The Cook's Own Book

, The cook must pay continual attention to the condition of her stew-pans, soup-kettles, &.c. which should be examined every time they are used. The prudent housewife will carefully examine the condition of them herself at least once a month. Their covers also must be kept perfectly clean and well tinned, and the pans not only on the inside, but abotit a couple of inches on the outside: many mischiefs arise from their getting out of repair; and if not kept nicely tinned, all your good work will be in vain; the broths and soups will look green and dirty, taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost. The health, and even life of the family, depends upon this, and the cook may be sure her employers had rather pay the tinman's bill than the doctor's; therefore, attention to cannot fail to engage the regard of the mistress, between whom and the cook it will be my utmost endeavor to promote perfect harmony. If she has the misfortune to scorch or blister the tinning of her pan, which will happen sometimes to the most careful cook, I advise her, by all means, immediately to acquaint her employers, who will thank her for candidly mentioning an accident; and censure her deservedly if she conceal it. Take care to be properly provided with sieves and tammy cloths, spoons and ladles. it a rule without an exception, never to use them till they are well cleaned and thoroughly dried, nor any stew-pans, &c. without first washing them out with and rubbing them well with a dry cloth and a little bran, to clean them from grease, sand, &LC., or any bad smell they may have got since they were last used: never neglect this. Though we do not suppose our cook to be such a naughty slut as to wilfully neglect her broth-pots, &c., yet we may recommend her to wash them immediately, and take care they are thoroughly dried at the fire, before they are put by, and to keep them in a dry place, for damp will rust and destroy them very soon: attend to this the first moment you can spare after the dinner is sent up. Never put by any soup, gravy, &c. in metal utensils; never keep any thing longer than is absolutely necessary for the purposes of cookery; the acid, vegetables, fat, &c. employed in making soups, &c. are capable of dissolving such utensils: fore stone or earthern vessels should be used for this purpose. Stew-pans, soup-pots, and preserving pans, with thick and round bottoms (such as saucepans are made with), will wear twice as long, and are cleaned with half the trouble, as those whose sides are soldered to the bottom, for sand and grease get the joined part, and cookeys say that it is next to an impossibility to dislodge it, even if their nails are as long as Nebuchadnezzar's. Take care that the lids fit as close as possible, that the

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soup, and sauces, Stc. may not waste by evaporation. good for nothing, unless they fit tight enough to keep the steam in and the smoke out. Stew-pans and saucepans should be always bright on the upper rim, where the fire does not burn them; but to scour them all over is not only giving the cook needless trouble, but wearing out the vessels. Lean, juicy beef, mutton, or veal, form the basis of broth; procure those pieces which afford the richest succulence, and as fresh killed as possible. Stale meat will make broth grouty and bad tasted, and fat meat is wasted. This only applies to those broths which are perfectly clear: clarified drippings may be so combined with vegetable mucilage, as to afford, at the cost of one penny per quart, a nourishing and palatable soup, fully adequate to satisfy appetite and support strength: open a new source to those benevolent housekeepers, who are disposed to relieve the poor, will show the industrious classes how much they have it in their power to assist themselves, and rescue them from being objects of charity dependent on the precarious bounty of others, by teaching them how they may obtain a cheap, abundant, salubrious, and agreeable aliment for themselves and families. This soup has the advantage of being very easily and very soon made, with no more fuel than is necessary to warm a room. who have not tasted it, cannot imagine what a salubrious, savory, and satisfying meal is produced by the judicious combination of cheap homely ingredients. The general fault of our soups seems to be the employment of an excess of spice, and too small a portion of roots and herbs. There is no French dinner without soup, which is regarded as an indispensable overture; and believe it an excellent plan to begin the banquet with a basin of good soup, which, by moderating the appetite for solid animal food, is certainly a salutiferous custom. We again caution the cook to avoid over-seasoning, especially with predominant flavors, which, however agreeable they may be to some, are extremely disagreeable to others. Zest, soy, cavice, coratch, anchovy, curry powder, savory ragout powder, soup herb powder, browning, ketchups, liquor, beer, wine, and and spice, are convenient auxiliaries to finish soups, &.c. The proportion of wine should not exceed a large wine-glassful to a quart of soup. is as can be admitted, the vinous becoming remarkably predominant; though not only much larger quantities of wine (of which claret is incomparably the best, because it contains less spirit and more flavor, and English palates are less acquainted with it), but even veritable cau de vie is ordered in many books, and used by many (especially tavern cooks). So much are their soups overloaded

From The Cook's Own Book, 1832, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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XXY with relish, that if you will eat enough of them they will certainly make you drunk, if they don't make you sick: all this frequently arises from an old cook measuring the excitability of the eaters' palates by his own, which may be so blunted by incessant tasting, to awaken it, requires win? of water, and cayenne and garlic for black pepper and onion. The art of composing a rich soup is so to proportion the several ingredients one to another, that no particular taste be stronger than the rest, but to produce such a fine harmonious relish that is delightful. This requires that judicious combination of the materials which constitutes the "cluf d'ceuvre" of culinary science. place, take care that the roots and herbs be perfectly well cleaned; proportion the water to the quantity of meat and other ingredients, generally a pound of meat water for soups, and double for gravies. stew gently, little more water need be at first than is expected at the end; for when the pot is covered quite the fire gentle, very little is wasted. Gentle stewing is incomparably the best; the meat is more tender, and the soup better flavored. It is importance the cover of a soup-kettle fit very close, or the broth will evaporate before you are aware of it. Place your soup-pot over a moderate fire, which will make the witter hot without causing for at least half an hour; if boils immediately, it not penetrate and cleanse it from the clotted blood, and other matters which ought to go off' in scum; the meat will be hardened all over by violent heat; shrink up as if it was scorched, and give hardly any gravy: on the contrary, by keeping the water a certain time heating without boiling, the meat swells, becomes tender, its fibres arfe dilated, and it yields a quantity of scum, which must be taken off as soon as it appears. It after a good half hour's hot infusion that we may mend the fire, and make the pot boil: still continue to remove the and when no more appears, put in the vegetables, &c. and a These will cause more scum to rise, which must be taken off immediately; then cover the pot very closely, and place it at a proper distance from the fire, where it will boil very gently, and equally, and by no means fast. By quick and strong boiling the volatile and finest parts of tho ingredients are evaporated, and fly off with the steam, and the coarser parts are rendered soluble; so you lose the good, and get the bad. Soups will generally take from three to six hours. Prepare your broths and the evening before you want This will give you more time to attend to the rest of your dinner the next day; and when the soup is the fat may be

From The Cook's Own Book, 1832, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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(1) Take half a pound of Jordan almonds, lay them in cold water all night; the next morning blanch them in cold water; then take them out and dry them in a clean cloth, beat them very line in a little orange flower water; take MX eggs, leave out four whites, with a little Ix-aten mare; lieat them well in a marble mortar; take ten (unices of fresh Imtter, it, add a grated lemon-jieel, and put them in the mortar with the other ingredients; mix all well together and till ynr patty-pans, having lined them with thin puff

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(3) Blanch six i unices of gweet, and lialf an (iiince of hitter almonds; lie half an hour in a drying stoxe, or Ix-fore the fire; pound tlicni very line in a mortar, with two tajblespoonliils of rose water, to prevent tliem from set into a stew-pan half a |x>und of set it place, and it very smooth with the hand, and add tinalmonds, with six ounces of sifted loaf sugar, a little grated lemon-peel, some P<HM! cream, and four eggs; nib. all well tothe pestle; cover a patty-pan with puff paste; fill in the ornait with slices of candied lemon-peel and split, and bake it halt' an hour in a..,,11. \|.MI)\|) C< >\SF.UVK, Blanch and cut >ix ounces of sweet almonds into -mall stri|is, lay tliem on paper and put into an oven: tln-\ are brown, ALM out, and throw them two pounds of sugar to petit caste, stir the mixture well until it begins to blow, and then pour it into paper cases or moulds.

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Mix almonds and filberts sca'ded in equal chop one half very fine, cut the rest each into two or three slices; in double of by it with some lemonrasped; stir the in the it and add one or two whites of eggs; paper large enough to contain the whole,;uid cut it in slices for use as you think proper, wlieii baked as usual. ALMOND FRAZE, a of Jordan almonds, and sleep them in a pint of cream, ten yolks, and four whites of < take out the almonds and pound them fine in a marble mortar; then mix them in tle cream and eggs, put in sugar and grated bread, and stir them all lordlier; put into the pan, let it be hot and

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Blanch three quarters of a pound of sweet almonds, pour over them three table-spoonfuls of rose water, and in a quarter of an hour a pint of cream; let them stand two or three hours, then pound in a mortar they become quite a paste; add the beaten yolks of six eggs, two or three pounded

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The whites of six eggs, a pound and a half of double-refined sugar, a pound of Jordan almonds blanched and ]>ounded with a rose water; mix altogether and whisk it well for an hour or two, lav it over the cake and put it in die oven.

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Take a pound of bitter almonds, rub them well in a clean cloth, and beat them to a paste with the whites of three or four eggs; an pan with three pounds of powder-sugar, mix them together paste should be too dry, it with white of egg. sheets of paper in lumps about the size of a walnut, and bake them in a close, gentle oven. ALMOND MACAROONS, SWEET, Are done in the same wayBut two pounds of sugar are sufficient for a pound of almonds.

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

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Blanch two ounces almonds, and beat them fine with water, whisk the of three eggs to a high froth, strew in a sifted sugar, mix the almonds with the sugar and eggs, and add more sugar till as as paste. Lay it in cakes, and bake paper in a cool oven. al- !;i-> '<ls. and pound them in a marble mortar; in a little boiling water; them as long as there is milk in the almonds, every time; to quait of almond-juice, put a a. pound of rice and two teaspoonsful of orange flower water; mix them all it over a slow charcoal it repeatedly, and done, sweeten pleasure; it strewed over.

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

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and of almonds very when almost beaten enough, take die white of an egg beaten to frodi, one pound of double-refined sugar well beaten, and put by degrees, working it into a paste with your hands, roll it out and bake it on plates ui a hot oven.

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half a pound of fresh butter melted, one pound and a half of dried and sifted flour, the same quantity of brown sugar, a quarter of a pound of pounded ginger, nine eggs, the yolks and whites separately lieaten, one glass of rose water, and one of white wine; mix all these well togedier, and Ijcat it; with a spoon spread it tin about die thickness of a penny-piece; it of a light brown, and while warm, cut it into oblong pieces, and place them on end till cool, when diey will be very crisp.

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some rice in milk it be swelled and soft; carefully scoop out die core of five or six good-sized apples, put into each a little grated lemon-peel and cinnamon; as much of die rice upon a bit of linen aa will entirely cover anapplc.and tie each closely. Boil them two hours, and widi melted butter, sweetened widi sugar. Wash half a dozen an- ! chovies, and take the meat from die bones; j cut diem fillets, place them on a i dish with some sweet herbs, rut small; and the yolks and whites of liard eggs, also cut ANC APP

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(1) of the and breadth of a linger; fry them in oil. them on a di-li, and pour on them a sauce i>f 'il. vinegar, whole pepper, \<,-. s allion, and slrallols, cut up together. cut the anehoxies ihiu slices, and lay tin-

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(1) txxeixi in halves, core diem, and place them on a thin patty-pan or mazarine, quite C!OM. to,;l -h other, with tile fiat side downwards; squee/e a two spooMlr.:.- of::i:.< i: uer water, which pour; shred lino some lemon-peel, throw it over them, and in a quick oven, and bake them served, strew finu sugar all over the dish.

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Put some sound and chosen pan, of little lemon-peel, some IJIMVU sugar, a or more of red wine, according to the quantity of fruit; irt a quick oxen, and bake diem at least one hour. Tlie sugar tu be limited to the quality of the

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Pare.core, and boil txvrlxe apples with milhcient water to niiish them; them very gmoodi, add six yolks of eggs, die juice of two and some grated lemon-peel, half a pound of liouten to a cream, and sweetened with [xnvder sii',n.r, U-al it in widi die in a pull" crust and serve open.

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

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

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

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

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

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

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Cut apples into diick slices, and fry diem of a clear diem from die pan, and lay diem to thev may be pared or not; then make a batter. five eggs, leaving out two whites, beat diem up with cream or flour, and a little white wine, make it of the consistence of pancake batter; in a melted butter, mixed with nutmeg and sugar. Let die batter be hot, and drop in die fritters, laying on every one a slice of apple, and then a spoonful of batter on each. Fry diem of a pale brown, when taken up, strew doublerefined sugar all over diem.

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(1) the yolks of eight eggs, die whites of four, well togedier, strain diem into a pan; dien take a quart of cream, make it moderately hot, and add two glasses of sack, three-quarters of a pint of ale, and mix diem well together it is cool, put to it tinruirs, Ix-ating it well together, then add nutmeg and ginger grated, salt and flour at pleasure. The tetter should be pretty thick; in sliced apples, or scraped pippins, and fry diem qiiick in butter. (2) core, and cut your apples into quarters, soak tlwin tor two or three hours in brandy, su^ar, green lemon-peel, and orange flower water; when they have diorousfhly imbibed die flavor of diese ingredients, drain, and put diem APP APP into a cloth well sprinkled with floiir, and shake them so that tin: lloiir may adhere all trv them of;i good color, glaze with sugar ami a hut salamander.

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

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

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(2) Par.-, core, and rut your apples into small put them into water with a little lemon-juice to keep them white. Take them out after a short time and drain them. Weigh, and put them into a.-lew-pan; if for present use, half a |xmm! of Mi^ar ! for each pound of apples, but if tor keeping, double that quantity will be necessary it a tick of cinnamon and the juice of a lemon. 1* Put the stew-pan over a brisk fire and cover it; when the apples are |Hilped stir the mixture till of the the marmalade into pots.

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verv small, stew tliem with a white wine, grated lemon-peel, pounded cinnamon, and brown sugar; mash it over pancakes; roll them up, and serve with sifted loaf sugar over them.

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consistence of a marmalade, let beat up the yolks of four eggs, and stir in four table spoonfuls of giated bread, and a quarter of a pound of fresh butter; then form shape, bake it in a slow oven, turn it upside doxv n on a pkite, and (See Preerves.)

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Pareand cut twelve apples into quarters, and each quarter into four pieces, put them into a pan with four ounces of good fresh butter, two of sugar, over which the zeste ofan orange lias been grated, and a quarter of a pound of currants toss up these ingredients over a moderate fire for a few minutes and then let tliem Make a round undcr-crust seven inches in diameter, moisten the edge and put on it a band of pi ill' paste three-quarters of an high and inch thick; put your apples,,vc, in this so as to form a sort of dome, cover tliem with the puff paste, taking care that it dens not extend Ixiyond tlie band, upon which il ni'ist be pressed down; waah it with while of egg, and it in a gentle oven for about an jour. a little cooled, take the whites of two eggs, to a strong froth and mixed with two ounces of powder sugar, and mask with it your sprinkling sifted sugar; then, having drained and dried some currants, mix them sugar, and strew them ever the dome; form a crown of small meringues with the remai'ider of tlie white of egg, and place it on the band; silied -uirar, and color the whole of a u in the oven, and then serve immediately. AITI.ils

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(1> Scoop om the cores, and pare, very neatly, half a dozen good-aized apples; il them in thin, clarified imbibe die sugar, and APR APR be careful to preserve their fbnn. marmalade with some other apples, adding to it apricot marmalade, and four ounces of rice previously boiled in milk, with sugar and the yolks of two or three eggs; into a dish for table, surround it with a border of rice, and place the whole apples in the rice, and marmalade and hake it. When done, put into each of the apples a tea spoonful of any kind of sweetmeat you may think proper.

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

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Neatly pare and pierce out the cores of eight or ten apples, the fire with a thin simp of clarified sugar, cover them let them simmer gently; turn them, that both sides may be done. When thoroughly done lay them on a dish, with a wet pa|>er over Put a paste round the dish you serve them in, and bake in a gentle oven to harden it, then put in a of apple sauce, over which put the apples, and fill the holes where the cores were with cherries or apricot jam, then cover it with the apple sauce; the whites of six eggs to a froth, and add powder sugar till they appear quite; make the apples warm, and lay die white of egg over them, smooth it neatly over, and sift some powder sugar over it; color it in a gentle oven.

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Cut or large apples into slices, put them into a jug, and pom' a quart of boiling water over them; cover the jug. When quite cold, strain and it, and add a little lemon-juice. equal quantities of loaf sugar and of apricots; scald them, and take off the skins. and boil the sugar, put the huh it, arid let it remain for two or three days; the the best pale brandy, half and half, and pour the apricots and keep them Peaches' 'and nectarines may done iu the same wa\

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OF. Choose twenty-four fine, plump, but not too divide them eight parts, toss them up in a quarter of a pound of fine sugar, and two ounces of warm in the meantime line a mould as directed (see

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

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

From The Cook's Own Book, 1832, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose tlie finest yellow, but not too off the stalks, prick them on each side \vitl> a pin, make an incision with the point of a knife, tlmnigh extract die stone. ART ASP Then put them on tin; fire with as much water as will cover them, if soft, the apricots should thrown into cold water; take care tliev are all equally tender. Drain them on a hurdle, and in the boil some to the degree you require; put in a water, and when it boils remove tin; fire, and add to it the fruit, and having given them a few boilings together, let them cool, then drain and place them in your compotiers.

From The Cook's Own Book, 1832, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and tender, which will take an hour and or two hours: the surest way to know when they are done enough, is to draw out a leaf; trim them and drain them on a and send up melted butter with them, which some put into small cups, so that each guest may have one.

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half boil the artichokes, strip off the leaves, and pull out the i-lmke; put the bottoms jars, and cover with a cold boiled brine of salt and; put melted mutton suet on the top to exclude the air, and tie bladder over them. To dry tliem, they are U.iled as for eating, the leaves and choke pulled out, and the bottoms dried upon dishes in an oven, and then in paper bags. tliey must be laid into warm water, and soaked for two or three hours; they may then be boiled, and eaten with melted or stewed in gravy with a little mushroom catsup, pepper, and salt, and thickened with a bit of butter rolled They are a great improvement to all made dishes and meat pies.

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) They must be neatly peeled, and boiled very gently by the side of the stove, with a in the water; when done (but not too much, or they will not look well) place them on the dish, and serve with plain butter, or any other sauce you please. ARTICHOKES, JERUSALEM, TO

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or; tliem in milk and water till they are soft, which will be from a quarter to half Take them out and stew them a f(*w minutes in the following sauce:

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bit of butter, the size of a walnut, in mix it with half a pint of cream or milk; it with pepper, salt, and grated nutmeg. a

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two or tablc-epoonfuls of arrow-root pint of cold water; let it stand for nearly a quarter of an hour, pour off" the in some pounded sugar; boil a pint of milk, and pour it gradually upon the arrowroot, stirring it one way all Or it may be made with water in which lemonpeel has been boiled, and then a glass of Port or white wine and a it. Set a plenty of water in sprinkle a handful of salt in it; let it boil, and skim it; put in your asparagus, prepared thus: ASP BAC all the stalks clean; throw tlicm into a pan of cold water as you scrape them; when they are all done, tie them up in little bundles, of about a quarter of a hundred each, with bass, if you can get it, or tape (string cuts them to pieces; ) cut off the stalks at the bottom that they may be all of a length, leaving only just enough to serve as a handle fur the green part they are tender at the stalk, which in from twenty to thirty minutes, done enough. Great care must be taken to watch the exact time, of their becoming tender; take them up just, at that instant, and have their flavor and a minute or two mure boiling destroys both. While the asparagus is boiling, toast a round of a quartern loaf, about half an inch thick; it delicately on dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish: some butter, then lay in the asparagus upon the toast, which must project beyond the aspari^'V. that the company may see there is a teas*.

From The Cook's Own Book, 1832, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lie them in small bundles; cut them even, boil them quick in salt and water; lay ti:em on a toast dipped in the water the asparagus was boiled in; pour over them melted butter.

From The Cook's Own Book, 1832, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slice of bread, butter it, and lay it on a dish; butter some eggs four eggs, beat well, put them two ounces of butter, and a salt, until of a sufficient consistence, and the meanwhile boil some asparagus tender, cut the ends small, and

From The Cook's Own Book, 1832, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover a pound of nice streaked bacon or salt pork witli cold water, let it boil gently for three-quarters of an hour; it up, scrape the under side \\cll, and cut off the rind: grate a crust (if bread not only on the top, but all over put it before the fire for a few minutes: it must not be there too long, or it will dry it and spoil it. Two pounds will require about an hour and a half, according to its thickness; the heck or gammon being very thick, will take more. The boiling of bacon is a very simple subject to comment u|x>n; but our main object is to teach common cooks the art of dressing common food in the best manner. is sometimes as salt as salt can make it, therefore Wore it is boiled it must be soaked in warm water for an hour or two, changing the water mice; then pare oil' the rusty and smoked part, trim it nicely on the under side, and scr:i|x! the as clean as Mem. is an extravagant article in housekeeping; is often twice as much as need be: it is sent to table as an accompaniment to boiled poultry B AC BAR or veal, a pound and a half is plenfy for a dozen people. (iernian sausatre is a very economical BubotiM* far bacmi; or fried pork sa'-- Note. in

From The Cook's Own Book, 1832, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay it to steep all night in water, scrape it clean, and stuff it with all manner of sweet herbe, as thyme, sa<je, sax op,,.-wi-et marjoram, penny-royal, strawlx-rry leaves, violet leaves, and fennel; chop these small, and mix them with the yolks of hard i-'^'^f, pepper and nutmeg beaten, and boil it until tender. it is cold pare off thv under side, pull ofi the.-kin, with pepper and nutmeg, and pt.l it in a pie or pasty, with whole cloves and slices of raw Uiciiu laid o\er it, and butter; close it, and liaKe it.

From The Cook's Own Book, 1832, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three ounces of pearl barley, of which make a quart of barley water; if it Unot white, shift it once or tu; put in two ounces of currants clean BEA BEE picked and washed, and wlien they are plumped, pour out the gruel and let it cool a little; then put iu the yolks of three eggs well beaten, half a pint of white wine, and of new pint, ami l:mon-|>eel; then sweeten with fine sugar to; it gently over the fire, until it is thick as

From The Cook's Own Book, 1832, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in square pieces, half an inch thick, two |X)inids of lean veal, half a pound of lean ham; in a steupan two ounces of when melted, let the wht le simmer unlil it to catch at the bottom (it requires great attention, as, if it happen to catch at tlie bottom of the stewpan, s|xjil the look of your; to it table-spoonfuls of add to it tliree pints of broth or water (pour a little at a the thickening be; it until it boil; put the stewpan on the corner of the stove to boil gently; one onion, twelve pepper-corns-, a blade of mace, a few mushrooms and a fagot made of parsley, a sprig of thyme, and a bay leaf. Let the sauce reduce to a quart", skim the fat olF, and strain it through a tamis cloth. To make a bechamel sauce, add tlc above a pint of good cream; it until it is reduced to a a few mushrooms give a good flavor to tliat sauce; strain it through a tamis cloth. The names of the various pieces, according to the method of dividing the carcass, are as follows: The hind quarter contains the Sirloin; Rump; Edge-lxine; Buttock, or

From The Cook's Own Book, 1832, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) the bone out of a small round of fine ox beef, cut some fat bacon in long strips, dip them into common and shallot vinegar mixed, and them in the following seasoning: Grated nutmeg, black and Jamaica pepper, one or two cloves, and some salt, parsley, chives, lemonlliyme, notted marjoram, and savoury, shred quite small. Lard the beef very thickly, bind it firmly w ilh ta]>e, and rub die outside with the seasoning. Put it into a saucepan, with ilnrind of a lemon, four large onions, die nil part of three or f iir carrots, and two turnips cut into dice; add a tea-cupful of strong ale and one of vinegar; let it stew-f;r six < r eight li.uirs, it two or three.in hour U'fore serving, takeout die beef and ililes, skim oil' the fat, strain the sauce, and thicken a little flonr-aud-water mixed smooth, add a tea-cupful of 1'ort v. irto, it all into tile pot, and let it

From The Cook's Own Book, 1832, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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a lump, or a veiny piece of beef, lard bacon, half roast it, or fry it brown; put it into a.-tr\x|<an or a pot just hold it; add some gravy, an onion half a pint nf white wine, a vinegar, a bunch of swoet cloves, mace, ami; close, let it hut just simmer it BEE BEE lake two ox palates, two sweetbreads, truffles, morels, artichoke bottoms, stew them all atid pour over the beef; have ready some forced meat balls fried, make some long, others round, dip some sip-.pets into baiter, fry and cut them three corner ways, and stick them into the meat; lay the balls round the dish.

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rump of beef; it very thickly with pork seasoned with pepper, salt, cloves, mace, and allspice, and season the beef with pepper and; slices of bacon bottom ofthe pan, with some whole black pepper, a little allspice, one or two bay leaves, two onions, a clove of garlic, and a bunch of Put in the beef, and lay over it of bacon, two quarts of weak stock, and half a pint of white wine. it closely, and let it stew between six and seven hours. Sauce for the beef is made of the it has been in, strained, and thickened with a little flour and butter, adding some green onions cut small, and pickled mushrooms. It is poured hot over the beef.

From The Cook's Own Book, 1832, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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

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

From The Cook's Own Book, 1832, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) In plain Engis understood to mean boiled beef; but its culinary acceptation, in die French kitchen, is fresh beef dressed without boiling, and only very gently simmered by a slow Cooks have seldom any notion, dial good soup can be made without destroying a great deal however, by a judicious regulation of die fire, and a vigilant attendance on the soup-kettle, this may be accomplished. You shall have a tureen of such soup as \\ ill satisfy the most fastidious palate, and die meat make its appearance at table, at the same time, in possession of a full portion of nutritious succulence. requires nothing more than to stew the meat very slowly (instead of keeping die pot boiling a gallop, as common cooks too commonly do), and to take it up as soon as it is See and bouilli," Shin stewed," " Scotch barley broth." Meat cooked in this manner affords much more nourishment than it does dressed in the common way, is easy of digestion in proportion as it is tender, and an invigorating, substantial diet, especially valuable to the poor, whose laborious employments require support.

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(2) Take a ramp of beef, or part of one; bone and tie it together in a neat form, and put it into a pot, with any odd bits of butcher's meat you may happen to have in die house, eidier beef, veal, or you may add, also, the Ixmes, feet, and necks of poultry or game, the meat of which has been taken for other dishes; place your pot on a moderate fire, not quite full of water, and skim gently. it has boiled a short time, put turni) s, six carrots, and six onions, into oneof which yon stick three add a bunch of Let the whole boil gently, till the beef is perfectly done; then take it out, and serve BEE BEE it up either with fresh parsley, with a sauce, or with onions or other vegetables.

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

From The Cook's Own Book, 1832, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Cut off entire the inside of a large sirloin of beef, brown it in a stewfian, add a quart of water, half a pint of Port wine, a tea-cupful ofstrong beer, two table-spoonfuls of vinegar, some pepper, salt, and a large union cover the pan and let the beef be very tender. Garnish with pickles.

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(2) ( 'nt oil' I Inmeat, with a little of tlie fat, into long and; season with pepper and salt, dredge them with flour, and fry them brown in butter; t hen simmer them in a rich brown gravy; add of mushroom catchup, onion, and shallot a with fried parsley.

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This fillet lies only in tlie inside of the sirloin next to the chini', and is the tenderest part of the <>x;.-pit this on a small spit, but do not run it thnuii','h tlie best pan of the meat: i;. and Imste it with butter; catch gravy the beef is roasting; in tinmeantime make a sauce for it with sweet !.' ' - and parsley shred fine, tlie yolks of four eggs, an onion, and some orange-peel ch>.pped small; put these into sweet butter, gravy, a |>xiiii"til or two of strong broth and vinegar, stew them all Put your beef into this sauce, and serve

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Take a nke bit of lean beef, lard it with bacon, seasoned widi pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garliek, a.-lullot or two, four cloves, pepper and.-alt. is become tender, cover h close; skim well, and strain it. Set it on tlie fire, and let it it is reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel sauce.

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six pounds of any piece of beef, except die leg or whin, cut it >..to pieces abuut die size ofa lien's t them into a stewpan, and just cover BEE BEK them with water, put them over the fire, and when the scum rises, skim it clear oft", then put in some, cloves, mare, allspice, and whole pepper, tied in a muslin, six In 'ads of celery, cut an inch long and well washed, a carrot or two cut iu slices, two turnips cut in dice, a bundle of sweet herbs, some pepper and crust of bread; it the is tender, and then take out the spice, herbs, and bread; have some crusts ofFrench roll crisped before the lire, put them in a dish, and put the meat, &c. over them. You put in two ounces of Scotch barley or rice when you put in the herbs;*

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Is to be managed in exactly the same manner as the round, but will be sooner boiled, as it is not so solid. An H-bone of 201bs. will be done enough in about four hours; of lOlbs. in more or less, aa the is hotter or colder. Be sure the boiler is big enough to it plenty of water-room: let it be well covered with set the pot on one side of the fire to boil gently: if it boils quick at first, no art can make it tender alter. The slower it boils, the better it look, and the tenderer be. The same accompanying vegetables as in "Beef Salt Round." Dress plenty of carrots, as cold carrots are a favorite with Mem. Epicures say, that the soft, fat-like marrow, which lies on the back, is delicious when hot, and the hard fat about the upper corner is bt-st when cold.

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

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(2) Cut some of the underdone the in fat, put it stuwpan, or (a will do), a pep|x-r, it till the onion is quite soft, tlien put some of the gravy of the meat to it, and the hash. let it; have a small hot dish with sippets of bread ready, and put the hash into it, but first mix a large spoonful of vinegar with it; il'sliallu^vinegar there will be no need of the onion or | raw You may add a spoonful of walnut liquor or catchup. Observe, that it is owing to boiling hashes or minces, that they get hard. All sort* of stews, or meat dressed a second time, should be only simmered; and this last only hot through.

