The Good Housekeeper

Why water—that is asafe drink for all constitutions and - all ages,—provided persons only use it when they are naturally thirsty. But do not drink heartily of cold water when heated or greatly fatigued. A cup of warm tea will better allay the thirst, and give a feeling. of comfort to the. stomach which water will not. Toast and water, common beer, soda-water, and other liquids of a similar kind, if they agree with the stomach, may be used freely without dangen Fermented liquors, such as porter, ale, and wine, if used at all as a drink, should be very sparingly taken. Distilled spirituous liquors should never be considered drinkable—they may be necessary, sometimes, as a medicine, but never, never consider them a necessary item in house-keeping. So important does it appear to me to dispense entirely with distilled spirits, as an article of domestic use, that I have not allowed a drop to enter into any of the recipes contained in this book. As the primary effect of fermented liquors, cider, wine, &c., is to stimulate the nervous system, and quicken the circulation, these should be utterly prohibited to children and persons of a quick temperament. In truth, unless prescribed by the phyaician, it would be best to abstain entirely from their use. Most people drink too much, because they “drink too fast. A wine-glass of water, sipped slowly, will quench the thirst as effectually as a pint swallowed at a draught. When too much is taken at meals, especially at dinner, it hinders digestion. Better drink little during “the meal, and then, if thirsty an hour or two afterwarde, more. The practice of taking a cup of tea or coffee soon after dinner is a good one, if the beverage be not drank too strong or too hot. Dispeptic people should be careful to take but a small quantity of drink. Children require more, in proportion to their food, than adults. But it is very injurious to them to allow a habit of continual drinking, as you find in some children. It greatly weakens the stomach, and renders them irritable and peevish. The morning meal requires to be lighter and of a more fluid nature than any other. Children should always, if possible to be obtained, take milk—as a substitute, during the winter, good gruel with bread, or water sweetened with molasses is healthy. Never give children tea, coffee, or chocolate with their meals. Coffee affords very little nourishment, ard is apt, if drank strong, to occasion tremors of the nerves. It is very bad for bilious constitutions. The calm, phi egmatic temperament can bear it. With a good supply of cream and ~ sugar, and drank in moderation, it may be used without much danger. Strong green tea relaxes the tone of the stomach, and excites the nervous system. Persons of delicate constitution are almost sure to be injured by it. Black tea is much less deleterious. If used with milk and sugar, it may be considered healthy for most people.. _ Chocolate, when it agrees with the constitution, is very nutritious and healthy. But it seldom can be used steadily,. except by aged persons who are very active. It best with persons of phlegmatic temperament; and is more healthy in the winter season than during warm weather. No kind of beverage should be taken hot—it injures the teeth and impairs digestion. I have now given those general rules and hints in regard to diet, which will greatly preserve the health and promote the comfort of those who follow them. Particular directions and peculiar constitutions cannot be considered or recorded in this book, which is rather intended as a manual for those who require to be instructed how to remain well, than for the sick. Though for these, the plan of diet here recommended, if strictly followed, will bea great relief—in most cases, 8 radical cure. We are now to give all necessary directions for the preparation of food in accordance with these rules for health and real enjoyment. I trust that every woman will agree in sentiment with the lady in Milton’s “ That which is no! good (beneficial) is not delicious ‘To a well-govern’d and wise appetite.”

From The Good Housekeeper, 1841, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This bread is now best known as “ Graham bread”— not that Doctor Graham invented or discovered the manner of its preparation, but that he has been unwearied and successful in recommending it to the public. It is an excellent article of diet for the dyspeptic and the costive; and for most persons of sedentary habits, would be beneficial. It agrees well with children; and, in short, I think it should be used in every family, though not to the exclusion of fine bread. The most difficult point in manufacturing this bread, is to obtain good pure meal. Itis said that much of the bread commonly sold as dyspepsia, is made of the bran or middlings, from which the fine flour has been separated; and that saw-dust is sometimes mixed with the meal. To be certain that it is good, send good, clean wheat to the mill, have it ground rather conreely, and keep the meal in a dry, cool place. Before using it, sift it. through a common hair sieve; this will separate the very coarse and harsh particles. Take six quarts of this wheat meal, one tea-cup of good yeast, and half a tea-cup of molasses, mix these with a pint of milk-warm water and a tea-spoonful of pearlash or salzeratus. Make a hole in the flour, and stir this mixture in the middle of the meal till it is like batter. Then proceed 4s with fine flour bread. Make the dough when sufficient. ly light into four loaves, which will weigh two pounds per loaf when baked. It requires a hotter oven than fine flour bread, and must bake about an hour and a half.

From The Good Housekeeper, 1841, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a sweet and nourishing diet, and generally acceptable to children. Thi is economical, and when wheat is scarce, is a pretty good substitute for dyspepsia bread. There are many different proportions of mixing it—some put one third indian meal with two of rye; others like one third rye and two of indian; others prefer it half and half. If you use the largest proportion of rye meal, make your dough stiff, so that it will mould into loaves;—when it is two thirds indian, it should be softer and baked in deep earthen or tin pans after the following rules. Take four quarts of sifted indian meal; put it into a glazed earthen pan, sprinkle overit a table-spoonful of fine salt; pour over it about two quarts of boiling water, stir and work it till every part of the meal is thoroughly wet; indian absorbs a greater quantity of water. When it is about milk warm, work in two quarts of rye meal, half a pint of lively yeast, mixed with a pint of warm water; add more warm water, if needed. Work the mixture well with your hands; it should be stiff, but not firm as flour dough. Have ready a large, deep, well buttered pan; putin the dough, and smooth the top by putting your hand in warm water, and then patting down the loaf. Set this to rise in a warm place in the winter; in the summer it should not be put by tthe fire. When it begins to crack on the top, which will usually be in about an hour or an hour and a half, put it into a well-heated oven, and bake it three or four hours. It is better to let it stand in the oven all night, unless the weather is warm. Indian meal requires to be well cooked. The loaf will weigh between seven and eight pounds. Pan bread keeps best in large loaves. Many use milk in mixing bread;—in the’ country where milk is plentiful, itis a good practice, as bread is certainly richer wet with sweet milk than with water; but it will net keep so long in warm weather. Baking can very well be done in a stove; during the winter this is an economical way of cooking—but the stove YEAST. 19 must be carefully watched or there is danger of scorching the bread.

From The Good Housekeeper, 1841, page 32. 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 rice very soft; when it is nearly cool add a pint of leaven, and work in three quarts of rice flour. Let it rise, till it is light—one hour, in warm weather is sufficient—Divide the dough into three parts, bake it in tin pans, well buttered; and you will have three large loaves of bread. It soongrows d ry.

From The Good Housekeeper, 1841, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is impossible to have good light bread, unless you have lively sweet yeast. When common family beer is well brewed and kept in a clean cask, the settlings are the best of yeast. If you do not keep beer, then make common yeast by the following method. Take two quarts of water, one handful of hops, two of wheat bran; boil these together twenty minutes; strain off the water, and while it is boiling hot stir in either wheat or rye flour, till it becomes a thick batter; let it stand till it is about blood warm; thenadd a half pint of good smart yeast anda large spoonful of molasses, if you have it, and stir the whole well. Set it in a cool place in summer and a warm one in winter. When it becomes perfectly light, it is fit for use. If not needed immediately, it should, when it becomes cold, be put in a clean jug or bottle; do not fill the vessel and the cork must be left loose till the next morning, when the yeast will have done working. Then cork it tightly, and set in a cool place in the cellar. It will keep ten or twelve days.

From The Good Housekeeper, 1841, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of new milk; one tea-sponful of fine salt, and a large spoon of flour—stir these well together; set the mixture by the fire, and keep it just lukewarm; it will be fit for use in an hour. Twice the quantity of common yeast is necessary; it will not keep long. Bread made of this yeast dries very soon; but in the summer it is sometimes convenient to make this kind when yeast is needed suddenly. Never keep yeast in a tin vessel.—If you find the old yeast sour, and have not time to prepare new, put in salgratus, a tea-spoonful to a pint of yeast, when ready to use it. If it foams up lively, it will raise the bread, if it does not, never use it.

From The Good Housekeeper, 1841, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ox beef is considered the best; heifer beef is excellent where well fed, and is most suitable for small families. If you want the best, choose that which has a fine smooth grain —the lean of a bright red; the fat white or nearly so. The best roasting piece is the sirloin; then the first three ribs; if kept till they are quite tender, and boned, they are nearly equal to the sirloin, and better for a family dinner. The round is used for alamode beef and is the best piece for corning.: The best beef steak is cut from the inner part of the sirloin. Good steak may be cut from the ribs. If you wish to practise economy buy the chuck, or piece between the shoulder and the neck; it makes a good roast or steak, and is excellent for stewing or baking. The thick part of the flank is also a profitable piece; good to bake or boil, or even roast. The leg and shin of beef make the best soup—the heart ‘is profitable meat, and good broiled or roasted. The leg rund is used for mince pies—it needs to be boiled till it is very tender. The tongue when fresh is a rich part for mince pies. If eaten by itself, it should be pickled and smoked.. The other pieces of the animal are best salted and boiled; or ifused fresh, stewed or insoups. Beef should rarely be fried. ’” Fresh beef is better for being kept three or four days in moderate, and much longer in cold weather. One reason why beef is not so or wholesome in summer is, that it must be eaten too fresh, and while the fibre is tough, or it will spoil. Do not attempt to keep it longer than till the second day in hot weather. In the winter, if frozen, and packed in snow, it may be kept many days, even weeks, To thaw frozen meat always lay it in cold water; and allow one third longer time to cook meat in the winter, especially if it has been frozen, than would be required in warm weather. TO ROAST REEP. 27 When beef is to be kept for any length of time it should be carefully wiped every day. In warm weather, it is well to sprinkle it over with pepper to keep it from the flies. Should it become in the least tainted, wash it in cold water, then in strong chamomile tea, afterwards sprinkle it with salt, if it is not to be used till the following day. It must be again thoroughly washed in cold water, before it is cooked. Roughly pounded charcoal rubbed all over the meat will remove the taint. These directions equally apply to all sorts of meat.

From The Good Housekeeper, 1841, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The sirloin is too large for a private family;- one weighing fifteen pounds is the best size for roasting; but this may be divided if a small one is required. It should be washed in cold water, then dried with a clean cloth and rubbed over withi salt, and the fat covered with a piece of white paper tied on with thread. The spit should be clean as sand and water can make it. Be sure and wipe it dry immediately after it is drawn from the:meat, and scour and wash it always before using. The fire must be bright and cléar; but not scorching when the meat is put down. Place it about ten inches from the fire at first and gradually move it nearer. It should be basted with a little clean dripping or lard, put into the roaster or tin-kitchen, as soon as it is down. Be sure this roaster is perfectly clean. Continue to baste'the meat at intervals, and turn the spit frequently, and when the roast is nearly done—or about half an hour before you take it up—remove the paper from the fat, sprinkle on a little salt and baste it well—then pour off the top of the dripping,’ which is nearly all liquid fat, and would prove unhealthy if used in the gravy; then take a tea-cup of boiling water, into which put asalt-spoonful of salt, and drop this by degrees, on the brown parts of the joints (the meat will soon brown again.)—Stir the fire and make it clear; sprinkle a little salt over the roast, baste it with butter and dredge it with flour—very soon the froth will rise; then it must be taken up directly and dished.—Pour the gravy from the roaster, skim it, and give it a boil, then send it to table in a boat. Scraped horse-radish is used to garnish it, or may be sent up in a plate with vinegar. The inside of the sirloin is excellent for hash. Twenty minutes of time to each pound of meat is the rule for roasting. In cold weather, and when the meat is very fat it will require a little more time—in warm weather, and with lean beef fifteen minutes to a pound will be sufficient. Experience and judgment must regulate these things.

From The Good Housekeeper, 1841, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a thick piece of beef, bone it, beat it well and lard it with fat bacon, then put it into a stewpan with some rind of bacon, an onion, carrot, a bunch of sweet herbs, a clove of garlic, some cloves, salt, and pepper, pour over the whole a pint of water, let it stew over a slow fire for six hours at least. A clean cloth should be placed over the stewpan before the lid is put‘on, which must be carefully closed. When it is done, strain the gravy through a sieve, clear off the fat, and serve.

From The Good Housekeeper, 1841, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let a buttock of beef, weighing ten pounds, which has been in salt about a week, be well washed and put into an earthen pan, with a pint of water; cover the pan tight with two or three sheets of foolscap paper—let it bake four or five hours in a moderately heated oven.

From The Good Housekeeper, 1841, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil some potatoes, peel, and pound them in a mortar with one or two small onions; moisten them with milk and an egg beaten up; add a little salt and pepper. Season slices of beef, or mutton chops, with salt and pepper, rub the bottom of a pudding dish with butter, and put a layer of the mashed potatoes, which should be as thick as a batter, and then a layer of ‘meat, and so on alternately till the dish Fe filled, ending with potatoes. Bake it in an oven for one hour. HAM BOILED. 29

From The Good Housekeeper, 1841, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 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 four cloves, two or three carrots cut into quarters, a bunch of sweet herbs, a small lemon sliced, and five quarts of water; let it stew seven hours. Strain and clarify the gravy—thicken it with butter and fiour. Chop the carrots with some capers, mushroom catchup, and Cayenne. Any other pickle that is liked may be added.:

From The Good Housekeeper, 1841, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince very finely a piece of tender beef, fat and lean; mince an onion, with some 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; roll it into balls; flour and fry them in boiling fresh dripping. Serve them with fried bread crumbs, or with a thickened brown gravy..

