—Boil 6 "parsneps tender; and mash them; mix with them' 1 or 2 eggs well beaten, and 2 teaspoonsful of wheat flour. Make them up in small cakes, and fry them in a little lard or beef gravy, made boiling hot before the cakes are put in.

A little salt should be added to the lard or gravy.

SALSIFY, OR OYSTER PLANTS. Sul-fi/y, or Oyster Plants.—Scrape the salsify, cut it in long rtrips. and parboil it, then chop it up fine with egg batter. It is sometimes the roots whole, having been first thoroughly boiled and then fried in egg batter. Chreen Peas.—Boil them very fast in plenty of water with the lid off the stew-pan; the water should be moderately salted. They are unfit for eating when they become hard and yellow ish, but when growing rather old a very small quantity of car bonate of ammonia put into the water, with 2 or 3 lumps of will greatly improve them. The old English method of putting a sprig of mint, or a little is still a good practice, and ought to be continued unless specially forbidden, or the mint may be chopped and put round the dish. A few bits of raw butter should also be put into the peas when boiled, and a dust of pepper and salt throwm over them if they bo completely ripe; but if quite young, neither butter, salt, no?

pepper should to them, but a tea-spoonful of When growing to nii.turity the pods are of diflbrent ages, and young and old peas should no; be

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boiled together; sifl them, therefore, from each other, and pu‘ the old ones the water some minutes sooner the they require from 15 to 20 minutes boiling, Annther way to boil Green Peas.—Having shelled them, put a tea-spoonful of white sugar and some salt into the water, and v/hen it boils, put in the peas, with a small bunch of mint; noil 20 minutes, or until they are done; then drain them in a cullender; put a piece of butter the dish with the peas, stir them about, and serve. A peck of peas will require a gallon of water to boil them in. To stew Green Peas.—Put into a stew-pan a quart of peas, •'ne onion, two ounces of butter, a sprig of mint, a tea-spoonful of white sugar, and two table-spoonsful of gravy till soft, when take out the onion and mint, and thicken with flour and A lettuce is sometimes stewed with them. Peas dressed together should be as nearly one size as possible, else some only will be properly done. To ensure this the peas should be passed through a coarse sieve. To stew Old Peas.—Soak a boiling peas in water an hour, and put them into a stew-pan, with weak gravy, a slice of lean bacon, and a tea-spoonful of white sugar; stew till tender, when out the bacon, and mix well peas a beaten egg or two, and a bit of butter rolled in flour. Split-Peas Pudding.—^Take any quantity, say 1 pint of yellow split peas; allow them to remain in water the whole night before you wish to use them; after which take them out and put them into a cloth so loose as to allow the peas to swell; boil them for 4 hours, or until they are quite tender, then rub a cullender, so as to render them; add to the pulp a lump of butter and some After being mixed put the peas into a cloth, tie tightly, and boil for about half an hour.

Pour over it melted A richer pudding may be made if two well-beaten eggs are added along with the butter. It is served with boiled pork. To preserve Peas for Winter me.—Gather them wlien ripe, for If tc’o young they be watery Shell them pjt then

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tn strong jars, or open-uiouthed bottles, and shake them to make them sit closely together.

Cork the jars tightly; thorn in any iron pot enough to contain them, with hay between them to prevent breakage; fill the pot with cold water up to the neck of the jars, and allow it to boil li hour if in cool moist weather, but for 2 hours if it be hot ana dry. Do not take the jars out of the pot till the water is cold.

Obs.—French beans and asparagus may be preserved in the same manner; they retain their color, but lose much of their flavor, and require a little sugar to improve it.

BEANS.

To boil Windsor Beans.—When young, freshly gathered, and well dressed, these beans, even with many persons accustomed to a luxurious table, are a favorite accompaniment to a dish of streaked or pickled Shell them only just before they are wanted, then wash, drain, and throw them water, salted as for peaa.

When they are quite tender, pour them into a hot cullender, drain them thoroughly, and send them to table quickly, with a tureen of parsley and butter, or with plain butter, when it is preferred.

A cheek of bacon, trimmed free of any blackened parts, may be dished over the beans, upon occasion. From 20 to 30 minutes; less when very young.

Obs.—When the skin of the beans appear wrinkled, they generally be found sufficiently tender to serve, but they should be tasted to ascertain that they are so. To stew.—Take them when too old to dress any other way, boil them, and remove the tough outer skin by peeling it olT the beans are boiled; thicken some white broth with a little cream or flour and butter, add the beans to it, and stew them all together over the fire for a few minutes. Add pepper and salt to palate. To boil French, or String Beans.—When early and yoiing, clipped and cut finely, or almost shred, and thrown into cold water; then put them on in boiling water with some salt, and boil

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2-19 the beAns are older, cue ends, strip strings, and cut each bean or 8 and as To preserve the fine green color of beans, cover them is ooii as done with melted butter. String Beans fricasseed.—When nearly boiled tender, strain he beans, and put them into a stew-pan with a tea-cupful of white gravy; add 2 table-spoonsful of cream, a and flour, simmer a few minutes, season, and serve. String Beans a la Franpais {an excellent Receipt).—Prepare as many young and freshly gathered beans as will serve for a large dish, boil them the water well from Melt a couple of ounces in a clean sauce-pan and stir smoothly to it dessert-spoonful of; keep these well shaken and gently simmered until they are lightly browned, add salt and pepper, and pour to them by degrees a small cupful of good veal gravy, (or, in lieu of this, of sweet rich cream,) toss the beans in the sauce until they are as hot as possible; stir quickly in, as they are taken from the fire, the beaten yolks of 2 fresh eggs, and a little lemon juice, and serve them without delay. The eggs and lemon are sometimes omitted, and a table-spoonful of minced parsley is added to the butter and flour; but this, we think, is scarcely an im provement.

Beans, 1 to 2 quarts:

oz.

;; salt and pepper; veal gravy, a tmull cupful; yolks of egg, 2; lemon juice, a dessert-spoonful. To dress Dried French Beans.—Boil for more than 2 hours, in 2 quarts of w-ater, a pound of the seeds or beans of scarlet runners; fill a pint basin with onions peeled or sliced, brown in a sauce-pan, with rather more than a quarter of a pound of fresh butter; constantly; strain the water tiorn the beans, and mix them the onions; add a teaspoonful of pepper, some salt, and a little gravy.

stew for 10 minutes, and in the beaten yolks of 2 eggs, aud a table-spoonful of vinegar. Serve them hot.

To stew Red Beans.—Put 1 pint of red beans in 2 quarts of aud let thenx soak over off the water

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MRS. hale’s KEW cook BOOK. early tne next mornirg and place them over the fire in 2 quarts perfectly soft break them a little without throwing off the water; add 2 table-spoonsf\il of; season with pepper, salt, parsley, thyme, and add an oiiicn.

When the beans are soft and mashed, let them simmer slowly till dinner.

Lima Beans.—Wash in cold water 1 quart of Lima beans shelled; then put them in a stew-pan with just enough boiling to Let the closely covered for half an hour; then try them to see if they are tender; off almost all the water, and add a tea-cup nearly full of butter, salt and pepper to your taste. well together.

Heat them for a few minutes longer and serve. EGG-PLANT.

To dress Egg-Plant.—Parboil the egg-plants till they become soft, in half lengthwise. Scoop out thc> inside, leaving the skin whole; take half of a small onion to about seven egg-plants, half pound of butter, and put them over the fire in a pot for a few moments; then mix with it half a good-sized loaf of bread has been soaked in milk; mix it all together; put in black and red pepper, and a little parsley, and let it stew an hour.

take some grated toast and strew over it, and put it for half an hour over the coals on a gridiron, return the mixture to the shells, and serve them. A very fine way to dress Egg-Plant.—Take as many eggplants as the size of your family requires—pare, quarter and noil them soft enough to mash Mash them, add a little bread crumb soaked in milk, butter, chopped purs Icy, an onion boiled and mashed, some butter, pepper, and Mix these well together, and pour it into a baking dish; cover the top with grated bread, and bake it for half an hour. Ancther way to dress Egg Plant.—Split the egg-plant in aalf; parboil it until soft enough to scrape out the inside, leaving the shell whole.

Take an onion cut up, pepper, salt, paisley, and one egg.

Sprinkle in a little flour; stew all together wif \

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8 lump of butter, in a Then put them in the shells, sprinkle them with crumbs ol bread, and bake them till brown.

To fry Egg-Plant.—Cut the egg-plant into slices quarter of an inch thick; let it lie for several hours in salted water to re move the bitter taste. Heat a small quantity of butter very hot, pat in the slices; turn them when one side is driue. Let them cook thoroughly. Summer Squashes or Cymbelins.—When are fresh, the rind will be crisp when cut by the nail. If very yoyng and they may be if not, pare Extract the seeds and strings, put in a stew-pan water enough just to cover them; add one to each common sized squash; the; is generally enough, and then press them through a culender with a skim mer. 'Mix them with butter to your taste,' and a little salt if necessary.

Winter Squash.—This requires rather more boiling than the summer kind.

Pare it, cut it in pieces, take out the seeds and strings; boil it in a very little water till it is quite soft. press out the water, mash it, and add butter, salt, and pepper to your taste.

From half to three-quarters of an hour will generally suffice to cook it.

To Boil Bice.—Wash the perfectly clean, and put on one pound in two quarts of cold water; stir it up from the bottom of the kettle once or twice, it boils; let it boil twenty minutes, strain it through a sieve, and put it; it up with a fork every now and then, to separate the grains, and make it quite dry. it hot.

To Boil Bice Carolina Fashion.—Wash and pick the rice in water, which, when you are ready for the rice, pour off.

Put it in a pot of boiling water, already salted. BoU it hard

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for 20 minutes; then take it off the fire, and pour off the water Set the pot in the chimney corner with the lid off, while dishing the dinner, to allow the rice to dry. Each grain will then i>« separate and free from moisture. Casserole de Riz aux CEufs.—Clean and wash 6 ounces of rice, put it into a stew-pan with cold water, and, after it has boiled for about a minute, strain it; then add twice the quantity of broth, and let it stew gently until the rice will break easily with a spoon.

the liquor dry too much before the rice is soft enough, add a little more broth. with stock and an egg beaten, as the rice should be firm and w’ell blended; then make it into a wall, lining the inside of a mould of the requisite height the casserole.

Take the white portion of cold fowl, cold veal, or sweetbreads; mince them finely, add some thick white sauce and mushrooms, the casserole, and cover the top with poached eggs with glaze, and serve it up very hot. GREEN CORN.

Sweet or sugar com is best for boiling. Trim off the husks, excepting the inside leaves; throw the corn into boiling water little salt in let it boil from one-half to threequarters of an hour, according to its Then take off the remaining husks, and serve the com, laid in a dish on a napkin; let the comers of the napkin be thrown over the cornj to it hot.

It is eaten with salt and butter. Or:—Cut the corn from the cob and put it in a stew-pan, with a tea-cupful of water to each quart of corn; cover it closely, and let it stew gently for nearly one hour; then add half a tea-cupful of butter, and pepper and salt to your taste. Common white corn may be improved by the addition of a little white sugar.

it, take off the husks, and lay it over the coals on a gridiron, turning it occasionally. Succatash,—Take 12 ears of sweet corn, and cut the Kernels fiom the cob; string 1 quart of green beans, and cut them iw miall pieces; wash them, and put them the com in a Btew-pan with half a pint of boiling water; milk may be used

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if preferred.

Let them boil three-quarters of an hour, closely (H)vered; then add a piece of butter the size of a large ^gg, a tea-spoonful of salt, and a little pepper; stir them well together:

cover them for ten minutes, and serve them. Half a pound of salt fat pork cut in slices may be substituted for the butter.

Lima beans and com make a still finer succatash than string beans.

Com Pudding— to be eaten as a vegetable.—Grate ears of green corn; add to a quart of it a tea-cupful of cream or milk, a lump of butter about the size of an egg, and a Mix all well together; put it in your dish and bake it an hour and a half. To be eaten as a vegetable, with butter, Hominy.—There are three sizes of hominy. Large hominy requires to be boiled from 4 to 5 hours over a gentle It should be washed clean, and put in the stew-pan with just enough water to cover it.

It is eaten as a vegetable. To cook the smaller hominy, wash it in two waters; then, to one tea^ cupful of hominy, add a quart of water and a tea-spoonful of place the dish that contains it in a kettle of boiling water, to prevent it from getting burnt, or else over a very gentle Let it for an hour, stirring a spoon.

It is generally eaten for breakfast.

It is sliced and fned, after it has become cold. CABBAGES.

To boil Cabbage and Greens.—A full-grown cabbage, quartered, will require an; a young one, half that Greens require about 20 minutes quick in both cases, salt should be put into the M'ater.

Savoys should be boiled whole, and quartered before serving. It has been recommended to boil cabbages in two* waters; is, when they are half done to pour off the water, and add fresh boiling water. Be careful to press the greens as dry as possible. Sauer Kraut,—Shred very finely 6 white cabbages, having

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MRS. balk’s NKW cook BOOK.

cut out the stalks; mix with them halfa pound of salt, and pres« them as closely as possible into a cask; put over a cloth, then a wooden cover, and upon that a licavy weight:

let it stand in a warm cellar 2 months, keeping the liquor that l ises on it will be tit for use:

be removed to a cooie.

In Germany, half an ounce of juniper berries, annisee<i, or caraway seeds, would to the above; but this is not recommended for American taste. To dress Sauer Kraut.—Put a quart into a stew-pan with a little butter, and half a pint of weak gravy; stew gently until tender, and serve under boiled pork or beef, or sausages, boiled or fried.

The Bavarian method of dressing sauer kraut is, after it has been boiled, to mix it with butter and red wine. To stew Cabbage.—Parboil in milk and water, and drain it, then shred it, put it into a stew-pan, with a small piece of butter, a small of cream, and seasoning, and stew tei»der.

Or, it may be stewed in white or brown gravy. To stew Red Cabbage.—Shred finely half a cabbage, and put it into a stew-pan, a tea-cupful of gravy, and 2 oz. ot serye.

To heighten the color of the cabbage, a slice or two of beetroot may be added, but should be taken out before serving. (Flemish Receipt).—Strip the outer from a fine and fresh red cabbage; wash it well, and cut it into the thinnest possible slices, beginning at the top; put it into a thick sauce-pan in which two or three ounces of good butter nave been just dissolved; add some pepper and salt, and stew it very slowly indeed for 3 or 4 hours in its owm juice, keeping it often stirred, and well pressed down. it is perfectly tender add a table-spoonful of vinegar; mix the whole up thoroughly, heap the cabbage in a hot dish, and serve broiled sausages round it; or omit last, and substitute lemcn juic«, cayenne pepper, and half a cupful of good gravy. The stalk cabtiage be §plit in quarters, and taken entirely out in the fust instance. To boil Cauliflowers.—Choose those that are close and white, '‘ut olT the green leaves, and look there aie no

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VK0KTABLE8.

caterpillars about the stalk; soak an hour in cold water, with a handful of salt in it; then boil them in milk and water, and take care to skim the sauce-pan, that not the least foulness may fall on the flower. It must be served very white, and rathei crimp.

In White Sauce.—Take off the whole of t cauliflower, and half boil it; then cut it into handsome pieces and lay them in a stew-pan with a little broth, a bit of mace, a little salt, and a dust of white pepper; simmer half an hour, but let the stalk be put down quarter of an hour before the flower; then put a little cream, shake, and simmer a few minutes, and serve. To boil Brocoli.—Peel the stalks, and boil them 15 minutes with a little salt in the water; tie the shoots into bunches, and boil half the above time; serve with melted butter or toast. SPINACH.

Spinach, [Bntremets,) French receipt.—Pick the spinach leaf by leaf from the stems, and wash it in abundance of spring water, changing it several times; then shake it in a dry clotl, held by the four corners, or drain it on a large sieve. it into sufficient well-salted to allow it to float freely, and keep it pressed down with a skimmer that it may be equally done.

When quite young it will be tender in frorr eight to ten minutes, but to ascertain if it be so, take a leafand squeeze it between the fingers.

If to be dressed French mode, drain, and then it directly into plenty of fresh water, and when it is cool balls and press the moisture thoroughly from it wj^ the hands.

Next, chop it extremely fine upon a clean trenraer; ]iut two ounces (for a large dish) of butter into a stew-pan or bright thick sauce-pan, lay the spinach on it, and keep it stirred over a gentle fire for ter minutes, or until it appears dry; dredge in a spoonful of flour, and tnrn the spinach as it is added; pour to it gradually a few of veal gravy, or, if preferred, boiling cream, the last of these a dessert-spoonful or more of pounded sugar may be added for a second-course dish, when the true French mode of dressing the vegetable is liked.) Stew the whole briskly until the whole is well absorbed; disL,

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and serve the spinach very hot, with small, pale fried sippets | it, or with leaves of puff' paste fresh from the oven, or well dried after having been fried. For ornament, the sippetf may be fancifully shaped with a tin cutter. A proper season ing of salt must not be omitted in this or any other prepaia^ tion of the spinach.

SpinaiJi.

{common English mode.)—Boil the spinach very green in plenty of water, and then press the moisture it between two trenchers; chop it small, put it into a clean sauce-pan, with a slice of fresh butter, and stir the whole until well mixed and very hot. it in a dish, mark it in dice, and send it quickly to table. Eggs and Spinach.—Boil and mince the spinach, and serve it the poached; or, spinach, or sorrel, and the poached eggs round the pieces of fried oread between them.

To stew CeMry.—Wash the heads, and strip off their outer; either halve or leavdf them whole, according to their size, and cut them into lengths of 4 inches. Put them into a stew-pan with a cup of broth or weak white gravy; then add 2 spoonsful of cream, a little flour and butter, seasoned with pepper, salt, nutmeg, and a little pounded white sugar; and simmer all together. Or:—Parboil it, cut it into quarters, fry *it, and serve it on a napkin, or with beef gravy.' Celery is a great improvement to all soups and gravies, and much used as a white sauce, either alone or with oysters. c!iteUMBERS.

To stew Cucumbers.—Pare eight or ten large cucumbers, and tut them into thick slices, flour them and fry them in; then put them into a sauce-pan with a tea-cupful of it with Cayenne, salt and catsup.

Let theua stew for an hour, and serve them hot. Cucumbers.

Dr.

Kitchiner's receipt. — Cucumbers may be cut into quarters and like asparagus, and served up with toasted bread and melted butter. is a most

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VBQJETAKLKS.

delicate way of preparing cucumbers for the dinner.le, and they are a most luscious and savory dish. Tc Preserve Onions.—Onions should be pulled up as soon as their tops are nearly dead, or they will push out fresh roots rain, which greatly injure bulbs, and prevenu iheir keeping sound. Being gathered in September, they should be spread thin on the ground, in the full sun; turn them over once or twice daily, until they are thoroughly dried, and then store them in a wellaired loftj lay them thinly, string them up by the tails, or hang them in nets.

The outer husks should be taken off before housing, as should the tails, if the onions ajie not strung.

String them thus:—tie three or four onions by the tails, with matting, or packthread; then place on two or three onions and bind the thread once or twice round tails; place and bind more onions, and so on. In this manner is made a string or rope of onions, which will keep, if hung up in a dry, well- aired place, free from frost. If onions begin to sprout, sear the roots with a hot iron, which check the vegetation.

To Boil Onions Plain.—Peel them and soak them an hour in cold water; put them into boiling milk and water, boil them till tender, and serve with melted butter. Or, boil the onions in two waters.

To Stew Onions.—Peel them, flour, and fry them in a little butter, a light brown; then put them into weak gravy, season, and stew slowly two hours. Dish them up-side down, with the sauce over them. In peeling, be careful not to cut the too or bottom too closely, else the onion will not keep whole. Baked or Roasted Onions. Put them, as the store-room, into a tin, and bake in a moderate oven; or, roast in a Dutch in The outer peel should not be removed the onions are to be eaten.

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HAI.K’S NEW COOK BOOK.

Rngnfu of Onions.—Boil button onions, peeled, put them into brown sauce, and add salt. Or; having peeled the onions, brown them in a Dutch oven, and f)ut them into a stew-pan with any meat bones, a slice of loan bacon, a little water, and some pepper; stew them tender, when the bone and bacon, and the The onions should be spread in one layer in the stew pan. Leeks—Are generally looked upon as a species of and, as such, commonly employed in the same manner, though rather milder in flavor.

If boiled in separate waters, changing it 3 jr 4 times, until stewed quite tender, then served in white sauce, or quartered and placed upon toast like asparagus, they will eat nearly, if not quite, as delicate. ARTICHOKES.

Roiled,—Cut the stalk off* a few of the outleaves and the points of the others.

If young, hour will boil them.

wdth melttfd butter in as many small cups as there are artichokes, to help w’ith each. Or:

Cut the artichokes in 4, remove the choke, trim the pieces neatly, boil them quickly in salt water, dish them, laying the leaves outwards, and pour melted butter or white sauce over the bottoms.

Stewed.—Strip off the leaves, remove the choke, ana soak them in warm water for two or three hours, changing the water every hour; then put them into a stew-pan with a piece of butter I oiled in Cayenne pepper and flour; a tea-cupful of gravy, anil a spoonful or two of catsup or other sauce; add a spoonful of vinegar, or one of lemon-juice, before serving; let all Btew the artichokes are and, if necessary, thicker the sauce with a little more butter. Artichoke Bottoms.—If dried, must be soaked, then stowed In weak gravy, or baked and served with or without forcomea* itj Or they may be in cream-sauce or added to ragohts, French pies, &c.

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TEGETABI,ES, They may also be dipped in batter and the;, served with a Eiuice made of fine herbs, a spoonful of oil, and the juice Ilf lemon.

Poivrade.—^Take very small artichokes, ir quarters from the bottom, and remove the choke. ill a little cold water, like radishes; make a sauce with oil, vinegar, pepper, and salt:

they have the flavor of nuts. Jenisalem Artichokes—Should be putting tnem at into cold water, and must be taken up the moment they are done, or they will be too soft. They may be plain, or served with white fricasseeif rubbed through a sieve butter and cream, they form an excellent puree as for cutlets, or as a thickening for some sorts of white soup; or they may be sliced and fried. TOMATOES.

To stew Tomatoes.—Take 10 large tomatoes —put them into a pan, and pour scalding water over them to remove the skins easily; peel them and cut out all the hard or unripe portion; then cut them through and take out the seeds. Boil an onion and mash it fine, a<W it to the tomatoes with pepper and salt to your taste, and a piece of butter as as a hen’s egg.

Put them on to stew in an earthen pipkin, and let them simmer 2 hours.

A quarter of an hour before dinner is ready, add 4 or 5 table-spoonsful of grated bread, and let it all stew till ready to serve. The onion may be put in raw if cut fine, provided the tomatoes are stewed longer, which is desirable, and instead ofbread, 2 table-spoonsful of flour might be mixed with a piece of butter as large as a turkey’s egg, and in half an hour before dinner.

Another way to stew Tomatoes.—Slice the tomatoes well-tinned seasoning them place bits of butter over the top.

Put on the lid close, and stew gently for about 20 minutes. frequently, letting them stew until they are well done. A spoon-

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fill or two of vinegar will be considered an improvement by Excellent with roast beef or mutton. To bake.—Slice them into a baking-dish; season, put butter over in bits, and strew bread-crumbs on the top. f »r about three-quarters of an hour in a moderate oven. To stuff.—Cut them in halves and hollow out the centre; take whatever cold meat may be at hand, either chicken, partridge, or hare, with ham, &c., herbs, crumbs of bread, and form a forcemeat ball, with beaten eggs; fill up the centres of the tomatoes, and let them stew gently in any grt-vy; before serving up, pass them over with a salamarjder or hot iron.

Portuguese way.—A favorite mode of dressing them in Por ^ tugal, where they are largely grown, is, to stew them along with and onions in strong brown gravy; the rice forming the greater portion of the dish. There are also various other w'ays employed throughout the Continent, but garlic should nevei be added, as it destroys the delicacy of the tomato. E^gs and Tomatoes.—Peel the skins from 12 large tomatoes; put 4 oz. of butter in a frying pan; add.lome salt, pepper, and a little chopped onion; fry it a few minutes—add the tomatoes and chop them break in 6 eggs, stir them quickly, and serve them up. Ochra and Tomatoes., or Gumbo.—Take an equal quantity of; let the ochras be young; slice them and skin the toma into a pan without water, adding a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.

A Spanish Pish.—Peel the skins from ripe tomatoes; put in a pan with a of melted butter, some p 'pper, salt, and an onion chopped Shred cold meat or fowl; add it to the tomatoes, and fry it sufficiently.

To keep Tomatoes a year.—Take half a bushel, skin and them well, then add a of salt, a table-spoonful of pepper, one of Cayenne, an of

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VEOETABLICS doves, an ounce of mace. Mix well, and put them in jars, and run mutton suet over them, and tie them up with strong paper or buckskin, and will keep well, free from mould and acidity.

To boil Asparagus.—Scrape clean the stalks, and throw them into cold water; tie them in bundles of about 20 each, with tape, and cut the Put them into boiling water, with a handful of salt, and boil half an hour, or until they are tender at the stalk.

Having toasted a round of bread, dip it into the water in the asparagus were boiled, lay them upon the toast, the white ends outwards each way; and serve with melted butter.

Green Peas.—This is a convenient mode of dressing asparagus, when it is too small and grren to make a good appearance plainly boiled. Cut the points so far as are tender, in bits of equal size, not the third of an in length; wasn them very clean, and throw them plenty of boiling water, with the usual quantity of salt and a morsel of soda. When they are tolerably tender, which will be in from 10 to 12 minutes, drain spread them on a clean; them, wipe them gently, and when they are quite dry put them into a clean stew-pan with a good slice of butter, which should be just dissolved before the asparagus is added; stew them in this over a brisk fire, shaking them often, for 8 or 10 minutes; dredge in about a small tea-spoonful of flour, and add half that quantity of white sugar; then pour in boilirg water to nearly cover the asparagus, and it rapidly until but little liquid remains; in the beaten yolks of 2 eggs, heap the asparagus high in a dish and it very hot.

The sauce should adhere entirely tc the vegetable. Cooks should be perfectly acquainted with the different »• rts of things called bv this name b.y ignorant people, as the d 'k

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HUS.

HALK'S NEW COOK BOOK. i:9S of many persons has been occasioned by careles.sly using the poisonous kinds.* The eatable rmishrooms at first appear very small and of a •ound form on a stalk.

They grow very fast, and the upper part and stalk are As the increases, the under part gradually opens, and shows a fringed fur of a very fine salmon color, which continues more or less till the mnshroom has gained some size, and turns to a dark brown. These marks should be attended to, and likewise w’hether the skin can be easily parted from the edges and middle. that have a or yellow fur should be carefully avoided, though many of them have the same smell, but not so strong, as the right sort.

To stew Mushrooms.—The large buttons are for purpose, and the small flaps the fur is still red.

Rub the buttons with salt and a bit of flannel; cut out the fur, and olf the skin from the others; put them into a stew-pan a little lemon juice, pepper, salt, and a small piece of fresh butter, and let the whole simmer slowly till done; put a small bit a butter and flour, with 2 spoonsful of cream; give them one boil, and serve with sippets of bread. To stew Mushrooms—an easy way.—Cut off that part of the stem that grows under ground, wash them carefully, and take the skin from the top. into a stew-pan with some salt but no water; stew them thicken with a table-spoonful of butter, mi.xed with one of browned flour. To broil Mushrooms.—The largest are the Have a clear cinder fire; make the gridiron hot, and rub the bars with suet to prevent the mushrooms from sticking; place them also on the gridiron stalks upwards; slightly with salt, and a good shake of pepper, and serve them on a hot dish, with a little cold butter under and over them. When they begin to steam they are sufficiently done. * We do not believe that mushrooms are nutritive; cverj’ one knows they are often danfrorously iiidiveslihlc; therefore the rational epicure will So content with extructiii^r the flavor from them, which is obtained in the ‘Xinob' perfection in good mubhroom oateup. Z>r. KiUhintr,

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CHAPTER XX.

SALx\DS, MACARONI, ETC.

iHffeient kinds of Salads—Salad dressing—Summer SaladSalad — Vegetable Salads — French — Italian — Spanish— Vinaigrette— Chicken— Tomatoes en Salade — Coldslaw — Radishes— Cucumbers— To Mdonese—a Eitalienne P'ati de Macaroni— Vermicelli— Stewed Cheese—Roast Cheese— Welsh Rabbit. Salad.—^The herbs and vegetables for a salad cannot be too freshly gathered; they should be carefully cleared from insects and washed with scrupulous nicety; are better when not near the time of sending them to table, and should not be sauced until the instant before they are served.

lettuces, of which the outer leaves should be stripped away, mustard and cress, young radishes, and occasionally chives or small green onions (when the taste of a party favor of these last) are the usual ingredients of summer salads. Halfgrown cucumbers sliced thin, and mixed with them, are n favorite addition with many persons. In England it is customary to cut the lettuces extremely fine; the French, who object to the flavor of the knife, which they fancy this mode imparts, break them small instead. Young celery alone, sliced and dressed with a rich salad mixture is excellent: it is still in some families served thus always with roast fowls. Beet-root, baked or blanched endive, herbs which are easily raised at any time of the year, celery, and hardy lettuces, with any ready-dressed vegetable, will supply salads through the winter. Cucumber vinegar is an agreeaide addition to these.

In summer salads the mixture must not be poured upon tne lettuce 0 • vegetables used in the salad, but be left at the bnt

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tom, stirred up when wanted, as thus preserving the crispness of the lettuce. In salads, however, the reverse of proceeding must be adopted, as:

the of endive, celery, beet, and other roots being cut ready for dressing, the mixture upon the ingredients, and up, so that every portion may receive its benefit. In doing this, it should likewise be recollected that the spoon ar.d fork should always be of wood, and of sufficient size to stii up the vegetables in large quantities.* Salad dressing.—For a salad of moderate size pound ver^ smoothly the yolks of two hard boiled eggs with a small teaspoonful of unmade mustard, half as much sugar in fine powder, and a salt-spoonful of salt. Mix gradually with these a small cup of cream, or the same quantity of very pure oil, and two salt and acid can be added at pleasure; but the latter usually predominates too much in English salads.

A few drops of Cayenne vinegar will improve this receipt.

Hard yolks of eggs, 2; unmade mustard, 1 small tea-spoon ful; sugar, half as much; 1 salt-spoonful; cream or oil, small cupful; vinegar, 2 table-spoonsful. Oh.

1.—To some tastes a tea-spoonful or more of eschalot vinegar would be an acceptable addition to this sauce, which may be otherwise varied in numberless ways.

Cucumbervinegar may be substituted for other, and small quantities of soy, cavice, essence of anchovies, or catsup may in turn be to the compound.

The salad bowl too may bo rubVed with a cut clove of garlic, to give the whole composition a vei y slight flavor of it.

The eggs should be boiled for fifteen minutes, and allowed to become quite cold always before or the mixture not be smooth:

if it should curdle, which it will sometimes do, if not carefully made, add to it the yolk of a very fresh unboiled egg. 2.—As we have before had occasion to remark, garlic, when very sparingly and judiciously used, imparts a remarkably fine savor to a sauce or gravy, and neither a strong nor a * Theie is a Spanish proverb which says, “ To make a good salad, loni persoim are wanted,—a speiidthrift for oil, a miser for vinegar, a counaelloi ibr mU, and a madman to stir it all up.’

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SALADS, MACARONI, ETC.

<noarse me, as it in quantities, Th« •reriest morsel (or, as the French call it, a mere sovpcon) ot the root is sufficient to give this agreeable piquancy, but unless the proportion be extremely small, the effect will be quite dif ferent.

The Italians dress their salads upon a round of delicately toasted is rubbed with garlic, saturated with oil, and sprinkled with Cayenne, before it is laid into the bowl:

they also eat the bread thus prepared, but with less of oil, and untoasted often before their meals, as a digestor. French Salad dressing.—Stir a saltspoonful of salt and half as much pepper into a large spoonful of oil, and when the salt is dissolved, mix with them additional spoonsful of oil, and pour the whole over the; let it be well turned, and add a couple of spoonsful of vinegar; mix thoroughly and it without delay.

The salad should not be dressed in this way until the instant before it is wanted for the proportions of salt and pepper can be increased at pleasure, and common, or cucumber-vinegar may be substituted for the tarragon, which, however is more frequently used in France than any other.

Another Salad dressing.—Boil twm eggs ten minutes, and put them into cold to harden and cool; then take out the yolks, and rub them through a coarse sieve into a basin; add two table-spoonsful of olive oil, a tea-spoonful of salt, the same quantity of mustard, half the quantity of ground black pepper, a tea-spoonful ofsoy or essence ofanchovies, and two table-spoonsful of vinegar: incorporate the whole, and pour this sauce dowi the side of the salad-bowl, or keep it in an incorporator. The whites of the eggs will serve to garnish the salad. Summer Salad.—Wash very clean one or two heads of ettuce, divide it, let it lie some time in cold water; drain and dry it in a napkin, and cut it small before Mustard •ad cresses, sorrel and young onions, may be added. Winter Salad.—Wash very clean one or two heads of endive, some beads of celery, some mustard and cresses; cut them all small, little shredded red cabbage, some slice#

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?96 MES. HALK’S new cook BOOK. of boiled beet-root, an onion, if the flavor is not disliked; mij them together with salad sauce. In spring, add radishes, and also garnish the dish with them. Vegetable Salads made of roots which have been boiled, also make good winter salads, amongst which potato and beet-rooi salads are perhaps the Cut the roots into thin slices, season them salt, and pour over them the salad mixture, to which may be added, if the flavor be not disapproved, a few slices of raw onion. French Salad.—Chop 3 anchovies, a shalot, and some parsley small, put them into a bovt'i with 2 table-spoonfful of vinegar, 1 of oil, a little inustara, and add by degrees some roast or boiled meat in very thin; put in a few at a time, not exceeding 2 or 3 inches long. Shake them in the seasoning, and then put more; cover the bowl close, and let the be prepared 3 hours before it is to be eaten.

Italian Salad is made by picking portion of a cold fowl from the bones in small flakes, piling it in the centre of a dish, and pouring a enriched; make a wall around with salad of any kind, lad ing the whites of eggs, cut into rings, on the top in a chain. Spanish Salad.—Take whatever salad can be got, wash many waters, rinse a small net, or in napkins, till nearly drv, chop up onions and tarragon, take a bowl, put in equal quantities of vinegar and water, a tea-spoonful of pepper and sal*, and four times oil as vinegar and water; mi.\ the same well together; take care never to put the lettuce into iho sauce till the moment the salad is wanted, or it loses all its •rispness and becomes sodden. For Vinaigrette.—^Take any kind of cold meat, chop it finely, and lay U in a dish; chop the whites of the eggs employed lor the salad very finely with small onions; add any kind of lierb, and pickle f cucumbers, all chopped finely; make a gar nish 'round the meat, serve mi.xture, but do not it together, as it would spoil the appearance of thwhich l(wks very pretty with the eggs and herbs in a rii

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SALADS, MACAItONI, ETC.

Chicken Salad.—Boil a chicken that weighs not more than a pound and a tiiko it up, cut it in small strips; then take t> or 7 line white heads of celery, scj apo and wash it; cut the small, in pieces about quarters of an inch long, mix it with the meat of the fow'l, and just before the salad is sent in, pour a dressing made in the following way, over it.

Boil 4 eggs hard; rub their yolks to a smooth paste with 2 table-spoonsful of olive oil; 2 tea^spoonsful of made mustard; 1 tea-spoonful of salt, and 1 tea-cupful of strong vinegar. Place the delicate leaves of the celery around the edges of the dish.

White-heart lettuce may be used instead of celery. Any other salad dressing may be used, if preferred.

Tomatoes en Salade.—These are now often served merely sliced, and dressed like cucumbers, with salt, pepper, oil, and For Winter use.— Late in the season take tomatoes not too ripe, cut them into thick slices, salt them lightly in a flat dish, sprinkling the salt over them as you cut them. oil’ the water; put them in ajar, strewing black and Cayenne pepper them and of onion, 2 wineglassfuls of sweet oil, a few blades of mace, and vinegar enougn to cover them up tight to exclude the air. Coldslaw.—Shave as as possible a hard head of white cabbage, put it in a salad bowl, and pour over it the usual salad dressing.

is, to cut the cabbage head in two, shave it finely, put it in a stew-pan half a tea-cupful of butter, a tea-spoonful of salt, t%vo table-spoonsful of vinegar, and a saltspoonful of pepper; cover the stew-pan, and set over a gentle fire for five minutes, shaking it occasionally. When thoroughly heated, serve it as a salad.

Radishes.—Radishes should always be freshly gathered; let them lie in cold water one hour before serving, then cut otf al) their leaves and almost all the stalk, serve them in glasses half A 'th water, or on a plate.

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Shalots or Oreen Onions are sometimes served aiid m the same way.

Dressed Cvcumbers.—P&r& and slice them very thin, strew a little fine salt over them, and when they have stood a few minutes drain off the water, by raising one side of the dish, and letting it flow to the other it away, strew more salt, and a moderate seasoning of pepper on them, add two or three table-spoonsful of the purest salad-oil, and turn the cucumbers that the whole may receive a portion of it; over them from one to three desscrtspoonsful of Chili vinegar, and a little common, should it be needed; turn them clean dish and serve them. To dress Macaroni.—Wash and drain as much macaroni as you desire for dinner; put to in tepid it is soft enough to pass a fork through, take it off, drain it through a cullender, wipe out the skillet, and return It immediately back Then add milk enough to it, salt and red pepper to your taste, a piece of butter as as a turkey’s as plentifully as you please; it all together, w'hile it for 5 or 10 it out a dish, cover the top with grated bread crumbs and set it in the oven for a few minutes to brown on the top. If in the oven it will dry up and become tough and unpalatable. Macaroni Milanese.—Throw the maccaroni in boiling water with some salt in it.

Let it have plenty of room and be well covered with water. Let it boil 25 minutes. it in a cullender; it in a deep dish in alternate layers of and; lay on" the top slices of fresh butter; pour over it milk and cream enough to cover the whole, and place the dish in an oven where it can cook at the top and bottom equally.

In 15 or 20 minutes it wnll be done. it up immediately. Too much fire will make it dry.

Macaroni a VItalienne.—Take one quarter of a pound of macaroni, boil it thicken half a pint of milK with flour and a small bit of butter; add 2 table-spoons, ful of cream, half a tea-spoonful of mustard, a little white pepper, salt, and Stir into this half a pound of grated

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8ALAD6, MACARONI, ETC.; all together a few minutes; add the macaroni; all quite hot, and serve.

is the mode adopted at the be.st tables in Florence. PAte de Macaroni.—Stew some macaroni in butter and A-a toi, or broth, strain it, cut it into pieces, and lay it at the bottom or the dish, adding ham balls, made of ham pounded in a mortar, and blended then have ready any kind of game, boned and filleted, sweetbread cut into dice, and mush rooms, all stewed in good rich sauce; place a layer upon the layer of meat, and the pie is filled, add to it equal quantities of cream and gravy, cover it with a paste, and bake it, or omit the paste, and stew it before the fire in a Dutch oven. The macaroni may be mixed with grated Parmesan or rich old cheese. Another mode.—Swell 4 oz. of pipe macaroni in milk, with a large onion.

Put a layer at the bottom of a pie-dish, with some bits of butter and scraped cheese sprinkled lightly over.

Cover the whole with a well-seasoned beef-steak, cut small and thin, then some more macaroni, and then another layer of beef steak; the whole with macaroni, pieces of butter, and grated cheese, instead of crust. Bake in a slow oven. Cold Macaroni.—If already dressed, may be warmed in any kind of broth, letting it simmer gently upon a slow fire, with the yolks of 2 eggs to thicken; after which it should be put into the oven in a mould covered with crumbs of bread:

or, if undressed, it may be made by leaving it over night in broth, and then proceeding with it as above. Vermicelli—Is of the same substance as macaroni, but made smaller, and frequently put into meat soups, as giving additional richness; but it is, in our country, too sparingly used.

To be well made the soup should be thickened it, and fo? that purpose it is preferable to macaroni. Semolina—Is of the same material, but made grams, which more easily thicken into which it is:

it can also be made into an excellent pudding with eggs and milk, using it instead of flour. bo observed, as a general rule, that in using any

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of the Italian pastes—unless they should be sweetened—iilvt. or Parmesan cheese should always form part of the dish, in the proportion of one-half the quantity to that of the paste. Stewed Cheese.—Slice thinly or grate 2 ounces of fat cheese into a sauce-pan little ale or porter, and set before a fire, occasionally stirring them until the cheese is entirely If the cheese be not very fat, butter may be added. Or: grate cheese sauce-pan, melt in a little cream and a well-beaten egg; and, if necessary, a little To Roast Cheese.—Mix two ounces grated cheese with the yolk of an egg, two ounces of grated bread, and about an 0 ounce of butter in a mortar, with mustard, pepper, and salt, to a paste, which spread thickly on toast, and warm and lightly brown it in a Dutch oven. Cheese Toast.—Grate thickly over well-buttered toast, good Cheshire cheese, and lightly brown it before the fire. Welsh Rabbit.—Cut bread half an inch thick, toast it on both sides very lightly, and cut off the crust; cut a of fat cheese without rind, not quite so large as the toast, upon which lay the cheese in a toaster before a clear fire:

watch it lest it burn or get t'ne cheese is thoroughly melted, remove from and season with mustard, pep per, and salt.

Some persons prefer the bread toasted on one side only Devilled Biscuits.—Butter captain’s biscuits on both sides, and pepper them well; make a slice of cheese into a paste with mustard, and lay it on upon one; sprinkle Cayenne pepper on the top, and send them to be grilled. may be varied by the addition of chopped anchovies, or ths essence, diavolo paste, or Chetney.

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CHAPTER XXi.

EGGS AND OMELETTES.

— jTo Keep for Winter— To Boil—Pocxh-^ < vppca—Scrambled—QHufs Brouillies—SouJ/le— Omelette* Saworv, or Ragout Eggs. To Onooi^e Eggs.—In choosing eggs hold them to the light; if they are clear, they are; if they are if they have a spot attached to the are worthless.

Eggs should be new, or not more than 24 hours old, when they are stored, else their flavor cannot be relied on. The safest mode of choosing them is by holding them to the light of a candle.

Unless an egg is perfectly fresh it is unfit for any purpose.* You may try the freshness of eggs by putting them in a pan of cold water.

sink the soonest are the freshest. Eggs may be preserved a short time by putting them in a jar of salt or lime water, with the small ends downwards.

The salt should not afterwards be used. They may be preserved several months by greasing them all over with melted mutton suet, and wedging them close together in a box of bran. The small ends always downwards. To Keep Eggs for Use.—Pour a full gallon of boilmg water on two quarts of quick lime and half a pound of salt; when cold, mix it into an ounce of cream of tartar. The day put in the After the lime has been stirred well into the boiling water, a large part of it w'ill settle at the * Bonght eggs ought always to he suspected; therefore, lot an earthen pan be kept with enarooiil or lime-water in the pantry to put them in. Tlie longer they are kept in it, the better they will be, as those waters destroy must, and •veil oorruption.

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MRS. Balk's new cook book. bottom of the vessel, on which the eggs will remain.

them covered with the liquor, and they will keep for 2 years. T-) Boil Eggs to eat in the Shells, or for Salads.—The fresher laid, the better: put them into boiling water; if you like the white just set, about 2 minutes boiling is enough; a new-laid egg will take a little more; if you wish the yolk to be set, it will take 3, and to boil it hard for a salad, 10 minutes. Obs.—A new-laid egg boiling longer a stale one, by half a minute. Tin machines for boiling eggs on the breakfast table are sold by the iron-mongers, which perform the process very regularly; in 4 minutes the white is Just set. Poached Eggs.—The beauty of a poached egg is for the yolk to be seen blushing should only bo just hardened, to form a transparent veil Have some boiling water in a tea-kettle; pass as much (>f it through a clean cloth as will half fill a stew-pan; break the egg into a cup, and when the water boils, remove the stew-pan from the stove, and gently slip the egg into it; it must stand till the white is set; then put it over a very moderate fire, and as soon as the water boils, the egg is ready; it up with a slice, and neatly round off the ragged edges of the white; them up on toasted on one side only, with or without To poach Eggs in the Frying-pan.—Put very little oil, or top-pot into the frying-paii:

break the eggs gently into a deep cup, of the size the egg is to be of, sometimes smaller, sometimes larger; a quick slight turn of the hand, turn the cup over with the egg into the pan, and leave the cup upon it, and continue to turn over the cups till all the eggs are put in; the fire must be very slow: when the first egg has raise the cup a little to ascertain it:

they must be done very slowly, otherwise the under part will be over-done: dress them over parsley, spinach, or on toasted bread. Cupped Eggs.—Put a spoonful of very nice high-seasoned Drown gravy into each cup; set the cups in a sauce-pan of boil

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EGOS AND OMELETTE.

mg water; when the gravy heats, drop a frcsn egg into eacli cup; oft’ the sauce-pan, and cover it close till the eggs ai e nicely and tenderly cooked; dredge them with very line mace, or nutmeg and serve them in a hot-water plate, covwed with a napkin.

Scrambled Eggs.—Boat seven or eight eggs quite light, and throw them into a clean frying-pan with a small quantity of hatter and a little salt. Stir them carefully until they are well thickened, and turn them out on a hot dish, without permitting any portion of them to adhere to the frying-pan.

This dish is excellent with a trimming of stewed tomatoes. CEufs Brouilles.—Break 4 or 0; beat them and put them into a sauce-pan with a piece of butter, a little a spoonful of sauce or gravy, which makes the eggs softer; stir them over the fire until sufficiently thick; serve on a plate garnished with toasted bread. To eggs dressed this way, ham, mushrooms, &c., minced, may be added. The difference between this and an omelette is, that an omelette is compact and turns out smooth, whereas oenfs brouilles are less done, and ai’e therefore broken.

In Ireland, where it is in general use, it is usually served upon hot toast, and is there called buttered eggs."

It is also very common in France, where it is usually served for breakfast.

Or:—Butter a sprinkle it with salt, then the eggs very carefully so as not to disturb the yolk little more salt and some white pepper; melt a small quantity of butter, pour it g'^ntly over, with 1 or 2 spoonsful of cream. Put the dish over a slow finish the eggs by covering them with a red-hot shovel. Souffle Franfaise.—Put into a oz.

; when melted, add 2 stir them wel!

o^'-er the fire, so that the flour be thoroughly cooked, but not colored; add by degrees a wineglass of boiling cream, and four times that quantity of boiling milk it quite smoolh.

it off the fire, add 4 yolks of eggs, sugar to palate, a grain of salt, and a table-spoonful of orange-flower water; whip up strongly the whiles of 8 eggs, mix them lightly in the liarter put the whole into a souflle-dish, and bake for an hour.

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S04 ITie flavor of this souffle may be varied according to fancy, omitting tlie orange-flower water, and substituting either vasilla, curacoa, noyeau, maraschino, chocolate, coflee, &c. OMELETTE.

Omelettes.—Eggs* may be dressed in a multiplicity of ways rut are seldom, in any form, more relished in a wellmade and e.xpeditiously served omelette. This may be plain, or with minced herbs, and a very eschalot, when the is liked, and is called an “ Omelette uux Jines 'lerbes or be with minced ham, or in any ease, it be light, thick, tull-tasted, and fried only on one side; if turned in the pan, as it fi equently is, it will at once be flattened and rendered tough.

the slight rawness which is sometimes found in the middle of the inside, when the omelette is made in the French way, be objected to, a heated slH>vel, or a salamander, may be held over it for an instant, before it is folded on the The pan for frying it should be (piite small; for, if it be composed of 4 or 5 eggs only, and then put into a one, it will neces.sarily spread it and be thin, which would render it more like a pancake than an oneletto; the only partial remedy for this, when a pan of proper size cannot be had, is to raise the handle of it high,.and to keep the ojiposite side close down to the lire, which will confine the eggs into a smaller space. No gravy should ever be the dish with it, and indeed, if properly made, it will require none. Lard must not be used for omelettes. will make a very pretty sized omelette, but the number of eggs must of course depend on the size required.

If sweet herbs be put in, a good deal of parsley should form; tarragon gives a high flavor, and chives or shalots are not unfrequently used, but care should be taken that the flavor should nut supersede that of the other ingredients. Omelettes are judiciously varied by mi.xing minced bam or tongue with them, when at sujiper or as a side-dish at dinner; but when intended for the breakfast table, it is more delicate to make them of eggs alone.

* The)- reckon 68S ways of dressing eggs in the French kitchen; we tru»l >ur more limited number will l)e sufficient for Americans. A good egg, cooked, in almost uuy way, or uncooktdy is good and uatritioui food.

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EGOS AND OMELETTE. A (Jomnwn Omelette.—From 4 to 8 very fresh eggs may he for to the sized 3ozen generally be Bi'cak theiit singly and; clear them, or when are sufficiently whisked pour them through a sieve, and resume the beating until they are very light.

Add to them from half to a -whole tea-spoonful of salt, and a seasoning of pepper. in a small fr) ing-pan a couple of ounces of butter, pour in the eggs, and as as the omelette is risen and throughout, slide it on to a hot dish, it together like a turnover, and it immediately.

From 5 to 7 minutes will fry it.

An Omelette Soxifflee.—Separate as are the the yolks of (3 first by themselves and then with 4 table-spoonsful of dry white-sifted sugar, and the rind of half a lemon grated on a fine grater. Whisk the whites to a solid frotli, and just before the omelette is poured into the pan, mix them well, but lightly, with the yolks. Put 4 oz. of fresh butter into a very delicately clean omelette, or frying-pan, and as soon as it is all dissolved, add the eggs and stir them round, that they may absorb it entirely. When the under side is just set, turn the omelette into a well-buttered dish, and it to a toleiiibly brisk oven.

to 10 minutes will bake it; and it must be served the instant it is taken out; carried, indeed, as quickly as possible to table from the oven. It will have risen to a grejit height, but sink and become heavy in a very short space of time:

if sugar be sifted over it, let it be done with the utmost expedition. ^ > sugar, 4 table-spoonsful; rind, half a lemon; but ter, 4 oz.

omelette baked, 5 to 10 minutes. Savory, or Ragoiit Eggs.— Boil the eggs hard, as for salad, >iit them water, remove the shells, cut them into ialves, and take out the yolks, keeping the white halves un )roken; then beat up the yolks in a mortar, with forcemeat, lean ham in it; the halves fry them lightly, and with good brown gravy over or without slices of ham or bacon. Or, bcat^up the yolks with anchovy paste, or shred ham, fill the whites, and serve cold as a supper- dish.

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CHAPTER XXIL DiretHons for making Paste—Baking Pies— Glazing PastryFrench Puff Paste— Good Puff Paste—Light Paste— Suet Paste— Seasoning for Raised Pies—Meat Pies—Modern Potato Pastry—Beefsteak Pie— Veal—Mutton—Pork—Han— Sea-Pie— Chicken— Giblet—Partridge— Venison— Coid Pies — Vol au Vent— Oyster Patties— Chicken Patties—Mince Pies—Fruit Pies— Tarts—Apple Pie—Pumpkin—Squash— Custard—Potato—Peach— Cocoa-nut— Cheese Cakes—Puffs. The art of making paste requires a good memory, practice, and dexterity; for, it is principally from the method of mixing the various ingredients of which it is composed, that paste ac quires its good or bad qualities. Before making paste, wash the hands in hot water; touch the paste as little as possible, and it but; the the better.

If paste be much wetted it will be tough.

A marble slab is better than a board to make paste on • both, together with the rolling-pin, cutters, and tins, should be kept very clean; as the least dust or hard paste left on either will spoil the whole.

The coolest part of the house and of the day be chosen for the process during warm weather. ^ Flour for the finest paste should be dried and sifted, as should pounded white sugar.

Butter should be added to paste in very small pieces, unles* rtherwise directed.

If fresh butter be not used, break salt butter into piece‘s it well in spring water, to cleanse it from salt, squeeze i« carefully, and dry it upon a soft cloth.

butter shr jld also be well worked to get out the buttermilk.

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Aflef ihc l)utter has been pressed and worked well with a wooden knife on the paste-board, press it very lightly with a clean, soft cloth, to absorb the moisture. If good fresh buttei is used, it will require very little if any working. Lard is sometimes used instead of butter, but the saving is of very trifling importance, when it is considered that although lard will make paste neither be of so good color or flavor as when made with butter. Dripping, especially from beef, when very sweet and is often used for kitchen pies: and this instance, a good substitute for butter, lard, &c. In hot weather the butter should be broken into pieces, and put into spring water, or into ice •, but, on no account, put the paste into ice, else the butter in harden, and in baking, melt, and separate from the paste. The same thing happens in winter, when the butter has not worked, and the is for, though the season be favorable to the making of paste, care must be taken to work the butter sufficiently. In winter, paste should be made very firm, because the butter is then so; in summer, the paste should be made as the butter is then the same. It is important to work up lightly and gradually into an uniform body—no strength nor pressure being used. It is necessary to lightly flour both sides of paste when you it, in order to prevent its turning grey in baking; but, if much flour be sprinkled on it, the paste will not be clear. Attention to the rolling out is most important to make light puflT-paste; if too out once or twice more than directed; as the folding mainly causes it to rise high and even.

Be sure, invariably, to roll puff-paste from yon. Those who are not practiced in making puff-paste, should work the buttei in, by breaking it into small pieces, and covering the rolled out it lightly with flour, fold over the sides and ends, roll it out very thin, add the remainder of the butter, and fold and roll as before.

To ensure lightness, paste, should be set in the oven as soon it is made as possible; on this account, the paste should not be begun to is half heated, whieb sometimes occupies If paste be left 20 minutes oi more before it is baked, it will become dull and heavy.

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Paste should be light, without being greasy; and nrfked of a fine without being burnt; therefore, to ensure good baking, requires attention. Puif-paste requires a brisk oven; a moderate one will l)esi bake pies and tarts, and biscuits.

Regulation ot heat, according to circumstances, is the main point in baking. If the oven be too hot, the paste, besides being burned, not rise well; and if it be too slack, the paste be soddened, not rise, and want the quickest oven.

When fruit pies are baked in i*on ovens, the syrup is apt to boil out of them; tlii.

, set a few thin bricks on the bottom of the oven it is.leated; but will not be requisite, if the oven have a stone bottom. Tart-tins, cake-moulds, and dishos, should be well buttered before baking; articles to b* baked on sheets should be placed on buttered paper. Directions for Baking Pies.—Before you put any thing to bake, be sure the oven is quite clean, fi>r if the juice or gravy of any thing which is baking should boil over into the oven, or anything dirty has been in the oven, it will give a disagreeable taste to whatever is baked in it.