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Rub a little common salt over a piece of beef of about twenty pounds weight; take out the bone, and in one or two days, rub well into the beef the following ingredients, finely pounded and two ounces of sal-prunella, four oiuices of sugar, six bay salt, one ounce of white pepper, and of cloves and nutmeg, a quarter of an ounce each; then strewit half a pound of common salt. lie fifteen days, turning it daily. It i.s then hung up; or when taken out of the pickle, it may be boiled, and allowed to stand in the water it was or it may be baked in a deep dish, covered with a coarse paste.

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

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Rub well round of beef weighing about forty pounds, three ounces of saltpetre; let it stand five or six hours; pound three ounces of allspice, one of black pepper, and mix them with two pounds of salt, and seven ounces of brown sugar. Rub the beef all over with the salt and spices, let it remain fourteen days, and every other day turn and rub the then wash off the spices, and put it deep pan. Cut small nearly six pounds of beef suet, put some the bottom of the pan, but the greater part upon the top of the it with a coarse and bake it eight hours. cold, take off the crust, and pour keep good for three months.

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

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(1) Take some cold fillet of beef, cut out all the suet, then chop the meat as fine as possible, it into a reduced Spanish sauce made txiilinu' hot; when ready to serve, add a bit of butter to it. Serve your mince with soft boiled egga round it, or with pieces of toasted bread.

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Cut the beef into long thin steaks; prepare a forcemeat made of bread-crumbs, minced parsley, a little grated lemon-peel, nutmeg, pep|>er, and it with the yolks of eggs beaten; put a layer of it over each steak; roll and tie them with thread. lightly in beef dripping; put them in a stewpan with some good brown gravy, a glass of while wine, and a little Cayenne; thicken it little flour and butter; cover the pan let them stew gently an Bctiire serving, add a tahle-spnonnil of mushroom catchup; garnish with cut pickles.

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three-quarters of a pint of oysters in their own liquor; take them out and chop them; mince one pound of beef and mutton, and three-quarters of a pound of beef suet; add the ovstcrs, and season with salt, pepper, mace, and two cloxcs |xmuded; Ix-at up tuo egifs, and mix them well with the other ingredients, and (Kirk it closely into ajar.

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

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Take a rump ofbeef, cut the meat from the bone, flour and fry it, it a little boiling water, about a pint of small beer; add a carrot or two, an ouion stuck with cloves, some whole pepper, salt, a piece of lemou-|)ccl, a bunch of sweet let it stew an hour, then add some good gravy; when tinmeat is tender take it BEE BEE out, strain the sauce, thicken it with a little flour; add a little celery ready boiled, a little catchup, put in the meat, just simmer it up. Or the celery may be omitted, and the ragout enriched by adding mushrooms fresh or pickled, artichoke-lx>ttoms boiled and quartered, and liard yolks of eggs. A piece of Hank, or any piece that can Ix; cut free from bone, will do instead of the rump.

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meat is more in a solid mass, it will require more time at the fire; a piece of tenor twelve pounds weight will not be well and thoroughly in less than four and a half hours. For the first half hour, it should not be less than twelve inches from the fire, that get gradually warm to the centre: the half hour before it will be finished, sprinkle a little salt over if you wish to froth it, flour it, &c.

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Take a rump of beef, what size you please, bone and lard it, season it with salt and fine spices put it into a stewpan just large enough to hold it, together with half a pint of white wine, some green onions, mushrooms, and shallots lean bacon is an improvement. the edges of the pan with a strong paste; let it stew in an oven for five or six hours according size of your meat, then serve its own sauce strained. You may dress a sirloin in die same way.

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

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

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

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Peel and slice two large onions, put diem into a quart stewpan, with two table-spoonfuls of water; cover die stew pan set it on a slow fire till the water lias INI! led away, and the onions have got a little browned; dien add half a pint of good brodi, and boil the onions they are tender; strain the brodi from diem, ami chop diem very fine, and season mushroom catchup, pepper, and salt: let it boil gently for five minutes; pour it into the dial), and lay over it a broiled rump steak. If instead of broth you use good beef gravy, it will be superlative.

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(To Ve eaten up ten or jxirt of a brisket of Out fat three or four days, tln-n nib well into it llirtv ounces of finely pnwdeivd saltpetre, and, if spice is -ipproied of, one ounce of alUpici-,;id half an mince of black pepper;.'id all ni^ht, then throe pounds of well-|x>undcd l>ay salt, and pound of treacle, let it remain ten

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The noble sirloin of alxmt fifteen |x>und>s (if much thicker, the outside u ill lx? done too much before the inside is enou.'h), will require to be before about three and a half or four hours care to it evenly, not be heavier on one side than the other; put a little clean dripping into the drippingpan, (tie a sheet of pa|XT over it to preserve the fat), it well as soon as it is pat down, and e\ei\ quarter of an hour all it is tinhalf hour; off the paper, and make some gravy for it; tile fire and make it clear: to brown and it, sprinkle a little sill o-'er it, baste it with butter, and dredge it with flour; let it go a few minutes the froth rises, take it up, put it on the dish, kc. it with hillocks of horse-radish, scraped as fine as possible with a very sharp knife.

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is dre-.-ed the sauio way. Cut the steaks oft'a nimp or the ribs of a quarter; beat them well with a Have the gridiron perfectly clean and heated over a clear quick (ire; the and, with meat tongs, keep turning them constantly, they are done enough; throw a little salt over them a little before taking them oft' the fire. Serve them as hot as possible, plain, or with a made gravy and sliced onion, or rub a bit of butter upon the the moment of sen-ing. Mutton chops are broiled in the same manner.

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steaks in a little butler; take them out of the pan, and fry in it a minced onion; return the steaks, with a little boiling water or gravy, some pepper, salt, and a table-spoonful of vinegar; stew them gently for two or three hours; thicken tiie sauce with butter rolled in flour; and serve with or without pickles.

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

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

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

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Cut a pound of lean gravy meat into thin put it into a quart and half a pint of; set a very gentle where it will become gradually warm the scum let it simmering for; it through a fine sieve or a napkin; let ten minutes to settle, and tea. N. B. An onion, and a few grains ofblack pepper, are sometimes added. If the meat is it is tender, you may mince it and pound make potted beef.

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ten six pounds of molasses, and three ounces of bruised ginger have boiled together for half an hour, two pounds of the outer spriirs i if the spruce fir are to be added, and boiled for five minutes; is then to lx> strained tliroiigh a hair sieve, and when milk-wann, put the cask, and a teacupful of good yeast stirred it. it has fermented a day or two, it is to be bunged up, and the following day bottled. fit for use in a week. The t;ii:^fiis sometimes omitted, and of the spruce fir, three ounces of the essence may be used, which is to Ix; well whisked, together widi the molasses, and a gallon or two of warm water; tlien put into the cask, BIS which is to be filled up with water, and the \ east added.

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

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For a ten-gallon eleven of fourteen pounds of sugar, the. juice of eighteen lemons, and one pound of ginger are alloxved; and are tailed the of eight well skimmed; jn>t b.-t'ore coming to the |H>int,., which mn.-t ta is added, and tailed for twenty minutes; tlie clear part is put into tlie ca.-k, togetlier willi the k'inon-juice and two s|xxmfuL) of je:ist; when it has fermented for frtir daxs, it is. lined, bunged up,.'i a fortnight bottled. It may be made w hunt the fruit.;:;;r.K,( MM.KK, QUICKLY MADE. A of boiling water is -quarters of a pound of loaf sugar, one ounce and a quarter of ginger, and the of one xvlien milk-warm, tlie juice of the lemon and a s|x>oiil'nl of yeast are added. It.-hould ! made in tinevening, and bottled next morning, in half-pint stone tattles, and the cork tied down with twine.

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l.oi,'e saucepan of clean xxatcr on theiire; it tails take oft' the tatter at die lop, tlie fowls out one by one, throw that saucepan of minute, whip it out, and dry it in a clod) and out; diey are all done, scald die pot clean; xx hen tlie birds are and to put diem down close in a pot, clarified tatter over them. (1) Weigh eight eggs, an equal weight of sugar, and the weight of four in (lour; U-ut up the yolks of five, anil put in a:i eailii.-n xi.-.*! xxilh some rasped lemon-peel and die sugar, beat them lo^ethi r lor a time, then add the xvhitrs of gs also well beaten, tlien mix in the BIS BIS flour by degrees, pour this into paper cases of whatever form and size you please powder sugar over them, and bake in a cool BISCUITS. (2) Make a pound the yolk of an egg, and some milk very stiff paste; beat it wejl, knead till quite j smooth, roll very thin and cut prick and bake in a slow oven till dry and

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

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(2) eight ounces of sweet, and as many bitter almonds, fifteen whites, and eight yolks ofeggs, two niinrcs offlour, and two pounds of powder sugar, pour boiling water on your almonds, and almost immediately after turn that away and pour cold water on them; rub off the skins one by one with a napkins-then pound them to a paste in a mortar, moistening them with the whites of two eggs.

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fifteen whites to a snow, and the eight yolks with half the quantity of the sugar, and" then mix them with thealmond put the remainder of the mgar into a basin; sift some flour over it; stir the mixture till all the ingredients are thoroughly incorporated, and it into small pajier cases, glaze them with the sugar and silted over in a pretty warm oven.

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Beat up the yolks of three eggs lor ten minutes, with four ounces of powder sugar and one ounce of bitter almonds well pounded; then add a whole egg, and beat minutes longer. Whip the whites to u.-innn; froth; mix them and an ounce and flour with the yolks; work this paste well, and then pour it into small wellbnttered oopjicr moulds melon-shaped;: with powder sugar, j and bake for eighteen or twenty minutes in a moderate oven.

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Blanch half a pound of sweet almonds, cut into dice and dry them in the oven. Make a glaze with the whites of two newlaid eggs; mix tlie almonds and a pinch of crisped orange-flowers into this, and put it into very small paper cases; do not fill them a! HIVC half full, as rise considerably in the oven, and would otherwise fall over and appearance; in a moderately heated as are pretty firm, they are done.

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four drachms of starred anise, and dry it in the oven; work up the yolks of five cjrgsand a quarter of a pound of powder sugar for ten the whites to a strong froth, and mix them lightly with die yolks: add a quarter of a pound of dry sifted flour and the pour this paper case, eleven inches long by seven wide. it in o\en for afx>ut forty or fifty minutes, when, if firm, take As soon as it is cold remove the paper, and cut the biscuits into whatever forms you please: dry thorn in the they become brittle.

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

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

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Take six ounces of roasted and skinned chestnuts, a little grated lemon-peel, a pound and a half of powder sugar, and ten whites of the to a paste, and then it up in an earthen pan with the ingredients; when your paste is of a proper lliic kiu,-s, take it up with a knife, and lay it on paper, and form into biscuits wliatevei size you please. Bake them in a moderate oven, and when of a nice color take them out. Do not remove them from the paper tiU they are cold. BIS BIS

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

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(2) Beat a pound of sugar, the yolks of four, and whites of two i a little white wine, then put in a pound of (lour, and a few seeds, mix all well Butter a paper, lay your on in j.|x*JiiUi]--. ire them with and set them in a gentle oven.

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Put half a pound of fine sugar into an earthen pan, and pour over it the yolks of twelve eggs; put the whites into a preserving-pan, and whisk them for half an hour; in the meanthe sugar and yolks of eggs must be stirred with a wooden spoon, and pour them n tingently, add six ounces of fine flour and two of powder sugar sifted, and tingrated rind of a lemon. Mix it all well ti>sether, but with great care, lest the snow of tlie fall. fill some small buttered moulds, or paper cases, and bake them in a quick oven to a deep yellow, first sprinkling them with sugar. If they are in moulds, turn them out when baked; but tley may remain in the paper cases, which need not be buttered.

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

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

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Put quarters of a pound of fine Hour to a pound of fine sifted sugar; sift both together three times, then add six eggs beaten well, and a of roee-water; when nearly hot, bake them, but not too wet.

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whites of two/ve eggs, and beat them to a; a pound of almonds, blanch them, and beat them with the froth of the whites of eggs, as it then take the yolks, and two pounds of fine sugar and beat them well the the sugar and eggs; then add lialf a pound of flour, with cue peel of four lemons grated, and some citron shred small; put the composition in little cakcpans, and bake them in a quick oxen, and when they are colored, turn them on tins to harden the bottoms: but before you set them in tile oven again, sift on them some (lonl)le-retined sugar. Let the pans be buttered, and (ill them halfway.

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yolks of fifteen eggs with a pound of sifted.-iij.ii, ignite the rind of a lemon on a of lump Mi-^ar; scrape off the yellow sugar with a knile, and having dried it well, add it to the aln\e. and continue to beat it becomes quite white; in the meantime whip up an equal iniuiU-r of whites, and mix them lightly with the rest; then sift into it half a l>iiiiii of (Kiiaio it in, and pour the preparation into iraper eases, but not to fill glaze, and place the case* on paper BIS BIS laid on a clean baking-tin, and bake in a

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

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

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

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

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

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two ounces of rice-Uour through a tammy into an earthen pan, with half a pound of powder the yolks of four eggs, and a sirecn lemon grated; beat them up together for a quarter of an hour: w:hisk the df eight eggs to a froth and mix them with Put this into buttered moulds or paper cases, and bake When done take thorn from the mould while ice them in the following manner: beat up half the white of an egg and two of powder-sugar with spoon, add occasionally a fow drops of lemon-juice; when it becomes quite white lay it over the biscuits; and place them in the oven a minute to dry. ^

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

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

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

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Mix half a pint of cold water with two ounces of arrowroot, let it settle for pour off the water, and add a ihl of laurel water, and a little.sugar en a quart of new milk, boil it with a little cinnamon, and half the |x,vl of a lemon out the cinnamon and lemon, and pour the Ixiilin^ milk upon the arrow-root, stirring it all die time. I'm it into a mould, and it out the following day. BLANCMANGE, DUTCH. Wash one ounce and a half of isinglass, pour a and a ludf of boiling water over it, let it stand for an hour, and then boil it for twentyulien it is nearly cold, add the beaten yolks of six eggs, a pint of Lisbon wine, the of one and juice of two lemons, with a stick of cinnamon, and sweeten uith pounded loaf sugar; it over die fire till it Ix^in to simmer, bni do not it to; out the |xi-l and cinnamon, pour it into H lianin, it cold, and put it

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Make a small hole at the end of four or large eggs, and let out all the egg carefully; wash the.-hell, drain, and (ill ill m with Maitrm.mire, in a deep dish tilled with rice or barley to keep tin-in steady, and when quite m-ully break and (x-cl ol)' (,'ut the |x-el "f a lemon into delicately BRA BRE shreds, lay them glass dish, and put in the eggs; or serve them in a with a pink cream round

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scrape, and clean very thoroughly a large pig's head, feet, and ears; water, with a little saltpetre, for three hours. To make die collar larger, boil two ox heels, the head, feet, and ears, bones can be taken out easily, dien put the head round die mould, and the feet and small pieces into die middle; put it together while hot, and press it with a heavy weight it becomes cold. Boil for half an hour, in as much of the liquor as will cover die brawn, one handful of salt, one ounce of pepper, and one or two bay it over the brawn.

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Take die blade bone out of the shoulder, and it gendy two hours or more, according to the age of the boar. ' When it is cold, season it very highly with pepper, Cayenne, salt, a very allspice, minced onion, and thyme. Let it lie a night in this seasoning; die following day, make a savoury forcemeat of pounde.d veal, ham, beef suet, minced parsley, thyme, and an onion, a salt, nutmeg, pepper, and Cayenne; it with an egg beaten, and stuff where die bone has been taken out. Put it into a deep pan with die brown side downwards, and lay under it twigs or small sticks, to keep it from sticking to the bottom; poor in a bottle of beer, and put it into the oven. When nearly done, clear off all the fat, add a bottle of Madeira and die juice of a lemon, return it to the oven, and bake it it become as tender as a so diat a straw will pierce it easily. It the tear is an old one, it will require to be liaked six or seven hours. This dish is eaten hot.

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

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BREAD. (1) Put a quartern of (lour into a large basin, with two tea-spoonfuls of salt; in the middle; dien put in a basin four table-spoonfuls of good yeast; stir in a pint of milk, lukewarm; put it in die hole of die flour; it just to make a thin batter; dien strew a little Hour over die top; put it on one side of die let next morning; dien make it into dough; add pint more of warm milk; it for ten minutes, and dien set jt place by die for one hour and a then knead it again, and it is ready eidier for loaves or bricks: bake diem from one hour and a half to two hours according to the size. (2) Mix into six pounds of sifted flour one ounce of salt, nearly half a pint of fresh sweet veast as it comes from the brewery, and a sufficient quantity of warmed milk to make the whole into a stiff dough; work and it upon a pasteboard, on which a little flour" has been strewed, for fifteen or twenty minutes, put it deep pan, cover it with a wanned towel, set it before the fire, and let it rise and a half, or perhaps two hours; cut oft" a piece of this sponge or dough for eight or ten minutes, together with merely sufficient to keep it from adhering to the board; put it into small tins, filling diem full; dent the all round with a knife, and let them stand a few mindie The remainder of the dough must then be worked up for loaves, and baked eidier in or out of a shape.

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

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Roast a hundred not to burn them; peel them well, and pound them butter and double eream; pass them add two strain them again. Weigh your paste, and for pxind, allow half a of powder, a little vanilla in powder, and two mix form of the preparation a.- many as it a sheet of wafer paper, Imtter and dorez diem several times, and then Ixike them in a Int oven. rilKI-'.SECAKES. a large French roll \ei y thin, jmur on it gome boilintr en-am; when cold, add six or eight eggs, half a pound of

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FEE. Whip up the whiles of ten eggs to a thick snow; add to tin 'in the yolkU-.it.-ii with eight ounces of powder-sn^ur, place it o\er;i chin-coal tin-, ami whip it for halt" an hour, thru take tinlire, and uhip Mix in eight ounces of two lined with paper, (MMir the paste into them, and kike them in: when dune, take tin-in out of the moulds a-id remove the paper; when <.!, I, in slices about the size of a finger. on a plate of copper, o\er a rhaivoal and when one side is brown, turn them and the

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that has been baked two days, through an iron sieve or cullender; put them into a stewpan with two ounces of butter; place a moderate fire, and stir them with a wooden spoon till of a fine gold color; spread them on a sieve, and ten minute* to drain, turning them often. BREAD, FRENCH. Take halfa bushel (or six pounds) of flour, put it on the slab, make a hole in the centre, in which put two ounces of yeast; make your dough with warm water, to about the consistence of briocht; it up well, adding two ounces of salt, dissolved in a little warm water; cover, and set it in a warm place to rise; on this part of the operation depends the quality of the Having left the dough one or two to the season), knead h ayain, and leave it as before, for two hours. In the meanwhile, heat the oven, divide the dough into eight equal parts, of which form as many loaves, into any shape you put them into the oven as quickly as possible. As goon as they are done, rub the crusts with a little butter, which will give it a fine yellow

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Take half a bushel or six pounds of sifted flour, knead it into dough, with two quart* of milk, three-quarters of a pound of warm Ixitter. half a pound of yeast, and two ounces of salt; when the whole is well worked up, cover, and it to In two hours it rolls, and tinned plates. in a slow oven. When they have been in an hour, put them very hot for Rjtsp them as soon as they are baked.

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

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To make London bread, put a bushel of good flour which has been ground a mondi or six weeks, in one end of the trough, and make a hole in the i.f it. nine quarts of warm wiiter, and mix it with one quart of good yeast; put it into tin; flour, and it with your hands; let it remain until it as high as it will go, which will take about an hour and a quarter. to its ultimate height, and do not suffer it to BRE BRE fall; make up the dough with quart.- more of warm water and one pound of salt; work vour hands, and then cover it over with a sack or other coarse Put the it thoroughly, and by the it is hot, the dougli \\iil Ix; ready. Next make the dough into loaves, not exceeding four or five pounds each, sweep out the oven clean, and put in the loaves.

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

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

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

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

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Mix two pounds of flour a little silt, two ounces of sifted sugar, four of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of milk; knead the dough well, and set it to rise liefore the fire. twelve rolls, butter tin plates, and before the to

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

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

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the remaining of a from which panada has been made, all but die rump; skin, and put them die water it was' first boiled in, widi die addition of a mace, onion, and pepper-corns, and it. When of a good flavor, put to it a quarter of an ounce of sweet almonds a spoonful of water; it a little while, and when cold, take off die fat.

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Take two pounds of scrag of mutton; to take the blood out, put it into a stewpan, and cover cold water; when the water becomes milkwarm, pour it off; then put it in four or five pints of water, with a tea-spoonful of salt, a table-spoonful of best grits, and an onion; set it on a slow fire, and when you have taken all the scum off, put in two or three turnips; let it simmer very slowly for two hours, and it through a clean sieve.

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Have a pound and a half of a neck or of mutton; take off the skin and the fat, and put it; it with cold water, (it will take about a quart to a pound let it simmer very and it up, and set fire, where stewing for about an hour; then strain it off. It should be allowed to become cold, when all the greasy particles will float'on the surface, and becoming can..jbe off, and the settlings wilF?emain at N. B. We direct the meat to be done no more than just sufficiently to be eaten; so a sick man may have of good broth for nothing; as by this manner of producing it, the meat furnishes also a family meal. inoffensive nourishment for sick persons, and the only mutton broth that should be given to convalescents, whose constitutions require replenishing with restorative aliment of easy digestion. The common way of making it with roots, onions, sweet herbs, &c. &c. is too strong for weak stomachs. Plain broth will agree with a delicate stomach, when the least addition of other ingredients would immediately offend it.

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Set on a kettle of water, put in two or three crusts of bread, and all sorts of good herbs; season with salt; put in butter, and a bunch of sweet herbs; it for an hour and a half: it sieve, or napkin. serve to make lettuce soup, asparagus soup, soup de aante, &c. with herbs.

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

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

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Put into a nicely tinned saucepan alwut a pound of fresh it slowly, and dredge in flour it becomes like a it all the time, put it for a ffw ii]xin a quick fire, and then it to where is heat, and it it assumes a light brown color, be put a jar. thickenings keep for sometime. BROWNING, Is a convenient article to color those soups or sauces of which it is supposed their deep brown complexion denotes the strength and savo'.iriness of the composition. Burned sugar is a favorite ingredient with the brewers, who use it under the name of " essontia bina" to color tlieir beer: it is also employed by the brandy makers, in considerable quantity, to color to which, besides enriching its complexion, it gives that sweetish taste, and fulness in the mouth, which custom has taught drinkers to admire, and prefer to the finest Cognac in its genuine state. When employed for culinary purposes, this is somewith strong gravy, or walnut catchup. Those who like a gout of acid may add a little walnut Put half a pound of pounded lump sugar, and. a table*

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

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Chop small In 1 led white cabbage;. ami fry it with a little butler; pepper and Itroil some slices of cold salted beef; put the fried cabbage into a dish, and lay round it the slices of broiled hot. The beef does best when underdone.

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

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

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

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To four pounds of siAed flour put one pound of good moist sugar; make a cavity in the centre, and in a gill of good yeast, a pint of lukewarm milk, with enough of the flour to make it the thickness of crcam; it lie; then melt to an oil (but not hot) one pound of butter, stir it into tile other ingredients-, with enough warm milk to make it a soft paste; throw a little flour over, and lie an have readv a baking- | platter rubbed over with butter; mould with ] the hand the dungh buns, the, size of a la rue. tfgl in rows three inches apart; set them in a uunn place (or half an hour, or liave risen to double their si/e: bake them in a hot oven of a good color, and wash them over with a biu-h ilipjx-d into milk when drawn from

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Put four pounds of fine flour into a wooden bowl; set a sponge ' of and a of | wann niUJj; then mix with it one |xmnd of I sifted MijjR-, one pound of oileil (Ve.-h butter, ! coriander seeds, cinnamon, and mace, a small. quantity of each, Hue. the. paste into liuns, set them on a baking-plate rubbed with butter, put them I oven to prove; then wash them with a pastebmsh dipped in wann milk, and bake of a I good color.

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four pounds of raisins stoned, two and a half of currants well cleaned and pound ofalnionds Manched, ofcandied orange and lemon-peel a quarter of a pound each, cut small; of pounded |x'|>pcr, and U'iuger, half an ounce each, tour pounds of and twenty-two of ! Then nib the

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the Hour, till well little warm ' and a quarter of a pint of fresh gixxd yeast, and work it light smooth cut I off nearly one-third of the paste, to form the sheet or case, and lay it aside; with the rert work up die fruit, sweetmeats, and make it into a round form like a thick cheese. I Roll out the sheet of paste, lay the Itnu in the centre, and gather it all round, closing the bottom. h\ wetting tlic edges of the paste, i and cutting it so as to lie quit. il.u. | it up, and run a wire or small skewer through BUT BUT to the bottom every here and there, and prick the top with a fork. Double and flour a sheet of gray (japer, and lay the bun upon it; a the sides, also doubled and floured, to keep the bun in a proper shape. it in a moderate oven.

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

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

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

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Put the butter in a nice, clean stewpan, over a very clear, slow lire; watch it is carefully skim off the buttermilk, &c. which will swim on the top; let a minute or two for the impurities to sink to the bottom; then pour the clear butter through a sieve into a clean basin, leaving the sediment at the bottom of the stewpan. Obs. Butter thus purified will be as sweet as marrow, a very useful covering for otted meats, &c. and for frying fish equal to the finest Florence oil; for which purpose it is commonly used by Catholics, and those whose reli<(iniis tenets will not allow them to eat viands fried in animal oil.

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Mix, in a stewpan, with a quarter of a |xnmd of fresh bulter, a table-s|x>oi>ful of Hour, a little salt, half a gill of water, lialf a spoonful c.f white vinegar, and a grated nutmeg. Put it on the fire, let it thicken, but do not allow it to boil, lest it should taste of tlie flour.

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(1) Dust a little flour over a quarter of a pound of butter, put it into a saucepan, with about a wine-glass it one way constantly melted, and let it just boil: a round wooden is the best thing to stir butter with in melting. If the butter is to l)e melted with cream, use the same proportion as of water, but no flour j stir it constantly, and heat it thoroughly, but do not let it To oil butter, cut about a quarter of a pound slices, put it into a small jar, and place it in a pan of boiling water. oiled, pour it off clear from the sediment. BUTTER, MELTED, (2) Is so simple and easv to prepare, it is a matter of general surprise, that what is done so often, is so seldom done right. It is spoiled nine times out of ten, more from idleness than from ignorance, and rather because the cook won't than because she can't do it; which can only be the case when housekeepers will not allow butter to do it Good melted butter cannot be made with mere; there must be a full and proper proportion of butter. As it must be always on the table, and is the foundation of almost all our sauces, we have, Melted butter and oysters, -^ ^ shrimps, lobsters, capers, &c. &c. &c. I have tried every way of making it; and I trust, have written a if the cook observe, she constantly succeed in ifivinij satisfaclion. In the of the sauces I have ordered. have had in view the providing family of half a dozen moderate people. Never [xmrsance o\er meat or even put it the di.-h; however well made, some companx may have an antipathy to it; tas'.cs iinas dillerent as fiiees: moreover, if it is sent up separate in a boat, it will keep hot longer, iiiid what is left may be put by for another time, or used for another purpo.-c.

From The Cook's Own Book, 1832, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(3) Keep a pint (inthis purpose Cut two ounces of bulter into bir^-, that mi-It more easily, and mix uii-iv readiK; put it into the sk'wpan with a lai,'; tea-spoonful (t. e. ['refer arrow-root, or potato starch) CAB and two of add six it over the fire, and shake it round every minute way), it just Ix-s^ins to simmer; let it stand quietly and boil up. ) of the thickness of good cream. N. B. Two table-spoonfuls of mushroom catchup, instead of the milk, will make as good mushroom sauce as need be, and is a sii|x-rlativc accomjKiiiinu-nt to tle.-h, or Obi. is the best way of preparing milk mixes with the much more easily and more int mutely than water alone can to do. is of proper thickness to be mixed at flavouring essences, mushroom, or cavice, &c. If in: lii.ic.cly t.i pour over vegetables, add a little more milk to it. 1$. If the oils, put a spoonful of cold water to it, and stir a spoon; if it is very murh oiled, be

From The Cook's Own Book, 1832, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bage well, slice it as for pickling, and put it into a steupan, tea-cupful of Port wine, and a bit of butter kneaded in flour, a linle salt ami [x-pper; it: co\er the pan, and let it stew a little, Inn not to become too left; as it eats p; a id a tahlr-s|toonful of vinegar, give lx>il, and serve it hot. Tlie w ine may lie omitted. (\l',I'.A(ii:,TO PICKLE. Choose two middling-sized, well-colored, and red cabbages, shrrd diem MTV finely, first pulling off the out.- ide leaves; mix with them nearly pi.ii'id nf salt, tie in a thin doth, and let it haiiu for twelve hours; it into small jar.-, and pour over it cold vinegar that has been boiled with a few barberries in it; tie the jar over closely with bladder; or boil, in a quart of vinegar, tlirec bits of ginger, half an ounce of pepper, and a quarter of an ounce of cloves. When cold, pour tlie red cabbage.

From The Cook's Own Book, 1832, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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orange-|>eel must be pared very and little sugar. The after being weighed, should be laid into cold water, or washed in rose water, and if salt, be in waters. The yolks and whites, of eggs should lie separately and long beaten, then strained; two whisks be exclusively for purpose, as tlie whites especially require to be managed tlie greatest care. A horn spoon should be used for mixing those cakes which are not directed to be beaten with the To make cakes light, salvolatile, or smelling salts, may be added before putting them into the oven, allowing, to a sponge cake, made of one pound of flour, one tca-epoonfnl; and two or three to a large plum cake. cakes, queen sponge biscuits, and small sponge cakes, require a quick oven till they have risen; wards beat should be more moderate. Plum, seed cakes, and all large kinds, must be well soaked, and therefore do not require a brisk oven. To preserve their color, a sheet of white piper is put over them, and after they have risen and become firm, they are turned To ascertain if a cake be a broad bladed is plunged into the centre of it, and if dry and clean when drawn out, file cake is baked; 1 jut if anything adheres to tlie blade, in -taut ly lie returned to the oven, and the door closed. When the oven is too hot, it is better to lessen tlie fire than to open the door.

