The Southern Cookbook: A Manual of Cooking and List of Menus

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A MANUAL OF COOKING AND LIST OF MENUS INCLUDING RECIPES USED BY NOTED COLORED COOKS A*:D PROMINENT CATERERS BY S. THOMAS B1VINS Principal Chester Domestic Training Institute, Chester, Penna. Press of the Hampton Institute Hampton, Virginia

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Entered according to Act of Congress, in the year 19*2, by S. Thomas Rivins, In the Office of the Librarian of Congress at Washington CCLA328293 2^ ) k

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/ PREFACE rpHE writer of this book has one object in view in preparing and sending out to the world the treatise here published. He has labored at the same time to produce a manual which the family 1 and hotel proprietors can take in hand with a certainty of finding directions and assistance in most of the doubts and perplexities which beset their daily life:

a book to aid in choosing choice dishes and delicacies for private and public functions and to guide them in the selection of such dishes &s will be mosi des Le—a book which, if studied and followed, er them sagacious, able, informed, nd a.omplished in whatever makes the table and the fountain of purest delight. n indebted to and beg to thank Miss Wain,, Pa., for valuable assistance rendered in connection -reparation of this publication. S. Thomas Bivins

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INTRODUCTION In no country in the world are there so many well-to-do people as in the United States, or so many who own comfortable and even beautiful homes, and on every hand we hear the call for trained servants for those homes. The home, with all of its endearing associations, as father, mother, brother, and sister, is more affected by the domestic service carried on within than by all other agencies and influences combined. It is said that the mother who rocks the cradle controls the nation, but the domestic who faithfully and intelligently serves her who rocks the cradle is, in fact, the real ruler. The schools of domestic science of the country have done much and are increasing their efforts to diffuse the needed knowledge. Domestic service consists not simply in going the rounds (I tb humdrum duties of the house, but in scientificaiij £ijoking: the food:

in creating new dishes and in a thorough knowledge of the family, the peculiar tastes, habits and dispositions of each member so as to be able to meet all of their peculiar wants and circumstances. Such service would be indispensable to any family. Domestics in former days have played a large and important part indeveloping the art of cooking in many homes of our country, which made it less desirable for rich families to live in hotels so as to escape the annoyance and responsibility of inefficient servants. While thus supplying this manual for knowledge in a concise and practical way has been the central idea in the construction of this book, the instruction in the principal recipes with care, grouping and arrangement, underlying successful work for the home.

In presenting this book to the public it is with the view of supplying the knowledge so much needed and sought for in a practical, condensed way, that shall give to the home greater comfort; and the author hopes after more than twenty years of experience and investigation he may be able to in a measure this long felt want. Many imperfections will, no doubt, be found in the work, for which kind indulgences and friendly criticism is asked, that such imperfections may be remedied in a revised edition at an early date.

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RECIPES Turkey, to Bone Select two young turkeys, the one is to be boned should be a plump well fed bird, a gobler prefered. Great caution should be observed that the skin is perfect as this is important in dissecting; then when the carcas is removed ready for ing, the second turkey's flesh should be prepared, by removing the skin; cut large slices of the white portion which will be used as layers for filling, then boil the remaining of the turkey in a clean pot to get the essence for making Make stuffing— three pounds of best pork sausage, one half bound larded pork, one half pound of Virginia ham, truffles. ^London thyme, pepper, salt, a little onion, pound of butter, mix these ingredients well together, fill the turkey, using the parts sliced from the second turkey as layers between the Sew the pocket and lace the body of turkey with white cord and sew it up in cheesecloth, put it in a cooking pot and cook for two hours and a half; when done, remove the cloth and brown it in a quick oven,use white paper to prevent scorching, make a brown truffle sauce for serving. Garnish the dish with toast and ornamental forks for the purpose.

Capon, to Bone Select a plump young capon, and an ordinary chicken to be used as layers and prepare it the same as for turkey. Make a white sauce.

See directions for sauces. Chicken Salad Chicken for salad should be well cooked until tender, and allowed to be cold before the meat is removed from the bones. Strip the meat off very carefully in large pieces, use the white and dark meat cut in square quarter-inch blocks, then have the washed using the

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white portion, cut celery in blocks the same size as the chicken meat is cut, let celery be perfectly dry before mixing—to every pint of chicken meat use the same quantity of dressing by using the best olive oil, yellow part of eggs, mustard, cayenne pepper, salt, lemon juice, or vinegar, mix the chicken and celery together with the dressing. Decorate the dish with lettuce before serving. Salmon Fish For public functions select a large salmon, clean well, let the head remain, wrap the fish in cheese-cloth before boilingwhen cooked remove the skin, use mayonnaise dressing made as for chicken and lobster salad. Cover the fish with the dressing all but its head, peel and cut lemon very thin in the s of fish scales and place them representing real scales rate dish with lettuce.

Put a piece in the fish's mouth when Lobster Salad Select fresh live lobsters, boil in a large pot in plenty of water to cover them while cooking, let them be perfectly cold, remove the insides with great care; before picking the particular care should be observed that no hard substances as fins and shell remain in the meat. Pick them in as large pieces as possible, then cut in small blocks, make dressing as for chicken salad, decorate with the lobster shell and legs attached.

Before serving lettuce may also be used in garnishing.

Turkey, to of lemon-peel, a few oysters or an anchovy, a bit of butter, some suet, and an egg.

Put this in the crop, and fasten up the skin, and boil the turkey in a floured cloth, to make it very white.

Have ready a fine ovster sauce, made rich with butter, a little cream, a spoonful of soy, if approved, and pour over the bird; or, liver and lemon sauce.

Hen birds are best for boiling, and should be young.

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The Son themi Cookbook Turkey to Roast The sinews of the legs should be drawn, which ever way it is to be dressed. The head be twisted under the wing; and in drawing, care be taken not to tear the liver, or let the gall touch it.

Put a stuffing of sausage meat; or, if sausages are to be served in the dish, a As this makes a large addition to the size of the bird, observe that the heat of the fire be constantly to for the breast is frequently not done enough. A little strip of paper should be put on the bone to prevent scorching, the other parts roast. Baste well, and froth in the dish, and plenty of bread sauce, in a sauce tureen. Pulled Turkey Divide tb° " eat of the breast by pulling instead of cutting; then warr it or two of gravy, a cream, grated nutmeg, salt, and a little flour and butter: warm, but do not boil it.

The leg seasoned, scored, and broiled, put ' the dish, with the above around it.

does as Turkey Patties Mince some of the white parts, and with grated nutmeg, salt, a very little pepper, cream, and a very bit of butter warmed. Fill the patties:

been baked with a bit of bread in each, to keep them hollow. Pheasants and Partridges Roast as turkey, and serve a fine gravy in put the smallest bit of garlic, and bread sauce.

they may be made into excellent patties, but their flavor should not be overpowered by lemon.

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Potted Partridge When nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white pepper and Rub every part well; then lay the breasts downward in a pan, and pack the birds as close as you possibly can. Put a good deal of butter on them; then cover the pan with a coarse flour paste, and pepper over:

tie close and bake.

cold, put pots, and cover with butter. To Dress Terrapin One quart of terrapin.

Select one large Count terrapin, scald and take skin off, then boil until the terrapin becomes soft in the legs, then open, and pick the meat, remove carefully the gall bag, hard-boiled eggs, quarter pound of tablespoonful of flour, quarter pint of cream, scald, mix well together, use dry Madeira wine and brandy according to For Chicken Croquettes To make one dozen croquettes. Select three and one half pounds of chicken and boil well done, take the meat and chop very fine, use one pint of two raw eggs, parsley, salt and pepper. Lobster a la Newburg Four pounds of lobster, three boiled eggs, quarter pound of butter, one and one half tablespoonfuls of flour, one pint of cream, and wine according to taste. Economical Way of Potting Birds Prepare as above.

When baked, and become cut them in proper pieces for helping, and pack them close into a large potting pot k and leave, if possible, no space to receive the butter; with which cover them, and one-third less will be requisite than when done whole. To Clarify Butter for Potted Things Put it in a sauceboat, and set that in a stewpan has a little water in, over the fire. When melted, observe not to pour the milky parts over the potted things, they will sink to the bottom.

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FOWLS Boiled with oysters, lemon, parsley, and or liver; or with bacon and greens. Fowl, Roasted Egg or garnished sausages scalded, and parsley. A large barndoor fowl well hung, stuffed in the crop with sausage meat, and gravy in the dish, and with bread sauce. The head should be turned under the wing. Fowl split down the back, peppered, salted, and broiled, rve it with mushroom sauce. To Boil Fowl with Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it is put in a quarter of a pint of rice, well washed and soaked.

then strain from the broth, and put the rice on a sieve before the fire.

Keep the fowl hot; lay it in the middle of the dish, and the rice round it, without the broth be very nice to eat as such; but the less liquor it is done with the better.

Fricassee of Chicken Boil them rather more than in a of:

let them cool; then cut them up, and put them to simmer in a little gravy, made of the liquor they were in, and a bit of veal or mutton, onion, mace, pepper, and a bunch of sweet herbs. When quite tender, keep them hot while you thicken the sauce thus:

strain off, and put it back into the saucepan, with a little salt, a scrape of nutmeg, a bit of flour and butter: give it one boil; and when you are going to serve, beat the yolk of an egg, and of cream, it will be equally as good without the egg, and stir them over the fire,but do not let boil.

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The SoatJtern Cookbook Another White Sauce More Easily Made Take a little of the water that the fowls, must be kept hot) and stew with it some cut a bit of parsley, a blade of mace, and a bit of lemon-peel.

Mix this a bit of butter, flour, and a little thick cream, and adding the chicken, warm it with the sauce.

The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed. Davenport Fowls Hang young fowls a night the livers, hearts and tenderest parts of the gizzard, shred with half a handful of young celery, an anchovy to each fowl, one and the yolks of four eggs, boiled hard, with pepper, mace to your taste. Stuff the fowls with this, and sew up the vents and neck quite close, that the water may not get in.

Boil them in salt and till near done drain, and put them into a stevvpan, with butter enough to brown Then serve with fine melted butter, and a spoonful of of either sort, in the To Pull Chicken Take off the skin, and pull the flesh off the bones of a cold fowl, in as large pieces as you can.

Dredge with and fry to a nice brown in drain from simmer in a good gravy, well seasoned, and thickened little flour and butter. Add the juice of a lemon. Pie Cut up two young fowls; season with white pepper, a little mace, and nutmeg, all in the finest powder; likewise a little cayenne.

Put the chicken, slices of ham, gammon, forcemeat, and hard eggs alternately. If to be in a dish, put a little; if raised crust, none. Against the pie be baked, ready a gravy of knuckles of with a few shank bones, seasoned with herbs, onions, mace, and pepper. If in a put in as much gravy as will fill it; if in crust, let it go cold; then open the lid and put in the jelly.

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The Forcemeat for Pie of Fowls of Any Kind Pound fine cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted marjoram, and a very small bit of tarragon; a blade of mace, a little, nutmeg, white pepper, and salt, in finest powder.

When well mixed, add egg to make balls. Curry Cut up the chickens before they are dressed, and fry them in butter, with sliced onions, till of a fine color:

or if you use those that have been dressed, do not fry them:

lay the joints, cut in two or three pieces each, into a stewpan, or mutton gravy, a clove or two of four large spoonfuls of curry powder, with a little flour, and a bit of and add twenty minutes before you serve; stewing it on till ready.' A little juice of lemon should be squeezed in when serving.

Slices of rare-done veal, rabbit, or turkey, make a good curry.

A dish of rice boiled plain, as hereafter directed, must be always served to eat with curry. Another Curry More Quickly Made Cut up a chicken or a young rabbit; if the former take off the skin, and rub each piece in a of mixed with half an ounce of curry powder:

slice two or three onions, and fry in butter, of a fine light brown; then add the meat, and fry all together, until the latter begins to brown; then put into a stewpan, and pour boiling water over to cover. Let it simmer very gently two or three hours until tender.

If too put more water half an it is served.

Dressed fowl or meat may be done; but the curry will be better made of fresh.

Grouse Are to be roasted like fowls; but their heads twisted under the wing, and served with gravy, and bread sauce, or with sauce for wild fowl.

See sauces.

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To Pot Grouse, or Moor Game Pick, singe, and wash them very; then rub them inside and out with a high seasoning of salt, pepper, mace, nutmeg, and allspice.

Lay them in as small a pot as will hold: cover them with butter, and bake them in a slow oven. When cold, take off the butter, move the birds from the gravy, dry, and put them into pots that will just fit one or two; the former where there are not many.

Melt the former butter with some more, so as to completely cover the birds: but take care not to oil it.

Do not let it be too hot.

To Roast Widgeon, Duck, Teal, or Moor Hen The flavor is best approved without; but put some pepper, salt, and a bit of butter in the birds. Wild fowl require to be much less done than tame, and to be served of a fine color.

The basting ordered in the foregoing recipe takes off a fishy taste which wild birds sometimes have. Send up a very good gravy in the; and on cutting the breast, lemon squeezed over, with pepper on it, improves the taste. Or stuff them crumbs, a little shred sage, pepper, and salt, but not a quantity, and add of Slice an onion, and put into the dripping-pan, with a little salt, and baste the fowls with it parts done; then remove that, and baste with butter. They should come up finely frothed, and not overdone. An excellent sauce under that article. Duck, to Boil Choose a fine fat duck, salt it two days, boil it slowly, and cover it with onion sauce made white, and the butter melted with milk instead of water. The roast duck; stuff or not, and serve with gravy.

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Duck Pie Bone a full grown young duck, and fine young fowl of a good size.

Season them both and allspice.

Put the fowl within the duck, a calf's tongue that has been pickled red, and boiled, within the fowl. the whole lie close. The skin of the legs and wings should be drawn inwards, that the body may lie smooth.

Put the birds into a raised pie, or small pie-dish, and cover it ish paste.

Bake in a slow oven to eat The old Staffordshire raised were made but a turkey must cover the duck, and a goose over that, forming a very large pie. Goose, to Roast After being carefully picked, the plungs of the feathers pulled out, and the hairs singed, let it be well washed, and seasoned with onion, sage, pepper, and salt; fasten it tight, at the neck and vent, and roast it.

When half done, let a narrow strip of paper be skewed on the breastbone.

Baste it well, and observe to it up the moment it is done, nicely frothed.

the breast rises, take off the paper, and observe to serve it before it falls, or it will be spoiled, and come to the table flattened.

it is cut up, cut the apron off, and pour in wine glass of port wine and a teaspoonful of mustard. Cut the breast from one pinion to the other if for a large party, without leaving meat to the wingbone.

Gravy, and apple sauce. Green Goose Pie Bone two green geese, having first removed every plug, and singed them nicely. W rash them clean; season high with salt, mace, pepper, and pimento: put one within the and press them close in your pie-dish; put a good deal of butter over them, and bake with or without a crust:

if the latter, a cover that will keep the steam in, must supply the place of a It will keep long.

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Giblet Pie Stew duck or goose giblets, when nicely cleaned, onion, black pepper, and a bunch of sweet herbs, Let them become cold; then put them in the dish with two or three steaks of veal, beef, or mutton, especially if there are not giblets enough to make the pie that you wish. A little cup of cream, put in when baked, is a great improvement. Put the liquor in Stewed Giblets As above, and add a little butter and Serve with sippets, and cream just scalded in the sauce. Stewed Pigeons be fresh, and carefully cropped, drawn, and washed, then let them soak half an:

in the mean cut a hard white cabbage into water in slices as for pickling; it, and boil it in milk and water; it again, then lay some of it at the bottom of a stewpan; put the birds on it, being well seasoned, and cover them with the remainder; put a little broth into them, and stew till tender before you serve. Add some cream, and a flour and; it one boil, and serve with cabbage around the pigeons. Stew in a good gravy, stuffed or not, and Add a little mushroom catsup, or fresh mushrooms. Broiled Pigeons Slit them down the back, season and broil mushroom sauce; or melted a little mushroom To Pickle Pigeons Bone the pigeons, turn the inside out, and lard it with Jamaica pepper pounded very fine and a little the inside outwards again, and tie the neck and rump with thread: put them in boiling water, boil a minute or two to plump: take them out, and dry The

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pickle must be made of an equal, quantity of wine, and wine, vinegar; white pepper, Jamaica pepper, sliced nutmeg, ginger, and two or three bayleaves it boils, put the pigeons into fifteen if; twenty if large.

Then take them out, wipe, and let them cool.

When the pickle is cold, take off the fat, and put in.

They must be kept in a stone jar, tied down with a bladder to exclude the air. You may in some, instead of larding, stuffing of hard boiled eggs, and marrow, in equal quantities, spices, and sweet herbs. Pigeon* in Save some of the in which the knuckles of have been boiled, as likewise a calf s toot, or else simmer some isinglass in it, a blade of mace, an a bunch of some lemon-peel, white pepper, and When the pigeons are nicely cleaned and soaked, put them in a pan, and pour the liquor over them; and let them bake, and remain in it till When served, put jelly over and around them. them as you approve. Potted Pigeons Take fresh ones:

clean them carefully: season with pepper and salt: put them close in a small pan, and pour: bake, and when cold take them out. Put into fresh pots, fit to serve to table, two or in each, and over, using that which was baked with them as part. Observe, it is necessary to put a good deal of butter if to be Butter that has covered potted things is good for basting, and will make very good paste for meat If to be high, add.some mace, and a few Jamaica peppers seasoning.

Roast Pigeons be stuffed uncut and served with parsley and butter. Asparagus, or peas, be dressed to eat with them. (2)

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Pigeon Pie as before;; and, if approved, put parsley into the birds, and a bit of Lay a beefsteak at the bottom dish, and hard eggs between each two birds, and a little water. If you have ham in the house, lay a slice on:

it is a great improvement to the flavor. Observe when you cut ham for sauce or to it, and take from the under side instead of the prime. Pie Lay veal or fowl at the bottom of a pie Take a colander full of picked parsley, cover the meat with it, and pour some cream into the dish, and a spoontul of Cover with crust.

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Observations on Dressing Fish If the fishmonger does not it, fish is seldom very nicely done; but those in great towns it beyond what is necessary for cleaning, and by perpetual watering diminish the flavor.

When quite clean, if to be boiled, some salt and a little vinegar should be put to the water, to give firmness; but cod, whiting and haddock, are far better, if a little salted, and kept a day; and, if not very hot weather, they will be good in two days.

Those who know how to purchase fish, may, by taking more at a time than they want for one day, often get it cheap, and that which will hang by sprinkling, may then be bought to advantage.

The fish must be put into the water while cold, and set to do very gently, or the outside will break before the inner part be done.

The fish plate on which it is done, may be drawn up to see if it be ready; it will leave tne bone when it is.

It should be then immediately taken out of the water, or it will be woolly.

The fishplate should be set cross-ways over the kettle, to keep hot for serving, and a clean cloth should the to prevent its losing its color. fish, nicely fried in egg and crumbs, make a of fish far more elegant than Great attention should be paid to garnishing fish; plenty of horseradish, parsley, and lemon.

When well done, and with very sauce, fish is more attended to than almost any other dish. The liver and roe should be placed on the dish, so nonspicuously that the lady may 6ee them, and help a part to every one. The sound of the cod, its head, and the head of carp, are reckoned the prime parts; and it is a part of necessary attention to help, or at least offer some of the best to one's friends; nor is it any excuse for the mistress's negligence, that it is the fashion of the pre-

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sent day for those who sit at her right or left hand to help the company, which she must see they do properly. If salmon is to be dressed, great care is necessary that it be done enough.

No vinegar should be boiled with it.

If fish is to be fried or broiled, it must be wrapped in a nice soft cloth, after it is cleaned and washed.

perfectly dry, wet with an egg, if the former way, and sprinkle the finest crumbs of bread over it, then having a thick bottomed frying pan on the fire, with a large quantity of lard or dripping boiling hot, plunge the fish into it, and let it fry middling quick, the color be a fine yellow brown, and it be judged if the latter take place first, the cook should draw the pan to the of the fire; lest the color be spoiled.

She should then carefully take it up, and either place it on a large sieve turned upward, and to be kept for that purpose only, or on the underside of a dish to drain; and if wanted very nice, a sheet of cap-paper must be put to receive the fish, which should look a beautiful color, and all crumbs appear distinct; the fish being free from all grease. Garnish with a fringe of curled raw or fried, which must be done thus; when washed and picked, it water; when the lard or drippingboils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be after the fish is fried. If the fish is to be broiled, it must be seasoned and floured, and put on a gridiron is clean, and when hot, it should be rubbed with a bit of suet, to prevent the fish from sticking.

It must be broiled on a very clear fire, that it may riot be scorched.

Stuffing for Pike, Haddock, Etc. Of fat bacon, beef-suet, and fresh butter, equal parts; some parsley, thyme, and savory;" a little onion, and a few leaves of scented marjoram, shred finely; an anchovy or two; a little salt and nutmeg, and some pepper. If you have oysters, three or four may be used instead of

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Mix all with crumbs of bread and two yolks and whites of eggs well beaten, and parsley shred fine. Sprats When cleaned, should be fastened in rows by a skewer, run through the heads, and then broiled, and served hot. To Dress Sturgeon Cut slices, rub egg over, then of bread, parsley, pepper, salt and fold in paper, and broil gently. Sauce; butter, anchovy, and soy. Thornback, or Skate Should be hung one day at least, it be dressed, and may be served either or in crumbs, being first dipped in egg.

Crimp Skate Boiled and sent up in a napkin; or fried as above. Maids Should be likewise hung one day at least. May be boiled or fried: or if of a tolerable size, the middle may be boiled and the fins fried.

be dipped in eggs, and covered with crumbs.

An Excellent Imitation of Sturgeon Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, with a bit of mastring washed clean, as they tie sturgeon. Put into a very nice tin saucepan a quart of water, the same of vinegar, and of white-wine, that is not sweet, and a very large handful of salt. Let and skim well, then put in the turkey; when done, take it out and tighten the strings.

Let the half an hour after, and when cold, put it on the turkey.

If salt or vinegar be wanting, add when cold. This will keep some months. You eat it with oil and vinegar.

It is more delicate than sturgeon, and makes a pretty variety, if the real is not to be had. it with fennel when brought to table.

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To Boil Turbot The turbot kettle must be of a proper size, and in the nicest order.

Set the fish in cold water, to cover it completely: throw a handful of salt and one glass of vinegar into it; let it gradually boil; be very careful that there fall no blacks, but it well, and preserve the beauty of the color. Serve it garnished with a complete fringe of curled parsley, lemon, and horse-radish. The sauce must be the finest lobster, and anchovy butter, and plain butter, served plentifully in separate tureens. To Stew Lamprey, as at Worcester cleaning the carefully, remove the cartilage which runs down the back, and season with a of cloves, nutmeg, pepper, and pimento.

Put it in a small stew-pot, with very strong Port and equal quantity of Madeira or Sherry wine. It must be covered; stew till tender; then take out the lamprey and keep it hot, while you boil up the liquor with two or three anchovies chopped, and and butter:

the gravy through a sieve, and add lemon-juice and some made mustard.

Serve with sippets of bread and horseradish, Eels, soles, and carp, done the same way, are When there is spawn, it must be fried and put around. Cider, instead of white wine, will do in common. Eel Pie Cut the eels in lengths of two or three inches: season with pepper and salt, and place in the dish, with some bits of butter and a little water, and cover it with paste.

Spitchcock Eels a large one, leave the on, cut it in pieces of four inches long, open it on the belly side, and clean it nicely; wipe it dry and then wet it with a beaten egg, and stew it over on both sides with chopped parsley, very little

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sage, and a bit of mace pounded fine and mixed with the seasoning.

Rub the gridiron with a bit of suet, and broil the fish of a fine color.

Serve with anchovy and butter for sauce. Fried Eels If small, they should be curled round and fried, being first dipped in egg and crumbs of bread. Boiled Eels The small ones are preferable. Do them in a small quantity of water, with a deal of parsley, which should be served up with them and the liquor. Serve chopped parsley and butter for sauce. Eel Broth Very nourishing for the sick. As above; but to be stewed two hours, and an onion and pepper-corns added: salt to taste. Collared Eels Bone a large eel, but do not it; mix mace, pimento, and a clove or two, in the finest powder, and rub the inside: roll it tight, and bind a coarse tape.

Boil it in salt and water enough; then add vinegar, and, when cold, keep the collar in it whole, or in slices, garnished sage, parsley, and a little thyme, knotted marjoram and savory, mixed with the spices, greatly improve the taste. Perch and Tench Put them in cold water, carefully, and serve with melted butter and soy.

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Mackerel Boiled, and served with butter and fennel. Broiled, being split and sprinkled with herbs, pepper ar.d salt; or stuffed with the same, crumbs and chopped fennel. Collared, as eel above. Potted.

Clean, season and bake them in a pan, with spice, bay-leaves, and some butter: when cold, lay them in a pottingpot, and cover with butter. Pickled, boil them; then vinegar: when pour it over them.

To Pickle Mackerel, Called Caveach Clean and divide, then cut each side in three; or leaving them undivided, cut each fish in five or six pieces.

To six large mackerel, take near an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of all in finest powder; mix, and, making holes in each bit of fish, thrust the seasoning into them; rub each piece with some of it; then fry them brown in oil; let them stand till cold, then put them into a stone jar, and cover with vinegar; if to keep long, pour oil on the top. This done, they may be preserved for months. To Bake Pike Scale it, open as near the throat as you can, then stuff it with the following: grated suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix all over the fire, till it thickens, then put it into the sew it up.

Butter should be put over it in little bits: bake it.

Serve sauce of gravy, butter. If, in helping a pike, the back and belly be slit up, and each slice be gently drawn downwards, be fewer bones given.

Salmon, to Boil it carefully, it and it out of the water as soon as done; and let the water be warm if they be split.

Shrimp or anchovy sauce.

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The Sonthen i Cookbook Salmon, to Pickle Boil as above, take the fish out and the liquor with bay leaves, pepper corns and salt; add vinegar when cold, and pour over the fish.

Salmon, to Broil Cut slices about an inch thick; season, and put them into papers; twist them, and broil gently. papers; anchovy sauce.

Salmon, to Pot Take a large piece, scale and wipe, but do not it; it very well: let it lie the be melted and drained it, then season with beaten mace, cloves, and whole peppers.

Lay in a few bay- leaves, put it close in a pan, and cover it over with butter, and bake it.

it from the gravy, put it in the pots to keep; and when cold, cover with clarified butter. Salmon, to Dry Cut the fish down, take out the inside and roe. Rub the whole with common salt, after scaling it; let it hang to drain twenty-four hours.

Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay two ounces of course sugar: rub these when mixed the salmon, and lay it on a large dish or tray two days, then rub it well with common salt, and in twenty-four hours more it will be fit to dry; but you must dry after draining.

Either hang in a wood chimney, or in a dry place, keeping it open with two small sticks. Lobsters, to Pot Boil them half, pick out the meat, cut into small bits; season with mace, white pepper, nutmeg, and salt: press close into a pot, and cover with butter: bake an put the spawn in.

When cold, take the lobsters out, and with of the butter put it into the pots.

Beat the other butter in a

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mortar with some of the spawn; then mix that colored with as much as will be sufficient to cover the pots, and strain it.

Cayenne may be added, if approved. Another Way, as at Wood's Hotel Take out the meat as whole as you can; split the tail and * remove the gut; if the inside be not watery, add that. with mace, nutmeg, white pepper, salt, and a clove or two in finest powder.

Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bav-leaves between: cover, it with butter, and bake it gently. When done, poi r the whole on the bottom of a sieve, and with a fork lay the pieces into potting pots, some of each with the seasoning about it.

When cold, poor clarified butter over, but not hot. It will be good next day; or highly seasoned, and thick covered with butter, will keep some time.

The potted lobster may be used cold, or as a fricassee, with a cream sauce, when it looks very nicely, and eats excellently, especially if there be spawn. Mackerel, herrings, and trout, are good potted as above. Stewed Lobster, as a Very High Relish Pick the lobster, put the berries a dish that has a lamp, and rub them down with a bit of butter, two of any sort of gravy, one of soy or walnut catsup, a little salt and cayenne, and a spoonful of port. Stew the lobster cut in bits with the gravy, as above. It must be dressed at table, and eaten immediately.

Lobster Pie Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces, and lay them in a small dish.

Then put in the meat of the claws, and that you have picked out of the body; pick off the furry parts from the latter, and take out the latter; then take the spawn, it in a mortar, likewise all the shells.

Set them on to

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stew with some water, two or three spoonfuls of vinegar, pepper, salt, and some pounded mace. A large piece of butter, rolled in flour, must be added when the goodness of the shells is obtained.

Give a boil or two, and pour into the dish strained: strew some crumbs over, and put a paste over all.

slowly, but only till the paste be done. Curry of Lobsters or Prawns When taken out of the shells, simmer them as above. Hot Crab Pick out of a crab, the shell from the head, then put the former, with a very small bit of salt, pepper, a bit of butter, crumbs of bread, and three spoonfuls of vinegar, into the shell again, and set it before the fire.

You may brown it with a salamander.

Dry toast should be served to eat it upon.

Buttered Lobsters Pick the meat out; cut it and warm a weak brown gravy, nutmeg, and butter, with a little If done white, a little white gravy and cream. To Dress Red Herrings Choose those that are and moist; cut them open, and pour some boiling small beer over them, to soak half an Drain them dry, and make them just hot through before the fire; then rub some cold butter over them and Egg sauce, or buttered eggs and mashed potatoes, should be served with them.

Baked Herrings or Sprats Wash and drain without wiping them. Season with Jamaica pepper in fine powder, a clove or two: lay them in a pan with plenty of black pepper, an onion, and a few bay leaves.

Put half vinegar and half beer, enough to cover them.

Put paper over the pan, and bake in a slow oven. If you like, the night before, to make them look red.

Gut, but do not open them.

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2S The Sou tlieru Cookbook To Smoke Herrings Clean and lay them in a one night; then hang them on a stick, through the eves, on a row. Have ready an old cask, on which put some sawdust, and in the midst of it a heater red hot; over the smoke fix the stick, and let them remain twentv-four hours. Fried Herrings Serve them of a light brown, and onions sliced and fried. Broiled Herrings Floured first, and done of good color. for They are very good potted like mackerel. Soles If boiled, they must be served with great care to look perfectly white, and should be much covered with parsley. If fried, dip them in egg, and cover them with fine crumbs of bread.

Set on a frying-pan that is just large enough, and put into it a large quantity of fresh lard or dripping; boil it, and immediatelv slip the fish into it. Do them to a fine brown. When enough, take them out carefully, and lay them upon a dish turned under side uppermost, and placed slantingly, before the fire to drain off the fat. If you wish them to be particularly nice, place them on clean paper, and let lay some Observe, that fish never looks well if not fried in plenty of fat, and that boiling hot, before it be put into it.

The dripping may serve again with a little fresh. care the fat does not become black. Butter makes everything black that is fried in it.

The soles should just fit the inside of the dish, and a fringe of curled parsley garnish the edge completely, which looks beautiful. Soles that have been fried, eat gocd cold, with oil, vinegar, salt, and mustard.

Note. Fine oil gives the finest color, but is expensive.

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Stewed Soles, and Carp Are to be done like lampreys. Soles in the Portuguese Way Take one large, or two lesser; if the former, cut the in two, if they are small, they need to be split.

The bones being taken out, put the fish in a pan, with a bit of butter and some lemon-juice: give it a fry; then lay the fish on a dish, and spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. Lay the rolls in a small earthen pan; beat. an egg and wet them, then strew crumbs over, and put the remainder of the eggs, with a meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some parsley chopped, into the bottom of the pan; it close, and bake in a slow oven until the fish be Then place the rolls in the dish for serving; it to keep it hot until the gravy baked be skimmed:

if not enough, a little fresh, flavored as above, must be prepared and added to it.

Stuffing for Soles, Baked Pound cold beef, mutton, or veal, a little, then add some fat bacon, has been lightly cut small, and some onions, a or shallot, anchovy, pepper, salt, and nutmeg. Pound all fine, with a few crumbs, and bind it with two or three yolks of eggs. The heads of the fish are to be left on one side of the split part, and kept on the outer of the roll served, the heads are to be turned towards each other in the Garnish with fried or dried parsley. Sole, Cod, or Turbot Pie of Stuffing Boil two pounds of eel tender; pick all the flesh clean from the bones; throw the latter into the liquor the eels were boiled in, with and and and come to a of a pint, and it.

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In the mean time, cut the flesh of the eels fine, likewise some lemon-peel, parsley, and an anchovy: put to them pepper, salt nutmeg, and some crumbs. Melt four ounces of butter, and mix, then lay it in a dish at the bottom: cut the flesh of two or three soles clean from the bones, and fins; lay it on the forcemeat, and pour the eel broth in. The bones of the soles should be boiled with those of the eels. You may boil them with one or two little eels, and pour it, well seasoned, on the fish, and put on forcemeat. An Excellent way of Dressing a Larger Plaice, Especially if be a Roe salt, and keep it twenty-four hours, then and wipe it dry: wet it with eggs; cover with crumbs of bread; make some lard or fine dripping, and two large spoonfuls of vinegar boiling hot, lay the fish in, and fry it a fine color. it from the fat, and serve parsley round, and anchovy You may dip the fish in vinegar, and not put it in the pan. To Fry Smelts They should not be washed more than necessary to clean. Dry in a cloth, then lightly flour, but shake it off. Dip them in plenty of egg, then into bread grated fine, and plunge them into a good pan of boiling lard. Let them continue boiling, and a few minutes will make them a bright yellow Take care not to off the light roughness of the crumbs, or their beauty will be lost. Carp in a napkin, and the directed for it among sauces. Cod's Head and Shoulders Will eat much finer by having a little salt rubbed down the bone, and along the thick even if to be eaten the same day.

Tie it up, and put on the fire in cold water which will

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completely cover it: throw a handful of salt in it.

Great care must be taken to serve it without the smallest speck of black or scum.

Garnish a large of double lemon, horseradish, and the roe.

and liver, and smelts if approved.