From The Good Housekeeper, 1841, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(To be eaten cold.) Hang up ten or twelve pounds of the middle part.of a brisket of beef for three or four days, then rub well into it three ounces of finely powdered saltpetre, and, if spice is approved of, one ounce o allspice, and half an ounce of black pepper; let it stand all night,. then salt it with three pounds of well-pounded bay salt, and half a pound of treacle, in which let it remain ten days, rubbing it daily. When it is to be boiled, sew it closely ina cloth, let the water only simmer, upon no account allowing it to boil, for nine hours over a slow fire, or upon a stove. When taken out of the water, place two sticks across the pot, and let the beef stand over the steam for half an hour, turning it, from side to side, then press it with a heavy weight. It must not be taken out ofthe cloth till perfectly cold. BEEF BOILED, The perfection of boiling is that it be done slowly and the pot well skimmed. If the scum be permitted to boil 3* down it sticks to the meat and gives it a dirty appearance. A quart of water to a pound of meat is an old rule; but, there must always be water sufficient to cover it well, so that the scum may be taken off easily. When beef is very salt (which it rarely will be if rightly cured) it must be soaked for half an hour or more in lukewarm water, before it is put on to boil, when the - water must be changed.: The Rovunp is the best piece to boil—then the H-Bonz. Take part of a Rounp of beef—put into your boiler with plenty of cold water to cover it; set the pot on one side of the fire to boil gently, if it boil quick at first, no art can mene the meat tender. The slower it boils the tenderer it e. (How much good fuel is wasted, to say nothing of the hard labor cooks impose on themselves and the injury to their health by heating over a great blaze, through this carelessness in making fires. In the country, especially, and often during summer, a fire is prepared nearly hot enough for Nebuchadnezzar’s furnace, merely to boil the pot! Instead of hanging the boiler low, it seems the ambition of the housewife to elevate it as near the stars as possible. Three small sticks of wood or two with chips, will boil a large dinner, and if the pot is hung very low, but little inconvenience will be felt from the fire. This, in hot weather, for those who are obliged to be in the kitchen, is a great comfort. But the pot is boiling all this time. So to our receipt.) Be sure to take off all the scum as it rises. When you take the meat up, if any stray scum sticks to it, wash it off with a paste brush. Garnish the dishes with carrots and turnips. Boiled potatoes, carrots, turnips and greens, on separate plates, are good accompaniments. f the beef weigh ten pounds it requires to boil, or rather simmer about three hours. In cold weather all meats need to be cooked a longer time than in warm weather. Always eook them till tender. BEEF STEAKS BROILED, The inside of the sirloin is the best steak—but all are cooked in the same manner. Cut them about half an inch BEEF--COLD STEAKS TO WARM. 31 thick—do not beat them; it breaks the cells in which the gravy of the meat is contained and renders it drier and more tasteless. Have the gridiron hot and the bars rubbed with suet— the fire clear and brisk; sprinkle a little salt over the fire, lay on the steaks, and turn them often. Keep a dish close to the fire, into which you must drain the gravy from the top of the steak as you lift it to turn. The gridiron should ’ be set in a slanting direction on the coals, to prevent the fat from dropping into the fire and making a smoke. But should a smoke occur, take off the gridiron a moment, till it is over. With a good fire of coals, steaks will be thoroughly done in fifteen minutes. These are much healthier for delicate stomachs than rare done steaks. When done lay them in a hot plate, put a small slice of good butter on each piece—sprinkle a Uitte salt, pour the wy from the dish by the fire, and serve them hot as possible. Pickles and finely scraped horse-radish are served with them.. T have now given the most important receipts for cooking beef.—The re-cooking requires skill and judgment which experience only can give. When well done it makes excellent dighes, and is economical in housekeeping. The following are.good receipts.

From The Good Housekeeper, 1841, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off entire the inside of a large sirloin of beef, brow? it all over in a stewpan, and then add a quart of water, two table spoonfuls of vinegar, some pepper, salt, and a large onion finely minced; cover the pan closely, and let it stew till the beef be very tender. Garnish with pickles. BEEF, COLD STEAKS TO WARM, Lay them in a stewpan, with one large onion cut in quarters, six berries of allspice, the same of black pepper, cover the steaks with boiling water, let them stew gently one hour, thicken the liquor with flour and butter rubbed together on a plate; if pint of gravy, about ove ounce of flour, and the like weight of butter, will do; put it into the stewpan, shake it well over the fire for five minutes, and it is ready; lay the steaks and onions on a dish and pour the gravy through a sieve over them.

From The Good Housekeeper, 1841, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince you beef very small; put it into a saucepan with a little gravy and a little of the fat of fowl or any other fat, season according to your taste, then let it simmer over a gentle fire till it is sufficiently done. Boiled beef, when thoroughly done is excellent to eat cold, as a relish at breakfast. The slices should be cut even and very thin.

From The Good Housekeeper, 1841, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a leg of pork, one weighing eight pounds will require full three and a half hours to roast it. Wash it clean, and dry it with a cloth; with a sharp knife score the skin in diamonds about an inch square. Make a stuffing with grated bread, a little sage, and two small onions chopped fine, seasoned with pepper and salt, and moistened with the yolk of an egg. Put this in under the skin of the knuckle, and in deep incisions made in the thick part of the leg; rub a little fine powdered sage into the skin where it is scored; and then, Frith a paste brush or goose-feather, rub the whole surface of the skin with sweet oil or butter; this makes the crackling crisper and browner than basting it with dripping, it will be perfect in color, and the skin will not blister. Do not put it too near the fire; and it must be moistened at intervals with sweet oil or butter, tied up in a rag. When it is done, skim the fat from the gravy, which may be thickened with a little butter rolled in flour. Apple-sauce is always proper to accompany roasted pork —this, with potatoes, mashed or plain, mashed turnips, and pickles are good.

From The Good Housekeeper, 1841, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Should be rubbed with powdered sage mixed with salt and pepper, before it is roasted. It will require, if large and thick, two or three hours to roast it—a very thin one may roast in an hour. Lay the thick end to the fire. When you put it down, dust on some flour, and baste with a little butter. The shoulder, loin, or chine are roasted in the same manner. A shoulder is the most economical part to buy, and is excellent boiled. Pork is always salted before it is boiled.

From The Good Housekeeper, 1841, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Takes more time than any other meat. If you buy your rk ready salted, ask how many days it has been in salt; if many, 1 will require to be soaked in water for six hours before you dress it. When you cook it, wash and scrape it as clean as possible; when delicately dressed, it is a favorite dish with almost everybody. Take care it does not boil fast; if it does, the. knuckle will break to pieces, before the thick part of the meat is warm through; a leg of seven pounds takes three hours and a‘half very slow simmering. Skim your pot very carefully, and when you take the meat out of the boiler, scrape it clean. The proper vegetables are parsnips, potatoes, turnips, or carrots. Some like cabbage, but it is a strong, rank vegetable, and does not agree with a delicate stomach. It should not be given to children.

From The Good Housekeeper, 1841, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut them off a neck or loin; trim them neatly, and pepper them; broil them over a clear fire, turning them frequently; they will take twenty minutes. Sprinkle with salt when put in the plate, and add a small piece of butter.

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Cut ham into very thin slices and broil on a gridiron. If the ham is too salt, soak the slices before broiling in hot water; if you are obliged to do this, dry them well witha cloth before broiling. Fry what eggs you want in butter, and when dished lay an egg on each slice of ham, and serve.

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Aham if dry, requires to be soaked from twelve to twentyfour hours in warm water. Then put it on in cold water, and let it simmer, not boil, four or five hours. It is TO ROAST A PIG. 35 better and goes farther not to be cut till it is quite cold. Boiled ham is delicate to broil.

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Sausages are best when quite fresh. Put a little dripping or bit of butter in the frying pan; as soon as it is melted, put in the sausages and shake them and turn often. Fry them over a very slow fire and be sure not to break or prick them. Fry them till they are a nice brown— then drain them from the fat and serve. They are easily digested and a very nutritious food— proper for the elderly whose teeth are not good. To: MAKE SAUSAGE MEAT. Chop two pounds of lean with one of fat pork very fine— mix with this meat five teaspoonfuls of salt, seven of powdered sage, two of black pepper and one of cloves.—You can add a little rosemary, if you like it.

From The Good Housekeeper, 1841, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A pig about three weeks old is the best. It should be killed the morning if it is to be eaten for dinner. Make the stuffing with about six ounces of grated bread, a handful of sage minced fine, (or two ounces) and a large onion. Mix these together with an egg, some pepper, salt, and a bit of butter as large as an egg. Wash the pig in cold water, cut off the petti-toes, leaving the skin long to wrap around the ends of the legs.— Then fill the belly with the stuffing and sew it up. The liver and heart may be kept with the feet for gravy. The fire must be clear and hotter at the ends than in the middle. You can place a flat iron before the middle of the fire. Before the pig is put down rub it over with sallad oil or fresh butter, and baste with these tillit is done. It requires constant care. A small one will be done enough in an hour and a half.. Before you take it fram the fire, cut off the head and part it down the middle, take out the brains, chop them fine with some boiled sage leaves and mix these with veal or beef gravy or that which runs from the pig when you cut it down the middle, which must be done before you lay it in the dish.

From The Good Housekeeper, 1841, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton is best from August till January. It is nutritious and often agrees better than any other meat with weak stomachs. To have it tender, it must be kept as long as possible without injury. Be sure and cook it till it is done; the gravy that runs when the meat is cut should never show the least tinge of blood. It isan abomination to serve it, as some do, half raw. To roast. mutton, make a brisk fire, and allow fifteen or twenty minutes to the pound. Paper the fat parts. Baste and froth it, the same as beef. The hind quarter or haunch ‘is the prime piece to roast —the leg, loin, neck and breast may all be cooked in this manner—though it is more profitable to boil the leg. The following is a good receipt. A Stuffed Loin of Mutton. Take the skin off a loin of mutton with the flap on; bone it neatly; make a nice veal stuffing and fill the inside of the loin with it where the bones were removed; rol it up tight, skewer the flap, and tie twine round it to keep it firmly together; put the outside skin over it till nearly roasted, and then remove it that the mutton may brown. Serve with a nice gravy, mashed turnips and potatoes. Currant jelly is eaten with mutton. Mutton must be boiled the same as other meats—that is, simmered very slowly, and thescum carefully removed. Always wash it before cooking and put it in cold water. Only allow water sufficient to cover it, and the liquor makes excellent broth, with a little rice and a few carrots, dc. Mutton for boiling must not be kept so long as it may be for roasting. Two or three days is sufficient; in warm weather less.

From The Good Housekeeper, 1841, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bone and fiatten a shoulder of mutton, sprinkle over it pepper and salt, roll it up tightly, bind it with tape, and put it mto a stew-pan that will just hold it, pour over it a well seasoned gravy made with the bones, cover the pan closely, and let it stew till tender; before serving, take off the tape, thicken the gravy. It will-take about three hours to stew the shoulder.

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Cut the chops off a loin or the best end of a neck of mutton; pare off the fat, dip them in a beaten egg and strew over them grated bread, seasoned with salt and finely minced parsley—then fry them in a little butter, and make a gravy, or broil them over coals, and butter them in a hot dish. Garnish with fried parsley.

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Lamb is a delicate and tender meat; but it requires to be kept a few days, when the weather will permit—and should be thoroughly cooked to be healthful. Never take lamb or veal from the spit till the gravy that drops is white.; The forequarter of lamb consists of the shoulder, neck and breast together; this is best roasted; it requires about two hours to cook it well. The leg may be boiled or roasted. Mint sauce (the leaves of mint chopped fine and mixed with sugar and vinegar—lettuce’ leaves prepared in the same way, if you have no mint, will do) is much esteemed with roast lamb. Lamb is fine for cutlets, or with rice cooked as follows.

From The Good Housekeeper, 1841, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half roast a small fore quarter; cut it into steaks; season them with a little salt and pepper; lay them into a dish, and. pour in a little water. Boil a pound of rice with a blade or two of mace; strain it, and stir in a good piece of fresh butter, and a little salt, add also the greater partof the yolk of four eggs beaten; cover the lamb with the rice, and with a feather put over it the remainder of the beaten eggs.. Bake it in an oven till it has acquired a light.brown color.

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The loin is the best part of. a calf,.and requires to be roasted about three hours. Paper the: kidney—if it be very fat, cut off a part before rousting, it is excellent suet. Both the fillet.and. Ghoulder should be-stuffed before roasting. Make the stuffing as for beef. The fillet is good stewed like a shoulder. of mutton. The neck of veal makes fine cutlets—season and fry. or broil like mutton chops. Veal is a delicate meat, but not easy of ‘digestion unless it be done very tender. Broiled, it is most difficult to digest. When boiled, stewed or made into soup it must be very carefully ‘skimmed,.as it sends up a great quantity of scum and is easily “discolored. The knuckle is S best stewéd as the.whimsigal receipt of Gay, the poet, testifies. “Take a knuckle of veal, tee eoee buy it or steal) na few pieces cut it, ‘Ina stewsngpan put it.” Where it must remain (seasoned with a great. variety of sweet herbs) about three hours, when it is fit: for any dignitary. The knuckle is also excellent boiled, if the gristles are made perfectly tender. Serve parsley and melted butter ina boat; or veal gravy with the parsley is much better. The liquor of boiled.veal should always be saved and boiled down for gravy, if not made into broth.

From The Good Housekeeper, 1841, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It hardly seems worth while to give receipts for cooking venison, so little is to be had in the markets.—It is said to be the most easily digested of any kind of meat, consequently would be good food for those who are troubled with weak and slow digestive powers, if it could be obtained. It ought to be kept some time—a fortnight if the weather permits—afterit is killed; then roasted before a POULTRY. 99 ‘strong close fire: The-fat parts must be covered with paper and a paste made of flour and water to prevent burning—baste it well; a haunch of twelve pounds will require about four hours to roast.. Current jelly is served with it.

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Hang up, for several days, a large. fat loin of mutton; then bone it, and take off all the: kidneyfat, and the skin from the upper.fat;.mix together one ounce of ground allspice, two ounces of: brown sugar and one ounce of ground black pepper. Rub it well into the mutton; keep it covered with the skin; rub and turn. it daily for-five days.. When to be roasted, cover it with the skin, and paper it the same way as venison is done. Serve it with made gravy, and current jelly,. It must.be.well washed from. the. spices before it is roasted...

From The Good Housekeeper, 1841, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean it as to roast, make a stuffing of bread, green parsley, one lemon peel, a few oysters or an onion—season with, salt, pepper, a little nutmeg and mix one egg and a small bit of butter; put this into the crop, fasten up the skin, put the turkey on in cold water enough to cover it, let it boil slowly, and take off all the scum; when this is done, it should only simmer closely covered till it is done. It will take about two hours for a small turkey, longer if large. A little salt, three teaspoonfuls, may be put in the water and the turkey dredged with flour before it is boiled. The neck, and liver are chopped and put in the gravy. - Fowls and chickens may be boiled in the same way, with a like stuffing, only allowing less time. A chicken will take about 35 minutes. A fowl nearly an hour. Let them boil till tender—serve with parsely-sauce or egg-sauce. Fowls and chickens are cooked ina great variety of ways. Fowls are good stuffed and roasted, the same as turkeys, only allowing less time at the fire;—an hour and CHICKEN BAKED IN RICE. 41 a half for a large fowl—not quite an hour for a chicken; this last need not be stuffed. Itis needless to repeat over again the ingredients for - stuffing, way of making gravy, &. A female who has sense enough to cook a dinner will manage these things to her own liking and means. It is not necessary to good cooking, that every.one should season alike. Young chickens are. best broiled or.fricaseed. TO BROIL A CHICKEN, Pick and singe them nicely, wash. them clean, and dry them in a cloth; cut them down the back, truss the legs and wings, as for boiling; flatten them, and put them upon a cold gridiron;. when they become a little dry, put them upon @ plate, turn them with butter, and strew a little.salt and pepper over the inside, which part is laid first upon the gridiron: turn them frequently, and let them broil slowly for about half an hour. Serve them hot, with melted butter poured over them, or plenty of stewed mushrooms. The livers and gizzards may be broiled ‘with them, fastened into: the wings, well seasoned, and served with the chickens.:

From The Good Housekeeper, 1841, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and cut the chicken into joints; scald and take off the skin, put the pieces in a stew-pan, with an onion cut small, a bunch of parsley, a little thyme and lemon-peel, salt and pepper—add a pint of water, a bit of butter as large as an egg. Stewit an hour; a little before serving, add the yolks of two eggs beaten up, with a tea-cup of sweet cream, stirring it in gradually; take care that this gravy does not boil.: CHICKEN BAKED IN RICE, Cut a chicken into joints as for a fricasee, season it well with pepper and salt, lay it into a pudding-dish lined with slices of ham or bacon, add a pint of veal gravy, and an onion finely minced; fill up the dish with boiled rice well pressed and piled as high as the dish will hold, cover it with a paste of flour and water, and bake one hour ina 4* 42 THE GOOD HOUSEXEEPER. slow oven. If you have no veal gravy use water instead, adding a little more ham and seasoning.