From The Cook's Own Book, 1832, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds and a half of dried and sifted flour, tlie same of well cleaned and dried currants, two |xmnds of fresh butter, two of finely -|x>unded and silted loaf sugar, a nutmeg grated, a lea-spoonful of pounded cinnamon, one ounce of citron and candied orange-peel, cut small, the yolks of sixteen, and the whites of ten eggs, beaten separately; the the butter to a cream, and add the sugar, then the eggs by degrees, and the in the same way, and then the currants, sweetmeats, and spice, one glass of orange-flower water, and one of brandy. Butter a tin pan, line it with white paper buttered, put in die cake, and bake it in a moderate oven four hours.

From The Cook's Own Book, 1832, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch half a pound of sweet, and three ounces of bitter almonds; to a paste in a orange-flower water; add half a pound of sifted loaf sugar, and a little brandy; whisk separately, for half an hour, the whites and yolks of twenty eggs, add to the almonds and sugar, and then stir in die whites, and beat them tin pan, sift bread raspings over it, put the cake into it, over the top of which strew sifted it in a quick for half or three-quarters of an hour.

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of butter beaten to a cream, half a pound of finely-pounded and sifted loaf sugar, half a pound of dried and the same quantity of blanclied sweet almond* cut into thin small bits, one well-beaten egg, and a little rose water, must be mixed well and with a spoon dropped upon wafer paper or tins, and then baked.

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) ounces of Jordan and one ounce of bitter aland pound them very fine; then beat in with the almonds die yolks of eggs, and whisk up die to a solid froth. Then take eight table-spoonfuls of sifted.sugar, live spoonfuls of fine a of and pounded cinnamon, and mix all die ingredients. Hub die inside of a mould fresh butter, (ill it with die mixture and bake it of a light color.

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a cream a quarter ot"a pound ol fresh butter, and mix with it the same quantity of pounded and sifted loaf sugar, and four well-l>eaten eggs; add flour till thick enough to roll out; cut the paste into oblong pieces about four or five inches in length; with a paste cutter, divide the centre wet die edges, and plait one bar over die

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as to meet in the centre; dirow lard, or clarified suet; fried of a before the fire, and serve them in a or without grated loaf sugar sirewed

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a sponge with two table-spoonfuls of thick a gill of warm milk, and a pound of ilonr; it has worked a little, mix widi it half a pound of and pound of candied orange and lemon peel cut small, one ounce of spice, as ground cinnamon, allspice, ginger, and grated nutmeg: mix together with pound of honey; roll out pull" paste a quarter of an inch thick, cut it into rounds with a cutter, about four inches over, lay on each widi a spoon a small quantity of die mixture; it round with the fingers in the form of an oval; place the join underneath; it flat with the hand; sift sugar over it, and bake them on a plate a quarter of an hour.

From The Cook's Own Book, 1832, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub into two pounds of flour half a pound of butter, and mix with il one pint of milk a little warmed, a quarter of a pint of fresh yeast, four well-beaten eggs, and a tea-s|xxmlul of salt; co\er it, and let it stand before the fire to rise for three-quarters of an hour; make it thick cakes about the size of the of a dinner plate; iln-m in a quick o\en, cut them into three, that the middle slice, as also the top and bottom may be well buttered. Serve tltem very hot.

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To three of dried flour allow one pound of fresh butter, one |x>imd of good brown sugar, two ounces of caraway seede, beateu fggs, yeast, and some grated nutmeg; dissolve the butter in a pint of milk, so as to make the whole into a dough, not very it well; cover it u iih a cloth, and set it before the fire to rise; when well risen, bake it in a tin. it dry, it may be toasted and eaten with butter.

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Done, as above, without sugar; then prick holes with a sharp pointed knife, and while it is hot pour in three-quarters of a pound of clarified with cinnamon or orangeAlmonds and sweetmeats are previously put in the cake. Ornament your cake with harlequin sugar-plums. This was a favorite cake of Queen Charlotte.

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. the in a tea-cupful of good By the addition of an ounce of batter, or sugar, or an egg or two, you may make the cake A tea-cupful of raw cream improves it much. It Is best to bake it in a pan, rather than as a loaf, the outside )>cing less bard.

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take four pounds of fine flour butter, two pounds of loaf sugar, pounded and fine, a of of nutmegs; to every pound of flour put eight eggs; wash and pick four pounds of currants, and dry tii' -in I*-!'. ire the blanch a pound of set almonds, and cut them lengthways, thin, a pound of citron, a pound of candied orange, a pound of candied and half a pint of brandy; first work the

From The Cook's Own Book, 1832, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of butter with your hands to a cream, add two pounds of sifted sugar, three pounds of dried twenty-four eggs, leave out the whites, and then teat all together for an hour; when you are going to put it in die oven add a quarter of an ounce of mace and a nutmeg, a sack and brandy, and currants, if you think proper.

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the weight of three eggs in the weight oftwo in flour; when the five eggs are beaten, gradually add the sugar, and the flour, with a peel, or a few caraway seeds. it in a tin mould, in rather a quick oven.

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Mix half a pound of sifted loaf sugar with a pound of flour and a quarter of a pound of butter, add some caraway it stiff paste, with three well-beaten eggs, and little rose water; it out thin, cut it into round cakes, prick them with a fork, and bake them upon floured in a quick

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in two quarts of cream, the well-beaten yolks of four, and the whites of five eggs; oft" the whey gently, and mix with the curd table-spoonfuls of best rose water, as much white wine, four ounces of pounded loaf sugar, the same quantity of butter beaten to a cream, and Mix all these ingredients well in a quarter of a pound of currants. Bake h in a large tin, or in patty-pans lined with; or it may be baked in a previously buttered.

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) quart.- of flour, mix with it threr-qnarters of a pound of butter, a tea-cupful yeast, one nine Ciiirs, two |x)iinils of well-cleaned our jxmiicl and a h;ilf of jfood brown sugar, the grated |>eel of a lemon, and one nutmeg; a glass of brandy must be stirred in just beit IK' put into a buttered tin. it for two hours or more.

From The Cook's Own Book, 1832, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Rub into one of a of mix, two eggs, and a table-spoonful of fresh;is much warm milk as will make the flour into a very thick Let this remain the tii,.. oncred it six ounces of good brown sugar, and nine ounces of well-cleaned and dried currants; let it stand again for an hour, and bake tin for

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(3) One pound and a lialf uf (lour, one pound of good brown sugar, eij,'lit well-beaten eggs, and one ounce of camway seeds, are to be mixed together; then add of troli yeast, milk, and of water, one tal)le-s|XMi;it'ul ouch. Let it stand a little time, and bake it in a floured tin.

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one ounce of butter in as much milk warmed as will make fmr pound^ of flour into a stiff alvcit two pints may be required; add a of one egg a of mix it all it a let it remain before the for an then make it balls, and bake them upon tins in a quick oven.

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Put a pound of flour upon a pie-Niard; make a hole middle, put in half a pint of clotted cream, mix the let 1'ir half an hour, pound of butter; it -out, five times, the same as puff paste, and form it gild th<-m with the yolk of egg, and bake in an oven.

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(3) Put stew|Kin, two jrla-ises of cream, a quarter of a |x>und of butter, the of a lemon, cut small, a quarter of a pound of (xiwdcr-gugar, and a pinch of salt. Set the. it Ix-^ins to boil, put it by tin the stove; take out the leiiM>n-|>eel, and add, by degrees, as iit'iclrtlour as the bear; keep stirring it constantly, and place the for it it, one by one, as many e;^s as the |>a-l'' Mick to the fingers; paste on a.-lab, and make your cakes of a round form.

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out threequarters of a pound of puff paste, keeping it long and narrow; do not let it !>e more than a quarter of an inch thick, and about inches wide. Cut the paste across with a sharp knife, in slips three-eights of an inch in width, and place them on the cut side, on a baking-plate, each two inches apart; bake in a hut oven, and when nicely colored, sprinkle them with gla/e tlwm. When done, remove diem from t. and just before they are served, mask them apricot marmalade, or any other you nlike better, and arrange them oil your en couronne.

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a of curds, ei;;lit e^s, leaving out fintr whites; and a flour; mix these well togetner, heat butter, in a frying-pan, drop them fry like

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub in with the hand one pound two pounds of sifted flour; put of currants, one pound of good moist s,i<;ar, and one egg; mix all a pint of milk: it out thin, and cut them into round cakes with a cutter; a baking-plate, and middling-heated oven for about five minutes.

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Boil, in half a pint of water, one pound and a half of lump sugar; have ready one pint of eggs, three parts yolk?, in a pan; pour in the su-

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat separately the whites and yolks of twenty eggs; to the yolks add a pound of pounded^ am!.-ifted loaf sugar, the grated peel of one lemon, and two or three table-spoonfuls of orange-flower in tlie whites, and mix in halfa pound of dried and sifted lie mr. it in a moderate oven.

From The Cook's Own Book, 1832, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve eggs, the yolks and whites beaten well and separately, one pound of pounded and sifted loaf sugar, the grated peel of a large lemon, half a pound of sifted and dried flour, the same weight of sifted and dried ground rice, four ounces of sweet, and one of bitter almonds, pounded in a mortar with a table-spoonful of orange-flower water. Mix all these ingredjenLs gradually, and beat them well. Paper the pan, and bake the cake for one hour.

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and of each six the yolks and whites offtine eggs, pound of lump sugar, [xninded and sifted, and half an ounce of caraway seeds. Having beaten this one hour, bake it for the same time in a is a very light cake, and is very for people and stomachs.

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

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

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

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound and a half of dried and sifted of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orauge-peel cut small, of pounded ginger and cinnamon, three quarters of an ounce. Melt the sugar with the honey, and mix in the other ingredients; roll out the paste, and cut it into.small cakes of any form.

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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your hand work a pound of butter to a cream, then put to it twelve egg.s, with only six <>t' the whites well-beaten, a pound of dried flour, a pound of silted sugar, four spoonfuls ofgood brandy, and a pound of currants wa.-hed and before the fire. As the pans are filled, put in two ounces of candied orange and citron, and continue beating the cake till you put it into the oven. This quantity be cient to three dozen of middling sized

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a of butter, and a quarter of a pint of rose water, putting in a tiilile-spooiiful of rose water at a time; by decrees, mix it u pound of sifted sugar, and then nine well-lieaten eggs; add twelve ounces of flour, and three of flour of rice dried and sifted, a quarter of a pound of blanched and pounded sweet or bitter almonds, a tea-spoonful of essence and one ounce of caraway seeds; all these well together; lke it in a rake tin, which must be buttered and liiitil with paper, also buttered. It will require alxmt our hour and a half to bake in a quick oven. \xin i.irwithoMt tina hai nits or the P"^ of lumon. <

From The Cook's Own Book, 1832, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Boil and peel half a pound of good potatoes, bruise them in a mortar, and when cold drop in die yolk and white of an egg at intervals, until four beating the potatoes well all die time; add a quarter of a pound of sifted bread crumbs, and put in two more eggs. to a cream six ounces offiesii the quantity of pounded [Nit it into the mortar, with die grated of one lemon, and mix all thoroughly. the patty-pans with and bake them

From The Cook's Own Book, 1832, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two pounds and a half of dried and sifted flour allow the same quantity of fresh butter washed with rosewater, two pounds of finely-pounded three pounds of cleaned and currants, one nutmeg grated, half a pound of sweetmeats cut a pound of blanched almonds pounded \\ itli a little ro.-e-water, and twenty eggs, the yolks and whites separately beaten. The butter IKbeaten with the hand it In-come like cream; add the sugar, and by degrees the eggs, after these the ingredients, mixing in at the with a tea-cupful of brandy, and as orange-flower water. This mixture beaten tovther rather more than an hour, then put into a cakcpan, which has previously been buttered and lined with buttered paper; it rather more than threeIt be in a oxen for tlnee hours, and j Cooled gradually, by at letting ! sometime at tlie mouth of tlie oven.

From The Cook's Own Book, 1832, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub one |x<iind of dried and halt' a pound of butter, six ounces of jHiiinded and sifted loaf sugar, and the yolks of two,'gs; mix them all into a paste with. a little rosewater; di\iile the quantity, |Mit a few dried currants or caraway seeds one half; roll out the paste, cut it into small round cakes, and bake them upon buttered

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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well and drain a quarter of a pound of rice. Boil with a quart of fresh cream the peel of one lemon, and when nearly cold take and put in the rice; place the sauce pan over a slow fire, and wlien the rice ILLswollen, add a little salt, and sweeten with pounded loaf sugar; when the rice is quite tender, add the yolks of eight eggs, and mix in gradually the beaten whites, with a good bit of fresh butter, and pour it into a mould; the butter may equally cover every part of it, then pour out the butter, and strew over the inside a lay t-r of grated bread; with a |>a-te brush or a slip of paper, sprinkle it some of tinbutter, add grated bread, pour in the rice, and it in a moderate oven (<>r an it out upon a dish, and serve.,r w ithout a garnishing of preserved raspberries, cherries, or currants.

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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( 1 ) Weigh ten eggs, and their weight in veryfine sugar, and that of six in flour; heat the yolks with the (lour, and the whites alone, to a stilt' froth: tlien by degrees mix the whites and the flour the other ingredients, and beat them well half an hour. Bake in a quick oven an

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take. one pint of milk quite warm,,i quarter of a pint of thick sinall-iieer yeast; put them into a pan with flour sufficient it as thick as it o\er, and let till it has risen as high as it e. about two hours: add two ounces of lump sugar, dissolved in a quarter of a pint of warm milk, a quarter of a pound of butter rubbed your flour very fine; then make your dough the same as for French rolls, &c.; and let half an hour; then make up your cakes, and put them on tins: when they nave stood to rise, bake them in a quick be never to put your yeast to water or milk too hot, or too cold, as either extreme will destroy the fermentation. In summer it should be lukewarm, in winter a little wanner, and in very cold weather, warmer it has first risen, if you are not prepared, it will not hurt to stand an

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a pound of di yd the same quantity I mtter, washed in rose water, and a quarter of;i pound of sifted togetlier the flour and sugar: rub in the butter, and add the yolk of an egg beaten with a table-spoonful of cream; make it paste, roll, and cut it into small round cakes, which bake ujxjn a floured tin.

From The Cook's Own Book, 1832, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of flour, two of sifted loaf sugar, two pounds of butter, eighteen four pounds of currants, one half pound of almonds blanched and chopped, one halfpound of citron, one pound of candied orange and lemon peel cut into diin slices, a large nutmeg grated, half an ounce of ground allspice; ground cinnamon, mace, ginger, and corianders, a quarter of an ounce of each, and a gill of brandy. Put die butter into a stewpan, in a warm place, and work it smooth cream with the haud, it with the sugar and in a pan, (or on your paste board) for sometime; dien break in die eggs by degrees, and beat stir in die brandy, and then the flour, and work it a little; add the fruit, sweetmeats, and almonds, and mix all together lightly; have ready a hoop cased with paper, on a baking-plate; put in the mixture, it on die lop widi your hand, dipped in milk; put die plate on another, widi saw dust between, die coloring too much: it in a slow oven four hours or more, and when ice it widi icing. This mixture would make a handsome foil twelve or fourteen inches over.

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two pounds of Hour, and mix with it four ounces of butter, melted in a of good milk, three spoonfuls of yeast, and two eggs all well togedier, and let it rise; then knead it, and make it Wo cakes: rise on tins before you bake, which do in u slow Anodier sort is made as above, leaving ont the butter. The first is shorter, die las^ lighter.

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Widi a sharp knife cut all die meat entire the cut out the tongue, and the !>rains; all in cold water for two or tliree hours. Mince very small two of lean and one of beef suet, the crumb of a penny some sweet herbs, grated lemon-peel, nutmeg, IK P|x-r, and salt; mix them well together, and it with the yolks of four eggs beaten up; re.-rve a? much as the clean, wi|ie it dry, and put the forcemeat into the inside; tie it firmly with tape; put it into a stcw|>aii with two quarts of u'l.ivv, half a pint of white wine, and a bunch of sweet herbs; cover it cliscly, and let it stew gentry; Ixiil the tongue, cut it into thin.-lire.s, mince the biaius with a par.-lev aud a tablt>S|xinfu! of flour, add |x-p|ier, salt, grated lemon-peel, and lieal two eir. 1 -- and mix with the p it widi a.-poo n in small cakes pan of and fry them of a light brown color. Fry the forcekills, and drain them, w ith the cakes, the kick of a sieve the ilnhead has stewed sufficiently tender, put it into a dish and takeoff the U|)e, the uravy, and it with a table-spoonful of flour of rice, and a littk bit of butter; if not well sra-sonen, add put in the it all hot, and pour die head, (larnish die brain-cake.-, kills, and cut lemon.

From The Cook's Own Book, 1832, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a calPs head nicely, and cut out the bone of the lower jaw, and of the nose, taking out the pose bone as close to the eyes as possible; wash the head in warm it blanch in some clean water. Prepare a blanc, or as One pound of beef suet, and one pound of fat bacon, cut small, half a pound of butter, a of a thyme, two or three bay leaves, one or two onions, and the juice of a lemon salt, pepper, mace, cloves, and allspice; boil all this an hour in six tie up the in a cloth, boil it sauce about three hours, and it; out the and it; hot, with the following sauce shallots, parsley, the brains minced, some vinegar, salt, and pepper.

From The Cook's Own Book, 1832, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and boue a calf's head, and soak it for seven or eight hours, changing the water twice; dry salt and bruised it up, it tight, and it in white wine, salt and water; when done, put it, with the liquor, in a it for use. Serve up either whole, or in slices, with oil, vinegar, and pepper.

From The Cook's Own Book, 1832, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and blanr-h a it the bones will come out then bone and it between two dishes, so as to give it an oblong form; beat with the yolks of four egsp a little melted butter, pepper, and Divide the head when cold, and brush it all over with the Iwaten eggs, and strew over it grated bread; repeat this twice. the grated bread, which is put over one good quantity of finely-minced parsley slnmM be mixed; place the head upon a dish, and it of a nice brown it a sauce of and and one of good gravy, mixed the brains which have been and and a Cayenne and salt.

From The Cook's Own Book, 1832, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it, season with pepper and salt, and broil ly: rub a bit of cold butter on hot and hot.

From The Cook's Own Book, 1832, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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lights, tying them to the skewers it ami truth it is done, and serve butter, mixed with a table-spoonful of lemon pickle, or vinegar poured over it.

From The Cook's Own Book, 1832, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast a capon, let it be cold, take the flesh from the bones and it, but keep the thighs and Add to the flesh of the capon, four sweetbreads and half a pint of oysters, season and pennyroyal, and; sheet of paper or in \our pasty-pan, and lay the thighs and pinions on the Ixittom, and strew them put in the flesh of the capon, the sweetbreads, and die oysters, cut in halves; strew a handful of chestnuts, boiled and blanclied, then put butter over them, close up your pan it; when done, add gravy, good stock, draw n anchovies, and" grated nninie,'; '.furnish slices of lemon, and Turkey may be done in

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and cut them an inch long, saucepan with red wine, seasoned with pepper and salt, stew them till they are tender, piece of butter rolled in flour, and when of a proper thickness pour them a dish, squeeze the juice of an orange the sauce, and scrajx; over them some Parmesan or Cheshire cheese, and then brown them with a cheese-iron, but not of too high a color.

From The Cook's Own Book, 1832, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Cook's Own Book, 1832, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut lengdis of three inches, be careful not to use those which are hollow and tlic-in for half an into lukewarm writer to cleanse them from their slime; then dress them in some stock, with a spoo.iful of flour, some salt, a bunrh of sueet herbs, a little verjuice, and a little put into a cullis sonic cook them for an hour in this sauce, and serve. Let them be well washed and brushed, not scraped. An is enough for young spring carrots; grown carrots must be cut in half, and will take from an hour and a hall" to two hours and a half. done, rub off the peels with a clean coarse slice them in two or four, to The best way to try if they are done enough, is to pierce them with a fork. |x?t>ple are fond of cold carrot with cold beef; ask if you shall cook enough for some to Ix; left to send up v\ ith the cold meat.

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Break into a small copper or brass pan, one pound of refined put in a of; set if on a it boils, skim it quite clean, and let it it to the Crack, which may be known by dipping a teaspoon or skew er and let it drop to the bottom of a pan of cold water; and if it remains hard, it has attained decree; squeeze in the juice of half a lemon, and let it remain one minute longer on the fire, then set the pan anotlier have ready of any rub them over with sweet oil, dip a spoon or (I irk into the sugar, and throw in line threads, it is quite covered: nfRke a small handle of caramel, or stick on two or small gum rings, by way of ornament, and it of any description.

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three boiled carrots to a pulp with a spoon; add to them six eggs and a handful of flour; them with either cream, or white wine, and sweeten them. all together well, and fry in boiling lard. of a good color, take them off and squeeze on them the juice of a Seville orange, and strew over fine sugar.

From The Cook's Own Book, 1832, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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you have and the cauliflowers, drain and let them cool; cut diem in season diem salt, pepper, oil and vinegar, and cat diem as any other

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

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and clean some heads of eelerv, or indies them in vtl sto>-k*tiM To pint of cream add the well-beaten yol two eggs, a bit of lemon-peel, grated nutmeg, and salt, also a bit of butter; make it hot, stirring rt <; instantly; strain it upon the it thoroughly, but do not let it

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(2) This second course may be made of any kind of fruit you please, and is eaten hot. If apples are used, pare, core, and cut about of them pieces, and put them with some water, a good piece of fresh butter, powder-sugar, pounded cinnamon, and grated lemon-peel, and stew till the water is dried up; then set diem to cool in an earthen ware vessel. Cut some very thin of crumb of bread, dip them in melted lay them nes^ly all over the bottom and round the sides of the; in the apples, leavjng a "hole indie middle,4ui which..put apricot marmalade. Coveipbi<? whole witbjferead, thin, and buttered 'as above."" Place hot oven, bake it an houi* and turn

From The Cook's Own Book, 1832, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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core, and mince fourteen or fifteen French rennet apples; put diem into a frying-pan, with some pounded loaf sugar, a little pounded cinnamon, grated lemon-peel, and two ounces and a half of fresh; a quarter of an hour over a quick fire, stirconstandy. shape of die size the charlotte is intended; cut strips of bread about die widdi of two fingers, and long enough to reach from die bottom to die rim of die shape, so that die whole be lined widi bread; dip each bit into melted butter, and dien of die fried apples, and one of apricot jam or marmalade, and then one of bread dipped into butter; begin and finish with it. it in an oven for nearly an hour; turn it out to serve it. boiled, and with a sweet sauce.

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Grate a quarter put it a sauce pan, widi a bit of butter the size of a nutmeg, and half a tea-cupful of milk, stir it over the fire till it boil, and then add a wellU-aten egg; mix it all together, put it a small dish, and brown it before die fire.

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Take about the fourth part of a close, fat Brie cheese, pound and rub it through a sieve; mix it a pint and a half of flour; lay it on the board, make a hole in die middle, into put three quarters of a pound of butter, and work it in well; add to it a litde Gruyere cheese grated, and six eggs. all together well; mould it let for half an hour; then roll it out, and make it into a cake of about inches; mark it widi a knife on one side in chequers, and on die odier in rays; dcr~ez, and bake a moderate oven.

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Warm three hall pints of cream with one half pint of milk, or according to die same proportion, and put a little rennet to it; it covered in a warm place it is curdled; have a proper mould with holes, either of China or any put the curds into it to drain, about an hour, or less: a cream, and pounded sugar over it.

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the eggs, and Mir tin-in till they come to a curd; men pour it nut, and when it is cold, put in a salt, two spoonfuls of rose water, and threequarters of a pound of currants well washed; put it into pull panic, and it. If vou use tin patties lo bake in, or you will not be able to take them out; but if you bake them in glass or china, only an upper be necessary, as you not want to take them out when you send them to table.

From The Cook's Own Book, 1832, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pound of good mellow cheese add to it two, and if the cheese is dry, ounces of fresh butter; (xmnd, and rub them it is When cheese is dry, and for those whom is feeble, is the way of eating it; and spread on bread, it makes an luncheon or siipjier. Tinpir/uance of this is sometimeinm-ascd by |>!iiidii>!( with it curry powder, ground spire, |x-p|x-r, ('avenue, and a made mustard; and some moisten glass of Sherry. If pressed down hard in a jar, and it will keep for several days in cool weath-

From The Cook's Own Book, 1832, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of fat clieese, mix it the volks of two ei^s, of grated oread, and three ounces of butter; beat the w h-i!e well in a mortar, with a dessert gpoonfil of mustard, and a salt ami Toast some bread, cut it into proper pieces; lav the paste, as into a Dutch oven covered hot through, n-ni' \e the di.-h, and let tincheese brown a Se. ible. AKH. M.-lt quarters of an ounce of butler in a tea-cupam, mix it a pound of good clieese finely grated, beat it; slice of toasted bread pour the mixture over it, and brown it with a salamander.

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slice of bread, toast it, and soak it in red wine, put it before the fire; cheese in very thin slices, and nib some butter over tin- >! torn of a plate, lay the cheese it, and pour in two or three spoonfuls of white wine, and a mustard; cover it with another plate, and set it on a chafingot"coals two or three minutes, then stir it it is well mixed it is mixed enough, lay it upon die bread, and brown it with a salamander.

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(2) sound morella and in layers in glass jars; strew powder-sugar between and cover them with brandy. the cherries have imbibed the brandy, pour in more, so as to keep them constantly covered. cherries, not too ripe; and out the stones with a quill cut nearly as for a pen: to three pounds of which take three pounds or pints of clarified sugar; it to the degree of blown; put in the cherries, give them a boil, and set them by earthen pan the next day; strain the sirup, add more sugar, and it of a good consistence; put the cherries in, and boil them five minutes, and set them by day: repeat the boiling two more days, and when wanted, drain them lay them on wire sieves to diy in a stove, or nearly cold oven.

From The Cook's Own Book, 1832, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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CHERVIL, Is principally used in soups and stuffing, and is generally preserved with other herbs as follow s: take of sorrel, chervil, beet, purslain, and cucumbers, if in liking; mince and press them to squeeze out all the Put them into a kettle with water, some butter and salt, and the is entirely consumed. Then take them out, into pots; with warmed you want to use these herbs, put them into some stock that has very little salt in it. If tliey are required for a farce or garnish, boil them a minute or two with the yolks of eggs and milk; when so they may be served under hard eggs or broiled For sauce, it must be chopped small, boiled in salt and water, and mixed with melted butter. Should be placed on the fire in a pan with holes to roast; first slitting or cutting a notch in the skins, to pi-event their flying off. When done, serve them in on a napkin, as hot as Some boil the chestnuts instead of roasting them, as the skins are then cleaner, but the not so mealy; the better way is to in and when nearly done, take them out and Having picked the chickens, singe them well to remove all the hairs, '&c., which may remain on the skin; bruise the bone close to the foot, and draw the strings the thigh. Take out the crop by a slit cut in the back of the neck; then cut off the neck, leaving skin enough Jo turn over the back. Cut vent, and take out the inside, l>eing careful not to break the gall; break the hack-bone and the two bones leading to the pinions; wi)>e the chicken with a put in a little pepper If the chicken is to l)e trussed lor roasting, proceed as follows: Turn the legs close down to the apron and run a skewer; run another skewer in the joint of one wing through the liody to (he other wing; and Inning washed the liver and <ri/,/.ard, place them in the pinions. For boiling, the under part of the thigh must he cut, and the legs placed under the apron, only letting die ends be seen. Be sure to preserve the breast

From The Cook's Own Book, 1832, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a chicken into joints as for a fricassee, season it well with pepper god salt, lay pudding dish lined with slices of ham or bacon, add a pint of veal gravy, and an onion; up the dish rice well pressed and piled as high as the dish will hold, cover it with a |>oste of flour and w ater; bake it one hour, and before serving lake off the paste. (1) chickens into a saucepan by themselves, and small one for a larger one CHICKENS BOILED. (2) When they are drawn and trussed, lay the chickens in for alxiut two hours; them into cold water, cover them close, and set them over a slow fire, and skim them as they have boiled slowly, take them from the fire, and let them remain CHI CHI in the water close covered for half;wi hour; then drain and serve with white sauce.

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oil" the feet, lx;at tile bre:ist bones of your chickens flat without breaking the skin, flour and fry them in butter; when of a nice brown take fat from tlie |xin, leaving in llie chickens, over which lay a pound of gra\y la-el" cut in thin of beef also cut thin, some mace, denes, pep|M-r, an onion, a carrot, and a bunch of il>~: |xmr a quart of boiling water t>\er the whole, co\cr it (|ilite do-e, and let; in a qaart'-r out the but let the boiling, and when very rich it; put it auain into the pun u ith a little red wine and a f-w mushrooms; tlK-n put chic-kens, and when they are hot, disli them up, anil pour the sauce over them; with slices of lemon and broiled ham.

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couple of young chic-kens, cut them in pieces, and throw into warm water for half an hour; then do them over the lire in a |>arslc-y, morels, &c. sprinkle with llour, and dilute w ith a glasa of boiling water; the stewpan let it stand on hot ashes until the Itts sojike-d into the chicken, then add half a pint of cream and a little butter. The yilks of tlintc_'^s may be put in also, but in ca.-e, a.-mall of should be put in before tlie cream.

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(2) Mix into some \e-ry thick bechamtlle and sonic gla/e the of a chicken, some lonuue, irutlles and mushrooms all minced very small; when quite cold roll them little, balls aljout die size of a nut, and having Ix-alen up three eggs throw the kills into Take them out quickly and roll them in bread-crumbs; dip them a into the eggs, and bread-cruuibe; fry them as other croquette*. Lay filed parsley on a in a place the croquettes on, and round

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tlie skin off, cut up a chicken, and roll each piece in curry-powder and flour (mixed a s|xxinf'ul of (lour to half an ounce of curry) fry two or three in when of a light brown, put in die meat and fry the then stew tliem togedier with a little for two or w ater may be added if '.oo thick.