If the latter, be cautious that no water hang about the fish, or the, beauty of the smelts will be taken off, as well as their flavor. plenty of or shrimp and anchovy and butter. people the cod; but there is no fish is more proper to help, than in a large head and shoulders, the thinner parts being overdone and tasteless before the thick be:

but the fish may be purchased at times, more reasonable, and the lower half, if sprinkled the least, and hung up, will be in high perfection in one or two: or it may be made Salter, and serve with egg and parsnips.

Crimp Cod Boil, broil, or fry. Cod Sounds, Soak them in warm water till soft, then scrape and clean; and, if to be dressed white, boil them in milk and water, and when tender, serve them in a napkin. Egg sauce.

Cod Sounds, Ragout Prepare as above, then stew them in white gravy seasoned; cream, butter, and a little bit of flour added before you serve, gently boiling up. A bit of lemon-peel, nutmeg, and the least pounded mace, should give the flavor. Curry of Cod Should be made of sliced cod that has either been crimped, or sprinkled a day to make it firm. Fry it of a fine brown, onions, and stew a curry powder, a bit of butter and or four spoonfuls of rich cream, salt, and cayenne.

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Fish Pie Cod or Haddock, sprinkled to give firmess, and place in a dish mixed with oysters. Put the oyster liquor, a little broth, and a bit of flour and butter, into the dish cold: Put a paste over it comes from the oven, pour in warm If you please, you may put parslev instead of oysters. Haddock Do the same as cod, and serve with the same sauce:

or, stuff with forcemeat, or boil them with stuffing. Potato Pasty Boil, peel, and mash potatoes as as possible mix pepper, salt, and a little or if vou preterit it, butter.

Make a paste, and, rolling out like a puff, put the potato into it and bake it.

Turnip Pie Season mutton chops with pepper and salt; lav them in the bottom of a dish, reserving the ends of the bones to lay over the turnips cut and season, and lav the steaks tilr the dish is Put two or of water in, and cover with crust. Vou may add a Shrimp Pie.

Take a quart of picked shrimps:

if very salt, only season with mace, and a clove or two in fine powder; but mince two or mix with spice, and Pat some butter at the bottom of dish, and shrimps, and a glass of sharp white paste over.

They do not require long baking. Cornish Scald and blanch some broad beans: cut mushroom, carrots, turnips, and artichoke bottoms, and with some peas, and a little onion, make the whole a nice with some

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good veal gravy.

Bake a crust over a dish, with a little lining around the edge, and a cup within to keep it sinking open the lid, and put in the fricassee made hot; seasoning to your taste.

Shallots, parsley, lettuce, celery, or any of of vegetables that you like, may be added. Pie Put slices of cod that have been salted a night; pepper, and between each layer put a good quantity of parsley picked from the stalks, and some fresh butter Pour a little broth, if you have any, or else a little water. Bake the pie to be served, add a quarter of a cup of raw cream warm, with half a teaspoonful of flour.

Oysters may be added.

Mackerel will do well; but do not salt till used.

Soles, with with pounded mace, nutmeg, pepper, an anchovy, and some salt, make an excellent pie. Put in the oysters, liquor, two or three spoonfuls of broth, and some butter for gravy.

When come from the oven, pour in a cup of thick cream.

(3)

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HARES, RABBITS, ETC. To Prepare Meat or Fowls for Raised When washed put a good seasoning of spices and Set it over a fire in a stewpan, that put a piece of butter, and, covering close, let it simmer in its own steam it shrinks.

It must be cool before it be put into the pie.

Chicken's sweetbreads, giblets, pigeon's meat, almost anything will make a good pie,. if and made by stewing.

A forcemeat may be put under and over, if cold chicken or veal, fat bacon, shied ham, heibs, bread, and seasoning, bound with an egg or two or in balls.

Or instead of crust, use an earthen pie form, HARES If old, should be larded with bacon, after having hung as long as they will keep, and being first soaked in pepper and If not paunched as soon as killed, hares are more juicy but as that is usually done in the field, the cook must be careful to wipe it dry day; the liver being removed, and boiled to keep for the stuffing. Parsley put in the belly will help to keep it fresh. When to be dressed, the hare must be well soaked; and if the neck and shoulders are bloody, in warm dry it, and put to it a large fine stuffing, made of the liver, an anchovv, some fat bacon, a little suet, herbs, spice, and bread crumbs, with an egg to bind it.

Sew it up.

Observe the ears are nicely cleansed and singed. roasted, cut the skin of the neck to let out the blood, which afterwards, fixes there.

Baste with milk till three parts butter, and before served, froth it up with flour.

It should be put down early, kept at a great distance at first from the and drawn near by degrees. Send a rich brown gravy in the; melted butter in one boat, and currant jelly in another.

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The Souther)i Cookbook To Jug an Old Hare After it is well cleansed and skinned, cut it up and season it with pepper, allspice, salt, pounded mace, and a: put it into a jar, with an a clove or two, a bunch of sweet herbs, and over all a bit of coarse Tie it down with a bladder and leather quite close, and put the jar into a saucepan of water up to the neck, but no higher. Let the water boil gently five hours. When to be served, pour the gravy into a saucepan, and thicken butter and or if become cold, warm the hare with the gravy. Hare Soup.

See Soups Hare Pie the hare it is cut up.

Put eggs and forcemeat, and either bake in a raised or a:

if in the former, put cold jelly gravy to it; if for the latter, the same hot; but the pie is to be eaten cold. See jelly among similar articles.

Potted Hare Having seasoned, and baked it with butter over, cover it with brown paper, and let it grow cold. Then take the meat from the bones, beat it into a mortar, and add salt, mace, pepper, if not high enough; a bit of fresh butter melted, and a spoonful of the gravy that came from the hare when baked. Put the meat into small pots, and cover it well butter warmed.

The prime should be baked at the bottom of the pot. Broiled Hare and Hashed The flavor of broiled hare is particularly The legs or wings peppered and salted first, and when done, rubbed with cold The other parts warmed with the gravy and a stuffing.

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RABBITS May be eaten various ways. Roasted with stuffing and gravy. Roasted without; and liver, and: seasoned with pepper and Boiled, and smothered with onion sauce; the butter being melted with milk instead of water. Fried, and served with dried or and liver sauce as above.

Fricaseed, as directed for chicken. Made into pies, as chicken, with forcemeat, etc, are excellent when young. Rabbit Taste Much Like Hare Choose a young full grown one:

hang it, the on, two or three days:

skin, and lay it unwashed in a seasoning of black and Jamaica peppers, in fine powder, putting some port wine into the dish, and baste it occasionally for forty: then stuff and roast it as hare, and the same Do not wash off the liquor that it lay in.

Potted Rabbit Cut up and season three or four after washing them. The seasoning must be mace, pepper, salt, a little cayenne, and a few pimentos in finest powder. Pack them as close as possible, in a small pan, and make the surface smooth. Keep out the carcasses, having taken all the meat off them, and, putting a good deal of butter the rabbits, Let them remain a day or two, then remove into potting pans; and add some fresh butter to that which already covers them. Egg Mince pies Boil six eggs hard, and shred them small double the quantity of suet currants washed and picked, one pound or more, are; the peel of one lemon shred very fine, half the juice, six of sweet; mace, nutmeg, sugar, a very orange, lemon, and citron candied. Make a light paste for them.

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Savory Wash and pick some rice it very gently in a quantity of veal, or rich mutton broth, with an onion, a blade of mace, pepper, and salt. When swelled, but not to mash, dry it on the shallow end sieve before the and either sieve it dry, or put it in the middle of a and pour the gravy around it, having heated it.

Buttered Prepare some rice as above:

drain, and put it with some new milk, enough just to swell it, over the fire. When tender, pour off the milk, and add a bit of butter, a sugar, and pounded cinnanon. Shake it, it does not burn, and to Eat With Curry or Roast Meats Prepare as above; it of water, boil it quick, throw in a little salt, and observe the very moment when it is swelled large, but not too much softened; then drain off the water, and pour the rice on the shallow end of the sieve; set it before a fire, and let it stay it separates and dries. it without sauce of any kind. Omelet Make a batter of eggs and milk, and a; put to it chopped parsley, onions, or chives (the latter is best;) or a very small quantity of shallot, a little pepper, salt and a scrape or two of nutmeg. nice dripping; boil in a small frying-pan, and pour the batter into it.

When one side is of a fine yellow brown, turn and do the other. Some scraped lean ham, put in at is a very pleasant addition.

Three eggs will make a good pretty sized omelet:

but many cooks will use eight or ten. If the taste be approved, a tarragon gives a flavor.

A good deal of parsley should be used.

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3« Ramekins Scrape a quarter of a pound of Cheshire, and a pound of Gloucester and a quarter pound of fresh butter, then beat all into a mortar with the yolks of four eggs and the inside of a small French roll boiled in cream soft.

Mix the paste with the whites of the previously beaten and put into small paper pans made rather long than square, and bake in a Dutch oven till of a fine brown. should be eaten quite hot. Bacon Fraise Cut streaked bacon in thin slices an inch a batter of milk, well beaten eggs, and littte lard or dripping into th^ pan, and when hot, pour the in, and cover it with a dish.

fit to turn, put in the bacon, and turn it very carefully, so that the bacon does not touch Puff Weigh an equal of butter with as much flour as you judge necessary; mix a little of the former \v Tith the latter, and wet it with as little water as will make into a stiff paste.

it out and put all the butter over the slices; turn in the ends, and it:

do twice, and touch it no more than can be avoided. The butter may be added twice, and to those who are not accustomed to make paste, it may be better to do so. A quicker oven than for short crust. A Rich Paste Weigh a pound of flour, and a quarter pound; rub them together, and mix into a paste with a little water, and an egg well beaten; of the former as little as will suffice, or the paste will be tough. Roll, and fold in or fcur times.

Rub extremely fine, in one pound of dried flour, six ounces of butter, and a spoonful of white sugar. Work up the whole into a stiff paste, with as little hot water as possible.

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German Puffs, Another Way Boil two ounces of fresh butter in half a pint; stir until cold, then beat two eggs, strain them into the cream, and mix that by degrees into two tablespoonfuls of flour: butter teacups, and into each put three spoonfuls of batter; bake them half an hour, and serve the moment they are to be eaten, turned out of the cups, with sauce of melted butter, sugar, and the juice of a lemon. Excellent Short two of white sugar, pounded and quite dry; then mix it with a pound of flour well dried; rub it three ounces of butter so fine as not to be seen; some cream put the yolks of two eggs beaten, and mix the above into a smooth paste; it and bake in a moderate oven.

Mix with a pound of fine flour, dried, an ounce of pounded and sifted; then crumble three ounces of butter in it, it looks all like flour, and with a gill of boiling cream, work it up to a fine paste. Light Paste for Tarts and Cheesecakes Beat the white of an egg to a strong froth; then mix it with as much water as will make three quarters of a pound of flour into a very stiff paste: then roll it lay the third part of half a pound of butter upon it in bits:

dredge it with some flour, left out at first, and roll it uptight.

it up again, and put the same proportion of butter: and so proceed till all is wotked up.

Raised for Custards or Fruit Put four ounces of butter into a saucepan with water; and it boils, pour it into as much flour as you choose, knead

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and beat it till smooth it as on the other Raise it; and if for custard, put a paper within to keep out the sides till half done, then fill with a cold mixture of milk, egg, sugar, and a little peach-water, lemon-peel, or nutmeg. By is meant that the egg is not to be warmed, but the milk be warmed by itself; not to spoil the crust.

Raised Crust for Meatpies or Fowls, etc Boil water with a little fine lard, and an equal quantity of fresh dripping, or of butter, but not much of either.

hot, mix this with as much flour as you will want, making the paste as stiff as you can to be smooth, which you will make it by good kneading, and beating with the rolling pin. quite smooth, put it in a lump a or under a pan to soak, till near cold.

Those who have not a good hand at raising crust, may do:

roll the paste of a proper thickness; and cut out the top and bottom of the pie, then a long piece of the side. Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together. The same mode of uniting the paste is to be observed if the sides are pressed into a tin form, in which the paste must be cooked, it be filled and covered; but in the latter case 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 paste should be put into the oven again for a of an hour.

With a feather put egg over at first. for Venison Pastry To a quarter of a pound of fine flour use two pounds and a half of butter, and four eggs: mix paste with warm water, and work it smooth and to a good consistency.

paste around the inside, but not to the bottom of the and let the cover be pretty thick, to bear the long continuance in the oven.

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Pastry Boil a quarter pound of ground rice in the smallest quantity of water:

strain from it all the moisture as as you can.

it in a mortar, with half an ounce and one egg well beaten, and it will make an for tarts, etc.

Potato Pastry Pound boiled potatoes very fine; and add, while warm, a sufficiency of butter the mash Or you may mix with it an egg it gets the board pretty well to prevent it from sticking, and it to the thickness wanted. If it becomes quite cold before it is put on the it will be apt to crack.

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PUDDINGS Sixty recipes for various puddings. Almond Pudding Beat half a pound of sweet and bitter almonds, a spoonful of water; then mix with four ounces of butter, eggs, two spoonfuls of cream warmed with the butter, one of brandy, a little nutmeg and sugar to taste. Butter some cups half full, and bake the puddings. Serve with butter, wine, and sugar. Sago Pudding Boil a pint and a half of new milk with four spoonfuls of nicely washed and picked, lemon-peel, cinnamon, and Sweeten to taste: then mix four eggs, put a paste around the dish, and bake slowly. and Butter Pudding Slice bread, spread with butter, and lay it in a dish with currants between layer, and sliced citron, orange or if to be very nice.

Pour over an unboiled custard of milk, two or a few pimentos, and ratafia, two hours at least before it is to be baked: and lade it over and over to soak the bread. A paste around the dish makes all puddings look but it is not necessary.

Orange Pudding Grate the rind of a Seville orange; put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded:

beat them all in a marble mortar, and add as you do it the whole of eight eggs well beaten and:

scrape a raw apple, and mix with the rest; put a paste at the bottom and sides of the dish, and, over the orange mixture, put crossbars of paste.

Half an hour will bake it.

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Another Orange Pudding Mix of the orange hereafter directed, two spoons, with six eggs, of sugar, four ounces warm, and put into a shallow dish, with a paste lining. twenty minutes.

Rather more than two tablespoonfuls of the orange paste, mixed with six eggs, four ounces of sugar, and four ounces of butter, melted; will make pudding, with a paste at the bottom of the dish. Bake twenty minutes. An Excellent Lemon Pudding Beat the yolks of four; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take. the essence: then peel, and beat it in a mortar the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into a shallow; nick the edges,, and put the above into it.

When served, turn the pudding out of the dish. Fine Amber Put a pound of butter into a saucepan, with ers of a pound of loaf sugar, finely powdered; melt the butter and mix well with it: then add the yolks of fifteen well beaten, and as much candied orange as will add color and flavor to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over as you would a pie, and bake it in a slow oven.

It is as good cold as hot. Baked Apple Pare and quarter four large apples; boil them with the rind of a lemon, in so little water that when done, none may remain: beat them quite fine in a mortar: add the

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crumbs of a small roll, four ounces of butter, melted, the yolks of fiveand the whites of three eggs, juice of half a lemon, and sugar to taste.

Beat all together, and lay it in a paste to turn out. Oatmeal Pudding Pour a quart of boiling milk over a pint oatmeal; let it soak all night. Next day beat two eggs, and mix a little salt: butter a basin that will just hold it it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oatmeal buttered.

Dutch Puddings or S ouster Melt one pound of butter in half a of milk: mix it into two pounds of flour, eight eggs, four spoonfuls of yeast:

add one pound of a of a pound of beaten and sifted. is a very good pudding hot; and equally so as a cake when cold.

If for the latter, caraways may be used instead of An hour will bake it in a quick oven. A Dutch Rice Pudding Soak four ounces of rice in warm half an:

drain the latter from it, and throw it into stewpan, with a pint of milk, half a stick of cinnamon, and till tender.

When cold, add four whole eggs well beaten, two ounces of butter melted in a teaspoonful; and put three ounces of sugar, a quarter of a nutmeg, and piece of Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven. Light, or German Puddings Melt three ounces of butter in a:

let it till nearly cold, then mix two ounces of and

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The Son thern Cookbook two ounces of sugar, four yolks and two whites of eggs, and a a little rose or orange-flower water. Bake in little cups, buttered, half an hour.

They should be served the moment they are done, and only when going to be eaten, or not be light.

Turn out of the cups, and serve with white wine and sugar. Little Bread Pudding Steep the crumbs of a penny loaf in about a pint of warm: when soaked, beat six eggs, whites, and yolks, and mix with the bread, and warmed, orange-flower water, a spoonful of brandy, a little nutmeg, and a teacupful of cream. Beat all well, and bake in teacups buttered.

If currants are chosen, a quarter of is sufficient; if not, they are good without; or you may put orange or lemon candy.

Serve with pudding sauce. Puddings in Haste Shred suet, and put with grated bread, the yolks of four eggs, and the whites of two, some grated lemon-peel, and ginger. Mix, and make into little balls about the size and shape of an egg, with a little flour. Have ready a skillet of boiling water, and throw them in. Twenty minutes will boil them; but they will rise to the top when done.

Pudding sauce.

New -College Puddings Grate the crumbs of two penny loaves, shred suet ounces, and mix with eight ounces of currants, one of citron mixed fine, one of orange, and a handful of sugar, nutmeg, three eggs beaten, yolk and white separately. Mix, and make into the size and shape of a goose egg.

Put a pound of butter into a frying-pan; and when melted, and quite hot, stew them gently in it over a stove.

Turn them two or three times until of a fine light brown. Mix a glass of brandy with the batter.

Serve with pudding sauce. \

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46Oxford Dumplings Of grated two purices, currants, and suet four ounces each, two large spoonfuls of flour, a great deal of grated lemon-peel, a bit of sugar, and a little pimento in powder.

Mix with two eggs and a little milk into five dumplings, and fry of a fine yellow brown. Serve with sweet sauce. Brown Bread Pudding » Half a pound of stale brown bread grated, of currants, half a pound of shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy, and two Boil, in a cloth or basin that exactly holdsjt, or four hours.

Boiled Bread Pudding Grate white bread, pour boiling When soaked an hour or two, it and mix..."

it two or three eggs well beaten Put it into a basin it; tie a floured cloth over it, and put it into boiling water. Send it up 'with melted butter poured over. It may be eaten with salt or sugar. Richer Bread On half a pint of crumbs of bread, pour of scalding milk; cover an hour. Beat up four e£gs, and when strained, add to the bieacT, a teaspoonful of an ounce of butter,' two ounces of sugar, half a pound of currants, an ounce of almonds beaten with orange flower water, half an ounce of orange, half an ounce of lemon, half an ounce of citron.

Butter a basin exactly it; flour the cloth, and tie tight over, and boil one hour. Rub three spoonfuls of fine flour extremely smooth a pint of milk it thickens; stir in two ounces of

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7ke Southern Cookbook:

set it to cool; add the yolks of Flour a cloth that has been wet, or a basin, and put the batter into it; tie it tight, and plunge' it the water, the bottom upwards. it an hour and a half, and serve with plain butter. If approved a little ginger, and lemon-peel may be added, and sweet sauce. Batter Pudding With Meat Make a batter with flour, milk, and; a into the bottom of a pudding dish:

put of any kind into it, and a little shred onion; pcur the remainder of the batter over, and bake in a slow oven. Some like a loin of mutton baked in clearqd of most of the fat. Puddings Wash two large of and simmer it half a pint of milk till thick, 'then put with it the of an egg of butter, and nearly a half a of and it ®ne boil.

When cool, mix four yolks and two whites of eggs well beaten; sweeten to taste, add nutmeg, lemon-peel grated fine, and a little cinnamon powdered. Butter litfle cups, and fill' three parts full, and putting at the bottom some orange or citron. Bake three quarters of an hour in a slow oven. Serve the moment before to be eaten, with sweet sauce in the dish, or a boat. Rice Pudding Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the in a and leave plenty of -room for it to swell.

it in a quantity of water for an hour or two. When done, eat it with butter and sugar, or milk.

Put lemon-peel if you please.

It is very good without spice, and eaten with and

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Pudding With Swell the rice with a very little milk over the mix fruit of any kmd with it,; gooseberries scalded; pared and quartered apples; raisins, or black currants one egg into the rice, to bind it.

it well, and serve Baked Rice Pudding Swell rice as above; then add some more milk, an egg, sugar, allspice and lemon-peel. Bake in a deep dish. for the Family Put into a very deep pan of rice, washed and picked, two ounces of butter, four ounces of sugar, a fewallspices pounded, and two quarts of milk.

Less butter do. or some suet.

Bake in a slow oven. Note—Eggs in rice pudding, if made of whole rice, causes the milk to turn to whey if not boiled first, and then mixed cool.

Suet Puddings Shred a pound of suet; mix with a pound and a quarter of flour, three eggs beaten separately, a little salt, and as little milk as will make it.

Boil five hours.

It eats well next day, cut in slices and broiled. A George Pudding Boil verv tender a handful of whole rice in a small quantity of milk, with a large piece of lemon-peel. Let it drain; then mix with it a dozen of good sized apples, boiled to pulp, and as dry as possible.

Add a glass of white wine, the yolks of eggs, and two ounces of orange and citron cut thin; make it pretty sweet.

Line a mould or basin with a very good paste: beat the whites of the five eggs to a very strong froth, and mix with the other ingredients: fill the mould, and bake it of a fine brown color.

it with the bottom upward, with the following sauce: two glasses of a spoonful of sugar, the

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yolks of two eggs, and a bit of butter as large as a walnut, simmer without boiling, and pour to and from the of a proper thickness, and put it in the dish.

Rice Piecrust Clean, and put some rice, with an onion and a little water and milk only, into a saucepan, and simmer it swells.

Put into a dish, and cover it with the rice. Rabbits fricasseed, and covered thus, are very good. Potato Pudding without Meat Boil them fit co mash:

rub through a colander and make a thick batter, with milk and two eggs. Lay some seasoned steaks in a dish, then some batter; and the last layer pour the remainder of the batter. Bake a fine brown:

Steak, or Kidney Pudding If kidney, split, and soak it, and season that or the Make a paste of suet, flour, and milk: roll it, and line a basin with some: put the kidney or steaks in, cover with paste, and pinch around the edge.

Cover with a cloth, and a considerable time.

Suet Dumplings Make as suet pudding, and drop into boiling water, or into the boiling of beef; or you may boil in a cloth. Apple, Currant, or Damson Dumplings, or Pudding Make as above, and line a basin with the paste tolerably thin: fill with the fruit, and cover it: tie a cloth over tight, and boil till the fruit shall be done enough. s» Snowball Swell rice in milk; strain it off, and pared and cored apples, put the rice around them, tying each up in a Put a bit of lemon-peel, a clove, or cinnamon in and boil them well.

(4)

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Common Plum Pudding The same proportions of flour and suet as in Hunters' Pudding, and half the quantity of fruit, with spice, lemon, a glass of wine, or not, and one egg and milk; will make an if long boiled.

Hunter's Pudding Mix, of suet, flour, currants, and raisins stoned and a little cut, a pound of each, the rind of lemon, shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will mske it of proper consistency.

it in a floured cloth, or a melon mould, eight or nine hours.

Serve with sweet sauce; ard sometimes a spoonful of peach-water.

This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold.

to be used, it must boil a full hour.

Custard Pudding Mix by degrees a pint of good milk with a large spoonful of flour, the yolks of five eggs, some orange-flower water, and a little pounded cinnamon.

Butter a basin will exactly it; pour the batter in, and tie a floured cloth over it.Put it in boiling water, and turn it about a few minutes to prevent the egg going to one side.

Half an hour will boil it.

Put currant jelly on it, and serve with sweet sauce.

A Rich Rice Pudding Boil half a pound of rice in water, with a little bit of till quite tender: drain it dry. Mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with two ounces of fresh butter melted in the latter, four ounces of suet, or marrow, or veal suet taken from a fillet of finely shred, three quarters of a poind of currants, two spoonfuls ot brandy,

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The Southerji Cookbook one of peach-water, or ratafia, nutmeg, and grated lemon-peel. When well, mixed, put a paste round the edge, and fill the dish; slices ot candied orange, lemon, and citron, if approved.

Bake in a moderate oven.

Millet Pudding Wash three spoonfuls of the seed; put it the with a crust around the edges, pour over it as much new milk as shall nearly fill the dish, two ounces of butter warmed it, sugar, shred lemon, and a little scrape of ginger and As you put it in the oven, stir in two eggs beaten; and a spoonful of shred suet. An Excellent Plain Potato Pudding Take eight ounces of boiled potatoes, two ounces of butter the yolks of two eggs and the whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of the juice and rind of a lemon. Beat all to a froth: sugar to taste. A crust or not, as you like. it.

If wanted richer, put three ounces more butter, sweetmeats and almonds, and another egg.

Carrot Pudding Beat a large carrot tender, bruise it well, and mix with it a tablespoonful of biscuit beaten to powder, or four Naples biscuit, four yolks and two whites of eggs, of scalded cream, some rose, or orange-flower water, a little ratafia, nutmeg, and sugar.

If you have no scalded cream, raw will do, if very thick. Put a little rim of paste around the dish, and bake it.

Pat orange, lemon or citron, cut in good sized bits. An Excellent Apricot Pudding Have twelve large apricots: give them a scald till they are soft.

Meantime pour on the grated crumbs of a penny loaf, and a pint of boiling cream: when cold, four ounces of sugar, the yolks of four beaten eggs, and a glass of white wine Pound the apricots in a mortar, with some or all of the kernels: then mix the fruit and other ingredients together: put a paste around the dish, and bake the pudding half an hour.

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Baked Gooseberry Pudding Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp.

of the juice pressed through a sieve, and beat it three yolks and whites of eggs, beaten and strained, and one ounce and a half of butter: sweeten it well, and put a crust around the dish. A few crumbs of roll should be mixed with the above to a little consistency, or four ounces of Naples biscuit. A Green Bean Pudding Boil and blanch old beans, beat them in a mortar a very little pepper and salt, some cream, and the yolk of an egg. A little spinach juice will give a finer color, but it is as good it an hour in a basin that will just hold pour parsley and butter over. Serve bacon to eat with it.

Baked Almond Pudding Beat five ounces of almonds, four or five bitter ditto, with a little wine, yolks of six eggs, peel of two lemons grated, six ounces of butter, nearly a quart of cream, juice of one lemon When well mixed, bake it half an with a paste around the dish.

Shelford Pudding Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good some lemon-peel, and a little salt. it in a melon shape six Brandy' Pudding Line a mould with jar raisins stoned, or cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in succession, until the mould be full; sprinkling in at times two glasses of

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The Sou tliern Cookbook Beat four eggs, yolks and whites: put to them a pint of milk or cream, lightly sweetened, with half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one; keep the mould the right side up. Serve with pudding sauce. Buttermilk Pudding Warm three quarts of new milk, and turn it with a quart of buttermilk: when ready, drain the curd through a strainer: when dry, pound it in a marble mortar, with near half a pound of sugar, a lemon boiled tender, the crumbs of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a teacupful of good cream, the yolks of and of three eggs, a glass of sweet wine, and one of brandy. When well incorporated, bake in small cups or bowls well buttered.

Serve as quick as possible wth pudding sauce. Curd Puddings, or Puffs Turn two quarts of milk to a curd; press the whey from it; rub it through a sieve, and mix four ounces of butter, the crums of a penny loaf, two spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two of white wine.

Butter little cups, or small pattypans, and parts.

Orange-flower water is an improvement. Bake them with care.

Serve with sweet sauce in a boat. Boiled Curd Puddings Rub the curd gallons of when drained, through a Mix it six a little cream, two of orange-flower water, half a nutmeg, of flour and of bread each three spoonfuls, currants and raisins of each.

Boil an hour in a thick well floured

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Small Almond Puddings Pound eight ounces of almonds, and a few bitter, with a; mix with four ounces of butter warmed, four yolks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy; mix well, and bake in cups buttered. Serve with pudding saftce. Excellent Light Puffs Mix two spoonfuls of a little grated lemon-peel, some nutmeg, half a spoonful of brandy, a loaf sugar; then fry it enough but not brown it in a mortar with five eggs, whites and yolks; put a quantity of lard in a fryingpan, and when quite hot, drop a dessert spoonful of batter at a time; turn as be immediately.

Sweet sauce.

Pippin Pudding Coddle six pippins in vine leaves covered with water, but very gently, the inside be done breaking the skins.

soft, off the skins, and with a teaspoon take the pulp from the core.

Press it through a colander; add to it two spoonfuls of orange-flower water, three eggs beaten in a pint of scalded cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish; shred some very thin lemon-peel as fine as possible, and put into the dish; as likewise some orange and citron in Yorkshire Pudding Mix five spoonfuls of flour, with of milk, and three eggs well beaten. Butter the pan. When brown by baking under the the side upwards, and brown that.

It should be made in a square pan, and cut into slices to come to Set it over a chafing dish at and stir it some minutes.

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A Quick Made Pudding Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a little mace and nutmeg, a quarter of a of raisins, ditto of currants: mix well, and boil three quarters of an hour with the cover of the pot on, or it will require longer.

Yeast or Suffolk Dumplings Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire.

Twenty minutes before yon are to have ready a large stewpan of boiling water, make the dough into balls, the of a apple, throw them in, and boil twenty If you doubt when done enough, stick a clean fork into one, and if it comes out clear, it is done.

The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, or sugar and butter, or salt. Russian Seed, or Ground Rice Pudding Boil a large spoonful heaped of either a pint of new milk, with lemon-peel and cinnamon. cold add sugar, nutmeg, and two eggs, well beaten. Bake with crust around the Observations on Making Pudding The outside of a boiled pudding often tastes disagreeable, arises the cloth not nicely washed, and in a dry place.

It should be dipped in boiling water, squeezed dry, and floured when it is to be used.

If bread, it should be tied loose; if batter, tight over. The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix.

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be a coarse sieve, when all is mixed, In others, the eggs separately. The pans and basins must be always buttered. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth.

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SWEET DISHES Lemon Custards the yolks of eight eggs till they are as white as to- them of boiling water, the rinds of two lemons grated, and the juice sweetened to your Stir it on the fire till thick enough, then add a large glass of rich wine, and of brandy; give the whole one scald, and put it in cups, to be eaten cold. Lent Potatoes Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange-flower water to prevent oiling: add of four eggs well beaten and strained, half a glass of raisin wine, sugar to your as well smooth and in savoy biscuits. balls of the above, with a the size of a chestnut; throw them into a stewpan of boiling lard and boil them of a beautiful yellow brown. Drain them on a sieve.

Serve sweet sauce in a boat, to eat with them. Rice FlummeryBoil with a pint of new milk, and of and cinnamon: mix with a little cold milk, rice flour, as will make the whole of a good consistence: sweeten, and add a spoonful of peach-water, or a bitter almond it, observing it does not burn.

it into a shape or pint basin, taking out the spice.

When cold, turn the flummery in a dish, and serve with cream, milk, or custard around; or put a teaspoonful of cream half a pint of new milk, a glass of raisin wine, a little sugar, and a squeeze of lemon. Curds and Cream Turn to curd three or of milk with rennet; break it, and let the whey run out, then it into a basin and when to be served, put it on a dish with some cream, or fine milk, either plain or sweetened.

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The Soutftem Cookbook To four quarts of new milk warmed, put from a pint to a quart buttermilk strained, according to its sourness; keep the pan covered until the curd be of a firmness to cut three or four times across with a saucer, as the whey leaves it: put it into a shape, and fill up it be solid enough to take the form.

Serve with cream or mixed with sugar, wine, and lemon. London Syllabub Put a pint of port wine into a bow], nutmeg grated, and a good deal of it nearly two quarts of frothed up.

If the wine be not rather sharp, it will require more for this quantity of milk. Staffordshire Syllabub Put a pint of cider, and a glass of brandy, sugar, and nutmeg into a bowl, and milk into it; or pour warm from a large teapot some height into it.

Devonshire Junket Put warm into a bowi; turn it rennet put some scalded and cinnamon on the top, without breaking the curd. A Somersetshire Syllabub In a China bowl put a pint of port, and a pint of sherrv, or other white sugar to taste. Milk the bowl In twenty it pretty high clouted it nutmeg:

put pounded cinnamon and nonpareil comfits. Sack Cream Boil a pint of raw cream, the volk of an egg well beaten, two or three spoonfuls of white wine, sugar, lemon-peel it over a gentle fire it be as thick as rich cream; put it in a dish, and serve it cold, garnished rusks or sippets of toasted bread.

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A Froth to set on Cream, Custards, or Trifles, Looks and Eats Sweeten pulp of damsons, or any other sort of scalded: put it to the whites of four eggs beaten, and beat the pulp with them, it will stand as high as you choose; and being put on the cream, etc., with a spoon, it will take any form. It should be rough to imitate a rock.

Floating Island Mix three pints of thin with a quarter of a pint of raisin wine, a little lemon orange-flower water, and sugar into a dish for the middle of the table, on the cream a froth like the above, which may be made of raspberry or currant jelly. Scald a codlin before it be ripe, or any sharp apple, and pulp it through a sieve. Beat the sugar, and a of orange-water; mix in by degrees the pulp, and beat all together until you have a large quantity of froth. Serve it on a raspberry cream; or you may color the froth with beet-root, raspberry, or currant jelly, and set it on a white cream, having given it the flavor of lemon, sugar, and wine as above; %or, put the froth on a custard. Everlasting, or Solid Syllabubs Mix a quart of thick raw one pound of refined sugar, a pint of white, and half a pint of sweet wine in a deep pan: put to it the grated peel and the juice of three lemons. Beat, or whisk it one way half an hour, then put it into glasses. It will keep good, in a cool place, ten days. Yellow Lemon Cream, without Cream Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely pounded: beat the yolks of nine eggs; add the peels and

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6o juice beaten together for some time; then strain it through a flannel into a silver or nice block-tin; set it over a gentle fire, and it one way till pretty thick, and scalding hot, but not or it will curdle.