From The Good Housekeeper, 1841, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut one or two ducks into quarters; fry them a light brown in butter; put them into a saucepan, with a pint of gravy, four onions whole, pepper, and some salt, a bunch of parsley, two sage leaves, a sprig of winter savory, and sweet marjoram. Cover the pan closely, and stew them till tender; take out the herbs and pepper; skim it; if the sauce be not sufficiently thick, mix with two table-spoonfuls of it a little flour, and stir it into the saucepan; boil it up, and garnish the dish with the four onions. PIGEONS, 43 Both geese and ducks, if old, are. better to be parboiled before fey are roasted. Put them on in just sufficient water to boil them; keep the vessel close covered; let a tough goose simmer two hours, then dry and wipe it clean; stuff and roast, basting it at first with a little bacon fat or butter.

From The Good Housekeeper, 1841, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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About the only birds in New England worth cooking, are the pigeon and partridge. A few quails and wood: cocks are occasionally found; the robin is sometimes killed; but it is a sin against feeling to destroy a si bird—one, too, so innecent and gentle. Any ow one who kills a robin to eat, ought to have it hung round his neck as the albatross was around the “ Ancient Mariner.” » Pigeonsare dry and easily digested food, but not quite so delicate as partridges. For the sick, the latter are very appropriate, and may be eaten, if good, (they are sometimes almost poisonous, in the early spring, supposed to be caused by feeding on a certain berry,) when other meats would be injurious. Pigeons may be broiled like chickens, or roasted, only tying over the breast thin slices of fat bacon. When the bird is nearly done, then remove the bacon; dredge with flour; baste with a little butter and froth. They will roast in about half an hour. They may be stuffed or not, as you like. Make a gravy with the giblets, mixed with parsley, seasoned with pepper and salt, and thickened with a little flour and butter. TO STEW PIGEONS, Wash and clean six pigeons, cut them into quarters, and put all their giblets with them into a stew-pan, a piece of butter, a little water, a bit of lemon peel, two blades of mace, some chopped parsley, salt, and pepper; cover the pan closely, and stew them till they are tender; thicken the sauce vith the yolk of an egg beaten up with three table-spoonfuls of cream and a bit of butter dusted with flour; Tet them stew ten minutes longer before serving. This is an excellent and economical way of cooking them. Partridges may be roasted like pigeons; but they are better stewed, because such dry meat.

From The Good Housekeeper, 1841, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Truss the partridges.as fowls are. done for boiling; pound the livers with double the quantity of fat bacon and bread crumbs boiled in milk; and some chopped parsley, and mushrooms; season with pepper, salt, grated lemonpeel, and mace. Stuff the inside of the. birds, tie them at both ends, and put them into a stew-pan lined with slices of bacon; add a quart of good gravy, if you have it, otherwise water, two onions, a bunch of sweet herbs, and a few blades of mace; let them stew gently till tender; take them out, strain and thicken the sauce with flour and butter, make it hot, and pour. it over the partridges.

From The Good Housekeeper, 1841, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Salt is'the grand preservative of meats; but in: using these, care should be taken to soak them if too salt. It is not healthy to eat our food very salt. In the summer season particular attention must be observed, lest fresh meat be injured. In. the country this care is very necessary. Be sure and take the kernels out of a round of beef; one in the-udder, in the-fat, and those about the thick end of the flank. To salt the meat thoroughly, rub in the salt evenly into every part, and fill the holes full where the kernels were taken out. A pound and a half of salt will be sufficient for twentyfive pounds of beef, if you only want to corn it to be eaten in a few days.. In the summer, the sooner meat is salted, after it is cool, the better. In winter it is better to be kept a few days before salting. Pork ought not to be allowed to freeze before it is salted for family use. If you wish beef to look red, rub it first with saltpetre and sugar; half an ounce of each mixed together, is sufficient for twenty pounds of meat.

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Allow to four gallons of water two pounds of brown sugar and six pounds of salt, boil it about twenty minutes, SALTING IN SROW. 45 taking off the skum as it rises; the following day pour it over the meat which has been packed into the pickling-tub. Boil it every two months, adding three ounces of brown sugar and half a pound of common salt. By this means it will keep good a year..The meat must be sprinkled with salt, and the next day wiped dry, before pouring the pickle over it, with which it should always be completely covered. You must add four ounces of saltpetre. The samé pickle will do for tongues and hams. Canvas lids should be placed over salting tubs, to admit air and exclude flies, which are more destructive to salting meat than to fresh. Care must be taken to secure bacon and hams from the fly. The best method is, to put them in coarse calico or: canvas bags; paper is apt to break in damp weather. Always keep smoked meat in a dark place. - TO SALT FAT PORK, Pack it down tightly in the barrel, each layer of pork covered with clean coarse salt; then make a strong brine with two gallons of water and as much coarse salt as will dissolve in it; boil and skim; let it stand till it is perfectly cold, and then pour it to the meat till that is covered. Pork is best without sugar or saltpetre, provided it be always kept covered with this strong brine. An excellent way to keep fresh meat during the winter, is practised by the farmers in the country, which they term “salting in snow.” Take a large clean tub, cover the bottom three or four inches thick with clean snow; then lay in pieces of fresh meat, spare-ribs, fowls, or whatever you wish to keep, and cover each layer with two or three inches of snow, taking particular care to fill snow into every cranny and crevice between the pieces, and around the edges of the tub. Fowls must also be filled inside with the snow. When the tub is filled the last layer must be snow, pressed down tight; then cover the tub, which must be in a cold place, the colder the better. The meat will * not freeze, and unless there happen to be a long spell of warm weather, the snow will not thaw; but the meat remain as fresh and juicy when it is taken out to be cooked, as when it was first killed. 46 THE GOOD HOUSEKEEFER. -

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SOUPS: AND GRAVIE'S.. Soups hurtful to Dyspepties—suitable for the Healthy—Economic-way of making Soups and Gravies--Turtle Soup—Currie—Veal—Beef or Mutton—White—Pigeon— Vegetable—Rice— Peas—Foran -Invalid—Gra- - vies—Melted Butter.: One of the popular errors in regard ‘to diet is considering soups and broths as light food, and. therefore always. proper for. weak stomachs, and feeble constitutions. “Oh,. this nice broth cannot hurt you !”— The. hot soup must do you good this cold day,” is often said to the poor shivering dyspeptic, or drooping invalid. And if they take this food and are ‘injured by it—why their case must: be desperate, indeed, not to bear a little soup ! In Dr Beaumont’s experiments on the effect of the gastric: fluid on ‘the different kinds. of food usually taken into the stomach, soups were found to be among the most indigestible; and the reason is, that the water in the soup must be-separated from the nourishment before the process of digestion can begin. This separation takes some time; then if the stomach be weak or diseased, and secrete (or form) but little gastric juice; this becomes diluted and.the - action-of the:stomach materially deranged by the effort of. Separating the water from the.. nutritive particles in the soup. Dyspeptics, therefore, should -not take..this kind of food; nor. any kind that is very liquid. Bilious persons; and those who are. troubled with heart-burn and indigestion, would: be injured by eating soups.often.. For children, if a good share of rice and other vegetables be in the liquid, or considerable bread eaten with it, soup is a. generally healthy and invigorating food; and for those who are in health and Jabor hard, and require large meals, it is a good plan to begin the dinner with soup of some kind, as otherwise. they would. be. inclined to take too much solid food. With these restrictions, then, the good housekeeper will know how to plan her-soup days, and for whom to make this savory dish, one of the most delicious when -well prepared.

From The Good Housekeeper, 1841, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and clean thoroughly a calve’s head with the skin on; boil it gently one hour in four quarts of water, skimming it well. Take out the head, and when almost cold, cut the meat off and divide it into bits about an inch square. Slice and fry of a light brown in butter, two pounds of the leg of beef, and two of veal with five onions cut small and two ounces of green sage.—Add these to the liquor in which the head was boiled, also the bones of the head and trimmings, two whole onions; a handful of parsley, one teaspoonful of ground allspice and two of black pepper, salt to your taste, and the rind of one lemon; let it simmer and stew gently for three hours—then strain it and when cold take off the fat. Put the liquor into a clean stew-pan, add the meat cut from the head, and for a gallon of soup add half a pint of madeira wine, or claret, and some mix a spoonful of flour with a little of the broth and stir it in. Let it stew very gently till the meat is tender, which will be about an hour. About twenty minutes before it is to be served, add a small tea-spoonful of cayenne, the yolks of eight or ten hard boiled eggs and a dozen force-meat' balls; some add the juice of a lemon. When the meat is tender, the soup is done. To make the meat balls, boil the brains for ten minutes, then put them in cold water, when cool chop and mix them with five spoonfuls of grated bread, a little grated nutmeg, pepper, salt and thyme and two eggs; roll the balls as * There is no use in a receipt for making the real turtle—that is so seldom done ina family. WHITE sour. 49 large asthe yolk of an egg and fry them of a light brown in Bauer or ood dripping. soup in imitation of turtle is also made from calven fet. Four of these boiled in two quarts of water, till very tender—the meat taken from the bones, the liquor strained—a pint of good beef gravy and two glasses of wine added, Feasoned as the calves’ head soup—with hard eggs, balls, "&e.

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Make about two quarts of strong veal broth, seasoned with two onions,a bunch of parsley, salt and pepper} strain it, and have ready a chicken, cut in joints and skinned; put it into the broth, with a table-spoonful of curriepowder; boil the chicken till quite tender, a little before serving, add the juice of a lemon,’ and stir in a teacupful of cream. Serve boiled rice to eat with this broth.

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Skin four pounds of a kunckle of veal, break, and cut it small, put it into a stew-pan with two gallons of water; when it boils skim it, and let it simmer till reduced to two quarts; strain, and season it with white pepper, salt, a little mace, a dessert-spoonful of lemon juice, and thicken it with a large table-spoonful of flour, kneaded with an ounce of butter.

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Boil very gently in a closely covered saucepan, four quarts of water, and two table-spoonfuls of sifted bread crumbs, with three pounds of beef cut in small pieces, or the same quantity of mutton chops taken from the middle of the neck; season with pepper and salt, add two turnips, two carrots, two onions, and one head of celery, all cut small; let it stew with these ingredients four hours, when it will be ready to serve.

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Take a good knuckle of veal, or two or three short shanks, boil it about four hours, with some whole white pepper, a little mace, salt, two onions, and a small bit of 58O THE GOOD HOUSEKEEPER. lean ham; strain it, and when cold take off all the fat and sediment; beat up six yolks of eggs and mix them with a pint of good cream, then pour the boiling soup upon it by degrees, stiring it well, and if it is liked, add the best part of the gristles.

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Take eight pigeons, cut down two of the oldest, and put them with the necks, pinions, livers, and gizzards of the others, into four quarts of water; let it boil till the substance is extracted, and strain it; season the pigeons with mixed spices and salt, and truss them as for stewing; pick and wash clean a handful of parsley, chives or young onions, and a good deal of spinach, chop them; put in a fryinga quarter of a pound of butter, and when it boils, mix in a handful of bread crumbs, keep stirring them with a knife till of a fme brown; boil the whole pigeons till they become tender in the soup with the herbs, and fried bread. If the soup be not sufficiently high seasoned, add more mixed spices and salt. VEGETABLE SOUP, Pare and cut small one dozen of common-sized onions, five large yellow turnips, two heads of celery, and the red part of three large carrots; wash and put them in a stewpan with two ounces of butter, cover it closely 3; and when the vegetables are a little soft, add to them four quarts of well seasoned gravy soup made of roast beef bones, and Jet it stew four or five hours; rub it through a sieve, put it on the fire, boil and skim it before serving.

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Boil in four quarts of water the scrag end of a neck of veal and one pound of lean ham, till it is reduced nearly half; carefully skimming it, season with white pepper, and two blades of mace. Wash very clean three quarters of a pound of rice, strain the soup, and boil the rice in it till it is tender.

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Put a pound and a half of split peas on in four quarts of MELTED BUTTER. 51 water, with roast beef or mutton bones, and a ham bone, two heads of celery, and four onions, let them boil till the peas are sufficiently soft to pulp through a sieve, strain it, put it into the pot with pepper and salt, and boil it nearly one hour. ‘Fwo or three handsful of spinach, well washed and cut a little, added when the soup is strained, is a great improvement; and in the summer young green peas in place of the spinach. A tea-spoonful of celery seed, or essence of celery, if celery is not to be had.

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Cut in small pieces one pound of beef ‘or mutton, or part of both; boil it gently in two quarts of water; take off the scum, and when reduced to a pint, strain it. Season with a little salt, and take a teacupful at a time.