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in quarters, and take off die skin, nib it with an egg beaten up, and cover it seasoned with pepper, salt, grated lemon-peel, and chopped parsley, fry it in butter, thicken a little brown gravy with llour and butter, add a little Cayenne', lemon pickle, and mushroom catchup.

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and cut up two chickens; in a stewpan with some butter, a bayleaf, thyme, liasil, two cloves, mushroom,.-lice of ham; let the.n stew ti ly any sauce remains, then add a little flour, warm water, salt and pepper; stew and reduce the sauce. nearly done put in die yolks of up widi a little cream or milk; the fire, but do not let it boil; a small qtrantiu of li moil-juice or vinegar may be added. Place the breasts and bones of the chickens on a dish, lay tlie legs and wings over them. CHI CHI the sauce over; garnish with the mushrooms. skins before you cut up the chickens wish die fricassee very white.

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Make a batter with four eggs, some new and rice-flour; to this, add a pint of cream, powder-su;ar, cut fresh lemon-peel grated, and the white parts of a roasted chicken set all those together on a for sometime; when done, take it off, roll out the mixture, cut it and fry; sugar on a lay in the fritters, strew over, and hot.

From The Cook's Own Book, 1832, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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chicken in pieces, and put it in a stewpan butter; add to it some mushrooms, and shake them; moisten it with stock or water, and white wne; it has boiled once, it from the fire and put in the one or two eggs, and a or

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your chickens with young oysters cut small, truffles, parsley, and spices, and roast them. Blanch about two dozen young oysters, and toss up in some melted butter, with herbs and olive oil. have been on the fire a quarter of an hour, add a little white wine and half a glass of good stock, thicken and the chickens are ready to serve, pour on them, and garnish the dish with oysters and some lemon.

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Boil a chicken in a quart of water until nearly (lone; it, cut off the white meat, and little of the liquor it was boiled in to a thick paste; nutmeg, and lemon-peel; it up all for a few minutes.

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(2) Pick all the white meat from the bones of a cold roasted fowl, cut off the legs, and keep the back and sidesmen in one. Score, and season tlie legs and back with pepper and warm up the white in sauce made of the txmes boiled in a and and thickened with a piece of butter, mixed with flour, a little milk, and of an egg beaten up and seasoned with white pepper and; the broiled back upon the mince, and the legs at each end.

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Cut yoftr chickens into quarters, put them into a saucepan, with only just water enough to cover them, a bunch of parsley, some chopped parslev, and a little mace, cover them close down, when it add six the chickens are done, take out the parsley, and in a deep dish with the sauce.

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Mix together, in a stewpan, a lemon-juice, and nutmeg, a sufficient quantity to put in two chickens; tie it lay thin slices of lemon on the breast of the chickens, and lay them in a stewpan lined with rashers of bacon; witJi tlie same, and stew fire above and below for quarters of an hour; when done, drain them in a cloth; untie them, tind serve with tomata sauce.

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Mince a pint basin of undressed neck of mutton, or leg, and some of tlie fat; put two onions, a lettuce, a pint of green peas, a tea-spoonful of pepper, spoonfuls of water, and two or three of closely covered; simmer two hours, and serve in the middle of a dish of boiled dry rice. If is approved, add a little.

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a chicken or fowl, skin and pull off in small j and steep fifty fresh red Chilies, or a quarflakes all the white meat and tlie meat of the j ter of an ounce of Cayenne pepper, in half CHO CHO a pint of brandy, white wine, or claret, for fourteen days. This is a " bonne bouche" for the lovers of Cayenne, of which it takes up a larger proportion of its flavor than of it.- which Ix-ing instantly diffused, it is useful auxiliary to warm and soups, sauces, &c. According as you wish to make this beverage, either w itli milk or put a cup of one or oilier of these liquids into a chocolate-|>oi, with one ounce of cake chocolate. persons dissoKe the chocolate in a little water Ixjfore they put tinthe milk or begins to mill it. the is dissolved, and begins to bubble, it off the (in-, letting it stand near it for a quarter of an hour; then mill it frothy; afterwards serve in cups. The chocolate must not be milled, unless it is prewired with cream.

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PED. 1'ut lialf a pound of chocolate to a glass of water <.\cr a small (ire, stirring it with a wooden s|>oon until perfectly dk-olved; it off and add six yolks of a of double cream, and quarters of a [xuniil of lewder-sugar. tile whole into a pan. and when cold, whip it up as directed.

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pint and a lialf of Port, four ounces and a half of chocolate, six ounces of fine sugar, and half an ounce of white starch, or line lie. in-; mix, dissolve, and boil all these for almut ten or twelve But if your chocolate is made with sugar, take donMe the quantity of chocolate, and half the quantity of sugar.

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I,ay some slices cut from the fat part of a Ix-llv-piece of pork, in a stewpan, mix a variety of sweet herbs, and lay them on the |>ork. Bone and cut a fresh cod.-liees, and place them on the pork; a layer of pork, on that a layer of biscuit, then alternately the other materials until tlie pan is' nearly full, season salt, put in about a pint and a lialf of water, lay a paste over the whole, cover tlie stewpan very close, and let it stand, with fire above as well as below, for four hours; then skim it well, and put it in a dish, pour a glass of.Madeira made hot over it, also some Jamaica and oysters; brown the paste slightly, and lay it over tlie whole.

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Take of salt |x>rk cut in thin slices, as much as will make half a pint of fat, when tried, will do good sized cod or haddock. Be careful not to burn put your fat in the pot. Secondly, cut your in as large as will go into the pot; then put a layer of fish on the fat; pepper, salt and a few cloves, then a layer of the slices of pork, strewed over with onions cut; then a layer of shiphread or hard crackers dipped in water; then your thickening. Go on again with fish, &c. &c. as above, till your |xit is nearly full, then put in water until you can just see let it slowly, so as not to After coming to a boil, it will be done in twenty-five or thirty minutes. N. B. like |x>latocs cut in slices, which may introduced

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and when cold, mix with it two eggs well-beaten; then boil them together they become a curd.

From The Cook's Own Book, 1832, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together, and sweeten with pounded loaf sugar, a pint of claret, and one of rich let it stand a night, and then whisk it to a froth, which take oft" as it rises, and put upon the back of a sieve to drain; heap it upon a dish, sweeten some rich cream, it round the froth, to make it float.

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an ounce of cochineal to a very fine powder, pound also an ounce of cream of tartar, and two drachms of alum; put these ingredients it boils take it the let it oft' into a bottle, as free from sediment as possible, and set it by for use.

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Put into a saucepan one ounce of good cocoa and one quart of water; cover it boils, set it In the side of the fire to simmer for two hours. It is sometimes made in a larger from the sediment, and boiled up as it IB required.

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(1) Cut the nut out of the shell, jvire and throw it into cold water; then grate it, andlxiil it in clarified sugar, (a pound to each jxjund of the cocoa-nut; until quite thick; it to its burning. it on a well buttered dish or marble slab, and cut it into whatever forms you think proper.

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(2) as above, but do not boil the sugar so by a great deal; it whilst hot the yolks of six eggs; this must be served in jelly glaCOD. A cod-fish should be firm and white, the gills red, and the eye lively; a fine fish is \ery thick alxmt the neck; flesh is at all flabby it is nut Cod la in its prime during the months of October and November, if the weather be cold; from the latter end of March to May, cod is The length of it for boiling depends on the si/.e of the which varies from one pound to twenty; a about two or three pounds weight will Ix? stitlicientlv boiled in a quarter of an hour or twenty minutes after the water boils. Prepare a cod for dressing in the following empty and it scrape ofTall the scales, cut open the Ix-lK*, and wash and dry it well, rub a inside, or lay it for an hour in strong brine. The simple way of dressing is i>a.~ follows: Tic up the head, and put it into a fish-kettle, with plenty of water and salt in it; it gently, and serve it with oyster sauce. Lay a napkin under the fish, and garnish with slices of lemon, horse-radish, &c.

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(2) Choose a fine large cod, clean it well, and open the under to the bone, and put in a stulYing made with i:ii>!cy,.-wi'd hcibs sliced fine', an egg, and seasoned with salt, pepper, nutmeg, mace and grated lemon-ix-cl; put this inside the cod, sew it up, wrap it in a buttered paper, and Iwike it; it well with melted

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Cut a fresh cod into slices or steaks; lay them for in salt-and-water, and a glass of vinegar: when they may lx; boiled, fried, or broiled COF COF

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FY. tin-ill in hot water, and rub them well wilh salt; blanch them, that is, take off thiMarked dirty skin, then in beuin to tender; take them nut, flour, and broil them on In tile meantime, take a little good gravy, a little mustard, a little liit of butter rolled in flour, give it a Lay tile sounds pour die sauce over them.

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lie in (toiling water it is nearly cold, rub uiih.-alt, and pull off the black and dirty skin, Imil in hot water, drain, and dust them flour, rub them Uitler, season white pepper and

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\\ ash and clean four or five cod sounds, and bod ill. 'in till nearly done in milk-and-water; a of a of |M-ppcr, and some chop|>ed ovsters; beat up the yolks of two eggs to bind it, laysounds, roll la-ten wilh a small skewer, baste them with melted

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it tie it dry it with a cloth. All nv in the proportion of c\i-ry three measures of water, one of wilt; wlx-n it Uiils take oflf the scum; put lish, and kit-p it boiling \ery la.-l fir twenty-live or tinKMmid,,,il( parboiled, cut and fried, and wilh curled and In. isc-radish..\>lei, inched DI anch..\y luiller. TV c,i,.-,>,( be three parts full of lx,jli,i_r u.ii,.,-; militia to be added a spoonful at a time, and well stirred between each gently, still stirring to prevent the mixture from boiling over as the coffee swells, and to force combination with tile water, this will be effected in after which, the most gentle boiling must IKup during The coffee must then be i-cmn\ed from the fire to settle, one or two spoonfuls of cold water thrown in assists the. clarification, and precipitates die grounds. In about an hour, or as soon as the liquor has become it is to be poured into another vessel, not to disturb the sediment. Coffee made in this manner will be of the finest flavor, and may tie three day* in summer, and four or five in winter; when ordered for use, it only requires heating in die coffee-pot, and may be served up at two notice. never be roasted but at the precise time of its being used, and then it should be watched the greatest care, and made of a gold color rather than a brown one; above all, take care not to burn it, for a very few grains burnt be to communicate a and rancid taste to several pounds of coffee. Jt is the best way to it in a roaster, (over a charcoal fire), which turns with tlie hand, as by that means it is not forgot, which case when on a spit die METHOD OF

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(2) Boil a calf's foot it wastes to a pint of jellv; oil' the sediment ami lilt..Make a teacup of eery strong coffee; bit of isinglass, to Ix: perfectly bright; it to the jellv, and add a pint of very good cream, and as much fine Lislxi'i sugar as is pleasant; one tile dish. It jelly, but not l;e Observe that your coffee be fresh.

From The Cook's Own Book, 1832, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cutlets (taken the fry thf-in in a hoilin<; till of a light brown color. Drain them dry, into a stewpan. add eullis. Mewed mushrooms, some blanched morels, pieces of artichoke bottoms, some throat sweetbread.:, and egg Let tilt-in over a slow palate, and serve them with ras!i;Ts of broiled bacon round them.

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The inside of a sirloin of Iv;.'/' is best tiir this di^h, or a leg of mutton. Cut the.-licesof even and equal thickness, and broil and tarofiilly ant! slightly over a clear smart (ire, or in a Dutch oven; give those slices most fire that are least done; la\ them in a dish Ix-fore the (ire to keep hot, while you |x>ach the and mash potatoes. COLORING FOR JELLIES, CAKES, &c. For a beautiful red. boil fifteen grains of cochineal in the (ine.-t powder, with a drachm and a of tartar, in

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three pounds of (lour, an ounce and a half of yeast, an ounce of tine salt, a quarter of a pound of sugar, twelve eggs, the of cou CRA more, two of milk, and a quarter of a \villi materials in tlic following manner: put the twitter (having slightly wanned a pound of it), into a glazed pan, and with a l;ir_fc wooden spoon work fir six or seven minutes; then put in two whole eggs, anil stir it two minutes; then add three yoiks, and stir again two minutes; in this manner put in the whole number of eggs anil yolks; which will produce a kind of smooth cream.

From The Cook's Own Book, 1832, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the past*- is maile, di\ide it i-ii p iiu-l\e e.|ii:il <\ /.<. \ cuuli bi.-cuit iiD.ild.-. and e.i.-li \\ith \"iir.'i, and Irl tin-. a stand: u hull risen tli-- in.uiMs, put 1'i'i-U o\eii, HIM! t.iue ill MI out o.s as of a ef,l,,r. {I'l'.S. Put tini if sixteen eggs, U>e rinds of two lemons, half an ounce of salt, and t\\;uir a of cream,.-lining it quick; set but do not let it K>il, Mi-iin it bolting, and let it; two of Hour, and make a quarter of it into Jeaverr with half an ounce of yeast and a little warm water, keep it it mto a warm place to rise: in the meantime, make the remainder of the flour into a paste, with the cream and a quarter of a pound of Initter, knead it up five or six then put in the leaven, and knead it again twice; tie it up in a floured cloth, and set it in a warm place. In about two hours paste in pieces the size of an egg, form them to that shape, and on a baking tin, and for to gild and Inke them in a hot oven; when done, open on one side, take out a of the crumb, in the place of which put a bit of bulier \\.irked n;> with a and

From The Cook's Own Book, 1832, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put some wafer into a fish-kettle, with a quart of white wine, a slice of butter, salt, pepper, a large bunch of parsley ami young onions, a clove of garlic, thyme, Iray-k-aves, and basil all together, some and; the in court bouillon, (which will serve for several times) and do not scale it the fish will admit of it, take care to it wrap|:e.d in a napkin, which makes it more easy to take out without danger of breaking. < 'I )\V-I IEEL, In the hands of a skilful cook, will furnish several good meals; when tender, cut it into handsome pieces, ei;,' and bread-crumb them, and fry them a lijil brown; lav them round a dish, and put in the middle of it sliced onions tried, or the accompaniments ordered for trijx-. The were in gap*

From The Cook's Own Book, 1832, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of sweet almonds, and them to a fine paste, adding to them by degrees six thoroughly pounded, jxinr on them.1 pound of powder-sugar, the same of butter, and tlie rinds of two lemons; in put a pound of flour on a slab, and having poured the almond paste on it, knead them together until they are well incorporated; it out, and cut the cracknels forms as you may think proper, rub them with yolk of egg, and strew over them powder-sugar or cinnamon: on a buttered tin, and bake them in a moderate oven, taking great care that they do not burn. done, put them and if preserved better for keeping.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For pies and with a good deal of sugar. in a jar, with tlie same; this way they eat well with bread, and are very wholesome. done, pressed, and strained, the juice makes a fine drink for people in fevers. and to a six ounces of almonds, mix them and a half of cream which has been boiled the peel of a small lemon; add two the whole over it be thick, taking care not to it to boil it, and when nearly cold, in a table-spoonful of orangeflower or rose water.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) large apples in water peel, and press the pulp through a hair sieve upon half a pound tlie whites of two eggs, add to the apples, and beat it lx>- comes very and looks it heaped up on a dish.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Peel and core five large apples; boil them in a little water, soft enough to press through a sieve; sweeten, and beat with them the whisked whites of five it with cream poured round it.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a table-spoonful of arrow-root with a tea-cupful of cold water; let it settle, and jxnir the water off.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boil a quart of milk with the peel ofa lemon and some cinnamon; pick them out, and pour it tailing upon the arrow-root, it and it be cold. it in a glass or china dish, with or without grated nutmeg on the top. It may be eaten with any preserved fruit, or fruit tarts.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a small quantity of pearl barley in milk and water, and put the barley into a quart of cream, to boil a Then take the whites of five eggs and the yolk of one, beat them with one spoonful of flour, and two oforange-flower water. tlie cream from tlie fire, mix the eggs in by degrees, and set the fire again to Sweeten it, and pour into cups or glasses for use.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pint ofcream the peel of a lemon, sweeten pounded loaf sugar; teat, with the yolks of six, and whites of four eggs, one table-s|x>onful of flour, the same of orange-flower water and of ratafia; strain the cream, and when nearly cold, mix it with tlie eggs and other; it over the fire it becomes as thick as a custard; put it into the dish it is to be served in. a little water some pounded loaf sugar, it turn brown, but do not it till taken off die fire; by degrees pour it in figures over tlie top of tlie It may be eaten hot or cold.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) a pint of milk, a gill of cream, the yolks of three eggs, and five ounces of powder ?iiL;:ir, mix these ingredients together, set on the fire, stir it constantly, and let reduced to a quarter; tlien add two ounces of grated chocolate; and having Ixjiled a lit. tie longer, strain let it cold.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) about half a cake of chocolate, pieces, put it in a stewpan with a little milk, and it over a gentle it looks and then add a continue this till it takes the thickness ofcream; CRE CRE it to vour palate with sugar; stir in a little thick cream with a very isinglass, rub the tammy, it in the mould.

From The Cook's Own Book, 1832, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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liandf.il of flour, with tlir.iwhole ci;^s,and the yolks of six, lour pounded macaroons, gome dried orange-Hi meis, browned in sugar, a candietl lemon-peel chop|x'd a pint of cream, half a pint of milk, and a lump of sugar; boil the whole OMT a fire for a quarter of an hour, turns to a thick then let it in a dish well floured, shaking

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a pint of fresh mi into a stone pan. \vith of (xmder a pinch of gum llnle crisped orange-flower, and I* of cedrat essence; the sugrir is dissolved, place the [Kin in another, in is three p< Hinds of ice beaten up with saltpetre; whip the cream in the usual manner, taking off the froth as it rises with a Bkimui'T, lay it gently on a sieve a pan; if the cream does not froth properly, add die whites of two eggs. This cream is usually served in large silver or gilt goblets, ild IKprepared two or three hours it is x\ anted.;i;: \ M

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l, txvo or peach * bruised hitter almonds, in a quart of milk; sxxii-len, and mix it, -il, xxith well-lx-aten,' it constantly oxer the it It may ! slewed apple*, prunes, damsons, or any other fruit.

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Boil a pint and a half of milk in a stexxpan, to it the peel of a voting lemon, some coriander seed, a bit of cinnamon, ratltcr more than half a quarter of a pound of sugar, and txvo or three grains of salt; let it till half is consumed; let it to cool, and have ready in anodier atewpan a little (lour, beat up with the yolks of six eggs; it by degrees into the cream; strain a sieve, and put it in the tor placing the dish in some hot water over the liltis set. brown with a salamander.

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Put a gill of good fresh cream, two eggs, three spoonfuls of powder-sugar, and a little orarige-llower water, into a pan, and whip them up together; and when the cream is sufficiently thick, put it into a deep dish, xvith plenty of powder-sugar; set it on hot ashes, cox-er lay hot ashes on die top, which must be renewed the is done enough; then let it cool, and serve it.

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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die thinlypared rinds of four large lemons in a pint of water for twelve hours; strain, and dissolve in it three-quarters of a pound of fine sugar, add the juice of the lemons strained, and the well-lx-aten \x i, and the yolk of one egg. it over a slow it constantly one way, it is a thick cream; pour it into a glass or china

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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strain the juice of eleven oranges, sweeten it well with pounded loaf sugar, stir a slow fire till the sugar be dissolved, and as it mix it with the well-beaten yolks of twelve to which a pint of cream has Mr it again over the Serve in a glass dish or custard-cups.

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) loaf sugar, a quart of good cream; mix xxith it a xxiiuorange-lluxver the rind and the juice of a Seville orange; it quite thick; soak some macaroons in wine, and pile them in the middle of a glass or china dish, and heap the whip|x>d cream over them a? high as possible. Some hours after, ornament it with slices of green citron cut into straws, and stuck into the cream.

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a t.-a-oupful of thin cream Ixiil txvo or three large laurel, or young peach; it has boiled them or four minutes, strain, and mix with il a pint of rich sweet cream; add three welK Ix-alen whiles of eggs, and sweeten |XMinded loaf.-r.spir. Put it into a saucepan,. and stir it gently one way over a slow thick; pour it into a china CRE CRE and when quite cold, ornament it with sweetcut out or strew over the top harlequin comfits.

From The Cook's Own Book, 1832, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little pounded Ioafsug-.tr with a pint and a half of good cream, about a tea-cupful of raspberry jelly, the grated rind of one, and the juice of half a lemon; it toand, with a syllabub mill, mill it slowly for lialf an hour, or till it be thick and solid. Put it into a glass dish, or serve custard glasses.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Put six ounces of raspberry jam to a quart of cream, it through a lawn sieve, mix it with the juice of a lemon and a and it it in a dish or

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) the currants from the stalks, put them into a jar closely covered, and stand it in a pan of cold water; let it boil for two hours, strain the juice through a sieve, and sweeten it well with pounded loaf sugar. add a quart of cream to a pint of juice, and it with a whisk

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) of a pint of juice from red currants when ripe, add to it rather more than a quarter of a pound of the juice of one; stir it into a pint and a half of cream, and wfaiak it till quite thick.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a the whites of four eggs; sweeten and boil a pint of good milk, drop about table-spoonfuls of the it, it over once, or twice with the spoon, take it out, and put it upon the back of a lawn sieve placed over a large plate; repeat this it is all done; add to the milk another pint, with a little more sugar, and mix it the beaten yolks of the eggs; it over the fire; put it a and stir now and then till nearly cold; add a table-spoonful of rose water, and one of it in a glass lav the whites of the eggs over the top at equal distances. Cut citron and candied orangestraws, and put them over the whites of the eggs, or strew over them colored comfits.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one or two table-spoonfuls of sifted flour of rice good slock, ratlier cold than hot; add to some boiling stock, and keep stirring it boils; and let sufficiently thick. The flour of rice may be made as follows: in several waters a pound of rice; it in a clean towel, and perfectly dry pound and it

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a pint of fresh cream, and mix with it eight spoonfuls of powder-sugar, the whites of two eggs, and a spoonful of orange-flower water, 6r any oilier aromatic ingredient you it, and remo\e the froth or snow in the usual way. This cream may l>e colored according to your fancy, saffron, carmine, or indigo.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squee/e the of a large lemon upon of |x untiled loaf sugar, add two table-spoonfuls of brandy, and one cream; pour it from one cup till it lie sufficiently thick.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in pint of water, half an ounce of isinglass, strain, and mix it with a quart or good milk; if cream, not so the it come to aboil; a little cooled, add gradually the liealen volks of six eggs, and a glass of white it a deep dish, sweeten with pounded it till cold, and then put it into a shape.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Boil the grated peel of a large lemon, and three-quarters of a pound of pounded loaf sugar, in a pint of cream; squeeze the juice of the lemon upon a table-spoonful of liour, work it well together, and gradually add to it the boiling cream, and heat it all over the fire; pour it to a basin, and when put or China dish, and garnish it and cut straws. This cream requires to be constantly stirred it is put into the dish in which it is to be served.

From The Cook's Own Book, 1832, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In. if sugar, a quart of cream, and it a lump of sugar which has been rubbed upon tlie peel of two fine lemons or bitter oranges; or it flower water, a little essence of roses, the of ripe strawberries, or of any other Whisk die cream well in a large pan, ami as the froth rises, take it off, and lay it upon a placed over another pan, and return the cream which drains from the froth, all is whisked, then heap it upon a dish, or put it into glasses. Garnish with thinlypared citron, or cednit cut into small leaves, or into any fanciful sliajx-. To the rose cream, or to heighten (hat of strawberry, a little carmine or lake may be mixed tlie cream, which may be iced when

From The Cook's Own Book, 1832, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Rub, with snine lump.- of loaf sugar, the rinds of six lemons, and off the squeeze and tlie juice, and add the sugar, with of a IHMIM.I of pounded loafsugar; put to this a quart of rich cream, and whisk it till very The 1'illow in;; day, soak five or six sponge biscuits in white wine, and put over tlie cream.

From The Cook's Own Book, 1832, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince some boiled meat very small; add to it sausage-meat, mashed cnmihsj of bread, soaked in milk, and sweet Ix'ihs; make them into a paste, and form little balLs; roll them in veryfine ings, and fry them of a nice color. them with sauce piquant e.

From The Cook's Own Book, 1832, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.Mince some cold sweetbreads, which have been dressed, and boil them veloute; when quite cold, form them into halls, or into rolls, a) mut two inches long; fr\ and MTUiliem with fried parsley in tinmiddle. Or, make the croquet meal into a rissole. Roll out a piece of thin pnfl" paste, enclose tlie meat in it, brush it over w ith a beaten ind strew over it grated bread; fry it of a light brown color.

From The Cook's Own Book, 1832, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) a of warm milk, a quarter of a pint of yeast broth, strained into a strong batter, with a sufficient cover, and set it in a warm place to rise; a a pint of warm milk, an worked up in a but liatter from being too in a quarter of an hour have the rings ready on a plate of iron over a stove; pour the batter into rings, and kike

From The Cook's Own Book, 1832, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Set a sponge as for bread, excepting lull" milk and half water must be used; and to half-quartern of two egga must be added; tlie eggs thoroughly. Bake them in rings as usual.

From The Cook's Own Book, 1832, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Melt, in one pint of water, one pound of fresh lard; weigh four pounds of flour, jmt it into a basin, and i In 1 water and lard is hot, with a horn spoon stir it by degrees amongst the When well mixed, work the hands till it is a stifl" paste, when it is fit for use.

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Put a saucepan one pint and a half of water, four pounds of flour, and.four ounces and a half it it is a thick paste, take it out, and add of three or beaten eggs; it out cut out the top and bottom, and a long piece of proper depth for the sides. Brush round the bottom with well-beaten whites of eggs; set on the sides, the within die edge of the bottom; pinch it all round, to make the pieces adhere, tlie pie, and brush round the upper sides of the crust and the outer edges of the with egg; die cover, pinch neatly, and ornament it according to fancy festoons, or chains of rings made of the paste.

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) and dry two ounces of white mix it with a |x>und of well dried flour, rubbing into it, so fine as not to, be seen, three ounces of butter; the yolks of two eggs into some cream, and mix die whole a smooth it out thin, and it in a moderate oven.

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Mix stirlish paste, using as little water as possible, six ounces of butler, with eight ounces of fine flour, (rubbing the the mixing it with the water) lx;at it it Ulin. This crust is proper as well as the alxjve, for

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cat cucuwlx.Ts in quarters, take out die seeds, and lay them on a cloth to drain off the water: when they are dry, in fresh butter; let the butter be quite hot before you put in the cucumbers; till they are brown, then take them out with an egg-slice, and on to the fat. from (some cooks fry sliced onions, or some small button onions, with them, are a color, drain them from the fat, and then put them into a stewpan with as much gravy as will cover them): stew slowly out the cucumbers the and butter, give it a boil up, season pepper and salt, and put in the cucumbers; as soon as they are warm, are ready. Tlie above, nibt>ed through a tamis, or sieve, will l)e entitled to be called " cucumIXT sauce."

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ED. Cut full-grown cucumlx-rs about a quarter of an inch thick, and some onions thin; then lay them into a dish together, and strew salt over them; remain for twenty-four into a cullender to drain, then into a large jar, and ]x)iir over diem diree successive days; the last time of boiling the vinegar add pepper and ginger, pour them hot, and closely cover diem when cold.

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a long narrow piece out of die sides of large Turkey cucumbers, scoop out the and with a ]>art of diem mix some mustard seed, shred garlic, and grated horse-radish; the space as full as it will admit of, and replace the piece which was cut off; thread; |Mit hot vinegar three successive da\s, and boil with it the last time pepjier, of mustard, and some salt; put them into jars, and pour the lx>iling vinegar, and when cold, cover them closely.

From The Cook's Own Book, 1832, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of veal, cut it hits, with some slices of ham, and two onions, each cut into it w itli broth, seasoned mushrooms, a bunch of parsley, green onions, and so let it stcweil, take out the meat and roots with a skimmer, put in a few einmlis of bread, and let it >te\v.-oftly; take the white of a fowl, or two ( -hit-kens, ami put it into a mortar; bein<; well pounded, mix it in the cnllis, but it inii-i not lil, anil the. cnllis must be very but if not white enough, pound two dozen of sweet almonds blanched, anil put it into the cnllis; then \i'i\ a s;las of milk, ami add it to the rullis; let it IK' of a good flavor, and it off; put it small kettle, and keep it warm. used tor white loaves, crust of white bread, and biscuits. \COA. Put five ounces of cut Seville oiaiitie-ptfl, that 1ms been dried and poiindi-d. or, which is better, of the fi.-h peel of a fresh shaddock, which may ! Um^ht at the and shops in the. Ix-^iiiiiin^ of.March, a iji MI t nf the finest and cleanest rectified spirit; it has been infused a fortnight, it, and ad.l a i|iiart of sirup and filter. Sec the following receipt. (I liACOA; HOW

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A To a pint of the clta n ctilied spirit, add two di acinus and a half of the >wect oil of orange-peel; ii up: (li--,,Ue:i pound of i;ood lump sugar in a pint of cold water; nuke into a simp, add to the spirit: shake it up, and let following day: a funnel a of muslin, and filtering- |Ki|>er, and it two or threetimes it is quite bright. li<|ii<.r is an admirable cordial; and a tea-spoonful in a tumbler of \\;iti'iis a very refreshing summer drink, and a great improvement to punch.

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) half a table-spoonful of rennet, two quarts of milk just from the cow; off the whey, and fill a mould with the curd; it has stood an hour or two, turn it out. Strew colored comfits over it, sweeten cream, mix nutmeg with it, it round the curd.

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) quarts of new milk into the dish in which it in to be served, and turn it with a tea-spoonful of rennet; when the curd has come, serve it with cream in a separate dish. CURRANTS, AND OTHER FRUIT,

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the in sugar as for preserving; it out of the sirup and drain it upon sieves; sift over it through a lawn sieve, till quite white, pounded loaf sugar. in a cool oven, and turn and dust them with sugar till dry.