Pcuritinto jelly glasses.

lumps of sugar should be rubbed hard on the lemons' peel before they are pared, or after, as the peel will be so thin as not to take all the essence, and the sugar will attract it, and give a better color and flavor. White Lemon Cream Is made the same as the above; only put the whites of the eggs in lieu of the yolks, whisking it extremely well to froth. Lemon Cream Take a pint of thick cream, and put to it the yolks of two eggs well four ounces of fine sugar, and the thin rind of a it up, then stir it till almost Put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite An Excellent Cream Whip up three quarters of a pint of rich cream to a strong froth, with some finely scraped lemon-peel, a juice, half a glass of sweet wine, and sugar to make it pleasant but not sweet.

Lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very puff biscuits, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed or a glaze with isinglass.

Or you may use macaroons. Blancmange or Blamage Boil two ounces of isinglass in three half an hour; strain it to a pint and a half of cream; sweeten it, and add some peach water or a few bitter almonds; let it boil once up and put it into what forms you please.

If not to be very stiff, a little less isinglass will do. Observe to let the blamage settle before you turn it out of the forms, or the blacks will remain at the bottom of them, and be on top of the blamage when taken out of the moulds.

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Dutch Flummery Boil two ounces of isinglass in three pints of water very gently half an hour: add a pint of white wine, the juice of three and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence; and with them add as much more sugar as shall make it sweet enough.

Having beaten the yolks of seven eggs, give them and the above, when mixed, one scald, all the time, and pour it into a basin.

Stir it till half cold, and then let it settle, and put it into a melon shape. Calfs Feet Jelly Boil two feet in five pints of water till the feet are broken, and the water half wasted; it, and when cold, off the fat, and remove the jelly from the sediment it into a saucepan, with sugar, raisin lemon-juice to your taste, and some lemon-peel. When the flavor is rich, put to it the whites of five eggs well beaten, and their shells broken. Set the saucepan on the fire,, but do not stir the it begins to warm.

Let it boil twenty minutes after it rises to a head, then pour it through a fannel jelly-bag; dipping the bag in hot water to prevent waste, and squeezing it quite dry.

Run the jelly through and; put it into glasses or forms. Observe, that the feet for all jellies should be only scalded to take off the hair; not bought which is the usual way: but the following mode will greatly facilitate the clearing of the jelly the mixture has boiled twenty throw in a teacupful of cold water; let it longer; then take the saucepan off the fire, cover it close, and keep it half an hour:

after which, it so as to need only once running through the bag, and much waste will be saved.

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Observe, feet for all jellies are boiled so long by the people who sell them, the nutritions juices are lessened; they should be only scalded to take off the hairs. The will require greater care in removing the fat; but the will be far stronger, and, of course, allow more water. Boil four quarts of water with calf's feet that have been only scalded, till half wasted; take the jelly from the fat and sediment, mix with it the juice of an orange, and lemons, the peel of three, the whites and shells of twelve eggs; brown sugar to taste, nearly a pint of raisin wine, one ounce of corriander-seed, a quarter of an ounce of allspice, a bit of cinnamon, and six cloves, all bruised, after previously mixed them cold. The jelly should boil fifteen minutes out stirring; then clear it through a flannel bag. While running take a little jelly, and mix with a teacupful in which a bit of beet-root has been boiled, and run it the bag when all the rest is run out; and is to garnish the other jelly, being cooled on a plate; but this is matter of choice.

Orange Grate the rind of two Seville and two China oranges, and two lemons; squeeze the juice of of and and add the juice to quarter of a pound of lump sugar, and a quarter of a pint of water, and it almost candies.

Have ready *a quart of isinglass jelly made with put it to the syrup, and boil it once up; off the and let it stand to settle as it is put the mould.

Hartshorn of hartshorn shavings with two quarts of water to one; it, and boil it with the rinds of four China oranges and two lemons pared.thin; when cooh

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The Sou Iheni Cookbovk add the juice of both, half a pound of sugar, and the whites of six eggs beaten to a froth; let the jelly have or four boils without stirring, and strain it through a jelly bag. Imperial Cream Boil a quart of cream with the thin rind of a lemon, stir it until nearly cold; have ready in a dish or bowl that you are to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream into the dish from a large teapot, holding it high and moving it about to mix the juice. It should be made at least six hours it is served.

A Cream Boil half a pint of cream, and a of milk, and two bay-leaves, a bit of lemon-peel, a few almonds beaten to a paste, with a drop of water, a little sugar, orange-flower water, and a teapoonful of flour, having been rubbed down with the When cold, put a little lemon-juice to the cream, and it in cups or lemonade glasses. Snow Cream Put to a quart of cream the of beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel: whip it to a froth, remove the peel, and serve in a Cheap and Excellent Custards Boil three of new milk, with a bit of lemon-peel, of cinnamon, two or three bay leaves, and sweeten it.

Meanwhile smooth a spoonful of rice flour into a cup of cold milk, and mix with it two yolks of eggs well beaten Take a basin of the boiling milk, and mix with the cold, and then pour that it oneway, it begins to thicken, and is just going to up; pour it into a pan, stir it sometimes, add a large spoonful of peach two teaspoonfuls of brandy, or a little ratafia.

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Richer Custard Boil a pint of milk with lemqn-r^ekand cinnamon; mix a pint of cream, and the yolks of five eggs well beaten. the tastes of the seasoning, sweeten it enough for the whole, pour it the cream, well, then give the custard a simmer of a proper thickness. Do not let it Stir the whole time one way: season as above. Almond Cream Beat four ounces of sweet almonds, and a few bitter, m a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the to and add the juice of three lemons sweetened it up with a whisk to a froth, which take off on the shallow part of the Fill glasses with some of the liquor and the froth. Brandy Cream Boil two dozen of almond blanches, and pounded bitter almonds in a little milk.

cold, add it to the yolks of five eggs beaten well in a little cream; sweeten, and put to it two glasses of best brandy; and when well mixed, pour to it of thin cream. Set it over the but- do not let it boil.

Stir one way it thickens, then pour into cups, or low glasses.

it A ratafia drop may be put in each; if you choose it.

If you wish to keep it, scald the cream previously. A Pretty Supper Dish a teacupful of rice, having first washed it in milk, till tender: strain off the milk, lay the rice in little heaps on a; strew over them some finely powdered sugar and cinnamon, and put warm wine and a little butter into the dish. Wine Roll Soak a penny French in raisin wine it will hold on more: put it in the dish, and pour around it a custard, or

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and lemon-juice.

it is it nonpareil comfits; or stick a few blanched and slit almonds into it.

Sponge biscuit may be used instead of the roll. Rice and Sago Milks Are made by washing the seeds nicely, and over a slow fire simmering with milk sufficiently done. The foimer sort requires spice and sugar: the latter is fine without anything to flavor it. An Excellent Trifle Lay macaroons and ratafia drops over the bottom of your dish, and pour in raisin wine as they will suck up; which, when they have done pour on them cold rich custard, made with more eggs than directed in the foregoing pages, and some rice flour. It must stand two or three inches thick. On that put a layer of raspberry jam, and cover the whole a very high whip made the day before, of rich the whites of two well beaten lemon-peel, and raisin If made the day before it has a different taste, and is solid and far better. Burnt Cream Boil a pint of cream with a stick of cinnamon, and some it off the fire, and pour it very slowly into the yolks of four eggs, stirring: sweeten, and take out the spice, etc.

it the; when cold, strew white pounded sugar over, and brown a salamander.

Lemon Honeycomb Sweeten the juice of a lemon to your taste, and put it in the dish that you serve in.

Mix the white of an egg that is of rich cream, and a little sugar; whisk it, and as the froth rises put it on the lemon-juice. Do it the day before it is to be used, (5)

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Coffee Cream, Much Admired Boil a calf's foot in water it wastes to a pint of jelly:

it of sediment and fat.

Make a teacup of veiy strong; it with a bit of isinglass to be perfectly bright; it to the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant. Give one boil up, and into the It should jelly, but not be stiff.

Observe that your coffee is fresh. Orange Fool Mix the juice of Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten to your Set the whole a slow fire, and it becomes as thick as good melted but it must not be boiled; then pour it a dish for eating cold, Gooseberry Fool Put the a stone jar, and Lisbon sugar with them; set the jar on a stove, or in a saucepan of water over the fire; former, a large spoonful of water should be added to the it is done enough to pulp, press it through a colander; ready a sufficient quantity of new and a teacup of raw; or an egg instead of the latter, and left to be cold; then sweeten it pretty well with fine Lisbon sugar, and mix the pulp by degrees with it.

Apple Fool Stew apples as directed for gooseberries, and peel and pulp them. Prepare the milk, etc., and mix as before.

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Observations on Making Currants should be very nicely washed, dried in a and then set before the fire. If damp, they will make cakes or puddings heavy. Before they are added, a dust of dry flour should be thrown among them, and a shake given to them which causes the thing are put to, to be lighter.

Eggs should be very long beaten, whites and yolks apart, and always strained. Sugar should be rubbed to a powder on a clean board, and sifted through a very fine hair sieve. Lemon-peel should be pared very thin, and a sugar beaten in a marble mortar to a paste, and then mixed with a little wine or cream, so as to divide easily among the other ingredients. After all the articles are put into the pan they should be thoroughly and long beaten as the lightness of the cake depends much on their being incorporated.

Whether black or white plum-cakes, they require than eggs for having yeast, and eat equally light and rich. If the leaven be only of flour, milk and water and yeast, it becomes tough, and is less easily divided, and if the butter be first put with these ingredients, and the dough afterwards set to rise by the fire. The heat of the is of great importance for cakes, especially those that are large. pretty quick the batter will not rise. Should you fear its scorching by being too quick, put some paper the cake to prevent its being burnt.

If not long enough lighted to have a body of heat, or if it has become slack, the cake will be heavy. To know when it is soaked, take a broad blade knife, that is very bright and plunge into the very center, draw instantly out, and least stickiness adheres, put the cake immediately in and shut the oven.

If the heat was sufficient to raise but not to soak, I have with great success had a fresh fuel quickly put in, and

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kept the cakes hot till the oven was fit to finish the soaking, and they turned out extremely well. But those who are employed should be particularly careful no mistake occur from negligence when large cakes are to be baked. Plum-Cake Mix thoroughly a of a peck of dried, with a pound of dry and sifted loaf sugar, three pounds of currants washed and very dry, half a pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves, twenty Jamaica peppers, a grated nutmeg, the peel of a lemon cut as fine as possible, and half a pound of almonds blanched, and beaten with orange-flower water. Melt two pounds of in a pint and a quarter of cream, but not hot, put to it of sweet wine, of the and yolks of apart, and a of good yeast. Strain this liquid by degrees into the dry ingredients, beating them together a full hour, then butter the hcop or pan, and bake it.

As you put the batter into the hoop, or pan.

in plenty of citron, lemon, and orange candy. If you ice the cake, take half a pound of double refined sugar sifted, and put a little with the white of an egg, it and by degrees in the remainder.

It must be whisked near an hour, with the addition of a little orange-flower but mind not to put too much.

the cake is done, pour the icing and return it to the oven for fifteen minutes, but if the oven be warm, it near the mouth, and the door open, lest the color be spoiled. Plum-Cake Flour dried, and currants washed and picked, four pounds sugar pounded and sifted one pound and a half, six oranges, and citron-peels cut in slices, mix these.

ten eggs, yolks and separate!}", melt a pound and a of butter m a pint of cream, lukewarm put it to half a pint of ale yeast, near half a pint of sweet wine, and the

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eggs, then strain the liquid to the dry ingredients, beat them well and add the cloves, mace, cinnamon and nutmeg, half'an ounce each.

and put it into a quick Three hours will bake it.

A Very Fine Cake Wash two pounds and a half of fresh butter in water first, and then in rose-water; beat the butter to a cream, beat twenty eggs, yolks and whites separately, half an hour each. ready two pounds and a half of the finest flour, well dried and kept hot, likewise a pound and a half of sugar pounded and sifted, one ounce of spice in the finest powder, three pounds of currants nicely cleaned and dry, of almonds blanched, and three quarters of a pound of sweetmeat cut not too thin.

Let all be kept by the fire, mix all the dry ingredients, pour the eggs strained to the butter, mix half a pint of sweet wine, with a large glass of brandy, pour it to the butter and eggs, mix then have all the dry things put in by degrees, beat them very thoroughly; you can hardly do it too much.

half a pound of stoned jar raisins chopped as possible, mix them carefully, so that there will be no lumps.

Beat the ingredients together a full hour at least. a hoop buttered, or if you have none, a tin or copper bake-pan, take a white paper, doubled and buttered and put in the pan around the edge, if the cake batter fills it more than three parts, for space should be allowed for rising. in a quick oven. It will require three hours. An Excellent and Less Expensive Cake Rub two of dry fine flour, one of butter, washed in plain and rose-water, mix it with three spoonfuls of yeast in a little warm milk and water. Set it to rise an hour and a before the fire, then it two of one of of almonds, six ounces of stoned raisins, fine, half a cinnamon, allspice, and a few cloves, the peel of a

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as fine as possible, a glass of wine, ditto of brandy, twelve yolks and whites of eggs beat separately and long, orange, citron, and lemon. exceedingly well and butter the pan; a quick oven. A very Good Common Cake Rub eight ounces of two pounds of dried flour, mix it with three spoonfuls of yeast that is not bitter, to a paste.

Let it rise an hour and a half, then mix yolks and whites of six eggs apart, one pound of it a proper thickness, ( about a pint will be sufficient ) of sweet wine, the rind of a lemon, and a teaspoonful of ginger. Add either a pound and a half of currants, or some caraways, and beat well. A Cheap Seed Cake Mix a quarter of a peck of flour with a pound of sugar, a of an ounce of allspice, and a little ginger; melt three quarters of a pound of butter with half a pint of milk, when just warm put to it a 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 and bake an hour and a half. Mix a pound and a half of common lump sugar, eight eggs beaten separately, an ounce of seeds, two spoonfuls of yeast, and the same of milk and water. Note—milk alone causes bread and cake soon to dry. Common Bread Cake Take a quantity of a quartern loaf from the dough when making white bread, and knead well into two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the butter in a teaspoonful of good milk. By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake A teaspoonful of raw cream improves it much.

It is to bake in a pan, rather than as a loaf, the outside being less hard.

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A Good Pound Cake Beat a pound of to a cream, and mix with it the whites and yolks of eight eggs beaten apart.

warm by the of flour and the same of sugar, mix them and a few cloves, a little nutmeg and cinnamon in fine powder together, then by degrees, work the dry ingredients into the butter and eggs. When well beaten, add of wine, and some caraways.

It must be beaten a Butter a pan, and bake it a full hour in a quick oven.

The above proportions, leaving out four ounces buttter, and the same of sugar, make a less delicious cake. Queen Cakes Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants, wash a pound of butter in rose-water, it well, then mix with it eight eggs, yolks and whites separately, add and put in the dry ingredients by degrees.

Beat the whole an hour, tins, teacups or saucers, and bake the in, filling only half. Sift a little fine sugar over, just as you put into the oven. Queen of butter, and mix with two beaten eggs, strained, mix eight ounces of dried flour, and the same of lump sugar, and the grated rind of a lemon, then add the whole together, and beat full half an hour with a silver spoon.

Butter some small patty-pans, and twenty minutes in a quick oven. A Common Cake Mix three quarters of a pound of flour with half a pound ounces of sugar, half an ounce of caraways, and a glass of raisin it well and bake it in a quick oven. Fine Lisbon sugar will do.

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Shrewsbury Sift one pound of sugar, some pounded cinnamon, and a nutmeg grated, into three pounds of flour, the finest sort, add a little rose-water to three eggs well beaten, and mix these with the flour, etc.

Then pour into it as much butter melted as will make it a good thickness to out.

Mould and roll thin, and cut it into such shapes as you like. Little White Cakes Dry half a pound of flour, rub into it a very little pounded one ounce of butter, one egg, a few caraways, and as much milk and water as to make a paste, roll it thin, and cut it with the top of a cannister or glass. Bake fifteen minutes on tin plates.

Tea Cakes Rub fine four ounces of butter into eight ounces of flour, mix eight ounces of currants and six of fine Lisbon sugar, two yolks and one white of an egg and a spoonful of brandy. the paste the thickness of an Oliver biscuit, and cut with a wine glass.

You may the other and wash over them, and either dust sugar or not, as you like. Very good Common Plum-Cake Rub into three pounds of dried flour four ounces of butter, and five ounces of fine Lisbon sugar, add six ounces of currants, washed and dried, and some pimento finely powered, put three spoonfuls of yeast into a Winchester pint of new milk warmed, and mix into a light dough with the above. Make it into twelve cakes and bake on a floured tin half an hour. Benton Tea Cakes Mix a paste of flour, a little bit of butter, and milk, roll as thin as possible, and bake on a bake-stone over the fire, or on a hot hearth..

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Another sort as Biscuit Rub into a pound of flour six ounces of butter, and-tbree large spoonfuls of yeast, and make a a sufficient quantity of new milk, make into biscuit and prick them with a clean fork.

Another Sort Melt six or seven ounces of butter with a sufficiency of flour into a stiff paste, roll thin, and make into biscuits. Hard Biscuit Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it a rolling pin, and work it very smooth.

it thin, and cut it into round biscuits, prick them full of holes with a fork, and six minutes will bake them. Flat Cakes that will Keep Long and Good in the House Mix two pounds of flour, one pound of and one ounce of caraways, with four or five eggs, and a few spoonfuls of water to make a stiff paste, it and cut into any shape.

Bake on tins lightly floured.

baking, a pound of sugar in a pint of water to a thin syrup; while both are hot, dip each cake into it, and put them on tins into the oven to dry for a short time, and when the oven is cooler still, return them there again, and let them stay four or five hours. and Very Crisp Biscuits Make a pound of flour; the yolk of an egg, and some milk, into a very stiff paste, beat it well, and knead till quite smooth, it very thin, and cut into biscuits. Bake them in a slow till quite dry and crisp. Plum-Cakes to Keep Long Dry one pound of flour, and mix with six ounces of butter to a cream, and add to three eggs well beaten, half a pound

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The Southemi Cookbook of currants washed and nicely dried, and the flour and beat all for some time, then dredge flour on tin plates, and drop the batter on them the of a walnut.

If properly mixed, it will be a stiff paste. Bake in a brisk oven. Rusks Beat seven eggs well, and mix with a of new milk, in which has been melted four ounces of add to it a quarter of a pint of yeast, and three ounces of sugar, and put them by degrees, into as much flour as will make light paste, rather like a batter, and let it rise before the half an hour, then add some more flour to make it stiffer, but not stiff.

Work it well and divide it loaves or cakes, about five or six inches wide, and flatten them. baked and cold, slice them the thickness of rusks and put them in the oven to brown a little. Note—The cakes when baked, eat deliriously buttered for tea, or with caraways to eat cold. A Biscuit Cake One pound of flour, five eggs well and eight ounces of sugar, a rose or orange-flower water, beat the whole thoroughly, and bake one hour. Crack-nuts Mix eight ounces of flour and eight ounces of sugar, melt four ounces of butter in two spoonfuls of raisin with four eggs beaten and strained, make a paste, add caraways, roll out as as paper, cut the top of a glass, wash with the white of an egg, and dust sugar over. Water Cakes Dry three pounds of fine flour, and rub into it one pound, of sugar sifted, one pound of butter, and one ounce of caraway seed.

Make into a paste with three quarters of a pint of boiling milk, roll very thin, and cut into the size you punch full of holes, and bake on tin plates in a cool oven.

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Cracknels Mix with a quart of flour half a nutmeg grated, the yolks of four eggs beaten with four spoonfuls of rose-water, stiff paste with cold water, then roll in a pound of butter and make them into a cracknel shape, put them a kettle of boiling water, and boil them till they swim, then take out, and put them into cool water; when hardened, lay them out to dry, and bake on tin plates. Rice Cakes t Mix ten ounces of ground three ounces of eight ounces of powdered sift by degrees eight yolks and six whites of eggs, and the peel of a lemon shred so fine that it is quite mashed.

Mix the whole in a tin stew-pan over a very slow fire with a whisk, it immediately into the oven in the same, and bake forty minutes. Another Rice Cake Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix one pound of of ounces of flour, and one pound of sugar pounded and then beat it well with the eggs by degrees, for an hour wooden spoon, butter a pan well, and put it in at the oven mouth.

A gentle oven will bake it in an hour and a half. Sponge Cake Weigh ten eggs, and their weight in very fine sugar, and that of six in flour, and the whites alone in a very stiff froth, then by degrees mix the whites and the flour with the ingredients, and beat them well half an hour; bake in a quick oven an hour.

Without Butter Dry one pound of flour and one and a quarter of beat seven eggs, yolks and whiles apart, and with a spoonful of brandy, beat the whole together with your hand half an hour. Bake in a buttered pan, and a quick oven. Sweetmeats may be added, if approved.

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Macaroons Blanch four of almonds, and pound with spoonfuls of orange-flower water, whisk the white of four eggs to a froth, then mix it, and a pound of sugar the almonds to paste, and laying a sheet of wafer paper on a tin' put it on different little cakes the shape of macaroons. Wafers Dry the flour well which you intend to use, mix a pounded sugar, and finely pounded mace it, then make it into a thick batter with cream, butter the wafer irons, let them be hot, put a teaspoonful of the batter into them, bake them carefully, and roll them off the iron with a stick Turnbridge Cakes Rub six ounces of butter quite fine into a pound of flour, then mix six ounces of sugar, beat and strain two eggs, and make with the above into a paste. it very thin, and cut with the top of a glass, prick them with a fork, and cover with caraways, or wash with the white of an egg and dust a white sugar over. Ginger-bread Mix with two pounds of of treacle, three quarters of a pound of caraways, one ounce of ginger finely sifted, and ten ounces of butter. Roll the paste into what form you please, and bake on tins.

Another Sort To of of treacle, beat one egg strained, mix four ounces of brown sugar, half an ounce of ginger sifted, of cloves, mace, allspice, and nutmeg a of an ounce, melt one pound of butter, and mix with the and add as knead a pretty paste, then roll it out, and cut into cakes. Bake on tin plates in a quick A bake them.

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To Make a Good Ginger-bread without Butter Mix two pounds of treacle, of orange, lemon cition, and candied ginger, each four ounces, all finely sliced, one ounce of coriander seeds, one ounce of caraways, and one ounce of beaten ginger, in as much flour as will make a soft paste, lay it in cakes on tin plates, and it will be good for some months. If cake or biscuit be kept in.paper or a drawer, the taste will be disagreeable. A pan and or tureen will preserve them long and moist, or if to be crisp, laying them before the fire makes them so. A Good Plain Bun that May Be Eaten with or without Toasting and Butter Rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg, or not as you like, a few Jamaica peppers, a dessert spoonful a cup of yeast, and as much good milk as will make the above into a light paste.

Set it to rise by a the oven is ready.

They will quickly bake on tins. Richer Buns Mix one pound and a half of dried flour with half a pound of sugar, melt a pound and two ounces of butler in a little warm water, add six of rose-water, and knead the above into a light dough, with half a pint of yeast, then mix five ounces of caraway comfits in, and put some on them. Muffins Mix two pounds of flour with two eggs, two of butter melted in a pint of milk, and four or five of yeast, beat it thoroughly, and set it to rise two or three hours. Bake on a hot hearth in flat cakes. When done on one turn them.

Muffins, rolls or bread, if stale may be made to taste new, by dipping in cold water, and toasting or heating in an oven, or Dutch oven, till the outside be crimped.

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French Rolls Rub an ounce of into a pound of flour, mix one egg beaten, a little yeast that is not bitter, and as much milk as will make a dough of a middling stiffness. do not knead, let it rise, and bake on tins. Brentford Rolls Mix with two pounds of flour, a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of; knead the dough well, and set it to rise before the Make twelve rolls, butter tin plates, and set them before the fire to rise they become a proper size, then bake a half an hour. Excellent Rolls Warm one ounce of butter in of milk, put to it a spoonful and a half of yeast of small beer and a little salt. Put two pounds of flour into a pan, and mix into seven rolls, and bake in a quick oven. If made in cakes inches thick sliced and buttered, they resemble Sally Lunns as made at Bath. The foregoing recipe, with the addition of a little saffron, boiled in half a teacup of milk makes it remarkably good.

Saffron Cakes to Eat Hot with Potato Butter Boil three pounds of potatoes, bruise and work them with two of butter, and as much milk as will make them pass a colander.

half or quarters of a of warm water, mix with the the whole upon five pounds of flour, and add some Knead; if not of a proper consistency, put a little more milk and water warm.

Let it stand before the fire half an hour to rise.

Work it well, and make into rolls. Bake about half an hour in an oven, not quite so hot as for bread. They eat well toasted and buttered.

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Yorkshire Cake Take two pounds of flour and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast and two eggs, all well together, and let it rise, then knead it and make into cakes, let them rise on tins before you bake, which do in a slow oven. Another sort is made as above, leaving out butter. The first sort is shorter, the last lighter. French Bread With a quarter of a peck of fine flour mix the yolks of and whites eggs, beaten and a salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm as will work into a thin, light dough. Stir it about, but do not knead it.

ready three quart wooden dishes, divide the dough among them, set them to rise, then turn them out into the oven, which must be quick.

Rasp when done.

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8o SWEETMEATS Observations on Sweetmeats Sweetmeats should be kept in a dry unless they have a very small proportion of sugar, a warm one does not hurt, but when not properly boiled, that is, long enough, but not quick, heat makes them ferment, and damp causes them to grow mouldy.

They should be looked at two or three times a month, that they may be gently boiled again, it not likely to It is necessarv to observe that sugar being boiled more or less, constitutes the chief art of the confectioner, and those who are not practised in the knowledge, and preserve in a plain way for family use, are not aware, that in two or three minutes, a syrup over the fire will pass from one gradation to another, called by the confectioners, degrees of of which there are six, and those sub-divided But I am not versed in the minutia, and only make the observation to guard against under-boiling, which prevents sweetmeats from keeping, and quick boiling and long, which brings them to candy. Attention without practise, will enable the person to do any of the following sorts of sweetmeats etc., and they are as much as are wanted in a private family, and the higher articles of preserved fruits may be bought at expense than made.

A pan of double blocktin should be kept for the purpose of preserving.

A low handle opposite the straight one, for safety, will do very well, and if put by nicely cleaned, in a clean place, when done with, will last for several years. Those of copper or brass are improper as the tinning wears out by the scraping of the sweetmeat ladle. is a new of iron, with a strong tinning, promises to wear Sieves and spoons should be kept likewise for sweet things. To Clarify Sugar Break as much as required in large lumps, and put a pound to half a pint of water, in a bowl, and it will dissolve

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than when broken small.

Set it over the fire, and the whipped white of an egg, let it boil up, and when ready to run over, pour a little cold water in it to give it a check, but when it rises a second time, take it off the fire, and set it by in the pan for a quarter of an hour, during which the foulness will sink to the bottom and leave a scum on the top, which take off gently with a skimmer, and pour the syrup into a vessel very quick from the sediment. To dry Cherries with Sugar Stone six pounds of Kentish, put them into a preserving pan, with two of loaf sugar pounded and strewed among them, simmer till they begin to shrivel, then strain them from the juice, lay them on a hot hearth, or in an oven, when either are cool enough to dry without baking them. The same syrup will do another six pounds of fruit.

To dry Cherries without Sugar Stone and set them over the fire in the preserving pan, let them simmer in their liquor, and shake them in a pan.

Put them by in common china dishes, and put them, when cold, on sieves to dry, in an oven of a tempered heat as above. Twice heating, an hour each time, will do them. Put them in a box with a paper between each layer. Excellent Sweetmeats for Tarts when Fruit is Plentiful Divide two pounds of apricots when ripe, and out and break the stones, put the kernels without their skins to the fruit, add to it of greengage plums and two pounds and a half of lump sugar. Simmer until the fruit be a clear jam.

The sugar should be broken in large pieces, and just dipped iivwater, and added to the fruit a slow Observe that it does not boil, and skim sugar be clarified it will make the jam better. Put it in small pots, in which all sweetmeats keep better. (6)

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Currant Jelly, Red or Black Strip the fruit, and put them in a sauce pan of water, or by it on the hot hearth, strain off the liquor, 1 and to every pint weigh a pound of loaf sugar. Put the latter in large lumps into it, in a stone or china vessel, till nearly dissolved, put it in a preserving pan.

Simmer and skim as necessary.

it will jelly on the plate, put it in small jars or glasses.

Raspberry Jam Weigh equal quantities of fruit and sugar. Put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly. When most of the juice is wasted, add the sugar and simmer to a fine jam. This way the jam is greatly superior in color and flavor to that which is made by putting the sugar in at first. Raspberry Jam, Another way Put the fruit in a jar into a kettle of water, or on a hot till the juice will run from it, then take away a quarter of a pint from every pound of fruit. Boil and bruise it half an hour, then put in the weight of the fruit in sugar, and adding the same quantity of currant juice, boil it to a strong jelly. The raspberry juice will serve to put into brandy, or may be boiled, with its weight in sugar, for making the jelly for raspberry ice or cream.

Raspberry Jelly for Ices or Cream Do the fruit as directed for currant jelly, and use in the same proportion of sugar and liquors. Raspberry Cakes Pick out any bad raspberries that are among the weigh and boil what quantity you please, and when mashed, and the liquor is wasted, put to it sugar the weight of the fruit you first put into the pan.

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Mix it well off the fire, until perfectly dissolved, then put on china plates, and dry it in the sun.

As soon as the top part •dries, cut with the cover of a cannister into small them on fresh plates, and when dry put in boxes layers of paper.

Apricot Cheese Weigh an equal quantity of pared fruit and sugar, wet the latter very little, and let it boil quickly, or the color spoiled, blanch the kernels, and add to it; twenty or thirty minutes will boil it.

Put it in small pots or cups half filled. Apricots or Peaches in Brandy Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of fine sugar in fine powder. Put the fruit into a nice pot that shuts very close, tnrow the sugar over then cover the fruit with brandy. Between the top and cover of the pot, put a piece of double cap paper. Set the top onto a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but must not boil. Put the fruit into a jar and pour the brandy on it. cold, put a bladder over, and tie it down tight.

Cherries in Brandy Weigh the finest molasses, cut off half the stalk, prick them with a new needle, and drop them into a jar or wide mouth three-quarters the weight of or white candy, strew over, fill up with brandy, and tie a bladder over.

To Prepare Oranges to put into Orange Puddings Put Seville oranges into water, and change them three days.

Boil them in the least water till tender, scoop out the pulp, and pick out the kernels, then in a marble mortar beat the oranges, then the pulp separately, and both To every pound put a pound and half of a sugar, pounded and and beat to a paste.

it in small gallipots and cover with white paper dipped in brandy.

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To Dry Apricots, in Half Pare thin and halve four pounds of apricots, weighing them after, put them in a dish and strew among them three pounds of sugar in the finest powder. it melts, set the fruit the stove to do very gently.

As each piece becomes it out it into a china bowl.

all are done, and the boiling heat a little abated, pour the syrup over them.

In a day or two remove the syrup, leaving only a little in each half.

In a day or two more turn them, and so continue daily till quite dry, keeping in the sun or a warm place. Keep in boxes with layers of paper. To Preserve Apricots in Jelly Pare the fruit very thin and stone it.

Weigh an equal quantity of sugar in the powder and strew over it.

Next day boil very gently till they are clear, move them into a bowl and pour the liquor over.

The following day pour the liquor to a quart of codlin liquor, made by boiling and straining, a pound of fine sugar, let it boil quickly it will jelly, put the fruit into it and give one boil, and having skimmed put small pots.

Apple Jelly for the Above, or Any Sort of Sweetmeats Let apples be pared, quartered, and cored, put in a stewpan with as much water as will cover them, boil as fast as possible.

the is all in a mash, add a quart of water, boil an more, arid run through a jelly bag. If in summer, codlins are best, in September golden rennets or winter pippins.

To Preserve Green Apricots Lay vine or apricot leaves at the bottom of your pan, the fruit, and so alternately till full, the upper layer being leaves, fill with spring water and cover down that no steam may come out.

Set the pan at a distance from the fire that in four or five hours they may be very soft, but not cracked.

Make a thin syrup of some of the water, and drain the fruit; when both are cold, put the fruit into the pan and

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the to it, put the pan at a proper distance on the fire till the apricots green, but on no account boil or crack; remove them very carefully in a pan with the syrup for two or three then pour off as much of it as will be necessary, and them more sugar to make a rich syrup and put a little sliced ginger into it.

and the thin syrup has all been drained from the fruit, pour the thick over it.

To Preserve Strawberries Whole Get the finest scarlets before they are too ripe, with their stalks kept on, lay them separately on a china dish, beat and sift twice their weight of double refined sugar over them, bruise a few ripe their weight of double refined in a china basin, cover it close and set it in a of boiling water which will just hold it the comes out and becomes thick, strain it through a muslin into a sweet-meat pan, boil it up and skim it.

cold, put in the strawberries, set them over the stove till milkwarm, then take the pan off they cold, set them on again, and let them become rather hotter, and so for several times till they become clear, but the hottest degree must not come to a cold put them into glasses, and pour the sugar over.

equal weight of the fruit and double refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar, and instead of water, allow one pint of red currant juice to every three pounds of in this simmer them sufficiently jellied.

Choose the largest scarlets, or others, when not dead ripe. Cherry Jam To twelve pounds of Kentish or Duke cherries when ripe, weigh one pound of sugar, break the stones of part and blanch them, then put them to the fruits and sugar, and boil all gently

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the jam comes clear from it china plates to come up dry to table. in boxes paper between.

Orange Marmalade Rasp the oranges, cut out the pulp, then boil the rinds and beat fine in a marble mortar.

Boil three pounds of loaf sugar in a pint of water, it, and add a of the rind, boil fast till the syrup is very thick, but it carefully, then put a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor, boil all gently until well jellied, which it will be in about half an hour. Put it into small pots.

Lemon marmalade do in the same way. Quince Marmalade Pare and quarter quinces, weigh an equal quanty of sugar, to four [pounds latter put a of water, boil and skim, and keep against of quinces tolerably tender by the following mode;—lay them into a stone jar, with a teacup of water at the bottom and pack them with a little sugar strewed between, cover the jar close, and set it on a stone or cool oven, and let them soften till the color become red, then pour the and of quince juice into a preserving pan, and boil all together till the marmalade be complete, breaking the lumps of fruit with the preserving ladle.