A cook should theiefore be careful to sweep and clean her oven carefully out with a damp cloth, before she lights her fire, or before it is too hut to do so, and let it dry before she closes the door tight.

All pies must be attended to while cooking, to see that the juice does not boil over, for if it it w'ill make a steam in the oven, which will spoil your by making it heavy, and make the pie appear to be it is well warmed.

After it has been in the oven about halPan hour, at furthe.'^t, rt must be looked to, and turned, or spoiled, I y burning at one part and not cooking at another. If you should find the juice of a p-'e run over, you must take out your pie, raise the crust at one end, and pour out some of which save, and pour the pie w’.hen it is lone, if there is room, and if not, send with the pie in a boat, or sauce-tureen. To Olnze or Ice Pastry.—The fine yellow glaze appropriate to meat pies is given with beaten yolk of egg, which should be

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PASTRT.

laid on with a paste brush, or a small buncn of feathers:

if a lighter color be wished for, whisk the whole of the egg together or mix a little milk with the yolk. The best mode of icing fruit-tarts before they are sent to the is, to moisten the water, to sift sugar thickly upon to press it lightly on with the hand; but when a whiter icing is the pastry must be drawn from the oven when nearly baked, and brushed with white of egg, whisked to a froth; covered with the sifted sugar, and sprinkled wdth a few drops of water before it is put in again:

this glazing answers also very well, though it takes a slight color, if used before the pastry is baked.

Feuilletage, or Fine French Puff Paste.—^This, when made by a good French cook, is the perfection of rich and will rise in the oven from one to six inches in height; but some practice is, without doubt, necessary to accomplish this. In summer it is a great advantage to have ice at hand, and to harden the butter over it it is used; the paste also in the intervals of rolling is improved by being laid on an ovenleaf over a vessel containing it.

Take an equal weight ofgood butter free from the coarse salt which is found in some, and which is disadvantageous for this paste, and of fine dry, sifted to each pound of these allow the yolks of a couple of eggs, and a small tea-spoonful of salt. Break a few small bits of the butter very lightly flour, put the salt into the centre, and pour on it sufficient w ater to it (w'e do not quite understand why the doing this should be better than mixing it with the as in other pastes, but such is thf method always pursued for it); add a little more water to the eggs, moisten the gradually, and make it smooth paste, lithe in summer, and never exceedingly stiff, though the opposite fault, in an extreme, would render the crust unmanagealrle. in a cloth, all the moisture from the remainder of the butter, and form it into a l>all, but in doing be careful not to soften it too much.

it be in an unfit state for pastry, from the heat of the weather, put it a basin, and set the basin in a pan of water mixed with plenty of and let it re niiiin in a cool for an hour if possible, it is used' it is ready (and the paste sh<mld never oe commenced

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it he so), roll the crust out square,* and of sufficient size to enclose the butter, flatten this a little upon it in the centre, and then fold the crust well it, and thin as lightly as possible, after having dredged the board and paste., roller with a is called giving it one Then fold it in three, it another and set it aside, where it be very cool, for; it two more turns in the same way, rolling it each time very lightly, but of equal thickness, and to,the full length that it w ill reach, taking always especial shall not breaK through the paste. Let it again be set aside to become cold; and after it has been twice more rolled and folded in three, give it a half-turn, by folding it once only, and it will be ready for use.

Equal we’ght of the finest flour and good butter; to each pound of these, the yolks of two eggs, and a small salt-spoonful of salt:

six and half turns to be given to the paste. Good Puff Paste.—Take lb. of flour, sift it; lb. of but.

ter, and divide it parts; weigh | to dust with.

Rub one of the quarters of butter into the pound of flour, and mix up a little very cold water; out 3 times, adding each time a quarter of butter, and diisting each time with flour. When you cut off from the large roll of dough a for one pie, roll out the piece you cut off very thin, and dust it with flour, double it in folds and roll it the thickness of your crust. Very Light Paste.—Mix the flour and water together, roll the paste lay bits of butter upon it.

Then beat up the white of an egg, and brush it all over the paste before it is folded; repeat this when rolling out, and adding the butter each time the whole of the white of egg is make the paste very flaky. For Tarts and Cheesecakes.—Beat the white of an egg to a strong froth; then mix it with as much water as three-quarters of a pound of fine flour into a very stiff fmste; it very thin, third part of half a pound of butter upon it in little bits it with some flour left out • The learner will perhaps find it easier to fold the paste securely rotmd M lb the form of a dumpWg, until a little experience has been ao»iuired.

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At first, arul u\i again, and put tha iame proportii p oi butter; and so proceed till all be worked up. Family Pie ^asie.—Kuo half a pound of butter into a pound and add water en-mgh to knead it thoroughly.

Another common propv'rtion is half a pound of butter to a pound aud a half of flour. Beef Drippiv-q Paste.—Kub half a pound of clarified drip ping into one pound of flour, work it stiff paste with water, and roll it twice or thrice. This crust is best eaten hot. Suet Paste.—Rub well with half a pound of fresh beef suet, ehopped as finely as three-quarters of a pound of ^our, and half a tea-spoonful of salt; make it into a stiff paste with cold water, work it well, beat it with the rolling-pin, and it out two or three times.

answers for any xind of boiled fruit pudding. Paste.—Mash of boiled potatoes, while they are warm, rub them between the hands, with 12 ounces of flour; when it is well mixed, and all looks like flour add half a tea-spoonful of salt, and, with a little cold water, make it into a stiff paste; beat and it out three or times, making it very tliin the Lay over it currant jam, raspberries, or any sort of preserve, rub the edge.s with water, roll like a bolster pudding, and it in a buttered and floured cloth for three or four hours. Serve it with a sweet sauce. Paste for a Common Dumpling.—Rub into a pound of flour six ounces of butter, then work it into a paste with two wellbeaten eggs and a little water. This paste may be baked, a large table-spoonful of pounded loaf sugar being added. liaised Crust.—Melt, in one pint of water, one pound of flesh lard; weigh four pounds of flour, put it into a basin, and when the water and lard is hot, with a wooden spoon stir it by degrees amongst the flour. well mixed, work it the hands it is a stiff paste, when it is fit for use.

Paste for Raised Pics.- Put two ounces of butter into a pini

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MRS. bale’s KEW COUE BOOK. of boiling water, which mi.x, while hot, with three poundy of flm:r, into a strong but smooth paste; put it into a cloth to soak till near cold; then knead it, and raise it into the required shape.

, To raise a pie well requires considerable practice; it is best, done by putting one hand in the middle of the crust, and keep ing the other close on the outside till you have worked it into the round or oval shape required:

the lid is then to be out.

An unpracticed hand will, however, do better to roll the paste of a good thickness, and cut out a long piece for the circle of the pie, to be joined with egg as a hoop; then cut two pieces for the top and bottom:

these are to be cemented with egg, the bottom being brought out and pinched over:

fill the pie, and pinch on the lid:

or, if the crust be for a standing pie, line it with paper, it with bran, and bake the lid separately.

The paste should be similarly joined with egg, if the pie be baked in a tin shape, when it should be put into* the oven a few minutes it is taken from the shape.

In either case, wash the pie over with egg, and put on the ornaments before it is baked. To make the ornaments, mix one ounce of sifted loaf sugar with half a pound of the above crust roll, and cut out. Seasoning for Raised Pies.—Three pounds of salt dried and pounded, 3 oz. of white pepper, half oz. of Cayenne pepper, 2 oz. of cloves, 2 oz. of allspice, oz. of basil, 1 oz. of marjoram, 1 oz. of thyme, oz. of bay -leaf, 1 oz. of nutmeg, one and half oz. of mace.

Pound the spices and herbs by themselves, and sift through a fine sieve; then mix with the salt, and put away in a stoppered bottle:

three-quarters of an ounce is sufficient for lb.

of farce, and half an ounce for lb. of boned game. Jx'lly for Meat or Raised Pies.—Take a quart of veal gravy dissolve 2 oz. of isinglass in a little of it; add the remainder with one-quarter pint of tarragon all fin* one-quai ter of an hour. Clarify it with the w'hites ot six eggs, then pass it through a bag. Pies, Patties cf'c.—There are few of oiokery generally liked relishing if properly made; and they may be formed of a great variety of things.

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Raised Pies may be made of any kind of flesh, fish, fruit, oi i)oultry, if baked in a wall of paste instead of a baking-dish; but they are generally eaten cold, and made so large and savory as to a being consumed, foi which reason they alsc bear the name of “ standing pics.” In making them the cook should always take care to' have a good stock that will jelly, made from the bones and trimmings, tc fill up the pie when it comes from the oven, and also that when c< Id there may be enough jelly. For want of this precaution pies become dry before they can be eaten. The materials are of course frequently varied, but the mode of preparation is sc nearly the same as not to require the recital of more than a few prominent receipts. Modern Pasty; {an excellent family dish ).—A tin mould of the construction shown in the plate, with a perforated moveable top, and a small valve to the escape of the steam, must behad'for this pasty, which is an excellent family dish, and which may be varied in numberless ways. Arrange at the bottom of the mould from two to three pounds of mutton cutlets, freed, according to the taste, from all, or from the greater portion fat, washed, lightly dredged on both sides with and seasoned with.and pepper, or Pour to them sufficient broth or w'ater to make the gravy, and add to it at pleasure a table-spoonful of mushroom or of Harvey’s ready boiled, and smoothly mashed, with about an ounce of butter, acd a spoonfiil or two of milk or cream to each pound, as many good potatoes as form a crust to the pasty of quite th-ee inches thick; put the cover on the mould, and arrange thesa equally t, leaving them a little rough on the surface. 4»ke the

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3U MRS.

pastry in a moderate oven from three-quarters of an hour to an hour and a quarter, according to its size and its conten*^*. Pin a fl)lded napkin neatly round the mould, it is served, and have ready a hot to receive the cover, which must not be lifted off until after the pasty is on the table.

Chicken, or veal and delicate pork chops seasoning of sage and a little parboiled or an eschalot or two partridges or rabbits neatly carved, mixed with small mushrooms, and moistened with a little good stuck, will all give excellent varieties of this dish, which mu}' be made likewise with highly seasoned slices of salmon freed from the skin, sprinkled herbs or intermixed shrimps; clarified butter, rich veal stock, or good white wine, may be poured to form To thicken this, a little flour should be dredged upon the it is laid into the mould.

Other kinds, such as cod, mackerel in fillets, fish (previously kept at the point of boiling pulled flakes, and put the mould with hard eggs sliced, a little cream, butter, Cayenne, and anchovy-essence, and baked with mashed parsneps on the top), will all answer well for this pasty. Veal, when used for it, should be well beaten first: sweetbreads, sliced, may be laid in M'ith it.

For a pasty of moderate size, two pounds, or two and a half of meat, and from three to four of potatoes will be sufficient:

a quarter-pint of milk or cream, two tea-spoonsful of salt, and from one to two ounces of butter must be mixed up with these last.

Beef Steak Pie.—Choose steak that has been long hung, cut it inti moderately-sized pieces, and trim off all skin or sinews; season them with pepper, salt, and minced shalot or onion, and lay them in the dish: put crust on the ledge and an inch below, cover with thick crust, and bake it about two hours.

A tea-^Mipful of gravy or water may be put the dish before the pie is baked, or some good gravy poured into it after it is taken from the oven. A table-spoonful or two of mushroom catsup, or a flap mush room, added to the steak, will greatly enrich this pie. Beef Stenk and Oyster Pie.—Prepare the eteaks and put layers of them and of oysters. Stow the liquor and

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beards of the latter with a bit of Icmon-peel, maoe, and a tablespoonful of walnut catsup. When the pie is baked, witli the above 3 spoonsful of cream and oz. of butter rubbed in dour; to which, however, many people object as injuring the savoriness of thep’e; should any addition be a few spoonsful of beef gravy and port wine will answer the purpose. it, and pour the dish; for a small pie a dozen of oysters be sufficient, and the pi may be baked in a couple of houis. Veal Pie.—Cut into steaks a lOin or breast of veal, highly with nutmeg, mace, and a little lemon-peel mixed; the bottom of a dish, and then a few slices of sweetbreads seasoned with the spices j aid some oysters, balls, and hard-boiled yolks of eggs, half a pint of white stock, and a table-spoonful of lemon pickle; put puff paste on the edge of the dish, and cover with the same; bake it for one hour. Mutton Pie.—Cut the mutton into small slices, without bone; it very well, and stew it with the fat also cut in pieces, putting in no water. tender allow it to remain; remove all the grease and fat very carefully; have some gravy made from the bones, add to it the strained gravy from the mutton, and a glass of port wine, but the wine may be omitted if the be and highly A minced shalot and button onions are good additions, and if the latter be pickled, their acidity will be an improvement. Put it into a dish, or into small pattypans, and bake it; if in pattypans, use puff paste. Mutton pies are better hot than cold. The underdone part of a leg of mutton may be thus dressed; but the loin and kidneys are better suited for the purpose. Raided Pork Pie.—Make a crust from 3 to 4 inches high; pare off the rind, and remove the bone from a loin of pork, cut it chops, flatten them, and thenr with or powdered sage, black salt, and paca them closely into the crust; then put on the top, and pinch the edge; brush the crust with yolk of egg, and bake 2 hours in a slow oven done, remove the lid, pour off the add some seasoned gravy.

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MRS.

Or;—The pork may be put into a dish, cc /ered with crust and baked.

Or:—The pork may be cut into dice and seasoned. a l og is killed, this pie may be made of the trin mings; but there be no bone, as the meat must b*< Racked closely, fat and lean alternately. Raised Ham Pie.—Choose a small ham, soak it au hour, cut off the knuckle, then remove the rind, trim the ham, and put it into a stew-pan with a quart of veal gravy to cover nearly done, when take it out and let it cool; then make a crust, spread on it some veal forcemeat, put in the ham, and fill round it with forcemeat; cover with crust, and bake slowly about an hour; when done, remove the cover, glaze the top of the ham, and pour round it the stock the ham was stewed in, having strained and thickened it with Cayenne pepper. A ham thus dressed be an excellent cold supper dish. « Sea Pie.—Skin and cut into joints a large fowl; wash and lay it into cold water for an ht>ur; cut some salt beef into thin slices, and if it is salt, soak it a short time; make a paste of in the proportion of half a to 1 pound of flour, cut it into round pieces to the size of the bottom of the pot in which the pie is to be stewed; rub of a rouna iron pot, and lay in a layer of the beef, seasoned with pepper, and finely-minced Oiiion a fayer of the paste, and then the fowl, highly seasoned with pepper, onion, and; add another layer of paste, and pour in 3 pints of cold water; cover the pot closely, and let it stew gently for nearly 4 hours, taking care it does not burn, which, if neglected, it is *j)t to do.

It is served in a pudding dish, and answers well fol a family dinner.

Meht Pie w.th Potato Crust.—Cut beef or mutton into largej pieces, and season salt, and a finely shreCj boil and mash potatoes milk, so as to form ‘hr Cl list, with which line a then put in the meat, with a teiv-cupful of water, lay the crust thickly over the meat, and bake t bout an hour and a l}alf.

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sn Potato Pie.—Peel and slice potatoes, and put them in la vers between cutlets of veal, mutton, or beef steaks; add a lirtle water, cover with crust, and bake. Chicken Pie.—Wash and cut the chicken (it should be young and tender,) in pieces, and put it in a dish; then season your taste with salt, pepper, a blade or two cf mace, ajidsomo When your paste is ready for the chicken, put it in, and it about two-thirds with water; add several lumps of good sweet butter, and put on the top A pie with one chicken will require from one hour to three-quarters of an hour Obs.—If the chickens are old, or at all tough, it is best to parboil the pieces in just sufficient water to cover them; strain this w'ater and add it to the pie, no other moistening w ill be required.

Giblet Pie.—Take tw'o sets of goose giblets, clean them well and let them stew over a slow fire in a pint and a half of water, till they are half done; then divide the necks, wings, legs, and gizzards, in*o pieces, and let them lay in the liquor till the giblets get cold.

are cold, season tea-spoonful of pepper, a small one of salt, and half a salt-spoonful of Cayenne; then put them into a pie-dish, with a cupful of the liquor they were stewed in; cover it with paste for meat pies, and let the pie bake from one hour to an hour and a half.

Skim off the fat from the rest of the in which the giblets wer-' stewed, put it in a butter-sauce pan, thicken it with ffour and butter, add pepper and salt to your taste; it a boil up, and it is ready.

Befi>re the pie is served up, raise the jrust on one side, and pour in the gravy. Partridge Pu h la Fravpaise.—Take 6 partridges, trussed as fi)r boiled chickens, and season them with the above seasoning. Take also 2 lbs, of veal and lb. of fat bacon; cut these into bitJ», and put them into a stew-pan w-ith half a pound of butter, b-gether with some shalots, parsley, and thyme, stewing them until quite tender. Strain and pound the meat in a ixH)rta»^ till made perfectly smooth. The pie-crust beuig raised, put in the partridges with the

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ahcve-mentioned forcemeat over them, and over that lay son:e thin slices of bacon. the pie lid, and be nnre to close it well, to prevent any portion of the gravy from oozing out.

This sized pie will require 3 hours’ baking, but care must bo taken not to put it the oven till the fierce heat be gone off.

Partridge Pie in the ordinary way.—Lay a veal cutlet in the bottom of the dish; line the inside of the birds with fat bacon, season them well and place them with the breast downwards; fill the dish with good gravy, and add forcemeat balls, with a few' button mushrooms freshly gathered. Pies of this sort may be made nearly in the same manner of every species of game; but the mixture of the brown and white meats is not desirable, as the former have a peculiar flavor which ought maintained, and is weakened by the admixture of the latter:

also hare and venison, though each forming admirable pasties yet spoil when put together. Venison Pasty.—Cut a neck or breast into small steaks, rub them over a herbs, grated nutmeg, slightly in the and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy made with the trimmings of the venison; add a glass of port wine, and the of half a lemon, or a tea-spoonful of vinegar; cover the puff paste, and bake it nearly 2 hours; some more gravy may be poured into the pie before serving it.

Cold Pies.—When meat pies are prepared to be eaten cold suet should not be put the forcemeat that is to lie used with them.

If the pie is made of meat will take moro^ dressing, to make it extremely tender, than the baking of ciust will allow, prepare it in the following way:

Take 3 lbs. of the veiny piece of beef that has fat and lean; it, and season salt, pepper, mace, and allspice, in fine powder, rubbing them in.

Set it by the side of a alow fire, in a stew-pot that will Just hold it; put to it a piece of butter of about the w'cight of 2 oz., and cover it quite close ' U-t it just simmer in its own steam it begins to shriuk

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When it is cold, add more seasoning, forcemeat, and eggs:

if it is made in a dish, put some gravy to it before baking; but if it is only in crust, do not put the gravy to it ’t is cold and in jelly. Forcemeat may be put both under and over the meat, if preferred to balls. Obs.—Both veal and chicken pies are generally eaten cold, and as are always seasoned highly, will keep good foi several days in the hottest weather. Cold Beef Steak Pie.—rCover a shallow dish with paste, and spread on it the steak in one layer, well seasoned; cover with f >aste, glaze, and pie is mostly for uncheon, or supper, the steak and the crust being cut together, sandwich fashion. Vol-au-vent.—Is a large kind of patty. Roll out puff paste from an inch to an inch and a half thick; cut it to suit the shape of the dish it is to be served on; in cutting it make tne hot Cut piece not quite so large for the cover; mark the cover an inch from the edge, and brush it over with the yolk of egg; bake it in a quick it appears sufficiently browned, take off the top, clean out the return it to the oven for a few minutes to dry; dish it on a napkin. Care must be taken in taking out the soft part not to break the outside.

ragotit of sweetbread, fricass6e of chicken, lobster, or oysters, but is never made, of a large size. Oyster Patties, {entree).

Line some small patty-pans with fine puff paste, their form when baked, put a bit of bread into each; lay on the covers, pinch and the edges, and the patties to a brisk oven.

Plump and beard from two to three dozens of small oyste"s; mix very smoothly a tea-spoonful of flour with an ounce of butter, put them into a clean sauce-pan, shake them round over a gentle fire, and let them simmer for two or three minutes; in a little salt, pounded mace, and cayenne, then add, by slow degrees, two or three spoonsful of rich cream, give these a br il, and pour in the strained liquor next, lay in the fish, and keep at the point of boiling couple of minutes.

Raise the covers from the patties, take

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MRS. UALE’S KEW took BOOK. out the 1)read, fill them with the oysters and sauco, and replace the covers.

We found it an improvement to stew the beards of the fish with a strip or two of lemon-peel, in a little good for a quarter of an hour, then to strain and add it to the sauce.

The oysters, unless very small, should be once or twice divided. Good Chicken Patties, {entree).— Raise fle.sh entirely from a young undressed it once or twice, and lay it into a small in which about an ounce of butter has been dissolved, and just begins to simmer; strew in a slight seasoning of salt, mace, and cayenne, and stew the chicken very softly indeed for about ten taking every precaution against its brow'ning: turn it into a dish with the butter, and its own gravy, and let it become cold. Mince it w'ith a sharp knife; it, without allowing it to boil, in a little good white (which may be made of some of the bones of the fowl), and ready-baked patty-crusts, or small voUau-vents with it, just before they are sent to table; or stew the flesh only ^ust sufficiently to render it firm, mix it after it is minced and seasoned with a spoonful or two of strong gravy, fill the patties and bake them from fifteen to eighteen minutes. It is a rpeat improvement to stew and mince a few mushrooms with the chicken. The b '•easts of cold turkeys, fowls, partridges, or pheasants, or the w hite part of cold veal, minced, heated in a bfechamel ledl serve at once for patties; they may also be made of coM g tine, heated in a good brown gravy. Oh*.— A or two of jellied or gravy, or of good wh te sauce, converts admirable patties; the same ing redients make also very superior rolls. V/ncr Pie Meat.—Mix lbs, of suet, and cb^'pped ine; 4 lbs. of raisins, stoned and chopped fine; 4 lbs.

^ of currants, washed, picked, and; 50 pippins chopped Cloves, mace and nutmeg, \ oz. each; Ij lbs. of sugar; 1 pint of brandy, 1 pint of white wine, the juice of an oiange 0,1 d leukon, and 4 oz. of citron. Bake in rich puff paste. /'•^lili/ Mince Pies.—Boil 3 lbs. of lean beef till tender, and wh* • cold, chip it fine. 'Chop 2 lbs. of clear beef suet and ml tne meat, sprinkling in a table-spoonful of salt.

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Pare, core, and chop fine, (i lbs. of good apples; stone 4 lbs.

of raisins and chop them; wash and dry lbs.

of currants; and mix them all well with the Season with powdered cintiamon, 1 spoonful, a powdered nutmeg, a little mace, and i, few cloves pounded, and lb.

of brown sugar.

Add a quart of Madeira and 8 oz.

of citron, cut bits This mixture, put down in a stone jar and closely covered, will keep several weeks.

It makes a rich pie for Thanksgiving and Christmas.

Plain Mince Pies.—Take 2 lbs. of lean beef boiled, and 1 lb.

of suet, chopped fine; 3 lbs. of apples, 2 lbs. of raisins or currants, lb. of sugar, a and; moisten with new cider or sweet cream. a good paste, and bake about an hour. The currants must be washed and dried at the fire; raisins stoned and chopped.

Rich Mince Meat.—Cut the root off a neat’s tongue, rub the tongue well with salt, let it lie 4 days, w'ash it perfectly clean, and boil it it becomes tender; skin, and when cold chop it Mince as small as possible 2 lbs. of fresh beef suet from the stone and cut lbs. of bloom raisins, clean nicely 2 lbs. of currants, pound and sift half an ounce of mace, and a quarter ounce of cloves, grate a large nutmeg; mix all these ingredients thoroughly, together 1 ^ lbs. of good brown sugar. Pack it in jars.

it is to be used, allow, for the quantity sufficient to make 12 small mince pies,,5 finely minced apples, the grated rind and juice of a large lemon, add a w ine-glass and a half of; put into each a few bits of citron and preserved lemon or four whole green lemons, preserved in brown cut slices, may be added. Leman Mince Pies.—Weigh lb. of fine large lemons, cut them in half, squeeze out the juice, and pick the pulp from the skins; tender, and pound then in a mortar; add 8 oz. of pounded loaf sugar, the same of nicely cleaned currants, and of fresh beef suet minced, a little grated nutmeg, and citron cut small. !Mix all these ingredients well, and fill the pattypans with rather more of the mince ia usually put.

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MRS. HALK’S NKW cook. BOOK. FKUIT PIES AND TARl'S. Observations.—Gooseberries, currants, cherries, raspberries plums of many kinds, cranberries, and damsons, are used foi making large pies.

Cherries are mixed with currants or rasfv berries, or both; and currants with raspberries.

The usual proportion of sugar is one pound to a quart of fruit, or not so much to very fruit in the dish, highest in the middle, with the sugar between it, add a; wet the edge of the dish with water, cover with paste; it, pare it, make a hole in the middle, and bake in a moderate oven. Some fruits, as quinces, require stewing before they are pul into a pie.

To “prepare Apples for Pastry.—Take eggs, leaving out the whites of 5; beat them very light; add pint of apples stewed and strained through a sieve. While hot stir in 4 oz. of butter, the grated peel of 2 large lemons, and the juice of 1. Add sugar to your taste. If you have no lemons, mace and nutmeg will do very well. Bake it in a crust. To prepare Cranberries for Tarts.—Simmer them in moist sugar, without breaking, 20:

and let them become being used.

A will require nearly 3 oz. of Iceing for Pies and Tarts.—Just before you put them into the oven, beat up the white of an -egg it comes to a froth; wash over the tops of the tarts with it, using a quill feather, or your brush, and sift white sugar over the eggOr:—Use sift pounded white sugar it.

Or:—Warm a piece of butter about the size of a walnut, and it the yolk of egg, and wash over the tops with a little of this mixture, with a quiU feather, or your paste brush, sifting pounded sugar over it.

Cranberry Tart.—To every pint of cranberries, allow a tea gp<)onful of lemon-juice, and three ounces of good moist sugar.

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rARTOT.

First, pour nil tho juice of yniir cranlicrrics into a l>asin; well wash the cranberries in a pan, with plenty of water, pick out all the bad ones, and put the cranberries into a dish; add to them the sugar and out of the basin getitly to them, so as to leave behind the dirt and sediment which will settle at the bottom; mix all together, and let it lie while you are making your pie,—thus: the bottom of your dish with puff-paste not quite a quarter of an inch put your cranberries upon it, without any juice, and cover with the same paste not quite half an inch thick; the edges as usual, ice it, and bake it from three-quarters of an hour to an to Simmer the juice minutes, which serve up with your tart in a small sauce tureen A pint of cranberries makes a pretty sized tart. A Good Appk Tart.—A pound and a quarter of apjdes, weighed afler they are pared and cored, will be sufficient for a tart, and four ounces more for ono of moderate Lay a border of puff-paste, or of cream-crust round the just dip the apples into water, arrange them very compactly in it, higher in the centre than at the sides, and strew amongst them from to ounces of pounded sugar, or more, they be very acid:

the grated rind, and the strained juice of half a lemon will much improve their flavor. Lay on the cover rolled ice it or not at pleasure. Send the tart to a moderately brisk oven for about half an hour. may be converted into the old-fashioned creamed apple tart, by cutting out the cover while it is quite hot, leaving only about an inch-wide border of paste round the edge, and pouring over the apples when they have become cold, from half to three-quarters of a pint of rich The divided into triangular si[)pets, was formerly stuck round the inside of the tart, but ornamental leaves of pale puff paste have a better effect.

Well-drained whipped cream may be substituted for the custard, and piled high, and lightly over the fruit. Barberry Tart.—Barberries, half their w’eight of fine brown sugar, when and with two ounces more w hen they are not quite so, make an admirabletart.

For one of moderate size, put into a dish bordered with past' ihree-quarters of of barberries stripped from their stalks, and six ounces of sugar in alternate l.iveis;

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wns. bale’s new cook book. over them three table-spoonsful of water, put on the cover, and bake the tart for half an hour.

Another way of making it is, to line a shallow tin pan with very thin arust, to mix the fruit and sugar well together with a spoon, before Aey are laid in, and to put bars of paste across instead of a cover; or be baked without either. Tourte Meringuee, or Tart with Royal Icing.—Lay a band of fine paste round the rim of a tart-dish, it with any kind of fruit mixed with a moderate proportion of sugar, roll out the cover very evenly, moisten the edges of the paste, press them together carefully, and trim them off close to the dish equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth, and mixed quickly at the moment of using with three table-spoonsful of dry sifted sugar. Frangipane Tart.—Sheet a tart-tin with puff-paste, pour into it some of the following cream:—beat well four eggs, add to them a pint of cream, four spoonsful of flour, and some loaf; put them into a stew-pan, and rasp in, with a lump of sugar, the peel of a lemon; simmer the whole, constantly ring it, on a slow fire, for about twenty minutes; stir in two dozen sweet and bitter almonds, previously beaten to a paste, with a few drops of water. Having filled the tart with this cream, bake it, and sift over it fine loaf sugar.

Tart.—Line a deep puff-paste; ready six or eight middling-sized apples, pared and the cores token out.

be mellow and pleasant.

Put in'o apple any kind of preserve ymu or a bit of sugar Now fill the dish with rich custard and bake it about in the same manner without crust— it is then called custard pudding. Tartlets.—Are always so called when made of a small and uncovered with a crust; nor should preserved fruit of any kind be put under The is made stiff enough to support the contents, being cut thin, put into pattypans, and crimped at the edges. The fruit is then frequently ornamented snail strips of paste laid over it crosswise, which are made thus:—Mix quarter of pound of flour oz. of fresh but

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• ter, and a little cold water; nil) it w'ell between the board and your hand it begins to string; cut it into small pieces, roll it out, and draw it into fine striiigs, then lay them in any way you please across your tartlets, and bake immediately. The jam of raspberries, currants, or any other truits, as well as the marmalade of apricot, quince, and apple, may be made into tartlets; and when baked in a quick oven may be filled up with raw custard or whipped cream. Apple Pie {American ).—Apples of a pleasant sour, and fully ripe, make the Pare, core, and slice them, line a 1 deep buttered dish with paste, lay in the apples, strewing in t sugar to the taste, and a little grated lemon peel or cinnamon;. cover them with the paste, and bake them in a moderate oven I about 40 minutes.

When apples are green, stew them with a very little w'ater making pie.

requires double the I quantity of sugar. Gooseberries and are made in I manner.

Apple Pie {English),—Pare, core, and cut into quarters, 8 • or 10 russet or other good baking apples; and as • close together as you can, in a pie-dish, sprinkling among the I apples, 4 cloves, 4 oz. of moist sugar, half the peel of a i lemon grated, with a squeeze of the lemon juice, and a Add a table-spoonful of ale, or water I puff paste, and put it in the oven.

It will take about an hour land a quarter to bake it; but you must see to it, that it does I not burn, and keep your oven of a moderate heat. Rhubarb Pies.—Take the tender stalks of the rhubarb, strip I off the skin, and cut the Line deep 1 plates pie crust, then put in the rhubarb, with a I layer of sugar to each layer of rhubarb—a little grated lemon ipe.el improves the pie. Cover the pies with a crust; it down tight round the edge of the plate, and prick the yi ilh a fiu-k, so that the will net burst while baking, and iet out the juices of the pie. Rhubarb pies should be about an hour, in a slow oven; it will not do to bake them quick.

Some cooks stew the rhubarb before making it I pies, but it is not so good as when usee without stewing.

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MRS.

82 <> Pumpkin Pie {American').—Take out the seeds, and pare the pumpkin or squash; but in taking out the seeds do not scrape the inside of the pumpkin; the part nearest the seed is tile sweetest; then stew the pumpkin, and strain sieve or cullender.

To a quart of milk, for a pie, 3 are in the stewed pumpkin milk and beaten-up eggs, till it is as thick as you can stir round rapidly and easily.

If the pie is wanted richer make it thinner, and add sweet cream or another egg or two; but even 1 egg (o a quart of milk makes “very decent Sweeten with molasses or sugar; add 2 tea-spoonsful of salt, 2 table-spoonsfill of sifted cinnamon, and 1 of powdered ginger; but allspice may be used, or any other spice that may be preferred. The peel of a lemon grated in gives it a pleasant flavor. The more eggs, says an American authority, the better the pie.

put egg to a of about an hour in deep plates, or shallow dishes, without an upper crust, in a hot oven. Pumpkin Pie {English).—Take out the seeds, and grate the pumpkin till you come to the outside skin. Sweeten the pulp; add a ground allspice, lemon peel and lemon juice; in short, flavor it to the taste. Bake without an upper crust. Carrot Pies.—These pies are niade like pumpkin pies. The carrots should be boiled very tender, skinned, and sifted. Squash Pie.—Pare, take out the seeds, and stew the squash till very soft and dry. Strain or rub it through a sieve or cullender.

Mix this with good milk it is thick as batter:

it with sugar.

Allow 3 eggs to a quart of milk, beat the eggs well, add them to the squash, and season with rose water, cinnamon, nutmeg, or whatever spices you B pie plate with crust, fill and bake about an hour. Custard Pie.—Beat 7 a quart of rich milk, that has been boiled and cooled; a stick of cinnamon, or a bit of lemon peel should be boiled in it.

Sprinkle in a salt-spoon of.salt, add the eggs, and a grated nutmeg, stirring the whole Line 2 deep plates with good paste, set them in the oven 3 minutes to harden the crust; then pour in the custard and bak*

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Ohs.—Fi>r the paste rather thicker than for fruit pies, as there is only one pie is large and deep, it will require to bake an hour in a brisk oven. Potato Pie.—Boil Carolina or mealy Irish potatoes until they are quite soft.

peeled, mash and strain them.

To a quarter of a pound of potatoes, put a quart of milk, three tablespoonsful of melted butter, four beaten a wine-glass of ffine—add sugar and nutmeg to the taste. Peach Pit.—Take mellow juicy peaches—wash, and put them iA a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in about a table-spoonful of w'^ater, and sprinkle a little flour over the top it a thick crust, and bake from fifty to sixty Cocoanut Pie.—Cut off the brown part of the cocoanut, grate the white part, and mix it with milk, and set it on the fire and slowly eight or ten To a pound of the grated cocoanut allow a quart of milk, 'eight eggs, four tablespoonsful of sifted white sugar, a glass of wine, a small cracker, fine, two spoonsful of melted butter, and half a nutmeg.

The eggs and sugar should be beaten together to a froth, then the "wine stirred in.

into the milk and cocoanut, which should be first allowed to get quite cool—add the cracker and nutmeg—turn the whole into deep pie plates, with a lining and rim of puff paste. as soon as turned into the plates.

Cocoanut Cheese Cakes—{Jamaica Recipe ),—Break carefully the shell of the nut, that the liquid it contains may not escape.* Take out the kernel, wash it in cold water, pare thinly off the dark skin, and grate the nut on a delicately clean bread-grater; put it, V ith its weight of pounded its own milk, if nut soui, or if it be, a couple of spoonsful or rather more of w aier, intc a silver or block-tin sauce-pan, or a rery small copper stew-pan perfectly tinned, and keep it gently stirred over a quite clear fire until it is tender; it will sometimes require au hour’s stewing to make it so.

When a cooled, odd to • Tliis best secured by h' rinif the shell before it is broken

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the nut,,'iiifl beat well with it, some eggs properly whisked and strained, and the "rated rind of half a lemon. Line some pat typans with fine paste, put in the mi.xture, and bake the cbeese cakes from thirteen to fifteen minutes. Grated cocoanut 6 ounces; sugar 6 ounces; the milk of the nut, or of water, 2 large:

half to one lemon-rind, half of one; Obs.—We have found the cheese-cakes made with these pro portions very excellent inaeed, but should the mixture be considered too sweet, another egg or two can be added, and a lit tie brandy also.

• Lemon Cheese- Cakes— ( Christ- Church- College Recipe').—Rasp the rind of a large lemon with four ounces of fine sugar, then crush and mix it wuth the yolks of three eggs, and half the of whites, whisked; thoroughly; add to them four table-spoonsful of cream, a quarter of a pound of oiled the juice of the which must be stirred quickly in by degrees, and a little orangeflower brandy.

Line some pattypans with thin puff-paste, half fill them with the mixture, and bake them thirty minutes in a moderate oven.

Sugar, 4 ounces; and 1 large lemon;;; orange-fiower brandy,; bake half an hour.

Orange Cheese-Cakes—Are made as in the last recipe, except that oranges are substituted for the lemons. A few thin slices of candied lemon or orange peel may be laid on the cakes before baking.

Apple Puffs.—Peel and core apples, and simmer them with a little water and siigar until they make a kind of marmalade put this, when cold, into puff taste, ice it, and bake quickly. Preserve Puffs.—Roll out puff paste very thinly, cut it intc round pieces, and lay jam on; fold over the paste, wet the edges close them; on a baki’ g sheet, ice them, and bake about a quarter of an hour. Orange and Lemon Puffs.—Zv&t 4 large oranges or lemons, add 2 Ids. of sifted sugar, poui d it with the zest, and make U

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^nto a stiff paste, with a strong infusion of gum-dragon; it again, roll it out, cut it into any shape, and bake it in a cool Spiced Puffx.—Beat up any quantity of whites of eggs, add ing sifted with any spices; the puffs are to l)C flavored with a mace, cinnamon, or cloves, and drop them from the point of a knife, in a little high towering form, upon damp wafer sheets, and put them into a very slow oven. Puffs to Fry.—Blanch and beat a handful of almonds with 2 tiibl e-spoonsful of orange-flower water; beat up 5 yolks and 3 whites, and put in 2 table-spoonsful of dried flour, a pint of cream, and sweeten; drop them into hot clarified butter. Gavffres.—Take 4 or 5 oz. of flour, 3 oz. of pounded sugar, 2 gills of whipped cream, 4 or 5 eggs, a small stick of pounded vanilla, a grating of nutmeg, and a little salt, with a glass of cura^oa, or ratifia.

Place the flour, sugar and salt in a basin, then add the yolk of eggs, the vanilla, and the spirit, mixing them well together, and gradually adding the whipped Just before using the batter, add the w-hites of eggs, whipped to a froth, and mix them in lightly, so as to thoroughly incorporate them with it.

gauffres in tongs made for the purpose, observing, however, that the iron be very carefully heated, and the superfluous heat allowed to go off previously to filling them with batter; rub the tongs with fill the bottot.') part with batter, and fasten on the top, then turn a fine brown on sides, shake some pounded spice and sugar over them, and send them to table. They may be spread with any kind of preserve or jelly. Flummery Rice.-—One quart of milk it with a teaC’lpful of sugar; add a little cinnamon and rose-water;; then add a tea-cupful of ground rice mixed in a little of the milk, w'hile the other is boiling, stirring the mixture all the while.

Have ready a mould, w'et with w’ater, and when the Flummery has boiled a few minutes, take the and pour it caref illy mto the mould or bowl.

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CHATTER XXIII.

fft7i«ral Directions— To Clean Currants—Mix Batter—Boiling Puddings— Baking— Plum Pudding — CotUige— Suet— Sponge — Almond— Vermicelli— Rice in Shape—Rice Pudding—Snow Balls—Flour—Flummery—Bread Puddings— • Batter—Indian Meal—Arrowroot—^go— Tapioca—Potato —Apple— Charlotte—Eve's Pudding— Cherry—Blackberry —Apricot— Quince—Lemon— Orange— Cocoanut— Bird's Nest— Custard Pudding—Dumplings. General Directions for making Puddings.—Many of the directions for making pastry apply also to the preparation of The freshness of all ingredients of puddings is of much importance; as fresh-ground flour, pure milk, new-laid or sweet eggs, fresh suet, and fresh butter, or washed salt butter. Suet xnakes light pudding:

beef suet is best, next mutton, and then veal.

Beef marrow is sometimes substituted for suet in puddings, which it much ^nrieiies.

Dripping may also be us<d for common crust; but neither dripping nor buttei will make crust so light as suet. for puddings picked, and sometimes w'ashed.

Currants may be plumped out by pouring boibng water upon them; they should be dried on a sieve or cloth the It is a good plan to pick them, in large quantities, upon a tinned sheet, as, in rubbing them on it, ail} stone or grit may be detected by its noise.

Raisins should be stoned with clean hands; if done with a knife-point, much of the pulp is liable to be removed with the stones.

The best raisins for puddings are the large, rich kinds; the sultana kind, free from stones, is neither so well-flavored

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3^1 nor lu-jcious.

Raisins should generally be once cut, noc chopped small, for puddings. peels, as citron, lemon, and orange, should be cut small, but not minced. Fresh fruits should be picked free from stalks, and wiped, if Rice, sago, tapioca, &c., should be soaked half an hour, and well w'ashed and picked, before they are mixed into puddings; anc mustiness should be guarded against. To Clean Currants for Puddings or Cakes.—Put them a cullender, strew a handful of flour over them, and rub them with the hands to separate the lumps, and to detach tlie stalks; work them round in the cullender, and shake it well, when the small stalks and stones will fall through it.

Next pour plenty “f cold water over the currants, drain, and spread them on a «oft cloth, press it over them to absorb the moisture, and then jay them on a very clean oven-tin, or a dish, and dry them very gradually (or will become either in a cool oven, or before the lire, taking care in the latter case that not placed near it for the ashes to fall amongst are dry, clear them entirely from the remaining stalks, and from every stone that may be amongst them. The best mode of detecting these, is to lay the fruit at the far end of a large white dish, or sheet of |>aper, and to pass it lightly, and in very small portions, with the fingers, tow'ards oneself, examining it closely as is To Mix Batter for Puddings.—Put the flour and salt into a oowl, and; whisk the strain them through a fine hair sieve, and add them very gradually to the flour; for if too much liquid be poured to it at once it will be full of lumps, and it is easy, with care, to the it lightly, with the liack of a strong w'ooden spoon, and the eggs are added, it w'ith milk to a proper consistency. The whites of the eggs beaten separately to a solid froth, and stirred gently the mixture the instant before it is tied up for boiling, or bcf<>re It is put the oven tc be baked, will render it remarkably lighi.

hen is added to the it must be made thicke than when it is or it sink to the

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bottom of the pudding. Batter should never stick p th^ kni/e vheii it is sent to table; it will do this both when a sufficient number of eggs are not mixed with it, it is not e.iumgh cooked.

About 4 eggs to the half pound of flour will make it firm enough to cut smoothly. Do not break many eggs into a bowl together; for, if thert, be one bad one, it will spoil those previously in the bowd; but break them one at a time into a basin, beat all together with a whisk or fork, and strain through a sieve, when the whites of eggs only are required, the yolks, if not broken, will keep good fur two or three days, if they be covered up. Warmed butter will not oil, if mixed with a little milk or Salt improves the of every if a pinch of will improve a plum Batter pudding, to be made very light, should only have th whites of eggs in it, and milk enough it the thicknesa of a custard:

a pudding made with a pint of milk requires an hour’s boiling.

Puddings are better for being mixed some time before boil ing or baking, if they be w’ell stirred before they are tied up oi put into the dish:

it is, however, advisable to add the eggi only just before.

Of Boiling Puddings.— It is not requisite to flours pudding cloth, but merely to dip water, and immediatel) put the pudding into it.

Puddings are boiled in cloths,* or in moulds tied in clothsthey should be tied tightly, and the moulds be buttered befor< the puddings are put into them. They should not be tied up. or put into moulds or dishes, the minute before they are to be put into the sauce-pan or oven. To Glean Pudding Cloths.—To a pint of wood- ashes pour three quarts of lx.’Uing wilier, and either wash the clotlis in the mixture without straining it, OI give them two or three minutes in it let the whole oool togviher: wash the cloth.s perfectly clean, and rinse them in abundance of water, clianging it several times this both takes the grease otf, and renders them very sweet.

Two onuces of soda in a gallon of water wil' answer almost as well, providing the rinsing afierwards be eurefully attended to.

Pudding cloths, and tapes with which they are tied, should be sweet aud clean, else the outside of the pudding will have an unj>leasaiit taste.

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I’ASTRT.

Liquid puddings are best boiled by placing the mould or basin in a stew-pan, hot water enough to the pud ding without boiling over. As a general rule, however, puddings are lighter w'hcn boiled in a cloth only:

in some cases, as rice, or bread pudding, the cloth should he tied loosely; if of flour-crust, tightly. Puddings should be put into plenty of boiling water, whieii should be kept filled up, if requisite:

fire be very fierce the pudding may to and burn; which, before putting in the water, place a plate or dish, hollow downwards, in the sauce-pan. Upon taking out a pudding boiled in a cloth, dip it into cold water before you untie it will not to the cloth or mould.

_ Of Baking Puddings.—All whether of eggs and milk or of sago, ground or in grain, vermicelli, &c., require a very gentle oven, and are spoiled by fast-baking. Those made of batter, on the contrary, be put into one sufficiently brisk to raise but without scorching them. Such as contain suet and raisins must have a well-heated, but not a fierce oven; for as they must remain long in it to be thoroughly done, unless carefully managed, they will either be much too highly colored, or too dry. By whisking to a solid froth the whites of the eggs used for any pudding, and stirring them softly into it at the instant of placing it in the it will be rendered exceedingly light, and will rise very high in the dish; but as it will partake then of the nature of a soujfle, it must be despatched with great expedition to table from the oven, or it will become flat before it is served.

When a pudding is sufficiently browned on the surface (that is to say, of a fine equal amber-color) before it is baked through, a sh3et of writing paper should be laid over it, but not before it is set: when quite firm in the centre, it will be done.

batter, plum, and every other kind of pudding deed, which is sufficiently solid to allow of it, should be t nujd reversed on t^> a hot dish from the one 't is baked, and strewed with sifted sugar, before it is sent to table. Puddings without -Very good puddings may bemada

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MRS.

bale’s KEW cook BOOK. without eggs: but they should have very little liquid added tc them, and must boil longer than puddings with eggs. A spoonful of yeast will instead of 2 eggs, and a pinch of soda will make it still lighter.

Two large spoonsful of snow will supply the place of 1 egg, and make a pudding equally good This is a useful piece of information, as snow' generally falls in the season w'hen eggs are dear. The sooner it is used after it falls the better; but taken up from a clean spot, and kept in a cool place some hours, without losing its good qualities.

Obs.—to avoid repetition, let it be observed that, when pudding-sauce is ordered, sugar, and very thick melted butter, boiled up together, is the sauce intended. Or, instead w'ine, add more sugm, and a vinegar or lemonPlum Pudding.—Suet, chopped six; Malaga raisins, stoned, six ounces; currants, nicely washed and picked, eight ounces; bread-crumbs, three ounces; flour, three ounces; eggs, three; sixth of a nutmeg; small blade of mace; same quantity of cinnamon, pounded as fine as possible; tejispoonful of salt; half a pint of milk, or rather less; sugar, four to which may be added, candied lemon, one ounce; citron, half an ounce. Beat the eggs and spice well together; mix the milk wdth them by degrees, then the rest of the ingredients; dip a fine close linen cloth into boiling water, and j)iit it in a hair sieve; it a little, pour iu the mixture, and tie it up close; put it into a sauce-pan containing six quarts of; keep a kettle of boiling water along side of it, and fill up your pot as it wastes; be sure to keep it boiling six hours at least.

Cottage Christmas Pudding.—A pound and a quarter of, flour, fourteen ounces of suet, a pound and a quarter of stoned raisins, four ounces of currants, five of sugar, a quarter-poiiiid of potatoes smoothly mashed, half a nutmeg, a qtiai ter-teaspoonful of ginger, the same of salt, and of cloves in powder; mix thoroughly, add four with a quarter-pint of milk, tie the pudding in a well-floured cloth, and boil it for four hours., Flour, o«e pound and a quarter; raisina

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P0DDINO3.

S35 •toned, 20 ounces; currants, 4 ounces; sugar, 5 ounces, pot*^ t*)es, quarter of a pound; half a nutmeg; ginger, salt, quarter of a tea-spoonful each; milk, half a pint: Small Light Plum Pudding.—Put half a pint of fine bread crumbs into a basin, and pour on them a quarter-pint of boiling milk; put a over, and let them soak for; then mix with them a pint of suet chopped extremely small, rather more of stoned raisins, three tear-spoonsful of sugar, one of flour, three eggs, a tiny pinch of salt, and sufficient grated lemon-peel or nutmeg to flavor it lightly. Tie the pudding in a well-floured cloth, and boil it for 2 hours.

half a pint; milk, quarter of a half a pint; raisins, nearly threl?-quarters of a pint; -3 tea-spoonsful, and; little salt and nutmeg:

Another Pudding., light and wholesome.—With three ounces of the crumbs of a stale loaf finely grated and soaked in a quarter pint of boiling milk, mix six ounces of suet minced small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white. Boil the pudding for two hours, and serve it with very sweet sauce; put no sugar in it.

Suet Pudding.—Suet, quarter of a lb; flour, 3 table-spoons ful a little grated ginger, and pint of milk.

Mince the suet as fine as possible, roll the rolling-pin, BO as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a quarter. Mrs. Glasse has it, “ when you have made your water boil, then put your pudding into your pot,” Sponge Cake Pudding. butter and rub with it the mould in the pudding is to rub it very evenly a feather or brush.

Sift on the bitter some pounded sugar, and take care all parts of the mould are equally it so as to look Stone s<<n.e raisins and currants, and put them according to fancy in thu

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cjirvings of the mould.

Take some sponge the staler the better, cut it up in small pieces, and fill the mould lightly it, mixing through it currants and raisins rubbed in fiour.

Beat separately the whites and yolks of four eggs, mixing wiin the yo*ks four table-spoonsful of sugar, pour on them one and a half pint of cold milk, and pour this over the sponge cake.

fill the mould; grate the peel of one lemon in ‘.he custard.

Set the mould in a sauce-pan of cold water; let the water cover one-third of the mould, and place it ovci the water begins to boil, set it on one side the so the cook or it When nearly done put it agahi over the fire, but do not let it It will bake in a quarter of an hour. To make a sauce for it, beat the yolks of two eggs in half pint of new milk, and sugar to your taste; cloth or sieve, and flavor it with rose-water, bitter almonds, or any thing that is preferred.

Turn the pudding into a dish, and pour the sauce around it.

Sponge Cake Pudding, No. 2.—Beat three eggs very light, leaving out the whites of two; add three table-spoonsful ofsifted three talile-spoonsful of pounded white sugar; gradually stir one and a half pint of new milk. it over a slow it constantly to prevent burning.

Pour part of the mixture in a deep dish.

Dip slices of sponge cake into wine, and lay them over the mixture. Pour in the rest of the Sprinkle over the top powdered cinnamon or nutmeg. Flavor with vanilla or lemon. It is eaten cold.

Almond Pudding.—Blanch three-quarters of a pound ofswee' and 3 oz. bitter almonds, and beat them to a fine paste, mixing them well, and adding by degrees a tea-cupful or more of roseBoil in a pint cf rich milk a few sticks ofcinnamon broken lip, and a few blades of mace. When the milk has come to a boil, take it off the fire; it into a pan, and.soak in it five stale rusks cut into slices. They mustsoak till quite dissolved.

Stir to a cream three-quarters of a pound of fresh butter mixed with the same quantity of powdered loaf-sugar. Beat ten eggs ver) light, yolks and whites, and then stir alternately into the butter and sugar the rusk, and almonds.

Set it on a Btove, and the whole together till very smooth and thick. Put it into a buttered dish, and bake it three-quarters of an hour

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Half ihe quantity of materials will be sufficient for an ele gant table.

-Take two and half ounces of white bread-crumbs, and steep them in a of cream; then pound blanched almonds to a paste with some water. Beat the yoJka of six eggs and the w hites of three; mix all together, and add tnree ounces of sugar and one ounce of beaten butter; put all over the fire; it it thickens, and then bake it in a pufl'-paste.

VemiiceUi Pudding.—Wash three ounces of vermicelli; boii it fcr fifteen minutes in a pint of milk, with a bit of cinnamon and lemon-peel.

nearly cold, pick out the cinnamon and peel, sweeten it, and add the well-beaten yolks of six, and the whites of two eggs. Mix it well, and bake it in a buttered dish for half an hour. It ma} be boiled for one hour and a half, and served with a sweet sauce.

Whole Rice in a Shape.—Wash a large tea-cupful of rice in several waters; put it into a stew’-pan with cold water to cover it; when it boils add 2 cupsful of rich milk or thin cream, boil it till the rice is soft; put it into a mould and it down cold turn it out and sw’eetmeat or it.

If put cylindrical mould, the centre should be filled with fruit or sweetmeat. Rice Pudding, Baked or Boiled.—Wash in cold water and pick very clean 6 oz. of rice; 1 quart of milk, with a bit of cinnamon, very it is quite tender; take ibout an hour; be careful^nd stir it often.

Take it from the fire, pick out the cinnamon, and stir in a tea-cupful of sugai, half a cup a pow^dered nutmeg—stir it till it is quite smooth. You can line a pie-disb with puff paste, or bake it in a buttered dish, which is About three-quarters of an hour will bake it.

Rice Mould.

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MRS. bale’s KEW cook BOOK. If you wish it more like custard, add another egg Liid half pint of milk.

If you boil it, you can add whatever fruit you like; 3 oz. of curiants, or raisins, or apples minced fine; it will take anhoc> it.

Serve with wine sauce, or butter and sugar. A Good Boiled Bice Pudding.—Sw^ell gradually, and boil soft and thick, 4^ oz. of whole rice, in 1^ pin*, of new milk; sweeten them with from 3 to 4 oz. of sugar, broken small, and to them, while they are hot, the grated rind of half a large lemon, 4 or 5 bitter almonds, pounded to a paste, and 4 large well-whisked eggs; let the mixture cool, and then pour it into a thickly-buttered basin, or mould, which should be quite full; tie a buttered paper and a floured cloth over it, and boil the pudding exactly an hour; for 2 or 3 minutes before it is turned it sweet sauce, fruit syrup, or a compote of fresh fruit. An ounce and a half of candied orange rind will improve it much, and a couple of ounces of butter may be added to enrich the receipt without is considered too simple. rice, 4^ oz.

; new 1 J pint; sugar, 3 or 4 oz.

; salt, a few’ grains; bitter almonds, 4 to 6; rind of half a lemon; «!gg9 4:

An Easter Pudding.—To 4 flour, add by slow degrees of cold new milk, being to keep the mixture free from lumps. it into a pint of boiling milk, and stir it without intermission over a very clear and gentle for 3 or 4 minutes; in 2 oz. of fre^h butter, and 2 of pounded sugar, and continue the boiling for 8 or 10 minutes longer.