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Always use sweet butter; if in the least injured, it spoils the gravy. To make it of the best quality,—cut two ounces of butter into little bits, put these in a clean stewpan, with a large teaspoonful of flour and a table-spoonful of milk. When thorougly melted and mixed, add six table-spoon52 THE GOOD HOUSEKERPER. fals of water, hold it over the fire, and shake it round every minute (all the time one way) till it just begins to simmer, then let it stand quietly and boil up. It should be of the thickness of good cream.. Eee Sauce is made by putting two or three hard boiled eggs, minced fine, into melted butter—The butter need not be as thick when eggs are to be added.. Parsigey AND Butter is made by adding parsley that has been boiled a few minutes and chopped fine, to the melted butter. Wauire Sauce ror Bortep Fow1s. Melt in a teacupful of milk a large table-spoonful of butter kneaded in a little flour; beat up the yolk of an egg with a teaspoonful of cream, stir into the butter, and put it over the fite, stirring it constantly; chopped parsley may be added. Carer Sauce is made by adding one or two spoonfuls of capers to melted butter. Oyster Sauce. Beard and scald the oysters, strain the liquor, and thicken it with a little flour and butter, squeeze ina little lemon juice, and add three table-spoonfuls of cream. Heat it well, but do not let it boil. Breap Sauce. Boil a half pint of milk, and put into it ateacupful of bread crumbs a little powdered, a small chopped onion which has been boiled in three waters, and let it simmer twenty minutes; then add a piece of butter as large as a walnut, boil up and serve.

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Peel and slice twelve tomatoes, picking out the seeds; add three pounded crackers, pepper and salt to your taste, stew twenty minutes.

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Take two quarts skinned tomatoes—two table-spoonfuls of salt—same of black pepper, one of allspice; four pods of red pepper, two table-spoonfuls of ground mustard; mix and rub these thoroughly together; and stew them slowly, in a pint of vinegar, for three hours—then strain the liquor through a sieve, and simmer it down to one quart of catshup. Put this in bottles and cork it tight. FISH AND CONDIMENTS. 53

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Wash it clean; tie it up, and dry it with a cloth. Allow in the proportion ‘of every five measures of water, one of salt; when it boils take off the scum; put in the fish, and keep it boiling very fast for twentyfive or thirty minutes. 5* Serve with the roe and milt parboiled, cut into slices and fried, and garnish with curled parsley and horse-radish. Sauces;—oyster, melted butter, or egg.

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Cut a fresh cod into slices or steaks; lay them for three hours in salt and water, and a glass of vinegar; when they may be boiled, fried, or broiled, as you please.

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This is reckoned a great delicacy: and may be either boiled, baked, roasted or broiled. Previous to cooking in any way they must be well soaked, the black skin all picked off and washed clean; then parboiled. If broiled, dust with flour, season with pepper and salt. Put a table spoonfal of catsup into a little melted butter for the gravy, or stew with bread crumbs and fry them.

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Salmon requires more boiling and in a larger quantity of water than any other kind of fish. It must be thoroughly done, or it is véry unhealthy. Make the water strong with salt, let it boil, skim and put in the salmon; continue toskim off all the scum that rises. A piece weighing half a pound requires fifteen minutes. Sauces—lobster, egg and butter.

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To a quart of liquor the fish has been boiled in, put rather more than half a pint of vinegar, and half an ounce of whole black pepper; boil it, and when it is cold pour it over the fish previously laid in a deep dish. This is a good way to dress the salmon left after a din- - ner. If you boil it purposely to pickle, do not remove the scales, it keeps better. Pour a little sweet oil over the top of the pickle, and the fish will keep good for months.

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The excellence of mackerel is to have it fresh as possible—it must be cleaned nicely—put it into sufficient water to cover it—(a little salt should be sprinkled in the water) aad let it rather simmer than boil. small mackerel will, be done in fifteen minutes.—Do not allow them to stand in the water a moment after they are done. Trout, perch and bass are boiled in the same manner. Melted butter is used for boiled fish. TO SROIL MACKEREL, Clean and split them open; wipe dry; lay them ona clean gridiron, rubbed with suet over a very clear slow fire—turn, season with pepper, salt and a little butter—fine minced parsley is also used. Trout and perch are broiled in the same way.

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It is much more difficult to fry fish than meat. Lard or dripping is better than butter, because the last burns so easily. The fat fried from salt pork is best of all. The fire must be clear and hot but not furious; the fat hot when the fish is put in, and there should be suliciegt to cover the fish. Skim the fat before laying in the fish. Cut the cod in slices half or three quarters of an inch thick; rub them with indian meal to prevent breaking, fry it thoroughly. - "Trout and perch are fried im the same mammer; only do. not rub indian meal on them—dip in white of an egg vand bread crumbs or dust with flour.

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Lay some slices cut from the fat part of pork, in a deep stew-pan, mix sliced onions with a variety of sweet herbs, and lay them on the pork. Bone and cut a fresh cod into thin slices, and place them on the pork; then put a layer. of pork, on that a layer of biscuit, then alternately the other materials until the pan is nearly full, season with pepper and salt, put in about a pint and a half of water, cover the stew-pan very close, and let it stand, with fire above as well as below, for four hours; then skim it well, and it is done. This is an excellent dish and healthy, if not eaten too hot.

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Oysters and clams generally agree well ‘with those who like them; but lobster must beeaten cautiously. It is very apt to disagree with delicate stomachs. TO FRY OYSTERS, Make a batter as for pancakes, seasoned with grated nutmeg, white pepper and salt, and add some finely grated bread crumbs; dip in the oysters and fry them of a light brown. Or, dip them into the white of an egg beat up, then roll them in bread crumbs, seasoned with a little salt and pepper.

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Open and take the liquor from them, cleanse them from grit, strain the liquor and add the oysters with a little mace and lemon peel, a bit of butter qolled j in flour, and a few white peppers. Simmer them very gently for eight or ten minutes. Toast thin slices of bread, lay these at the bottom of a dish and pour the oysters over.:

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Take off the beards; stew them in their liquor strained with a little mace, pepper and salt, fry some grated bread crumbs in a little butter, till of a nice brown; put the crumbs alternately with the oysters into a dish and serve.

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Tue importance of using a portion of vegetable food can hardly be overrated, though to make this:our only diet does and must prove injurious, because contrary to man’s nature and the arrangements of the Creator. ‘ The farinaceous (or mealy) are far ‘more nutritious than other vegetables; but none are sufficiently so to sustain the constitution under the -cares and labors necessary to the full development of the energies of body and mind. And unless these can be developed and sustained, the rational and moral ‘character of the human race-will never be perfected. Still, though animal food is never, except in peculiar cases of disease, to be wholly abandoned, we must be quite as scrupulous not to neglect the vegetable part of our diet. This is necessary in order to prevent the concentrated diet of flesh from too sudden and stimulating action. Besides, our nature demands a portion of vegetables to keep the. system in proper and healthy order. A méxed diet is the only right regimen—the proportions, of the different kinds of food, vary, with different ages and constitutions, in different climates, and seasons; still, in some degree, this rule should never be abandoned. The very young require a large portion of mild farinaceous vegetables—such as rice, sago, tapioca and potatoes; the two first are very easy of digestion. Potatoes contain much water and therefore remain long-. erin the stomach; for this reason they are not good for dyspeptics. Beans and peas, when well cooked, are healthy food for those who exercise much and eat considerable animal food. Vegetables require more attention in cooking than is generally bestowed. How often they are brougut to table ina half raw or insipid state! Thus we have waxy, watery, or soddened potatoes, parboiled cabbage, and m peas so hard they might be used effectively as shot. Frthese dishes are eaten, they can hardly be digested;— but they rarely are taken freely; the consequence is that * too much meat is used at dinner. If the vegetables were only cooked properly, the appetite for them would be increased as well as the power of digestion. There are three things to be attented to in cooking vegetables; make them sufficiently soft—develop their best flavor; and correct eny rank or disagreeable "aste they may have. These things are very easily accomplished—Boil them sufficiently—change the water if they are rank or unpleasant—and add a little salt, sugar or spice, as the case may require. Vegetables are always best when newly gathered—except the potato; that is better in winter if well kept. They are in greatest perfection when in greatest plenty, that is, in their proper season. Except spinach all vegetables should be boiled quickly (soft water tS much the best) in an open vessel, and carefully skimmed.

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Potatoes should be kept in the cellar covered and carefully sprouted, as soon as the spring opens. The middling sized potatoes are best; the white mealy kind are better t than the colored. To boil Potatoes in the best manner, isa very great perfection in cookery. The following way is a good one Take potatoes as “nearly equal in size as possible, wash, but do not pare or eut them; put them into a pot, the lar. gest potatoes at the bottom, cover them with cold water, and about one inch over. Too much water injures them much. ww in a spoonful of salt, and let them boil about five minutes, then take off the pot and set it where it will simmer slowly for thirty minutes—then try the potatoes with a fork; if it passes easily through they are done; if not, let them simmer till they are; then pour off the water, place the pot where the potatoes will keep hot, but not burn, MASHED POTATOES. 61 and let them stand, uncovered, till the moisture has evaporated. Then they are mealy and in perfection. To roast Potatoes.—Choose all of a size, wash clean and rinse; put them on a tin and bake them in a stove, or Dutch oven. It takes nearly two hours. Send them to the table with the skins on. They are excellent with cold’ meat, and healthy food for children, mashed with a little salt and gravy or cream.

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Pare, wash and throw them into a pan of cold water; then put them on to boil in a clean pot with cold water sufficient to cover them, and sprinkle over a little salt; let them boil slowly uncovered till you can pose a fork through them; pour off the water, and set them where they will keep hot till wanted.—When done in this way they are very mealy an. ‘Potatoes either boiled or roasted, should never be covered to keep them hot.

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When old, potatoes are best boiled and mashed, with a a little butter, salt and cream, or milk.—They may be also sliced and fried raw, in hot salt-pork fat—or after they are boiled—Both these dishes are relished. But a plain, boiled, or roasted potato, when well cooked, is the best and most healthy; and though not a substitute for bread, it is one of the most useful vegetable productions. - Turnies should be pared; put into water with a little salt; boiled till tender; then squeeze them thoroughly from the water, mash them smooth, add a piece of butter and a little pepper and salt. CaszacE requires to be well washed before it is cooked; boil itin a large quantity of water, with a little salt, till itis soft and tender; skim the water carefully when it first boils. If the head is large, cut it—but a small head is the best. Onrons are best boiled in milk and water. Begts should be washed clean but never cut—put in boiling water, and cooked till very tender. Cannore may be cut if too large; put in boiling water, with a little salt. 6

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Pazoxrrs must be washed and scraped very clean, boiled like carrots.; ‘Green Peas should be young and fitesh-shelled, wash ‘them clean, put them on in plenty of ‘boiling water, witha Wale’ salt and a teaspoonful. of pounded loaf sugar. Boil fill tender. Green peas are @ most delicious vegetable when cooked enough, but half-done, hard things; are very unhealthy. it takes from half an hour to an hour to boil them. Never let them stand in the water after they are done. Season “with a little butter and salt.

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“Wash and make perfectly clean one or two heads of cab- ‘page lettuce, pick off the outside teaves, and lay them for two hours in cold-water witha little salt'‘in it; then slice them, and put them into a saucepan, with a quart.or three pints of peas, three table-spoonfuls of gravy; a bit of butter dredged with flour, some Pepper and salt, and a teaspoonful of pounded loaf sugar. Let them stew, closely covered, till the peas-are soft. _ _ Green Beans on Sreine Beans, as they are usually called, must be done till very tender—it takes: nearly an hour anda half. Put them on in boiling water, afterthey have ‘been prepared and well washed. Gaeens of all kinds, spinach, beet-tops, dvc. must be put in when the water boils. Squasz is a rich vegetable, particularly the yellow win- ‘ter squash.—This requires:more boiling than the summer Mind. Pure it, cut in’ pieces, take out the seeds and ‘boil it “ina véry‘little water till itis quite soft. Then press out all the water, mash it and add a little butter, pepper and salt.

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‘Pare eight or ten ‘large cucunibers, and cut them into thick slices, flour them well,-and fry them in butter; ‘then put them into a saucepan with a'teacupful of gravy; pea- “son it with cayenne, salt-andcatsup. ‘Let them stew for an hour and serve them ‘hot. °

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sifted; if currants are used, they must be carefully picked, washed, and dried, and then dusted with flour before bein; put into the batter—raisins must be stoned; sugar dried pounded; spices must be very fine, and all the ingredients thoroughly mixed. It is better to mix the pudding an hour or two before it is to be baked or boiled.

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From a quart of new milk take a small teacupful, and mix it with two large spoonfuls of arrow-root. Boil the remainder of the milk, and stir it amongst the arrow-root; add, when nearly cold, four well beaten eggs, with two ounces of pounded loaf sugar, and the same of fresh butter broken into small bits; season with grated nutmeg. Mix it well together, and bake it in a buttered dish fifteen or twenty minutes.;

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Boil five table-spoonfuls of sago, well picked and washed, in a quart of milk till quite soft, with a stick of cinnamon. Then stir in one teacup of butter and two of powdered loaf sugar.—When it is cold add six eggs well beaten, and a little grated nutmeg. Mix all well together, and bake it in a buttered dish about three quarters of an hour. Brown sugar, if dried will answer very well to sweeten it.

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Wash four large table-spoonfuls of tapioca, and soak it for an hour ina little warm water; strain it through a sieve, and mix it with the well beaten yolks of four, and the whites of two eggs, a quart of milk, half a teaspoonful of grated nutmeg, and sweeten it with sugar. Bake it ine dish, with or without puff paste round the edges, one r.

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Wash in cold water and pick very clean six ounces of rice; boil it in one quart of milk, with a bit of cinnamon, very gently, till it is quite tender; it will take about an hour; careful to stir it often. Take it from the fire, pick out the cinnamon, and stir in a teacupful of sugar, half a cup of

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Simmer a teacupful of whole rice into the least water possible, till it almost bursts, then add half a pint of good milk or thin cream, and boil it till itis quite a mash, stirring it the whole time it is on the fire, that it may not burn. Dip a mould in.cold water, and pour the hot rice in and les it Sand till cold, when it will come easily out. This dish may be eaten with cream and sugar, or custard and preserved fruits; raspberries are best. It should be made the day before it is wanted. It can be flavored: with spices, lemon-peel, écc; amd sweetened with a little loaf sugar; it is then very excellent. ARROW-ROOT BLANGMANGE, Dissolve a teacupfal of grrow-root in a little cold water, take one pint of new milk, and one pint cream, boil it for a few minutes with six blades of mace, a nutmeg and lemon | pounded—then add a quarter of a pound of sugar, and boil all together for ten minutes. Strain it over the arrowroot, and stir it till it is cool—then wet the mould and Pour it in; it will be congealed when it is cold.

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Boil some rice in milk till it is swelled and soft; pare and carefully scoop out the core of five or six good-sized apples, put into each a little grated lemon-peel and cinnamon; place as much of the rice upon a bit of linen as will entirely cover an apple, and tie each closely. Boil them two hours, and serve them with melted butter, sweetened with sugar..

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Take six ounces of fine flour, a little salt, and three eggs; beat up well with a little milk, added by degrees till the batter is quite smooth; make it the thickness of cream; put into a buttered pie-dish, and bake three quarters of an hour; or in a buttered and floured basin, tied over tight with acloth: boil one hour and a half, or two hours. Any kind of ripe fruit that you like may be added to the batter,—only you must make the batter a little stiffer. Blueberries or finely chopped apple are most usually liked.

