American Cookery

No, 1. Rub one pound of b wal 5 into one pound of flour, whip 2 whites and add with cold water and <; make into patte, roll in in ry or feven times one pound of butter, flowring it each roll. This is good for any {mall thing. one yol No. 2. Rub fix pound of butter into fourteen pound of flour, eight eggs, add cold water, makea {tiff pal te, Nos 3f o any quantity of flour, rub in three fourths of it’s weig ‘ht of but ter, (twelve eggs to apeck ) rub in one third or half, = roll in the reft. No. 4. Into two quarts flour (falted) and wet ftiff with cold water roll in, in nine or ten times one and half pound of butter. No. 5. One pound flour, three fourths of a pound of butter, beat well. No. 4 To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled pound of butter.

From American Cookery, 1796, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 7. Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q:{: to makea paite, roll in the refidue of fhortning in ten or twelve roll. ings—bake quick. No. 8. Rub in oneand half pound of fuet_ to fix pounds of flour, and a fpoon full of »falt, wet with cream roll in, in fix or eight times, two and half pounds.of butter—good for a chicken or meat pie. Royal Pafte, No. 9. Rub half a pound of butter into one pound of flour, four whites beat to afoam, add two yolks, in a half cinneee A WH S h, Take two. porringers cream and éme of white wine, grate in the {ki: a | take the whites of three eggs, iweeten it to your tafle, then whip it with a whiik, take off the froth as it rifes and put it into your fyllabub glafles or pots, and they are fit for ule. Take a pint of cream, fweeten it to your pallate, grate a little nutmeg, put in a fpoonful of orange flower water and rofe water, and two fponfuls of wine; beat up four eggs and two whites, ftir it all together one way over the fire till it is thick, have cups ready and pour it in..

From American Cookery, 1796, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From American Cookery, 1796, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From American Cookery, 1796, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into patte, fhape as you pleafe, bake andpour over them melted butter, wine and fugar. yo str besdase Cne quart of milk, of flour, little fl nother. No. 3. Six pound of flour, 3 of fugar,-2 anda half pound of fhortning, (half butter, half lard 6 eggs, I nutmeg, r ounce of cinnamon and 1 ounce of ch coriander feed, 1 pint of emptins, 2 gills brandy; 1 pint of milk al 3 pound of raifins.

From American Cookery, 1796, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One table fpoon of cinnamon, fome coriander or allfpice, put to four tea fpoons pearl afh, diffolved in half pint water, four pound flour, one quart molaffes, four ounces butter, (if in fummer rub in the’butter, if in winter, warm the butter and molafles and pour to the fpiced flour,) knead well ’till {tiff, the more the better, the lighter and whiter it will be; bake brifk fifteen minutes; don’t feorch; before it is” put in, wath it with whites and fugar beat together. Gingerbread Cakes, or butter and fugar Gingerbread No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one pound fugar, three {mall fpoons pearl afh diflolved im cream, ane pound butter, four eggs, knead it ftiff, fhape it to feur fancy, bake 45 minutes. Soft Gingerbread tobe baked in pans. No. 2. Rub three pounds of fugar, two pounds of butter, into four pounds of flour, add 20 eggs, 4 ounces ginger, 4 {poons rofe water, bakeas No. 1. Bao Butter drop do. No. 3: Rub one quarter of a pound butter, one pound@fugar, fprinkled with mace, into one pound and a quarter flour, add four eggs, one glafs rofe water, bakgas No. 1.

From American Cookery, 1796, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 4.“Bhree pound fugar, half pound butter, quarter ofa pound of ginger, one doz. eggs, one glafs rofe water, rubinto three pounds flour, bake as No. 1. A cheap feed Cake. Rub one pound fugar, half an ounce allfpice into four quarts flour, into which,pour one pound butter, melted in one pint milk, nine eggs, ong gill emptins, (carroway feed and currants, or raifins if you pleafe) make into two loaves, bake one and half hour.

From American Cookery, 1796, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a round of beef, and ftuffit with half pound pork, half pound of butter, the foft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add fweet majoram, fage, parfley, {ummerfavory, and one ounce of cloves pounded, chop them all together, with two eggs very fine, and add a jill of wine, feafon very high with falt and pepper, cut holes in your beef, to put your ftuffing in, then ftick whole cloves into the beef, then put it into a two pail pot, with flicks at the bottom, if you with to have the beef round when done, put it intoa cloth and bind it tight with 20 or 30 yards of twine, put it into your. pot with two or three quarts of water, and one jill of wine, if the round be large it will take three or four hours to bake it. For dreffing Codfifh. Put the fifh firft into cold water and wath it, then hang it over the fire and foak it fix hours in icalding water, then fhift it into clean warm water, and let it fcald for one hour, it will be much better than to boil. To boil all kinds 6f Garden Stuff. In drefling all forts of kitchen garden herbs, take care they are clean wafhed; that there be no fmall {nails, or caterpillars between the leaves; and that all the coarfe outer leaves, and the tops that have received any injury by the weather, be taken off; next wafh them in a good ‘deal of water, and put them into a cullemder to drain, care muft likewife be In

From American Cookery, 1796, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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