Let the rice cool down, and give it an occasional stir, to prevent the surface from hardening. it has stood for 15 or 20 minutes, pour to it a gill of cold milk, and stir well into it a few grains of salt, the grated rind of a Urge sound lemon, 5 full-sized, or 6 small eggs, properly cleared and well whisked, first by themselves and then with 2 additional ounces of pounded sugar.

Beat up these ingredients thoroughly together, pour them into a dSep dish which has been rubbed with butter, and in which about a table-spoonfal should be leO liquified, that rise to the surface of the pudding; strew lightly upon it 4 oz. of clean, dry currants, and bake it gently fiom three-quarters to a full hour.

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ji Plain Rice Pudding.—Well wash and pick 8 oz. of and put it into a deep dish, with 2 quarts of milk; add to thu 2 oz. of butter, 4 oz. of sugar, and a little cir.nainon or nutmeg, / ground; mix them well together, and bake in a very slow oven. It will take about 2 hours. Rice Snow Balls.—Boil some in it is swelled and soft; pare and carefully scoop out the core of 5 or 6 good sized apples, put into each a little grated lemon-peel and cinnamon; as much of the rice upon a bit of linen as will cover an apple, and tie each closely.

hours, and sweetened Rice Flour Pudding.—Thicken pint of new milk of ground mix half a pound M ith three-quarters of a pound of sugar, and put them into the; eggs, leaving out the whites of 5 light, and add them to the other ingredients. Bake it in pastry or not, as you please. Rice Flummery.—Put 1 quart of milk on to boil, and when it is about to begin to boil, sweeten, and flavor it with rose water to your taste.

the half of one of the papers of rice flour, and mix it very smoothly with half a pint of cold as the milk already flavored begins to boil, stir the flour and milk in until it becomes quite thick. Theu put it in moulds and let it cool. Bread Pudding.—Sweeten a pint of new milk w'ith three ounces of fine sugar, throw in a few grains of salt, and pour it on a of lightly-grated crumbs; add an ounce of fresh butter, and cover them with a let them remain for half an hour or more, and then stir well-whisked eggs, and a flavoring of milmog, or of lemor.-rind; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full; tie a paper and a cloth tightly over, and boil the pudding exactly an hour and ten minutes. is quite a receipt, but by omitting two ounces bread, and adding more butter, one egg, a small glass of brandy, the grated rind of a lemon and as much sugar as will sweeten the

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whole richly, a very e.xcellent pudding will be obtained; candied orange-peel also has a good effect when sliced thinly- into it; and half a pound of currants is generally considered a further improvement.

New milk, 1 pint; sugar, 3 ounces; salt, few grains; breadcrumbs, half a pound; eggs, 4 (5, if very small) or lemon-rind at pleasure: 1 hour and 10 minutes. Or:

1 pint; bread-crumbs, 6 ounces; buttsc, 2 to 3;;; brandy, small-glassful; Further additions at choice:

psel, ounce and a half; currants, half a pound. Brown Bread Pudding.—To half a pound of stale br.wn bread, finely and lightly grated, add an equal weight of suet, chopped small, and of currants cleaned and dried, with nilf a salt-spoonful of salt, three ounces of sugar, the third of a small grated, two ounces of candied peel, five eggs, and a glass of brandy. Mix these ingredients thoroughly, and the pudding in a cloth for three hours and a Send wine sauce to table with it.

The grated rind of a large lemon may be added wdth good effect. suet, and currants, each; candied peel, 2 ounces; salt, third of a salt-spoonful; half of a small nutmeg; eggs, 5; brandy, 1 wine-glassful: 3 hours and a half.

Plain Bread Pudding.—Pour a quart of boiling milk over 4 ounces of bread crumbs, cover it till cold, and mix with 3 welleggs, a tea-cup of sugar, and half the peel of a grated lemon, or a little pounded cinnamon it in a dish, and serve with sweet sauce. Bread-and-Butter Pudding.—Butter a quart dish, and lay in it slices of thin bread-and-butter, strewing in a few cunants; then beat 4 eggs in a basin, add 4 ounces of sugar, half a ni'tmeg, grated, and in a pint of milk; fill up the dish, and A stale French roll, cut in slices and is superior to household bread-and-butter for this pudding.

The Penny Pudding.—Take a penny the lasped, one egg, half a pint of milk, and rather less than two

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ounces of loaf sugar Put the roll and sugar into a basin, pour upon them the cold milk, and let it soak an; up the egg with the roll, sugar, and milk; put it into either a half-pint shape, or a cloth; and boil it twenty -five minutes if in a shape, or twenty minutes if in a cloth. sweet white wine sauce. It may be made double the size, by using twice the quantity of everything; and only take to it.

Common Balter Pudding.—Beat four eggs thoroughly, mix with them half a pint of milk, and pass them through a sieve, add them by degrees to half a pound of flour, and when the batter is perfectly smooth, thin it with another half pint of milk. Shake out a wet pudding-cloth, flour it well, pour the batter in, it room to swell, tie it securely, and put it immediately into plenty of fast-boiling An hour and ten minutes will boil it.

it to table the instant it is dished, with wine sauce, a hot compote of fruit, or raspberry vinegar:

this last makes a delicious pudding sauce. Unless the liquid be added very gradually to the the mixture be well stirred and beaten as each portion is poured to it, the batter will not be smooth:

to render it very light, a portion of the whites of the eggs, or the whole of them, should be w'hisked to a froth and stirred into it just before it is put into the cloth. Flour, half pound; eggs, four; salt, three-quarters tea-spoonful; milk, one pint: one hour and ten minutes. Obs.—Modern taste is in favor of puddings boiled in moulds, but, as we have already stated, they are seldom or ever so light as those which are tied in cloths only. Where appearance is the first consideration, we would recommend the use of the moulds, of course.

Pudding.—Mix the yolks of smoothly with three heaped table-spoonsful of flour, thin the battiir with new milk it is of the consistency of cream, wliisk the whites of eggs apart, the batter, and boil the in a floured or basin for an h'lur.

it is served, cut the top quickly into large dice, half through the pudding, it a small Jarful of fine or strawberry jelly, and it to table without delay.

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MRS.

;; tea; milk, from half to a whole pint: one hour Ohs.—For a very large pudding, double the quantity of Ingredients and the time of boiling will be required. Better Fruit Pudding.—Butter thickly a basin which holds a pint and a half, and it nearly to the brim with go d boiling apples pared, cored, and quartered; pour over their, a iialter made with of flour, two or small eggs, and half a pint of milk. Tie a buttered and floured cloth over the basin, which ought to be quite full, and boil the for an hour and a quarter. it into a hot dish when done, and strew sugar thickly over it:

if added to the batter at first, renders it heavy.

Morelia cherries make a very superior pudding of this kind; and green gooseberries, damsons, and various other fruits, answer for it e.xtremely well:

the time of boiling it must be varied according to their quality and its size.

Baled Batter Pudding.—Beat separately yolks and wh'tes of three eggs; mi.x three table-spoonsful of flour w'ith half pint of milk, a small piece of butter and some salt; stir in the eggs.

Bake in a quick oven, and eat with any sweet sauce. Indian Meal Pudding, baked.—Scald a quart of milk (skim med milk will do), and in seven table-.spoonsful of sifted Indian meal, a tea-spoonful of salt, a tea-cupfiil of molasses or treacle, or coarse moist sugar, and a table-spoonful of powdered ginger or sifted cinnamon: bake three or four hours. If whey is wanted, pour in a little cold milk after it is all mixed. Boiled Maize Pudding.—Stir and w'arm milk t^-gether “ pretty stiff a little salt and two or three of molasses added; also a of ginger, or any spice that may be it in a covered pan, or in a very thick cloth; if the water gets in, it will ruin it.

plenty of room, for swells ver} much.

The milk with which it is mixed should be merely warmed; if it be scalding hot, the pudding w^ill break to pieces. Some chop suet very fine, and warm in the milk; othi rs warm vhin slices of apple to be stirred into the pudding. Water will answer instead of milk.

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Ha-’ity Pudding.—Boil water, a quart, 3 pints, c r 2 quarts, tccording to the size of; sift your meal, or spoonsful of it a bowl when the water in the kettle boils, pour into it the contents of the bowl; stir it well, and let it boil up put in salt to suit your owm taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all tha time, and letting it boil between whiles. When it is so thick that you stir it with great difficulty, it is about right. It takes half an hour’s cooking. Eat it with milk or molasses. Indian meal or rye meal may be used. If the system is in a restricted state, nothing can be better than rye hasty pudding and West India molasses. diet would save many a one the horrors of dyspepsia. Obs.—When it is nice for breakfast, cut off in slices and browned in a pan, a butter or sweet lard or dripping. Arrow Root Pudding.—Dissolve 4 tea-cupsful of arrow-root in a quart of fresh it with a few bitter almonds pounded up, or peach-leaves, to give it a Stir it well while it is boiling or until it becomes a smooth batter. it is quite cool, add 6 eggs well beaten, to the batter, then mix it a quarter of a pound of powdered white sugar— if brown is used it spoils the color. Grate some lemon-peel into the mixture and add a little of the juice. The pudding should be baked an hour and Quince, raspberry or strawberry preserves, may be served with it; and t» add to the appearance, ornament the top with of preserves.

Another Arrow Root Pudding.—From a quart of new milk take a small tea-cupful, and mix it with 2 large spoonsful of Boil the remainder of the milk, and stir it amongst the arrow-root; add when nearly cold, 4 well-beaten eggs, with 2 ounces of pounded loaf sugar, and the same of fresh butter into small bits; season with grated nutmeg. Mix it « ell together, and bake it in a buttered dish 15 or 20 minutes. Sago Pudding.—Boil 5 table-spoonsful of sago, well picked and washed, in 1 quart of milk till quite soft, with « stick of

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8^4 Then stir in 1 tea-cup of butter and 2 of powdered !oaf sugar.

it is cold, add 4 eggs well beaten, and a little grated nutmeg.

!Mix all together, and bake it in a buttered dish about if dried, will answer very well to sweeten itTapioca Pudding.—Soak in warm water 1 tea-cupful of tapi oca; beat 4 eggs with 3 table-spoonsful of sugar; melt in hall a pint of milk 1 table-spoonful of butter. all together flavor to your taste, and bake in a quick oven. Potato Pudding.—A pound of potatoes, peeled and boiled; one-third of a pound of fresh butter mashed w’ith the potatoes; add the juice of a sour orange or of a lemon, and the peel of 1 grated, a quarter of a pound of sugar, 8 eggs, (half the whites left out) a grated nutmeg, and a gill of wdne. Beat them well together, and bake in a thin crust. Add a little salt to the ingredients.

Pudding.—Boil large mealy mash them very smoothly, 1 ounce of butter, and 2 or 3 table-spoonsful of thick cream; add 3 well-beaten eggs, a little salt, grated nutmeg, and a table-spoonful of brown sugar. all well together, and it in a buttered dish, for half or in a Dutch oven.

may be added to the pudding. Sweet Potato Pudding.—Beat to a cream 1 pound of sugar, and 1 pound of butter; boil and pound fine 2 pounds of pota; beat the potato by degrees into the butter and; add 5 eggs beaten light, 1 wine-glass of wine, 1 of brandy, and 1 of rose-water; 2 tea-spoonsful of spice, and half a pint cf it in a crust.

This will fill 7 puddings.

Baked Apple Puddmg, or Custard.—Weigh lb. of gof)d boiling apples pared and cored, and stew them to a perfectly smooth marmalade, with 6 oz. of sugar, and a spoonful or two of water; that they may not stick to the pan.

Mi.\ with them while they are still quite hot 8 oz. of butter, the grated rind and the strained juice of a lemon,

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rCDDINGS.

w.d lastly, stir in by degrees the well-beaten yolks of 5 e^gs, and a of flour, or in lieu of the last, 3 or 4 Naples’ biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer should it not be in the middle.

clarified butter poured on the top, with sugar sifted over, improves all baked Apples, 1 lb; sugar, 0 oz.

; 1 cupful; butter, 3 oz.

juice and rind, 1 lemon; 5 eggs:

half an hour or more. Ohs.—Many cooks press the apples through a sieve after they are boiled, but this is not needful when they are of a good Kind, and stewed, and beaten smooth. A Common Baked Apple Pudding.—Boil a pound and a quarter of apples with half a small cupful of water and 6 oz. of brown sugar; when they are reduced to a smooth pulp, stii to them 2 oz. of butter, a table-spoonful of flour, or a handful of fine bread crumbs, and 5 well-beaten eggs; grate in half a nutmeg, or the pudding with pounded cinnamon, and it nearly or less of sugar will be required for these puddings, according to the time of year, as the fruit is much more acid when first gathered than it has been some months stored. Apples, lb.

; water, half small cupful; sugar, 6 oz.

; butter, 2 oz.

; 1 table-spoonful, or bread crumbs, 1 handful; half a nutmeg;:

Nice Apple Pudding.—Pare and core 12 apples, put them into a sauce-pan with water sufficient to cover them, stew soft, and beat them smooth, and mix in threequarters of a pound of pounded a quarter of » pound of fresh butter, the juice and grated peel of 2 lemons, and the well-beaten yolks of 8 eggs; line a puff paste, put in the pudding, and bake it for nearly three-quarters of an hour; befor e serving grate loaf sugar over the top ‘ill it looks white.

An Apple Charlntte.— Pare and slice a quantity of apples; cut off the crust of a loat, and cut slices of bread and butter, butter the inside of a pie dish, and place brerd ai.d butter all put ir.

a layer of apples sprinkled ^^ith lemon

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MRS. half’s NKW cook AOOK. peel chopped a considerable quantity of pood brown sugar.

Then put on a layer of bread and butter, and another of apples, lemon peel, and sugar, until the dish is full, squeezing over the juice of lemons, so that every part shall lie equally flavored.

Cover up the dish with the crusts of brtnd and the peels of the apples, to prevent it from browning oi burning; bake it an hour and a quarter; then take til the peeU and the crust, and turn it out of the dish. MarUforough Pudding.—Grate enough apples to make 8 oz.; add to oz.

of fine white sugar, 8 oz. of butter, 0 eggs beaten, the juice of 2 lemons, with the grated peel of Line a pie dish with fine puff paste, put the pudding in bake in a quick oven. Apple Meringues.—Fill puddingtdish half of stewed or preserved apples, or any other acid fruit. Beat the whites of 6 eggs to a very stiff froth, and mix in 1 table-spoonful of sugar to each egg. Pile the egg on the fruit, and bake it in a slow oven from 1 to 2 hours.

It can be eaten cold or hot.

Eve's Pudding.—Take 6 large, fair, juicy apples; pare, core, and chop them fine; 6 oz. of bread crumbs; 6 oz. of currants; G eggs, and 3 oz.

of sugar.

Mix them and in a mould, or closely-covered pan, for 3 hours; serve with sweet Virginia Cherry Pudding.—Beat 6 eggs add 2 gills oz.

oz.

of grated 6 oz. of suet, chopped very fine, and half a table-spoonful of salt. all together, and add oz.

of dried cherries with a it 4 or 5 it may be baked instead of P ickherry Pudding.—Make a batter of 1 quart of flour, 3 pints of milk, and 5 eggs. Stew 3 pints of blackberries sweetened to your taste, and stir them in eat it with any sweet sauce. Apricot^ Peach.! nr Nectarine Pudding.—Scald the fruit beat, and sweeten it; beat G yolks and 2 whites; mix all to-

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PUDDJNGS.

gether, with a pint of cream; put it into a dish sheeted witn cream paste:

as the pudding stuff requires a moderate oven, puff paste would not answer. A cook ought to attend to this, Hs eitlier the paste or pudding will be spoiled unless she does. Quince Pudding.—Pare 6 quinces, cut out the cores and blemishes, chop them as as possible, and boil them as little water as stirring them frequently that they may not burn.

and mi.x them, when cold, with a pint of cream and hal^a pound of powdered the yolks of rfsing the of 2, and stir them gradually the mixture, to which add a glass of rose-water. Stir the whole together for some time and bake it in a buttered dish an hour, or if the oven is not very hot, an hour and a half. it cold.

Lemon Pudding.—Melt six ounces and pour it over the same quantity of powdered loaf sugar, stirring it well till cold.

grate the rind of a large lemon, and add it with 8 eggs well beaten, and the juice of 2 lemons; the it is completely mixed together, and bake the pudding with a paste round the dish. Or:

—Take one pound and a half of bread-crumbs, quarter of a pound of finely-chopped suet, the rind of 2 lemons grated, and the juice of; mix the whole with quarter of pound of sugar sifted, and boil it three-quarters of Or; —Pare 6 lemons finely, and the peel it is ten der; then pound it in a mortar, add the juice of 3 lemons, and quarter of pound of butter melted into a little cream, 3 sponge or ratafia cakes, the yolks of 6 eggs and the whites of 3; mix all up well with sugar to the taste, adding a little nutmeg and brandy. Orange Pudding.—Beat yolks and 4 whites of eggs; the yolks, beat 4 ounces of grated loaf sugar; poutKl one ounce and a half of sugar biscuit, and with 2 table-spoonsful of orange marmalade, mix all well; the fire 4 ounces of butter; line a dish with pulT-paste, and just before putting the pudding wen, stir in the butter. it for 15 or 20 minutes.

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MRS. bale’s new C'.OK BOOK.

Cocoanut Pudding.—Break the shell of a middle-sized cocoanut so as to leave the nut as whole as you can; grate a grater after having taken off the brown skin; mix with it 3 oz. of white sugar powdered, and about half of the peel of a; mix well together with the milk, and put it into a tir lined with paste, and bake it not too brown.

Transparent Pudding.—Beat the yolks of 8 eggs, and the whites of 2, and mix with them half a pound of warmed butter, and the same of loaf sugar, pounded:

butter cups or moulds, lay at the bottom orange marmalade or preserved apricots; pour the pudding upon the sweetmeat, and bake it about 20 Bird's Nest Pudding.—If ypu w ish to make what is called “bird’s nest puddings,” prepare a custard,—take 8 or 10 pleasant apples, pare them, digout the core, but leave them whole, set them in a pudding-dish, pour youivcustard over them, and bake them about 30 minutes. Custard Pudding.—Mix with table-spoonful of flour a pint of cream, or new^ milk, 3 eggs, a spoonful of rose w’ater, oz.

of fresh butter broken in bits with pounded loaf sugar, and add a little grated nutmeg. it in a buttered dish for half an hour. Before serving, you can strew over it pounded loaf sugar, and stick over it thin cut bits of citron if you wish it to look very rich. American Custard Puddingy—Sufficiently good for common use, may be made by taking 5 eggs beaten up and mixed with a quart of milk, sw'eetened with sugar and spiced with cinnamon, allspice, or nutmeg.

Itis well to boil your milk first, and let it get cold before using it.

“ Boiling milk enriches it so much, that boiled skim milk is about as good as new'.” (We doubt assertion; at any rate, it can only be Improved by the evaporation of the water.) Bake 15 or 20 minutes.

A Cream Pudding.—Beat up the yolks of 4 eggs and 2 w hites; a Id a pint of cream, and 2 oz. of clarified butter, a spoonful of flour, a little grated nutmeg, salt, and sugar; beat till smooth' it in buttered cups or paste.

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A-pjile Dumplings.—Pare and scoop out the core of 6 lajge Daking apples, put pivrt of a clove, and a little grated lemon peel, inside of each, and enclose them in pieces of puff paste; boil them in nets for the purp^se, or bits of linen, for an hour. Defore serving, cut off a sm^l bit from the top of each, and put in a tea-spoonful of sugar, and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar. Fashionable Apple Dumplings.—^They are boiled in small knitted or closely-netted cloths (the former have, we thirtk, the prettiest effect) which give quite an ornamental appearance to an otherwise homely dish. Take out the cores without dividing the apples, which should be large, and of a good port, and fill the cavity with orange or lemon marmalade, enclose them in a good thin, draw the cloths round them, tie them closely and boil them for three-quarters of an Lemon dumplings may be boiled in the same way. Three-quarters to one hour, if the apples be not of the best boiling kind.

Norfolk Dumplings.—Make a stiff pancake batter; drop this batter by small into quick boiling water; boil from 2 to 3 minutes, when they will be enough done:

drain, and lay a piece of fresh butter over each. Potato Apple Dumplings.—Boil (or more) white potapare them, put them hot paste-board, and mash them with a rolling-pin; add a little When they are sufficiently mashed, in dredging-box enough flour to make it of the consistency of dough made of flour, and then roll it out and make ud your dumplings. Hagerstown Pudding.—In a tea-cupful of molasses put a little butter, and let it boil. Cut stale bread in slices, and let it soak in the molasses ':ntil well saturated. it hot.

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CHAPTER XXIV.

PANCAKES, FPlITTERS, ETC. Ooaerva:ions—Pancakes—Apple—New England— French — Fritters—Apple — Potato— Venetian—Spanish—Fisk — Oyster—Snow-Balls— Croquettes of Rice—Puffs. Observations.—Although egg forms the chief foundation of all pancakes, they are yet made in various ways according to different tastes and countries. The common sort are composed of a batter, made of and milk, in hot dripping or lard, only half the whites of the eggs being generally used; but salt, or nutmeg, and ginger, may be added, and sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the beer, ginger, &c.

; or clean snow, with flour, and a very little milk, will serve as well as Pancakes—a good receipt.—Take lb. of flour; mix a of brandy, a good pinch of table-spoonsful of orange flower water, and the same quantity of mik and water, or as much as will give the batter a proper consistency a piece of butter or in a frying-pan, pour in as much batter as will cover the pan; when bn wj on »ne side, with a knife loosen the edges of the pancake all round, and turn and brown it bn the other side; roll each pancake up, and send them to table very hot, powdered with sugar. Hand round raw oi w’lb lemon and Sevilh- orange.

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ETC.

Or, 1 quart of milk, 6 eggs, half an oz. of salt, 4 oz.

of pounded of lemon grated,* with pounded sweet spice, or not, according to fancy; fry as usual^ and serve each separately on a plate. Pancakes. — Dr.

Kitchiner's receipt.—Break in a basin; beat them up with a little nutmeg and salt; then put ounces of flour, and a little milk; beat it of a then add by degrees as much milk as make it of the thickness of good cream:

the frying-pan must be about the size of a pudding and very clean, or they will stick; make it hot, and to each pancake put in a bit of butter about as big as a walnut it is melted, pour m the batter to cover the bottom of the pan; make them the thickness of half a crown; fry them of a light brown on both Apple Pancakes.—Mix 2 large spoonsful of flour in a cup of; when smooth add eggs, some pounded cinnannui, lemon-peel, a handful of currants, and or 8 apples peeled and chopped: mix it all well together; melt some butter in a frying-pan; when hot pour the whole mass in, and fry it on both sides:

it strewed with pounded cinnamon and sugar very hot.

New England Pancakes.—Mix a pint of cream, 5 spoonsful of fine flour, 5 eggs, and a very; fry them very thin in fresh butter, and between each strew sugar and cinnaraoiu Send up 6 or 8 at once. Obs.—Pancakes are excellent made of ground rice or ru-e The folly and waste of discarding so many whites of eggs from pancakes and puddings may be seen, as alone used in making the finest pancakes and puddings; and snow surely does not partake of the nature of yolk. | French Pancakes.— separately the yolks and w'hite of 7 »*ggs; beat with the yolks 4 of pounded loaf sugar, the same quantity of flour, 1 pint of cream or milk, the * Whenever brandy or wine are given, it shonkl be remembered Mmt fC'inded Umon peel and sweet spices may be substituted instead of ilie sp* •:« hcjnid.

f ruUc thick tins and enriches, but does not lighten or raise.

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MH8. BALE'S NEW COOK BOOK. grated peel and juice of 1 lemon, and 2 table-spoonsful of rose water; add the beaten the jast thing.

table-spoonsful to each pancake. Rice Pancakes.—Add to 3 eggs a pint of new ndlk, 3 table-spoonsful of boiled rice, some sugar, and a little; mix it all fry it in the upper for a minute before; eerve it, cut into 4, with pounded sugar strewed over it.

Plain Common Fritters.—Mix with three well-beaten eggs a quarter-pint of milk, and strain them through a fine sieve: add them gradually to 3 large table-spoonsful of flour, and thin the batter with as much more milk as bring it to the consistency of cream; it up thoroughly at the moment of using it, that the fritters may be light. Drop it in small portions from a spouted jug or basin lightly colored on one side, turn them, drain them well from the lard as they are lifted serve them very quickly. They are eaten generally with fine sugar, and orange ur lemon:

the first of these may be sifted thickly over them after they are dished, the oranges or lemons cut in two, and sent to table with The for frying them should be fresh and pure-flavored:

it renders them more crisp and light than butter, and is, therefore, better suited to the purpose. Eggs, 3; flour, 3 table-spoonsful; milk, quarter to half pint. Apple Fritters.—Make a wdth 3 5 ounces of flour, a little salt and nutmeg grated; beat the batter smooth, then add, by degrees, as much milk as wdll make it like stiff cream—peel your apples, and cut them in thick out the core, dip them in the batter, and fry them in hot lard;* put them on a to; dish them neatly, and grate some loaf sugar oven them. Potato Fritters.—Peel, and pound in a mortar, 6 mealy potfc'oes, with a little salt, a glass of white wine, some pounded cinnamon, and it out with a little flour, cut them the size of a wine glass, and fry them in boiling clarified dripping.

Serve them with sifted loaf sugar o 'er them.

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ETC.

Venetian {very good.)—Pick, wash, and dram ounces of whole put it into a full pint of cold milk, and bring it very slowly to; it often, and let thick and dry.

When about done, add to it 2 ounces of pounded sugar, and 1 of fresh butter, a grain of salt, and the grated rind of half a small lemon. Let it in the sauce-pan, and when only just warm mix it thoroughly 3 ounces of currants, 4 apples, chopped fine, a tea-spoonful of flour, and 3 well-beaten eggs. Drop the mix ture in small fritters, fry them in butter from 5 to 7 minutes, and let them become quite firm on one before they are turned: do this with a slice. Drain them as they are taken up, and sift white sugar over them after they are dished. Whole rice, 3 ozs.; ozs.

; oz.

; grated rind of half a lemon; currants, 3 ozs.; minced apples, 4 ozs.

;; a;; 5 to Spanish Fritters.—Cut into lengths about the size and thick ness of your finger the crumb of a Drench roll, you may please your fancy as to the shape; soak it in a compound of cream, and an egg thoroughly soaked, fry it a nice brown; butter, wine, and sugar sauce. Corn Fritters: American.—Take 12 small ears of corn, free from all silk; cut the grains down the centre, and scrape all the corn and milk off* the cob; add about 2 table-spoonsful of flour, 2 eggs beaten, pepper and salt to your taste, and mix the of this at a in a frying-pan with hot or butter; when brown, them, and serve them hot. If the corn is require 3 eggs, if very milky, a little extra flour. It should be thicker than pancake batter; a hot fire will cook them in 5 minutes. They are excellent for breakfast, and may be mixed the night For dessert put in sugar instead jf salt and pepper, and eat them with your favorite sauce. Fish Fritters.—Make a light forcemeat with any kind of fish, put a small quantity into pieces of pulf-paste the size of a common puff*, fry in lard and dry bechamel «uce round them.

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Oyster Fritters.—Blanch some oysters in their own llquo* then place them for some time in vinegar and water, with hrod parsley, and small white onions sliced; then dry them; dip each in batter and fry them. Sovffies.—Mix the yolks of 4 tabl& npoonful of olive oil or a with half a pound of flour; whip the whites of the eggs to a froth, and add to the rest; m hen the paste is equal to a thick batter, take table-spoonful of it and roll it in flour, make each ball about the size of an English walnut, fry them in boiling lard or olive oil, sprinkle with white sugar, and serve hot. Snow-Balls boiled in Butter.—Mix with 6 well-beaten one pint and a half of sour cream, and add by degrees as much flour as will make the thick enough for the spoon to stand in it; sweeten it with brown sugar, and put in a few cardamoms; into this mixture half a pint of beer, beat it all well together, and drop it with a dessert-spoon into some boiling lard, or butter. Drain them upon a towel • fire, and serve them in a napkin, with sugar sifted over them. Croquettes of Rice. {^Entremets.)—Wipe very clean, in a dry cloth, 7 ounces of rice, put it into a clean stew-pan, and pour on it a quart of new milk; let it swell gently by the side ' it often it may not to the pan, • | nor burn it is about half done, to it 5 ounces of j pounded sugar, and bitter almonds beaten extremely fine; the thin rind of half a fresh lemon may be added instance.

The rice must be simmered until soft., and very thick and dry; be spread on a dish, and until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter, and dry them well before the upon a sieve reversed and covered with a very soft cloth, or ' with a sheet of white blotting-paper. Pile them in a h «t dish and send them to table quickly. Rice, 7 ozs.

;; of lemon:

three-quarter* ozs.

; Ijitter almonds, 6: 40 to GO m' Butes, or more.

Fried, 5 to 7 minutes.

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fANCAKSS, FRITTEK8, ETC.

Finer Croquettes of Rice. {^Entremets.')—Swell the in thin creAm, or in new milk strongly flavored with cocoanut; then add the same ingredients as in the foregoing receipt, and when the rice is cold, form balls, and the thun>b of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade; the well over it; egg, crumb, and fry the croquettes as usual.

As, from the difference of quality, the same propt)rtions of rice and milk will not always produce the same effect, the cook must use her discretion in adding, it bo needed, sufficient liquid to soften the: but she must bear in mind that if not boiled extremely thick and dry, it will be difficult to make it into croquettes. Puffs.—Put into a sauce-pan a pint of milk, boil slowly, and stir in it be very thick, like paste cold, mix with it 6 well-bejiten eggs, a table-spoonful of sugar, half a nutmeg, and the peel of a small lemon grated, and a table-spoonful of brandy; beat it well together for 15 minutes, and when quite light, drop it from a dessert-spoon into a pan of boiling clarified suet or lard. Serve with poundec loaf sugar strewed over them.

German Puffs.—1 pint of milk;; 5 spoonfuls of Bake in cups 15 or 20 minutes. Rub the butter and sugar these are light, and you will have a nice sauce for the puffs. A Pretty Dessert.—Take the yolks of four eggs, and beat light, adding four spoons of sugar; one of milk and season with rose or lemon brandy. this mixture on stale sponge cake; then beat the whites of the eggs very light and rub in some currant jelly; this cover the top the cake, aud you will have a nice dessert.

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CHAPTER XXV.

CUSTARDS, CREAMS, JELLIES, BLANC MANGE.

0/ Custards— Cream— RiceChocolate— Plain — Baked— Soujffle— Apple— Fool— Flummery — Creams— Fruit Italian — Almond — Vanilla — Charlotte Russe — Cream Hasty— Curds and Cream—Junket—Snow-Balls—Floating Island— Trifle—Ices—Ice-Cream— Currant, Oinger, Wate* Ices—Jellies—Isinglass to clarify Blanc Mange. CUSTARDS.

i always cold, and either poured over fruif tarts, or ser.'ed up separately in custard-cups,* in each of which a macaroon steeped in wine, and laid at the bottom, will be found a good addition. The flavoring may likewise be altered, to by using a diflferent kind of essence, the name of which it then acfjuires; as of lemon, maraschino, vanilla, &c.

It is almost needless to say that cream or a portion of make it richer than mere milk. It should be recollected that in custard, when made as cream, and eaten as usually called “ raw,” the whites of the eggs are ‘ never all used; but they may be devoted to many other purposes.

The French mode of making it is, to measure the number of cups which are and use nearly milk or cream, simmering it upon until beginning to boil, then adding about ounce of powdered sugar to cup, lemon-peel, bay-leaves, or almond-powder;

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CUSTARDS, CREAM, JELLIES, BLANC MANGE.

then take the yolk of an egg to each small cup, beat them up with the milk, the cups, in a bain-marie or rase of boiling water until the custard become firm. Custard Cream.—Boil half pint of new milk with a piece of lemon-peel, 2 peach-leaves, a stick of cinnamon, and 8 lumps of white sugar.

Should cream be employed instead of milk, there will be no occasion to strain it.

Beat the yolks, say of; strain the milk through coarse muslin, or a hair sieve; then mix the eggs and milk very gradually together, and simmer it gently on the it it thickens, but removing it the moment it begins to boil, or it will curdle. A cheap and excellent sort is made by boiling 3 pints of new milk with a bit of lemon-peel, a bit of cinnamon, 2 or 3 bayleaves, and sweetening it.

Meanwhile, rub down smooth a large spoonful of rice-flour into a cup of cold milk, and mix w ith it 4 yolks of eggs well beaten. Take a basin of the boiling milk, mix it wdth the cold, and pour it one way it begins to thicken, and is just going to boil up; it into a pan, stir it some time, add a large spoonful of peach-w'ater, 2 tea-spoonsful of brandy, or a little ratafia.* For Rich Custard.—Boil a pint of milk with lemon peel and cinnamon; mix a pint of cream and the yolks of 8 eggs, wellbeaten; when the milk tastes of the seasoning, strain it enough for; pour it into the cream, stirring; then give the custard a simmer till of a proper thickness.

Do not let it boil; stir the whole time one way. Or:—Boil a pint of cream with some mace, cinnamon, and little lemon-peel:

add to it the yolks of 4 and whites of 2 eggs, a little orange-flower water, and sugar to your taste. A little nutmeg and 2 spoonsful of sw'eet wine may be added, if approved. Mix well, and bake 111 oups.

Rice Custards.—Sweeten a pint of milk with loaf-sugar, boil it with a stick of cinnamon, stir in sifted ground till quite • Marbles, boiled in custard, or anything likely tc bum, will. If shaken in the saucepan, prevent it from catching.

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MRS.

it; add the whites of 3; it again over the fire for 2 or 3 minutes, then put it into cups that have lain in; do not wipe them turn them out, and the in which they are to be served: pour round them a custard made of th j yolks of the eggs and little more than Put on the top a little red currant jelly, or raspberry jam.

A pretty supper dish.

Orange Custard.—Boil very tender the rind of half a Seville; beat it in a mortar to a paste; put to it a spoonful of the best brandy, the juice of a Seville orange, 4 ounces of lump-sugar, and the yolks of 4 all together 10 minutes, and pour in by degrees a pint of boiling cream. beating until the mixture is cold put custard-cups, and set them in a soup-dish of boiling water; until thick, then put preserved orange-peel, in slices, upon the Serve either hot or cold. Or the juice of 12 oranges, strain it and sweeten it well with pounded loaf-sugar, stir it over a slow fire till the sugar is dissolved, taking off the scum as it rises; when nearly cold add the yolks of 12 eggs well beaten, and a pint of cream; stir it again over the fire till it thickens.

it in a glass dish or in custard-cups. Lemon Custard—May be made in the same manner, or as follows:—Strain 3 wine-glassfuls of lemon-juice through a sieve; beat 9 eggs, yolks and whites, strain them also, and add them to the lemon-juice, with one-quarter pound of powdered sugar, a glass of white wine, and half a wine-glass of water, with a little grated lemon-peel. Mix all together, and prt the ingredients into a sauce-pan on the fire, stirring it until oomos thick and of a proper consistence. Almond Custard.—Boil in a pint of milk, or cream, 2 or 3 bitter almonds, a stick of cinnamon, and a piece of lemon-peel pared thin, with 8 or 10 lumps of sugar; let to e.xtract the flavor, then strain stir it Bpat the yolks of 6 eggs, mix it with the milk, and stir the whole over a slow fire until of a proper thickness, adding 1 oz.

almonds, beaten fine in rose-water.

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CUSTARDS, CREAMS, JELLIES, BLANC MANGE. Chocolate Cvstards.—Dissolve gently by the side of the fire *n ounce and a half of the best chocolate in rather more than a wine-glassful of water, and it it is; mix with it a pint of milk well flavored with lemonpeel or vanilla, and two ounces of fine sugar, and when the boils, stir five well-beaten that have been •tiauied.

Put the custard into ajar or jug, set it into a pan of boiling water, and it without ceasing until it is thick.

Do not put it into glasses or a dish nearly or quite cold.

Tl»ese, as well as all other custards, are infinitely finer when made with the yolks only of the eggs. Cnstards without Cream.—Take 1 tea-spoonful of rice flour, a pint of new the yolks of 3 eggs, sugar to your liking; mix the rice very smooth, and the into the boiling milk. An excellent dish for children. Custard.—^To 1 quart of cream or new milk, add a slick of cinnamon, 4 bay leaves, and some mace; all together a few minutes; beat well 12 eggs, sweeten them, and when the milk is in the eggs, and bake or boil it till of a proper consistency, and perfectly smooth. The spice can be omitted, and 4 or 5 bitter almonds used in its place.

Common Baked Custard.—Mix a quart of new milk with 8 well-beaten eggs, strain the mixture through a fine sieve, and it with from 5 to 8 ounces of sugar, according to the taste; add a small pinch of salt, and pour the custard deep dish, with or without a lining or rim of paste; grate nut meg or lemon rind over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly be smooth when cut, without the honey combed appearance which a hot oven gives; and there will be no whey in the dish. New sugar, 5 to 8 ozs.; salt, onequarter salt-spoonful; or lemon-grate:

baked, slow oven, 20 to 30 minutes, or more. A Finer Baked Custa~d.— Boil together gently, for 5 min tttes a pint and a naif if new milk, a few grains of salt, the

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MBS. hale’s new cook BOOK very thin of a lemon, and of loaf sugar slii these boiling, but very gradually to the well-beaten yoli of 10 fresh eggs, and the whites of 4; strain the mixture, ant add to it half a pint of good cream; let it cool, and then flavor with a few spoonsful of brandy, or a little ratafia; finish and oake it by the directions given for the common custard above or it well-buttered cups, and bake it very flowly from 10 to 12 minutes. Ap-ple or Gooseberry Souffle.—Scald and the it through a sieve, and put it tart-dish.

cold pour a rich custard over it, about 2 inches deep; whip the whites of the eggs, of which the custard was made, to a snow, and lay it in small rough pieces on the custard; sift fine sugar over, and put it slack oven short time.

It make an exceedingly pretty dish. Gooseberry-Fool.—Put the fruit into a stone jar, with some good Lisbon sugar; set the jar on a stove, or in a sauce-pan of water over the fire; if the former, a large spoonful of water should be added to the fruit. it is done enough to pulp, press it through a cullender; have ready a tea-cupful of new milk and the same quantity of raw cream boiled together, and; pretty well with fine Lisbon sugar, and mix the pulp by degrees with it.

Or:—Mix equal proportions of gooseberry pulp and custard Apple-Fool—May be made as gooseberry, except that when stew'ed they should be peeled and pulped. French Flummery.—Boil ounce and a half of isinglass in a pint and a half of cream for 10 minutes, table-spoonsful of orange-flower water, strain it into a deep dish.

CREAMS Fruit Creams.—Take half an ounce of isinglass, dissolved in a little water, then put 1 pint of good cream, sweetened to the it; when nearly cold lay some apricot or raspberry jam on the bottom of a glass dish, and pour it over. is most excellent.

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CUSTARDS, CREAMS, JELUES, BLANC MANGE.

Burnt Cream.—Set over the fire in a pan 8 ounces of sifted it browns, add a quart of cream, and ‘2 ounces of isinglass; boil and stir till the latter is dissolved, when it, and strain it into moulds.

Or, this cream may be made by it without adding the yolks of 4 eggs, sweetening and sifting over it in a dish loaf sugar, to be browned with a salamander. Lemon Cream.—Take a pint of cream, add the zest of a Icmtm rubbed on sugar; wdiip it well; add sugar and lemon-juice to palate.

Have half an ounce of dissolved and when the cream is thick, which be when the lemon-juice is added, pour in the isinglass, and immediately mould it. A smaller quantity of isinglass may suffice, but that depends on the thickness of the cream.

Other flavors may be used, as orange, almond, maraschino. Or:—Take a pint of thick cream, and put to it the yolks of 2 eggs well oz. of fine sugar, and the thin rind of a; it up, then stir it till almost cold; put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.

Cream.—Put of raspberry jam to a (juart of cream, pulp it through a lawn sieve, mix it with the of a lemon and a little sugar, and whisk it till thick.

Serve it in a dish or glasses. Stratoberry Cream.—Pulj) O ounces of strawberry jam with a pint of cream through a sieve, add to it thejuice of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a little more juice of lemon, and when no more froth will rise put the, cream into a dish, or into glasses, and place the frotk i^. well drained.

Cream.—Have pine apple prepared •yrup, and cut into small dice, putting it in your cream with little of the syrup, the other process as before. Raspberry and Currant Cream.—Use a pottle of raspberries', and the juice of a handful of currants, j>assed through the siev» with the raspberr’es, then proceed the same as before, precisely

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Creme Meringuee.—Infuse in a of Hvjw milk the thin rind of a lemon, with 4 or 5 bitter almonds Ijruised. As the quiintity should not be reduced, it should be kept by the Bide of the fire until strongly flavored, and not be allowed to boil for more than 2 or 3 minutes. it with 3 ounc«!S of fine sugar in lumps, and when this is dissolved, strain, aiid mix the milk with half a pint of cream; stir the whole gradually to the well-beaten yolks of 0 fresh eggs, and thicken it like boiled custard. Put it, when cold, into a deep dish, beat to a solid froth the w'hites of 6 eggs, mi> them with 5 tablespoonsful of pounded and sifted sugar, and spread them evenly over the custard, which should be set immediately into a moderate oven, baked half an hour, and served directly it is taken out.

New of bitter almonds, 5; ozs.

; half pint; yolks of eggs,; frothed whites of eggs, 6; sifted sugar, 5 table-spoonsful: baked, half Italian Cream.—Mix 1 pint of rich cream with half pint of it to your taste; add 2 gills of Madeira wine; gill of rose beat these ingredients thoroughly; dissolve in boiling oz. of isinglass; napkin or sieve, and it; the moulds, and when firm turn out. Almond Cream.—Boil 1 quart of cream with a grated nutmeg, a blade or two of mace, a bit of lemon-peel, and sugar to your taste; then* blanch one-quarter of pound of almonds, and beat them very fine with a table-spoonful of rose water or orange flower water; beat well the whites of 9 eggs and strain them to the almonds; together and rub them well through a coarse hair-sieve; mix; set th?

fire, and stir it all one way until it almost boils; pour it into a bowl and stir it till cold. Put it into cups or glasses and send it to table.

Crime d La Vanille.-^'QoW oz. of isinglass in a milk for 10 minutes, taking care it does not to the bot* Tf> Bla^-cTi Almonds, or other Kernels.—^Put your ulmonds into a baain, and pour votne scalding hot water over tliem, let them lie la it amiuutc, t.ies tub theii' >-*ween a clean cloth, and the brown skins will easily oome off.

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CI8TARDS, CRKAM6, JELLIES, BLANC MANGE. tom of the stew-pan.

Put into it half a stick of vanilla; ©over it down, and let till nearly cold.

Beat up the yolks of 5 eggs, mix into them G oz, of pounded sugar, put these into; take the vanilla out of the milk, which add to the eggs, mix them well, and stir the custard over the fire it tliickens, but do not let it boil. it into a bowl nearly cold add a glass of noyeau or maraschino; keep ring it, and when on the point of setting add three-quarters of pint of cream well whipped; mix it well, and pour it into a mould; set it upon ice till wanted, when dip it for a moment into warm water, wipe it dry, and turn over upon a dish. This is a very fine cream for a Charlotte Russe; but there should be a little more isinglass added, and a glass of brandy instead of the noyeau. Or:—Boil half a stick of vanilla in a quarter of pint of new it has a very high flavor; have ready a jelly of oz. of isinglass to quarter of pint of water, which mix with the 1|- pint of fine cream; sweeten with fine sugar, and whip until quite thick; then pour into the mould and set it in a cool place.

Or thoroughly with loaf sugar quarter of a stick of vanilla, sift it, taking care that the vanilla is passed through the sieve: whip a pint of cream; add the vanilla, half an ounce of dissolved isinglass; pour into a mould. Cr^me au Marasquin.—Prepare a cream as the Oreyne a la Vanille, adding a quarter ounce more isinglass, and substituting maraschino for vanilla. Charlotte Russe.—Line the bottom of a plain round mould with Savoy biscuits, placing them close together in a star or Borne device; the sides, placing the biscuits edgeways, to make them form a compact wall; put the mould upon ice; have ready a Creme au Marasquin, adding a glass of brsndy. Fil. the mould as it stands on the ice, and leave it till the time of serving, when turn it over upon the dish and take off the mould.

Charlotte Russe.—{American).-~An easy way.—Mix the yolks of 4 eggs quarter of pound of sugar pounded fine, and add to this half pin of new milk.

l‘ut it over the fire till

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MRS. male’s new cook BOOK, it begins to but do not let it noil; add half pint of very stiff calve’s foot jelly. a napkin ti pan placed on ice, a pint of very rich cream, J or not as you like, and w'hip it it looks like ‘ float—pour the cream into another dish, and put the custard in the pan on the ice; stir it on the ice, with a paddle, until it l)ecomes; add the cream very lightly. The mi.xture should look sponge-cake before it is A round tin pan must be prepared with sponge cake, (railed Ladies’ fingers, placed around and at the bottom very evenly and closely; pour the charlotte in it, and place it on the ice till wanted.

When wanted put a round dish or plate on it, and turn The bottom will then be at the top—and no cake at the bottom. Crean Hasty.—Take a gallon of milk from the cow, set it on the fire, and when it begins to rise take it off the fire, skim off all the cream and put it on a plate, then set the skillet on the fire again and repeat the skimming till your plate is of cream, put to it some orange flower and sugar, and serve it.

Cream au Naturel.—Take some thin cream, mind and let it be fresh, and put it in a bowl on ice to cool, add to it powdered sugar, and serve it.

to Keep.—Cream already skimmed may be kept 24 if scalded without sugar, and by adding to it as much pow'dered lump sugar as will make it sweet, it will keep good two days in a cool place. Curds and Cream.—With about half a table-spoonful of rennet, turn 2 quarts of milk just from the cow; drain off the whey, and a mould with the curd; when it has stood an or two, it out.

Strew colored comfits over i‘^ sweeten some cream, mi.x grated nutmeg with it, and pour it round the curd.

Curdt and as in Scotland.—Put 2 quarts of new milk into the dish in which it is to be served, and turn it with a tea-spoonful of rennet; when the curd lias come, serve it with in a separate dish.

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CUSTARDS, CREAM, JELLIES, BLANC MANGE, Naples Curd.—Put into a quart of new milk a stick of cin namon, boil it a few minutes, take out the cinnamon, and stii in eight well-beaten eggs, and a table-spoonful of white wine; it boils again, strain it through a sieve; beat the curd in a basin, together with about half an ounce of butter, 2 tablo spoonsf^ul of orange-flower water, and pounded sugar sufRcient to it.

Put *t into a mould for 2 hours before it is sent to table. White w'ine, sugar, and cream, may be mixed together, and the curd; or, in a tureen.

Kerry Butter-Milk.—Put quarts of butter-milk a cloth, hang it in a cool place, and let the whey drip it for two or three days; when rather thick, put it basin, sweeten it with pounded loaf sugar, and add a glass of brandy, or of sweet wine, and as much raspberry jam, or syrup, as will color and give it an agreeable flavor. \Vhisk it well together, and serve it in a glass dish. Devonshire -Put warm milk into a bowl; it with rennet; then put some scalded cream, sugar and nutmeg on the top without breaking the curd. Whip Syllabub.—Whip cream, as directed; mix a glass of brandy and half a pint of white wdne with a pint of the cream, which sweeten with sifted loaf sugar, and grate in lemonpeel and nutmeg; in glasses, and set some of the whip on each.

Snow Balls.—Beat the whites of G eggs to a froth theni to your taste and flavor them rose-water.

Drop Ihern into a pot of boiling water in table-spoonsful for a minute or iwo, to harden a cream of milk, eggs, and Bugar, to float them in.

A Floating Island.—Take a pint of thick fre.am, sweeten withyj/ie sugar, grate in the peel of one lemon, and add a of sweet white wine; whisk it well till you have raised a good froth then pour a pint of thick cream into a china dish, take one French roll, slice it lay it aa h^htly as possible; then a layer of clear calves’ feet jelly, or

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currant jelly; then whip up your cream, and lay on the fr. tb as high as you can, and what remains pour into the bottom of the dish.

Garnish the rim with sweetmeats. Floating Inland—another way.—Beat together the whites of three eggs, and as many table-spoonsful of raspberry jam or red currant jelly the whole will stand in rocky forms, pile it upon apple jelly, or cream, beaten up with wine, sugar, and a little grated lemon-peel. Ti Whip Cream.—Sweeten a bowl of cream sugai and orange-flower water, any juicy or lemon or orange, by rubbing sugar on the peel:

set another bowl near the sieve over it; ovhip the cream with a whisk, and, as it rises in a froth, take it otf with a skimmer, and put the sieve to drain; whip also the cream which drains off, and, when done, ornament with lemonraspings.

This cream may be used before it is set upon cus tard, trifle, or syllabub. A Trifle.—Whip cream, as directed above, adding a brandy and sweet wine; then lay in a glass dish sponge cakes, ratafia cakes, and macaroons, and pour upon them brandy and sweet wine as they will soak up; next, a rich custard about 2 inches deep, a grated nutmeg and lemon-peel; a layer of red or jam, and upon a very high whip. A trifle is best made the day before it is wanted. Trifle.—Cut out a or diet-bread cake about 2 inches from the edge; it with a rich custard, with a few blanched and split almonds, and pieces of raspberry jam, and put on the whole a high whip. Ooonehemj or Apple Trifle.—Scald a sufficient quantity of fruit, and pulp it through a sieve, add sugar agreeable to >our taste, make a thick layer of this at the bottom of your dish; mix a pint of milk, a pint of cream, and the yolks of 2 eggs, •cald it over the fire, observing to stir it; add a small quantity of sugar, and let it get cold. lay it over the apple#

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CUBTXRDS, CREAM, JELLIES, BLANC MiNGE. 3Q f OT gooseberries with a spoon, and put on the whole a whip made the day before. If you use apples, add the rind of a lemon grated ICES.

VanilUi Ice Cream.—Take 2 quarts of rich cream, and q lart of rich milk; put the milk on the fire; cut up a vanilla bean in small pieces, and throw it into the milk, letting it up a table-spoonful of flour or powdered arrow-root in some it gradually into the boiling milk.

Beat up 3 eggs well, adding a little cold milk to them, and pour them the boiling milk; it ah together a few minutes, it all the lime.

it off the fire and strain it through a fine Add the 2 quarts of cream, and 3 lbs. of sugar; stir it till the sugar is dissolved. put it freezer, should be made of pewter, though block-tin is often used; place the freezer in a deep pail, is partly filled with pounded ice, and sursalt and ice in alternate layers. the freezer by turning the handle all the Every ten minutes open the freezer and cut down as it congeals around the sides, beating the cream well each time, also digging it out from A or tin spade with a strong handle is the best for the purpose. If the ice is to be kept after it is frozen, the water must be let off from the bottom of the pail by a hole is stopped with a cork, and a woollen cloth put on the top of the freezer to exclude the air.

the freezer is opened the edges carefully wiped a towel to prevent the salt from getting in. When the frozen cream is to be turned out, apply a cloth wrung out of boiling water to the bottom and sides of the freezer.

it is well frozen, transfer it to a mould; surround salt and ice, and then freeze it over again.

wish to it with lemon instead of vanilla, take a large lump of sugar before you powder rub it on the outside of a large lemon the yellow is all rubbed off upon the sugar. Then, when the sugar is all p< wdered, mix w'ith it the juice.

Do the same for orange. For strawberry ice cream, mix with the powdered sugar the juice ofa quart of ripe strawberries squeezed through a linen bag.

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MRS male's new cook BOOK.

Strawberry Ice-Oream^ {e'.;celleni).—Pass a of picked strawberries through a sieve with a wooden spoon, add 4 ozs of powdered sugar, and a pint of creaoi, and freeze. Ice Cream.—Pare a ripe juicy pine apple, chop it up tine, and pound it to extract sugar and let it lie a while in a china bowl. has entirely melteo, strain the juice into a quart of good cream, and add a little less than a pound of loaf sugar. Beat up the cream and freeze it in the same manner as common ice cream. Currant Ice Cream.—Put one large spoonful and a half of currant jelly into a basin with half a gill of syrup, squeeze in one lemon and a half, add a pint of cream and a little cochineal, then pass it through a sieve and finish in the general way. Brown Bread Ice.—One pint of cream, sweeten with syrup, a little grating of nutmeg, a glass of jelly, have ready some very fine bread crumbs made from brown bread old, sprinkled by degrees into the cream when about half frozen, add jelly if you have it.

Ginger Cream Ice.—Make half a pint of good custard, boiling an ounce of the best ground ginger, sweeten it, add half a pint of cream, a little lemon juice, put into it when half frozen two ounce' of preserved ginger cut in small dice; go on as for former ices.

Fine Cochineal Coloring.—Pound 1 ounce of cochineal, put 1 pint of water, with 1 ounce of roach alum, 1 ounce of cream of tartar,—when all are boiled, add 1 ounce of salts of wormwood, and the juice of 3 lemons, and 3 gills of spirits of wme.

Bottle it closely.

Water Pes—Are made with the juice of the orange, lemon, ( r any other sort of fruit, sweetened and mixed with To make orange-water ice, mix with the strained juice of 3 fine oranges, and that of 1 lemon. Rub some fine sugar on the peel of the orange, to give it the flavor.

it very sweet and freeze it.

Lemon ice is made in th# same manner.

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CrSTARDR, CREAMS. JELLIES, 31ANC MAN3E. Orange- Water Ice.—^Takc as qiany oranges as will be necessary, in the juice from them; take the pjlp carefully from the rind, and put it in a bowl, pour a little boiling water on it, stir it well and it through a sieve; mix this with the orange-juice, and in as much sugar as will make a rich syrup. If the oranges are fine, rub some of the sugar on the peel to extract the essence. Freeze it like loe-cream.

Water Ices, generally.—Tf made from jams, you must rub them through a sieve, adding thick boiled syrup, and lemonjuice, and some jelly, and coloring if for pink, and the white of an egg whipt up before you add it to the best half of a pint of spring water; of jam, you must have a good pint of mixture in all to make a quart mould; if from iruits with syrup you will not require water Currant Fresh Water Ice.—Pass through a sieve a pint of currants, then add to them four ounces of powdered sugar and one pint of water, strain it and freeze it rich.

Red Currant Water Ice.—Use the syrup from currants, or currant jelly dissolved, and half a pint of barley water, always cold, use a little lemon the rest as for former ices.