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir into half a pint of mild ale, as much flour as will make it I sitter; add a little sugar and a fev/ currant*; it up quickly, and with a spoon drop it into boiling

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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red (hem, and squeeze out the juice from some of them; put to it some juice of raspberries; this the whole and they begin to break, put in an equal weight of sugar boiled to candy height; Ixiil them together, mash them as they boil; put and it becomes ag thick as marmalade, put it into pots. See Pvd-

From The Cook's Own Book, 1832, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut a fowl into joints, or off small cutlets from the best end of a neck of veal; fry in butter or and then fry the fowl or veal, and dust it tea-spoonfuls of curry powder, and a quarter <il'a tea-spoonful of Cayenne. 1'ut tlie fried ine.it and onions into a pan, with a little salt, half a and the BOM quantity of water; the pan closely m\cred, and let till |>erIf-ctly tender, and ten

From The Cook's Own Book, 1832, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After a cod-fish, haddock, or mackerel has lain some hours in salt, cut it into pieces, and stew it sutiicient to cover it, into uhich a lariritable spoonful of curry powder has U-en mixed. Fry in a quarter of a (xiund a shallot and two or three onions minced, a little pepper and salt. When well browned, add tish. am! >!ew all it l)e quite tender. Sprats mak' curry, but should be slewed in less water.

From The Cook's Own Book, 1832, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew in two ounces of butter, tor ten minutes, a teas|x>ont"ul of Cayenne, and one of pepper, a di-.-sertof coriander s. small onions, and two heads of garlic minced. Cut or pieces, and cover the curd of sweet milk. Put die whole into a stew pan, with as much boiling water as may I* desired for sauce, and let till very

From The Cook's Own Book, 1832, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Put the following ingredients in a cool oven all night, and the next morning pound them in a marble mortar, and nib them through a fine Coriander-seed, three ounce*, turmeric, three ounces, black pep|x-r, mustard, and one ounce of each, allspice and cardamons, ounce of each, cumin seed, a quarter of an Thoroughly pound and mix together, and keep them in a wellstopped Tiii.se who are fond of curry sauces, niav steep three ounces of t hepowder in a quart of vinegar or lor ten days, and will get a liquor impregnated with all tlie flavor of tlie powder.

From The Cook's Own Book, 1832, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Pound extremely fine, in a mortar, six ounces of coriander seed, three ounces of pepper, one and a half of fennigreck seed, one ounce of cumin seed, thi-ee of turmeric, and of muslin, and put it before the fire for four or five hours, stirring it every now and it in a bottle with a glass stopper.

From The Cook's Own Book, 1832, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry cu s cus diced veal, rabbit, fowl, or sweetbreads, in a deal of butter, dusting tlnur. Dust one side with curry powder; then turn and dust the oilier, strewing oxer it tinelymiiH-<il onions, taking care not to burn them. is of a light brown, add some white stock, with a Before serving, skim oil' tinfat, and add a tca-s|>oonfiil of lemon-juice or and sweetbreads should be parboiled. Sweeten a quart of thin cream, or it with a bit of cinnamon, and half the peel of a lemon; a cooled, mix it gradually with the well-beaten yolks of ten eggs; slow fire it be pretty thick, pour it into a basin, and add a table-spoonful of rose water, and one of brandy; it every now and till cold, and then put ghsaes, cups, or a dish. It may be made the day before it is used. (2) Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and tinyolks of five eggs, well beaten; when the milk tastes of the seasoning, sweeten it enough for the whole; it into the cream, stirring then give the custard a simmer till of a proper thickness. Do not let it the one way; spoonful of peach water, and two tea-spoonfuls of brandy, or a little ratafia. If you wish custards to be extremely rich, put no milk, but a quart of cream.

From The Cook's Own Book, 1832, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) a mare and cinnamon; when cold, take tour eggs, bavin;; out Iwo of the whites, a little rose and orange-flower a and sugar to your taste; mix them well together, and bake them in china cups.

From The Cook's Own Book, 1832, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) in a pint of milk, a few coi iiuidnr seeds, a and tour ounces of loaf sugar, and mix wilh it a pint of cold milk; eii;lit eggs for ten minutes, and add the in^iedicnt*;

From The Cook's Own Book, 1832, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pint of milk with a bit of cinnamon and two or laurel mix one spoonfnl of flour, or potato flour, two and a half of cold milk, put it into a lawn and pour the upon it; let it run into a basin, mix in by degrees the wellof three eggs; sweeten, and it for minutes to

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whisk for one hour the whites of two eggs together with two of raspberry, or red currant sirup or jellv; lay it in any form U|x>n a custard or cream, piled up to imitate rock. It may be served in a dish with cream round it.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a pint of cream add the well-beaten yolks of two eggs, and about a third of a pint of mild strong ale; sweeten, and it nearly boils, then |x>ur it into a dish, bottom of which is laid thin toasted bread, cut into square bits. OF Have ready a tin or copper mould, and line it completely with paste, taking care that it takes all the form of the mould. a of apricots, peaches, plums, or any otlier fruit you please; and having taken out the stones, seeds, and stalks, mix the fruit up with powder-sugar; put it the crust, and it in a hot oven. for table, mask the and kernels, and cut in halves.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Boil two glasses of white wine, half a pint of water, and two of brandy; when nearly cold, add the peel and juice of two lemons, with half a pound of pounded loaf sugar, and the well-beaten yolks of six it over a slow fire till it thickens, it into a basin, and stir now and then put it dish, or cups, with sifted loaf sugar over the top.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) juice of four lemons, with of pounded loaf sugar, into a deep dish. the grated peel of one lemon and two ounces of pounded loaf sugar in a quart and it over the juice and sugai. It will keep for four days.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the strained juice of ten oranges with (xnmded loaf sugar, stir till hot, take off the scum, and when nearly cold add to it the beaten yolks of twelve eggs, and a pint put it into a saucepan, and it over a slow fire till it thickens.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a of milk, half a pint of cream, one ounce of sifted ground rice, five or six blanched and pounded with two table-spoonfills of rose water; sweeten with loaf sugar, and stir it nearly boils; add the well-beaten yolks of three stir, and let for alxnit a minute; it into a dish, or serve it in cups, with sifted loaf sugar over the top.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a txmnd and a half of good rice into cold water over it boils, take it off and; it into a large sanre- |wn, twelve glasses of good milk, a butter, the same of sugar, on which have been rasped the peels of four oranges or cedrats, and a grain of Put the over a moderate fire to swell the taking care none of die grains burst; it a little, and when done, add to it two pounds of dry currants, the yolks of twelve eggs, and some spoonfuls of Chantilly cream; after which mix in the twelve whites whipped Prepare the crust in. DAM DE V the usual way; bake it in a moderate oven two hours and a half; when ready for table, il with a salamander.

From The Cook's Own Book, 1832, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix tin; yolk* of e<jgs a pint of new milk, half an ounce of dissolved, or enough of calfs-fcet to stiffen two laurel with pounded loaf sugar, and elo\v it thickens; it a basin, and it a cooled, it into cups to turn out when quite cold. the. of two eu'.rs add it to li.ilf a [xnind of; it a sieve, and wlien cold pour tile custards. I). 1) \MS()\S BOTTLED. Gather tliem on a dry day before tliev are ripe, when they have ^it-t lurm-.! 1'ut them in \vide-iMoutln-d bottles, cork them close, and let a; caivfullv examine and if any of them are mouldy or spitted, take them out of the bottles, and cork the Put the botnid, and they will keep good spring.

From The Cook's Own Book, 1832, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a good hot paste crust, roll it pretty thin, lay in a ba-in, and put in as many damsons as you plra.sc. Wet the ed^'e of the paste and; l*l it; (vnir melteii butter over it, i^-ate sugar round e of the dish, and serve.

From The Cook's Own Book, 1832, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one white, and.six yolks of c<;gs; mix them with live table s[x>onfuls of pounded and silted loaf sugar, the >aine quantity of sweet cream, ten sweet blanched and pounded, the grated peel of one lemon, and as much flour as will the thick to roll out. it with tins for the purpose, into the form of horns, branches, or any other shape, and throw them into boiling lard. DEVIL. ( 1 ) Score the leg of a roasted turkey, goose, or fowl; it, and pour over it the following sauce made quite Imt: three table-spoonfuls of gravy, one of melted butter, and one juice, a vv-iric-glass of Port wine, of mustard, Chili vinegar, Harvey sauce, and mushroom catchup, a lea-s|>oonful each; a little Cayenne and pep|x-r. The: devil may be server! without a sauce, and lie more highly is to be served cold, the fat being carefully removed from the

From The Cook's Own Book, 1832, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it may be ornamented or covered with cold jelly made as: for hours in four quarts of water the bones of the yyise, with three nicely cleaned calf's feet, cold take oft' all the fat, and the jelly with.some whole pepper, ginger, and salt; add two ounces of dissolved isinglass, the juice lemons, and the beaten whiles of three or (bur eggs; it while it is ii|x>n the Ixjil about ten minutes; then run a jelly-liag, and re|x.-at quite clear.

From The Cook's Own Book, 1832, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) some new milk, as for cheese cakes, in a wide shallow dish; when cold, pour over the top a pint of rich cream mixed with pounded loaf sugar, six dessert spoonful* of brandy, and some grated nnim_. DEVONSIlim; WIIITK POT. up a of r-n am four eggs, a little >.ilt. some sliced nutmeg, and a good deal of DUC DUC sugar; then slice very thin, almost of the crnm of a [jenny; put it; the e^s;iml to it; a nf Sim rim raisins boiled, and a little sweet butter it.

From The Cook's Own Book, 1832, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put your dripping into a clean saucepan over a stove or slow fire; when it is just going to boil, skim it well, let it boil, and' then let it it is a cooled; it sieve into a pan. O6*. cleansed drippings, and the fat skimmings of die broth-pot, when fresh and sweet, will everything as as except and and supply the place of biitter for common fries, &c.; for which they are cc|iial lo it' you rc|)oat the clariluag twice over..V B. If you keep it place, you may presi;r\e it a fortnight in summer, and longer in winter. When you have done frying, let the dripping stand a few minutes;<> Mttie, and then pour sieve into a basin or stone it will do a second and a as as it did the first; only the fat you have fried in must not be used for any other purpose.

From The Cook's Own Book, 1832, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mind your duck is well cleaned, and wiped out for stuffing, take an ounce of onion and half an ounce of green sage; tliein very and mix them with two ounces, e. a breakfast-cupful, of bread crumbs, a bit of butter about as big as a walnut, a very little black pepper and salt, and the yolk of an egg to bind it; mix these thoroughly togetlier, and put into the duck. to three-quarters of an hour will lie enough t.i rast it, uncording to the contrive to the feet delicately crisp, as some people are fond of them; to do nicely you must have a sharp fire.

From The Cook's Own Book, 1832, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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allowing half a pound of butter to a pound of fl-iur. Truss a duck as for l>oiliiig; to the inside a little pcp|x>r and sill, one or two sage minced; enclose the duck in the paste, with a little jellied gravy. it in a cloth, and it with brown gravy poured round it.

From The Cook's Own Book, 1832, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the ifin.se o|X'ii at the and farefullv the lx>nes, excepting those of tlie legs and wiu^s. Take out all the meat from tile l>ody, leaving tile meat |xHind three-<|uai leis of a pound of lean and beef, add handfuls of f-\\r e:;gs, and half a pint of rich.-ueet cream; season with pepper, mace, and salt; mix it let it

From The Cook's Own Book, 1832, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut oil' the Ix-st parts of a couple of roasted wild ducks, and put the rest of tlie meat into a six a some pep|x?r, and a liay-leaf, pound all these ingredients loyelher well, and then put them into a saucepan with four ladfesful of stock, a of broth, and a: ihese to half, strain them, and the on a dish, cover them with tlie alxive: keep the whole hot, not boiling, until wanted lor table. DIMl'l l.\(;s, HARD.

From The Cook's Own Book, 1832, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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finely half a pound of suet, mix ! same proportion of grated bread, and a tahle-s|M>ontid of tlonr, a of cm ranis, si.me suipir, a lemon-|x-el, nutmeg, and three uell-lx-aten eggs; the mixture into round Udls, tie in bits, of linen, and lx>il them for Serve w ith melted and [xmied over them. IH'.M1'I,I.\(;S, NORFOLK. pint of milk, two egg*, a and.-ome. lloiir, make a in -mall ijiiantilies into a pot of boiling w Ix; boiled in three minutes; them into a sieve or cullender to drain. IH'MI'l.l.V;

From The Cook's Own Book, 1832, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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with (lour, milk, salt and yeast; let sometime in a warm place to ti-nnent; cut the pa-le piecea of wh.ii !/ MHI i please, and Ixiil them a let cut two, and Hk them in milk, sugar, and lemon-|x>el, alxmt an hour, and drain and tlonr fit for fiving; or, yon may dip them in oil or inched

From The Cook's Own Book, 1832, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the yolks of eight, and the whites of three mix them with a add to three quarts of boiling milk just from the cow; let it boil up once, it off the fire, cover let a little that the curd may form; it into a small hair sieve, and it;i for twenty-four hours, when be turned out. It is eaten with cream and

From The Cook's Own Book, 1832, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) with a pint of white wine, some sugar, the juice of two, and the peel of one lemon, a stick of cinnamon, and half an ounce of dissolved strain, and mix well-beaten yolks of seven eggs, stir it simmer, but do not allow it to; stir it till quite cold, and put it

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ten minutes, in half a pint ofwhite wine, and the same proportion of water, the juice of three, and the peel of two lemons, more dian a quarter of a pound of loaf sugar, and an ounce of isinglass; it gradually with the of five eggs; put over the fire, and it for live minutes; stir it cold, and put it into a shape. E.

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Lay a quartern of flour on a pasteboard or slab, make a hole in centre, in which put an ounce of salt, and a little' water to dissoUe it, a pound of butter, twenty eggs; mix the two latter well tothe witli your hands, if it be very firm add more eiru's. perfectly smooth, sprinkle a cloth with flour, lay the paste in set for ten or twi-lxe The next day about three quarts of water, and having cut your paste into small about an square, and having floured each, put them into hot but not boiling water, shake the kettle the instant you have thrown them as if they are firm to the touch, they are sufficiently done, and must be taken out of the saucepan, and thrown into cold water; let them remain two or three hours; then drain, and leave them again for hours or more, and then bake them for about twenty

From The Cook's Own Book, 1832, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds of fine silver eels: the l>est are those that are more than a half-crown in circumference, quite fresh, full of life, and " as brisk AS an eel:" wash them in different waters, and divide them pieces alwiit four inches long. Some cooks, dredge them little flour, wipe them dry, and egg and crumb them, and in drippings till they are brown, and lay tliem to dry on a hair Have ready a qirart of good beef gravy; it must be cold when you put tlie eels it: set tliem on a slowfire to simmer very gently for about a quarter of an hour, according to the si/e of the they are not done; carefully out of the stewpan with a fish-slice, so as not to tear coats, and lay them on a dish alx>ut two inches deep.

From The Cook's Own Book, 1832, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin and clean some take a shallow pan, and cut the eels in lengths according to tlie depth of tlie pan; in, letting them upright in it; the pan should be filled; put in a water, some salt, pepper, shallots cut small, herbs, and a cut in to l>ake they are done take the conies from them, put it into a saucepan, and thicken it with a piece of butter rolled in little white wine.

From The Cook's Own Book, 1832, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an eel, and cut it open; take out the bones; cut head and lay llie eel flat, and shred sage as fine as mix nutincL' urated, and lay it all over the eel: mil it up hard in a tie it up tight at each end; set the fire some water, with salt, five or six cloves, blades of mace, a bay-leaf or two; these uiih the bones, head, and tail, well; then put in the eel, and boil it is tender; then take the liquor, and when it is cold, put it to the eel; do not take off the till you use them.

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Cut of three or four inches long, and score across in two or three places; season them with pepper and salt,and dust tliem w ith flour, or dip them into an egg U-at up, and sprinkle finely-grated; fry in or I-et them dry upon the back of a sieve before the fire. Garnish witli parsley. EEL EGG melted butter, and lemon pickle. If small, they may be curled and fried whole.

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Take eels alxnit half a [xmnd cut them into pieces three inches lout:. season them Add a water or broth, cover it with paste, rub it over with a paste-brush dipped in yolk of egg, ornament it with some of the same paste, bake and when done, make a in the centre, and in the fallowing a tunnel: the trimmings in half a pint of veal stock, seasoned with pepper anil salt, a table-spixmful of lemon-juice, and thickened with flour and water, strained through a tine sieve: add it boiling hot.

From The Cook's Own Book, 1832, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bone them; season them uell n|>on both sides with pepper, salt, a little mace, and Jamaica |>epper; lie for six and pack them into a dish; with a coarse paste and bake ili' in. When quite cold, take off the paste, and pour over them clarified butter.

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(1) Cut the into pieces alxnit lour inches long; two shallots, a of parsley, tliMn.. two |M\ leaves, a little mace, black and Jamaica pepper, a pint of good gravy, of I'ort wine, and the same of vinegar, six ancho\ies liiui-i'il; let all boil tofor ten the txjil the sauce till reduced to a i|iiart; anil thicken it with a table-s|XMnfnl of floor, uooth in a Put 11!-. and lx>il them tender. Eels may also be roasted with a coni-

From The Cook's Own Book, 1832, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Cut tin pieei--, season well two pounds and a half u ith salt and Mack |x-|>|>er, put an ounce of batter into a stewpan with a large handful timr sa^ re leaves, half an 'ii small, a lemon-|>eel, and anchovy chopjx-d; put in and |xmr over half a pint of water, stew for hour, shaking them !K; add a grated nutmeg, and the juice of half a lemon.

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lake out the bones and wash and wipe them niceJy: cut alx.nt tliree and wipe Uiern quite dry; (Hit two ounces of butter into a stewpan with a little minced parsley, thyme, sage, pepper, ami salt, and a very chnpjwd; set the; the is stir the ingredients together, and take tlie fire, mix die yolks of two eggs with them, and dip the eel in, a at a time, and tliem in bread-crumbs, making as to as you can; then rub the gridiron with a bit of suet, set it high over a very clear fire, and broil your eels of a line crisp brown. Dish them with parsley, and send up with plain butter in a boat, and anchovy and butter., (1) Eggs may be preserved for twelve month-, in a sweet and palatable state for eating in the shell, or using for salads, by for one and for use let tliem be boiled in the tha white may be a toucher than a new-laid egg, but will show no difference. (2)

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over a pound of unslacked lime, stir tlw day, pour off the clear water into a jar, and put in the eggs as they are In this manner perfectly good for six months or more. are so many different ways of dressing eggs, that the recipes would almost till a volume; we have, therefore, given such as we esteem the best, and the most adapted to the English taste.

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Put halfa handful of bread crumbs into a saucepan, with a Kilt, nutmeg, and let die bread has i ml n! -d all the cream; then break ten egge it, and having Ix-aten them up together, fry it like an omelet.,

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Boil half a pint to half the quantity; then add eight eggs, season them with EGG EGG and pepper, toil them together, till the eggs are partly hard;;i salamander over tlie top, and serve.

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Cut into thick slices a dozen of hard-lx>iled and put them into the following sauce: cut three large white onions into dice, fry tliem white in butter, and when nearly done, dust them with flour, and moisten them with some milk and a few spoonfuls of cream; to burning. is grate in a little nutmeg, season with a little salt and pepper, and put iu the eggs.

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four eggs for ten minutes, and put diem into cold water; when are quite cold, put the the yolk of a raw egg, a teaspoonful of flour, same of chopped ns much salt as will lie on a shilling, and a little black pepper, or Cayenne; rub them well together, roll them into small balls (as the\ suell in boil them a couple of minutes.

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Spread some over the bottom of a dish, cover it entirely with thin slices of crumb of bread, on that lay thin slices of cheese, then eight or ten eggs, season them with salt, pepper and nutmeg, set the dish over a stove to cook gently till done.

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Beat and strain ten or twelve egffs; nut a piece of butter into a keep turning way till melted; put in the beaten eggs, and stir them round with a silver spoon till they beupon buttered with fish, fowl, or sausages.

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Take a dozen eggs, and make a small hole at each end of every egg, through which pass a straw and break the yolk; then blow out the yolk carefully. Wash the shells, and having drained, dry them in the open air; mix the yolk of an egg with a little flour to close one of the holes of the shells, and when dry, fill half the Dumber by means of a funnel, chocolate cream, and the remaining six with coffee or orange-cream; close the other end of your eggs, and put them into a saucepan of hot water; the fire, taking care they do not boil; when done, remove ilie cement from the ends; dry, and serve them on a folded napkin.

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Eggs boiled hard, cut slices, and fried, may be served as a course to eat

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Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean the in a cheese-toaster, turning diem when the upper is browned; first ask those who are to eat the bacon, if they wish it much or f. e. curled and crisped, or mellow and soft: if the latter, parboil it first. cleansed dripping, or lard, or fresh are the best fats for frying eggs. Be sure the frying-pan is quite clean; when the fat is hot, break two or three eggs into it; do not turn them, but, while they are keep pouring some of the fat over them with a spoon; when the yolk just begins to look white, which it in about a couple of they are done enough; the white must nut

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Choose some streaked with a good deal of lean; cut this and afterward a stewpan, and set it ever a gentle they may lose some of their fat. as much as will freely come is thus melted from lay them on a warm dish.;i sieupan a ladle-full of melted bacon or; set it on a stove; put in about a dozen of the small pieces of bacon, then stoop the stewpan and break in an egg. Manage this carefully, and the egg will presently be done: l>e very round, and the little dice of bacon will stick to it all over, so that make a very pretty appearance. the yolks do not harden; when is thus done, lay in a warm dish, and do i he others.

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a ami it;i pieee of butter nearly as large as an e^: tea-<-iipfiil of cream, and drop in f.mr or live eggs; put ujxm each a pep|x>r and salt, set the upon a: x-rxe it xx lieu tine.'^s are firm, which m i\ ! in ten or liftitMi minutes. EG<; MARMALADE. (1)

From The Cook's Own Book, 1832, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a p inched t^a is for the to be seen blushing t!irou<r|i the shoulil IH- |ii>l - illicientlx hiudeneil, to form a trail-pare!]- \e|| f,,r H^i in a tea-kettle; pa-s a< much of it throii-h rli-aii elolh as will half till a Ktexv|>aii; bn jk into a cup, and the water boib, remove the stewpan gently slip the egg into it; it must stand till the xvhite is set; put it oxer a very moderate fire, and as soon a* the water boils, the egg take it up a slice, and neatly round off the ragged edges of the xvhite; send them up on to;isted on one side only, with or xvithout or without a toast, garnished streaked nicely fried, or j-lices of broiled beef or mutton, anchoxii >. |n,rk sausages, or spinage. The bread should a larger the aliout a quarter of an inch thick; only just u'ixc it a if you toast it brown, it get a bitter flavour; or moisten it by |xmrmg a little hot water upon it: some sprinkle it with a few drops of vinegar, or of essence K(i(;s POACHED, WITH SAUCE OF

From The Cook's Own Book, 1832, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the eggs as before directed, and take two or of lx>ilcd ham; it fine with a gherkin, a morsel of onion, a little parsley, and |>epper; all together a quarter of ail serve up your saiieealxiul half boiling; e|,'<;s in a dish, squeeze over the juice of half a.Seville orange, or lemon, and JXHIT the sauce over them.

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of cream, some sugar, two or three macaroons |xinnded, w itli a fexv almonds, a little grated lemon, give them a boil; then add the yolks of eight and whites of three eggs, Ix-at the whole up over a slow and lay on very of fried bread; over, and serve.

From The Cook's Own Book, 1832, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up an egg, mix with it a spoonful of cold water; set on the fire a glass of xvhite wine, l:tss.-ii'/ar, and nutmeg. it Ixiils, |x>ur a little of it to the p^g by the is in, stirring return the wliole into the saucepan, set it over a uentle fire, stir it one way for a minute, not longer, 1 for if it boil, or the egg is stale, it will cm.lie; SWlll with toast. You may make it as above, xvarmiir^ the (_",'. and it xvill be lighter on the stomach, though not so agreeable to the palate.

From The Cook's Own Book, 1832, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gather the elderberries when quite ripe, put them into a stone jar, tie a bladder or paper over the planthe jar in a pan of water; let it the berries are strain them through a coarse cloth, and to every pint of juice allow half a pound of good brown sugar; put it into a preserving-pan, stir it, and it boils, take off the scum, and let it boil for one hour.

From The Cook's Own Book, 1832, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a large saucepan, three or four pounds of beef-steaks, a knuckle of veal, and four old liens; this quantity of meat with two ladlcsful of; set it on a stove, and let it properly reduced, taking care that none of the burns, which the empotage of too high a color; fill up your saucepan with broth, adding carrots, turnips, and onions; let all lliese ingredients stand over the fire for three hours and a half; then strain the whole tlirough a silk it may be perfectly clear.

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off all the outer leaves of your endive, and having opened tlie hearts, put tliem into cold water to wa>h In the meanwhile heat a kettle of water, put in it a handful of salt, then throw in the endive; keep it constantly the As as the endive is drain, and then put it into cold when quite cold, drain; the out with your hands; then chop it small, and put it into a saucepan, with some sail, and pepper, it five spoonfuls of veloute, the same of consomme; reduce it till pretty thick, and it in a dish, with fried bread round it. Endive may also be dressed with cream, in which case, put two spoonfuls of flour into it, and moisten it with cream.

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clean thoroughly ten or heads of fine endive, take off the outer leaves, and blanch the heads in hot w ater them into cold water, and then squeeze them as dry as possible. in gravy as will cover them; add a tea-spoonful of pounded sugar, and a little silt. perfectly tender, put in a little veloute sauce, and serve quite hot.

From The Cook's Own Book, 1832, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel, mince, and pound in a mortar, three ounces of eschalots, and infuse them in a pint of Sherry for ten then pour off the clear liquor on three eschalots, and let the stand on ten days is the expensive, but infinitely the most elegant of and imparts the onion flavour to soups and sauces, for chops, steaks, or broiled meats, hashes, &c. agreeably any: it not leave any unpleasant in die moudi, or to die breath; nor repeat, as almost all odier preparations of garlic, onion, &c. do. N. B. An ounce of scraped horseradish may be added to die above, and a little thin-cut lemon-peel.

From The Cook's Own Book, 1832, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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but not beyond what is absolutely neces>arv for cleaning, as by perpetual watering, the flavour is diminished. is to be boiled, some salt, and a little vinegar be put the to it firmness. Care should lie taken to ln.il the but not to let it Cod, whiting, and haddock are much

From The Cook's Own Book, 1832, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fur and fur a day. is "!':en a muddy smell and ta.-ie attached to iVesh-water li.-h, which may Ixj got rid of I iy soaking it, it has been in strong and water; or, if the fish too lai\'e, scald it in the same; then dry, and die-:, it. < 'are should l<e taken that the li.-h is put into cold nater, anil allowed to do \er\ otherwise the outside will break before the hi.-ide ( 'i imp lirh must be put into Ixtilii and as as it up, a water should put in, to check lhe<xr<-ssi\e heat, and simmer il for a few minute!. is not taken out of (In the instant it it will become wixilIv; to ascertain when it is midy, the plate on which it is drtwed may Ixj drawn if s'lilicientiv done, it will leauthe hot ajid to it losing its the plate should be plan the lish-kettle, and a clean cloth put over the fish. may be either or with egg and crumbs, and tlien I'pon the di-n in the ie to be served, be FI S FIS placwl a folded damask napkin, and upon put the the liver and roe; tle dish leinon. is a dish which is almost more attended to titan any other. To fry or it is well cleaned and washed, it should be wrapped in a nice and perfectly dry, wetted with egg, and sprinkled all over with very fine bread crumbs; it will look still better to be egg and crumbs a second time. Then having on the fire a thick-bottomed frying-pan, with plenty of lard or dripping, boiling hot; put the fish let it fry tolerably it is done, and of a nice brown is done before it has obtained a nice brown color, the pan should be drawn to the side the up, and placed either upon a sieve turned upwards, or on the under of a dish, and placed to and finish browning; if wanted particularly nice, a sheet of cap paper must be put to receive the fish. I-'ish fried in oil obtains a much finer color than when done in lard or Butter should never be used, as it gives a bad with a fringe of curled raw parsley, or with fried parsley. is to be broQed, it must be seasoned, floured, and done on a very clean which, when hot, should be rubbed over with suet, to hinder the fish from sticking. It should be broiled over a fire, to prevent its tasting sjnoky, and great care must be taken not to scorch it. department of the business of the kitchen requires considerable experience, and depends more upon practice than any other. A very few moments, more j or less, will thoroughly spall fish; which, to be eaten in perfection, must never be put j on the is taken off. So many circumstances operate on occasion, it is impossible to write general rules. There are decidedly different opinions, whether (Lsh should be put tepid, or Fish must by no means be allowed to remain in the water after it is; if therefore it should be ready before it can be gent to table, be dished, the cover put on, and a cloth it. is then to be set across the fish-kettle. Fish should be fried clear quick fire; and with or hog's in preference to be deep; and to ascertain it is clean, a little fat is first fried in it, poured out, and the pan wiped with a clean cloth;, dripping or lard is then put in as will entirely cover the it is hot, and begins to smoke, the fish is put in; if small, they may be turned in three or four minutes, by sticking in a fork near the head with one hand, and with the other supporting die tail with a fish-slice. arc be the fire upon an old soft towel, and turned now they are dry upon both sides; or they may be put a turned upwards, and which is kept purpose, or put on the under side of a dish. The for fish must be and the which, when hot, should be rubbed bit of suet. The fish, while broiling, must be often turned. respectable fishmongers and experienced assured the editor, that they are often in danger of losing dieir credit by fish too fresh, and turbot ami cod, like meat, require a certain time before they are in the best condition to be They recommend them to be put in proportion of about a quarter of a pound of to a

From The Cook's Own Book, 1832, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is best to boil sea-fish in. It not only saves the expense of salt, but the flavor is better. Let them boil slowly till done; the sign of which rises up, and tine\es turn white. It is die business of the fishmonger to clean them, &c. but the careful cook always wash them again. (iiunish with slices of lemon, finely scraped horseradish, fried oysters, smelts, whitiiiljs or strips of soles. The liver, roe, and chitterlings should be placed so that the carver may observe them, and invite the guest to partake of them. Fish, like requires more cooking in warm If it becomes FROZEN, it must be thawed by the means we have directed for meat. Fish are plenty and good, and in variety, in all tlie towns and cities on the extensive coast of the United States. of the interior towns are also supplied with fish peculiar to the lakes and rivers of this country. All "kinds of fish are best sometime before they begin to spawn; and are unfit for food for sometime after they have spawned. Fish, like animals, are fittest for the table when they are just full grown; and what has been said i-especting vegetables, applies equally well to fish. The most convenient utensil to in, is a turbot-kettle. be long, twenty-two wide, and nine deep. It is an excellent Tessel to boil a ham in, &c. &c. N. B. The liver of the fish pounded and FIS FLE mixed with batter, with a little lemon-juice, &c. is an elegant and inoffensive to extempore or soup of mock turtle, will make an excellent fish gauce. For liquids, you have meat gravy, lemonsirup of lemons, essence of anehovy, the vegetable essences, uiuslirixmi catchup, and the whites and yolks of eggs, win. -, and the essence of spices.

