Mrs. Hale's New Cook Book

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

From Mrs. Hale's New Cook Book, 1857, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To cure pigs’ cheeks. 2(15 Cutlets, to broil or fry, Pork cheese,.... Cutlets and tomato sauce. Hog’s lard,.... Blade-bone, Potting und collaring. 2m> Steaks, Polteil beef,.... Italian pork cheese. To pot beef in imitation of veniPork and beans, son,..... Lsg, to boil, Potted chicken or partridge. Pork cheeks. To i>ot boned pigeons. Sucking pigs, to scald. • Potted lobster. Pig, roast j To collar beef,, Stuffing for a sucking pig. • To collar a pig. Brain sauce, 1 Marinade for collared meats,

From Mrs. Hale's New Cook Book, 1857, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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turkeys, fowls, and To bone a turkey or fowl. To bone poultry or game. To bone fowls for fricassees, <tc., Goose, to roost, Sauce for, Ducks, to roast, To hash a duck or goose, Salmi,, Boiled fowls. Boiled fowls with oysters. To roa.st fowls or capons. To broil a fowl, Sauce for a fowl, Chickens, to fry, To fry cold chicken, To stew chickens in haste. To stew a fowl with onions, Chicken baked in rice. To warm dressed poultry, Ragoflts of poultry, game, <ko., Piliau, to make, Croquettes, to make, Brown fricassee, White fricassee, Fricasseed chicken with corn, Turkey or fowl in jelley, Curry of chicken, Dum])okt,... Chicken pot-pie,

From Mrs. Hale's New Cook Book, 1857, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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filter. Rich and pleasant. • • CoflTse milk.,, • • To make coffee with hot water. To make with cold water f •

From Mrs. Hale's New Cook Book, 1857, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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General remarks. Care of milk, Devonshire method of scalding To make butter, • To salt butter. • To make up butter. • Butter in bot weather. Butter in winter. To cure butter. • To freshen butter, • To improve rancid butter, Pickle for butter, • Work out the butter-milk. •

From Mrs. Hale's New Cook Book, 1857, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bat besides the flesh-making ingredients, namely, the albuihcn and 6brin, we have sliown that it is needful the blood should have food for oxygen; is contained in milk, grain, pulse, vegetables and meat. In the meat as fat, which more or less the juices of the meat and even the lean contain, in the pulse, grain, potatoes, as starch, in the vegetables, as sugar of various kinds, and in milk, as sugar o*‘ At first sight, few things seem less alike than starch and sugar, but modern discovery had proved that our saliva—the natural moisture ot tli3 mouth (wlych in its froth, as it is swallowed with every mouthful of food, aiways contains air) has power, when mixed with moisteneu starcli at the heat of the stomach, to turn the starch into sugar; and again we find fat contain as starch and sugar, but with this difference, that ten ounces of fat will feed as much oxygen as twenty-four ounces of starch. Grains, vegetables, milk, and differ from other, and amongst themselves in their quantities of flesh-producing and oxygen-feeding substances; but whether the oxygen feeders be in the form of sugar oi fat, we can tell exactly how much starch they amount to, and the following list taken from Baron Leibig’s Familiar Letters on Chemis try, in this way shows the relative value of the several kinds of food in flesh-producing, and oxygenfeeding, or warmth-giving ingredients. Human milk has for every ten flesh-producing

From Mrs. Hale's New Cook Book, 1857, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wheat flour one pound is one pound, two ounces, is Butter, when one pound is Loaf sugar, broken one pound is While sugar, powdered one pound, one ounce, is Best brown sugar one pound, two ounces, is ten eggs are one pound h'lour eight quarts are one peck. four pecks are one bushel

From Mrs. Hale's New Cook Book, 1857, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The perfection of soup is, that it should have no particular: this can only be secured by proportion of the several ingredients. The kettles the soups are macT^ should be well tinned, and kept particularly clean, by being washed in hot water and rubbed dry before they are put away; otherwise they will have a musty smell, which will give a disagreeable taste to all things afterwards cooked in them. If they are not kept well tinned also, the taste as well as the color of the soup will be liable to be affected by the iron; and if the soup-kcttl<* of copper and the tinning not quite perfect, every thing cooked in it will be in a greater or less degree poisonous as every thing which is sweet, salt, or sour, extracts verdigri# fram copper. Soup must never be suffered to stand in any vessel of tin, or copper, or iron, to get cold; but always must be j)oured off while hot, into a shallow, well-glazed earthenware pan, ami be about, every five minutesjtill it is nearly cold, other-. wise, the liquor will become sour. Lean, juicy, fresh-killed meat, is best for soup; stale me.'vt it ill-flavored; and fat meat is very wasteful. An vjouonuca.1 cook save, as ingredients for soup, the liquor in which meat has been boiled; for example, leg of pork liquor may be eaf’.Iy made peas’ soup; and calf’s head liquor, and knuckle, be made the l)ase or stock of white soup. The trimmings of undressed meat and game will be useful to enrii'h; and the bones of dressed or undressed meat assist to make a good stock. Ham gives flavor, as as the hone of a dressed ham, taking care to allow for its saltness. S(/t water should always be used for making soup, unless f»e of green peas, in which ca.se hard water better preserves its tolor; and it is a good general rule to apportion a quart of ff.ater to a t ound of meat, that is to say, Jlesh without bone; but rich soups may have a smaller quantity of water. Meat for soup should never be drowned at first in water, but put into the kettle with a very small quantity and a piece of butter, meiely to keep the meat from burning until the juices are extracted; by which means of stewing the gravy will be drawn from it before the remainder of the water is added. A single pouiK^ will thus afford better and richer soup than treble the quantity saturated with cold water. The watrr in the soup-kettle, wdien first put on, should not he allowed to for at; else the water will not pp'.etratc, but harden the meat, and keep in the impurities which, in slow heating, will rise as scum.

From Mrs. Hale's New Cook Book, 1857, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Mrs. Hale's New Cook Book, 1857, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ehould late in the making, as it evaporates very quickly in boiling. Be cautious of over-seasoning soups, with pepper, salt, spices, or herbs; for it is a fault that c:in seldom be remedied: any piavision over-salted is spoiled. A tea-spoonful of sugar is a good addition in flavoring soups. is added to soups in the proportion of a quarter ol a pound for a tureen of soup for eight persons: it should bo Dioicen, then blanched in col^ water, and is better if stewed ia Diuth before it is put into the soup * If soups nro too weak do not cover them In boiling, that th« watery particles may evaporate; but if strong, cover the soupkettle close. If they want flavor, most of the prepared sauces W'ill give it to meat-soups, and anchovy with walnut ketchup <rid soy, wHl add to those of fish, but must be used sparingly. If coloring be w'anted, a piece of bread toasted as brown as possible—but not blackened—and put into soup to simmer fur a short time its goirg to be served, will generally be found sufficient. Burnt onions will materially assist in giving a fine brown color to soup, and also improve the flavor, or burnt sugar, the usual browning may be used. To clarify soup, put into it, when first set on, the whites of 1 or 2 eggs beaten to a stiff froth; skim the pot constantly, and the liquor will be clear when Soak the napkin in cold water before you strain hot soup through it, as the cold harden the the clear soup to

From Mrs. Hale's New Cook Book, 1857, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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compounded, though made in neaidy the same manner. Brown Stock.—Put 10 lbs. of shin of beef, 6 lbs. of knuoklo of veal, and some sheep’s trotters or a cow-heel, in a closely to draw out the gravy and it nearly to dry in until it becomes brown. in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers and salt, roots, herbs, and vegetables of any kind. being done, let it boil gently 5 or 6 hours, pour the broth from off the meat, and let it stand during the night to cool. The following morning take ofl’ the scum and fat, and put it away in a stone jar for further use. Or:—Put into a stew-pan a piece of beef, a piece of veal an old fowl, some slices of ham or bacon, and all the trimmings of meat that can be obtained; add to these materials, where such things are abundant, partridge, grouse, or other game, which may not be sufficiently young and tender for the spit. Pv.t a little water to it, just enough to cover half the meat, and Btew very gently over a slow fire or steam apparatus. the top jdece the meat with water or broth; spices and vegetables aiJ together for 8 or 10 hours in an uncovered stew-pan; skim ofl th(! the liquor through a fine sieve, or wocllei ta/ais, known by cooks as a “ tammy.” Brown stock may be made from an ox-chcek, ox-tail, brisket b2 flariK, or shin of beef; which will, either together or separately, make a strung jelly if stewed down a piece of ham or lean bacon, in the proportion of \ lb. to every 7 lbs. of meat; but the shin of beef alone atibrd a stronger and %ivor. A stock may also be reduced to a glaze by boiling the skimmed liquor as fast as possible in a newly-tinned stew -pan, it becomes of the desired consistence and of a good brown taking care at the same time to prevent it from burning. Stock.—Take scrag or knuckle of veal, ox-heel, or calf’s-head, together with an old fowl and the trimmings of any white poultry or game which can be had, and lean ham in the proportion of lb. to every 14 lbs. of meat. Cut it all pieces (add 3 or 4 large wRroasted onions and heads of celery, few blades of mace; but neither carrots, pepper, nor spice of any kind but mace); put into the stock-pot with just water enough to cover it; let it boil, and add 3 onions and a few' blades of mace; let it boil for 5 hours, and it is then lit for use.

From Mrs. Hale's New Cook Book, 1857, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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all the meat has been taken from a knuckle of the bones, and in a pot, w ith a pound of the scrag of a neck, an ounce of lean bacon, a bunch of parsley, a little thyme, a bit of lemon-peel, and a dessert-spoonlul of pepper: add as much water as w ill Boil and skim it; stop the pot down close, and let it simmer, as slowdy as possible, 3 hours. ofl' and till cold; then skim it, and take the jelly from the sediment. Pound some mace fine, and boil it w ith 2 spoon.sful of water, and add to If cream is to be put to it, do not add the salt until the gravy comes off the fire.

From Mrs. Hale's New Cook Book, 1857, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eel— Fish— Broths, A COMMON camp-kettle be found an exocllent utensil for making soup, as the lid is heavy and in the steam. An earthen pipkin or jar of this form, if of a long and narrow make, widening a little in the centre, is perhaps one of the vessels for soups, and universally used by foreign cooks, who insist it renders the gravy more clear and limpid, and extracts more savor from the meat, than when made in tin or copper.” White Soup.—^Take a good knuckle of veal, or 2 or 3 short ' shanks; it in 4 quarts of water about 4 hours, with some whole white pepper, a little mace, salt, 2 onions, and a small piece of lean ham; it, and when cold take off all the fat and sediment; beat up 6 yolks of eggs, and mix them with a pint of cream; then pour the boiling soup upon it. the cream before putting it in the soup. Veal Soup.—Skin 4 lbs. of a knuckle of veal; cut it small; put it into a stew-pan with 2 gallons of water; «lten it boils skim it, and let it simmer till reduced to 2 quarts;

From Mrs. Hale's New Cook Book, 1857, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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strain and season white pepper, salt, a little mace, a dessertrspoonful of lemon juice, and a large table-spoonful of flour, kneaded with an ounce of butter. Currie, Sovp.—Season 2 quarts of strong veal bioth with 2 onions, a bunch of parsley, salt, and; h.ave ready a chicken, cut in joints, and skinned; put it in the broth with a table-spoonful of curry powder; boil the chicken till quite tender, A little before serving, add the juice of a lemon, and a tea-cupful of boiling cream. Serve boiled rice to eat with this soup. B. Always boil cream before putting it in soup or gravy. Veal Potage.—Take off a knuckle of veal all the meat that can be made into cutlets, &c,, and set the remainder on to stew, with.an onion, a bunch of herbs, a blade of mace, some whole {•epper, and 5 pints of water: cover it close; and let it do on a slow fire, 4 or 5 hours at Strain it, and set it by next day; then take the fat and sediment from the jelly, and simmer it with turnips, celery, sea-kale, and Jerusalen artichokes, or some of each, cut dice, seasoning it w'ith salt and pepper. Before serving, rub down half a spoonful of flour, with half a pint of good cream, and butter the size of a walnut, and boil a few

From Mrs. Hale's New Cook Book, 1857, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in the soup, and serve this with it. It should be as thick as middling cream, and, if thus made of the vegetables above mentioned, will make a very delicate white potage. The potage may also be thickened with rice and pearl-; or the veal may be minced, and served up in the tureen. Potage a la Peine.—Is so called from its having been said to be a favorite soup at the table of Queen Victoria. Stew 2 or 3 young for about an hour in good freshmade veal broth: take them out, skin them and pound the breast, or only the white meat, in a mortar until it becomes quite smooth. That done, mash the yolks of 3 or 4 boiled eggs with the crumb of a French roll, soaked either in broth or in milk, and mix this with the pounded meat to form a paste, which must be afterwards passed a Lui ing this operation the bones and skin have been left, stewing iu the brotli, which must then be strained, and the past# put gradually into it: then, let it boil briskly for a short time, stirring it all the while to ensure its thorough mixture. that is done, take the a pint or more ol cream, and pour it gently into the soup. This being a delicjite white soup, the broth should only be seasoned with mace, nor should there be any other vegetable used than celery; but the cream may be with almonds. Kurrico Soup.—Cut some mutton cutlets from the neck trim and fry them of a light brown; stew in brown gravy soup lender. Have ready some celery, and caions; in for some time, and clear the soup from the fat; the vegetables, color it, and thicken it with butter and; season, and add to it a little port wine and ketchup. If the gravy be ready, the soup will require no more time to prepare than may be necessary to render the chops and vegetables is an excellent family dish. If wished to be made more highly flavored, put in a little curry

From Mrs. Hale's New Cook Book, 1857, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in small pieces, lb. of beef ot mutton, or part of both; boil it gently in 2 quarts of water; take off the scum, and when reduced to a pint, strain it. Sea son with a little salt, and take a tea-cupful at a time. Chicken Soup.—Cut up a large fowl, and boil it well in milk and w'ater; thicken with cream, butter, and flour. Add vegetables of different kinds cut in small pieces, such as potatoes, turnips, the heart of cabbage, one or two onions, celery, tSjc., with thyme, parsley, cayenne or black pepper, and macc. all together: and just before you dish it, add wine, or a little lemon juice, and salt to your taste. Shin of Beef Soup.—Put on the shin at 7 o’clock in lha morning to boil—at 9 o’clock add the vegetables; take a large head of cabbage cut fine, 12 carrots cut small, 5 or 6 turnips. 2 or 3 potatoes, 2 onions roasted in hot ashes, and, if tomatoes are in season, add 2 or 3. Put in thyme, parsley, black pep per, salt, allspice, and a little mace. When you serve, take out first, and with a skim mer take from the thick part of the vegetables; mash them to a pulp, and pour on them the more liquid part. Serve the meat separately in a This soup is excellent the second day, if kept quite sweet. Some people add mushrooms, parsnips, &c.

From Mrs. Hale's New Cook Book, 1857, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is made like portable soup; a small portion will flavor a pint of water, and, w'ith an onion, parsley, sweet herbs, allspice, and seasoning of salt and Cayenne pepper, will make a fine soup in a very short time. Sauces and gravies for game or poultry, are likewise quickly made with glaze.

From Mrs. Hale's New Cook Book, 1857, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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solid lean beef in the proportion of lb. of meat and 2 oz. of ham to the meat with cold water, and let it simmer by the fire for at least 3 hours; during which time it should not be allowed to boil, but, when coming to that point, check it with cold water, and skim it. As then be drawn, throw in 3 quarts of warm water, along oz. each of black pej)per, allspice, and salt, as well as a bundle of sweet herbs, a few cloves, 2 onions, 2 or 3 carrots and turnips, (the latter an hour afterwards,) together with 2 heads of celery; allow the whole to boil slowly, skimming it carefully, until the meat is done to rags, and the vegetables become tender. Then strain it through a napkin, without squeezing it. the vegetables served in the soup separately, a few before dinner, in a portion of the broth, and add them to When soup is sufficiently boiled on the first day, all that it requires on^he second is, to be made thoroughly hot. This soup should be of a clear amber color, without any artificial browning; but if wanted of a deep color, a burnt onion will suffice. This soup is, in fact, the foundation of all gravy soups, which arc called after the names of the ingredients put in them; is, vermicelli, macaroni, rice, barley &c. Macaroni Soups.—Take a quart of gravy soup; break 2 oz. of Naples macaroni int ) pieces of little more than an inch long, putting them, by degrees, into a portion of the boiling soup, to prevent them from sticking and boil until quite tender, but not or pulpy—from 15 to 20 if quite fresh, but ^ an hour, if at all

From Mrs. Hale's New Cook Book, 1857, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a stew-pan, lbs. of lean veal, a small slice of lean ham, a bunch herbs, a head of celery, an onion, some whole white pepper, a blade of mace, and ^ lb. of butter; set the pan over a clear fire, taking care the articles do not burn; then thicken 2 quarts of white gravy and pour it into the pan, adding a few mushrooni trimmings: when it boils, set it aside, remove the scum and fat, and strain the soup upon some vermicelli, which has been soaked a few minutes in cold water, and stewed in strong broth. This soup is sometimes served with a few blanched cheiwil leaves in it.

From Mrs. Hale's New Cook Book, 1857, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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[>Sco^c/t].—Rasp off the skin of as many pota as will make the; throw them tepid water to cleanse; have water, with a little clarified dripping, butter, the stock of roast beef bones, or any other stock; put in the potatoes, and fry some onions and add them, and let it has thickened, and the potatoes are all dissolv od. A salt or red herring is an excellent relish for this soup, or a little cnecse. It is astonishing, that Rumford’s economi cal plans have made so very little progress amongst us. is an soup, as well as for the poor

From Mrs. Hale's New Cook Book, 1857, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Mrs. Hale's New Cook Book, 1857, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or For the former, boil 3 jiints of peas, ^vith mint, in spring water; rub them through a sieve, put to them 3 quarts of brown gravy soup, and boil together; then add about ^ pint of whole boiled; season, and if not green enough,.add spinach-juice. Or, if the gravy be not made, boil w ith the first peas a ham bone, or veal, or beef bones, and trimmings, to make the stock. this soup meat, put the peas, with some butter, 2 onions, seasoning, and a pint of water, into a stewpan. the peas can be passed through a sieve, which being done, add to the liquor and pulp more water, | pint of peas, a few lettuce-leaves,.and some mint, shred all Thicken with butter and if requisite. In either of the above cases, the pe.a-shells, if very young, may be boiled and pulped w ith the first parcel of peas.

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in soft water a ouart of split green peas, with a small piece of butter, until they can ne pulped through a cullender; then add to thorn a lettuce, bob n’ater to make the soup, and some spinach-juice to color it Simmer till ready, thicken minutes, and and The lettuce may be taken out, and asparagus-tops, or a few young, eas substituted. O'd Peas Soup.—Put 1^ lbs. of split peas on in 4 quarts (,f water, with beef or mutton bones, and a ham bone, 2 heads of celery, and 4 onions, let them the pea« are sufficiently soft to pulp through a sieve, strain it, put it the pot with pepper and salt, and boil it nearly 2 or 3 hanJsful of spinach, well washed and cut a little, added when is strained, is a great improvement; and in the summer. young green peas in the place of the spinach; a tea-spoonful of celery seed, or essence of celery, if celery is not to be had. Veqetahh Soup.—To ^ lb. of fresh butter, boiling hot, add onions chopped very When they are soft, throw In spinach, celery, carrots, kidney beans, &c., also chopped fine, with green peas, and any other vegetables that you can collect. Stir them well in the onions and butter till they begin to dry. Have ready a tea-kettle of boiling water, and pour about a pint at a time over your vegetables, till you have as much as you want. Serve up with bread or toast in the bottom of the Pepper and salt to your taste. Ochra Soup.—Boil a leg of veal with about 4 dozen ochras,; then add G tomatoes, G small onions, 1 green pepper, a bunch of thyme and parsley, and let till dinner-time. it with salt, and red pepper to your taste, and if agreeable, add a piece of salt pork wffiich has been previously boiled. The soup should boil 7 or 8 hours. Qumho Soup.—Cut up a or any fowl as if, to fry, and break the bones; lay it in a pot wdth just enough t< >rown it a little; when browned, pour as much w'uter to as will make soup for four or five persons; add a thin slice of lean bacon, an onion cut fine, and some piirsley. Stew it gent ly 5 or G hours; about 20 minutes before it is to be served make a thickening by mixing a heaping of sassafras eaves, pounded fine, in some ^f the soup, and adding it to the MRS.

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rest of the soup; a is an improvement. chickens are be required, but pullet is sulHcient. Ochra Gumbo.—Heat a large table-spoonful of hog’s lard oi Stir into it, while hot, ^table-spoonful of Hour. Add a small bunch of parsley, a large onion, with plenty of ochra all chopped up very Let it fry it is quite brown. Then add a common-sized fowl cut up in small jiieces, and let all fry together until quite cooked. Then pour in about 3 quarts of hot water, and boil till reduced to one-halfi Bice Soup.—Take white stock, season it, and either whole rice boiled till very tender, or the flour of i-ice may be used; \ lb. will be sufficient for 2 quarts of broth.

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and for 2 in weak; it, and add 6 sliced and fried; simmer 3 hours, skim, and serve. Rich Onion Soup.—Put into a stew-pan 12 onions, 1 turnip, and a head of celeiy, \ lb. of butter, and a quart of white gravy;; add another quart of gravy, pulp the vegetables, and with the soup, strained, for ^ an hour, stirring it constantly; and, just before serving, stir in J pint of boiling cream, and about 18 button onions nicely peeled, and boiltxl in milk and

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or 8 full-grown carrots, of the red sort, scrape them clean, and rasp only the outer rind, or sort red part, and if you have a single ripe tomato, add it, sliced, to the raspings, but use no other vegetable except onions. this is doiiig, the broth of any kind of fresh meat which has been got ready should be heated and seasoned wdth a couple of onions fried in butter, but without pepper, or any other kind of seasoning, except a small quantity of mace and a little salt, When all is ready, put the raspings into 2 quarts of the skim med broth, cover the stew-pan close, and let it simmer by llie side of the for 2 or 3 hours, by which time the raspings have become soft enough to be pulped through a after which it is as smooth as jelly, for any curdy appearance will spoil it. Thus all the roots, and most of such vegetables as can be easily made into purees, and combined with any sort of broth, will, in this manner, make excellent soup of different denominations, though all founded upon the same meat-stock. The gravy of beef is always for savory soups, and that of veal or fowls for the more delicate white soups: to which from ^ pint to 1 pint of cream, or, if that cannot be had, the same quantity of milk, and the yolks of 2 raw eggs, should be added for every 2 quarts of soup; remembering, however, that the latter will not impart the richness of cream. Parsnip Soup—is made in the same way as that of carrots; only that the whole of the root is used, and it requires either another tomato or a spoonful of Chili to cheek its rather mawkish sw'eetness. Venison Soup.—Take 4 lbs. of freshly-killed venison cut ofl the bones, and lb. of ham in Add an onion minced, and black pepper to your Put only as as it gently for an hour, keeping the pot closely covered. it well, and pour in a quart of boiling water. Add a head of celei y eut small, and 3 blades of mace. it gently 2^ hours; then put in | lb. of butter, cut small and rolled in flour, and ^ pint of Port, oj

From Mrs. Hale's New Cook Book, 1857, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large onions with 2 turnips and 2 heads of celery. Fry them in ^ lb. of butter brown, but not allowing them to burn. When of a nice color, in a gallon of boiling water, with either a soft-rued red herring* or 2 or 3 anchovies, or 1 table-spoonful of ancho- «y sauce, seasoned with a few blades of pounded mace, and grains of allspice, pepper, and let stew until it is tender enough to pulp. When ready, have the crumb of a loaf of bread boiled in milk, and pass it, with the vegetables, through the cullender. Put it again over a fire to stew for a few minutes; if not Jhick enough, add the yolks of raw to be beaten up the soup when just going be put on the table.

From Mrs. Hale's New Cook Book, 1857, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large mealy; peel and cut them into small slices, with an onion; in 3 pints of water till tender, and pulp them through a cullender; add a small piece of butter, a little Cayenne pepper and just is served, 2 spoonsful of good cream. I’he soup must not be allowed to boll after the cream has been put into it. N. B. This will be found a most excellent soup, and, being easily and quickly made, is useful upon an emergency, when such an addition is suddenly required to the dinner. Turtle Soup.—Hang up the turtle by the hind fins, cut oft ihe head, and allow it to drain. Cut fore fins; separate the callipash {upper shell) from the calipee {under shell), beginning at the hind fins. Cut off the fat which adheres to the calipash, and to the lean meat of the callipee. Then cut off the hind fins. Take off the loan meat from the callipee and from the fins, and cut it into pieces 2 inches square and put it into a stew-pan. The callipash, calipee, and fins, must be held in scalding (but not boiling) water A few minutes, which will cause the shell to part easily. Cut the callipash and calipee pieces about (5 inches square, which put into a stock-pot with some light veal stock. is tender, and then tiiko it out inte

From Mrs. Hale's New Cook Book, 1857, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Mrs. Hale's New Cook Book, 1857, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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light brown in butter, 2 lbs. of the leg of beef, and 2. lbs. of veal, and 5 onions cut small, and 2 oz. of green sage. Add these to the liquor in which the head was the bones of the head and trimmings, 2 whole onions, a handful of parsley, 1 tea-spoonful of ground allspice, and 2 tea-spoonsful of black pepper, salt to your taste, and the of a lemon; let it simmer and stew gently for 5 hours it, and when cold take oflf the fat. Put the liquoi into a clean stew'-pan, add the meat cut from the head, and fiir a gallon of soup add ^ pint of Madeira wine, or claret, or the juice of a lemon made thick with pounded loaf sugar; mix a spoonful of flour and a cup of bulter with a little of the broth, and stir Let it stew very gently till the meat is tender, which will be about an hour. About 20 minutes before it is to be served, add a small tea upoonful of Cayenne, the yolks of 8 or 10 hard-boiled and a dozen forcemeat balls; some add the juice of a lemou. When the meat is tender the soup is done. To make the meat balls, boil the brains for 10 minutes, then in cold water; when cool, chop and mix them with 5 spoonsful of grated bread, a little grated nutmeg, salt, and thyme, and 2 eggs; roll the balls as large as the yolk of an egg, and of a light brown in butter or good dripping. Very good soup, in imitation of turtle, is also made from calves’ feet;—4 of these boiled in 2 quarts of water, till very tender—the meat taken from the bones, the liquor strained— a pint of good beef gravy and 2 glasses of wine added, seasoned as the calves’ head soup—with hard eggs, balls, &c. Lobster Soup.—Cut small a dozen common-sized onions, put them into a stew-pan with a small bit of butter, a slice or two of lean ham, and a slice of lean beef; when the onions are soft, mix gradually with them some; let it boil, and strain a sieve, pressing the pulp of the onions with a wooden spoon; then boil it well, skim ming it all the time. Beat the meat of a boiled haddock, the ipawn and body of a large lobster, or of two small ones, in a marble mortar; add gradually to it the soup, stirring it till it is as smooth as cream; let it boil again and scum it.

From Mrs. Hale's New Cook Book, 1857, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clam Soup.—Take 50 or 100 small clams, and wash the shells perfectly clean. Throw them into a kettle of boiling water; use only water enough to keep the clams from burning; as the shells open and the liquor runs out, <ake out the clams and the into the soup-kettle. Cut the clams small and put them in the kettle, adding a quart of milk and water each. Add also an onion cut small, some blades of mace, and 12 whole pepper corns. Let it minutes, skimming lb. rolled in flour, cover the kettle a few minutes, and serve it hot, TO MRS. hare’s new cook BOOK. Oyiter Soup.—Take 2 quarts of oysters and drain them with A fork from their liquor; wash them in one water to free them from grit; cut in pieces 2 slices of lean bacon; the oyster liquor and put in it the bacon, oysters, some par.-* ley, thyme, and onions tied in a bunch as thick as the thunjb, salt, if necessary; let it boil slowly, and when almost done, add a lump of butter as large as a hen’s egg, rolled in a of good cream. It lake from 20 to 30 minutes to cook it. Chowder.—Fry some slices cut from the fat part of pork, in a deep stew-pan, mix sliced onions with a variety of sweet herbs, and lay them on the pork; bone and cut a fresh cod into thick slices, and place them on the pork, (hen put a layer of slices of pork, on that a layer of hard biscuit or crackers, then alternately, the pork, fish, and crackers, with the onions and herbs scattered through them till the pan is nearly full; pepper and salt, put in about 2 quarts of water, cover the stewpan close, and let it with fire above and below it for 4 then skim it well and serve it. Eel Soup.—Take 3 lbs. of small eels, and skin them 1 or 2; in very small very lightly in a stew-pan with a bit of butter and a sprig of i)arsley. Put to the remainder 3 quarts of water, a crust of bread, 3 blades of niace, some whole pepper, an onion, and a bunch of sweet herbs; cover them close, and stew till the fish breaks from the; it off; it to a paste, and it through a sieve. Toast some bread, cut it into dice, and pour the soup on it Add the scollops of eel, and serve. The soup will be as rich as if made of meat. | pint of cream or milk, with a tea-spoonful of flour rubbed smooth in it, is.a great improvement. To every pound of eels add a quart of water, and let the whole boil till | of the liquor is wasted. The soup of conger eels is also said to be good, but the fish has not the richness of the fresh water <jel, and can only be recommended by its cheapness. Lake and Pond Fish Sovp.—Yor every person lake a pound each of pike, perch, roach, dace, gudgeon, carp and tench, eels, or fu\y fresh water fish that can be obtained; wash then\ in salt

From Mrs. Hale's New Cook Book, 1857, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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n •nd water, and stew them with a tomato, carrots, leeks, fried onions, and sweet herbs, in as much water as will cover them; and let them stew until is reduced to a pulp; strain the liquor, and boil it for another hour until it becomes quite smooth. Then have ready some roots of any sort that may be in season, which have been chopped small, and boile»l either in milk or water: add them to the soup, and let it sim mer for 15 minutes; season it, if milk has been used, with mace and celery, with a little Cayenne; but if made solely with water, then use Chili vinegar, soy, mushrooii ketchup, or any of the savory sauces. Slock for FLsh Soup.—^Take a dozen of any small fish, and the same number of perch; gut and clean them carefully; put them into a stew-pan with 2 quarts of strong veal-broth; add a few slices of lean ham, 2 or 3 carrots, celery and onions cut in slices, some sweet herbs and salt, with a little Cayenne; till the fish will pass through a coarse sieve; then return* it imo the stew-pan, with a good lump of butter and some flour to thicken it; add a couple of large glasses of white wine, and a large spoonful of garlic vinegar. The gravy from herrings, anchovies, or a little Oude sauce, will also improve the flavor. This stock, if once re-boiled, will, in cold weather, keep well for a month; or, if served as soup, the quantity may of course be reduced according to the number of the party intended to partake of it, and it will be found excellent. Indeed, any species of fish may be made into soup in the same manner. If meant to be browned, the onions should be fried, and a good spoonful of mushroom ketchup, or

From Mrs. Hale's New Cook Book, 1857, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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soups may be made by simmering a cod’s head, or any fish, in water enough to cover the fish; adding pepper and salt, mace, an onion, celery, parsley, and sweet When done, strain, and thicken the soup with oatmeal or flour If for brown soup, first fry the fish.

From Mrs. Hale's New Cook Book, 1857, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fat of water in which beef has been boiled: it, and stir in oatmeal to thicken it.

From Mrs. Hale's New Cook Book, 1857, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a chicken into joints, wash them, and put them into 3 pints of water, with 2 oz. of rice, some pepper, salt, and a blade or two of mace. Boil and skim carefully, and then simmer for 2 hours. Serve with vermicelli, or chopped parsley, boil 5 minutes in the scup.

From Mrs. Hale's New Cook Book, 1857, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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si.x table-spoonfuls of flour into a frying-pan upon a slow fire, stirring it about it may not get lumpy. pints of milk, with a little lemon; small lumps of sugar, (say half an; and a of cinnamon. it, and mix the flour with the milk, adding one pint of water; boil the wliole together for ten or twelve minutes, then serve it uj) with bread cut ir. various shapes and fried. The bread should be placed, fried and hot, in the tureen, and the soup poured over it. Dirfetit>iu for choosing Fish— Cooking tn different ways—Marinade-Preserving— Utensils, dtc. The cook should be well acquainted with the signs of freshness and good condition in fish, as many of are most unwholesome articles of food when or out of The eyes should be bright, the gills of a fine clear red, the body stiff^ the flesh yet elastic to the touch, and the smell not marks are reversed, and the eyes are sunken, the gills very dark in hue, the flesh itwelf flabby and of offensive odor, it is bad, and should be avoided. The chloride of soda, it is true, restore it to a tolerably eatable state,* if it be not very much over, kept, but it will never resemble in quality fish that is fresh from the water. A good turbot is thick, and full fleshed, and the under side is of a pale cream color or yellowish white; when this is of a bluish tint, and the fish is thin and soft,

From Mrs. Hale's New Cook Book, 1857, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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[See cuts at the head of lalways a perforated false bottom, with handles affixed, called a (fish-strainer, so that it is very easy to take up fish w’hen done, vwithout breaking it dished up, it must be slid off this ssirainer on to a fish-plate, which fits the dish you serve it up in, lon which fish-plate a nice clean white napkin is sometimes put tto lay the fish on, to absorb all the moisture. Some people do not approve of a napkin to lay fish on; in of course, you must only slide the fish off the (Strainer on to the fish-plate, which you put into a dish that i\ lifits, and serve it up. Should it so happen, that the fish is done before it is wanted, lor that the family is not ready to sit down, the best way will (be to wrap a wet napkin the fish, and placing it very ccarefully on the tin strainer, suspend it in the fish-kettle, over !sso much of the boiling water as will keep it hot, but not touch;iut. It will thus be kept ready to serve up when wanted; but i iiit will not be near so nice as if it had been sent up to table tthe moment it was cooked. to be served with the fish, should be made ithicker than when intended for any other purpose, as it is unsually thinned at table by one or other of the sauces taken (with fish. Curry Savee.—Mix curry powder with melted butter, and i4f wanted of a high flavor, add a little vinegar. flow to cook

From Mrs. Hale's New Cook Book, 1857, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ill highest season from Ootoboi to the beginning of February; in perfection, about Christmas. To boil Cod-fish.—When is large, the and shoulders are sufficient for a handsome dish, and they contain all the choicer portion of it, though not so much substantial | eating, as the middle of the body, in consequence, is | generally preferred to them by the frugal housekeeper. | the fish, and cleanse the inside, and the back bone in particular, ^ the most scrupulous care; lay it into the fish-kettle and it well with cold water mixed with 5 oz. of salt to the gallon, and about } oz. of saltpetre to it | over a moderate fire, clear off the scum perfectly, and let the | fish boil gently until it it w'ell,* and dish it a carefully upon a very hot napkin, w'ith the liver ar.d the roe.as | a garnish. To these are usually added tufts of lightly scraped |- horse-radish round the edge. Serve well made oyster sauce ' and melted butter with it; or anehovy sauce when oys tors cannot be procured.

From Mrs. Hale's New Cook Book, 1857, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Uod-JlsJi fried.—Cut the middle or tuil of the fish •nto slices nearly an season them white pepper or Cayenne, flour them fry them of a clear equal hrown on both sides; drain them on a sieve before (he fire, and serve them on a well-heated napkin, with plenty of crisped parsley round them. Or, dip them into beaten egg, •ud then into fine crumbs mi.xed with a seasoning of salt and pepper (some cooks add one of minced herbs they are fried. Send melted butter and anchovy sauce to table with them. From 8 to 12 minutes to fry.

From Mrs. Hale's New Cook Book, 1857, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is a much better way of dressing the thin pan of the fish than boiling it, and as it is generally cheap, it makes thus an economical, as well as a very good dish: if the slices are lifted from the frying-pan into a good curried gravy, and left in it by the side of the for a few minutes before they are sent to table, they will be found excellent—would be quite spoiled, if they are boiled with the fish. Garnish the dish with slices of hard boiled eggs, and serve wdth egg-sauce. Cod Sounds—are the soft parts about the jowl of the fish, which are taken out, salted, and barrelled. For boiling, they should be soaked in warm for about 30 minutes, and then scraped and cleaned. in milk and tender, when they should be served with egg sauce. For broiling cod sounds, scald, and clean them; simmer take them out, flour, and broil them. While this is doing, make a sauce for them with a little brown gravy, seasoned with pepper, salt, a little mustard, and a teaspoonful of soy, with flour and butter; boil together, and pour over the sounds. Codrfish.—Cut 4 lbs. of cod in slices, season them rith pepper and salt, put them into a stew-pan with ^ pint of » ater, some good gravy, ^ pint of wine, the juice of ^ a lemon, a dozen or two of oysters with liquor, a piece of butter ri'lled in flour, and 2 or 3 blades of mace. the is be in 15 minutes, serve with the sauce. Any kind of fish-sauce may be substituted foi ' the wine, and a variety given by employing anchovies instead of oysters. MRS. hare’s new took BOOK. 7<j hake

From Mrs. Hale's New Cook Book, 1857, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pan, lay the in it 8 bundle of sweet herbs, an onion stiy^k with 0 cloves, a spotiii fill of black and white pepper, salt, and a quart of water; floui the fish, stick it over with pieces of butter, and add to it rasp ingo of the ti.-h carefully, strain the gravy, thicken it, and add to it a pint ot shrimps, J pint of oysters, a spoonful of essence of anchovies and a glass of Harvey or Reading sauce; warm all together and pour it round the; garnish with lemon, crisped parsley, and fried bread or paste. Codlings are very good dressed in this manner. To hake Cod or Haddock.—Choose the middle part of the fish, and carefully take off the skin; then make a stuffing with a little of the roe par-boiled, the hard-boiled yolks of 2 eggs, some grated lemon peel, bread crumbs, a little butter, pepper, and salt, binding the white of an egg, which stufiT the fish, and sew it up. it for an hour in a tin dish, in a Dutch oven; turning it often, and basting it with Serve with oyster sauce, shrimp sauce, or plain butter. Crimped Cod.—Cut a fresh cod slices, lay them for 3 Hours in salt and water, to which add a glass of vinegar; when it may be boiled, fried, or broiled.

From Mrs. Hale's New Cook Book, 1857, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it in cold water, according to its saltness; the only method of ascertaining which, is to taste one of the flakes of the fish. That fish which is hard and dry will require 24 hours’ soaking, in 2 or 3 w aters, to the last of which add a wine-glassful of vinegar. But less time will suffice for a barrelled cod, and still less for the split fish. Put the fish on in cold water, and let it simmer, but not actually boil, else it will be tough and thready. Garnish with hard-boiled eggs, the yelks cut in quarters, and serve with egg-sauce, jiarsnips, oi b( ot-root. Or;—Lay the piece you mean to dress all night in watei, w ilh a glass of vinegar; it then break it int« flakes on the dish; warm with cream and a huge })ieve rubbed bit of flour, and it w ith egg-sauce. Frlcaseed.—Salt fish that ha^ been boiled and left until cold ia an excellent dish when warmed; break it flakes, and put it into a pan with sauce thus made: beat boiled parsnips in a mortar, then add to it a cup of cream, a good piece of butter in flour, a little white pepper, and ^ a tea-spoonful of mustard, all simmered together; keep the fish no longer on tlie fire than to become hot, but not boil. Or:—Shred the fish into very small pieces, break up potatoes which have been already boiled, and put them along with the fish under the rolling-pin, so as to reduce the whole to a paste. Then mix with it some hard-boiled eggs, minced; put the whole into a stew-pan to warm with a good piece of butter, and send it up with egg-sauce. Should you prefer not to mix them, build a wall of mashed potatoes, put the fish in the centre, and heat in a Dutch oven; if you have a parsnip, mash it, and add it to the mass.

From Mrs. Hale's New Cook Book, 1857, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To boil Salmon.—Put on a kettle plenty of spring water, and when it boils, add a handful of salt, and take oft* the scum as it rises; then put in the fish, and boil very gently. Allow 15 minutes to each pound of fish, for it requires nearly as much boiling as meat. But cases the thickness, not the weight, must be considered; so that a quarter of a salmon may take nearly as long boiling as half a salmon. The best method, therefore, of boiling salmon, is to split the fish from head to tail: if you neglect this, but boil it whole, cut crosswise through the middle, it is scarcely possible to cook it evenly, the thickness of the back and shoulders being such, that if the outside be properly done, the inside will be imper fectly so. On the Tweed, and in other salmon districts, a sal mon is never boiled whole, or cut across. Serve with shrimp, nchovy, lobster, or fennel lbs. of a full-grown salmon make a fine dish Salmon peel, or small salmon, are dished crooked, in the form of an S; they are mostly good fish, but neither so rich nor full flavored as the large salmon. A few slices of culvered salmon j make an elegant but very expensive dish. To broil fresh Salmon.—Cut slices from the thickest part of j the fish, an inch thick, dry them, season them with pepper and S4 MRS. HAI.K'3 NfW COOK BOOK, Halt, and rub them with butter or salad oil; put the gridiron over a clear slow fire, wipe it clean, and rub the bars with oil or lard: lay on the salmon, and it carefully 10 or 12 Or, the pieces of salmon may be put in oiled paper, thus broiled, and served in the paper. To turn the salmon on the gridiron, lay a stew-pan cover on the fish, turn the gridiron over, and the salmon will be on the cover. Broiled salmon may be served with anchovy butter, or tomato, or caper sauce.

From Mrs. Hale's New Cook Book, 1857, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is, however, better baked than broiled. J To broil dried Salmon,—Cut in pieces, as above, and J with or without paper; but it should only be warmed through. It is a relishing addition to breakfast; and is likewise a dinner; dish, with egg-sauce and mashed potatoes. ? To bake Salmon.—Scale it, and take out the bone from the | E art to be dressed, but up the cavity with forcemeat, and xind the tape. it, rub it with yolk of egg, and put it into a deep baking-dish, covering it very thickly with crumbs of bread, chopped parsley, and sweet herbs, together with shrimps, if they can be got, and put into the cov- | ering a few small bits of fresh butter; place it in a Dutch oven, or, if already boiled and thus re-dressed, heat it only before the | fire until browned. > To fry Salmon.—Salmon cutlets should be cut from a piece j of a split salmon; without bone about J an inch * thick, and rub them over with egg well beaten ? pepper and salt, dip them in chopped herbs and bread crumbs, ^ fry them as you would a veal cutlet; serve with Jndian-picklo ’ Oi:—Cut pieces ^ an inch thick; season them, and put them,, in paper, and broil until hot through: serve with lemon is usually eaten at breakfast. f Or:—As in the Hebrew fashion, dice the salmon, and cover for 2 hours; dry it, and brush it over with yolk of eggs. Fry it in oil, and servo it Any of salmon may be dressed with salad, or with salad-sauce. To pickle boiled Salmon.—Lay it in a deep dish, ai.d <x»ver it with vinegar and pump water, in equal proportions, with a Or:—Add to some of the water in which the salmon was J part of vinegar, 2 or 3 bay-leaves, some minutes, and when cold, pour the salmon, which will be ready in 4 or 5 To pickle Salmon.—Split and clean the fish, and cut it into boil it for a few minutes in a brine strong enough to bear an egg; then take out the salmon, and lay it on a sloping board to drain off the liquor. Next, boil and skim the liquor kettle, mix it with an of vinegar, and pour it over the salmon, with a handful of salt, 6 bay-leaves, 6 blades of mace, and ^ oz. of w'hole black pepper.

From Mrs. Hale's New Cook Book, 1857, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish, and stew slices of it in t rich white gravy; to which add, just before serving, a spoonful of essence of anchovies, a salt, and some pars, ley chopped fine. To dry Salmon.—Ont the fish down, take out the inside and roe, rub the whole with common salt, after scaling it; let it hang 24 hours to drain. Pound 3 or 4 oz. of saltpetre, according to the size of the fish, 2 oz. of bay salt, and 2 oz. of coarse; rub these, when mixed w'ell, into the salmon, and lay it in a large dish or tray 2 days; then rub it well with common salt, and in 24 hours more it be fit to dry; wipe after draining.

From Mrs. Hale's New Cook Book, 1857, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Are so well known, and in such general use as an esteemed fish, that any description is unnecessary. Their season is the months of May, June, and July, after which time they spawn and lose condition; but some have an after season, about October, when they recover flesh and are so tender that they keep worse than any other kind of fish; if not dressed within 45 after being caught they become putrid. freshness may be ascertained not only by the signs common to all fish, of fulness in the eye and glossiness of the skin, but by the appearance of the bars on the back, which should be distinctly marked black, those of the male being nearly straight, whilst those of the female are waving; an observation worth attending to, as the flesh of the male is better than that of the female. Their condition should also be looked to. for, if the body be not full and deep from the shoulder downwards, it is a proof that the fish has been diseased, or lost its roe as “ shotten mackerel,” which is always ill-tasted. They are delicate, though not rich in flavor. They may be dressed in various ways, but plainly boiled is the most usual, and considered by many good judges as the best mode of preserving their flavor. To boil Mackerel.—They should be carefully cleaned both inside and out: then washed in vinegar and water, and left to hang a little to dry before being put the fish-kettle. A handful of salt should be put the water, which should be at first cold, and only allowed gently from 15 to 20 minutes, though some prefer having the hot. The fish should be watched about that time, as “ when the eye starts, and the tail splits, they are done, and should be imme* diately taken up; if left in the water they will break.” llie most customaiy sauce is that of fennel, which has partly superseded the gooseberry, but parsley and butter is in jse. Or:—^fackcrcl may be hoiled in a marinade made as follows:—Take, with some weak broth, 2 table-spoonsful of vinegar, a bundle of sweet herbs, a few small onions, or a one stuck with a dove, pepper, and; boil these together; then boil the fish in this gravy: take them out w’hen ready, the liquor, and thicken it; make it green with and fennel; add a tea-spoonful of any kind of fish sauce, and send it to table.

From Mrs. Hale's New Cook Book, 1857, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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split them open; wipe dry; (ay them on a gridiron, rubbed with suet, over a very 'clear slow fire; turn; season salt, and a fine-minced parsley is also used. Trout and perch are broiled in the same way. Mackerel broiled whole \^An receipt].—Empty and cleanse perfectly, a fine and very fresh mackerel, but without opening it more than is needful; dry it well, either in a cloth, or by hanging it in a air until it is stiff; make with a sharp knife, a deep incision the whole length of the fish, on either side of the back bone, and about J an inch from with a feather put in a little Cayenne and fine salt, mixed with a few drops oil, or* clarified mackerel a moderate fire upon a well heated gridiron, which has rubbed with suet; loosen it gently should it stick, which it do unless often moved; and when equally done on both sides, turn the back to the fire. minutes will broil it w'ell. If a sheet of thickly-buttered writing paper be folded round it, and just twisted at the ends before it is laid on the gridiron, it will be finer eating than if exposed to the fire; but sometimes when is done, the adhere to the paper, and be drawn off w'ith it, which injures its appearance. is one of the very best modes of dressing a mackerel, which in is a different fish when thus prepared, to one is simply boiled. A 'drop of oil is sometimes passed over the skin to prevent its sticking to the It may be laid to the fire after having been merely cut as we have directed, when it is preferred so. Large, 30 min utes; 25, if small. To bake Mackerel.—Cut off the heads and tails, open and clean them well; rut. them with pepj.cr and salt, put them

From Mrs. Hale's New Cook Book, 1857, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a deep dish, with a little mace, one or two bay leaves, and some whole black pepper; then pour over them equal quantities of cold vinegar and water, tie the dish over with strong paper, (not brown,) and bake ^or an hour iu a slow oven. Or, the mackerel may be seasoned as before, buttered and baked in a dish with butter, without the vinegar and water, and eaten with fennel or pai-sley and butter.

From Mrs. Hale's New Cook Book, 1857, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mackerel, split or whole, into 4 or 5 pieces, leaving out the heads and tails. Then mix an ounce of pepper, 2 nutmegs, a little mace, (both finely powdered) and a handful of salt; rub the pieces of fish with this powder, and fry them brown in oil; | cold, put them jar, and it up with > Mackerel may thus be kept good for several mouths, especially ] if oil be poured upon the vinegar. j To souse Mackerel.—If kept to be eaten on the j following day, they should be soused in equal proportions of | vinegar and water, sufficient to cover them, and containing some J whole black pepper, mace, and a few bay-leaves. j

From Mrs. Hale's New Cook Book, 1857, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In season in April, May, and the early part of J une. To hake a Shad.—Empty and wash the fish with care, but do not open it more is necessary, and keep on the head: and fins. Then stuff it with forcemeat. Sew it up, or fasten: it with fine skewers, and rub the fish over with the yolk of egg | and a little of the stuffing. Put the pan in which the fish is to be baked, about a gill of wine, or the same quantity of water mixed with a tablespoonful of Cayenne or common do.