White Currant Water Ice.—Press half a pint of juice from currants, strain them, add syrup to it, and a cup of barley water, or spring water, beat up the white of an egg, and put into it a glass of jelly if you ha\e it, a little boiled isinglass, and freeze as before; these ices will, both pink and white, look well together. Wuti'r Ice.—Rub on sugar the clean rinds of lemons, wjuceze the juice of tw'elve lemons, strain them, boil the sugai into a strong thick syrup, add to the juice half a pint of water, or good barley water, sweeten syrup, add the white of an egg and jelly. Roman Punch.—To make gallon, 1 pint and a half of the best brandy, 1 pint and a half of the best rum, 3 gills of good Madeira or sherry, 1 pound of loaf sugar, and 0 lemons;

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MK8. balk’s NKW Ct.Oii BOOK.

mb 4 of the lemons on the sugar, and then mix as you would for punch, with 2 and a half quarts of water; freeze it as uy>.

is frozen.

It is a complaint amongst even experienced house-keepera that they cannot feel a certainty of having jelly clear; but by ttrictly attending to the following method for making calf’sfoot jelly, they can scarcely fail to have it beautifully bright. Feet for all jeUies are boiled so long by the people who sell that they J^fe less nutritious:

be procured from the butcher and only scalded to take off the liquor will require greater care in removing the fat; but the jelly will be far stronger. A little isinglass, half an ounce to a quart of stock, may be used to secure the firmness, particularly in summer.

In peeling lemons, care should be taken not to cut below the color, as by so doing a great deal of the flavor of the essential oil is lost, and the white part gives a disagreeable flavor.

The stock should be measured when set to get cold, as the exact quantity cannot be measured when it is set. Jelly is equally good ipade of cow-heels nicely cleaned. Calfs-feet Jelly.—Take set of calPs-feet nicely cleaned, and boil them in 3 quarts of water, until the meat drops from the set it away to perfectly cold, skim off the fat carefully, then put it into a kettle, which must be entirely free from grease, and add white wine, half pound of loaf sugar, the juice of 2 lemons, and the whites of 5 eggs beaten it over a brisk examine it with a spoon, and when the particles begin to separate and look clear, take it off; it through a sieve into a flannel-bag, and let it drip till it clears.

If it does not clear on straining it, bpil it up again.

The feet after having been boiled first should stand all fat to congeal; then more effectually removed.

is essential, for least fat remains it will not clear. Orange Calfs-feet Jdly.—To a pint and a half of firm calfs feet jelly, put a pint of strained orange-juice, mixed with thai of or 2 lemons; add to (5 ounces of sugar, orrken

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CUSTARDS, CREAMS, JELLIES, BLANC MANGE. small, the very thin rinds of 3 oranges and of 1 lemon, and the whites of 6 eggs with half the shells crushed small. Stir these gently over a clear fire until the head of scum liegins to form, hut not at all afterwards.

Simmer the jelly for from the the let it stand a it a jelly-bag perfectly clear. This is an original, and entirely new receipt, which w'e can recommend to the reader, the jelly being very pale, beautifully transparent, and delicate in flavor: it would, we think, be peculiarly acceptable to such as are forbidden to take wine in any form. The proportions both of sugar and of lemon-juice must be somewhat varied according to the season in which the oranges are used.

Strong calfs-feet jelly 1^ pint; strained orange-juice, mixed a of lemon-juice, ozs.

; rinds of oranges, 3; of lemon,:

Ohs.—A small pinch of isinglass thrown into the jelly when it begins to boil will much assist to clear it.

When the flavor of Seville oranges is liked, 2 or 3 can be used with the sweet ones.

Ohs.—Lemon, strawberry, raspberry and calf’s-feot jellies are made like the orange—only requiring more or less sugar, according to the fruit used. To Clarify Isinglass.—Take 2 ounces of isinglass, pour on it a pint of spring water which has been mixed with a tea-spoon fill of beaten white of egg and a table-spoonful of lemon-juice. let taking care the isinglass does not to the bottom of the pan; simmer a few minutes, clear off the scum till no more appears; muslin, and set it by for use:

it will be transparent, and may be warmed and mixed with the clear juice of any of fruit already sweetened, or «yrup in liqueur.

As a portion isinglass is taken up by the white of egg, a quarter to each oz. should be allowed for this. The finest sort of isinglass, which should be white and without any smell, does not require to bo clarified, e.xcepting for clear jellies; for all other purposes it is to and to pass trainei.

A variety of excellent Jellies may be made

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with clarifipd and the juice or syrup of almost any of fVcsh the color of which is best preserved by mashing it lightly and strewing pounded sugar over it, letting it stand 3 or 4 hours for the juice to drain ofi’; pour a little water over, and use the juice without boiling. This can only be done when fruit is plentiful, as it requires double the quantity. It is also a great improvement to these jellies to put the moulds into ice 3 or 4 hours before serving them. Strawbe) '•y Isinglass Jelly.—A great variety of equally elegant and excellent jellies for the toble may be made with clarified isinglass, clear syrup, and the juice of almost any kind of fresh fruit; but as the process of making them is nearly the same for all, we shall limit our receipts to one or two, which will serve to direct the makers for the rest.

quickly for 15 minutes 1 pint of water and three-quarters of a pound of very good sugar; measure a quart of ripe richly-flavored strawberries without; the scarlet answer best from the color which they give; on these pour the boiling syrup, and all The next day clarify 2 ounces and a half of isinglass in a pint of water, as directed at the beginning of this chapter; drain the syrup from the strawberries very closely, add to it 2 or 3 table-spoonsful of red currant juice, and the clear juice of 1 large or of 2 small lemons; the isinglass is nearly cold mix the whole, and put it into moulds.

The French, who excel in fruit-jellies, always mix the separate ingredients when they are almost cold; and they also place them over ice for an hour or so after they are moulded, which is a great advantage, as they then require and are in consequence much more When the fruit abounds, instead of throwing it into the syrup, bruise lightly from 3 to 4 pints, throw 2 table-spoonsful of sugar over let the juice flow from it for an hour or 2; then pour a little water over, and use the juice without boiling, which will give a jelly of finer favor than the other. sugar, three-fourths of a pound:

Strawberries, isinglass, 2 ounces and a half; 1 pint (white of an egg to 2 tea-spoonslul) 1 large or 2 small lemons.

Obs.—The juice of any fruit mixed with sufficient sugar to •weeten, and of isinglass to stiffen it, with as much lemon-juice B8 will take off the insipidity of the flavor, will serve for

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CUSTARDS, CREAMS, JELLIES, BLANC MANOE. 3^3 kind ofjelly.

Pine-apples, peaches, and such other fruits as do not yield much juice, must be infused in a larger quantity of syiup, which must then be used in lieu of it.

Orange and Lemon Jellies.—Simmer in a pint of water, ounce and a half of isinglass, the rind of an orange and a.emon, cut thin, and 4 ounces of loaf sugar, the is dissolved; add to it the juice of 2 sour oranges, 1 lemon, and of sweet oranges enough to make a pint of mixture, simmer a few minutes longer, and strain it through a lawn sieve; half an hour in a cold place, and then pour it into the mould. Or:—Put into a stew-pan 1 quart of good stock, 1 ounce of isinglass, the thinly-pared rinds of two sour oranges, 2 sweet oranges, and 2 lemons; the juice of 3 of each, and half a pound of loaf sugar; boil the whole 20 minutes, run it through a jellybag, and pour into moulds. Lemon jelly is made as above.

These jellies are served, garnished with very thin slices of oranges or lemons.

Wine. Jelly.—^Take 1 ounce and a half of isinglass, and soak it for 5 minutes in off the water; the isinglass in 2 quarts of boiling w'ater; let it cool a little, and add of sugar, a little cinnamon, the juice of 3 lemons, the peel of 2 lemons, 1 quart of wine, and the whites of 3 eggs.

Stir all well; it 1 minute; strain it while hot through a jelly-bag. Blanc Mange.—Boil 1 ounce of isinglass, 3 ounces of sweet and 6 bitter almonds, well pounded in a quart of milk; let it the is; it, stir it until nearly cold, and put it into the mould. Or:—To a pint of new milk and as much cream, add oz.

and a half of the best isinglass, a large handful of sweet and bitter almonds pounded in a mortarand moistened with w'ater, 3 oz. of fine sugar, and 2 bay or peach leaves. Boil the whole until the isinglass is dissolved, then strain it into a basin, let it Mand it is cold, turn it out and take olf the sediment, viirm again, flavor it a orange-flower wa»,er, it it is cold, and ther put it th« mould.

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MRS.

male’s new cook BOOK. Observe, to wash the isinglass in cold watti before it 's put milk, and soak the moulds in cold water some hours before they are used. Blanc Mange—another way.—To 1 ounce of isinglass, put a pint of vater, boil it till the isinglass is melted, with a bit of cinnamor; put to it three-quarters of a pint of cream, 2 ouii^es of swee< ilmonds, G bitter ones, blanched and beaten, a bit. f lemon p il, sweeten it, stir the fire, let it boil, strain ai.d let cool, squeeze in the juice of a lemon, and put moulds* garnish tc your fancy. Calf's Feet Blanc Mange.—Boil set of calfs feet in or 5 quarts of water, without any the is to quart, strain and mix 1 quart of milk, several sticks of cinnamon, or a vanilla bean. Boil the whole 15 minutes, sweeten it to the taste with white sugar, strain it, and fill your moulds with it.

American Blanc Mange.—Mix 2 oz. of arrow-root in half a pint of cold water; let it settle for a quarter of an hour; pour oft’ the water and add a table-spoonful of orange or rose water; 1 quart of new milk; it with a bit of cinnamon, half the peel of a lemon, and 4 laurel or bay leaves; pour the boiling milk upon the arrow-root, stirring it all the time: put it into the mould and turn it out the following day. Jaumange, or Jaune Manger.—Pour on the very thin rind of a large lemon, and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for 3 or 4 minutes, then leave the sauce-pan by the side of the stove, that the syrup may taste In 10 or 15 minutes afterwards add 2 ounces of isinglass, and stir the mixture is dissolved, then throw in the strained juice of 4 sound, moderate-sized lemons, and a pint of sheiTy; mix briskly with the beaten yolks of 8 eggs, and delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it hiis become cool, and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Rind of 1 lemon; sugar, 8 oz.

: 3 or 4 minutes. Isinglass, 2 oz.; Juice, 4 lemons; yolks of 8 eggs; wire,

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CIliPTEK XXVI.

PRESERVES, FRUIT, JELLIES, MARMALADE. General Directions— To Clarify Sugar— To Strawberries—Raspberries—Damsons—Plums— Gooseberries—Atmack's Preserve — Peaches— Pines — Quinces— Ginger— Apples—Pears— Chestnuts—Melons— Pumpkin— Jams— Raspberry— Currant— Grape, &c.—Marmalades — Plum Cheese— Compotes Currant Jelly— Orange or Bottled Fruit • —Frosted— Candied Lemon Drops—Nongat, Tofie ing, dec.

A FEW GENERAL RULES AND DIRECTIONS FOR PRESERVING. 1. Let every thing used for the purpose be delicately clean and dry; bottles especially so. 2. Never place a preserving-pan fiat upon as will render the preserve liable to burn to, as it is called; is to say, to adhere closely to the metal, and then to burn; it should rest always on a trevet, or on the lowered bar of the kitchen range.

the is added the gently at first, and more towards the end, quitting them until they are done; this precaution will always prevent the chance of their being spoiled. All preserves should be perfectly cleared from the scum Bs it rises.

Fruit which is to be preserved in syrup must first be blanched or it is sufficiently softened to absorb the sugar; and a thin syrup must be poured on it at first, or it will shrivel instead of remaining plump, and becoming clear if its weight of sugar is to be allowed, a*id

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MR3.

HALS’S NEW COOK BOOK. boiled to a syrup with a pint of water to the pound, only half the weight must be taken at first, and this must not be boiled with the water more than 15 or 20 minutes at the commencement of the process; a part of the remaining sugar must be added every time the syrup is reboiled, unless U should be otherwise directed in the receipt. G. To preserve both the true flavor and the color of fruit in jams at. 1 jellies, boil them rapidly until they are well reduced, hcfore the sugar is added, and quickly afterwards, but do not allow them to become so much thickened the sugar will rot dissolve in them easily, and throw up ifs scum. seasons, the juice is so much richer in others, that this effect takes place almost one is aware of it; but the drop which adheres to the skimmer, when it is held up, will show the state it has reached. 7. Never use tin, or pewter spoons, or skimmers for as they convert the color of red fruit into a dingy purple, and impart, besides, a very unpleasant flavor. 8. When cheap jams or jellies are required, make them at once w'ith loaf sugar, but use that which is well refined always, for preserves in general; it is a false economy to purchase an inferior kind, as there is great waste from it in the quantity of scum which it throws up.

9. Pans of copper or bell-metal are the proper utensils for preserving fruit: when used, they must be scoured bright with sand.

Tinned pans turn and destroy the color of the fruit that is put into them.

is now a new sort of stew-pan made of iron coated with earthenware, which is very nice for preTo Clarify Sugar.—Take the finest kind, break it into large lumps, and put it into a preserving-pan. If for syrup, add a pint of cold water to each pound; if for candying, a couple of wincglassfuls to the pound will be sufficient. Beat the white egg, add it to the water, mix it well, and pour; 1 egg is enough for )2 lbs. of sugar, if it is fine, or 2 if it is coarse. When the sugar is nearly melted, stir and p Jt it over a gentle fire; do not stir it after the scum begins to rise; let it boil 5 minutes, then take it off the fire, let it stand a minute or two, then tiike the scum carefully off; put the pan again on the fire, and when the syrup begins to vlircw in a little cold water, which should be kept back fer the

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PKKBERVBS, JELLIES, MARMALADB.

purpose; till the scum rises, draw it off the fire, and skim It as before; repeat this till quite clear; it is then fit for use.

It is by long boiling that the different degrees are ac<]uired, which the confectioner requires. A simple method of candying, is to lay some fruits from ti) rup into a clean sieve; to dip it quickly into hot water, and then put the fruit into a fine cloth, to drain; sift over ’t refined sugar, and dry on sieves in a moderate oven. A little powdered alum dissolved in water, and put into the syrup of preserves, with a quantity of sugar, will some times prevent their candying. The only secret of storing preserves, is to exclude the air from them, and to set them in a dry place, not placing the pots on each other.

All fruits for preserving should be gathered in dry weather; out as this is not always practicable, much inconvenience may be obviated by boiling the fruit for jellies and jams long before is added.

By so doing, the watery particles will evaporate, and the be flavored, by the sugar not being too long On the fire. To Preserve Straioberries or Raspberries, for Creams or Ices, boiling.—Let the fruit be gathered in the middle of a warm day, in very dry weather; strip it from the stalks directly, weigh it, turn it into a bowl or deep pan, and bruise it gently, mix with an equal weight of fine dry sifted sugar, and put it immediately into small, wide-necked bottles; cork these firmly without delay, and tie bladder over the tops. Keep them in a place, or the fruit will ferment.

The mixture should be stirred softly, and only just sufficiently to blend the sugar and tne fruit.

The bottles must be perfectly dry, and the bladders, after having been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be next to the cork. Strawberries.—To 2 lbs. of fine large strawberries add 2 lbs. of powdered sugar, and put them in a preserv ing-kettle, over a slow till the sugar is melted; precisely 20 minutes, as fa.st as possible; have ready a number of small jars, and put the fruit in boiling hot.

Cork and seal the jars immediately, and keep them the

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S78 summer in a cold dry cellar. The jars must be heated laifore the hot fruit is poured in, otherwise they will break. To Preserve Raspberries whole.—Take 5 quarts of raspber rics, and cull from them about 3 pints of the largest an j firmest, and set them aside; put the remainder in the preserving-pan. and put them on the fire to extract they are boiled enough, let them cool, and strain them tlirough a cloth.

While they are cooling, boil up the sugar in the proportion of lb. to 1 quart of the fruit, and when you have removed the scum, and it is a good syrup, throw in your whole raspbeixies:

rapidly a few minute.s, Imt be careful they do not fall to pieces or become ragged. them out with a skimmer full of holes, and spread them over a large dish to; then throw into the syrup the juice of those you have previously boiled, and let it boil it is nearly a jelly; throw in fruit, and give it a smart:

then put it in your jars hot, and do not cover them To Preserve Damsons.—To every pound of damsons allow thrce-qiiarters of a pound of powdered sugar; put into jars or well-glazed earthen pots, alternately a layer of damsons, and one of sugar; tie strong paper or cloth over the pots, and set them in the oven after the bread is drawn, and let them stand till the oven is cold.

The next day strain syrup, and it till thick it is cold, put the damsons into small jars or glasses, pour over the syrup, which should cover them, and tie a wet bladder or strong cloth over them. Magnum Bonum Plums.—Gather the plums with scald them in boiling water, and take off the skins, leaving on the If not quite ripe, they will require t/> be simmered a few minutes over a stove; to every pound of fruit, allow one of fine; clarify nearly boiled, candy high, put in the plums, and boil them nearly fifteen minutes, with a spoon carefully put them basin, and stand a day or two; then boil them ten c< perfectly transparent; put them into the jars; strain the syrup through a sieve, and pour it equally over them. 'To Greengages.—Pick and prick all the plums j

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PRESERVES, FRUIT, JELLIES, MARMALADE. into a preserving-pan with water enough to Let them remain on the fire until the water sim mere well; then take off, and allow them to stand until halt cold, putting the plums to drain. To every lb. of plums allow lb. of sugar, which must be boiled in the water from which the plums have been taken; let it boil very fast until the symp drops short from the spoon, skimming carefully all the time. the sugar is sufficiently boiled put in the plums, and allow them to boil until the covers the pan with large bubbles. Then pour the whole into a pan, and let them remain until the day.

Drain the syrup from the plums as dry as possible, boil it up quickly, and pour it over the plums:

then set them by; do this a third and a fourth On the fifth day, when the syrup is boiled, put the plums into for into jars.

Bhould the greengages be over ripe, it will be better to make jam of them, using three-fourths of a lb. of sugar to fruit. Warm the jars before putting the sweetmeats in, and be careful not to boil the sugar to a candy. To Gooseberries.—Take the rough-skinned when quite dry, with rather more than their weight of sugai pounded fine; lay a layer of fruit and a layer of sugar till all are in the pan; add a tea-spoonful of water, and boil the fiuit quickly until it is clear; take it out and put it into jars; up the it is thick, then pour it over the fruit. When cold, cover it closely. Almack's Preserve.—Take different kinds of fruit, stone the plums and slice the apples and pears; in alternate layers in a jar; set them in the oven until they are quite soft; then pass the pulp through a coarse sieve, and to every ’b. of fruit put a lb. of moist sugar, set it over a slow fire and stir it till very thick, then put it mto a wide shallow pot, and cut it m slices for use.

Windfalls may be employed for this sort of sweetmeats.

An Economical way of Preserving Peaches whole.—To 1.5 lbs. ol cling-stone peaches take 7-^ lbs. of loaf sugar; put 2 or 3 quarts of water in the kettle with 1 tea-spoonful of pearl-ash to destroy the skins the is hot, throw in a few peaches, and let them remain a few niinutcsi

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take them out and wipe off the skins with a coarse towel, and then throw them into cold water. Take half the sugar willi as little water as possible to it; put in a layer of neaches, and boll to 30 rhern out on a flat dish to cool. After 2 or 3 layers have been in this way the syrup increase; by degrees add the rest of the all are done, the syrup •intil it becomes a in the kettle naif a pint of alcohol, which will cool and thicken it sufficiently to put on the peaches, which should be ready in your jars; do not cover them the next day.

not have the least taste of the alcohol, and are a very fine preserve. To Preserve Peaches.—The clear-stone yellow peaches, white at the stone, are Weigh the it is pared.

To each pound of a of loaf sugar.

layer of sugar at the bottom of the preserving kettle, and then a layer of fruit and so on the is all in.

it over hot ashes until the sugar is entirely dissolved; then boll them until they are clear; take them out piece by piece, and spread them on a dish free from syrup. Boil the syrup in the pan until it jellies; w'hen the peaches are cold, fill the jars half full with them, and fill up with the boiling syrup.

stand a short time covered with a thin cloth, then put on brandy paper, and cover them close wdth corks, skin, or paper. 20 to 30 minutes will generally be sufficient to preserve them. Brandy Peaches.—(American Recipe.)—Take 4 lbs. of rip* peaches 2 lbs. powdered Put the fruit over the fire in cold water simmer., but iu)t boil, till the skins will rub jff easily.

Stone them, if liked.

Put the sugar and fruit in alternate layers in the jars, t’H in white brandy, and cover the whole. Coik tightly.

Brandy Peaches.—To 6 lbs. of the fruit peeled put 3 lbs. of loaf sugar and 3 pints of white French brandy. in ajar tightly corked, and till soft in a kettle of hot water. reach to the top. but not over the top of the jar.

To Pine-Apples. — Slice the pine-apples rathei thinner to preserve than to eat—and take lb. of loaf sugai

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FRUIT, MARMALADE. to 1 the In the kettle alteniately a layer of pine-apple and a layer of To each pound of fruit put 3 table-spoonsful of water. Let it remain over a slow fire until is all melted; then boil it slowly until the fruit looks; take out the by piece, and lay them on a the syrup is boiled to a jelly.

Put the in jars, and pour on the Byrup hot.

After putting on brandy papers, the jars with paper and it on, which secures their keeping, and preserves the flavor of the pine-apple. To Preserve Quinces.—Peel the quinces and clear the cores out well, saving all the seeds.

the peelings put them on to the water partakes strongly of the flavor of the quinces; put the seeds in a linen bag and the parings.

Put the quinces in a separate pan, and let them boil until almost tender. Strain all the quince put 1 pint of the to each pound of fruit and sugar; the quinces quite clear; then put them on cleared the Boil the it jellies with the bag of seeds, from which the substance should be pressed in the jelly. It is well to add 2 or 3 pints of quince water, and 2 or 3 lbs. of sugar more than is for floating islands, &c. To Preserve Oreen Oinger.—For two weeks put the ginger every night and morning in fresh boiling water. Take off the outside skin with a sharp knife; it in water it is quite it thin; prepare a syrup of 1 lb. of sugar to half; clarify it, and then put the ginger into it.

it until it is clear. Apples Preserved Whole.—Make a syrup of loaf sugar—al.owing a pound of pleasant sour apples to a pound of sugar. Be very particular in skimming it until it is quite clear. The apples should be pared very nicely and their cores extracted, an instrument made for the purpose, bef<»re are weighed.

Boil the apples in as much water as will cover them they boiorne soft, but take care that they do not corimence to break. Those that cook first should be removed on a sirauier they are all Squeeze the juice of

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MRS. bale’s new cook lOOK. large lemon for every pound of loaf sugar. Pare off the lemon if possible without breaking it—boil the juice ami the peei in the same water that has the apples.

in the as as the lemon-peel is it 10 minutes, or it is a strong syrup.

The apples which have been cooling on a dish should then be gently put in jars and the hot syrup poured on them.

Tie up the jars and dc not operi them for a fortnight. Preserved Apples—another way.—Weigh quantities ’ of good brown of apples; core, and mince the sugar, allowing to every 3 pounds a pint of water; skim it well, and boil it pretty thick; then acid the apples, the grated peel of one or two lemons, and two or three pieces of white ginger; the apples fall, and look clear and yellow.

Obs.—If a vgry nice preserve is wanted, use loaf-sugar, then the apples will look delicately \vhite.

Crah Apples.—Makft a syrup, allowing the same weight of sugar as apples.

Let it cool, then put in the apples, a few at once, so that they will not crowd, and break to till they begin to break, then take them out of the kettle. Boil the syrup in the course of 3 or 4 days, and turn it while hot on to the apples. This continue to do at intervals of 2 or till the apples appear to be thoroughly preserved. To Preserve Pears.—Pare them very thin, and simmer in a thin syrup; let them lie a day or two..Make the syrup richer, and simmer again, and repeat clear; then ^ drain and dry them in the sun or a cool a They may be kept in syrup, and dried as wanted, which makes them more moist and rich. To Bal e Pears.— Wipe some large sound iron pears, arrange them on a dish with the stalk end upwards, put them into the oven after the bread is drawn, and let them remain all night. If well baked they will be excellent, very sweet, and juicy, and much finer in flavor than those w hich are stewed or baked w iib The bon chretien pear also is delicious baked thus.

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PKKSERVK8, FRUIT, JELLIES, MARMALADE. 3S3 Pears.—Pare and halve or quarter large pears, according t3 their size; throw them into water, as the skin is off, before are divided, their tuining Pack them round a block-tin stew-pan, and sprinklf as much sugar over as will make them pretty sweet, and add lemon-peel, a clove or two, and some allspice cracked; just cfiver them with water, and add a little red wine. dose and stew 3 or 4 hours; when tender, take them out, and strain the liquor over them. Boiled Chestnuts.—Make a slight incision in the outer skin only of each chestnut, to prevent its bursting, and when all are done, throw them into plenty of boiling water, with about a of to the half gallon.

chestnuts will require to be boiled nearly or quite an hour, others more than half the time; the cook should try them occasionally, and as soOi.i as they are soft through, drain them, wipe them in a coarse cloth, and send them to table quickly in a hot napkin.

Roasted Chestnuts.—The best mode of preparing these is to roast them, as in Spain, in a coffee-roaster, after having boiled them from 5 to 7 minutes, and wiped them dry. should not be allowed to coo', and M'ill require but from 10 to They may, when more convenient, be finished over the fire as usual, or in a Dutch or common oven, but in all cases the previous boiling will be found an improvement.

Never omit to cut the rind of each nut slightly before it is Serve the chestnuts very hot in a napkin, and send salt to table with them. To Preserve a Melon Whole.—Scrape outside skill, make a hole top, take out the seeds; then throw the melon into water, and after it has remained 12 hours take it out and put it into a preserving-pan with a large piece of loaf-sugar and as much water as will cover it; then cover the pan closely, and let it remain for an hour on a very slow Repeat this process 3 times, on 3 successive days, taking care not to allow it to boil; make a thin -syrup, drain the melon carefully out of the liquor, and put it into the syrup, set a slow fire, closely covered for half an hour every day for 3 ensu-

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MRS. HALB'S NEW COOK BOOK. ing days, on the last day boiling the syrup until it is very rich, with the rind of one, and the juice of two lemons. To improve the flavor of a melon, take it when nearly ripe, cut out so much of the large end as to permit the scooping out of the seeds j up the hollow with water and sugar, or white wir.e; dose the top, put the melon in a net exposed to the sun ftr as as it remains A t4»a^er-melon acquire a fine flavor; but a mas^•-melon requires no improvement.

Or:—Take a melon, cut it pieces as for eating, trim off the outer rind, freely dust it over with hours after put it in a preserving-pan with sufficient syrup to cover it; boil it gently until tender, repeat the boiling for 3 suocessive days, when the syrup should be thick. To Preserve Water Melon Rind and Citrons.—Pare green skin, cut the w'ater melon into pieces.

Weigh the pieces, and allow to each pound a pound and a half of Line your kettle with green vine leaves, and put in the pieces without the A layer of vine leaves must cover each layer of melon to cover the whole, and place a thick cloth the kettle.

Simmer the fruit for 2 hours after scattering a few bits of alum amongst it.

the melon rind on a dish to the using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. clear, put in the rind, and let it boil 2 hours; take out the rind, boil up the syrup again and pour it over the rind, and let it remain all night.

The next morning boil the with lemon allowing one lemon to a quart of it is thick enough to hang in a drop from the point of a spoon, it Put the in jars, and pour it the syrup.

It is not fit for use immediately. Citrons may be preserved in the same manner, first paring off the outer skin, and cutting them into quarters. Also green limes.

To Preserve Pumpkins.—Choose a thick yellow pumpkin i.s sweet; pare, take out the seeds, and cut the into any form you choose—round, square, egg-shaped, stars, wheels, &c.; weigh it; put it into a stone jar or deep dish, and place it m a pot of water to boil, till the pumpkin is so

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PRESERVES, FRUIT, JELLIES, MARMALADE, 3g* K ft chat you «vn a fork it.

The pot may be kepi imoovered, and be sure that no water boils into the jar. "Jake the weight of the pumpkin in good loaf sugar; clarify it, and boil the s} rup with the juice of 1 lemon to every pound of sugar and the peel cut in little squares. When the pumpkin is soft, put it into the syrup, and simmer gently about an hour, or till the liquor is thick and rich, then let it cool, and put it in glass jars well secured from air.

It is a very rich sweetmeat.

Cantelope Rind Preserved.—Take 1 pound of rind not quite mellow, and cut the outside carefully off; lay it in a bowl and sprinkle over it 1 tea-spoonful of alum; it with boiling water, and let it stand all dry it in a cloth, scald it in ginger tea, but do not boil it; dry it in a; to 1 pound of rind allow 1 pound of sugar and it an hour.

JAMS.

Raspberry.—Take equal weights of fruit and moist sugar; put them on the fire together stirring and breaking the fruit till the sugar melts, then it will jelly on a plate. Though simple, this will be found a very good receipt. Or:—Take equal weight of fruit and roughly-pounded sugar; bruise the fruit with the back of a spoon, and boil them together for half an hour; if a li'.tle more juice is w'anted, add the juice of currants drawn as for jelly. Strawberry Jam.—Allow weights of pounded of strawberries; mash them in the preserving-pan, and mix the sugar well with it; stir, scum, and boil it for 20 Currant Jam.—Allow equal weight of dipt currants and of pounded loaf sugar; bruise and mash the fruit in a preserving-pan over the add it frequently; it boils, skim, and let it boil for iO minutes. or Red Cvrrant Jam.—Pick the fruit very nicely, and allow an equal quantity of fiucly-pounded loaf sugar put

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MRS.

HAI.E’8 new COOK BOOK.

a layer of each alternately into a preserving-pan, and bv..l fof 10 minutes; or they may be boiled the same length of time in sugar previously clarified and boiled candy high. Orape.—The grapes ought not to be very ripe. They should be carefully picked, and all that are at all injured should be rejected.

To lb. of grapes add a half pound of sugar; no water but what hangs about them after they have been washed. I’ut the giapes into a cooking-pan, then a layer of sugar, then a layer of grapes.

Boil on a moderate fire, stirring it all the time, to prevent its burning. Cherry.—Stone 4 lbs. of cherries, and put them in a preserving-pan with 2 lbs.

of fine white sugar and a pint of redfast, it stiffens, and then put it into pots for use. Gooseberry.—Stalk and crop 6 lbs. of the small, red, rough gooseberry, put them into a preserving-pan, and, as they w'arm, stir and bruise them to bring out the juice. Let them boil for then add 4 lbs. of sugar, and place it on the; let it boil, and continue boiling for 2 hours longer, stirring it all the time to prevent its burning. it thickens, end will jelly upon a plate, it is done enough. Put it into pots, and allow it to remain a day before it is covered. Blackberry.—In families where are many there is no preparation of fruit so wholesome, so cheap, and so much admired, as this homely conserve. The fruit should be clean picked in dry weather, and to every pound of berries put a half pound of coarse brown sugar; boil the whole together for three-quarters of an hour or 1 hour, stirring it well the whole Put it in pots like any other preserve, and be found most useful in families; it is medicinal for children. Pine-Apple Jam.—Pare and weigh the pine-apples, and grate them down on a large grater. To 1 lb. of fruit put threequarters of a pound of powdered sugar; put it over the it comes to a boil, it half an hour or more till clear; put it in jars, and cover it carefully.

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PBE8KRVE8, FKUIT, JELLIES. MARMALADE. MARMALADES.

Apricot.—Gr&thei the fruit before it is too ripe, stone and olanch the kernels. To every pound of fruit take three-quarters of pound of fine loaf sugar; the sugar into lumps, dip the lumps in water, allow them to dissolve, put it over a clear fire, and let it boil to a candy; then pound and sift it; pare the fruit, cut it into thin slices, put them with over a slow fire, let clear, but do not boil it; add the kernels, and then put the marmalade into jars. Or:—Boil ripe apricots in syrup until they will mash; beat in a mortar; half their weight in loaf sugar, and sufficient water to dissolve it; boil all together, and skim until 't is clear, and the syrup thick like fine jelly. Apple.—Pare and core some green pippins, and in till quite soft; break them gently with the back of a spoon; the water through a jelly-bag then to every pint of the fruit put 1 lb. of double-refined sugar, the peel and juice of a lemon, and to a strong syrup.

Drain off the syrup from the and pour the apple-jelly it, and simmer the whole until it becomes thick. with paper.

Common moist sugar is sometimes employed for family use. Quince.—Pare and quarter the fruit, put it in layers in a stone jar with sugar sprinkled between; add a tea-cupful of water, and it in a Have a quantity of sugar equal in weight to the fruit; allow 1 quart of water to every 4 lbs.; the sugar and water together, skimming it When the quinces are soft add them, with a quart of will be found in the jar:

in the syrup, beating it with a spoon the marmalade is quite Peach Marmalade.—The for this preserve, which is a very delicious one, finely flavored, and quite though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour, and do not fail to it often the time; draw the fire, and mix it 10 ounces of well-refined rolled or beaten to powder, foi

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MRS. balk’s new OOOK BOOI.

each pound of the peaches; it carefully from scum, and it briskly for 5 minutes; throw in the strained juice of or 2 good lemons; continue the boiling for 3 minutes only, and out the marmalade. Two the is to the fruit, add the blanched kernels of part peaches.

Peaches, stoned and pared, 4 lbs. lbs.; Blanched peach-kernels; 3 miDutes.

Juice of 2 small lemons Ohs.—This jam, like most others, is improved by pressing the fruit through a afler it has been partially Nothing can be finer than its flavor, which would be injured by adding the sugar at first; and a larger proportion renders it cloyingly sweet. Nectarines and peaches mixed, make an admirable preserve. Greengage Marmalade.—When the plums are ripe, take off the skins, weigh, and boil them quickly without sugar for 50 minutes, keeping them well stirred; then to every 4 lbs. add 3 of good sugar reduced quite to powder, boil the preserve from 5 to 8 minutes longer, and off the scum perfectly before poured into the jars. When the flesh of the fruit will not separate easily from the stones, weigh and throw the plums whole into the preserving-pan, boil them to a pulp, pass them through a sieve, and deduct the weight of the stones from them when apportioning to the jam.

The Orleans plum may be substituted for greengages, in this Greengages, stoned and skinned, 6 lbs. 4j lbs.

; Orange Marmalade.— Scottish method.—Weigh an eq nal quantity of Seville oranges and cut the oranges halves, out the pulp, and put the rinds into cold till tender, changing the water once or twice, remove the w hite from the; mash the pulp, and squeeze u cloth, adding a v*ter the second time of squeezing; then shred the peel finely, t tne juice and sugar, and boil 20 minutes over a slow D jnsan or Plum Cheese.—Bake the fruit in a stone jai

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rRKSKRVES, JELLIES, MARMALADE.

38» t few of the kernels to flavor it; then pulp it through a coarse sieve, and to each pound of pulp, free from skin and stone, add half a pound of powdered loaf sugar, in a pan; boil and skim till the sides candy, when pour the into shallow pans, previously rubbed with butter, and tie them over. COMPOTES OF FRUIT.

We would particularly invite the attention of the reader to these wholesome and agreeable preparations of fruit, which are much less served at American tables, generally, than they deserve to be.

We have found them often peculiarly acceptable to persons of delicate habit, who were forbidden to partake of pastry in any form; and accompanied by a dish of boiled rice, they are very preferable for children, as well as for invalids, to either tarts or puddings. Compote of Spring Fruit.—(Rhubarb.)—Take of the stalks after they are pared, and cut them into short lengths, have ready a quarter-pint of water gently for 10 min utes with 5 ounces of sugar, or with 6, should the fi uit be very acid; put it in, and simmer it for about kinds will be tender in time, some Obs.—Good in lumps should be used generally foi these dishes, and when they are intended for dessert, the syrup should be enriched with an additional ounce or two.

Lisbon sugar will answer for them very well on ordinary occasions, but that which is refined will render them much more delicate. Compote of Green Currants.—Spring water half pint pint of green cmraiits stripped from the stalks; simmered 3 to 5 minutes. Compote of Green Gooseberries.—^This excellent com* note if made with fine sugar, and very good with any kind.

Break 5 ounces into small lumps and pour on them half a pint ()f water; boil these gently for 10 minutes, and clear off all the scum; a pint of fresh gooseberries freed from the tops and stalks, washed, and well drained. them gently from 8 to 10 minutes, and serve them hot or cold. Increase the quantity for a large dish.

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/90 MRS, Compote of Oreen Apricots.—Wipe the down from a pound of quite young apricots, and stew' them very gently fcr nearly in syrup made with 8 ounces of sugar and quarters of a pint of water, boiled together the usual time. Compote of Red Currants.—A quarter-pint of water and 5 ounces of sugar:

1 pint of ready picked currants to be just simmered in the syrup from 5 to 6 minutes. recipe will serve equally for raspberries, or for a compote of the two fruits mixed together. Either of them will be found an admirable accompaniment to batter, custard, bread, ground rice, and various other kinds of puddings, as well as to whole rice plainly boiled, ^ Compote of Cherries.—Simmer 5 ounces of sugar with half a pint of water for 10 minutes into the syrup a pound of cherries weighed after they are stalked, and let them stew gently for 20 minutes; it is a great improvement to stone the fruit, but a larger quantity will then be required for a dish. Compote of Morelia Cherries.—Boil together for 15 minutes, 5 ounces of sugar with half a pint of water; add a pound and a quarter of ripe Morelia cherries, and simmer them »K)ftly from 5 to 7 minutes; this is a delicious compote. Compote of Damsons.—4 ounces of sugar and half a pint of water, to be boiled for 10 minutes; one pound of damsons to be added, and simmered gently from 10 to 12 minutes. Compote of the Magnum Bonum, or other large Plums.—Boil 6 ounces of sugar with half a pint of water the usual time; take the stalks from a pound of plums, and simmer them very softly for 20 Increase the proportion of sugar if needed, and regulate the time as may be necessary for the dif ferent varieties of fruit.

Compote of Peaches.—Pare half a dozen ripe peaches, and stew them very softly from 18 to 20 minutes, keeping them often turned in a light syrup, made w'ith 5 ounces of sugar, and half a pint of water boiled together for 10 minutes. “^he fruit; reduce the by quick boiling, pour the poaches, and so’ve them hot for a second-course dish, or cold

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PRESERVES, FRUIT, JELLIES, MARMALADE. for dessert.

should be quite ripe, and be found delicious dressed thus. A little lemon-juice may be added to the syrup, and the blanched kernels of 2 or 3 peach or apricot stones.

Sugar, 5 ozs; water, half pint; Peaches, 6: 18 Obs.—Nectarines, without being pared, may be dressed in •he same manner.

Jelly.—Mash and tne the juice and skim it.

To each pint of juice allow 1 lb. of loaf Measure the juice when it is boiled, and then throw the a pan, and make a syrup of it with a little to it the juice, and let rapidly should always be made Those who are very particular, use only the juice first flows the straining bag, as the thicker particles which come through when the bag is squeezed prevent its being so brilliantly clear. Jelly should always be boiled sufficiently at first, as it cannot be reboiled like preserves. If boiled a second time it will not be jelly, but only of the consistence of syrup. Very fine White Currant Jelly.—The fruit for thisjelly should be very white, perfectly free from dust, and picked carefully from the stalks. To every pound add eighteen ounces ofdouble refined sifted sugar, and boil them together quickly for 6 minutes; throw in the strained juice of a sound fresh lemon, or of 2, should the quantity of preserve be large; boil it 2 minutes longer; pour it into a delicately clean and finish it by the directions given for the Norman red currant jelly. lbs.

; highly refined 6| lbs.

; Juice of 2 moderate-sized lemons; 2 minutes. Grape Jelly.—Strip from their stalks some fine ripe blacxcluster grapes, and stir them with a wooden spoon over a gentle fire until all have burst, and the juice flows freely from tnem; it off without pressure, and jelly-bag, or a tw'ice-folded muslin; weigh and then it rapidly for 20 minutes; draw the fire, stir in it Uli dissolved, 14 ounces of good sugar, roughly powdered, tc

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MRS.

each pound of juice, and the jelly quickly for 15 minute* longer, keeping it constantly stirred, and perfectly w'ell skim nied.

It will be very clear, and of a beautiful pale rose-color. Juice of black-cluster grapes; 20 minutes. To each pound of juice, 14 ozs. good sugar; Obs.—We have proved this jelly only with the kind of grape which we have named, but there is little doubt that line purple grapes of any sort would answer for Orange Jelly.—Peel 12 large and sweet oranges; and squeeze a linen bag.

To pint of juice add lb. of sugar; when the sugar is dissolved, put it the dissolve 2 ounces of isinglass in just enough hot water to cover it, and add it to the jelly as it begins to boil. Let it boil very fast for 20 minutes. Put it hot into the jars and tie it up with brandy-paper. Lemon jelly may be made in the same w'ay, only to of juice add 2 lbs. of sugar. Sf^wberry Jelly.—This, w'hen made with fine, full-flavored, scarlet strawberries, is a very delicious preserve, and is by to guava jelly, which it greatly resembles.

Stalk the bruise, it very slightly, and it for a few minutes over a gentle fire; it without pressure, weigh, and it quickly for 20 in a German enamelled stew-pan, or preserving-pan, if possible, that the color may not be injured; it from the fire, and stir into it 12 ounces of to the pound of juice; when is it again quickly for 20 minutes, clear it perfectly from scum, and ptnir it into jars or glasses. The preserve w ill be firmer, and r«‘qiiire less boiling, if one-fourth of red or w'hite currant juice bo mixed with that pf the strawberries, but the flavor will not then be quite so perfect.

A superior jelly to is made by taking an equal weight of juice and sugar, and by boiling the latter to candy-height, before the juice (which should previously be boiled 5 minutes) is added to it; and when they have been is boiling the whole quickly from 10 to 20 minutes; the time required varying very much from the difference which is found in the quality of thr fruit. Pruit. simmered Juice of strawberries, 4

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PRESEK\KS, JELLIES, MARMALADE.

Ib«.

; 20 lbs.; 20 minutes.

Or, juice of strawberries, 4 lbs.

Sugar, boiled to sand) -height, 4 lbs.

; Another very fine Strawberry Jelly.—Express the juice Prom the fruit through a cloth, strain it clear, weigh, and stir to it £fn proportion finest dried and to powder; when this is dissolved, place the preserving-pan ovei a very clear fire, and stir the jelly often until it boils; carefully from.scum, and boil it quickly from 15 to 25 minutes. Equal weight ofstrawberry -juice and sugar Obs.—This is for a moderate quantity of the pre:

a very small portion will require much less time. Apple Jelly.—Pare, core, and cut small, any good baking apples, say 9 pounds in weight, put them into a stew-pan with 3 pints of water, boil them gently, stirring them till the liquid can be passed through a jelly-bag; then to each pint add threequarters of a pound of powdered loaf sugar, set it on the fire, it 15 minutes, skimming it will jelly; but if it be overboiled, it will resemble treacle, Jelly in Moulds.—Peel and core juicy apples, and boil 2 pounds of them to a pulp; pass it through a sieve; add three-quarters of a pound of haif sugar, the juice of 1 lemon, and 1 ounce of isinglass, dissolved in very little water; mix togethei, strain, and pour in o moulds. Quince Jelly.—Pare, quarter, core, and weigh sor le ripe but quite sound quinces, as quickly as possible, and throw them as they are done into part of the water in which they are to be to each pound fruit, and simmer it gently until it is a little broken, but net so long as to redden the juice, which ought very pale.

the whole into a jelly-bag, or strain the liquid through a fine cloth, and let it drain very closely from it, but wilhoiit the slightest pressure.

Weigh the juice, put it into a delicately clean preserving-pan, and it quickly for 20 minutes; take it the fire and it, it is entirely dissolved, oz.s.

of sugar for each pound of juice, or 14 ozs. fruit should be very acid, which it will be in the earlier part t«f the season; iteep it constantly stirred and thoroughly cleared from scum

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MRS. bale’s neat COOK BOOC.

or it s.ronglj in fulling Iroiu the skimmer; it directly into glasses or moulds.

If properly made, it will be sufficiently firm to turn out of the latter, and it be beautifully transparent, and rich in flavor.

It may be made with an equal weight of juice and sugar mixed together in the first instance, and boiled from It is difficult to state the time precisely, because from different causes it vary very much.

It should be reduced rapidly to the proper point, as long boiling injures the:

this is always more perfectly preserved by boiling the juice without the sugar first. To each pound pared and cored quinces, 1 pint water quarters to 1^ To pound, 12 ozs. sugar; Or, juice and sugar equal weight; 20 to 30 minutes. Bottled Fruit.—The best way of preserving all for tarts, is by bottling; and if the following directions be exactly observed, be found to answer admirably;—Gather any kind of fruit on a dry day—currants, gooseberries, plums, &c., put it into wide-mouthed bottles; it should not be fully ripe Mix currants and raspberries in the same bottle, and put 2 ozs. of sugar into each; then have bladders cut so large, that when they are tied over the bottles they wdll hang an inch all round nelow the string.

Let the bladders be wet, and tied tightly;.hen put the bottles up to their necks into a copper of cold ivater, with some straw between. Light a fire under the copper, and, when the fruit has sunk into the juice, let the fire go out, and leave the bottles in the w’ater until it is cold; turn the hottles upside down, and keep them in a cool If they leak they must be used at once.

Fruit thus preserved will keep for any number of years, retaining all its original ness.

They will require more sugar when put into tarts or The contents of a bottle when opened must be used at once, for the air getting in w'ill spoil them. To Preserve Fruit for Tarts.—Cherries, plums of all sorts, and American apples, gather w’hen ripe, and lay them in small jars that will hold a pound; strew' over each jar 6 ozs. of good loaf-sugar pounded; cover with 2 bladders tied d(Twn; then set the jars in a large stew-pan of water up to

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FBKSKRVE8, FRtnT, JELLIES, MARMALADE.

Ihfl neck, and let it boil 3 hours these and all other sorts of frui*: free from damp. Frosted Fruit.—Pick out the finest cherries, plums, apri cots, grapes, or small pears—leave on their stalks. the whites of 3 eggs to a stiff froth—drain them, and beat the part that drips off again. Lay the fruit in the beaten egg with the •talks upward—select them out one by one and dip them into a Cup of finely powdered sugar. Cover a pan with a sheet of fine paper, place the fruit inside of it, and set it in an oven that is cooling. When the icing on the fruit be^Aimes firm, pile them on a dish and set them in a cool place. or Peel,—Take the fruit, cut it lengthwise, remove all the pulp and interior skin, then put the peel into strong salt and water for 6 days; then boil them in spring water until they are soft, and place them in a sieve to drain; make a thin syrup with 1 lb. of sugar-candy to 1 quart of water, boil them in it for hour, or till they look clear; make a thick syrup with sugar and as much water as it; put in the peel, and boil them over a slow fire the syrup candies in the pan; take them out—powder pounded sugar over them, and dry them before the in a Butter.—^This is nice preserve to spread on bread for children, and much healthier in the winter than Take any kind of berries, currants, or cherries—(the latter must be stoned)—to every pound of fruit allow half a pound of sugar, and boil it till it is reduced one-fourth. Lemon Drops.—Squeeze and strain the juice of 6 good-sized lemons; mix with it pounded and sifted loaf-sugar till so thick that it is stirred with difficulty; put it into a preserving-pan and with a wooden spoon stir it constantly, and let it boil 5 or; then drop it from the point of a knife upon writing paper, in drops as large as a shilling. When cold, they will re^ily come off BarUy Sugar Drops.—Clarify and the to degree, that upon dipping in a wooden stick and plunging it JiU) cold wilier, the sugar becomes crisp, and will snap;

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MRS. UALEb NEW COOK BOOK. 3PG it the thinly-pared rind of one or two lemons; drop the sugar upon a stone or marble slab in round d-ops; when quiie roll them in sifted loaf-sugar, and lay iheiij between lay ers of white paper, or fold them in little bits of square paper and twist it at the end. Barley Sugar.—Boil the sugar as for the drops, and flavor it with lemon-juice or oil of lemons; rub a little fresh butter ovei a stone or marble slab, and pour the sugar along it in narrow strips; twist it while warm, and when cold, with a knife marl it across, and it will break into any lengths. Nongat.—Blanch three-quarters of pound of shelled almonds, and quarter of pound of bitter shelled almonds; throw them into cold water, take them out and wipe them; cut them into small pieces, but do not pound them; mix them well together; break small lb. of loaf sugar, and add to it half pint of cold oz. of isinglass in a very little boiling boil and the sugar well it is quite clear, squeeze over the almonds the juice of 2 lemons, and throw them into the sugar. Stir the almonds so as to mix them well the and then the kettle fire; have ready a mould or square tin-pan buttered, and put the mixture into it a little at a time, making only a thin coat of it around the mould or pan.

that the almonds are equally dispersed through the sugar before it cools; but if it becomes cold before the almonds are well mixed, set it over the to it frequently in the mould tc prevent it from sticking. it has become a hard set the mould for a moment in warm water, and turned out it is in a hollow In it, a wooden spoon had better be used. Everton Toffie.—Put into a brass skillet, or preserving pan 3 ounces of very fresh butter, and as soon as it is just melted add a* pound of brown sugar of moderate quality; keep these stirred eently over a very clear for about 15 minutes, or until a little of the mixture, dropped into a basin of cold water, breaks clean between the teeth without sticking it is boiled to this point, it must be poured out immediately, or it will burn.

The grated rind of a lemon, added when the toffie is half done, improves it much; or a small tea spoonful of

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JELLIES, MARMALADE. powdered moistened with a little of the other ingre dients, as soon as the sugar is and then stirred to the whole, will vary it pleasantly to many tastes. The real Kverton toffie is made, w'e apprehend, with a much larger proportion of butter, but it is the less wholesome on that very account.

If dropped Jishes first rubbed with a buttered paper, the toffie when cold can be raised from them easily. Butter, 3 ozs.

; 1 lb.; ToMe, {another way ).—Boil a pound of sugar and 5 junces of butter for 20 minutes; stir in 2 ounces of almonds blanched, divided, and thoroughly dried in a slow oven, or the Let the toffie after they are it crackles when dropped into cold water, and snaps between the teeth without sticking. 1 lb.

; butter, 5 ozs.; almonds, 2 ozs. Coloring., to stain Jellies, Ices, dc.—For a beautiful red, boil 15 grains of cochineal in the finest powder, with li dram of cream of tartar, in half pint of water, very^lowly ffir half an Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over. For use almonds finely pounded, a little drop; or use cream.

For yellow, yolks of eggs or a bit of saffron steeped in the liquor, and squeezed. Likewise the flower of the crocus, which has no taste.

For green, pound spinach-leaves or beeVleaves, express the juice, and boil in a tea-cup in a sauce-pan of water to take < ff the rawness.

Apple Cream.—Peel and core five large apples; in a little water, soft enough to a sieve; sweeten, and beat with the whites of live eggs.

it witu cream poured round it.

While Lemon Cream.—Boil the of two lemons ii' a pint of cream; strain and thicken it with the well-beaten yolks of three and whiles of four eggs; sweeten with pounded till nearly co'd, aud put it into glasses.

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CHAPTER XXVII.

Preliminary Remarks—Lady Cakes— Common—Delicate— Wooshington— French— English— Scotch— Irish— Dutch— F‘uit— Bride—Pound— Queen— Cookies—Savoy— Almond— Sponge— Vienna— Rice— Cup— Cinnamon— Cream—Jumbles —Diet Bread—Seed Cakes—Macaroons—Meringues—Kisses— Wafers— Cracknels—Buns— Gingerbread— Cakes, fried, Jc. Preliminary Remarks.—In making cakes, it is indispensably necessary that all the ingredients should be heated before they are mixed; for this purpose every thing should be prepared an hour before the time it is wanted, and placed near the fire, or a stove—the flour thoroughly and warmed; the carraway-seed, and anything else heated in the same way; butter and eggs should be beaten in basins fitted kettles or pans of warm water, which will give them the requisite degree of temperature. Without these precautions, cakes will be heavy; and the best materials, with • the greatest pains, will fail to produce the desired results. The following observations should also be strictly attended to:

Currants should be very nicely washed, dried in a cloth, and then set before the If damp, they will make cakes or puddings heavy.

Before they are to be used, a dust of dry flour be thrown among them, and a shake given which causes the cakes to be lighter. Eggs should be very long beaten, whites and yolks apart, and always strained.

Sugar should be pounded in a mortar, or rubbed to a puwder on a clean board, and silled through a very fine or lawn sieve.

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CArB3.

Lemon-peel should be pared very a sugar, beaten in a marble mortar to a paste; and then mixed with a littie wine or cream, so as to divide easily among the other ingredients.

The pans should be of earthenware; nor eggs or batter and sugar be beaten in tins, as the coldness of the metal will prevent them from becoming light. Use no flour but the best superfine; for if the flour be of inferior quality, the cakes will be heavy, ill-colored, and unfit lo eat; but if a potato-flour be added, it will improve their lightness.

Cakes are frequently rendered hard, heavy and uneatable, by misplaced economy in eggs and butter, or for want of a due seasoning in spice and sugar. all the articles are put into the pan, they should be thoroughly and long beaten, as the lightness of the cake depends much or. their being well incorporated. Unless you are provided with proper utensils as as materials, the difficulty of making cakes will be so great as iu most instances to be a failure. Accuracy in proportioning the ingredients is also indispensable; and therefore scales, weights, and measures, down to the smallest quantity, are of the utmost importance.

When yeast is used, a cake should stand for some time to rise, before it is put in the oven. All stiff cakes should be beaten with the hand; but pound and similar cakes should be beaten with a whisk or spoon. Of Baking Cake.—The goodness of a cake depends almost wholly on careful baking. The oven for large cakes should be pretty quick, or the batter will not rise; paper should be put over the top to prevent their scorching.

To judge whether a cake be ready, plunge into the middle a clean; draw it out instantly, when, if the blade be sticky, the cake is not done, and should be returned to the oven; if the blade be clean, the eak« is ready.

paid to the different degrees of the heat of the oven for baking cakes:

it should be, at first, of a sound heat, when, after it has been well cleaned out, such articles may be baked as require a hot oven; then, such as 'ire directed to be baked in a moderately heated oven; and lastly, those in a slack or cooling oven With a little care, the above degrees of heat may soon be known.