This fruit is so hard, that if not done as above, it requires a greal deal of time. N. B —Stewing quinces in ajar, and then squeezing them through cheese cloth, is the best method of obtaining the juice to add as above.

To Dry Cherries, the Best Way To every five pounds of cherries stoned weigh one of sugar doubly refined.

Put the fruit into the preserving pan with very little water, both make scalding hot, take the immediately out and dry them, put them into the pan strewing the sugar between each layer of cherries, let it stand

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to melt, then set the pan on the fire, and make it scalding hot as before, take it off, and repeat thrice with the Drain them from the syrup, and lay them singly to dry on dishes, in the sun or on a stove. When dry put them sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a soft cloth, dry them, and set them once more in the hot sun, or on a stove. Keep them in a box with layers of white paper, in a dry place. This way is best to give plumpness to the as as flavor.

Observe—When any sweetmeats are directed to be dried in the sun or in a stove, it in private families, where there is not a regular stove for the purpose, to in the sun on flag stone, which reflects the heat, and a garden glass over them to keep the insects off, or if put in an oven, to take care not to let it be too warm, and watch they do properly and slowly. Gooseberry Jam for Tarts Put twelve pounds of red hairy gooseberries, when ripe and gathered in dry weather, into a preserving pan as for jelly, let them boil pretty quick, and beat them with a spoon they begin to break, put to them six pounds of pure white Lisbon sugar, and simmer slowly to a jam.

It requires boiling, or it will not keep, but is an excellent and reasonable thing for tarts and puffs. Look at it in two or three and if the syrup and fruit separate, the whole must be boiled longer.

Be careful it does not burn to the bottom. Gather your gooseberries, (the clear white green when ripe, top and tail them, and weigh, to quarters of a pound of fine sugar and half a pint of water, boil and skim the sugar and water, then put the fruit in, and till clear, then break anel put into small pots. White Gooseberry Jam Gather the finest gooseberries, or green if you choose, when just ripe top and tail them. To each pound put

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three quarters of a pound of sugar and a of water, fix as directed under article to clarify sugar then add the fruit, simmer gently then break and put small pots.

Barberries for Tartlets Pick barberries chat have no stones, from the stalks, and to every pound weigh of a pound lump Put the fruit into a stone jar and either set it on a hot or in a sauce-pan of water, and let them simmer very slowly till soft, put them and the sugar into a preserving pan and them gently fifteen minutes. Use no metal but silver.

Barberry Drops The black tops must be cut off, the before the fire till soft enough to pulp with a silver spoon through a sieve into a china basin, then set the basin on a of water the top of which will just fit it, or on a hot.and stir it it grows thick.

When cold, put to one pound and a half of sugar, the finest doubly refined and pounded and sifted through a sieve, which must be covered with a fine linen, to prevent its wasting sifting.

-the sugar and juice together three hours and a if a large quantity, but two and a half for less, then drop it on sheets of thick white paper, the size of the drops sold in the shops. Some fruit is not so sour, and then is necessary.

To know if there is enough, mix till well incorporated, and then drop, if it runs is not enough and if there is too much it will be rough. A dry room suffice to dry them.

No metal must touch the juice but the point of a knife, just to take the drop off the end of a wooden spoon, and then as little as possible. Ginger Drops, Stomachic Beat two ounces of fresh candied orange in a mortar, with a little sugar to a then mix one ounce of powder of white ginger with one pound of loaf Wet the sugar with a little water, and boil all together to a candy and drop it on paper the size of mint drops.

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Peppermint Drops Pound and sift four ounces of doubly refined it with the whites of two eggs till smooth, add sixty drops of oil of peppermint, beat it well and drop on paper, and dry at a distance from the Drops Grate three lemons, with a large piece of doubly refined sugar, then scrape the sugar into a plate, and half a teaspoonful of flour, mix well and beat it well, into a paste, with the white of an egg. Drop it upon white paper, and put them in a moderate oven on a tin A Beautiful Red, to Stain Jellies, Ices or Cakes Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half pint very slowly, half an Add in of alum the size of a pea.

Or use beet-root sliced, and some liquor poured For use almonds finely powdered, with a drop of water, or use cream. For yellow, yolks of eggs, or a bit of saffron steeped in the liquor and squeezed. For green, pound spinach leaves, or beet leaves; express the juice and boil a teacupful in a saucepan of water to take off the rawness.

Damson Cheese or boil the in a stone jar in a of water, or on a hot hearth. Pour off some of the juice, and to every two pounds of fruit weigh half of sugar.

Set the fruit in let it quickly it begins to look dry, take out the stones and add the sugar, stir it in well and simmer two hours slowly, then boil it quickly half an hour, till the sides of the pan candy, pour the jam then into potting-pans or dishes about an inch thick, so that it may cut firm; if the skins be disliked, then the juice is not to be taken out, but after the process, the fruit is

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pulped through a new very coarse with the juice, and. managed as above. The stones are to be cracked, or some of them, and the kernels boiled in the jam All the juice may be left in and to evaporate, but do not add the sugar it has done so. The above looks well in shapes. Biscuit of Fruit To the pulp of any scalded fruit, put equal weight of sugar sifted, beat it two hours, then put it little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them. Magum Plums, Excellent as a Sweetmeat, or in Tarts, Though VeryBad to Eat Raw Prick them with a needle, to prevent bursting, simmer them very gently in a thin syrup, put them in a china bowl, and when cold pour it lay three days, then make a syrup of three pounds of sugar to of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out.

the plums in draining the from them.

Do them very gently till they are clear, and the syrup adheres to them. Put them one by one pots, and pour the Those you may like to dry, keep a of the syrup for, longer in the pan, and it quickly, then give the fruit one more warm, drain and put them to dry on plates in a cool These plums are apt to ferment if not boiled in two syrups, the former will sweeten pies, but will have too much acid to keep.

You may reserve part of it, and add a little sugar to do those that are. to dry, for they will not require to be sweet, as if wet, and eat very nicely, if only as those.

Do not break them. One parcel may be done after another, and save much sugar. To Preserve Grapes in Brandy Put some close bunches, when ripe, but not over ready, into a jar, strew over them half of their weight in white sugar

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candy pounded, prick each grape, once with a needle, fill up with brandy, and tie close. They look beautiful in a dessert.

Gooseberry Hops Of the largest green walnut kind, take and cut the bud end in four quarters, leaving the stalk ends whole, pick out the seeds, and with a strong needle and thread, fasten five or six together, by running the thread through the bottoms, they are the size of a hop, lay nine leaves at the bottom of the preserving pan, cover them with the hops, then a layer of leaves, and so on, lay a good many on the top, then fill the pan with water.

Stop it so down that no steam can get out, set it by a slow fire scalding hot, then take it off till cold, and so do till on opening while cold, the gooseberries are of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar to of water, boil and it well, when half cold, put in the fruit, next day give it one boil, do this thrice.

If the hops are dried, which way they eat best, and look well, they may be set to dry in a week, but if to keep wet make a syrup in the above proportions, adding a slice of ginger in boiling, when skimmed and clear, give the gooseberries one boil, and when cold, pour it over them.

If the first syrup be found too sour, a little sugar may be added and boiled in it, before the hops that are for drying have their best boil. The extra syrup for pies, or go toward other sweetmeats.

A Caramel Cover for Sweetmeats Dissolve eight ounces of double refined sugar in three or of water, and three or four drops of lemon juice, then put into a copper untinned skillet, when it boils to be thick, dip the handle of a spoon in it, and put that into a pint basin of water, squeeze the sugar from the spoon into it, and so on, till you have all the Take a bit out of the water, and if it snaps, and is brittle when it is enough, but only let it be three parts cold, then the water from the sugar, and a copper form oiled well

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run the sugar on it, in the manner of a maze, and when you may put it on the dish it is to cover, but if on trial the sugar is not brittle, pour off the water, and return it into the skillet and boil again; it should look thick like treacle, but of a bright, light good color. It is a most elegant cover. Transparent Marmalade Cut the palest Seville oranges in quarters, take the pulp out, and put it in a basin, pick out the seeds and skins, let the outside soak in water with a little salt all night, then boil them in a good quantity of spring water till tender, drain and cut them in very thin slices, and put them to the pulp, and to every pound, a pound and a half of double refined sugar twenty but be careful not to break the; or six minutes longer. It must be stirred all the time very gently.

When cold put it into glasses.

To Preserve Lemons or Oranges in Jelly Cut a hole in the stalk part, the of a shilling, and with a blunt small knife scrape out the pulp quite clear without cutting the rind. Tie each separately in muslin, and lay them in spring water two days, changing twice a day, in the last boil them tender on a slow fire.

Observe there is enough at first to allow for wasting, as they must be covered to the last.

To every pound of oranges, weigh two pounds of double refined sugar, and one pint of water, boil the two latter together with the juice of the orange to a syrup and clarify it, skim well, and let it stand cold, then the fruit in the syrup half an hour; if no: clear, do this daily till they are Pare and core some green pippins, and boil in water it tastes strong of them, do not break them, only gently press them with the back of a spoon. the water through a jelly bag till quite clear, then to every pint put of double refined sugar, the peel and juice of a lemon, and boil

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to a strong syrup. for the and turning the whole upwards jar, pour the apple jelly it.

The bits cut out, must go through the same process with the fruit. Cover with brandy pepper. Orange Chips Cut oranges in halves, the the soak the peel in water, next day boil in the same tender, drain them, and slice the peels, put them to the juice, weigh and put all a broad earthen dish, and put at a moderate distance, often till the chips candy, then set them in a cool room to dry.

They will not be so under three weeks. Orange Cakes Cut Seville oranges in pieces, out the seeds and skins, save the juice, and add to the meat of the fruit after having beaten it quite fine in a mortar, in the proportion of a pound to a pound and a half of loaf sugar finely beaten When the paste is finely mixed make it into small cakes, and dry them on china plates in a hot room, and turn them daily. Do not let them be too dry.

They are excellent for gouty stomachs, or for travellers. The peels of China oranges, soaked a night, then drained and boiled up in a syrup till enough to be tender, answer for common puddings extremely well, and are of no value, whereas Sevilles are usually dear, and sometimes cannot be had. Put to the water, apiece of lemon-pcel, mix the crumbs in nearly boiled put some lemon or orange Observe to boil all the ingredients, for if any be added after, the panada will break, and not jelly. Barley an ounce of pearl barley a few minutes to cleanse, then put on a of water, simmer one hour, when done, put it a bit of fresh lemon-peel and a bit of sugar. If likely to be too thick, you may put another quarter of a pint of water.

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Common Barley Wash a handful of common barley, then simmer it gently in three pints of water in a little lemon-peel. is less apt to nauseate than pearl barley, but the former is a very pleasant drink. A Very Agreeble Drink Into a glass of cold water pour a tablespoonful of capillarie and the same of vinegar. Lemon Water, a Delightful Drink Put two slices of lemon thinly pared into a teapot, and a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire, pour in a pint of boiling water, and stop close. Apple Water Cut two large apples in slices, and pour a quart of boiling water on them, or on roasted apples. Tamarinds, currants, fresh or in jelly, or scalded, currants or cranberries, make excellent drinks with a little sugar or not, as may be agreeble.

Toast and Water Toast slowly a thin piece of bread extremely brown and hard, but not the least black, then plunge it into a jug of cold water, and cover it over an hour before Orangeade, or Lemonade Squeeze the boiling water on a little of the peel and cover close. Boil water and to a thin syrup, and skim it.

all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet, through a jelly bag, or add water and capillaire.

Orgeat Beat two ounces of almonds with a teaspoonful of orangeflower water, and a bitter almond or two, then pour a quart of milk and to the Sweeten or capillaire.

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Porridge Make a fine gruel of half grits, long boiled, off, either add cold milk, or warm with milk, as may be approved. Serve with toast. French Porridge Stir some oatmeal and water let it stand to be clear, and pour off the pour fresh upon it, stir it well, let it stand next day, strain through a fine sieve and boil the water, adding milk while doing.

The proportion of water must be small. is much ordered, toast, for the breakfast of weak persons, abroad. Make a fine smooth gruel of grits, it when boiled well, it at times till cold.

When to be used, add sugar, wine and lemon-peel with nutmeg; some like a spoonful of brandy beside the wine. Boil up half a of fine gruel, with a bit of butter the size of a large nutmeg, a large spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon-peel and nutmeg. the boils, it some grated rice, mixed with a little water, when of a proper consistency add sugar, lemon-peel and cinnamon, and a glass of brandy to Boil all smooth. Boil a quart of spring water, when cold add the yolk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to your taste, and syrup of lemons one ounce. A Refreshing Drink in a Favor Put a little tea-sage, two springs of balm, and a wood sorrel into a stone jug, first washed and dried them; peel thin a small lemon and clear from the white, slice it, and put a bit of the peel in, then in pints of boiling water, sweeten and cover it close.

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Another Drink Wash extremely well an ounce of pearl barley, shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon-peel, boil till you have a smooth put in a of lemon and capillaire.

Another Drink of an ounce and a half of tamarinds, three ounces of stoned raisins, till near a third be consumed.

it.

A Most Pleasant Drink Put a teacup full of cranberries into a cup of water, and mash them.

In the meantime boil two quarts and a pint of water with one large spoonful of oatmeal, and a very large bit of lemon-peel, then add the cranberries and Lisbon sugar as shall leave a smart flavor fruit, and a quarter of a pint of sherry or less, as may be proper; boil all for half an hour and strain off. Whey That of cheese is wholesome drink, especially when the cows are in fresh herbage. White Wine Whey Put half a of new milk on the the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear, let it boil up, then set the saucepan aside till the curd subsides, and not it.

Pour the whey off, and add to it of boiling water and a bit of white sugar.

Thus you a whey cleared of milky particles, as weak as you choose to make it.

or Lemon Wheys Pour into boiling milk as above, and when clear, dilute with boiling water, and put a bit or two of sugar.

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Egg Wine Beat an egg, mix it with a spoonful of cold water, set on the a glass of white wine, of water and and nutmeg.

it boils, pour a little of it to the egg by degrees, the whole be in, it well, then return the whole into the saucepan, put it on a gentle fire, it one way for not more than a minute, for if it boils, or the egg be stale, it will curdle. Serve with toast.

Egg wine may be made as above without warming the egg, and it is lighter on the stomach, though not so pleasant An egg broken into a cup of tea, or beaten and mixed a basin of makes a breakfast more supporting than tea.

An egg divided, and the yolks and whites separately, then mixed with a glass of afford two very wholesome draughts, and prove lighter than taken or poached, taken in a quantity, convey much nourishment. The following is a particularly soft and fine draught to be taken the first and last thing, by those who are weak, and have a cough. Beat a fresh laid egg, and mix a quarter of a pint of new milk warmed, a large of capillaire, the same of rose-water, and a little scraped.

Do not warm after the egg is put in.

Chocolate Those who may use much of article, find the following mode of preparing both useful and economical.

Cut a cake of chocolate in very small bits, put a pint of water into the pot, and when it boils, put in the above. Keep it on the fire melted, then on a gentle fire until it boils, pour into a basin, and it keep in a cool place eight or ten or more.

When wanted put a spoonful or two into milk, boil sugar, and mix if not made thick, is a very good breakfast or supper drink.

' (7)

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oS Put two ounces of fresh ground coffee of the best quality into a coffee pot, and pour coffee cups of boiling water on it. let it boil six minutes, pour out a cupful two or three times, and return it again, then put two or three isinglass chips into it, and pour one spoonful of boiling water on it, boil it five minutes more, and set the pot by the fire, to keep hot ten minutes, and you will have coffee of a beautiful clearness.

always be served with coffee, and either pounded sugar candy, or fine Libson sugar. If for foreigners, or those who like it exceedingly strong, onlv dishes If not roasted lav it before a hre until perfectly hot and dry, or you may put the smallest bit of fresh butter into a preserving pan of a small size, and when hot, the coffee in it,'and toss it about until it be freshened. a dessert spoonful of ground in nearly a pint of milk, a quarter of an hour, into it a shaving or two of isinglass and it.

Let it boil a few and set it on the side of the fire to grow fine. This is a very fine breakfast drink, it should be sweetened with real Lisbon sugar of a good quality. Ground Boil one of ground rubbed down smooth, with three pints of milk, a bit of cinnamon, lemon-peel, and nutmeg.

Sweeten when near done. Tapioca the largest pour cold water on to wash it two or three times, then soak it in fresh water or six hours, and simmer it in the same it becomes quite clear, then put lemon juice, wine and sugar. The peel should have been boiled in it.

It thickens very much.

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» To prevent the earthy taste, soak it in cold water an hour, pour that off, and wash then add more, and simmer till the berries are clear, lemon-peel and spice if approved.

Add sugar and wine, and boil all up together. Sago Milk Cleanse as above, and boil it slowly and wholly with new It swells so much that a small quantity will be sufficient for a and when done, it will be diminished to about a pint.

It requires no sugar, or flavoring. Arrowroot Jelly Of this beware of having the wrong sort, for it has been counterfeited with bad effect. Mix a large of the powder with a teacupful of cold water by degrees, and quite smooth.

Put rather more than a of water over the fire, with some white scraped nutmeg, and a spoonful and a half or two of brandy.

The moment it boils, pour the powder and water in, stirring it well, and when it boils up it is done.

is a very useful thing in a house and in the above mode, a sick person may be supplied with a fine supporting meal in a few minutes. and the following are particularly good in bowel complaints.

A Flour Caudle Into five large spoonfuls of the purest water, rub smooth one dessert of Set the spoonfuls of new milk, and put two bits of sugar into it, the moment it boils, pour into it the flour and water, and it over a slow fire twenty minutes. A Rice Caudle Soak some Carolina in water an hour, strain put two a pint and a of milk, simmer it will pulp through a then put the

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pulp and milk into the saucepan, with a bruised clove, and a bit of Simmer ten minutes, if too thick, add a spoonful or two of milk, and serve with thin toast. Ass's Milk Far surpassing any imitation of it that can be made. It should be milked into a glass that is kept warm by being in a basin of hot water. The fixed air that it contains gives some people a pain in the stomach.

At first a teaspoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed. Artificial Ass's Milk a of water, a quart of new milk, an ounce of wiiite sugar candy, half an ounce of ering root, and half an ounce of conserve of roses, till half be wasted. is astringent, therefore proportion the doses to the effect.

Mix two of boiling water, two of milk and an egg well beaten, sweeten with pounded white sugar candy. This may be taken twice or thrice a day. of hartshorn shavings, two of pearl barley, of ering root, and one dozen of snails that have been bruised, in two quarts of water to one.

Mix with an equal quantity of new milk when taken, twice a day.

Buttermilk with Bread or without It is most wholesome when sour, as likely to be heavy but most agreeable when made of sweet cream. Dr. B oerneave's Sweet Buttermilk Take the milk from the cow into a small churn, in about ten minutes begin churning, and continue until the flakes of butter swim about pretty thick, and the milk is discharged

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IOI of all the greasy particles, and appears thin and blue. it through a sieve, and drink it as frequently as possible. It should form the whole patient's drink, and the food should be biscuit and rusks in every wa) and sort, ripe and dried fruits of various kinds when a decline is apprehended. Baked and dried fruits, raisins in particular, make excellent suppers for invalids, with biscuit or common cake. When the Stomach Will not Receive Meat On an extreme hot put two or sippets of bread, and pour over them some gravy from beef, mutton or if there is not butter in the dish.

Sprinkle a little salt is much lighter than meat, and conveys a great deal of nourishment in a small form. Toast hard and dry a thin bit of bread, soak it in water, it out and sift a sugar, and nutmeg if you like it.

Or pour boiling water a captain's biscuit, broken in pieces, and steam it down in a basin, when soft, add strong souchong tea, cream, and or wine, sugar and nutmeg, or a teacupful of weak rum, or brandy and with sugar, just to give taste. Saloop a little water with wine, lemon-peel and together, then mix with a small quantity of the powder, previously rubbed smooth, with a cold water; it all together, and boil it a few minutes. To Make Yeast Thicken two quarts of water with fine flour, about spoonfuls, boil half an sweeten of brown sugar, when near cold put it four spoonfuls of fresh yeast, in a jug, shake it well together, and let stand one day to ferment near the without being covered. will be a thin liquor on the top which must be poured off; shake the remainder, and cork for use.

always four spoonfuls of the old to ferment the next ing it always in succession.

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The Son ttiern Cookbook Boil one pound of potatoes to a mash, when half cold add a cupful of yeast, and mix It will be ready for use in two or three hours and keep well. Use a double quantity of to what you do of beer yeast.

To take off the bitter of yeast, put bran into a sieve, and pour it through. To Preserve Yeast When you have plenty of yeast begin to save it in the following manner: whisk it until it becomes thin, get a large wooden dish, wash it very nicelv, and when dry, lay a layer of yeast over the inside a soft brush, let it dry, then put another layer in the same manner, and so do until you have a sufficient quantity, observing that each coat dries thoroughly before another be added. It may be put on two or three inches thick, and will keep several months; when to be used cut a piece out, and stir it in warm water. If to be used for brewing, keep it by clipping large handfuls of birch tied together, and when dry, repeat the dipping once.

You may thus do as many as you please, but take care that no dust comes to them, or the vessel in which it has been prepared as before. When the wort be set to work throw into it one of these bunches, and it will do as as a small quantitv first and then added to the whole; it will work sooner.

To Pot / Cut and pound four ounces of Cheshire cheese, one ounce and a of a teaspoonful of pounded sugar, a little bit of mace, and a glass of white press it down in a deep pot. To Roast to Come up Dinner Grate three ounces of fat Cheshire cheese, mix it with the yolks four ounces of grated and

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ounces of butter, beat the whole well in a mortar with a teaspoonful of mustard, and a little salt and pepper. Toast some bread, lay the paste, as above, thick upon it, put it in a Dutch oven, covered with a dish hot remove the dish and let the cheese brown a Serve as hot as possible. To Poach Set a stewpan of water on the fire, when slip an egg previously broken into a cup, the water, when the white looks done enough, slide an egg slicer under the egg, and lay on toast and butter, or spinach. As soon as enough are done, serve hot. Short Rub into a pound of dried four ounces of four ounces of white powdered sugar, one egg, and a spoonful or two of thin cream to make into a paste. 'W hen mixed put the currants into one and the caraways into the rest.

Cut them as before and bake on tins.

The servants of country are generally acquainted with the best mode of managing the butter and cheese of that country, but the following hints may not be unacceptable to give information to the mistress. DAIRY The greatest possible attention must be paid to cleanliness.

All the utensils must be daily scalded, and brushed, washed in plenty of cold water, dried cloths, and turned up in the air.

The dairy be kept clean and cool.

In milking, if the cows be not dry, the be decreased.

The quantity depends on the goodness of different cows, on the pastures, and on the length of time from calving. A middling cow gives a pound of butter a day for five or six weeks, and sometimes longer. the milk decreases a change even in a worse pasture effect an alteration, and where water is within reach animals, it is of great consequence to the milk.

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The chief of the cows should come in the end of March, or the beginning of April, and one the end of September, then the family will be supplied with milk in the winter When a calf is to be reared, it should be taken from the cow in a week at furthest, or it will cause great trouble in rearing, because it will be difficult to make it in a pan.

The calf should be taken from the cow in the morning and kept without food till next morning, w being hungry, it will take it without much trouble. Skimmed milk made as warm as new, is to be given twice a day in such quantities as it shall require, and if milk runs short, a fine smooth gruel mixed with it will do very well. is to be continued the calf be taken out to graze, which at be only by day; the milk must be given when housed in the evening. To Scald Cream In winter the milk stands twenty-four hours before scalded, in summer twelve. The milk pan is to be put on a hot if you have one. It must remain on the hot, on no account or a instead of cream upon the milk. You will know when done enough by the undulations on the surface, and looking quite thick. The time required to scald cream depends on the size of the pan and the heat of the fire, the slower the better; remove the pan into the dairy when done, and skim it next day.

thus prepared, the butter is usually made in Devonshire, etc.

Buttermilk If made of sweet cream, is a delicious and most wholesome food.

Those who can relish sour buttermilk find it still more light, and it is reckoned more beneficial in some cases. To Cure Mawskins for Rennet Cut the calf's stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it be in that pickle a month or more, then take it out, drain, and flour it, stretch it out with a stick, let it hang up to dry. A piece of this is to be soaked, and kept to turn the milk in cheese-making time.

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Some lands make cheese of a quality than the butter produced in them is; when the soil is poor, the cheese will want fat, to remedy which, after pressing" the whey from the curd, crumble it quite small, and work into it a pound of fine fresh butter, then press, etc. as usual. Cream Cheese Put five quarts of strippings, that is the last of the milk, into a pan, with two of rennet.

When the cind is come, strike it down two or three times with a skimmingjust to break it, set it to stand two hours, then spread a cheese cloth on a sieve, put the curd on it, and let the whey drain, break the curd a little with your hand, and put it into a vat a two-pound weight upon it.

Let it stand two hours, take it out, and bind afillet around. Turn every day till dry, from one board to another, cover them with nettles, or clean dock leaves, and put between two pewter plates to ripen.

If the weather is warm, it be in weeks.

Have ready a kettle of boiling water, put of new milk into a pan, and five pints of cold water, and five of hot of a proper heat, put in rennet as will bring it in twenty likewise a bit of sugar; when it comes, strike the skimmer three or four times down and leave it on the curd. In an lay it, into the vat without touching it, put a two-pound weight on it when the whey has run from it, and the vat is full.

Another Sort Put to three pints of raw cream as it, it well, and pour it sieve in which you have folded a cheese-cloth three or four times and laid at the bottom.

it hardens, cover it with nettles on a pewter Rush Cream Cheese To a quart of fresh cream, put of new milk warm to make the cream a proper warmth, a bit of sugar and a little rennet.

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io6 Set near the fire till the curd comes, fill a vat made in the form of a brick of wheat straw, or rushes sewed together. Have ready a square of straw, or rushes sewed flat to rest the vat on, and another to it, the vat open at top and bottom.

Next day take it out, and change it as above to ripen.

A half-pound weight will be sufficient to put on it.

Take a pint of very thick sour cream from the top of the pan gathering for butter, lay a napkin on two plates, and pour half into each, let them stand twelve hours, then put them on a fresh wet napkin in one place, and cover with the same, this do every twelve hours until you rind the cheese begins to look dry, then ripen it with nut leaves; it will be ready in ten nettles, or two pewter plates, ripen cheese very well.

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HOME BREWERY To Brew Very Fine Welsh Ale Pour forty-two gallons of hot water, but not quite boiling", on four bushels of malt, cover and let it stand three hours; in the meantime infuse a pound and a half of hops in a little hot water or two pounds ale is to be kept five or six months, and put water and hops into the tub, and run the wort upon them, and boil them together three hours. off the hops, and for the beer.

Let the wort stand in a high tub cool to receive the ) east, of which put two of ale, or if you cannot get it, of small beer yeast.

Mix it thoroughly and often.

the wort has done working, the second or third day, the yeast will sink rather than rise in the middle, remove it and turn the ale as it works out, pour in at the time and gently to prevent the fermentation from continuing too long, which weakens the Put a bit of paper over the bunghole two or three clays before stopping it up. Strong Beer or Ale Twelve bushels of malt to the hogshead for beer, eight for ale, for either the whole of hot not on at once and let it infuse three hours closely covered, mash it in the first half hour, and let it stand mainder of the time. Run it on the hops previously infused in water, for strong beer of a to a bushel, if for ale, a half pound. Boil them with the wort two hours from the time it begins to Cool a pailful to add of yeast to, which will prepare it for putting to the rest when ready next day, but if possible put the same night.

as usual.

Cover the bunghole with paper when the beer has finished working, and if it is to be stopped have ready a pound and a of hops dried the fire, put them into the bunghole, and fasten Set it to stand twelve months in casks, and twelve in bottles before it is drunk.

It will keep and be very fine eight or ten years. It should be brewed the beginning of March.

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io8 The Souttiern Cookbook Great care must be taken that bottles are perfectly prepared, and that the corks are of the best sort. The ale will be ready in three or four months, and vent peg is never removed, it will have spirit and strength to the very last. Allow two gallons of water at first for waste. After the beer or ale is run from the grains, pour a hogshead and a half for the twelve bushels and a hogshead of if eight were brewed, mash and let it stand, and then boil, etc., use some of the hops for the table beer that was boiled for the strong beer. Beer On three bushels of malt pour of hot water the third of the quantity you are to use, which is to be thirty-nine gallons. Cover it warm half an hour, and let stand two hours and a half more, then set it to drain.

dry add half the remaining water, mash, and let it stand half an hour, run that into another tub and pour the rest of the water on the malt, it well and it, letting it infuse a full hour. Run off and mix all together. and a quarter of hops be infused in as in the former recipe, and be put the tub for running.

Boil the hops with the wort an hour the it boils.

Strain off and cool, if the whole be not cool enough that day to add to the yeast, a pail of wort may be prepared, and a quart of yeast put to it night.

turning, all the wort should be added and thoroughly mixed with a lade pail. When the wort ceases to work, put a bit of paper on the bunghole for three days, when it may be safely fastened close. In or four weeks the beer will be fit drinking.

Servants should be directed to put a cork every barrel as soon as the cork is taken out, the air causing casks to become musty. To Refine Beer, Ale, Wine and Cider Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every

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day till dissolved. Draw off a third part of the cask, and mix the above with it, likewise a quarter of an ounce of pearl-ashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. it well, then return the liquor into the casks, and stir it with a clean stick. Stop it up, and in a few it will be fine. Coffee. See Among Sick Cookery, Orgeat a of new milk with a stick of cinnamon, sweeteu to your taste, and let grow then pour it by degrees to three ounces of almonds, and twenty bitter that have been blanched and beaten to a paste, with a little water to prevent oiling, boil all together, and stir till cold, then add half a glass of brandy. Blanch and pound three of a pound of almonds, and thirty bitter, with a spoonful of water, stir in by degrees two pints of water, and of and strain the whole a Dissolve of fine sugar in a pint of water, boil and mix it with the other as likewise two spoonfuls of orange-flower water, and a teacupfui of the best brandy. Lemonade, to be Made the Day Before Wanted Pare two dozen of tolerably sized lemons as as possible, put eighteen of the rinds three quarts of hot, not water, and it over for three or four hours. Rub some fine sugar on the lemons to attract the essence, it into a china bowl into which the juice of the lemons, to it add one pound and a half of fine sugar, then put the water above, and three quarts of not hot, mix and pour through a jelly bag Pare a number of lemons according to the quantity you are likely to want, on the peels pour hot but more juice will be necessary than you need use the peels of.

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infusing, boil sugar and water to a good syrup with the white of an egg whipped up. it boils pour a little cold water it, set it on again, and when it boils up, take the pan off, and set it to settle.

If there is any scum, it off, and it clear from the sediment to the water the peels were infused in, and the lemon stir and taste it and add as much more water as shall be necessary to make a very rich lemonade.

Wet a jelly bag, and squeeze it dry, then strain the liquor, which is uncommonly fine. Raspberry Put of a china bowl, and pour upon it a quart of the best white wine vinegar, next day strain the liquor on a pound of raspberries, and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it.

The last pass it through a canvas previously wet to prevent waste.

Put it a stone jar, of sugar to of juice, broken lumps, it when melted, then put the jar into a saucepan of water, or on a hot hearth, let it simmer, and skim it.

When cold bottle it.

This is one of the most useful preparations can be kept in a house, not only as affording the most refreshing beverage, but being of ^singular efficacy in complaints of the chest.

A large spoonful or two in a tumbler of water. N. B. Use no glazed or metal vessel for it.

Note. The equal quantity of sugar, makes excellent raspberry cakes without boiling. Raspberry Wine To every quart of picked raspberries put a quart of bruise, and let two days, strain off the liquor, and to gallon put three pounds of lump sugar; when dissolved put the liquor in a barrel an'd when fine, which will be in about two months, bottle it, and to each bottle put a spoonful of brandy, or a glass of wine.

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Raspberry or Currant Wine To of carefully cleared from mould or bad, put one quart of water, bruise the former.

In twenty-four hours strain the and put to every quart a pound of sugar, a good middling quantity of Lisbon.

If for white currants, use lump sugar. It is to put the fruit, etc, in a large pan, and when in three or clays the scum rises, take that off before the liquor be put into the barrel. Those who make from their own gardens may not have a sufficiency to fill the barrel at once. The not be hurt if made in the pan, above proportions, and added to as the fruit ripens, andean be gathered in dry weather. Keep an account of what is put in each time.

Imperial Put two ounces of cream of tartar, and the juice and paring of two lemons into a stone jar, pour on them seven quarts of boiling water, stir and cover close. When cold, sweeten with loaf sugar, and straining it, bottle and cork it tight.

is a very pleasant liquor, and very wholesome, but from the latter consideration was at one time drank in such quantities, as to become injurious.

Add in bottling, half a pint of rum to the whole quantity. Excellent Ginger-wine Put into a very nice boiler ten gallons of water, twelve pounds and a half of lump sugar, with the of six or eight eggs well beaten and strained, mix all well while cold; when the liquor boils, skim it well, put half a pound of cinnamon, white ginger bruised, boiled twenty minutes. Have ready the very thin rinds of ten lemons, and pour the liquor on them, when cool turn it with two spoonfuls of yeast, put a of the liquor to of isinglass shavings; while warm, whisk it well three or four times, and all together into the barrel.

Next day stop it up; in three weeks bottle, and in three months it will be a delicious and refreshing liquor, and though very cool, perfectly safe.