From Mrs. Hale's New Cook Book, 1857, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the care, hut do not open it more than is needful; fili it with force meat and its own roe; then sew it up, or fasten it securely with very fine skewers, wrap it in a thickly-buttered paper, and broil it gently for an hour over a charcoal caper sauce, or with Cayenne vinegar and melted butter. We are indebted for to a friend who has been long resident in Touraine, at whose table the fish is constantly served, thus dressed, and is considered It is likiv wise often gently stewed in the light white wine of the country, and served covered with a rich bechamel. The charcoal is not indispensable: any that is entirely free from smoke will answer. We would suggest as an improvement, that ('yster-forcemeat should be substituted for that which we have indicated, until the oyster season ends. Broiled gently, 1 hour, more or less, according to its size. To fry Shad.—Clean the fish, cut off the head, and split it down the back; save the roe and eggs when taking out the entrails. Cut the fish in pieces about 3 inches wide, rinse each in cold water, and dry on a cloth; use wheat flour to rub each Have ready hot salted lard and lay in the fish, inside down, and fry till of a fine brown, then turn and fry the other Fry the roe and egg with the fish. # —— To hake a Shad, Rock-fsh, or Bass.—Clean the fish carefully, sprinkle it lightly with salt and let it lie a few minutes; it, season it slightly with Cayenne pepper and s^, and fry it gently a light brown.

From Mrs. Hale's New Cook Book, 1857, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the juice of a lemon made with loaf sugar, ^ tea-cupful of mushroon or tomato ketchup; to a small one allow in proportion the same ingredients; frequently, and garnish with sliced lemon. • To boil Rock-Jish, Black-fish, and Sea Bass.—Clean the scrupulous care, particularly the back bone, then lay the the fish kettle and cover it with cold water, strewing It a handful of salt, (and pinch of saltpetre, if ) ou MRS. balk’s KKW cook BOOK. nave it,) and it a moderate scum cairefu'ly, and let it boil very gently it it, as directed for cod-fish, and it nicely—garnished with hard boiled eggs, cut in halves. Celery sauce, or anchovy sauce, is the proper kind for these fish, or plain melted butter. Tc souse Rock-fish.—Boil the water until it is thoroughly cooked. Reserve part of the water it was boiled, to which add whole peppei, salt, vinegar, cloves allspice, and mace, to your; to extract the strength from the spice; and add the vinegar after it is boiled. Cut off the head and tail of the fish, and divide the rest in several portions. Put it in a stone jar, and vhen the fish is quite cold, pour the liquor over it. It will ne fit to use in a day or two, and wdll keep in a cold place two or three weeks.

From Mrs. Hale's New Cook Book, 1857, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To boil Haddock.—They are in season from June till January, and their condition may be tested in the same manner as Cod; but they should be immediately gutted, much below the vent, and cleaned, to prevent the rancidity which wouM otherwise be occasioned to their flavor by the oiliness of the liver, if it be allowed to remain in the body. The gills and eyes should also be out, and a very little salt put into the body, which should be hung up for a short time to dry. Their averjige weight rarely exceeds 4 to 5 lbs., but the laiger they are the better they will generally be found, their firmness being the greatest merit in their quality, and depending much upon their size. The fish is ’-ery delicate in flavor, and is most usually left unskinned; plainly boiled, very fiist, for about 15 "minutes, or 20 minutes if it be large. It may be served with pai-sley and butter, or oyster sauce.

From Mrs. Hale's New Cook Book, 1857, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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they may b«i turned round the’r tails run through their jaws; but thia eannot be done when they are; they are in either cut in slices or filleted, and fried with crumbs of bread and egg. T' broil Haddock^ d'c.—The fish is either scored or skinned, and split up, brushed over with a feather dipped n oil, peppered and salted, and laid whole upon the gridiron, without either crumbs of bread or eaten, if it be fresh, with only a squeeze of lemon, or some anchovy sauce; if dried and salted, as the Findhorn, or, as they are commonly called “ Finnan haddock,” they are merely used as a breakfast relish, with out any sauce or condiment but a spoonful of mustard. j To hake Haddock, dc.—The scales should be scraped off, but the tail and head must not be removed, though the spinal bone should be taken out, and the body stufied with any approved ' The Scottish mode of Baking is:—Take 2 good-sized haddocks, clean, and wipe them well in a cloth, but do not wash j; keep the breasts as whole as possible. Strew salt over j them, and lay them on a board for several hours; then wipe the salt from them, cut off the heads and fins, cut the skin through down the back, and take it off neatly, being careful to keep the fish whole. Beat up the yolks of 3 eggs, dip each in the egg, have ready some bread crumbs, mixed with pepper, salt, and chopped the in the crumbs, and j stuff the heads and breasts with oysters chopped, but not too small, and bread crumbs blended with an egg. Butter a dish, lay the fish upon it, stick pieces of butter upon each, and bake For sauce, take a pint of veal gravy, the same quantity of cream, mix 2 in a little of the cream, cold, and boil till smooth; add a blade of mace, a little; nutmeg, salt, and an onion. When about to dish, take out the onion, add a wine-glassful of wine with the yolk egg Lay the heads of the fish at each end, and gjirfish with leraou.

From Mrs. Hale's New Cook Book, 1857, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Halibut, Black-fish, Bass, etc.—The word JllUt, whether applied to poultry, game, or butcher’s means simply the flesh of either (or of certain portions of it), raised clear from the in a handsome form, and divided or not, as the manner in which it is to be served may require. It is an elegant mode of dressing various kinds of fish, and even those which are not the most highly esteemed, aflbrd an excellent dish when The to be filleted with advantage, should be large; the flesh may then be divided down the middle of the back, next, separated from the fins, and a very sharp clean from the bones.* When thus prepared, the fillets may be divided, trimmed into a good form, egged, covered with fine crumbs, fried in the usual way, and served with the same sauces as the whole; or each fillet may be rolled up, in its entire length, if very small, or after being once divided, if large, and (kstened with a slight twine, or a short thin skewer; then egged, crumbed, and fried in plenty of boiling lard; or merely floured, and from 8 to 10 minutes. When the fish are not very large, they are sometimes boned without being parttvl in the middle, and is rolled from the tail to the be^id, after being first spread with butter, a few bread crumbs, and a high seasoning of mace and Cayenne; or with pounded lobster mixed with a large portion of the coral, and the same seasruiing, and proportion of butter; then laid into a dish, well covered with crumbs of bread and clarified butter, and baked from or until the crumbs are colored to a fine brown in a moderate The fillets may likewise be cut small strips or squares of uniform size, lightly dredged with pepper or Cayenne, salt, and flour, and fried in butter over a brisk fire; then well drain ed, and sauced with a good bechamel, flavored with a tea-spoon fill of minced parsley. To colhp Halibut—Cut the nice cutlets, of abou an inch thick, and fry them; then put them into a broth madt of the bones, 4 onions, a stick of celery, a>id a bundle of sweet herbs, boiled together for ^ an hour. Strain this broth, thieken * A celebrated French cook gives the following instructions for taiv'rg these fillets: “ Take them up by running your knife first between the borvti eii) the flesh, then between the skin and the fillet; by leuiuug p.xtiy aaia oif the table they will come off very neatly.” P5 h hnd stew the fish for J an hour, adding salt, pepper, a grating of nutmeg, and pounded miice, a spoonfiil of soy or fish sauce, and half that quantity of lemon juice, with a little shred lemonOr:—The collops may be in batter, or with beaten eggs and crumbs of bread; or, if made into cutlets, cut quite tliin, and fried in sweet oil, without egg and bread crumbs, are very good if eaten with sauce a la Tartare. To stew the Head of Halibut.—Put a beer, or any kind of wine, a few anchovies, an onion stuck with cloves, a bunch of sweet hr rbs, and some pepper, into a stew-pan; it nearly with water, though ale, without water, is used by many good cooks, and stew it for an hour: put in the head of a halibut, stew it; when done; enough, thicken the gravy with buttrr and flour, add a fish-sauce, and serve it up with forcemeat-balls made of a part fish, pounded, and up with crumbs of bread, thyme, marjoram, and nutmeg, bound together with the yolk of an egg. If the fish has been stewed in plain water, a glass of wine should then be added to the sauce.

From Mrs. Hale's New Cook Book, 1857, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Are, by many people, thought to be a small kind of salmon, ! but, though much resembling it in outward appearance and delicacy of taste, they are of a distinct species, only inhabiting j rivulets of running water, and never bred, as the salmon: the sea. are very small, seldom exceeding 2 to 3 lbs., and more frequently not reaching more than | lb. in weight. To fry Trout.—Clean and dry them thoroughly in a clutlv ' in hot butter; or beat the white of egg on a dip the trout in the egg and in very fine bread ] crumbs, which have beer, rubbed a sieve—biscuit-:! powder is better. till of a delicate brown; it takes but a few minutes, trout be small—serve with crisp i; parsley and plain melted butter. I; |i To bake Trout [m the Foreign Mode],—Cover the bottom of ft small oval paper form with a few very thin slices of fat bacon, i' !; cut down the back some nicely-washed small trout, and, hav ing removed the bones, lay the fish open, flat upon the bacon; tfpiinkie with chopped parsley, pepper, salt, a little mace, and Bake 30 minutes in a quick oven, and serve in paper. Another Mode.—Baking, if you have an oven, is decidedly the best mode of dressing all the sort of fresh-water fish, and the simplest. Dry the in a baking-dish, season with pepper and salt, and put a little butter on them; bake them according to the size; add the juice that oomes from the fish to some rather thick melted butter. To boil Trout.—They should be wiped dry towel, rubbed from head to tail, and putting them into cold water mixed with a small quantity of vinegar, into which should be also put some scraped horse-radish; let gradually for about 20 to 30 minutes, according to size, and not to the serve with plain

From Mrs. Hale's New Cook Book, 1857, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To boil Perch.—First wdpe or wash off the slime, scrape off the scales, which adheres tenaciously to this; empty and clean the insides perfectly, take out the gjlls, cut ofl‘ the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel: from 8 to 10 minutes unless they are very large. Dish them on a napkin, garnish them curled serve melted butter with them, or Mditre d'Hotel suttee maigre. V'cry good French cooks put them at once into boiling water, and keep them over a brisk for about 15 minutes. dress them also without taking off the scales or fins until they are ready to serve, when they strip the whole of the skin off carefully, and stick the red fins into the middle of the backs: the fish are then covered with the Steward’s sauce, thickened * In water, 8 to 10 minutes; in boiling, 12 to 15. rxsn. 9t To fry Perch or

From Mrs. Hale's New Cook Book, 1857, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roach, smelts, gudgeons, minnows, or other small fish, must be well cleaned and dried, and shaken in a floured cloth, and may then be fried either with a little butter, or in boiling fat. Ur they may be first dipped in egg, and sprinkled with fine The} scarcely take more than two minutes them of a nice brown color, when they are done. be drained on a hair sieve, before the till they are pretty fi-ee fi om fat. Cutlets.—Chop a considerable quantity of herbs w’ith a piece of shalot, season it with pepper and salt; and put it into a stew-pan with 2 oz. of butter; as the butter is melting, add a tea-spoonful of essence of anchovies. Do not allow the butter to more than melt, and mix the whole well together; tlien cut any kind of white fish, dressed or raw, into handsome cutlets, and, when the herb seasoning is nearly cold, spread it on the thickly with a the fish with bread crumbs, and cook them on butter-pans in an oven, or before Stew a few silver button-onions, or a chopped onion, with any green vegetables in season, cut it into dice in a little broth, add nasturtiums, and a little of the pickle; keep them in the middle of a dish, and lay the cutlets round. Or:—Take any fish previously dressed, pull it in pieces, and mix it with a little good stock, and any fish sauce which may have been left from; it on a flat dish, brush it with egg, and tliick with bread crumbs, cut it out iu cutlets and fry brown. Kedgeree for Breakfast.—Boil 2 table-spoonsful cf rice, add any fish previously cooked, (salmon or turbot is preferable) and nicely picked; beat up an egg stir it in just be.‘’ore seiving. The egg must not Fillets of Fish.—Take any white split, and cut them into handsome fillets, and squeeze the juice of a lemon S3 MRS.

From Mrs. Hale's New Cook Book, 1857, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the with cream, or thin melted butter, and a sp (Onful of essence of anchovies; boil the mould and turn i» out. F16II. Or:—Take some fish which has been di eased, and rub it a sieve; to J lb. of fish allow lb. of bread-ciumbs, 2 eggs well beatm, 1 tablespoonful of essence of anchovies, of Ilarvey sauce, and a little salt and cayenne pepper; mix all well together, and put it a mould; let it \ an hour, and serve it with a good fish-sauce in the dish. ^ Croquettes of Fish.—Take dressed fish of any kind, separate the bones, mince it seasoning, an egg a teaspoonful of flour, and one of milk; it into balls; brush the outside with egg, and dredge it well with fry them of a nice color: the heads, tails, with an onion, an anchovy, and a pint of water, stewed together, will make the gravy. Lobsters make croquettes; in which case the shell should be broken, and boiled down for the gravy.

From Mrs. Hale's New Cook Book, 1857, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and wipe, but do not wash, six anchovies, and with two or three ounces of fresh hiitter; rub the paste through a fine hair-sieve; cut it ornamental forms with warm cutters, and serve at breakfast, or as garnish for salads. Anchovy Sandwiches.—"Wash fine anchovies, split them, and carefully remove the bones; fish between slices of bread and butter, neatly cut; or spread thinly upon bread anchovy butter.

From Mrs. Hale's New Cook Book, 1857, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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oflT bread, toast it evenly, plain butter on the under side, and anchovy butter on; cut into square pieces. butter be not lay on the toast also split and quartered an chovies.

From Mrs. Hale's New Cook Book, 1857, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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three or four parsley roots; long, thin slices, and two or three onions also sliced; boil them together in a quart of water until quite tender; then flavor it with ground white pepper, nutmeg, mace, and a saffron, of two lemons, and a of Put in the and let it for twenty minutes or; then take it out, strain the gravy, thicken it with a little flour and butter, have balls made of chopped fish, bread-crumbs, spices, and the yolks of one or two eggs mixed up together, and drop them into the Let them boil; then put in the fish, and serve it up with the balls and parsley roots.

From Mrs. Hale's New Cook Book, 1857, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the livers fish, and make them into forcemeat balls, with oatmeal, onions, pepper, and Put the water on with some cold butter and wlule onions, and when the onions are sufficiently boiled, put in the fish, and stew them with heads on, seasoning with salt and Cayenne pepper; add the balls also.

From Mrs. Hale's New Cook Book, 1857, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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crabs and lobsters may be seen at the mtngers’ the whole year are yet only in high season and plentiful from the month of April till the close ol October, If lobsters have not been long taken, the claws will have a strong motion when you put your finger on the eyes and press The heaviest, if of good are the but the largest are not the best. When you buy them ready boiled, try whether their tails are stiff, and pull up with a spring; if otherwise, either watery or not The ’•'cock lobster," as the male is called, is known by the narrow bacK part of his tail, and the two uppermost fins within it are stiff and; but those of the hen are soft, and the tail broader. The male, though generally smaller, has the highest flavor; the flesh is firmer, and the color, when boiled, is a deeper red; but the female has that coral so highly prized by cooks for the improvement of their sauces, which appears with the rudiments of the spawn. To boil Lobsters.—Put them alive, with claws tied t('gether, into the water when boiling hot, and keep it so until the fish is done, which, if of a pound weight, will take about fifteen minutes, and if larger will require not quite proportion of time, for if boiled too bo stringy. Many people are shocked at the apparent cruelty ol thus killing them, but death takes place immediately, and life cannot be taken away without pain. to the tail and body should be split from end to end, the claws cracked, but not unsholled, and the meat may be made into salad, or mixed in such manner as each person pleases, and many persons add a teaspoonful of white powdered sugar, thinking that it gives a mellowness to the whole. It is scarcely necessary to mention the head of a lobster, and what are called the “ ladyfingers^” are not to be eaten. To stew Lobsters.—Take the meat out of the shells of 1 oi

From Mrs. Hale's New Cook Book, 1857, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shells pint of water with some whole pepper, salt, and a little mace. till all the goodness is extracted from the shells; it. Mix little cream, or thin melted butter, the rich portion of the lobster, and the coral: add a small of juice and 2 tablespoonsful of wine, mix it with the gravy, and warm the lobster in it; a few minutes will suffice. Or:—Cut the meat of a boiled lobster into pieces, and put them into a covered metal dish with a bit of butter, 2 spoonsful of any sort of gravy, 1 of soy or walnut-ketchup, a little salt and cayenne, with a glass of port wine, and warm it. If there be a lamp under the dish, you may do it at your own table within a few minutes. Another mode of stewing lobsters is:—Take the meat of 2 lobsters, mince it small, and put it into a pint of beef-soup, j Let it stew a little; it with a piece of butter rolled in j flour; add a glass of white wine, little pepper; add salt and nutmeg, a spoonful of ketchup, 1 of anchovy, and of lemon-juice. Let the whole stew serve up, garnishing the dish with the small claws. To fricassee Lobster.—Parboil it, extract the meat from the ! shell, and cut it into small pieces; season it with white pep- ! per, salt, and nutmeg, and put it into the stewpan, with as much cream or richly-made white sauce as will cover it. Keep the lid close, set the pan on hot coals, and stew it slowly for about as long a time as it was previously boiled. To roast Lobsters.—When half boiled, take them out of the kettle, butter the shells, fish before the fire, and baste ! butcer, it froths. with high-seasoned Crabs, Shrimps, or Prawns.—Choose fine hen lobsters, full of spawn; pick out the tail and claws, season with salt, pepper (black or cayenne), aud mace MRS. HAI.E‘S new cook BOOK. W d cover them with melted butter; bike them one heur, and Btrain off the; then pound the lobster with the spawn into a paste, put it into pots, clarify the butter and pour upon it, and tie over. Lobsters may also be potted in pieces, with.r cut beating. Crab, shrimps, and prawns, may also be potted as above; and all, when cut out, make fine sandwiches. Curried Lobsters.—Lay the meat in a pan, with two or three blades of mace, and equal quantities of veal gravy and cream; then rub with butter, two teaspoonsful of currie-powder, and half the quantity of flour; which put into the pan, and simmer the whole an hour, adding salt, and the juice of half a lemon. Croquettes of Lobster.—Take the meat from the shell, chop it finely, mix it ^yith a salt, pepper, and pounded mace; take one quarter part of fine bread-crumbs, make it up into balls butter, brush the balls with yolk of egg, and dredge them with bread crumbs, and fry them, serving or without gravy: if dry, they must be sent up crisped parsley. Lobster Salad.—Take one or two heads of white heart lettuce as as; if they are net “ morning gathered,” lay them in spring water for an hour or two; carefully wash them, and trim off all the withered or cankered awhile, and dry them lightly in a clean napkin. To make the dressing; boil 2 eggs for 12 minutes, and put them in a basin of cold water for a few minutes, till the yolks become thoroughly cold and Rub the yolks through a sieve with a wooden spoon, and mix them with a tablespoonful then add 2 table-spoonsful of oil or melted buttei; when these are mixed, add by degrees a tea-spoonful of alt, and the same of made mustard; when these are smoothly united, add very gradually 3 table-spoonsful of vinegar. Take out the finest parts of a lobster and mince them small. Just before it is to be served, mince the lettuce; mix it with the lobster and the Cut up the white of the egg, and garnish the salad with it. Hen lobsters are for salad on account of thel; coral. Lobster salads are also made in moulds, when ornaments of the whites of eggs hard, some ait gherkins, or beetroot, are placed in the moulds with jelly, lobster, &o.; the is set in ice^ and when frozen, is turned out of the mould, and served This is an elegant supper-dish, but should be attempted only by a skilful hand.

From Mrs. Hale's New Cook Book, 1857, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Though not so well known as the lobster, is looked upon by j many as being a better-flavored fish, and perhaps rather more digestible. The female is considered inferior to the male, and may be known by the claws being smaller, and the tail much j wider. The heaviest are usually thought to be the best, but ! those of a middling are the sweetest. If light, they are watery in perfection, the joints of the legs are stiff; the shell, whether alive or dead, should be of a bright red; and the body has a very agreeable smell. The eyes look dead j and loose when or when the fish have died a natural death. They are boiled in the same manner as lobster, but: rather longer and are most usually eaten j with oil and vinegar, as thus:—Pick out all the fish from the shell, di\#de mixing the rich part ! with the rest; moisten it with salad dressing, and return it to the shell with an edge all round of slleed lemon, j If hot, pick the fish out as above; then put the meat, with a little nutmeg, bits of butter, crumbs of bread, and 3 again, and set it j before the fire. You may brown it with a salamander, but it be always in the shell. Dry toast should be ! to eat with it.

From Mrs. Hale's New Cook Book, 1857, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little lemon juice over them when they come from the fire. Or:—They may be put singly in their under shells along with their own liquor, a little minced parsley and spice, and a bit of butter, and thus put upon the gridiron, to be taken off when thoroughly heated. To stew Oysters.—Take a pint of oysters. Set them over the fire in their liquor, with a glass of white wine, a piece of butter, some salt, a pepper, and some blades of Let them stew gently about half an hour: then put in another piece of butter; toss all around together till the butter is melted; and turn out the oysters and liquor upon thin slices of bread. To pickle Oysters.—Open as many oysters as will fill a gal Ion, together with the liquor—wash them in their ow^ liquor, carefully clearing away the particles of shell—then pu> them into an iron pot, and the liquor gently over them, adding 2 table-spoonsful of salt, or a little more if they are; set them <m the fire till they are ready to boil, and the fins much shrivelled; if the oysters are large, they may a minute or two; then take them out and lay them on a table to cool; take the liquor, putting some mace and whole pepper it, and let it boil for some time, carefully skimming it as as any scum remains; then pour it into a pan.

From Mrs. Hale's New Cook Book, 1857, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a deep it puff-pa.ste rolled to about half an inch in thickness. Lay a clean napkin lOver the top of the dish, and put cn the towel a cover for the jpie, of paste. Bake it well. Meanwhile, take oysters enough tto fill the pie and put them in a stew-pan with just enough ot t their liquor to prevent them from burning; season them with ypepper, mace, and some grated nutmeg; add a large portion uif butter cut snail and rolled in a very little flour.

From Mrs. Hale's New Cook Book, 1857, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(oysters simmer, but not boil, for a few minutes. Then beal tthe yolks of 3 or 4 eggs, according to the size of the pie, and I 'Stir them in the oysters. Let it simmer a few minutes. I tthe oysters while hot into the pie, carefully taking off and rehplaciiig the cover. Oyster pies may be eaten warm or cold, Oysters prepared in the same way but without the egg, may jibe put into the pie before it is baked, and cooked with it. For Oyster Patties.—Make some rich puff-paste, and bake it in very small tin patty-pans. When cool, turn them out upon j<a large dish. Stew some large fresh oysters with a few cloves, jia little mace and nutmeg, some yolk of egg boiled hard and (ggrated, a little butter, and as much of the oyster liquor as will fcover them. When they have stewed a little while, take them i' out of the pan, and set them away to cool. W’hen quite cool, ilay 2 or 3 oysters in each shell of puft-paste. Or:—The oysters may be put into the shells when hot, and isserved immediately. '

From Mrs. Hale's New Cook Book, 1857, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the shells, and put them itin a kettle with about a pint or more of water. The less watei tthe stronger will be the flavor of the clams. Lay them with their edges downwards; constantly, and when t their shells open wide take them off, as they are done.. take them from the shells; lay in a dish some slices of toasted; bread buttered; pour the clams with some of their juice upon It them; season it with pepper, and choose add a little d butter. Sand clams are preferable for every purpose. To fry Hard-shell Clams.—Take the large sand clams them in their own liquor; the yolks of 4 eggs with !|ia little pepper and a table-spoonful of. fine flour. Dip in the c clams and fry them in butter a light brown. 2'o steio Hardrslull Clams.—Take the clams from their sheila.

From Mrs. Hale's New Cook Book, 1857, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and put them in a stew-pan with enough of their own liquoi mixed with an quantity of water to cover them; let them simmer from 30 to 40 minutes, skimming them carefully; mix a table-spoonful of flour with 3 table-spoonsful of butter and stir it in it pepper, but no salt; cover the stew-pan and let them simmer from 15 to 20 miuutes. Sand clams are to be preferred. Clam Fritters.—Take 12 large, or 25 small clams from theii shells; if the clams are large, divide them. Mix 2 gills of wheat gill of half as much of the clam liquor, and 1 egg well Make the batter smooth, and then stir in the clams.

From Mrs. Hale's New Cook Book, 1857, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as hard-shelled clams. To steto Muscles.—Open a pan with their own liquor, to which add a largo onion and some parsley, with 2 table-spoonsful; a piece of butter in flour, beat an egg, and add it to the gravy, warming the whole up very gradually. In France, muscles are skewered upon a small skewer and roasted, or dipped into a thick batter and fried.

From Mrs. Hale's New Cook Book, 1857, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in half, lengthwise; cut each half in three pieces. Take a stone-ware jar with a mouth not very wide. Rub each piece of fish with salt and red pepper; the jar a layer of fish, then a layer of unions, sprinkling in a little clore, mace, and allspice, then a layer of fish, and so on until the jar is full. Fill the jar with vinegar; tie op the jar with a piece of muslin; the muslin over tightly with a plaster of dough to keep in the fumes; set it in a moderate oven, and let it bake several it is fit to be eaten when the bones will be found dissolved

From Mrs. Hale's New Cook Book, 1857, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The commonly received idea, that what goes under the de nomination of “good living”—that is, joints of meat, roast or boiled—is best suited to all constitutions, has been proved to be a fallacy. persons can bear testimony truth of Dr. Kitchener’s remark, that “ elaborate culinary processes are frequently necessary in order to prepare food for the digestive organs.” It may be truly said that many persons ruin their health by over-indulgence in food rendered indigestible by being badly cooked. It is our intention to endeavor to correct the prejudice in favor of a family joint—^by showing, that it is not only very often improperly cooked, but that the same quantity of meat, if dressed in different ways, retaining a certain degree of simpiicity, will be more pleasant to the palate, more healthful, and quite as economical, u brought to the table, as two or three dishes instead of one. In French cookery, those substances which are not intended to be broiled or roasted, are usually stewed for several hours at a temperature below the boiling-point; by which means the most refractory articles, whether of animal or vegetable origin, are more or less to a state of pulp, and admirably adapted for the further action of the stomach. In the common cookery of this country, on the contrary, articles are usually put at once large quantity of water, ard submitted,

From Mrs. Hale's New Cook Book, 1857, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IIS I- ( it as good afterwards for any use, wheK 8*iaked a little. To remove the taint of meat, wash it several times in cold then put it into plenty of cold water, into which throw several pieces of red-hot charcoal. fear meat will not till the time it is w'anted, par-roast or par-boil it, that is, partly cook it; it will then keep two days longer, w'hen it may bo dressed as usual, but in rather less time. When meat is frozen, it should be brought into the kitchen and laid at some distance from the fire, early in the morning; or soak the meat in cold water two or three hours before it is; putting it near the fire, or into warm water, till thawed, should be avoided. Meats become tenderer and more digestible, as well as better flavored, by hanging. In summer, two days is enough for lamb and and from three to for beef and mutton. In cold weather, the latter may be kept for double that Legs and shoulders should be hung knuckle downwards. An effectual way of excluding the fly is by using a wire Hieat-safe, or by covering the joints with a long loose gauze or some thin cloth, and hanging them from the ceiling of an airy room. Pepper and ginger should be sprinkled on the parts likel)' to be attacked by the fly, but should be washed off before the joint is put to the fire. A larder should always be placed on the north side of the house; the window may be closed with canvass, but wire is preferable. There should be a thorough draft of air through the room. Articles that are likely to spoil should not be kept in or laid upon wood. Warm, moist weather is the worst for keeping meat; the south wind is very unfavorable, and lightning very destructive; BO that after occurrence, meat should be especially exmined. Boiling.—This is the most simple of all processes of cooking. Regularity and attention to time are the main secrets. Much less heat is requisite to keep liquids boiling in copper and iron saucepans than in those made of tin. is frequently a great waste of fuel in cooking, which arises from making liquids fast, when they only require to be kept slowly boiling.

From Mrs. Hale's New Cook Book, 1857, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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much soone, the meat will shrink and be hardened, and not so freely throw up the scum. Four skewers, or a plate, inside downwards, should be laid on the bottom of the sauce-pan, especially for large joints and; so that they be equally done, and escape burning, or adhering to the sauce-pan. When a pot boils, remove it nearly off the fire, but let the lid on; keep up !,he The time of boiling should be reckoned from the time bubbles begin to rise on the surface of the liquid; as the boiling continues, the water will evaporate, and in some cases be requisite to fill up the sauce-pan with boiling water. Vegetables and meat are sometimes; that is, they are put into vessels resembling cullenders, and being placed over boiling water, the steam from it rises through the holes of the vessel, and then through the vegetables and meat, which are thus as effectually boiled as if they were put into the boiling water. Roasting.—The success of every branch of cookery depends upon the good management of the kitchen fire: roasting, especially, a brisk, clear, and steady if made up close to the bars of the grate. The spit being wiped clean, the joint to be roasted should be spitted even, and tied tight; and if it will not turn round well, balance skewers, with leaden heads, should be used; for, if the meat be not evenly spitted, it will probably be burned on one side, and not done on the other. Avoid running the spit through the prime parts of joints. Cradle spits answer best. A leg of mutton should never be spitted, as the spit lets out the gravy, and leaves an unsightly perforation just as you are cutting into the pope’s eye. Make up the roasting-fire three or four inches longer than the joint, else the ends of the meat will not be done. In the fire, be to remove the dripping-pan, ()lse dust and ashes may fall in. On no account let the fire get dull and low, as a strong heat is requisite to brown the meat. A joint requires a brisk a large joint, a strong, sound, and even When steam rises from it is doiic. Ijiirge joints should be pu at a moderate distance from me MRS. fire, and gradually brought nearer; else the meat will be over half way through the joint, and be nearly raw at th« Such meat as is not very fat should have paper placed over it to prevent it from bsing scorched. Do not sprinkle the meat with salt when first put down, as the salt draws out the gravy. Old meats require more cooking than young. The longer the meat has been killed, the less time it requires to roast it Very fat meat requires more time than usual. The general rule is to allow 15 minutes to a pound for roast ing with a good fire, and 10 or 20 minutes over, as the family like it well done or not. Baste the meat dripping, and then with its own fat or dripping: and within the last hour of roasting, tak off the paper, and sprinkle the meat with flour, U brown and froth it; but some cooks dredge the meat wdth flour earlier, so it may imbibe the gravy, a practice should be specially avoided. The spit should be wiped dry immediately after it is drawn from the meat, and washed and scoured every time it is used.

From Mrs. Hale's New Cook Book, 1857, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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oil, i sed again, should be strained through a sieve before it is set a ide. Fat becomes richer from having meat fried into it, and maybe repeatedly • but the fat that has been used for cannot be used agai*’ for meat. The fat must havo left off bubbling and be quite still before you put in the arri^lfs. To prepare '^’^imbs for frying, dry thoroughly in a warm or befor'* the fire, any waste pieces of; pound them in a mortar and sift them, and put them away wanted. This is mvch better than grating bread as it is needed, or using oatmeal, &c. When vou wish fried things to look as well as possible, do them twice over with egg and crumbs. if eggs be very dear, a little flour and water may be substituted for them in preparing fish to fry. In frying use a slice to lift the articles in and out of the pan, and drain them. To make batter for frying: melt two ounces of butter in a little warm water, and pour it upon half a pound of flour; stir it and add water enough to form a batter, thick enough to

From Mrs. Hale's New Cook Book, 1857, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to be stewed should first be boiled gently, then skimmed and set aside in an even heat: on this account, charcoal makes the best fire for stewing. All stews, or meat dressed a second time, should be only simmered, as the meat should only be made hot through. is the most advantageous vessel in which stews, hashes, soups, or gravies, can be made; indeed, for all purposes of boiling, a stew-pan is preferable to a deep sauce-pan, as. in the former, the are exposed to more even heat than when they are placed one upon another in the sauce-pan, and are likely to be broken in stirring. The best stew-pans are made of copper or iron be kept covered as much as possible, unless you wish to reduce Be not to fry in a stew-pan; or, if so, with great care, and sufficient butter to save the tinning from melting. Most of the directions for making soups and gravies, apply also to this branch of cookery.

From Mrs. Hale's New Cook Book, 1857, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The same, with Lardoon inserted. beated and placed over some articles, to brown tnem after they aie dished. The kitchen fire-shovel, if made red hot, answer the same purpose. Larding.—Have ready larding-pms of different sizes, according to the article; cut slices of bacon bits of a proper length, quite smooth, and )ut into a larding-needle lO suit it, with which pierce the skin and a very of the meat, leaving the bacon in, and the two ends of equal length outwards. Lard in rows the size you think fit. The same effect with regard to flavor, may be produced by raising the skin and laying a slice of fat bacon beneath it. Daubing consists in passing bacon through meat, while larding is on the surface only. Braising.—Put the meat you would braise into a stew-pan, and cover it with slices of fat bacon; then lay round it 6 or 8 onions, a faggot of sweet herbs, some celery, and, if to be brown, some slices of carrots, and trimmings of any fresh meat-bones you have, with a pint and a half of water, or of stock, you will find directed under the head of Soups and Gravies,) according to what the meat is, and add seasoning. Cover the pan close, and set it over a slow stove; it i equire 2 or 3 as its size and quality may direct. Then strain the gravy quite hot; take the fat off by plunging the basin into cold water, which will cause the fat to coagulate; and boil it as quickly as you can it thickens. If, however you wish the gravy to adhere to the meat, it must be still further thick ened; then with a brush kept for tlie purpose do over the meat, and if that has been larded, put it into the oven for a few minutes. is called “glazing,” and is r uch in use for made-dishes.

From Mrs. Hale's New Cook Book, 1857, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Olazing is done by brushing melted glaze or jelly over th« ' article, and letting it; cases it is requisite to c«ver the with two or three coats of glaze, allowing each to cool as it is laid on. The glaze should be of a y ellow brown, and as thick as good treacle. If you have not the glaze ready, sift a little sugar over the ‘ article to be glazed, and finish in the oven, with a salamander, or red hot shovel. Boning.—In disengaging the flesh from the bones work iho knife always close to the bone, and take care not to pierce the outer skin. Minute directions are given in other parts of the ' work for boning fowls, &c. Blanching makes the article plump and white, and consists in nutting it into cold water over the fire, allowing it to boi. up. and then plunging it water, where the article | should remain until cold. a

From Mrs. Hale's New Cook Book, 1857, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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precise danger from | the use of copper sauce-pans, or stew-pans, imperfectly tinned, is far from rightly understood. It appears the acid con- | tained in stews and other made dishes, as lemon-juice, though | it does not dissolve copper by being merely boiled in it a few f minutes, nevertheless, if allowed to cool and in it fur f some time, will acquire poisonous matter, as verdigris, in the % form of a green baud, or crust, inside the vessel. It has like- | wise been proved that weak solutions of common salt, such as are daily made by adding a to boiling vegetables. fish, or meat, act powerfully on copper vessels, althougn strong | solutions, or brine would not affect them. It is, however, in vain to hope that cooks will attend to the nice distinctions by which copper stew-pans may be rendered | safe; the general advice given by prudent physicians is, thereT fore, against their use at all. | Never Eat the Blood.—Always bear in mind that to eat the J blood of animals is positively f^orbidden in the

From Mrs. Hale's New Cook Book, 1857, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(o Roast.—The sirloin is usually hung a few days, to make it eat short and tender, therefore, before you it, you should wash the meat in cold water, wipe it with a clean cloth; when you have made it nice and clean, hang it carefully dowm to the fire, so that it may turn round evenly; a piece of writing-paper, well buttered, must be tied on wnth a string, or skewered on with very small skewers, over the fat side, till the meat is about three parts done, to prevent the fat from burning. A good durable fire, having been made up, the meat should be so hung down, that the thickest part of the joint will get the strongest part of the fire, but not too near at first, or it w ill get scorched on the outside, before it is warmed through. Put into the dripping-pan a pint of water, or dripping, and begin to baste the meat immediately it is warmed, and continue to baste it every quarter of an hour, till about half an hour before it take the meat back from the out all grit that has fallen dripping-pan; take olf the paper that covered the fat, stir the fire, if necessary, that it may bum fierce and clear, baste the meat; sprin

From Mrs. Hale's New Cook Book, 1857, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is one of the most juicy of all the:. joints of beef, but is more frequently stewed than r. asted. As it is too large to serve whole, generally, cut as much from the chump end to roast as will make a handsome dish.

From Mrs. Hale's New Cook Book, 1857, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* little s^lt, and if too thin, a dust of browned flout, and boil it up. To the gravy of veal, a little butter may be added. Pickles or grated horse-radish should always be served with roast beef—with catsup and mustard in the castor. The vegetables most in favor are potatoes, plain or mashed tu.uips, beets, and boiled spinach. To Roast a fillet of Beef—Raise the fillet from the inside of the sirloin, or from part of it, with a sharp knife; leave the fat on, trim off the skin, lard it through, or all over, or roast it quite plain; baste it with butter, and send it very hot to table, with tomato sauce, or sauce piquante, or eschalot sauce, in a tureen. It is sometimes served with brown gravy or currant: it should then be garnished forcemeal>balls. If not very laige, an hour and a quarter will roast it well with a brisk Obs. The remainder of the joint may be boned, rolled, aiid roasted or braised; or made into meat cakes; or served as a miniature round of beef.

From Mrs. Hale's New Cook Book, 1857, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it well, and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in; drip the water from it; put in a stuffing which has been made of bread crumbs, minced suet or butter, sweet marjorum, lemon thyme, and parsley, seasoned with salt, pepper, and nutmeg. Put it down to roast while hot, baste it well with butter, froth it up, and it with melted butter and; or with gravy in the dish, and currant jelly in a sauce tureen. To roast, allow 20 minutes to a pound. To the Inside of a Cold Sirloin of Beef—Cut off the meat, with a little of the fat, into strips 3 inches long and half an inch thick; season with pepper and salt, dredge them with flour, and fry them brown in butter; then simmer them in a rich brown gravy; add of mushroom catsup, oraon, and shalot a table-spoonful Garnished with fried parsley. Baked Beef—A rump of 20 to 2.5 lbs. weight. Take 2 oz., each of pepper and oz. of pounded cloves, and the

From Mrs. Hale's New Cook Book, 1857, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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should be put down in a pot with just sufficient cold water to cover the meat, and closely covered. After boiling 3 or 4 hours, to the size of the piece, cut in not larger than dice, 2 or 8 carrots and heads of celery, with a little sweet herbs, and put them into the pot along with peppercorns, mace, and a couple of large onions stuck full of cloves, and let it then simmer by the side of the fire for 2 or 3 hours, taking care to skim off any grease that may appear on the top. By will probably be tender enough; when take out the whole onions, mince them, and fry them in to be mixed in the gravy made by the or chili to which add some mushroom or walnut ketchup. the gravy with flour, and brown it, if necessary, with a spoonful of sugar burnt soft; besides imparting its color, adds an agreeable

From Mrs. Hale's New Cook Book, 1857, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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about six pounds of beef for ‘.ve minutes; then put it into a cover it with sauer Kraut, and add a pint of weak gravy gently for four hours, and serve in a deep dish. Fricandeau of Beef—Lard a piece of lean beef, with booon Reasoned with pepper, cloves, mace, and allspice. Put it into a stewpan, with a pint of broth, or beef gravy, a glass of sherry', a bundle of parsley, and of sweet herbs, a clove of gar j lie, and a shalot or two. the meat is tender, cover it closely; skim the sauce, strain boil till it is reduced to a glaze; then glaze the larded side, and serve the fricandeau on tomata sauce to make which, see Sauces. ' A Family Stew of Beef.—Take any piece of beef good fev stewing, cut it into small pieces, slice 2 or 3 large onions, and ! put into the stewpan with 2 ounces of butter or good beef dripping. melted, dredge in some ftour, add the I meat also dredged with flour, and enough water to keep 1 burning. the has drawn, fill up with boiling ' water, let it come to a boil gently, skim the pot w'ell, then add I a spoonful of mixed spices, and a i>ay-leaf or two; set the pan I 6y the side fire to stew slowly for a couple of hours. lbs. of meat This dish maybe Itened like Irish stew, with potatoes, or it may be served with ‘:the addition of chopped of all kinds, previously

From Mrs. Hale's New Cook Book, 1857, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dauhe.—Lard well a round of beef and put iia stew-pan; take the meat from a shin of beef, or any other if fresh meat, and cut it in small; cut also a few slices of;tbaeon, and place them around and over the beef with slices ot MRS. HAI.k’s VRW cook BOOK, carrot, and onion; season with pepper, salt, and thyme. the whole with water, and let it stew very slowly from 4 to 6 perfectly done; then takeout the round and let it ooo.. To make the jelly, take all the meat from the stew-pan, and the broth through a the fat from very carefully. Put it over the fire, with a few grains of pepper, and let it simmer slowly; beat the whites of 4 eggs in a cup of water and stir them in; let it remain on the fire simmering slowly for about 15 or 20 minutes: strain the jelly, and when it is cool garnish the beef with it. This dish should be prepared the day before it llie stew-pan should not be too large. Beef a la Mode.—Take a round of fresh beef and cut deep slits in it; grate a loaf of stale bread, mix with it thyme, sweet marjoram, one onion chopped fine, cayenne popper, salt, cloves, mace to your taste—an egg boiled hard and chopped fine, and one-quarter of a pound of butte**: stuff the beef, and sufficient quantity of butter. When brown, add water enough to stew it. When nearly done, add of wine, or the >uice of a sweet orange. It will take 4 or 5 hours to stew.

From Mrs. Hale's New Cook Book, 1857, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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under-done in an thick, and 4 inches square: cover them with crumbs of bread, a little fat, finely shred shalot, pepper, and the slices up, and fasten them with a small skewer; then put into a stew-pan, with the gravy of the joint, and a little water, and stew them till tender. Serve with beef gravy. Fillet of Beef.—Cut the inside of a sirloin or rump in slices half an inch thick; trim them neatly; melt a little butter in a frying pan; season the fillets; lightly; tomato sauce, sorrel, anchovy butter, or gherkin sauce. Fillet of Beef Braised.—Take the inside of a sirloin of gtufl’ed or plain, but together so as to bring the fat into th“ centre. Then strew the bottom of the stew-pan with a few slices of ham, in which a small quantity of gravy has put, just to prevent the bottom of the pan from burning; and on this place the meat, covering it with chopped carrots, celerv, but B£SP • "3. ton onions, and a picicied chili, together with a sliced gherkin, Rweet herbs, salt, mace, and a little allspice, and simmer until tender, then browi it before the fire or with a salamander, skim ' and season the sauce, and send the meat, sauce, and vegetables, up in the same dish. Beef Kidney.—Trim, and cut the kidney into slices them with salt and pepper, and dredge them well with flour; fry them on both sides, and when they are done through, li^ them out, empty the pan, and make a gravy for them with a slice of butter, a dessert-spoonful of flour, pepper and salt, and a cup of boiling water; shake these round, and a minute’s simmering; add a little mushroom catsup, lemon juice, eschalot vinegar, or any store sauce that will give a good flavor. Minced herbs are to many tastes an improvement to to which a small quantity of onion fine can be added when it is liked. To Mince Beef.—Shred the under-done part fine, with some of the fat; put into a small stew-pan some onion or shalot (a little will do), a little water, pepper, and salt; it the onion is then put some of the gravy of the to the mince. A few minutes will it, but do not let it boil. Have a small hot dish with sippets (small pieces) of bread ready, and pour the mince into it, but mix a large spoonful of vinegar with it. If shalot vinegar is used, there will be no need of the onion nor the raw shalot.

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a little brown thickening with about an ounce and a half of butter, and a dessert-spoon ful it begins to be colored, shake lightly into it a large teaspoonful of finely shred parsley or mixed savory two-thirds as much of half the quantity of Keep these stirred over a gentle fire until the thick ening is of a deep yellow brown; a pound of rump steak, finely minced, and keep it well separated with a fork it is quite hot; next pour to it gradually half a curful of and the collops very gently for Before they are served, stir to them a little catsup,

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butter in a pie dish, pour in the beef, and bake it half an hour; it out, and send it to table with browm gravy in a tureen. When cream or gravy is not at hand, an additional egg or two, and rather more butter, must be used. We think that grated lemon-rind improves the breslaw. Bonilli.—The rump of beef is best for this purpose, as the meat is to be served up in a separate dish, and will make a finely-flavored sort of soup. Take as much of it as may be thought necessary; but for a small party, say from 4 to 6 lbs., along w’ith 2 or 3 large roasted in one of which some cloves may be stuck, and a moderate quantity of whole pepper, with a bunch of sweet; to which an anchovy may be: put it in a stewpan, covered w’ith rather more than a pint of cold water to every pound of meat; and let it simmer by the side of the fire for 4 or 5 hours, or until it has become quite tender; then take out the herbs and onions, and add carrots, turnips, and celery, cut into small squares or sliced, and let the stewed, and ready for the table. The soup should then be strained off, and served separately, leaving only so much as may be necessary for making sauce for the The sauce should be a thickened, and to the palate; if a clove of garlic, or a teaspoonful of garlic and chili vinegar, be added, it will improve the In

From Mrs. Hale's New Cook Book, 1857, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a handsome piece of brisket of 10 il.s. weight; put it over the fire with a small quantity of water ULtil the gravy is out; add a very large bunch of parsley, pepper, salt, a, id an onion. When the gravy is drawn, add 2 gal Ions of boiling water, and let it stew perfectly tender; chop the parsley, and lay it on the top of the meat, thicken the gravy with vegetables, and serve it up. Or:—Take about 9 lbs. of the tie it tightly with fape, and put it with just sufficient water to cover it: add onions, celery, a little parsley, and spice: it to boil gently, and, when about half done, add a large anchovy. Cut a quantity of carrots, greens, and capers very fine, mix them with a part of the soup; let them stew till tender, and then serve them with the beef, laying part on the top and the rest round; or, served up separately, and smothf^red in onion sauce. The tops of the long ribs make good bouilli, simmered in a small quantity of water, and served on a bed of red cabbage, separately, and with a glass of vinegar. It eats excellently, if, when simply boiled, it is served up smothered with onion sauce. Bibs of beef though rarely dressed en bouilli^ are yet most excellent when so prepared.

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flat ribs of it the meat is the bones will come out, employing as small a quantity of water as will cover the meat, and a bundle of sweet Let it stand until it is cold, remove the fat, add to the gravy, carrots, turnips, and celery, cut in dice, and a dozen or tw'o of small silver onions; w'arm up the beef in it, and send it to table. Bouilli with Tomatoes.—^Take a rump of beef, and have the bone taken out by the butcher: put it in water just enough to it; and let it boil slowly until it is tender. Then season it to your taste with salt, pepper, mace, and cloves, pounded Dress tomatoes as a vegetable, strain them, pour them over the beef after it is dished, and let them mix with the It is important t: boil the beef o long time and slowly. Tc collar Beef.— -Salt the end flank daily for a week with salt and then take out all bone, gristle, and inside skin, and cover it with this seasoning, cut finely: a HRS. bale’s NE?r COOK BOOT. handful of sage, the same of parsley, some thyme, marjoram, and pennyroyal, pepper, and allspice. Roll up the meat in a cloth, tie it very tight, and boil it gently for about eight hours. Then take it up, do not untie it, but put on it a heavy weight to make the collar oval. A piece of the breast of veal, rolled in wilh the beef, is an improvement. To boil a Rump of Beef.—Mix some common salt, a little saltpetre, some pflrsley, thyme, marjoram, green onions, and pepper; rub all well into the meat, and let it lie 3 or 4 days; put it a pot, and cover it with water; add some celery with 2 or 3 sliced carrots, and some small whole onions. Let it simmer gently 3 or 4 hours, to the skimming it carefully, and serve with vegetables. The other joints that are usually salted and boiled are the round, the aitch-bone and the brisket.

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brisket or thin flank of beef, and rub it well all over with equal quantities of common and bay salt, and an ounce of saltpetre; let it remain for 4 or 5 days in an earthen pan, when it will become red; turned once every day. Boil it gently for 4 hours, and serve it hot, with savoys or any kind of greens; or leave it to get cold, and press it with a heavy weight.

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in a pan a little butter and flour, add to it half pint of the soup from the beef, carrot, 2 onions, and 1 clove of garlic chopped Let it for about a pickled cucumber chopped fine, and a table-spoonful Let the whole stew for a few minutes, and pour it over the beef when served.