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How Cakes.—Rich cakes keep for a longer period ones; as water is not used in making the former, and sugar, of which they contain much, will not fer ment umess it be dissolved in water. Cakes are best kept in earthen pans, or in tin; but they scon become dry in drawers or wooden boxes. Cakes wetted with milk eat best when new, but do not keep so well as others. How to Prepare Butter.—To cream it, drain the water well it, after it is cut—soften it a little before the fire, should it be very hard, and then with the back of a large strong wooden spoon beat it until it resembles thick cream. When prepared tnus, the sugar is added to it first, and then the other ingredients in succession. To Whisk Eggs for light rich Cakes.—Break them one by one, and separate the yolks from the whites: this is done easily by pouring the yolk from one half of the shell to the other, and letting the white drop from it into a basin beneath. a small three-pronged fork take out the specks from each egg as it is none may accidentally escape notice.

Whisk the yolks until they appear light, and the whites until they are a quite solid froth; while any liquid remains bottom of the bowl they are not sufficiently beaten a portion of them, taken up with the whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly. Icing for Cake.— Beat the white of 1 egg perfectly light then add 8 tea-spoonsful of loaf sugar, pounded fine and sifted, very gradually, beating; after every spoonful, add one drop of the essence of lemon or rose-water to flavor it.

wish to color it pink, stir in a few grains of cochineal powder or rose-pink; if you wish it blue, add a little of what is called* powder-blue.

Lay the frosting on the cake wdth a knife, soon after it is taken from the oven—smooth it over, and let it remain in a cool place till hard.

To frost a common-saed loaf of cake, allow the white of 1 egg and half of another. To Blanch Almonds.—Put them in a sauce-pan with plenty of Of ’ it slowly it is just scalding,

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lAirn the almonds into a basin, peel, and throw them in cold »ater as they are done; dry them well in a soft cloth are If the water be too hot, it turn them yellow.

To Pound Almonds.—After they are blanched, it is better t^) have them thoroughly dried in a gentle heat; left, for example, in a warm room for 2 or 3 days, lightly spread on a the heating, sprinkle them with a few diops either of cold water, rosemary, white of egg, or lemon juice, and pound them in a mortar to a smooth paste. Lady Cake.—Beat to a stiff froth the whites of 8 eggs, then add at a time, lb. of powdered; to a cream quarter of pound of good and add to it of sweet milk with of saleratus dissolved in it.

the eggs in the milk and butter, and sift in enough flour to make a batter as thick as pound cake. Blanch and pound finely quarter of pound of sweet almonds, and add them to the mixture; with essence of lemon or orangebeat -the whole together till very light; then take a tin pan lined with It require half an hour to bake it in a quick oven. When nearly cold, ice the under side, and when the icing becomes almost firm, mark it in small squares. Good Common Cake.—Take 2 cups of light bread dough; 2; 1 cup of sugar; 1 cup of raisins; half cup of butte; of saleratus; mix them thoroughly; and, add a little flour. Let it stand half an hour before baking. Delicate Cake.—Beat to a cream 7 ozs.

of sweet butter; beat to a still' froth the whites of 8 eggs, and mix gradually it 1 lb. of fine white sugar, in the eggs together with half a nutmeg grated, and some es Bence of lemon or bitter almonds, or rose-water.

Bake in a fan lined with buttered paper. Almonds blanched and pounded may be substituted for the butter. ashington Cuke.—Beat together lb. of sugar, and three quarters of pound of butter; adtl 4 eggs well beaten, half pint of sour and of saleratus, dissolved in a

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little hot water.

Stir in gradually 1 wineglass ful of wine or brandy, and 1 nutmeg grated.

all well This will make two round cakes. It should be baked in a quick oven, and wdll take from 15 to 30 minutes, according to the thickness of the cakes. French Cake.—Bolas d' Amor.— 1 small tea cupful of yeast, half pint of milk warmed, lb. of butter, and Make a hole in the flour, and pour it the milk, eggs, and yeast; mix them all well together; beat the dough adding the butter by degrees. Let it stand for 1 hour to rise:

then take half pound of sifted sugar, and mix it w'ell in with the dough; butter the cups or pans, put in the dough, and ornament the top with candied orange or lemon peel. Derby., or Short Cakes.—Rub 1 pound of butter into 2 pounds of sifted flour, add 1 pound of currants, 1 pound of good moist sugar, and 2 beaten eggs mixed with half a pint of milk the whole into a paste, roll it out thinly, cut it into cakes, and bake them about 5 minutes in a moderate oven. Shrewsbury Cakes.—Make a stiff paste of a three-quarters of a pound of sifted loaf sugar, a tea-spoonful of pounded cinnamon, half a pound of warmed butter, and 1 egg, with a little milk; it out thin, cut round, and bake on a tin, in a slack oven. Banbury Cakes.—First, mix together a pound of currants, cleaned with great nicety and dried, a quarter-pound of beef-suet, finely minced, 3 ounces each of candied orange and lemon-rind, small, a few grains of a full quarter ounce of pounded cinnamon and nutmeg mixed, and 4 ounces of niacaroons or ratafias rolled to powder. Next, make alight paste with 14 ounces of butter to the pound; it an extra turn or two to prevent its rising too much in the oven, roll out one-half in a very thin square, and spread the mixed fruit and spice equally upon it; moisten the edges, lay on the remaining half of the paste, rolled equally thin, press the edges securely together, mark the whole with the back of a knife in regular divisions of 2 inches wide and 3 in length; bake the in a well-heated li'oin 25 to 30 and

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CAKKa.

diyi'Ja it it is still warm.

They may be served.as a second-course dish either hot or cold, and may be glazed at pleasure.

1 lb.

; beef-suet, 4 ozs.

; candied orange and lemon rind each, 3 ozs,; salt, small pinch; mixed spices, quarter ol an ounce; macaroons or ratafias, 4 ozs.: baked 25 to 30 minutes. Scotch Cake.—Stir to a cream a pound of sugar, and threequarters of a pound of butter—put in the juice and grated rind of a lemon, and a wine glass of brandy. Separate the whites and yolks of 9 eggs, beat them to a froth, and stir them into the cake—then add a pound of sifted flour, and just before put in the cake pans, a pound of seeded raisins. Irish Cake.—Take 1 lb. of butter beaten to a cream, threequarters of a pound of sugar sifted and dried, 9 eggs, the yolks and whites quarter of pound of almonds blanched and sliced, 1^ lb. of currants picked and dried, the same weight of flour the butter has been worked the hand to a cream, sift in the sugar, which should be quite hot; when mixed pour in the yolks of eggs, then add the whites; work it half an hour, then add the flour by degrees thoroughly mixed, add a very small tescupful of brandy.

The currants and almonds, with quarter ot pound of lemon or citron peel, should be added just before the cakes are placed in the oven, which should be hot. The cake beaten an hour; the hand should be kept moving the same w^ay, and not taken out. Dutch Cake.—Mix 5j lbs. of flour, 1 \ lb. of raisins, lb. of currants, 5 eggs, oz. of cinnamon, a table-spoonful of allspice, 2 glasses of brandy, glass of rose-water, 3 pints of milk, a little salt, and yeast enough to raise it.

Fr-vxt CcJce.—Take fiutter and 1 lb. of sugar, and together with the yolks of 8 eggs; beat the w'hites separately; mix lb.

of tea-cupful of wine-glassful of brandy and 1 of wine, tea-spoonsful of mace, 1 tea-spoonful of cloves, 2 tea-spoonsfol of cinnamon, 1 salt-spoonful of salt, three-quarters of a pound of raisins stoned, three-quarters of a pound of currants, half a

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MRS.

hai.k’s new cook book. pound of Citron; mix with tho flour 2 tea-spoonsful of Babbitt’t yeast powder.

Plum Cake, or Wedding lb. of dry flour, sweet butter, lb. of sugar, 12 eggs, 2 lbs. of raisins, stoned; lbs. of currants, well washed, dried, and floured; spice as you please; a of wine, one of brandy, and a pound of citron.

Mix the butter and sugar as for pound cake. Sift the spice, and beat the eggs very light. Put in the last, stirring it in gradually; it should be well floured; if necessary, add more flour after the fruit is in; butter sheets of paper, and line the inside of 1 large pan or 2 smaller ones; lay of citron, then a layer of the mixture, then of the citron—and so on till the pan is full.

This cake requires a tolerably hot and steady oven, and will need baking 4 or 5 hours, according to its thickness.

It be to let it cc>ol gradually in the oven:

ice it when thoroughly cold. Small Plum Cakes.—Mix 6 ozs. of powdered loaf sugar with lb. of flour, to which add 6 ozs. of butter beaten to a cream, 3 well beaten eggs, and half a pound of currants; beat all to a stiff paste, which drop on floured tin plates, and bake in a brisk Plain Plum Cake.—Beat 6 ozs. of butter to a cream, to which add G well-beaten eggs in lb. of flour and half a pound of sifted loaf-sugar, half a pound of currants, and 2 ozs. of candied peels; mix well together, put it into a buttered tin, and bake in a quick oven. Bride-Cake.—Wash 2^ lbs. of fresh in flain water first, and then in rose-water beat the butter to a cream 20 eggs, yolks and whites separately, half an hour each. Have ready lbs. of the finest flour, well dried and kept hot, wise li^ II). of sugar pounded and sifted, oz. of spice in aovder, 3 lbs. of currants nicely cleaned and dry, half a ])ound of almonds blanched, and three-fourths of a pound of sweetcut, not too thin.

Let all be kept by the fire, mix all the ingredients, pour the eggs strained to the butter. l>ut l)oal Jie whites of the eggs to a strong froth; mix of Bwmet wine w'ith the same quantity of brandy, pour it to tha biittet and eggs, mix well, then have all the dry things put io

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l)y degrees; beat them very thoroughly—you can hardly do it too of stoned jar-raisin « chopped as fine as possible, mix them so thei should be no lump, and add a tea-cupful of orange-flower w» ter; beat the ingredients together a full hour at least. I lav a hoop well-buttered; take a white doubled and but tered. and put in the pan round the edge; do not it mon parts with batter, as space should be allowed foi rising.

Bake in a quick oven. It will require full 3 hours.-— In hiaking cakes of a larger size, put at the rate of S egga to every pound of in proportion.

The cake must be covered with an icing. Pound Cakes.—Beat to cream 1 pound of butter, and work it smoothly of sifted loaf sugar; and 9 well beaten eggs, and mix in lightly, 1 pound of flour, half a nutmeg and a little pounded cinnamon or mace together half an hour and bake about 1 hour in a brisk oven. cut and blanched and sweet almonds, are sometimes added; and half a pound of currants will make the cake much richer. Half the above proportions a moderately sized Family Pound Cake.—Beat to a cream half a pound ofbutter, add one pound of dried half a pound of powdered loaf sugar, half a pound of dried currants, or c<irraway-seeds, 4 well beaten eggs, and half a pint of milk; beat well together, and bake with care.

A plain Cake.—Mix together three-quarters of a pound of flour, the same of moist sugar, a quarter of a pound of butter, one egg beaten, and two table-spoonsful of milk moderately.

i^ueen Cuke.—Mix lb. of dried flour, the same of sifted sugar and of washed in rosevtRter, beat it well, then mix with it 8 eggs, yolks and whites bijilen separately, and put in the dry ingredients by degrees; heat the whole an hour; butter little tins, tea-cups, or saucer*.

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MRS. HALE S NEW CODE BOOK. filling them only half Sift a little fine sugar over just as you put them into the oven. Or:—Beat 8 ozs. of butter, and mix with 2 welt beaten eggs; mix 8 ozs. of dried flour, and the same of lump-sugar, and the grated rind of a lemon; then add the whole togcthsr, and beat full half an hour with a silver spoon. Butter small pattypans, half fill, and bake 20^ninutes in a quick oven. The same materials made into a paste, then rolled out t.to small round cakes, and baked, make very nice tea-cakes. Cookies.—One pound of butter, half pound of sugar, 2 teaspoonsful (or 3 drachms) of saleratus, 3 lbs. of flour, and about a pint of buttermilk, or milk that that is slightly sour may be used instead; flavor the whole with ground coriander-seed ao* cx)rding to taste.

or nutmeg, may be substituted for the coriander if desired. the buttermilk, and dissolve the saleratus in it by stirring.

The sugar may be boiled in half pint of water, and allowed to cool before using, when less buttermilk must be used, and the butter must be rubbed small with the flour; or beat the butter and sugar together in a pan to a nice cream; add the other ingredients, and make into a paste.

Make into rolls half an inch thick, and cut into what shape you please; or roll out the paste to the same thickness, and cut it into any desired Bake from 20 minutes to half an hour in a moderately cool oven. preparation, with only half the quantity of butter and and half pint more milk or water, makes a most excellent cake (superior to soda) for tea, or for to which carrawayseeds or currants may be added. Sugar Cakes.—Take half a pound of dried flour, a quarter of a pound of fresh butter, a quarter of a pound of sifted loaf; then mix together the flour and the sugar; rub in the butter, and add the yolk of an egg beaten w'ith a table-spoonful of cream; make it into a paste, roll, and cut it into small round cakes, which bake upon a floured tin. Honey Cake.—One pound and a half of dried and sifted flour, three-quarters of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orange-peel cut small, of pounded ginger and cinna

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CAKKS.

mo«t three-quarters the th« honey, and mix in the roll out the paste, and cut it into small cakes of any form. Savoy Cakes.—Break 10 very fresh eggs into a pan, with lb. of sifted loaf sugar; set the pan in warm water, and whisk very briskly for a quarter of an or the is and warm; it out of the water and whisk until cold; stir in as lightly as possible, to mix it thoroughly, lb of llour; flavor with essence of lemon, or the rind of a lemon rubbed on sugar; pour it into a mould, and bake. Prepare the mould as follows:—Melt a little fresh butter tiike scum, and pour it off the dregs; let it cool, and a brush rub it so it looks creamy, into all points of the mould, and dust it with sugar and flour, mixed in equal quantities, sufficient to adhere to the batter. The same preparation is used for sponge-cakes, when baked in a mould.

Moulds.

Almond Sponge Cake.—Pound 8 ozs. of blanched almonds very finely, adding a little water to prevent their oiling; add to them half a pound of sifted loaf sugar, some grated lemon peel, and mix all with the well-beaten yolks of seven eggs— neat them add the whites of 5 whisked, with 2 ozs. of sifted flour; prepare the mould as for a Savoy cake, and bake it in the same manner. Sponge Cake.—Beat separately the whites and yolks of 10 eggs very light; add to the yolks lb. of sugar and the juice ai7d peel grated of; stir in the whites, together rith half a pound of flour. Bake as quickly as possible.

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UKS. hale’s new cook book. Jelly, or Vicuna llie same quantity of butter aud of sifted loaf sugar, and the yolks of 14 eggs— the A’hole to be beaten together fur three-quarters of an hour; beat the whites of the egg to a froth; mix the greater part by degrees to the paste, aud keep beating till the whole is soil and light.

Cut pieces of paper the size and shape of the dish to be used, spread the paste upon them not thick, put it into the oven, and let it bake, but not enough to be brown; each with jam made of fruit, and a little jelly, and pile one upon the other. Let it remain quite cold, and, some hours afterwards, add a fresh quantity of sugar to the whites of eggs; pour it over the top, and ornament it with preserved orange and lemon chips, colored sugar-plums, &c., and let it stand in a cool oven to dry. Or:—Take 4 layers of fine sponge-cake, not; or the sponge-mixing may be baked at once in a round shape, about 0 or 8 inches in diameter, and afterwards divided into slices.

Put between each layer of cake one of preserves, of. a different sort, strawberries at the top; and top and a icing of similar to in bride-cake, tinted red, and flavored with essence of lemon, rose, or vanilla.

The icing must be dried; but the cake must not be again put the Eice Cakes.—Take S yolks and 4 whites of eggs, and beat to a foam, add 6 ozs. of powdered sugar, and the peel of one; stir in half a pound of ground rice, and beat all together for half an Put it into a buttered tin. and bake 20 minutes. This cake is recommended as very easy of digestion.

Cukes “rith Butter.—Beat, extremely the jdlks of 9 eggs; add half a pound of sifted loaf sugar, and the same quantity cf sifted rice flour; melt half a pound of butter, and mix it with the eggs, sugar, and flour, along with a few pounded hiiler almonds; half fill small buttered lb s, and bake in a quica oven. Cup Cakes.—Mix 3 tea-cups of sugar with when" white, beat 3 eggs, and the sugar, together with 3 tca-cupsful of silled flour, aud rose-water

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or essence of lemon to the taste.

Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain it into the cake, then add 3 more tea-cups of idled Bake the cake imniediatelj, either in cups or pans.

CInncanon, or Lemon Cakes.—Rub ozs.

into a pound of fine dry flour, and work it lightly into crumbs, three-quarters of a pound of sifted sugar, a dessertspoonful of pounded cinnamon, (or half as much when only a slight is liked,) and make these ingredients into a linn paste with 3 eggs, or 4, if needed. it, not very cut out the cakes with a tin shape. Bake them in a very gentle oven from 15 to 20 minutes, or longer, should they not be done quite through. As soon as they are cold, put them into a clean and dry tin canister, a precaution which should be observed all sugar-cakes, which ought to be loosened from the oven-tins while they are still warm. lb.

; butter, C ozs.

; sugar, three-quarters of a j)Ound; 1 dessert-spoonful (more or less, to the taste;) eggs, 3 to 4.

Obs.—Lemon cakes can^e made by this receipt, by substi tuting for the cinnamon the rasped or grated rinds of 2 lemons, and the strained juice of its acidity is not objected to.

More butter, and more or less sugar, can be used at will, both ft«r these and for the cinnamon cakes. Cream Cakes.—Take a quart of milk, from which take out 3 table-spoonsful to moisten 4 heaping table-spOonsful of flour, and put the remainder on to boil. Beat up 4 eggs, yolks and to a froth, with 5 heaping table-spoonsful of the is in the eggs with the moistened flour, and let it boil a few minutes. Add the grated peel and juice of 1 lemon, and set it away to cool. Then make the paste by putting in a pint of water, quaj'ter of a pound of butter, and placing it on the lire till the bultei is melted.

Then stir in three-quarters of a pound of flour, and let it boil or scald thoroughly. Then let it get cold.

Beat all the lumps out— beat 12 eggs and in.

Batter 24 small round tins, and fill them not quite ball' lull.

Bake the cakes thoroughly, and when cold open them a little with a knife, and put in the cream.

Do them with egg to make them look like confccti jiiers.

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MRS.

Cocoanul Jumbles.—Cut of a largo cocoanut in slices and grate them. Beat up the white of 5 eggs, and the yolks of 3, and mix with them a few drops of the essence of Mix the grated cocoanut of flour, roll it lightly on a floured paste board, cut it into rings ‘ jinbler, the edge of which is floured. Butter the pans into wnich the cakes are laid, and after sifting a little loaf sugar over the cakes, bake them in a quick oven. they begin to brown they are done. Common Jumbles.—Stir of a color, s pound of sugar and half the weight of butter—then add 8 eggs, beaten to a froth, essence of lemon, or rose-water, to the taste, and' flour to make them sufficiently stiff to roll out. Roll them out in powdered sugar, about half an cut it strips about half an inch wide, and 4 inches Jong, join the ends so as to form rings, lay them on flat tins that have been buttered, and bake them in a quick oven. Diet Bread.—To half pound of sifted sugar put 4 eggs; beat them together for an hour; then add quai-ter of pound of flour dried and sifted, with the juice of half a lemon and the grated rind of a whole one. Bake in a slow oven. Or:—Boil lb. of loaf sugar in half pint of water; whisk it with 8 eggs until cold; then stir in lb. of fine flour, and keep beating until it is put into the oven, which, if it be quick, will bake it in an hour.

Or:—Beat up separately the yolks and w'hites of 4 eggs tor quarter of an hour; sift into both quarter of pound of grated sugar; beat it well up with the eggs, and stir the whole gradually but effectually into as much flour as will make it of a proper thickness; season it slightly with cinnamon, and bake it in a quick oven.

Almond Bread.—Blanch, and in a mortar, pound of shelled sweet almonds they are a smooth paste, adding rose-water as you pound They should be done the day before they are wanted.

Prepare a pound of loaf finely powdered, a of mixed spice, mace, nutmeg and cinnamon, and three-quarters of a pound of sifted Take 14 eggs, and separate the whites from the yolks

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CASKS.

Leave out 7 of the whites, and beat the other 7 to a stiff froth. Beat the yolks till very thick and smooth,- and then beat the sugar gradually into them, adding the spice. Next stir in the white of egg, then the flour, and lastly the almonds. You may add 12 drops of essence of lemon. Put the mixture into a square tin pan, well buttered, or into a copper or tin mould, and set it immediately in a brisk oven. Ice it when cool.

It is best when eaten fresh. You may add a few bitter almonds to the sweet ones. Seed Cakes.—Beat to a cream, adding, gradually, quarter of pound of sifted sugar, beating both together. Have ready the yolks of 18 eggs, and the whites of 10, beaten separately; mix in the first and the yolks, and beat the whole for 10 minutes; add 2 grated nutmegs, 1^ lb. of flour, and mix them very gradually with the other ingredients.

When the oven is ready, beat in 3 ozs. of picked carraway-seed.

A cheap Seed Cake.—Mix quarter of peck of flour w’ith half pound of sugar, quarter of an ounce of allspice, and a little ginger; melt three-quarters of a pound uf butter with half pint; when just warm, put to it quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven; add seeds or currants; bake 1^ hour.

Seed Cake without Butter.—Dry and warm 13 ozs. of flour and lb. of loaf sugar pounded finely, 4 spoonsful of warm of brandy, 1 of orange-flower and 2 ozs. of carraway-seed; mix all then beat up 12 eggs with half the whites, add them to the cake, beat the whole well, and bake it 2 hours.

Another.—Mix 1^ lb. of flour and lb. of common lumpsugar, 8 eggs beaten separately, oz. of seeds, 2 spoonsful of ysast, and the same of milk and water Small Rout Cakps.—Rub into pound of dried and sifled flour, half a pound of butter, 6 ounces of pounded and sifted loaf sugar, and the yolks of 2 well-beaten eggs; mix them all int» a paste c, little rose-water; the quantity, put

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A few dried currants or carraway-seeds into one-half; roll out the paste, cut it into small round cakes, and bake them upon buttered tins.

Macaroons.—Pound in a mortar with the white of ai> egg half a pound of sweet almonds blanched, with a few biltei ones also blanched. Beat to a froth the whites of 4 eggs, ana mix with them 2 lbs. of sugar. Mix all drop (hem on paper placed on a tin. A half an hour in a gentle oven bakes them.

Ohs.—Cocoa Macaroons may be made by substituting grated cocoa-nut for pounded almond. Meringues.—Beat to a very solid froth the whites of 6 fresh eggs, and have ready to mix half a pound of the liest sugar, well dried an;i sifted. Lay some squares or strips of writing-paper closely upon a board, which ought tc be an inch thick to prevent the meringues from receiving an)color from the bottom of the oven. all is ready for (hem, stir the sugar to the eggs, and with a table or dessert-spoon lay the mixture on the paper in the form of a half egg; sift sugar quickly over, blow off all that does not adhere, and set the meringues immediately into a moderate:

the process must be expeditious, or the sugar melting will cause the meringues to spread, instead of retaining their shape.

When they are colored a light brown, and are firm tc the touch, draw them out, raise them from the paper, and press back the insides with a tea-spoon, or scoop them out, so as tc leave space enough to admit some whipped cream or preserve, with which filled, when cold, before Put them again into the oven to dry gently, and when they are ready for table fasten them together in the shape of a whole egg, and pile them lightly on a napkin. Whites offresh eggs, 6; 'sifted sugar, half a pound. Ohs.—4 ounces of pounded almonds may be mixed with the eggs and sugar for these cakes, and any flavor added to them at pleasure.

If well made, they are remarkably good and elegant in appearance.

They must be fastened together with a little white of egg. Almond Cakes.—Beat 1 lb. of almonds very fine with rosewater, mix in half a pound of sifted sugar, make them

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shapes, put them before the fire to dry on one side, then turn When dry on both sides, take some sifted sugar and as much white of egg as will just wet it; beat it wiih a spoon; as if glows white put in a little more egg, it is thin enough to ioo the cakes; then ice one side, dry it before the fire, and be sure it is quite dry before icing the other side. The flavor of the almond is often given to pastry by bay-lea /es and the essence of fruit-kernels, but pounded bitter almonds are safer and ^ betier for the purpose Ratafia Cakes—Are made in the same manner, but substi tute ratafia-brandy for rose-water, and use a quarter pound of hitter instead of the same quantity of sweet almonds; make them rather smaller. Kisses.—Beat the whites of 4 they stand alone.

Then beat in, gradually, a pound of linely-powrlered sugar, a tea-spoonful at a time. Add 8 drops of the essence of lemon, and beat the whole very hard. Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it at equal distance, small tea-spoonfuls of.stilf currant Put a little of the beaten egg, and sugar it first, under the currant jelly.

With a large spoon, pile some of the beaten white of egg and sugar, on each lump of jelly, so as to cover it Drop on the mixture as evenly as possible, so as to fhake the kisses of a round, smooth shape. Set them in a cool oven, and as they are colored, take them plj'oe the two bottoms together.

Lay them lightly on a sieve, and dry them in a cool oven, the two bottoms stick fast together, so as to foriii one ball or oval. Suffar Drops.—Beat the whites and yolks of 4 eggs separately to a light foam; dilute the yolks with 2 tea-spoonsful of water, and turn them with the whites, and beat them some then add by degrees a pound of sugar in fine powder, and then 4 ounces of superfine flour, beating the mixture coustaiitlj Drop the mixture on white [laper placed in a tin in any shape you please, ice them over with sugrr in powder, to pre\ent running, and bake about si u moderate oven.

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MRS. hare’s new cook BOOK. Wafers.—Take flour, dried and sifted, make it ^ smooth thin batter with very good milk, or a little cream and '; add about as much white wine as will make it for pancakes, sweeten loaf-sugar, and flavor with beaten cinnamon. thus prepared, have the wafer-irons made ready by being heated over a charccal fire; rub the irons with a piece of linen cloth dipped in butter, then pour a spoonful of the batter upon them, and close them al most immediately; turn them upon the fire, pare the edges^ a knife, as some of the batter will ooze out.

A short time will bake them when the irons are propeily heated. The wafers must be curled round w'hilst warm. Sugar-wafers, which are much in use throughout France *3 and Spain for eau-sucree, are made by w'hisking white sugar a froth with the white of eggs and isinglass and baking it as above. Isle of Wight Cracknels.—Mix with a quart of flour half a nutmeg grated, the yolks of 4 eggs beaten, with 4 spoonsful, of rose-water, into a stiff paste, with; then roll in ] butter, and make them into a cracknel shape; put kettle of boiling water, and swim; then take them put them into cold water;; when hardened, lay them out to dry and bake them on tin plates.

‘ Kringles.—Beat well the yolks of 8 and whites of 2 eggs and mix with 4 ozs. of butter just warmed, and with this knead j lb. of flour and 4 ozs. of sugar to a paste.

biscuits; prick them, and bake on tin plates. j Plain Buns.—Weigh 2 lbs. of flour, and set sponge with j half of it, of yeast, and j of warmed milk; in about an hour, or when it j has risen, add a quarter of a pound of sugar, the same of 1 uf tei j warmed, and the remainder flour, with warm j enough to make a light dough; let it rise an hour, then work | it into cakes or buns, place them on a buttered tin to rise, and j in a brisk oven about ten minutes; when done, brush them over with milk and sugar. Spice may be added to the above, as three-quarters of an

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ounce of allspice and cinnamon mixed; and an ounce of ooriander-seeds, ground very finely. Buns made w'ith these additions, are eaten on Good Friday. Seed, or Currant Buns.—Make 2 lbs. of dough as for plain buns, adding two or three well-beaten eggs, spioe and oz. of carraway-seeds; ice them with white of egg and sifted sugar, and bake as plain buns. For currant buns, add half a pound of currants instead of the carraway-seeds, with 2 ozs. of candied orange peel; and bake as above.

Rich Bath Buns.— Work a pound of a of to which add a table-spoonful of yeast; mix them with a little warm the dough, and put it in a warm to rise for an then mix in 4 ozs. of loaf sugar, and 3 ozs. of carrawaycomfits, and strew- a few on the top of each bun; in a brisk oven, and when done, brush them over with milk and Spanish Buns.—^Take lb. of fine flour, rub it pound of butter; add half pound of sugar, the same of currants, a little nutmeg, mace, and cinnamon; mix eggs w-ell this up small buns, and them on tins 20 minutes; half done, brush them with a little hot milk. SoJ^ Gingerbread.—Take 3 cups of flour; beat together cup of butter and 1 cup of sugar; 1 cup ofmolas.se? and 1 cup of sour cream with a little of the eggs, and beat the whites and yolks; put in the yolks adding more flour; 1 table-spoonful of ground ginger; 1 table-spoonful of cinnamon; 1 tea-spoonful of giH)und; 2 cups or more of fruit; 1 tea-spoonful of soda; iheii the whites of the eggs, and lastly the remainder of the flour. Another Recipe for Gingerbread.—Into 3 lbs. of flour cut lb. of butter; add three-fourths of a pound of sugar; 2 ouncas of ginger; 8 dozen of cloves; 1 0 dozen of allspice; half ounce cf cinnamon all pounded 1 quart of molasses. It

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«16 will require half a pound of flour tx) make it up with.

nii.ved, knead in small quantities; afterwards knead ail well together.

Cup Oingerbread.—Mix together 6 cups of flour; 1 cup of; 1 eup of sugar; 1 cup of molasses; 1 cup of milk; eggs, well beaten; 1 nutmeg, grated; 3 table-spoonsful of ginpr; some grated orange-peel; dessert spoonful of pearl-ash. Bake, it quickly.

Ginger Pound Cake.—2 cups of butter, 2 of sugar, 2 of molasses; 2 table-spoonsful of powdered ginger, 2 of dissolved Saieratus, 1 of pounded cinnamon, 1 nutmeg grated fine, 1 teaspoonful of essence of lemon, G cups of The butter and sugar must be beaten to a cream; the whites and the yolks of the eggs beaten separately. Add together all the ingredients, and beat for a few minutes. Gingerbread.—Rulj half a pound of butter 1 lb.

then rub in half a pound of sugar, 2 table-spoonsful of ginger, and of rose-water; work; bake in flat pans in a moderate to This gingerbread can be kept some time.

Oingerbread Nuts.—Put into an earthen vessel lb. of molasses, Ib. of coarse brown sugar, and the vessel over the fire in a sauce-pan of boiling water, and let it until the butter and are In the mean time mix together oz. of allspice pounded fine; 2 ozs. of ginger, and 2 lbs. of flour; stir this butter, sugar and molasses; make into small cakes and bake them about a quarter of an hour.

Soda Cake.— 1 lb of flour, 1 drachm of soda, half pound of sugar, half pound of currants, and quarter of a pound of butter.

Mix the.soda with the flour, then rub in the butter, after \jhich add the sugar and currants, and then a pint i’ut it into the oven immediately.

A variety may be given by substituting a quarter pound of lemon, orange, and citron, candied, and oz. of pounded sweet almonds, for the cummls; but in that case the cake will require rather more soda.

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41-7 Cider Cake.—Cider cake is very good, to be baked in small loaves.

IJ lb. of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, 1 tea-spoouful of pcail ash; spice to your taste.

Bake till it turns easily in the pans. I should think about half an hour. Hopkinton Springs Cake.—^I’ake 4 cups of sugar and 2 cups of butter, and mix them well together. Take 2 cups of milk, in which dissolve 2 small tea-spoonsful of saleratus; beat well 6 eggs, which add alternately with the milk and 8 cups of flour to the sugar and butter.

Add mace and nutmeg to your taste, and also fruit.

will make 2 loaves of cake. It is very good when well made and baked. Cake—When making take enough fi'om the dough to make a small loaf, and knead well it 2 ozs. of butter, 2 ozs. of sugar, and 8 ozs. of currants. the butter in a tea-cupful of good milk. The addition of oz.

of butter or sugar and an egg or two makes the cake richer.

A tea-cupful of raw Cream is also an improvement.

it in a pan.

It will keep several days. Carraways may be sub slituted for currants.

rTea Cakes.—With a pound of flour rub a quarter of a pound of butter; add the beaten yolks of two, and the white of one egg, a quarter of a pound of pounded loaf sugar, and a few carraway-seeds; mix it to a paste with a little warm milk, cover a cloth, and let fire for nearly an; roll out the paste, and cut into round cakes with the top of a glass, and bake them upon floured tins. Carraway Cakes.—Rub half a pound of butter into 1 flour, and mix with it half a pound of sifted loaf sugar, and of carraway-seeds; make them a stifl' paste with a little c^dd water, roll it out two or three times, cut it into round cakes, prick them, and bake them upon flour ed tins in a slow oven.

Currants may be used instead of car raway-seeds, if preferred. Sweet Carraway Cakes.—Mix well lb. of finr flour, half a pound of butter warmed, the same of sugar, two well-beaten eggs, and 2 ozs. of carraway-seeds; th^ paste thinly, cut out, and bake on floured tins.

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MRS.

balk’s new CO ' A BOOK.

Common Crullers or Twist Cakes.—Mix well together Haifa pint of sour milk, or buttermilk, 2 tea-cupsful of sugar. tear cupful of butter, and 3 eggs, well-beaten: add to this a tear spoonful of saleratiis dissolved in hot water, a tea-spoonful ui salt, half a nutmeg grated, and a tea-spoonful of powdered cinnamon; sift in flour enough to make a smooth dough; it out not quite a quarter of an inch thick; cut in small oblong divide one end in three or four parts like fingers, and twist or plait them over each in These cakes may be cut in strips, and the ends joined, to make a ring, or in any other shape. Rirher Crullers.—Beat to a cream a quarter of a pound of fresh butter, and mix with it the same quantity of pounded and sifted loaf sugar, and 4 well-beaten eggs; add flour till thick enough to roll out; cut the paste into oblong pieces about 4 or 5 inches in length; with a paste-cutter divide the centre into 3 or 4 strips; wet the edges, and plait one bar over the other, so as to meet in the centre; throw them into boiling lard, or clarified suet; when fried of a light brown, drain them before the in a napkin, with or without grated loaf sugar strewed over them. Dough-nuts.—Take 3 lbs. of flour,; cut the butter fine into the flour; beat 6 eggs light, and put them in; add 2 wine-glasses of yeast, 1 pint of milk, some cinnamon, mace, and nutmeg it up into a light dougli. and put it to rise. When it is light enough, roll out the paste, cut it in small pieces, and boil them in lard. Soft Dough-nuts.—Take 3 pints of milk, 4 eggs, beaten separately, 2^ lbs. of sugar, half a pound of butter, some ground orange-peel, and a pint of yeast; add flour enough to make a thick batter.

sufficiently raised, dip out with a spoon, and drop into boiling lard. A few currants added to the batter improve them.

Spanish Puffs.—Put into a sauce-pan, half a pint of water and a quarter of a pound of butter; stir it till it boils, and mix in 4 table-spoonsful of flour; together, and add t* yolks and 4 whites of eggs—two at a time; let rt and.

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OAKES.

with a dessert-spoon, drop it into boiling clarified dripping or To make ginger-puffs, a tea-spoonful of pounded ginger may f Nuns.—Roll puff paste about a quarter of an inch thick, cut rounds, or any other shape; lay upon one bit a small tea-spoonful of any sort of preserved fruit, wet the edges, and put over it another bit of paste; fry them in boiling (ilarified beef suet, or fresh lard; drain them upon the back of a sieve. in a napkin, and strew pounded loaf sugar ovar Dni^ for a piur of Balt Cellan.

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CHAPTER XXVIII.

BREAD, BREAKFAST CAKES, ETC. FloM —Making Bread—Milk Bread—Potato— Household — 1/t, tptpsia—Indian— Yeast— Rolls—French— Toast—Bis cute— Tea Cakes— Breakfast—Short—Belvidere—Laplandt — Ininn—Huns—Flannel— Crumpets—Batter—Buckwhcxit Wafies—Indian meal bread of various kinds. Flour,—Tlie first requisite for good bread is that the flour oi meal be good.

Wneat is always better for being washed; if it be at all injurea by smut, it is not fit for food unless thoroughly washea.

In the country this is easily done. Put the grain in a clean tub, a bushel at a time; fill the tub with water, and the whole up from briskly, with your hand, or a stick. Pour off" the water and the water ceases to be colored or dirty.

Two or three w'aters usually are sufficient. Finish the washing quickly as possible, so as not to soak the grain; then spread it thinly on a large, strong sheet, (it is best to keep a coarse unbleached sheet solely for this purpose, if you wash your grain,) laid on clean boards In the sun, or where the sun and air can be freely admitted.

Sr.n the grain with your hand every two or three it wih dry in a day, if the weather be fair. Fresh-groutid flour makes the best and sweetest bread.

If you live in tho vicinity of a mill, never have more than one oi two bushels ground into flour at a time. A bushel of good, clear wheat will make 50 pounds of flour, beside the bran and middlings. If you purchase flour by the barrel or sack, be careful to ascertain it is good and pure.

In Europe, is adulterated, chat is, mi.\ed with other su’^stances.

to.swell its

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BREAD, BREAKFAST CAKES, ETC.

bulk and weight.

Whiting^ ground stones, and hones, and plaster of Paris, are the ingredients chiefly used.

To be sure, none of these things are absolutely poisonous; but they are Injurious, and no one wants them in bread. In our country we think such deceptions are seldom attempted, well to know how to detect the least bad matter in flour. T ) discover lohiting, dip the ends fore-finger and thumb into sweet oil, and take up a small quantity of flour between them.

If pure, you may freely rub the fingerj together for any length of time, it will not become sticky, and the substance w'ill turn nearly black; if whiting be mixed with the flour, a few times rubbing turns it into putty, but its color is very little changed.

To detect stone dust or plaster of Paris—drop the juice of lemon or a little sharp vinegar on a small quantity of flour; if adulterated, an immediate effervescence takes place; if pure, it will remain at rest. Another quick, and pretty sure method of trial is to squeeze tightly for a minute a handful of the flour — if it be pure, when the hand is opened, the flour will remain in a lump, and the grains or wrinkles of the skin of the hand be visible; but if it contain foreign substance, it crumble almost immediately. Making Bread.—To make the proper quantity for a small family, take 10 quarts of flour, put it into a kneading trough, or well-glazed earthen pan, large enough to hold double the quantity of flour.

Make a deep round hole in the centre of the flour, and pour into it half a pint of brewer’s yeast, or the th'ck sediment from home-brewed beer—the last, if good, is to be preferred.

In either case the yeast must be mixed with a pint of milk-warm water, and well stirred before it is poured in.

a spoon liquid, gradually, so much of the surrounding flour as will make it like thin batter; this over with dry it is covered Then cover the trough or pan with a warm cloth, and set it by the fire in winter, and where the sun is shining in summer. This process is called “ setting the sponge.” The object is to give strength and character to the ferment by communicating the quality of leaven to flour, which will then be easil^i extended to Setting sponge is a measure of wise precaution—for if the yeast does not rise and ferment in the middle of the flour, it shows that the yeast

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MRS.

hale’s new COLK BOOK. is not good; the batter can then be removed, without wastirig tmich of the flour, and another sponge set with better yeast. Let the sponge stand tiil the batter has swelled and risen so as to form cracks in the covering of flour; then scatter over it a of fine salt, and begin to form the mass into dough, by pouring in, by degrees, as much warm water as is necessary to mi.v with the flour. Ten quarts of Jlour will re quire about two quarts of water.

be well to prepare rather more; soft water is much the best; in sum mer be warm as new milk; during winter, it ought to be somewhat warmer, as flour is a cold, heavy substance. Add the water by degrees to the flour, mi.x them with your hand, the whole mass is incorporated; it must then be worked most thoroughly, moulded over and over, and kneaded with your clenched hands, it becomes so perfectly smooth •md light, as well as stiff, that not a particle will adhere to hands.

Remember that you cannot have good light and white, unless you give the dough a thorough knead;Ug.

Then make the dough into a lump in the middle of the trough or pan, and dust it over with flour its adlering to the vessel.

Cover it with a warm cloth, and in the the vessel should be placed near the fire. It now undergoes a further fermentation, which is shown by its swelling and rising; if the ferment was well formed, will be at its height in an hour—somewhat less in very warm weather. It ought to be taken at its height, before it begins to fall.

Divide the dough into four equal portions; mould on your paste-board, and form them into loaves; put these on wellfloured tin or earthen plates, and place them immeaiately in Of the Oven.—A brick oven, heated with wood, is far superior to any other for baking bread, as well as for most other purposes, being much more easy to regulate, as well as more economical, than an iron one. If the brick oven be a good one, it will heat sufficiently in tu hour.

Kindle the fire with some quick burning material; hen it up with hard wood, split; let the wood burn down, stir the coals evenly over the bottom of the oven, and let them lie till they are like embers.

\\ hen the is sufficiently hot, the bricks at the arch and sides will be any of smoke.

Sweep out

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BREAD, BREAKFAST ETC.

in a flour on; if it turns at once, do not put in the bread, but let it stand a few moments and cool.

It is a good rule to put the fire in the oven when the dough is made up—the latter will rise, and the former heat in about the same time.

the bread is in the oven it must be kept closed, except it is opened for a moment to see how the bread appeal’s. If the oven is properly heated, loaves of the size named, will be done 1 ^ or 2 hours. They will weigh 3^ lbs. nearly, per loaf. W hen loaves are done, place them on a clean shelf in a cool pantry.

be scorched, or the bread loo much baked, the loaves, when taken from the oven, may be wrapped in a towel, has slightly damped.

Keep a light cloth over all the loaves.

When one has been cut, kept in a tight box to prevent its drying, Obs.— Three things must be exactly right in order to have good bread—the quality of the yeast; the lightness or fermentation of the dough; and the heat of the oven.

No precise rules can be given to ascertain these points. It requires observation, reflection, and a quick, nice judgment, to decide when ill are right.

Milk Bread.—To 14 pounds of flour use a pint of yeast, 4 eggs, and milk of the warmth it comes from the cow; make it into a dough, the thickness of hasty-pudding; leave it 2 hours to rise; sift over it a sufficient quantity of fine it to a proper consistence, it takes a quick oven:

always try a little bit before the bread is made up, as it will show the state of the bread as well as the oven.* A very light Potato Bread.—Dry 2 pounds of fine flour, and rub into it a pound of warm mealy potatoes; add warm milk and water, with a sufficient quantity of yeast and salt, at the pD.-jer it 2 hours to rise in a warm eorner, in winter; bake it in tin shapes, otherwise spread, as the If the oven is cold, it will sodden; if too hot, it will burn; if the bromi t.A8 not been enough worked, rise iu holes.

The proof of well iiuide bread is the fine, dose, yet light texture. Some flour takes much more working than other*, and some, more water.

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MBS, bale’s new cook BOOK.

dough M ill rise very light. It makes nice hot lolls for butter.

An excellent tea or bun bread is made of it, by adding sugar, eggs, and currants.* Breadfor flatulent Stomachs.—Add to a pound of well-dried Billed flour 8 eggs; sift in a pound of sugar; beat all together for an hour and a half it into cakes, and bake them in a quick oven.f Excellent Household Bread— Uska 4 quarts of the best flour, a tea-spooiiful of salt, three table-spoonsful of yeast, a pint aud 0 half of warm water.

Another Excellent Bread.—Sift half a peck of the finest flour into a kneading-trough; make a hole in the middle, and put in half a pint of warm milk, and half a pint of good yeast; work it with a little of the cover it well up in a warm place an hour to rise; add pint of milk and half a pint of water, of a proper warmth, with a quarter of a pound of fresh butter, and 2 spoonsful of sugar; knead it well, and set it again before the fire; put in a little fine pounded salt; knead it, and put it again before the fire to rise; bake in a quick oveiiObs.—Where families bake but once a week—often the case in the country during winter—they will find simple additions very economical, as the bread goes much farther, and, if w'ell made, keeps longer sound and good. In families, two kinds of bread are generally made; and this management holds equally good with the batch is made, a certain quantity may be taken off, into which a little butter or tt>p-pot, carraway-seeds, &c., may be also, sugar may be worked in. Two or three dift'erent cakes may be thus prepared for breakfast, tea, or the children. Such cake-bread is more nourishing than rich cakes, and likely to injure children.

* When bread gets particularly at sei^ where k is very apt to «t mouldy, dip it in water, wipe, and dry it in a uiiddliug hot oven. It aiav also be ent in pieces, and dried as hard ns rusks. Sugar and eggs should alwayi be put into bread for sea store, ns it keeps longer. t When bread sours upon fiatulent stomachs, instead of having reccuirse to diet bread, it is bolter to soak good light bread in a quantity of hot or eold; this takes outthe gelatine, which may bo donoin more or less quantity, aecor ling to the degree necessary to the stomach for which it is prepared.

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BREAD, BREAKFAST ETC.

Brown, or Dyspepsia Bread.—This broKd, made of unbrAted wheaten is an excellent article of diet for the dyspeptic, and would be beneficial for most persons of sedentary hahils, Ibe most difficult point in making this bread is to ol)tain good pure meal.

it, take 6 quarts of meal, 1 tea-cupful of gi^od yeast, and half a tea-cupful of molasses; mix these with a pint of milk-warm water, and a tea-spoonful of pearl-ash or salcratus: make a hole in the flour, and stir in this mixture in the middle of the meal ike batter.

Proceed as with fine flour bread.

When sufficiently light, make the dough into loaves, which will weigh 2 lbs. per loaf, when U requires a hotter oven flour bread, and must bako about an hour and a half. Rye and Indian Bread.—There are many different proper tlons of mixing it—some put one-third Indian meal with two of rye; others like one-third rye and two of Indian; others prefer it half find half. If you use the largest proportion of rye meal, make your dough stiff, so it will mould into loaves it is twothirds Indian, it should be softer, and baked in deep earthen or tin pans, after the following rule:

Take 2 quarts cf sifted Indian meal; put it into a glazed earthen pan, sprinkle over it a table-spoonful of fine salt; pour it about a quart of boiling stir and work it every part of the meal is thoroughly wet; Indian meal absorbs a greater quantity of water. it is about milk-warm, work in i quart of rye meal and a tea-cupful of lively yeast, mixed with half a pint of warm water; add more warm water, if needed.

Work the mixture well with your hands:

be stiff, but not as flour dough.

Have ready a deep, well-buttered pan; put in the dough, and smooth the top by putting your hand in warm water, and then patting down he Set to rise in a warm place in the winter; in he summer it should not be put by the it begins to crack on the top, which will usually be in about an hour or an hour and a half, put it into a well-heated oven, and bake it hoars.

It is to let in.all night, unless the weather is warm.

Indian meal be well cooked.

The loaf will weigh about 4 lbs. E^au bread Keeps best in large ioavea,

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MRS.

IIAI.E’S KKW COOK BOOK. Indian bread is economical, and, when wheat is scarce, is a pretty good substitute for dyspepsia bread. Obn.—ISIany use milk in mixing In the country, where milk is plentiful, it is a good practice, as bread is certainly richer wet with sweet milk than with water; but it w.ll not keep so long in warm weather. Baking can very well be done in a stove; during the wintei lliis is an economical way of cooking; but the stove must be carefully watched, or there is danger of scorching the bread. Teast.—It is impossible to have good light bread, unless you have lively, sweet yeast.

When common family beer is well brewed and kept in a clean cask, the settlings are the best of yeast.

If you do not keep beer, then make common yeast by the following method; Take 2 quarts of water, 1 handful of hops, 2 of wheat bran; boil these together 20 minutes; strain off the water, and while it is boiling hot, stir in either wheat or rye flour, till it become.'!

a thick batter; let it is about blood-warm; add a half pint of good smart yeast and a large spoonful of molasses, if you have stir the whole well. Set it in a cool place in summer, and a warm one in it becomes perfectly light, fit for use.

If not needed imme.diately, it should, when it becomes cold, be put in a clean jug or bottle; do not fill the vessel, and the cork must be loft loose till the next morning, when the yeast will have done working. Then cork it tightly, and set in a cool place in the cellar.

It will keep 10 or 12 days. Obs.—Never keep yeast in a tin vessel. If you find the old yeast ao?/r, and have not time to prepare new, put in saleratus, a tea-spoonful to a pint of yeast, when ready to use it.

If it foams up lively, raise; if t does not, never use it.

To Preserve Yeast.—Lay the yeast witfi a brush on a board or tub, and as it dries, lay on more, and continue to do so t'll it cracks and falls off; put it into clean bottles, and cork it is for taking to sea, where sugar-beer with little trouble might be made in any quantity, and alwayn

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BREAD, BREAKFAST OAKES, ETC. 42T To Assist Yeast.—When there is n scarcity, of yeast, use tho 'ollowing method: Work into half a pint of water a spoonful >)f flour, until it becomes smooth, and boil it; put it into a jug, and stir it it cools.

When milk-warm, put in a spoonful of } east, and a spoonful of moist sugar; pat in a warm place, and if well made, there will be as much ill a short time as will raise 3 pecks of the bread made ol this yeast requires to be laid 5 hours before it is baked. To Extract Bitter from Yeast.—Beat it up with the white of an egg: add a double all together:

cover it; let it stand all night, and poiir off the water, when it will be sweet; 1 egg is suflicient for a quart of yeast. Milk Yeast.—^Take pint of new milk; of fine salt, and a large spoon of flour—stir these well set the mi.xture by the fire, and keep it just lukewarm; be fit for use in an hour. Twice the quantity of common yeast is necessary; it will not keep long. Bread made of this yeast dries very soon; but in the summer it is sometimes convenient to make this kind when yeast is needed suddenly. Hard Yeast.—Boil 3 ounces of hops in 6 quarts of till only 2 quarts in it is boiling hot, wheat or rye meal it is thick as batter. it is about milk-warm, add half a pint of good yeast, and let it it is very light, generally about 3 hours; then work in sifted Indian meal it is a stiff dough. it out on a board; cul it into oblong cakes about inches by 2, and half an inch thick. Lay these cakes on a smooth board, over which a little flour has been dusted; prick them with a fork, and place the board in a dry clean room, where the sun and air may be freely admitted.

Turn them every day.

will dry in a fortnight, unless the weather be damp. the cakes are perfectly dry, put them in a coarse cotton bag; hang in a dry place.

If rightly Takes will keep a year. Two cakes will make yeast enough for a peck cf flour. ehem into a pint of lukewarm water, and stir in a table-spoonfill of flour, the evening before you Set the mixture w here it cm be kept moderately warm. In tho morning it fit for use.

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French Boils are usually made by the bakers, but in country houses, where families their own inav bt done in either of the following ways:

Sift (lour, and rub it 2 ozs. of butter; mix in the whites only of 3 eggs beaten to a froth, and a table-spoonful of strong yeast; to which add enough of milk, with a little salt, to make a stifl’ dough, and set it, covered, before the fire to rise—which will take about an hour; and, if cut into small rolls, and put into a quick oven, will be done in little more than 10 minutes.

Or:—Take quarter of peck of the very finest flour, oz. of butter melted in milk and water: mix with it 2 or 3 spoonsful of yeast, accordiniZ to its strength, and it through a hair sieve; whisk the white of an egg and work it into a light paste, add salt, and it all Then work it up well again and make it into rolls.

English Rolls.—Sift into a pan, and mix with it of a and water; make a hole in the middle of the flour and put into it a gill of brewer’s yeast, making it all into a thin batter, which must be free lumps:

strew a liandful of flour over it; set it in a warm place, and leave rise, which will take 2 hours or more; let it, however, remain it has cracked on the top, and then make it into a dough with more and Knead it for it, and set it again to rise for 20 minutes longer. form the dough into small rolls, bake them, and send them to table hot.

Or:—To 2 lbs. of flour well dried, and pint of water milkwarm, put 3 spoonsful of yeast: knead in 2 ozs. of fresh butter and a little salt, and work all well together. must be very quick, and quarter of an hour will bake them; the dough should make 12 Or:—One pound and a half of flour, a pint of milk. I egg, and 2 spoonsful of yeast, well mixed and set before th-< nre to rise, will make still nicer rolls, and 20 minutes wdll baUn them. be hot, cut in 3, buttered, put again, and covered when brought to table.

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BREAD, BREAKFAST CAKES, ETC.

Rolls. —Warm an ounce of butter in half a pint of milk, then add a spoonful and a half of yeast of small beer, and a Put 2 pounds of flour into a pan, and put in the Set it to rise for an hour; knead; make it into / rolls, and bake them in a quick oven. Hot Short Rolls.—Dry before the a sufficient quantity of flour to make three penny rolls, or larger if you like; add to it an egg well beaten, a little salt, 2 spoonsful of yeast, and a little warm milk into a light dough, let it stand by the fire all night. Bake the rolls in a quick oven. Light Rolls.—Take lb. of flour, and rub in it a little butter and salt; mi.x as much milk and yeast in it as will wet it; knead them; it is light, knead it again the rolls 1 hour before they are to be baked; let the oven be quick.

receiptfor Light Rolls Mix together 2 quarts of; and a lump of butter as big as an egg melted with a little milk and water, enough to make the flour the consistency of dough; add 2 table-spoonsful of yeast, and set it before the fire to rise; then make it into rolls and bake them half an hour in a quick oven.

Fresh Rolls.—Take.3 quarts of flour;.3 eggs, and a piece of butter as as a walnut; mix them with milk enough to moisten them well, and as little yeast early in the morning.

Stir the dough well and make it Set them by the fire to rise, and when risen Ijake thorn in a quick oven. Part of this dough rolled very thin and baked quickly makes *. nice breakfast bread. u\filk Toast.—Boil a pint of ricn milk; then take it off the lire and stir into it a quarter of a pound of fresh butter, w ith a of flour, and a teaspoonful of salt. Lot it come again to a Have ready two deep plates 6 slices of toasted bread in each. the milk over them hot, and keep them covered till they go to table. ISIilk toast is generally eaten at breakfast. Hilk Biscuit.—^Take three-quarters of a pound of flour, and

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a wine-glassful of yeast, half a of ^ Roll the dough into small balls, and set them to rise.

When risen sufficiently, bake them in a quick oven. Biscuits.—A pound and a half of flour, made wet with equal quantities of water, moderately w'arm, made stilf and rolled out very thin; to any size you please, piiok them, and bake them in a moderate oven on a tin. No flo Ji to be put on the tins or biscuits. Soda Biscuit.—Take lb.

of flour, and mix to make a stiff dough; dissolve in a little milk teaspoonful of carbonate of soda; add to the paste, with a tea-spoonful of salt.; cut it into round biscuits, and bake them in a moderate The yolk of an egg is sometimes added. A Oalette.—The galette is a favorite cake in France, and may be made rich, and comparatively delicate, or quite common, by using more or butter for it, and by augmenting or diminishing the lightly three-quarters of a pound of good lb.

of flour, add a spoonful of salt, and make these into a paste with the ycdksol a couple of a cup of good it be at hand; if not, with water; roll this into a complete round, three-quarters of an inch thick; score it in small diamonds, brush yolk of egg over the top, and bake the galette for about half an hour in a tolerably brisk oven; it is usually hot, but is served 1 oz.

of sifted is sometimes added to it.