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Boil three large mealy potatoes, mash them very smoothly, with one ounce of butter, and two or three table-spoonuls of thick cream; add three well beaten eggs, a little salt, grated nutmeg, and a table-spoonful of brown sugar. Beat all well together, and bake it in a buttered dish, for half or three quarters of an hour in a Dutchoven. A few currants may be added to the pudding.

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Boil the potatoes and mash them very smooth. To two cups full of potato add one cup of sugar, one of butter, one glass of wine, five eggs, one nutmeg and the grated rind of lemon. Bake with an under crust..

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Pour a pint of boiling milk over four ounces of bread crumbs, cover it till cold, and mix with it three well beaten eggs, @ table-spoonful of sugar, and half the peel ofa grated lemon, or a little pounded cinnamon; bake it in a buttered dish, and serve with sweet sauce.

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Mix with one table-spoonful of flour, a pint of cream or new milk, a spoonful of rose water, one ounce of fresh butter broken in small bits; sweeten with pounded loaf sugar, LEMON PUDDING. 67 and add a little grated nutmeg. Bake it in a buttered dish for half an hour. Before serving, you can strew over it unded loaf sugar, and stick over it thin cut bits of citron, if you wish it to look very rich.

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Peel and core six very large apples, stew them in six’ table-spoonfuls of water, with the rind ofa lemon; when soft, beat them to a pulp, add six ounces of good brown sugar, six well beaten eggs, a pint of rich cream, and a teaspoonful of lemon juice; line a dish with a puff paste, and when baked, stick all over the top thin chips of candied citron and lemon-peel. DAMSON PUDDING, Make a batter with three well beaten eggs, a pint of milk, and of flour and brown sugar four table-spoonfuls each; stone apint of damsons, and mix them with the batter; boil it in a buttered basin for an hour and a half. LEMON PUDDING, Boil in water, in a closely covered saucepan, two large lemons till quite tender; take out the seeds, and pound the lemons to a paste; add a quarter of a pound of pounded loaf sugar, the same of fresh butter beaten to a cream, and three well beaten eggs; mix all together, and bake it ina tin lined with puff paste; take it out, strew over the top grated loaf sugar. As Christmas comes but once a year, a rich plum pudding may be permitted for the feast, though it is not healthy food; and children should be helped very sparingly. The following is a good receipt. Chop half a pound of suet very fine; stone hagfa pound of raisins; half a pound of currants nicely washed and picked; four ounces of bread crumbs; four ounces of flour; four eggs welt beaten; a little grated nutmeg—mace and cinnamon pounded very fine; half a teaspoonful of salt; four ounces of sugar; one ounce candied lemon; same of citron. Beat the eggs and spices well together; mix the milk with them by degrees, then the rest of the ingredients; dip a fine, close linen cloth into boiling water, and place it oe THE QO00R ROURERBEPER. in ahairsieve;: flour it alittle, then peur in the batter and tie. itup close; put it intoya pot-containing six quarts of boiling water;- Keop 8 a tea-kettle of boiling water and fill up your pot as ‘it wastes; be sure to keep it boiling, at least six hours—seven would not injure it. This pudding should be mixed an hour or too before it is put on to. boil; it. makes it taste richer.

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Pies are more apt to prove injurious to persons of delicate: constitutions than puddings; because of the indigestible nature of the pastry. Those who eat much of this kind. of food, wien made rich (and poor pies are poor things indeed) usually complain of the loss of appetite, band feel a disrelish for any but high seasoned food. It would really be a great improvement in the matter of health, (and without that we cannot long enjoy pleasure or even comfort in good living) as well as evince superior nicety of taste, if people would eat their delicious summer fruit with good light bread, instead of working up the flour with water and Butter into a comthat almost defies the digestive powers, and baking therein the fruits, till they Iose-nearly all their fine original flavor. Apples are about the only fruit that seems intended for cocking; (pears and quinces are good to preserve); the stone fruits, cherries, plums, é&e. are absolutely ruined by it; and nearly all the summer berries are injured by be king. And yet women will make pies; and mothers twill give them to their young ung children, when a bowl of bread and milk, with a little ripe fruit in it, would satisfy their unwitiated appetites better; and in every respect do them much more good.—Pies are best for winter food, becausethen. we can beara rich, concentrated diet, better thand the hot weather. In the gj and summer, when milk an eggs are plenty and fresh, we should use custards and all the light farinaceous puddings; and ripe fruits. In cold weather, there is less danger of injury from mince pies and plum puddings; still for the sedentary, the delicate, or dyspeptic they are never safe. And if the mistress of a famUy be a my housekeeper”—that is if she thoroughly understand mature of food and the effect of its various TART PASTE. 69 combinations on the health of those for whom her table is spread, she will not permit the appearance of those kinds which can scarcely be taken by the strong and healthy without injury, and which are sure to prove hurtful to the young, weak, or invalid. Tn making paste, particular care must be taken that the board, rolling-pin, cutters, &c. are very clean and dry. The flour used should always be of the best quality, dried and sifted. If the butter is very salt, it should be washed several times. Never use bad butter in pastry—it spoils it.

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Weigh an equal quantity of flour and butter, rub rather more than the half of the butter into the flour, then add as much cold water as will make it into a stiff paste; work it until the butter be completely mixed with the flour, make it round, beat it with the rolling-pin, dust it, as also the rolling-pin, with flour, and roll it out towards the opposite side of the slab, or paste-board, making it of an equal thickness; then with the point of a knife put little bits of butter all over it, dust four over and under it, fold in the sides and roll it up, dust it again with flour, beat it a little, and roll it out, always rubbing the rolling-pin with flour, and throwing some underneath the paste, to prevent its sticking to the board. If the butter is not all easily put in at the second time of rolling out the paste, the remaine der may be put in at the third; it should be touched as little as possible with the hands.

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Rub into half a pound of flour, six ounces of butter and a table spoonful of powdered loaf sugar; make it intoa stiff Paste with hot water.

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Rub into three quarters of a pound of flour a quarter of a pound of lard and a spoonful of grated sugar. Make it into a paste with milk, roll it out, and add a quarter of a pound of butter. Fora fruit tart it must be rolled out half an inch thick.

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Melt in one pint of water one pound of lard; put four pounds of flour in a pan and sprinkle over a large spoonful of salt, and when the water and lard is hot, stir it P with a spoon among the flour. When well mixed work it with the hands till it is a stiff paste, when it is fit for use, Beef drippings may be used to shorten pie-crust, but it must be well clarified. Allow half a pound of drippings to a pound of flour.

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Apples of a pleasant sour and fully ripe make the best pies—pare, core and slice them, line a deep buttered dish with paste, lay in the apples, strewing in moist brown sugar and a little pounded: lemon-peel or cinnamon; cover and bake about forty minutes. The oven must not be very hot. ‘When apples are green, stew them with a very little ‘water before making your: pie: Green fruit requires a double: quantity of sugar. Gooseberries and green currants are made in the same manner.

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In England they call this “Spring fruit,” which is a mouch more relishing name than rhubard. Peel off the skin from the young green stalks, and cut these into small pieces—put them in the pie with plenty of brown sugar, you cai can hardly put in toa much. Cover the pie and bake like apple. You may stew the “ Spring fruit” very soft and make tarts. FRUIT PIES, When making pies from ripe summer fruits, such as raspberries, blueberries, cherries, damsons, &c. always take a deep plate, line it with paste, placea teacup, inverted in the middle and fill the pie with fruit, a good quantity of brown sugar, with very Tittle spice or seasoning. The cup is placed to receive the juice which will flow from the fruit as they bake, and which would otherwise ooze out at CUSEARD TART. 71 the edges. It will all.settle under the cup; -which must be removed when the pie is cut open.: It is a pity to make these ripe fruits into pies; they would be so much healthier eaten with bread than pieezust; still they are harmless compared with meat pies, which should never be made.

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Pare, take out the seeds and stew the squash till very soft and dry. Strain or rub it through a sieve or.colander. Mix this with good milk till it is thick.as batter; sweeten it with sugar. Allow five eggs to.a quart of milk, beat the eggs well, add. them to the squash and season with rose water, cinnamon, nutmeg, or whatever spices you like. Linea pie-plate with crust, fill and bake about an hour.

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Stew the pumpkin dry, and make it like squash pie, only “season rather higher. In the country, where this real yankee pie is prepared in perfection, ginger is almost always used with other spices. There too, part cream instead of milk, is mixed with the pumpkin, which gives it a richer flavor. Roll the paste rather thicker than for fruit pies, as there is only one crust. If the pie is large and deep it will require to bake an hour in a brisk oven.

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Beat seven. eggs, sweeten a quart of rich milk, that has been‘boiled and cooled—a stick of cinnamon or a bit of lemon-peel should be boiled in it—sprinkle in. a saltspoon of salt, add the eggs,.and a grated nutmeg, stirring the whole well together. Line two deep plates with good paste, set-them.in the oven three minutes.to harden the crust; then. pour in the custard and bake twenty minutes. CUSTARD TART.; Line a deep plate with puff paste; have ready six or eight middling sized apples, pared and the cores taken out. They should be mellow and pleasant. Put into each apple any kind of preserve you have, or a bit of sugar flavored. Now fill the dish with rich custard and bake it about half an hour. Make it in the same manner without crust—it is then call ed “ Custard Pudding.”

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Cut the root off a neat’s tongue, rub the tongue well with salt, let it lie four days, wash it perfectly clean, and boil it till it becomes tender; skin, and when cold, chop it very finely. Mince as small as possible two pounds of fresh beef suet from the sirloin, stone and cut small two pounds of bloom raisins, clean nicely two pounds of currants, pound and sift half an ounce of mace and a quarter of an ounce of cloves, grate a large nutmeg; mix all these ingredients thoroughly, together with one pound and a half of good browa - Pack it in jars.. it is to be used, allow, for the quantity sufficient to make twelve small mince pies, five finely-minced apples, the grated rind and juice of a | lemon, and a wine glass and a half of wine; put into each a few bits of citron and preserved orange peel. Three or four whole green lemons, preserved in good brown sugar, and cut into thin slices may. be added to the mince meat.

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Boil three pounds of lean beef till tender and when cold chop it fine. Chop three pounds of clear beef suet and mix the meat, sprinkling in a table-spoonful of salt. Pare, core and chop fine six pounds of good apples; stone four pounds of raisins and chop them; wash and dry two junds of currants; and mix them all well with the meat. nn with powdered cinnamon one spoonful, a powdered nutmeg, a little mace and a few cloves pounded and one nd of brown sugar—add a quart of Madeira wine and @ pound of citron cut into small bits. This mixture, put down in a stone jar and closely covered will keep several weeks. It makes a rich pie for Thanksgiving and Christmas.

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‘Take two pounds of lean beef boiled and one pound of suet, chop fine—three pounds of apples—two pounds of raisins or currants, one pound of sugar, a little salt, pepper, cinnamon, q7. cloves, and one nutmeg—moisten with new cider or sweet cream. Make a good paste, and bake about an hour. The currants must be washed and dried at the fire; raisins stoned and chopped.

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Pick, clean, and singe the chickens; if they are very young, keep them whole, if large, cut them in joints, and take off the skin, wash them well, parboil in a pint of water, season them with salt, white pepper, grated nutmeg and mace mixed, and if whole, put into them a bit of butter rolled in flour, and a little of the mixed spices; lay them into a dish with the livers, gizzards, and hearts well seasoned, add the gravy, and the yolks of five hard boiled eggs; cover with a puff paste, and bake it for an hour. Slices of cold ham and forcemeat balls may be added to this pie. Or wash in cold water two or three ounces of macaroni, break it into small bits, simmer it for nearly half an hour in milk and water, drain, and put it with the chickens into the dish, and also an ounce of butter.

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beneficent being, can doubt. And yet the use of summer fruits appears often to cause most fatal diseases, especially in children. Why is this? Because we do not conformto the natural laws in using this kind of diet. These laws are very simple and easy to understand.—Let the fruit be ripewhen you eatit; and eat it when you require food. Now, nearly one half of the summer fruits used are eaten in an unripe or decaying state; more than half sold in the cities are in this condition. And this unhealthy fruit is often taken when no food is needed, after the full dinner, or for pastime in the evening. It is given to children to amuse them or stop their crying, when they are often suffering from repletion. Is it a wonder that fruits make people and children sick under such circumstances ? In the country, fruits in their season, usually form part of the morning‘and evening meal of children with bread and milk; fresh gathered fruits; and they seldom prove injurious eaten in this manner. Indeed, though far the greatest quantity of fruit is eaten in the country, and some in an unripe state, yet very little comparatively, is used when it is decaying. And hence it doubtless is, that the diseases which so fatally afflict children in the cities, during the fruit season, are seldom of much consequence in the country. The fruits sold in the city almost always are gathered in an unripe state, in order the better to bear the delay and disturbance of bringing to market; they are therefore in that most crude and unhealthy condition,—* rotten (or at least decaying) before they are ripe,” and all their best qualities are lost. Do not give such fruit to your, young children. If it is possible send or go with them into the country, during the fruit season, and let them ramble over the green hills and through the wide pastures, where in the grass or by the rough fences, grow those delicious fruits, the raspberry, or blackberry, and strawberry, and pick for themselves. There they will scarcely be persuaded to eat an unripe or decaying berry. If you cannot do this, keep such fruits as much as possible from their knowledge; for though it is undoubtedly of essential benefit to the health to use ripe fruits in the hot season, yet it is better to do without them entirely, than to eat them when utterly unfit for the stomach. Stone fruits are still more objectionable, because the stones and skins frequently swallowed by children are entirely indigestible. Peach skins are very unhealthy and should never be eaten. In the southern cities, many bowel complaints are caused by the use of this fruit. Apples and winter pears are very excellent food for children, indeed for almost any person in health; but best when eaten at breakfast or dinner. If taken late in the evening fruit often proves injurious. The old saying that apples are gold in the morning, and silver at noon, and lead at night is pretty near the truth. Both apples and pears are often good and nutritious when baked or stewed, for those delicate constitutions that cannot bear raw fruit. Much of the fruit, gathered when unripe, might be rendered fit for food by preserving in sugar. This is an expensive article of diet, if freely used, and therefore there is less danger that people will indulge to excess. I would not recommend sweetmeats or fruit sauces at every meal; but a portion of these delicate preparations are healthy and economical; they decorate the table and give zest to the evening meal of plain bread and butter, when otherwise rich cakes would be craved. Eaten with custards or rice, preserves or ripe berries are excellent in the summer season, when such kinds of food, nutritious, yet mild and light, are essential to the comfort of the sedentary, indeed, of all, except those who exercise much in the open air. The following receipts for this kind of cookery, which is truly a lady’s department, are those combining most fully pleasantness of taste with economy and suitableness for family use. Fruit for preserves is better not to be over ripe; gather it on a dry day, and after a dry day if possible. ‘Good sugar is cheaper in the end than poor for this use; but for family preserves, if loaf or good lump sugar is used, it geed not be clarified. Much time and waste of sugar is. thus spared.:

From The Good Housekeeper, 1841, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To every pound of sugar allow one gill of water; stir it over the fire till ‘the sugar is entirely dissolved; when it

From The Good Housekeeper, 1841, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Weigh equal proportions of pounded loaf (or lump) sugar and raspberries; put the fruit in a preserving pan, and with a silver spoon or flat wooden stick, bruise and mash it well; let it boil up, then add the sugar, stirring it well with the fruit; when it boils skim it, and then boil fifteen or twenty minutes. Srrawserey JaM is made in the same way.