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Another for Ginger-wine Boil nine quarts of water with six pounds of lump the rinds of two lemons very thinly pared, with two ounces of bruised white ginger, half an hour, skim. Put three quarters of a pound of raisins into the cask, when the is luke warm, turn it with the juice of two lemons, and a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounee of isinglass- shavings, stop it up, and bottle it six or seven weeks. Do not put the lemonpeel in the barrel. Alderwine To every quart of berries put two quarts of water, boil half an hour, run the liquor, and break the fruit thiough a hair sieve, then to every quart of put three quarters of a pound of Lisbon sugar, not the very coarsest, but coarse. the whole a quarter of an hour with some Jamaica peppers, ginger and a few cloves. it into a tub and when of a proper warmth into the barrel, with toast and yeast to woik, which there is more difficulty it do than most other liquors. When it ceases to hiss, put a quart of brandy to eight gallons and stop up. Bottle in the spring, or at Christmas. White Alder-wine—Frontiniac Boil eighteen pounds of powdered sugar, with six gallons of water, and two whites of eggs well beaten, then skim it, and put in a quarter of a peck of alder flowers from the tree that bears white berries, do not keep them on the fire. near cold, stir it, and put in six spoonfuls of lemon or five of yeast, and beat well into the liquor; stir it every day, put six pounds of the best raisins stoned, the cask, and turn the wine.

Stop it close, and bottle in six months. When well kept, this wine will pass for Frontiniac. Cherry Wine Boil fifteen gallons of forty-five of sugar, skim it, when cool, put a little to a quart of a of yeast, and so by degrees add a little more. In an hour pour

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the small quantity to the large, the on cherry flowers, picked in the dry, the quantity for the above is twelve Those who gather from their own garden may not sufficient to put in at once, and may add as they can get keeping account of When it ceases to hiss, and the flowers are all in, stop for months.

Rack it off, empty the barrel of the dregs, and adding a gallon of the best brandy stop it up. and let it stand six or eight. weeks, then bottle it.

A Rich and Pleasing Wine Take new cider from the press, mix it with as much honey as will support an egg, boil gently fifteen minutes, but not in an iron, brass or copper pot, skim it well, when cool let it be turned, but do not quite In March following, bottle it will be fit to drink in six weeks; will be less sweet if longer in the cask. You will have a rich and strong wine, and it will keep well.

serve for any culinary purposes which sack, or sweet wine are directed for. Duhamel says, honey is a fine ingredient to assist and render palatable new crabbed, austere cider. Raisin Wine with Cider Put two hundred weight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider that is not rough.

Stir it well two or three days, stop it, and let it stand six months, then rack into a cask that it will fill, and put in a gallon of the best brandy. If raisin wine be much used, it would answer well to keep a cask always for it, and bottle off one year's wine just in time to make the next, which allowing the six months of infusion would make the wine eighteen months old. In cider countries this way is very economical, and even if not thought strong enough, the addition of another quarter of a hundied of raisins would be sufficient, and the wine would still be very cheap.

(8)

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When the raisins are pressed through a horse-hair bag, they will either produce a very good spirit by distillation and must be sent to a chemist who will doit (but if for that purpose they must be very little pressed) or they will make excellent vinegar, on which article see another page. The stalks should be picked off for the above, and may be thrown into any cask of vinegar that is making, being very acid. Raisin Wine without Cider On four hundred weight of Malagas pour one hogshead of spring water, stir well daily for fourteen the raisins in a horse-hair bag in a press, and turn the it ceases to hiss stop it close.

In six months rack it off into another cask, or into a tub, and after clearing out the sediment, return it into the same, but do not wash it, add a gallon of the best brandy, stop it close, and in six months bottle it.

Take care of the pressed fruit, for the use of which refer to the preceding recipe. Ratafia Blanch two ounces of peach and apricot kernels, bruise and put them into a and nearly up with brandy.

Dissolve half a pound of white sugar candy in a cup of water, and add to the brandy after it has stood a month on the kernels, and they are strained off, then filter paper, and bottle for use. Raspberry Brandy Pick fine dry fruit, put into a stone jar, and the jar into a kettle of water, or on a hot hearth, till the runs, and to every pint add of one and skim it when cold; put equal quantities of juice, and shake well, and bottle. Some people prefer it stronger of the Vender, or Punch Fare six oranges, and six lemons as thin as you can, grate them after with sugar to get the flavor. Steep the peels in a of rum or stop twenty-four

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Squeeze the fruit on a pound and a of add to it four quarts of water, and one of new milk, boiling hot, stir the rum into the above, and run it a jelly-bag perfectly clear.

Bottle and cork close immediately. Norfolk Punch Pare six lemons and Seville oranges squeeze the juice into a large teapot, put to it two of brandy, one of white wine, and one of milk, and one pound and a quarter of sugar, let it be mixed fine, and then covered for twenty-four hours, strain through a jelly-bag, it.

Orange or lemon syrup, a most useful thing to keep in the house, to take with water, in colds or fevers. Squeeze the of very good and; strained, a pint to a pound of sugar, over gentle it well, when it a china bowl, and in twenty-four hours bottle; t for use.

Currant Shrub Strip the fruit, and prepare in a jar as for jelly, strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump sugar; strain through a jelly bag.

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FOR THE SICK The lollowing pages will contain cookery for the sick, it being of more consequence to support those whose bad appetites will not allow them to the necessary nourishment, than to stimulate those that are in health. It may not be necessary to advise, that a choice be made of the things most likely to agree the patient, a change be provided, that some one at least be always that not too much of these be made at once, are not likely to keep, as invalids require variety, and let them succeed each other in a different form and flavor. A Great Restorative Bake two calve's feet in of water, and new milk, in a jar closely covered, hours and a cold, remove the fat. Give a large teacup the first and last thing.

Whatever flavor is approved, give it by baking in it cinnamon or mace, add sugar. Simmer six sheep's trotters, two blades of mace, a cinnamon, lemon-peel, a few hartshorn shavings, and a isinglass, in two quarts of water to one off the fat, and give near half a pint twice a day, warming with it a little new milk.

Boil one ounce of isinglass shavings, forty Jamaica peppers, and a bit of broken crust of in a 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 tea, soup, or anyway.

and More Pleasant Draught Boil a quarter of an ounce of isinglass shavings, pint of new milk, to half, add a bit of sugar, and for a change a bitter almond.

Give this at night, not too warm.

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The Senthern Cookbook Nourishing Veal Put the knuckle of a leg or shoulder of veal, with little meat to it, an old fowl, and four shankbones of mutton extremely well soaked and brushed, three blades of mace, ten pepper-corns, an onion, and a bit of bread, and quarts of water, into a stewpot that covers close, and simmer in the slowest manner after it has boiled up, and been skimmed, or bake it, strain and take off the fat. Salt as wanted.

A Pat the mouse round of beef, a knuckle-bone of veal, and a few shanks of mutton into a deep pan, and cover close a dish or a close crust, bake the loaf is done enough for eating with only as much as cover it in a cool place. When to be give what flavor may be approved. Beef Tea Cut a pound of fleshy in thin slices, simmer with a quart of water twenty minutes it has once boiled, and been skimmed.

if approved, but it has generally only salt.

of Muttpn and Put two pounds of lean two of scrag of mutton, sweet and ten pepper-corns, into a nice tin saucepan, with five quarts of water, simmer to three and clear the fat when cold. Note. The soup and broth made of different meats are more supporting, as well as better flavored. Two Ways of Preparing a Chicken Panada it until about three parts ready, in a quart of water, take off the skin, cut the white meat off when cold, and put a marble mortar, pound it to a paste with a little of the it was in, a little salt, a grate of nutmeg, and the least bit of for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick. This contains great nourishment in a small compass.

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u8 Pat the body and the legs of the fowl that the panada was made of, taking the skin and rump off, the water it was boiled in, with one blade of mace, one slice of onion, and ten white pepper-corns. the broth be of a pleasant flavor. If not water enough, add a little more. a quarter of an ounce of sweet almonds, fine, with a teaspoonful of water, boil it in the broth, strain, and when cold remove the fat. Shank Soak shanks of mutton then brush and scour. Lay them in a saucepan with three blades of mace, one onion, twenty Jamaica, and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made by toasting.

three quarts of water to them, and set them to a hot hearth close covered, let as as possible for five hours, then it off, and put it in a cold place. may the addition of of if approved for flavor. A Quick Made Take a bone or two of a loin or neck of mutton, take off the fat and set it on the in a small tin saucepan that has a cover, of a pint of water, the meat being first and cut in bits, put a bit of thyme and parsley, and if approved, a slice of Let it boil very quick, skim it nicely, take off the if likely to be too weak, else cover it.

Half an hour is sufficient for the whole process. Calf's Feet Boil two feet in three quarts of water to half, strain and set it by.

off the fat, put a large teacupful of the into a saucepan, a half glass of sweet wine, a little sugar and nutmeg, and heat it be ready to boil, then take a little out of beat by degrees to the yolk of an egg, and adding a bit of the size of a nutmeg, stir it all together, but do not let it boil.

a bit of fresh lemon-peel into it.

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The Sou thei'u Cookbook Boil two calf's feet, two ounces of veal, and two of beef, the bottom of a penny loaf, two or blades of mace, half a nutmeg sliced, and a little in three quarts of water, or three pints, strain, and take off the fat. Panada, Made in Set a little water on the with a glass of white wine, some sugar, and a scrape of nutmeg and lemon-peel, mean while grate some crumbs of The minute the mixture boils up, keeping it still on the fire, put the crumbs in,and let it boil as fast as it can.

When of a proper thickness just to drink, take it off.

but instead of a glass of wine, put in a tablespoonful of rum, and a bit of butter, sugar as above.

This is a most pleasant mess.

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SAUCES, ETC A Rich Gravy Cut beef in thin slices, according to the quantity wanted: slice onions thin, and flour both:

fry them of a pale brown, but on no account suffer them to grow black: put them into a stewpan, and pouring boiling water on the browning in the frying-pan, boil it up, and pour on the meat. Put it to a bunch of parsley, thyme, savory, and a small bit of knotted marjoram, and the same of tarragon, some mace, Jamaica and black peppers, a clove or two, and a bit of ham or gammon.

till you have' all the juices of the meat; and be sure to skim the moment it boils, and frequently after. If for a hare, or stewed fish, anchovy should be added. The shank bones of mutton are a great improvement to the richness of the gravy; being first well soaked, and scoured Jelly gravies for cold pies should be brown or white, as the meat or fowl is.

It must be drawn without frying, relished, and made quite clean, by running it through a flannel bag.

To give it the consistence of jelly, shanks, or knuckle, or feet, should be boiled with the bones. Jelly to Cover Cold Fish Clean a maid: put it with three quarts of water, an ounce and a half of isinglass, a bit of mace, lemon-peel, white pepper, a stick of horseradish, and a little ham or gammon. Stew, till on trying with a spoon you find that it jellies: then strain it off and add to it the whites of five eggs, a glass of sherry wine, and the juice of a lemon; give it and it through a jelly-bag till quite transparent. When cold, lay it over the fish with a spoon. Cullis, or Brown Sauce Lay as much lean veal over the bottom of a stewpan as will cover it an inch thick: then cover the veal with thin slices of undressed gammon, two or three onions, two or three bay-

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leaves, some sweet herbs, two blades of and cloves. Cover the stewpan, and set it over a slow fire. When the juice comes out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef broth, boil and skim well, then simmer an hour: add a little water, mixed with as much flour as will make it properly thick: boil it an hour, and strain it.

This will keep a week.

Veal Gravy Make as directed for the cullis, leaving out the spice, herbs and It should be drawn very slowly: and if for white dishes, do not let the meat brown. Bechamel or White Sauce Cut lean veal in small slices, and the same of lean bacon or ham: put them in a stewpan, with a good piece of butter, an onion, a blade of mace, a few mushroom buttons, a bit of thyme, and a bayleaf. Fry the whole over a very slow fire, but not to brown it: add flour to thicken; then put an equal quantity of good broth, and rich cream. Let it boil half an hour, stirring it all the time: strain it through a soup strainer.

N. B. Soups and gravies are far by putting the meat at the bottom of the pan, and stewing it, and the herbs, roots, etc., with butter, than by adding the water to at first; and the gravy that is drawn from the meat should be nearly dried up before the water is put to it.

Do not use the sediment of gravies, etc. that have stood to be onions are strong, boil a turnip with them, if for sauce, will make them mild.

Sauce for White Fowl Simmer ten minutes a teacupful of port wine, the same of good meat gravy, a little shallot, a little pepper, salt, a grate of nutmeg, and a bit of mace: put a bit of butter and one boil, and pour through the birds; which in general are not stuffed as tame, but may be done so, if liked.

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Another for the Same, or Ducks Serve a rich gravy in the dish: cut the breast in slices, but do not take them off: cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over before you help.

Note. In cutting up any wild fowl, duck, goose, or turkey for a large party, if you cut the slices down pinion to pinion, without making wings, there will be more prime pieces. Sauce Robart for Rumps or Steaks Put into a saucepan a piece of butter the of an egg:

set it over the fire, and when browning, throw in a handful of sliced onions cut small: fry them brown, but do not burn: add half a spoonful of flour, shake the onions in it, give another fry, then put four spoonfuls of gravy, pepper, boil gently ten minutes.

Skim off the fat: add a teaspoonful" of made mustard, a of vinegar, and a lemon juice: boil, and pour around the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon. An Excellent Sauce for Carp or Boiled Turkey Rub half a pound of butter with a teaspoonful of put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped unwashed; set it over the fire, and as it boils up, add a large spoonful of real Indian soy.

If that does not give it a color, put a little more it into the sauce-tureen, and put seme salt, and half a lemon.

Stir it well to prevent curdling. Sauce for Fowl or Partridge Rub down in a mortar, the yolks of two eggs, boiled hard, and anchovy, two dessert spoonfuls of oil, a little shallot, and a teaspoonful of mustard, (all should be pounded before the oil be added) then strain it.

Vinegar for Cold Fowl or Meat Chop fine meat, parsley, and shallot, and add salt, oil, and It may be poured over, or sent in in a boat.

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Benton for Hot or Cold Grate, or scrape very fine, horseradish, a little made mustard, some pounded white sugar, and of Serve in a saucer.

To Melt Butter On a clean trencher, mix a little flour to a piece of butter, in the proportion of a teaspoonful to a full quarter of a; then put into a saucepan, and pour on it two spoonfuls of hot water; set it on the fire, and let it boil quick.

You should stir it around one way, and it as soon as On the goodness of this depends the look and flavor of every sauce in which it is put.

Lobster Sauce Pound the spawn, and two anchovies: pour on two spoonfuls of gravy; it into some butter melted:

then put in the meat of the lobster, give one boil, and add a squeeze of lemon.

Leave out the anchovies and gravy, and do as above, with a little salt, and catsup, or not, as you like. Many prefer the flavor of the lobster and salt only. Shrimp If not picked at home, pour a water over to wash, and put them to butter melted smooth: give them one and add the juice of lemon. Anchovy Sauce Chop one or two without washing:

put some flour and butter, and a little drop of water:

it the till it boils once or twice. When anchovies are good be dissolved; and the color will be better than by the usual way. Without Butter Simmer very gently a quarter of a pint of vinegar, pint of water ( which must not be hard ) with an onion, half a

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The Souther7i Cookbook handful of horseradish, and the following spices lightly bruised:

four cloves, two blades of mace, and a half a teaspoonful of black pepper. the is chop it small with two anchovies: and set the whole on the to boil for a few minutes, with a spoonful of catsup. Mean time have ready and the yolks of three fresh eggs:

; mix in the liquor by degrees with them well mixed, set the saucepan over a gentle fire, keeping a basin in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire that the eggs may not curdle. Do not boil, only let the sauce be hot enough to give the ness of melted butter. Lemon Sauce Cut thin slices of lemon into very small dice, and put in to melted butter; give one boil, and pour over boiled fowl. Liver Sauce Chop boiled liver of rabbits or fowls, and do with a very little pepper and salt, and some parsley. A Very Good Especially to Hide the Bad Color of Fowls Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs, add salt, and mix with up, and pour fowls.

Or for roast rabbit.

Egg Boil the eggs hard, and cut them into small pieces put them into melted butter. Buttered Eggs Beat four or five eggs, yolks and whites: put a quarter of a pound of butter in a basin, and put in boiling water; it till melted: then pour the butter and the eggs into a saucepan. Keep a basin in your hand:

the saucepan in the other over a slow part of the fire, shaking it one way; as it begins to warm, pour it a basin, and back; then hold it again over the it constantly

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in the saucepan, and pouring it into the basin, more perfectly to mix the eggs and until they be hot without Serve on toasted bread; or in a basin to eat fish or red herrings. Peel, and boil onions:

the; then chop, and add butter that has been melted rich and smooth as before, but with a little good instead of:

boil up once, and serve for boiled rabbits, partridges, scrag, or knuckle of veal; or roast mutton. Oyster Sauce Save the liquor in opening, and boil with the beards a bit of mace and Meantime throw the oysters into cold water, and drain off. Strain the liquor, and put it saucepan with them, and as much butter, mixed a milk as will make sauce enough; a little flour being previously rubbed with it.

Set them over the fire, stir all the time; and uhen the butter has boiled once or twice, take them off, and keep the saucepan near, but not on the fire; for if done too much, the will be hard.

Squeeze a little lemon-juice, and If for company, a little cream is a great improvement.

Observe, the oysters will thin the sauce, and put accordingly.

Boil a large onion, cut in four, with some peppers and milk, until the former be a pap.

the on grated white stale bread, and cover it.

In an hour put it into a saucepan, wi£h a good piece of mixed with a little flour:

boil the whole up together and Some people like the bread pulped a colander before the butter is added.

A large spoonful improves it.

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Little Eggs for Pies or Turtles Boil three hard; beat the yolks fine the raw yolk of an egg: then make up the paste into small eggs, and throw them into a little boiling water to harden. Fish Sauce a la Craster Thicken a of of butter with flour and brown it; then put it to a pound anchovies, cut small, six blades of pounded mace, ten cloves, forty black and Jamaica peppers, a few small onions, a faggot of sweet herbs:

namely, savory, thyme, basil, and knotted marjoram; a parsley, and sliced horseradish. On these pour half a pint of the best sherry wine, and a pint and a half of strong Simmer all gently for twenty minutes; then strain it through a sieve, and it for use:

the way of which, is to boil some of it in the butter, as melting. A very Fine Fish Sauce Put into a very nice a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is twelve anchovies and the liquor that belongs to them, one gill of walnut pickle, and the rind and juice of a large lemon, four or five shallots, cayenne to of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil gently, till the rawness goes off, then put it in small bottles for use. Cork very close, and seal the top. Camp a of garlic, and put it a widemouthed bottle, with half an ounce of cayenne, two teaspoonfuls of real soy, two of walnut catsup, chopped, a pint of vinegar, cochineal enough to give the color of lavender drops.

Let it stand six weeks, then strain off clear, and keep in amall bottles, sealed up. Lemon Pickle Wipe six lemons; cut each into eight pieces: put on them of six large cloves of of

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horseradish, sliced thin; likewise of cloves, mace, nutmeg, and cayenne, a quarter of an ounce each, and two ounces of of mustard; to these put two quarts of vinegar: boil a quarter of an hour in a well tinned saucepan, or set the jar on a hot till done.

Set the jar by, and it daily for six weeks.

Keep the jar closely covered. Put into small bottles. Shallot Vmegar Split six or eight shallots; put them it up with vinegar: stop it; and in a month it will be fit for use.

Essence of Anchovies Take a dozen of anchovies, chop them, and the bone, but with their own liquor strained; add them to sixteen large spoonfuls of water: boil gently till dissolved, which will be in a few minutes. When cold, strain and bottle it. Mushroom Catsup Take the largest broad mushrooms, break them into an earthen pan, strew salt over them, and stir them now and then for three for twelve, there is a thick scum over. Strain, and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustard seed.

When cold, bottle tie a bladder over the cork.

In three months boil it again with some fresh spice, and it will then keep a twelve month. Mushroom Catsup, Another Way Take a stevvpan full of the large flap mushrooms, that arc not worm-eaten, and the skins and fringe of those you have picked; throw a handful of salt among them, and set them by a slow They will produce a great deal of liquor, which you must strain; and put to it four ounces of shallots, two cloves of a good deal of pepper, ginger, mace, cloves, and a few bay leaves. Boil and skim very well. When cold, cork close.

In two months boil it up again, with a little fresh spice, and a stick of horseradish, and it will then keep the year, which mushroom rarely does, if not a second

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Walnut of the Finest Boil a gallon of the expressed juice of walnuts when they are tender, and skim well: then put in two pounds of anchovies, bones and liquor, two pounds of shallots, one ounce of cloves, one ounce of mace, one ounce of pepper, and one clove of Let all simmer the shallots sink put the liquor into a pan till cold.

Bottle and divide the spice to Cork closely, and tie a bladder over. It will then keep twenty years, and is not good the first. Be very careful to express the juice at home:

for it is rarely unadulterated, if bought.

Some people make the liquor of the outside shell when the nut is ripe; but neither the flavor nor the color is so fine.

Cockle Catsup Open the cockles:

scald them in their own: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with savory spice: and if for brown sauce, add port wine, anchovies, and garlic; if for white, omit these, and put a glass of sherry wine, lemon-peel and juice, mace, nutmeg, and white pepper.

If for brown, burn a bit of sugar for coloring. It is better to have cockles enough, than to add as they are cheap. Mushroom Powder Wash half a peck of large mushrooms while quite and free them from grit and dirt with flannel.

Scrape out the back part clean, and do not use any that is worm-eaten:

put them in a stewpan over the fire without water, with two large onions, some cloves, a quarter of an ounce of mace, and two spoonfuls of white pepper, all in powder.

Simmer and shake them till all the liquor be dried up, but be careful they do not burn.

Lay them on tins or sieves in a slow they are dry enough to beat to powder; then put the powder in small bottles, corked and tied closely, and keep in a dry A teaspoonful will give a very flavor to any sauce; and it is to be added just before serving, and one boil given to it after it has been put in.

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RESPECTING THE POOR I promised a few hints, to enable every family to assist the poor of their neighborhood at very trivial expense, and these may be varied or amended at the discretion mis tress.

Where the oven is hot, a large pudding may be baked, and given to a sick or young family, and thus made, the trouble is little.

Into a deep coarse pan put half of rice, four ounces ol coarse sugar, or treacle, two quarts of milk, _and two ounces of dripping, set it in the It will take a good while, but will be an excellent solid food. A very good meal may be bestowed in a thing called Brewis, which is thus made:

cut of it into the pot where salt is boiling and nearly it will attract seme of the fat, swelled out,* will be no unpalatable dish to those who rarely taste meat. A Baked Soup Put a pound of any kind of meat cut in slices, two onions, two carrots, two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and into an earthen jug or pan, and pour one gallon of water. Cover it very close, and bake it with bread. The cook should be charged to save the boiling of every piece of meat, ham, tongue, etc., however salt, as it is easy to use only a part of that, and the rest of fresh water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from the table on the plates, and rice, scotch barley, or catmeal, there will be some gallons of nutritious soup two or ihree times a week.

The bits of meat should be only warmed in the and remain whole, the bones etc., until they yield their nourishment.

If the things are ready to put in the boiler as soon as is served, it will save lighting fire and second cooking.

Turnips, carrots, leeks, potatoes, or any of vegetables that are at hand should be used. (9)

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Should the soup be poor of meat, that long boiling of the bones and different vegetables will afford better nourishment than the laborious poor can obtain, especially as they are rarely tolerable cooks, and have not fuel to do justice to what they buy, but in every family there is some superfluity, and if it is prepared with cleanliness and care, the benefit be very great to the receiver and the satisfaction no less to the giver.

I found in time of scarcity, ten or fifteen gallons of soup could be dealt out weekly, at an expense not worth mentioning, though the vegetables weie bought.

If in the United States abounding with opulent families, the of ten gallons were made in ten gentlemen's houses, there would be a hundred gallons of wholesome agreeable food given weekly for the support of forty poor families, at the rate gallons and a half each. What a relief to the laboring husband instead of bread and cheese, to have a warm comfortable meal. To the sick, aged, and infant branches, how important an advantage. It very rarely happens, that servants object to seconding the kindness of their superiors poor, but the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow creatures failed of doing it, a hundred fold.

Did she readily enter it, she would never wash away as useless the peas or grits of which or gruel had been made, broken potatoes, the green heads of the necks, and feet of fowls, and particularly the shanks of mutton, and various other articles, which in preparing dinner for the family are thrown aside.

Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, contain an isinglass.

When the fish is served let the cook put by some of the water, and stew in it the as likewise add the gravy that is in the dish, until she obtains all the goodness.

If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a rice flour rubbed in smooth with it.

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v,-l:-f.

But strained it makes a delicious improvement to the meat soup, particularly for the sick, and when such are supplied the milder parts of the spare bones and meat should be made of them with little if any of the liquor of salt meats.

The fat should not be taken off the broth or soup, as the poor like it, and are nourished by it.

The Following is an Excellent Soup for the Weakly Put two cow-heels and a breast of mutton a pan, with four ounces of rice, one onion, twenty Jamaica peppers, and twenty black peppers, a turnip, a carrot, and gallons of water. Cover with brown paper, and bake. Put a teacupful of sago into a quart of water, and a bit of lemon-peel; when thickened, grate some ginger, and add pint of raisin wine, brown sugar, and two spoonfuls of Geneva. Boil all up together. It is a most supporting thing for those whom disease has left very feeble. for the Sick Set three quarts of water on the fire, mix smooth as much oatmeal as will thicken the whole with a pint of when boiling pour the latter in, and twenty Jamaica peppers in fine powder, boil to middling thickness; then add sugar, half a pint of well fermented table-beer, and a glass of gin.

all.

This mess twice, and once or twice of broth will be of incalculable service.

Nor are the above ingredients expensive. is not a occasion for charitable commiseration than when a person is sick.

of meat or sent unexpectedly has often been the means of recalling a long lost appetite.

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DIRECTIONS TO SERVANTS To Boards a Beautiful Appearance washing them nicely with soda and warm water, and a brush, wash them with a very large sponge and clean Both times observe to leave no spot untouched,and clean straight up and down, 'not crossing from board to board, dry with clean cloths, rubbing hard up and down in the same way. The floors should not be often wetted but thoroughly done, and once a week dry-rubbed with hot sand, and a heavy brush, the right way of the boards. The sides of stairs or passages on which are carpets, or floor cloths, should be washed with a sponge instead of linen or flannel, and the edges will not be soiled.

Different sponges should be kept for the two above uses, and those and the brushes should be well washed when done with, and kept in dry places.

Floor-cloths Should be chosen that are painted on a fine cloth, that is well covered with the color, and the flowers on which do not rise much above the ground, as wear out first.

The durability of the will depend much on those two particulars, but more especially on the it has been painted, and the goodness of the colors.

If not been allowed sufficient space for becoming thoroughly hardened, a very little use will injure and as they are very expensive articles, care in preserving them is necessary.

It answers to keep them some time before they are used, either hung up in a dry barn where they will have air, or laid down in a spare room.

When taken up for the winter, they should be rolled round a carpet roller, and observe not to crack the paint by turning the edges in too close. Old carpets answer extremely well, painted and seasoned some months before laid down. If for passages, the width must be directed when they are sent to the manufactory, as they cut before painting.

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To Clean Floor-cloths Sweep, then wipe them with a flannel, and when all dust and spots are removed, rub with a waxed flannel, and with a dry, but plain one; use little wax, and rub only enough with the latter to give a little smoothness, or it may endanger falling.

Washing now and then with milk after the above sweeping, and dry-rubbing them give as beautiful a look, and they are less slippery. To the off the Bright Bars of Polished Stoves in Rub them well with some of the following mixture on a bit of broadcloth, when the dirt is removed; wipe them clean, and polish with glass and sand paper. The Mixture Boil slowly one pound of soft soap in two quarts of water to one.

Of this jelly take three or four spoonfuls, and mix to a consistence with emery number three. To Clean the Back of the the Inner Hearth and the Fronts of Cast-iron Stoves Boil about a quarter of a pound of the best lead, a of beer, and a bit of soap the size of a walnut.

When that is melted, dip a painters brush, and wet the grate, having first brushed off all the soot and dust, then take a hard brush, and rub it. of -a beautiful brightness. to Cast-iron and Mix black lead and whites of eggs well beaten together, dip a painter's brush, and wet all rub it bright with a hard brush. To Preserve Irons Rust Melt fresh mutton suet, smear the iron it while hot, then dust it well with unslacked lime pounded, and tied up in a muslin.

Irons so prepared many

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The Southeni months.

Use no oil for ihem at any except oil, there being water in all others. Fire-irons should be kept wrapped in baize, in a dry place, when not used. To Clean Tin Covers, and Patent Pewter Porter Pots Get the hnest whiting, which is omVy sold in large cakes, the small being mixed with sand, mix a little of it powdered with the least drop of sweet oil, and rub well, and wipe clean, dust some dry whiting in a muslin bag over, and rub bright with drv leather. The last is to prevent rust, which the cook must be careful to guard against, by wiping dry, and putting by the fire w rhen they come from the parlors, for if but once hung up without, the steam will rust the inside. To Take Rust out of Steel Cover the steel with sweet oil, well rubbed in it, and in forty eight use unslacked lime finely powdered, and rub until all the rust disappears. To Stone Stairs and Halls Boil a pound of pipemaker's clay with a quart of water, a quart of small beer, in a bit of blue stone. with this mixture, and when drv, rub the stones with flannel, and a brush.

To Clean Paperhangings First blow off the dust with the bellows, divide a white loaf davs old parts.

Take the in your hand, and beginning at the top of the paper, wipe downwards in the lightest manner with the cramb. -Do not cross or go upwards.

The dirt off the paper and the- crumbs will fall Observe, you must not wipe above half a yard at a jstroke and doing all the upper part go round beginning a little above where you off; if you do not do it extremely lightly, you will make the dust adhere paper.

It will look like new if properlv done.

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J 35 To Paint Never use a cloth, but take off the dust with a little long haired brush, after blowing off the loose parts with the bellowsWit h care wash the paint. When wainscots require scouring, it should be done top downwards, and the suds be prevented from running on the unclean part as much as possible or marks. will be made which appear after the whole be finished.

One person should dry with old linen as fast as the other has scoured off the dirt and washed the soda off. To Clean Looking.glasses Remove the fly stains, and other soils, by a damp rag, then polish with woollen cloth and powder blue. To Preserve Gilding and Clean it It is not possible to prevent flies from staining the gilding without covering it, before which blow off the dust, and pass a feather or clean brush over it, then strips of paper the frames of your glasses, and do not remove it till the flies are gone. Linen takes gilding, and deadens its brightness, it should therefore never be used for wiping it.

Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, attract them, or fly-water put in the bottom of a saucer. To Clean Plate Boil an ounce of prepared hartshorn powder in a quart of While on the fire put into it as much plate as the vessel will hold, let it boil a little, then take it out, drain it over the saucepan and dry before the fire. Put in more and serve the same, till you have done.

Then put into the water some clean linen rags all te soaked up.

When dry, they will serve to clean the plate, and are the very best things to clean the brass locks and finger plates of doors.

When the plates are quite dry, it must be rubbed bright with leather.

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This is a very nice mode. Note—In many plate powders there is a mixture of quicksilver, which is very injurious and among other disadvantages, it makes silver so brittle, that from a fall it will break.

To Give Fine Color to MahoganyLet the tables be washed clean with vinegar, having first taken out any inkstains there may be with spiiits of salt, but it must be used with the greatest care, and touch the part affected and be instantly washed off. Use the following liquid: into a pint of cold drawn linseed oil, put four pennies' worth of alconet root, and two pennies worth of rosepink, in an earthen vessel; let it remain all night, then stirring well, rub some of it all over the tables with a linen rag it has lain some time, rub it bright with linen cloths.

Eating tables should be covered with mats, oilor baize, to prevent staining, and be instantly rubbed the dishes are taken off, still warm.

To Dust Carpets and Floors Sprinkle tea leaves on them, then sweep carefully. The former should not be swept frequently with a whisk brush as it wears them fast, but once a week, and the other times with the leaves and a hair brush. To Clean Carpets Take up the carpet, let it be well beaten, then laid down, and brushed on both sides with a hand brush.

it the upwards, and scour it with ox gall, soap and water, very clean, and dry it with linen cloths. To Take Stains out of Marble Mix unslacked lime in finest powder with the strongest soap-lye pretty thick, and instantly, with a painter's brush lay it on the whole of the marble. In two months' time wash it off perfectly clean, then have ready a fine thick lather of soft soap, boiled in soft water, dip a brush in it, and scour the

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marble with powder, not as common cleaning. be very good rubbing, and give a beautiful polish.

off the soap and fi nish with a smooth hard brush, till the end be effected.

To Clean Calico Furniture when Taken for the Summer Shake off the loose dust, then lightly brush with a small long-haired brush, after which wipe it closely with clean flannels, and rub it with dry bread.

If properly done, the curtains will look nearly as well as at first.

Fold in large parcels, and put carefully by. While the furniture remains up, it should be preserved trom the sun and air as much as possible, which injures delicate colors, and the dust may be blown off with bellows. To Preserve Furs and Woollens from Moths Let the former be occasionally combed while in use, and the latter be brushed and shaken. not wanted, dry first, let them be cool, then mix among them little apples from the apothecary's in small muslin bags, sewing them in several folds of linen, carefully turned in at the edges.

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MEATS, ETC, Podovies, or Beef Patties Shred rare-done dressed beef, with a little fat; season with salt, and a little shallot or onion. Make a plain paste, it thin, and cut it in shape like an apple puff; it the mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity or butter, egg, and Beef Palates Simmer them in water several hours, till they will peel; then cut the palates in slices, or leave them whole, as you choose, and stew them in a rich gravy, till as tender as possible.

you cayenne, and Tf the gravy was drawn clear, add to the above some butter and flour.

Beef Cakes for Side of Dressed Meat Pound some beef that is rare-done, with a little fat bacon or ham.

Season with pepper, salt, and a little shallot or garlic; mix them well, and make into small cakes three inches and half as wide and thick; fry them a light brown, and serve them in a good thick gravy. Potted Beef Take two pounds of lean beef, rub and let it lie one night; then salt with common and cover it with water four days, in a small pan. Dry it with a cloth, and season with pepper; lay it into as small a pan as will hold it; it with coarse and it five hours in a very cool oven.

Put no liquor in.