A good galette lb.

; three-quarters of a; salt-spoonful; yolks of; cupful Common galette:

2 lbs.

; butter, three-quarters to lb.

; no eggs.

Tea Cakes.—Rub ozs.

of a of wet it warmed the paste stiff, and let it remain before the fire, where it will be kept warm for an hour or two; it thin, and cut it with the top of a tumbler; b»k« it quick.

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BREAD, BKEAKFAaX ETC.

Breakfast Cake.—Put into a quart of flour four cunces of if you use new milk, put in three large spoonfula of yeast it into biscuits, and prick them with a fork. If you have sour milk, omit the yeast, and put a tea-spoorjful of pearlash in the sour milk; it while eflervescing the biscuits are likely to injure th* aealth than if raised with yeast. Cream Short Cakes.—In the country, where cream is plenty this is a favorite cake at the tea Uble. Rub a quart of^ flour a bit of butter as large as an egg, sprinkle over a tea spoonful of salt; take half a pint of thick cream, a little;jour, half a tea-spoonful of pearlash dissolved in water, poured into the cream, and milk added sufficient to wet the flour. use all cream, and tha' sweet. Then there needs no psariash. It is expensive food. Belvidere Cakes, for Breakfast or Tea.—Take quart of flour, 4 eggs, a piece of butter the size of an egg, a piece of lard the same size; mix the butter and lard well in the flour; beat the eggs light in a pint bowl, and it up with cold milk • it gradually into the flour; add a tea^-spoonful of it for 8 or 10 minutes only; cut the douglv with a knife the size you wish it; roll them into cakes about the siz«» of a breakfast-plate, and bake in a quick oven. Laplands, for Breakfast or Tea.—Beat separately the whites and yolks of 5 eggs; add 1 pint of rich cream, and 1 pint ot flour, or perhaps a little more—enough to make it the consistency of pound-cake. it in small round tins, in a quick Sally Lunn Tea Cakes.—^To 1 quart of milk, add a quarter of a pound of butter, 3 eggs, (yolks and whites separately.) of of yeast; beat it vejy Let it rise an hour, and bake it in a quick oven. Nun’s Puffs.—Boil for a few minutes pint of milk with half a pound of butter; then stir the milk and butter into thieoquarters of a pound; sti • it until it does not stick to ihe sides of the pot; let it; add the yolks of U eggs;

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MRS.

beat the whites to a stiff froth and stir them in last. small round tins, and fill them half full. Rusks.—Beat 7 egga well, and mi.x w-ith half a pint of new milk, in which have been melted 4 ozs. of butter; add to it a quarter of a pint of yeast and 3 ozs. of sugar, and put them by deg*-ees as will make a very light paste, rather like a batter, and let it rise before the fire half an hour; then add some more flour to make it a little stifler, but not stiff. W ork it w'ell, and divide it into small loaves or cakes, or 0 inches wide, and flatten them.

and cold, slice them the thickness of rusks, and put them in to brown a little. The cakes, when first baked, eat deliciously, if buttered for tea; or, made with carraways, to eat cold.

Flannel Cakes.—Beat the yolks of 3 eggs, and put them into 1 quart of milk; stir in flour it is about the thickness of buckwheat or pan-cake; then add 2 table-spoonsful of yeast—if the yeast be good, will do; and lastly, the whites Let it rise about 3 hours, and it on a griddle as you would buckwheat cakes. Or:—Stir into 2 pints of flour as much milk as will make » Melt a large lump of butter, and add with it a Beat together 5 eggs, and stir them into the batter. These cakes are to be baked on a griddle. Serve them with powdered sugar.

Muffins.—Take 1 pint of new milk, 1 pint of hot water, 4 lumps of sugar, egg, half a pint of good brisk yeast, and flour enough the mixture as thick as poundLet it rise well; bake in hoops on a griddle Muffins.—Rice muffins are made in the same manuer exactly as cakes, except that the batter of the former is thinner—that is, to a quart of milk and 3 eggs, you put less rice and less flour. Cakes.—Boil a cupful of rice until it becomes a jelly; it is warm, mix a large lump of butter with it and a little Add as much milk to a small tea-cupful of flour as a tolerable stiff batter—stir it it is

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BREAD, BREAKFAST CAKES, ETC.

•mooth, and then mix it with the rice.

Beat 6 eggs as light as possible, and add them to the rice. These cakes are fried on a griddle as all other pancakes they must be carefully turned. Serve them with powdered sugar and nutmeg. be served as hot as possible, or they will become heavy—and a heavy pancake is a very poor aflivir.

Crumpets.—Take 3 tea-cups of raised dough, and work into it, with the hand, half a te.'i-cup of melted butter, 3 eggs, and milk to render it a thick batter.

it into a buttered bakepan; let it remain 15 minutes, then put on a bake-pan, heated so as to scorch flour. It will bake in half an hour. Batter Cakes.—Beat 2 eggs, put them in half a pint of milk and a tea-cup of cream, with half a of pearlash dissolved in it; sprinkle a tea-spoouful of salt, and grate half a nutmeg, a little cinnamon, and rose-water, if you like. in sifted flour till the batter is smooth and on a griddle or in a pan.

the pan well, and drop the batter in small round cakes and They must bo turned, nicely browned, but not made; lay them on a plate, in a pile, with a little butter between each layer. batter will make good pancakes, fried in hot lard. Buckwheat Cakes.—Take 1 quart of buckwheat meal, a handful of Indian meal, and a tea-spoonful of salt; mix them with 2 large spoonsful of yeast and sufficient cold water to make a thick batter; beat; put it in a warm place to rise, which will take 3 or 4 hours; or, if you mix it at night, let where it is rather cool.

When it is light, bake it on a griddle or in a pan. The griddle must be well buttered, and the cakes are better to be small vid thin.

• Indian Slapjacks.—Mix 1 pint of sifted Indian meal and 4 large spoonsful of wheat flour into a quart of new milk, and 4 beaten, and a little on a griddle, buckwheat cakes; eat with butter and molasses. Raised Flour Waffles.—Stir into a quart of flour lukeiAarm milk to make a thick The milk should be 2t

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MRS, Stirred in gradually, so as to have it free from lumps. a table-spoonful of melted a couple of beaten eggs, a tea-spoonful of salt, and half a tea-cup of yeast. When risen, fill your waffle-irons the batter, bake them on a bed of coals.

they have been on the fire between 2 and minutes, turn the waffle-irons over—w'hen brown on both sides, the} are sufficiently baked. The waffle-irons should be wel.

greased lard, and very hot, each one is put in.

The waffles should be buttered as soon as cooked. Serve iheni up with powdered white sugar and cinnamon. Quick Waffles.—Mix flour and cold milk together, to make a thick batter.

To a quart of the flour put 6 eggs, a of melted a of ?alt Some cooks add a quarter of a pound of sugar, and half ? nutmeg.

Bake them immediately. Waffles.—Take a tea-cup and a half of boiled rce it with a pint of milk, mix it smooth, then take the fire, stir in a pint of cold milk, and a tea-spoonful of Beat 4 eggs, and stir them in, together with flour to make a thick batter. Wafer Cakes.—Wafer cakes are an tea-cake, and they do not take long to make, although a little practice is necessary before they can be successfully made. Beat 3 eggs quite light.

less than a quarter of a pound of butter, to extract the it, and mix it with a quarter of a pound of sifted sugar—add the beaten eggs, a tea-spoon of rose-water, and flour (that has been carefully passed through a sieve) as will make a stiff batter.

Stir the batter with a wooden spoon until it is perfectly smooth and so tight as to break when it falls against the sides of the vesuel.

Your wafer-iron should be heated, but not too hot, or the butter will burn.

Grease the iron with butter tied up in B linen rag, twice doubled. the iron with the batter and it.

it in the fire in such a manner that both sides will heat at once; if this cannot be done, turn the frequently.

The batter should be cooked in about 2 minutes. Take out the wafer, split it open with a knife, and butter it, or sprinale it with pounded it over a smooth stick made for the purpose. Grease the iron every time you put in the batter.

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BREAD, BREAKFAST CAKES, ETC. Indian Meal Bread.—Mix of Indian meal enough boiling milk or water to make a very stiff batter; in a tea-cupful of molasses and a teaspoonful of salt, with half a tea-spoonful of saleratus dissolved in a little hot water.

Let the mixture stand till it is lukewarm, then add a gill of baker’s yeast; stir it well let in a warm to rise, for 2 hours.

fill to the depth of an inch buttered basins with the mixture; bake it one hour in a moderate oven, and serve it hot.

Iifdiun Meal Muffins.—Scald a quart of Indian meal enough bjiling water to made a thick batter; let it cool lukewarm, add a small tea-cupful of butter, a table-spoonful of yeast, a tea-spoonful of salt, and 2 eggs well Put in a warm place for 2 hours, then bake it in muffin rings, on hot griddle.

When one side is well browned, turn them. They may be made without the yeast, if baked as soon at they are mixed.

Indian Meal Cake for Breakfast.—Pour enough boiling water on a pint of corn meal to make a stiff dough; dissolve in a little hot water half a tea-spoonful of saleratus, and it in the meal, with 1 tea-spoonful of salt, 2 eggs well beaten, and a table-spoonful of butter.

Stir the materials well together, and bake it in buttered tin pans for half an hour in a quick oven. it hot.

Another Indian Meal Cake.—Take 1 quart of milk, and stir xt enough Indian meal to make a very thick batter well 4 eggs and add them to the batter, with a fill small buttered tin pans with this mixture, deep, and bake them in a moderate oven from forty miuut^s to one hour.

Open the oven as seldom as possible. Bannock or Indian Meal Cakes.—Stir to a cream sugar, a pound of butter—beat 6 eggs, and mix them with the sugar and butter; add a tea-spoonful of cinnamon or; stir in 1| lb. of white Indian meal, and a quarter of a pound of wheat Hour, (the meal should be sifted.) Bake it in small cups, and let it remain in them till cold.

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MRS bale’s new cook BOOE. Johnny Cake.—Take a quart of sifted Indian meal, sprinkle a little salt over it, and mix it with scalding water, it; bake it on a board before the fire, or on a tin in a stove. It is healthy food for children, eaten warm (not hoi) with molasses or milk. Indian cake made with buttermilk, or sour milk, with a little cream or butter rubbed the meal, and a of pearl-ash in the milk, is very light and nutritious. Indian Slappers.—Take 1 quart of Indian meal, 2 quarts of milk, and 4 eggs; beat the eggs and put them into the milk, and in the meal a no rising and may be made before they are to be baked.

Bake them on a griddle, as you would buckwheat Hoe Cakes.—Scald 1 quart of Indi>B meal with just water enough to make a thick batter. in 2 tea spoonsful of salt and 2 table-spoonsful of butter. Put it in a buttered tin pan, and bake it half an hour. Egg-bread (for Breakfast.)—Cut in dip it in cold water; let it soak until thoroughly moist; one or more eggs, according to the bread, and put in a little Dip the bread in the eggs so that both sides will be covered with fry is a good way to use stale bread. Omelets (for Breakfast or Tea.)—Take of cold boiled Mix with 2 eggs well beaten, a little 1 pint of milk, and flour enough a batter not very BUflf.

Put in a frying-pan a little fry the in it.

quantity should make three cakes as large as a dessert-plate, and about half an inch thick.

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CHAPTER XXIX.

COFFEE, TEA, CHOCOLATE. To Coffee— Coffee made in a filter— Coffee Milk— With hot water— Cold water— French Method— Tea— Boiling water— Chocolate— Cocoa. Coffee.—The best coffee is from Mocha; but can very rareiy be procured. Coffee imported in small parcels is better flavored than that in bulk, from the circumstance that the latter is apt to become heated. To have coffee in the greatest perfection, it should be roasted, ground, and made, in immediate succession.

As that will seldom happen, the rule be observed as as circumstances Whilst kept, after roasting, the air should be excluded from it, as in a closed bottle or jar. A good mode of roasting is in an earthen basin, placed in an oven with the door open, the coffee to be frequently stirred with a spoon. This mode is said to allow certain coarse particles to fly off, and to render the flavor more delicate than when the coffee is roasted in the usual close cylinder.

Coffee made in a French Filter or Qrecque.—In a filter put 2 ozs.

of coffee, newly ground, upon the filter put on the presser, and then the grating, pour slowly on the latter aliout three parts of a pint of boiling water, and let it filter through, keeping the nozzle of the coffee-pot covered with the sheath, and the lid on the grating; it has filto-ed through, add a like quantity of boiling water; and when this has passed through, add the remaining quantity, press down the grounds, remove the upper portion containing filter %nd grating, put on the lid and serve.

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4S8 MRS.

Coffee Milk,—Boil a of coffee in nearly a pint of milk a quarter of an hour, then put in a little isinglass and let it a few minutes, and set it on the fire to grow fine. Coffee with hot water.—Pour hot water intc youi coffee-pot, and then in your coffee, a spoonful at a time, allowing to every makes ttrona Stir it to prevent the mixture from over, aj the coffee swells, and to force it to combine with This will be done it has gently a few minutes. Then let it stand and boil slowly for half an hour; remove it ^rom the fire, and pour in a tea-cup of cold water, and set it in the corner to settle.

As soon as it becomes clear, it is to be poured, gently, into a clean coffee-pot for the table. in this manner, it may be kept two or three days in summer, and a week in winter; you need only heat when wanted.

The grounds and sediment may be boiled over and used once for coffee. To make Coffee with cold water— {^Excellent).—Upon 2 ozs. of coffee pour 7 cups of cold water, then boil it until the coffee falls to tire bottom; the froth has disappeared, and at it must be taken off the fire and be allowed to stand; but as it often requires clearing, a be in it the instant it is taken off the fire from boiling. A quicker way of clearing it is by putting in a small piece of isinglass; it has stood a sufficient time to settle, pour it off into another coffee-pot, and it is fit for use. French method of making Coffee.—The principal points are:—The coffee, Turkey or Bourbon, be it is of a cinnamon The be ctmrsely ground soon it is roasted, but not oool.

The proportions for making coffee are usually to 2^ ozs. of The coffee being put into the water, the coffee-pot should be up, and left for surrounded with hot cinders, so as to keep up the temperature, without making the Occasionally •tir after two hours’ infusion, remove it from the fire,

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COFFEE, TEA, CHOCOLATE. it a quarter of an hour to settle, and when perfectljf clear, decant it.

is sometimes used to clarify the cuflee; but by addition you lose some of its delicious aroma.

This is the cafi-noir served after dinner in French families, without cream or milk; is served in lumps. Tta.—Tastes differ regarding the flavor of various sorts of tea preferring all black; others, all green; and many, A mixture of both in different quantities; though most persons —when not fearful of their nerves—agree flue Hyson is A good mixture, in point of flavor, we know to be two-fifths black—two-fifths green, and one-fifth gunpowder:

all being, of course, of superior quality. Presuming all ladies to be intimately acquainted mode of making tea, yet, to some, a few hints on the subject may not perhaps be found objectionable. First, never make it in any other than a highly-polished teapot, for it is a chemical fiict that metal retains the heat longer than earthenware; and the better it is polished, the more completely will the liquid be kept hot, and the essence of the tea be extracted.

A silver tea-pot is decidedly the best; for you will be sure that the metal is not mixed up with zinc or other materials of a pernicious nature. Secondly, see that the water be really boiling, not simmering, as is too commonly the case when taken from an urn, but kept either on the fire until or in one of those metal tea-kettles warmed by a spirit-lamp, as formerly used by our grandmothers, and now—thanks to good in tea-drinking —again coming into fashion. A good way of making Tea.—A tea-spoonful of tea for each person.

Heat the tea-pot first with some boiling water, then pour that into the tea-cups to warm them; put in the tea, and pour water enough on the tea to cover it; let it stand 3 or 4 minutes, then nearly fill the tea-pot with water, let it stand a few minutes, and pour out, leaving some portion of tea in the pot when you replenish, all the strength may not be poured away in the first cup. Obs.—Never add tea to that which has already been wade, by way of strengthening it; for it will not have

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MRS. balk’s KKW cook BOOK. effect; but in ciise of its being too weak, then put xhe tea into a large tea-cup, it up with boiling water, and leave it thera closely covered, for a few minutes, after which throw the contents into the tea-pot. Tea another way.—Scald the tea-pot with boiling water pat in the tea, allowing 3 tea-spoonsful to a pint of water—oi for every 2 persons. Pour on It must be boding hot, and let the tea steep about 10 minutes. Black tea is considered healthier Hyson and Souchong mixed together, half and half, is a pleasanter beverage than either alone, and safer for those who drink strong tea, than to trust themselves wholly with green. Boiling water.—Too little is paid to the water we use, which may accidentally contain much poisonous matter from the substances it passes over, so that, if it is not filtered, it ought to be strained through a thick linen bag, with a sponge in it In boiling water, no attention is paid to the long ebullition which forces out the fixed air, and renders it very unhealthy, and that which is generally used for tea is boiled half away Therefore, be ready to make tea when the water boils. Chocolate.—This forms the common breakfast throughout Spain; and, is there made by chipping a portion of the cake, and leaving the chips in water for a whole night to soften, h may then be slowly warmed, along with either water or milk, working it all the time mill, which is a small moveable pole passed the lid of a chocolate-pot, and fur nished with a headpiece in order to mix the chocolate equally by turning the mill rapidly between the hands and without intermission, to prevent it from becoming clotty; however, should be taken not to let for, in that case, the vegetable oil is contained in the nut be extracted from it and appear on the surface. The flavor is better retained by making it in water than milk. To make Chocolate; {French receipt.)—An ounce of chocolate, if good, will be sufficient for one person. Rasp, and then it from 5 to 10 minutes table-spoonsful of it is extremely smooth add nearly a pint of new milk, give it another boil, stir it well, or mill it, and serve it

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TEA, CHOCOLATE.

directly.

For water-chocolate use thiee-quarters of a pint of water instead of the and lich hot cream to table it.

The taste must decide whether it shall be made thicker or thinner. Chocolate, 2 ozs.

; water, quarter pint, or rather more If pint:

half minute.

Obs.—See page 207—that plate is a chocolate-mill, or similar.

the stick quickly around between both hands to >otb the chocolate, or stir it with a silver fork. To make Chocolate another way.—To each square of chocolate, scraped off fine, and put in the pot, allow a pint (less if you like it strong) of water. it boiling, and let it be uncovered.

Let it boil about 15 minutes, or half an hour, then pour in your cream or rich milk, and let it boil up. Nutmeg grated over a cup of chocolate improves the flavor. Cocoa.—An excellent breakfast beverage may be made by simply pounding the nut—which is the substance of chocolate —and it in the same manner in either water or milk. The best quality is that of Caraccas, which is small, very darkcolored, and appears as if partly mouldy or that usually to be found in the shops is plump and glossy, and the patent sort, or still more inferior; it being always made from the cheapest kind, and not unfrequently from that which has been damaged. Cocoa Shells or Nibs, or, as they are more appropriately called in Ireland, “ Miserable,”

are the coverings of the cocoa kernel, and can only be had at some chocolate manufactory, where they can be bought at a very low price, and form a light food for an invalid, when taken warm. Soak them in water during the night, and then boil in water until to half the quantity:

boil 2 hours, and then be mixed up with Fine Broma.—Powder half a pound of pure ehocolate, *nd mix it with 12 ounces of loaf sugar and 2 ounces of arrow-root, anti pass the whole through a fine sieve. Obs.— Cocoa is very digestible, and of a fattening nature.

In cold weather it is a healthy as well as nutritious be/erage.

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CHAPTER XXX.

LIQUEURS AND SUMMER BEVERAGES. R 'ater-Filter—Soda Water—Beer—Spruce— Ginger—Me>i<x —Nectar—Syrup—Lemonade— Orange Water—Raspberry Vinegar— Verjuice— Curagoa—Ratafia—Noyeau—Mint Julep— Sherbets—Nut Beverages—Punch—Milk Lemonade—Bishop— Mulled Cider—Mulled Wine—Home-made Wines.

Observations.— Water is the beverage to quench tiiirst and the system in perfect health.

But requires pure, sweet, wholesome water, and such a beverage is not often found:

therefore, substitutes or antidotes are sought out.

People who decline entirely the use of these, must he very particular to clarify the water they use; and it would be well if this were done by all.

A Cheap Water-Filter,—Make a mattress of charcoal to fit a large common flower-pot,—put it in the bottom, with a mattress of sand over it, each about 5 inches thick; hang this pot on a cock, with a vessel under to receive Where there is no filter, this is in every one’s power. Obs.—A bit of quick-lime thrown into a water-cask is useful in purifying the Agitating the exposing it to the air, will soften help it Strain muddy water through a fine sieve, in which a cloth and sponge, or layer of fine sand or charcoal is placed. S(>da Water rarely contains any soda; it being merely con> nion water charged with fixed air.

It is often drunk to neutralize acid in the stomach, in which case 15 or 20 grains of carbonate of soda, finely powdered, should be put into a haige glass, and the contents of a bottle of soda water poured on it.

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LIQUKUR8 ANt SUMMER BEVERAUES. Seidlitz Powders.—These form a cooling and eflervescenl aperient, and correct acidity of dozen powders, mix 12 drams of powdered Epsom salts with 12 scruples of carbonate of soda powdered, and divide into 6 in blue papers.

in papers, 4 drams of tartaric acid in fine powder.

Mix in 2 glasses.

Cheap Beer.—To quarts of cold water, add IJ pint of strong hop tea, and 1^ pint of molasses. Mix it immediately.

It will be fit for use the next day, if the weather is warm. Common Beer.—Two gallons of water to a large handful of hops is the rule.

fresh-gathered spruce or sweet fern makes the beer more agreeable, and you may allow a quart of wheat bran to the mixture; then boil it 2 or 3 hours.

it through a sieve, and in, while the liquor is hot, a teacup of molasses to every gallon. till luke warm, pour it into a clean barrel, and add good yeast, a pint, if the barrel is nearly full; shake; it will be fit for use the next day.

Spruce Beer.—Allow an of hops and a spoonful of ginger to a gallon of water. When well boiled, a of molasses, and half an ounce or less of the essence of spruce; when cool, add a tea-cup of yeast, and put into a clean cask and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce-fir in room of the essence. Ginger Beer Quickly Made.—A gallon of boiling water is poured over three-quarters of a pound of loaf-sugar, 1 ounce of ginger, and the peel of; when milk-warm, the juice of the lemon and a spoonful of yeast are added. made in the evening, and -bottled next morning, in stone bot ties, and the cork tied down with twine. answer, and the lemon may bo •mitted, if cheapness is required. Ginger Beer.—Put in a perfectly clean tub or bucket, 4 lbs. 9i «rcwn sugar; 1^ oz. of race ginger cracked; oz. of cream

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of tartar; 4 gallor.s of boiling water. When cool, add half pin: of home-made yeast; cover & cloth, and let it stani precisely 24 Then skim it, strain it through a cloth and bottle and cork it tight.

Do not let the beer go into tht neck of the bottles or they will burst. This quantity will fil Irt bottles.

It be fit for use in 3 or 4 If it ir needed in 2 days, put in 1 pint of yeast. This is a particularly acceptable beverage in warm weather. Eau Sucre.—Sweeten boiling water with sugar to your taste This beverage is much used by French ladies.

It is consid ered soporific, and good for fatigued or weak nerves. Simple Mead.—One part of honey is dissolved in 3 parts of water, and boiled over a moderate fire till it is reduced to two thirds of the quantity. It is skimmed, and put into a barrel, which must be quite full; it is allowed to subside for 3 or 4 days, and then drawn olT for use. the combs from w'hich honey has been drained, they are in warm after the liquor has subsided, it is to be strained. The cottagers in Scotland make an excellent beer by adding a little yeast to the strained liquor, and allowing it to ferment, for a few days, in a cask, and then bottling it.

Mead.—To each gallon of water put 4 lbs. of honey; it the scum has done rising pour the liquor into a tub, a-id when cool put a toast with yeast spread over it into ^ the tub; it to stand the next day; it into the cask and put the bung lightly over it;, year in the barrel. Syrup for Liqueurs.—Put a quart of water into a saucepan, j and let; then drop into it, lump by lump, lb. of loaf f all the sugar is let it boil again, and ^ put it into a broad dish to cool; when cool it is fit for use.

> Eectar.—Take 2 lbs. of raisiiis chopped, and 4 lbs. of loaf sugar, and put them into a spigot-pot; pour 2 gallons of boiling water upon them. The next day, when it is cold, slice 2 lemons it.

Let it stnr.d.b days, stirring it twice a-day.

» Then let it stand 5 days nn re to clear; it, put it into a cold cellar for 10 days, and it will be fit to drink.

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UQUKURS AMD SUMMER BEVERAGES. Syrnp of Currants.—Pick currants, and put them into IB Rtew-pan over the fire, so that they get hot and burst; piesa I them through a sie'e, and set the liquor in a cool cellar for 30 Ihours; it through cloths, sweeten land bottle for use.

The juice of cherries and raspberries may be I prepared as above.

syrup, mixed with spring water, makes a refreshing liumraer drink.

Vinegar.—Put 1 quart of raspberries into a quart of the best vinegar, and stand a week, stirring them I occasionally; 1 pound of loaf-sugar, boil slowly 20: minutes, strain, and bottle. Or:

Ctwcr raspberries with the best vinegar, let them stand I a day, and strain through a flannel bag; then make a syrup v"’!! feather, and boil an equal quantity of it and the raspberry for a and Strawberry acid may be made in the same way. Lemonade.—Three lemons to a pint of water, makes lemonade; sweeten to your taste. This is the best beverage for social parties; cool, refreshing, pleasant and salubrious. Orangeade.—Roll and press the juice from the oranges in the same way as from lemons. It requires less sugar than lemonade.

The water must be pure and cold, and then there can be nothing more delicious than these two kinds of drink. Orange Water.—Mix with a quart of spring water the juice of 0 sweet oranges and that of 2 lemons; sweeten with c^ipillaire, or This water iced Ls a delicious evening drink. Orgeat.—Blanch 1 pound of sweet and 1 ounce of bitter almonds, and pound them in a marhle mortar, with water enough to prevent oiling; then mix with them pint of spring water and a quarter of a pint of rose or orange-flower water; ruh through a lawn sieve, and to the liquor add 2 pounds of loaf boil together, and skim, and when cold, bottle it.

For use, shake the bottle, and pour a table-spoonful into a tumbler «f cold water.

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44G MBS. HALSS NEW COOK BOOK. Ltmon S^ntp.—Boil 2 lbs. of loaf or crushed sugar with ^ pints of water it till clear; then add the juice of S good lemons.

The juice should not be the s^^iu'p i?

in the juice for about 10 minutes the of 3 lemons.

Let it boil 15 or 20 minutes. Strain and bcUle it This quantity will fill two claret bottles. Excellent Portable Lemonade.—Rasp a quarter-pound of sugar, the rind of a very fine juicy leijion, reduce it to powder, and pour on it the strained juice of the fruit. the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water. It will keep a considerable If too sweet for the taste of the drinker, a very small portion of nitric acid may be added when it is taken. To Prepare Verjuice.—Press unripe grapes, or gooseberries, without bruising the seeds, and strain the juice through a linen cloth; it and expose it uncorked to the sun for 6 or 7 days. The liquor will ferment, and the bottles must be filled up every morning. When the fermentation has ceased, decant the bottles, cork them and store them, for use. Verjuice is much used in France as a summer beverage; a or being mixed with Cura^oa.—Take 1 lb. of the dried peel of the Seville orange, it in several lukewarm waters, then drain it over a sieve; put it into a jar with 8 pints of brandy and 2 of water; let it stand for a fortnight, shaking it frequently; it.

lbs. of sugar in 3 pints of water, mix the and it.

Ratafia.—Blanch 2 ozs. of peach and apricot kernels, bruise and a bottle, and fill nearly up with brandy.

Dissolve half pound of white sugar-candy in a cup of cold water, and add to the brandy after it has stood a month on the kernels, and they are strained off; then filter through and bottle for use. The distilled leaves of peaches and nectr.rines, when the trees are cut in the spring, are an excellent sub atitute for ratafia in puddings.

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UQUEUK8 AND SUMMER BEVERAGES. Nmieau.—The real liqueur under this name is made in the island of Martinique, upon a foundation cf French brandy, with a species of berry grown in the island, and sweetened It requires age to give it the flavor of the berry, and even in the West Indies is far from being cheap. The following recipes, however, are good imitations. Blanch 3 ozs.

of bitter and the same almonds, and bruise them in a mortar; add them, with the rind of 2 lemons, to 1 quart of English gin, which must be kept in a moderate heat for 3 days and nights.

the 3 or 4 times a-day, then add 14 ozs. of loaf-sugar dissolved in half a pint of boiling water, and let 1 day and night longer, shaking the bottle frequently; it, and filter it afterwards in blotting-paper such as the chemists use; bottle it, and it will be fit to drink in 6 months, but will improve by keeping for a year.

Or:—To 1 quart of English gin, or, what is better, of good French brandy, put 3 ozs. of bitter almonds, blanched and cut into pieces, and the rind of 3 lemons. Let it stand 3 days before the fire, shaking the bottle 2 or 3 times a-day; lb. of good loaf-sugar, or half a pint of syrup; let it dissolve, shaking it frequently during the day or two which it will take; then filter it through blotting-paper. Mint Julep {an American Recipe,^—Strip the tender leaves )f mint into a tumbler, and add to them as much wine, brandy, or any other spirit, as you wish to take.

Put some pounded ice into a second tumbler; pour this on the mint and brandy, and continue to pour the mixture from one tumbler to the other until the who’e is sufficiently impregnated with the flavor of the mint, which is extracted by the particles of the ice coming brisk contact when changed from one vessel to the other. Now place the glass in a larger one, containing pounded ice: on taking it out of which it will be covered with frost Turkish Sherbets.—Extract by pressure or infusion the rich juice and fine perfume of any of the odoriferous flowers oi fruits; mix them in any number and quantity to taste. essences, extracts, or infusions are they may be immediately u^^ed, by mixing in proper prepor

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MRS. hare’s new rOOK BOOK. tions of sugar; or syrup and water, some acid fruit, such as lemon, pomegranate, tamarind, &c., are added to raise the flavor, but not to overpower the perfume, or taste of what the shei bet is made. sherbets are very he.althy, having all is e.xhilaratiiig, with the additional refreshing and cooling qualities so requisite in hot countries, and free from fermentation, which is destructive in certain degrees to health, however satisfying for the moment.

Almond and Nut Beverages.—Dry and clear the nuts from the skins, and blanch the almonds; make them very crisp in the mouth of the oven, preserving them perfectly white, and reduce them fine powder with triple-refined serve it in a crystal basin along with iced water. This may also be perfumed or acidulated by drying any essence or colors into the sugar, before it is pounded. To make Punch.—To make 2 quarts, provide 2 fine lemons, and upon a few lumps of sugar rub or grate outer peel; put into a bowl, and add half a pound of white sugar, in upon which press f"' the lemons; mix the whole w'ith a crusher, add the thin rind of another lemon, and 2^ pints of very hot water that has not The sherbet being thus prepared, add a pint of rum, and half a pint of brandy;; a silver strainer, or one of wood and muslin, and let it stand a few minutes before it is drunk.

Whisky punch may also be made as above.

In making punch, there are a few points to be specially attended to.

The water should not be at boiling heat when it is mixed, nor should it before have been boiled, else the punch will not have the creamy head sc much relished:

the powdered sugar will likewise aid this effect. Punch should be well mixed, w'hich may be done by in each ingredient as it is or, a good plan is to pour the punch from one jug to another, so that it be not too much cooled in the pouring. Punch, when made with green tea instead of water, is e.xcellent; or, if it be mixed in a large tea-pot instead of a bowl, upon green tea leaves. Arrack will much improve ounch:

its flavor may be imi

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LIQUEURS AND SUMMER BEVKRAaBS. tated by dissolving a scruple of the flower of benjamin in each { int of rum.

The juice and thin peel of a Seville orange add variety of flavor to punch; especially of whisky punch; limeis also an excellent addition. Un no account, however, should citric acid be substituted-lbr the fresh juice of the lemon, since it lacks the delicate flavor and perfume of the fresh fruit. Several additions may be made to soften the flavor of punch; as a wine-glass of porter, or of sherry; a table-spoonful of red currant jelly; a of fresh butter • or the substitution ol’ capillaire tor sugar. Milk Punch.—Grate G oranges and 6 lemons with; pare them very thinly, and steep the peel for a day in a bottle of rum or brandy; squeeze the oranges and lemons upon 2 pounds of loaf sugar, including that with the peel flavor, and pour on it 4 quarts of water and 1 of new milk, both the rum or brandy the peels the above, and run it through a jelly-bag clear, when bottle and cork it.

Delicious Milk Lemonade.—Dissolve 6 ounces of loaf sugar in a pint of and mix with them a quarter pint of lemon-juice, and of shen y; three-quarters of a pint of cold stir the whole well to gether, and pass it through a jelly-bag till clear. Bishop.—Roast 4 good-sized bitter oranges till they are of a pale brown color; in a tureen, and put over them half a pound of pounded loaf sugar, and '6 glasses of claret; place the cover on the tureen, and let it till next day W hen required for use, put the tureen into a pan of l)oiling water, press the oranges with a spoon, and run the juice through a sieve; then boil the remainder of tiie bottle of claret, taking care that it do not bum; add it to the strained juice, and serve it warm in glasses. To MuU Cider.— If your cider be hard, reduce it wdth water U a palatable strength; set it on to boil with a few' allspice in it.

i.or every quart of cider take 8 eggs, and, while ilie cider is heating, beat the eggs in a large pitclier, with as much sugar M you may think:

by the time the cider boils, they

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DO light; then pour the boiling liquid on them, ard oon.

tinue to pour the liquid from one pitcher to another has a fine froth on it.

When you pour it into glasses, grate a little nutmeg over it.

Mulled Wine, in prose.—Add to 1 quart of wine 1 table-spoonful of allspice;.» few minutes; beat up 6 eggs with sugar to your taste the boiling wine on the eggs, stirring it all the time. Be care, ful not to pour the eggs into the wine, or they will curdle. MULLED WINE IN 7ERSE.

“ First, my dear Madam, you must take Nine eggs, which carefully you’ll break Into a bowl you’ll drop the white, The yolks into anotlier by it.

Let Betsy beat the whites with switch. Till tliey appear quite frothed and rich— Another hand the yolks must beat With sugar, which will make them sweet; Tliree or four spoonsful may be ’ll do, Though some, perhaps, would take but twa Into a skillet next you’ll pour A bottle of good wine, or more Put half a pint of water, too. Or it may prove too strong for you:

And while the eggs (by two) are boating, The wine and water may be heating; But, when it comes to boiling heat. The yolks and whites together beat With half a pint of water more Mixing them well, then gently pour Into the skillet with tlie wine.

And stir it briskly all the tiina Then pour it off into a pitcher; Grate nutmeg in to make it richer.

Tlien drink it hot, for he's a fool Who lets such precious liquor cooL” Home-made Wines.—When sugar is cheap and fruit plentiful, household wines may be added to the store of home comforts fls easily as These wines are useful in many kinds of cookery, and may be made by fan.ilies who have gardens, at a comparatively small cost. They should be thoroughly fermented, and never be used till they are more than a year old.

The substances essential to vinous fermentation are su-jar.

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LIQUKUKS AND SUMMKR BKVERAOK8.

extract^ the tartaric or malic acids, and water. Sugai is the most essential of these, as from its decomposition alcohol is derived.

The most saccharine juices, therefore, produce the sti ougest wme; hence the necessity of adding sugar to all fruit in which the tartaric acid predominates. The use of brandy is quite unnecessary, if the wine is properly fermented, and it keeps sound much better without it.* Yeast also should never be used in wine made of fresh fruit, as if the proportions are properly adjusted, the fruit will feiment of itself.

Ripe Grape Wine.—Grape wine is» the finest of all homemade wines.

In a plentiful year, 15 pounds of grapes, or even pounds be used to each gallon of water.

should be picked from the stalks, and slightly broken with the hand; let them stand for 3 days, when press them, draw off the liquor and wash any remaining flavor from the husks. Add 2 pounds of good sugar to each gallon of the juice and water, and draw it off into a cask to ferment:

examine it carefully once a week, and when the fermentation has nearly subsided, rack it off; if it has been reduced, put into the cask of sugar candy, bung it down, and let it stand 15 months before it is bottled.

superior wine is made from the pure jmce of ripe grapes, with from 1 to 2 pounds of sugar, and 1 ounce of crude tartar to each gallon.

To make Seven gallons of good Grape Wine.—Take 4J gal Ions of water, and 5 gallons of ripe grapes; crush the fruit, and soak it in the water for a week; then add 18 pounds of good ferment, and put into a 7 gallon cask. Wine made as above may be kept good for 10 years. Wine from Unripe Grapes.—As the stems and hu.*ks of • The t/M of wine is permitted, we may add moouragtd, by Scriptnro •nthority; and, thouKli the al>use of this privilege, when extended to intoxicating drinks in general, has led to such dreadful results of crime and misery, as to induce many Chnstians to abstain entirely from wines, as well as from dutiUe/J lAquors, yet that the fonner may bo oousiderod, under proper r-istriotions, a suitable and beneficial beverage, is certain—because the Word of (iod Bunctiona their use.

Therefore, a few receipts for the iniinufaoture of these domestic wines, in which not n drop of distilled spirit is admitted, are uooesBsry to the wise household economy wo advocate, that provides for eveir] taste aixd enjoyment lioiiipatible with health, humanity, and virtue.

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MKS.

HAI.E’s new cook BOOK. grapes give no bad flavor to the used in any stage of ripening, or different degrees may be mixed together. The fruit is in the best state when just beginning to ripen. Foi every gallon take 5 lbs. of fi uit; have a tub which hoi'* 15 or 20 gallons; bruise the grapes this so that if possible every berry shall be mashed; when the whole arc in, stalks and all, add 4 gallons of cold spring-water; mix all well with the hand till the juice and pulp are separated from the more solid matter; the tub, and let it it a coarse bag, and squeeze the fiuit quite dry; pour a gallon of water over the solid mass, to get any soluble matter which may Put a tub or cooler 30 lbs. of loaf sugar; pour the fluid upon it, first measuring it; make up with to the total bulk of lOJ gallons; mix this until the sugar is dissolved.

This is called the must^ and is equivalent to the juice of the grape. Cover up the vessel with a board, over which a blanket, and let it in a moderate temperature for 24 hours or more, according as it may appear to begin to ferment. Put it into the cask, which should be kept full to the bung-hole, and a little inclined to one side to let the scum work off: you have half gallon of mmt for this purpose. There should be a hole near the bung which should be stopped a w'ooden peg, and when the bung is closed up, the peg should in a day or two be loosened, that the fixed air may have vent:

repeated at intervals till the excessive expansion has ceased, when the peg may be driven The best way to the bung airtight is to paste a double piece of brown paper it.

Let the wine remain in a cool cellar till a clear warm day in January, then rack it off, and let it stand to the end of March before bottling. It will keep for many years. If it is a brisk or champagne wine, it will be very good the following summer. When racked and clarified, the isinglass should be dissolved in a little of the wine, and well mixed in the barrel. Green Gooseberry and Green Currant may be made in exwily the same way. Currant Wine.—Gather the currants when dry, extract the juice, either by mashing and pressing the fruit, or putting « jar, placed in boiling water; strain the juice, and for every

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LIQUEURS AND SUMMER BEVERAQKS. gallun allow 1 gallon of water and 3 pounds of sugar. Pis solve the sugar in the water, and take off the scum; let it cool add the currant juice, and put the mixture in a keg, bm do not close it tightly it has ceased fermenting, which will not be under a week.

In 3 or 4 weeks it may be bottled.

The white of an egg beaten, mixed with a tea-spoonful of cream of Uirtar, and s( jred into the liquid, makes the wine look clear and bright.

Or:—^To every 3 pints of fruit, carefully cleared from any that is mouldy or bad, put 1 quart of water; bruise the former.

In 24 hours strain the liquor, and put to every quart sugar, of good middling quality of Lisbon. If for white currants use lump-sugar.

It is to put the fruit, &c., in a large pan in 3 or 4 days the scum rises, take that off liefore the liquor is put into the barrel. Those who make from their own gardens may not have sufficient to fill the barrel at once:

the wine not be hurt if made in the pan in the above proportions, and added as the fruit ripens, and can be gathered in dry weather. Keep an ao count of what is put in each time. French Currant Wine.—Dissolve 8 pounds of honey in 15 gallons of boiling to which, when clarified, add the juice of 8 pounds of red or white currants. Then ferment for 24 hours, to every 2 gallons add 2 pounds of sugar, and clarify with whites of eggs.

French Blackberry Wine.—Boil gallons of ripe blackberries, 7 pounds of honey, and 6 gallons of water; strain, and leave the liquor to ferment; then boil it again, and put it intc'. a cask to ferment. Elder Wine.—To every gallon of picked ripe berries, allow 1 gallon of water, and let them stand 24 hours, often stirring Inem; then put them into a copper, and boil well for half an hour, when draw the w'hole off, and it through a sieve; put the juice into the copper a second time, and to each gallon add 3J lbs. of moist sugar; boil it for half an hour, and, within the last 5 minutes, add, tied in muslin, bruised ginger and allspiVe, of each 4 ounces to every 10 gallons; take out the pice, and, when cool, set the mmt to work, with some good

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Mns. bale’s new cook book. ibi yeast upon a toast. it ceases to ferment put it into a cask, bung down closely, let it stand 3 or 4 months, and bottle it, though it may remain in the wood if more convenient. The addition of a few damsons, sloes, or any rough plum, elder-berries, the roughness of port.

It likewise be improved by the addition of crude tartar, oefore the wine is set to ferment. A superior elder wine may be made by using, instead ol moist sugar, 4 pounds of loaf sugar to every gallon of mixed juice and water.

A rich and pleasant Wine.—Take new cider from the press, mix it with as much honey as will support an egg, boil gently 16 minutes, but not in an iron, brass, or copper pot; it >rell; when cool, barrel it, but do not quite fill the cask.

In March following bottle it, and it will be fit to drink in 6 weeks, but will be less sweet if kept longer in the cask.

You will have a rich and and it keeps oerve for any culinary purposes which sack or sweet wine is directed for.

Honey is a fine ingredient to assist, and render palatable, new crabbed austere cider; but this should be made from apples that are perfectly sound and of good quality. JRich Raspberry Wine.—Bruise the finest ripe raspberries with the back of a spoon; strain them through a flannel bag into a stone jar; allow one pound of fine powdered loaf sugar to one quart of juice; stir these well together and cover the jar closely; let it stand three days, stirring the mixture up every day.

Then pour off the clear liquid and put two quarli of sherry to each quart of juice or liquid.

Bottle it off and it will be fit for use in a fortnight. Ohs.—By adding Cognac brandy instead of sherry, the mix* taro will be raspberry brandy.

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CHAPTER XXXI.

PREPARATIONS OF FOOD FOR INVALIDS. Otneral Observations— To make Ghuel— Caudle—Arrow-Boot — Tapioca—Sago—Sago Milk— Ground Rice Milk—Milk Restorative—Suet—Asses' Milk—Barley— Baked— Calves' Feet—Isinglass—Jellies—Panadas—Sippets—Broths—Eggs —Stews— Puddings—Bread—Luncheon— Wheys— Butter milk—Drinks.

General Observations.— n the “ Introductory, or the Philosophy of Cookery”—(see page vii.)—will be found many interesting facts respecting the properties and effects of different kinds of food on the human constitution.

From the phi losophy thus set forth, rules of diet may be formed which will, undoubtedly, be of much advantage in preserving health. But still people will, at times, be sick and, for particular care in preparing food is necessary. Many receipts, suitable for invalids, are scattered through this volume, but we have here brought together such as are more particularly intended for the sick.

preparations, requiring great nicety and exactness, should rarely be left to a domestic. One of the loveliest accomplishments of a lady is to understand how the invalid in her family comfortable. prepared by the kind hand of a wife, mother, sister, friend, has a sweeter relish than the mere ingredients can give, and a restorative power which money cannot purchase. receipts will enable the watchful attendant to vary the food, as choice or symptoms may render expedient. Jellies and meat broths, together with the various kinds of farinaceous food, are the lightest on the sb^mach, as well as, generally, the most nutritious for an invalid.

Milk preparations are useful when

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the lungs are weak.

the stoni.ach can dipest w'itliout distressing the patient, is the that gives acv aal strength.

To make Gruel.—Mix a dessert spoonful of fine oatmeal or pntent groats, in 2 of cold w'ater, add a pint of boiling wa.er, and boil it 10 minutes, keeping it stirred. Or, boil a quarter of a pint of groats in a quart of water for about 2 hours; and strain through a sieve. Stir into the gruel a small piece of butter, and some sugar, nutmeg, or ginger, grated:

or, if it be not sweetened, add a small pinch of salt. Gruel.—Sift the Indian meal through a; wet 2 spoonsful of this meal with cold w’ater, and beat it till there are no lumps; it into a pint and a half of boiling water, and let it boil half an hour, stirring it all the Season it as liked best. Barley Gruel.—Wash 4 ozs. of pearl-barley; it in 2 quarts of water with a stick of cinnamon, to a; and return the sauce-pan with sugar and three-fourths of a pint of port or, the same quantity of milk. Heat up, and use as wanted. The Etna.—This useful little machine is almost indispensable in a sick room.

It enables you to have a pint of water boiled in a few minutes by means of a small quantity of spirit?

of wine burnt in the saucer under the cup.

A little measure is sold witli it.

hy which the quantity required can be regulated according to whether the fluid to be heated is required to be boiled or not. Caudle.—Mix, smoothly, a table-spoonful of with a gill of water; set on the fire in a sauce-pan a gill of new' milk, sweeten it boils, add the; siuimei and stir them together for a quarter of an hour.

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PREPARATIONS OF FOOD FOR IF7/i/e Caudle.—Make the gruel as above, strain through a sieve, and stir it to be usod, sweeten it to taste, grate in some nutmeg, and add a wb'te wine:

a little lemon-peel, or juice, is sometimes added. The yolk of an egg, well beaten, may likewise be in when the gruel is boiling.

Caudle.—ITiis may be made with or; when it boils, add some ground rice, previously mixed smoothly with a little cold water; thick enough, when sw'eeten it, and grate in nutmeg, or add a little pow'dered cinnamon. Arrow-root.—It is very necessary to be careful not to get the counterfeit sort; if genuine, it is very nourishing, for persons with w'eak bow'els.

Put sauce-jian pint of water, a glass of sherry or a spoonful of brandy, grated nutmeg, and fine sugar; boil up once, then mix it by degrees into a dessert-spoonful of arrow-root, previously rubbed smooth with 2 spoonfuls of cold water. Or:—Mix a dessert-spoonful of arrow-root with a little cold w'ater, have re.ady boiling water in a kettle, pour it upon the arrow-root until it becomes quite clear, keeping it stirred all the time; add a Where milk may be taken, it is very delicious made in the same way instead of water, a dessert spoonful of arrow-root, and half a pint of milk; add a small bit of lemon-peel. Tapioca.—Choose the largest sort, pour cold water on to it 2 or 3 times; then soak it in fresh water 5 or 6 hours, and simmer it in the same until it becomes quite clear; put lemon-juice, wine, and sugar. The peel should have been boiled in it.

It thickens very much. Sago.—Cleanse it by first soaking it an hour in cold waters, and then washing it in To a tea-cupful add a quart of water and a bit of lemon peel, simmer it till the berries are clear, season it with wine and spice, and boil it all ud The sago may be instead of till reduced to one-half, and served without seasoning. Sttgo Milk.—Cleanse as and it slowly, and whol’y with new milk. It swells so much, that a small quan

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mis.

uale’s nkw 'ook booktity will be for a quart, and when done if he diminished to about a pint. It requires no sugar or flavoring. Ground Rict Milk.—Boil 1 spoonful of ground rice, rubbed down smooth, with 1^ pint of milk, a bit of cinnamon, lemon peel and nutmeg.

Sweeten when nearly done. Restorative Milk.—Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten. Suet Milk.—Cut one of mutton or shavings, and warm it slowly over the fire in a pint of milk, adding a little grated lemon-peel, cinnamon and loaf-sugar. Imitation of Asses' Milk.—Boil together equal quantities of new add of eringo-root:

sweeten with white sugar-candy, and strain. Or; Stir into a gill each of milk and boiling water a wellbeaten egg, and sweeten with white sugar-candy. Barley Milk.—Boil half a pound of washed pearl barley in 1 quart of milk and half a pint of water, and: boU it again, and drink it when almost cold. Milk—Is much recommended for consumptions.

The milk should be put into a moderately-warm oven, and be left in it all night.

Calves' Feet and Milk.—Put into a jar 2 calves’ feet with a little lemon-peel, cinnamon, or mace, and equal quantities of milk and water to cover them; tie over closely, and set in a slack oven for about 3 hours cold, take off the fat; and sweeten and warm as required. Sheep's Trotters.—Simmer 6 sheep’s trotters, 2 blades of mace, a little cinnamon, lemon-peel, a few hartshorn shavings, and a isinglass, in 2 quarts of water, to; whe take off the fat, and give nearly half a pint twice a-day A-armog with it a little new milk.

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PREPARATIONS OF FOOD FOB Isinglass.—Boil 1 oz. of isinglass shavings, 40 Jamaica pep« pers, and a bit of brown crust of bread, in a quart of water, to a pint, and strain it.

This makes a pleasant jelly to keep in the house; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way most agreeable. Gloucester Jelly.—Boil in 2 quarts of water, till reduced to the hartshorn shavings, glass, ivory shavings, barley and rice, one ounce of each. When this jelly, which is light and very nourishing, is to be taken, a few table-spoonsful of it must be dissolved in a little milk, together with a bit of cinnamon, lemon peel, and It will be very good without the seasoning. Bread Jelly.—Cut the crumb of a penny roll into thin slices, and toast them equally of a pale brown; boil them gently in a quart of water till it jelly, which may be known by putting a little in a spoon to; it upon a bit of lemon peel, and sw^eeten it with sugar. A little wine may be Rice Jelly.—Boil half a pound of Carolina rice, and a small piece of cinnamon, in two quarts of water for one hour; it through a sieve, and when cold it will be a firm jelly, which, when warmed in milk and sweetened, will be very nutritious; add 1 pint of milk to the rice, in the sieve, boil it for a short time, stirring it constantly, strain it, and it will resiiemble thick milk, if eaten warm. Strengthening Jelly.—Simmer in 2 quarts of soft water, ounce of pearl barley, 1 ounce of sago, 1 ounce of rice, and ounce of eringo-root, till reduced to take a tea-cupful in milk, morning, noon, and night. Hemp-seed Jelly.—Bruise hemp-seeds, boil them in watei, and strain; afterwards, simmer the it is of the thickness of gruel. Tapioca Jelly.—Wash the tapioca, soak it for 3 hours in sold water, in which simmer it dissolved, with a piece of thin lemon peel; sweeten, add white or red wine, and take out the peel before using.

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MRS To make Panada in Jive mhmtes.—Set a little water on the fire with a glass of white wine, some sugar, and a scrape of and lemon peel: meanwhile grate some erumbs of The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it caru When of a proper thickness just to drink, take it off.

Or:—Put to the water a bit of lemon peel, mix the cnimbi ill, and, when nearly boiled enough, put some lemon or orange Observe to all the for, if any be added after, the panada will break and not jelly. Chicken Panada.—Boil a chicken till about three parts ready in a quart of water; take off the skin, cut the white meat off when cold, and put into a marble mortar it to a paste with a little of the water it was in, season with salt, a grate of nutmeg, and the least bit of lemon peel. Boil gently for a few minutes to the consistency you bo such as you can drink, though tolerably thick. This conveys great nourishment in a small compass. Sippets—When the stomach will not receive meat, are very nutritious, and prepared in this simple manner; On an extremely hot plate put 2 or 3 sippets (small square pieces) of bread, and pour over them some gravy, from mutton, or veal, wdth which no butter has been mixed. Sprinkle a little salt over. Broths, of Beef, Mutton and Veal.—Put 2 lbs. of lean beef, lb. of scrag of veal, lb, of scrag of mutton, sweet herl)s, and 10 peppercorns, into a nice tin sauce-pan, with 5 quarts; simmer to 3 quarts, and clear off the fat when cold. Add 1 onion, if approved. Soup or broth made of different meats is more supporting Bs well as better flavored. To remove the fat, take it off when cold as clean as possible; and if there be still any remaining, lay a bit of clean blotting-paper on the broth when in the basin, and it will take up every particle.

Or, if the broth before there i» time to let it get cold, put a piece of cork up the narrow end of a funnel, pour the broth it, fur a few minutes. and the fat will rise to • remove the cork, and

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PREPARATIONS OF FOOD FOR dr.Tw off* in a basin as much of the broth as is wanted, which will be perfectly free from fat.

For a qvick-made Broth.—Take a bone or two of a neck or loin of mutton, take off the fat and skin, set it on the fire in a small tin sauce-pan that has a cover, with three-fourths jf a pint of water, the meat being first beaten and cut in thin bits; put a bit of thyme and if approved, a slice of Let it boil very quickly; skim it; take off the cover if likely to be too weak, else cover it.

Half an hour is sufficient for the whole process. Calfs Feet Broth.—Boil 2 calfs feet, 2 ozs. of veal, and 2 of beef, the bottom of a penny loaf, 2 or 3 blades of mace, half a nutmeg sliced, and a in 3 quarts of water, to 3 pints; strain, and take off" the fat.

Chicken Broth—May be made of any young fowl which is afterwards to be brought to table; but the sort is to be procured from an old cock or hen, which is to be stewed down to rags, with a couple of onions, seasoned with salt and a little whole pepper; skim and strain it.