From The Good Housekeeper, 1841, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gather the peaches when quite ripe, peel and stone them, put them into a preserving pan, and mash them over the fire till hot; rub them through a sieve, and add to a pound of pulp the same weight of ded loaf sugar, and half an ounce of bitter almonds, b! d and pounded; let it boil ten or twelve minutes, stir andkggim it well. TO PRESERVE MSONS, Toevery pound of damsons three quarters of a “> pound of powdered sugar; put into jars or well glazed earth- - en pots, alternately a layer of dai, and one of sugar; tie strong paper or cloth over the‘poff_and set them in the oven after the bread is drawn; and them stand till the oven is cold. The néxt day, strain he syrup and boil it till thick; when iit is cold, put ns into small 18 THE GOOD HOUSBKREPER. jars or glasses, pour over the syrup which should cover. them, and tie a wet bladder or strong cloth over them.

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This is a very nice preserve to spread on bread for children and much healthier in -the winter than salt butter. Take any kind of berries, currants, or cherries (the latter must be stoned)—to every pound of fruit allow half a pound of sugar, and boil till it is reduced one fourth. TO PRESERVE QUINCES, Pare the quinces very thin, cut them in quarters, and to every five pounds of fruit put three pounds of sugar and half a pint of water; cover them to keep in the steam and let them simmer gently for three hours. Or they'may be preserved whole.

From The Good Housekeeper, 1841, page 92. 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 of fine pears; peel, cut. them in halves, and take out the cores; put them into a pan witha few cloves, half a pound of sugar, and some water. Set them in a moderate oven till tender, then put them on.a slow fire to stew gently; add grated lemon peel.*

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Slice and stew a small beet root in a.pint of water; take out the beet; pare, core and quarter your pears, and stew in the same water, sweeten to your taste, and add a little. lemon peel.

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Weigh equal quantities gf good brown sugar and of apples; peel, core and minct them small. Boil the sugar, allowing to every three pounds a pint of water; skim it well, and boil it pretty thick; then add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger; boil till the apples look clear and yellow. This preserve will keep for years. °

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Boil half a pound of loaf sugar in a pint of water; take off the scum, and put in some large apples, pared, cored and cut into quarters, with the peel and juice of a lemon; let them boil till clear, without a cover upon the saucepan..

From The Good Housekeeper, 1841, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The best way to stewany kind of fruit isto put the quan» tity you wish to cook into a wide mouthed jar, with enough: brown sugar to sweeten it; then cover the jar close, set it in. akettle of cold water, and boil it till the fruit is tender. This. preserves the flavor of the fruit.

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Strain the juice of currants, add a pound and a quarter of: sugar to every pint of juice. Boil it gently till itis clear, skimming it all the time. Raspberry, strawberry, dsc. are made in the same manner.. ‘

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' Choose a thick yellow pumpkin which is sweet; pare, take 80 THE GOOD HOUSEKEEPEE. out the seeds and cut the thick part into any form you choose, round, square, egg shaped, stars, wheels, &c. weigh it, put it into a stone jar or deep dish and place in @ pot of water to boil till the pumpkin is so soft that you can passa fork through it. The pot may be kept uncovered, and be sure that no water boils into the jar. Take the weight of the pumpkin in good loaf sugar, clarify it and boil to syrup with the juice of one lemon to every pound of sugar, and the peel cut in little squares. When the pumpkin is soft, put it into the syrup and simmer gently about an hour or till the liquor is thick and rich, then let it cool and put it in glass jars well secured from air. It is a very rich sweetmeat.

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Scald, take off the hair, and wash very clean four feet; put them into a saucepan with two quarts of cold water, and when it comes to a boil let them simmer for six or seven hours; teke out the feet, and strain the liquor into a deep dish. The following day remove the fat carefully” from the top, and give it another boil, which will reduce it to one quart of stiff stock or jelly—This may be flavored as you like; it must be dissolved and boiled again when - seasoned. It is very delicate and nourishing for an invalid.

From The Good Housekeeper, 1841, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and press the fruit, strain the juice, and, by degrees, mix into as much ground rice as will, when boiled, thicken to a jelty; boil it gently, stirring it, and sweeten to you taste. Put it in a basin or form, and serve to eat with milk or cream.

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Steep for some hours, in two table-spoonfuls of water, the peel of a lemon, and three or four bitter almonds pounded; strain, and mix it with three table-spoonfuls of arrow-root, the same quantity of lemon-juice, and one of wine; sweeten, and stir it over the fire till quite thick, and when quite cold, put it into jelly glasses. APPLE CREAM. 81

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Wash a large teacupful of rice in several waters, put it into a saucepan with cold water to cover it, and when it boils, add two cupfuls of rich milk, and boil it till it becomes dry; put it intoa shape, and pressit inwell. When cold, turn it out, and serve with preserved currants, raspberries, or any sort of fruit round it.

From The Good Housekeeper, 1841, page 95. 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 teacupful of cold water; let it settle, and pour the water off. Sweeten and boil a quart of milk with the peel of a lemon and some cinnamon; pick them out, and pour it boiling upon the arrow-root, stirring it well and frequently till it is cold. Serve 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.

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Boil a stick of cinnamon, two or three peach leaves, or a few bruised bitter almonds, in a quart of milk; strain. sweeten, and mix it, when cool, with three or four wellbeaten eggs; stir it constantly over the fire till it thickens, It may be eaten with stewed apples, prunes, damsons, or any other fruit.

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Squeeze three quarters of a pint of juice from red currants when full ripe, add to it rather more than a quarter of a pound of pounded loaf sugar, and the juice of one lemon; stir it into a pint and a half of cream, and whisk it till quite thick. Serve it in a glass dish, or in jelly glasses. It may be made with currant jelly, which mix with the lemon juice and sugar.. Raspberry and strawberry cream may be made in the same way. APPLE CREAM, Peel and core five large apples; boil them in a little water, till soft enough to pressdprough a sieve; sweeten, and beat with them the whisked whites of five eggs. Serve it with cream poured round it. WHITE LEMON CREAM, Boil the thin peel of two lemons ina pint of cream; strain and thicken it with the well beaten yolks of three and whites of four eggs; sweeten with pounded loaf sugar; stir till nearly cold, and put it into glasses.

From The Good Housekeeper, 1841, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweeten a quart of thin cream or good milk with pounded sugar; boil it with a bit of cinnamon and half the peel of a lemon; strain it and when a little cooled, mix it gradually with the well beaten yolks of ten eggs; stir it over a slow fire till it is pretty thick; pour it into a basin and add a table-spoonful of rose-water; keep stirring it every now and then 3 3 put it into glasses, cups ora dish. It may be made the day before it is wanted. ‘

From The Good Housekeeper, 1841, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the juice of four lemons with three ounces of pounded loaf sugar intoadeep dish. Boil the grated peel of one lemon and two ounces of sugar in a quart of cream, and pour it over the sugar and juice. Stir it well. It will keep several days. Onance Custarp may be made in the same manner.

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Boil a pint of cream with mace and cinnamon, or peach leaves; when cold add three eggs, well beaten, a little rose-water and nutmeg; sweeten to your taste, and bakein china cups.

From The Good Housekeeper, 1841, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a pint of milk, half a pint of cream, one ounce of sifted ground rice, five or six bitter almonds, blanched and pounded with two table-spoonfuls of rose-water; sweeten with loaf sugar, and stir it all toge' ether till it nearly boils; add the well b beaten yolks of three 3 stir, and let it simnm CAKES. 83 mer for about a minute; pour it into a dish, or serve it in cups, with sifted loaf sugar over the top.

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Whisk for one hour the whites of two eggs together with two table-spoonfuls of raspberry, or red currant syrup or jelly; lay it in any form upon a custard or cream, piled up to imitate rock. It may be served in a dish with cream round it.

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Take one pound of finely pulverized loaf sugar, nine eggs and twelve ounces of dried and sifted flour. Beat the eggs, yolks and whites separately, nearly half an hour; then beat the sugar with the eggs till the whole i is of a foam, have the oven ready, and stir in the flour lightly, adding a grated nutmeg and a little cinnamon or mace, then put the mixture in buttered tins filled only half full, and bake about half an hour; if in one large cake it will require one hour. The oven should be quick—that is, just heated, but not so hot as to scorch.

From The Good Housekeeper, 1841, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of dried flour, three quarters of a pound. of finely-pounded loaf sugar, seven eggs, the yolks and whites beaten separately, the grated peel and juice of a lemon, a table-spoonful of rose water; beat all for an hour with the hand; butter a tin, line it with a paper alse buttered, put in the cake, and sift pounded suger over the top. Bake it for an hour.

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One pound of flour—twelve ounces of lump sugar, pounded fine; seven eggs well beaten with the sugar; one ounce of caraway seeds dried and pounded, and two large tablespoonsfal of sour cream with a teaspoonful of pearlash. Bake an hour, if in one cake—in small tins fifteen minutes.

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Beat toa froth the whites of eight eggs, then add two pounds of finely pounded and sifted loaf sugar, one pound of blanched sweet almonds, which must be pounded to a paste with rose-water. Beat all these together till they become a thick paste, then drop it from a spoon upon a buttered tin. Place the drops a little apart, as they may spread. Bake them about ten minutes in a moderate oven.

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Beat the whites of four eggs till they standalone. Then beat in, gradually, a pound of finely powdered sugar, a teaspoonful at a time. Add eight drops of the essence of lemon, and-beat the whole very hard. Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it, at equal distance, small teaspoonfuls of stiff currant jelly. Put a little of the beaten egg and sugar at first, under the currantjelly. With alarge spoon, pile some of the beaten white of egg and sugar, on each lump of jelly, so as to cover it entirely. Drop on the mixture as evenly as possible, so as to make the kisses of a round smooth shape. Set them in a cool oven, and as soon as they are coloured, they are done. Then take them out and place them — two bottoms together. Lay them lightly ona sieve, and dry them.in a cool oven, till the two bottoms stick fast together, so,as to form one ball or oval. SUGAR DROPS, Beat the whites and yolks of four eggs separately toa light foam; dilute the yolks with two teaspoonfuls of water and turn them with the whites, and beat them some time; then add by degrees a poundof sugar in fine powder, and then four ounces of superfine flour, beating the mixture constantly. Drop the mixture on white paper placed in a tin plate, in any shape you please, ice them over with sugar in powder to prevent running, and bake about ten minutes in a moderate oven.

From The Good Housekeeper, 1841, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take eight yolks and four whites of eggs and beat to a foam, add six ounces of powdered sugar, and the peal of one lemon grated; then stir in half a pound of ground rice, and beat all together for half an hour. Put itinto a buttered tin and bake twenty minutes. This cake is recommenifled as very easy of digestion. All the foregoing cakes are

From The Good Housekeeper, 1841, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat, till extremely light, the yolks of nine eggs; add half a pound of sifted loaf sugar, and the same quantity of sifted rice flour; melt half a pound of fresh butter, and mix it with the eggs, sugar, and flour, along with a few pounded: bitter almonds; half fill small. buttered tins and bake in a quick oven..

From The Good Housekeeper, 1841, page 101. 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 cleaned and dried currants, the same quantity of dried and sifted flour, a quarter of a pound of pounded sugar, a quarter of a pound of fresh butter, four olks, and three whites of eggs, both well beaten, and a ittle grated nutmeg or pounded cinnamon; then beat the butter to a cream; add the sugar, and then the eggs and the flour; beat these well for twenty minutes, mix in the cure rants and the grated nutmeg. Drop the cakes in a round form upon buttered paper or bake them in small. tins ina quick oven..:

From The Good Housekeeper, 1841, page 101. 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, half'a pound’ of butter well rubbed into it, half a pound of sifted loaf sugar and half'a teacup of caraway seeds; make them into a stiff paste with a little cold water, roll it out two or three times, cut it into round eakes, prick them and bake them. upon floured tins, in a slowoven. Currants may be used instead of caraway seeds, if preferred: SUGAR CAKES, Take half a pound of dried flour, a quarter of a pound of fresh butter, a quarter of a pound of sifted loaf sugar; then mix together the flour and the sugar; rub in the butter, and add the yolk of an egg beaten with a tablespoonful of cream; make it into a paste, roll, and cut it into small round cakes, which bake upon a floured tin.

From The Good Housekeeper, 1841, page 101. 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 xub a quarter of a pound of butter: add the beaten yolks of two, and the white of one egg, a quarter of a pound of pounded loaf sugar, and a few caraway seeds; mix it to a paste witha little warm milk, cover it with a cloth, and let it stand before the fire for nearly an hour; roll out the paste, and cut it into round cakes with the top of a glass, and bake them upon floured tins.

From The Good Housekeeper, 1841, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub half a pound of butter into a pound of flour; then. rub in half a pound of sugar, two table-spoonfuls of ginger, and a spoonful of rose-water; work it well; roll out and bake in flat pans in a moderate oven. It will take about - half an hour to bake. This gingerbread will keep good some time.

From The Good Housekeeper, 1841, page 102. 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 flour, one pound of butter and one of sugar, five eggs well beaten, two ounces of powdered ginger and a teaspoonful of pearlash.

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Take one pound of flour, one pound of sugar, half pound of RICH PLUM OB WEDDING CAKE. 890" butter, seven: eggs, half a pint of cream, and spices to your taste. Beat all well together, and bake in a buttered tin, or in cups.

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Rub six ounces of butter into a quart of flour; then mix six ounces:of sugar into three well beaten eggs, and make the flour into paste, adding a little rose-water and what spices you like. Roll the paste very thin and cut with the top of a glass, prick the cakes with a fork, and cover with caraways, or wash with the white of an egg and dust a little white sugar over. Bake on tins in a moderate oven.