From Mrs. Hale's New Cook Book, 1857, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the tenderloin of cut put frying-pan with some boiling When quite soft, draw them to the back pan; and, having seasoned well the beef with pepper and salt, put it in the pan, and broil than fry it. When done, put the onions over it, and just as much as make a gravy. Let it stew a few minutes. Another Beef Steak, a la Francaise.—Must be cut from the sirloin or some other prime part of the beef, as riimp steaks are not known in France. Pour over it 2 large spoonsful of the best Lucca oil, and let it remain all night; it and the oil into a frying-pan, with some finely chopped parsley, pepper and fry it dries up, and it becomes rather brown. Pour the contents of the pan over the steak as sauce. The steaks are usually garnished of fried potatoes. As is not known in the southern states of Europe, oil is there constantly used in lieu of this Parisian practice is borrowed from those countries.

From Mrs. Hale's New Cook Book, 1857, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a stew-pan, with a lump of butter, over a slow fire, and it has become a fine white gravy, then pour it into a basin, and put more butter to the steak. When the steak is nicely done, take it out, return all the gravy into the stew-pan, and fry the steak; it to the gravy in the stew-pan, with a spoonful of wine or of catsup, and a shalot finely sliced it for 10 minutes, and Or, fry the steak merely at first, then put it into half a pint of water, an onion sliced, a of walnut and it it with flour and butter, and serve it up very hot. Vegetables.—Cut the steak about two and a half inches fry it in of a Lay it in a stew-pan, and pour water into the fryingpan; let it l)oil, and add it steak, which is rendered richer by this process; in celery, and onions, adding pepper, salt, and a little mace. be highly se.asoned, and sent to table with the surfiice ornamented ^ ith foroomeat bulls, carrots and turnijts cut into shapes, and s'lmctimes with onion fritters, the vegetables to be put round it.

From Mrs. Hale's New Cook Book, 1857, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the steak it in a fivingpan with Add half a pint of water, an onion ulii-ud, pepper and salt, cover the pan close, and let it stew rery slowly for 1 hour; then add a glass of port wine, a littlfl floHi, and a dozen or two of oysters, their litj^uor having been previously strained and put into the stew-pan. Bee/ Steak Stewed in its own Gravy; [good and wholesome) all the fat and skin from a rump steak of nearly an thick, and divide it once or twice; just dip it water, let it drain for an instant, sprinkle it on both sides with pepper, and then flour it rather thickly; lay it quite flat into a well-tinned iron sauce-pan or stew-pan, which has been rinsed w'ater, of which a tablespoonful should be left in it. it over (not upon) a very gentle fire, and keep it just i' simmering an and a half to an hour and 1: quarters, when, if be good, it have become |. perfectly tender. Add to it first begins to boil, and it when rather more than half done. A couple of spoonsful of gravy, half as much catsup, and a slight ing of spice, would, to many tastes, improve this dish, of which, however, the great recommendation is its wholesome simplicity, ^ renders it suitable to the most delicate A thick mutton cutlet from the middle of the leg is dressed thus. 1^ to If hour. Beef Steak Pie.—Boil water with a fine lard, and an ^ equal quantity of fresh dripping, or of butter, but not much of either. While hot, mix this with as much flour as you will jj want, making the paste as stiff as you can to be smooth, which '» you will make it by good kneading, and beating the ] rolling-pin. When quite smooth, put a lump into a cloth, or \ under a pan, to soak till nearly cold. In raising paste it should be brought to a firm consistence, ’ and of sufficient thickness to hold the meat together; therefore not be too rich, and it is easier to be worked if mod rately warm than cold. The proper way to raise the crust is by placing the left hand on the lump of paste, and with ‘he right keep working it up the back of the hand, all be of the proper shape and thickness. When worked into the desired form is then put into the pie, and, when quite full, the lid is put on and fixed to the wall or; the kip being ornamented with some device, also made of paste. Before putting it in the oven glaze it all over with white of egg.

From Mrs. Hale's New Cook Book, 1857, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a tongue, I; I scald it, and take off the skin; cut it off at the root and trim p't neatly; stick a few cloves here and there in it, and put it in ha cradle-spit; sprinkle it with salt, and baste it well with butter. itServe it with a good sauce in a sauce-boat, made as follows; llPut into a stew-pan pint of port wine, w'ith about half it the well-seasoned gravy; reduce it to one-half; jtthen stir in a good piece of butter and a table-spoonful of flour; liadd a squeeze of lemon; when the butter is melted and the ssauce done, place the tongue in a dish, and serve hot with the ifsauce poured In Spain, the sauce is strongly impregjonated with saffron.

From Mrs. Hale's New Cook Book, 1857, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tongue, ^cloves, and boil it gently for 3 hours: then brush it over wdth tthe yolk of an egg, dredge with bread crumbs, and rroast it, basting it dished, serve it little brown gravy flavored with a glass of wine, and lay slices of currant jelly round it. A pickled tongue, washed, may be dressed in the same way, and beef-udders sals‘), A fresn Neat's Tongue and Udder may be roasted i’in the manner thus described; but when ready to be dished, •instead of currant jelly, put half a pint of gravy into a saucetpan, with the juice of a

From Mrs. Hale's New Cook Book, 1857, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Mrs. Hale's New Cook Book, 1857, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tripe., Cow-heel, <S:c.—Stir into half a pint of oiled i butter, (that is, butter melted and strained,) a table-spoonful ' of garlic-vinegar, and a tea-spoonful each of made mustard, ^ground black pepper, and brown sugar. Cow-heels.—Ox-feet, or Cow-heels, are rarely eaten by Amer- 'Jcans, but in Europe, and particularly in Great Britain 'sre always cooked. They contain much nutriment, and may be dressed in the various ways already stated for tripe, with vwhich they are commonly boiled. They are frequently eaten i^jold, with mustard and vinegar. Soak them; boil, and seiwe in a napkin, melted butter, a large spoonful of vinegar, and a little mustard wind salt. Or boil, and then stew them in a brown gravy. Oi MB8. Hole’s new cook book. cut the heel in 4 parts, dip each in egg, flour and fry them in Or fry, and serve with onions fried and put round: sauce as above. The water in which they are boiled will make equally good relishing or sweet, with of calves’ feet, if duly prepared; and at a far expense. This jelly gives great additional richness likewise to soups and gravies. To fry Ox-feet, or Cow-heel.—After preparing them as above, have ready some crumbled, dip the into the yolk of an egg beaten up, and roll them in the bread crumbs mixed with chopped parsley, pepper, and salt; fiy them in butter or fresh lard, of a fine brown color. Marrow Bones.—If too long to serve undivided, saw them in two; cover the open end with a lump of paste and a cloth floured and tied close; the paste must be removed before sent to table. or 2 hours, according to the size; put a ruffle of paper each, and in a napkin, with very hot toast. The marrow is spread upon the toast, and with pepper and salt.

From Mrs. Hale's New Cook Book, 1857, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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roast or boiled beef, with fat to fry it a nice light browm; take care that it is not done hard. Mince some cooked cabbage, and fry salt, without burning; lay some in the dish, and lay in the meat, and cover it nicely with the rest, garnishiiijr with fried beet-root, eggs or apples. This is an excellent dish ‘f well made, but very bad if ill done. Under-done roasted meat may be cut into steaks, and hardened upon the gridiron or in the frying-pan, and served under an oyster, mushroom, onion, or any other ragofit. An Excellent Sandwich.—A thin, tender beefsteak, boiled, and well seasoned with pepper and; put hot between two slices of bread and butter, and eaten when cold.

From Mrs. Hale's New Cook Book, 1857, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Choose Veal.—Veal should be fat, finely grained, white, firm, and not overgrown: for when very large it is apt to be coarse and tough. It is more difficult to keep than any other meat except pork, and should never be allowed to acquire the • slightest taint before it is dressed, as any approach to putridity renders it equally unwholesome and offensive to the The fillet, the loin, the shoulder, and the best end of the neck, are the generally selected for roasting; the breast and knuckle are more usually stewed or The udder, or firm white fat of the fillet is much used by French cooku instead of butter, especially in the composition of their force- |; for it is first until quite j cold, and afterwards thoroughly pounded it is mixed J with the other ingredients. The head and feet of the calf are valuable articles of food, both for the nutriment which the gelatinous parts of them afford, and for the great variety of modes in which they may be dressed. The kidneys, \vith the | rich fat that surrounds them, and the sweetbreads especially, are well knowm delicacies; the liver and the heart also are J very good eating; and no meat is so generally useful for rich soups and gravies as veal. Veal^ more than any other meat, requires to be wiped with a clean cloth every morning. The kernel should I>e taken out a of the thick fat leg, and the udder slightly sprinkled J wdth salt. Cut out the pipe from along the chine-bone of the loin, remove the kernel from under the inside fat, and sprinkle s the chine-bone with salt. The pipe and chine-bone should be.S cut out from the neck, and the inside of the ribs rubbed with « the breast, cut oft’ the loose inside fat, and piece > of skirt. The shoulder is rarely kept above a day or two.

From Mrs. Hale's New Cook Book, 1857, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Veal with Rice or Green Peas.—Pour over » small knuckle of veal rather more than sufficient water to cover it; bring it slowly to a boil; take off all the scum with grear |i care, throw in a of salt, and when the joint has i! simmered for about h<alf an hour, throw in from eight to twelve ounces of well-washed rice, and stew the gently for an i; hour and a half longer, or until both the meat and rice are perfectly tender. A sea.soning of cayenne and mace in fine powder with more salt, should it be required, must be added 20 or 30 minutes before they are served. For a superior stew, g<xrd veal broth may be substituted for the water. Veal, 6 lbs.; water, 3 to 4 pints;; 30 to Rice, 8 to 12 ozs.: an hour and a half. of cayenne, mace, and more salt if needed. A quart >r even more of full-grown green peas added to the veal as soon as the S'juni has been cleared olf will make a most excellent stew. It should be well seasoned with white pepper, and the mace should be omitted. MRS. Shoueaer of Veal.—Cut off the knuckle for a stew or gravy. Roast the other part with a stuffing; you may lard it. Sor^e with melted butter. Tlie blade-bone, with a good deal of meat on, eats extremely well, when grilled, with mushroom or oyster sauce, <<r mushroom catsup in butter. Being a large joint of what is considered rather coarse meat, It is rarely served to any but parties; but, if braised, it makes an excellent dish. Qohote: {a very nice dish.)—Take all the fillet of veal chop, and mince it salt, pepper, a little parsley, and an onion, chopped Add about teacup of bread crumbs, a little fat of ham or pork, if not the latter some butter, and 2 eggs. Mix it well with the hands, and make it into one large ball: sprinkle it with bread crumbs, and put several pieces of butter about it. Bake it in 2 hours. a good gravy with the scraps and and it. This may be made of veal has once it a shorter time. Blanquettes.—Melt a piece of butter the size of a M-alnut in; in a little thyme, parsley, or any herbs you like the flavor of, and a little onion, all chopped fine, with a pinch of flour. Brown the herbs; add pepper and salt, with a clove or two. in cold or undressed veal, cur in thin slices the size of half a crown; add gravy or broth a pint, or according to the quantity of meat you want to dress. It not be too large a dish. Let it stew very gently over a stove; if of dressed meat, add ha. f a teacupful of cream, and it well together foi a few minutes; then take it up, and before you turn it out 1ms e 2 yolks of eggs well beaten, and add to your dish. it a few shakes over the fire. It must not boil, or it will curdle. Or: Cut rabbits, fowl, veal, or lobster, in pieces, steep them (except the veal or for hour, changing Put some butter in a stew'-pan to melt, but do imt let it fry; put in the meat with a very little flour, and shaking it well; pour in by degrees some broth made of white meat; add a bunch of parsley, an onion, salt, mace, and white Stew it well a quarter of an hour before it is dished; out the onion, and add some raw parsley chopped, and the yolk of an egg and cream beaten You must never cease shaking the pan until the blanquette is put over the dish. Veal a la Chartreuse.—Line a copper mould with fat bac(>n, lay sliced carrots and turnips round the edges, then cover with a forcemeat, and put in a fricassee of veal or fowl.

From Mrs. Hale's New Cook Book, 1857, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tender, skin, and cut a dried neat’s tongue in thin slices, and beat it as fine as possible, with half a pound of butter and some raace pounded. Have ready some of veal, beaten seasoned with white pepper and; of this put a thick layer in a large potting-pot, then put in the tongue, in rough, irregular lumps, uot to touch each other; fill up the pot with veal, and press it down quite close. Pour clarifed thick over; keep in a dry, cool place, and serve in thin slices, taking off the butter. Garnish with parsley.

From Mrs. Hale's New Cook Book, 1857, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cutlets with egg and sea Boning, fold them in writing-paper, and or in the paper, and with them, in a bofct. sauce as above, sauce piquante, or cucumber sauce. Lamb and mutton cutlets may be dressed as above. To dress CoUops quickly.—Cut them ns thin as paper with a very sharp knife, and in small bits. Throw the skin and any odd bits of the veal, into a little water, with a dust of pepper and salt; set them on the fire w'hile you beat the collops; and dip them in a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, but first wet them in egg. bit of butter frying-pan, and give the collops a very quick fry; for as they are so thin, 2 minutes will do them on into a hot the; strain and thicken the gravy. Or:—(jut the collops thin; flatten them with u beater: hav« a large dish, dredge a little black pepper over it: as the collops are flattened, lay them in the piece of butter in a frying-pan, and, when it U melted and hot, lay in the collops; do them quickly; whe> lightly browned, dish them up, and a mushroom Veal Olives.—Cut long thin slices, beat them, lay them on thin slices of fat bacon, and over these a layer of forcemeat, high with some shred shalot and them tight, about the size of 2 fingers, but not more than 2 or 3 inches long; fasten them round with a small skewer, rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms, pickled or fresh. Garnish with balls fried. Veal Olives and Collops.—Lay over e.ach other thin slices ol veal and fat bacon, and upon them a layer of highly-seasoned forcemeat, with finely shred shalot; roll and skewer them up tightly, egg and crumb them, and with brown gravy, with pickled or fresh mushrooms; is, brown mushroom sauce. Neck of Veal.—^Take the best end of a neck of veal, cut off the ends of the bones, and turn the flap over; saw off the chine bone, or joint it thoroughly it, and baste it well all the time it is roasting.

From Mrs. Hale's New Cook Book, 1857, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fillet or thick part is a great improvement. Or, stew it with rice, small onions, and peppercorns. Or:—Take the best end of a small neck; cut the bones short, but leave it whole; then put it into a stew-pan just (X)Vered w'ith brown it is done, have ready a pint of boiled peas, 3 or 4 cucumbers, and 2 cjibbagekttuces cut quarters, all stewed in a little good broth; nut them to the veal, and let them simmer for 10 minutes.

From Mrs. Hale's New Cook Book, 1857, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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off the ends of the long bores, and saw off the chine-bones: raise the skin of the fillet,,Ard it rcry close, and tie neatly. Put the scrag end, » little lean hacon or ham, an onion, 2 carrots, 2 heads of celery, and about a glass of Madeira wine, into a stew-pan. Lay on them the neck, add a little water, and stew it 2 hours, or it is tender, but not too much. Strain off the liquor; mix a little in a stew-pan, till brown; s ''me of the liquor in, and boil it nicely, and squeeze orange or lemon juice serve with the meat. The bacon should be browned with a salamander and glazed. also served with spinach. Breast of Veal ragoiit — Cut the breast in two, lengthwise, and divide it into moderately-sized pieces; fry them in butter of a light brown, and put them a stew-pan with veal broth or boiling water to cover the meat, a sprig of marjoram, thyme,. and parsley, tied together, a tea-spoonful of allspice, 2 blades I of mace, 2 onions, the peel of a lemon, and salt and pepper to; cover the whole closely, and stew from to 2 hours; strain the gravy, take off the fat, and cover up the veal. iINext put a little butter into a small stew-pan, dredge in flour, iiand gradually add the gravy; boil and skim it; add a glass of

From Mrs. Hale's New Cook Book, 1857, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the sweetbreads for half an hour J;; In water, or veal broth, and w hen they are perfectly cold, cut * ( them into slices of equal thickness, brush them with yolks of T egg, and dip them into very fine bread-crumbs, seasoned with salt, cayenne, grated lemon-rind, and mace; fry them in but ter of a fine light browm, arrange therh in a dish, placing them *:i high in the centre, and pour tinder tliem a gravy made in the pan, thickened and kt; or, in lieu of sauce them with some ‘ brown gravy, to which a glass of sherry or Madeiia has been » 2'o Broil a Sweetbread.—Parboil it, rub it with butter, and ’ it over a slow it frequently, and baste it no'» j and then, by putting it upon a plate kept warm by tlie fir« w ith butter in it.;• }| Veal Croqvettes.- -VoMTidi, in a marble mortar, cold veal and a littlb suet, some chopped lemon peel, lemon thyme, chives, and parsley. Season with nutmeg, pepper, and; mix all well together, and add the yolk of an egg well it into balls, and dip them into an egg beaten up, then sift bread crumbs over them, and fry them in butter.

From Mrs. Hale's New Cook Book, 1857, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a little butter and lard 6 sweetbreads; chop them up a cold tongue that has parboiled; mix them little parsley, an onion, pepper and salt if required.

From Mrs. Hale's New Cook Book, 1857, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gravy in which the sweetbreads were browned, and w'hen it is cold, break it 3; use this to moisten the minceif not enough add a little other gravy. Take 3 more eggs to roll the croquettes in, with bread crumbs, into the prr>- per shape. Fry them in lard, like fritters; take them up with a ladle with holes in it. To take the Hair from a Calf's Head with the skin on.—It is better to do this is divided; but if only the half of one with the skin on can be procured, it must be man aged in the same way. Put it into plenty of water which is on the point of simmering, but which does not positively boil, and let it remain in until it does so, and for five or six minutes afterwards, but at the full bubble draw and let it merely scald; lift it out, and a that is not sharp scrape off the hair as closely and as quickly as The butchers have an instrument on purpose for the operation; but we have had the head look quite as well when done in the manner we have just described, as when it has been in ready prepared by them. After the hair is off, the should be well washed, and if it cannot be cooked the same day, it must be wiped extremely dry before it is hung up; and when it has not been divided, it should bo left whole until the time approaches for dressing it. The brain must then be both that and the head vrell soaked and washed with the greatest nicety. When the half head only is scalded, the brain should first be removed. Calve.s’ feet are Seed fixm the hair easily in the same manner.

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is th? skin on, which many persons p-efer, the ear must he cut off close to it; require three-quarters of an hour oi upwards of additional boiling, and should be served coveied w'th crumbs. In first remove the brain, wash the head delicately clean, and soak it for a quarter of an hour; cover it plentifully with cold water, remove the scum a-i it rises wdth great care, throw in a little salt, and boil the head gently until it is perfectly tender. In the mean time, wash and soak the brains first in cold and then in warm water, remove the skin or film, boil them in a small saucepan from fourteen to sixteen minutes, according to their size, and when done, chop and mix them with eight or ten sage leaves boiled tender, and finely minced, or, if preferred, with parsley boiled instead; warm them in a spoonful or two of melted butter, or white sauce; skin the tongue, trim off’ the root, and serve a small dish with the brains laid round it. Send the head to very hot, with butter poured some more in a tureen. A cheek of bacon, or very delicate pickled and greens, are the usual accompaniments to boiled calf's head. We have given here the common mode of serving this dish, 'ny some epicures considered the best, and by others, as exceedingly insipid. Tomato sauce sometimes takes the place of the parsley and butter; and rich oyster or Dutch sauce are varieties often substituted for it. With the skin on, from two and a quarter to two and three quarter hours; without the skin, from 1 hour and a quarter to 1 and three quarters, to boil. To Bake Calf's Head.—Mix pepper, salt, bread-crumbs, and jhopped sage together; rub the head over with butter and put the seasoning upon it; cut the brains in 4 pieces, and rub them also in the crumbs, and lay the head in a deep dish with the brains; put a piece of butter into each eye, with plenty of the crumbs fill the dish nearly full of water, and let it bake 2 houi-s in a quick oven. To Roast a Calf's Head.—Wash and clean it well, parboil it, take out the bones, brains, and tongue; make forcemeat sufficient for the head, and some balls with bread-crumbs, minced •uet, parsley, grated ham, and a little pounded veal, or

From Mrs. Hale's New Cook Book, 1857, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the head the day before you want it, and keep the water in which it was boiled for gravy. f)ut the meat off the bones the next day in; fry in 'r lard, seasoning them cloves, pepper, ! salt, sweet marjoram, &c., to your taste. After the slices are fried brown, take them out, and add to the gravy about in the head was; thicken with a little brown flour, and put back the to stew gently j dinner-time. |i Meanwhile have the brains mashed with seasoning as above, add the yolks of 2 e^gs j| drop them in pats in the frying pan. Fry them brown and add them to the dish when you serve it. A glass of wine added to the stew just before it is done is to some a great im- ! prcvement; or a little lemon juice and catsup. If your is the residue of the head and the liquor in which it was boiled will make soup enough for dinner. \ For the soup use a small onion, the seasoning above mention ed and allspice. Make dumplings the size of marbles, and cut i in quarters 3 or 4 to in it. Calf’s head soup •should look black from the seasoning and only semi-transpaI rent. The tongue may be used for the stew, or the soup. ^ ! Calves Brains.—Remove all the large fibres and skin; soak ^ them in warm water for 4 hours; blanch them for 10 minutes 'n boiling water, with a little salt and vinegar in it; then soak I I them 3 h(mrs in lemon juice in which a bit of chervil has been |>8teeped; dry them well, dip them in batter, and fry llMake hot a ladleful of glaze, some extremely small onions ' > browned in butter, artichoke bottoms divided in half, and some MRS. uale’s new cook book. ] mushroom-buttons, and serve round he brains, or, after pro paring as above, serve in a rich white acidulated sauce, vilb; lemon juice or tomato sauce. Or:— Blanch the brains, and beat them up with ai egg, salt, a quantity of chopped aiici a piece of butter. Make them into small cakes, put them into a small frying-pan, and fry them. Or;—Prepare them as; wet with egg, and sprinkle crumbs, salt, pepper, and chopped parsley, and finish dressing ' in a Dutch oven. Serve with melted butter, with or without | a little mushroom catsup. f

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calf’s brains, blanch, and beat them up with 1 or 2 chopped sage leaves, a little pepper and salt, a few bread crumbs soaked in milk, and an egg beaten; roll them into balls, and fry them.

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tender, 3 hours do, and serve with parsley and Or, having boiled a foot, split it, roll it in bread crumbs, fry it in butter, and serve in brown gravy. Calves’ ears may also be dressed as above.

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boiled and split them, as above, simmer them in veal broth, with a blade of mace and lemon peel; and thicken the sauce with flour and butter. Or:—Soak the feet 3 or 4 hours, and simmer them in milk and water, until the meat can be taken from the bone in handsome pieces; season them salt, dip them in yolk of egg, roll in bread crumbs, fry them light brown, and serve in white sauce. Calf's Kidney.—Chop the kidney, and some of the fat, season it with pepper and salt, and make it, with egg and brwid crumbs, into balls, which fry in lard or butter; drain upon a sieve, and serve with fried Or, the lean of cold veal may be substituted for the kidney. Calf's Liver and Lights.—Half boil them, then mince them,, and add a little of the water thev »ere boih'd, with; 'VA,- A-

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in a mortar 3 hard-boiled yolks of eggs 1 raw; in a salt, and make the paste into balls. Both forcemeat and egg balls are much used for savory pies and made dishes.

From Mrs. Hale's New Cook Book, 1857, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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enough water to cover it, lay about an ounce of butter on the top, tie it over with a thick double paper, and bake it an it close together with a spoon, and let If made in a mould instead of a pot, it forma a handsome supper dish. TV.' ehoosi and oiok Muttoji—Roasted Haunch—Saddle—Loin-

From Mrs. Hale's New Cook Book, 1857, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To choose Mutton.—The best mutton is small-boned, plump, finely grained, and short-legged; the lean of a dark, than of a bright hue, and the fat white and clear is yellow, the meat is rank, and of bad quality. is not considered by experienced judges to be in perfection it is nearly or quite five years old; but to avoid the additional expense of feeding the animal so long, it is commonly brought into the market at three years old. The leg and the loin are the superior joints; and the preference would probably be given more frequently to the latter, but for the superabundance of its fat, which renders it a not very economical dish. The lt>0 ]GI natmch consists of the leg and tHe part of the loin adjoining it; the saddle, of the. two loins together, or of the undivided 6«cX,- of the sheep: are always and are served usually at good tables, or for company-dinners, instead of the smaller joints. The shoulder, dressed in the ordinary ^ way, is not very highly esteemed, but when b'ned, rolled, and filled with it is of more presentable appearance, and, to many tastes, far eating; though some persons r irefer it in its natural form, accompanied by stewed onions, t is occasionally boiled or stewed, and covered with rich onion The neck is sometimes roasted, but it is more generally boiled; the scrag, or part of it which joins the head, is seldom used for any other purpose than making broth, and should be taken off before the joint is dressed. the thick end of the loin are commonly preferred to any others, but they are frequently taken likewise from end of the neck (sometimes called the back-ribs) and from the middle of the leg. kidneys are dressed in various w'ays, and are excellent in man}\ The trotters and the head of a sheep may be converted into very good dishes, but they arc scarcely worth the trouble which is required to render them palatable. The loin and the leg are occasionally cured and smoked like hams or bacon. The leg spoils sooner than any other joint of muttort; to prevent which, take out the kernel from the fat, and fill up its place with The neck will keep well, if the pipe be cut out from along the chine-bone. Take out the kernel from the Cut the skirt out of the Lamb should be managed as mutton. Veal and Iamb, it may here be observed, spoil sooner than other meat.

From Mrs. Hale's New Cook Book, 1857, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to be kept for time, and must therefore be well washed with vinegar, wiped every day, and, if necessary, rubbed with pounded pep per and ginger. Cut off the knuckle rather close to the joint of the leg; nick the cramp-bone, and that will allow the cushion or thick part of the leg to draw up and be more plump; trim off the thick at the flank, and round eff the corner of the fat, so as to make the joint appear neat. the fat with oiled which should be taken off quarter of an hour before you think it will be done; then dredge the meat very lightly with MRS. rale’s EEW code BOOK. and sprinkle it freely with salt; serve it up with currant jell, and a sauce of port wine, spice, and gravy j a piece of fringes tied neatly around the shank-bone. haunch of 14 or 16 lbs. will take from 3 to 3J hours; or even a little more if the weather be very cold, or if required to bt “ very well done.” To make it taste like Venison.—Let the haunch hang neailj the usual the skin carefully off, and rub the meat with olive oil, then put it into a pan with a quantity ol whole pepper, 4 cloves of garlic, a bundle of sweet consisting of thyme, marjoram, and 2 bayPour upon the meat a pint of good vinegar and 3 or 4 tablespoonfuls of olive oil. Cover the upper surface of the meat with slices of raw onion, and turn the mutton every daj, always taking care to put the slices of onion on the top surface. At the expiration of 4 days, out, wipe a napkin, and hang it up in a cool place till the next day, when fit for roasting. A more simple method is to rub it every day, and let it hang until it is tender. A clove or two of garlic in the knuckle will, however, give it a much higher flavor, if put the knuckle when the haunch is hung up. To roast a Saddle of Mutton.—A saddle, i. e the two loins, being broad, requires a high and strong fire; and, if weighing 11 or 12 pounds, two hours and a half roasting. The should be taken off, and loosely skewered on again; or, if this be not done, the fat should be covered with paper, tied on with buttered string. Twenty minutes before the joint is done, Uike off the skin or paper, baste, flour, and froth it. gravy and jelly, as haunch of mutton. A saddle of mutton is an elegant joint, when well trimmed by cutting flaps, tail, and chump-end, which will re duce a saddle of 1 1 pounds to 7 pounds’ weight. To Roast a Loin of Mutton.—^The flesh of the loin of mutton is superior to that of the leg,; but to th.t frugal housekeeper this consideration is usually overbalanced by the great weight of fat attached to it; this, however, when economy is more considered appearance, may be pared off and melted down for various kitchen uses or finely chopped,

From Mrs. Hale's New Cook Book, 1857, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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loin of mutton, and lay it into a stewpan, or with a pint of water, a large onion stuck with a dozen cloves, half a pint of port wine and a spoonful add, when it boils, a small f^got of thyme and parsley, and some pepper and salt: let it stew three hours, and it often. Make some gravy of the bones, and add it at intervals to the mutton when required. This receipt comes to us so strongly recommended by persons who have partaken frequently of the that we have not thought it needful to prove it ourselves. To Roast a Shoulder of Mutton.—Flour it well, and baste it constantly with its own dripping; do not place it close enough to the fire for the fat to be in the slightest degree burned, or even too deeply browned. An hour and a half will it, if it be of moderate size. Stewed onions are often sent to table it. A of mutton is sometimes and smothered with onion sauce. Superior Reteiptfor Roast Leg of Mutton.— Cover the joint t well with cold water, bring it gradually to boil, and let it simmer gently for lift it out, put it immo- » diate’y on to the spit, and roast it from an hour and a quarter to ai. hour and a half, according to its weight. This mode of j dressing the joint renders it remarkably juicy and tender; but there must be no delay in putting the spit lifted from the water; it may be garnished with roast tomatoes. ) Boiled, half an hour; roast. If to Leg of Mutton Braised.—Take a very small leg of mutton, IG4 MRS. cut off the knuckle, and trim it nicely; half roast it; •t into a stewpan. with the knuckle-bone broken, the trimmings, A few slices of fat bacon or 2 oz. of butter, an onion stuck with cloves, and a bundle of sweet herbs. Shake the stewpan over until there is gravy enough from the meat and the trimmings to stew he mutton, and take care to turn it in the braise. ver^ it up, remove the fat fiom the gravy, strain it, and boil it quickly until it is reduced to a glaze it over the mutton, and serve it up with a puree of vegetables beneath.

From Mrs. Hale's New Cook Book, 1857, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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inches from either end of a large leg of mutton, and the fillet shaped like one of veal. Remove the bone, and fill the cavity with forcemeat made of two cups of bread crumbs and one of butter or minced a the quarter of a nutmeg a tea-spoonful of powdered allspice and together with two or three yolks of eggs, well beaten. a little minced if it is liked forcemeat may be added by detaching the skin on the flap to admit it. Then the fillet may be floured and currant-jelly and brown gravy, or w'ith only melted butter poured over it; or it may be stewed gently for nearly or quite in a pint of gravy or water, after having been floured and Browned all over in a couple of ounces of butter; it must then be turned every hour, that it may be equally done. Two or three small onions, a faggot of herbs, a couple of carrots four or live cloves, and twenty whole peppercorns can be added at will. Roasted 2 hours, or stewed 4 hours. Breast of Mutton.—The brisket changes in the breast; and if it is it is best to rub it with a little salt, should the weather be hot.

From Mrs. Hale's New Cook Book, 1857, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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superfluous fat, joint it well, and roast; or to pat cold, sprinkle it well with chopped parsley while roasting. Or:—Bone it, take off a good deal of the fat, and cover it with bread-crumbs, herbs, and roll and boil: serve with tomato sauce. Or:—Cut off the fat, and parboil it; ttie and the flat; it brush the yolk egg, and strew it minced parsley and onions mixed with bread crumbs well with fresh butter, and broil it.

From Mrs. Hale's New Cook Book, 1857, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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out the and gristle; then make a forcemeat bread crumbs, parsley, and sweet herbs, chopped fine, and seasoned with salt and pepper; rub the mutton with yolk of egg, and spread the forcemeat over it, roll it up and tie it tight; and boil 2 hours. If hot, make a gravy of the bones, 2 onions, herbs and seasoning, strain, thicken it with butter and flour, and add vinegar and mushroom to; and pour over the

From Mrs. Hale's New Cook Book, 1857, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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be cold, do not remove the tape till the mutton is wanted. Leg of Mutton Boiled.—Let the joint be kept until it is ten der, but not so long as for roasting, as mutton for boiling not look of a good color if it has hung long. To prepare a leg of mutton for boiling, trim it as for roasting; soak it for a couple of hours in cold water; then put >nly water enough to cover it, and let it boil gently for 3 hours if of the largest size, and, if smaller, according to its weight. Some cooks it in a cloth; but if the water be afterwards wanted for soup, that should not be done, as it would be n« longer fit for that purpose salt and an onion put into it is far better. When nearly ready, take it from the keeping the pot well covered, let it remain in the steam for 10 or 15 minutes. It is sent to table with caper sauce and mash ed turnips. To stuff a Leg of Mutton.—Take a leg of mutton, nut off all the fat, take the bone carefully out and preserve the skin; out and mince it fine, and mix and mince with it about lb. of fat bacon and some parsley; season the whole well with pepper and salt, and a small quantity ol‘ eschalot or chives chopped fine; then put the meat into the skin and sew neatly on the under tie it up in a cloth and }>ut it a stew-pan with 2 or 3 slices of veal, some sliced carrots and onions, a bunch of parsley, and a few slices of fat bacon: let it stew for 3 or 4 hours, and drain the liquor through a fuie sieve; when reduced to a glaze, glaze the mutton with it and serve in stewed French beans. To dress a Leg of Mutton with Oysters.—Parboil some fin# veil fed oysters, take off the beards and horny parts; put to them some parsley, minced onion, and sweet herbs, boiled and the yolks of 2 or 3 hard-boiled eggs. Mix all together, and cut 5 or 6 holes in the fleshy part of a leg of mutton, and put in the mixture; and dress it in either of the following ways:— ^Tie it up in a cloth and let it boil gently foi two and a half or three hours, according to the size. Or;—Braise it, and serve with a pfingent brown sauce. Minced Mutton.—Minced dressed meat very finely, season it, make a very good gravy, warm the meat up in it, and serve with fried bread round the dish, or with poached eggs. To Stew a Shoulder of Mutton.—Bone a shoulder of mutton with a sharp knife, and fill the space with the following stufling bread, minced; bind with the yolks of 2 eggs well

From Mrs. Hale's New Cook Book, 1857, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fasten it with small skewers it in a frying-pan with a bit of butter. Break the bone, put it into a sauce-pan, with some water, an onion, a bunch of parsley; let it stew the strength be extracted; strain, and in flour; put it, with the mutton, and a glass of port wine, the sauce-pan; it closely, and let 't stew gently for two add two tabl sspoonfuls of mushroom catsup. Garnish witli pickles.

From Mrs. Hale's New Cook Book, 1857, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it some days, then it well for two days; bone it, and sprinkle it with pepper and a bit of mace pounded; lay some oysters over up tight and tie it; stew it in a small quantity of water, with an onion and a few peppercorns, till quite tender. Have ready a little good gravy, and some oysters stewed in /t, thickened with Take off the tape the gravy over the mutton. To Stew Mutton.—Cut some slices thick out of any part of mutton into a stew-pan witli some peppei 16T and salt, an onion or two, a sliced carrot, and a little eschalot; eover the steaks with broth, and let them stew from twenty to half an hour, but no longer, or they will become; cover the stew-pan close, and when the steaks are about half done, turn, them. serving, add a little butter rolled in flour, and a spoonful or two of mushroom catsup. Or Cut some slices from an underdone leg of mutton, 4nd put them into a sauce-pan to simmer with half a pint of pood a teaspoonful of white sugar pounded, a quantity of onion minced, a teacupful of port wine, some pepper and salt, and two or three cloves. This dish should not be allowed to simmer more than five or six minutes. A Camp Dish.—Take any joint of mutton, put it into a pot a good many onions cut small, and as many vegetables as can be obtained to add to it; 2 tablespoon fuls of vinegar, 5 ! of port wine black and red spoonful of and, if at hand, 4 dessert-spoonfuls of Harvey's sauce and essence of anchovies. the meat with water, and let it stew one hour and a half; it should be stirred frequently to prevent it from burning, as there should be only • water sufficient to cook it. China Chilo.—Mince a pound of an undressed loin or leg of mutton, with or without a portion of its fat, mix with it two or three young lettuces shred small, a pint of young peas, a teaspoonful of salt, half as much pepper, four tablespoonsful of water, from two to three ounces of good butter, and, if the flavor be liked, a few green onions minced. Keep the whole stirred with a fork, over a clear and gentle it s quite hot, then it closely covered by the side of the stove, or on a high trevet, that it may stew as softly as possible for a couple of hours. One or even two half-grown cu- ! cumbers, cut small by scoring the ends deeply as sliced, or a quarter-pint of minced mushrooms may be added with good effect; or a dessert-spoonful of currie-powder aud •' a large chopped onion. A dish of boiled rice should be sent to table with it. ' Mxitton Cutlets.—Cut the best end of a neck of mutton into inch thick, and chop each bone short; flatten

From Mrs. Hale's New Cook Book, 1857, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For Cdtelettes a la Maintenon.— Cut and trim cutlets from a neck or loin of mutton; chop very finely a quantity of parsley a little thyme, and a shalot; put them wdth butter into a stew pan, and fry the chops a little; then take out the chops; then, to cod: add to the herbs some parsley chopper and a few crumbs of bread, and this over the a knife, wrap them in an J broil them over a slow Serve a sauce piquant in a boat. Or:—Cut them handsomely from the loin or back end of the neck; half fry them, and taen crumbs of bread, and seasoning; lay this on very thickly and put them into a stewp.an with a little gravy uirtil tender, then wrap them in writing-paper, and finish them on the gridiron. To broil Mutton Cutlets {Entree).—These may be taken from the loin, or the best end of the neck, but the former are generally preferred. Trim off a portion of the fat, or the whole of it, unless it be liked; pepper the cutlets, heat the gndiron, rub a bit of the mutton suet, broil them over a brisk and turn them often until they are done: this, for the geiieralitj of eaters, wdll be in about 8 minutes if they are not more than half an inch thick, w'hich they should not be. French cooks j season them with pepper and salt, and give them a light coating of dissolved butter or of oil, before they are laid fire, and we have found the so managed extremely

From Mrs. Hale's New Cook Book, 1857, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the fat j entirely from some cutlets taken from the loin; just dip them ? water, dredge moderately plentifully on both sides with; rinse a thick iron sauce J pan with spring-water, and leave a couple of table-spoonsful in it; arrange the cutlets in one flat layer, if it can be done c«ui ? veniently, and place them over a very gentle fire; throw in a salt w'hen begin to stew, 'and let them simmer as * softly us possible, but Vi’thout ceasing, from an hour and a quar m

From Mrs. Hale's New Cook Book, 1857, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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aNEW cook BOOKa ter to an hour and a If dressed with care, which will be equally tender, easy of digestion, and nutritious; and being at the same time free from every thing which can disagree with the most delicate stomach, the receipt will be found a valuable one for invalids. The iiiulton be quality, but the excellence of the disii mainly depends on its being most gently stewed; for if allowed to boil quickly all will be dried up, and the ni(;at will be unfit for table. The cutlets must be turned when they are half done: a couple of spoonsful of water or gravy may be added to them should they not yield sufficient moisture, but is rarely needful. From one hour and a quarter to one hour and three-quarters. Mutton Chops.—Cut the chops off a loin or the best end of a neck of mutton; pare fat, dip them in a beaten egg and strew over them grated seasoned with and finely-minced parsley; in a make a gravy, or broil them over coals, and butter them in a hot dish. Garnish them with fried parsley. Rolled Mutton.—Bone a shoulder of mutton carefully, so as not to injure the skin, cut all the meat from the skin, mince it small, and season it highly with pepper, nutmeg, and a clove, parsley, lemon thyme, sweet marjoram chopped, and a all well mixed, a well-bealon yolk of an egg; it up very tightly in the skin, tie it round, and bake it in an oven two or three hours, according to the size of the mutton. a gravy of the bones and parings, with an onion, pepper and salt, strain and it with flour and butter; add of vinegar, mushroom catsup, soy, and lemon pickle, a of each, and a of poit wine; garnish with forcemeat balls, made of grated bread, and part of the mince. Shoulder of Mutton., Salted and Boiled.—^Bone a shoulder of mutton, if large take 4 oz. of common salt, the same quantity of coarse sugar, mixed a of pounded cloves, half that quantity of pepper, a little pounded mace and rub them well into the mutton, turning it every day for a week; then roll it u{> tight, and it gently for or 4 hi)urs in a quart of water, with a carrot, tuniip, onion, and a

From Mrs. Hale's New Cook Book, 1857, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of Mutton.—Roast it nearly done, then cut It into cutlets, and stew it in a well-seasoned adding, cut like straws an inch.ong, the red parj^of two oi three carrots and some turnips. ^ — * Irish Slew.—Take two pounds of neck or loin chops; and slice tw'o pounds of potatoes, and half a pound of large ' first put into a stewpan a layer of potatoes, then chops ' and onions, and so on, till full, sprinkling pepper and salt upon each layer; in or broth, cover the pan, and stew over a very slow fire for an hour and a half, or the meat be done. Before serving, add two table-spoonsful ot, mushroom catsup. Hotch-Potch.—Stew peas, onions and carrots, in a very little, water, with a beef or ham bone. In the meantime, fry mutton nr lamb chops, lean, of a nice brown; then stew them with the *tun Hotch-potch may also be made with any twm sorts of meat; to which may be addefi rice, and thickening of butter and flour. Sheep's Tongues.—Boil them till the skin can be taken off; split them, and stewpan,. with some ^parsley, mushrooms, and a minced shalot, and some salt; stew the gravy over: or they may be glazed, and served with under them. * Sheep’s tongues may also be skinned, larded, braised, and glazed: and served with onion sauce. Sheep's //ear^.—Take* a Sheep’s Heart and stuff it throughout, using a considerable of chopped bacon in the half boil it, and when cooled a little rub itWer with j popper and salt, and wrap it in in the shape of a cone, Jlub the f>aste over with the yolk of an egg, and strew vermicelli loosely over it. Set it with the broad end downwards and bake it in When baked, send it to table with gravy sauce. Sheep's Kidneys Broiled.—Wash and dry some nice kidneys, cut them in half, and with a small skewer keep them open uj getables for about half an hour. Serve all together in a

From Mrs. Hale's New Cook Book, 1857, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the trotters, or rather stew them sgently, for several hours, until the bones will come out. The;t liquor they are in will make excellent stock or jelly, ll’ake out the bones without injury to the skin, stutf them with liifinc forcemeat-, stew them for in some of the < stock, which must be well flavored with onion, seasoning, and la little sauce; take out the trotters, strain the sauce, reduce it: to a glaze, and brush it over the feet. Serve with any stewed Or:—Prepare them in the same way, and dip them in a batter and fry them. The paste, or batter, for is best iimade thus: mix 4 spoonsful of flour with 1 of olive-oil, and a •^sufficient quantity of beer to make it of the proper thickness; tlthen add the whites of 2 eggs well beaten and a >6erve w'ith toinat(>sauce. Or:—Simply boil them, and eat

From Mrs. Hale's New Cook Book, 1857, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of lamb of four pounds’ weight take about an hour and a quarter; if five pounds, nearly on* hour and a half; a shoulder of four pounds, will be roasted ia an hour, or a very few minutes over.

From Mrs. Hale's New Cook Book, 1857, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and joints of roast Iamb, is made as directed elsewhere. ZojH, Neck, and Breast of Lamb,—A loin of lamb will l>e in about an hour and a quarter; a neck in an hour; and a in Do not forget to these joints about twenty minutes before they are done. Garnish and Vegetables for Roast Lamb.—All joints of roast lamb may be garnished with double served up either asparagus and new potatoes, spring spinach and new' potatoes, green and new or with cauliflowers or French beans and potatoes: and never forget to send up mint sauce. Ohs.—The following wdll be found an excellent for mint sauce • With 3 heaped tablespoonsful of finely-chopped young mint, mix 2 of pounded and sifted sugar, and 6 of the best vinegar: it until the sughr is dissolved. To hone a quarter of Lamh.—Take the fore quarter, remove the shoulder, and the bone; stuff it with forcemeat, and skewer it in a handsome shape.

From Mrs. Hale's New Cook Book, 1857, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it, score it with egg, crumbs, and parsley, seasoned as for cutlets. it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is liked, A breast of lamb is often grilled in the same way. To boil a Leg of Lamb.—This is considered a delicate joint in the very families. It should be put into a pot with cold water just enough to cover it, and very carefully skimmed so long as the least appearance of scum rises. This joint should not be suffered to boil fas*-, for on its licing gently boiled depends all its goodness, and the delicate white appearance it should have when served up. A leg of four or five pounds weight, will take about one hour and a half, reckoning from the time it comes to a boil. A boiled leg of lamb may be served up with either green peas, or cauliflower, or beans, oi spinach, and potatoes, which for lamb should always be of a •mall Parsley and butter for the joint, and plain melted butter for the vegetables, are the proper sauces for boiled lamb. To boil a Neck or Breast of Lamb.—Those are small delicate joints, and therefore suited only for a very small family. The neck must be washed in warm water, and all the blood cart> fully cleaned away.

From Mrs. Hale's New Cook Book, 1857, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the butcher chops through, and cuts out all the nostril bones; when you cook it, the brains, into a basin of cold water, and well clean the head in water just milk warm. When thus cleaned, tie the head up in a sweet clean cloth, and put it into a pot with just enough cold water to cover it. Let it come to a boil very gradually, and take care to remove all the scum as fast as it rises. It will take about one hour very gentle boiling. A quarter of an hour before the head is done, pick off the skin from among the brains, wash them clean, tie them up with one or two clean sage leaves in a piece of muslin rag, and let them boil ten minutes. Then take up the head, just cut out the tongue, skin return it to the head, keeping both warm in the hot cloth and hot water they were boiled in. Next take up the brains, throw away the sage leaves, and chop up the brains, mixing among them one tablespoonful of butter, and a small pinch of salt; just give them a gentle warm up in sauce-pan, taking great care they do not boil; lay them round the tongue in a small warm dish, and the head in another dish larger and warm. A sheep’s head may be dressed in the same way. Lamb-chops.—Take a loin of lamb, cut chops from it half an inch thick, retaining the kidney in its place; dip them into egg and bread-crumbs, fry and serve with fried parsley. When chops are made from a breast of lamb, the red bone at the edge of the breast should be cut off, and the breast parin water or broth, a carrot and 2 or it is divided cutlets, which by cutting between every second or third bone, and preparing them, in every respect, as the last. If house-lamb steaks to be donetoAtVa—stew them in milk and water till very tender, with a bit of lemon-peel, a little salt, some pepper and mace. Have ready some veal-gravj, and put the steaks into it; mix some mushroom-powder, a cup of cream, and the bit of flour; the steaks in thi^ liquor, stir it, and let it get quite hot, but not boil.

From Mrs. Hale's New Cook Book, 1857, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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best part of the breast of small lamb into square pieces of 2 inches each: wash, dry, and flour them. Having boiled 4 oz. 1 of fat and some parsley, 10 minutes, put the meat to it: add the juice of half a lemon, an onion cut it 2 hours; the yolks of 2 eggs, shake the pan over the fire 2 minutes, and serve. Lamb Dressed with Rice.—Plalf roast a small fore quarter, cut it into steaks; season them with a salt and pepper; lay them into a dish, and pour in a little water. Boil a pound of rice with a blade or two of mace; it, and in a good piece of fresh butter, and a little salt, add also the greater part of the yolk of four eggs beaten; cover the lamb with the rice, and with a feather put over it the remainder of tne beaten Bake it in an oven till it has acquired a light brown color. Lamb's Sweetbreads.—Blanch them, and put them into cold Then put them into a stewpan, with a ladleful of broth, some pepper and salt, a small bunch of button onions, and a blade of mace: in a bit of butter and flour, and stew Have ready the yolks of 2 or 3 eggs well beaten in cream, with a little minced parsley and a few grates of nutmeg. Put in some boiled asparagus-tops to the other things. Ho not let; but make it hot, and stir it well all the time. Take great care it does not curdle. Flench beans or peas may be added, but they should be very

From Mrs. Hale's New Cook Book, 1857, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is the sweetbreads, skirts, and a portion of the liver. Flour, and season it, and fty plain; or, dip the fry in egg, and strew crumbs over it before frying: serve fried parsley with it, and either of the sauces directed for cutlets, rork and venison fries are similarly dressed. To Choose arul Cook—Haunch of Venison Roasted—Neck and

From Mrs. Hale's New Cook Book, 1857, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Venison.—Roast, as the haunch, but with the paste laid on thinner, from two to three hours; and serve as the haunch. A neck is best spitted by putting three skewers through it, and then passing the spit between the skewers and the ribs should be cut the flap doubled under, as in a neck of mutton for Breast of venison may be dressed as above, or baked with mutton gravy, and, when cold, cut up and made into pasty. all wild cooking tame. Venison Steaks.—Cut them from the neck; season them with Heat the gridiron well over a bed of bright coals, and grease the bars; lay the steaks on it; broil them well, turning them once, and save as much of the gravy as Serve them with some currant jelly laid on each steak. To Stew cold Venison.—Cut the meat in small slices, and put the trimmings and saucepan, with barely enough water to cover them. Let them stew 2 hours. the liquor in a stew-pan; add to it some bits of butter in flour, and whatever gravy was left, of the venison.