A Weaker kind.—After taking off* the skin and rump, put the body and legs of a fowl, from the white meat of which chicken panada has been made, into the water it was boiled in, I blade of mace, slice of onion, and 10 white pepper corns.

till the^broth be of a pleasant flavor. Beef Tea.—Cut half a pound of lean fresh beef into slices, lay it in a dish and pour over it a pint of boiling water; cover the dish and let it stand half an hour by the fire, then just bail it up, pour it off* clear, and salt it a very Veal Tea is made in the same way, and Chicken Tea also. To Drink Cold.—Take lb.

of it every particle of skin, fat, or sinew, rasp or divide it very small pieces; it into a jar, and pour a quart of boiling water upon it; plunge the jar i.ettle. of boiling water, let it stand by the side of the fire, but not near enough to simmer, and allow it to grow cold.

the beef

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MRS. balk’s new cook BOOK, tea through a muslin sieve, and, if the patient be very delicate, filter it through blotting-paper. Thi.'J tea is to be taken when cold, and will remain upon the stomach when other nourishment fails; be given to infants.

Eggs.—An egg broken into a cup of tea or beaten and mixed with a basin of milk, makes a breakfast more supporting than tea alone.

An egg divided, and the yolk and white beaten little wine put to each, will afford 2 very wholesome draughts, and prove lighter than when taken together. Eggs very little boiled, or poached, taken in small quantity, convey much nourishment; the yolk should be eaten by invalids. Stewfor Persons in Weak Health.—Cut veal slir'os, and put them into an earthen jar, with sliced turnips, and w; cover closely, set the jar up to the neck in boiling water, and stew till the meat is tender. To Stew Partridges for the Sick.—Half stew or partridges; cut them up; take out some of the largest h<mes; in a chafing-dish, with the liquor they were p»-ewed in, with a little salt, mace, and lemon-zest; when cooked it in the same dish to table. All sorts of poultry and game are delicate in this w<y of dressing, and most nutritive and proper for patients tly-t require nourishment. Puddings for Invalids.—Whatever farinaceous substai is selected for a pudding should be boiled quite tender in and of a good thickness, so that the eggs may just set give, it firmness enough to stand without breaking, when tu-ned out of the mould.

TTiese puddings for invalids cannot be made too delicate:

be well steamed for about an h‘ ur, • or a quarter more, according to the size; and whether <be pudding be steamed or baked, it should never be take" fr< *n the stew-pan or oven within 2 or 3 minute.s befor-i >1 ^ •ent to table.

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PREPARATIONS OF FOOD FOR INVALIDS. Brawn Bread—Is recommended to invalids for its containing bran, which possesses a resinous, purgative property; but its efficacy is generally counteracted by being made too fine.

Ohs.—Fresh bread should never be given to invalids. Wine Whey.—Set on the in a a it boils, pour in as much white wine, foreign or home-made, as will turn it and make it clear; it up sud set it aside till the curd has settled, when pour off the whey add half as much boiling water, and sweeten it. Plain Whey.—Put into boiling milk as much alum, cider lemon-juice, or vinegar, as will turn it, and make it clear; pour it off, add some hot water, and sweeten. Tamarind Whey.—Boil 2 ounces of tamarinds in 2 pints of milk, and strain:

this is an excellent drink in fevers. Irish or Two Milk Whey.—One third of fresh butter-milk is allowed to two-thirds of sweet-milk; put the milk into a saucepan, and make it boiling hot, and then pour in the butter-milk, end gently stir it round the edges of the pan; let it come to a boil, take it off the fire, let it settle, and strain off the whey. Sour milk may be substituted for butter-milk.

An exc“l lent drink in fever.

Vinegar and Lemon Whey.—Pour into boiling milk as much vinegar or as will make a small quantity quite clear, dilute with hot water to an agreeable acid, add a bit oi two of sugar.

This is less heating than if made of wine, and, if only to excite prespiration, answers as well. Luncheonfor an Invalid.—Put bread crumbs and red currant, or any o*her jelly, alternately into a tumbler, and when nearly half full, it up with milk.

Butter-milk; Good for Consumptive Patients.—Take the milk from the cow into a small churn; in about begin churniag, and continue the flakes of butter swim about pretty thick, and the milk is discharged of all the grea.sy

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MRS.

HAI.E’S new cook BOOK. particles, and appears thin and blue. Strain it through a sieve, and drink it frequently.

It should form the whole of the patient’s drink; the biscuits and rusks, ripe and dried fruits of various kinds, w'hen a decline is apprehended. Baked and Dried Fruits—Raisins in particular, make excel lent suppers for invalids, with biscuits or common cake. Butter-milk—Although generally preferred when made from sweet cream, is liked better by some when sour, and is considered more wholesome in state, as being lighter on the DRINKS.

A soft and fine draught for those who are weak and have a cough may be made thus a fresh-laid egg, and mix it with one-fourth of a pint of new milk warmed, a large spoonful of syrup, or loaf sugar, the same of rose-water, and a little nutmeg scraped. Do not warm it the egg is put in.

Take it the first and last thing. A very agreeable draught is made by putting into a tumbler of fresh cold water a table-spoonful of syrup from preserves, and the same of good vinegar. Tamarinds, currants, fresh or in jelly, or scalded currants or cranberries, make excellent drinks, with a little sugar or not, as may be agreeable.

A Refreshing Drink in a Fever.—Put a tea-sage, 2 sprigs of balm, and a little wood-sorrel, into a stone Jug, having first washed and dried them; lemon, and clear from the white; slice it, and put a bit of the peel in pour in 3 pints of boiling water, sweeten and cover it close. Perhaps no drink, however, is more refreshing in such a case than weak green tea., into which lemon juice is infused instead It may be drunk either cold or hot but the latter is the best mode.

Toast and Water.—Toast slowly a piece of bread extremely brown and hare but not the

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PROPORTIONS OF FOOD FOR plunge it ii.t) a jug of cold water, and cover it over an hour ubed.

is of particular use in weak bowels.

It should be of a fine brown color. oz. of pearl barley, half an ounce of white sugar, and the rind of a lemon, put into a jug. Pour upon it 1 quart of boiling water, and let for 8 or 10 hours; then strain otf the liquor, adding a slice of lemon, if desirable. This infusion makes a most delicious and nutritious beverage, and v\ ill be grateful to persons who cannot drink the horrid decoction usually given.

It is an admirable basis for lemonade, negus, or weak punch, a glass of rum being the proportion for a quart.

Water with Honey.—Add the juice and of lemon to 1 table-spoonful of honey and 2 tea-cupsful of barley; put it a jug, and pour a of boiling it.

Barley Water with Isinglass.—A of pearlbarley, 6 lumps of loaf-sugar, half a lemon, and enough glass to it.

Pour 2 quarts of boiling spring water on these ingredients, and let it stand until cold. Soda Water.—Dissolve 6 drachms of dried carbonate of •oda in a quart bottle of water, and 4^ drachms of tartaric acid in another bottle of the same size; pour out a wineglassful from each bottle, and throw them at the same time into a tumbler, when it immediately effervesce; it drunk in this state.

This is a good soda water and very cheap. If 10 drops of the muriated tincture of iron be previously put into the tumbler a most excellent and agreeable tonic mineral water is produced, which strengthens the tone of the digestive organs in a very remarkable degree. Cream of Tartar—When to be taken, either medicinally or lu a cooling-drink, may be mixed in the proportion of a heaped to a pint of water, which has, wdien hot. been the thin peel of half a lemon, and allow »d to till quite cold.

Sweeten with honey or sugar.

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MRS.

hale’s.new rnoK book.

Apple Water.—Cut 3 or 4 large apples into slices, put them into a jug, and pour a quart of boiling water over them j covei the jug.

When quite cold, strain and sweeten it, and add a little lemon juice. A Refreshing Drink for the Sick.—Boil 2 ozs. of hartshorn shavings in 1 quart of water; when quite dissolved set it aside to settle, and before it is cold strain it upon half a lemon sliced I hill, with sugar to taste; it, and let it remain a being with it a glass of Moselle or French wine. Cooling Drink.—A palatable and cooling drink may be made by pouring hot water over slices of lemon; when cold, to be strained and sweetened. Balm, Mint, and other Teas.—These are simple infusions, the strength of which can only be regulated by the taste. are made by putting either the fresh or the dried plants boiling water in a covered vessel, which should be placed near the fire for an The young shoots both of balm and of mint are to be preferred, on account of their strong aromatic qualities.

These infusions may be drunk freely in feverish and in various complaints, diluents are remmmended.

Mint tea, made with the leases, is useful in allaying nausea and vomiting. Wholesome Beverage.—Boil a pint of sweet milk, add a teaspoonful of curry powder and to yonr taste.

Drunk it will be found a grateful beverage ft r those of weak bowels, who may require to go abroad on cold mornings before breakfast.

Cold Water and Ice.—A feverish habit in children, indeed real fevers, may be cured by keeping them clean, with air around them, and plenty of cold water to drink, or ice to hold in the mouth.

ice in pieces, and let the child or fever patient have it constantly by them. Ic3 thus taken, will cure canker in the mouth, putrid sole throat, and sickness of the stomach. Try it.

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CHAPTER XXXII COOKERY FOR CHILDREN. Observations on the Care of Children— Times of Giving Fo6d important—Duty of Mothers—Food for Infants—Milk— Porridge—Meats— Vegetables—Puddings—To prepare Fruit —Rice and Apples—Fresh Fruits—Blackberry Jam, <f:c.

Some preparations of food proper for the young have been given in the course of this work; nevertheless, we are sure a chapter on important subject, so generally neglected in cookery books, will be welcomed by the judicious. It is of great consequence to fix the times of taking food, as well as to regulate the quantity given to a child. The mother personally, attend to these arrangements; it is her province.

There is great danger that an infant, under 3 years of age, over-fed, if left to the discretion of the nurse. persons, generally, to stop the screaming of a child, whether it proceed from pain, or crossness, or repletion (as it often does)—they give it something to eat—often that which is very injurious, to tempt the appetite; if it will only eat and stop crying, they do not future inconvenience which this habit of indulgence may bring on the child and its mother.

Arrange, as early as possible, the regular times of giving food to your children, according to their age and constitution.

Yourg infants require food every 2 hours when awake; 8 months old, they may go 3 hours—then cautiously lengthen the time, as the child can bear it.

But remember that all temperaments are not alike. Some of the same age may require more food than others. One rule, however, will apply to all 4G7

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—ne’ er give a child food to amuse and keep it quiet when it is mt hungry, or to reward it for being good.

You may as rationally hope to e.xtinguish a fire by pouring on oil, as to Cl re a peevish temper or curb a violent one by pampering the t ppetite for luxuries in diet; and all the traits of goodness you hus seek to foster will, in the end, prove as deceptive as the nirage of green fields and cool lakes to the traveller in the.lot tands of the desert. “My peculiar constitutions,”

said an tnxious mother—“ they are so subject to fevers !

If they take.he least cold, or even have a fall, they are sure to be attacked ny fever.”

The family lived high, and those young children had a seat at the table, and w'ere helped to the best and est, of everything. And their luncheon was cake and txmfectionary.

It was suggested to the mother that if she would adopt a different diet for children, give them and morning and evening, and a plain dinner of bread, meat, and vegetables, their liability to fevers would be much lessened. “ My children do not love milk, and won’t touch plain food” —was the answer, with a sort of triumphant smile, as though this cramming of her children with good things the blood of the poor little creatures was almost in a state of inflamma lion, was a high credit to her good housekeeping. But do not err on the other hand; and for fear your child •should be over-fed, allow it insufficient nourishment. is not in our country much reason to fear that such will be the the danger is, usually, on the side of excess; still we must not forget that the effects from a system of slow starva tion are, if not so suddenly fatal as that of repletion, more terrible, because it reduces the intellectual, as well as the physical nature of man, till he is hardly equal to the brutes. In many parts of civilized and Christian Europe, the mass of the people suffer being over-worked and under-fed; fe,w may die of absolute starvation, but their term of life is shortened, and moral and intellectual powers dwarfed or prostrated. “ Under an impoverished diet,” says Dr. Combe, “ the moral and intellectual capacity is deteriorated as certainly as the bodily”—and he adverts to the work-house and charitable iiiBtitution system of weak soups and low vegetable diet, and to the known facts:;hildren brought up on such fare are

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COOKERT FOR CHILDl.isX.

4gf insnally feeble, puny, and diseased in body, and are at best but I moderate in capacity. The rational course seems to be, to feed infants, till about !3 years old, chiefly with milk and mild farinaceous vegetahle I p.eparations; a large portion of good bread, light, well-baked, land co/rf, should be given them; after that period, to propor.

tion their solid food to the amount of exercise they are able to Children who play abroad in the open air, will require more hearty nourishment, more meat, than those who are kept confined in the house or school-room. From the age of 10 or 12 to 16 or 18, when the growth is most rapid and the exercises (of boys especially) most violent, a sufficiency of plain nourishing food should be given; is little danger of their taking too much, if it be of the right and properly But do not allow them to eat hot bread, or use any kind of stimulating drinks. Foodfor a Young Infant.—Take of fresh cow’s milk spoonful, and mix with 2 table-spoonsful of hot water with loaf-sugar as much as may be agreeable.

This quantity is sufficient for once feeding a new-born infant; and the sxune quantity may be given every 2 or 3 hours—not oftener— till the mother’s breast affords the natural nourishment. 2’hickened Milk for Infants, when 6 months old.—Take 1 pint; add 1 table-spoonful of Dissolve the flour first in half a tea-cupful of water; it must be strained In gradually, and boiled hard 20 minutes. As the child grows older, one-third water. If properly made, it is the most nutritious, at the same time the most delicate food, that can be given to young children. Broth—Made of lamb or chicken, with stale bread toasted, aii.l broken in, is safe and healthy for the dinners of children, when first weaned.

Milk—Fresh from the cow, with a very little is good and safe food for young children.

From 3 years old to 7, pure milk, into which is crumbled stale bread, is the bes*.

breakfast and supper for a child.

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MRS.

nALE’s NEW COOK BOOK.

Child’s Luncheon.—Good sweet is one of the most nutritious, at the same time the most wholesome of food, that can be given they are weaned.

Milk Porridge.—Stir 4 table-spoonsful of oatmeal, smoothly, into a quart of milk, then stir it quickly into a quart of boiling water, and boil up a few minutes it is thickened; with sugar.

Obs.—Oatmeal, where it agrees with the stomach, is much better for children, being a fine opener as well as cleanser; flour in every shape is the reverse.

Where biscuit powder is in use, let it be made at home; this, at all events, will prevent them getting the sweepings of the baker’s counters, boxes, and baskets.* Meatsfor Children.—Mutton, lamb, and poultry, are the best. Birds and the white meat of fowls, are the most delicate food of this kind that can be given. These meats should be slowly cooked, and no gravy, if made rich w ith butter, should be eaten by a young child.

Never give tough, worked meats, of any kind. Vegetables for Children, Eggs, &c.—Their rice ought to be cooked in no more water than is necessary to swell it; apples roasted, or stewed with no more water than is necessary to steam them; their vegetables so well cooked as to make them require little butter, and less digestion; their eggs boiled slow and The boiling of their milk ought to be directed by the state of their bowels; if flatulent or bilious, a very little curry powder may be given in their vegetables with good effect—such as turmeric and the warm seeds (nut hot peppers) are particularly useful in such cases. Potatoes and Peas.—Potatoes, particularly some kinds, are not easily digested by children; but this is easily remedied by mashing them very fine, and seasoning them w'ith sugar and a little milk.

* All tbe loft bread in the nursery, hard ends of stale loaves. <fec., ought V« b« iried in the oven or screen, and reduced to powder in the mortar.

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C00KKR7 FOR CHILDREN. When peas are dressed for children, let them be seasoned mint and sugar, which off the flatulency.* Never give them would pulp through a cullender. and for Children.—Sugar and egg, browned before the fire, or dropped as fritters into a hot fryingpa&, without fat, will make them a nourishing meal. Rice Pudding with Fruit.—In a pint of new milk put 3 larwe spoonsful of rice well washed; then add 2 apples, pared and quartered, or a few currants or raisins.

Simmer slowly the rice is very soft, then add egg, beaten, to bind it.

Serve with cream and sugar or molasses. Hasty-Pudding—Made of Indian meal, and in milk 3r with molasses, is nutritious and healthful food. To Prepare Fruit for Children.—A far more wholesome way than in pies or puddings, is to put apples sliced, or plums, gooseberries, &c., a stone jar; and among them as much Lisbon sugar as necessary. Set the jar in an oven or on a hearth, with a tea-cupful of water to prevent the fruit from burning; or put the jar into a sauce-pan till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit. Rice and Apples.—Core as many nice apples as will fill the Jish; boil them in light syrup; prepare a quarter of a pound of rice in milk, with sugar, and salt; put some of the rice in the dish, and put in the apples, and fill up the intervals with rice, and bake it in the oven it is a fine color. A nice Apple Cuke for Children.—Grate some stale bread, and slice about double the quantity of apples; butter a mould, and line it with sugar paste, and strew in some crumbs, mixed with a little sugar; then lay in apples, with a few bits of but * If tLey are old, let them he puli>e<l, as the skins are porfootly mdigestibls ay ohildren’s or weak stouiiicbs.

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4T2 MKS. HALE 8 HEW COOK BOOK. ter over them, and so continue till the dish is; it crumbs, or cinnamon and Bake it well.

Fruits for Children.—That are naturally healthy in season, if rightly taken, no one, who believes the Creator is a kind and beneficent Being, can doubt.

And yet the use of su7nmer fruits appears often to cause most fatal diseases, especially in childicn.

Why is Because we do nt.t conform to the natural laws in using this kind of diet.

laws are simple and easy to understand.

Let the truit be ripe when you eat eat it when you require food.

Now, nearly one half of the summer fruits used are eaten in an unripe or decaying state; more than half sold in the cities are in condition.

And unhealthy is when no fruit is needed, after the full dinner, or for pastime in the evening.

It is given to children to amuse them or stop their crying, when they are often suffering from repletion. Is it a wonder that fruits make people and sick under such cii-cumstances In the country, fruits in their season usually form part of the morning and evening meal of children with bread and milk; fresh gathered fruits; and they seldom prove injurious, eaten in this manner. that have seeds are much healthier the stone except perhaps peaches.

But all fruits are better, for very young children, if baked or cooked in some manner, and eaten with The French, who are a healthful people, al<vays eat bread with raw fruit. Apples and winter pears aj'e very excellent for chil dren, indeed for almost any person in health; but best when eaten at breakfast or dinner. If taken late in the evening, fruit often proves injurious. The old saying that apples are gold in the morning., silver at noon, and lead at night, is pretty near the truth.

Both apples and pears are often good and nutritious when baked or for those constitutions eannot bear raw fruit. The summer sickness nmon? children is often caused by their eating too rich cakes, and high-sca.s(ned, hearty During the ho* months, they should eat mostly light cold bread, rice, milk, custards, «fco.

with good ripe fruits.

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COOKERY FOR CHILDREN. Much of the fruit gathered when unripe, might be rendered fit for food by preserving in sugar. Ripe Currants are excellent for Mash the sprinkle with sugar, and with good bread let them eat of this fruit freely.

Blackberry Jam.—Gather the fruit in dry weather; il ow half a pound of good brown sugar to every pound of fniit the whole together gently for an hour, or till the blackberries are soft, stirring and mashing them well. Preserve it like any other jam, and it will be found very useful in families, particu larly for children—regulating their bowels, and enabling you to dispense with cathartics. It may be spread on bread, or on puddings instead of butter; and even when the blackberries are bought, it is cheaper In the country, every family should preserve, at least, a half peck of blackberries. To make Senneuand Manna palatable,—Take half an ounce, when mixed, senna and manna; put it in half a pint of boiling the strength is abstracted, pour into the liquid from a quarter to half a pound of prunes and 2 large spoonsful of W.

I. molasses.

Stew slowly until the liquid is nearly absorbed.

When cold it can be eaten with bread and butter, without detecting the manna, and is excellent for costive Dr. J. F. Meigs' Receipt for Infants' Food.—Take a piece of gelatin, one inch square; it in half a gill of water over the; then add a gill When it comes to a boil, stir in half a tea-spoonful of Arrow Root, or double the quantity of boiled ball.

it is thoroughly boiled, take it off the stir in two table-spoonfuls of This may be given to a very young infant; and as it grows older, the quantity of the milk increased, and the food altogether made stronger.

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CHAPTER XX XIII. THE DAIRY.

american IXxiries— Care of Milk—Devonshire Method— To Jtiufce jintter— To Salt Butter—Making up Butter—Sximmer Butter— Wenter Butter— To Cure Butter—Pickle for Butter —To Cheese— Cheshire—Stilton—New Cheese— To Cheese— To Sojlen Old Cheese. General Remarks.—Always to make good butter or cheese shows great care and excellent judgment in the farmer’s wife. When every department of the dairy is kept perfectly neat, there is hardly any exhibition of woman’s industry more likely to make her husband proud, or gratify a beholder sense and benevolence, than the sight of a neat dairy-room filled with the rich, valuable productions which her skill has fashioned from the milk of the cow. “ The farmer’s wife,” says the accomplished Addison, “ who has made nine hundred cheeses, and brought up half a dozen healthy children, is fiw more amiable in the eyes of unprejudiced reason, than the fine lady, who has made tw'o millions of insipid visits, and propagated scandal from one end of the towm to the other.” The moral of this sentiment is true; rational employment, the industry either of hand or head, which produces benefit to society, is the real test of excellence in character,—and few American ladies desire any standard.

The secret of success in the dairy is strict and scrupulous neatness in all its operations. The time to make butter is in June, when the pastures are rich with dover, and September, when the fall feed its perfeetioa it' ‘i

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THK DAIRY.

fuly and August are the months for cheese; then the rich new milk and cream cheeses are made. Dairy work must be learned by practice, and a» nice judgment and as cake-making.

A few general directions may be followed to advantage; but there have not yet any settled rules for insure good butter and cheese; it seems to depend very much on the skill of the individual manager, who does not Ciwose to communicate the secret of her infallible success. It it; to be hoped that some of the intelligent women who are eminently successful in managing the dairy, will give the result of their experience—we might then frame receipts which would be very advantageous to the young farmer’s wife, and of great benefit to the public; for it is a real calamity to have poor butter and cheese sent to market. Bad butter, particularly, is not only unhealthy, but it entirely spoils every good article of food it is mingled.

Never purchase it, let ever so cheap.

It is far better to eat molasses, or honey, or preserves, with bread, and use lard, beef drippings, &;c., for gravies and shortening, than to use bad butter. To insure good butter, you must always scald your pans, pails, &o., in hot water, and then heat them by the fire, or in the hot sun, so that they may be perfectly sweet.* Care of Milk.—When the milk is brought into the dairy, it should be strained into pans immediately, in Winter, but not it is cool in Summer. In Summer, milk should be skimmed in the morning, before the dairy becomes warm, and from 12 to 20 hours after it has been in the pans; in Winter, the milk twice as In hut weather, the new milk should be scalded very gently, without boiling, as on a hot hearth, or in a brass kettle of water, large enough to receive the pan. * 8nch is the English way, and has been followed in our country till lately.

A recent disoovery is against this plan. It has been found that milk keeps longest in air-tight vessels; and that the light of the sun should never visit tnilK, butter, or cheese. “ Dairy rooms should be perfectly dark, and in the day time, when the sun «hij es, no air should be allowed to circulute through them. Air warmed in the tun will s{«>il butter and cream in 12 hours, if allowed to blow upon it.

The vessels in which butter, milk, and cream are to stand, should never be dried in the sun.

It would bo belter to sprinkle a little salt in them and let them sUiud 'n a cool cellar.”- -jy(r^<Aern Farmer.

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MRS. HALK’s new cook BOOK. A spoonful of scraped put into each of milk will keep it sweet for several days. Cream may be kept for 24 hours by scalding it; end if swee.tened with loaf-sugar, powdered, it may be kept 2 days in a cool place.

Cream for butter should be kept in ajar in the c )clest part of the dairy; also be often, and shiAed every morning into a scalded vessel. Devonshire Method of Scalding Milk.—This mode s very advantageous when the dairy is small, or the milk is picluced in small quantities; for, by it, the cream may be long time, so that, instead of having butter rancid from being made with stale or sour cream, the butter is as sweet and fresh as if made from one day’s cream. The trouble is trifling the milk into a shallow brass or tin pan, and simmer it over a stove or wood fire until a bubble rises; it ofi’, let till cold, when skim off the cream, and it may be more readily churned into butter than raw cream. To Make Butler.—For large quantities of butter, the horizontal or barrel churn is the best; the upright or pump churn being adapted for making butter from the produce of a few cows only.

In Summer, you churn 3 times a week, or t\wce a week at least; the churn ought then to be chilled with water before the cream is put it, as well as whilst churning; and in Winter the churn should be soaked some time in warm water before Sweet cream requires 4 times as much churning as sour. The quality of the butter depends much upon the temperature at which it is churned, which may be regulated by the akl of the thermometer. should be kept at a mode late temperature.

The greatest quantity of butter is obtaino*^ at 60 degrees, and the best quality at 55 degrees, in the churn just before the butter comes.

At a higher the buttecomes quicker, but in quantity, and of inferior quality But when the heat is below 50 degrees, it may be brought uf to the temperature required by placing the churn in hot water but it will be better to w-ait; as butter thus hastened by hoi water is worse than that which is turnip-flavored. In the course of an hour’s churning, more or less, according to circumstances, the butter will come, when the chu’n should

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THE DAIRY.

4n be opetitJ, and the butter taken out and put into a shallow pan o» tub.

The buttermilk set aside for pigs or for do niestic purposes. The next point is to squeeze the milk from the butter, else it not is usually done by spi iading the butter in the tub, beating it with the hand, or a flat wooden spoon, and washing it repeatedly with clear spring all milkiness disappears in the water which is t>ff.

Some persons maintain that the butter is injured by washing, and that the buttermilk should be beaten out of it widi the hand, to be kept cool by frequently dipping it or with a moist cloth, wrapped in the form of a ball, which soaks up ail the buttermilk, and leaves quite dry.

No person should work butter who has not a very cool hand; the less it is handled the better, wherefore a wooder spoon or spatula, is preferable to the hand. To Salt Butter,—A half ounce to of butter, is the rule.

Add a little powdered sugar, say half a teaand; the is sweeter and keeps To make up Butter,—Butter requires more working in hot in cold weather. it is free from buttermilk,.and it should be divided into portions, if it is intended to be eaten soon. It should then be made into rolls of 2 pounds, or circular forms, to be impressed figure wooden print; the are made oblong,;v'th slightly flattened by throwing the lump on a stone or board successively on each of the sides, and then on the two ends.

prints, first work the butter into balls,”and press on it the wooden pattern; the sides up along the e*lge of the wood, and press the whole against a marble or % aoden slab, so as to have the impression uppermost, and fi rm a flattened cake. The wooden print is readily struck by holding it in the left hand, and giving a smart blow with the right upon it A hole bored through the centre, prevents the butter sticking from the exclusion of the air. Box-wo(jd moulds, for shaping butter, may bo bought at the Vurners’; they are in the form of fir-cones, pine-apples, shells, \ud swans, or in little tufts, coral branches, &c.

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MRS. UALK’S new cook BOOK. Butter in Hot Weather—Is usually soft and unsightly; to prevent which, set the dish in which it is kept to stand in cole spring-water, with a saltpetre dissolved in it.

Buttei may also be kept cool in ice, or in water, but it should not Btand long in the same water. Butter in Winter.—To ensure good butter in Winter, wash ani beat it free from milk, and work it up quickly with half an ounce of powdered saltpetre, and the same of loaf-sugar, powdered, to every pound of butter; pack it very closely in earthen jars or pots, and in a fortnight it will have a rich marrow flavor; it will keep for many months. Obs.—To prevent butter made from the milk of a cow fed with turnips having their flavor, pour a pint of boiling water into the milk after milking: or, dissolve an ounce of saltpetre in a pint of water, and put about a quarter of a pint into the cream-pot with the cream from 3 good cows in a week. To Cure Butter in the best manner.—The is from “ The Housewife’s Manual,” a work said to have been prepared by Sir Walter Scott. Having washed and free of buttermilk, ivork it quickly up, allowing a scanty half ounce of fine salt to the pound.

Let the butter lie for 24 hours, or more; then, for every pound, allow a half ounce of the following Take 4 ounces of salt, 2 of loaf-sugar, and a quarter of an ounce of saltpetre.

Beat them all well together, and work the mixture thoroughly into; then pack it down in jars or tubs.

Instead of strewing a layer of salt on the top of the butter, which makes the first slice unfit for use, place a layer of the above mixture in folds of thin muslin, stitch it loosely, and lay this neatly over the top, which effectually preit.

To Freshen Butter.—Churn it anew in sweet milk, a quart to the pound.

The butter will gain in weight To Improve Rancid Butter.—Wash it, melt it gradually, ikim it, and put to it a slice of charred or hard-toasted bread or some bits of charcoal.

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THE DAIRY.

Pickle for Butter.—Allow half a pound of sklt, an ounce of naltpetre, and half a pound of sugar to 3 quarts of water. Dissolve them; scald and skim the pickle, let it be entirely cold, and then pour it over the butter. Work out all the Butter-milk.—This must be done, a th» Dutter will not keep well; and do not make the butter «oo salt, Never put butter in a pine tub. TO MAKE CHEESE.* Pour out the milk, as soon as brought warm from the cow, into the cheese-tub; add a sufficient quantity of rennet to turn it, and cover it over with a This will make what is called a one-meal cheese. it is completely turned, when cut the curd with a cheese-knife or skimniingdish, into uniform Cover up the tub, and allow remain about 20 minutes. The settled, ladle off the whey, gently gather and the curd towards the tub, letting the whey the fingers.

Then break the curd as small as possible, and salt it to taste, either in the proportion of a handful of salt for every six gallons of milk, or about half an ounce to every pound of curd. If the cheese be made of two meals of milk, unless in very not weather, a portion of the creamed milk of the first meal should be made scalding hot, and poured back into the cold; then, when well mixed, it should be poured the tub; and the second meal of milk added warm from the cow. If, however, the milk be too hot, the cheese will be tough; as • he tenderness of the curd depends upon the coolness of the In making very rich cheeses, the whey should be allowed to run off slowly; for, if forced, it might carry off much of the fat of the cheese. This happens more or in every mode of making To collect superabundant fat, the whey is set in shallow milk-pans, and an inferior kind of called whey butter, is made from or fat skimmed off.

be colored, the substance used for coloring * The«e reoeipto aro, chiefly, Enfrlish; aa the oheoae made iu that country ji oonaidered, by many people, superior to American cheese.

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MRS. male’s new cook BOOK. should be mixed with the milk at the time the rennet is put in.

If herbs, as chopped sage, be added, they are mixed at the same time.

Cheshire Cheese.—In the cheese-making districts of Chcshiie the milk is set together very warm, the curd be it is then cut crosswise with a knife, in lines about an inch apart, about the depth of the knife-blade, so as to allow the whey to rise between the lines.

The curd is then broken uniformly small, with a skimming-dish, and left with a cloth it an hour to settle.

Next, cut the curd into pieces of about an inch square, put it into a cloth, and then into a large wooden drainer, with a cover fitting inside it.

Set it before a goo-i put on the cover about half a hundred weight, so as to press the curd moderately; in 20 out the curd, cut it smaller, and as before; and, in 20 minutes cut it put the curd a tub or pan, cut it as as birds’ Tiieat, and it; next put it into a cloth of thin gauze, the. chessel, or hoop, set it before a fire 12 or 15 hours and then put it into the press, taking it out from time to time and giving dry cloths, till, by the pressing, the cloths come oft quite dr/; be of a finer texture, dipped in warm woter and wrung out, it will give the cheese a finer skin or rind.

the cheese out of the press, lay a dry shelf; at first turn and rub it daily w'ith a dry cloth; and as the cheese becomes firm, turning and w'iping twice a week will be siifticient.

The following are good proportions: 6 drachms of anotta^ to a cheese of 20 to 22 pounds; and 8 or 9 ounces of salt; 7*1 quarts a cheese of the above weight, or about 3 quarts for each pound of cheese. ' To }^^ike Stilton Cheese.—The best season for making / is from July to October.

Add the cream of the |l preceding evening to the morning’s milking, and mix them well together; great attention being paid to the even temperature of both, as the Quality of the cheese rests much upon this process.

it in perfection, as much ds pends on the management of the cheese after it is made as upon * A coloring Bobstanoe much used in England.

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TnE DAIRT.

the richness of the milk. The rennet should he very pnre and sweet; when the milk is coagulated, do not break the curd, as in niaking other cheese, but take it out whole, drain a sieve, and press it very tnoderateiy. Then put the curd a shape of the form of a cylinder (ten and a half inches deep, and 8 inches over,) and it 4 or 5 times a day into clean cloths.

it is sufficiently firm, bind a cloth or tape round it to prevent its breaking, and set it on a shelf. occasion illy powdered with flour, and plunged into hot water; har lens the outer coat, and assists the fermentation, or ripening New Cheese.—Add a little hot water to 6 quarts of milk, warm from the cow, with rennet to turn it it is set, cut the curd, put it into a cheese-cloth, and hang it up; in half an hour, again break the curd, hang it up, and it to remain a few hours, when put it into the press; on the following day, the cheese, salt each side, and in 2 days it ready for use.

To Keep Cheese.—The keeping of cheese depends upon the mode of preparing it.

Soft and rich cheeses are not intended to be kept long; hard and dry cheeses are best adapted to be Of the first kind are all cream cheeses, and those cheeses called Bath cheeses, which are sold as soon as made, and if kept too long, become putrid.

Stilton cheese is inter mediate.

Dutch, Cheshire, and Gloucestershire, and similai cheeses, are intended for keeping.

The poorer the is, the longer it will keep; and all cheese that is well cleared of whey, and sufficiently salted, may be kept for years. Cheese is often made from skim-milk, but it is never good.

If the milk be from cows fed on poor land, the addition of a pound of fresh butter in making a cheese will much improve it.

A few cheeses thus made, in moderately warm weather, and when the cows are in feed, will be advantageous for the parlor table. To Soften Old Cheese.—If a cheese be much salted and very dry, wash it several times in soft water, and lay a cloth moistered with wine or vinegar; when it will gradually lose its saltness, and hard and dry, become soft and mellow, provided it be a rich cheese. This singular method of

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iTnp/ jving cheese, is generally practiced in Switzerland, when <:he(t5es are stored for many years; and if they were not very dry, they would be the prey of worms and mites.

A dry Stilton cheese may be much improved by the above means.

Ootd Rules.—Never wash your cheese shelves; but always wipe them clean with a dry cloth, when you turn your cheese. Do not heat the milk too hot; it should never, for new be more than blood-warm; be sure that your rennet is good, and do not use more than it requires to bring the curd.

Cover the pan or tub in which milk is set to coagulate, and do not disturb it for half an hour or more. Cut the curd, when fully formed, carefully with a never break it wit i your hand; and be very particular, when draining it from tl.e whey, not to squeeze or handle the curd; if you make the white whey run from the curd, you lose much of the richness of the cheese. Cheese Sound.—Wash in warm whey, when you any, and wipe it once a month, and keep it on a rack.

If you want to ripen it, a damp cellar bring it forward.

a whole is cut, the should be spread with butter inside, and the outside wiped, it.

To keep those in daily use moist, let a clean t loth be wrung out from cold water, and wrap round when carried from Dry cheese may be used to advantage to grate for serving with or eating without. observations are made with a view to make the above articles less expensive, as in most families where much is used, there is waste. To Prevent Milk turning Sour in Hot Weather.—Add a little sabcarbonate or potass of soda, which will weet for some time.

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CHAPTER XXXIV.

HINTS FOR A HOUSEHOLD.

Duties of the Mistress— A Word to Domestics— Domestu Ecoh omy— Washing Day— To Purify Water—How to Flannels, d'c.—How to Clean Paint—Paper—Marble—Fhirniture—Pictures—Mirrors— Carpets—Brass— Class.—Ironing—Baking, dc. dc.

The Mistress.

Far the greater proportion of households, throughout our whole country, are managed without the aid of much hired help, by the females of each family. The maxim, “ If you would be well served, you must serve yourself,” has considerable truth in it; at least those families who themselves, escape many vexations of spirit, because, w'ork be not very well done, when we do our own hands, we are more apt to be satisfied.

ITiere are some sorts of domestic work, that of dairy work is one, which no hired help would be competent to discharge.

This must be done by a wife or daughter, who feels a deep personal interest in the prosperity of her husband or father. Many of our farmers’ wives are among the best housekeepers in the land, possessing that good sense, vigor of mind, native delicacy of taste or tact, and firm conscientiousness, which gift the character with powei to attempt everything that duty demands.

are the “ noble matronage” which our republic should honor. It is the sons of such mothers who have ever stood foremost to defend or serve their country “ With word, or pon, or pointed steeL” One of t he greatest defects in the present system of female

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m education, is the almost total neglect of showing the young 'ady how to apply her learning so as to improve her domestic economy.

It is true that necessity generally teaches, or rath<>r obliges her to learn this science after she is married; but it would have saved her from many anxious hours, and tears, and troubles, if she had learned how to make bread and coflee, and cook a dinner before she left her father’s house; and it would have been bett^ still, if she had been instructed at school to regard this knowledge as an indispensable accomplishment in the education of a young lady. 1 was once told by a lady of Boston, that, when she was married, she scarcely knew how a single should be prepared, The first day of her housekeeping, the cook came for orders—“ What would she have for dinner?” The lady told her, among other items, that she would have an apple pudding, “ How shall I make it ?” was the question which the lady was unable to answer—she knew no more how to make a pudding than to square the circle.

She evaded the question as well as she could, by telling the girl to make it in the usual way.

But the circumstance was a powerful lesson on the inconveniences of ignorance to the housekeeper. The lady possessed good sense, and was a woman of right principles. She felt it was her duty to know how to order her help—that wealth did not free her from responsibility in her She set herself diligently to the study of cookery; and, by consulting friends, watching the operations of her servants, and doing things herself, she has become a most excellent housekeeper.

For the young bride, who is entirely ignorant of her household duties, this is an encouraging example; let her follow it if she would be happy and respected at home.

But it would be better to begin her lessons a little earlier; it is not every voman who has sufficient strength of mind to pursue such a figio course of self-education. And no lady can be comforL able, unless she possess a knowledge of household work; if she need not perform it herself, she must be able to teach her help, otherwise she will always have bud servants. I am aware that it is the fashion with many ladies to disparage Irish domestics, call them stupid, ignorant, impudent, ungrateful, the plagues of housekeeping. That they are ignorant, ia true enough; it does skill, patience, and judgment.

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HINTS FOR A. HOUSEHOLD.

k) tfach a raw Irish girl how to perform the work in a gentleman’s family; but they are neither stupid nor ungrateful, and if they are taught in the right manner, they prove very capable, and are most faithful and affectionate domestics. A friend of mine, who is just what a woman ought Ciipable of directing—even doing, if necessary—in the kitchen B.S well as shining in the drawing-room, hired one of these poor Irish girls, new from the land of the Shamrock, who only understood the way of doing work in a hovel, yet, like all her class, she said, “ Sure couldn’t she do anything the lady want edl”

The lady, however, did not trust the girl to make any experiments, but went to the kitchen with her, and taught her, or rather did the work herself, and allowed the help to look on and learn by example, which for such is much more effectual than lectures.

the dinner was nearly ready, the lady retired to dress, telling Julia to w'atch the roast, and she would return soon, and show her how to prepare it for the table. We may imagine with what utter bewilderment the poor girl had been overwhelmed during this, her first lesson in civilized l. ‘e.

The names of the articles of furniture in the kitchen, as wen as their uses, were entirely unknowm to her; and sh^ had seen so many new things done, which she was expected to remem her, that it must have made her heart-sick to reflect how much she had to learn.

But there was one thing she thought she understood—which was to cook potatoes.

These were done, and she would show the lady she knew how to prepare them for the table.

the lady returned, she found the girl seated on the floor, the potatoes in her lap, while she, with a very satisfied look, w’as peeling them with her fingers !

Are there not ladies who would have exclaimed—“Oh, the stupid, ignorant, dirty creature !

She cannot be taught to do ni} I must send her away !”

And away she would have been sent, irritated if not discouraged, and perhaps with out knowing a place where to lay down her head in this strange country.

My friend did not act in this manner—she expressed no surprise at the attitude of the girl, only quietly said—“ That is not the best way to peel your potatoes, Julia—^just lay them on plate, and 1 will show you how to have them 'I'hat Irish girl remained a servant in the same family for 5

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MBS.

years, proved herself not only capable of learning to work, but willing and most devoted in the service of her mistress, whom slie regarded w'ith a reverence short of what a Catholio fi:els for his patron saint.* And thus, if with patience and kindness these poor Irish girls are treated and taught, may good and faithful help be obtained. But unless ladies know how the work should be done, and are willing to teach their domestics, they should not emploj the Irish when they first arrive.

Those who do employ and carefully instruct class of persons, perform a most benevolent act to the usually destitute exiles, and also a good service to the community, by rendering those who would, if ignorant, become a burden and a nuisance, useful and respectable members of society. To educate a good domestic is one of the surest proofs that a lady is a good housekeeper. A Word to Domestics.—Domestics in American families are very differently situated from persons of the same class in any other part of the world. Few enter the employment with any intention of remaining servants; it is only for a present resource to obtain a living and a cash, so that they may begin business or house-keeping for themselves. American help., therefore, should be very particular in their good behavior, and be careful to do by their employers as they will want help to do by them, when their turn to keep domestics shall arrive.

Never leave a good place because a fault has been found with your work; it is a very great injury to a domestic to change her place often; she will the name of being bad-tempered, and besides, she cannot gain friends; you must remain some time in a family before they will become attached to you.

And if you are, as is generally the case, out of employment for a week before you go to a new' place, you lose your time; and often have to pay for board too; thus a loss ol 2 or 3 weeks’ wages is incurred, because you will not bear to be reproved, even fault.

What folly !

thus to punish yourself for the sake of punishing your mistress, even if she did blame you without cause. The better way is to re*.Julia only left her mistress to be married; she is now the good wife »/ a roepeolable mechanic.

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HINTS FOR A HOUSEHOLD, main and behave so well that she shall be made to acknowledge your excellence; which she will be pretty sure tc do, if she finds you faithfully try to please her. Do not think it degrades you to endeavor to please your employer.

It surely adds to your respectability, for it shows that you live with people you respect.

You are bound to please your employers as far as you honestly can, while you receive your wages. No person hires a domestic idle, cross, or disrespectful.It is worse than theft to take wages from;our employers which you must kn vv you have not earned, if you have been unfaithful, impeiiuient, and quarrelsome, and made them constant trouble. Resolve, therefore, when you go as help, to prove help indeed; which you will be, if you practice the following rules:

Always treat your employers with respect. Be faithful and honest in managing all that they entrust to you.

Be kind and obliging to every body, particularly to all the domestics of the family. In a word—do to others m all things, as you would wish them to do by you in similar circumstances. conduct you though working in the kitchen, be as really respectable and independent as the lady in the parlor.

In truth, she will be more dependent on your assistance than you will be on her for employment, and she will feel this, and treat you consideration and ness which your merit deserves. But do not presume on favor, and grow slack and careless. As long as you find it necessary to receive wages, be conscientious to perform all your duties as help.

Never think any part of your business too trifling well done.

The foregoing are general rules; a few particular directions may be needed.

One of the faults which a cook should most seriously guard against, is bad temper.

She has a good many trials. Her employment, in the summer is not a pleasant or healthy one—obliged, as she is, to be over the hot (M)nfined, often, in a dark, close kitchen. she sometimes has a difficult lady to please, who not know when the is w'ell done, and often gives contradiotory or impractk sable orders.

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And the other domestics frequently interrupt the arrange, ments of the cook; or, she is not furnished with proper implements and articles. All these things try her patience, and if 't sometimes fails, we ought not too much to blame her. But she need not be always cross.

And she should remember, Uto, her privileges—mistress of the kitchen, the highest wages, and, if she conducts well, the favorite always of her employers.

It is in the power of the cook to do much for the comfort and prosperity ot t'e family.

If she is economical and con ducts with propricv^, the whole establishment goes on pleasantly; but if she is cross, intemperate, and wasteful, the mischief and discomfort she causes are very great. Never let the family have reason to say—“The cook is always cross!” Intemperance is said to be the failing of cooks, oftener than of other domestics.

It is a vice which, if persisted in, soon destroy the character and usefulness of the cook. Every one who desires to sustain a respectable station in her employment, must abstain totally from spirituous liquors.

“ Touch not, taste not, handle not.” It is poison to your blood; death to your reputation, if not to your body and soul. Country girls who come to the cities as help, because they can there obtain large wages, should be careful in their diet.

Remember that as you cannot take so much exercise in the open air, you must live sparingly at first, or the change injure your health.

And all injures the health, injures also the bloom and beauty of youth. To a young woman, one of our farmer’s daughters, from the free, pure air of the country, and confine her in the hot kitchen, often under ground, of one of our crowded city establishments, is such a change, that unless she is very particular in her care of herself, will soon cause her to look old, haggard, and disagreeable.

Her hair often matted sweat and dust, and her complexion like a mummy. To avoid these unpleasant results, let the cook, from the first, adopt the following rules; 1st. Eat regular meals, instead of tasting of every good thing you cook, till you have no appetite for food. 2d. Keep your sleeping room aired, and Thi best way is to wash yourself thoroughly vhen going tc bed; comb your I air also, and wear a night-cap or handkor

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HINTS FOB A HOUSEHOLD. 4^9 ohief on your head. The next morning, you will only loquue to smooth your hair^ not take it down, and wash your face and hands.

It would look neater, and smoother, if you would wear a cap or handkerchief while at work, as English servants do. Let be of good, durable materials,; it as and always wear an apron.

In the afternoon, when the work is then you can wash and dress as neatly as you choose, only remember that a domestic in a showy, flimsy gown, and decked out with pinchbeck rings and ear ornaments, always makes a ridiculous figure in the eyes of every sensible person; because such persons see that you are spending your hard-earned wages for that which really does you no good. Keep your kitchen, and all the utensils, clean and neat as Sweep the chimney often, with an old broom kept for the purpose, so that no' soot may collect to fall down on the dishes at the fire, and be sure that the hearth is neat as a Always have plenty of hot water ready; and take care that your wiping cloths are washed every day. The three rules you must follow, if you would always have yf)ur work done well, are these:

“ Do every thing at the proper time. Keep every thing in its proper place. Use every thing for its proper purpose.” If your mistress professes to understand cookery, the best way will be to follow her directions; if you find the dish is not as when cooked in your own way, respectfully ask her to let you try once alone.

But never be angry or pout when you are told how your employer wishes to have the work done.

ITie great fault of the Irish helj) is, that they undertake to do what they have ne^er learned. not acknowledge ignorance; if they would do this, and patiently try to learn, they would soon, with their natural quickness, become cooks—if they have good teachers.

And what a privilege and blessing it is to a poor Irish girl, who has only lived in a hovel, with scarcely an article of furniture, save the pot “ to boil the praties,” to be instructed in household work !

It k really a fortune to her; she can always have gof^

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MRS.

places and good pay, and soon clothe herself well, and lay up nioney.

There are benevolent and sensible ladies who do act thus kindly by the Irish girl; not only teach her how to work in the kitchen, but teach her needlework, and instruct her in read ing and writing.

had such a kind mistress, my poor girl, foi the honor of old Ireland be grateful and faithful to youi benefactress; and show yourself worthy to be the rr other of American citizens; for to such good fortune should you marry, will be entitled. There is no danger that our domestics will have too mud ambition, if right kind—the ambition of doing their duty as faithful, capable help^ while they.continue to work for others.

But I would wdsh every young female domestic to hope that she may some time be mistress of her own house; and I would urge her to improve every opportunity she has of learning the best and most prudent manner of doing all kinds of work.

Then she will be fitted to make her husband happy, and bring up her children to be respectable members of society.

One of the most certain evidences that she is worthy to enjoy prosperity, is her faithfulness to promote the interest of those for whom she works.

If she is really trustworthy, she show it in her conduct. is a class of cooks who cannot be trusted; every thing they dare take is slyly carried out of the house, anl given to their friends; and they go on with this system of pilfering till they are turned away from every respectable place. Do not be tempted to begin this system, nor think that the bits, which the 1 unily may not need, belong to you.

The mistress of the houst must manage charities; ask ier, and if she give you le.ive to dispose of the broken pieces, be very careful not to make f, agments unnecessarily for the sake of giving them to your poor relations. Act, in all these things, as you would if your employer wiw looking on you; and forget not.‘hat One, to whom you are responsible than to any earthly master or nristress, w constantly watching you. Domestic Economy.—If you would practice this ecrmomy the greatest advantage, be regular in the arrangement of youi

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HINTS FOB A HOUSEHOLD. work, punctual in preparing your meals, and take good oat* that nothin'! is toasted. It is best to have the washing done on Mondays, if this can be managed without encroaching on that rest from labor which the holy Sabbath should always bring, as well to the domestics as to every other member of a Christian But whether Monday or Tuesday he the day, let fixed, and the washing never omitted when it is possible to have it done.

The next morning, early should be the time to begin ironing, BO that the clothes may have time to be aired and put away before night.

Mend clothes before washing, except stockings; these can best be darned when clean. Soft water is indispensable to the washerwoman; rain or river water is the best. If you have good water, do not use soda; it gives a yellowish tinge clothes.

If you buy your soap, it is most economical to use hard soap for washing ^lothes, and soft soap for floors, &c. To Purify Water.—A large spoonful of powdered alum stir red into a hogshead of impure water will, after the lapse of a few hours, precipitate the impurities, and give it nearly the freshness and clearness of spring water. A pailful may be pu rifled with a tea-spoonful of alum. Water-casks should be well charred before they are as the charcoal thus produced on the inside of the cask keeps the water, by any accident, becomes impure and offensive, it may be rendered sweet by putting a little fresh charcoal in powder into the vessel, or by filtering fresh-burnt and coarsely powdered charcoal.

Flannels—Should be w'ashed in hot suds in which a little bluing has been mingled; do not rinse them. Woollews of all kinds should be washed in hot suds. Colored Dresses.—Tmn the inner side out, and wa.sh them in cold water, in which a little boiled soap is well mixed; rinse them well in clean cold water, and the last time with a salt in the water; and dry them in the shade.

washed and dried with as much expedition as possible.

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MBS.

HAI-K’s new cook BOOK. Mildew Stains—Are very difficult to remove from linen, The most effectual way is to rub soap on the spots, then chalk, »iid bleach the garment in the hot sun. Ink and Iron Mould—May be out by wetting the pots in milk, then covering them with common salt. be done the garments have washed.

way to take out ink is to dip it in melted tallow.

J^or delicate articles, this is the best way. Fruit and Wine Stains.—Mix 2 tea-spoonsful of water and ] of spirit of salt, and let the stained lie in for 2; rinse in Or wet the stain hartshorn.

To Wash Carpets.—Shake and beat; lay it upon the floor, and tack it firmly; flannel it over wdth 1 quart of bullock’s gall, mi,\ed 3 quarts of soft cold rub it off with a clean flannel or houseA.ny particular dirty spot should be rubbed with pure gall7b Sweep Carpets.—The oftener are taken up and shaken, the longer they will wear, as the dust and dirt under neath grind them out. Sweep carpets with a stiff hair brush, instead of aw old corn broom, if you wish them to wear long or look well.

At any rate, keep a good broom purposely for the carpet.

To Clean Paint.—Put a very little pearl-ash, or soda, in the to soften it, then w-ash the paint with flannel and soil %oap; wash the soap off, and w'ipe dry w'ith a clean linen cloth. 7b Clean Paper Walls.—The very best method is to sw-eep jfi 'ightly all the dust, then rub the paper with stale bread cut the crust off very thick, and wipe straight down from the top then begin at the top again, and so on. To Polish Mahogany Furniture.—Rub it cold dra^m linseed oil, and polish by rubbing with a clean dry cloth, after wiping the oil from the furniture.

Do this once a we^'k, and vour mahogany tables will be so finely polished that hot water

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HINTS FOR A HOUSEHOLD. m would not injure them. The reason is this, linseed oil hardens when exposed to the air it has filled all the pores of the wood, the surface becomes hard and smooth like glass. To take Ink out of Mahogany.—Mix in a tea-spoonful of cold water, a few drops of oil of vitriol; touch the spot witli a feather dipped in the liquid. To Clean Pictures.—Dust them lightly with cotton wool, or with a feather brush. To Clean Mirrors.—Wipe them lightly with a clean bit of sponge or fine linen has been wet in spirits of w’ne, or in soft water; dust the glass with fine whiting powder; rub this off with a soft cloth—then rub cloth, and finish it with a silk handkerchief. Dust the frames with cotton wool.

To Clean Straw Carpets.—Wash them in and and wipe them with a clean dry cloth. To Clean Marble.—Pound very finely a quarter of a pound of whiting and a small quantity of stone blue; in a little water one ounce of soda, and mix the above ingredients carefully together with a quarter of a pound of soft soap; it a quarter of an hour on a slow it.

Then, when hot, lay a brush upon the marble, and let it remain on half an hour. it off with warm water, flannel, and a scrubbing brush, and wipe it dry.

To Clean Freestone.—Wash the hearth with soap, and wipe it a wet Or rub little freestone powder, after washing the hearth in hot water Brush off the powder when dry.

To Black a Brick Hearth.—Mix some black lead with soft *oap and a little water, and it—then lay a brush.

Or mix the lead with water only. To Clean Brass.—Rub it over with a bit of flannel dipped in •weet oil—then rub it hard with finely powdered rotten stoiia

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MRS. hale’s new took BOOK. —thnn rub it with a soft linen cloth—and polish with a bit of wash leather.

Rub creaking hinges with soft soap. the Smoking of a Lamp.—Soak the wick in sliong vinegar, and dry it well before it is used.

Glasses be washed and rinsed in cold water, and the water wiped off with one cloth rub dry and clean with another.

Cut Glass shoiild be rubbed with a damp sponge dipped in whiting, then brush this off with a clean brush, and wlish tlic vessel in cold water. An Ironing Board, Sheets, and Holders, should always be kept purposely for the ironing.

board, 2 feet by 14 inches wide, cov^ered with old flannel, and then with fine cotton, is handy to iron small articles on. Isinglass is a most delicate starch for fine muslins. boiling common starch, sprinkle in a; it prevent its slicking. Some use sugar. Bed Linen should be well aired it is your sheets folded in pairs on a shelf—closets are better than drawers or chests for linen, it will not be so likely to gather damp.

Hair, or even Straw Mattresses, are more healthy to sleep on feather beds.

Never put children on these heating beds.

Keep your sleeping rooms very clean and well aired; and do not cumber them with unnecessary furniture. Bed Curtains are unliealthy, because confine the air ap'und us while we are asleep. Bread.—One of the most important household rules is, not to eat new bread; for it is expensive and unwholesome, and does not afford near so much nourishment as bread 2 oi 3 days old.