From The Cook's Own Book, 1832, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take rather more:<hit of vinegar, pints of red Port, two table-spoonfuls of pepper, ed plenty of shallots and

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(1) After pike, cod, skate, tin.1, soli>. or any other white fish has Ix^en dressed, pick it from the bones into small bits; add to a pound of fish, or in the same proportion, half a pint of good one of mustard, the same of anchovy essence, the same of ketchup, and of Harvey sauce, a little flour, some salt, pepper, and butter; make it all hot in the xiuce|xui, then put it in it up, strew crumbs of bread over it, and baste it with butter it is a then brown it salamander, or in a Dutch oven. A wall ot ma.-hed potatoes roiuld the dish is an improvement.

From The Cook's Own Book, 1832, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Pick from the bone in flakes about two pounds of cold salmon, codfish, or melt a quarter of a |>ound of butter in half a pint of cream, with a little flour and salt; add the fish and heat

From The Cook's Own Book, 1832, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a cream, and a lump of sugar which has Ui-n niblied upon the peel of a lemon, and then pounded; last of all, IxMt in thewell-whisked whites of the eggs; again the ><.< in a warm |il. ire, and nil! !- double its bulk. Heat and rub (lie FLU FOR which should be square, with a little butter; one side the mixture, and; when one side is done turn the other, and when of a fine color, the; put them upon a plate, and hot, sift over this quantity a of a pound of grated loaf sugar.

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a quart of flip: Put the ale on the to warm, and three or four eggs, with four ounces of moist sugar, a of grated nutmeg or ginger, and a quartern of good old ruin or the ale nearly boils put it into one pitcher, and the rum, eggs, &c. into another; turn it from one to it is a smooth as cream. is called a

From The Cook's Own Book, 1832, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pint of milk, a bit of cinnamon, and half the peel of a lemon; when almost cold, strain it, and mix with it the beaten white of one, and the yolks of three eggs; stir itover die fire till thick, pour it it now the whites of two eggs, and half a pint of Guava, quince, or red currant it be a

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(1) Put on a stewpan with a sufficient quantity of water to cover the flounders which are to be dressed; put in some vinegar and horse-radish; when the water boils put in the fish, having lieen first well cleaned, and their fins cut off; they must not boil too fast for fear they should when they are sufficiently done, lay them on a fish plate, the tails in the middle. Serve them with parsley and butter.

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Flounders are perhaps the most (iiiiirult fish to fry very nicely. (.'Iran them well, flour them, and wi| them widi a dry to absorb all die flour or egg and bread-crumb them.

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an ounce of isinglass line, put it into a quart of cream, and boil it gently for a quarter of an hour, keeping it stirring all the time. it off, sweeten it ith tine powder sugar, put in a s|Mxinfiil of rose and of orange-dower water, it sieve, and stir it till half cold. Put it a mould or basin, and when cold, turn to a dish, and garnish with currant jelly.

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7* OR th* llesh and soft pails of a middling pi/.ed lobster, half an anchovy, a laii;e piece oflniiled of a hard ej;g, a and two of bread-crumbs, one spoonful of oyster liquor, two ounces of butter warmed, two irus ln-aten make into lills, and of a nice brown color in butter. FORCEMEAT-BALLS FOR TURTLE, !Ui>i *

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Pound some veal in a marble rub it through a sie\e with as much of the udder or about a of butler: put some bread-crumbs moisien chop|>ed pirslev and rub them well form a smooth paste; put it throiujh a sieve, and, when cold, |xmiid, and mix all ei. u nil th'- \olks of tlin-e ejigs boiled hard; it with salt, |>cp|/er, and curry powder, or Cayenne; it the yolk.- of two rub ar.il make ten minutes before your soup is ready, put them in. When a cock is his spurs are short; take care that you are not deceived by their having been cut or pared,,1 trick is oftcM practised. If their vent !* dark.

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a forcemeat of grated bread, half its quantity of minced suet, an onion, or a few and some boiled parsley, season with pepper, and and an egg lieaten up to bind it. Bone the breast of a good-sized young fowl, put in the forcemeat, rover the fowl with a piece of white paper Iwttered, and roast it rather more than half have ready a thick batter made of flour, milk, and eggs, take off the paper, and |xnir some of the batter over the fowl; as as it becomes dry add more, and do it is all enisled over, and of a nice; it with melted butter and lemon pickle, or a thickened brown gravy.

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a in some well-skimmed clear mutton broth, and seasoned with onion, mace, pepper, and salt. About half an hour before it is ready, put in a quarter of a pint of rice well washed and soaked. Simmer till tender; it from the broth, and put the rice on a sieve before tile tire.

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fowl hot, lay it in the middle of a dish, and the rice round it the broth. The less liquor the fowl is done with, the better. Serve with gravy, or parsley and butter for

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Split diem down the back, well salt and pepper broil them. Serve with mushroom sauce.

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TO in quarters, beat up an egg or two (according to die quantity you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and the fowl, &c. with broil them, or put them in a Dutch oven, or have n-ady some dripping hot in a pan, in which fry them a light brown color; thicken a little flour, put a large spoonful of catchup to it, lay the fry in a dish, and pour the sauce round it. You may garnish with slices of lemon and toasted bread. Goose, Duck, Rabbit, Pigeon, are all dressed same way.

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F.D. Cut into joints, put the trimmings a a of the broth thev were boiled in, and a onion cut in tour; let it through a sieve: then put two tablein a basin, and mix it well by degrees hot set it on the fire to Iwil up, then strain fine sieve: wash out the stewpan, lay the poultry in it, and pour the gravy on; set to simmer very gently (it not for you it up, stufliii<; in and put it in to warm, then take lay it round the edge of the and put the in carefully skim the (at off the gravy, then shake in the stewpan, and pour it to the; hash. N. B. You may garnish the disli \\ ith bread sippets lightly toasted.

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Cut a cold roasted pieces as for a fricassee, |it the trimmings into a saucepan with two or three shallots, a little lemon-|>eel, a blade ol'mace, a quarter of a pound of lean ham, and a pint of stock; half an hour, strain it, put a bit of butter into a saucepan, and when melted, dredge in as much flour as will dry it up, stirring it all the time; the gravy, let it boil a minute, and put in the fowl, also a little pepper, salt, and a dust of in a row FRA tin' wliitc part of a cold roaste.l or Ixiiled fowl; put it, and sonic veal, into a saucepan, also some white stock, a squeeze of a lemon, a few drops of shallot \ iue^ar. a'lil a dust of sugar; siniiiier n short time, and serve it ii|xni bread sippets, tinslices of veal laid on the mince.

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cold chicken, foul, or turkey; lillets from the hrea.-ts, and a tile rest of the white meat and wings, side-lxines, and merry-thought, a of broth, a larije blade of mace |xmnded, an eschalot minced fine, the juice of half a lemon, and a roll of tlie peel, some a few grains of cayenne; it with flour and and let for luo or three minutes, till tiie meat is warm. meantime score the eggs and rump, powder uitli |x-p[xT and salt, broil them nicely lirown, and lay them on, or round your |xill<il rieam, or the yolks of as many eggs, \\ill ! a great improvement to it.

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Roast some cliestnuts, very carefiilly, so that they may not be burnt, then oil' the skins, and peel alxiut a dozen of them, cut them small, and bruise them 1'arlxiil the of a fowl; it, and cut about a quarter of a |xiiiiid of ham or bacon, and pound it. Then mix them all of chopped parsley, sweet some mace, pepper, salt, and nutmeg. these are are all well mixed togetlier,. put it into your fowl, and roast it. The Ix'st way of doing this is to tie the neck, and hang it up I iv the legs to witli a string, and then baste it with butter. For sauce, take the rest of the che.-tnnts, peel and skin them, into some good gravy, with a little and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve.

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Tle of wild is preserved better bv not stuffing them; put into each, peppT, salt, and a bit of butter. do not so dressing as tame; tliey should be done of a line color, and nicely frothed. A rich brown niavy sjionld ! ill the dish, and when the breast is cut into slices, bcfiuv it is taken from the Ixine, it lie much improved by a -i | nee/iof lemon, some and ll'\ou wi.-h to take oil' the fishy smell which tlie-e fiii|uently have, pm an sail, and hot the dripping pan, and lii.-t ten minutes haste them with tin.-; (lie pan, and coustantlv basting w ith U"ler.

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Take a -aiu e| Kin,and put live spoonfuls of flour, five eggs, a pint of milk, in ounce of Unier and a litil.- set:<.;'',e, stirring coa-tantly FR1 it lias l>ilcd ten minutes, taking great care that il does nut burn; |xjur a basi.i. and let it a few al- (to every six sweet put one bitter), bruise them, and some macaroons, and when reduced to powder, mix them cris|>ed orange-Hour (also in powder), and a suiiieieiit quantity ofpqwder-0ugar to BweeteH: add these to the above preparation, and stir them in well with a wooden spoon. If your frangipane be too thick, add anotlior etrg or two, and then make whatever use of il yon may desire. if you think substitute for the in which case a little spinach essence must IKadded to it, tile macaroons and orange-flowers omitted, and bitter almonds only used.

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Cut off the stalk end first, and to the point and strip off the strings. If not quite fresh, have a bowl of spring-water, with a in it, standing before yon, and as the beans are cleaned and stringed, throw in. all are done, put them on the fire in boiling water, with some in it; they have boiled fifteen or twenty minutes, take one out and taste it; as are up; them into a colander or sieve to drain. To

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Pare off the crust, and cut one or two slices of bread into bits of two or three inches square; fry in upon a hot and lay upon each bit some warmed preserve, or stew for a few in and a little sugar, some stoned bloom raisins, and put upon and the The preserves may lx> heated by placing the jars in hot water by the side of the fire.

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Put four pounds of a knuckle of veal into four quarts of water; it gently tor two hours; it oft"; cut three chickens, or two younsf fowls into joints; skin them, and when the broth boils put them in; season with white pepper and add a of parsley chop|x-d; when the chickens are six or well-leaten e them quickly into the broth one way, immediately before it olV the broth may be made entirely of veal of chickens.

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Cut a couple of rabbits into pieces, and let them in warm water to cleanse them from the blood; in a intn a.-tr\\ |>aii with milk and water, and let them stew till they are tender, and then take a clean pan, and it half a cream.;enl a quarter of a pound of butter; stir them well together till the butler is melted; Ixcareful to keep it constantly stirring, or greasy; put in the rabbits, take a little dried mace, a little jxunuied nutmeg, and a few mhraooBj shake them together for a few minutes, and put it You may add white wine l-hoo-.-.

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Cut the crumb of a tw[KMiny loaf into round or oblong pieces, nearly an inch tliick, and soak them for four or live hours in a pint of cream, mixed with three ueil-U-aien e^ifs, half a pint of white wine, a iati nutmeg, and sweetened l,.:tl -u^.ir. in butter, of a hi;ht brown with wine and sugar sauce. (1) Make them ofany of the batten directed li>r pancakes, by dropping a small quantity into the pan, or make die plainer.-cirt, and pit |>ared apples sliced and cored in the baiter, and fry some of sli'e.

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Take i marrow pudding, and when nearly cold, cut it into thin slices, and then cut them:i<.;aln into pieces two iinee-quarters of an inch wide, dip hatter, and fry them in the usual when drained, glaze them with tine tin-in \ery hot. The batter lor the ab.i\r Minns i.- made as i-it and a half of water, a grain of salt, and two ounces of fresh butter: it U.i Is in a of tlour it a rather linn I mtter. keep stirring three minutes, then it into another vessel.

From The Cook's Own Book, 1832, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in brandy some leaves and the young and tender shoots of the vine, dip them in a batter made of milk, yolks of eggs, and fry them in boiling oil, sprinkle them sugar. Elder flowers are made into fritters in

From The Cook's Own Book, 1832, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together a handful of rice-flour and some milk, set them on the fire, stirring constantly, add a little cream, sugar, lemon-peel, and orangeflowers; when it has become of a proper consistence, take as it is cold, roll it into balls about tlie size of a nut, dip them in baiter and fry them.

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Put butter into a saucepan, and when it is ed add to it a glass of milk, and a pinch of it mix in a sufficient quantity of flour to make it into a consistent not fingers; it out to the thickness you may require, cut it in round, oval, or any other formed pieces you may think proper, and fry them of a nice color, in the best oil; sprinkle sugar over, and serve them.

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DY a (or oilier fruits) preserved in brandy, drain, and cut them in half: then wrap them in w aI fera cut round and previously moisi, ned, dip them in the same kind of batter as that used for fritters Engliah-andFrench, ami fry; sprinkle them with sugar, and serve.

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eight middling-sized apples, pare, and leave on the stalks; cut off about a fourth part of the stalk end of each apple, and scoop out the inside of each piece, so as to form a sort of cup with a lid; put them to soak for two hours in a glass of brandy with a little lemon-peel and cinnamon; at the end of that time take out, draiq and fill each uitll apricot marmalade, or fr.mgi|i!iiie; mix up a fl.Mir and white of egg to cement tho FRO FRU tops of the apples to the other dip in batter and When they are of a proper color, glaze and serve them.

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Put two good into a stewpan, and mix it with the whites and yolks of two eggs, a liithsalt, two ounces of sugar, some lemonpeel grated, half a tea-spoonful of milk, and half a tea-epoonful of cream; fire, and, when done and well thickened, spread the cream upon a floured shake Hour cold, cut it paste-cutter, dip each bit a paste made with two of flour, a spoonful of brandy, and a with two eggs; fry live fritters, and serve, glazed with sugar and a salamander.

From The Cook's Own Book, 1832, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a quart of ne\v milk into a saucepan, and as soon as it begins to boil, pour in a pint of white wine; it let five or six minutes, skim off the curd, and put it; six < it with nutmeg; whisk, and add tlour sufficient to give pro|x.-r consistence of batter. Put in some sugar and fry them quick.

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Cut half a pound of < 'heshire cheese into thin bits, and pound it in a mortar; add by degrees die wellbeaten yolks of two, and the white of one egg, and half a pint of cream; mix together and bake it for ten or fifteen min-

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(1) It must first be preserved, then dipped in warm water, dried with a cloth, and strewed all over with sifted sugar, and dried in a stove or oven, turning as occasion requires.

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fruits should not be baked long; those that have l>een preserved full proportion of sugar, require no baking; the crust should be baked in a tin shape, and the fruit be^afterward.- added; or it may be put dish or pans, and the covers be baked on a tin cut out according to your taste.

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Take the proposed quantity of fruit, gathered before perfectly ripe; carefullv, prick and put them into cold water; all in, set the vessel over a moderate fire, keeping the water, however, constantly nearly boiling, until die fruit will give to the touch; into cold water again; drain away this water, and add fresh; change the water t uice within a which, drain them for the last time, and |iut in if any of the least broken or bruised, it must be put aside, as it would the In the meanwhile, take a proper quantity of sugar (as a pound and a half for twenty-live peache*)j la nappe; measure, and put double its quantity of good brandy; mix and jiour them into a glazed pan; let them stand awhile, and then pour the mixture on the fruit. <; \ M GAM

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is taken oil", the meat basted with butter, ami lightly dredged with flour, till it froths anil becomes of a line lijiht It i> signed with its own gravy in the dish, if there be enough of it; a sauce of good brown gravy, and one of currant jelly sauce beat up, and melted with a I'ort wine and sugar. \: haunch takes about four hours to A neck and shoulder, when is managed in the tame wav as the haunch, omitting the (Kiste; but it is more frequently tin soups, pasties, and colloji-. the body is ami if \"iin_', the claws are smooth and sharp, the ears and torn. Hares arc from a week to a fortnight for roasting; but for soup, they cannot have been too recently killed. Rabbits are chosen by the same rules as in is chosen 1>\ rules as tame binls Inplump and fat, and hard in If o(V wlien ruldied hard with the linger, they are stale. Old improve by for sometime; young birds are if dressed soon; and birds, of all descriptions, be immediately dressed. In warm -weather, a stop|x-r of charcoal put of all game, and a string tied tightly round the neck. To pheasants and partridge.-, they are picked, cleaned, and singed; a in the back part of tlie neck, and the craw taken out, leaving on the head, twisted closely to the body, the claws cut off, and tlie head turned under the wing. Both sorts are roasted by the directions for roasting a turkey or a fowl. A pheasant is gravy in the dih; partridges with a gravy, or and melted Uitter poured round them. is served with both. A pheasant nearly an hour to roast; partridges

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rabbits, four partridges, two pounds of veal, two of put a stewpan, with a bottle of white wine; them until is entirely reduced to a jelly; then add to it broth, and consomme, (equal quantities of each), eight carrots, ten onions, three little thyme and basil; let the whole boil very gently, until the meat is quite done; No salt need be put into it, as the broth and consomme are sufficiently seasoned to flavor the essence ofgame. any of those parts of cold roasted game, which can be cut into slices, dip them into good batter, and in olive oil, or the fritters when done, with and spices, pounded very fine.

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Slice a pound and a h.ilf nf veal, or U (('; it with j)op- |>er and put it into a stewpan, with two carrots split, and four dines of Bailie sliced, a quarter sliced ham, and a large spoonful of water; put the stewpan over a gentle fire, ant) watch when the begins to to it does, turn let it U' very well browned, (but it is not in the; then dredge it with flour, and pour in a quart of broth, a bunch of sweet herbs, a couple of bnii>ed, and in a set again, then let it simmer gently for an hour and a half longer; then skim strain off the gravy, by pouring it through a napkin, straining and pressing it very hard.

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three pounds of flour, two pounds of butter, an ounce and of yeast, an ounce of silt, a quarter of a pound of sugar, a of cream, twelve yolks and or six whipped cream. With these ingredients proceed as follows: sift the flour, of which put a fourth part on the slab, make a hole in the middle, put into it a glass of warm water and the \east; mix them together as lightly, and with as much despatch as more warm if necessary; well worked up it (it ought to leave the slab and the hand lively), put it; it in a tolerably warm situation to Take the rest of the flour, lay it on the slab in the middle of put the sugar, and cream; together well, and then the eggs, one at a time, (break them into a basin, incase all should not be good); the eg^s lx?ing put in, add by decrees the butter, stirring them then mix the at a time, the alxivc, until the wholo is formed into a smooth ei^s if it be too it up a and then add the leaven; work that in; and lastly, put in the The whole operation being thus [x-rfonned, have a cylindrical fluted eight inches in diameter, and nine in height); it by means of a gponge, being carefill that it is done in all parts, otherwise the gateau will adhere to it; the mould in a moderately warm but wtere there is a free current of air. When the gateau has risen so as to the mould, and the is a inflated, it be put into the oven instantly, if not, it falls and heavy. The be of a moderate heat, and closed the gateau is baking; it out in about an GHE if it be flexible and light colored, it for or forty but if, on die contrary, it is red, and firm to the touch, place a tin plate on the top, and put it in the oven till dune; reiimxe the mould care, and the gateau is lini-'ued. If die mould does not come away quite so well as it ought, strike it gently with a spatula. When taken out, put it in the oven for a few minutes tu dry. This gateau is sometimes varied addition of six omi'-es of sugared anise, and the same quantity of dry currants.

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in a pint of water one pound and a half of loaf it become a; two of apples after they have lieen peeled, cored, and cut small; in the sirup widi the grated peel and juice of a large lemon till they are reduced to a pulp; put it into a mould. The fiilloxving day it, turned out in a glass dish, widi a rich custard.

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(1) Mixvmwell with txxo large table-spoonfuls of flour, a quarter of a pint of cream, txxo well-lx-aten eggs, and a tea-spoonful of grated nut meg. a xery litde salt, and one ounce of butter beaten to a cream; it in buttered cups for twenty or thirty minutes; turn them out upon a Jisli, and serve them instantly; pour a sweet sauce round tliem.

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(2) to a cream a quarter of a pound of fresh blanch and pound one ounce of sweet almonds xxith a little rose water, beat lixe yolks ami three xxhites of eggs; mix all together xxith I ahl> -*[>> ton fills of tlour, and sxxeelen it with jxiunded loaf sugar; it in buttered cups, and widi a

From The Cook's Own Book, 1832, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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GIBLETS STEWED, (.lean tx'vo sets of giblets, put a saucepan, just cover tliem widi cold xxater, and set them on tlie tire; when they boil, take off the scum, and put in an onion, three cloves, or two blades of mace, a fexv berries of black pepper, the same of allspice, and half a tea-spoonful of salt; cover die stewjian close, and let till the giblets are quite take from one hour and a half to two and a half, according to the age of the giblets; the pinions will be done first, and must then Intaken out, and put in again to xx arm xxhen the gizzards are done: watch they do not get too much done: them out and thicken the sauce with tlour and butter; let it boil half an hour, or till there is just enough to eat xxith die giblets, and then strain it through a tamis into a clean stewpan; cut the giblets into moudiliils; put them into die sauce widi die juice of luilf a lemon, a table-spoonful of mushroom ketchup; pour die whole into a soupdisli, with sippets of bread at die Ox-tails prepared in die same way are excellent eating.

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TER. Mix two pounds of treacle; of orange, and candied each four ounces, all thinly sliced; one ounce of coriander-seeds, one ounce of canlways, and one ounce of beaten ginger, in as much paste as will make a soft paste; lay it in cakes or tin plates, and bake it in a quick ox in. it dry in a covered earthen vessel, and it will be good for some months.. <.IN<;ERBREAD

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hard, and put in the lemon at the last. When the whole is mixed, stir it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it. it in a moderate an hour or to its it do not burn. Or you may bake small cakes, or little tins. Its lightness will be much improved by a small tea-spoonful of pear lash dissolved in a lea-spoonful of vinegar, and stirred lightly in at the last. pearlash will give it an unpleasant taste. use pearlash, you must omit the lemon, as its taste Ix; entirely destroyed by the pearlash. substitute for the lemon some raisins and to prevent their sinking. GINGERBREAD NUTS. (1) Take four pounds of flour, half a pound of sifted sugar, an iiunct! of caraway-seeds, of ginger pounded and sifted, six ounces of fresh butter, and two ounces of candied orange-peel cut into small slices; of or honey, and a cream, make them warm together; mix it, all the j let it lay six hours; then roll it out, make it into nuts, and kike them in a moderate oven.

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(2) one of dried and one pound of treacle, three ounces of brown sugar, four ounces of fresh butter, one ounce and a half of pounded and sifted giner, <>f orange-peel and citron, cut of an ounce melt the butter with the treacle, and when it is about milk-wann, add it to the and ingredients, and then mix all well together; with a spoon the nuts upon tins, and bake them.

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(3) Dissolve a quarter of a pound of butter in threequarters of a pound of treacle, put pan large enough to contain the rest of the ingredients, and when cold, stir in one pound of dried and sifted flour, half a pound of coarse brown sugar, half an ounce of caraway seeds, three-quarters of an ounce of pounded ginger, and the grated peel of a; mix all these well let stiff, or the day, then make it into nuts, by pinching it the and thumb. in a quick of coriander may be added.

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(4) Rub half a pound of butter into two add one pound of coarse sugar, and one ounce of pounded ginger; mix together with one pound and two ounces of it into nuts, or roll cut it into round cakes; bake them upon

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four pounds of oatmeal, and mix with it four pounds of treacle, half a pound of brown sugar, tlie same quantity of melted butter, and three-quarters of an ounce of powdered ginger. let it remain for twenty-four hours, and then make it into cakes.

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Put four pounds of flour upon the dresser; then take a copper it six eggs, and mix them well with a spoon; add one of cream to them, and beat them put the saucepan over the fire, stir till your mixture is warm; put two pounds of butter into the cream and eggs, and one pound of sugar, and keep stirring it over a very slow just to melt all the butler; put in four ounces ginger, and as soon as butter is melted, pour it all into of the flour; mix it as well as you possibly can, it becomes a fine paste; then roll it out with flour under it on your dresser; cut to the size of the top of a tea-cup, a quarter of an inch in thickness; and before you put them into die oven (which should be very hot), place three papers under them.

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GL A GOO outer coat of the tender stems of lettuce that is short, cut it into bits one or (wo <-hy long, and llmnv it into cold water; to -ach jxmml put in a tea-spoonfiil of Caycin c, and a; let it stand one or two days; allow an pro|xntion of line Soak some good in hot water, slice it, and add to tlw siiijar, allow ing one ounce and a half to the pound, and IK >il it lor fifteen minutes; strain off the water from lettuce, and it the sirup, keeping the ginger, with which the sirup must be boiled three times, and over the lettuce, two or days intervening between each boiling; and at la.-t add the strained juice of one or two

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new-laid egg into a pan, and mix with it a sufficient quantity of white powder-sugar to make a glace or icing, neither too dry nor too it and add a to whiten it. By mixing with tinglace, carmine, saffron, indigo, spinach-juice, &c.; be rose-colored, yellow, blue, green, &c. according to your tnsto (1) the remains of any liquor in which meat has been cooked, and.-train it through a silk sieve until quite it into a saucepan and reduce fire: as soon as it is sufficiently done, that is, when it sticks to the spoon, put it smaller saucepan, it in the bain-marie; when wanted, add a small piece of fresh butter to it, to correct iln saJtness. (2) Make a consomme with whatever remnants of fowls or meat that may be in the home; strain it, and then put the whites of eggs beaten to a snow; it boils, and then set on tinon the saucepan lid; as soon as the eggs are set, (KISS the glaze through a wet; reduce this OUT a lari, r i' it constantly sjxion to its ticking; then |xmr it a pot for use. When wanted, put a small quantity of it into a sanri-|>an, and make it hot over a slow and, in this lay it as may glazing, In' means of a feather. (il.A/K. (3) Desire the butcher to break the Ixines of a leg or a shin of Iwef, of ten pounds weight (tin; fresher killed the better); put it into a s<Hip-|x>t (a digester is the best nten-il lor (his |>irjx.se) that it; just cover it with cold water, and set it on the fire to it boils (this should Uat least an hour); skim it attentnely while any scum rises; |xmr in a little cold to throw up the scum that may remain; let it come to a boil again, and again skim it carefully: when no more rises, and the broth appears clear (put ill neither roots, nor ln-rlis, nor salt), let it {or eight or ten hours, and sieve into a l>ro\\n pan; set tlie broth where it will cool quicklv; put the meat into a sieve, let it drain, make potted beef, or it will be very acceptable to poor families. day every particle of fat from the top of it a or as quietly as possible, into a stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the stewpan, which should be of thick copper, well tinned; add a quarter of an ounce of whole black |x-p|r to it; let it boil briskly, the uncovered, on a if any scum rises, take it off with a skimmer it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till k is reduced.

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A stubble goose lie smiled sage and chopped small, and mixed |icp|>er and boil the sage and onion in a little wter before they are chopped, or mix a few bread cmmlis cho|>ped; either will render them less strong. 1'ut it fir.-t at a distaee iVom and by degrees it nearer. A slip of paper GOO GR A be skewered on the the is rising, take off the paper, and be careful to it before die falls, it spoiled by coming to table flattened. and in boats. about an hour and a half to roast.

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one quart of gooseberries very quick, in as much water as will covet diem: stir in about half an are soft, pulp them dirough a die pulp while it is hot, with sugar, dien it up widi die yolks of four eggs; serve in a dish, cups, or glasses.

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Put gooseberries into a stone jar, with some sugar; put the jar either in a stove, or in a saucepan of water, the if in a stove, a large spoonful added to the fruit. When it is done to pulp, it through a colander; have ready a sufficient quantity of new milk, and a teacupful of raw togedier, or you may use an egg instead of the cream; leave it to get cold, then sweeten fine sugar, and mix die by it.

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diem a moment, or only scald them in ing water, sift diem dirough a sieve; reduce them ovadie fire to then mix diem with sugar prepared to the nindi degree (a la grande plume), half a pound of sugar to a pound of fruit.

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(1) Cut five or six gourds in off die skin and stew them in the same manner as for dry; beat up an egg, and dip the gourds in it, and cover diem well over with bread-numbs; make some hog's-lard a light color; dirow a and pepper over them, and serve up quite dry.

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(2) Take six or eight small gourds, as near of a size as pos-; them widi a cucumber-ehce; in a cloth, and in very hot lard; throw over a little pepperand salt, and serve up on a napkin. attention is requisite to do diese well; fat is quite hot diey are done in a minute, and will soon spoil; if not hot enough, diey will eat greasy and tough.

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off all the skin of six or eight gourds, put them into a stewpan, widi water, saU, lemon-juice, or fat bacon, and let them stew gently tender, and serve up with a rich Dutch sauce, or any odier sauce you please dial is piquante.