From Mrs. Hale's New Cook Book, 1857, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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< some currant jelly, and Then put in the meat, and it over the fire long enough to it through; but do not let it boil. A Wet Devil.—Take any part of a turkey, goose, or fowl; mustard, Clietney, diavolo paste, or any combustible put a dessert-spoonful of Cayenne pepper, one of pounded white sugar, the juice of a lemon, a glass of wine, and a glass of ketchup, to a tea-cupful of gravy. Heat them together with the deviled fowl, and send u|) very hot. N. B. A little cold fresh butter will cool the mouth, should the devil prove too powerful POM. General Directions—Lard— To roast Pork—Sauce for the Roast

From Mrs. Hale's New Cook Book, 1857, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^186 well mixed to them a quarter of a pint of thin melted or as much gravy, and let the sauce simmer a few minutes, stirring it all the time, and serve it up hot in a sauce tureen. To make Aj^ple-saiice.—Pare, quarter, and core five or six forge apples \vith of water, cover the saucepan close, and place it over a slow fire two hours before you want the the apples are done quite soft, pour off the w'ater, and beat them up with a piece of butter the size of a nutmeg, and a dessert-spoonful of powdered lump-sugar. The apples must be tried while they are stewing, to know w'hen they are quite soft; for some kinds of apples will take a longer time than others. Some persons use moist sugar. The Spring, or Fore-loin of Pork.—Cut out the bone, and, in its place, put a stuffing of sage and onion, made as directed for roast pork.

From Mrs. Hale's New Cook Book, 1857, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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done, pepper and it; rub over it a piece of butter, and serve very hot. Pork Steaks.—Cut them off a neck or loin; trim them neatly, and pepper them; broil them over a clear fire, turning them frequently; take 20 minutes.

From Mrs. Hale's New Cook Book, 1857, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cheese.—Chop, not very fine, 1 lb. of lean pork with 2 lbs. of the inside fat; strew over and mix with them 3 tca-spoousful of salt, half as much pep-, per, a half-tca-spoonful of mixed parsley, thyme, and sage (and sweet basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin, and bake it in a very gentle oven from an hour to an hour and a half: it is served cold, in slices. Should the proportion of fat be com sidered too much, it can be diminished on a second trial. Pork and Beans is an economical dish, but it does not agree with weak stomachs. Put a quart of beans into two quarts of cold water, and all night near the In the morning, pour off the w'ater, rinse them well with two or thiee waters poured over them in a colander. Take a pound of rather lean pork, salted, score the rind, then place the beans just covered with water in the kettle, and keej> them hot an hour or two; then drain off the water, sprinkle a little pepj'e.i and a teaspoonful of salt over the beans: plac.e them in a w *U glazed earthen pot, not very wide at the top, put the pork dov-x: in I le beans, till the rind only appears; fill the pot with watei it just reaches the top of the beans; put it in a brisk over and bake three or four hours. Stewed beans and pork are prepared the same way, onlj they are kept over the fire for three or four hours instead of b To Boil a Leg of Pork.—Pickled pork takes more time to

From Mrs. Hale's New Cook Book, 1857, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sucking-Pig.—The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a little resin, beaten extremely small, and put it into a pail of scalding water half a minute; it out, lay it on a table, and pull off the hair as quickly as possible: if any part does not come off, put When quite clean, it with warm water, and then in two or three cold waters, that no flavor of the resin may remain. Take off the feet at the first joint; make a slit down the belly and the entrails: put the liver, heart, and lights, to the feet. the pig well in cold water, dry it thoroughly, and it in a wet cloth to keep it from the air. Boatt Pig.—A sucking )ig is nicest when vbout three week* old; and if possible, be the same day it jy killed; one of this age will take about two hours to roast. The most particular thing in dressing a sucking pig is carefully to cleanse thoroughly; to do which you must take the wax out of the ears, and the dirt from the nostrils, by using Binall skewer covered with a bit of thin rag, which you must wipe off upon a clean dish-cloth; take out the eyes with a fork or a sharp-pointed knife, clean the tongue, gums, and lips, by scraping them with a clean and wiping them, being careful not to cut them, and with your hand up the inside of the throat, out all the clotted blood and loose pieces you will find there; and lastly, you must cleanse the other end of the pig also most carefully, by putting a thick skewer covered with a piece of rag through from the inside, so as to push every thing out at the tail, which generally comes out with a small portion of the pipe with it, wiping the inside of the pig clean with a damp cloth; and unless all this is done by the cook, a sucking pig cannot be very nice; and for want of knowing how to do it, they are frequently brought to table not far from offensive; for butchers and porkmen never do clean them properly, whatever they may tell you, or promise you. When all this is done, and the stuffing sewed into the belly, (to make which, see the two following receipts,) wipe the outside of the pig, and rub all over with a table-spoonful of salad oil or fresh butter, (but oil is the best,) cover the loins withapieceof greased writing-paper, and hang it down to a pretty good fire, giving most of the heat to the rump and shoulders, as they require more doing than the loin part; therefore, when the loin is done enough, pu the ends to the fire to finish them. it is roasting, you must ba^ it well, very frequently, with nice sweet dripping, to keep the skin from blistering, within about 20 minutes of its being done, when you must take the paper off, and baste it with a little butter. When you serve up the pig, the two sides must be laid back to back in the dish, half the head on each side, and one ear at each end, all with the crackling side upwards. the dish with slices of lemon; and serve it up with rich gravy in one sauce-tureen, and brain sauce, or bread sauce, io To make Stuffing for a Sucking-Pig.—Chop fine or crumble two dozen good-sized clean sage four ounces of stale

From Mrs. Hale's New Cook Book, 1857, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or erumble two dozen good sized clean sage leaves, and mix them with half a small salt-spoonful of cayenne pepper, half a tea spoor ful of pepper, and half a tea-spoonful then cut four s.ices of crumb of bread and butter, about inches long, two wide, and a quarter of an inch thick; roll the bread and butter in the herbs and seasoning, and put them into the pig, and sew it up.

From Mrs. Hale's New Cook Book, 1857, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the pig is served up, put it into a dish, cut off the head, and cut the pig down the middle into two parts; then cut off the ears, and cut the head in two, take out the brains, chop them very fine with about a table spoonful of the stuffing taken from the inside of the pig, and all the gravy which runs from the pig when it is cut; put it all into a saucepan, with a large table-spoonful of melted give it a warm up, stirring it all the time, and send it up in a sauce tureen.

From Mrs. Hale's New Cook Book, 1857, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sucking-pig is one of the few things which is rather nicer baked than roasted. You mus and stuff it, and prepare it exactly as foi roasting, except that you must mix the yolk of a raw egg with the table-spoonful of salad-oil, and rub all over the pig; the ears with buttered paper; allow two or three ounces of butter, to baste For a baked pig, you must make gravy, and sauce, and send it to fable in every thing the •aine as directed for roast pig. It takes about two hours to bake. To Choose and Boil Ham.—Stick a sharp knife under the bone, and also up to the knuckle. If it comes out with a pleasaut smell, the ham is good; but do not buy it if the knife has a bad scent. Hams short in the hock are best; nor should long-leg'ged pigs be chosen for any purpose. If the rind be thin, the fat firm and of a reddish tinge, the tender, of a good color, and adhering to the bone, you MRS may conclude it is good and not old. If there are yellow streaks in it, it is rusty. All hams soaking and scraping before are dressed, to make them clean and An old dry ham should be laid to steep in cold water about twenty-four hours; though half that time may be enough for a small ham, or one that is not very dry. When the ham has steeped long enough, it out of the water, cut off all the ragged, rusty, or decayed parts, from the sides and under part, and make it perfectly clean all over, by a nice and scraping. Put it into a pot with enough cold water completely to cover it about two inches, but not more, and let it be heated slowly, so that it may be an hour and a half to two hours before it begins to It must 1)6 well skimmed so long as any scum will arise, and then covered close down and kept simmering very gently it From four to five hours gently boiling will in general be enough for a ham weighs fifteen or sixteen pounds, reckoning from the time it comes to a boil, but allowances must be made for the thickness or thinness of the ham, and for the time it has been kept. If the ham is thin, you must allow rather less time. When the ham is done, the skin carefully peeled off, without breaking, if possible, as serve to cover the ham, and keep it moist, when it is put by. As soon as you have pulled skin, coat the top of the ham over with brown raspings, by rasping over it a little of the crust from the bottom side of a loaf. Then trim and wipe the knuckle, and wrap round it a piece of writing paper, fringed, to hold it by in carving. The dish may be garnished with either thin slices of turnips or carrots, sr slices of lemon. If the ham is not to be cut it is cold, it should be alloA rd to boil gently half an hour longer than if it is intended to be cut while hot. Another Way.—W ? have seen the following manner of boil ing a ham recommended, but we have not triedit:—“Put into the water in which it is to be boiled, a quart of old cider and a pint of vinegar, a large bunch of sweet herbs, and a bay-leaf. it is two-thirds done, skin, cover it with raspings, and set it in an oven until it is done enough: it will prove inoom parably superior to a ham boiled in the usual way.”

From Mrs. Hale's New Cook Book, 1857, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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whole simmer gently from four to five hours, or longer should the ham be very large. lift rind, and sprinkle over it some fine crumbs, or raspings of bread mixed a finely minced To Bake a Ham.—Unless when too salt, from not being sufficiently soaked, a ham (particularly a young and one) eats much better baked than boiled, and remains longer good. The safer plan is to lay it into plenty of cold water over night. The following day soak it for an hour or more in wann water, it delicately clean, trim smoothly off all rusty parts, and lay the rind downwards into a coarse paste to about an inch thick; moisten the edges, draw, pinch them together, and fold them over on the upper side of the ham, taking care to close them so that no gravy can escape. it to a well-heated, but not a fierce oven. A very small ham require three hours baking, and a largo one The crust and the skin must l>e removed it is hot. only of a ham is dressed, this mode is far than ing it. Ham Relish.—Cut a slice of dressed ham, season it highly with Cayenne-pepper, and broil it brown; then spread mustard it, squeeze on it a little lemon juice, and serve quickly. Broiled Ham.—Cut ham into thin slices, and broil on a gridIf the ham is too salt, soak the slices before broiling, in MR3. bale’s new COOK BOOK, cold witer; if you are obliged to do this, dry them well a cloth before broiling. Fry what eggs you want in butter, and when dished lay ai egg on each slice of ham, and serve. IVied Ham and Eggs.—Broil thin slices of ham; fry eggs in the gravy of the ham or in butter, and serve one on each slice of ham. Or, the eggs may be poached.

From Mrs. Hale's New Cook Book, 1857, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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farm-house sausages are made nearly equal parts of fat and lean pork, coarsely chopped, and teasoned and are put skins ^which have previously been turned inside out, scraped tliin, washed with exceeding nicety, and wiped very dry) then twisted into links, and should be hung in a cool airy larder, will remain good for some length of time. Odd scraps and trimmings of pork are usually taken for sausagemeat when the pig is killed and cut up at home; but the chine and blade-bone are preferred in general for the purpose. The rinds a and almost flavorless which may be used with effect for stock, and which, ' the addition of some pork-bones, plenty of vegetables, and some will made nutritious soup for those who do not object to the pork-flavor which the bones will Half an ounce of salt, and nearly or quite a quarter of an ounce of pepper sufficiently season each pound of the sausage-meat. ^ Excellent Sausages.—Chop, first separately, and then together, one pound and a quarter of veal, perfectly free from fat, skin, and sinew, an equal weight of lean pork, and of the inside fat of the pig. Mix well, and strew over the meat an ounce and a quarter of salt, half an ounce of pepper, one nutmeg grated, and a tea-spoonful of pounded mace. Turn, and chop the sausages they are equally seasoned throughout, and tolerably fine; press them into a clean pan, and keep them in Form them, when w'anted for table, into cakes something less than an inch thick, flour and fry them for about 10 minutes in a little butter. Lean of veal and pork, of each, 1 lb. 4 oz.; fat of pork. 1 lb 4 o2.; \\oz.\ ^ oz.; large Ua •poonful of nr:aoe. Fried in cakes, 10 minutes.

From Mrs. Hale's New Cook Book, 1857, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and a half of lean porK \ cry finely, and mix with it half the quantity of minced suet; add 2 or 3 table-spoonsful of bread crumbs, the yolks of 2 eggs, beaten, and sage, black and salt; the whole well in a marble mortar, put it jar, and tie For use, make ixjlls, dust them with flour, and fry m lard, or fresh beef-dripping. 2h fry Sausages.—Put lard or dripping, into a clean frying pan, and as soon as it is melted, put in the sausages, fry them gradually over a moderate fire, shaking the pan and turning them frequently. put them before the fire on a sieve, to drain off the fat, and serve hot. Bologna Sausages.—Mince 6 lbs. of rump of beef very fine, and 2 lbs. of bacon; pound them; mix well with 6 or 8 cloves of garlic; it high with spices; it into very large hog-puddings, and tie them in 9 inch lengths; hang them in a dry, warm or in the smoke: are eaten raw or To dress Pig's Feet and Ears.—Boil them, or 3 hours, or till tender, when out the large bones; glaze them, and cover them with fried bread crumbs, and serve upon tomato sauce: or, melted thinned with mustard and

From Mrs. Hale's New Cook Book, 1857, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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split them, and; then put them into a stew-pan, with a little gravy or water, a shred onion, sage leaves, salt, some whole black pepper, and allspice: stew for half an hour: then strain the gravy, it with butter and flour, add a table-spoonful of lemoi. pickle, or vinegar, and serve with the feet. Pig's Harslet.—Clean the liver and sw'eetbreads, and put to bits of pork, with which mix pepper, sah, sage, and onions put all caul, tie up, and roast on a hanging-jack; or put into a dish and bake. Or:—Slice the liver and sweetbreads, and pieces of bacon; garnish with fried parsley. MRS. Am.-rican Souse.—^Take pig’s feet and ears, &c.; clear, them ^ell, and simmer them for 4 or 5 hours, until they are too to be taken out with a fork. Then lay them in sold till they are cool. Pack them down tight in jars. the jelly-like liquor in which they were cooked, with an equal of vinegar, and to your: add clovea, allspice and cumaraon, and pour it over the feet.

From Mrs. Hale's New Cook Book, 1857, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ham of eighteen pounds, one dessert-si)oonful of saltpetre; one-fourth pound of brown applied to the fleshy side of the ham and the hock. the fleshy side an inch thick, and pack away in tuba; to remain from to six weeks, according to size. Before smoking, rub off any salt that may remain on the ham, and cover well with ground black pepper, particularly about the bone and hock. Hang up and drain for two days; smoke with green wood for eight weeks, or the assumes a chestnut The pepper is an effectual preventive fly. never bag hams. First premium. Mr. Leases' Receipt.—When the hams were cool, I salted them down in a cask, putting a bushel of salt, well six ounces of to about 1000 pounds of pork; it had salted four or five days, I made a brine, sufficient to float an cured let it remain five weeks longer; then hung it up, dusting the flesh sides with black pepper; then smoked with green wood. Second premium. XIU.

From Mrs. Hale's New Cook Book, 1857, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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General Directions—Pickle for Beef Pork, dhc.—Dutch way to Salt Beef— Tongues—French method— Welsh Beef—Hunters' — Curing Pork—Bacon—Hams—Lard—Pork Cheese—Pot ting— Collaring—A Marinade Brawn—Mutton Ham, dec. intended for salting should hang a few days, till its fibres become short and tender, instead of being salted as soor as it comes from the market; though, in very hot weather, it may be requisite to as possible; beginning by wiping dry, taking out the keraels and pipes, and filling the holes with salt. Beef and pork, after being examined and wiped, should be sprinkled with water and hung to drain a few hours after, before they are rubbed with: this cleanses fi-om blood, and improves its delicacy. The salt should be rubbed in evenly; half the quantity of salt, and, after a day or two, the remainder. The meat should be turned every day, kept covered with the pickle, and rubbed daily, if wanted soon. The brine will serve for more than one parcel of meat, if boiled up, skimmed, and used cold. In salting beef, the brisket and flat ribs should be jointed, BO as to let in the salt, wdiich should also be rubbed well the meat should then be put down tightly in the salt-bin, the prime pieces at the bottom, and covered with salt; the coai’se pieces being at the top, to be used Bay-salt gives a sweeter flavor than any other makes the meat mellow and rich, and is sometimes used to ml) meat before salting. Saltpetre hardens meat, so that it is rarely used but to make it red. In frosty weather, warm the 'Bit. to ensure its penetrating the meat. Uei*-.emb(!r, unless meat be quite it cannot be J98 MRS. kept by salting. Neither will salt recover stale meat; for, if it be in the least tainted before it is put into the pickle, be entirely spoiled in one hot day. Ir. frosty weather, take care the meat is not frozen, and warm the salt in a frying-pan. The extremes of heat and are equally unfavorable for the process of salting. In the former, the meat changes before the salt can affect it: in the latter, it IS so hardened, and its juices are so congealed, the cannot penetrate it. If ycu wish it red, rub it first with saltpetre, in the proportion of half an ounce, and the like quantity of moist sugar, to A pound of common salt. In summer, canvas covers should be placed over salting-tubs to admit air and exclude flies, which are more destructive to «alt than fresh meat. As our book is designed for country as well as city families^ we shall give several receipts for curing meats, making brine, tee., M'hich are chiefly important to the former. Jackie for Betf Pork, <&c.—To gallons of pump-water “dd eight pounds and a half of muscovado sugar, or treacle, ^wo ounces of saltpetre, and six pounds of bay or common Boil the whole, and remove all the scum that rises; then take off che liquor, and, when cold, pour the meat, sc as to cover it. This pickle is for curing hams, tongues and beef, for drying; which, upon being taken out of the pickle, cleaned, and dried, should be put into paper bags, and hung up in a warm place. Another pickle is, six ounces salt, and four ounces sugar to A quart of water, and one-quarter of an ounce of saltpetre; to be boiled and skimmed. A round of beef, of twenty-five pounds, will take a pound an 1 a half of salt to be rubbed in at once, and requires to oe nibbed and turned daily; it will be ready, but not very salt, in four or five days; if to be eaten cold, be finer flavored, and keep better, for being a week in the brine. An aitch-bone, of a dozen pounds’ weight, will require threequarters of a pound of salt, mixed with one ounce of coarse sugar, to be well rubbed into it for four or five days Pickle for Beef—Allow to four gallons of water two pounds of brown six pounds of salt, and four ounces of salt-

From Mrs. Hale's New Cook Book, 1857, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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igg petre; it about twenty minutes, taking off the scum as it rises; the following day pour it over the meat which has been packed the pickling-tub. off this brine, and it every two months, adding three ounces of brown sugar and half a pound of common salt. By this means it will keep good a year. The meat must be sprinkled with the next day wiped dry, before pouring the pickle over it should always be completely covered. To salt Beef red.—Choose a piece of beef wdth as little bone ds you can (the flank is the best), sprinkle it, and let it drain d day; then rub it with common a small proportion of bay-salt, and a little coarse sugar; you may add a few grains of cochineal, all in fine pow'der. Rub the pickle every day into the meat for a week, then only turn it. It be in 8 days. In 16, the; and let it be smoked at the oven’s mouth when heated with wood, or send it to a smoke-house. A few days will smoke it. It is extremely good eaten fresh from the pickle, boiled tender with greens or carrots. If to be grated, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. it in a sheet of paper, and it in a dry place 2 or 3 months, ready for serving on bread and butter The Dutch way to salt Beef.—Take a lean piece of beef, rub =t well wnth treacle or brown sugar, and it often. In 3 days wipe it, and salt it with common salt and saltpetre beaten; rub these w’ell in, and turn it every day for a fortnight. it in a coarse cloth, and it under a heavy weight; hang to dry in wood-smoke, but turn it upside down every day. it in pump-water, and press it: it wdll grate er cut into shivers, and makes a good breakfast dish. To 12 lbs. of beef the proportion of common salt is 1 lb. To salt Beeffor immediate use, and to make into Soup.—Take the thin flank or brisket, cut it into pieces of the size you wish ?br your family—from 3 to 7 lbs. Rub the pieces thoroughly with dry salt; in a tub, and it Tu'n the pieces every day, and in a week be excellent MRS. hale’s KEW OOOK BOOI. boiled with vegetables, or made into j>lain peas soup It 'ast six weeks in this way. Mutton may be salted in the same manner. An excellent Pickle for Hams, Tongue, dx.—Take one gallon of water, one pound and a half of salt, one pound of brown sugar or molasses, one ounce of allspice, and one ounce of saltpetre; scald, skim, and let it cool. Kub the meat and let it lie two days; then pour the pickle over it.

From Mrs. Hale's New Cook Book, 1857, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it down tightly in the barrel, each layer of pork covered then make a strong brine with two gallons of water and as much coarse salt 13 will dissolve in it; boil and skim; it is perfectly cold, and then pour it to that is covered. Pork is best without sugar or saltpetre, provided it be always kept covered with this strong brine. Beef Tongues.—These may be cured by any of the receipts which we have already given for pickling beef, or for hams and persons prefer them cured with salt and saltpetre only, and dried naturally in a cool and airy room. Foj such of our readers as like them highly and richly flavored we give our own method of having them prepared, which is this: —liub over the tongue a handful of fine salt, and let it drain until the following day; then should it weigh from seven to eight pounds, mix oz. of saltpetre, 2 oz. of the coarsest sugar, and half an ounce of black pepper; when the tongue has been well rubbed these, add 3 oz. of bruised •uniper berries it has lain 2 days, 8 oz. of bay salt dried and pounded; at the end of 3 days more, pour on it half a pound of treacle, and let it remain in the pickle a fortnight after this; then hang it to drain, fold it in brown paper, and Bend it to be smoked over a wood fire for 2 or 3 weeks. the peculiar flavor of the juniper berries prevail too much, oi bu disapproved, they may be in part, or altogether, omitted

From Mrs. Hale's New Cook Book, 1857, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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*nd 6 oz. of sugar may be rubbed the tongue in the first instance when it is liked better than treacle. Tongue 7 to 8 lbs.; oz.; black pepper, half an oz.; sugar, 2 oz.; juniper berries, 3 oz. Bay o?.; 3 days. Treacle, half a pound: Ohs,—Before the tongue is salted, the gullet, which has an unsightly appearance, should be trimmed away: it is indeed usual to take the root ofl’ entirely, some families prefer it left on for the sake of the fat.

From Mrs. Hale's New Cook Book, 1857, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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largo tongue, mix with half a pound of salt, two ounces of saltpetre, and three-quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed, or to be smoked. large tongue; salt half a pound: sugar, three-quarters of; saltpetre, 2 ounces: 5 weeks.

From Mrs. Hale's New Cook Book, 1857, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hung Beef {the Derrynane Recipe).—Rub the beef well with suit and saltpetre, in the proportion of 2 oz. of saltpetre and 7 lt)s. of salt to 50 lbs. of beef. Put the beef into a cask or tub, place a board over it, and weights upon; it so ft>r al'out a fortnight, then take it out and hang it in the kitchen U> dry, which will generally take about 3 weeks. Some persons le,ive it for a longer time in t^ tub, which they merely cover without the weight; but the auove is the better way.

From Mrs. Hale's New Cook Book, 1857, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the fleshy part of a leg of beef, it three days; then put it into a clean pan, and rub mi-xture daily for a week,—four ounces of coarse sugar, one ounce of ground allspice, and one ounce of powdered saltpet.’e; next drain the beef, wrap it in brown paper, hang a chimney to dry; and in a month it will be fit to dress. Welsh Beef—Rub 2 oz. of saltpetre into a round of beef, let it remain an hour, then season it wdth pepper, salt, and a fourth portion of allspice; allow the beef to stand in the brine for 15 days, turning it frequently. Work it well with pickle; put it into an earthen vessel, with a quantity of beef suet over and under it, cover it with a coarse paste and bake it, allowing it to remain in the oven for 6 or 8 hours. Pour off the gravy, and let the beef stand It vdll keep for 2 months in winter, and will be found useful amid the Christmas fare in the country. To Dress Beef Tongues.—When taken fresh from the pickle (hey require no soaking unless they should have remained in it much beyond the usual time, or have been cured with a more than common proportion of; but when they have been smoked and hung for some time, they should be laid for two or three ht)urs in cold, and as much longer in tepid water, before they arc dressed: if extremely dry, ten or tw'elve hours must be allowed to soften them, and they should always bo brought very slowly to boil. Two or three carrots and a large bunch of savory herbs, added after the scum is cleared off, will improve, them. They should be simmered until they are extremely tender, when the skin will peel from them easily. A highly tongue usually and a half to four hours’ boiling; an unsraoked one, about an hour

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less; and for one which has not oeen at all, a shoiter time will suffice. Curing Pork.—The pork being killed, several points require -—first, the chitterlings must be cleaned, and all the fat taken off; they are then to be soaked for two or three days in four or six waters, and the fat may be melted for softening shoes, &c.; the inside fat, or flare, of pork must be melted for lard as soon as possible, without salt, if for pastry. The souse should be salted for two or three days, and then boiled till tender; or fried, or broiled, after being boiled. The sides for bacon must be wiped, rubbed at the bone, and sprinkled salt, to extract the blood: the chines, cheeks, and spare-ribs, should be similarly On the third day after pork is killed, it may be regularly salted, tubs or pans being placed to receive the brine, which is useful for chines and tongues. December and January are the best months for preparing bacon, as the frost is not then too severe. The hog is made into bacon, or pickled. Bacon—{^The method of curing Malines Bacon., so much ad miredfor its fine flavor).—Cut off the hams and head of a pig, if a large one; take out the chine and leave in the spare-rib, as they will keep in the gravy and prevent the bacon from rusting. it first with common salt, and let it lie for a day on a the blood may run it; then make a brine with a pint of bay-salt, one-quarter peck of common salt, about one-quarter of juniper-berries, and some bay-leaves, with as much water as will, when the brine is made, cover the the is dissolved, and when quite cold, if a new-laid egg will swim in it, the brine may be put on the ba con, which after a week must be rubbed the mixture;—Half pound of saltpetre, 2 oz. of sal-prunella, and of coarse after remaining 4 weeks, hung up in a chimney where wood is burned; shavings, with sawdust and a small quantity of turf, may be added to the fire at tunes.

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The Germans place them in deep tubs, which they cover with •ayers of salt and saltpetre, and a few laurel-leaves. or five days in this state, and then are completely c<jvered with brine. At the end of three weeks, they are taken out, and soaked twelve hours in clear spring water they are then hung for three weeks in smoke, produ?,ed from the branches of juniper-plants. A notlier method is to rub the leg intended for a ham with lialf a pound of coarse sugar, and to lay it aside for a night. In the morning, it is rubbed with an ounce of saltpetre, and an ounce of common salt, mixed. It is then turned daily for three weeks, and afterwards dried in wood and turf-smoke. \V hen boiled, a pint of oak saw-dust is directed to be put the pot or boiler. Obs.—Dried meats, hams, &;c., should be kept in a cold buv not damp place.

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« from the fire, that the fat may not be melted;—a very necesu sary precaution, as the mode of their cured renders it peculiarly liable to do so. This, indeed, is somewhat perceptible in the cooking, which ought, therefore, to be conducted with especial care. The hams should be very softly simmered, and not over-done. large, and of finely-fed or the receipt will not answer. We give the result of our trial of it, which w'as perfectly successful. Leg of farm-house to 15 lbs.; 1^ oz. • strong coarse salt, 6 ozs.; coarse sugar, 8 ozs.: white-wine vinegar, In pickle, turned daily, month. Smoked over wood, 1 month. Obs.—When two hams are pickled together, a smaller proportion of the ingredients is for each for one is cured by itself. To cure Pig's Cheeks.—Cut out the snout, remove the brains, split the head, and take off the upper Rub the cheek well w'ith; next day pour off the brine, and it again the following day. Then j'ub over the cheeks half an ounee ol saltpetre, two ounces of bay-salt, a little common four ounces of coarse the cheeks often, and in ten days smoke them as bacon.

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the head of a small pig which may weigh about twelve pounds the quarter. Sprinkle over the tongues of four pigs, a little common salt and a very lie four days, wash them, and tie them in a clean cloth; the bones will come easily out take off the skin as whole as a bowl in hot water and put in the head, cutting it into small In the bottom of a round tin, shaped like a stnall lay two strips of cloth across each other; they must be long enough to fold over the top when the shape is; place the skin the tin, and nearly half the meat, which has been highly seasoned w’ith pepper, cayenne, and salt; put in some tongue cut into slices, then the rest of the and the remainder of the tongue, draw the tightly across; put on it a board or a plate that will fit into the shape, and place on it a heavy weight, w'hich must not be taken off it be quite cold. It is eaten with viuegai and mustard, and served for luncheon or supper. MRS.

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ffog's Lard.—Melt great care in a jar, put a kettle of water, set on the to boil, adding to the a sprig of rosemary, while melting; then run it into small elcai. bladders.,

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the butter into a basin, or boat, and set it in a stewpan with water in it, over the fire. As the butter melts, the milky parts will sink to the bottom, and the clear should be poured off upon the After being used it will still for basting or for meat-pie paste. Potted Beef.—Rub a piece of lean fleshy beef, pounds in weight, with an ounce of saltpetre powdered, and afterwards with two ounces of salt; put it in a pan or saltingtray, and let it lie two basting it with the brine, and rubbing it into ’t each day. Then put the meat into an earthenware jar, just \>*.'ge enough to hold it, together with all the skin and gristle of the joint, first trimmed from it; add about a pint of water, put some stiff paste over the top of the jar, and place it in a slow oven for four hours.

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you b(iat and rub thf meat, the better, as it so much less butter or gravy, which assist it the k)nger; but when potted beef is wanted for present use, the addition of gravy and improve its taste and appearance. it is intended for keeping, put it into small earthenware pots or into tin cans, press it down hard, pour on the top clarified butter to the thickness of a quarter of an inch, and tie over it a piece of damp bladder. To make potted meat more savory, you may beat up with it the flesh of an anchovy or two, or a little minced tongue, or minced ham or bacon; or mushroom powder, curry powder, a few shalots, or sweet herbs of any kind, the flavor of whichever may be most agreeable. Meat that has been stewed to make gravy, may be used to make potted beef; only adding the salt, seasoning, and flavoring in pounding it. Potted ham, veal, or ox-tongue is made in the same manner, only varying the seasonings to suit the taste of the meat. To pot Beef in imitation of Venison.—Put 8 or 10 lbs. of lean beef into a deep dish; pour over it a pint of red wine, and let it lie in it for 2 days, it well with mace, pepper, salt, and a clove of garlic; put it into a closely covered pot along with the wine, and another glassful if it be not sufficient, and bake it for 3 hours in a quick oven pound it to a paste, and pot it as above. Potted Chicken or Partridge.—Roast the birds as for but let them be thoroughly done, for if the gravy be left in, not keep half so

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breast, wings, and merrythought clear from the bones, take off the skin, mince, and then pound it very smoothly with about one-third of its weight of fresh butter, or something less, if the meat should appear of a proper consistence without tho; it salt, mace, and Cayenne only, and add these in small portions until the meat is rather highly flavored with both the last: proceed with it as with other pot ted meats. 2'o pot Boned Pigeons whole.—Bone, truss, and pack tnem into a deep pan, with pepper, salt, and a fine powder of thyme, or any sweet herb that may be agreeable, and a clove MRS. hale’s KKW cook BOOK. of garlic bruised and rubbed into the salt, and spices; coTei blitter; While they are yet warm, put them the pots they are to be presented in; these pots ought to have close covers; press them well doivn. and lay a weight upon them put a little of the butter they were baked in over them. If mushrooms can be had, pack them with the pigeons, or stuff them with them. All birds that are potted should be boned, as they cut with less waste, and keep better.

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out, from a boiled lobster, the white meat, and mi.x the spawn of a good hen-lobster that has been boiled it well in a mortar with the addition of a litrie powdered mace, white pepper, Cayenne pepper, and salt enough to flavor it. Let all be beat, and mixed still' paste; then put it into a jar or pot, pressed down as close as possible; pour over it clarified butter, and tie over the jar a piece of bladder. Crabs are potted in the same manner, also crayfish, shrimps, and other small; but the seasoning may be varied by the addition of powdered allspice, and leaving out the Cayenne. In Collaring., be careful to roll the meat tightly and bind it firmly. Let it be thoroughly done, left in a cool place, some times rubbed with pickle, but always wiped perfectly dry. I'o collar Beef.—Make a pickle with 6 oz. of brown sugar, 4 oz. of common oz. of saltpetre. Then take a ' flunk of beef, and it in the pickle for ten days or a fortnight, turning it every day. When taken out, remove the bone and gristle, but leave on the outer skin; lay it upon the table, w'ith the skin downwards, and beat the inside well with a rolling pin or wmoden mallet quite tender; that done, score the flesh in rows, down and across, about the breadth of twc fingers; but in doing so take care not to cut the outside skiu the scores alternately slices of the fat of the bacon and corned pork, and sweet herbs of all sorts, chopped, and spice, till you have filled them all; the flank up very tightly, and bind it round with coarse broad tape, wrap it in a cloth, and boil it gently, but steadily, for or hours, according to the size of the joint. quite cold it out of the cloth, unbind the CUKINO MEATS,

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tftpc, and fasten the roll with small skewers. If you wish tc improve its appearance, you may also either glaze it, or rub it with yolk of egg, and brown it with a salamander. An economical way.—Take the best part of a shin of beef, cf Ahieh soup has been made (for it must be stewed until very tender), and an ox-tail, also well stewed; cut them into small pieo-es, season them well, add a glass of wine, and a glass of cal sup, and put it into a stew pan covered with a part of the liquor in which the ox-tail has been boiled; it for about 20 minutes, and it into a mould. It must be very co/d before it is turned out. This is a good \vay of employing the beef and heel when soup or jelly is made; a few chopped herbs may Vie added, and hard eggs cut into slices, or pickles, such as sliced cucumbers, intermingled. The may be varied in many ways.

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a fat pig of a month or weeks old, prepared for the; cut off the head and split the pig down the back, and bone it; chop a handful of sage very small, mix it with 2 nutmegs and 3 or 4 blades of mace beaten fine; add to it a large handful of salt, and season the pig all over; it hard, tie it tape, sew it in a clean linen cloth, and Vioil it in w'ater with a little oatmeal and a good seasoning of salt; till very tender, w'hich will take oeveral it in the cloth in which it was boiled Then take the cloth from the pig, and let it lay for eight days in a marinade. Eat it with mustard, sugar and vinegar. A Marinade for Collared Meats.—Make thin w'ater-grucl of oatmeal; it well with; add pint of white wine and of white pepper; it all together for it to become cold collar is put into it. Bratcn.—Split and nicely clean a hog’s head, take out the Drains, cut ears, and rub a good deal of salt iuto the; let it drain 24 hours; lay upon it 2 oz. petre, and the same of common salt, for 3 days; lay the head and salt into a pan, with just water to cover it for 2 days more it well, and the bones will come out; remove them, and chop the meat as quickly as possible in piece* HR8. of itioh long; but first take the skin off the heai^ and the tongue, the latter also cut in bits. Seaso). with pepper and Put the of one side of the head into a small long pan, press the chopped head and tongue into it, and lay the skin of the other side of the head over, and press it down. When cold it will turn out. The head may probably be too fat, in which case prepare a few bits of lean pork with the Boil 2 oz. of salt, a pint of vinegar, and a quart of the liquor, and, when cold, pour it over the head. The ears are to be boiled longer than the head, cut in thin strips, and divided about it, the nicely removed.

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th » To cure Mutton Ham.—Cut a hind-quarter of good into the shape of a ham, pound 1 oz. of saltpetre, with coarse salt, and 4 oz. of brown sugar, rub the ham w ell this mixture, taking care to stuff the whole of the shank well let it lie a fortnight, rubbmg it well the pickle every 2 or 3 days; then take it ouc and press it with a weight for 1 day; smoke it with saw-dast for 10 or 15 days, or hang it to dry in the kitchen. If the ham is to be boiled soon after it has been smoked, soak it 1 hour, and if it has been smoked any length of time, it will require to be soaked several hours. Put in cold water, and boil it gently It is eaten cold at breakfast, luncheon, or supper. A mutton ham is sometimes cured with the above quantity of salt and sugar, with the addition of half an ounce of pepper, a quarter of an ounce of cloves, and < Turkish Method ofmaJcing new-killed Meat tender.—Slash it from 8 to 5 slashes. To give a proper idea of the distance, a leg of mutton will take 5 slashes. Bruise some cloves of garlic, and put a clove of it with a little bit of bay salt into each slash; bind up the meat, that the slashes may go together; and wrap it up tight. It may be used in 12 hours after Ihia might be tried with new-killed vcnisoii.

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into large dice two pounds of and two pounds of fat bacon, cured without saltpetre, two large carrots, and two onions; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle the veal is very white, and the bacon is partially melted; pour to them three pints of clear boiling broth or water, throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a fe.vrcoms of white pepper; these gently for an hour and a half, then strain the poclee through a fine sieve, and set it by in a Use it instead for the various kinds of poultry; it will answer for several in succession, and remain good for many days. Some cooks order a pound of butter in addition to the bacon, and other* suljstitute beef-suet in part for this last.

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as for veal; oi wish a plain stuffing, pound a cracker, or some bread -crumV MK8. HALK’s new COOK BOOK. tine, chop raw salt pork very fine, sift some sage and any are liked, with pepper, aiid mould them together with the yolk of an egg; put this undci the breast and tie it closely. Set on the turkey in water, enough to cover it; very slowly, and take ofl’ the Bcum as it rises. A large turkey will require more than two hours’ boiling; a small one, an hour and a half.

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fiied forcemeat, and or celery sauce; for which, see Sauces. Or:—Fill the body with oysters, and let it boil by steam without any water. When sufficiently done, take it up, strain the gravy that will be found in the pan, and which, when cold, will be a fine jelly; add the liquor of the oysters intended for sauce, also stewed, and w’arm the oysters up in it; whiten it with a little cream, and pour it over the turkey. To roast a

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of pork sausage one beaten egg, and a few crumbs of bread; or, sausages are to be served with the turkey, stuffing as for fillet of vea' in either, a shalot improvement, Stufl’ Lhe bird under the breast; dredge it with flour, and put it down to a clear brisk fire; at a moderate distance the first half-hour, but afterwards nearer.; and when the turkey is plumped up, and the steam draws towards the it be nearly done; then dredge it lightly with flour, and baste it with a little more butter, first melted in the basting-ladle.

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black pepper, and Cayenne, and sprinkle the mixture over the gizzard, rump, and drumstick, of a dressed turkey; broil them, and serve very hot with this sauce: mix with some of the gravy out of the dish, a little made mustard, some butter and flour, a spoonful of lemon juice, and the same of soy: boil up the whole.

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Veal.—Chop, finely, half a pound of suet; and with it mix quantity of breadcrumbs, a of chopped a teaspuonful of thyme and marjoram, mixed, one-eighth of a nutni(!g, some grated lemon-peel, salt, and pepper; and bind the whole with two eggs. A tea-spoonful of finely-shred shalot, or onion, may be added at pleasure. To Bone a Turkey or Fowl.—Cut through the skin down the centre of the back, and raise the flesh carefully on either with the point of a sharp knife, until the sockets of the wings and thighs are reached. With the point of the knife detach the joints, and, till a little practice has been gained, it will perhaps be better to bone these joints, by passing the knife carefully between the bone and flesh, and pulling out the bone, before proceeding further; but after they are once detached from it, the whole of the body may be easily separated from the flesh and taken out entire: only the neck-bones and merry-thought then remain removed, and they can be easily cut away. It is usual to leave the pinions unboned, in order to give more easily its natural form to the fowl when it is dressed. The bird thus prepared, may be restored to its original by filling the legs and wings forcemeat, and the body livers of two or three fowls, if they can be procured, mixed with alternate layers of parboiled tongue, freed from the rind, fine sausage-meat, or veal forcemeat, or thin slices of the nicest bacon, or aught else of good flavor, which will give a marbled appearance fowl when it is carved; and be sewn up and trussed as usual; or the legs and wings may bo drawn inside the body, and the bird being first flattened on a table may be covered with sausage meat, and the various other ingredients we have named, so placed that it shall be of equal thickneos in every; then tightly rolled, bound firmly together with a fillet of.jroad tape, w'l apped in a thin pudding, cloth, closely tied at both ends, and dressed as follows: —Put it into a braising-pau, stew-pan. or thick iron sauce-pan, bright In the inside, and fitted as nearly as may be to its; add all the chicken-bones, a bunch of sweet herlts, two carrots, two bay-leaves, a blade of mace, twenty-four white peppercorns, and any trimmings or bones of undressed veal, which may be at hand; cover the whole with good veal-broth, add if needed, and stew very softly, from an hour and a quarter to an hour and a half; let it cool in the liquor in which it was stewed; and after it is lifted out, boil down the gravy t) a jolly and strain it; let it become cold, clear off the fat, and serve it cut into large dice or roughed, and laid round the fowl, which is to be served cold. If restored to its form, instead of being rolled, it must be stewed gently for an hour, and may be to table hot, covered with mushroom, or any other good sauce that may be preferred; or it may be left un til the day, and garnished the which should be firm, and very clear and well-flavored; the liquor in which the calf’s foot has been Vjoiled down, added to the it the necessary degree of consistency. French cooks add three or four onions to these preparations of poultry (the last of which is called a gala7itine) \ but our taste would lead us to reject. Rolled, one and a quarter to one hour and a half; galantine, one hour. Obs.—A couple of fowls, boned and rolled make an excel lent pie. To Bone Poultry and Game.—First, the breast; then remove the back with a sharp knife, and next the leg-bones: the skin unbroken, and push within it the meat of the legs To Bone Fowls for Fricassees, Curries, and Pies.—First carve into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone; hold this with the fingers, and w'ork the knife as directed in the r^ ceipt above. The remainder of the birds is too easily done to reqi ire any instructions.

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stuffing with two ounces of onions, (about four common sized,) and one ounce of green sage, chopped very; idd a large coffee cup of stale bread crumbs and the same of n: ashed notatoes; a little pepper and salt, a bit of butter as big as a valnut, the yolk of an egg or two; mix these well and stuff the goose; do not it entirely—the stuffing requires room to swell.

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a saucepan a spoonful of made mustard, half a tea-spoonful of Cayenne pepper, a glass of port wine, and a gill of gravy; mix, and warm, and pour it through a slit in the apron into the body of the goose, just before serving.

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the goose as for boiling, cover it w'ith bacon, and tie it up; cover the sauce-pan with bacon; put in a sprinkle of sweet herbs: a carrot cut in dice and two bay; lay in the goose and giblets; cover with bacon; moisten as much stock as cover the goose; cover with buttered paper and a close cover, and set it on a hot hearth, with fire over it: it an hour and a half. it with onion or apple sauce. Obs.—Both geese and ducks, if old, are better to be parboiled before they are Put them on in just water to boil them; keep the vessel close covered; let a tough goose simmer two hours, then dry and wipe it clean; stuff and roast, casting it at first with a little bacon fat or butter. Ducks.—Ducks may be roasted as.soon as killed. a clear l>right lire. be done of a lixiht brown, but i/ MK8. bale’s KKW cook BOOK. M ild not be much or the spoiled. They take about an hour to roast, and should be well basted. The livers and gizzard are parboiled, chopped and thrown into the gravy. Canvas back ducks are roasted in half an hour always be with currant jelly. For tame ducks apple sauce is more appropriate. A duckling will require proportionally more roasting. Tf boil Ducks.—Salt them two days, and boil in a cloth fur Serve with onion sauce made with milk. Or, duck? may be fresh, stufled with sage and onion, and served with gravy.

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a duck; into a stew-pan, with a shred onion, some black pepper and salt, a little mint, sage, winter savory, and marjoram, chopped small, and about a pint of beef gravy. Simmer about twenty minutes, and then skim the Add a quart of green peas, lightly boiled, and simmer half an houi Thicken with a little butter and flour, if requisite, and serve the duck and peas in one A glass or two of port wine, or the juice of half a lemon with a little sugar, will much improve this dish. Cabbage, boiled, well drained, and in may also be stewed with ducks, instead of the peas, as above. ' To hash a Duck or Goose.—Fry a chopped onion in a stewpan, with a little butter; add to it gravy, or boiling water, and it with flour; then put the duck or goose, cut up, into the sauce to warm it wdth pepper, salt, a little soy, or catsup, and of half a lemon. Serve in a deep dislu w ith toasted sippets of bread.

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off the fillets of ducks into proper pieces; sprinkle allspice and salt over, add a gill of olive oil, a glass of claret, or the juice of two Sevilla oranges; shake it well over the fire and serve it. A (jreen Goose may be dressed in the same way. howls Tnissed fur Boiling.

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poultry should always be selected for boiling, as of better color when than any others. Truss them firmly and neatly, with the legs drawn into the bodies, and the M'ings twisted over the backs; let them be well covered with water, which should be hot, but not boiling when they are put in. A full-sized require about three-quarters of an hour from the time of its beginning to; but chickens not more than from twenty to twenty-five; thould be very gently boiled, and the scum should be removed with great care as it gathers on the surface of the water. Either of the following sauces may be sent to table with them; bechamel, English white sauce, oyster, celery, or white mushroom sauce. The are often dished with small tufts of delicately-boiled cauliflower placed round them; or with young vegetable marrow, scarcely larger an egg, merely pared and halved after it is dressed; white sauce must be served with both of these. The livers and gizzards are not, at the present day, usually served in the wings of boiled they are not so, the livers may be simmered for four or minutes, then pressed to a smooth paste with a wooden spoon, and mixed very gradually with the sauce, which should not boil after they arc added.

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fowl, three-quarters of an hour: young chickens, Boiled Fowh with Oysters.—^Take a young fowl, fill the inside with oysters, put it into a jar, and plunge the jar in a kettle or it for one hour and a half. a ill be a quantity of gravy fron. «ne juices of the and oysters in the jar it into a white sauce, with the addilion of egg, cream, or a little flour and butter; add oysters to it, or serve plain with the fowl. The gravj^ that comes from a fowl dressed in this manner will be a still jelly the next day; the fowl will be very white and of an txceedingly flavor—advantivges not attainable in ordinary boiling—ubile the dish loses nothing of its delicacy and siu> y.