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HINTS FOR A HOUSEHOLD.

Baking.—When baking is done twice a week, Wednesdays end Saturdays should be chosen; if only once a week, Satur day is the best, because it allows of preparation for the Sunday dinner—a pudding can be baked—and meat, too, if the family have a real desire of keeping the day for that which it was evi dcntly intended, rest from worldly care, as well as for moral and religious improvement.

Old Bread may be made almost as good as new by dipping the loaf in cold water, then putting it in the oven after the bread is drawn, or in a stove, and let it heat through. How to keep Various Things.—Crusts and pieces of bread should be kept in an earthen pot or pan, closely covered, in a dry cool place.

Keep fresh lard and suet in tin vessels. Keep salt pork fat in gl.azed earthen ware. Keep yeast in wood or earthen.

Keep preserves and jellies in glass, china, or stone ware. Keep salt in a dry place.

Keep meal in a cool, dry place. Keep ice in the cellar or refrigerator, wrapped in flannel. Keep vinegar in wood or glass.

Housekeepers in the country must be meats are well salted, and kept under brine. Sugar is an admirable ingredient in curing meat, butter, and flsh.

Saltpetre dries up meat—it is best to use it sparingly. To Preserve Eggs.—Cover the bottom of a small tub or cask salt—then place a layer eggs, standing upright on the large end—cover salt—then put another layer of eggs; and so on, till the tub is full.

it in a cool, dry place, and the eggs will remain good for a year. 'I’he last layer should be of salt, and an inch in thickness. In the summer season, when eggs are not put in salt, they should be turned every day.

Rubbing them over with buttei or oil is said tc make them keep fresh for several weeks.

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CHAPTER XXXV.

OF DINNER PARTIES AND CARTING. Kules fur a Dinner Party— Carving—Its Importance—How to Carve Fish—Beef— Veal—Mutton—Lamb—Pork—Ham— Roast Pig— Turkey— Goose—Fowls—Pigeons— Tea Table. Management of a dinner. As a dinner affords the proof of the management of a household, a few hints upon the subject may be useful to the heads of families. The comfort of dinner-guests depends much upon the proper regulation of the temperature dining-room.

In hot weather, this may be eflfected by ventilation and blinds.

lu winter, there is little difficulty to accomplish this with a bright blazing fire, and due care. In families where a dinner is seldom given, it is better to hire a cook to assist in dressing the dinner, than to engage an uninformed person. lu selecting dinners, you provide for the party such dishek as they are not most used to, and articles which you are most in the way of procuring of superior quality. dinner-parties, as 14 or IG in number, are rarely so satisfactory to the entertainer or the guests as par ties of G or 8 persons.

The latter, are pleasant numbers.

Everything unites elegance with comfort, be attended to, but elegance ought to give way at all times to comfort.

Two or three cloths make the look much handsomer; and it is astonishing how meagre to an eye accustomed to that style, a table with only one appears; but may be easily obviated, if the cloth is not removed during the seAv'ce by a stout coarse one unicr 't, or a scarlet

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or DINNER PARTIES AND CARVING. eioth under a fine thin damask, gives it an imperceptible glow; but, if such is used, the cloth must not be taken off, as nothing C.-UI look well in removing but linen. A scarlet cloth, fitted to the table, and laid between the table-cloths, the polish, as well as adds to the appearance. Finger Glasses, half filled with water, should be got read}^ to be set upon the table with the dessert. Bread should never be cut less than one inch and a half for dinner.

To ensure a well-dressed dinner, provide and beware of the common practice of having too much. The table had better appear rather bare than crowded with not wanted, or such as will become cold before they are partaken of.

practice of overloading tables is not only extjavagant but troublesome.

The smaller the dinner, when suffi cient, the better will be the chance of its being well cooked. Vegetables, in abundance and wtdl dressed, are important in a dinner; and it is a good plan to serve a fresh supply with each dish, to ensure them hot.

In France, more is paid to the diessing of vegetables than in this country or in England; and the French, consequently, produce these cheap luxuries in high perfection. Before a dish is placed upon the table, its sauces and vege tables should be set in their proper places. Between the serving of each dish should be a short interval, not only be pleasant to the guests, but time to the cook and attendants. There should be a reserve of sauces as well as of vegetables; for nothing lessens the enjoyment of a dinner so much as a short supply of these adjuncts. A chief point to be attended to for a comfortable dinner i.s, to have what you want, and when you want it.

It is vexatious to wait for first one thing and then another, and to receive these little additions, when what they belong to is half or eri lirely finished.

One or more sets of cruets, according to the size of the party, should be placed upon the cruets should con tail, such articles as are continually wanted, and special atten tijii should be paid to the freshness of their contents, as offish Much money is often unnecessarily expended in pastry and dess'XuA A few kinds of ripe fruit, in season, and not forced,

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4.)3 UBS. HALE'S BEW COOK BOOK. are sufficient; though the morning is the best time for eatuv,< Wines should vary with the seasons; light wines are hesl in summer; in winter, generous wines are is drunk with white meats, and red with brown [light wines are suitable to light dishes, and stronger wines to more substantial dishes. In summer, wine and water, cooled by a piece of ice being put it, is a luxury; as is also a bottle of iced water (the best beverage) and bottled porter iced. is set upon the table before it for show; so that it loses its proper temperature it is re quired to be drunk. Do not press persons to eat more than appears agreeable to them, nor insist upon their tasting any particular dish. It is a good custom to send coffee into the dining-room before the gentlemen leave the table.

The hour for sending in the coffee should be previously appointed, so that the bell need not be rung for it.

Two or three hours are a proper interval between the dinner hour and coffee. Servants who wait at table should wear clean white linen gloves.

There art a few points of the etiquette of a dinner-party, which it may be useful to particularize. The members of the party having assembled, the master or mistress of the house should point out wnich lady each visitor is to take into the dining room, the married having precedence of the single.

The lady of the house should take the head of the table, and be supported by the two gentlemen of the most consideratioii. who should assist her to carve.

The gentleman of the house should take the bottom of the table, and on each side of him should be seated the two ladies whose age or station gives them precedence.

As well-bred people arrive as punctually as they can to the appointed hour, the dinner should not be kept waiting that time.

In serving soup, one ladleful to each plate is sufficient. A applied to is likely to spoil the delic^iy of its; so that a slice only should be used in helping Do not pour sauce over meat or vegetables, but a little oo one side.

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OF DINNER PARTIES iND CARVING. In Selping at table, never employ a knife where you can us« a spt>on.

In giving dinners, avoid ostentation, which will not only be expensive, but vour guests uncomfortable.

it is not merely the expense, but the trouble and fuaa of dinner-gf’ ving on the extravagant system, that checks the extended practice of giving dinners, and imposes a restraint upon sociable enjoyment. ON CARVING.

One of the most important acquisitions in the routine of daily life is the ability to carve well, and not only well but elegantly.

It is true that the modes now adopted of sending meats, &c. to table are fast banishing the necessity for promiscuous carving from the elegantly served boards of the wealthy; but in the circles of middle life, where the refinements of cookery are not adopted, the utility of a skill in the use of a carving knife is sufficiently obvious. Moreover, the art of carving is a very requisite branch of domestic management; it not only belongs to the honors of the table, hnX, is important in an economical point of view; fora joint of meat ill carved, will not serve so many persons as it would if it were properly carved. Ladies ought especially to make carving a study; at own houses they grace the table, and should be enabled to perform the task allotted to them with skill to prevent remark, or the calling forth of eager proffers of assistance from good natured visitors near, who probably would not present any better claim to a neat performance. In the first place, whatever is to be carved should be set in a dish sufficiently large for turning it if necessary; but the dish itself should not be moved from its position, which should be.so close before the carver as only to leave room for the plates.

The carving knife be light, sharp, w'ell-tempored, and of a size proportioned to the joint, strength being required than address in the manner of using it.

Largo solid joints, such as ham, fillet of veal, and salt beef, cannot bo cut too thin; but mutton, roast pork, ^nd the other joints of veal should never be served in very si ider slices.

There are certain choice cuts, or delicacies, with which a goo<l

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MRS. half’s NEW^ cook BOOK.

carver is acquainted; among them are the sounds of ood-fish, the thin or fat of salmon, the thick and fins of turbot; the fat of venison, lamb and veal kidney, the pope’s eye in a leg of imitton, the ribs and neck of a pig; the breast and wings of a fowl, the legs and back of a hare, and its ears being by some persons considered a delicacy; the breast and thiglu (without the drumsticks,) of turkey and goose, the wings and breast of game, and the legs and breast of ducks. Jfish should be helped a silver slice or trowel, care being taken not to break the handsome flaky pieces; a portion of the liver and roe should be served to each person. Much of the enjoyment of the party will depend on the stufl^ tng, gravies, sauces, &c.. being fairly apportioned to each plate. By aid of the folio *. g instructions, occasional practice, and by closely observ'ug “good carvers,”

the learner may soon become proficient m this important branch of the honors of the table.

Fish.—The carving of fish calls for but little observation, as it is always cut with a silver trowel, or a knife and fork made for the purpose, and should never be approached by steel; but, in helping it, care should be taken to avoid breaking the flakes, which should be kept as entire as possible. Cod's Head and Shoulders.—Take off slices, quite doMm to bone, in the directioi 1 to 2, and as low as 3. each slice of fish give a piece of the sound, which lies under

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OT DINNEa PARTIES AND CARVIKOneath the back-bone and lines it, and may be found by f ossing the slice under the bone. A few choice parts are in and about the head, as the soft part about the jaw-bone, and the palate and tongue, to be taken out with a spoon. Salmon, and all short-grained fish, should be cut lengthwise, ai d not across; portions of the thick and being helped Haddock is served like cod—but the head is worthless. Mackerel are commonly served up head to tail, and a slice cut lengthwise from the bone. Sirloin of Beef.—The under first served, and carved, as indicated in the engraving, across Sirloin of Beef.

the In carving the upper part the same directions should be followed as for the ribs, carving either side, or in the centre, from a to b, and helping the fat from d. Ribt of Beef,—^The best manner of carving this joint is to out across the bone, commencing in the centre, and serving fat A, as marked in the engraving of the tsirloin.

way, is to carve the slices from a to c, commencing either in the centre of the joint or at the the bones are removed, and the meat formed into a fillet, it should be carved as a round of beef.

A Hound {^Buttock) or Aitch Bone of Beef— Is usually boiled, and requires no print to point out bow it should he carved A thick slice should be cut off ail ruuud the buttock, that yuui

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MRS.

friends may be helped to the juicy and prime part of it. Thr outside thus cut off, thin slices may then be cut from the top; but as it is a dish is frequently brought to table cold a second day, it always be cut handsome and When a slice all round would be considered too much, the half, or a third, may be given with a thin slice of fat. On one side there is a part whiter than ordinary, by some called the white muscle.

In some places, a buttock is generally divided, and this white part sold separate, as a delicacy; but it is by no means so, the meat being coarse and dry; whereas the darker colored parts, though apparently of a coarser grain, are of a loosei texture, more tender, fuller of gravy, and better flavored; and men of distinguishing palates ever prefer them. Fillet of Veal—Should be cut in thin, smooth slices, with » fat to each; cutting also a the which lies within the flap.

The brown outside is much liked by some persons.

The Breast of Veal.—Separate the ribs from the brisket, cutting from a to B; these small bones, which are the sweetest Breuat of Veul.

Biid mostly chosen, you will cut them as at d d d, and serve; the long ribs are divided as at c c c, and having ascertained the preference of the person, help accordingly; at good tables the scrag is not served, but is found, when properly cooked, a very good stew.

Loin of Veal.—This joint is sent to table served as a sirloin of beef.

Having turned it over, cut out the kidney and the fat, return it to its proper position, and carve it as in the neck of veal, from b to a; help with it a slice of kidney and fat.

The kidney is usually placed upon a dry toast when lemoved from the joint.

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OF DINNER PARTIES AND CARVINO. SkoiJder u/ Veal—Is sent to table with the under part placed uppermost.

Help it as a shoulder of mutton, beginning at the knuckle end.

Calf's Head.—There is much more meat to be obtained from a calfs head by carving it one w'ay than another. Carve from A to B, cutting quite down to the bone. fleshy part of the neck end you will find the throat sweetbread, which ) ou can help a slice of with the other; you will remove the eye with the point of the knife and divide it in half, helping those to it who profess a preference for it; are some tasty, gelatinous pieces around it which are palatable.

Remove the jaw-bone, and then you will meet with some flavored lean; the palate, which is under the head, is by some thought a dainty, and should be proffered when carving. Leg of Mutton.—The under or thickest part of the leg should be placed uppermost and carved in moderately thin.

Many persons have a taste for the knuckle, and this question should be asked, and if preferred should be assisted.

cold, the back of the leg should be placed uppermost, and thus carved.

A leg of Lamb—Is carved as a leg of mutton. A leg of mutton or lamb, roasted or boiled, should be laid in the dish back downwards.

A Shoulder of Mutton—Affords a variety of cuts, lean, and should be lain in the back uppermost.

The leaner parts should be cut straight to the bone, from to 2; the most delicate slices, however, may be cut on each side of

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MES. hale’s new code BOOK. the blade bene, 3 to 4; the finest fat lies at 5, and out in thin slices. The under-side affords many nice cuts; of fat and lean intermixed. The most tender of the is under the blade-bone, and is called the oyster-cut. A Saddle of Mxitton.—Cut moderately thick slices, longwise, from the tail to the end, on each side the back-bone; if they be too long, divide them:

cut fat from the sides or flaps A Haunch of Mutton—Should be carved as venison. Loin of Mutton.—Cut the joints into chops and; or cut slices the whole length of the loin; or run the knife along the chine-bone, and it, the fat and lean together.

Neck of Mutton.—It be for table as follows:—Cut off the scrag; have the chine-bone carefully sawn off, and also the top of the long bones (about 1^ inch), and the thin part turned under; carve in the direction of the bones. The Scrag of Mutton—When is frequently separated from the ribs of the neck, and in that case the meat and bones may be helped together. A Fore-Quarter of Lamb.—Cut round the shoulder in the dl lection:f 1,2, and 3; lift up the shoulder, and squeeze between it and the ribs the juice of half a lemon, with a of l)Utter, some popper and salt; replace the shoulder, and pre •cully remove it to anr^ber dish, to be cut as a of

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OF DINNER PARTIES AND CARVING. separate the neck from the ribs, in the lin« from 3 to 4, and serve according to choice.

A ruffle of white paper should be placed round the shank of the shoulder, foi the convenience of lifting it while seasoning, &c. Haunch of Venison.—Have the joint lengthwise before you, the knuckle being the furthest point. Cut from a to 6, but be Haanch of Venison. careful not to let out the gravy; then cut along length from a down to d.

The knife should slope in making the first cut, and then the whole of the gravy will be received in me well.

The greater part of the fat, which is the favorite portion, will be found on the left side, and care must be taken to serve some with each slice. Pork.—The leg when to table should be placed the back uppermost and the crackling be removed; if suffi ciently baked, this may be done with ease be served in thin slices cut across the leg, tlie crackling being it, or not, according to; the loins are cut uito the pieces as scored by the butcher. Boiled Tongue.—Carve across the tongue, but do not cu»; keep the slices rather thin, and help the fat from un derneath

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60 fi MRS.

HAU.’S NEW COOK BOOK. Ham —It is served as placed in the engraving, and ooine to table ornamented.

Carve from a to b, cutting "lices out slantingly, to give a wedge-like appearance. who prefer the hock carve at n, in the same direction as from A to B, then carve from n to c, in thin slices, as indicated in the diagram.

Sucking Pig.—The cook should send a roast pig to table as displayed here, garnished with head and ears, carve the joints in the direction shown by the lines in the diagram, then divide the ribs, serve with plenty of sauce; should one of the joints be too much, separated; bread sauce and should accompany it.

The carving of both winged game and poultry requires more delicacy of hand and nicety in hitting the joints than the cutting of large pieces of meat, and to be neatly done, requires considerable practice. Roast Turkey.—Cut long slices from each side of the breast down to the ribs, beginning at a b from the wing to the breastIf the party be so 'urge as to render it necessary, 'b legs may then be removed, and the thighs divided fron' a

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OF DINNER PARTIES AND CARVING, drum-sticks, which are only served in cases of necessity, as being rather tough, but the pinions of the wing are very savory, and the white part of the wing is preferred by many to Boost Turkey.

the flesh of the breast. The joint of the pinion may be found a little below and the wing may then be easily removed without touching the leg. The carcase is very seldom dissected, but the body is frequently filled with either truffles, mushrooms, or other matter, an opening must be made into it by cutting a circular incision through the apron, at c.

Boiled Turkey ^—Is carved in the same w’ay as the roast, the only difference being in the trussing:

the kgs in the boiled Boiled Turkey.

as here shown, drawn into the body,' and in the skewered.

Turkey Poults—Are carved and helped in the same way as pheasants; the of the grown usually omitted.

A Goose.—Place the neck end towards you, cut the bieast mto slices, and as cut.

legs be turn the goose upon the side, put the fork the small end of the bjne in the leg, press the body, pass the in

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MRS.

st 4, turn the leg back, and easily come off.

Next, -e.

move the wing on the same side, by putting the fork small end of the pinion, pressing it to the body, dividing the joint at 4, and taking it off in the direction of 3; turr 5ver the goose, and take off the otJaer leg and wing. Remove the merrythought as from the fowl, and cut off the side-bones by the wing, and the lower side-bones.

the from the back, and the back itself, as of a fowl. Next to the breast, the thigh and the fleshy portion of the wing are favorite parts.

If the goose be not entirely cut up, the apron, 1, 2, should be removed to get at the stuffing. A Buck—Should be cut up as a goose. Roast Fowl.—Slip the knife between the leg and body, and cut to the bone; then with the fork turn the leg back, and the joint will give way if the bird is not old.

Take the wing off m the direction of a to dividing the joint with When the four quarters are thus removed, take off the merrythought from c, and the neck-bones; last, by putting in the knife at c?, and pressing it, will break off from the part that sticks to the breast. The next thing is to divide the breast from the carcase, by cutting through the tender ribs close to the breast, quite down to the tail.

Then lay the back upwards, put your knife into the bone half way from the neck rump, and on raising the lower end it will separate readily.

Turn the rump from you, take off the two sidesmen.

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OF DINNER PARTIES AND CARYINO. and the whole will be done. To separate the thigh trom the drumstick of the leg insert the knife into the joint as It practice to hit the joint at the trial.

The breast and wings are considered the best parts. If the bird be a capon, or large and roasted, the breast may be cut into slices in the same way as a pheasant. The difierence in the carving of boiled and roast fowls consists only in the breast of the latter being always served whole, and the thigh-bone being generally preferred to the wing. A Partridge—Is to be cut up as a; take off the wings In the lines 1, 2, and the merrythought in that of 3, 4. ridges may likewise be cut in half. The prime paits are the Dreast and w'ings, the tip latter the gi sates!

delicacy.

Pigeons—May be cut in half, the lower half being usually most esteemed.

In helping a pigeon-pie, if the birds be not previously divided, take them out neparately on a plate, and cut each asunder.

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CHAPTER XXXYI.

THE TEA-TABLE: LAYING OUT TABl.ES, ETC. Tec^lables in families—Paris fashion of evening parties— • Breakfasts—Dijiiners d la fourchette—Luncheons—Napkins, and how to fold them.

“Now stir the Are and close the shatters fast, Let fall the curtains, wheel the sofa round; And while the bubbling and loud hissing um Throws up a steamy column, and the cups. That cheer, but not inebriate, wait on each. So let us welcome peaceful evening in.” The tea-table is in most families a delightful relaxation. It is prepared with no trouble and expense, and the time, perhaps, a father can spare to have his family once a-dny collected about him, where he may see the different dispositions of his children, and draw a knowledge of the general management of his family.

It is a great pity that the tea-table, as a magnet for social re-nnions, is now, in onr cities, so nearly obsolete.

In Paris it has partially introduced within the few years; —but the pleasantest society there the evening, where they give nothing at all, where the ladies all work, and the gentlemen, if they do not play, walk about and converse with An evening spent thus, in agreeable conversation, with wellinformed and ])leasant people, is a delightful relaxation to men engaged in engrossing pursuits during the day. If American ladies would add to this French fa.shion of evening rc-nnions the comfort of a cup of tea and a few cakes—without the fuss and formality attending fashionable evening parties—the pleasures of social intercourse with our friends would be immeasurably (iihanced, and the extravagant expenses now incurred, entirely avoided.

(510)

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THK TEA-TABU!

I.AYI.VO OUT TABLES, ETO.

LAYING OUT TABLES.

Breakfasts, Luncheons, and Folding Napkins—The art of laying ont a table, whether for breakfast, luncheon, dinner, tea, or supper, consists in arranging the various dishes, plate, &c., methodically, and adhering to the rules we are about to make known. Much trouble, irregularity, and confusion will be avoided in a house where there is company, if- servants are instructed to prepare the sideboard, or diimer wagon, in a similar manner or order daily. All tables are usually laid out according to the following rules:

Breakfasts.—The be covered with a white cloth; the cups and saucers arranged at one end, if for tea; and at both ends, if for tea and; or the cups and saucers may be arranged at the right-hand of one end of the table, and the tea-cups and saucers at the left:

the teapot and coffeepot occupying the space between in front, and the urn that at the back. Some persons substitute cocoa or chocolate for coffee, in which case they are to be placed tlie same.

The slop basiu and milk jug should be placed to the; and the cream, and hot milk jugs, with the sugar basin, to the right.

The remainder of the table should be occupied in the centre by the various partaken of; while at the sides must be ranged a large plate for meat, eggs, &c., and a small one for toast, rolls, &c., with a small knife and fork for each person; the carving-knife and fork being placed point to handle; the butter and bread knives to the right of their respective dishes, which occupy the centre part, and spoons in front of the hot dishes with gravy. Saltcellars should occupy the four corners, and, if required, the cruets should be placed in the centre of the table. Dry toast should never be prepared longer than five minutes serving, as it becomes tough, and the buttered soppy and greasy, if too long prepared. Hot rolls should be brought to table covered with a napkin. Every dish should be garnished appropriately, either with oniamental butter, water-cresses, parsley, or some one of the garnishes we shall point out in a future page.

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MRS.

HAI.K’S NEW COOK BOOK. The dishes usually set upon the table are selected from hot, and cured; hot, cured, and; ^arae, or devilled; preserved, or; dressed and undressed pies and patties,;; honeycomb; entrees; and savory morsels—as grilled kidneys, ham toast, devils, &c. Dijxiners d la fourchette are laid the same as suppers, except that lea and are introduced; but not until the solids are removed. When laid for a marriage or christening breakfast, a bride’s or christening should occupy the centre instead of the ^pergne or plateau. Luncheons, or Noonings.—The luncheon is laid in two ways.

One way is to bring in a butler’s tray with let-down sides, on which it is previously arranged a tray cloth, and, letting down the sides and speading the cloth upon the dining-table, to distribute the things as required. The is to as for dinner, with the pickle-stand and cruets opposite each other; and, if in season, a small vase of flowers in the centre; if not, a water-jug and tumblers, which may be placed on a aide-table at times.

The sides of the table are occupied by the requisites for each guest, viz., two plates, a large and fork and knifes, and dessertspoon.

A folded napkin, and the bread under, is placed upon the plate of each guest. Carafes, with the tumblers belonging to and placed over them, are laid at the four corners, with the saltcellars in front of them, between two tablespoons laid bowl to handle. The generally served for luncheons are the remains of cold meat neatly trimmed and garnished; cold game, hashed or plain; hashes of all descriptions; curries; minced meats; cold pies, savory, fruit, or plain; plainly cooked cutlets, steaks, and chops; omelettes;;; devils and grilled;; sweetmeats;;; salad and pickles.

In fact, almost any thing does for lunch, whether of flesh, fowl, pastry, vegetables, or fruit. Ale and porter are generally served, but occasionally sherry, marsalla, port, or home-made wdues are introduced, with biscuits and ripe A good housewife should always have something in the house ready to convert into a neat little luncheon, in case a

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THE tea-table; LAYlNfi ODT TABLES, ETC.

51i^ fi‘\v friends drop in, to what some are pleased to call a “ tifTin and it is astonishing how a really handsotne-looking affair may be made out of the remains of the dinner served the day before, some handsome gluvss, a sprinkle of good plate, a few flowers, and above all, a hearty welcome. Napkins.—Dinner napkins be about twenty-eight inches broad, and thirty inches long. They may be folded in a variety of ways, which impart a style to a table, without adding much to the expense, and may be readily accomplished with a little practice and atteution to the following direction— and diagrams:

The Mitre.

(Fig.

the napkin lengthwise, then turn down the right-hand corner, and turn Fig.

Fig.

up the left-hand one, as in Fig.

2, a and b.

Turn back the point a toward the right, so that it shall lie behind c; and b left, so as to be behind d.

Double the napkin back Fig.

Fig.

Pig.

6, at the line e, then turn up /from before, and g from behind, appear as in Fig.

Bend the corner h toward the right, and tuck it behind i, and back the corner k toward the left, at the dotted line, and tuck it

Page 502 See this page in the book

MRS. bale’s new cook HOOK.

corresponding part at the back.

is placed under tlie mitre, or in the centre at the top. The Exquisite.

(Fig.

the napkin parts lengthwise, then fold down two fifths of the length each side, as in Fig.

5, at a; roll up the part b toward the back, repeat on the other side, then turn up the corner toward the corner a, and it will appear as d.

The centre j)art e is now to be turned up at the bottom, and down at the top, and the two rolls brought under the centre piece as in Fig. The bread is placed under the centre band, k, Fig. The Collegian. (Fig. 6.)—Fold the napkin into three parts lengthwise, then turn down the two sides toward you, so that they shall appear as in Fig.; roll up the part a underneath, until it looks b, Fig.

Now take the corner b Fig.

Fig.

and turn it up toward c, so that the edge of the rolled jiart shall be even with the central; repeat the same on the other side, and turn the whole over, when it will appear as in Fig. The bread is placed underneath the part k. The Cinderella, (Fig.

the napkin parts lengthwise, then turn down the two sides ns in Fig.; turn the napkin over, and roll up the lower part as in Fig. 10, a, b.

Now turn the corner b upwards toward c, so it Fig.

Fig.

Fiir.

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THE tea-table: LAYfNO OUT TABIJS8, ETC.

shall appear as in d; repeat on the other side, and then tring the two parts e together, so that they shall bend at the dotted; and the appearance will now be as Fig.

is placed under the apron part k, Fig. The Flirt.

(Fig. 11.)—Fold the napkin into three lengthwise; then fold across the breadth, commencing at one extremity, and continuing to fold from and to yourself in folds about two inches broad, until; then place in a tumbler, and it will appear as in the illustration. The Neapolitan. (Fig. 12.)—Fold the napkin lei>gthwise, then fold one of the upper parts upon itself from you; turn over the cloth with the part having four fold# from you, then fold down the two sides so as to appear as in Fig. T; then roll up the part o underneath it appears Fig.

Fig.

as in the dotted lines in Fig.

15, at b.

Now turn up the corner b toward c, so the edge of the part shall be even with the central: repeat the same upon the opposite side, and tnrn the whole over, when it appear as in Fig.

being placed underneath the part k, as represented in the illustration. l^avori'e, or Our Ovm (Fig the napkin ^ V lengthwise, then turn down the two sides as and roll up the part a on both sides, until as repreoh the right-hand side in Fig.

; then turn it back(as a b) on; now fold down the point o

Page 504 See this page in the book

MRS.

dale’s new cook BOOK.

bl6 Fig.

Fig.

Fig.

1«.

toward yon, turn the napkin, and the two parts from you so that they shall appear as in Fig. 15. the napkin over, thus folded, and raising the centre part with the two thumbs, draw the two ends (a and b) poll out the parts (c and d) until they appear as in Fig.

is to be placed as represented in k, Fig. RULES FOR CHILDREN.

“ In silence I must take my seat And give God thniiks before I eat; Mu.st for my food in patience wait, I am asked to hand my plate; I must not scold, nor whine, nor pout. Nor move my chair nor plate about. With knife, or fork, or napkin ring, I must not play; nor must I sing; I must not speak a useless word. For children should be seen—not heard; I must not talk about my food. Nor fret if I don’t think it good; I must not say, ‘ The bre.nd is old,’ ‘ The tea is hot,’ ‘ The coffee’s cold.' I must not cry for this or that, Nor murmur if my meat is fat. JMy mouth with food I must not crowd, Nor while I’m eating, speak aloud; Must turn my head to cough or sneeze, I ask, say, ‘ If you please;’ The table-cloth I must not spoil. Nor with my food my fingers soil; Must keep my seat when I have done. Nor round the table sport nor run; When told to rise, then I must put My chair away with noiseless foot; And lift my heart to God above. In praise fur all his wondrous love.”

Page 505 See this page in the book

A Adn’.tpmtlon of floo." Airaouds, to blanch to pound Almond bread. Anchovy batter.. Sandwiches Toast Apples, to choose for children Artichokes bottoms it la poivnide Jerusalem boll 29) dressed like green B Bain Marie Baking bread Beans Windsor, boll French or siring, to buil278 siring, frlc'isseed string a la frampiis dried French, to dress.. 279 red, to stew Lima Bechamel Beef, to choose to cure to salt n<tk«l Beet and iiaaer Kraut Bonilli BouilU Bonilli with tomatoes Beef, breslan of. brisket of.

bubble and squeak..142 cheek, ox, to boil..139 cheek, ox, to stew..140 collar, to stew collops, minced cow heels 141, 142 A la daube..... family stew of.

feet, ox of.

fillet, bruised fillet, to roast hicandeau of gravy sauce for 12o heart, to roast kidney 131, 142 marrow bones k la mode olives of......

palates and ribs of.

ribs of.

round of rump of.

12) rump to boll rump to stew sauce for tripe J41 sauce piguante, for scarlet, boiled sirloin, to roast sirloin, cold, to dross! 26 steak, to boll steak, Bpaiiish steak, a la Fraucaisel36 sh'ak, stewed steak, with vegetables Beef steak, with oysters.lN steak, stewed in Its own gravy IJT steak, pie steak and oyster pie.138 stowed tongues tongues tongues, to eat cold. 139 tongues, fresh tongues and holder, 13f tongues, to cure 2(K tripe, to clean and tripe, to fry Beer Beets Beverages Biscuits deviled soda Bishop Blanching moat. Blanc Mange Blanqiiette of lamb of veal Boning meat Bouilli Braising pot Brawn Brains, calf's Brain sauce of making of the oven brown, for dyspepsia...42a for flatulent stomachs..424......; (5H)

Page 506 See this page in the book

Bread, boas«hold houHehold, aoother.....424 Iudl.ia meal 42/S 4M rye aad Indian Breakfaata Ml bannucka 43,'; batter cakes belvidere cakes Breakfast cakes 43] buckwheat cakes cream short cakes crumpets flannel cakes galette hoe cake Indian meal cake 4,33 Indian slappers johnny cake laplands muSlns mufflns, Indian meal...43.-, mnfilns, nun's puifs rice cakes. rusks sally lunn slapjacks tea cakes 4,30 wafer cakes waffles, flour waffles, quick waSles, rice Broma Broths ycal Bntter, to make pickle for Battermilk kerry Cabbaf^e, to boil sauer kraut to dress to stew red to stew, Flemish way284 broccoli, to boil cauliflower, to boil....281 cauliflower, in white for cold slaw of baking to prepare butter for...400 to whisk eggs for Icing for to blanch almonds for. 401 almond bread almond sponge Cake,' cookies 410 Cakes, wafers common, a good wafers, sugar Banbury 402' 'Washington bread cake, family 417 Caledonia receipts for bridecake 404' dressing fish buns, plain 414 CalCs head, to clean to buns, rich Bath buns, seed or currant...415 buns, Spanish carraway carraway, sweet 417 Calves’ brains cider cake 417| to blanch cinnamon or lemon 4C9| croquets cocoanut jumbles 401|Calves’ feet and ears cracknels.

Isle of fricasseed Wight 144 Calves’ feet and ears fricream cake crullers, common crullers, richer cup-cake delicate cake Derby, or short diet bread dough nuts dough nuts, soft Dutch cake gingerbread, cup ^ngerbread, hard gingerbread nuts gingerbread, soft ginger pound cake Hopkinton Springs honey cake Irish Jelly or 'Vienna Jumbles kisses kringles lady macaroons meringues nun’s puffs plum or wedding plum, plain plum, small pound, family pound, plain puffs, Spanhsh queen ratafia ^ce, with bntter rout, small savory Scotch seed seed, cheap seed, without butter... 411 Shrewsbury soda sponge sugar drops tea cakes casseed another way Calfs kidney liver and lights liver.and bacon Camp dish Candies Carving Cas.serole Caudle Cauliflower Caviare Celery, to stew Cider Charlotte Russe Charlotte Kn.se (an easy). 363 Cheese, stewed Welsh Habit to make cheese Cheshire to make Stilton new..4S1 to soften old good rules Cheese-cakes, cocoa nut..327 oruDj^e.,S"8 Chestnuts, boiled..3s3 Chickens 2'20 Children, cookery for apple cake for blackberry Jam for....473 broth for food for an Infant fruit for fruit, to prepare for... 471 milk for milk thickened for milk porridge for potatoes and pease for. 470 puddings and pancakes for rice and apples for rice pudding with fn^ senna and manna, to make palatable tor^ 473

Page 507 See this page in the book

Chllilmn, m«>at» for hasty puddiug for Yfftetalilos lor China chllo Chocolate t<) make, another way. 441 fine hroiua Clams, hard shell, to boU.109 Claiu frittora Glam.s, soft shell, to boil.no no no Cocoa Cwoa Cocoa shells, or ribs Condinieiibs, their ase....2i>4 Corn, ifri>en Corn pudding 2S;l Contents of Chapters Crab, to stew Cream, to keep Cre:iras aiuioud burnt hasty Italian lemon, white an inarasituin nicriuj,'ue au natiirel raspletrry raspberry and currant.361 k la vanilla Croquettes of brains 3-54 rice (finer) Ctnllcrs Crust for pies Cucumbers for the table Curds and cream (a.s in Scotland) Curds, Naples 36;5 Cnrinjt meats pickle (I’T beef,pork,4c.l98 pickle for beef to salt beef red Dutch way to salt beef.199 to salt lieef for Immediate use and to make into soup pickle for ham,tongnea, to salt fat pork 2<K) beef tongues Curing, boeftongtues (Suffolk receipt) beef tougues (to dress).202 hung beef (Derrynane huug beef, cheap.......202 Welsh beef ham.s, prize receipt for curing iirs. Potts’ receipt for.. 196 Mr. Lease’s receipt for.196 Westphalia hams hams superior to Westphalia hams, French method of smoking curiug pork pigs’ cheeks Currant.s, to clean Curry chicken Curry lance Cnswrds apple fool or gooseberry fool baked, common baked, finer chocolate 3,59 French flummery gooseberry fool rice without cream...359 8onfii6 apple,or gooseberry D Dairy work care of milk Devonshire method of scalding milk to make butter to salt butter to make up butter butter in hot weather..478 butter in winter to cure in the best manner to freshen salt butter..478 to improve rancid butter pickle for butter Damsun, to preserve Danger copper sauce-pans Deiennersa la fnurchette..512 Dessert, a pretty Devil, a dry a wet Diet and digestion Dinner parties Directions for sonps for choosing fish for cooking pork for salting meats Drinks for invalids, refreshing drink in a fever toast and water barley water barley water with honey barley water with isinsoda water cream of tartar apple water refreshing drink for the sick cooling drink balm, mint, and other teas wholesome beverage...466 Ducks canvass-back wild 2-29 Dnmpllngs Dutch cakes Dutch fish sauce E Eels stewed in the French way Eggs and omelette Eggs, to choose to keep for winter. poached poached another way..302 capped scrambled brouilles sunfilj Fran^lse savory or ragout balls.SOS Egg-bread Egg plant to dross to dross (another way). 280 to dress (fine way) 2S0 P Fillets of beef offish of mutton of veal to prosorvo fresh Caledonia for Itl

Page 508 See this page in the book

Fish, ca»ser<<Ie of. croqHOttea of.... cutleu (lllolM of Muck, ruck, and eeabass, to boil black and bass.... cod, to bake Haddock, to boil., Perch, to boil to dry.

Bb.id, rock, or bass, to bako to foreign fashion...

to boll whitings, Game, birds reed small birds to roast wild pigeons...2.31 rabbits 97 Floating Island leveret, or rabbit, with 9S 97 Flummery, rice to roast a rabbit 101 Forcemeat for fowls for turtle 67 Garlic for veal.159 Glazing brush 90 Fowls.—See oonUrr so French bread 494 Ginger beer. presen ed.243 Grapes, to preserve wiues to draw 82 Friar’s chicken for roast fowl.3^32 puffs snowballs in bntter..3.54 H Fruits, to preerve bottled to cure apricots, compote of to boil, (a French reirreen, com ceipt) pote of.

to fry with eggs.....194 currants, red, compote Hams, to.smoke 8;i of cherries, compote of....390 essence of.

cherries, Morelia, commntton pote of relish damsons, compote of...390 Westphalia goo.seberries, compote superior of.

pickle for S.'i peaches, compote of....390 Harrico spring fruit.389 Herb powder 8rf Herrings G Hints for a houseliold... 88 Game and small birds... 227 the raistre.ss to roast woodcocks or word to domestics.. snipe domestic economy...490 to purify water woodcocks with truffl coloitul dresses —or k la Veregneux.229 mildew stains, to canvass-back ink and Iron mould ducks fruit and wine stain.s.492 wild ducks to wnsh carpets widgeon and teal to sweep carpets sauce for wild fowl to clean paint Oo t.) roast partridges — 230 to cle4in paper wnll8.493 to polish mab,.gany 9j broiled partridges. furniture

Page 509 See this page in the book

I^•DEX, MinU, to take Ink ont of inahogony 4!>3 to clean piclares to clean mirrors to straw carpels to clean marble to clean freestone to a brick hearth to clean brass to prevent the smokini; of a lamp glasses ont glass Ironing board, sheet and holders bed Huen or straw mattresses bed cnrtains old bread cmsts and pieces of bread, &c to preserve eggs Hogs’ lard Home-made wines Hominy Hotch-potch How to varions things Italian pork-cheese 18S J Jams blackberry 3.S6 cherry currant, black cnrraut, red or white..385 gooseberry grape J586 stniwberry Jaumange,or jaune-manger to clarilV isinglass calTs feet calfs feet blanc mange. 374 American blanc mange 37 blanc mange for the sick ora nge and lemon strawberry isinglass apple in moulds currant, white grape strawberry, (a receipt) Johnny cake Janket, Devonshire leo cream !

brown broad cream, strawberry vanilla cochineal, coloring for.368 water ices water Ices generally...369 currant water lemon water orange water red currant water Roman pouch white currant water.. 3U9 Icing for tarts Indian meal bread 43<> mnffins Infants' food. Dr. Meigs’ receipt for Infants’ food Ink spots Invalids, food for Irish stew isinglss.«.'!7I luliau cream 362, K Kedgeree Ketchup, or catsup Kidney, beef Kisses Kringles Damb to cook to dress with rice....179 blanquelte breast, to stew chops fortvquarter 17,3 garnish and vegetable.s head, to dress leg, to boil leg, to mast loin, to stew loin, neck, &c quarter, to bone ribs 17.) neck or breast shoulder, to grill l.aplauds.. Larii Larding needles Laying out tables Lci’ks Lemonade Lemon syrup Lemouiide, excellent Lettuce ’294 Liqueurs and summer beverages almond and nut beverage beer, cheap, small boor, common beer, ginger beer, beer, spruce bi.shop cider, to mull Curai;oa eau sucre mead mead, simple milk punch lemonade, delicious mint julep mulled wine nectar noyeaii orange water orangeade orgeat punch raspberry vinegar ratafie seidlitz powders sherbet, Turkish soda water syrup for liqueurs syrup for currants verjuice Wines, home-made....4.sl blackberry currant, French elder green gooseberry and raspberry, rich ripe grai>u nuripe grape seven gallons of geod431 a rich Liver, to cook to fricassee 1U3 all rim ps or praw ns. 103 curried croquettes oC ri)4

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rNDKX.

Lobrtor salad LuDcheoB lor an invalid. 463 Luncheons or noonings..012 M Macaroni, to dress..... Milanese k I’ltalienne pate de semolina Macaroons Mackerel Marinade for collared apricot quince peach greengage 3S8 damson or plum cheese.342 fresh meats most nourishing, zlii best for soup losses by cooking to remove the taint,...115 broiling stewing larding daubing braising glazing boning blanching keeping in snow Hufflus 4;i2 Muscles, to stew to stew (an easy way). 322 Mustard, to prepare Mutton, to choose breast of, to collar....165 camp dish China chllo chops Oatlets with potato 168!

en ragout { a la I’olonaise...168. k la Maintcnon..168 to boll 169; slewed in own gravy....109!

flUel 01, roasted. 1641 Mutton, harrico haunch, to roast haunch like vouison.162 heart hotch-potch kidney Leg, to roast to braise to stuff.

to dress with oysters to prepare table after it has been cut Loin, to roast like venison Nock, to boil to harrico pie saddle, to roast shoulder, to roast shoulder, to stew tongues trotters to stew, Irish way....172 to mince to roll to salt N Napkins, to fold the Mitre the Exquisite the Collegian the Cinderella the Flirt the Neapolitan the Favorite Nasturtious Nectar Never eat blood Nongat Noycau Nuns Nun's puffs r Omelette common soullld baked or roasted.. 287 rag.'iut of. Orange cakes puffs Orangeade Ox-cheek to feed Oysters, to scollop pie for patties patties P Panada a g.iod receipt i.'iO Dr. Kitchiuer’s receipt. 3.51 New England Parsnips directions fur baking to glaze or ice Fcuilletage, or French puff paste...309 good puff pa.ste very light paste for tarts and cheesefamily pie pa.ste beef-dripping paste..311 suet paste potato paste modern pastry for common dumpling.

raised crust paste for raised pies.311 fur Jelly for meat or raised pies Patties, chicken green, to boil old, to stew pudding, split for winter use, to Peaches Pears Pickle for beef, pork, &C.198 Pickles and pickling Pickled lu'ets cabbage, red and encumbers gherkins, or small cucumbers mangoes

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INDKX Piekl«d mnHhroomR 281 IPlgeonn 22/1 naxtnrtions ' 22.' peppors, green tumatos walnnts Fles, meats, patties, &C..312 potato, pastry for beefsteak 3H beefsteak and oyster.314 chicken patties cold beefsteak. k la mode pigeon pie Pig, to dress.,..229 to make a stuffing for a sucking pig staffing for a pig to make brain sauce... 291 to bake a sucking pig.. 291 to dress pig’s feet and Potatos, t pie Potting 2i>6 potted beef to pot beet in imitation of venison..2(»7 or to pot boned pigeon potted lobster Pumpkin pie Poultry, totihoose giblet ears ham, raised to stew pig’s feet to boil for fricassees. meat pie with potato pig’s harslet &c...2;t8 SOUAO to bone mince meat for.320 Poelee to bone mince pie, family... to boue for fricassees. 21 to numelted to fry cold mntton..^315 lard for manymontlisl7.5 oyster patties to cure pork to stew in haste... 220 pie (Fran belly of to stew^ith auions221 liaise) blade-bone of. to bake in rice....221 partridge pie chocks to fricassee pork, raised.Ob'!

green corn... cheese, Italian pot pie eea chine of croquettes cutlets, to boil or fry..187 curry of TenUoD pafltry cutlets and tomatoes 9‘U Tol-au-veut fore-loin of dressed, to warm...221, frnit and tarts head, to roast Ducks apples, to prepare for.322 leg, to boil apple pie, English... 33,1 loin and nock apple puffs pork and beans dnrapokht apple tart.32) sauce, apple, for fowls, boiled barberry tart sauce, sage and onion.185 carrot shoulder and breast...187 oyster sauce cheese-cakes, cocoaspare rib, to roast fowls, to roast....‘220 nut steaks fricassee, l)rowu cheese-cakes, lemou.328 Potatos fricassee, white......22:1 cocoa-nut pie new, to boll....2;l7 cranberries, to prenew, in butter...,2;i8 pare for to boil (Capt. Kater’s piilaii, to make... cranberry tart poclt'e.

cn.stard pie roast or bake ragouts of ciiHtard tart game, Ac frangipane tart scooped salmi, or hot duck icing fur pies, &c.2«9 puffs, apple a la maitre d’hotel...270 stuffing for fowls and puffs, orange and le.

puree of veal, kc znon omelette Turkey, to boll DnrtV. nreK^rro..32.S pumpkin, American. 326 ragout of.

to devil...2H pumpkiu.

Etigliftb... 328 rhubarb turkey or in equa^b jolly tartlets.;>21 jellv Preparation of for too te me'ingn^.... 324 wall

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(’reparations of for invalids, to niakegruol lAd Indian meal gruel bai ley gruel flour caudle white candle rice caudle sago milk ground rice milk restorative milk suet milk imitation of asses’ milk458 barley milk baked milk calves’ feet and milk... 458 sheep’s trotters Gloucester jelly bread jelly rice jelly strengthening jelly hempseed jelly mpioca jelly to make panada in five chicken panada sippets broths of beef, mutton, and veal a quick made broth... 461 calfs feet broth chicken hroth a weaker kind beef tea veal tea to drink cold stew for person in weak health to for the sick brown bread wine whey plain whey tamarind whey Irish or two milk whey463 vinegar and whey luncheon for an invalid463 butter milk baked and dried fruits. 464 butU'r jailk Aimarks apples, whole cantelope rind crab apples damsons gooseberries greengages green ginger magnum bon urn pi uma • a Preserves, melon, whole. 384 Peache.s, whole ir invalids pufl-s... 328, 329, 335,4.3( tn brandy Kice, whole in a shape.337 Pears haked or boiled..3o7 good boiled pine-apples snow-balls pumpkins quinces flummerry raspi>erries, whole..348 strawberries sponge cake strawberries or raspsponge cake berries for creams.377..3.» water-melon and citrons general directions for.330 Q to clean currants for.331 Queen cake.4,34 of baking..3;i3 Quinces, to preserve without eggs R Annie, baked. 344 Rabbit, to roast baked, common.345 with herbs,.SV) chariotte Welsh meringues Radishes for salad dumplings..349 Raised cnist fosliionable.349 Ragouts for poultry. dnmplings, potato Ratifia apricot, peach, &c. boil, to Carolina fashiju. Batter, common casserole de Rix aux aHufs OS7 bird’s nest blackberry English 4'28 4’29 another receipt for bread and batter.....34^1 cocoa-nut..348 Rudimeuts of cooking...112 cottage, Christmas broiling custard, American Stewing Eve’s Hagerstown larding hasty doubiiig Indian meal, baked..3»2 braising glazing..^ Marlborough boning Norfolk dumplings blanchiE.g dauger fr»3in copper penny Huuce-pans r.ri 335' s to prepare.344 Salad dressing..

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Sk1»d way dres-sing another way..295 Slimmer 2S)5 (i'rencb to iii-.ke vinaigrette... 298, cLiukeii tomato 297; cold.slaw 297; Sigo for the sick 457!

EaUmander Bit'.iii 218; Paimon 82' ealsify Pandwiih an excellent 2:17 bain-marie 2ti7 ’Sanceii, flsh 249 Soups, chicken mnllagahorseradlKli fresh water fish; alt sorts of fish 249| rich Dutch fish 250; j anchovy 250; boiled apple baked apple stowed apple gooseberry cranberry to stew ci'unberries...252' sweet pudding 252| common pudding German pudding 252| sauce for tawny Frencli hare Madras method of preparing mullagatawuy friar’s chicken pigeon rich soup luaigro.. onion soup uiaigre. 68 potato soup inaigre 88 turtle for turtle another turtle mock turtle lobster clam cliouder eel lake and pond tisli stock for fish /2 piqiiante for pork blitter, melted 218 Sauer kraut 2.Stl butter, brown 238 Sausages roast beef or muttou.219 Bologna curry 79 Scollops, to stew egg 219 Seasouiugs 250jSonse, American egg, common 239 Sippets 250' Soy, to make mustard 210 Snow-balls Robert 240 Soups, general directions Christopher North's.240 for bechamel bechamel, common..241 aspargus for | lamb chop parsley and butter fonnol 241:

celery mint onion for steaks young onions English while. iiiailre d'hotel, or Steward’s..2t3 bread sauce bread with onions....244 white mushr'ioms brown mushrooms common tomato French tomato caper shalot tarragon ducklings chickens, white aauce for for fowls, sauce turkey, chestnut sauce for wild fowls, saniefor.247 liver roast fowls good oysters lobster crab piittiunte egg balls 210, 159 currie veal potage Bertiu milk-soup or potage;i la reiue... -55 harrico for an iavalid 8panish.steaks buns puifs Sponge cake Spinach 2S5 French receipt English mode eggs, and 2S8 celery, to stew Squash, snniuier Steak, beef Store closet 56 Stuck shin of beef.'. cottage pepihT pot portable glaze clear gravy tomato green peas dried greon peas old peas yegetnblo oclira gumbo ochra gumbo Veal gravy Savory, or aspic jolly Cow-heel jelly Brown coloring, for soup or inado dlslies To restore soups or gravy Miillagatnwiiy Curry powder.Strawberry jam Succatash Sugar, to clarify Sweetbreads Sweetbread cutlets 1,54 Sweetbreads, iambs 62 Syllalmb, whip 82 Syrups rich onion 62:

botch putcb 62' carriu parsnip 83. Tarts clear hare 63jTartlets. far invalids

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\ \ Tra-table, etc,'ilO Tea making auoihcr way boiling water for balm and mint 4S8 cliickcn Terrapins Thickening for gravies.. 256 Toast 42!) Toast water To tile Everton Tjinatues to stew another way. 289 to stuff.

Portuguese way Ochra and 2!)0 A Spanish dish to keep a year Trifle Turkish pillan to boll to ina.sh wlilte sauce STi stewed In batter...373 in gravy Tnrnip-tops Turtle soup Vanilla cream Variety in food Veal, to choose to braise l.')2 blanquetces i\ la chartreuse collar collops croquettes Maiuteuon Fillet, to stew to boll fricandeau Gohote Breast, to ragout stewed with peasl.53 to collar Loin, to roast Knuckle, to stew with rice marbled minced, with oysters 150 neck, to dress olives olives and collops....1.52 sweetbreads sweetbread cutlets...1.54 sweetbreads, to broil. 1.54 Vegetables, to dre.ss for children Veloute Venison, to choose haunch to roast...ISl neck and shoulder.! 82 steaka 2>r Verjuice Vinegar making cider vinegar sugar vinegar pyroligneous acid 26:1.

to strengthen ba.sil tarragon 2.'>t jiepper vol-au-veni S19 \V Wafers Waffles Water, cold with ioe to fllUr soda Water-ices Whey Wine, from grapes fiom other fmits...4.53 T Teast.

to assist to extract bitter from.427 42) THX £ND

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PETERSON..d BROTHERS’ PUBLICATIONS NEW BOOKS ISSUED EVERY WEEK. Comprising the most entertaining and absorbing Works published, suitable for the Parlor, Library, Sitting Koom, Railroad or Steamboat Reading, by the best writers in the world. Orders solicited from Booksellers, Librarians, Canvassers, News Agents, and all others in want of good and fast selling books, which will be supplied at very Low Prices, MRS. ANN S. STEPHENS’ WORKS. The Curse of Gold, $1 50 Mabel’s Mistake, Doubly False, The Soldiers’ Orphans, Silent Struggles, The llelress, The above are each in paper cover, The AVife’s Secret, $1 50 The Rejected AVife, Fashion and Famine, The Old Homestead, The Gold Brick, Mary Derwent, or in cloth, price $1.75 each. MRS. EMMA D. E. N. SOTJTHWORTH’S WORKS. The Changed Brides, $1 The Brides’ Fate. A Sequel to “The Changed Brides,*’ Fair Play How He AVon Her. A Sequel to “ Fair Play," Fallen Pride, The Prince of Darkness, The AVidow’s Son, The Bride of Llewellyn, The Fortune Seeker, Allworth Abbey, The Bridal Eve, The Fatal Marriage, Haunted Homestead The above are each in paper The Lost lleiress, $1 Lady of the Isle, A''ivia; or the Secret of Power, Love’s Labor AVon, Deserted AVife, The Gipsy’s Prophecy, The Mother-in-Law, The Missing Bride, The Two Sisters, The Three Beauties, AVife’s Victory, Retribution India; Pearl of Pearl River,.. Curse of Clifton, Discarded Daughter,, or in cloth, price $1.75 each. MRS. CAROLINE The Planter’s Northern Bride,.. Linda; or, the Young Pilot of the Belle Creole, Robert Graham. The Sequel to “Linda,”

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ino above are each in paper cover, or in cloth, price $ 1.75 each. ’^oars in Switserland and Italy. By Miss Bremer, in two volumes, cloth, price $3.60 Books postage paid, on of the Retail Price, by T.

Peterson & Brothers, Philadelphia, Pa.

(i)

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T. B. PETERSON & BROTHERS’ PUBLICATIONS, BEST COOK BOOKS PUBLISHED. Mrs. Goodfellow’s Cookery as it Should Bo, $1 Betorsons’ New Cook Book, Miss Leslie’s Now Cookery Book, \Viddilield’s New Cook Book, The National Cook Book. By a Practical Housewife, The Family Save-All. By author of “ National Cook Book,”. Cloth, Mrs. Hale’s Receipts for the Million, Miss Leslie’s New Receipts for Cooking,.,..; Mrs. Halo’s Now Cook Book, }<'runcatelli’8 Celebrated Italian, German, and English Cook Book.

The Modern Cook.

With Sixty-two illustrations. Complete in six hundred largo octavo pages, WORKS BY THE VERY BEST AUTHORS.

TAe follotoiitg books are each issued in one large duodecimo volume, in paper cover, at $1.50 each, or each one is bound in cloth, at $1.75 each. The Initials.

A Love Story.

By Baroness Tautphoeus, Family Pride.

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A Companion to Pride," and “Pique,"... The Morrisons.

By Mrs. Margaret Hosmer, Beppo.

The Conscript.

By T. A. Trollope, author of “ Gemma,”... Gemma.

An Italian Story.

By T. A. Trollope, author of “Beppo,” 1 50 Marietta.

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A Love Story.

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A Story of High Life.

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By Henry William Herbert. A Roman Story, The above books are each in paper cover, or in cloth, price $1.75 eac Books postage paid, on Receipt of the Retail Price, by T. B. Peterson 4 Brothers, Philadelphia, Pa.