When cold, pick out the strings and fat; beat the meat fine with a quarter of a pound of fine butter just warm, but not boiled, and as much of the gravy as will make it into a.

Put it into very small pots, and cover them with melted

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Take beef that has been dressed, either boiled or roasted; beat in a mortar with some pepper, salt, a few cloves, grated nutmeg, a little fine butter just warm. This eats well, but the color is not fine, Hessian Soup and Ragout Clean the root of a tongue very nicely, and half an ox with salt and water, and soak them afterwards in then stew them in five or six quarts of water till tolerably tender.

Let the soup stand to be cold; take off the cake of fat, which will make good paste for hot meat pies or serve to baste.

Put to the soup a pint of split peas, or a quart of carrots, six turnips, six potatoes, six large onions a bunch of sweet herbs, and two heads of celery. Simmer the the vegetables are done enough to pulp with the peas through a sieve, when the soup will be about the consistency of cream. it with pepper, salt, mace, pimento, a clove or two, and a little cayenne, all in the finest powder.

If the peas are bad, the soup may not be thick enough; then boil in it a slice of roll, and put through the colander; or put a little rice flour, mixing it by degrees.

The Ragout Cut the nicest part of the head in small thick pieces, the kernels, and of the fat of the root of the tongue. Rub with these some of the same seasoning, as you put them into a quart of the liquor, kept out for that purpose before the vegetables were added; and simmer them till nicely Then put a little mushroom - and walnut catsup, a little soy, and a glass of port wine, a teaspoonful of made mustard; and boil up together before served. If tor company, small eggs and forcemeat balls. This mode furnishes an excellent soup, and a ragout at small expense, and they are uncommon. The other part will warm for the family.

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HO Stewed Ox-cheek, Plain Soak and cleanse a fine cheek the day before you would it eaten.

Put it into a stewpot that will cover close, with three quarts of water; simmer it it has first boiled up and been well skimmed. In two hours put plenty of carrots, leeks, two or three turnips, a bunch of sweet herbs, some whole pepper, and four Jamaicas.

Skim frequently.

is tender, it out; let the soup get cold; remove the cake of fat, and serve it separate, or with the meat. It should be of a fine brown, which may be done by burnt or by frying some onions quite brown with flour, and added, simmering them with it.

The latter improves the flavor, in, and strained off.

To Dress an Ox-cheek Another Way Soak half a head three hours, and clean it with plenty of Take the meat off the bones; put it into a pan with a a bunch of sweet herbs, some bruised pimento, pepper, and salt.

Lay the bones on the top; pour on two or thee quarts of water; cover the pan close with brown paper, or a dish that will fit close.

Let it stand eight or ten hours in a slow oven, or simmer it bv the side of the fire, or on a hot done tender, let it go cold, having moved the meat into a clean pan.

Take the cake of fat off and warm the head in pieces in the soup.

Put what vegetables you choose. Marrow Bones Cover the top with floured cloth; boil, and serve with dry toast.

To Dress the Inside of a cold Sirloin of Beef Cut out all the meat, and a little fat, in pieces as thick as your finger, and two inches long. Dredge with flour, and fry in butter, of a nice brown. Drain the butter from the meat, and toss up in a rich gravy, seasoned salt, anchovy, and shallot.

On no account let it Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley.

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Fricassee of Cold Roast Beef Cut the beef into very thin a handful of: cut an in quarters, and put all a stewpan, with a piece of butter, and some strong broth. Season with salt and pepper, and simmer veiy gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of it quickly, and, rubbing the dish with shallot, turn the fricassee into it.

To Dress Cold Beef that Has not Been done Enough, Called Beef Olives Cut an inch and fcur square:

lay on them a forcemeat of crumbs of bread, shallot, a little suet or fat, pepper, and Roll them and fasten with a skewer.

Put a stewpan with some gravy made of the beef bones, or the gravy ot the meat, and a spoonful or two of water, and stew them till tender., Fresh meat will do. To Dress the same; Called Cecils Mince any kind of meat, crumbs of bread, a gocd deal of nutmeg, chopped parsley, and pepper, and a bit of butter warm, and mix these a for cool enough, make them up into balls size and shape of a turkey's egg, with an egg. Fry them, when sprinkled with fir.e crumbs, of a yellow brown, and serve with gravy. To Dress the same; Called Sanders Mince small beef or mutton, onion, pepper, and salt; add a little gravy: put in scallop-shells or saucers; make three parts up mashed a little cream; put a bit of butter on the top, and brown them in an oven, or before the fire. Minced Beef fine the under-done with some fatPut into a small stewpan, some onion, or shallot (a very little will do) a little water, pepper, and till the onion is

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quite soft; then put some of the gravy of the meat to the mince.

Do not let it boil.

Having a small hot dish, with sippets of bread ready, pour the mince into it; but first mix a large spoonful of vinegar with it:

or, shallot vinegar, there will be no need of the onion, or raw shallot. Hashed Beef Do the same, only the meat is in; and you may add a spoonful of walnut liquor or catsup. Observe, that it is owing to boiling hashes or minces, thev are hard.

All sorts of stews, or meat dressed second hand, should only be simmered; and the latter only hot through.

To Preserve Suet a Twelvemonth As soon as it comes in, choose the.firmest part, and pick free from skin and veins. In a very nice saucepan, set it at some distance from the fire, that it may melt without frying, or it will taste. When melted, pour it into a pan of cold water. When in a hard cake, wipe it very dry:

fold it in fine paper, and then in a linen bag, and keep in a dry place.

used, scrape it fine; and it will make a fine crust, either with or without Round of Beef Should be carefully salted, and wet with the pickle for eight or ten days. The bone should be cut out first, and the beef skewered and filleted, to make it quite round. It may be stuffed with parsley, if approved; in which case, the holes to admit it must be made with a sharp-pointed knife, and the parsley coarsely cut and stuffed in tight. As scon as it boils, it be skimmed, and afterwards To Roast Tongue and Udder After cleaning the tongue well, salt it with common salt and likewise a young udder, and some fat to it, till tolerably tender

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tie the thick part of one of the other, and roast the tongue and udder together. Serve them with a good gravy, and currant-jelly sauce. A few cloves should be stuck in the udder. This is an excellent dish. To Pickle Tongue for Cut off the root, leaving a of the kernel and fat. Sprinkle some let it drain from the slime till next day:

then, for each tongue, mix a large spoonful of common the same of coarse and about of saltpetre; rub it in and do so clay.

In a w 7eek add another heaped of If rubbed every day, a tongue will be ready in a fortnight, but, if only turned in the pickle daily, it four or five weeks, without being too salt. If you dry tongues, write the date on a parchment and tie on.

Smoke them, or plainly dry if you like best. to be dressed, boil it extremely tender:

allow five; and if done sooner, it is easily kept hot. The longer after drying, the higher it be; if hard, it may require soaking three or four hours. as For two tongues, one ounce of saltpetre, and one ounce of sal-prunella. Rub them In two days, having well rubbed them, cover them with common daily for three weeks; dry, rub in bran, and paper or smoke them. In ten days they will be fit to cut if not dried. Beef Heart Wash with care.

Stuff as you do hare, and serve with rich gravy, and currant jelly sauce. Hash with the same, and port wine.

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Tripe Tripe may be served in a tureen, stewed with milk and till tender.

Melted butter for sauce. Or, fried in small bits dipped in butter; or slew the thin part cut in bits, in gravy, and thicken with flour and butter, and add a little catsup: or fricasseed with white sauce. Bubble and Squeak Boil, chop, and fry, with a little butter, pepper, and some cabbage, and la} - on it of rare-done beef, lightly Stewed Tongue In both the following recipes, the roots must be taken off the tongue before salted. Salt a tongue with saltpetre and common salt- for a week, turning it daily.

it tender enough to peel. When done, it in a moderately strong gravy. Season with soy, mushroom catsup, cayenne, pounded cloves, and if necessary.

Serve with truffles, morels, and mushrooms. An Excellent Mode of Doing Tongues to eat Cold Season with common salt and saltpetre, brown a little bay salt, pepper, cloves, mace, and pimento, in finest powder, for fourteen days: then remove the pickle, put it in a small pan, and lay some butter on it; cover with a brown crust, and bake slowly, till so tender that a straw will pierce it.

The thin part of tongues, if hung up to become dry, grate as hung beef, and likewise make a fine addition to the flavor of omelets.

Leg of Veal Let the fillet be cut large or small, as best suits the number of your company. The bone being taken out, fill the space with a fine stuffing, and let it be skewered round, and send the large side uppermost. When half roasted, if not before, put a paper over the fat, and observe to allow a sufficient time, and to put it a good distance from the fire, the meat being very solid.

You may pot some of it.

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Knuckle As few people are fond of boiled veal, it may be to leave the knuckle small, and to take off some cutlets or collops, it is dressed; but as the knuckle longer than the fillet, it is best not to cut off the slices wanted.

Break the bones, to make it take less room; and, washing it well, put it into a saucepan with three onions, a blade of mace 01* two, and a few pepper-corns; cover with water, arid simmer it till thoroughly ready.

In the mean time some macaroni should be boiled with it, if approved; or or a little rice flour, to give it a small degree of thickness; but do not pot too much.

Before served, add half a pint of milk and cream, and let it come up with or without the meat. Or, fry the knuckle, with sliced onion and to a good brown, and have ready peas, lettuce, onion, cucumber or two, stewed in a small quantity of water an hour, then add to the veal, and stew till the meat be tender enough to eat, not to be over-done. Throw in pepper, salt, and a bit of shred mint, and serve all together.

Cutlets Maintenon Cut slices about three quarters of an inch thick; beat them with a rolling pin, and wet them on both sides egg:

dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjorum, '•salt, and a little nutmeg grated: then put them in papers folded over, and broil them; and in a boat, melted butter with a little mushroom catsup. Cutlets, another Way Prepare as above, and fry them. Lay them in a dish, and keep them hot.

Dredge a little flour, and put a bit of into the pan; brown it; then pour a little boiling water into it, and boil quick. Season with pepper, salt, and catsup, and pour over them.

(10)

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Prepare as before, and dress the cutlets in a Dutch Pour over them melted butter and mushrooms. Or, salt, and broil, especially neck steaks.

are without herbs.

Collops Dressed Quick Cut them as thin as paper, with a very sharp knife, and in small bits.

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 while you beat the collops, and dip them in a ing of herbs, bread, pepper, silt, and a scrape of nutmeg, having first wetted them with egg; then put a bit of butter into a frying-pan, and give the collops a very quick fry; for as are thin, two minutes will do them on both sides. Put them into a hot dish the fire, then and thicken the gravy. Give a boil in the frying-pan, and^pour over the collops. A little catsup is an improvement. Fry them in butter, seasoned with salt and pepper: then simmer them in gravy, white or brown, with bits of bacon served with them.

If white, add lemon-peel and mace, and some cream. Veal Collops Cut long, thin collops: beat them welL, and lay on them a bit of thin bacon the same size; and spread forcemeat on that seasoned high, with the addition of a little garlic and cayenne.

Roll them; up, tight, about the size of two fingers, but not more than t>|Bjj|L three inches long. Put a very small skewer to fasten eacSKfn.

Rub egg over them, and pour over them a rich brown gravy.

Scollops of Cold Veal or Chicken Mince the meat extremely small, and set it over the with a scrape of nutmeg, a little pepper and a cream, for a few minutes; tnen put it into the scollop-shells and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire.

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t Veal or chicken, as above prepared, served in a dish, and lightly covered with crumbs of bread fried (or they may be put on it little heaps), look and eat well. Scotch Collops Cut veal in thin bits, about three inches over, and rather round: beat with a rolling pin:

a; dip in the yolk of an egg, and fry them in a butter, of a fine brown it from them, half a pint of a little bit of butter rubbed into a little flour, to which put a yolk of an egg, two large spoonfuls of and a bit of Do not the sauce, but it until of a fine thickness to serve with the collops. Kidney Chop veal kidney, and some of the fat, likewise a leek or onion, pepper, and salt. it up with an egg balls, and fry them. fillet makes the finest potted veal; or you may do it as follows:

Season a large slice of fillet, dressed, with some mace, pepper-corns, and two or three cloves, and lay it into a potting pan that will it, and it up water, and bake it three hours. Then pound it quite small in a mortar, and add salt to Put a little gravy was baked, to it in pounding, if to be eaten soon; otherwise, a little butter, just melted. When done, cover it over with butter. To Pot or Chicken With Ham Cut off the scrag to boil, and cover it It should be boiled in milk and Parsley and may be served with it, instead of the former; or it may be stewed with onions, and pepper-corns, with a very little water; or boiled and eaten bacon and greens.

Best end, roasted, broiled as steak, or made into pies.

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Breast of Veal Before roasted if large, the two ends may be taken off and fried or stewed, or the whole may be roasted.

should be poured over it.

If any is left, cut the pieces in handsome sizes, and putting them into a stew pan, pour some broth over it; or, if you have none, a little water will do.

Add a bunch of a blade or two of mace, some and an anchovy.

till the meat is tender; thicken with butter and flour, and add a little catsup; or the whole breast may be stewed, after cutting off the two ends. The sweetbread is to be served up whole in the middle; and if you have a few mushrooms, truffles, and morels, stew them with it, and serve.

Boiled breast of veal, smothered with onion is an excellent dish, if not old, or too fat.

Rolled Breast of Veal Bone it, and take off the thick skin and gristle, and the meat with a rolling pin. Season with herbs chopped fine, mixed with salt, pepper, and mace. Lay some thick slices of fine ham, or roll into it two or three calves' tongues of a red, and boiled first an hour or two and skinned. Bind tight in a cloth, and tape it.

Set it over the fire to simmer in a small quantity of water until it is quite tender. Some hours will be necessary. Lay it on the dresser with a board and weight on it tiii quite cold, Pigs' or calves' feet, boiled and taken from the bones, may be put in or around it.

The different colors, laid in layers, look well when cut; the yolks of eggs boiled may be put in with beet root, grated ham, and chopped parsley. Shoulder of Veal Cut off th«: knuckle of the shoulder for a stew or gravy. Roast the other part, with stuffing. You may lard it.

with melted butter.

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Blade bone, with a good deal of meat on, eats extremely well with mushroom or oyster sauce; or mushroom catsup in butter. Different Ways of Dressing Calf's Head To Boil it very nicely, and soak it in water, that it may look very white.

Take out the tongue to the brains to make a Roil the extremely stew it over with crumbs and chopped and brown; or if preferred, leave one side plain. Bacon and greens are to be served to eat with it.

The brains must be boiled, and then mixed with melted butter, chopped scalded sage, pepper, and If any is left of the head, it may be hashed next day, and a few slices of bacon just warmed and put around it.

Cold calf's head eats well. Hashed Calf's Head When half boiled, cut off the meat in slices, half an inch thick, and two or inches flour, and sliced onion, and throw in the slices with some good gravy, truffles; and morels. it one boil, skim it well, and set it in a moderate heat to simmer till tender.

Season with pepper, salt, and cayenne, at:

and ten minutes before serving, throw in some parsley, and a very small bit of tarragon, and knotted marjoram, cut as as possible.

Just before you serve, add the squeeze of a lemon. Forcemeat balls and bits of bacon rolled round.

Mock Turtle Bespeak a calf's head with the skin on:

cut in and; then half boil it.

Have all the meat taken off in square bits, and break the bones of the head; boil them in some veal and beef broth, to add to the richness.

Fry some shallot in butter:

dredge in sufficient to thicken the gravy, which stir into the browning, and it one < two

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The Soiithern Cookbook boils: skim carefully, then put in the head. Put in a of Madeira wine and simmer till the meat is quite tender. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cayenne pepper, and salt to taste, and two of mushroom catsup, and one of a soy. Squeeze the of a lemon into the tureen, and pour the soup upon it.

Forcemen t balls, and small eggs. A Cheaper Way ^Prepare a calf's head, without the skin, as above.

is cut off, break the bones, and put saucepan, with some gravy made of beef and veal bones, and fried onions, herbs, mace and ready two or three ox-palates, boiled so tender as to blanch, and cut in small pieces; to which a cow heel, likewise cut in pieces, is a great improvement.

and an onion, and pour the gravy to it; then add the meats as and Half a pint of sherry wine, an anchovy, two of walnut the same of mushrooms, some chopped herbs as before. Balls, etc.

Forcemeat as for Turtle, at the Bush, Bristol A pound of fine fresh suet, an ounce of ready-dressed veal or chicken, chopped fine, crumbs of bread, a little shallot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon; thyme finely shred as many yolks and whites separately, as will make the above ingredients into a moist paste: roll into small balls, and boil tf em in fresh lard, putting them in just as it boils up.

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

Balls made this way are remarkably; but greasy, some people prefer them with less suet and eggs. A ither Forcemeat, for Balls or Patties eal or chicken:

take out the strings:

add z fat bacon; and, if you like, the least portion of scraped

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The Southemi Cookbook ham as for the preceding:

a nutmeg, crumbs of bread, a little onion, and two eggs. Note—When forcemeat is eaten cold, as in pies, bacon is far better than suet, and the taste is always higher.

Another Mock Turtle Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick paper over the pan, set it in an oven for three hours.

take off the fat very nicely: cut the meat and feet into bits an inch and a half square: remove the bones and coarser parts; then put the other on to warm, with walnut and mushroom catsup, a large spoonful of each, half a pint of sherry or Madeira wine, a little mushroom powder, and the of the When hot, if it wants any more seasoning, add serve with hard eggs, forcemeat balls, the juice of a and a spoonful of soy. is a very easy process, and the dish is excellent.

Another Mock Turtle Stew a pound and a half of scrag of mutton, with pints of water to a quart set the broth on, with a calf's foot and a cow heel: cover the stewpan tight, and simmer you can cut off the meat from the bones in proper bits. Set it on again, with the broth, a quarter of a pint of Madeiia or sherry wine, a large onion, half a spoonful of cayenne pepper, of lemon-peel, two anchovies, some sweet and eighteen oysters cut in pieces, and then chopped a teaof a and the of the:

tight, and simmer three quarter of an Serve with forcemeat balls, and hard eggs in a tureen. Note—Cowheels, with veai or head are a great improvement; and if not too much boiled, have a very fine flavor stewed for turtle; and are more solid than the calf's feet.

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Calf's Head Pie Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and a few pepper-corns, in two quarts or less water. Keep the for the pie.

Take off a bit of the meat for the balls, and let the be eaten; but simmer the bone in the brothj.int.il it is very good.

Half boil the head, and cut it in square bits:

put a layer of ham at the bottom, then some head, first fat and then lean, with balls and hard eggs cut in half, and so on till the dish be full; but be particularly careful not to place the pieces close or the pie be too solid, and there will be no space for the jelly. The meat must first be pretty well seasoned with salt and a scrape of nutmeg.

little water and a little gravy into the dish, and cover it with a tolerably thick crust in a slow oven; and when done, pour into it as it can hold, and do not cut it:

in doing which, observe to use a very sharp knife, and first cut out a bit, going down to the bottom of the dish:

done thus, the different colors, and clear jelly, have a beautiful marbled appearance. A small pie may be made to eat hot; which, with high seasoning, oysters, mushrooms, truffles, morels, etc.

has a very good appearance. The cold pie will keep some days. Slices make a pretty side dish.

The pickled tongues of former calves' beads may be cut in, to vary the color, instead of, or besides ham. Calf's Head Fricasseed Clean, and half boil, half a head. Cut the meat in small bits, and put in a tosser, with a little gravy made of the bones and some of the water it was boiled in, a bunch of sweet herbs, n, and a blade of mace. If you have a sweet bread, or young cockerel in the house, use the cockscombs, having first boile'" them tender and blanched.

the gravy

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little pepper, nutmeg and salt: rub down some flour and butter, and give all a boil together; then remove the herbs and onions, and add a little cup of cream, but do not it in.

Serve with small bits of bacon rolled round, and balls. Veal Patties Mince that is not parsley, lemon-peel, a scrape of nutmeg, and a little salt:

add a little cream and gravy just to moisten the meat; and if you have any ham, scrape a little bit and add to it.

Do not warm it till the patties are baked; and observe to put a bit of bread into each to prevent the paste from rising into the cake. Fricandeau Cut a large piece out of the prime of a leg of about nine inches long, and half as broad and:

it with a rolling pin; then lard it very thickly on one and the edges.

Put it in a small stewpan, of water, a pound of veal cut in small bits, and four or five ounces of lean ham, and an onion is; then take it out; cover to make moist, and boil the gravy it is a fine brown, and much reduced:

put the larded meat back into the gravy and pour a of it over with a spoon.

When quite hot serve the meat and gravy around in the dish, with the following sauce in a boat. Sorrel Sauce Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can:

and chop it:

it with a little butter, pepper and salt; and if you like it high, add a spoonful of gravy. Be careful to do it in a very well-tinned saucepan; or if you have a silver one or a silver mug, it is far; as the sorrel is very sour, especially in spring.

Veal Olives Cut long thin collops: beat them, and lay on them slices of fat bacon, and cover a layer of force. neat sea ned high, with the addition of shred shallot, and cayenne.

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them tight, about the size of two fingers, but not more than two or three inches long:

fasten them around with a small skewer: rub egg over, and fry them a light brown.

with brown gravy. Calf's Liver Sliced: seasoned with pepper and salt, and nicely broiled. Rub a bit of cold butter on it, and serve hot. Roasted Wash and wipe it: then cut a long hole in stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg.

Sew the liver up lard cr wrap it In a veal caul, and it.

Serve with a good brown gravy, and currant-jelly, Sweetbreads Half boil, and stew in a white gravy. Add cream, butter, nutmeg, salt, and white pepper: or, in brown, ed:

or, after par-boiling, cover with crumbs, herbs, seasoning, and brown in a Dutch and mushroom catsup, or gravy. Sweetbread Ragout Cut them about the of a walnut fry a Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup and thicken butter, and a You may add truffles, and morels, and the mushrooms. Sausages Chop equal quantities of lean veal and fat bacon, a handful of c age, a little salt, all in a mortar; and when used, roll and fry, and fried sippets. >padbury's veal and pork sausages, under the article of

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The Southerm Cookbook Excellent Meat of a Hog's Head Split the head, take out the brains, cut off the ears, and it with common salt for a day:

it well with common; lay and head into water (a small for two it, and boil it till all the bones will come out: remove them, and chop the head as quick as possible; having skinned the tongue, and taken the skin carefully off the to put under and over. Season with pepper, a little mace or Jamaica.

Put the skin a small pan: press the cut head in, and put the other skin over: press it down.

it will turn out and make a kind of brawn. If too fat you may put a few bits of lean pork to go through the same process.

Add salt and vinegar, and boil some of the liquor for a to keep it.

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 rosin, beaten extremely small, and put it into a pail of scalding water 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 it in When perfectly clean, wash it well with warm water, then in two or three cold waters, lest any flavor rosin should remain. Take off the four feet at the joint a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet; wash the pig well in cold water, dry it thoroughly, and fold it in a wet to keep it from the air.

To Roast a Sucking Pig If you can get it when just killed, it is of great advantage. Let it be scalded, which those who sell usually do. some sage, crumbs of bread, salt, and pepper in the bell)', and sew Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry; then hav some butter, in a dry cloth, and rub the pig with it ir

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Dredge as'much flour over as will possibly lay,and touch it no more till ready to serve; then scrape off the flour with the greatest care, with a blunt knife: rub it well with the buttered:

take off the head while yet at the fire, and take out the brains, and mix them with the gravy that comes from the pig. Then take it up, and withdrawing the spit, cut it down the back and belly:

lay it in the dish, and chop the sage and bread quickly, as fine as you can. and mix a large quantitv of fine melted butter, has Put the sauce into the dish after the pig has been split down the back, and garnish with two ears, and the two jaws; the upper of the head being taken off down to the snout. In Devon, it is served whole if very small; the head only being cut off. Boil them, and the liver and heart, in a small quantity of verv cut the meat fine, and simmer it with a little of the water and the feet split, till the latter be: uite Thicken with a bit a a spoonful of cream, a little salt, and pepper:

a boil up, and pour over a few sippets of bread, and put the feet on the mince.

Porker's Head, Roasted a fine young head, clean it well, and put bread and sage as for pig: sew it up tight, and put it on a string or hanging jack.

it as a pig, and serve with the same Pig's Cheek for Boiling Cut off the snout, and clean the head: divide it, take out the eves and the brains, and sprinkling the head with salt, let it drain twentv-four hours. it with common Let it lay eight or ten days, if to be dressed without stewing \\:«th peas; bu-t less, if to be dressed with peas; -nH o.'hiust b«- washed first, and then simmered all is

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Collard Head Scour the and ears nicely hair and snout, and take out the eyes and the brain; lay it in water one night; then drain and salt it extremely well with common salt and saltpetre, and let it lay five days.

it enough to remove the bones, then lay it on a dresser, turning the thick end of one side of the head towards the thin end of the other, to the of equal it well with and it the ears; and if you approve, pat the pig's feet around the outside when boned; or the thin parts of two cowheels. Bind it in a cloth and with a broad tape, and it quite tender; then put a good weight upon it, and do not remove the covering till cold.

If you choose it to be more like brawn, salt it longer, and let the proportion of saltpetre be greater, putting in some pieces of lean pork, and then cover it with cowheels, to look like the horn. This may be kept in or out of of salt and water boiled with and is a very convenient thing to have in the house. If likely to spoil, slice and fry it with or without butter. To Roast a Leg of Pork a leg of fine young pork, cut a slit knuckle with a sharp knife, and the space with sage and onion, chopped, and a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind.

Apple sauce and potatoes should be served to eat with it.

To Boil a Leg of Pork it eight or ten days to be dressed, weigh it; let it lay half an hour in cold water to make it white; allow a quarter of an hour for every pound, and half an hour over from the time it boils up it as soon as it boils, and frequently Allow Save some of it to make pease soup. in nice ftuiifed, which gives a very delicate look. Serve pease pudding and turnips.

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IS8 TJu Southern Cookbook Different Ways of Dressing Pig's Feet and Ears Clean them carefully, and soak them some hours:

them tender then take them out, and with some of the water boil some vinegar and a salt, and when cold put over When to be dressed, dry them, divide the feet in two, and the ears; fry and serve them with butter, mustard, and vinegar.

They mav be done in butter or only floured. Feet and Ears Fricasseed Put no vinegar in the pickle, if it is to be dressed with Cut the feet and ears into neat bits, and boil them in a little milk; then pour that from them, and simmer in a little veal broth, with a bit of mace and lemon-peel. Before vou serve, add a little cream, flour, butter, and salt. of Feet and Ears Clean and prepare as in the foregoing recipe; then boil a verv small quantity until every bone can be taken out; throw in a handful of chopped sage, the same of parslev, a seasoning of pepper, salt, and mace, in fine powder; simmer till the herbs are scalded, then pour the whole into a melon form.

Pork Steaks Cut them from a loin of neck, of middling thickness:

broil them, turning often.

When nearly done, put the salt necessary, rub a bit of butter over, and serve the moment they are taken off the fire; a few at a time. To Cure Hams.

First Way Hang them a day or two; then sprinkle with a little salt, and drain them another day. Pound an ounce and a half of saltpetre, the same half an ounce of sal-prunel, and a pound of the coarsest sugar; mix these well and rub into each -verv dav for four days, and it.

If a small one, turn it x every day r n three weeks; if a large one, a week longer; but do not rub after four days. Before you dry it, and it h bran.

Smoke in ten days.

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The Soil ther11 Second Way a leg of a hog that is fat and well fed; hang as To it, if large, put in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and one handful of common salt, and rub it thoroughly.

Lay the rind downwards, and cover the fleshy part with the salts.

Baste it as often as you can with the pickle, the more the it four weeks turning it daily.

and threw bran over it; then hang it in a chimney where wood is burnt, and turn it sometimes for ten days. Third Way Hang the ham and sprinkle with salt as above, then rub it daily with the following in fine powder:

of salt, the same of bay salt, two ounces of saltpetre, and two of black pepper, mixed with a pound and a half of treacle.

it twice a day in the pickle for three weeks. Lay it in a pail of water for one night, wipe it dry, and smoke it two or three weeks. Another way, that gives a High Flavor. Fourth way When the weather will permit, hang the ham three days; mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham, it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento in finest powder, added to the 'above, will give still more flavor. Cover with bran when wiped, and smoke three to four weeks, as you approve; the latter will make it harder, and more of the flavor of Westphalia. Sew hams in hessings, e. coarse wrapper, if to be smoked where there is strong fire. A Method of Giving a Still Higher Flavor Sprinkle the ham with salt after it has hung two or three days; let drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, of juniper berries, an ounce of pepper, ditto pimento, an ounce

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i6o of half an ounce of sal-prunel,. a handful of common salt, and a head of shallot, all pounded or cut fine. these together a new minutes, and the ham; this quantity for one of ten pounds. Rub and it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks.

Observe to drain it from the pickle, and rub it in bran previous to drying. Hog's Cheeks, to dry The snout being cut off, the brains removed, and the head cleft, but not cut apart on the upper side, rub it well with the salt.

Next day remove the brine, and sait it again; the following day cover the head with half an ounce of saltpetre, two ounces of bay a little common, and four ounces of coarsest sugar. Let the head be often turned. In twelve days smoke for a week like bacon. To Dress Hams If long hung, put the ham into water, and either dig a hole in the the earth, or let it lie on damp stones, sprinkled water to mellow, two or three days, covering it a heavy tub, to keep vermin from it. it well, and put it into a boiler with plenty of water. Let it simmer four, five, or six hours, according to size.

sufficiently if before the time of serving, cover it with a clean cloth doubled, and keep the dish hot over boiling water. Remove the skin, and strew raspings over the ham. Garnish with carrot. Preserve the skin as whole as possible, to keep over the ham when cold, which will prevent its drying. The Manner of Curing Wiltshire Bacon Sprinkle each flitch with salt, and let the blood drain off for. twenty-four hours; then mix one pound and a half of coarse ditto of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt, and rub it well on the bacon, turning it every day for a month; then hang it to dry, and afterwards smoke it ten days.

The above salts are for the whole hog.

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To Pickle Pork The quantities proportioned to the middlings of a pretty large hog; the hams and shoulders being cut off. Mix and pound fine four ounces of saltpetre, one ounce of sal-prunel, and a little common salt. Having sprinkled the pork with salt, and drained it twenty-hours, rub it with the above, and then pack the pieces tight in a small deep tub, ing up the spaces with common salt. Place large pebbles on the pork, to prevent it swimming in the pickle which the will produce.

Sausages Chop fat and lean pork; with sage, and salt; and you may add two or three pimentos. Half fill hog's guts, that have been soaked and made extremely clean, or the meat may be kept in a very small pan, closely covered; and so rolled and dusted with a very little flour before they are fried. An Excellent Sausage to Eat Cold Season fat and lean pork with some salt, saltpetre, and Jamaica pepper, all in finest powder, and well rubbed into The sixth day cut it small, and mix with it some shallot, or as fine as possible.

Have ready an ox gut that has been scoured, salted and soaked and it with the above stuffing; tie up the ends, and hang it to smoke as you would hams; but first wrap it in a fold or two of old muslin.

It must be high eat it boiling, others like it boiled first.

The skin should be tied in -different places, making each link about eight or nine inches Spadbury's Oxford Sausages Chop a pound and a half of pork, and same of veal, cleared of the skin and sinews. Add three of a of beef suet, mince and mix them. Steep the crumbs of a penny loaf in water, and with a little dried sage, and mix with the meat.

(ID

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Black Puddings The blood must be stirred with salt till cold.

Put a quart of it or rather more, to a quart of old grits, to soak one night; and soak the crumbs of a quarter loaf in rather more than two quarts of new milk, made hot. In the mean time prepare the guts, by washing and scraping with salt and water, and changiug the water several times. Chop a winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, ginger and nutmeg. Mix these of beef suet, and six eggs well beaten and and then beat the bread, grits, etc., all up with the seasoning. When all mixed, have ready some hog fat cut in large bits, and as you fill the skins put it in at proper distances.

Tie them in links, having only half filled them, and boil them in a large kettle, pricking them as they swell, or they will burst.

When boiled lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them minutes in water, wipe and put them in a Dutch oven. If there are not sufficient skins, put the in basins, and boil, covered with floured cloths; and slice and fry.

Black Puddings, Another Way Soak a quart of bruised grits in two quarts of hot milk, or less, if sufficient to swell Chop quantity of pennyroyal, some savory and thyme, salt, pepper, and Jamaica pepper, finely powdered. Mix the above quart of the blood, prepared as before; then half the skins, after they have been cleaned most thoroughly, and put as much of the leaf, e.

fat pig, as shall make it very rich.

as directed.

White Hog's Pudding W Then the skins have been soaked and cleaned as before directed, rinse and soak them all night in rosewater, and put in them the following filling: mix of blanched almonds, cut into seven or eight bits, with one pound of grated bread, two pounds of marrow or suet, one pound of currants,

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some beaten cinnamon, cloves, and nutmeg, a quart of cream, yolks of six, and whites of two eggs, a orangeflower water, a little fine Lisbon sugar, some lemon-peel, and citron sliced, and half fill the skins. Boil as before directed. Hog's Lard Should be carefully melted in a jar, put into a kettle of water, and boiled and run bladders been extremely cleaned, the smaller they are the the lard keeps; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melted. This being a most useful article for frying fish, it shculd be prepared with care. Mixed with butter it makes fine crust. Pig's Harslet Wash and dry some liver, sweetbreads, and fat and lean bits of pork; beating the latter, with a rolling pin to make it Season with sage, and shred fine.

Put all when mixed into a cawl, and fasten tight with a needle and thread.

it on a hanging jack, or by a string; or serve in slices with parsley for a fry. Serve with sauce of port and and mustard boiled up, and put into the dish. Loins and Neck of Pork Roast Shoulders and breasts put into pickle, salt the former as a leg.

Rolled Neck Bone it.