From Mrs. Hale's New Cook Book, 1857, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gridiron at a considerable distance from the fire, and allow the fowl to remain until it is nearly half done; then turn it, taking great care that it does not bum. it of a fine brown, and it up with stewed mushrooms or a sauce with pickled A duck may be broiled in the same way. is very large, half roast it, then cut it into four quarters and finish it on the gridiron. It will take from half an hour to three-quarters of an hour to cook. Suuce for a Fowl.—Stew the neck and gizzard, with a small piece of lemon peel, in a cupful of water; then bruise the liver of the with some of the; melt a good butter, and mix the liver with the gravy from the neck and gizzard with it; let it a minute or two, and pour it into the sauce tureen. To fry Chickens.—Cut up the chickens, anc thenri and Cayenne pepper; roll them in dour, and fry them in hot lard are fried, pour off the larr* and put in 1 teacupful of cream, a little flour and some scalded parsley chopped fine for the sauce. To fry cold Chicken.—Cut up the chicken, and take ofl tiM akin, rub it with egg, cover it with seasoned bread-crumbs an<^ chopped parsley, and fry in butter: serve with browm gravy thickened with flour and butter, and with Cayenms auishroom catsup, and Or, the chicken ma^ ae seasoned, and fried in plain butter. To stew Chickens in haste.—Take fresh-killed chickens, clea'J, rjt them >n pieces and scald them in hot w ater, without giving to coo]: in butter with chopped, white pepper, and salt, then add some boiling water and flour; stew them the is reduced: strain, and *dd to the sauce a tablespoonful of ream, the yolk of an egy beaten, squeeze a little lemuii-jnice over the cliiekens, and serve them up. dish will be useful when requisite to add to the dinner at a short notice; and if the chickens do not grow cool, they will be tender. To stew a Foxol with Onions.—Wash it clean, dry and truss It as for boiling, put a little pepper and salt into it, rub a bit of butter, as alscWtthe sauce-jian; put in with the fowl a or a little pepper and salt, turn it now and then, it becomes quite tender, add twelve or sixteen small onions, and let them stew for half an hour; a young fowl will take one hour, and an old one three hours to ^ Chicken baked in Mice.—Cut a chicken into joints as for a fricassee, it lay it pudding-dish lined with slices of ham or bacon, add a pint of veal gravy, and an onion finely minced; fill up the dish with boiled rice well pressed and piled as high as the dish will hold, cover it with a paste of flour and water, and bake one hour in a slow oven. If you have no veal gravy, use water instead, adding a little more ham and seasoning. To warm dressed Poultry.—Beat up an egg or two, and ad<f# to it chopped parsley, bread-crumbs, and seasoning; with which the pieces of poultry; in dripping of a brown color, or put them into a Dutch oven before a clear fire. Thicken some gravy, add to it a catsuji, it, and pour it the fry in a deep with sippets and lemon. R:;gouts of Poultry, Game, Pigeons, Rabbits, Ac.—Half roasl it, then divide it into joints and j)ieces proper to help at table, and put it into a stew-pan, with one pint and a half of broth, or as much water, with any trimmings of meat you have, one large onion with cloves stuck in it, twelve berries of allspice, (he same of black pepper, and a roll of lemon-peel j when it

From Mrs. Hale's New Cook Book, 1857, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lioils, skim it very clean; let it simmer very gently for abon* an hour and a quarter, if a duck or fowl—longer if a bird; strain off the liquor, and the ducks by the file to keep hot; skim the fat off; put into a clean stew-pau tsv< ounces of butter it is hot stir in as much flour as it of a stiff’ paste; add the liquor by degrees; let it up; put in a glass of port wine, and a little lemon-juice, and simmer it ten minutes; put the ducks, &;c., into the dish, and strain the sauce through a fine sieve over them. Garnish with sippets of toasted or fried bread. Obs.—If the poultry is only half roasted, and stewed only till just nicely tender, this will be ar»^icceptable bonne bouche to those who are fond of made dishes. The flavor may be varied by adding catsup, curry powder, or any of the flavored vinegars. easily prepared dish, especi^y when you have a large dinner to dress; and coming to taore*Teady carved saves a deal of time and trouble; it is therefore an excellent way of serving poultry, &c., for a large party. To make a PiUau.—Boil one pint of rice in as much w'ater as will cover it half boiled, put in a chicken with one onion, a blade of mace, some whole pepper and it is sufficiently, put the fowl in a dish, and the rice in it. piece of salt pork or bacon boiled in the j rice, and then taken out, adds to the flavor. * To make Croquettes.—Take cold fowl, or fresh meat of any kind, with slices of ham,; chop them J fine, and add half as much stale bread grated, some salt, ] pepper, nutmeg, a teaspoonful of made mustard, tablespoorfiil cf catsup, and a lump of butter: knead all well together it resembles sausage meat; make it up in cakes or balls | the size of a walnut, dip them in the yolks of eggs j thickly with bread, and a j j A broicn Fricassee.—Cut the chicken in small pieces and par it. Take onions, butter, pepper, and jnit them into a pot well floured, and stew them. Add the ehic’icen, and stew until quite brown, having put in some of the water rouLTRi. the chicken was Fifteen or twenty minutes will be suflicient to cook it. A white Fricassee.—Cut in pieces two chickens, and lay them in warm water to drain out the blood; then lay them in a clean cbth to dry, put them in a stew-pan with milk and water; Blew them they are tender; take them out and the; put them over the again with half a pint of the of cream or milk, the yolks of two eggs, naif a nutmeg, a glass of white wine, and a piece of butter rolled in flour: stir all together in one way for fifteen or twenty till they are thoroughly cooked.

From Mrs. Hale's New Cook Book, 1857, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the green corn from the cob; put it in the pot with water enough to cover it; let it stew till the corn is nearly done. Then cut up the chicken, put it with the corn, and let them stew together about Put in a few whole grains of pepper with a tea-cupfiil of cream or milk. with two table-spoonsful of floui stirred in a lump of butter. Add salt the last thing.

From Mrs. Hale's New Cook Book, 1857, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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make a dish of curry for six or seven persons, take one large or two small fowls, and cut them into pieces. Put them in salt and water until the other ingredients are ready; take 2 tableof powdered turmeric, a few cloves, some mace, cardamom seeds, Cayenne j>epper, and a dessert-spoonful of black; salt to you: Put these ingredients into a mortar; add 8 large onions Bruise the spices and onions together until they form a paste; then brown the in Put 3 pints of water in a saucepan, and when it boils in the paste; when this is dissolved, put in the and it. When the meat is done, the curry is ready for the table. must be served in a sejrarate Curry may bo of lamb, or any sweet MRS. lIALi: S.\E\V’ COOK BOOK, Another Method—is, to pour over the chickens a pint ol j c»’eam, and the juice of a lemon, and to let them remain an Meanwhile, fry sliced onions and two spoonsful of cur-: rj powder in butter; then put all into a stew-pan, with a little gravy, and stew and Cayenne pepper, and serve with rice as al)ove., Or: —A readier method is to cover each piece of poultry, oi j game, in a mixture of flour and curry-pow'der; then fry them j with sliced onions in butter, till brown; put all into a stew-pan, with boiling water to cover, and simmer about two hours. | A fourth method is, to put the poultry, or game, into a stew- | p/i, with about.S oz. of butter, 3 spoonsful of curry-powder, ^ 4 or 0 table-spoonsful of cold water, and a tea-spoonful of salt; j stew slowly, stirring all the time, or about 20 minutes; | hot in a deep dish. About a table-spoonful and a half of curry is a good proportion for every pound weight of poul try or game. Ohs.—Curry is also made with sweetbreads, breast of veal, cutlets, lamb, mutton, or pork chops, lobster, eels, and Dmnpokht.*—Clean and truss a fow'l, or rabbit, as for roasting; then stuff it with sultana raisins, pistachio-nuts, and boiled rice in equal parts. Rub fine oz. of coriander-seed, freed from the husks, 4 onions, a dozen peppercorns, 6 cloves, and a tea-spoonful of pounded ginger. Set 12 oz. of butter in a stewpan over the fire, rub the pounded ingredients over the fowl or • rabbit, and let it fry until perfectly well browned and tender. Have boiled in a quart of white 12 oz. of rice, 2 oz. of sultana raisins, 2 oz. of pistachio nuts, and 2 of almonds, the two latter blanched, and cut When the rice is nearly tender, strain off the broth, and add the to the fried fowl; stir the whole well, that the butter may completely saturate the rice, and keep it near the fire to swell till wanted, Ir serving surround the fowl with the rice. Observe, that in pounding the onions, the juice only is used with the spices, or they must be rubbed and pounded so finely as not tf> be perceptible. Chestnuts may be substituted for pistachio-nuts. * The dish mentioned in the Arabian Nights as the kid stuffed with piatw ^ rnuLTiiT.

From Mrs. Hale's New Cook Book, 1857, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f \e.—Cut a chicken in if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut ir. slices, or a tea-spoonful of salt in it. it carefully.

From Mrs. Hale's New Cook Book, 1857, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of rubbed into one pound of flour and a tcarspoonful of salt; add enough water to work it to a smooth paste; the crust about half an inch thick, and line with it the sides of a str w-pan nearly to the bot^^om. Lay the chicken in the crust, and add a piece of butter the size of an egg rolled in flour; put;n the water the chicken was parboiled in, and if necessatry add more hot water till the stew-pan is nearly Cut part of the paste in small diamonds, and put them in the pie. Put on the top crust, first laying skewers across the top of the stew pan. Cut a slit in the centre. Put on the lid of the stew-pan, and let it three-quarters of an hour, or more, if necessary. the is done the dish can be An Egyptian Method of dressing Meats and Poultry.—Prepare a proper soup, or properly seasoned water; cut the fowl in quar ters, or the meat into steaks, and let it simmer till sufficiently done upon a hot hearth; then take out the meat, and put in as much rice as will thicken the liquor into a pillau; in the meantime, fry some onions and; the rice, strew over the onions, and lay meat over it. Pigeons—are dry and easily digested food, but not quite so delicate as partridges. For the sick the latter are very appropriate, and may be eaten, if good, (they are sometimes almost poisonous, in the early spring, supposed to be caused by feeding on a certain berry,) when other meats would be injurious. Pigeons may be dressed in various ways. The good flavor of them depends much upon their being cropped and drawn as eoon as killed. No other bird requires so much washing. To stew Pigeons.—To make a good stew of them, see that,/hey are fresh, carefully cle.ansed and cropped; soak them for tialf sn hour. In the meantime, cut a hard white cabbage in slices (as if for pickling) into water; it and lay some of it at the bottom of a stew-pan. Put the pigeons upon it, scsiBoning them well with pepper and salt the remainder of the cabbage little broth and stew them MRS. half’s XKW

From Mrs. Hale's New Cook Book, 1857, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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till the pigeons are tender; then arid two or three tahlo spoonsful of cream, and a little butter and flour for thickening; a minute or two, and serve the birds with the cabbage placed around them. jAnother way of

From Mrs. Hale's New Cook Book, 1857, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and six pigeons, cut them into quarters, and put all their giblets with them into a stew-pan, a piece of butter, a little water, a bit of lemon-peel, two blades of mace, some parsley, salt, ai»d pepper; cover the pan closely, and stew them till they are; thicken the sauce with the yolk of an egg beaten up with three table-spoonsful of cream and a bit of butter dusted with flour; stew ten minutes longer before This is an excellent and economical way of cooking them.

From Mrs. Hale's New Cook Book, 1857, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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parsley, chop the livers, mix them with a piece of fresh butter, season with pepper and inside pigeon the breast with a slice of bacon-fat; roast them; parsley, and butter in the dish. Pigeons A-la-mode {an excellent way).—After they are tho roughly picked and cleaned, put a small slice of salt pork, and a ball of stuffing, into the body of every pigeon. The stuffing should be made of one egg to one cracker, an quantity of suet or butter seasoned with sw'eet marjoram, or sage, if marjoram cannot be procured. the pigeons well, lay them close together in the bottom of the pot, just co-* ver them with water, throw in a bit of butter, and stew an hour and a quarter, if young; an and q\iarters, if old. Some people turn liquor just before are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces. Pigeon Pie.—In making a pigeon-pie, put inside of every bird a piece of butter and the yolk of a hard-boiled egg. A Dry Devil.—Take the liver, gizzard, and drumstick of a turkey; score them; lay on made mustard very thickly, and add a quantity of Cayenne pepper, anc broil them. A an]> small birds. \jnttti vatums— To

From Mrs. Hale's New Cook Book, 1857, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When game seems to be spoiled, it may ofteii be made fit for eating by nicely cleaning it, and washing with vinegar and If there is danger of birds not keeping, draw, crop, and pick them; then wash them in 2 or 3 waters, and rub them with salt; plunge them, one by one, into a saucepan of drawing them up and down by the legs, that the water may pass through them. stay in 5 or 6 then hang them up in a cool place. When drained, the inside By this method the most delicate Vfirds may be preserved. Before roasting, wash them But, as a rule, no game should be washed, for one-half the game that is sent to table is spoiled by being saturated in In dressing game be to keep a clear fire. Let it be done of a bright brown, but not much or the flavor will be destroyed. It requires to be continually basted, and to be sent up beautifully frothed. Wild-fowl take a much shorter time than domestic poultry. The following will give, pretty nearly, the time required for roasting the several birds:—Wild-ducks quarter of an widgeons the same, pheasants half an hour, groiwe quarter of an hour, quails 10 minutes, woodcocks 20 minutes, partridges from 20 to 25 minutes. A hare or rabbit take an hour; the kind part requires most heat, and that should be attended MRS.

From Mrs. Hale's New Cook Book, 1857, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.new cook BOOK, <r28 to, as ft commonly happens that the hick part of the thigh is underdone, as as the shoulders. ITie blood stagnated round the neck and shoulders is not easily removed: to do this, put those parts into a pan of lukewarm water, and prick them with a skewer; before dressing, rub and squeeze To take off the fishy taste which wild-fowl sometimes have, put an hot water the dripping-pan, and baste them for the first 10 minutes with this; then take away die pan, and baste constantly with butter. To

From Mrs. Hale's New Cook Book, 1857, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or a la Pereg ueux.—Open the woodcocks by the back truffle ready cooked in rasped lard; let it cool a little; mince the intestines, and mix them with the truffle; stuff the woodcocks, truss and lard; either roast or braise them. Use truffle-powder, if there is no fresh truffle. To roast Canvass-back Ducks.—Let the duck be young and fat; pick; draw and singe it carefully, but do not wash it.

From Mrs. Hale's New Cook Book, 1857, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a saucepan half a pint of gravy, a few leaves of basil, a small onion or shalot, and a small piece of lemon peel; boil a few minutes, and strain off; then add the juice of half a lemon, or Seville orange, or a glass of port wine; and season with salt and 'Cayenne, or black pep per. This is a fine sauce for all kinds of wild An or shalot, chopped and warmed in brown gravy, is a readier sauce than the above. To roast Partridges.—Let the birds hang as long as they can possibly be kept without becoming offensive; pick them carefully, draw, and singe them; wipe the insides thoroughly with a clean cloth; truss them the head turned under the wing and the legs drawn together or crossed. them when first laid to the fire, and baste them plentifully with butter. with bread sauce, and good brown gravy. A little of this last should be poured over them. In preparing them for the spit, remove the crop through a slifreut in the back of the neck; clip the claws close; hold the legs in for a minute they may be easily skinned.

From Mrs. Hale's New Cook Book, 1857, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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either of the two intt pieces, put it into a stew-pan with butter, salt, pepper, parsley, sorrel, and young onions add the juice of a lemon. The legs may be broiled and laid on the top.

From Mrs. Hale's New Cook Book, 1857, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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keep— Without meat— Veloute— Thickening for Gravies. Graviks are not required either in great variety, or in abundant quantities, when only a moderate table is kept, and a clever cook will manage to supply, at a trifling cost, all is generally needed for plain family dinners; an unskilful or extravagant one render them sources o( jn bounded expense.* But however the proportiojio iu which they are made, be particulail) at tended to, and be adapted in co the to accompany. For some, a high degree of.savor is desirable; hut for fricassees, and prepaiationsi of this should be avoided, aad a s((ft, smooth sauce of refined flavor should be used in preference to any of more piquant relish. Gravy may be made quite as good of the skirts of beef, kid Dey, or milt, or of the liver of a fat ox, as of any ocher kind of if cut in and seasoned with herbs and spices, as other gravies. A clever servant will contrive to supply, at a trifling expense, a.s much gravy as is wanted for the use of a family by stewing down the * We'know of ar» inatance ofa oook wlio atewed down twoor three pounds of beef tc make gravy f'r u single brace of partridges; and who conii>lained * of lie) employers (wlio were by no means allluent) heuuuse tliis wa.s objected to. MRS. male's new cook BOOK. trimmings of meat and It may even be made of t ie j shank-bones of legs and shoulders of mutton: tlirown into water, and, after a good soaking and brushing, be | long boiled. The water in which they are done will add greatly ] to the richness of gravy, asthe jelly of cow-heels. The latter must lie all night in which causes the jelly to be of a good color. When boiled three hours, and become cold, let the fat be carefully taken off; and when apparently quite clear, lay some white paper upon it, rubbing it close with a spoon, w'hich will remove every particle of grease, and ' be as pure as the jelly of a calf’s foot. In 'preparing meat to stew for gravy, beat it with a mallet oi j rolling-pin, and score it across in various places, as this j it give out its juices; it with pepper and salt and put it into a stew-pan with butter only, heating it graduj ally until it becomes brown, but shaking the pan frequently to see that it does not burn or stick to the bottom. It will gen- | erally be browned sufficiently in If kept in a very cool place and covered closely in a stonejar, it will keep for 2 or 3 days in summer, and more than a week in but should not be thickened it is meant to be To draw Chravy.—Cut gravy beef into small pieces, and put it, with some whole black pepper, into a jar, which tie over with a bladder; set the jar in a saucepan of cold it gently for (5 or 7 hours, filling up the saucepan with hot water as the water boils away.. The gravy thus made may be reduced and flavored for use. A Pint of Rich Gravy for Roast Fowl.—Cut small slice 2 onions, and put them in a stew-pan with a quart of water, some whole black pepper, a small carrot, and a bunch of sweet herbs; simmer to one strain the gravy and pour it into another stew-pan, upon | lb. ^ of butter browned table-spoonsful of flour; stir and boil up.

From Mrs. Hale's New Cook Book, 1857, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the bones and trimuiings of a knuckle of a bit of lean bacon, lemon-peel. (iKAVlKS. sweet herbs, some whole black pepper, some salt, and a blade of mace. Cover with water, boil and skim; simmer about 3 hours, and strain. Grravy.—Slice I pound of lean beef and 2 large onions; flour and fry them only brown in a little butter; then put them i)ito a stew-pan, pour half a pint of boiling water on the meat and onions; add a small bunch of sweet herbs, one blade of a of whole mixed, and a bit of lean bacon. Simmer for three hours; skim as soon as it boils, and frequently after—shaking it round, tc prevent its burning. Strain, and take off the fat; and be ready to serve without thickening or browning, if properly Slice beef and flour them, and a brown, in very little butter; into a stew-pan with a bunch of sweet herbs, some whole popper and allspice, three cloves, and two blades of mace till the meat is almost tasteless, skim carefully and strain. A dessert-spoonful of essence of anchovies or soy will be a great improvement. When ham is wanted for gravy, cut the under than the prime, and be careful in using salt. Garlic or shalot vinegar, used with caution, say a few drops to a pint of gravy, is one of the finest flavors in cookery. Oravy for Foiols without Meat.—Clean the feet and gizzard, and cut them and the neck into small pieces; put them into a sauce-pan with two small onions, a few sprigs of sweet a tea-spoonful of whole pepper, and some the liver, to which add a pint of water; simmer an hour; then mix the liver into paste with a little flour and butter; strain the gravy to it, stir well and boil up. A tea-spoonful of soy will enrich it and a little coloring may be added, as a knob of sugar burnt in an iron spoon. Oravy, in a few minutes.—Put a table-spoonful of glaze, or |M)rtable soup, into half a pint of warm water, with an onion; l)oil five minutes, add salt and some coloring, and strain. w ill serve for any roast poultry or game. Oravy, to keep.—Lay in a stew-pan lean beef, cover water and let it stev' gently; then add more water, a MRS. hale’s AEW cook BOOK. slice of lean ham, sweet herbs, onion, and seasoning, and simmer it is Set it by to cool, but do not remove the fat as that serves the ir from it. Or, lay the meat in the pan, set it on the fire to draw out the gravy, and when that is done, add the water, &C., as above. Ijc careful not to let the meat bum. The sediments of cold gravies should not be used.

From Mrs. Hale's New Cook Book, 1857, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound of veal, with the remains of a fowl and a dozen of full-grown mushrooms, or a smaller number of green truffles; heat these in melted butter, or beef fat, w'ithout browning; salt, pepper, nutmeg, or mixed spices, to which may be added a couple of carrots and onions, with a table-spoonful or two of flour. When boiled, skim off the fat, and let it simmer for one hour and a half, after which strain it, and keep it closely stopped for further use.

From Mrs. Hale's New Cook Book, 1857, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gravies.—For white thickening, put four ounces of fresh a stew-pan, over a it is melted, stir in gradually, with a wooden spoon, eight table-spoonsful of flour till quite smooth; then put it into an earthen pan, and tie over, to keep. It should not be darker than cream. For brown thickening, only six table-spoonsful of flour should be used with four ounces of fresh it should be madf over a stronger fire, and gradually browned lightly. If it burn, or have dark specks, it will make sauce bitter. The usual proportion of thickening for is a tauie •poonful to a quart.

From Mrs. Hale's New Cook Book, 1857, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it may be presumed that every cook who understands her business, knows how to melt butter, it is yet constantly brought to either too thick or toe thin, and not unfrequently filled with lumps of flour or in a state of oil, and requires more care in the management than is generally thought necessary. The excellence of melted butter greatly depends upon the pains taken to blend it with the flour before it is put upon the fire, the best plan of doing which is to rub them together witli a knife on a wooden trencher. When well mixed, add tv o table-spoonsful of hot or the same quantity; put it pipkin, shaking it one way until it boiks, and not leaving it an instant; it must boil a minute to take off the rawness, and if made of fresh butter., add a little salt. Remember that if you set it on the hot coals, or over the fire, it will be oily; if the butter and flour be. not w'ell mixed, be lumpy; and if you put too much w'ater, it will be thin and poor. By attending to directions, and only using suflicient flour to prevent the butter from oiling, it will be rich and Or:—Mix together by degrees two spoonsful of flour in cold water; make it smooth and thin; then put on a pint of water, » let it boil, stir in the flour and water it the required thickness, cut half a pound of fresh butter in small pieces, put it the water, let it boil well; it is then fit for use; a pinch of salt may be required. thin melted butter is required to pour over puddings, roast veal, &c., make it the same way, adding a larger proportion of water or milk, the latter rendering it rather whiter than the water; and if meant to be more rich than common, use cream instead of milk.

From Mrs. Hale's New Cook Book, 1857, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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frequently enii'-h melted butter by adding the yolk of a raw egg. To brown Melted Butter.—Put a lump of butter into a fry uig-pun, and toss it round over the fire until it becomes brow n; then dredge some flour over it, which has been also browned 2o9 by putting it in the oven or before the fire, niid stir it round with a spoon until the butter boils. By adding some of the vinegars and compound wiuces to melted butter thus prepared, most of the fish sauces can be made, and many of those in common use are composed in this simple manner. Savces for Roast Beef or Mutton.—Grate horseradish on a bread-grater into a basin, then add 2 table-spoonsful of cream, with a little mustard and salt; mix them w'ell add 4 table-spoonsful of the best vinegar, and mix the The vinegar and cream are both to be cold. IS a very fine sauce; it may be served in a small tureen. Or:—Scrape the horseradish thin and chop it small, or grate it, which is better; warm it in melted butter, adding a spoonful of mushroom and one of walnut, or the vinegar from walnut pickle. Or:—Scrape very fine or grate the horseradish; add a little mustard, and 2 of pounded white sugar to: mix the whole well it undei the meat, when nearly done, to catch drops from it be very Very good Egg Sauce.—Boil four fresh eggs for quite fifteen m’nutes, then lay them into plenty of fresh water, and let them remain until they are perfectly cold. Break the shells by ing them on a table, take them off, separate the the yolks, and all of the latter into quarter-inch dice; mince two of the whites only, tolerably small, mix them lightly, and stir them into the third of a pint of rich melted butter, or of white sauce; serve the whole as hot as possible. Eggs, 4—boiled 15 minutes, left till cold. The yolks of all, whites of 2; third of pint of good melted or aauce. Salt as needed. Common Egg Sauce.—Boil a couple of eggs hard, and when they are quite cold cut the whites and yolks separately; mix th«m well, put them into a very hot tureen, and pour boiling to them a quarter-pint of melted: stir, and servo the Bjiuce immediately. Whole eggs, 2; melted butter, one quarter of a pint. Mustard Sauce.—Stir made mustard into melted butter, ir the proportion of two table-spoonsful of the former to a quar ter of a pint of the latter. is a useful sauce for boiled tripe, herrings, and hot lobsters. Sauce Robert.—Put a piece of butter, the size of an egg, into n sauce-pan; set it over the fire, and when browning throw' in a handful of onions cut in small dice; fry them brown, but do do not let them burn; add half a spoonful of flour, shake the onions in give it another fry; then put 4 spoonsful of gravy, and some pepper and salt, and boil it gently 10 minutes; it. When ready to serve, add a tea-spoonful of made mustard, a spoonful of vinegar, and the juice of half a lemon, and pour it rc jnd the steaks or chops. be of a fine yellow browm, and garnished w'ith fried parsley and lemon. I’he sauce mu‘.,t not boil after the mustard is put in, otherwise it will curdle. is an excellent sauce for rump of beef, roast pork, or goose, as well as steaks and chops. Christopher North's Sauce.—To a glass of port wine add a tablespoonful of lemon juice, two of Harvey’s sauce, a dessertspoonful of mushroom catsup, the same of pounded loaf sugar, a saltspoonful of cayenne pepper, and a small quantity of salt. Mix these w'e’’ together, and set it to heat, but not It is excellent either with game or meat.

From Mrs. Hale's New Cook Book, 1857, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is a fine French white sauce, now very much served uc good tables. It may be made in various w-ays, and more or less expensively; but it should always be thick, smooth, and rich, though delicate in The most ready mode of preparing it, is to take an equal proportion of very strong pale veal gravy, and of good cream, (a pint of each, for example), and then by rapid boiling over a very clear fire, to reduce the gravy nearly half; next, to mix with part of the a tabicspoonful of fine dry flour, to pour it remainder, when it boils, and to keep the whole stirred for minutes or more over a slow fire, for if placed upon a fierce one, it would be liable to burn; then to add the gravy, to stir and mix the sauce perfectly, and to simmer it for a few minutes All the flavor should be given by the gravy, in which Flench cooks boil a handful of mushrooms, a few green otloiM, and some brandies of parsley before it is: Gut a good bfechamel ma} be made without them, with a strong consommee. Strong pale veal gravy (flavored with mushrooms or not), tablaWith gravy, 4 or 5 minutes. Obs.— Veloute^ which is a rather thinner sauce or gravy, is made by simply well reducing the cream and stock separately, and then mixing them together without any thickening.

From Mrs. Hale's New Cook Book, 1857, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of veal, and a of lean ham into small dice, and stew them in butter, with as directed in the foregoing: in the same proportion of flour, then add the milk, and let the sauce boil very gently for an not be allowed to thicken too much before it is strained. OH.—Common bechamel, with the addition of a spoonful of made mustard, is an excellent sauce for boiled mutton.

From Mrs. Hale's New Cook Book, 1857, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the green points of some young aspaiagus half-inch lengths, wash them well, drain and throw them plenty of boiling and they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and the water thoroughly from them; put them, at the instant of pint of thickened mixed with the yolks of a couple of eggs, and well and cayenne, or white pepper; or, into an quantity of good melted: add to this last a squeeze of The asparagus will become yellow if reboiled, or if left long in the sauce before it is served.

From Mrs. Hale's New Cook Book, 1857, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thirty button all of n size, and boil them then put them into half a pint of melted butter, made with milk instead of w’ater, and season with salt.

From Mrs. Hale's New Cook Book, 1857, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slice six middle-sized onions; till very soft, w'hen rub them through a sieve of butter, simmer minutes, add a table-spoonful of flour, half a tea-spoor ful of salt, and half a pint of cream or good milk, and stir till it boils. I'his sauce may be made milder, by first scalding the onions, and putting them or by the onions in two waters.

From Mrs. Hale's New Cook Book, 1857, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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softly in j>int of well flavored pale veal gravy a few very thin strips of fresh lemon rind, for jusc sufficient time to give their flavor to it; stir in a thickening of arrow-root, or of flour and butter; add salt if needed, and mix with the gravy a quarter-pint of boiling cream. Good pale veal gravy, half pint; third of rind of Freshly pounded mace, third of saltspoonful; 1 to 2 ozs.; 1 teaspouiiful (or arrow root an equal quantity); cream, quarter cjf a pint. Ohs.—For the best kind of white sauce, see bechamel. French Maitre d'Hotel, or Steward''s Sauce.—Add to half » rich, pale, veal thickened *with roux, a good seasoning of pepper, salt, minced parsley, and; or make the thickening with a small tablespoonful of flour, and a couple of ounces of butter; keep these stirred constantly over a very gentle fire from 10 to 15 minutes, then pour to them the gravy, boiling, in small portions, mixing the whole well as it is added, and letting it boil up between each, for unless this be done, the butter will be likely to float upon the surface. Simmer the sauce for a few minutes, and skim it well, then add salt should needed, a tolerable seasoning of pepper or of Cayenne, in powder, from two to three teaspoonsful of minced parsley, and the strained juice of a small FdV some dishes, this sauce is thickened with the yolks of eggs, about four to the pint. IFe French work into their sauces generally a small bit of fresh butter, just before they are the to give them mellowness: usually for the M4itre d’Hotel. Bread Sauce.—Pour quite boiling on half a pint of the finest an equal measure of new milk closely with a plate, and let the sauce for 20 or 30 minutes; put it then into a delicately clean saucepan, with a small saltspoonful of salt, half as much pounded mace, a little Cayenne, and about an ounce of fresh it stirred ox^nstantly over a clear fire for a few minutes, then mix with it a couple of spoonsful of good cream, give it a boil, and serve it immediately. When cream is not to be had, an additional spoonful or two of milk must be used; and as the sauce ought to be perfectly smooth, it is better to shake the crumbs through a cullender before the milk is poured to ‘hem of stale bread, and very lightly grated. As some will absorb oiore liquid others, the cook must increa.se a little the MRS.

From Mrs. Hale's New Cook Book, 1857, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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aboTe proportion, should it be needed. parts of milk and of thin cream make an e.xcellent bread sauce: more butter can be used to enrich it is liked. Bread-crumbs and new milk, each half a pint (or any other measure); soaked 20 to 30 or more. saltspoonful half as much; little Cayenne; oz.: 2 to 4 spoonsful of good cream (or milk): 1 minute. Or; a; quarter of a pint; and to 4 of either in addition. Obs.—Very pale, strong veal gravy is sometimes poured on the bread-crumbs, instead of milk.

From Mrs. Hale's New Cook Book, 1857, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a cut with some whole black pepper, in till the onion is quite a pap. the milk strained on white stale brea<3, and cover it. In an hour put it into a saucepan, with a good piece of fresh butter; the whole up together, and serve; add a little salt. Or:—Take a large onion, slice it dowm very thin, put it into some bioth or water, tender; add a sufficient of bread-crumbs to it, 2 ounces salt, and a little good cream; it it is thick and very smooth, but do not allow it to be too thick to pour into the sauce-tureen. Or:—Grate a teaspoonful and put it to the bread-crumbs before the boiling milk is poured over it.

From Mrs. Hale's New Cook Book, 1857, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flaps, peeled and freed entiiely from the fur, will answer for this sauce. them whole, or quarter them, and stew them tender in some rich brown gravy; give a full seasoning of macr and Cayenne, add thickening, and salt if needed, and a tablesp' onful of g )od mushroom catsup. Common Tomato Sauce.—Tomatoes are so juicy when that they require but little liquid to reduce them to a proper consistency for; and vary so exceedingly in and quality that it is difiicult to give precise directions for the exact quantity which is needed for them. off' the stalks, halve the tomatoes, and gently squeeze out the seeds and watery pulp; then stew them softly with a few spoonsful of gravy or of strong the whole through a hair-sieve, and heat it afresh with a little additional gravy should it be too thick, and some Cayenne, and Serve it very hot. Fine ripe tomatoes, 6 or 8; gravy or strong broth, 4 table-; half to quarters or if needed. S<ilt and Cayenne sufficient to seasuu the sauce, and two or three spoonsful more of gravy if required. Obs.—For a large tureen of this sauce, increase the proper tions; and should it be at first too liquid, reduce it by quick boiling. When neither gravy nor broth is at hand, the tomatoes may be stewed perfectly tender, but very gently, in a couple of ounces of butter, with some Cayenne and salt only, or with the addition of a very little finely minced onion; then rubbed through a sieve, and heated, and served without any addition, or w'ith only that of a teaspoonful of vinegar. French Tomato Sauce.—Simmer the tomatoes in weak gravy until you can pulp them through a; add to the pulp a little rich gravy, pepper and salt, and a small piece of butter;

From Mrs. Hale's New Cook Book, 1857, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into one-third of a pint of good melted butter from three to seven de.saert-spoonfuls of capers little of the vinegar, and the sauce as as it boils, teep it stirred after the capers are added. Part of them may MKS. UALK’b new cook BOOK. be minced, and a little Chill vinegar substituted for their own. I’ickled nasturtiums make a very good For a joint increase the quantity of butter to To be served with boiled mutton. Shalot Sauce.—Put a few chopped shalots into a little gravy, clear, and nearly half as much vinegar; boil half an hour. Tarragon Sauce.—Put two or three tablespoonfuls of tarragon vinegar into a stew-pan, with a small piece of lean ham, and a shalot; set it over a slow and in minutes add half a pint of white gravy; simmer, skim, and pass through a fine sieve; and, just before serving, put in a little chopped tarragon and chervil: add lemon juice, and season with cayenne pepper. Sauce for Ducklings.—^Take young green onions or chives; chop them very small, then put them Jnto some thick melted butter, with pepper, salt' and a spoonnff of lemon pickle; together,‘and, when very hot, put it into the dish with the ducks upon it. Should the flavor of the onions be thought too strong, they may be scalded previously. Oreen Sauce.—To half a teacupful of sorrel or spinach juice, add the beaten yolk of an egg, the juice of half a lemon, a teaspoonful of sugar, and a bit of butter; simmer and ser % with ducklings or a young goose.

From Mrs. Hale's New Cook Book, 1857, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a stew-pan the trimmings of the chickens, with a small piece of the scrag of veal, two blades of mace, some w'hole white pepper, a bunch herbs, some lemon-peel, and a pint and a half of; to three-quarters: strain, and boil up; then add a teacupful of cream, simmer, but do not; add a

From Mrs. Hale's New Cook Book, 1857, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a stew-pan a slice of lean ham, shalot, and a sliced onion; add half a pint of white or the juice of half a lemon, and some pepper, 6AUCK8. «hnmer about an hour, strain, and serve in the dish or a tureen. A glass of port wine will be a great improvement. Chestnut Sauce for roast Turkey.—Scald a pound of ripe chestnuts, peel them, and stew them slowly about two hours in white gravy; thicken with butter and flour, and serve the sauce poured over the turkey. Pork sausages, cut up and fried, are sometimes put into this sauce. Sauce for WildFowl.—To a quarter of a pint of good gravy add a minced shalot and some cayenne pepper and salt; simmer ten minutes; add a teaspoonful of butter and two glasses of port wine, boil up, and serve over the birds, or in a tureen. Liver Sauce.—Boil the liver of a rabbit or fowl, mince it, oi rub then chop parsley, mix it with the liver, put it into a quarter of a pint of melted butter, and boil up: season with pepper and salt. Sauces for roast Fowls.—Stew any moderate ham, veal, and mushrooms, with sweet herbs, a shalot, a little •\llspice, and a piece of butter, until all become brown; let the whole simmer gently for a long time in either weak broth or water, until they form a strong gravy; season it with any additional flavor that maybe given by some of the made sauces. Serve hot in a sauce-tureen. Or:—Put into a small stew-pan two slices of ham, a clove of garlic, a laurel-leaf, and sliced onions; add a little good gravy, a sprig of knotted marjoram, and a spoonful of tarragon vinegar; simmer slowly an hour, strain oft', and put into the dish or a boat. Or some veal gravy, pepper, the juice of a Seville orange and a lemon, and quarter as much of port wine as of gravy; and pour it into the dish or a boat. Good Oyster Sauce.—At the moment they are wanted for use, open three dozen of fine plump oysters; save carefully and strain their Ifquor, rinse them separately in it, put them into a sauce-pan, strain the again, and pour it to; heat them slowly, and keep them from one to two minMRS. iit« at the simmering point, without allowing them to hoiL, as that will render them Lift them out and beard them neatly; add to the three ounces of butter, smoothly mixed with a large dessert-spoonful of flour; stir these without ceasing until they boil, and are perfectly mixed; then add to gradually a quarter of a pint, or more, of new milk, or of thin cream, (or equal parts of both,) and continue the stirring until the sauce boils again; add a little salt, should it lie needed, and a of Cayenne in the finest; put in the oysters, and keep the sauce-pan by the side fire, until is thoroughly hot, and begifis to simmer, then turn the sauce into a well-heated tureen, and send it immediately to table. Small plump oysters, 3 dozens; butter, 3 oz.;; the oyster; milk or cream, full quarter of a pint; little salt and Cayenne. Lobster Sauce.—Pick the meat from a lobster and cut it into small pieces.

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shell, and stew it with the legs, <fcc.^ in a pint and a half of water, until reduced to the quantity;; add and to it. Pound some of the live spawn from the tail, adding a water to it; when well pounded pour it by degrees the; let it boil up; add fresh butter to it in the propoi tion of three-quarters of a pound of butter to a quart of sauce; throw in the lobster little anchovy, Cayenne, salt, and a small quantity of lemon juice. rather than thin.

From Mrs. Hale's New Cook Book, 1857, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lightly, in an ounce and a half of butter, a table-.spoonful of minced eschalots, or three of onions; add a tea-spoonful of flour when they are partially done of gravy, or of good broth, and w’heii it boils, add three chilies, a bay leaf, and a very small bunch of thyme. Let these simmer for 20 minutes; take out the thyme and bay leaf, add a high seasoning of black pepper, and half* wine-glassful of the best vinegar. A quarter of a tea-spotinfiil of Cayenne may be substituted for the chilies Eschalots, or 3 of onions; 1 tea ^oonfjl; butter 1^ oz.: to 15 n.inutes. Gravy or brolh, kalf a pint; chilies, 3; bay leaf; thyme, small bunch: Pepper, plenty; vinegar, half a wine-glassful. Egg Balls.—Pound the yolks of as many hard eggs as will be wanting in a marble mortar, with a little flour and salt; add as much raw yolk of egg as will make this up into balls, and before they are put into soups, or any other prepa ration.

From Mrs. Hale's New Cook Book, 1857, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for fish sauces should be made of the water in which fish has been boiled, adding the bones, fins, &c., all well stewed down; when fish is filleted, the bones should always be employed in this way: stew them with an onion and a little white pepper, strain the broth, which will be very rich, thicken it with cream, butter, and flour, or roux; and add whatever the sauce is to be made of. The following may be generally used, according to fancy, for nearly every species of fish. Horseradish Sauce.—Stew an onion in a little fish stock until it w ill pulp; add a tea-spoonful of grated horseradish, and one or two spoonsful of essence of anchovies. Beat all together a fire, thicken finish w ith a spoonful of lemon or lemon Vinegar may be substituted, in it must be mixed with the horseradish, and it; the lemon or lemon pickle, being of a more delicate flavor, should only be warmed. Or: —Scrape the horseradish thin and chop it small, or grate It, which is better; warm it in melted butter, adding a spoon of mushroom catsup, and one of walnut, or the from walnut pickle.

From Mrs. Hale's New Cook Book, 1857, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fruit quickly, quarter it, and be careful entirely to remove the cores ", put one table-spoonful of water into a sauce-pan before the apples are thrown in; and proceed, as we have directed, to simmer them until nearly ready to servefinish Ui« sauce by the leceipt which follows. Apples, half a pound; water, 1 table-spoonful; stewed ver^ softly Obs.—These proportions are sufficient only for a small tu reen of the sauce, and should be doubled for a large one. Baked Apple Sauce; [good ).—Put a table-spoonful of watei into a quart basin, and it with good apples, pared, quartered, and carefully cored; put a plate over, and set them Into a moderate oven for about an hour, or until reduced quite to a pulp; beat them smooth with a clean wooden spoon, adding a little sugar, and a morsel of fi-esh butter, when are liked, though they scarcely be The sauce made thus is far superior to that which is boiled. When no other oven is at hand, a Dutch or an American one would answer for it. Good boiling apples, 1 quart; baked, 1 hour, (more or less, according to the quality of the fruit, and temperature of the; 1 oz; butter, half an ounce.

From Mrs. Hale's New Cook Book, 1857, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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core apples, put them a preserve-pot, cover up, and set it on a hot hearth, or in a sauce-pan of water, to boil; when the apples are soft, mix them to a pulp with a small piece of butter, and sweeten with brown This is a much better method limn the common one of boiling the apples with water. A little grated lemon-peel is sometimes added.

From Mrs. Hale's New Cook Book, 1857, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the stalks and tops from half to a pint of ouite young gooseberries, wash them well, just cover them with cold water and boil them very gently indeed until they are tender; drain them well, and mix with them a small quantity of melted butter made than usual. Some eaters prefer the mashed gooseberries with out any addition; others like that of a little ginger. way of making this sauce is to turn the gooseberries into a hairto drain, then to press them through it with a wooden spoon, and to stir them in a clean stew-pan or sauce-pan over the fire with from half to a whole tea-spoonful of sugar, just to softr u their extreme acidity, and a bit of fresh butter about the size of a w'alnut. the is not passed through the it is an improvement to seed it. HRS. bale’s new cook BOOK.

From Mrs. Hale's New Cook Book, 1857, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is very simply A quart of cranberries are washed and stewed with sufficient water to cover them; when they Vjurst mix with them of brown sugar and stir them well. Before you remove them from the fire, all the berries should burst. When cold they will be jellied, and if thrown into a form while w'arm, will turn out whole. To Stew Cranberries.—To a pound of Cranberries allow a pound of sugar; the sugar in a very little water, boil it for ten minutes, and skim it the cranberries well washed, put them with the sugar and boil them till they are quite soft, and of a fine color.

From Mrs. Hale's New Cook Book, 1857, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for the thin rind of half a small lemon, an ounce and a half of fine sugar, and a wine-glassful of water; take out the lemon peel, and mix very smoothly an of butter with rathe.- more than a half tea-spoonful of flour, stir them round in the sauce until it has boiled one minute; next add a wine-glassfuland-a-half of sherry or Madeira, or two-thirds of that quantity and a quarter of a glass of brandy: when quite hot, serve the Port w'irie sauce is made in the same way, wfith the addition of a dessert-spoonful of lemon juice, some grated nutmeg, and a little more sugar: orange rind and juice may be used to give it flavor when preferred to lemon. Rind half a lemon; oz.; 1 wine-glassful. oz.; half tea-spoonful: minute. wine-glassful; or, 1 of wine, and a quar ter of a glass of brandy.

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a quarter of a good melted butter with an ounce and a half of sugar, and add to it gradually a couple of glasses of wine; it it is \t the point of boiling, and it immediately. grate, or nutmeg, can be added at pleasure.^ A delicious Oermon Pudding Sauce.—DiJl^*!ve in half a pintj of sherry, or of Madeira, from 8 to 4 ounces of fine sugar, but do not allow the; it hot to the well beaten yolks of six fresh eggs, and mill sauce over a gentle it is thickened and nighl^ frothed; it over a plum, or an^i other kind of sweet boiled pudding, of it much improves the appearance. Half the quantity will be sulb ' cient for qne of moderate A small mactene, resembling a chocolate mill, is in Germany for frothing this sauce; but a couple of silver-forks, fastened handles, will serve for the purpose, on an emergency. We recommend the addition of a of strained lemon juice to the sherry or Madeira wine. For sherry or Madeira, a sugar, 3 to 4 oz.; yolks of eggs, 6; lemon juice, (if added),

From Mrs. Hale's New Cook Book, 1857, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of butter to a cream, and stir in half a pound of brown sugar; add the yolk of an egg, and one of wine the it all the time it simmers. Grate nutmeg over it before it is sent to the To make Soy.—One pound of salt, two pounds of common sugar, fried for over a slow; add to pints of water, of essence of anchovies half a pint, a few cloves, and a bunch; all together till the salt is dissolved; cold, bottle it fox use.

From Mrs. Hale's New Cook Book, 1857, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Store Sauces of many kinds—Pickles of various so’ts— Vinegar —Making of various sorts. Sauces.—A well-selected stock of these will always prove a convenient resource for giving color and flavor to gravies, and made; but unless the consumption he considerable, not be over-abundantly provided, as few of them are improved by age, and many are altogether spoiled by long keeping, if they be not secured from the air by sound corking, or if stored where there is the slightest degree of damp. To prevent loss, they should be examined at short intervals, and at the first appearance of mould or fermentation, such as will bear the process should be reboilcd, and put, when clean bottles; a precaution needful for it has been made in a wet season. with walnut catsup, Harvey’s sauce, cavice, lemon-pickle. Chili, cucumbei. and eschalot vinegar, all that is commonly needed for family use, but there is at the present day an extensive choice of these stores on sale. Universal Sauces.—Any of the following will be found good — 1 Half an ounce each of black pepper and pounded allspice ounce of half an ounce of minced shalot, of a tablespoonful of port and a teaof

From Mrs. Hale's New Cook Book, 1857, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{^Excellent ).—Boil one bushel of tomatoes until they are; squeeze them a fine wire sieve, and add, half a gallon of vinegar; pint of salt; 2 ounces of cloves; A lb. of allspice; 3 ounces of Cayenne pepper of black 5 heads of garlic, skinned and separated. Mix these together and boil about 3 hours, or until reduced one half. Then bottle without straining. If you want half the quantity, take half of the above.

From Mrs. Hale's New Cook Book, 1857, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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liquor through a flannel bag, and to every gallon of liquor add 1 quart of red wine, and half an ounce of mace, half an ounce of cloves, half an ounce of allspice, with a race or two of cut if not salt enough add a little more; it quart is wasted; it into a pan, and let it get cold. Pour it from the settlings, bottle it, and cork it tight. Walnut Catsup.—Take 100 walnuts when a pin may bo thrust through them; in a mortar and pass them ! through a flannel bag; add to the juice 3 tablespoonsful of salt ' and as much vinegar as wdll give them a sharpness. a bell-metal pan it; put quarter of an ounce of mace, cloves and nutmegs each and a little whole pepper all beat together. it is of the color of claret, it iii done When cold, bottle last for years. MRS.

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Lemon Pickle.— Peel, very thinly, six lemons, take off the white, and cut the pulp into slices, taking out the seeds. Put the peel and pulp jar, sprinkling between them two ounces of bay-salt; cover the jar, and let it stand thiee days; then boil in a quart of vinegar six cloves, three blades of mace two or three shalots, and two ounces of bruised mustard seed it, boiling, over the lemons in the jar, and, when cold, tie; in a month, strain, and bottle the liquor, and the lemons may be eaten as The above is a useful sauce, espe cially for veal cutlets and minced veal.

From Mrs. Hale's New Cook Book, 1857, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a quarter of a pint of walnut catsup glass of soy, and a quarter of a pint of port or raisin wine; add six anchovies, beaten to a paste, or a gill of essence, six shalots, and a quarter of an ounce of chilies all for then let the mixture stand a few days, when it may be strained and bottled for use. This, and other store sauces, can only be fined by passing them through a flannel or felt bag. To prepare Mustard for the dinner-table.—Mix an ounce of the flour of mustard a teaspoonful of salt; when they are ^^ell blended together, add eight teaspoonsful of cold water, a little at a time, and stir and rub it well together with a wmoden spoon, it is quite smooth; the more pains taken in stirring and I'ubbing, the better the mustard will be. Mustard is best if made only an hour before it; and it will get dry and spoil in a few hours, if left uncovered.

From Mrs. Hale's New Cook Book, 1857, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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25^ Pcncder offine herbs for fi/tvoring Soups and Sauces, when fresh herbs cannot be obtained.—Take dried parsley two ounces; of lemon-thyme, summer-savory, sweet marjoram and basil, one ounce each; dried lemon peel, one ounce: these must be thoroughly, pounded fine, the powder mixed, sifted, and bottled. You can add celery seeds if liked. Horseradish Powder.—In the beginning of winter, slice Horse radish, and dry it slowly before the fire. When dry, pound and bottle. Mixed Spices and Seasonings.—Dry and pound fine one ounce of black pepper; of nutmeg, ginger, and cinnamon ounce each, and a dozen cloves. Mix the whole together, and bottle tightly: use for flavoring forcemeats and gravies. Seasonings for White Sauce, Fricassees, and Ragouts.—White and peel— equal quantities pounded together.

From Mrs. Hale's New Cook Book, 1857, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bell-metal vessels, which, when is put into them, be come highly poisonous. If spices be not mixed among the pickle, put into the kettl* in a thin muslin bag allspice, mace, and mustard-seed, to everv quart of vinegar in the proportion of rather less than half ai ounce each of the former to one ounce of the seed. the celebrated pickle called Poke-Melia.—Put - layer of white-oak leaves and black currant leaves, at the bot tom of an oak-cask; then put a layer of cucumbers; strew garlic, race-ginger, whole pepper, allspice, and cloves, then a layer of leaves, cucumbers, spice, &;c. &;c., and so on the cask is full. Add half a gallon of good cider-vinegar; and fill the cask up with salt and water strong enough to bear an egg. Mangoes.—Although any melon may be used before quite ripe, yet there is a particular sort for this purpose, which the gardeners know, and should be mangoed soon after they are gathered. Cut a small piece out of one end, through that take out the seeds, and mix with them mustard-seed and shred garlic; stuff the melon as full as the space will allow, and replace the cut piece.

From Mrs. Hale's New Cook Book, 1857, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six large lemons; cut them in quarters, lay them on a dish, and strew over them half a pound of salt, turning them every day for a week. Then put them into a stone jar; add 6 large cloves of garlic, 2 oz. of horseradish shred very; of cloves, mace, nutmeg, and Cayenne, each quarter of an oz.; 2 oz. of mustard-seeds, bruised and tied up i\i a bit of thin muslin, and 2 quarts of the best vinegar. the jar and set it in a pan of boiling water; let it boil 10 minutes, then set it in the oven, or anywhere that it may simmer gently, for 2 hours. the jar closely covered, stirring it every day for fi weeks, and when settled, strain for use. Another quart of vinegar may be added to the ingredients, and boiled up, which will make a very good pickle for common purposes, or the lemons may be added to any mixed pickles.