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Boil a quarter of a pound of sugar with half a <;lass of water, it is reduced to a strong simp; skim, and dien put into it a pound of ^r.i| is, picked from the stalks, and the seeds taken out; give diem a boil two or tin. then place them in a dessert diMi: isany scum

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layer of grapes, till the jar is full; then take as as the grapes and die leaves; as it heats;is ag will make a brine strong to l>ear an egg; you must use bay salt and half common it GR A GRA it; flannel bai:, and let it stand to settle; by the limt: it IB cold it will be quite settled; it a second time through a Manuel bag; then pour it into UKjar, ii|>oii llugrapi'S, which be well covered; till tinjar itli \ ine leaves; then tie it OUT with a double cloth, and set a plate upon it; let it then take off tincloth, pour away the brine, and take out the leave? nnd the grapes, and Ijetween two cloths of vinegar, one of spring-water, and one |x>iind of coarse sugar, it tor a it clean as it

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ING. The skirts of beef and the kidney, will make quite as good gravy as any other it' prepared The kidney <>f an ox, or the milt, makes gravy, cut all to prether meat; and so will the shank end of mutton that has been dressed, if much Tiie shank-bones of mutton add greatly to the richness of gravy; hut they should be w.-ll soaked, and scoured clean. To ohtain the flavor of French cookery, and to improve tlie taste of the gravies, tars' ragoo should be but not be till a short time before serving. (1) Take three pounds of beef steaks, two (excepting the and breasts), a knuckle of veal, five carrots, >i\ onions, two two bay leaves, a hunch of par.- ley and scallious; put all these into a stewpan, with two ladlesful of broth, and set over a good to reduce; the let the stand over it, until the meat begins to give out tlie gravy, and adheres slightly; the jelly at the liotiom of the stewpan ought to be nearly black, and is the it let it for fill up the stewpan with broth, or water, (if the latter, not so large a quantity); let this simmer for thre* skim and season If water is used instead of broth, the gravy must lie strained before it is Gravy may also of any of ready dressed meat, in die following manner: cut onions into slices, lay them at the bottom of the stewpan, and the meat on them, with the game as above, and two or three glasses of water; then proceed same manner as the other, until of the stewpan is nearly black, when add to die quantity of meat; (Hit salt if necessary, and simmer the whole for two it a (2) Cut down into slices four pounds of lean beef, rub the bottom of the pot with Initter, and put in themeat; turn it it Ix' well browned, and do it slowly, tiieu add four quirts of cold water; it lias boiled two hours, put dessert-spoonfuls of whole pepper, one carrot, and three onions; let it stew gently for four hours longer, strain it in required tor use, take off the fat. This gravy answer* for all made dishes when brown gravy sauce is used. AND FOR

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OF HAM FOR. Pick off all the bits of meat from a ham-bone, pound them, break the bone, and put all into a saucepan, together with nearly half a pint of water, and a bunch of sweet simmer gently for sometime, stirring it occasionally; then add a pint of gocd beef and some pepper, and to it it be well flavored with the GRA GRA strain, and keep it for improving rich gravies and sauces of all descriptions. GRAVV FOR BOILED MEAT,.May (tarings and

From The Cook's Own Book, 1832, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Most joint* will afford sufficient trimmings, &.<. to make half a pint of plain jjravy, which you may color with a few drops of In-owning: for those that do not, about half an hour before you think the meat will Itc done, mix a salt->|xioiifnl of <alt, with a lull quarter-put of

From The Cook's Own Book, 1832, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) About a ijnartrr of:ui hour before llie meat i* taken from the put a common a tea-sjxxmnil of salt in it the meal; when it lias all run di.-li, reil, baste and froth the meat, and pour the gravy into the dish on which tlie roast is rwA <;K\VY M\DE int < pieces a pound of mutton, or \eal bones, if mixed o much the better; boil them in two quarts of water, and after it let for nearly tluree hours: boil with it a couple of a

From The Cook's Own Book, 1832, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Slice three onions, and fry them brown in a little butter; add to half a pint of water, and tlie same of.beer, put in some peppercorns, salt, a little lemon peel, three little mace or pepper, a spoonful of wall ml and one ketchup, of soy and essence of anchovy a dessert-spoonful each, a small bunch of sweet herbs, and a of a toasted brown on bodi sides; simmer all toin a for twenty minutes, then it for use, and fat. It w ill taste exactly like a gravy made with meat.

From The Cook's Own Book, 1832, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Knead a good deal of flour into a piece of butter the size of an egg, fry it in a frying-pan over a clear fire, stir with a wooden spoon it become a nice color, taking particular care it lie made perfectly smooth; boiling water, add a little finely-minced onion, some whole pepper and a little salt, put it into a small saucepan, cover it and simmer it for a short time; it a little mushroom ketchup, and IWt wine.

From The Cook's Own Book, 1832, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a few pound, of gravy-beef and a liltle pepper, into ajar with a cover to til closely; set the jar into a pot of cold water, and wheu it Ixiils, add;ir il wastes more hot wa!.-i, and keep it boiling gently for six hours, when the richest gravy in. OR A HAM will be obtained. It may be used in state, or reduced with water.

From The Cook's Own Book, 1832, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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|x>n>iil of dredging lable-spoonfuls of flour, and stirring it constantly; add a pound of yr.ivy-beefcut into small bits, and two or brown, add some whole pepper, one carrot, a bunch of sweet herbs, and three pints of; let it boil gently to one, it. This gravy may be with roasted turkey or fowl.

From The Cook's Own Book, 1832, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ask who are to eat it, it thick or thin; if the latter, mix well together by degrees, in a basin, one spoonful of oatmeal, with three of cold water; if the former, use two spoonfuls. Have ready in a steupan, a pint of boiling water or milk; this by degrees to the oatmeal you have mixed; it the stewpan; set the let it boil for five minutes; it all the time the oatmeal from burning at Ixrtioin of the stewpan; skim and it through a hair sieve. 2d. To convert caudle, add a little ale, wine, or brandy, with sugar; and if the bowels are disordered, a or ginger, grated. 4Jbs. Gruel may be made with broth instead cf water; and may be flavored hoilis, soup roots, and savory spices, by boiling for a few in the water you are going to make the gruel with. H. HAM. If it is a very dry Westphalia ham, it must be soaked, according to its age and thickness, from to twenty-four for a green ham, from four to eight hours will Insufficient. Lukewarm water will soften it much sooner than cold, when sufficiently soaked, trim it nicely on the underside, and pare off all the rusty ami smoked it looks delicately clean. it plenty of water-room, and put it in while the water let it heat very gradually, and let it l)e on the fire an hour and a half before it comes to a boil; let it be well skimmed, and it simmering a middling-sized ham of fifteen pounds will be done enough in about four or five hours, according to its thickness. If not to be cut it will cut the shorter and tenderer for being boiled ubout half an hour longer. In a very small family, where a ham will last a week or ten days, it is best economy not to cut it is cold, it will be infinitely more juicy. Pull off the skin carefully, and preserve it as whole as possible; it will fonn an excellent covering to keep the ham moist; lien you have removed the skin, nib some bread raspings a sieve, or a put it the perforated cover of tlie dredging-lwx, and shake it over HAM U \ M it, or it; the knuckle a fringe of cut writing-paper. You mav i;.u - ni-li with spiuage or turnips, Sec. To pol liain is a much more useful and economical way of disj>osing of the remains of the joint, tlian making essence of it.

From The Cook's Own Book, 1832, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut some ham into thin slices, and broil tliem on a gridiron. Fry.-'innL;^- in it, laving an egg on each slice of ham. HAM. i:K.\CK OF. Take three or four |>ouiids of lean ham, cut it about an inch thick, and lay them in a stewpan, slices of carrots, |>arsni|>s, and tln-ee or four onions; let them stew stick to tinpan, hut take care they do not burn; lh--u bv decrees pour in some good ui-ivv.;i tew fresh mushrooms cut in pieces, (or ninshrooiii-|)owder), truffles, morels, cloves, parsley, leek, basil, and a of bivad; it clow, and prettv thick, then strain it off for use.

From The Cook's Own Book, 1832, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pan, put ini it a piece of fresh butter, several of ham, about six pieces of veal the r-i/e of a walnut, and two or thre. rvts cut in set these over a tire.:md they give out their 'juices, and the ham and veal beuiil put in a.-t'>ck, and let iii an hour's time add a gLiss of white wine, leave it a quarter of a:i h Mir, wh"n it lake off every particle of fat; it id set it l>y for use. V M I.< ) A F. Soak a fine ham in cold water for one or two days, acem-dini; to its age; tln-n put it bi^' !i to linlil it, with no ur>re water than will cover it. and a pint of white wine; let it b iii, skimming it till done. the h-H-k and. and ill;- skin; jwre away some of the t. i.n it ti an n\al torm as much as M ike a farce with the |>aringn of the f.it, HMie \eal or game, and sweet herbs minced and pounded. Take a pan the v>ii wish t i have vour lay all the a pretty (liavin_' cut \ i'ir ham place alternate' livers of it and the tarce in the pan, it I*- quite crust over the top, which iim.t unite with the ham is; it over on a baking it, and put very hot oven for an hour and a half or two hours, according to its size. it cold.

From The Cook's Own Book, 1832, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a slice oflwiled ham, mince it as small as [xissible, and mix it with a dozen eggs lieaten with a little veal fry it (keeping it of an equal thickness) in the usual manner.

From The Cook's Own Book, 1832, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pound of the lean of cold boiled ham or tongue, and it quarter of a pound of the fat, or with butter (in the proportion of about two ounces to a. |xmnd). it is a line paste (some seasou it by degrees with a little pounded mace or allspice): put it close down in for and it butter, a quarter let it one it up in the pot, or cut out in thin slices.

From The Cook's Own Book, 1832, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut some crumb of into thin takean number of thin slices of ham, lx-at them well pin, and then soak them in warm water for alxmt two hours; lake them out, put tliejn saucc|ian with a little Ixicon, a slice of veal, ami half a glass of stock; for half an hour, and then add glass of blond. Fry your bread to a nice color in some lard; lay it on a dish, and on each.1 slice of die hiiin; pour the sauce particular to cot die ham as nearly as possible die size and shape of die bread.

From The Cook's Own Book, 1832, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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die ham in lukewarm water tor twelve hours, drain it, Aid scrape die rind; put it with some slices of fat bacon round the sides, four quarts of weak stock, a good deal of H AR parsley, a bunch herbs, six carrots, a:uul pep|)er, a pint of Madeira, and one of Port Cover the ham with slices of fat bacon, and put over it a sheet of white paper; it hours, or ten if it IK: a very ham. off the rind, strain the sauce, skim it it reduced to a glaze, and it round the ham, or it with any other sauce tliat may be preferred.

From The Cook's Own Book, 1832, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in water for two hours a Bayonne, or any other fine ham, boil it for two hours, trim it quickly, and then put it into a stewpan, with thin slices of veal at die bottom; add some carrots and Pour over the ham a pint of rich stock and a bottle of Madeira; let it boil for two hours, and the fat off the which, with the ham, must be served quite hot. As soon as the cook receives a hare, she should take out the liver, &c., wipe it well, put in a little pepper, and hang it up. for dressing, cut off the at the first joint, raise the of the and it the hind legs; leave the tail whole, then draw the skin over the back, and slip out the four cut it from the neck and head; the ears, and on. the Cut the sinews under the hind bring them forward; run a skewer through one hind leg, the body, and another hind leg; do the same with die fore legs; head rather back; put a skewer in at the mouth, the back of the -head and between the shoulders; put in the and tie it round with a string, passing it over the legs to keep them in their places: the is for roasting. See

From The Cook's Own Book, 1832, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Having skinned a hare, cut off the shoulders and legs, and divide the back three pieces; nib them fat bacon, and put them stewpan with the trimmings, allspice, mace, whole pepper, a small clove of garlic, two bay-leaves, sweet marjoram, a quart of veal stock, and three gills of Port wine; simmer die whole till three parts done; then take out the shoulders, legs, and back; into another (lie to them, add a little flour and butter, stew them take off the fat, season widi cayenne, valt, and lemon-juice, and serve die in a deep dish.

From The Cook's Own Book, 1832, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut die skin from a hare that has been well soaked; put the spit and rub it well with Madeira, pricking it in various places iinlulie of it entirely a ]iaste, and roast it. When done, take away the paste, rub it egg, sprinkle bread-cminbs, and baste it with butter (still keeping it turning before until a mist is formed o\cr it is of a nice brown color; dish it some espagitole with Madeira wine in it; two or three cloves may be stuck into the knuckles if you think proper.

From The Cook's Own Book, 1832, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the fit to help at table, and die joints of die legs and shoulders, and set by Put the trimmings and gravy you have left, with half a pint of water (there should be a pint of liquor), and a table-spoon fill of currant jelly, stewpan, and let it boil gently for a quarter it a into a basin, and pour it back into the stewpan; now the hare, put it die gravy, and let it simmer very gently till die is warm (about twenty minutes); cut the stuffing slices, and put it die hash to get warm, about five minutes before you serve it; the head, and lay one half on each side the dish.

From The Cook's Own Book, 1832, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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OF Cut a large neck of mutton into two pieces, put die scrag into a Mew pan with a quart of water, four carrots, and it gently over a slow nil the goodness be out of die meat; die vegetables die soup to diicken it. Fry six in butler, and put die other part of die meat to the soup, and the is pepper and salt, and it very hot in a

From The Cook's Own Book, 1832, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut die end of a or has into chops of thickness, one rib to; trim off some of the die lower end of the chine it lay in a stewpan, with an ounce of butter; set it o\er a smart if your sharp, the be done before are colored; die intention of frying them 19 merely to give them a very light browning. While die chops are browning, jx.t-1 and boil a couple of dozen of young button onions in about diree pints of water for about fifteen or twenty minutes, set them by, and pour off the liquor they were boiled in into the stewpan with die chops: if that to cover diem, add as much boiling water a* will remove die.-cum as it and be HAT HER they are not stewed too fast or too so take out one of them with a fishand try it: \vln-n arc which will lin about an hour and a half, i;i-i\j basin, set it in the ojx-n air thai it may get xoii may easily and completely fat; in the meantimr set the meat and vegetables by the fire to keep hot, and |x>ur some boiling water over the Union to aU>nt six ounces of carrots, and eight ounces of turnips, peeled and cut slices, or shaped alxmt:is big as a nutmeg; the carrots about half an hour, the about a quarter of an hour, and put them on a sie\e to put tliem round last thing. Thicken the <;iuv\ by [Hitting an ounce of into a siew|m; it in as much Hour as will stiffen it; the uraiy to it by degrees, stir together it l>oils; it a fine sieve or tainis into a stewpan, put in the carrots and to get and let while yon dish up chops round a dish, put the vegetables in the middle, and |X)i:r (he thickened gra\y over. S<. IN,- put in capers, &c. minced glierkins, fie. Kninp-steaks, veal-cutlets, and beef-tails, excellent dishes dressed in the ll\S|f, COLD. a piece of veal, wash and core some anchovies; pickled oysters, pickled cucum- !!-. a and mix tin- \eal, and it in a dish; lay il slides of vl, fillets of anchovies, cucumbers muslirooms and capers; lettuces sin.; -mall; |>m in oil and vinegar, salt and |x-p|*-r, and serve. II VSIII'.s, MADE DISHES, STEWS, UA<iol rs.soi "PS, TO WARM. Put MIII ha\e lefi into a deep ha.-h-di-h or it n son want it, set this in a stewpan of U.ilini; let the i-iiiiti-ni.- are (juile wiu'in. n \TTI;I;I:D KIT. (i) two (|uarts of new milk scalding hot, and pour it ijuickly U|xm li>ur i|iiarts of fresh-made bntii-r milk, after which it must not be stirret 1; lit it (ill cold and firm, then of)' the top part, drain it in a hair sieve, it into a shape for half an hour. It in a separate

From The Cook's Own Book, 1832, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two pounds of sweet almonds, beat them to a piste iii a mortar, moistening occasionally ( 'unary and orange-flower water; the yolks of twelve, and the whites of seven eggs with a pint of cream and some |jowder put this the almond paste and half a pound of fresh butter into a saucepan, set it over a Btove and it to Ixmoulded into the shape of a hedgehog: it of blanched almonds, cut lengthwise, slips, and place it in a the yolks of four eggs, put to a (sweetened to the; over a slow fire hot, then pour the hedgehog and let it stand; when cold, it. calf's-foot jelly may be poured round, instead of the cream, if preferred. HERBS, A BUNCH OF SWEET, Is made up of parsley, sweet marjoram, winter savory, orange and lemon thyme; the greatest proportion of parsley.

From The Cook's Own Book, 1832, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scale, and otherwise prepare the hen-ings in the usual way; dry them well, and rub them over with a little salt and vinegar; skewer in their mouths, lay them on a fL-h-plate, and in ten or twelve minutes take them out, drain them, lay them on the dish, the heads towards the middle; serve them with melted parsley, and garnish with bonetaduh.

From The Cook's Own Book, 1832, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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They must be perfectly fresh, and well cleaned, but not washed; the heads and fins cut off, and the bones cut out; strew over them pepper, salt, and a slice of onion minced \eiy to roll them up tight; pack them into a jar, and in the of a pint of vinegar to two of water, with half an ounce of whole tic the jar a of bladder or and in an oven

From The Cook's Own Book, 1832, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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FRY. off the scales; cut off the gut, keeping in the roes and melts; in a clean dredge flour, and fry them in boiling dripping; put them before the fire to drain and keep hot. and and herrings are to be broiled, they are prepared in the same manner, and done upon the gridiron. They must not be

From The Cook's Own Book, 1832, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a head into some pickle, and when it has lain sufficiently long, it come out with ease; chop the meat, hot; it pepper (black and while), nutmeg, and salt, if necessary; lay of the skin at the bottom of a potting pan, press in the meat, HUN ICE it with the remainder of the skin, put > on a weight, and let till <|uile tuni it out. I'.oil the li(|iior it was in with some vinegar, skim it oil, I put the head into it. 1I()\EY TO M. Fou- <lUE's METHOD. six |x>unds of honex,:i pi mud and three-quarters of wafer, two onuc. s and a quarter of [xiunded chalk, five oniH-es ufroal, (pulverised, washed, and well dried), the whites of three eggs beaten in three ounces of water, for eacli pound of Put die honey, water, chalk, and a cop|x-r capable of holding about one-third more than the above quantities; for two minutes, throw coal, mixing it with a spoon, and the boiling two the saucepan the let it stand nearly a (purler of an hour, that the liquor mav cool; take a neu (which must ixwell u ashed, or impart a disa'jree-iMe taste), the it, ft ire to the drops;ts generally cany them some portion of the ii|> which still adheres to the coal, and materials, may be separated as pour boiling on they no retain any sweetness; put these dilVereiit waters together, set them over a large to eva|>orate, the sirup only remains. This sirup contracts the flavor of Inn ley sugar, and must not be added to the clarified honey.

From The Cook's Own Book, 1832, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil, in two quarts of vinegar, a quarter of a |>oimd of salt, two ounces of shallots or garlic, and two of ginger, one ounce of pepper, one of yellow musi, and a (|itarter of |Xit into a jar that hold tour two ounces of allspice, and pour on it the hot

From The Cook's Own Book, 1832, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ICE. Sorbetieres or moulds for cream or fniit-ices, are made of two sorts of materials, Mock-tin and |>ewter; of these, the is the l>est, the substance to be iced congealing more gradually in it than an object much to be desired, as when the ice is formed too quickly, it is very apt to be rough, and full of lumps like hail, if it be not well worked spatula; the other utensils necessary for this operation, are, a deep pail, with a cork at the bottom, and a wooden spatula nine inches being so far provided, the pail with pounded ice, over which spread four handfuls of salt; then having filled the sorbetiere, or mould, with cream, &c.; put on the cover, and immerse the centre of the ice-pail; taking care the ice touches the mould in all in two more handfuls of salt, and it a quarter of an take the cover from the mould, and with the spatula stir the contents up together, so that those parts which touch the sides of the mould, and consequently congeal first, may be mixed w ith the middle; work this alxnit for seven or eigh'. cover the mould, take the pail by tire ears, and shake it round and round for a quarter of an hour; o|>eii the mould a second time, and stir as Ix-lore; continue these operations the en-am, or it may l>e, is entirely congealed, and |x-rfe<-lly smooth, and lumps. Take care to let out the water, which collect at the bottom of the pail, by means of the cork, and press the ice sorlx'ticre with the spatula. When the cream is iced, take it from the |>ail, dip the mould in warm water, but not to let it remain an instant; dry it quickly, it out, and serve it as soon as possible. All sorts of ices are finished in this manner; the preparation of the articles of which they are composed, constitutes the only difference between them.

From The Cook's Own Book, 1832, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I.,:,t tlin of fresh egg-; then, by degrees, beat a pound of double-refined sugar, sifted through a lawn sieve; mix these in a deep earthen pan; add orangeflower water, and a piece of froh do not use more of the orange-flower is to it. it fir till the mixture is tlicn, with a thin broad IRI bit of board, spread it all over the sides, and set it in a cool oven, and an hour wiU harden it.

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For a cake, teat and sift eight ounces of fine sugar, put it into a mortar, with four spoonfuls of and the and strained, whisk it and when the cake is almost cold, dip a feather in the icing, and cover the cake well; set it in the oven to harden, but do not let it remain long enough to discolor. the cake in a drv place.

From The Cook's Own Book, 1832, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of an egg and some melted butter well together; wash the a feather, and sugar over the or beat white of egg, wash the paste, and sift white sugar.

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in a half-pint mug the white of two eggs to a solid lay some on the middle of the pie with a pastebrush; sift over plenty of pounded sugar, and ii down with the hand, wash brush, and splash by degrees with water till the sugar is dissolved, and put it in the oven for ten minutes, and serve it up cold.

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Add to beaten yolks and two whites of eggs, a large table-spoonful of flour, not quite an ounce of ISI JAM melted butter, and half a tea-spoonful of salt; it all well for ten minutes, and add half a pint of cream; bake it in buttered teacups; turn them out, and serve them with a sweet sauce.

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Mix with nearly half a pound of pounded loaf su^ar, the juice of three lemons, two of white wine, and a quart of cream; U-at it with a whisk till quite thick, which may be in half an hour; put a bit of muslin a hair jxnir in In twelve hours turn it out, and garnish put into a tin with holes in it.

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Tai pound of \ alentia or Jordan almonds, > ed, pound them quite line with the of four eggs; add two (xjunds and a half of sifted loaf sugar, and rub them well together with the pestle; put in by degrees about ten or eleven whites, working them well as you put them in; but the best, criterion to go by in trying their lightness bake one or two, and if you find them heavy, put one or two more whites; put the mixture into a biscuit-funnel, and lay them out on wafer-paper, in pieces about the size of a small walnut, having ready about two ounces of blanched and dry almonds cut into slips, put tliree or four pieces on each, and them on wires, or a baking-plate, in a slow Obs. Almonds should IKblanched and dried gradually two or

From The Cook's Own Book, 1832, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) proportions loaf sugar and of; pare, and cut them small; as they are done, strew part of Ihe sugar over them, and put tlie parings into cold water. the stones, and the kernel* JAM JEL which, with the shells and parings, boil halt' tinquantity of water is reduced, and is a sufficiency strained, to allow three or four fuls to a pound of apricots; put the sugar and fruit, into a preserving pan; mash, and take off the scum; it transparent.

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After taking away the stones from the apricots, and cutting out any blemishes may have; put them over a slow fire, in a clean stewpan, with half a scalded, rub a sieve: to every pound of pulp put one pound of sifted loaf sugar; put it into a preservingpan over a brisk it it well, and throw in the kernels of the apricots, and half an ounce of bitter alit a -quarter of an hour fast, and it all reit from (he (ire, and it and cover as in Raspbeny Jam. N. B. gages or plums may be done in the same way, omitting the kernels or almonds.

From The Cook's Own Book, 1832, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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your currants on a dry day, when they are lull ripe, pick them from the stalks, wash in a basin, and to every pound of currants, put a pound of double refined beaten and preserving pan, boil them half an hour, skim, and all jHit them into pots: when put brandy paper over, and tie white paper over all.

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stoned and boiled three pounds of fine them, and let the juice run from them; together half a pound of red currant juice, and half a pound of loaf sugar, put the cherries into these whilst ing, and strew on them three-quarters of a pound of sifted sugar. Boil all together very fast for half an hour, and it When cold put on brandy papers.

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proportions loaf sugar and of raspberries; put the fruit into a preservingand mash let boil six minutes; add the sugar, and stir it well with the it boils, skim fifteen min-

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the scarlet bruise them well, and add the juice of other take an equal weight of lump sugar, pound and it, stir it into the fmit, and set it on a slow fire; it twenty minutes, taking off the scum as it rises; pour it into glasses, or jars,;uid when cold, tie them down.

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the nicely, and an equal quantity of fine\y-ponnded put a layer of each alternately into a preserving pan, and boil for ten; or they length of time in sugar previously clarified and boiled candy

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an isinglass in three-quarters of a pint of w'ater till melted; it, then add two Seville oranges, a quarter of a the yolks of four erjgs, lieaten and strained; sugar according to i; it over a gentle fire till it just boils up: when cold, put it into a mould, taking if there should happen to be any sediment, not to pour it in. the stock put half a pound of loaf surar pounded, a stick or two of cinnamon broken bits, the peel of a lemon, a pint of wine, and one of Sherry or Teneriffe, and the beaten whites of live eir^s; put nicely-cleaned it gently it. Ixiils, and boil it for three or four minules. it into a jelly-bag, with a basin or mug; underneath; run it JEL JEL through the bag again another basin, and repeat this it begins to It will then be:is transparent an possible, and may be put into moulds or glasses. all has:ip|Mrently dripped, pnur about a the Im^, whHi product* a thin jelly til to drink; the stand with the jelly-bag should lxplaced near to tinlire; Sherry alone, or TenerifTe, may IxThe jelly may l>e (Hit into quart IxHtles corked tightly, which will nuike it keep good for some weeks; the bottle in warm water when it is required for use.

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For a sha|x-, the prepared or jelly, more lialf a Imttle of -iron _' al,- or porter, a |x>und of loaf,-iuar, the [xvl of one, and die juice of lemons, a slick ot'ciiuiamoii, and tlie Ix-alen whiii - !" e__ -; put it ail into a saucepan, stir it gently; let it boil for fifteen minutes, and it into a jelly-bag it nuia

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(1) Pare, core, and cut thirteen good apples into small bits; as cut, throw into two l>il tlicm in this, with the of a die substance i.- extracted, and nearly half the wasted; through a hair sie\e, and to a pint of tlie liquid add one pound of loaf sugar poiuuled, the juice of one lemon, and the Beaten whites of one or two eggs; put a saucc|>aii, stir it it luils, take olf the eciun, and let till clear, and then pour it into a mould.

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for some hours, in two table-spoonfuls of water, tlie peel of a lemon, and three or four bitter almond- |xmnded; strain, and mix three tablc-s;x>onfuU of arrow-root, the same of lemon-juice, and one of lirandv; sweeten, and thick, and when quite cold, put it into jelly

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Cut the crnm of a |>eiiny roll into thin slices, and liieni equally of a pale brown: boil > in a quart of water it a, which may be known by putting a in a

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tlie claws, w.i.-h lliem well in l.ikeu.un, put in a large slew pan, and cover them w ith water: JEL JEL when the liquor boils, skim it let it boil gently six or seven hours, that be reduced to about two quarts; it through a sieve, and skim off all the oily substance is on the If you are not in a hurry, to boil the calf's feet the day before you make the as when the is cold, the oily part being at the top, and the other being firm, with pieces of kitchen pa[>er applied to it, you may remove every particle of the oily substance, without wasting any of Put the liquor in a stewpan to melt, with a pound of lump sugar, the peel of two lemons, the juice of six, six whites and shells of eggs beat together, and a bottle of Sherry or Madeira; whisk the whole together until on the boil; put it let it a it through a jelly-bag: what is first must be the bag again, until it is as bright and as clear as rock-water; then put the jelly in moulds, to be cold and firm: if the weather is too warm, it requires some ice. it is wished to be very stiff, half an isinglass, may be added when die is put in. It may be flavored by the juice of various &c. and saffron, cochineal, red beet juice, spinage juice, claret, &c.; and it is sometimes made with cherry brandy, or noyeau rouge, or Curacoa, or essence of punch, instead of wine.

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(2) the fiit and bones from eight feet, and soak in for tliree or then boil them in six quarts of water, skimming often; when reduced to a third, strain it by to cool; when cold, take every particle of fat top, and remove whatever may have settled at it in an earthen pan, adding to it two quarts of white wine, mace, cinnamon, and ginger, or not, as you please. the whites of twelve eggs with three pounds of fine sugar, mix these with the jelly, boil it gently, adding the juice of two lemons, and thru strain

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Take the stones and of ripe cherries; mix them with a of a pound of red currants, from the extracted; express the juice from these fruits, filter and mix three-quarters of a pound of" clarified sugar, and one ounce of isinglass. Finish the.sumas Barberry jelly. JELLY OF CURRANTS, GRAPE, RASPBERRY, Are all precisely When the fruit is ripe, gather it on a dry day: as it is nicely picked, put it into a jar, and covw it down very close. Set jar in a tliree parts filled with cold water; put it on a gentle fire, and let it simmer for about half an Take the pan from the fire, and (xnir the contents of the jar into a jelly-bag: pass the a do not squeeze the bag. To each pint of juice add a pound and a half of very {food lump sugar pounded it is dissolved, put it. into a preserving-pan; set and skimming it the whole time (about thirty or forty minutes), e. no more scum and it is it while warm welted in Half a pint of in a pint of brandy or vinegar, will give you excellent currant or raspberry brandy or vinegar. Obs. Jellies from fruits are made in the same way, and cannot in perfection without plentv of good sujjav. Those who wish jelly to turn out MTV stiff, in a through a sieve, and add it in the proportion of half:iii ounce to a pint of juice. ajid jnit it in widi the sugar. The way is the clM-apest.