Put a forcemeat of chopped sage, a very few crumbs of and two or three pimentos inside.: then the meat as tight as you can, and it slowly, and at a good distance from the fire' at first. To make a Pickle for Hams, Tongues, or Beef, that keep for years if Skimmed between each Parce. of them To two gallons of spring water, put two pounds of coarse sugar, two pounds of bay, and two and a of common salt, and half a pound of saltpetre, in a deep earthen

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glazed pan, that four gallons, and has a cover that fit the beef or hams as long as they will bear, before you put the and them with coarse in a pan, must Rub the hams, etc., well with the pickle, and pack them in putting as the pan will hold, so that the pickle will cover them.

The pickle is not to be boiled at A small ham may lay fourteen days, a large one, three weeks; a tongue in proportion to its size. Thev will eat well out of the without drying. to be dried, let each piece be drained over the pan, and when it will drop no longer, take a clean sporge and dry it thoroughly.

Six or smoke; and theie should be only a little sawdust and wet straw burnt to smoke: but if put into a baker's chimney, sew them in coarse cloth, and hang them a week. Excellent Bacon When the hog is divided, if a laige one. the chine should be cut out.

The bacon preserved from being rusty, spareribs are left in.

the bacon six days it from the first pickle. Mix as much salt as you judge proper with eight ounces of bay salt, four ounces of saltpetre, and one pound of coarse sugar, to each hog, the hams being first cut off. Rub the salts well in, and it every day for a month.

and smoke a few days; or dry without, by hanging in the kitchen, not near the Mutton, The Haunch Keep as long as it can be preserved sweet, by the different modes of keeping. Let it be washed with warm milk and if necessary; but soak off the flavor from keeping.

Put a coarse paste on strong paper, and fold the haunch in; set it at a great distance from the fire, and allow proportionable time for the paste, which do not remove till about thirtyfive or forty minutes serving; then paste perpetually. You will have brought the haunch nearer fire before you take and must froth it up as you would venison.

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A gravy must be made of a pound and a half of loin of old mutton, simmered in a pint of to and no seasoning but it burnt sugar, and send it up in; for though long at the fire, the distance and covering will prevent its being done dry. with currant jelly sauce. Legs roasted, and onion or currant jelly sauce; or, boiled, with caper sauce and vegetables. Necks are particularly useful, as so many dishes may be made of them; but are advantageous for the family.

The bones should be cut short; which the butcher will not do unless particularly desired.

Note. When there is more fat to a neck or loin of mutton than is agreeable to eat with the lean, it makes an uncommonly good suet pudding, or crust for a meat pie, being cut very fine. The end of the neck and turnips; or toasted; or in steaks, in pies, or haricot. The scrag stewed in or with a small quantity of water, some small onions, a few pepper-corns and a little rice, and served together. Haricot Take off some of the fat, and cut the middle or best end of the neck into rather thin steaks. Put the fat into a fryingpan, and, flouring, fry in it of a fine brown, but not enough for eating. Put them in a dish while you fry the carrots, turnips, and onions; the former in dice, the latter sliced; but they must only be warmed, not browned, or you need not fry them.

Then lay the steaks at the bottom of the stewpan, the vegetables over, and pour as much boiling water on as will just cover:

give one boil, skim well, and then set the pan on the side of the fire to simmer gently:

in three or four hours skim, and add pepper and salt, and one spoonful of catsup.

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Mutton Pie Cut steaks from a loin or neck of mutton: beat them and remove some of the fat. Season with salt, pepper, and a little onion.

Put a little water at the bottom of the dish, and a little paste on the edge cover with a moderately thick Or, raise small pies, and breaking each bone in two to shorten it, and it pinching the edge.

When they come out, pour a spoonful of gravy, made of a bit of mutton, into each.

The mutton should have hung. Mutton and Potato Pie Season the steaks of a loin or neck; lay them in a dish:

have ready potatoes mashed very thick, with some milk, and a bit of butter and salt, and cover the meat as thick crust, and to come on the surrounding edge. Mutton Pudding Season as above.

Lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and egg, over them: then putting the rest of the steaks and batter, bake it. Butter with flour, instead of potatoes; eats well, but requires more eggs, and is not so good. Mutton Sausages Take a pound of the rawest part of a leg of mutton, has been either roasted or: chop it extremely season with pepper, salt, mace, and nutmeg. Add six ounces of beef suet, some sweet herbs, two anchovies, and a pint of all chopped very small; a quarter of a pound of grated bread, some of the anchovy liquor, and all that came from the: the yolks and whites of two eggs well-beaten. Put it all, when well-mixed, into a little pot, and use it by rolling it into balls or sausage shape, and fry them. If approved a little shallot may be added; or garlic, which is a great improvement.

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Mutton Steaks Should be cut from a loin or neck that has hung. latter, the bones should not be long. They should be broiled on a clear fire, and seasoned when half done, and frequently turned; when taken into a very hot dish, rub a bit of butter on each, and serve hot the moment they are done. They may be covered with forcemeat. Mutton Collops Cut from that part of a well hung loin of mutton which is next the leg, some collops very out the sinews, season them with salt, pepper and mace, and strew over them shred parsley, thyme, and two^r three shallots. Fry them in till half clone.

Add half a pint of gravy, a little juice of lemon, and piece of butter rubbed in flour, and simmer the whole very gently five minutes. They should be served immediately, or they will be hard. Lamb Steaks Fry a beautiful brown.

Throw over them when served, a good quantity of crumbs of bread fried, and chopped parsley: the receipt for doing which of a fine color, is given under the article of vegetables.

Mutton and lamb steaks, seasoned and broiled in buttered papers, either with crumbs and herbs, or without, are a genteel dish, and eat well.

for them, called Robart, under the list of sauces.

Saddle or loin of mutton, roasted: the former.a fashionable dish.

Shoulder of mutton, roasted, and onion sauce. Bladebone broiled.

Shoulder of Mutton Boiled With Oysters Hang it some days, then salt it well for two.

Bone it and sprinkle it with pepper, and a bit of mace pounded. Lay some oysters it, and roll the meat up tight with a fillet.

it in a small quantity of water, with an onion, and a few pepper-corns, till quite tender.

Have ready a little good gravy, and some oysters stewed

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in it: thicken with flour and butter, and pour over the mutton when the tape is removed.

The stewpan should be kept close covered.

Breast of Mutton The superfluous fat being cut off, roast, and serve with stewed cucumbers: or, to eat cold, covered chopped parsley: or half boiled, and then grilled before the fire, being covered with caper sauce: or boned, a good deal of the fat being taken off, and covered with herbs, and seasoning rolled and boiled, and served with walnuts, or capers and butter. Rolled Loin of Mutton Hang the mutton, to be tender.* Bone it, and lay a seasoning of pepper, pimento, mace, nutmeg, a few cloves, all in fine powder, over it. Next day prepare a stuffing as for a hare, beat the meat, and cover it with the stuffing, it tight, and fillet it.

Half bake it in a slow oven: let it grow cold:

the meat, and put it in likewise; stew till near ready, and add of port wine, some catsup, an anchovy, and lemon pickle, half an hour before serving, which do in the gravy, and with jelly sauce. fresh mushrooms are a great improvement but not if to eat like hare, nor add the Rumps, kidneys; livers, and hearts, well washed, seasoned, and broiled, and served rubbed on Steaks of Mutton, or Lamb and Cucumber Quarter cucumbers, and lay them in a dish; sprinkle them with salt, and pour vineger over. Fry chops of a fine brown, and put them in a stewpan:

put some sliced onions, pepper, and salt: pour hot water or weak broth on them: stew and skim

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An Excellent Hotchpotch Stew peas, lettuce and onions, in a very little water, with a beef or ham bone.

While doing, fry some mutton or lamb steaks, seasoned, of a nice brown. Three quarters of an hour before dinner put the steaks into a stewpan, and the vegetables over: stew them, and serve all together in a tureen. Another Hotchpotch Knuckle of veal, and scrag of mutton, stewed with vegetables as above.

Mutton Ham Choose a finegrained leg of wether mutton, of twelve or fourteen pounds weight.

Let it be, cut ham-shape, and hang two days: then put into a stewpan of bay the same of common salt, two ounces of pound of coarsest sugar, all in powder: mix and make it hot; then rub it well into the ham, let it be turned in the liquor daily.

At the end of four days put two ounces more of common salt: in twelve days take it out, dry, and hang it up in the wood-smoke a week.

Mutton Cutlets in the Portuguese Way Cat the chops, and half fry them, with sliced shallot and onion, chopped parsley and two bay leaves; seasoned with pepper and salt.

Then lay a forcemeat on a piece of white paper, put the chop on it, cover with forcemeat, and twist the paper up, leaving a hole for the end of the bone to go through. -on a gentle fire. Serve with saute Robart; or, as the seasoning makes the cutlets high, a little gravy. Lamb Leg boiled in a cloth to look as white as possible; the loin in steak and round, garnished or fried parsley.

Spinach to eat with it. Or dressed separately, or roasted.

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Lamb's Head and Hinge That of a house lamb is best, but either, if soaked in cold water, will be white.

Boil the head separately till very tender, and have ready the liver and lights cut three parts boiled, stew them in a little of the water in which they were boiled.

Season and thicken with flour and butter, and serve the mince around the head. Fore-quarter of Lamb Roasted whole; or separately. If left to be cold, chopped parsley should be sprinkled over it.

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SOUPS Giblet Soup Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or of gravy beef, or bone of knuckle of veal, an ox tail, or some shank bones of mutton; three onions, a blade of mace, ten pepper-corns, two cloves, a bunch of sweet herbs, and two quarts Simmer till the gizzards are quite must be cut in three or four parts; then put in a.little cream, a spoonful of flour rubbed smooth with it, and a spoonful of mushroom catsup; or two glasses of sherrv or Madeira wine instead of cream, and some cayenne. Turnip Soup Stew down a knuckle of veal: strain, and let the broth till next dav; take off the fat and sediment, and warm it, adding turnips cut in small dice: stew till they are tender: put a bit of pounded mace, white pepper, and Before you serve, rub down half a spoonful of halt a pint of cream, and boil with the soup: pour it on a roll in the tureen; but it should have soaked a in the soup, which should be as thick as middling cream. Old Pea Soup Save the water of boiled pork or:

if too salt, use only a part, and the other of plain water: or put some roast beef bones, or a ham or bacon bone to give relish: an anchovy Set these on with some good split or whole peas, the smallest quantity of water at first the better till the peas will pulp a colander set that, and some more of the liquor, besides what the peas, some carrots, turnips, celery, and onion, or leek or two, to stew till all is tender.

Celery will time, and may be put in an dinner.

ready, put in dice, dried mint rubbed if wanted, tureen, and pour the soup upon them.

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IJ2 Green Pea Soup In shelling, divide the old from the young, and put the former, with a bit of butter, and a water in the stewpan, and the old parts of lettuce, an onion or two, a little pepper and salt.

till the peas will pulp through a colander; which when done, add to it some more water, and the peas, the best parts lettuce and the young peas, a handful of spinach cut small, pepper, and salt to taste. till the vegetables are quite tender; and a few minutes before serving, throw in seme green mint, cut Should the soup be too thin, a spoonful of rice flour, rubbed down with a bit of butter, and boiled with it, will give it consistence. If or gravy is too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quickly.

When there is plenty of vegetables, green pea soup needs no meat':

but, if approved, a pig's foot, or a bit of any sort, may be boiled with the old peas and removed into the second process the juices be obtained.

Observe, three or four ounces of butter will supply richness to a soup without meat, or make it higher with it.

Gravy Soup Wash a leg of beef, break the bone, and set it lire with of water, a bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black.

Simmer till the soup be as rich as you choose; then strain off the meat, which be fit for the servant's Next day take off the cake of fat, and that will warm with vegetables; or make a pie-crust for the same. Have ready such vegetables as you choose to serve, cut in dice, cairot, and turnip, sliced, and simmer till tender.

Celeiy should be stewed in it likewise; and before you seme vermicelli leng tender, which it be in fifteen Add a spoonful of soy, and one of mushroom catsup.

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people do not serve the vegetables, only boil for the flavor. A small roll should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen. A Rich White Soup Boil in a small quantity of water a knuckle of veal, and scrag of mutton, mace, white pepper, two or three onions, and sweet herbs, the day before you want the Next day fat, the a saucepan, with a quarter of a pound of sweet almonds blanched, and beaten to a paste in a mortar with a little water to prevent oiling, and put to it a piece of stale white bread, or crumb of a roll, abit of cold veal, or white of chicken.

these all to a paste with the almond paste, and it a few minutes with a pint of raw thick cream, a bit of fresh lemon-peel, and half a blade of mace pounded; then add this thickening to the soup. Let it boil up, and it into the tureen; if not salt enough, put it in.

If macaroni or vermicelli be should be boiled sc/up, and the thickening be strained after being mixed with a part. A small rasped roll may be put in.

Instead of the cream thickening, as above, ground and a little cream may be used. A Plainer White Soup Of a small knuckle of veal, two or three of soup may be made, with seasoning as before, and both seived together, with the addition of a quarter of a pint of good milk. An Excellent Soup A scrag or knuckle of veal, slices of undressed gammon, onions, mace and a small quantity of water, simmered till very strong, and lower it with a good beef broth made the da)' before, and stewed until the meat is gone to rags. Add cream, vermicelli, almonds as before, and a roll. Carrot Soup Put some beef bones, with four quarts in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew

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for three hours. Have ready six large carrots, cut thin after they are scraped; the soup on them, and stew till soft enough to pulp through a hair or coarse clolh; the pulp with the soup: which is to be as thick as pea Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne.

Onion Soup To the water that has boiled a leg or neck of mutton, put carrots, turnips, and, if you have one, a shank bone, and simmer till the juices are obtained. it on six onions previously sliced, and a light brown; with which simmer it it carefully, and it.

Put into it a little roll of fried bread. Vegetable Soup Pare and or six cucumbers, the inside of as many cos lettuces, a sprig or two of mint, two or onions, some pepper and salt, a pint and a half of young peas, and a Put these, with half of fresh butter,into a saucepan to stew in their own liquor near a gentle fire half an hour; then pour two quarts of boiling water vegetables, and stew them two: rub down a a teacup of; the rest, fifteen or twenty minutes, and serve it.

Another Vegetable Soup Peel and six large onions, six potatoes, six carrots, and four turnips; fry them in half a pound of butter; pour on them four quarts of boiling water, and toast a crust of bread as brown and hard as possible, but do not burn it: put that, some celery, sweet herbs, white pepper and salt, to the above; stew gently four hours, strain through a coarse ready sliced carrot, celery, and a little turnip, and add to your liking; and stew them tender in the soup.

If approved, you may add an anchovy, and a spoonful of catsup.

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Spinach Soup two handfuls of a turnip, two onions, a head of celery, two carrots, a little thyme and parsley..Put all into a stewpot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled the vegetables are tender: work them through a coarse cloth or sieve with a spoon with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together. ready some suet dumplings, the size 'of a walnut, and before you put the soup into the tureen, put them it.

The suet must not be shred too fine: and take care that it is perfectly fresh. Scotch Leek Soup Put the boiling of a leg of mutton into a stewpot, with a quantity of chopped leeks, and pepper and salt; simmer them an hour, then mix some oat meal with a little cold water quite smooth, pour it into the soup, and setting it on a slow part of the fire, let it simmer; but take care that it does not burn to the bottom. Hare Soup Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shank bones of mutton well cleaned, a slice of lean bacon or ham; an onion, and a bunch of sweet:

pour on it two quarts of boiling water: cover the jar, in which you put these, with bladder and paper, and set it in a kettle; simmer till the hare is stewed to pieces, off the liquor, and give it one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little cayenne and A few fine forcemeat balls, of a good brown be served in a tureen. Scotch Mutton Broth Soak a neck of mutton in water for an hour:

cut scrag, and put into a stewpot with two quarts of water, as soon as it boils, skim it well and simmer it an hour and a half;

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1/6 then take the best end of the mutton, cut it into pieces, two bones in each, and put as many as you think proper, cut off some of the fat. it the moment the fresh meat boils up. and every quarter of an hour. readv four or five carrots, the same of turnips, and three onions, all cut, but not small, and put in time enough to be quite two large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. to taste, and serve all together.

Twenty serving, put in chopped parsley.

It is an excellent winter dish. Soups under the articles of their respective Meats. Ox Rump Soup Two or three rumps of beef, will make it stronger than a much larger proportion of meat without; and form nourishing soup.

it like gravy soup, and give it what flavor or thickening you like.

Soup a la Sap Boil half a pound of grated potatoes, one pound of sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to five:

it through a colander, then pulp the peas to it, and turn it into a saucepan again with two heads of celery sliced it tender, adding pepper and salt; and when you serve, fried bread. Crawfish or Prawn Soup Boil six whitings, and a large eel: or the latter, and a thornback, being well cleaned, with as much as wiU cover them.

and put in giDgrer. parsley, an a thyme, and cloves.

to a mash.

Pick fifty crawfish, or a hundred prawns, pound the shells and a after having boiled them with a little water, vinegar, salt and herbs. over the shells in a sieve, then pour the other soup, clear from the sediment; chop a lobster, and add to a of good beef gravv.

Add the tails of the crawfish or the prawns, and some flour and butter; and season as necessary.

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Portable Soup, a Very Useful Thing Boil one or two knuckles of veal, one or two shins of beef, and a pound or more of fine juicy beef, in as much water only as will cover them. When the bones are cracked, out of which take the marrow, put any sort of spice you like, and three large onions. When the meat is done to rags, strain it off, and put it in a very cold place. When cold, take off the cake of fat (which will make crust for servant's pies, ) put the soup in a double-bottom tin saucepan, set it on a pretty quick fire, but do not let it burn.

It must boil fast, and uncovered, and be stirred constantly for Put a pan, and let it stand in a cold place a day: then pour into a round soup china dish, and set the a stewpan of boiling water on a stove, and let it boil, and be occasionally stirred, the soup becomes and ropy; then it is enough.

it the little round part of the bottom of cups or basins to form cakes cold, turn them out on flannel to dry, and wrap them in it.

Keep them in tin canisters. When to be used, melt in boiling water: add if you wish the flavor of herbs or anything else, boil it first, and having strained the water, melt the soup in it.

is very convenient for a basin of soup or gravy in the country, or at sea, where fresh meat is not always at hand.

Clear Gravy Slice beef thin: broil a part of it, over a very clear quick fire, just enough to give color to the gravy, but not to dress it; put that, and the raw into a very nicely tinned stewpan, with two onions, a clove, or two Jamaica and black peppers, and a bunch of sweet herbs it with hot water it one boil, and skim it well two or three times: then cover it with hot water it one boil, and skim it well two or three times; then cover it and simmer till quite strong. To Draw Gravy that Will Keep a Week Cut thin lean beef: put it in a frying-pan without any set it on a fire covered, but take care it does not (12)

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burn:

let it stay till all the gravy that comes out of the meat be dried up into it again; then put as much water as will cover the meat, and let that stew away. Then put to the meat a small quantity of water, onions, spice, a bit of lean ham it is rich, then keep in a cool place Remove the fat only when going to be To Mash Parsnips; scrape them; then mash stewpan, with a little cream, a good piece of butter, pepper, and salt. To Keep Green Peas Shell, and put them in a kettle of water when it boils; give them two or three warms only, and pour them into a colander.

When the water drains off, turn them on a dresser covered with a cloth; pour them on another cloth to dry perfectly; then bottle them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork; rosin it down, and keep in a cellar, or in the earth, as ordered for gooseberries.

them, with a bit of butter, a spoonful of sugar, and a bit of mint, till tender, when to be used.

Another Way, as Practised in the Emperor of Russia's Kitchen Shell, scald, and dry Put them on tins or earthen dishes in a cool oven to harden, once or twice. them in paper bags hung in the kitchen. When to be used, let them lie an hour in water; set them on with cold water, and a bit of butter, and boil Put a sprig of dried mint to boil with them. To Preserve French Beans, to eat in the Winter Pick them young, and throw into a little wooden keg a layer three inches deep sprinkle with; put another layer of beans, and do the same as high as you think proper, alternately with salt; but do not be too liberal with the latter; lay a plate, or cover of the wood that will go into the keg, and put on it a heavy stone.

A pickle rise from the beans

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and salt.

If too the soaking arid not be sufficient to make them pleasant to the When to be eaten, cut, soak, and boil as when fresh. be in the earth adheres to them when dug; and preserved from frost. Parsnips, carrots, and turnips the same, and put in layers of dry sand.

cabbages laid on a stone floor the frost sets in will blanch and be very fine, after many weeks' keeping.

To Boil Vegetables Green Be sure the water boils when you put them in; when in ?

make them fast.

Do not but watch them; and if the water has not slackened, you may be assured they are done when they are beginning to sink; take them out immediately, or the color will change. Small Dishes for Supper, etc. Boil eggs hard, cut them in half, take out the yolks, set the whites on a dish, and fill with the following ingredients; or put a saucer upside down on a plate, and place them in quarters around; in either case as a salmagundi.

veal, yolk of egg, beet-root, anchovy, apple, onion, ham and A very small bit of the egg must be cut off, to make it stand on the dish as a cup. Stewed Old Peas Steep them in water all night, fine boilers, otherwise only half an hour; put them water enough just to and a good bit of butter, or a piece of beef or pork. Stew in the most gentle way till the peas are soft, and the meat is tender. add salt, and a little pepper, and serve around the meat. French Salad Cut anchovies, a shallot, and some parsley; put them in a bowl with two tablespoonfuls of vinegar, one of

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i8o oil, a mustard, and salt; mixed, add by degrees some cold roast or boiled meat, in the very thinnest; put in a few at a time, they being small; not exceeding two or three inches long; shake them seasoning, and then put more; cover the bowl; and let the salad be prepared three hours before eaten. Garnish with parsley, and a few slices of the fat. Lobster Salad Make a small of the red part of the lobster to it, cut, which forms a pretty contrast to the white and green of vegetables. Do not put too much oil, as shell fish take off the acidity of vinegar.

Serve in a dish, not bowl. To Boil Potatoes Set them on the fire, unpared, in cold water; half boil, then throw some in, and a pint of cold and let them boil near done.

off the water, and put a clean cloth over them, and then the saucepan cover, and set them by the fire to steam Many use steamers.

To Broil Potatoes Parboil, then slice and; or parboil, and set them whole on the gridiron over a very slow thoroughly done, send up with their skins on.

The latter is done in many Irish families. To Roast Potatoes Half boil, take off the thin peel, and roast them of a beautiful brown.

To Fry Potatoes Slice raw the is removed, and fry either m butter or thin

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To Mash Potatoes Boil, peel, and break to paste the potatoes; then, to two pounds, add a quarter of of milk, and a little salt, with two or three ounces of butter, and stir all the Serve thus, or brown the top, when placed on the dish in a form, with salamander; or in scallops.

Stewed Celery Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their cut them in fourinch lengths.

Put them in a stewpan with a cup of broth, or weak white gravy.

Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with salt, and nutmeg, and simmer together. Cauliflower in White Sauce Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper.

Simmer half an hour; then put a little cream, butter and flour; shake and simmer a few minutes, and Should be very carefully picked and washed; and squeeze it dry.

Put it in a pan with a bit of butter, and pepper; stew it, and serve. French Way Clean as before; then put it into a stewpan without water, a spoonful of gravy, and a lump of and and simmer till ready. If too moist, squeeze the gravy from it. Stewed Red Cabbage Slice a small, or half a large red cabbage; it, and put into a saucepan, the pepper and salt, no water but what hangs about the former, and a piece of Stew till quite tender; then when going to serve, put to it half a cup of vinegar, and stir it over the fire.

Serve for cold meat, or with sausage on it.

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Stewed Mushrooms Choose large buttons, or small flaps, before the fringe be turned pick each one separately, and observe there is not a bad one; rub the former with a flannel and salt, skin the latter, and take out the fringe. Throw them into a stewpan, with a little salt, apiece of butter, and a few peppers; set them on a slack part of the Are, and shake them sometime. add two large spoonfuls of cream, and a dust of flour. Stewed Sorrel for Fricandeau, and Roast Meat Wash the sorrel it in a silver vessel, or stone jar, and no more water than hangs to the leaves. lowest way you can; and when put a bit of butter, and beat it well.

Stewed Carrots Half boil, then nicely scrape, and slice them into a pan.

Put to them half a teacup of any weak broth, some pepper, and salt, and half a teacup of cream; simmer but not broke.

Before serving, rub the least with a bit of butter, and warm up with it.

If approved, chopped parsley may be added ten minutes before served. To Dry Mushrooms Wipe them clean and of the large take out the brown and peel off the skin.

Lay them on paper to dry in a cool oven, arid keep them in paper bags in a dry place. When used simmer them in the gravv. and they will swell to near their former size.

To simmer them in their own it dry up into them, shaking then drying on tin plates, is a good way, with spice or not, as above, before made into powder.

Tie down with bladder, and keep in a dry place, or in paper. Sugar Vinegar To every gallon of water, put two of the coarsest sugar; boil and skim thoroughly: then put one of cold water to every gallon of hot.

When cool, put into it a

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toast spread with yeast. it nine days; barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bunghole.

When sufficiently sour, it may be bottled; or may be used from the cask, with a wooden spigot and faucet. Gooseberry Vinegar Boil spring water; put to every three a of bruised ripe gooseberries in a large tub. Let remain sixty often; then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel and a toast and yeast, the bunghole with a bit of slate, etc., The greater quantity of sugar and fruit, the stronger the vinegar.

Wine Vinegar After making raisin wine, when the fruit has been strained, lay it on a heap to heat; then to every hundred weight put fifteen gallons of water. Set the cask, and put the yeast, etc; As vinegar is so necessary an article in a family, and one on which so great a profit is made, a barrel or two may always be kept preparing, according to what suited. If the raisins of wine were ready, that kind might be made; if a great plenty of gooseberries made them cheap, or if neither, then the sugar vinegar, so that the cask may not be left empty, and grow musty.

Kitchen Pepper Mix in the finest powder, one ounce of ginger, of cinnamon, nutmeg, and Jamaica pepper, half an ounce of each; ten cloves, and six ounces of salt. Keep it in a It is an agreeable addition to any brown sauces or soups.

Spice in powder, kept in small bottles, close stopped, goes much further then when used whole. It must be dried before

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pounded; and should be done in quantities that may be wanted in three or four months.

Nutmeg need not be done; but the others should be kept in separate bottles, with a little label on Browning, to Color and Flavor made Dishes Beat to powder four ounces of double refined put it into a very nice iron frying-pan, with one ounce of fine fresh mix it a fire, and when it begins to froth, hold it up higher.

of very fine dark brown, pour in a quantity of a pint of port wine, and the whole by very small degrees, stirring all the time. Put to the half an ounce of Jamaica, and the same of black pepper, six cloves of shallots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut catsup, some salt, and the finely pared rind of a lemon. Boil gently fifteen minutes; pour into a basin till cold; take off the scum, for use.

To make Sprats Taste like Anchovies Salt them well, and let the drain from In twenty-four hours wipe them dry, but do not wash them. Mix four ounces of common salt, an ounce of a quarter of a ounce of sal-prunel, and half a teaspoonful of cochineal, all in the finest powder.

it among three quarts of the fish, and pack them in two stone jars. Keep in a cool place, fastened down with a bladder. These are pleasant on bread and butter; but have the best for sauce.

To keep Anchovies when the Liquor Dries Pour on them beef brine To Keep Capers Add fresh vinegar, that has been scalded, and become cold, and tie them close, to keep out the air.

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To Make Mustard Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing"

it smooth; add a little salt, and keep it in a small jar, close covered; and put only as much into the glass as will be used soon; which should be whipped daily around the edges. Another Way for Immediate Use Mix the mustard with new milk by degrees, to be quite smooth and add a little raw cream. It is much softer this way, is not bitter and will keep well. The patent mustard is by many preferred, and it is perhaps as cheap, being always ready. A teaspoonful of sugar to half a pint of mustard is a great improvement, and softens it.

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PICKLES India Lay a pound of white ginger in one night:

scrape, and lay it in salt in a pan the ingredients shall be ready. Peel, slice, and salt a pound of garlic three days; then put it in the sun to dry. dry in the same way.

Quarter small white cabbages; and set them in the sun to dry. Cauliflowers cut in their branches: take off the green the radishes: cut in inch lengths:

ditto French beans whole, likewise the shoots of alder, which will look like bamboo. Apples and cucumbers, choose of the least seedy sort; cut them in or if not too large.

All must be salted, drained, and dried in the sun, except the latter; over which you must and, in twelve hours, drain them, but no salt must be used. Put the spice, a quarter of a pound of mustard seed, and as much vinegar as you think enough for the quant, ity you are to pickle, into a large stone jar, and one ounce of turmeric to be ready against the vegetables be When they are ready, observe the following directions: put some of them into a two-quart stone jar, and pour over them one quart of boiling vinegar: next day take out those vegetables, and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables: let them lay a night, and do as Thus proceed till you have cleaned each set from the dust which must inevitably fall on them by being so long in doing: then, to every gallon of vinegar, put two ounces of of mustard, mixing by degrees, with a little of it boiling hot. The whole of the vinegar should have been previously scalded, but left to be cool before put to the spice.

Stop the jar tight.

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The pickle will not be ready for a year; but you may make a small jar for eating in a fortnight, by only giving them one scald in water, after salting and drying as above, but without the preparative vinegar, then pour the vinegar has the spice and garlic, boiling hot, over. If at any time it be found that the vegetables not swelled properly, the pickle, and pouring it over them hot, will plump them. Cut the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) peel off the outward peel, or skin, and lay them in salt and water, very strong, one night.

Dry them piece by piece in a cloth. Have in readiness a pickle thus made and boiled: to a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the alder shoots, in a stone jar: stop close, and set by the fire two ing the jar often, to keep scalding hot. If not green when cold, strain off the liquor, and boil boiling hot again; keeping it as hot as before.

Or, if you intend to make Indian pickle, the above shoots are a great improvement to it: in which case you need only pour boiling vinegar and mustard seed on them; and keep them till your jar of pickles be to receive This is particular sort for this purpose which the gardiners know.

Cut a square small piece out of one side, and through that takeout the seeds, and mix with them mustard seeds and stuff the melons as full as the space will allow, and replace the square piece. Bind it up with a small new packthread.

a good quantity of vinegar, to allow for wasting, with pepper, salt, ginger, and pour boiling hot over the mangoes four successive days; the last, put of mustard, and scraped horseradish into the vinegar just as it boils up.

Stop close. Observe that there is plenty of vinegar. All pickles are spoiled if not well covered.

Mangoes should be done soon after they are gathered. English Bamboo, to Pickle Melon Mangoes

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Pickled Onions In the month of September, choose the small white round onions; take off the brown skin; have ready a very nice tin stewpan of boiling water; throw in as many onions as cover the top.

As soon as they look clear on the outside, take them up as quick as possible, with a slice, and lay them on a clean cloth, cover them close with another and scald some more, and so on.

Let them lay to be cold, then put them in a jar, or glass wide-mouth bottle, and pour over them the best white vinegar, just hot, but not boiling. When cold, cover them. Cucumbers and Onions Sliced Cut them in slices, and sprinkle salt over them: next day drain them five or six hours, then, put them in a jar, and pour boiling vinegar over them, keeping in a warm The slices should be thick. Repeat the boiling vinegar, and stop instantly; and so on till green. Pickled Sliced Cucumbers. Another Way unpared cucumbers, an inch; onions, and put both into a broad pan:

stew a deal of salt among them.

In twenty-four hours drain them, and lay them on a cloth to dry. Put in small stone jars and pour in the strongest plain vinegar, boiling hot; stop the jars Next day boil it again, and pour over, and thus thrice: the last time add whole peppers, and a ginger.

Keep close covered. Young Cucumbers nice young gherkins; spread them on dishes:

salt them, and let them lay a week:

drain them, and, putting in a jar, boiling vinegar over them. Set them near the fire covered with plenty of vine leaves. If do not become a tolerably good green, pour the vinegar into another jar, set it over the hot hearth, and when it boils, pour it over them again, covering with fresh leaves; and thus do until they are of as good a color as you wish; but as it is now known, that the very fine green pickles are made so by using

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brass or bell-metal vessels, which, when is put them, becomes highly poisonous, few people like to eat them. Note—Acids dissolve the lead in the tinning of pans.

Pickles should never be kept in glazed jars, but in stone or glass; and vinegar, or any acids, should be boiled, by putting them in jars of stone, over a hot hearth, or in a kettle of waterstone, over a hot hearth, or in a kettle of water. To Pickle Walnuts When they will bear a pin to go into them, put on a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. It must be well skimmed soak twelve days, then and pour over them in the jar a pickle of the best white wine vinegar, with a good quantity of pimento, pepper, ginger, cloves, mustard seed and horseradish all boiled together, but To every hundred walnuts, put six spoonfuls of mustard seed, and two or three heads of garlic, or shallots; but the latter is least strong.

Thus done, they will be good several years, if kept covered.

The air will soften them.

will not be fit to eat under six months.

The pickle will serve as good as catsup, when the walnuts are used.

Nasturtiums for Capers Keep them a few days after they are gathered; then pour boiling vinegar over them, and when cold, cover. They will not be fit to eat for some months; but are then finely flavored, and by many preferred to capers. An Excellent way to Pickle Mushrooms to Preserve the Flavor Buttons must be rubbed with a bit of flannel and; and from the larger, take out the red inside, for when they are black they wont do, being too old. a little salt over, and put them in a stewpan, with some mace and pepper. As the liquor comes out, shake them well and keep them a

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gentle fire till all of it be dried into them put as much vinegar as will cover them it one warm, and turn all into a glass or stone jar. two years, and are delicious. Red Cabbage it into a colander, and sprinkle each layer with salt; let it drain two days, then put into a jar, and pour boiling vinegar enough to cover, and put of red beet root.

Observe to choose the purple red cabbage. Those who like the flavor of spice, will it with the vinegar. Cauliflower, cut in branches, and thrown in after being salted, will look a beautiful red.

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MISCELLANEOUS Stewed Onions Peel six onions, fry them gently of a fine brown, but do not blacken; then put them into a small stewpan, with a little weak gravy,; cover and stew two hours gently.

They should be lightly floured at Roast Onions Should be done with all the skins on.