From Mrs. Hale's New Cook Book, 1857, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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attention, especially casks for it; not remain empty to grow musty; and a cask has not contained should have boiling vinegar poured into it, and be allowed to stand some hours. Ropiness in vinegar should not discourage the maker: not a defect in the domestic process only, but is incidental to all vinegar made by fermentation; though less likely to occur in w'ine-vlnegar, which is the purest kind.

From Mrs. Hale's New Cook Book, 1857, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2(53 the cider will then begin to sour, and in six months will become It should then be racked off, and kept either in bottles or casks, taking to decant it gets or mothery. Should the vinegar prove weak, it may be strengthened by the addition of small quantities of sugar. Cider that has not kept well and has soured, will be the most econobiical and convenient for conversion the change will also be effected in a shorter space of time. Sugar Vinegar.—To every gallon put 2 lbs. of coarse brown sugar. Boil and skim this. Put it to cool in a clean tub; when about lukewarm, add a slice of bread soaked in yeast.

From Mrs. Hale's New Cook Book, 1857, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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acid is applicable to all the purposes for which vinegar is employed, and, if diluted with water, will form vinegar of any strength. One pint of the acid, and six pints and a half of water, will form the strongest pickling vinegar. One pint of the acid, and nine pints of water, are equal excellent pickling vinegar, which is proper for pickling most kinds of for salads, or culinary and family uses. In diluting the acid with water, it is only necessary to stir both well together. acid, also, if applied to meat, fish, or game, will completely remove must, taint, or incipient putrefaction. It is used in the same manner as brine for immersing raw or cooked To strengthen Vinegar.—Expose a vessel of vinegar to the oold of a very frosty night; next morning, ice will be found in it, which, if thawed, will become pure The vinegar freed from so much water, will consequently, be more acid; and the vinegar may thus be frozen again and again, until it becomes of the desired strength. Horseradish Vinegar.—On 4 oz. of young and freshly-scraped horseradish pour a quart of boiling vinegar, and cover it

From Mrs. Hale's New Cook Book, 1857, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To dress Vegetables.—Vegetables should be fresh gathered, and washed quite clean; w hen not recently gathered, they should be put into cold spring-water sometime before they are When fresh gathered, they will not require so much boiling, by a third of the time, as when they have been gathered the usual time those in our markets have. the carefully to get out the insects; and take off the outside leaves. To restore frost>bitten vegetables, lay them in cold water an hour before boiling, and put a piece of saltpetre in the saucepan when set on the fire. Soft water is best for boiling vegetables; but if only hard water can be obtained, a very small bit of soda, or carbonate of ammonia, will soften it, and improve the appearance of the Pearlash should never be used, as it imparts an unpleasant flavor, as will also soda if not cautiously used. All vegetables (except carrots) should be boiled by themselvea, and in plenty be used grr«n vegetables; and the water should be skimmed they are put in. Fust boiling, in an uncovered sauctvpan, w ill sink are done, and should be taken out and drained, else they will lose their color, crispness, and flavor. Green vegetables, generally, will require from tw'euty minutes to half an hour, fast boiling; but their age, freshness, and the season i» which they are grown, require some variation of They should, almost invariably, be put on in are very nutritious and wholesome, when thoroughly boiled; but are very indigestible when not sufficiently The principal points in cooking them are, to them so soft as to be easy of digestion, and sufficiently to get rid of any rankness, without losing their grateful flavor. no attention for the preservation of their cofor, but their flavor will be spoiled if their dressing be not attended to, which, although of the most simple nature, is frequently ill performed. The best mode of doing it is to sort the potatoes, and choose them of an equal; wash them with a scrubbing-brush, and put them into cold water sufficient CO cover them and no more. ten minutes after the water has come to a boil, take out the half of it, and replace w'ith cold w'ater, to check it; the reason assigned for which is, the cold water sends the heat from the surface to the heart, and makes tne potatoes mealy.” Then throw' in a large handffil of salt, leave the pot uncovered, and let it remain upon the fire to simmer until the potatoes are done; this is the moment to be w'atched, for, if overboiled, they will become waxy, llie cook should, therefore, occasionally try them, by piercing to the heart with a fork, and, when they are te.<der, the pot should be instantly the passco a cullender to; which being done, and the water thrown out, they should be replaced upon a Added nannel, in pot, which left by the side of the fire to keep hot and to cause the evaporation of the steam. they should be wrapped in a warmed cotton napkin; If of moderate size Jhey will take about lialf an hour boiling, to which 15 minutes must be added for evaporation ere they can be sent to table. An iron pot is the best vessel for in, since, after the water has been off, it retains sufficient heat to dry them thorvuighly. A good and economical mode of dressing potatoes, when Boup, meat, oother eatables are to be boiled, is to have a tin strainer fitted to the mouth of the sauce-pan, so as to alluw the steam to ascend from the boiler. By which simple contrivance a b, when fixed in the pot, steam the potatoes; and c, the lid, cover the whole, having a couple of small holes in it to allow the steam to escape, in order falling down upon the pota-

From Mrs. Hale's New Cook Book, 1857, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Another way to Boil Potatoes.—Pare, wash, and throw them into a pan of cold water; then put them on to boil in a clean pot, with cold water sufficient to cover them, and sprinkle over a let them boil slowly uncovered till you can pass a fork through them; pour off the water, and set them where thej will keep hot till wanted. When done in this way they are very mealy and dry. Potatoes., either boiled or roasted, should never be covered tc keep them hot. To Boil New Potatoes.—These are never good unless freshly dug. Take them of equal size, and rub off the skins with a brush, or a very coarse cloth, wash them clean, and put them, boiling, or at least, quite hot water; softly, and when they are tender enough to serve, pour off the entirely, strew some salt over the them a shake, and let them stand by the fire in the sauce-pan tor a minute, then dish and serve them immediately. oooks throv in a small slice of fresh butter, with the salt, and URS. halr’s new cook book. toss them gently in it it is is a good mode, but the more usual one is to send melted butter to table with them, or to pour white sauce over them when they are very young, and served early in the season, as a side tr corner dish. Very small, 10 to 15 minutes* moderate sized, to 20 New Pouitoes in Butter.—Rub off the skins, wash the potatoes well, and wipe them dry; put them with three ounces of good butter, for a small dish, and with four ounces, or more, for a large one, into a well-tinned stew-pan or sauce-pan, and simmer them over a gentle fire for about half an hour. them well shaken or tossed, that they may be equally done, ’ and throw in some salt when they begin is a good mode of dressing them when they are very young and watery. To Boil Potatoes; [Captain Kater''s Receipt.')—Wash, w*ipe, £ and pare the potatoes, cover them with cold f them gently until they are done; pour off the water, and sprin- ^ kle a little fine salt over them; then take each potato separately v, with a spoon, and lay it into a clean warm cloth, twist this so / as to press all the moisture from the vegetable, and render it t quite round; it carefully into a dish placed before the fire, throw a cloth over, and when all are done, send them to table ^ Potatoes dressed in this way are mashed without the ^ slightest trotllile; it is also by far the best method of preparing them for puddings or for cukes. |V

From Mrs. Hale's New Cook Book, 1857, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes.—Scrub, and wash exceedingly:jV clean, some potatoes nearly assorted in; wipe them very ^ dry, and roast them in a Dutch oven the fire, placing them at a distance from it, and keeping them often turned; or, j ariange them in a coarse dish, and bake them in a moderate • Dish them neatly in a napkin, and send them very hot to table; serve cold butter with them. One and three-quarters to upwards of t^ro hours. Another way to Roast Potatoes.—Pari oil, rub and put them the Dutch-oven, or, if there are embers, wrap them in two or three papers; wet the last, and cover therrf with the hot ashes, or bake them in the oven.

From Mrs. Hale's New Cook Book, 1857, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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all, if the ashes are reduced and hot, to wash the potatoes clean, and bury them in them, which frees them from all moisture. Stooped Potatoes (entremets); or second course dish.— Wash and wipe some large potatoes of a firm kind, and with a small scoop adapted to the purpose, form as many diminutive ones as will fill a dish; cover them with cold water, and when they have boiled gently for five minutes, pour it otf, and put more cold water to them; after they have simmered a second for five minutes, the water quite away, and steam by the side of the fire from four to five minutes longer. Dish them carefully, pour white sauce over them, and serve them with the second course. Old have often been made to pass for new ones, at the best tables, in the fresh vegetable b dearest. The to will* of cx)urse vary quality: we give the method which we have found very successful. (entremets).—After washed wipe and pare some raw potatoes, cut them in slices of equal thickness, or shavings, and throw them plenty of boiling butter, or very pure clarified dripping. of a fine light brown, and very crisp; lift them out with a skim mer, drain them on a soft warm cloth, dish them very hot, and springle over them. ad.nirable w'ay of dressing potatoes. When pared round and round to a corkscrew form, in ribbons or shavings of equal width, and served dry and well-fried, lightly piled in a dish, they make a hand-: some appearance and are excellent eating. We have known j them served slight sprinkling of Cayenne. If Sliced, they should be something less than a quarter-inch thick. ' ' Cold Potatoes.—They may be cut in slices somewhat than half an inch thick, and in like manner. are ’ sometimes as an accompai iment to pork chops, or a rasher of bacon. Mashed Potatoes.—Boil them perfectly tender quite through, steam very dry; peel them quickly, take out every speck, and while they are still ht, pre the potatoes through an earthen cullender, or bruise them to a smooth mash, with a strong wooden fork or spoon, but never pound them in a mortar, as that will reduce them to a heavy paste. Let them he entirely free from lumps, for nothing can be more indicative of carelessness or want of skill on the part of the cook, than mashed potatoes sent to the table full of lumps. Melt in a clean sauce-pan a slice of good butter with a fe,w spoonsful of milk, or, better still, of cream the potatoes after having sprinkled some fine salt upon them, and stir the whole over a gentle fire, w’ith a wooden spoon, until the ingredients are well mixed, and the whole is very hot. then be served directly; or heaped high in a dish, left rough on the surface, and browned the or be pressed into a well-buttered mould of handsome form, which has been strewed with the finest bread-crumbs, and shaken fr^e of the loose ones, then turned «)ut, and browned in an oven. Ohs.—More or less liquid will be required for potatoes of different kinds. For 2 pounds of potatoes add 1 ounce of butter and one-quarter pint of milk or sweet Potatoes aJa Maitre D'Hotel.—Cold potatoes that have been boiled should be used for this purpose. Lay them in a fryingpan with sufficient milk (or cream) to cover them, add a little butter, salt, and chopped parsley, and fry them until the milk thickens. They will be sufficiently cooked in a quarter of an hour, and make an excellent dish for breakfast. Puree ofPotatoes.—Mash the potatoes, and mix them while quite hot with some fine white gravy drawn from veal, together with butter and cream. The purfee should be rather thin, and ard an atom of Omelette.—It may be made with a mashed potato or 2 ounces of potato-flour and 4 eggs, and seasoned with pepper, salt, and a little nutmeg. It should be made thick, and, being rather substantial, a squeeze of lemon will impre re it.

From Mrs. Hale's New Cook Book, 1857, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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light brown. 27 \ Potato Balls.—Make mashed into balls with egg oik, flour them, fry them in dripping, and drain them; oi irown before the fire. Rugoiit of Potatoes.—Fry potato-balls, as above, drain them dry, and serve them covered with brown sauce.

From Mrs. Hale's New Cook Book, 1857, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes.—While the meat is roasting, arjd an hour before it is served, boil the potatoes and take off the skins; flour them well, and put them under the meat, taking care to dry them before they are sent to The kidney potatoes are best dressed in this way. The flouring is very essential. Boiled Potatoes.—If waxy, or to be eaten with cold meat, they tbould be peeled and put whole upon the gridiron until nicely browned.

From Mrs. Hale's New Cook Book, 1857, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the potatoes into a tub of cold water, and change it repeatedly until the raspings fall to the bottom; then dry it in the air, pound it in a niortar and a It is nearly as nutritive, and much lighter, than wheaten it is, therefore, preferable for making puddings and pastry for infants and; a portion of it also improves the appearance of household bread, and dealers constantly pass it off as arrowroot. If kept dry, it will remain good for years. Potato Jelly.—Is made from the flour, only must be poured upon it, but care must be taken that it be ab solutely or the complete change into jelly not take place. It does not take many minutes to thus change a raw potato into this substance, which is not only highly nuiri tive, but extremely agreeable to the palate when flavored with & little sugar, nutmeg, and white wine. PotatoWall., or edging, to serve round fricassees, forms also a pretty addition to a corner dish.—Mash in a mortar as boiled potatoes as you may want, a then, with the bowls of two silver spoons, raise a wall of it inches high w'thin the rim of the dish to be used. ^ Lot the upper part be a little thinner than the lower; sinootk It; and, alW brushing it all over with egg, put it oven to become hot and a little colored. Before egging it, the outside may be ornamented with bits of paste cut into shapes.

From Mrs. Hale's New Cook Book, 1857, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes.—Buy them as dug the ground, without taking off the earth that adheres to them, and never teash them till they are wanted to be dressed. Place them in a dry cellar, straw, and cover them in winter with straw Cl mats, to guard them from the frost. Ohs.—Potatoes should always be boiled a little before being put into stews, &;c., as the first water in which they are boiled IS of a poisonous quality.

From Mrs. Hale's New Cook Book, 1857, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are roasted or baked, To bake them, wash them clean and wipe them dry; place them in a quick They will take from half an hour to an hour, according to their size. To roast them; prepare them as for baking, and either cook in the hot ashes of a wood or in a Dutch oven They will take from half to^ three-quarters of an hour. To boil them; wash them carefully, put them in a pot •with just water enough to cover them; let them boil from ono half to three-quarters of an hour; try them with a fork to see they are done. To boil Turnips.—Pare entirely from them the stringy rind, and either split the turnips once or leave them whole; throw them into boiling water slightly salted, and keep them closely covered from smoke and dust are small and young they will be done in from 15 to 20 minutes; at their full growth they will require from three-quarters to a * full hour, or more, of gentle After they become old and woolly, they are not worth dressing in any way. boiled in their skins and pared afterwards, they are said to be of better flavor and much less watery than when cooked in the usual way. » Young turnips, 15 to 20 minutes: full grown, three quarters to one hour, or more.

From Mrs. Hale's New Cook Book, 1857, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2T3 To mash Turnips.—Split them once or even twice should they he; pared, hoil them very tender, and press the water thoroughly from them with a couple of tre?ichers, or with the back of a large plate and one trencher. To ensure their being free from lumps, it is to pass them through a cullender or coarse hair-sieve, with a wooden spoon; though, when quite young, they may be worked sufliciently smooth without this. Put them into a clean sauce-pan, end stir them constantly for some minutes over a gentle fire, that they may be very dry; then add some salt, a bit of fresh a or in lieu of this new milk (we would also recommend a seasoning of white pepper or Cayenne, when appearance and fashion are not particularly regarded), and continue to simmer and to stir them for five or six minutes longer, or they have quite absorbed all the liquid which has been poured to them. Serve them always as hot as possible. This is an excellent receipt. Turnips, weighed after they are pared, 3 lbs.; dried 5 to 8; 1 oz. to 1 J oz. or milk, nearly half pint: 5 or G minutes. in {^Entremets.)—When no scoop for the purpose is at hand, cut some small finely-grained turnips into quarters, and pare them into balls, or into the shape of plums or pears of equal arrange them evenly in a broad stew-pan or sauce-pan, and cover them nearly with good veal broth, throw in salt, and a morsel of sugar, and l)oil them rather quickly until they are but unlift them out, draining them well the broth; dish, and over them some thick white As an economy, a cup of cream, and a teiv-spoonful of arrowroot may to the broth the turnips have stewed, to make the sauce; and when it boils, slice of butter may be stirred and well worked into it it not be suffieiently rich without. Turnips stewed in ( Quod.')—This is an way of the vegetable when it is mild and grained; but its flavoi otherwise is too strong to be agreeable. they have washed, wiped dry, and pared, •lice the turnips nearly half an thick, and divide them n % «uto dice. Just dissolve an ounce of butter for each half-pound of the turnips, put them in as flat as they can be, and stew them very gently indeed, from three-quarters of an hour to a fiill hour Add a of salt and white pepper when they are half done. When thus prepared, they may be dished over fried or nicely broiled mutton cutlets, or served by themselves. For a small dish: IJ lb.; butter, 3 oz.; seasoning of white pepper; salt, half tea-spoonful, or more: three-quarters to oue hour. Large dish, turnips, 2 lbs.; butter, 4 ozs. Turnips in Qravy.—To a pound of turnips sliced and cut into dice, pour a quarter-pint of boiling veal gravy, add a small lump of sugar, some salt and Cayenne, or white pepper, and boil them quickly 50 to 60 minutes. Serve them very hot. Turnip-Tops.—Should be nicely picked, (as the full leaves are coarse and strong,) and thrown water an hour before boiling; put them on in plenty of boiling water, w'ith salt, and they will be done in about 20 minutes; when press them dry.

From Mrs. Hale's New Cook Book, 1857, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is often mixed with winter salads; and it makes a pickle of beautiful color; but one of the most usual modes of serving it at the present day is, wdth the cheese, cold and mere y pared and sliced, after having been boiled or baked. Boiled, 1^ to 2J hours; baked, 2J to 3^ hours. Ohs.—This root must not be probed with a fork like othei vegetables, to ascertain if it be done or not; but the cook must endeavor, by attention, to learn the time required for it. After it is lifted out, the thickest part may be pressed with the fingers, to which it will yield, if it be sufficiently boiled. Beefs.—Beet-root, if slowly and bakea ontil it is tender quite through, is very rich and sweet in flavor, although less bright in color than when it is boiled: it is also, we believe, remarkably nutritious and wholesome.

From Mrs. Hale's New Cook Book, 1857, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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wipe it very dry, but neither cut nor break any part of it: the* lay it into a coarse dish, and bake it in a gentle oven for 4 or &: it will sometimes require even a longer time than this.

From Mrs. Hale's New Cook Book, 1857, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or it tolerably and let it remain until it is cold, then pare and out it into slices; and stew it for a short time in some goodT pale veal gravj (or in strong veal broth for ordinary occasions), thicken this with a tea-spoonful of arrow-root, and half a cupful or more of g<^od cream, and stir in, as it is taken from the fire, from a tea-spoon to a table-spoonful of vinegar. The beet may be served wise in sauce, to which, just it is dished, mild eschalots may be added. To boil Carrots.—Wash the mould from them, and scrape the skin off lightly with the edge of a sharp knife, or, should this be objected to, pare them as thin and as equally as possi ble; in either case free them from all blemishes, and should they be very large, split them across the tops inches down; rinse them well, and throw them into plenty of boiling water with some salt in it. The skin of very may be rubbed off like that of new potatoes, and from 20 to then be sufficient to boil them; but at their full growth they will require from to 2 hours. It was formerly the custom to tie them in a cloth, and to wipe the skin from them with it after they were dressed; and old-fashioned cooks still use one to remove it; but all vegetables should be the least possible delay. butter should accompany boiled carrots. MRS.

From Mrs. Hale's New Cook Book, 1857, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sul-fi/y, or Oyster Plants.—Scrape the salsify, cut it in long rtrips. and parboil it, then chop it up fine with egg batter. It is sometimes the roots whole, having been first thoroughly boiled and then fried in egg batter. Chreen Peas.—Boil them very fast in plenty of water with the lid off the stew-pan; the water should be moderately salted. They are unfit for eating when they become hard and yellow ish, but when growing rather old a very small quantity of car bonate of ammonia put into the water, with 2 or 3 lumps of will greatly improve them. The old English method of putting a sprig of mint, or a little is still a good practice, and ought to be continued unless specially forbidden, or the mint may be chopped and put round the dish. A few bits of raw butter should also be put into the peas when boiled, and a dust of pepper and salt throwm over them if they bo completely ripe; but if quite young, neither butter, salt, no? pepper should to them, but a tea-spoonful of When growing to nii.turity the pods are of diflbrent ages, and young and old peas should no; be boiled together; sifl them, therefore, from each other, and pu‘ the old ones the water some minutes sooner the they require from 15 to 20 minutes boiling, Annther way to boil Green Peas.—Having shelled them, put a tea-spoonful of white sugar and some salt into the water, and v/hen it boils, put in the peas, with a small bunch of mint; noil 20 minutes, or until they are done; then drain them in a cullender; put a piece of butter the dish with the peas, stir them about, and serve. A peck of peas will require a gallon of water to boil them in.

From Mrs. Hale's New Cook Book, 1857, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a stew-pan a quart of peas, •'ne onion, two ounces of butter, a sprig of mint, a tea-spoonful of white sugar, and two table-spoonsful of gravy till soft, when take out the onion and mint, and thicken with flour and A lettuce is sometimes stewed with them. Peas dressed together should be as nearly one size as possible, else some only will be properly done. To ensure this the peas should be passed through a coarse sieve.

From Mrs. Hale's New Cook Book, 1857, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a boiling peas in water an hour, and put them into a stew-pan, with weak gravy, a slice of lean bacon, and a tea-spoonful of white sugar; stew till tender, when out the bacon, and mix well peas a beaten egg or two, and a bit of butter rolled in flour. Split-Peas Pudding.—^Take any quantity, say 1 pint of yellow split peas; allow them to remain in water the whole night before you wish to use them; after which take them out and put them into a cloth so loose as to allow the peas to swell; boil them for 4 hours, or until they are quite tender, then rub a cullender, so as to render them; add to the pulp a lump of butter and some After being mixed put the peas into a cloth, tie tightly, and boil for about half an hour. Pour over it melted A richer pudding may be made if two well-beaten eggs are added along with the butter. It is served with boiled pork. To preserve Peas for Winter me.—Gather them wlien ripe, for If tc’o young they be watery Shell them pjt then MRS. balk's KKW cook BOOK. tn strong jars, or open-uiouthed bottles, and shake them to make them sit closely together. Cork the jars tightly; thorn in any iron pot enough to contain them, with hay between them to prevent breakage; fill the pot with cold water up to the neck of the jars, and allow it to boil li hour if in cool moist weather, but for 2 hours if it be hot ana dry. Do not take the jars out of the pot till the water is cold. Obs.—French beans and asparagus may be preserved in the same manner; they retain their color, but lose much of their flavor, and require a little sugar to improve it.

From Mrs. Hale's New Cook Book, 1857, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To boil Windsor Beans.—When young, freshly gathered, and well dressed, these beans, even with many persons accustomed to a luxurious table, are a favorite accompaniment to a dish of streaked or pickled Shell them only just before they are wanted, then wash, drain, and throw them water, salted as for peaa. When they are quite tender, pour them into a hot cullender, drain them thoroughly, and send them to table quickly, with a tureen of parsley and butter, or with plain butter, when it is preferred. A cheek of bacon, trimmed free of any blackened parts, may be dished over the beans, upon occasion. From 20 to 30 minutes; less when very young.

From Mrs. Hale's New Cook Book, 1857, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the skin of the beans appear wrinkled, they generally be found sufficiently tender to serve, but they should be tasted to ascertain that they are so. To stew.—Take them when too old to dress any other way, boil them, and remove the tough outer skin by peeling it olT the beans are boiled; thicken some white broth with a little cream or flour and butter, add the beans to it, and stew them all together over the fire for a few minutes. Add pepper and salt to palate. To boil French, or String Beans.—When early and yoiing, clipped and cut finely, or almost shred, and thrown into cold water; then put them on in boiling water with some salt, and boil

From Mrs. Hale's New Cook Book, 1857, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2-19 the beAns are older, cue ends, strip strings, and cut each bean or 8 and as To preserve the fine green color of beans, cover them is ooii as done with melted butter. String Beans fricasseed.—When nearly boiled tender, strain he beans, and put them into a stew-pan with a tea-cupful of white gravy; add 2 table-spoonsful of cream, a and flour, simmer a few minutes, season, and serve. String Beans a la Franpais {an excellent Receipt).—Prepare as many young and freshly gathered beans as will serve for a large dish, boil them the water well from Melt a couple of ounces in a clean sauce-pan and stir smoothly to it dessert-spoonful of; keep these well shaken and gently simmered until they are lightly browned, add salt and pepper, and pour to them by degrees a small cupful of good veal gravy, (or, in lieu of this, of sweet rich cream,) toss the beans in the sauce until they are as hot as possible; stir quickly in, as they are taken from the fire, the beaten yolks of 2 fresh eggs, and a little lemon juice, and serve them without delay. The eggs and lemon are sometimes omitted, and a table-spoonful of minced parsley is added to the butter and flour; but this, we think, is scarcely an im provement. Beans, 1 to 2 quarts: oz.;; salt and pepper; veal gravy, a tmull cupful; yolks of egg, 2; lemon juice, a dessert-spoonful.

From Mrs. Hale's New Cook Book, 1857, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for more than 2 hours, in 2 quarts of w-ater, a pound of the seeds or beans of scarlet runners; fill a pint basin with onions peeled or sliced, brown in a sauce-pan, with rather more than a quarter of a pound of fresh butter; constantly; strain the water tiorn the beans, and mix them the onions; add a teaspoonful of pepper, some salt, and a little gravy. stew for 10 minutes, and in the beaten yolks of 2 eggs, aud a table-spoonful of vinegar. Serve them hot. To stew Red Beans.—Put 1 pint of red beans in 2 quarts of aud let thenx soak over off the water MRS. hale’s KEW cook BOOK. early tne next mornirg and place them over the fire in 2 quarts perfectly soft break them a little without throwing off the water; add 2 table-spoonsf\il of; season with pepper, salt, parsley, thyme, and add an oiiicn. When the beans are soft and mashed, let them simmer slowly till dinner.

From Mrs. Hale's New Cook Book, 1857, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in cold water 1 quart of Lima beans shelled; then put them in a stew-pan with just enough boiling to Let the closely covered for half an hour; then try them to see if they are tender; off almost all the water, and add a tea-cup nearly full of butter, salt and pepper to your taste. well together. Heat them for a few minutes longer and serve.

From Mrs. Hale's New Cook Book, 1857, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To dress Egg-Plant.—Parboil the egg-plants till they become soft, in half lengthwise. Scoop out thc> inside, leaving the skin whole; take half of a small onion to about seven egg-plants, half pound of butter, and put them over the fire in a pot for a few moments; then mix with it half a good-sized loaf of bread has been soaked in milk; mix it all together; put in black and red pepper, and a little parsley, and let it stew an hour. take some grated toast and strew over it, and put it for half an hour over the coals on a gridiron, return the mixture to the shells, and serve them. A very fine way to dress Egg-Plant.—Take as many eggplants as the size of your family requires—pare, quarter and noil them soft enough to mash Mash them, add a little bread crumb soaked in milk, butter, chopped purs Icy, an onion boiled and mashed, some butter, pepper, and Mix these well together, and pour it into a baking dish; cover the top with grated bread, and bake it for half an hour. Ancther way to dress Egg Plant.—Split the egg-plant in aalf; parboil it until soft enough to scrape out the inside, leaving the shell whole. Take an onion cut up, pepper, salt, paisley, and one egg. Sprinkle in a little flour; stew all together wif \

From Mrs. Hale's New Cook Book, 1857, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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seeds and strings, put in a stew-pan water enough just to cover them; add one to each common sized squash; the; is generally enough, and then press them through a culender with a skim mer. 'Mix them with butter to your taste,' and a little salt if necessary. Winter Squash.—This requires rather more boiling than the summer kind.

From Mrs. Hale's New Cook Book, 1857, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the perfectly clean, and put on one pound in two quarts of cold water; stir it up from the bottom of the kettle once or twice, it boils; let it boil twenty minutes, strain it through a sieve, and put it; it up with a fork every now and then, to separate the grains, and make it quite dry. it hot. To Boil Bice Carolina Fashion.—Wash and pick the rice in water, which, when you are ready for the rice, pour off. Put it in a pot of boiling water, already salted. BoU it hard MRS. HAI.e’8 new COOK BOOK. for 20 minutes; then take it off the fire, and pour off the water Set the pot in the chimney corner with the lid off, while dishing the dinner, to allow the rice to dry. Each grain will then i>« separate and free from moisture. Casserole de Riz aux CEufs.—Clean and wash 6 ounces of rice, put it into a stew-pan with cold water, and, after it has boiled for about a minute, strain it; then add twice the quantity of broth, and let it stew gently until the rice will break easily with a spoon. the liquor dry too much before the rice is soft enough, add a little more broth. with stock and an egg beaten, as the rice should be firm and w’ell blended; then make it into a wall, lining the inside of a mould of the requisite height the casserole.

From Mrs. Hale's New Cook Book, 1857, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweet or sugar com is best for boiling. Trim off the husks, excepting the inside leaves; throw the corn into boiling water little salt in let it boil from one-half to threequarters of an hour, according to its Then take off the remaining husks, and serve the com, laid in a dish on a napkin; let the comers of the napkin be thrown over the cornj to it hot. It is eaten with salt and butter. Or:—Cut the corn from the cob and put it in a stew-pan, with a tea-cupful of water to each quart of corn; cover it closely, and let it stew gently for nearly one hour; then add half a tea-cupful of butter, and pepper and salt to your taste. Common white corn may be improved by the addition of a little white sugar. it, take off the husks, and lay it over the coals on a gridiron, turning it occasionally. Succatash,—Take 12 ears of sweet corn, and cut the Kernels fiom the cob; string 1 quart of green beans, and cut them iw miall pieces; wash them, and put them the com in a Btew-pan with half a pint of boiling water; milk may be used if preferred. Let them boil three-quarters of an hour, closely (H)vered; then add a piece of butter the size of a large ^gg, a tea-spoonful of salt, and a little pepper; stir them well together: cover them for ten minutes, and serve them. Half a pound of salt fat pork cut in slices may be substituted for the butter. Lima beans and com make a still finer succatash than string beans.

From Mrs. Hale's New Cook Book, 1857, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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be eaten as a vegetable.—Grate ears of green corn; add to a quart of it a tea-cupful of cream or milk, a lump of butter about the size of an egg, and a Mix all well together; put it in your dish and bake it an hour and a half. To be eaten as a vegetable, with butter, Hominy.—There are three sizes of hominy. Large hominy requires to be boiled from 4 to 5 hours over a gentle It should be washed clean, and put in the stew-pan with just enough water to cover it. It is eaten as a vegetable. To cook the smaller hominy, wash it in two waters; then, to one tea^ cupful of hominy, add a quart of water and a tea-spoonful of place the dish that contains it in a kettle of boiling water, to prevent it from getting burnt, or else over a very gentle Let it for an hour, stirring a spoon. It is generally eaten for breakfast. It is sliced and fned, after it has become cold.

From Mrs. Hale's New Cook Book, 1857, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Savoys should be boiled whole, and quartered before serving. It has been recommended to boil cabbages in two* waters; is, when they are half done to pour off the water, and add fresh boiling water. Be careful to press the greens as dry as possible. Sauer Kraut,—Shred very finely 6 white cabbages, having MRS. balk’s NKW cook BOOK. cut out the stalks; mix with them halfa pound of salt, and pres« them as closely as possible into a cask; put over a cloth, then a wooden cover, and upon that a licavy weight: let it stand in a warm cellar 2 months, keeping the liquor that l ises on it will be tit for use: be removed to a cooie. In Germany, half an ounce of juniper berries, annisee<i, or caraway seeds, would to the above; but this is not recommended for American taste. To dress Sauer Kraut.—Put a quart into a stew-pan with a little butter, and half a pint of weak gravy; stew gently until tender, and serve under boiled pork or beef, or sausages, boiled or fried. The Bavarian method of dressing sauer kraut is, after it has been boiled, to mix it with butter and red wine. To stew Cabbage.—Parboil in milk and water, and drain it, then shred it, put it into a stew-pan, with a small piece of butter, a small of cream, and seasoning, and stew tei»- der. Or, it may be stewed in white or brown gravy. To stew Red Cabbage.—Shred finely half a cabbage, and put it into a stew-pan, a tea-cupful of gravy, and 2 oz. ot serye. To heighten the color of the cabbage, a slice or two of beetroot may be added, but should be taken out before serving.

From Mrs. Hale's New Cook Book, 1857, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the outer from a fine and fresh red cabbage; wash it well, and cut it into the thinnest possible slices, beginning at the top; put it into a thick sauce-pan in which two or three ounces of good butter nave been just dissolved; add some pepper and salt, and stew it very slowly indeed for 3 or 4 hours in its owm juice, keeping it often stirred, and well pressed down. it is perfectly tender add a table-spoonful of vinegar; mix the whole up thoroughly, heap the cabbage in a hot dish, and serve broiled sausages round it; or omit last, and substitute lemcn juic«, cayenne pepper, and half a cupful of good gravy. The stalk cabtiage be §plit in quarters, and taken entirely out in the fust instance. To boil Cauliflowers.—Choose those that are close and white, '‘ut olT the green leaves, and look there aie no

From Mrs. Hale's New Cook Book, 1857, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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off the whole of t cauliflower, and half boil it; then cut it into handsome pieces and lay them in a stew-pan with a little broth, a bit of mace, a little salt, and a dust of white pepper; simmer half an hour, but let the stalk be put down quarter of an hour before the flower; then put a little cream, shake, and simmer a few minutes, and serve. To boil Brocoli.—Peel the stalks, and boil them 15 minutes with a little salt in the water; tie the shoots into bunches, and boil half the above time; serve with melted butter or toast.

From Mrs. Hale's New Cook Book, 1857, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Spinach, [Bntremets,) French receipt.—Pick the spinach leaf by leaf from the stems, and wash it in abundance of spring water, changing it several times; then shake it in a dry clotl, held by the four corners, or drain it on a large sieve. it into sufficient well-salted to allow it to float freely, and keep it pressed down with a skimmer that it may be equally done. When quite young it will be tender in frorr eight to ten minutes, but to ascertain if it be so, take a leafand squeeze it between the fingers. If to be dressed French mode, drain, and then it directly into plenty of fresh water, and when it is cool balls and press the moisture thoroughly from it wj^ the hands. Next, chop it extremely fine upon a clean trenraer; ]iut two ounces (for a large dish) of butter into a stew-pan or bright thick sauce-pan, lay the spinach on it, and keep it stirred over a gentle fire for ter minutes, or until it appears dry; dredge in a spoonful of flour, and tnrn the spinach as it is added; pour to it gradually a few of veal gravy, or, if preferred, boiling cream, the last of these a dessert-spoonful or more of pounded sugar may be added for a second-course dish, when the true French mode of dressing the vegetable is liked.) Stew the whole briskly until the whole is well absorbed; disL, and serve the spinach very hot, with small, pale fried sippets | it, or with leaves of puff' paste fresh from the oven, or well dried after having been fried. For ornament, the sippetf may be fancifully shaped with a tin cutter. A proper season ing of salt must not be omitted in this or any other prepaia- ^ tion of the spinach.

From Mrs. Hale's New Cook Book, 1857, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Onions.—Onions should be pulled up as soon as their tops are nearly dead, or they will push out fresh roots rain, which greatly injure bulbs, and prevenu iheir keeping sound. Being gathered in September, they should be spread thin on the ground, in the full sun; turn them over once or twice daily, until they are thoroughly dried, and then store them in a wellaired loftj lay them thinly, string them up by the tails, or hang them in nets. The outer husks should be taken off before housing, as should the tails, if the onions ajie not strung. String them thus:—tie three or four onions by the tails, with matting, or packthread; then place on two or three onions and bind the thread once or twice round tails; place and bind more onions, and so on. In this manner is made a string or rope of onions, which will keep, if hung up in a dry, wellaired place, free from frost. If onions begin to sprout, sear the roots with a hot iron, which check the vegetation. To Boil Onions Plain.—Peel them and soak them an hour in cold water; put them into boiling milk and water, boil them till tender, and serve with melted butter. Or, boil the onions in two waters. To Stew Onions.—Peel them, flour, and fry them in a little butter, a light brown; then put them into weak gravy, season, and stew slowly two hours. Dish them up-side down, with the sauce over them. In peeling, be careful not to cut the too or bottom too closely, else the onion will not keep whole.

From Mrs. Hale's New Cook Book, 1857, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put them, as the store-room, into a tin, and bake in a moderate oven; or, roast in a Dutch in The outer peel should not be removed the onions are to be eaten. Mna.

From Mrs. Hale's New Cook Book, 1857, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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onions, peeled, put them into brown sauce, and add salt. Or; having peeled the onions, brown them in a Dutch oven, and f)ut them into a stew-pan with any meat bones, a slice of loan bacon, a little water, and some pepper; stew them tender, when the bone and bacon, and the The onions should be spread in one layer in the stew pan. Leeks—Are generally looked upon as a species of and, as such, commonly employed in the same manner, though rather milder in flavor. If boiled in separate waters, changing it 3 jr 4 times, until stewed quite tender, then served in white sauce, or quartered and placed upon toast like asparagus, they will eat nearly, if not quite, as delicate.

From Mrs. Hale's New Cook Book, 1857, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the stalk off* a few of the outleaves and the points of the others. If young, hour will boil them. wdth melttfd butter in as many small cups as there are artichokes, to help w’ith each. Or: Cut the artichokes in 4, remove the choke, trim the pieces neatly, boil them quickly in salt water, dish them, laying the leaves outwards, and pour melted butter or white sauce over the bottoms. Stewed.—Strip off the leaves, remove the choke, ana soak them in warm water for two or three hours, changing the water every hour; then put them into a stew-pan with a piece of butter I oiled in Cayenne pepper and flour; a tea-cupful of gravy, anil a spoonful or two of catsup or other sauce; add a spoonful of vinegar, or one of lemon-juice, before serving; let all

From Mrs. Hale's New Cook Book, 1857, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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be putting tnem at into cold water, and must be taken up the moment they are done, or they will be too soft. They may be plain, or served with white fricasseeif rubbed through a sieve butter and cream, they form an excellent puree as for cutlets, or as a thickening for some sorts of white soup; or they may be sliced and fried.

From Mrs. Hale's New Cook Book, 1857, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To stew Tomatoes.—Take 10 large tomatoes —put them into a pan, and pour scalding water over them to remove the skins easily; peel them and cut out all the hard or unripe portion; then cut them through and take out the seeds. Boil an onion and mash it fine, a<W it to the tomatoes with pepper and salt to your taste, and a piece of butter as as a hen’s egg. Put them on to stew in an earthen pipkin, and let them simmer 2 hours. A quarter of an hour before dinner is ready, add 4 or 5 table-spoonsful of grated bread, and let it all stew till ready to serve. The onion may be put in raw if cut fine, provided the tomatoes are stewed longer, which is desirable, and instead ofbread, 2 table-spoonsful of flour might be mixed with a piece of butter as large as a turkey’s egg, and in half an hour before dinner. Another way to stew Tomatoes.—Slice the tomatoes well-tinned seasoning them place bits of butter over the top. Put on the lid close, and stew gently for about 20 minutes. frequently, letting them stew until they are well done. A spoonfill or two of vinegar will be considered an improvement by Excellent with roast beef or mutton. To bake.—Slice them into a baking-dish; season, put butter over in bits, and strew bread-crumbs on the top. f »r about three-quarters of an hour in a moderate oven. To stuff.—Cut them in halves and hollow out the centre; take whatever cold meat may be at hand, either chicken, partridge, or hare, with ham, &c., herbs, crumbs of bread, and form a forcemeat ball, with beaten eggs; fill up the centres of the tomatoes, and let them stew gently in any grt-vy; before serving up, pass them over with a salamarjder or hot iron. Portuguese way.—A favorite mode of dressing them in Por ^ tugal, where they are largely grown, is, to stew them along with and onions in strong brown gravy; the rice forming the greater portion of the dish. There are also various other w'ays employed throughout the Continent, but garlic should nevei be added, as it destroys the delicacy of the tomato. E^gs and

From Mrs. Hale's New Cook Book, 1857, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the skins from 12 large tomatoes; put 4 oz. of butter in a frying pan; add.lome salt, pepper, and a little chopped onion; fry it a few minutes—add the tomatoes and chop them break in 6 eggs, stir them quickly, and serve them up. Ochra and Tomatoes., or Gumbo.—Take an equal quantity of; let the ochras be young; slice them and skin the toma into a pan without water, adding a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.

From Mrs. Hale's New Cook Book, 1857, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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skins from ripe tomatoes; put in a pan with a of melted butter, some p 'pper, salt, and an onion chopped Shred cold meat or fowl; add it to the tomatoes, and fry it sufficiently. To keep Tomatoes a year.—Take half a bushel, skin and them well, then add a of salt, a table-spoonful of pepper, one of Cayenne, an of

From Mrs. Hale's New Cook Book, 1857, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i:9S of many persons has been occasioned by careles.sly using the poisonous kinds.* The eatable rmishrooms at first appear very small and of a •ound form on a stalk. They grow very fast, and the upper part and stalk are As the increases, the under part gradually opens, and shows a fringed fur of a very fine salmon color, which continues more or less till the mnshroom has gained some size, and turns to a dark brown. These marks should be attended to, and likewise w’hether the skin can be easily parted from the edges and middle. that have a or yellow fur should be carefully avoided, though many of them have the same smell, but not so strong, as the right sort. To stew Mushrooms.—The large buttons are for purpose, and the small flaps the fur is still red. Rub the buttons with salt and a bit of flannel; cut out the fur, and olf the skin from the others; put them into a stew-pan a little lemon juice, pepper, salt, and a small piece of fresh butter, and let the whole simmer slowly till done; put a small bit a butter and flour, with 2 spoonsful of cream; give them one boil, and serve with sippets of bread. To stew Mushrooms—an easy way.—Cut off that part of the stem that grows under ground, wash them carefully, and take the skin from the top. into a stew-pan with some salt but no water; stew them thicken with a table-spoonful of butter, mi.xed with one of browned flour. To broil Mushrooms.—The largest are the

From Mrs. Hale's New Cook Book, 1857, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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clear cinder fire; make the gridiron hot, and rub the bars with suet to prevent the mushrooms from sticking; place them also on the gridiron stalks upwards; slightly with salt, and a good shake of pepper, and serve them on a hot dish, with a little cold butter under and over them. When they begin to steam they are sufficiently done. * We do not believe that mushrooms are nutritive; cverj’ one knows they are often danfrorously iiidiveslihlc; therefore the rational epicure will So content with extructiii^r the flavor from them, which is obtained in the

From Mrs. Hale's New Cook Book, 1857, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it is customary to cut the lettuces extremely fine; the French, who object to the flavor of the knife, which they fancy this mode imparts, break them small instead. Young celery alone, sliced and dressed with a rich salad mixture is excellent: it is still in some families served thus always with roast fowls. Beet-root, baked or blanched endive, herbs which are easily raised at any time of the year, celery, and hardy lettuces, with any ready-dressed vegetable, will supply salads through the winter. Cucumber vinegar is an agreeaide addition to these. In summer salads the mixture must not be poured upon tne lettuce 0 • vegetables used in the salad, but be left at the bnt tom, stirred up when wanted, as thus preserving the crispness of the lettuce. In salads, however, the reverse of proceeding must be adopted, as: the of endive, celery, beet, and other roots being cut ready for dressing, the mixture upon the ingredients, and up, so that every portion may receive its benefit. In doing this, it should likewise be recollected that the spoon ar.d fork should always be of wood, and of sufficient size to stii up the vegetables in large quantities.* Salad dressing.—For a salad of moderate size pound ver^ smoothly the yolks of two hard boiled eggs with a small teaspoonful of unmade mustard, half as much sugar in fine powder, and a salt-spoonful of salt. Mix gradually with these a small cup of cream, or the same quantity of very pure oil, and two salt and acid can be added at pleasure; but the latter usually predominates too much in English salads. A few drops of Cayenne vinegar will improve this receipt. Hard yolks of eggs, 2; unmade mustard, 1 small tea-spoon ful; sugar, half as much; 1 salt-spoonful; cream or oil, small cupful; vinegar, 2 table-spoonsful. Oh. 1.—To some tastes a tea-spoonful or more of eschalot vinegar would be an acceptable addition to this sauce, which may be otherwise varied in numberless ways.

From Mrs. Hale's New Cook Book, 1857, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is made by picking portion of a cold fowl from the bones in small flakes, piling it in the centre of a dish, and pouring a enriched; make a wall around with salad of any kind, lad ing the whites of eggs, cut into rings, on the top in a chain. Spanish Salad.—Take whatever salad can be got, wash many waters, rinse a small net, or in napkins, till nearly drv, chop up onions and tarragon, take a bowl, put in equal quantities of vinegar and water, a tea-spoonful of pepper and sal*, and four times oil as vinegar and water; mi.\ the same well together; take care never to put the lettuce into iho sauce till the moment the salad is wanted, or it loses all its •rispness and becomes sodden. For Vinaigrette.—^Take any kind of cold meat, chop it finely, and lay U in a dish; chop the whites of the eggs employed lor the salad very finely with small onions; add any kind of lierb, and pickle f cucumbers, all chopped finely; make a gar nish 'round the meat, serve mi.xture, but do not it together, as it would spoil the appearance of thwhich l(wks very pretty with the eggs and herbs in a rii SALADS, MACAItONI, ETC. Chicken Salad.—Boil a chicken that weighs not more than a pound and a tiiko it up, cut it in small strips; then take t> or 7 line white heads of celery, scj apo and wash it; cut the small, in pieces about quarters of an inch long, mix it with the meat of the fow'l, and just before the salad is sent in, pour a dressing made in the following way, over it. Boil 4 eggs hard; rub their yolks to a smooth paste with 2 table-spoonsful of olive oil; 2 tea^spoonsful of made mustard; 1 tea-spoonful of salt, and 1 tea-cupful of strong vinegar. Place the delicate leaves of the celery around the edges of the dish. White-heart lettuce may be used instead of celery. Any other salad dressing may be used, if preferred.

From Mrs. Hale's New Cook Book, 1857, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the season take tomatoes not too ripe, cut them into thick slices, salt them lightly in a flat dish, sprinkling the salt over them as you cut them. oil’ the water; put them in ajar, strewing black and Cayenne pepper them and of onion, 2 wineglassfuls of sweet oil, a few blades of mace, and vinegar enougn to cover them up tight to exclude the air. Coldslaw.—Shave as as possible a hard head of white cabbage, put it in a salad bowl, and pour over it the usual salad dressing. is, to cut the cabbage head in two, shave it finely, put it in a stew-pan half a tea-cupful of butter, a tea-spoonful of salt, t%vo table-spoonsful of vinegar, and a saltspoonful of pepper; cover the stew-pan, and set over a gentle fire for five minutes, shaking it occasionally. When thoroughly heated, serve it as a salad. Radishes.—Radishes should always be freshly gathered; let them lie in cold water one hour before serving, then cut otf al) their leaves and almost all the stalk, serve them in glasses half A 'th water, or on a plate.

From Mrs. Hale's New Cook Book, 1857, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oreen Onions are sometimes served aiid m the same way. Dressed Cvcumbers.—P&r& and slice them very thin, strew a little fine salt over them, and when they have stood a few minutes drain off the water, by raising one side of the dish, and letting it flow to the other it away, strew more salt, and a moderate seasoning of pepper on them, add two or three table-spoonsful of the purest salad-oil, and turn the cucumbers that the whole may receive a portion of it; over them from one to three desscrtspoonsful of Chili vinegar, and a little common, should it be needed; turn them clean dish and serve them. To dress Macaroni.—Wash and drain as much macaroni as you desire for dinner; put to in tepid it is soft enough to pass a fork through, take it off, drain it through a cullender, wipe out the skillet, and return It immediately back Then add milk enough to it, salt and red pepper to your taste, a piece of butter as as a turkey’s as plentifully as you please; it all together, w'hile it for 5 or 10 it out a dish, cover the top with grated bread crumbs and set it in the oven for a few minutes to brown on the top. If in the oven it will dry up and become tough and unpalatable.

From Mrs. Hale's New Cook Book, 1857, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in boiling water with some salt in it. Let it have plenty of room and be well covered with water. Let it boil 25 minutes. it in a cullender; it in a deep dish in alternate layers of and; lay on" the top slices of fresh butter; pour over it milk and cream enough to cover the whole, and place the dish in an oven where it can cook at the top and bottom equally. In 15 or 20 minutes it wnll be done. it up immediately. Too much fire will make it dry.