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To eight (winds of damsons, put eight pounds of fine sugar, and half a pint of water; for half an hour over a the skins; then take them off, and set them by set diem on the fire again, for half an hour more; by airain for the same time; do so the third time; while they stand nt}' the put a weight to keep them under the The last time, \on must Ixiil them till you perceiu the\ are of a very high in the part where is broken; tliem off, set them by to cool, and when they arc coli!, drain off the simp, and make the in the following manner: Boil a quantity of green apples, green goost-U-rries, and cores, lo a nia.-h; strain them through a hair sieve. Take an equal quantity of this jelly and the former sirup, and boil them over a gentle fire together |t ll\: it well, and while it is hot, put it into glasses or JEL JEL

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an 'f i\ the same of sago, pearl-bark-\, hartshoi n-> h;i\ ings, and eringo root; simmer with ihree pints to oiid |, int..-train it. a; win n you use it, serve dissolved in wine, milk, or broth. JELLY. <;ilAPE. Take out the stone?, tlwn mash the gra|x-s with your hands, (tliey IKi i|x-) ^le.n tliem through a cloth to extract all the juice from them, and

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pound of hart-horn.-haunts lor and a half in four pints and a half of water; hit of muslin, and stir into it three ounces of dissolved isingla-s; if (hi- |x-el of one, if small, of two lemons, arrl their juice, half the |-el of an orange, iliree pat H of a tea-cupful of bnindy, and one of while w iue; swee'.iMi with pounded loaf sugar, and [Hit it into a snuce|ian with the Ixaiten c.f six eggs let it boil tor two min-; jelly-bag two or three limes |ieifectly clear. JELLY, ORANGE. (OSqueezethc juice of eight orange-.mil,-ix lemons, grate the peel ofhalf the fruit, and it in a pint of cold water; mix it with the juice, threeqiiarteis of a |xmnd of loaf sugar, one ounee and a quarter of isinglass, and the 4-\eu e^s; (Hit it fuuioeit it; let it boil a fe minutes, and strain it through a jelly-Uiv till put it into a mould or I;|;L-S.--.

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(2) in a pint of water one ounce and a of the rind of an orange cut thin, a stick of cinnamon, a lew coriaiiders, and three ounces of loaf su;;ar, the isinis dissolved; sque<-y.e two Seville oranges or lemons, and enough to make a pint of juice: mix all together, and it through a (amis or lawn a basin; H it in a cold for; it into another basin.-edimcut; and \vlieu to congeal,: dip the into lukewarm water it out on a with orange or lemon cut in slices, and placed round. N. B. A few grains of saftron put in the water add much to Its appearance.

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Slit them in two. and take away the fat the claws. The proportion of water heel is aljout a quart: let it simmer gently for eight hours (keeping it clean skimmed); it make a pint and a half of strong jelly, which is fre |iieiitly used to make calf's feet jelly, or to add to mock turtle and otlier soups.

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Cut ten or peaches in halves, take out the stones and peel them; set a pint of smooth clarified sugar, diluted with water, on the it has boiled and been skimmed, put in the peaches, the kernels should be broken and put in with them; let them boil, very gently for ten minutes, then or i if i lie halves, and lay them on a plate in readiness for garnishing the let the remainder of the peaches boil for ten while they are Ixiiling take three lemons, cut rind, squeeze the silk sieve in a basin, pas i he liquor of the |x-arlivs it, and then the running it the two or three times, in order to mix fill the mould half full of jelly, and v. lieu set. put in llie peaches and a little more jelly, tli.it is set, (ill up the The reason why the lemons are |xvlni lx>- lore the\ are sqnee/.ed li>r this jelly the oil in the rind would rather sfxiil tile flavor of the jelly, than be any addition.

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boil to a sirup, a pound of loaf sugar; dissolve one ounce of isinglass in strain it through a sieve into the sirup when it is half warm, and when nearly cold, stir in a quart of white wine; mix add one or two table-spoonfujs of old Jamaica rum, it for a few minutes, and it into a mould, or into glasses.

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fresh-gathered straw lierries into an earthen pan, bruise them with a wooden spoon, add a little cold water, and some finely-pounded In an hour or two, it through a jelly-bag, and to a quart of the juice a-ld one ounce of isinglass, which has been dissolved in half a pint of water, weilskiimned, strained, and allowed to cool; mix all well, and pour it into an earthen mould. Rasplx'irv jelly, red currant jelly, and red raspberries, may be ii-tly and the bi i^ht red color may lx; improved by mixing in a litile carmine or lake. When this kind of jelly l)e made with cherries, the fruit l>e boiled a few minutes in sn'_;>ir, and when cold, tile juice of one or two lemons may be added with the A little lemon juice may be added to any of the other jellies, in proportion to the acidity of the fruit. Tliey may be iced by covering and surrounding tlie mould with ice, without any salt. The of be double that of lemons; the beini: selected free from decay, and wiped dry, they are to be squeezed, and strained through a sie\e into an earthen pan; to each pint, according to the acidity of the fruit, a pound and a half, or a pound and three-quarters, of double-refined sugar, broken small, is to l>e added. It must Ixstirred and skimmed daily, till the sugar is well incorporated, or as long as the scum it has been a month in the pan, it may be boiled.

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Press through a sieve the juice of a pint of currants or raspberries, add to it four or five ounces of pounded loaf sugar, a little lemon juice, and a pint of cream. It may be whisked previous to freezing, and a mixture of the juice may be used.

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Mix one of flour with one pound of fine powder sugar, make them into a light paste with whites of eggs well beaten; add half a pint of cream, of fresh butter, melted, and a pound of blanched almonds, pounded; all together, thoroughly, with a cut out the jumbles whatever forma you think proper; and either bake them in a gentle oven, or fry tliein in fresh in a dish, melt fresh butter with a spoonful of mountain, and Miew line sugar over the dish.

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the oranges, and the juice from the pulp into a large pot; it up with a pound and a half of fine sugar pint of juice; it let it, and it Obs. makes a mellow-flavored punch; and, added to melted butter, is a good lelish to puddings. K.

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Put six of butter-milk it place, and let the wliey drip from it lor two or three days; when it is rather thick, put it into a brain, sweeten it with pounded loaf sugar, and add a glass of brandy, or of sweet rosplxjrry j mi, or as it an agreeable togeth it in a glass dish. KI.K 1111',

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Ki:\V MIXC'E. Cut a pound..asted mutton, and mince it v i her six oun suet,' mix wilii four iablc->|x>nfuls of cnimlis of bread, the Ix-aU-n yolks of lour i-^<, one anchovy chopped, some pepper and -,iii, and half a pint of 1'ort wine; put it into a c.iul of veal, and bake quick oven; it out into a dish, and |>'.insome brown ra\y our it; it 'e.

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Cut them through the long way, score them, and sprinkle them over a jtcpjxT and in order to broil all over alike, and to keep them from curling on the gridiron, run a wire skewer riijht through them. They must lie broiled OM-Ia clear fire, being careful to turn them till they are done; they will take alxnit ten or twelve minutes broiling, provided they are done over a brisk; or, if MJII choose, you may fry them in butter, and make gravy for them in the [Kin (after the kidm-vsare taken out), by putting in a teaspoonful of flour; it looks brown, put in a sufficient quantity of water as make gravy; frying than

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fried parsley: you may improve them pr<>|X'r, by chopping a few jxirsley leaves very fine, mix them with a bit of fresh butter, and a little pepper and Kilt, and then put some of this mixture over each kidney.

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(1) Put the whites of ei-ht and two of orange-flower water, into a China basin, and whisk they become a firm froth, then add half a IHiiiiid of sifted sugar, stir it in care by means of a spatula: that done, lay small pieces of this mixture on white |>aper; make each drop about the size of a ratafia, conical the paper contains on a piece of wood about an inch thick, and put them in a very hot oven: watch them, and as soon \e they begin to look yellowish, take tliem out, and detach them MB tin; |>aper a as cautiously as fo lliey are very tender. Take a small s[x>on, and with die end of it remove tlie moist part, is at the bottom, so as to make tliem a little hollow, and as you do tic on the paper, the hollow side upwards; put tin; wood into the ou-n again for a few to dry; I. iy tliem in boxes, and keep them in a dry and warm If they are for the hollow nil a little, whip) nil cream or raspIK-ITV jam; put together by couples, the cream or jam them in a di-h, and serve them as soon as poKISSKS. (2) One pound of the best loaf sujjar, powdervd and sifted. Tinwhites of four Ogge. Twelve dr|*i of essence of |i-uion. A tea-cup of em-ram ji -IK.

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of th-\ -t:unl alone. in, gradually, UK: sugar, a teaspoonful at a time. Add tlie essence of lemon, and U-at tlie whole very hard. wet shcvt of |Ki|xTon tin1*.itoin ofa square tin pan. Drop on it, at equal distances, a sin. ill tea-epoonful of stifi' With a large spoou, pile some of the beaten LAM LAM white of egg and on each lump of jelly, so as to cover it entirely. Drop on the mixture as evenly as so;LS to tin: kisses of a round smooth shape. Set thciii in a oven, and as they are colored, they are done. them out and two bottoms toon a in a the two bottoms stick fast together, so as to form one ball or oval.

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The fore quarter of lamb consists of the the neck, and the breast together; the hind quarter is the leg and are the and pluck, the fry or sweetbreads, skirts, lamband In choosing the quarter, the vein in the neck should be ruddy, or of a bluish color. In the hind quarter, the knuckle should feel stiff, the kidney small, and perfectly fresh. joints should be carefully wiped every day, and in warm weather, sprinkled with a little pepper. The fore quarter is the prime joint, and be and basted with butter; the gravy is made as for beef or mutton. Mint sauce is served in a sauce tureen, and half a lemon is sent to it, the juice of which is squeezed upon the ribs die shoulder is cut thoj have been sprinkled with salt. jeunt weighs require to berVoasted one hour; if ten pounds, one hour and The hind quarter may be roasted, or the leg of it The loin is then cut into steaks, fried, and served round it; the outside bones being covered with a fringe of fried A of is generally the lamb. LAMB, Is a and commonly considered tender meat; but those who talk of tender lamb, while they are thinking of the age of the animal, forget that even a chicken must be kept a proper time after it has been killed, or it will be tough picking. To the accompaniments of meat, green mint sauce, and a salad, is commonly added; and some cooks, about minutes before it is done, sprinkle it with a little fresh gathered and finely minced parsley. - Lamb, and all young meats, ought to be thoroughly done; therefore do not take either lamb or veal off the spit till you see it drop white gravy. When green mint cannot be got, mint vinegar is an acceptable substitute for it; and crisp parsley on a side plate, is an admirable accompaniment.

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take from an hour and three-quarters to two and it. The li-<r and the of lamb, be roasted together; the former being lean, the latter fat, and the gravy is better prr.-ir\Ml. Fare-Quarter, Often pounds, about two It is a pretty general custom, when you take off the shoulder from the ribs, to squeeze a Seville and sprinkle them with a little pepper and This may as be done by the cook beit comes to table; some people are not remarkably ex|>ert at dividing these joints Leg, Of five pounds, from an hour hour and a half. Shoulder, With a quick fire, an Ribs, About an hour hour and a quarter: joint it nicely, crack the ribs across, and divide them from the briskut after it ia Loin, An hour and a quarter. Neck, An hour. QQ Breast, Three-quarters of an hour.

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Cut it and stew it in a weak stock, with a ^lass of Port wine; add pepper and salt. \\ hen it is the with butter and flour. Have ready cucumbers stewed in gravy, put them the lamb A bre:ist may be served in the same way.

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Cut a neck or loin of lamb into chops; rub them the beaten yolk of an egg; dip them into Crated bread, mixed with plenty of chopped parsley, and season and fry them alight brown in good dripping; make a sauce with the trimming*, and thicken the sauce with in flour; add a little lemon pickle and mushroom ketchup. Garnish with fried parsley. or the

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Cut the cutlets off the loin, into round bits; trim off the fat and skin; dip them into the beaten egg, and then nutmeg, and lemon-peel, pepper, and Fry them a LAM LAR in them on the bark of a sieve before the Serve llx-m with melted butter with a lemon pickle in it, or a brown sauce ened. Garnish with cut lemon.

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Half roast a small lore quarter of lamb; cut it into steaks, season thorn with a and pepper; lay them into a dish, and pour in a a of with a blade or two of mace; in a piece of fresh a little salt, add also the greater part of the i if four eggs the lamb with the rice, and feather put it the remainder of the beaten egifs. it in an men it has acquired a

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in a cluth, as l>ossible. in steaks, dip them in egg, bread-numbs, and fry them a nice brown, serve theai round the di.-h, and garnish with dried or fried parsley; with spinach to eat with it.

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Cut it pep|-r. and ' M ike a..it., it, a few.no and the same as in gome oysters and forcemeat of hard e^<;s, and the tops of asparagus, about two Put Ixittor all over the pie, put on the lid, and let it bake tor an hour and a half in a quick In the meantime, take a pint of gravy, the oyster liquor, a gill of red wine, and a Mix all with the yolks of two or three eggs, beaten, and keep stirring it tlie same way all the time. it it the pie, put on die lid again, and serve it to

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A quarter of an hour is generally allowed to each pound of meat; a leg of lamb of five pounds will therefore take an hour and a quarter to roast or boil, the other joints in the same proportion; serve either with salad, brocoli, cauliflowers, string beans, pease, potatoes, or cucumbers, raw or stewed.

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it; score it in chequers about in inch square, nib it over with die yolk of an egg, pepper it, strew it with bread-cnimbs and par.-ley, or sweet lierlw, and carbonado, e. grill, e. broil fire, or put it in a Dutch oven it is a nice light brown; send up some graw with it, or make a sauce for it of flour and water well mixed together with an ounce of fresh a or walnut ketchup, and die juice of half a lemon. See

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a bottle with the blossoms of lavender, and pour on it as much brandy as it will contain; let it stand ten days, then strain it, and add of nutmeg bruised, cloves, mace, and cochineal, a quarter of an ounce each, and bottle In nervous cases, a little maybe taken dropped on a bit of sugar; and in the beginning of a bowel complaint, a teaspoonful, taken in of peppermint water, will often prove efficacious.

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of a pear-tree, keep them close stopped in a pan of verjuice and give them a in some sirup of apricots; put them l>etween two of glass to dry; smooth and the of leaves (the leaves should be procured with; stick them alwut the apricots or any other preserved but the must be cut in the shape of the leaf which belongs to the fruit you ornament. Leeks are most generally used for soups, ragouts, and other made dishes, rarely brought to in as Put tin-in into the stock-pot till about three parts done; then take them out, drain, and them in vinegar seasoned with pepper, salt, and the hearts with afarce, dip them in batter, and

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Beat well the whites of four, and the yolks of eight eggs, and add, by a pound of pounded loaf sugar, a pint and a half of sweet cream just warmed, pound of clarified butter, two spoonfhls of fresh yeast, and a wine-glass fall nt spirits i >f wine; then mix in as much sifted aswill make it let it rise for half an hour; cut it into rounds or oblong pieces, and lay on them jam or marmalade; double and to and fry them in boiling fresh lard or butter.

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To a gallon of spring water add some cinnamon and cloves, plenty of orange and plenty of lemon-juice, and a bit of the peel of each; sweeten well with loaf sugar, and whisk the whites of six eggs, and the yolk of one; give it a boil, let it simmer for ten minutes; then run it through a jelly-bag, and let till cold, before it is drank.

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peel of fourteen lemons having been soaked in two quarts of water hours, their juice, one pound and a half of sugar, and a quart of white wine, are to be added; a quart of new milk, made boiling hot, is then to be mixed with it has stood it is to be strained through a jellybag it rung clear.

From The Cook's Own Book, 1832, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds of the best lump sugar, clarify and boil but just it reaches point, grate the rind of a lemon and put in it; in the meanwhile molt a skim, and pour it off clear; take a spoonful of this butter, and nib it with your hand over a copperplate or marble slab, on which pour the caramel sugar: then have a sword blade, take an end in each hand, and impress lines in the sugar about an inch apart; impress similar lines across tile first, so as to form small cakes; this operation should be performed as quicklv as the sugar should cool before the whole is marked; when however all is the blade carefully between the the lay it on sheets perfectly cold, separate the bonbons, and wrap each in paper; in a dry place.

From The Cook's Own Book, 1832, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of brandy being put into an earthen jar that is fitted with a cover, a pound and three-quarters of fine loaf sugar, the parings of six lemons, and the juice of twelve, are to be added; one quart of boiling milk the stirred daily for eight days; it is then to be run through a jelly-bag and bottled.

From The Cook's Own Book, 1832, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the peel of two large lemons till they are quite tender, and then pound it well in a mortar, LEM I. KM with four or five of tin: yolks of six eg<{s, Imlf a |H>iiud of fre>h butter, anil:i little curd lieaten line: pound and mix altogether, lay a rich aaff paste in some pum-pans, tlicin h.ilf full, and bake them

From The Cook's Own Book, 1832, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix four ounces of sifted luiup sugar, and tour ounces of Imtier together, and it; add the yolks of two, and the white of one egg. the rind of three lemons shred tine, and of one lemon and a half, one savory biscuit, some lilanrlu'd almonds, pounded, of hrandv; mix the and [Kit it to made with the ounces of (lour,.-ix ounces of butter, twothirds of which mast be mixed the lirst; then wet it with six spoonfuls of water, and roll in the remainder of the butter.

From The Cook's Own Book, 1832, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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! done as 1'ollows: lake four pints of cLirilied sugar, which \*> for six poiin<b< of chips, boil it to the degree of blown (which may lie known by dipping tin; skimmer into ihe.sugar, and blow inn Mrougly through the holes of it; if little bladders appear, it |I;LS attained that degree); and when the chips are ami wi|M-.| on a clean put UK; sirup, siiirin',' them almut with the skimmer tiil you see die sugar liecoine take them out with two forks; shake them into a wire sieve, and set.r in a w ai in plai-e to dry. done in tiw; same way.. 1! M ) \ r.SS: \ CE. Rasp your lemonu all round, v<-ry thin, anil for every Curler of a pniiiid of rind, allow one poOOO of sugar; mix it well with a large spadille you find it i.- all of the same color, and tile rind is well mixed; put it into a stone jar, and pr< -.-.- i:.|..wn as hard as you can; put a bladder over the pa|*-r you cover with, and tie it over quite tight; put it by, and in a month's time fit for use'.

From The Cook's Own Book, 1832, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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strain a pint of lemon-juice; put into a China ba.-in one pound of duiihlerelincd sugar finely |x>unded and sifted, add the lemon-juice, and be it, and cork it tightly; seal the cork, or tie bladder over it, and keep it in a dry cool place.

From The Cook's Own Book, 1832, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a of lemons eighteen of iosif sugar; the rind of a few; cut them into half; squeeze and strain the juice; the skins in as of the orange skins are done; scoop out the pulp and white part; cut half into thin chips or parings, and the half in a mortar; pound the sugar, and pour over it stir, and let for five minutes; skim it; take it ofTthe fire; put in the parings and the pounded skins; i hen add the grated peel, and let it lil for five minutes more; take it off, and stir it till half cold, before putting it into jars.

From The Cook's Own Book, 1832, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze out the juice from a large lemon; the outtill sufficiently tender to beat to a mash, it large apples chopped, and four ounces of suet, half a pound of currants, four ounces of sugar; put the juice of the lemon, and add candied fruit, as ("iother pies. Make a short crust, and lite patty-pans in the usual manner.

From The Cook's Own Book, 1832, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Grate off a little of the outer rind of two dozen of lemons; divide them into four rather more than half way leaving the rub on them equally half a ]xnnid of finely-beaten spread them upon a large dish, and put them When the juice has dried up, put them into a stone jar, with an ounce of cloves and one of mace finely Ijeaten, one ounce of nutmeg cut into thin slices, a quarter of an ounce of cayenne, and ounces of garlic peeled, also half a pint of white mustard-seed bruised and tied in a bit of muslin. the whole two quarts of stop the jar closely, and let it stand for three it through a hair sieve, pressing it well through; let till die next day, pour off the clear, and put small Iwttles. Ix>t the dregs stand covered somC days, when it will become It will keep good for years. When the lemons are to be used as pickle, no straining is necessary.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(2) Cut into quarters, and pick out all the seeds of six middling sized put a jar, strew over them two ounces of well beaten the jar with a cloth and it stand three days; then put to them a quarter of an ounce of mace fine, one ounce of garlic or two of mustard-seed bruised, and one nutmeg sliced. JIake a quart of vinegar ing hot, and it the cover the jar, and in three or four days close bung, and tie leather over it. It fit for use in a week, and is an improvement to most sauces,;md particularly to fish sauce.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the jnice of two lemons into a China bowl, or dish, that will hold a quart; it like sirup, add a little brandy; boil one bit of orange-peel; take out the peel; when cold, put the cream into a teapot, pour sirup, holding it high. it the day before it is wanted.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil halfan ounce of isinglass in a pint of water till dissolved; the day add the juice of two lemons, and the grated peel of one; rub through a hair sieve, into the isinglass a uood quantity of rasplxrry jam, that has stood the it all together like a sponge; put it into an set it in a I lace lor some hours, and turn Any other sort of preserve may be used, and if or or make it orange jelly which may have been the day before.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of cream, a pint of white wine, the of two lemons grated, and the juice; sugar according to; let it stand some time; mill or whip it, lay the froth on a sieve; put the remainder glasses, and the They should IK; made the day before they are wanted. If you should wish them to taste ver\ stront; of the lemon, you must use of the juice of six and nearly a pound of four or five days.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a pint of to a and of lump it by a; it till the surface clear; add an ounce of thin-rut lemon-]>eel; let them simmer (very gently) together for a feu minutes, and run it flannel. Ixitilc and cork it it in a Or, a quarter of an ounce (avoirdupois) of citric, e. crystallized lemon in a of or dissolve the in equal of simple sirup, and sirup of lemon-peel.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thinly pared lemon into a teapot, a little bit of the peel, and a bit of sugar, or a spoonful of capillaire; pour in a pint of boiling water, and stop it close for two hours.

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pound of tlie finest sugar, it it of one lemon at different times, stirring continually; LOB LOB it will make the sugar as white ad milk if properly done; take care not to drop any of the seeds into it; it it is of an equal substance (which prove in the same manner as any other jelly), a mould. Is made in the same manner, only that the.sugar must he boiled to a greater height lor white lemon conserve. Buy these alive; the lobster merchant* sometimes are starved, are watery, have not half their flavor, and like otlier persons that die of a consumption, have lost the calf of their legs. Choose those that (;is an old co.,k says, are "heavy and lively," and) aie of motion, which is the index of their

From The Cook's Own Book, 1832, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tinmeal of n laige lolistcr two of butter, and season grated nutmeg, salt, and white pepper; add a little grated bread, lieat up two eggs, reserve |>art to tlie meat, and the rest make into the form of a lobster. the sjiawn and red part, and it; it a quarter hour, and just before serving, lay over it die tail and Ixxly shell, with the small claws put underneath to resemble a lobster.

From The Cook's Own Book, 1832, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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all the meat from tlie bodies of either, it small, put it into a saucepan two or three table-spoonfuls of white wine, one of lemon-pickle, and of rich gravy, a bit of butter, some pepper, and grated nutmeg; it yolks of two ei^s leal up, and when quite hot, put it the lar^e shells,; garnish them with an edging of bread toasted.

From The Cook's Own Book, 1832, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stalls, and die meat carefully, cut it and the red part, or coral, adding the spawn;.-lock, the it salt, put in the lob.-tcr and it tip; just Ix-fore serving, add a or lemon Tlie stock may be made with the shells, only boiled in a pint of water, with some white.-all. and a little mace, thickened with cream, flour, and butter.

From The Cook's Own Book, 1832, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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meat and nil U-rries i,m of a li.U-ter, mince them finely, add grated bread, < hop|xjd parsley, and butter; reason with grated nutmeg, white |K-p|-r, and stock, cream, and a lal>le-s|MH>iifnl wine, with a lew chop|-d oy.-lers; it Line the patt\-p.uis with |HlfT put into each a bit of crumb of bread, about an inch stjuare, wet edge of the LOB MAC paste, and cover it with another bit; the paste-cutter mark it all round the rim, and pare off the paste round the edge of the patty-pan. When baked, take off the top, and with a knife take out the bread and a little of the inside paste, put in the prcjKired lay on the top paste, and serve in a napkin. Another way to prepare the paste. it out nearly cut it into rounds with a tin cutter, and, with one or two sizes less, mark the middle about half through. When they are baked, carefully cut out die inner top of the paste, and scoop out the inside, so as to make room for the mince, which put in, and place on the top.

From The Cook's Own Book, 1832, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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patties as in the last receipt. Take a hen lobster already boiled; pick the meat from the tail and claws, and chop it put it stewpan, with a spawn pounded in a mortar till quite smooth, an ounce of fresh butter, halfa gill of cream, and half a gill of veal consomme, tea-spoonful of essence faBcfeovy, the same of lemon-juice, and a water: stew it

From The Cook's Own Book, 1832, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Boil the lobsters, and cut the meat ofthe tail into four bits; take out the meat from the claws and bodies, it in a mortar, add the soft one lobster, and season with pepper, and add three table-spoonfuls of melt half a pound of butter, and mix it with the pounded meat and the crumb of a slice of grated bread. Put puff paste round the edge and side of the dish the tail of the lobster, then a layer of oysters with their liquor, and next the pounded meat; cover it with a puff paste, and bake it the paste be done. in some rich gravy, made of a weak stock in which the lobster shells have boiled, with an |>epper, and salt, and which has been strained and thickened with a bit of butter rolled in flour. PIE. (2) out, as whole as the meat from the and claws of two or three boiled lobsters; cut them into slices, and season them nutmeg, pepper, and forcemeat of the soft part of the bodies, together with grated bread, some parsley,..and one anchovy minced, lemon-peel, mace, pep|>er, tle boiled eggs bruised, Bad a bit of butter; mix it all together with the well-l>eaten yolk of an egg, and make it up

From The Cook's Own Book, 1832, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eggs for eight or ten minutes, strain them, and stir in flour till stiff enough to work into a paste upon a marble, or stone add till it be a stiff paste, and work; cut off a small bit at a time, roll it out as thin as paper, and cut paste-cutter or knife into very narrow strips; twist, and upon a clean cloth, in a dry, in a few hours be perfectly hard; put it into a box, with paper under and over it. It may be cut into small stars, or circles, to be used for soup, and does not require so much tailing as the

From The Cook's Own Book, 1832, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two ounces of macaroni in a pint of \vitJi a bit of lemon-peel, and a good bit of cinnamon, till the pipes are swelled to utmost breaking. Lay them on a custard-dish, and pour a custard over them hot. Serve cold.

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay pretty closely round a dish, boil your in tinusual way, and pour it all over, and strew breadon it, tlten a pretty thick of grated Parmesan cheese; drop a little melted butter on it, and color it with a saJaman-

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two pounds of macaroni for half an hour, in suit anil water; thru put it into a cullender to drain. Take three-quarters of a pound of cheese grated; put a layer of macaroni, in a deep dish or tureen, and on it a layer of macaroni, the cheese, and so on, alternately, are up, making the the top; it some gravy, lull' a pound of fresh butter, and put on it very hot.

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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H.ilaquar10* ter of a pound of macaroni in beef stock, till nearly done; it, and add a gill of cream, two ounces of butter, a table spoonful of the essence of ham, three ounces of grated Parmesan cheese, and a little cayenne salt; mix them over a fire for minutes, then put dish, strew Pai mesan it, smooth it over widi a knife, and color it with a very hot salamander.

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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puff paste, roll it thin, and cut it into narrow bands; twist a kind of cord, the ins ides of moulds, snail fashion; fill each mould with macaroni, cover the tops with grated bread, and Parmesan cheese (equal quantities of; put the Timbales into a warm oven, and bake diem three-quarters of an then turn them 91 a dish, and serve.

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a pound ofsweet almonds blanched, and nicely pounded, add a little rose-water to pi-event their oiling; add a pound of sifted sugar, then whisk the whites to a solid and add to the above; beat all togedier for some Have ready wafer paper on tin plates, drop the mixture over it separately, the size of a shilling, or smaller; sift over them a sugar, and bake them.

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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almonds, throw them cold water for a few minutes, lay them in a napkin to for twentyfour hours; at t lie end of that time, pound them, a handful at a time, adding occasionally some white of egg, till the whole is reduced to a fine paste; then take two pounds of best lump sugar, pound and it, the almonds, with the grated rinds of two lemons; beat these together in tlie mortar, adding one at a time, as many eggs as you find necessary to moisten the paste, which lie Ixit not too much so, as in that case it would run; your |>aste licing ready, take out a little in a s|NX)ii,and l.u the macaroons on sheets of pa|r eilltcr round or oval, as you lay them at least an inch apart, because t In A.-pread in baking, and if (Hit nearer would touch. whole of your paste sheets of paper on tins in a moderate oven for three-quarters of., This kind of cake requires great care and it will be well therefore to take notice of the following rules: 1. To mind the are |>ciTectly dry Ulbre you begin to pound ill, it not a particle of the yolk is mixed with the while of egg, which would entirely MAC MAI spoil the color of die macaroons, and prevent their rising in the oven; to avoid this, open each separately, and if perfectly fresh, divide the yolk and white with great care. 3. The oven must be no more than moderately heated, nothing being more liable to burn almonds and sugar; least negligence in tliis res|x>ct, the surface would be burned, the unl>aked. The best method to obviate any mischief of this sort: put two or three macaroons into the even to try it; in tlie usual if, when you take them out, they are of a clear yellow, the oven is properly heated, and the whole of the macaroons may then be put in.

From The Cook's Own Book, 1832, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off their heads, open them, and take out the roes and clean them thoroughly; rub them on the inlittle pepper and salt, put the roes in again, season them (with a mixture of powdered and nibbed close in a baking-pan, cover them with equal quantities of and tie diem down with strong white paper doubled, and hake them for an in a slow oven. They will keep for a fortnight.

From The Cook's Own Book, 1832, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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