They eat alone, with salt only, and cold butter; or with roast potatoes, or with beet roots. To Stew Green Peas Put a quart of peas, a lettuce, an onion, both sliced, a bit of butter, pepper, salt, and no more water than hangs around the lettuce from washing. Stew them two hours very gently. When to be served, beat up an egg, and stir into them, or a bit of flour and butter. Some think a teaspoonful of white powdered sugar is an improvement.

Gravy may be added; but there will be flavor of the peas. Chop a bit of mint, and stew in them. To Stew Cucumbers or halve, and divide in two lengths: stew some salt and pepper, and slice onions; add a little broth, or a bit of butter. Simmer very slowly; and before serving, if no butter was in before, put some, and a little flour, unless it wants richness. Slice the onions, and cut the cucumbers large:

flour and fry them in some butter put on some good or gravy, and stew till enough. Skim off the fat.

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Orange Butter Boil six eggs hard: beat the yolks in the mortar with fine orange-flower water, of butter, and two ounces of almonds beaten to a paste. When all is mixed, rub it through a colander on a dish. Roll butter in different forms; either like a pine, having made it in the shape of a cone, and marking it with a teaspoon; or rolling in a crimping form, or working it through a colander.

Serve with scraped beef or anchovies, garnished with a wreath of curled parsley. Rusks buttered, and anchovies split and rolled. Grated hung beef on rusks buttered. Grated cheese on the same, or in plate. Radishes placed around a plate, and butter in the middle. French beans boiled of a beautiful green, and served with cream sauce.

Jerusalem artichokes or cauliflowers in the same. Broccoli on toast, to eat with poached Stewed vegetables.

Eggs poached on toast or spinach. Eggs buttered on toast. Custards in cups or glasses, with toast in long sippets. Cold meat in slices on a dish, or as sandwiches. Ham.

Tongue.

Collared things.

Hunter's beef.

Oysters cold, scalloped, stewed or pickled. Potted meat, birds, fish, or cheese Pickled or baked fish.

Common cake.

Baked or stewed fruits. Pies of meat, fowl, or fruit. Potatoes roasted, boiled, scalloped, mashed, etc. Collared beef, veal, or pig's head. Lobsters.

Crabs.

Prawns.

Sweetbreads.

Small birds.

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Forcemeat for Patties, Balls or Stuffing of bread, chopped fat bacon, (if it has been dressed it is better) suet, a bit of fresh butter, a little anchovy liquor, an egg, a bit of a knotted marjoram, a little pepper, salt and nutmeg. This is a much admired mixture:

but, according to the purpose it is for, any addition may be made to the flavor ham or gammon, different herbs, anchovies, oysters, cayenne. To the above should have been added cold veal or chicken, which is a great improvement. Some like lemon, and lemon-thyme is a substitute.

Tarragon gives a French flavor, but a very small proportion is sufficient. Fried Patties Mince a bit of cold veal, and six oysters; mix with a few of bread, salt, pepper, nutmeg, and a very small bit of lemon-peel; add the of the: warm all in a toaster, but do not boil. Let it go cold.

Have ready a good puff paste, roll thin, and cut it in round or square bits.

Put some of the above between two of them, twist the edges to keep in the gravy, and fry them of a fine brown. is a very good thing, and baked, is a fashionable Oyster Patties fine puff small pattypans, and a bit of in; and against are baked, have ready the following to fill with, taking out the bread. off the beards of the oysters; cut the other parts in small bits; put in a small toaster, with a grate of nutmeg, the least white pepper, and salt, a morsel of lemon-peel, cut so small that you can scarcely see it, a little cream, and a little of the oyster liquor. Simmer for a few minutes, before you Lobster Patties Make with the same seasoning, a little cream, and the smallest bit of butter. Beef and veal patties, as likewise turkey and chicken, are under the several articles in the foregoing pages. (13)

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Sweet Patties Chop the meat of a calf's foot, of you use the liquor for jelly, two apples, one ounce of orange and lemon-peel candied, and some fresh peel and juice: mix with them half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces of currants washed and dried. Bake in small pattypans. Patties Resembling Mincepies Chop the kidney and fat of cold veal, apple, orange and candied, and currants, a little wine, two or three cloves, a little brandy, and a bit of sugar. Bake in puff paste as before.

Mincepie Of scraped beef free from skin and strings, weigh two; four pounds of suet picked and chopped; then add six of nicely cleaned and perfectly dry of chopped apples, the peel and juice of two lemons, a pint of sweet wine, a nutmeg, a quarter of an ounce of cloves, the same of mace, and pimento, in finest powder; press the whole into a deep pan when well mixed, and keep it covered in a dry cool place. Half the quantity is enough, and have lemon-peel ready, and put some of each in the pies when made. Mincemeat Pies, Without Meat Of the best apples six pounds, pared, cored, and minced; of fresh suet, and raisins stoned, each three pounds, likewise minced:

to these add of mace and cinnamon a quarter of an ounce of each, and eight cloves in pounds of finest powdered sugar, three of an ounce of the rinds of four and juice of two lemons, half a pint of port wine, and the same of brandy.

Mix well, and put into a deep pan. ready washed and four pounds of currants, and add as you make the pies, with candied fruit. -s

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Lemon Mincepies Squeeze a large lemon:

boil the outside till tender enough to beat and mash: add to it three large apples chopped, four of suet, half a pound of currants, and four ounces of Put the juice of the lemon and candied fruit, as for a short crust, and fill the pattypans as usual.

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Oyster*, to Stew Open them, and separate the liquor from them, then wash them from the grit:

strain the liquor, and put with the oysters a bit of mace and lemon-pee], and a few white peppers.

Simmer them very gently, and put some cream, and a flour and butter.

Serve with sippets Scalloped Oysters Put them with crumbs of salt, nutme s, and a bit of butter, in scallop shells or saucers, and bake them before the fire in a dutch oven. Oyster Patties, or Small Pies As you open the ovsters, separate them from the liquor, which strain: parboil them, after taking off the beards. Parboil sweetbreads, and cutting them in slices, lay them and the ovsters in layers:

season verv light!}' with and put a tea cup of liquor, and the same of £'raw.

Bake in a slow oven: and before vou serve, out a teaO J 'IT cup of cream, a little more ovster liquor, and a cup of white all warmed, but not boiled. If for patties, the oysters should be cut in dice, gentlv stewed, and seasoned as above, and put in a paste when ready for the table. To four dozen of o\>ters in their own; strain, and in it simmer them till scalded enough; take them out and cover them. To the liquor put a few pepper-corns, a a blade of mace, a tablespoonful of salt, of white wine, and four of vinegar: simmer fifteen minutes; and, when cold, nour it on the ovsters, and keep them in a jar close covered.

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Fried Oysters, to Garnish Boiled Fish Make a batter of flour, milk, and it a; dip the oysters in it, and fry them a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. Open the number you intend to pickle; put them a saucepan, with their own for ten minutes them very gently; then put them into a jar, one by one, that none grit may stick to them, and cover them, when cold, with the pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers: and to every hundred, put two spoonfuls of the best undistilled They should be kept in jars, and tied close with bladder, for the air spoil them.

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Abraham Lincoln Dinner, 1861. Terrapin Brunoise English Salmon a la Hollandaise Smelts fried, a l'Anglaise Relieves Tenderloin of Beef Sauce Perigord Turkey a la Richelieu Saddle of Venison with Currant Jelly Relishes French Mustard, Spanish Olives Horseradish, Assorted Pickles Sardines Apple Sauce Entrees Sweet Bread Larded, with Green Peas Venison Chops, Sauce Cherreiul Croquets of Chicken a la Royal Vol au Vent Financiere Saline of Partridges a la Chasseur Roasts English Capons Canvas Back Ducks Grouse Larded Quails Larded Chicken Salade Fried Oysters Pastry and Confectionery English Plum Pudding Charlottte Russeau Panneir Gelve vin de Champagne, garne d'Orange Blanc Mange a la Rose Maccaroons " w Fancy Kisses Biscuit Anglais an Gelee Gateau au Chocolate Cassette d'Amande Sugared Almonds Vanilla Ice Cream Dessert Almonds, Figs, Apples, Walnuts, Raisins, Dates, Filberts, Prunes Oranges No 1.

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Radishes Cream of Lettuce Kennebec Salmon Cucumbers Spring Chicken Fresh Aspargus Fruit Punch Pecans Stewed Snapper Cammembert Brie Roquefort Cheese Water Ices Cigars No 2.

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Green Turtle Soup Kennebec Salmon, Sauce Holiandaise Pommes de Boer Sweetbreads French Peas Filet of Beef Mushroom Sauce Supreme Chicken Pommes de Duchesse Punch Oom Paul Terrapin Grouse Currant Jelly Virginia Ham Lettuce Neufchatel Roquefort DeBrie Assorted Ices No 3.

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Bouillon Lobster Cutlets Filet of Beef, Mushroom Sauce Chicken Supreme French Peas Duchesse Potatoes Terrapin Tomato and Lettuce Salad Virginia Ham Wafers and Cheese No. 4.

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Green Turtle Soup Boiled Salmon Lobster Sauce Sweetbread Croquettes with Peas No. 5.

Spring Chicken Baked Tomatoes Cheese and Crackers Ice Cream and Fancy Cakes

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Game on Toast Dressed Lettuce Clear Green Turtle Boiled Salmon Sauce Hollandaise Filet de Boeuf, Mushroom Sauce Potatoes Duchesse Lima Beans Spinach and Bacon Reed Birds on Toast Virginia Ham Lettuce Salad, French DressingIces Almonds Bon-Bons No. 6.

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Radishes Potage a la Reine Lobster Cutlets Sauce Cardinal Supreme of Spring Chickens T<rouffles Filet of Beef a la Jardiniere New Potatoes Asparagus Sweetbread Patties Snipe with Cress Lettuce Salad Cheese and Crackers Ices and Fancy Cakes No. 7.

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Blue Points on Half Shell Green Turtle, French Style Relishes Radishes Fresh Tomatoes Small Oyster Patties Boiled Delaware Shad, Butter Gravy Duchesse Potatoes Filet of Beef Larded with Mushrooms Parisian Potatoes Chichen Cutlets, Garnished with Fine Vegetables French Peas French String Beans Potato Croquettes Asparagus Stewed Terrapin, Dooner Style Red-Head Duck with Current Jelly English Snipe, with Water Cresses Lettuce Chicken Salad Lobster Salad Brie Rouqefort American Cheese Assorted Fruit Charlotte Russe French Coffee Cigars French Brandy Cigarettes No.

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Bisque of Asparagus Roast Turkey Peas Cranberry Jelly Tomato Salad Cheese and Crackers Mince Pie Rasp Rolls No. 9.

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Bisque of Asparagus Baked Shad Sauce Hollandaise Chicken Supreme New Potatoes Asparagus Tips Spinach and Bacon Lettuce and Virginia Ham Rasped Rolls Crackers Vanilla Baskets and Strawberries No. 10

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Oysters, Lynnhavens Puree of Crab Planked Shad New Potatoes Cucumbers Hot House Spring Chicken Fresh Mushrooms Lobster Cutlet Broiled Oysters Shoe and Leather Exchange Punch Terrapin a la Wiener Salad American French Dressing Montrose Pudding Ices Frozen Fruits Glace Fruits No. 12.

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\ Cotelettes de Homard Salade de Crab Poulets de Printemps Pommes Nouvelles Asperges en Branche Fricessee de Terrapine Pommes Saratoga Croquettes de Volaille Petits Pois Salade de Pommes deTerre Cornichons Tomatoes Laitue Glaces Variees Gateaux Assortis Fruit Glaces Framboises a la Creme Fruits Cafe No. 13.

(14)

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Consomme Pate D'ltalie Boiled Kennebec Salmon Sauce Hollandaise Cucumbers Parisienne Potatoes Sweetbread, with Peas Roast Fillet of Beef Sauce Italienne Pommes Duchess Asparagus Terrapin, Philadelphia Style Plover au Cresson Lettuce and Tomato Salad Mayonnaise Roquefort Fromage de Brie Individual Frozen Fruits Bon-Bons No.

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Absecom Oysters on Shell Green Turtle Bisque of Pea Pretania Sliced Tomatoes Cucumbers Boiled Salmon, Sauce Tonti Baked Sheepshead, Hollandaise Sauce Releves Roast Ribs of Beef Roast Ham, Champagne Sauce Broiled Chicken, Mushroom Sauce Roast Spring Lamb, Mint Sauce Vegetables New Potatoes Green Peas Green Corn String Beans Buttered Beets Stewed Tomatoes PastryCherry Pie Cream Pie Charlotte Russe Boiled Fruit Pudding, Wine Dressing Dessert Peach Ice Cream Champagne Jelly Coffee Jelly Peaches Bananas Apricots Plums Cherries Nuts Raisins Assorted Cakes English and American Cheese Tea and Coffee Apollinaris Water Imported Ginger Ale No. 15.

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Bouillon Lobster a la Newburg Filet of Beef, Mushroom Sauce New Peas Duchesse Potatoes Maraschino Punch Roasted Squab Parisienne Potatoes Tomato Salad Wafers Bomb Glace Bon-Bons

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Consomme Crab Croquettes Roast Squab New Peas Broiled Oysters Chicken Salad Cheese Balls Crackers No. 17.

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• Oysters on Half Shell Green Turtle Broiled Kennebec Salmon Lobster Sauce Pommes Hollandaise Tenderloin of Beef Piemontaise French Peas Roasted Duckling, Stuffed Apple Lettuce Ices Demi Tasse No. 18.

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Cherrystone Clams Clear Green Turtle Lobster Cutlets and Peas Filet de Boeuf and Fresh Asparagus New Potatoes Good Fellow Punch Salted Almonds and Pecans Stewed Snapper a la Wiener Lettuce and Tomato Salad Roquefort Crackers Cammembert Ice Creams Water Ices Variety of Cakes Chocolate Meringues Bon-Bons Apollinaris Cigars No. 19.

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The Souther71 Cookbook Consomme Lobster Cutlets, Cucumber Sauce Filet of Beef Peas Scotch-Irish Pioneer Porridge Roast Quail on Toast Crackers and Cheese Ices Cigars and Cigarettes No. 20.

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Lynn Haven Oysters Lobster Cutlets Petits Pois Filet Fresh Mushrooms Bermuda Potatoes Sweet Potatoes Punch Almonds Pecans Terrapin Asparagus Salad French Salad Glaces Apolliriaris No. 21

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2lS Raw Oysters Bisque of Tomato Soup Broiled Blue Fish, Hollandaise Roast Philadelphia Capon Creamed Potatoes Lima Beans Stuffed Tomatoes Broiled Oysters on Toast Crackers Fine Cakes Cigars No. 22.

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GENERAL RULES FOR TABLE SETTING The room must be in order, dean, free from dust, and. well aired.

Temperature about 68° F. Linen be immaculate and china and glass glistening.

Place silence cloth (this should be of some soft, heavy material, felting, canton flannel, or a clean cotton blanket). Uses:

deadens sound, protects top of improves appearance of cloth. Place table cloth with center fold exactly in the center of the table and the corners equally distant from the floor.

All folds in the cloth should be straight with the edge cf the table.

If tray cloth and carving are place tray cloth in front of hostess; carving cloth in front of host; both parallel with edge of table. On a doily in the center of the table place a plant, cut flowers or a dish of fruit. Arrange the " covers. "

"A includes the plate, napkins, glasses, and cutlery, which are set in place for each individual before the meal is At each cover arrange the following:

Knives at right of plate, sharp edge toward plate, forks at of plate, tines up; spoons at of knife, bowls up.

Napkins, plates, knives, forks, and spoons are placed an inch from the edge of the table. The silver is placed in the order of use, the first to be used farthest from the plate. Napkin at left of fork with open corner toward handle of fork.

Tumbler, open end up, a little to the and half an inch from end of knife. Butter plate, a little to the left and half an inch from end of fork.

Salt and pepper cellars, if individual, between tumbler and individual, place between each two covers or at opposite corners of the table.

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Finger bowl and fruit napkin above fruit plate or on fruit plate with doily between and napkin above the plate. Place china so decorations face the person sitting at the POSITION OF HOST AND HOSTESS The end of the table farthest from the living room door is the head of the table, the opposite end is the foot The hosts sits at the head of the table and the hostess at the foot.

If coffee is to be served at the table, set out the required number of cups and saucers. Arrange them at the left of the hostess's cover.

Place coffee spoons on the saucers at of cup, with handle of spoon and handle of cup parallel. The cream pitcher and sugar bowl should be placed near and the coffee stand at the right of the cover. Place serving spoons at the of the cover, beyond the server's own silver. If a serving spoon is required, it at the right of the cover next to the dull edge of the serving knife.

Two before the meal is announced the butter, to one side, on the butter plates and the glasses three-quarters full of cold water. Place a plate of cold either on the or The water pitcher should be filled and placed on a plate on a doily and should be left on the side Set an extra supply of butter on the side table. The plate marks the center of Allow from 25 to 30 inches for each cover at the table. Serve hot food on warm dishes and food on cold dishes.

the meal is the waitress quietly announce it to the hostess. To announce breakfast the waitress either sound the gong or say, "Breakfast is To announce luncheon say, " Luncheon is served. " To announce dinner say, 4< Dinner is served. "

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When host or hostess is ready to serve a course the waitress should Place dish containing food in front of server' s Bring in each hand, from the side table, dish in which food is to be served and set down, the one in the right hand in front of the server close to the dish containing the food. When the dish is filled, take it up with the right hand and set down the second plate with the left hand. Put the filled dish on serving tray and place from the right, in front of the person for whom it is intended; take another dish from the side table and return to the server. Take up the prepared dish and set down the Continue until all have been served. Follow this method for any course to be served at the The waitress should stand server, and when there is nothing to be passed she to the left and a little to the back of the host. If a tray is used on which to pass food, it be covered with a doily. A folded napkin may be placed between the hand and the dish, if a tray is not used.

A waitress must be very careful not to put her fingers over the edge into the dish she is carrying. Place food from the right, pass food to the and take away dishes from the right. When passing a tray to the left for a guest to help himself, be sure to the tray low enough to be reached with ease. Place the spoon in such a position that a spoonful may be easily taken out. The hostess may be served first; the host is usually served last.

Waitress should keep tumblers three-fourths of C3ld water.

Remove them from the table before refilling.

Always place the fingers at the base of the tumbler when lifting it.

When clearing the table between courses:

remove all food: second, remove soiled china, glass, and silver.

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Remove everything relating to one course before serving Be sure to remove oil, etc., before serving a dessert course. Plates should be removed, one at a time, from the If two are removed at once, take one io hand.

Never PILE THE DISHES.

Use a folded napkin and to free the To crumb a table stand at right of person seated and crumb with right hand. If crumbs remain on table at of person seated, remove them with the left hand from the At a formal meal all food is served from " the side; "

i. e., butler's pantry or kitchen. When served from the pantry waitress may bring two plates into dining-room at one using a large tray.

Set this tray on the side table and it, using small serving trays when passing the food. DINING-ROOM ETIQUETTE Upon entering the dining-room all behind their chairs and remain standing until hostess sits. Sit down from the left:

rise from the right. Sit well forward in the chair. Sit straight and do not lean back.

Do not unfold napkin or begin to eat until hostess does so.

Do not lean arms or elbows on the Do not twist feet around the legs of the chair. When not using the knife and fork place them side by across the the fork next the sharp edge of the knife.

Do not leave spoon in the cup it in the saucer to the right of the cup parallel to the handle of the cup. Host and hostess should see that guests are kept supplied with food.

offering a second portion never ask a guest if he will " have more " or another piece." It is more polite to say: " Will you have some tea ? " or " May I serve

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The Souther?! Cookbook you to potato ? " or " Let me help you to this piece of meat." Host and hostess should be careful not to eat so rapidly that they finish before their guests. Guests fold their napkins loosely and leave at the of the cover.

Do not place them upon the table until the hostess has placed hers. She will not do until everyone has finished eating. If a guest is to be present at more than one meal, he should fold his napkin in the original crease and it at the left of his cover.

Guests must not talk to the waitress. When hostess starts to rise, the host and guest may do so.

Leave the chairs at the table. Do not set them back against the wall. The hostess with the guest at her right should leave the dining-room first.

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INDEX FOWLS, ETC. Capon, to bone \ Chicken, croquettes "

curry "

fricassee •"

pie....

to pull Duck pie, "

to boil Fowls, roasted "

boiled with rice "

Davenport "

forcemeat for Giblet pie "

stewed Goose, green, pie Goose, to roast Grouse Grouse or moor-game, to pot Pheasants and partridges Pigeon broiled Pigeon in jelly ' Pigeon pickled Pigeon pie Pigeon potted Pigeon roast ^ Pigeon, stewed Pie, parsley Turkey to boil "

to bone "

to roast "

patties "

pulled Widgeon, duck, teel, or moor-hen, to roast Carp, boiled Cod, crimp "

curry of (15)

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Cod, head and shoulders.... "

sound, boiled......... "

sound, ragout Crab, hot Eel boiled Eel broth Eels colored Eels, fried Eel pie • Fish, observations on dressing Fish pie Haddock Herrings baked, or sprats.... "

broiled.........., "

to smoke........ "

red, to dress Lamprey, to stew, as at Worcester Lobster, a la Newberg "

buttered "

curry of, or prawns "

pie."

to pot "

stewed, as a very high relish Mackerel; Mackerel, to pickle, called caveach Maids, Perch and tench Pike, to bake Pike, haddock, etc, stuffing for Plaice, an excellent way of dressing a large Potato pastry........ \ Salmon "

to boil •.

a to broil "

to dry "

» to pickle \, "

to pot Shrimp pie Skate, crimp Smelts, to fry Sprats Soles

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Soles, baked, stuffing" for u cod, or turbot pie, another stuffing "

Portuguese way "

stewed, and carp Sturgeon, an excellent imitation Sturgeon, to dress Terrapin, to dress jo Thornback, or skate Turbot, to boil HARES, RABBITS, ETC. Hares, rabbits, etc._ Hare, broiled and hashed "

potted "

to jug an old Rabbits ' "

potted "

to taste like hare To prepare meat or fowls, for raised pies Potting birds: an economical way PUDDINGS, ETC. Pudding, almond.' "

amber, a very line "

a George "

apricot,..

bread and butter ' "

baked apple "

brown bread "

boiled bread "

boiled bread, richer "

batter, with meat «.

baked, almond "

buttermilk "

carrot "

common plain "

curd, boiled "

curd or puffs, "

custard

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Pudding, dutch or souster "

dutch rice /..... gooseberry, baked "

green bean • \ "

in haste 45"

hunters "

light or German "

little bread;."

millet "

new college "

observations on making "

orange 42—43 "

oat meal Pippin "

plain rice "

potato without meat "

potato, plain "

quick made "

rice, baked "

rice, rich "

rice, with fruit "

Russian seed, or ground rice "

Shelfford. \, "

steak or kidney "

snowball "

suet "

Yorkshire.• Dumplings, apple, currant or damson. _ "

oxford "

suet "

yeast, or Suffolk Pie-crust, rice Puffs, excellent light SWEET DISHES Apple fool -.

• Blanc mange Cream, an excellent "

a "

almond "

burnt

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The SoutJurn Cookbook Cream, brandy "

Imperial "

snow sack "

white lemon:

'; yellow lemon, without cream Curds and cream 57—58 Custard, cheap and excellent "

rich Flummery, rice "

Dutch Floating" island Froth, to set on cream, custard or trifles Gooseberry fool Honeycomb, lemon Jelly, calfs feet 61—62 Jelly, hartshorn '62 Jelly, orange Junket, Devonshire Milk, rice and sago Orange fool Potatoes, lent Supper dish, a pretty S Syllabub, everlasting or solid "

London "

Somersetshire, a very fine "

Staffordshire Trifle, an excellent PIES AND PASTRY Crust, for venison pastry "

an excellent short-crust "

raised, for custard and fruits "

for meat-pies, fowls, etc Paste, light for tarts and cheese-cakes "

a less rich Pastry, rice Pastry, potato Puff, German Pie, egg mince Rice puff paste,

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2^0 Cake, observations on making "

Benton tea.......... another sort another sort as biscuit "

biscuit, a........ ~.

cheap seed "

common bread w common "

cracknels _ "

cracknuts _ excellent and inexpensive flat, that will keep good long in the house gingerbread •-.

gingerbread, good, without butter hard biscuit < little white "

macaroons "

plain and very crisp biscuit f plum >.• ^ -.

-r: _ 67 % "

very good common "

little, to keep long "

pound, a good "

queen ~ ji ' "

saffron, to eat hot with potato butter 7S sponge "

without butter "

shrewsbun* "

tea "

Turnbridge "

very fine "

very good common '* "

wafers >."

Yorkshire Buns, good, plain eaten with or without toasting and butter... Buns, richer French bread Muffins...... Rolls, Brentford "

French -.1

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Rusks •;, Short-cakes, little SWEETMEATS, ETC. Apricots, to dry in half "

to preserve in jelly ' ".

to preserve green S4 "

'-'.;* • \-,i.{r;.

.~.

or peaches, to brandy... Apple jelly, for any sort of sweetmeats Barberries for tartlets Barberry drops Biscuit of fruit Caramel cover for sweetmeats Cheese, damson Cherries, to dry, with sugar "

to dry, without sugar "

to dry, the best way "

in brandy Cherry, jam, Ginger drops Gooseberry hops Gooseberry jam, for tarts Gooseberry jam, white Grapes, to preserve in brandy Jam, raspberry "

arrowroot; "

currant, red black "

raspberry, for ices or cream "

tapioca Lemon drops Lemons or oranges, to preserve in jelly Marmalade, transparent Observations on sweetmeats Orange, to prepare to to put into orange pudding "

marmalade chips "

« '.; > ' Peppermint drops ' Plums, magum, as a sweetmeat Quince marmalade Raspberry cakes ~ '.

Strawberries, to preserve whole Sweetmeat for tarts, when fruit is plentiful 8r

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Sugar, to clarify Stains, for jellies, ices and cake: DRINKS, ETC. A very agreeable drink A refreshing drink 95—q6 Ass's milk Ass's milk, artificial Apple water Barley water;. 93—94 Buttermilk, with or without bread Buttermilk, sweet, Dr. Borneaves Buttermilk. ~ ~ • • 95—99 "

Chocolate 98—109 Coffee milk Cream, to scald Egg wine « Lemon water Lemonade, to be made the day before wanted.Milk porridge. „ Milk porridge, French Orangeade or lemonade Orgeat Rice, milk, ground Sago milk Saloop - ior Toast and water Whey Whey, vinegar or lemon Whey, white wine k ~.

, '.

THE HOME BREWERY Alder wine • • • • ? 12 Alder wine, white, Frontinac Ale or beer, strong Ale, very fine Welsh, to brew ~.

Beer, ale, wine and cider, to refine Beer, table, excellent Brandy, raspberry Cherry wine

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Ginger wine, excellent • Imperial Punch, Norfolk Raspberry vinegar Raspberry wine Raspberry or currant wine Ratafia Shrub, white currant Vender or milk punch Wine, a rich and pleasing Wine, raisin, with cider W T ine, raisin, without cider -v FOR THE SICK A great restorative A pleasant draught....... Beef tea Broth, a clear, that will keep longBroth, quick made Broth, calfs feet Chicken, broth Chicken, panada Chicken, two ways of preparing Jelly, shank Panada, made in five minutes Veal broth, very nourishing SAUCES, GRAVIES, ETC. Butter, to melt Catsup, cockle Catsup, mushroom • Catsup, walnut, of the finest sort Eggs, for pies or turtle Eggs, buttered, Gravy, veal Gravy, a rich Jelly, to cover cold fish Pickle, lemon Powder, mushroom Sauce, Anchovy Sauce, Bechamel or white Sauce, bread Sauce, Benton, for hot or cold roast beef Sauce, cullis or brown Sauce, for white fowl

Page 238 See this page in the book

Sauce, another for ducks Sauce, egg Sauce, for carp or boiled turkey Sauce, for fowl or partridge Sauce, fish, a la Craster Sauce, fish, a very fine Sauce, a good, to hide bad color of fowls Sauce, fish without butter Sauce, lemon Sauce, liver ' Sauce, lobster Sauce, onion, 125, Sauce, oyster......................... Sauce, Robart, for rump or steak Sauce, shrimp Sauce, white, easily made Vinegar, for cold fowl or meat Vinegar, camp Vinegar, shallot RESPECTING THE POOR Caudle for the sick ' Soup, a baked Soup, for the weakly, an excellent • DIRECTIONS TO SERVANTS Boards, to give a beautiful appearance Carpets and floors, to dust Carpets and floors, to clean Calico furniture, to clean Floor cloths Floor cloths, to clean Furs and woolens, to preserve from moths Gilding, to preserve and clean Irons, to preserve from rust Looking-glasses, to clean Mahogany, to give fine color to Marble, to take stains out of... Mixture for polish Paper-hangings, to clean Paint, to clean Plate, to clean r~........

• '.,''**.'• Rust, to take out of steel '

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• >tri\ T At tn r* 1 q n r^o r*lf r^T otq n n vtli (*tr* **\tiirc inn nillc tr\ r* q n.

cfnnp 'I in r*r^\ r f^T"c 1 tt H npirfov i^r^t*i"fi i*-T^/^1"C t /\ plain MEATS, ETC.

Bacon, Wiltshire, manner of curing Beef, cakes for side of dressed meat -.

• • Beef, cold, that has not been done enough, to dress Beef, cold, that has not been done enough, to dress, Cecils Beef, cold, that has not been done enough, to dre:;s Sanders Beef, heart • • Beef, palates...... Beef, potted • 13 s— 1 39 Beef, sirloin of, to dress the inside of..... Beef, minced Beef, round of ".

Bubble and squeak Calfs head, different wavs of dressing ' • Calf's head, fricasseed r 52 Calfs head, hashed • • • • • Collard, head • • Collops, cold veal or chicken Collops, dressed quick • Cutlets, another way M5— 1 4^ Forcement, as for turtle, at the Bush, Bristol Forcement, for balls or patties Hams, to cure. 158-159 Hams, a method of giving a higher flavor • • Hams, to dress ' Haricot '..'«.. \':

Hogs cheeses, to dry Hotchpotch, an excellent Kidney ',

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Knftckle Lamb Lamb forequarter Lamb, head and hinge,170 Lamb, steaks Lard, hogs' Mutton, breast of Mutton, collops........ Mutton cutlets, Portuguese way Mutton, ham Mutton, rolled loin of Mutton, steaks of, or lamb and cucumber Mutton, the haunch Mutton pie Mutton and potato pie.... Mutton pudding Mutton sausages Mutton steak Mutton, shoulder of, boiled with oysters Marrow bones Mock turtle 1 49-1 50-1 51 Meat of a hog's head, to make excellent Neck, rolled Ox-cheek, stew, plain,.• Ox-cheek, to dress Pickle, for hams, tongue or beef Pig's cheek, for boiling Pig's feet and ears, different way of dressing Pig's feet and ears, fricasseed Pig's feet and ears, jelly of Podovies, or meat patties Pork, to roast a leg of Pork, to boil Pork, to pickle Pork steaks Pork, roast loins and neck Porkers head, to roast Puddings, black Puddings, white hogs' Ragout, the \ - 139 Sausages Sausage, veal..... Sausages, excellent to eat

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Sausages, Spadsbury's Oxford Soup and ragout, Hessian Sorrel sauce Sucking pig, to scald 15,5 Sucking pig, to roast Sweetbreads."

Sweetbread ragout • Suet to preserve a twelvemonth Tongue and udder, roast Tongue, to pickle for boiling Tongue, stewed Tongue, an excellent mode to eat cold Tripe Veal, leg of H4 V eal, breast of Veal, breast of, rolled Veal, or chicken, with ham, to pot Veal, shoulder of Veal, patties Veal, olives.......................... SOUPS A la sap An excellent, Carrot Crawfish ~y, Giblet $ Hare Ox-rump..' Pea, old, Pea, green ^2 Portable, very useful Scotch, leek Scotch, mutton J75 Turnip,7!

Vegetable.-.

White, a rich White, a plainer J73

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PICKLES Cabbage, red, 19o Cucumbers, pickled sliced Cucumbers, young 18S English bamboo, to pickle J87 India pickle Melon mangoes Mushrooms, to pickle to preserve the flavor Nasturtiums, for capers "

Onions and cucumbers, sliced Onions, pickled 1S8 Walnuts, to pickle VEGETABLES Beans, to preserve French, to eat in winter Cabbage, red, stewed Carrots, stewed, Cauliflower in white sauce Celery, stewed Cucumbers, to stew T Mushrooms, stewed Mushrooms, to dry Onions, roasted Onions, stewed Parsnips, to mash Peas, green, to keep Peas, green to stew Peas, stewed, old Potatoes, to boil - r; Potatoes, to broil Potatoes, to roast Potatoes, to fry Potatoes, to mash Spinach, French way Sorrel, stewed, for Fricandeau, and roast meat Vegetables, to boil green Oysters, fried, to garnish boiled fish Oysters, to pickle Oysters, to stew Oysters, scalloped Oyster patties, or small pies

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MISCELLANEOUS Anchovies, to keep when the liquor dries Bacon, F raise Browning, to color and flavor made dishes 1S4 Butter, to clarify to Capers, to keep...... Cheese, to pot Cheese, to roast Cornish pics Cream cheese Cream cheese mush 105— ic6 Dairy, the Eggs, to poach Forcemeat for patties, balls or stuffing Gravy, clear Gravy that will keep a week, to draw Kitchen pepper _ 1S3 Lemon mince pies Mawskin, to cure for rennet Menus 198—218 Mince pie Mincemeat pies, without meat Mustard, to make Omelet ' Orange butter Patties, fried Patties, lobster _ Patties, oyster Patties resembling mince pies Patties, sweet; N Potato pie Ramekins Rice, buttered Rice boiled to eat wtth curry or roast meat Rice, savory Salads, French Salads, lobster i$Q Small dishes for supper, etv.

Sprats, to make taste like anchovies Table setting, general rules Vinegar, gooseberry I(S3 Vinegar, sugar ^2 Vinegar, wine When the stomach will not receive meat ior Yeast, to make IO r— 102 Yeast, to preserve