From Mrs. Hale's New Cook Book, 1857, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quarter of a pound of macaroni, boil it thicken half a pint of milK with flour and a small bit of butter; add 2 table-spoons, ful of cream, half a tea-spoonful of mustard, a little white pepper, salt, and Stir into this half a pound of grated 8ALAD6, MACARONI, ETC.; all together a few minutes; add the macaroni; all quite hot, and serve. is the mode adopted at the be.st tables in Florence. PAte de Macaroni.—Stew some macaroni in butter and A-a toi, or broth, strain it, cut it into pieces, and lay it at the bottom or the dish, adding ham balls, made of ham pounded in a mortar, and blended then have ready any kind of game, boned and filleted, sweetbread cut into dice, and mush rooms, all stewed in good rich sauce; place a layer upon the layer of meat, and the pie is filled, add to it equal quantities of cream and gravy, cover it with a paste, and bake it, or omit the paste, and stew it before the fire in a Dutch oven. The macaroni may be mixed with grated Parmesan or rich old cheese. Another mode.—Swell 4 oz. of pipe macaroni in milk, with a large onion. Put a layer at the bottom of a pie-dish, with some bits of butter and scraped cheese sprinkled lightly over. Cover the whole with a well-seasoned beef-steak, cut small and thin, then some more macaroni, and then another layer of beef steak; the whole with macaroni, pieces of butter, and grated cheese, instead of crust. Bake in a slow oven. Cold Macaroni.—If already dressed, may be warmed in any kind of broth, letting it simmer gently upon a slow fire, with the yolks of 2 eggs to thicken; after which it should be put into the oven in a mould covered with crumbs of bread: or, if undressed, it may be made by leaving it over night in broth, and then proceeding with it as above. Vermicelli—Is of the same substance as macaroni, but made smaller, and frequently put into meat soups, as giving additional richness; but it is, in our country, too sparingly used. To be well made the soup should be thickened it, and fo? that purpose it is preferable to macaroni.

From Mrs. Hale's New Cook Book, 1857, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of the same material, but made grams, which more easily thicken into which it is: it can also be made into an excellent pudding with eggs and milk, using it instead of flour. bo observed, as a general rule, that in using any of the Italian pastes—unless they should be sweetened—iilvt. or Parmesan cheese should always form part of the dish, in the proportion of one-half the quantity to that of the paste.

From Mrs. Hale's New Cook Book, 1857, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thinly or grate 2 ounces of fat cheese into a sauce-pan little ale or porter, and set before a fire, occasionally stirring them until the cheese is entirely If the cheese be not very fat, butter may be added. Or: grate cheese sauce-pan, melt in a little cream and a well-beaten egg; and, if necessary, a little To Roast Cheese.—Mix two ounces grated cheese with the yolk of an egg, two ounces of grated bread, and about an 0 ounce of butter in a mortar, with mustard, pepper, and salt, to a paste, which spread thickly on toast, and warm and lightly brown it in a Dutch oven. Cheese Toast.—Grate thickly over well-buttered toast, good Cheshire cheese, and lightly brown it before the fire. Welsh Rabbit.—Cut bread half an inch thick, toast it on both sides very lightly, and cut off the crust; cut a of fat cheese without rind, not quite so large as the toast, upon which lay the cheese in a toaster before a clear fire: watch it lest it burn or get t'ne cheese is thoroughly melted, remove from and season with mustard, pep per, and salt. Some persons prefer the bread toasted on one side only Devilled Biscuits.—Butter captain’s biscuits on both sides, and pepper them well; make a slice of cheese into a paste with mustard, and lay it on upon one; sprinkle Cayenne pepper on the top, and send them to be grilled. may be varied by the addition of chopped anchovies, or ths essence, diavolo paste, or Chetney.

From Mrs. Hale's New Cook Book, 1857, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Onooi^e Eggs.—In choosing eggs hold them to the light; if they are clear, they are; if they are if they have a spot attached to the are worthless. Eggs should be new, or not more than 24 hours old, when they are stored, else their flavor cannot be relied on. The safest mode of choosing them is by holding them to the light of a candle. Unless an egg is perfectly fresh it is unfit for any purpose.* You may try the freshness of eggs by putting them in a pan of cold water. sink the soonest are the freshest. Eggs may be preserved a short time by putting them in a jar of salt or lime water, with the small ends downwards. The salt should not afterwards be used. They may be preserved several months by greasing them all over with melted mutton suet, and wedging them close together in a box of bran. The small ends always downwards.

From Mrs. Hale's New Cook Book, 1857, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use.—Pour a full gallon of boilmg water on two quarts of quick lime and half a pound of salt; when cold, mix it into an ounce of cream of tartar. The day put in the After the lime has been stirred well into the boiling water, a large part of it w'ill settle at the * Bonght eggs ought always to he suspected; therefore, lot an earthen pan be kept with enarooiil or lime-water in the pantry to put them in. Tlie longer they are kept in it, the better they will be, as those waters destroy must, and •veil oorruption. MRS. Balk's new cook book. bottom of the vessel, on which the eggs will remain. them covered with the liquor, and they will keep for 2 years. T-) Boil Eggs to eat in the Shells, or for Salads.—The fresher laid, the better: put them into boiling water; if you like the white just set, about 2 minutes boiling is enough; a new-laid egg will take a little more; if you wish the yolk to be set, it will take 3, and to boil it hard for a salad, 10 minutes. Obs.—A new-laid egg boiling longer a stale one, by half a minute. Tin machines for boiling eggs on the breakfast table are sold by the iron-mongers, which perform the process very regularly; in 4 minutes the white is Just set. Poached Eggs.—The beauty of a poached egg is for the yolk to be seen blushing should only bo just hardened, to form a transparent veil Have some boiling water in a tea-kettle; pass as much (>f it through a clean cloth as will half fill a stew-pan; break the egg into a cup, and when the water boils, remove the stew-pan from the stove, and gently slip the egg into it; it must stand till the white is set; then put it over a very moderate fire, and as soon as the water boils, the egg is ready; it up with a slice, and neatly round off the ragged edges of the white; them up on toasted on one side only, with or without To poach Eggs in the Frying-pan.—Put very little oil, or top-pot into the frying-paii: break the eggs gently into a deep cup, of the size the egg is to be of, sometimes smaller, sometimes larger; a quick slight turn of the hand, turn the cup over with the egg into the pan, and leave the cup upon it, and continue to turn over the cups till all the eggs are put in; the fire must be very slow: when the first egg has raise the cup a little to ascertain it: they must be done very slowly, otherwise the under part will be over-done: dress them over parsley, spinach, or on toasted bread.

From Mrs. Hale's New Cook Book, 1857, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a spoonful of very nice high-seasoned Drown gravy into each cup; set the cups in a sauce-pan of boil

From Mrs. Hale's New Cook Book, 1857, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mg water; when the gravy heats, drop a frcsn egg into eacli cup; oft’ the sauce-pan, and cover it close till the eggs ai e nicely and tenderly cooked; dredge them with very line mace, or nutmeg and serve them in a hot-water plate, covwed with a napkin. Scrambled Eggs.—Boat seven or eight eggs quite light, and throw them into a clean frying-pan with a small quantity of hatter and a little salt. Stir them carefully until they are well thickened, and turn them out on a hot dish, without permitting any portion of them to adhere to the frying-pan. This dish is excellent with a trimming of stewed tomatoes.

From Mrs. Hale's New Cook Book, 1857, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Omelettes.—Eggs* may be dressed in a multiplicity of ways rut are seldom, in any form, more relished in a wellmade and e.xpeditiously served omelette. This may be plain, or with minced herbs, and a very eschalot, when the is liked, and is called an “ Omelette uux Jines 'lerbes or be with minced ham, or in any ease, it be light, thick, tull-tasted, and fried only on one side; if turned in the pan, as it fi equently is, it will at once be flattened and rendered tough. the slight rawness which is sometimes found in the middle of the inside, when the omelette is made in the French way, be objected to, a heated slH>vel, or a salamander, may be held over it for an instant, before it is folded on the The pan for frying it should be (piite small; for, if it be composed of 4 or 5 eggs only, and then put into a one, it will neces.sarily spread it and be thin, which would render it more like a pancake than an oneletto; the only partial remedy for this, when a pan of proper size cannot be had, is to raise the handle of it high,.and to keep the ojiposite side close down to the lire, which will confine the eggs into a smaller space. No gravy should ever be the dish with it, and indeed, if properly made, it will require none. Lard must not be used for omelettes. will make a very pretty sized omelette, but the number of eggs must of course depend on the size required. If sweet herbs be put in, a good deal of parsley should form; tarragon gives a high flavor, and chives or shalots are not unfrequently used, but care should be taken that the flavor should nut supersede that of the other ingredients. Omelettes are judiciously varied by mi.xing minced bam or tongue with them, when at sujiper or as a side-dish at dinner; but when intended for the breakfast table, it is more delicate to make them of eggs alone. * The)- reckon 68S ways of dressing eggs in the French kitchen; we tru»l >ur more limited number will l)e sufficient for Americans. A good egg, cooked, in almost uuy way, or uncooktdy is good and uatritioui food.

From Mrs. Hale's New Cook Book, 1857, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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theiit singly and; clear them, or when are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a -whole tea-spoonful of salt, and a seasoning of pepper. in a small fr) ing-pan a couple of ounces of butter, pour in the eggs, and as as the omelette is risen and throughout, slide it on to a hot dish, it together like a turnover, and it immediately. From 5 to 7 minutes will fry it. An

From Mrs. Hale's New Cook Book, 1857, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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solid frotli, and just before the omelette is poured into the pan, mix them well, but lightly, with the yolks. Put 4 oz. of fresh butter into a very delicately clean omelette, or frying-pan, and as soon as it is all dissolved, add the eggs and stir them round, that they may absorb it entirely. When the under side is just set, turn the omelette into a well-buttered dish, and it to a toleiiibly brisk oven. to 10 minutes will bake it; and it must be served the instant it is taken out; carried, indeed, as quickly as possible to table from the oven. It will have risen to a grejit height, but sink and become heavy in a very short space of time: if sugar be sifted over it, let it be done with the utmost expedition. ^ > sugar, 4 table-spoonsful; rind, half a lemon; but ter, 4 oz.: omelette baked, 5 to 10 minutes.

From Mrs. Hale's New Cook Book, 1857, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the eggs hard, as for salad, >iit them water, remove the shells, cut them into ialves, and take out the yolks, keeping the white halves un )roken; then beat up the yolks in a mortar, with forcemeat, lean ham in it; the halves fry them lightly, and with good brown gravy over or without slices of ham or bacon. Or, bcat^up the yolks with anchovy paste, or shred ham, fill the whites, and serve cold as a supperdish.

From Mrs. Hale's New Cook Book, 1857, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The art of making paste requires a good memory, practice, and dexterity; for, it is principally from the method of mixing the various ingredients of which it is composed, that paste ac quires its good or bad qualities. Before making paste, wash the hands in hot water; touch the paste as little as possible, and it but; the the better. If paste be much wetted it will be tough. A marble slab is better than a board to make paste on • both, together with the rolling-pin, cutters, and tins, should be kept very clean; as the least dust or hard paste left on either will spoil the whole. The coolest part of the house and of the day be chosen for the process during warm weather. ^ Flour for the finest paste should be dried and sifted, as should pounded white sugar. Butter should be added to paste in very small pieces, unles* rtherwise directed. If fresh butter be not used, break salt butter into piece‘s it well in spring water, to cleanse it from salt, squeeze i« carefully, and dry it upon a soft cloth. butter shr jld also be well worked to get out the buttermilk. Aflef ihc l)utter has been pressed and worked well with a wooden knife on the paste-board, press it very lightly with a clean, soft cloth, to absorb the moisture. If good fresh buttei is used, it will require very little if any working. Lard is sometimes used instead of butter, but the saving is of very trifling importance, when it is considered that although lard will make paste neither be of so good color or flavor as when made with butter. Dripping, especially from beef, when very sweet and is often used for kitchen pies: and this instance, a good substitute for butter, lard, &c. In hot weather the butter should be broken into pieces, and put into spring water, or into ice •, but, on no account, put the paste into ice, else the butter in harden, and in baking, melt, and separate from the paste. The same thing happens in winter, when the butter has not worked, and the is for, though the season be favorable to the making of paste, care must be taken to work the butter sufficiently. In winter, paste should be made very firm, because the butter is then so; in summer, the paste should be made as the butter is then the same. It is important to work up lightly and gradually into an uniform body—no strength nor pressure being used. It is necessary to lightly flour both sides of paste when you it, in order to prevent its turning grey in baking; but, if much flour be sprinkled on it, the paste will not be clear. Attention to the rolling out is most important to make light puflT-paste; if too out once or twice more than directed; as the folding mainly causes it to rise high and even. Be sure, invariably, to roll puff-paste from yon. Those who are not practiced in making puff-paste, should work the buttei in, by breaking it into small pieces, and covering the rolled out it lightly with flour, fold over the sides and ends, roll it out very thin, add the remainder of the butter, and fold and roll as before. To ensure lightness, paste, should be set in the oven as soon it is made as possible; on this account, the paste should not be begun to is half heated, whieb sometimes occupies If paste be left 20 minutes oi more before it is baked, it will become dull and heavy. MRS. Paste should be light, without being greasy; and nrfked of a fine without being burnt; therefore, to ensure good baking, requires attention. Puif-paste requires a brisk oven; a moderate one will l)esi bake pies and tarts, and biscuits.

From Mrs. Hale's New Cook Book, 1857, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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put any thing to bake, be sure the oven is quite clean, fi>r if the juice or gravy of any thing which is baking should boil over into the oven, or anything dirty has been in the oven, it will give a disagreeable taste to whatever is baked in it. A cook should theiefore be careful to sweep and clean her oven carefully out with a damp cloth, before she lights her fire, or before it is too hut to do so, and let it dry before she closes the door tight. All pies must be attended to while cooking, to see that the juice does not boil over, for if it it w'ill make a steam in the oven, which will spoil your by making it heavy, and make the pie appear to be it is well warmed. After it has been in the oven about halPan hour, at furthe.'^t, rt must be looked to, and turned, or spoiled, I y burning at one part and not cooking at another. If you should find the juice of a p-'e run over, you must take out your pie, raise the crust at one end, and pour out some of which save, and pour the pie w’.hen it is lone, if there is room, and if not, send with the pie in a boat, or sauce-tureen.

From Mrs. Hale's New Cook Book, 1857, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. of flour, sift it; lb. of but. ter, and divide it parts; weigh | to dust with. Rub one of the quarters of butter into the pound of flour, and mix up a little very cold water; out 3 times, adding each time a quarter of butter, and diisting each time with flour. When you cut off from the large roll of dough a for one pie, roll out the piece you cut off very thin, and dust it with flour, double it in folds and roll it the thickness of your crust.

From Mrs. Hale's New Cook Book, 1857, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the flour and water together, roll the paste lay bits of butter upon it. Then beat up the white of an egg, and brush it all over the paste before it is folded; repeat this when rolling out, and adding the butter each time the whole of the white of egg is make the paste very flaky.

From Mrs. Hale's New Cook Book, 1857, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the white of an egg to a strong froth; then mix it with as much water as three-quarters of a pound of fine flour into a very stiff fmste; it very thin, third part of half a pound of butter upon it in little bits it with some flour left out • The learner will perhaps find it easier to fold the paste securely rotmd M lb the form of a dumpWg, until a little experience has been ao»iuired. At first, arul u\i again, and put tha iame proportii p oi butter; and so proceed till all be worked up. Family Pie ^asie.—Kuo half a pound of butter into a pound and add water en-mgh to knead it thoroughly. Another common propv'rtion is half a pound of butter to a pound aud a half of flour.

From Mrs. Hale's New Cook Book, 1857, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of clarified drip ping into one pound of flour, work it stiff paste with water, and roll it twice or thrice. This crust is best eaten hot. Suet Paste.—Rub well with half a pound of fresh beef suet, ehopped as finely as three-quarters of a pound of ^our, and half a tea-spoonful of salt; make it into a stiff paste with cold water, work it well, beat it with the rolling-pin, and it out two or three times. answers for any xind of boiled fruit pudding.

From Mrs. Hale's New Cook Book, 1857, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of boiled potatoes, while they are warm, rub them between the hands, with 12 ounces of flour; when it is well mixed, and all looks like flour add half a tea-spoonful of salt, and, with a little cold water, make it into a stiff paste; beat and it out three or times, making it very tliin the Lay over it currant jam, raspberries, or any sort of preserve, rub the edge.s with water, roll like a bolster pudding, and it in a buttered and floured cloth for three or four hours. Serve it with a sweet sauce.

From Mrs. Hale's New Cook Book, 1857, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a pound of flour six ounces of butter, then work it into a paste with two wellbeaten eggs and a little water. This paste may be baked, a large table-spoonful of pounded loaf sugar being added. liaised Crust.—Melt, in one pint of water, one pound of flesh lard; weigh four pounds of flour, put it into a basin, and when the water and lard is hot, with a wooden spoon stir it by degrees amongst the flour. well mixed, work it the hands it is a stiff paste, when it is fit for use. Paste for Raised Pics.- Put two ounces of butter into a pini MRS. bale’s KEW COUE BOOK. of boiling water, which mi.x, while hot, with three poundy of flm:r, into a strong but smooth paste; put it into a cloth to soak till near cold; then knead it, and raise it into the required shape., To raise a pie well requires considerable practice; it is best, done by putting one hand in the middle of the crust, and keep ing the other close on the outside till you have worked it into the round or oval shape required: the lid is then to be out. An unpracticed hand will, however, do better to roll the paste of a good thickness, and cut out a long piece for the circle of the pie, to be joined with egg as a hoop; then cut two pieces for the top and bottom: these are to be cemented with egg, the bottom being brought out and pinched over: fill the pie, and pinch on the lid: or, if the crust be for a standing pie, line it with paper, it with bran, and bake the lid separately. The paste should be similarly joined with egg, if the pie be baked in a tin shape, when it should be put into* the oven a few minutes it is taken from the shape. In either case, wash the pie over with egg, and put on the ornaments before it is baked. To make the ornaments, mix one ounce of sifted loaf sugar with half a pound of the above crust roll, and cut out. Seasoning for Raised Pies.—Three pounds of salt dried and pounded, 3 oz. of white pepper, half oz. of Cayenne pepper, 2 oz. of cloves, 2 oz. of allspice, oz. of basil, 1 oz. of marjoram, 1 oz. of thyme, oz. of bay -leaf, 1 oz. of nutmeg, one and half oz. of mace. Pound the spices and herbs by themselves, and sift through a fine sieve; then mix with the salt, and put away in a stoppered bottle: three-quarters of an ounce is sufficient for lb. of farce, and half an ounce for lb. of boned game. Jx'lly for Meat or Raised Pies.—Take a quart of veal gravy dissolve 2 oz. of isinglass in a little of it; add the remainder with one-quarter pint of tarragon all fin* one-quai ter of an hour.

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cf'c.—There are few of oiokery generally liked relishing if properly made; and they may be formed of a great variety of things. Raised Pies may be made of any kind of flesh, fish, fruit, oi i)oultry, if baked in a wall of paste instead of a baking-dish; but they are generally eaten cold, and made so large and savory as to a being consumed, foi which reason they alsc bear the name of “ standing pics.” In making them the cook should always take care to' have a good stock that will jelly, made from the bones and trimmings, tc fill up the pie when it comes from the oven, and also that when c< Id there may be enough jelly. For want of this precaution pies become dry before they can be eaten. The materials are of course frequently varied, but the mode of preparation is sc nearly the same as not to require the recital of more than a few prominent receipts.

From Mrs. Hale's New Cook Book, 1857, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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veal and delicate pork chops seasoning of sage and a little parboiled or an eschalot or two partridges or rabbits neatly carved, mixed with small mushrooms, and moistened with a little good stuck, will all give excellent varieties of this dish, which mu}' be made likewise with highly seasoned slices of salmon freed from the skin, sprinkled herbs or intermixed shrimps; clarified butter, rich veal stock, or good white wine, may be poured to form To thicken this, a little flour should be dredged upon the it is laid into the mould. Other kinds, such as cod, mackerel in fillets, fish (previously kept at the point of boiling pulled flakes, and put the mould with hard eggs sliced, a little cream, butter, Cayenne, and anchovy-essence, and baked with mashed parsneps on the top), will all answer well for this pasty. Veal, when used for it, should be well beaten first: sweetbreads, sliced, may be laid in M'ith it. For a pasty of moderate size, two pounds, or two and a half of meat, and from three to four of potatoes will be sufficient: a quarter-pint of milk or cream, two tea-spoonsful of salt, and from one to two ounces of butter must be mixed up with these last.

From Mrs. Hale's New Cook Book, 1857, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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that has been long hung, cut it inti moderately-sized pieces, and trim off all skin or sinews; season them with pepper, salt, and minced shalot or onion, and lay them in the dish: put crust on the ledge and an inch below, cover with thick crust, and bake it about two hours. A tea-^Mipful of gravy or water may be put the dish before the pie is baked, or some good gravy poured into it after it is taken from the oven. A table-spoonful or two of mushroom catsup, or a flap mush room, added to the steak, will greatly enrich this pie.

From Mrs. Hale's New Cook Book, 1857, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a crust from 3 to 4 inches high; pare off the rind, and remove the bone from a loin of pork, cut it chops, flatten them, and thenr with or powdered sage, black salt, and paca them closely into the crust; then put on the top, and pinch the edge; brush the crust with yolk of egg, and bake 2 hours in a slow oven done, remove the lid, pour off the add some seasoned gravy. MRS. Or;—The pork may be put into a dish, cc /ered with crust and baked. Or:—The pork may be cut into dice and seasoned. a l og is killed, this pie may be made of the trin mings; but there be no bone, as the meat must b*< Racked closely, fat and lean alternately. Raised Ham Pie.—Choose a small ham, soak it au hour, cut off the knuckle, then remove the rind, trim the ham, and put it into a stew-pan with a quart of veal gravy to cover nearly done, when take it out and let it cool; then make a crust, spread on it some veal forcemeat, put in the ham, and fill round it with forcemeat; cover with crust, and bake slowly about an hour; when done, remove the cover, glaze the top of the ham, and pour round it the stock the ham was stewed in, having strained and thickened it with Cayenne pepper. A ham thus dressed be an excellent cold supper dish. «

From Mrs. Hale's New Cook Book, 1857, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut into joints a large fowl; wash and lay it into cold water for an ht>ur; cut some salt beef into thin slices, and if it is salt, soak it a short time; make a paste of in the proportion of half a to 1 pound of flour, cut it into round pieces to the size of the bottom of the pot in which the pie is to be stewed; rub of a rouna iron pot, and lay in a layer of the beef, seasoned with pepper, and finely-minced

From Mrs. Hale's New Cook Book, 1857, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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chickens are old, or at all tough, it is best to parboil the pieces in just sufficient water to cover them; strain this w'ater and add it to the pie, no other moistening w ill be required. Giblet Pie.—Take tw'o sets of goose giblets, clean them well and let them stew over a slow fire in a pint and a half of water, till they are half done; then divide the necks, wings, legs, and gizzards, in*o pieces, and let them lay in the liquor till the giblets get cold. are cold, season tea-spoonful of pepper, a small one of salt, and half a salt-spoonful of Cayenne; then put them into a pie-dish, with a cupful of the liquor they were stewed in; cover it with paste for meat pies, and let the pie bake from one hour to an hour and a half. Skim off the fat from the rest of the in which the giblets wer-' stewed, put it in a butter-sauce pan, thicken it with ffour and butter, add pepper and salt to your taste; it a boil up, and it is ready. Befi>re the pie is served up, raise the jrust on one side, and pour in the gravy. Partridge Pu h la Fravpaise.—Take 6 partridges, trussed as fi)r boiled chickens, and season them with the above seasoning. Take also 2 lbs, of veal and lb. of fat bacon; cut these into bitJ», and put them into a stew-pan w-ith half a pound of butter, b-gether with some shalots, parsley, and thyme, stewing them until quite tender. Strain and pound the meat in a ixH)rta»^ till made perfectly smooth. The pie-crust beuig raised, put in the partridges with the ahcve-mentioned forcemeat over them, and over that lay son:e thin slices of bacon. the pie lid, and be nnre to close it well, to prevent any portion of the gravy from oozing out. This sized pie will require 3 hours’ baking, but care must bo taken not to put it the oven till the fierce heat be gone off. Partridge Pie in the ordinary way.—Lay a veal cutlet in the bottom of the dish; line the inside of the birds with fat bacon, season them well and place them with the breast downwards; fill the dish with good gravy, and add forcemeat balls, with a few' button mushrooms freshly gathered. Pies of this sort may be made nearly in the same manner of every species of game; but the mixture of the brown and white meats is not desirable, as the former have a peculiar flavor which ought maintained, and is weakened by the admixture of the latter: also hare and venison, though each forming admirable pasties yet spoil when put together. Venison Pasty.—Cut a neck or breast into small steaks, rub them over a herbs, grated nutmeg, slightly in the and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy made with the trimmings of the venison; add a glass of port wine, and the of half a lemon, or a tea-spoonful of vinegar; cover the puff paste, and bake it nearly 2 hours; some more gravy may be poured into the pie before serving it. Cold Pies.—When meat pies are prepared to be eaten cold suet should not be put the forcemeat that is to lie used with them. If the pie is made of meat will take moro^ dressing, to make it extremely tender, than the baking of ciust will allow, prepare it in the following way: Take 3 lbs. of the veiny piece of beef that has fat and lean; it, and season salt, pepper, mace, and allspice, in fine powder, rubbing them in. Set it by the side of a alow fire, in a stew-pot that will Just hold it; put to it a piece of butter of about the w'cight of 2 oz., and cover it quite close ' U-t it just simmer in its own steam it begins to shriuk When it is cold, add more seasoning, forcemeat, and eggs: if it is made in a dish, put some gravy to it before baking; but if it is only in crust, do not put the gravy to it ’t is cold and in jelly. Forcemeat may be put both under and over the meat, if preferred to balls.

From Mrs. Hale's New Cook Book, 1857, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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veal and chicken pies are generally eaten cold, and as are always seasoned highly, will keep good foi several days in the hottest weather. Cold Beef Steak Pie.—rCover a shallow dish with paste, and spread on it the steak in one layer, well seasoned; cover with f >aste, glaze, and pie is mostly for uncheon, or supper, the steak and the crust being cut together, sandwich fashion. Vol-au-vent.—Is a large kind of patty. Roll out puff paste from an inch to an inch and a half thick; cut it to suit the shape of the dish it is to be served on; in cutting it make tne hot Cut piece not quite so large for the cover; mark the cover an inch from the edge, and brush it over with the yolk of egg; bake it in a quick it appears sufficiently browned, take off the top, clean out the return it to the oven for a few minutes to dry; dish it on a napkin. Care must be taken in taking out the soft part not to break the outside. ragotit of sweetbread, fricass6e of chicken, lobster, or oysters, but is never made, of a large size. Oyster Patties, {entree). Line some small patty-pans with fine puff paste, their form when baked, put a bit of bread into each; lay on the covers, pinch and the edges, and the patties to a brisk oven. Plump and beard from two to three dozens of small oyste"s; mix very smoothly a tea-spoonful of flour with an ounce of butter, put them into a clean sauce-pan, shake them round over a gentle fire, and let them simmer for two or three minutes; in a little salt, pounded mace, and cayenne, then add, by slow degrees, two or three spoonsful of rich cream, give these a br il, and pour in the strained liquor next, lay in the fish, and keep at the point of boiling couple of minutes.

From Mrs. Hale's New Cook Book, 1857, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Patties, {entree).— Raise fle.sh entirely from a young undressed it once or twice, and lay it into a small in which about an ounce of butter has been dissolved, and just begins to simmer; strew in a slight seasoning of salt, mace, and cayenne, and stew the chicken very softly indeed for about ten taking every precaution against its brow'ning: turn it into a dish with the butter, and its own gravy, and let it become cold.

From Mrs. Hale's New Cook Book, 1857, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lbs, of suet, and cb^'pped ine; 4 lbs. of raisins, stoned and chopped fine; 4 lbs. ^ of currants, washed, picked, and; 50 pippins chopped Cloves, mace and nutmeg, \ oz. each; Ij lbs. of sugar; 1 pint of brandy, 1 pint of white wine, the juice of an oiange 0,1 d leukon, and 4 oz. of citron. Bake in rich puff paste. /'•^lili/ Mince Pies.—Boil 3 lbs. of lean beef till tender, and wh* • cold, chip it fine. 'Chop 2 lbs. of clear beef suet and ml tne meat, sprinkling in a table-spoonful of salt. Pare, core, and chop fine, (i lbs. of good apples; stone 4 lbs. of raisins and chop them; wash and dry lbs. of currants; and mix them all well with the Season with powdered cintiamon, 1 spoonful, a powdered nutmeg, a little mace, and i, few cloves pounded, and lb. of brown sugar. Add a quart of Madeira and 8 oz. of citron, cut bits This mixture, put down in a stone jar and closely covered, will keep several weeks. It makes a rich pie for Thanksgiving and

From Mrs. Hale's New Cook Book, 1857, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. of fine large lemons, cut them in half, squeeze out the juice, and pick the pulp from the skins; tender, and pound then in a mortar; add 8 oz. of pounded loaf sugar, the same of nicely cleaned currants, and of fresh beef suet minced, a little grated nutmeg, and citron cut small. !Mix all these ingredients well, and fill the pattypans with rather more of the mince ia usually put.

From Mrs. Hale's New Cook Book, 1857, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eggs, leaving out the whites of 5; beat them very light; add pint of apples stewed and strained through a sieve. While hot stir in 4 oz. of butter, the grated peel of 2 large lemons, and the juice of 1. Add sugar to your taste. If you have no lemons, mace and nutmeg will do very well. Bake it in a crust. To prepare Cranberries for Tarts.—Simmer them in moist sugar, without breaking, 20: and let them become being used. A will require nearly 3 oz. of Iceing for Pies and Tarts.—Just before you put them into the oven, beat up the white of an -egg it comes to a froth; wash over the tops of the tarts with it, using a quill feather, or your brush, and sift white sugar over the eggOr:—Use sift pounded white sugar it. Or:—Warm a piece of butter about the size of a walnut, and it the yolk of egg, and wash over the tops with a little of this mixture, with a quiU feather, or your paste brush, sifting pounded sugar over it. Cranberry Tart.—To every pint of cranberries, allow a tea gp<)onful of lemon-juice, and three ounces of good moist sugar.

From Mrs. Hale's New Cook Book, 1857, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tart.—A pound and a quarter of apjdes, weighed afler they are pared and cored, will be sufficient for a tart, and four ounces more for ono of moderate Lay a border of puff-paste, or of cream-crust round the just dip the apples into water, arrange them very compactly in it, higher in the centre than at the sides, and strew amongst them from to ounces of pounded sugar, or more, they be very acid: the grated rind, and the strained juice of half a lemon will much improve their flavor. Lay on the cover rolled ice it or not at pleasure.

From Mrs. Hale's New Cook Book, 1857, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tart to a moderately brisk oven for about half an hour. may be converted into the old-fashioned creamed apple tart, by cutting out the cover while it is quite hot, leaving only about an inch-wide border of paste round the edge, and pouring over the apples when they have become cold, from half to three-quarters of a pint of rich The divided into triangular si[)pets, was formerly stuck round the inside of the tart, but ornamental leaves of pale puff paste have a better effect. Well-drained whipped cream may be substituted for the custard, and piled high, and lightly over the fruit. Barberry Tart.—Barberries, half their w’eight of fine brown sugar, when and with two ounces more w hen they are not quite so, make an admirabletart. For one of moderate size, put into a dish bordered with past' ihree-quarters of of barberries stripped from their stalks, and six ounces of sugar in alternate l.iveis; wns. bale’s new cook book. over them three table-spoonsful of water, put on the cover, and bake the tart for half an hour. Another way of making it is, to line a shallow tin pan with very thin arust, to mix the fruit and sugar well together with a spoon, before Aey are laid in, and to put bars of paste across instead of a cover; or be baked without either. Tourte Meringuee, or Tart with Royal Icing.—Lay a band of fine paste round the rim of a tart-dish, it with any kind of fruit mixed with a moderate proportion of sugar, roll out the cover very evenly, moisten the edges of the paste, press them together carefully, and trim them off close to the dish equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth, and mixed quickly at the moment of using with three table-spoonsful of dry sifted sugar. Frangipane Tart.—Sheet a tart-tin with puff-paste, pour into it some of the following cream:—beat well four eggs, add to them a pint of cream, four spoonsful of flour, and some loaf; put them into a stew-pan, and rasp in, with a lump of sugar, the peel of a lemon; simmer the whole, constantly ring it, on a slow fire, for about twenty minutes; stir in two dozen sweet and bitter almonds, previously beaten to a paste, with a few drops of water. Having filled the tart with this cream, bake it, and sift over it fine loaf sugar.

From Mrs. Hale's New Cook Book, 1857, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a deep puff-paste; ready six or eight middling-sized apples, pared and the cores token out. be mellow and pleasant. Put in'o apple any kind of preserve ymu or a bit of sugar Now fill the dish with rich custard and bake it about in the same manner without crust— it is then called custard pudding. *

From Mrs. Hale's New Cook Book, 1857, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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always so called when made of a small and uncovered with a crust; nor should preserved fruit of any kind be put under The is made stiff enough to support the contents, being cut thin, put into pattypans, and crimped at the edges. The fruit is then frequently ornamented snail strips of paste laid over it crosswise, which are made thus:—Mix quarter of pound of flour oz. of fresh but • ter, and a little cold water; nil) it w'ell between the board and your hand it begins to string; cut it into small pieces, roll it out, and draw it into fine striiigs, then lay them in any way you please across your tartlets, and bake immediately. The jam of raspberries, currants, or any other truits, as well as the marmalade of apricot, quince, and apple, may be made into tartlets; and when baked in a quick oven may be filled up with raw custard or whipped cream. Apple Pie {American ).—Apples of a pleasant sour, and fully ripe, make the Pare, core, and slice them, line a 1 deep buttered dish with paste, lay in the apples, strewing in t sugar to the taste, and a little grated lemon peel or cinnamon;. cover them with the paste, and bake them in a moderate oven I about 40 minutes. When apples are green, stew them with a very little w'ater making pie. requires double the I quantity of sugar.

From Mrs. Hale's New Cook Book, 1857, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut into quarters, 8 • or 10 russet or other good baking apples; and as • close together as you can, in a pie-dish, sprinkling among the I apples, 4 cloves, 4 oz. of moist sugar, half the peel of a i lemon grated, with a squeeze of the lemon juice, and a Add a table-spoonful of ale, or water I puff paste, and put it in the oven. It will take about an hour land a quarter to bake it; but you must see to it, that it does I not burn, and keep your oven of a moderate heat. Rhubarb Pies.—Take the tender stalks of the rhubarb, strip I off the skin, and cut the Line deep 1 plates pie crust, then put in the rhubarb, with a I layer of sugar to each layer of rhubarb—a little grated lemon ipe.el improves the pie. Cover the pies with a crust; it down tight round the edge of the plate, and prick the yi ilh a fiu-k, so that the will net burst while baking, and iet out the juices of the pie.

From Mrs. Hale's New Cook Book, 1857, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{American').—Take out the seeds, and pare the pumpkin or squash; but in taking out the seeds do not scrape the inside of the pumpkin; the part nearest the seed is tile sweetest; then stew the pumpkin, and strain sieve or cullender. To a quart of milk, for a pie, 3 are in the stewed pumpkin milk and beaten-up eggs, till it is as thick as you can stir round rapidly and easily. If the pie is wanted richer make it thinner, and add sweet cream or another egg or two; but even 1 egg (o a quart of milk makes “very decent

From Mrs. Hale's New Cook Book, 1857, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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molasses or sugar; add 2 tea-spoonsful of salt, 2 table-spoonsfill of sifted cinnamon, and 1 of powdered ginger; but allspice may be used, or any other spice that may be preferred. The peel of a lemon grated in gives it a pleasant flavor. The more eggs, says an American authority, the better the pie. put egg to a of about an hour in deep plates, or shallow dishes, without an upper crust, in a hot oven. Pumpkin Pie {English).—Take out the seeds, and grate the pumpkin till you come to the outside skin. Sweeten the pulp; add a ground allspice, lemon peel and lemon juice; in short, flavor it to the taste. Bake without an upper crust. Carrot Pies.—These pies are niade like pumpkin pies. The carrots should be boiled very tender, skinned, and sifted. Squash Pie.—Pare, take out the seeds, and stew the squash till very soft and dry. Strain or rub it through a sieve or cullender. Mix this with good milk it is thick as batter: it with sugar. Allow 3 eggs to a quart of milk, beat the eggs well, add them to the squash, and season with rose water, cinnamon, nutmeg, or whatever spices you B pie plate with crust, fill and bake about an hour.

From Mrs. Hale's New Cook Book, 1857, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thick layer of sugar on each layer of peaches, put in about a table-spoonful of w'^ater, and sprinkle a little flour over the top it a thick crust, and bake from fifty to sixty Cocoanut Pie.—Cut off the brown part of the cocoanut, grate the white part, and mix it with milk, and set it on the fire and slowly eight or ten

From Mrs. Hale's New Cook Book, 1857, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

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out puff paste very thinly, cut it intc round pieces, and lay jam on; fold over the paste, wet the edges close them; on a baki’ g sheet, ice them, and bake about a quarter of an hour. Orange and Lemon Puffs.—Zv&t 4 large oranges or lemons, add 2 Ids. of sifted sugar, poui d it with the zest, and make U ^nto a stiff paste, with a strong infusion of gum-dragon; it again, roll it out, cut it into any shape, and bake it in a cool Spiced Puffx.—Beat up any quantity of whites of eggs, add ing sifted with any spices; the puffs are to l)C flavored with a mace, cinnamon, or cloves, and drop them from the point of a knife, in a little high towering form, upon damp wafer sheets, and put them into a very slow oven. Puffs to Fry.—Blanch and beat a handful of almonds with 2 tiibl e-spoonsful of orange-flower water; beat up 5 yolks and 3 whites, and put in 2 table-spoonsful of dried flour, a pint of cream, and sweeten; drop them into hot clarified butter. Gavffres.—Take 4 or 5 oz. of flour, 3 oz. of pounded sugar, 2 gills of whipped cream, 4 or 5 eggs, a small stick of pounded vanilla, a grating of nutmeg, and a little salt, with a glass of cura^oa, or ratifia. Place the flour, sugar and salt in a basin, then add the yolk of eggs, the vanilla, and the spirit, mixing them well together, and gradually adding the whipped Just before using the batter, add the w-hites of eggs, whipped to a froth, and mix them in lightly, so as to thoroughly incorporate them with it. gauffres in tongs made for the purpose, observing, however, that the iron be very carefully heated, and the superfluous heat allowed to go off previously to filling them with batter; rub the tongs with fill the bottot.') part with batter, and fasten on the top, then turn a fine brown on sides, shake some pounded spice and sugar over them, and send them to table. They may be spread with any kind of preserve or jelly. Flummery Rice.-—One quart of milk it with a teaC’lpful of sugar; add a little cinnamon and rose-water;; then add a tea-cupful of ground rice mixed in a little of the milk, w'hile the other is boiling, stirring the mixture all the while. Have ready a mould, w'et with w’ater, and when the Flummery has boiled a few minutes, take the and pour it caref illy mto the mould or bowl.

From Mrs. Hale's New Cook Book, 1857, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Liquid puddings are best boiled by placing the mould or basin in a stew-pan, hot water enough to the pud ding without boiling over. As a general rule, however, puddings are lighter w'hcn boiled in a cloth only: in some cases, as rice, or bread pudding, the cloth should he tied loosely; if of flour-crust, tightly. Puddings should be put into plenty of boiling water, whieii should be kept filled up, if requisite: fire be very fierce the pudding may to and burn; which, before putting in the water, place a plate or dish, hollow downwards, in the sauce-pan. Upon taking out a pudding boiled in a cloth, dip it into cold water before you untie it will not to the cloth or mould. _

From Mrs. Hale's New Cook Book, 1857, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

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whether of eggs and milk or of sago, ground or in grain, vermicelli, &c., require a very gentle oven, and are spoiled by fast-baking. Those made of batter, on the contrary, be put into one sufficiently brisk to raise but without scorching them. Such as contain suet and raisins must have a well-heated, but not a fierce oven; for as they must remain long in it to be thoroughly done, unless carefully managed, they will either be much too highly colored, or too dry. By whisking to a solid froth the whites of the eggs used for any pudding, and stirring them softly into it at the instant of placing it in the it will be rendered exceedingly light, and will rise very high in the dish; but as it will partake then of the nature of a soujfle, it must be despatched with great expedition to table from the oven, or it will become flat before it is served. When a pudding is sufficiently browned on the surface (that is to say, of a fine equal amber-color) before it is baked through, a sh3et of writing paper should be laid over it, but not before it is set: when quite firm in the centre, it will be done. batter, plum, and every other kind of pudding deed, which is sufficiently solid to allow of it, should be t nujd reversed on t^> a hot dish from the one 't is baked, and strewed with sifted sugar, before it is sent to table. Puddings without -Very good puddings may bemada MRS. bale’s KEW cook BOOK. without eggs: but they should have very little liquid added tc them, and must boil longer than puddings with eggs. A spoonful of yeast will instead of 2 eggs, and a pinch of soda will make it still lighter. Two large spoonsful of snow will supply the place of 1 egg, and make a pudding equally good This is a useful piece of information, as snow' generally falls in the season w'hen eggs are dear. The sooner it is used after it falls the better; but taken up from a clean spot, and kept in a cool place some hours, without losing its good qualities.

From Mrs. Hale's New Cook Book, 1857, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

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avoid repetition, let it be observed that, when pudding-sauce is ordered, sugar, and very thick melted butter, boiled up together, is the sauce intended. Or, instead w'ine, add more sugm, and a vinegar or lemonPlum Pudding.—Suet, chopped six; Malaga raisins, stoned, six ounces; currants, nicely washed and picked, eight ounces; bread-crumbs, three ounces; flour, three ounces; eggs, three; sixth of a nutmeg; small blade of mace; same quantity of cinnamon, pounded as fine as possible; tejispoonful of salt; half a pint of milk, or rather less; sugar, four to which may be added, candied lemon, one ounce; citron, half an ounce. Beat the eggs and spice well together; mix the milk wdth them by degrees, then the rest of the ingredients; dip a fine close linen cloth into boiling water, and j)iit it in a hair sieve; it a little, pour iu the mixture, and tie it up close; put it into a sauce-pan containing six quarts of; keep a kettle of boiling water along side of it, and fill up your pot as it wastes; be sure to keep it boiling six hours at least.

From Mrs. Hale's New Cook Book, 1857, page 322. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pudding, No. 2.—Beat three eggs very light, leaving out the whites of two; add three table-spoonsful ofsifted three talile-spoonsful of pounded white sugar; gradually stir one and a half pint of new milk. it over a slow it constantly to prevent burning. Pour part of the mixture in a deep dish. Dip slices of sponge cake into wine, and lay them over the mixture.

From Mrs. Hale's New Cook Book, 1857, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sprinkle over the top powdered cinnamon or nutmeg. Flavor with vanilla or lemon. It is eaten cold. Almond Pudding.—Blanch three-quarters of a pound ofswee' and 3 oz. bitter almonds, and beat them to a fine paste, mixing them well, and adding by degrees a tea-cupful or more of roseBoil in a pint cf rich milk a few sticks ofcinnamon broken lip, and a few blades of mace. When the milk has come to a boil, take it off the fire; it into a pan, and.soak in it five * stale rusks cut into slices. They mustsoak till quite dissolved. Stir to a cream three-quarters of a pound of fresh butter mixed with the same quantity of powdered loaf-sugar. Beat ten eggs ver) light, yolks and whites, and then stir alternately into the butter and sugar the rusk, and almonds. Set it on a

From Mrs. Hale's New Cook Book, 1857, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the whole together till very smooth and thick. Put it into a buttered dish, and bake it three-quarters of an hour Half ihe quantity of materials will be sufficient for an ele gant table. -Take two and half ounces of white bread-crumbs, and steep them in a of cream; then pound blanched almonds to a paste with some water. Beat the yoJka of six eggs and the w hites of three; mix all together, and add tnree ounces of sugar and one ounce of beaten butter; put all over the fire; it it thickens, and then bake it in a pufl'-paste. VemiiceUi Pudding.—Wash three ounces of vermicelli; boii it fcr fifteen minutes in a pint of milk, with a bit of cinnamon and lemon-peel. nearly cold, pick out the cinnamon and peel, sweeten it, and add the well-beaten yolks of six, and the whites of two eggs. Mix it well, and bake it in a buttered dish for half an hour. It ma} be boiled for one hour and a half, and served with a sweet sauce. Whole Rice in a Shape.—Wash a large tea-cupful of rice in several waters; put it into a stew’-pan with cold water to cover it; when it boils add 2 cupsful of rich milk or thin cream, boil it till the rice is soft; put it into a mould and it down cold turn it out and sw’eetmeat or it. If put cylindrical mould, the centre should be filled with fruit or sweetmeat.

From Mrs. Hale's New Cook Book, 1857, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in cold water and pick very clean 6 oz. of rice; 1 quart of milk, with a bit of cinnamon, very it is quite tender; take ibout an hour; be careful^nd stir it often. Take it from the fire, pick out the cinnamon, and stir in a tea-cupful of sugai, half a cup a pow^dered nutmeg—stir it till it is quite smooth. You can line a pie-disb with puff paste, or bake it in a buttered dish, which is About three-quarters of an hour will bake it.

From Mrs. Hale's New Cook Book, 1857, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

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MRS. bale’s KEW cook BOOK. If you wish it more like custard, add another egg Liid half pint of milk. If you boil it, you can add whatever fruit you like; 3 oz. of curiants, or raisins, or apples minced fine; it will take anhoc> it. Serve with wine sauce, or butter and sugar. A

From Mrs. Hale's New Cook Book, 1857, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pudding.—Sw^ell gradually, and boil soft and thick, 4^ oz. of whole rice, in 1^ pin*, of new milk; sweeten them with from 3 to 4 oz. of sugar, broken small, and to them, while they are hot, the grated rind of half a large lemon, 4 or 5 bitter almonds, pounded to a paste, and 4 large well-whisked eggs; let the mixture cool, and then pour it into a thickly-buttered basin, or mould, which should be quite full; tie a buttered paper and a floured cloth over it, and boil the pudding exactly an hour; for 2 or 3 minutes before it is turned it sweet sauce, fruit syrup, or a compote of fresh fruit. An ounce and a half of candied orange rind will improve it much, and a couple of ounces of butter may be added to enrich the receipt without is considered too simple. rice, 4^ oz.; new 1 J pint; sugar, 3 or 4 oz.; salt, a few’ grains; bitter almonds, 4 to 6; rind of half a lemon; «!gg9 4:

From Mrs. Hale's New Cook Book, 1857, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of new milk of ground mix half a pound M ith three-quarters of a pound of sugar, and put them into the; eggs, leaving out the whites of 5 light, and add them to the other ingredients. Bake it in pastry or not, as you please. Rice Flummery.—Put 1 quart of milk on to boil, and when it is about to begin to boil, sweeten, and flavor it with rose water to your taste. the half of one of the papers of rice flour, and mix it very smoothly with half a pint of cold as the milk already flavored begins to boil, stir the flour and milk in until it becomes quite thick.

From Mrs. Hale's New Cook Book, 1857, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of new milk w'ith three ounces of fine sugar, throw in a few grains of salt, and pour it on a of lightly-grated crumbs; add an ounce of fresh butter, and cover them with a let them remain for half an hour or more, and then stir well-whisked eggs, and a flavoring of milmog, or of lemor.-rind; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full; tie a paper and a cloth tightly over, and boil the pudding exactly an hour and ten minutes. is quite a receipt, but by omitting two ounces bread, and adding more butter, one egg, a small glass of brandy, the grated rind of a lemon and as much sugar as will sweeten the whole richly, a very e.xcellent pudding will be obtained; candied orange-peel also has a good effect when sliced thinlyinto it; and half a pound of currants is generally considered a further improvement. New milk, 1 pint; sugar, 3 ounces; salt, few grains; breadcrumbs, half a pound; eggs, 4 (5, if very small) or lemon-rind at pleasure: 1 hour and 10 minutes. Or: 1 pint; bread-crumbs, 6 ounces; buttsc, 2 to 3;;; brandy, small-glassful;

From Mrs. Hale's New Cook Book, 1857, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of stale br.wn bread, finely and lightly grated, add an equal weight of suet, chopped small, and of currants cleaned and dried, with nilf a salt-spoonful of salt, three ounces of sugar, the third of a small grated, two ounces of candied peel, five eggs, and a glass of brandy. Mix these ingredients thoroughly, and the pudding in a cloth for three hours and a Send wine sauce to table with it. The grated rind of a large lemon may be added wdth good effect. suet, and currants, each; candied peel, 2 ounces; salt, third of a salt-spoonful; half of a small nutmeg; eggs, 5; brandy, 1 wine-glassful: 3 hours and a half. Plain Bread Pudding.—Pour a quart of boiling milk over 4 ounces of bread crumbs, cover it till cold, and mix with 3 welleggs, a tea-cup of sugar, and half the peel of a grated lemon, or a little pounded cinnamon it in a dish, and serve with sweet sauce. Bread-and-Butter Pudding.—Butter a quart dish, and lay in it slices of thin bread-and-butter, strewing in a few cunants; then beat 4 eggs in a basin, add 4 ounces of sugar, half a ni'tmeg, grated, and in a pint of milk; fill up the dish, and A stale French roll, cut in slices and is superior to household bread-and-butter for this pudding.