From The Good Housekeeper, 1841, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quarter of a pound of almonds; beat well in a mortar with a little rose-water or cream, six eggs, three spoonfuls and a half of flour, half a pint of cream, quarter of a pound of butter; sweeten to your taste; butter your cups and bake them half an hour; this quantity makes twelve puffs in middle-sized teacups.

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Mix five ounces of butter with three pounds of dry flour and five ounces fine powdered sugar; add six ounces of. currants washed and dried and some pimento or cinnamon and mace finely powdered. Put three table-spoonfuls of yeast into a pint of new milk warmed and mix the dough; let it stand till it is light. Make it into twelve cakes, and bake on a floured tin half an hour. Raisins may be used instead of currants if more convenient; but raisins must be stoned and chopped..

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Take two pounds and a half of dried and sifted flour, allow the same quantity of fresh butter washed with rose-water, two pounds of finely pounded loaf sugar, three pounds of cleaned and dried currants, one pound of raisins stoned, one nutmeg grated, half a pound of sweetmeats cut small, a quarter of a pound of blanched almonds pounded with a little rose-water, and twonty eggs; the yolks and whites separately beaten. The butter must be beaten with the hand till it becomes like cream; then add the sugar, and by degrees the eggs, after these the rest of the ingreu.ants, mixing in at last the currants, with nearly a teacupful of rose, or orange-flower water. This mixture must be beaten together rather more than half an hour, then put into a cakewhich has previously been buttered and lined with buttered paper; fill it rather more than three quarters full. It should be baked in a moderate oven for three hours, and then cooled gradually, by at first letting it stand some time at the mouth of the oven. If you fear the bottom of the cake may burn, put the pan on a plate with saw-dust between.

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Beat the whites of four. eggs to a stiff foam, and add gradually three quarters of a pound of the best double refined loaf sugar, pounded and sifted; mix in the juice of half a lemon, or a teaspoonful of rose-water. Beat the mixture till very light and white; place the cake before the fire, pour over the iceing and smeoth over the top and sides with the back of a spoon.

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Rub into a pound of flour, an ounce of butter, a beaten egg, and half a teaspoonful of salt—wet it with warmed milk; make the paste rather stiff, and let it remain before the fire, where it will be kept warm for an hour or two; then roll it thin and cut it with the top of a tumbler; bake it quick.

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Put into a quart of flour four ounces of butter, and, if you use new milk, put in three large spoonfuls of yeast; make it into biscuits and prick them with a fork. If you have sour milk, omit the yeast, and put a teaspoonful of pearlash in the sour milk; pour it while effervescing into the flour. These biscuits are less likely to injure the health, than if raised with yeast.

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Take one-quart of buokwheatmeal, » handful of indian meal, anda teaspoonful of salt, mix them with two large spoonfuls of yeast and sufficient cold water to make a thick batter. Put it ina warm place to rise, which will take three or four hours.; or if you mix it at night, let it stand where it.- is rather cool. When it is light, bake it on a griddle, or ina pan. The griddle must be well buttered, and the cakes are better to be small and thin.

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Mix one pint of sifted indian meal and four large spoonfuls of wheat flour into a quart.of new milk, add four eggs beaten, and a little salt. Bake them ona griddle like buckwheat cakes; eat with butter and molasses. PLAIN: INDIAN CAKES, Take a quart of sifted indian meal, sprinkle a little salt over it, and mix it with scalding water, stirring it well; bake it on a board, before the fire, or on atin in a stove.— It is healthy food for children eaten warm (not hot) with molasses or milk. _Indign cake made with buttermilk, or sour milk, with a little cream or butter rubbed into the meal, and a teaspoonful of pearlash in the milk, is very light and nutritious.

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One pint of milk, three eggs, a piece of butter as large as an egg, two spoonfuls of yeast, and flour enough to make a stiff batter, bake them in, tin hoops or on a griddle, let them stand and rise all night, but not in a very warm place.

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Beat two eggs, put themin halfa pint of milk and a teacup of cream, with half a nful of pearlash dissolved in it; sprinkle a teaspoonful of salt and grate half a nutmeg, a little cinnamon, and rose-water, if you like. Stir in sifted flour till the batter is smooth and thick. Bake them on CHEAP DISHES. 93 a griddle or ina pan. Butter the pan well, and drop the batter in small round cakes, and quite thin. They must be turned, nicely browned, but not made black; lay them on 8 plate, in a pile, with a little butter between each layer. This batter will make good pancakes, fried in hot lard.

From The Good Housekeeper, 1841, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the country where cream is plenty this is a favorite cake at the tea table.—Put into a quartof flour a bit of butter as large as an egg, sprinkle over a teaspoonful of salt—~ take half a pint of thick cream, a little sour, half a teaspoonful of pearlash dissolved in water, poured into the cream,,and milk added sufficient to wet the flour. Some use all cream and that sweet. Then there needs no pearlash. It is expensive food.

From The Good Housekeeper, 1841, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub into a pound of sifted flour two ounces of butter; beat the whites of three eggs to a froth and adda tablespoonful of good yeast, a little salt, and sufficient warm milk to make a stiff dough. Cover and put it where it will be kept warm, and it will rise in an hour. Then make it into rolls, or round cakes, put them on a floured tin, and bake in a quick oven or stove. They will be done in ten or fifteen minutes.

From The Good Housekeeper, 1841, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Indian meal is. the cheapest, and a bushel furnishes more nutriment than the same quantity of wheat. It is also a generally healthy diet, and those who wish to practise close economy should use much of this meal in their families. It makes excellent puddings, and warm cakes, which are much less apt to oppress the stomach than hot wheat bread or short cakes of any kind. And good, light, nourishing bread may be made by using five parts of indian and one of rye or wheat flour, (see receipts for ‘‘ Rye and Indian Bread”); which is better than to cook it hot at every meal. PLAIN BAKED INDIAN PUDDING, Scald a quart of skimmed milk, and stir in-while it is hot, half a pint of sifted indian meal and a teacup of molasses; season with a little salt, ginger or cinnamon. Let it cool, (it is better to stand an hour or two,) then pour it into an earthen pot or deep pan, that has been well buttered (clarified drippings will answer to rub the pean, but butter is best) and bake it three or four hours. Pour in half *, teacup of cold milk, and stir the whole when you set it in e oven.

From The Good Housekeeper, 1841, page 108. 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 hot milk and stir in sifted indian meal till the batter is stiff; add a teaspoonful of salt and a little molasses; then stix in a pint-of whortleberries, or the same BREAD PUDDING. 95 quantity of chopped sweet apple. Tie it in a cloth that has been wet and leave room for it to swell, or put it ina pudding pan, and tie a cloth over—boil it ‘three hours. The water must boil when it is put in. You can use cranberries, and eat.it with sweet sauce.

From The Good Housekeeper, 1841, page 108. 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 rice, washed and boiled soft in a pint of milk with a salt-spoonful of salt——when cold add three eggs, two cups of sugar, a small piece of butter, a little cinnamon ore nutmeg. Bake itan hour in a buttered dish.

From The Good Housekeeper, 1841, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash in four or five waters a pint of good rice; tie it in a-pudding cloth, allowing plenty of room to swell;—put it on in a pot of cold water and let it boil slowly for two hours. It may be eaten with butter and sugar, er molasses.

From The Good Housekeeper, 1841, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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é Make a batter with two eggs, a pint of milk, and three or four spoonfuls of flour; pour it into a deep dish, and having pared six or eight small. apples, place them whole in the batter and bake it in a stove or oven. It will be done in an hour.

From The Good Housekeeper, 1841, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up four eggs, add a pint of milk, anda little salt andstirin four large spoonfuls of flour, a little nutmeg and sugar to your taste. Beat it well, and pour it into buttered teacups, filling them rather more than half full, They will bake in a stove or dutch oven in fifteen minutes; and if you have company unexpectedly to dinner, and wish to add a little dish, this is a good and cheap one. BREAD PUDDING, Pieces of dry bread, crust, &zc., if kept clean and used before they are sour, make good puddings; no prudent housekeeper will allow them to be wasted. Soak the crusts in milk till they are soft—then add eggs, sweetening and spice to your taste. Bake or boil.. ’

From The Good Housekeeper, 1841, page 109. 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 good split peas, and having washed, soak them well in warm water; then tie them in a cloth, put the pudding into a sauce of hot water, and boil it until quite soft. When done, beat it up with a little butter and salt; serve it with boiled pork or beef, or with a little cold meat it makes a dinner for children in the winter season.

From The Good Housekeeper, 1841, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Is an economical dish; but it does not agree with weak stomachs. Puta quart of beans into two quarts of cold water, and hang them all night over the fire, to swell. In the morning pour off the water, rinse them well with two or three waters poured over them ina colander Take a pound of pork, that is not very fat, score the rind, then again place the beans just covered with water in the kettle and keep’ them hot over the fire for an hour or two; then drain off the water, sprinkle a little pepper and a spoon of salt over the beans; place them in a well glazed earthen pot, not very wide at the top, put the pork down in the beans, till the rind only appears; fill the pot with water till it just reaches the top of the beans, put it ina brisk oven and bake three or four hours. Stewed beans and pork are prepared in the same way, only they are kept over the fire, and the pork in them three or four hours instead of being inthe oven. The beans will not be white or pleasant to the taste unless they are well soaked and washed—nor are they healthy without this, process.

From The Good Housekeeper, 1841, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a very and economical way of cooking steaks that are not go senior Put the stenks in a stewpan with a little butter, and fry them brown. Then add a little gravy or boiling water, some pepper, salt, and a table-spoonful of vinegar, and let them stew gently till tender. Thicken the gravy with a bit of butter rolled in flour

From The Good Housekeeper, 1841, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tie up the beef with a strong tape and put it on to stew with as much cold water as will cover it—season with salt, black pepper, a little allspice, mace or cloves, and a gill of vinegar. Let it stew gently skimming it well, seven or eight hours, till it is tender. Take out the beef, skim off the fat, strain the gravy and thicken with a little flour, let it boil and pour it over the beef before serving. This isa rich dish and economical, because stewing meat saves all the juices and essence.

From The Good Housekeeper, 1841, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a neck of mutton into neat chops, season them with salt and pepper, butter a dish, lay in the chops and ur over them a batter made of a quart of milk, four cage eaten up, four table-spoonfuls of flour, and a little salt. An hour will bake them. This is a quick mode of dress: ing a dinner, if you are baking.

From The Good Housekeeper, 1841, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘Take the heart, liver and sweet bread of a lamb; eut it into slices and fry it in salt pork fat; or dip it in the beaten white of an egg and strew bread crumbs over it, before you fry it. Garnish with crisp parsley.

From The Good Housekeeper, 1841, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There is none of the solid meat of animals so cheap as the liver, and if well cooked it makes a good dish. Cut it in thin slices, rub them with flour or indian meal, and fry in salt pork fat till thoroughly done—or you may broil it like a steak. Beef liver is cooked in the same Way.

From The Good Housekeeper, 1841, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of veal; wash the same quantity of rice, and stew them together in three quarts of water, seasoned with pepper and salt. Let it stew gently two hours, then add half a pint of milk, and let it just come to a simmer. This with boiled potatoes will make a comfortable dinner fora large family.

From The Good Housekeeper, 1841, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 VERY ECONOMICAL DINNER. One pound of sausages, cut in pieces, with four pounds of potatoes, and a few onions, if they are liked, with about a table-spoonful of flour mixed in a pint of water and added to the dish, will make a sufficient dinner for five or six persons. The potatoes must be cut in slices and stewed with the sausages till tender. Or you may use a pound and a half of meat (mutton is best) instead of the sausages. Season with pepper, salt and sage or thyme. HASHES, All the pieces and bits of cold meat should be minced and warmed; if this is rightly done the dish is generally a favorite one. It is best to chop the meat very fine, (gristles and gelatinous matter from the bones may be included) then make @ gravy by putting a lump of butter (what you judge necessary) into a stew-pan; when it is hot add a little flour and - stir it into the butter; then add a teacupful of the broth the meat was boiled in and a little catsup. Let this boil up, then put in the mince meat, with a little chopped parsley, pepper and salt. Let it stand and simmer a few minutes ~eovered, but do not let it boil—it hardens the meat to boil ‘it—Lay slices of toasted bread in the dish and pour the meat and gravy over.

From The Good Housekeeper, 1841, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a quart of green pease, (keep out half a pint of the youngest; boil them separately, and put them in the soup when it is finished;) put them on in boiling water; boil them tender, and then pour off the water, and set it by to make the soup with;- put the peas into a mortar, and pound them into a mash; then put them into two quarts of the water you boiled the peas in; stir all well together; let it boil up for about five minutes, and then rub it through a hair sieve. If the peas are good, it will be as thick and fine a vegetable soup as need be sent to table. CAKES, PIES, ETC. 99

From The Good Housekeeper, 1841, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The salted cod fish is cheap food, if potatoes are used freely with it. Thick fish are more profitable than thin ones. To cook salt fish well requires considerable care. It should never botl; put it on in cold water, and let it soak over night. Then wash and scrape it very clean—put it into a kettle of cold water, and let it stand near the fire where it can be hot, but not boil up, for two hours. It should be scalding hot the last half hour. Drain it and send it to table. Egg sauce or melted butter is eaten with it. Should any fish remain after dinner, have it minced before it is put away, and the potatoes mashed up with it. They can be done much better and easier when warm than if allowed to stand till morning. Then the fish may be rolled into balls, flattened and fried in hot butter or lard. Dip the balls into the beaten white of an egg, and they will not break. This is a fine dish for breakfast in the winter season.

From The Good Housekeeper, 1841, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gather the fruit in dey weather; allow half a pound of coarse brown sugar, to every pound of fruit; boil the whole together gently for an hour, or till the blackberries are soft, stirring and mashing them well. Preserve it like any other jam, and it will be found very useful in families, particularly for children, regulating their bowels and enablin; you to dispense with cathartics. It may be spread on bread or on puddings instead of butter; and even when the blackberries are bought it is cheaper than butter. In the country, rey family should preserve, at least, a half peck of blackrries..

From The Good Housekeeper, 1841, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour hot water into your coffee pot, and then stir in your coffee a spoonful at a time, allowing three to every pint of water; this makes strong coffee. Stir it to prevent the mixture from boiling over, as the coffee swells, and to force it to combine with the water. This will be done after it has boiled gently a few minutes. Then let it stand and boil slowly for half an hour; remove it from the fire, and pour in a teacup of cold water, and set it in the corner to settle.—As soon as it becomes clear, it is to be poured, gently, into a clean coffee-pot for the table. Made in this manner it may be kept two or three days in summer, anda week in winter; you need only heat it over when wanted. The grounds and sediment, may be boiled over and used once for coffee. 9° 102 THE GOOD HOUSEKESPEE. Fish skin is often used to settle coffee, and will answer tolerably well, if rightly prepared. Pull off the skin from a salted « cod, scrape, wagh and dry it in the oven, after removing the bread~—then divide it in pieces about an inch square, and put it in a paper bag for use. It will require. one bit for every pint of water; put in when you make the coffee. Several substitutes for coffee are used by those who cannot afford the real berry. Rye, pease, é&c.—none of these are very healthy, and certainly are not good—The best substitute is toasted crust of bread, but it is cheaper to drink water, and if taken for a little time will be as palatable; or else use COCOA SHELLS, These should be soaked over night, then boil them in the same water in the morning. ‘Thay are considerably nutritious, and allowed to be healthy, and are cheap. CHOCOLATE, To each square of chocolate, scraped off fine, and put in the pot, allow a pint, (less if you like it strong) of water. Stir it while boiling; and let it be uncovered. Let it boil about fifteen mimuates, or half an hour, then pour.in your cream or rich milk, and let it boil up.—Nutmeg grated over a cup of chocolate improves the flavor. TEA. Scald the teapot with boiling water; then put in the tea, allowing three teaspoonfuls ton a pint of water—or for every two persons. Pour on the water, it must be boiling hot, and let the tea steep about ten minutes. Black tea is healthier than green. Hyson.and Souchong mixed together, half and half, is: a ploasanter beverage. than either alone, and safer for those who drink strong tea, than to trust themselves wholly with green.

From The Good Housekeeper, 1841, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lons of water to.a large handfut of hops is the mle little fresh gathered spruce, or sweet fern makes the beer more agreeable, and you may allow a quart of wheat bran to the mixture—then boil it two or three hours. CUREANT WINE. 108 Strain it through a sieve, and stir in, while the liquor is hot, a teacup of molasses to every gallon. Let it stand till lukewarm, pour it into a clean barrel and add good yeast, a pint if the barrel is nearly full; shake it well together; it will be fit for use the next day.

From The Good Housekeeper, 1841, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Allow an ounce of hops and a spoonful of ginger toa gallon of water. When well boiled, strain it, and put ina pint of molasses and half an ounce or less of the essence of spruce—when cool add a teacup of yeast, and put into a clean tight cask and let it ferment for a day or two, then hottle it for use. You can boil the sprigs of spruce fir in room of the essence,

From The Good Housekeeper, 1841, 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 gallon of boiling water is poured over three quarters of a pound of loaf sugar, one ounce of ginger, and the peel of one lemon; when milk-warm, the juice of the lemon and a spoonful of yeast are added. It should be made in the evening, and bottled next morning, in stone bottles, and the cork tied down with twine. Good brown sugar will answer, and the lemon may be omitted, if cheapness is required.

From The Good Housekeeper, 1841, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turn the inner side out, and wash them in cold water, in which a little boiled soap is well mixed; rinse them well in clean cold water, and the last time with a little salt in the water, and dry themintheshade. They should be washed and dried with as much expedition as possible.

From The Good Housekeeper, 1841, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two teaspoonfuls of water and one of spirit of salt, and let the stained part lie in this for two minutes; then rinse in cold water. Or wet the stain with hartshorn.

From The Good Housekeeper, 1841, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shake and beat it well; lay it upon the floor, and tack it firmly; then with a clean flannel wash it over with one quart of bullock’s gall, mixed with three quarts of soft cold water, and rub it off with a clean flannel or house cloth. Any particularly dirty spot should be rubbed with pure gall. Sorr warez is indispensable to the washerwoman—rain or river water is the best. If you have good water, do not use soda, it gives a yellowish tinge to the clothes. If you buy your soap, it is most economical to use hard soap for washing clothes, and soft for floors, é&c. TO CLEAN PAINT, Put a very little pearlash, or soda in the water to soften TO CLEAN MIRRORS. 107 it, then wash the paint with flannel and soft soap; wash the soap off, and wipe rary with a clean linen cloth.

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Mix in a teaspoonful of cold water, a few drops of oil of vitriol; touch the spot with a feather dipped in the liquid.

From The Good Housekeeper, 1841, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash them in salt and water, and wipe them witha clean dry cloth. TO CLEAN MARBLE, Pound very finely « quarter of a pound of whitening and asmall quantity of stone blue; dissolve in a little water one ounce of soda, and mix the above ingredients carefully together with a quarter of a pound of soft soap; boil it a quarter of an hour on a slow fire, carefully stirring it. Then, when quite hot, lay it with a brush upon the marble, and let it remain on halfan hour. Wash it off with warm water, flannel, and a serubbing-brush, and wipe it dry.

From The Good Housekeeper, 1841, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix some black lead with soft soap and a little water, and boil it—then lay it on with a brush—Or mix the lead with water only. TO CLEAN BRASS, Rub it over with a bit of flannel dipped in sweet oil— then rub it hard with finely powdered rotten stone—then rub it with a soft linen cloth—end polish with a bit of wash leather. Rub creaking hinges with soft soap. Guasszs should be washed and rinsed in cold water, and the water wiped off with one cloth; then rub dry and clean them with another. _ Cur eiass should be rubbéd with a damp sponge dipped in whiting, then brush this off with a clean brush and’ wash the vessel in cold water. An ironing board, sheets, and holders, should always be kept purposely for the ironing. A small board—two feet BAKING. 109. by fourteen inches wide, covered with old flannel and then with fine cotton is handy to iron small articles on. Isinciass is a most delicate starch for fine muslins. When boiling common starch, sprinkle in a little fine salt;. it will prevent its sticking. Bep Linen should be well aired before’ it is used. Keep your sheets folded in pairs on a shelf—closets are better ‘than drawers or chests for linen, it will not be so likely to gather damp. Harr, or even straw mattresses are more healthy to sleep on than feather beds. Never put children on these heat-- ing beds. Keep your sleeping rooms very clean and well: aired; and do not cumber them with unnecessary furniture. Bep curtains are unhealthy, because they confine the air around us while we are asleep. When baking is done twice a week, Wednesdays and Saturdays should be chosen; if only once a week, Saturday is the best, because it allows of preparation for the Sunday dinner—a pudding can be baked—and meat, too, if the family have a real desire of keeping the day for that which it was evidently intended, rest from worldly care, as well as for moral and religious improvement. Oxp Breap may be made almost as good as new by puting it in the oven after the bread is drawn, or in a stove, and let it heat through. Crusts and_pieces of bread should be kept in an earthen pot or pan, closely covered ina dry cool place. Keep fresh lard and suet in tin vessels. Keep salt pork fat in glazed earthen ware. Keep yeast in wood or earthen. Keep preserves and jellies in glass, pr china or stone ware. Keep salt in a dry place. Keep meal in a cool dry place. Keep ice in the cellar, wrapped in flannel. ‘Keep vinegar in wood or glass. Housekeepers in the country must be careful that their meats are well salted and kept under brine. ms PICKLE FOR BUTTER, Allow half a pound of salt, an ounce of saltpetre, and half a pound of sugar to three quarts of water.—Dissolve them together; scald and skim the pickle; let it be.entirely cold and then pour it over the butter.

From The Good Housekeeper, 1841, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Always to make good butter or cheese shows great care and excellent judgment in the farmer’s wife. When every department of the dairy is kept perfectly neat, there is hardly any exhibition of woman’s industry more likely to make her husband proud or gratify a beholder of good sense and benevolence than the sight of a neat dairy-room filled with the rich, vatwable productions which her skill has fashioned from the milk of the cow. “The farmer’s wife,” says the accomplished Addison, ‘who has made nine hundred cheeses, and brought up half a dozen healthy children, is far more amiable in the eyes of unprejudiced reason, than the fine lady, who has made two millions of insipid visits, and propagated scandal from one end of the town to the other.” The moral of this sentiment is true; rational employment, the industry either of hand or head, which produces benefit to society, is the real test of excellence in character,—and few American ladies desire any other standard. The secret of success in the dairy is strict attention and scrupulous neatness, in all its operations. The best time to make butter is in June, when the pastures are rich with clover,and October, when the fall feed is in its perfection. July, August, and September are the months for cheese; then the rich new milk and cream cheeses are made. Dairy work must be learned by practice, and requires as nice judgment and taste as cake making. A few general directions may be followed to advantage; but there have not yet been any settled rules for this work which will insure good butter and cheese; it seems to depend very much on the skill of the individual manager, who does not often choose to communicate the secret of her infallible success. It is to be hoped that some of the intelligent women who THE DAIRY. lll are eminently successful in managing the dairy, will give the result of their experience—we might then frame receipts which would be very advantageous to the young farmer’s wife, and of great benefit to the public; for it is a real calamity to have poor butter and cheese sent to market. Bad butter, particularly, is not only unhealthy, but it entirely spoils every good article of food in which it is mingled. Never purchase it, let it be ever so cheap. It is far better to.eat molasses, orhoney, or preserves with bread, and use lard, beef drippings, suet, éc. for gravies and shortening, than to use bad butter. To ensure good butter you must always seald your pans, pails, &c. in hot water, and then heat them by the fire, or in the hot sun, so that they may be perfectly sweet. Keep your cream in a cool place in the summer, and churn twice a week. Work out all the butter-milk—this must be done or the butter will not keep well; and do not make the butter too salt. Never put butter in. a pine tub. Keep. your cheese in a dark, dry room, and turn and rub themevery day. The fat, fried out of salt pork, is the best preservative to rub on cheese, and gives a rich color and smoothness to the rind. Never wash your cheese shelves; but always wipe them clean with a dry cloth, when you turn your cheese. Do not heat the milk too hot, it should never, for new milk cheese, be more than blood warm; be sure that your rennet is good, and do not use more than it requires to bring the curd. Cut the curd, when fully formed, carefully with a knife; never break it with your hand; and be very particular when draining it from. the whey, not to squeeze or handle the’ curd; if you make the white whey run from the curd, you lose much of the richness of the cheese..

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Bathe the part in cold water, till you can get ready a decoction of wormwood. This is one of the best remedies for sprains and bruises. When the wormwood is fresh ed, pound the leaves and wet them either with water or vinegar and bind them on the bruise—when the herb is dry, put it into cold water and let it warm by the fire a short time, then bathe the bruise and bind on the herb. Always keep cotton wool, scraped lint and wormwood on hand. The best preventive of colds is to wash your children every day thoroughly in cold water, if they are strong enough to bear it—if not, add a little warm water, and rub the skin dry. This keeps the pores open. If they do take cold, give them a warm bath as soon as possible; if that is not convenient, bathe the feet and hands and wash the body all over in warm water, then give a cup of warm tea and cover the patient in bed. If a sore throat follow, take a tumbler of molasses and water, half and half, when going to bed; and rub the throat with a mixture of sweet or goose oil and spirits of ntine, then wear a flannel around it. ‘or canker or sore mouth, steep blackberry leaves, sweeten with honey, sprinkle in a little burnt alum and wash the mouth often with this decoction. The cookery for the sick requires great nicety and exactness, and should rarely be trusted to a common domestic. If you havea nurse constantly with your children, she may do this part of domestic duty well, otherwise, it must generally devolve on the mother.

From The Good Housekeeper, 1841, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift the Indian meal through a fine sieve—wet two spoonfuls of this meal with cold water, and beat it till there are no lumps; then stir it into a pint of boiling water, and let it boil half an hour, stirring it all the time. ARROW-EOOT. 129

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Cut half a pound of lean fresh beef into slices, lay it in a dish and pour over it a pint of boiling water, cover the dish and let it stand half an hour by the fire, then just boil it up—pour it off clear and salt it a very little. gaL Tga is made in the same way—and CHICKEN Tea also. BARLEY WATER, Upon one ounce of pearl barley, after it has been well washed in cold water, pour half a pint of boiling water, and then boil it for a few minutes; the water must then be strained off and thrown away; afterwards a quart of boiling water must be poured over the barley; and which should then be boiled down to one pint and a quarter, and strained off. The barley water thus made is clear and mucilaginous; and when mixed with an equal quantity of good milk and a small portion of sugar, isan excellent substitute for the mother’s milk, when infants are, unfortunately, to be brought up by hand. Without milk, it is one of the best beverages for all acute diseases, and may have lemon juice, raspberry vincgar, apple tea, infusion of tamarinds, or any other acidulous substance that is agreeable to the palate of the patient, mixed with it.

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Forms an excellent nutritive mucilage. Put two teaspoonfuls of the powder into a half pint basin; mix them smooth with a few teaspoonfuls of cold water, and then let another person pour boiling water over the mixture while you continue to stir it, until it forms a kind of starchy-looking substance. Arrow-root thus prepared, may be used in the same manner as gruel. It is well adapted for the food of infants, because it is less‘liable to ferment than either gruel or barley water; and, for the same reason, it is the best fluid nourishment for those who are afflicted with diseases of indigestion. As it is very insipid, it requires either milk, or wine, or acids, to be mixed with it, whichever. may suit the taste and the state of habit of the person for whom it is intended. It forms an excellent pudding, when prepared like rice, for children who are a little beyond the age of infancy.

From The Good Housekeeper, 1841, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An ounce of liverwort must be carefully freed from the moss, fragments of stalks, and particles of dirt, with which it is frequently mixed, by rubbing it between the hands in cold water. Phen steep it, for two hours, in such a quantity of cold water as will completely cover it; after which it must be bruised, pounded, or cut, and the steeping continued for three or four days longer in a fresh quantity of boiling water, which when the steeping is finished, must be strained off by pressure. The liverwort is then to be put into a quart of fresh water, and kept boiling until the fluid be reduced two-thirds, or to a pint and a quarter. When “strained and allowed to cool, it forms a thick mucilage, free from any bitter taste; and may be rendered very palatable by the addition of sugar and lemon juice; or by white wine, in those cases which permit the use of wine. This decoction of liverwort is an excellent demulcent nutriment, in consumption, dysentery and in convalesence from acute diseases, and particularly after the hooping cough, in which case the bitter need not be completely removed, as it tends to invigorate the digestive organs.

From The Good Housekeeper, 1841, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘To make this whey, put half a pint of milk diluted with a quarter of a pint of water into a sauce-pan, which must be placed onthe fire uncovered. Watch the moment when the milk boils, which may be known by the frothing and rising up of the milk to the top of the pan; pour into it, at that instant, two glasses of white wine, and a teaspoonful of powdered sugar, which should bo previously mixed with with the wine. The curd will immediately form; and, after boiling the mixture for a few minutes, may be separated from the whey, either by letting it settle at the bottom, and then pouring off the whey clear from it, or by straining it through a fine sieve..

From The Good Housekeeper, 1841, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book