From Mrs. Hale's New Cook Book, 1857, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a penny the lasped, one egg, half a pint of milk, and rather less than two ounces of loaf sugar Put the roll and sugar into a basin, pour upon them the cold milk, and let it soak an; up the egg with the roll, sugar, and milk; put it into either a half-pint shape, or a cloth; and boil it twenty -five minutes if in a shape, or twenty minutes if in a cloth. sweet white wine sauce. It may be made double the size, by using twice the quantity of everything; and only take to it. Common Balter Pudding.—Beat four eggs thoroughly, mix with them half a pint of milk, and pass them through a sieve, add them by degrees to half a pound of flour, and when the batter is perfectly smooth, thin it with another half pint of milk. Shake out a wet pudding-cloth, flour it well, pour the batter in, it room to swell, tie it securely, and put it immediately into plenty of fast-boiling An hour and ten minutes will boil it. it to table the instant it is dished, with wine sauce, a hot compote of fruit, or raspberry vinegar: this last makes a delicious pudding sauce. Unless the liquid be added very gradually to the the mixture be well stirred and beaten as each portion is poured to it, the batter will not be smooth: to render it very light, a portion of the whites of the eggs, or the whole of them, should be w'hisked to a froth and stirred into it just before it is put into the cloth. Flour, half pound; eggs, four; salt, three-quarters tea-spoonful; milk, one pint: one hour and ten minutes. Obs.—Modern taste is in favor of puddings boiled in moulds, but, as we have already stated, they are seldom or ever so light as those which are tied in cloths only. Where appearance is the first consideration, we would recommend the use of the moulds, of course.

From Mrs. Hale's New Cook Book, 1857, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the yolks of smoothly with three heaped table-spoonsful of flour, thin the battiir with new milk it is of the consistency of cream, wliisk the whites of eggs apart, the batter, and boil the in a floured or basin for an h'lur. it is served, cut the top quickly into large dice, half through the pudding, it a small Jarful of fine or strawberry jelly, and it to table without delay. MRS.;; tea; milk, from half to a whole pint: one hour Ohs.—For a very large pudding, double the quantity of Ingredients and the time of boiling will be required. Better Fruit Pudding.—Butter thickly a basin which holds a pint and a half, and it nearly to the brim with go d boiling apples pared, cored, and quartered; pour over their, a iialter made with of flour, two or small eggs, and half a pint of milk. Tie a buttered and floured cloth over the basin, which ought to be quite full, and boil the for an hour and a quarter. it into a hot dish when done, and strew sugar thickly over it: if added to the batter at first, renders it heavy. Morelia cherries make a very superior pudding of this kind; and green gooseberries, damsons, and various other fruits, answer for it e.xtremely well: the time of boiling it must be varied according to their quality and its size.

From Mrs. Hale's New Cook Book, 1857, page 329. Read from the scan by computer, so a word may be off; the page itself shows the original.

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separately yolks and wh'tes of three eggs; mi.x three table-spoonsful of flour w'ith half pint of milk, a small piece of butter and some salt; stir in the eggs. Bake in a quick oven, and eat with any sweet sauce. Indian Meal Pudding, baked.—Scald a quart of milk (skim med milk will do), and in seven table-.spoonsful of sifted Indian meal, a tea-spoonful of salt, a tea-cupfiil of molasses or treacle, or coarse moist sugar, and a table-spoonful of powdered ginger or sifted cinnamon: bake three or four hours. If whey is wanted, pour in a little cold milk after it is all mixed.

From Mrs. Hale's New Cook Book, 1857, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and w'arm milk t^-gether “ pretty stiff a little salt and two or three of molasses added; also a of ginger, or any spice that may be it in a covered pan, or in a very thick cloth; if the water gets in, it will ruin it. plenty of room, for swells ver} much. The milk with which it is mixed should be merely warmed; if it be scalding hot, the pudding w^ill break to pieces. Some chop suet very fine, and warm in the milk; othi rs warm vhin slices of apple to be stirred into the pudding. Water will answer instead of milk. Ha-’ity Pudding.—Boil water, a quart, 3 pints, c r 2 quarts, tccording to the size of; sift your meal, or spoonsful of it a bowl when the water in the kettle boils, pour into it the contents of the bowl; stir it well, and let it boil up put in salt to suit your owm taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all tha time, and letting it boil between whiles. When it is so thick that you stir it with great difficulty, it is about right. It takes half an hour’s cooking. Eat it with milk or molasses. Indian meal or rye meal may be used. If the system is in a restricted state, nothing can be better than rye hasty pudding and West India molasses. diet would save many a one the horrors of dyspepsia.

From Mrs. Hale's New Cook Book, 1857, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it is nice for breakfast, cut off in slices and browned in a pan, a butter or sweet lard or dripping. Arrow Root Pudding.—Dissolve 4 tea-cupsful of arrow-root in a quart of fresh it with a few bitter almonds pounded up, or peach-leaves, to give it a Stir it well while it is boiling or until it becomes a smooth batter. it is quite cool, add 6 eggs well beaten, to the batter, then mix it a quarter of a pound of powdered white sugar— if brown is used it spoils the color. Grate some lemon-peel into the mixture and add a little of the juice. The pudding should be baked an hour and Quince, raspberry or strawberry preserves, may be served with it; and t» add to the appearance, ornament the top with of preserves.

From Mrs. Hale's New Cook Book, 1857, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a quart of new milk take a small tea-cupful, and mix it with 2 large spoonsful of Boil the remainder of the milk, and stir it amongst the arrow-root; add when nearly cold, 4 well-beaten eggs, with 2 ounces of pounded loaf sugar, and the same of fresh butter into small bits; season with grated nutmeg. Mix it « ell together, and bake it in a buttered dish 15 or 20 minutes.

From Mrs. Hale's New Cook Book, 1857, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 table-spoonsful of sago, well picked and washed, in 1 quart of milk till quite soft, with « stick of 8^4 Then stir in 1 tea-cup of butter and 2 of powdered !oaf sugar. it is cold, add 4 eggs well beaten, and a little grated nutmeg. !Mix all together, and bake it in a buttered dish about if dried, will answer very well to sweeten itTapioca Pudding.—Soak in warm water 1 tea-cupful of tapi oca; beat 4 eggs with 3 table-spoonsful of sugar; melt in hall a pint of milk 1 table-spoonful of butter. all together - flavor to your taste, and bake in a quick oven. Potato Pudding.—A pound of potatoes, peeled and boiled; one-third of a pound of fresh butter mashed w’ith the potatoes; add the juice of a sour orange or of a lemon, and the peel of 1 grated, a quarter of a pound of sugar, 8 eggs, (half the whites left out) a grated nutmeg, and a gill of wdne. Beat them well together, and bake in a thin crust. Add a little salt to the ingredients.

From Mrs. Hale's New Cook Book, 1857, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large mealy mash them very smoothly, 1 ounce of butter, and 2 or 3 table-spoonsful of thick cream; add 3 well-beaten eggs, a little salt, grated nutmeg, and a table-spoonful of brown sugar. all well together, and it in a buttered dish, for half or in a Dutch oven. may be added to the pudding. Sweet Potato Pudding.—Beat to a cream 1 pound of sugar, and 1 pound of butter; boil and pound fine 2 pounds of pota-; beat the potato by degrees into the butter and; add 5 eggs beaten light, 1 wine-glass of wine, 1 of brandy, and 1 of rose-water; 2 tea-spoonsful of spice, and half a pint cf it in a crust. This will fill 7 puddings.

From Mrs. Hale's New Cook Book, 1857, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. of gof)d boiling apples pared and cored, and stew them to a perfectly smooth marmalade, with 6 oz. of sugar, and a spoonful or two of water; that they may not stick to the pan. Mi.\ with them while they are still quite hot 8 oz. of butter, the grated rind and the strained juice of a lemon,

From Mrs. Hale's New Cook Book, 1857, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pound and a quarter of apples with half a small cupful of water and 6 oz. of brown sugar; when they are reduced to a smooth pulp, stii to them 2 oz. of butter, a table-spoonful of flour, or a handful of fine bread crumbs, and 5 well-beaten eggs; grate in half a nutmeg, or the pudding with pounded cinnamon, and it nearly or less of sugar will be required for these puddings, according to the time of year, as the fruit is much more acid when first gathered than it has been some months stored. Apples, lb.; water, half small cupful; sugar, 6 oz.; butter, 2 oz.; 1 table-spoonful, or bread crumbs, 1 handful; half a nutmeg;: Nice Apple Pudding.—Pare and core 12 apples, put them into a sauce-pan with water sufficient to cover them, stew soft, and beat them smooth, and mix in threequarters of a pound of pounded a quarter of » pound of fresh butter, the juice and grated peel of 2 lemons, and the well-beaten yolks of 8 eggs; line a puff paste, put in the pudding, and bake it for nearly three-quarters of an hour; befor e serving grate loaf sugar over the top ‘ill it looks white.

From Mrs. Hale's New Cook Book, 1857, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slice a quantity of apples; cut off the crust of a loat, and cut slices of bread and butter, butter the inside of a pie dish, and place brerd ai.d butter all put ir. a layer of apples sprinkled ^^ith lemon MRS. half’s NKW cook AOOK. peel chopped a considerable quantity of pood brown sugar. Then put on a layer of bread and butter, and another of apples, lemon peel, and sugar, until the dish is full, squeezing over the juice of lemons, so that every part shall lie equally flavored. Cover up the dish with the crusts of brtnd and the peels of the apples, to prevent it from browning oi burning; bake it an hour and a quarter; then take til the peeU and the crust, and turn it out of the dish. MarUforough Pudding.—Grate enough apples to make 8 oz.; add to oz. of fine white sugar, 8 oz. of butter, 0 eggs beaten, the juice of 2 lemons, with the grated peel of Line a pie dish with fine puff paste, put the pudding in bake in a quick oven.

From Mrs. Hale's New Cook Book, 1857, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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whites of 6 eggs to a very stiff froth, and mix in 1 table-spoonful of sugar to each egg.

From Mrs. Hale's New Cook Book, 1857, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six ounces and pour it over the same quantity of powdered loaf sugar, stirring it well till cold. grate the rind of a large lemon, and add it with 8 eggs well beaten, and the juice of 2 lemons; the it is completely mixed together, and bake the pudding with a paste round the dish. Or: —Take one pound and a half of bread-crumbs, quarter of a pound of finely-chopped suet, the rind of 2 lemons grated, and the juice of; mix the whole with quarter of pound of sugar sifted, and boil it three-quarters of Or; —Pare 6 lemons finely, and the peel it is ten der; then pound it in a mortar, add the juice of 3 lemons, and quarter of pound of butter melted into a little cream, 3 sponge or ratafia cakes, the yolks of 6 eggs and the whites of 3; mix all up well with sugar to the taste, adding a little nutmeg and brandy.

From Mrs. Hale's New Cook Book, 1857, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks and 4 whites of eggs; the yolks, beat 4 ounces of grated loaf sugar; poutKl one ounce and a half of sugar biscuit, and with 2 table-spoonsful of orange marmalade, mix all well; the fire 4 ounces of butter; line a dish with pulT-paste, and just before putting the pudding wen, stir in the butter. it for 15 or 20 minutes. MRS. bale’s new

From Mrs. Hale's New Cook Book, 1857, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cocoanut Pudding.—Break the shell of a middle-sized cocoanut so as to leave the nut as whole as you can; grate a grater after having taken off the brown skin; mix with it 3 oz. of white sugar powdered, and about half of the peel of a; mix well together with the milk, and put it into a tir lined with paste, and bake it not too brown.

From Mrs. Hale's New Cook Book, 1857, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the yolks of 8 eggs, and the whites of 2, and mix with them half a pound of warmed butter, and the same of loaf sugar, pounded: butter cups or moulds, lay at the bottom orange marmalade or preserved apricots; pour the pudding upon the sweetmeat, and bake it about 20 Bird's Nest Pudding.—If ypu w ish to make what is called “bird’s nest puddings,” prepare a custard,—take 8 or 10 pleasant apples, pare them, digout the core, but leave them whole, set them in a pudding-dish, pour youivcustard over them, and bake them about 30 minutes.

From Mrs. Hale's New Cook Book, 1857, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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table-spoonful of flour a pint of cream, or new^ milk, 3 eggs, a spoonful of rose w’ater, oz. of fresh butter broken in bits with pounded loaf sugar, and add a little grated nutmeg. it in a buttered dish for half an hour. Before serving, you can strew over it pounded loaf sugar, and stick over it thin cut bits of citron if you wish it to look very rich. American Custard Puddingy—Sufficiently good for common use, may be made by taking 5 eggs beaten up and mixed with a quart of milk, sw'eetened with sugar and spiced with cinnamon, allspice, or nutmeg. Itis well to boil your milk first, and let it get cold before using it. “ Boiling milk enriches it so much, that boiled skim milk is about as good as new'.” (We doubt assertion; at any rate, it can only be Improved by the evaporation of the water.) Bake 15 or 20 minutes. A Cream Pudding.—Beat up the yolks of 4 eggs and 2 w hites; a Id a pint of cream, and 2 oz. of clarified butter, a spoonful of flour, a little grated nutmeg, salt, and sugar; beat till smooth' it in buttered cups or paste. A-pjile Dumplings.—Pare and scoop out the core of 6 lajge

From Mrs. Hale's New Cook Book, 1857, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are boiled in small knitted or closely-netted cloths (the former have, we thirtk, the prettiest effect) which give quite an ornamental appearance to an otherwise homely dish. Take out the cores without dividing the apples, which should be large, and of a good port, and fill the cavity with orange or lemon marmalade, enclose them in a good thin, draw the cloths round them, tie them closely and boil them for three-quarters of an Lemon dumplings may be boiled in the same way. Three-quarters to one hour, if the apples be not of the best boiling kind. Norfolk Dumplings.—Make a stiff pancake batter; drop this batter by small into quick boiling water; boil from 2 to 3 minutes, when they will be enough done: drain, and lay a piece of fresh butter over each.

From Mrs. Hale's New Cook Book, 1857, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Observations.—Although egg forms the chief foundation of all pancakes, they are yet made in various ways according to different tastes and countries. The common sort are composed of a batter, made of and milk, in hot dripping or lard, only half the whites of the eggs being generally used; but salt, or nutmeg, and ginger, may be added, and sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the beer, ginger, &c.; or clean snow, with flour, and a very little milk, will serve as well as Pancakes—a good receipt.—Take lb. of flour; mix a of brandy, a good pinch of table-spoonsful of orange flower water, and the same quantity of mik and water, or as much as will give the batter a proper consistency a piece of butter or in a frying-pan, pour in as much batter as will cover the pan; when bn wj on »ne side, with a knife loosen the edges of the pancake all round, and turn and brown it bn the other side; roll each pancake up, and send them to table very hot, powdered with sugar. Hand round raw oi w’lb lemon and Sevilhorange. ETC. Or, 1 quart of milk, 6 eggs, half an oz. of salt, 4 oz. of pounded of lemon grated,* with pounded sweet spice, or not, according to fancy; fry as usual^ and serve each separately on a plate.

From Mrs. Hale's New Cook Book, 1857, page 338. Read from the scan by computer, so a word may be off; the page itself shows the original.

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receipt.—Break in a basin; beat them up with a little nutmeg and salt; then put ounces of flour, and a little milk; beat it of a then add by degrees as much milk as make it of the thickness of good cream: the frying-pan must be about the size of a pudding and very clean, or they will stick; make it hot, and to each pancake put in a bit of butter about as big as a walnut it is melted, pour m the batter to cover the bottom of the pan; make them the thickness of half a crown; fry them of a light brown on both Apple Pancakes.—Mix 2 large spoonsful of flour in a cup of; when smooth add eggs, some pounded cinnannui, lemon-peel, a handful of currants, and or 8 apples peeled and chopped: mix it all well together; melt some butter in a frying-pan; when hot pour the whole mass in, and fry it on both sides: it strewed with pounded cinnamon and sugar very hot.

From Mrs. Hale's New Cook Book, 1857, page 339. 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 cream, 5 spoonsful of fine flour, 5 eggs, and a very; fry them very thin in fresh butter, and between each strew sugar and cinnaraoiu Send up 6 or 8 at once. Obs.—Pancakes are excellent made of ground rice or ru-e The folly and waste of discarding so many whites of eggs from pancakes and puddings may be seen, as alone used in making the finest pancakes and puddings; and snow surely does not partake of the nature of yolk. |

From Mrs. Hale's New Cook Book, 1857, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to 3 eggs a pint of new ndlk, 3 table-spoonsful of boiled rice, some sugar, and a little; mix it all fry it in the upper for a minute before; eerve it, cut into 4, with pounded sugar strewed over it. Plain Common Fritters.—Mix with three well-beaten eggs a quarter-pint of milk, and strain them through a fine sieve: add them gradually to 3 large table-spoonsful of flour, and thin the batter with as much more milk as bring it to the consistency of cream; it up thoroughly at the moment of using it, that the fritters may be light. Drop it in small portions from a spouted jug or basin lightly colored on one side, turn them, drain them well from the lard as they are lifted serve them very quickly. They are eaten generally with fine sugar, and orange ur lemon: the first of these may be sifted thickly over them after they are dished, the oranges or lemons cut in two, and sent to table with The for frying them should be fresh and pure-flavored: it renders them more crisp and light than butter, and is, therefore, better suited to the purpose. Eggs, 3; flour, 3 table-spoonsful; milk, quarter to half pint.

From Mrs. Hale's New Cook Book, 1857, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a wdth 3 5 ounces of flour, a little salt and nutmeg grated; beat the batter smooth, then add, by degrees, as much milk as wdll make it like stiff cream—peel your apples, and cut them in thick out the core, dip them in the batter, and fry them in hot lard;* put them on a to; dish them neatly, and grate some loaf sugar oven them. Potato Fritters.—Peel, and pound in a mortar, 6 mealy potfc'oes, with a little salt, a glass of white wine, some pounded cinnamon, and it out with a little flour, cut them the size of a wine glass, and fry them in boiling clarified dripping. Serve them with sifted loaf sugar o 'er them. ETC.

From Mrs. Hale's New Cook Book, 1857, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a light forcemeat with any kind of fish, put a small quantity into pieces of pulf-paste the size of a common puff*, fry in lard and dry bechamel «uce round them. Oyster Fritters.—Blanch some oysters in their own llquo* then place them for some time in vinegar and water, with hrod parsley, and small white onions sliced; then dry them; dip each in batter and fry them.

From Mrs. Hale's New Cook Book, 1857, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the yolks of 4 tabl& npoonful of olive oil or a with half a pound of flour; whip the whites of the eggs to a froth, and add to the rest; m hen the paste is equal to a thick batter, take table-spoonful of it and roll it in flour, make each ball about the size of an English walnut, fry them in boiling lard or olive oil, sprinkle with white sugar, and serve hot. Snow-Balls boiled in Butter.—Mix with 6 well-beaten one pint and a half of sour cream, and add by degrees as much flour as will make the thick enough for the spoon to stand in it; sweeten it with brown sugar, and put in a few cardamoms; into this mixture half a pint of beer, beat it all well together, and drop it with a dessert-spoon into some boiling lard, or butter. Drain them upon a towel • fire, and serve them in a napkin, with sugar sifted over them.

From Mrs. Hale's New Cook Book, 1857, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{^Entremets.)—Wipe very clean, in a dry cloth, 7 ounces of rice, put it into a clean stew-pan, and pour on it a quart of new milk; let it swell gently by the side ' it often it may not to the pan, • | nor burn it is about half done, to it 5 ounces of j pounded sugar, and bitter almonds beaten extremely fine; the thin rind of half a fresh lemon may be added instance. The rice must be simmered until soft., and very thick and dry; be spread on a dish, and * until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter, and dry them well before the upon a sieve reversed and covered with a very soft cloth, or ' with a sheet of white blotting-paper. Pile them in a h «t dish and send them to table quickly. Rice, 7 ozs.;; of lemon: three-quarter* ozs.; Ijitter almonds, 6: 40 to GO m' Butes, or more. Fried, 5 to 7 minutes. fANCAKSS, FRITTEK8, ETC.

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{^Entremets.')—Swell the in thin creAm, or in new milk strongly flavored with cocoanut; then add the same ingredients as in the foregoing receipt, and when the rice is cold, form balls, and the thun>b of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade; the well over it; egg, crumb, and fry the croquettes as usual. As, from the difference of quality, the same propt)rtions of rice and milk will not always produce the same effect, the cook must use her discretion in adding, it bo needed, sufficient liquid to soften the: but she must bear in mind that if not boiled extremely thick and dry, it will be difficult to make it into croquettes. Puffs.—Put into a sauce-pan a pint of milk, boil slowly, and stir in it be very thick, like paste cold, mix with it 6 well-bejiten eggs, a table-spoonful of sugar, half a nutmeg, and the peel of a small lemon grated, and a table-spoonful of brandy; beat it well together for 15 minutes, and when quite light, drop it from a dessert-spoon into a pan of boiling clarified suet or lard. Serve with poundec loaf sugar strewed over them.

From Mrs. Hale's New Cook Book, 1857, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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then take the yolk of an egg to each small cup, beat them up with the milk, the cups, in a bain-marie or rase of boiling water until the custard become firm. Custard Cream.—Boil half pint of new milk with a piece of lemon-peel, 2 peach-leaves, a stick of cinnamon, and 8 lumps of white sugar. Should cream be employed instead of milk, there will be no occasion to strain it. Beat the yolks, say of; strain the milk through coarse muslin, or a hair sieve; then mix the eggs and milk very gradually together, and simmer it gently on the it it thickens, but removing it the moment it begins to boil, or it will curdle. A cheap and excellent sort is made by boiling 3 pints of new milk with a bit of lemon-peel, a bit of cinnamon, 2 or 3 bayleaves, and sweetening it. Meanwhile, rub down smooth a large spoonful of rice-flour into a cup of cold milk, and mix w ith it 4 yolks of eggs well beaten. Take a basin of the boiling milk, mix it wdth the cold, and pour it one way it begins to thicken, and is just going to boil up; it into a pan, stir it some time, add a large spoonful of peach-w'ater, 2 tea-spoonsful of brandy, or a little ratafia.* For Rich Custard.—Boil a pint of milk with lemon peel and cinnamon; mix a pint of cream and the yolks of 8 eggs, wellbeaten; when the milk tastes of the seasoning, strain it enough for; pour it into the cream, stirring; then give the custard a simmer till of a proper thickness. Do not let it boil; stir the whole time one way. Or:—Boil a pint of cream with some mace, cinnamon, and little lemon-peel: add to it the yolks of 4 and whites of 2 eggs, a little orange-flower water, and sugar to your taste. A little nutmeg and 2 spoonsful of sw'eet wine may be added, if approved. Mix well, and bake 111 oups. Rice Custards.—Sweeten a pint of milk with loaf-sugar, boil it with a stick of cinnamon, stir in sifted ground till quite • Marbles, boiled in custard, or anything likely tc bum, will. If shaken in the saucepan, prevent it from catching. MRS. it; add the whites of 3; it again over the fire for 2 or 3 minutes, then put it into cups that have lain in; do not wipe them turn them out, and the in which they are to be served: pour round them a custard made of th j yolks of the eggs and little more than Put on the top a little red currant jelly, or raspberry jam. A pretty supper dish. Orange Custard.—Boil very tender the rind of half a Seville; beat it in a mortar to a paste; put to it a spoonful of the best brandy, the juice of a Seville orange, 4 ounces of lump-sugar, and the yolks of 4 all together 10 minutes, and pour in by degrees a pint of boiling cream. beating until the mixture is cold put custard-cups, and set them in a soup-dish of boiling water; until thick, then put preserved orange-peel, in slices, upon the Serve either hot or cold. Or the juice of 12 oranges, strain it and sweeten it well with pounded loaf-sugar, stir it over a slow fire till the sugar is dissolved, taking off the scum as it rises; when nearly cold add the yolks of 12 eggs well beaten, and a pint of cream; stir it again over the fire till it thickens. it in a glass dish or in custard-cups. Lemon Custard—May be made in the same manner, or as follows:—Strain 3 wine-glassfuls of lemon-juice through a sieve; beat 9 eggs, yolks and whites, strain them also, and add them to the lemon-juice, with one-quarter pound of powdered sugar, a glass of white wine, and half a wine-glass of water, with a little grated lemon-peel. Mix all together, and prt the ingredients into a sauce-pan on the fire, stirring it until oomos thick and of a proper consistence. Almond Custard.—Boil in a pint of milk, or cream, 2 or 3 bitter almonds, a stick of cinnamon, and a piece of lemon-peel pared thin, with 8 or 10 lumps of sugar; let to e.xtract the flavor, then strain stir it

From Mrs. Hale's New Cook Book, 1857, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of 6 eggs, mix it with the milk, and stir the whole over a slow fire until of a proper thickness, adding 1 oz. almonds, beaten fine in rose-water.

From Mrs. Hale's New Cook Book, 1857, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chocolate Cvstards.—Dissolve gently by the side of the fire *n ounce and a half of the best chocolate in rather more than a wine-glassful of water, and it it is; mix with it a pint of milk well flavored with lemonpeel or vanilla, and two ounces of fine sugar, and when the boils, stir five well-beaten that have been •tiauied. Put the custard into ajar or jug, set it into a pan of boiling water, and it without ceasing until it is thick. Do not put it into glasses or a dish nearly or quite cold. Tl»ese, as well as all other custards, are infinitely finer when made with the yolks only of the eggs. Cnstards without Cream.—Take 1 tea-spoonful of rice flour, a pint of new the yolks of 3 eggs, sugar to your liking; mix the rice very smooth, and the into the boiling milk. An excellent dish for children.

From Mrs. Hale's New Cook Book, 1857, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of cream or new milk, add a slick of cinnamon, 4 bay leaves, and some mace; all together a few minutes; beat well 12 eggs, sweeten them, and when the milk is in the eggs, and bake or boil it till of a proper consistency, and perfectly smooth. The spice can be omitted, and 4 or 5 bitter almonds used in its place.

From Mrs. Hale's New Cook Book, 1857, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a quart of new milk with 8 well-beaten eggs, strain the mixture through a fine sieve, and it with from 5 to 8 ounces of sugar, according to the taste; add a small pinch of salt, and pour the custard deep dish, with or without a lining or rim of paste; grate nut meg or lemon rind over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly be smooth when cut, without the honey combed appearance which a hot oven gives; and there will be no whey in the dish. New sugar, 5 to 8 ozs.; salt, onequarter salt-spoonful; or lemon-grate: baked, slow oven, 20 to 30 minutes, or more.

From Mrs. Hale's New Cook Book, 1857, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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together gently, for 5 min tttes a pint and a naif if new milk, a few grains of salt, the MBS. hale’s new cook BOOK very thin of a lemon, and of loaf sugar slii these boiling, but very gradually to the well-beaten yoli of 10 fresh eggs, and the whites of 4; strain the mixture, ant add to it half a pint of good cream; let it cool, and then flavor with a few spoonsful of brandy, or a little ratafia; finish and oake it by the directions given for the common custard above or it well-buttered cups, and bake it very flowly from 10 to 12 minutes.

From Mrs. Hale's New Cook Book, 1857, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the it through a sieve, and put it tart-dish. cold pour a rich custard over it, about 2 inches deep; whip the whites of the eggs, of which the custard was made, to a snow, and lay it in small rough pieces on the custard; sift fine sugar over, and put it slack oven short time. It make an exceedingly pretty dish. Gooseberry-Fool.—Put the fruit into a stone jar, with some good Lisbon sugar; set the jar on a stove, or in a sauce-pan of water over the fire; if the former, a large spoonful of water should be added to the fruit. it is done enough to pulp, press it through a cullender; have ready a tea-cupful of new milk and the same quantity of raw cream boiled together, and; pretty well with fine Lisbon sugar, and mix the pulp by degrees with it. Or:—Mix equal proportions of gooseberry pulp and custard Apple-Fool—May be made as gooseberry, except that when stew'ed they should be peeled and pulped.

From Mrs. Hale's New Cook Book, 1857, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ounce and a half of isinglass in a pint and a half of cream for 10 minutes, table-spoonsful of orange-flower water, strain it into a deep dish.

From Mrs. Hale's New Cook Book, 1857, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fruit Creams.—Take half an ounce of isinglass, dissolved in a little water, then put 1 pint of good cream, sweetened to the it; when nearly cold lay some apricot or raspberry jam on the bottom of a glass dish, and pour it over. is most excellent. CUSTARDS, CREAMS,

From Mrs. Hale's New Cook Book, 1857, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Burnt Cream.—Set over the fire in a pan 8 ounces of sifted it browns, add a quart of cream, and ‘2 ounces of isinglass; boil and stir till the latter is dissolved, when it, and strain it into moulds. Or, this cream may be made by it without adding the yolks of 4 eggs, sweetening and sifting over it in a dish loaf sugar, to be browned with a salamander. Lemon Cream.—Take a pint of cream, add the zest of a Icmtm rubbed on sugar; wdiip it well; add sugar and lemon-juice to palate. Have half an ounce of dissolved and when the cream is thick, which be when the lemon-juice is added, pour in the isinglass, and immediately mould it. A smaller quantity of isinglass may suffice, but that depends on the thickness of the cream. Other flavors may be used, as orange, almond, maraschino. Or:—Take a pint of thick cream, and put to it the yolks of 2 eggs well oz. of fine sugar, and the thin rind of a; it up, then stir it till almost cold; put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.

From Mrs. Hale's New Cook Book, 1857, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of raspberry jam to a (juart of cream, pulp it through a lawn sieve, mix it with the of a lemon and a little sugar, and whisk it till thick. Serve it in a dish or glasses. Stratoberry Cream.—Pulj) O ounces of strawberry jam with a pint of cream through a sieve, add to it thejuice of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a little more juice of lemon, and when no more froth will rise put the, cream into a dish, or into glasses, and place the frotk i^. well drained.

From Mrs. Hale's New Cook Book, 1857, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a of Hvjw milk the thin rind of a lemon, with 4 or 5 bitter almonds Ijruised. As the quiintity should not be reduced, it should be kept by the Bide of the fire until strongly flavored, and not be allowed to boil for more than 2 or 3 minutes. it with 3 ounc«!S of fine sugar in lumps, and when this is dissolved, strain, aiid mix the milk with half a pint of cream; stir the whole gradually to the well-beaten yolks of 0 fresh eggs, and thicken it like boiled custard. Put it, when cold, into a deep dish, beat to a solid froth the w'hites of 6 eggs, mi> them with 5 tablespoonsful of pounded and sifted sugar, and spread them evenly over the custard, which should be set immediately into a moderate oven, baked half an hour, and served directly it is taken out. New of bitter almonds, 5; ozs.; half pint; yolks of eggs,; frothed whites of eggs, 6; sifted sugar, 5 table-spoonsful: baked, half

From Mrs. Hale's New Cook Book, 1857, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of rich cream with half pint of it to your taste; add 2 gills of Madeira wine; gill of rose beat these ingredients thoroughly; dissolve in boiling oz. of isinglass; napkin or sieve, and it; the moulds, and when firm turn out.

From Mrs. Hale's New Cook Book, 1857, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of cream with a grated nutmeg, a blade or two of mace, a bit of lemon-peel, and sugar to your taste; then* blanch one-quarter of pound of almonds, and beat them very fine with a table-spoonful of rose water or orange flower water; beat well the whites of 9 eggs and strain them to the almonds; together and rub them well through a coarse hair-sieve; mix; set th? fire, and stir it all one way until it almost boils; pour it into a bowl and stir it till cold. Put it into cups or glasses and send it to table.

From Mrs. Hale's New Cook Book, 1857, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tom of the stew-pan. Put into it half a stick of vanilla; ©over it down, and let till nearly cold. Beat up the yolks of 5 eggs, mix into them G oz, of pounded sugar, put these into; take the vanilla out of the milk, which add to the eggs, mix them well, and stir the custard over the fire it tliickens, but do not let it boil. it into a bowl nearly cold add a glass of noyeau or maraschino; keep ring it, and when on the point of setting add three-quarters of pint of cream well whipped; mix it well, and pour it into a mould; set it upon ice till wanted, when dip it for a moment into warm water, wipe it dry, and turn over upon a dish. This is a very fine cream for a Charlotte Russe; but there should be a little more isinglass added, and a glass of brandy instead of the noyeau. Or:—Boil half a stick of vanilla in a quarter of pint of new it has a very high flavor; have ready a jelly of oz. of isinglass to quarter of pint of water, which mix with the 1|- pint of fine cream; sweeten with fine sugar, and whip until quite thick; then pour into the mould and set it in a cool place. Or thoroughly with loaf sugar quarter of a stick of vanilla, sift it, taking care that the vanilla is passed through the sieve: whip a pint of cream; add the vanilla, half an ounce of dissolved isinglass; pour into a mould. Cr^me au Marasquin.—Prepare a cream as the Oreyne a la Vanille, adding a quarter ounce more isinglass, and substituting maraschino for vanilla. Charlotte Russe.—Line the bottom of a plain round mould with Savoy biscuits, placing them close together in a star or Borne device; the sides, placing the biscuits edgeways, to make them form a compact wall; put the mould upon ice; have ready a Creme au Marasquin, adding a glass of brsndy. Fil. the mould as it stands on the ice, and leave it till the time of serving, when turn it over upon the dish and take off the mould.

From Mrs. Hale's New Cook Book, 1857, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Russe.—{American).-~An easy way.—Mix the yolks of 4 eggs quarter of pound of sugar pounded fine, and add to this half pin of new milk. l‘ut it over the fire till MRS. male’s new cook BOOK, it begins to but do not let it noil; add half pint of very stiff calve’s foot jelly. a napkin ti pan placed on ice, a pint of very rich cream, J or not as you like, and w'hip it it looks like ‘ float—pour the cream into another dish, and put the custard in the pan on the ice; stir it on the ice, with a paddle, until it l)ecomes; add the cream very lightly. The mi.xture should look sponge-cake before it is A round tin pan must be prepared with sponge cake, (railed Ladies’ fingers, placed around and at the bottom very evenly and closely; pour the charlotte in it, and place it on the ice till wanted. When wanted put a round dish or plate on it, and turn The bottom will then be at the top—and no cake at the bottom. Crean Hasty.—Take a gallon of milk from the cow, set it on the fire, and when it begins to rise take it off the fire, skim off all the cream and put it on a plate, then set the skillet on the fire again and repeat the skimming till your plate is of cream, put to it some orange flower and sugar, and serve it. Cream au Naturel.—Take some thin cream, mind and let it be fresh, and put it in a bowl on ice to cool, add to it powdered sugar, and serve it. to Keep.—Cream already skimmed may be kept 24 if scalded without sugar, and by adding to it as much pow'dered lump sugar as will make it sweet, it will keep good two days in a cool place.

From Mrs. Hale's New Cook Book, 1857, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream.—With about half a table-spoonful of rennet, turn 2 quarts of milk just from the cow; drain off the whey, and a mould with the curd; when it has stood an or two, it out.

From Mrs. Hale's New Cook Book, 1857, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quarts of butter-milk a cloth, hang it in a cool place, and let the whey drip it for two or three days; when rather thick, put it basin, sweeten it with pounded loaf sugar, and add a glass of brandy, or of sweet wine, and as much raspberry jam, or syrup, as will color and give it an agreeable flavor.

From Mrs. Hale's New Cook Book, 1857, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Syllabub.—Whip cream, as directed; mix a glass of brandy and half a pint of white wdne with a pint of the cream, which sweeten with sifted loaf sugar, and grate in lemonpeel and nutmeg; in glasses, and set some of the whip on each. Snow Balls.—Beat the whites of G eggs to a froth theni to your taste and flavor them rose-water.

From Mrs. Hale's New Cook Book, 1857, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of thick fre.am, sweeten withyj/ie sugar, grate in the peel of one lemon, and add a of sweet white wine; whisk it well till you have raised a good froth then pour a pint of thick cream into a china dish, take one French roll, slice it lay it aa h^htly as possible; then a layer of clear calves’ feet jelly, or currant jelly; then whip up your cream, and lay on the fr. tb as high as you can, and what remains pour into the bottom of the dish. Garnish the rim with sweetmeats. Floating Inland—another way.—Beat together the whites of three eggs, and as many table-spoonsful of raspberry jam or red currant jelly the whole will stand in rocky forms, pile it upon apple jelly, or cream, beaten up with wine, sugar, and a little grated lemon-peel. Ti

From Mrs. Hale's New Cook Book, 1857, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bowl of cream sugai and orange-flower water, any juicy or lemon or orange, by rubbing sugar on the peel: set another bowl near the sieve over it; ovhip the cream with a whisk, and, as it rises in a froth, take it otf with a skimmer, and put the sieve to drain; whip also the cream which drains off, and, when done, ornament with lemonraspings. This cream may be used before it is set upon cus tard, trifle, or syllabub. A Trifle.—Whip cream, as directed above, adding a brandy and sweet wine; then lay in a glass dish sponge cakes, ratafia cakes, and macaroons, and pour upon them brandy and sweet wine as they will soak up; next, a rich custard about 2 inches deep, a grated nutmeg and lemon-peel; a layer of red or jam, and upon a very high whip. A trifle is best made the day before it is wanted.

From Mrs. Hale's New Cook Book, 1857, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a sufficient quantity of fruit, and pulp it through a sieve, add sugar agreeable to >our taste, make a thick layer of this at the bottom of your dish; mix a pint of milk, a pint of cream, and the yolks of 2 eggs, •cald it over the fire, observing to stir it; add a small quantity of sugar, and let it get cold. lay it over the apple#

From Mrs. Hale's New Cook Book, 1857, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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frozen cream is to be turned out, apply a cloth wrung out of boiling water to the bottom and sides of the freezer. it is well frozen, transfer it to a mould; surround salt and ice, and then freeze it over again. wish to it with lemon instead of vanilla, take a large lump of sugar before you powder rub it on the outside of a large lemon the yellow is all rubbed off upon the sugar. Then, when the sugar is all p< wdered, mix w'ith it the juice. Do the same for orange. For strawberry ice cream, mix with the powdered sugar the juice ofa quart of ripe strawberries squeezed through a linen bag. MRS male's new cook BOOK.

From Mrs. Hale's New Cook Book, 1857, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{e'.;celleni).—Pass a of picked strawberries through a sieve with a wooden spoon, add 4 ozs of powdered sugar, and a pint of creaoi, and freeze. Ice Cream.—Pare a ripe juicy pine apple, chop it up tine, and pound it to extract sugar and let it lie a while in a china bowl. has entirely melteo, strain the juice into a quart of good cream, and add a little less than a pound of loaf sugar. Beat up the cream and freeze it in the same manner as common ice cream.

From Mrs. Hale's New Cook Book, 1857, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large spoonful and a half of currant jelly into a basin with half a gill of syrup, squeeze in one lemon and a half, add a pint of cream and a little cochineal, then pass it through a sieve and finish in the general way.

From Mrs. Hale's New Cook Book, 1857, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of cream, sweeten with syrup, a little grating of nutmeg, a glass of jelly, have ready some very fine bread crumbs made from brown bread old, sprinkled by degrees into the cream when about half frozen, add jelly if you have it. Ginger Cream Ice.—Make half a pint of good custard, boiling an ounce of the best ground ginger, sweeten it, add half a pint of cream, a little lemon juice, put into it when half frozen two ounce' of preserved ginger cut in small dice; go on as for former ices.

From Mrs. Hale's New Cook Book, 1857, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ice.—^Takc as qiany oranges as will be necessary, in the juice from them; take the pjlp carefully from the rind, and put it in a bowl, pour a little boiling water on it, stir it well and it through a sieve; mix this with the orange-juice, and in as much sugar as will make a rich syrup. If the oranges are fine, rub some of the sugar on the peel to extract the essence.

From Mrs. Hale's New Cook Book, 1857, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Water Ice.—Pass through a sieve a pint of currants, then add to them four ounces of powdered sugar and one pint of water, strain it and freeze it rich. Red

From Mrs. Hale's New Cook Book, 1857, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the syrup from currants, or currant jelly dissolved, and half a pint of barley water, always cold, use a little lemon the rest as for former ices. White Currant Water Ice.—Press half a pint of juice from currants, strain them, add syrup to it, and a cup of barley water, or spring water, beat up the white of an egg, and put into it a glass of jelly if you ha\e it, a little boiled isinglass, and freeze as before; these ices will, both pink and white, look well together. Wuti'r Ice.—Rub on sugar the clean rinds of lemons, wjuceze the juice of tw'elve lemons, strain them, boil the sugai into a strong thick syrup, add to the juice half a pint of water, or good barley water, sweeten syrup, add the white of an egg and jelly. Roman Punch.—To make gallon, 1 pint and a half of the best brandy, 1 pint and a half of the best rum, 3 gills of good Madeira or sherry, 1 pound of loaf sugar, and 0 lemons; MK8. balk’s NKW

From Mrs. Hale's New Cook Book, 1857, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mb 4 of the lemons on the sugar, and then mix as you would for punch, with 2 and a half quarts of water; freeze it as uy>. is frozen. It is a complaint amongst even experienced house-keepera that they cannot feel a certainty of having jelly clear; but by ttrictly attending to the following method for making calf’sfoot jelly, they can scarcely fail to have it beautifully bright. Feet for all jeUies are boiled so long by the people who sell that they J^fe less nutritious: be procured from the butcher and only scalded to take off the liquor will require greater care in removing the fat; but the jelly will be far stronger. A little isinglass, half an ounce to a quart of stock, may be used to secure the firmness, particularly in summer. In peeling lemons, care should be taken not to cut below the color, as by so doing a great deal of the flavor of the essential oil is lost, and the white part gives a disagreeable flavor. The stock should be measured when set to get cold, as the exact quantity cannot be measured when it is set. Jelly is equally good ipade of cow-heels nicely cleaned.

From Mrs. Hale's New Cook Book, 1857, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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set of calPs-feet nicely cleaned, and boil them in 3 quarts of water, until the meat drops from the set it away to perfectly cold, skim off the fat carefully, then put it into a kettle, which must be entirely free from grease, and add white wine, half pound of loaf sugar, the juice of 2 lemons, and the whites of 5 eggs beaten it over a brisk examine it with a spoon, and when the particles begin to separate and look clear, take it off; it through a sieve into a flannel-bag, and let it drip till it clears. If it does not clear on straining it, bpil it up again. The feet after having been boiled first should stand all fat to congeal; then more effectually removed. is essential, for least fat remains it will not clear. Orange Calfs-feet Jdly.—To a pint and a half of firm calfs feet jelly, put a pint of strained orange-juice, mixed with thai of or 2 lemons; add to (5 ounces of sugar, orrken CUSTARDS, CREAMS,

From Mrs. Hale's New Cook Book, 1857, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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small, the very thin rinds of 3 oranges and of 1 lemon, and the whites of 6 eggs with half the shells crushed small. Stir these gently over a clear fire until the head of scum liegins to form, hut not at all afterwards. Simmer the jelly for from the the let it stand a it a jelly-bag perfectly clear. This is an original, and entirely new receipt, which w'e can recommend to the reader, the jelly being very pale, beautifully transparent, and delicate in flavor: it would, we think, be peculiarly acceptable to such as are forbidden to take wine in any form. The proportions both of sugar and of lemon-juice must be somewhat varied according to the season in which the oranges are used. Strong calfs-feet jelly 1^ pint; strained orange-juice, mixed a of lemon-juice, ozs.; rinds of oranges, 3; of lemon,: Ohs.—A small pinch of isinglass thrown into the jelly when it begins to boil will much assist to clear it. When the flavor of Seville oranges is liked, 2 or 3 can be used with the sweet ones. Ohs.—Lemon, strawberry, raspberry and calf’s-feot jellies are made like the orange—only requiring more or less sugar, according to the fruit used. To Clarify Isinglass.—Take 2 ounces of isinglass, pour on it a pint of spring water which has been mixed with a tea-spoon fill of beaten white of egg and a table-spoonful of lemon-juice. let taking care the isinglass does not to the bottom of the pan; simmer a few minutes, clear off the scum till no more appears; muslin, and set it by for use: it will be transparent, and may be warmed and mixed with the clear juice of any of fruit already sweetened, or «yrup in liqueur. As a portion isinglass is taken up by the white of egg, a quarter to each oz. should be allowed for this. The finest sort of isinglass, which should be white and without any smell, does not require to bo clarified, e.xcepting for clear jellies; for all other purposes it is to and to pass trainei. A variety of excellent Jellies may be made with clarifipd and the juice or syrup of almost any of fVcsh the color of which is best preserved by mashing it lightly and strewing pounded sugar over it, letting it stand 3 or 4 hours for the juice to drain ofi’; pour a little water over, and use the juice without boiling. This can only be done when fruit is plentiful, as it requires double the quantity. It is also a great improvement to these jellies to put the moulds into ice 3 or 4 hours before serving them. Strawbe) '•y Isinglass Jelly.—A great variety of equally elegant and excellent jellies for the toble may be made with clarified isinglass, clear syrup, and the juice of almost any kind of fresh fruit; but as the process of making them is nearly the same for all, we shall limit our receipts to one or two, which will serve to direct the makers for the rest. quickly for 15 minutes 1 pint of water and three-quarters of a pound of very good sugar; measure a quart of ripe richly-flavored strawberries without; the scarlet answer best from the color which they give; on these pour the boiling syrup, and all The next day clarify 2 ounces and a half of isinglass in a pint of water, as directed at the beginning of this chapter; drain the syrup from the strawberries very closely, add to it 2 or 3 table-spoonsful of red currant juice, and the clear juice of 1 large or of 2 small lemons; the isinglass is nearly cold mix the whole, and put it into moulds. The French, who excel in fruit-jellies, always mix the separate ingredients when they are almost cold; and they also place them over ice for an hour or so after they are moulded, which is a great advantage, as they then require and are in consequence much more When the fruit abounds, instead of throwing it into the syrup, bruise lightly from 3 to 4 pints, throw 2 table-spoonsful of sugar over let the juice flow from it for an hour or 2; then pour a little water over, and use the juice without boiling, which will give a jelly of finer favor than the other. sugar, three-fourths of a pound: Strawberries, isinglass, 2 ounces and a half; 1 pint (white of an egg to 2 tea-spoonslul) 1 large or 2 small lemons. Obs.—The juice of any fruit mixed with sufficient sugar to •weeten, and of isinglass to stiffen it, with as much lemon-juice B8 will take off the insipidity of the flavor, will serve for

From Mrs. Hale's New Cook Book, 1857, page 359. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a pint of water, ounce and a half of isinglass, the rind of an orange and a.emon, cut thin, and 4 ounces of loaf sugar, the is dissolved; add to it the juice of 2 sour oranges, 1 lemon, and of sweet oranges enough to make a pint of mixture, simmer a few minutes longer, and strain it through a lawn sieve; half an hour in a cold place, and then pour it into the mould. Or:—Put into a stew-pan 1 quart of good stock, 1 ounce of isinglass, the thinly-pared rinds of two sour oranges, 2 sweet oranges, and 2 lemons; the juice of 3 of each, and half a pound of loaf sugar; boil the whole 20 minutes, run it through a jellybag, and pour into moulds. Lemon jelly is made as above. These jellies are served, garnished with very thin slices of oranges or lemons. Wine. Jelly.—^Take 1 ounce and a half of isinglass, and soak it for 5 minutes in off the water; the isinglass in 2 quarts of boiling w'ater; let it cool a little, and add of sugar, a little cinnamon, the juice of 3 lemons, the peel of 2 lemons, 1 quart of wine, and the whites of 3 eggs. Stir all well; it 1 minute; strain it while hot through a jelly-bag.

From Mrs. Hale's New Cook Book, 1857, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 ounce of isinglass, 3 ounces of sweet and 6 bitter almonds, well pounded in a quart of milk; let it the is; it, stir it until nearly cold, and put it into the mould. Or:—To a pint of new milk and as much cream, add oz. and a half of the best isinglass, a large handful of sweet and bitter almonds pounded in a mortarand moistened with w'ater, 3 oz. of fine sugar, and 2 bay or peach leaves. Boil the whole until the isinglass is dissolved, then strain it into a basin, let it

From Mrs. Hale's New Cook Book, 1857, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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set of calfs feet in or 5 quarts of water, without any the is to quart, strain and mix 1 quart of milk, several sticks of cinnamon, or a vanilla bean. Boil the whole 15 minutes, sweeten it to the taste with white sugar, strain it, and fill your moulds with it. American Blanc Mange.—Mix 2 oz. of arrow-root in half a pint of cold water; let it settle for a quarter of an hour; pour oft’ the water and add a table-spoonful of orange or rose water; 1 quart of new milk; it with a bit of cinnamon, half the peel of a lemon, and 4 laurel or bay leaves; pour the boiling milk upon the arrow-root, stirring it all the time: put it into the mould and turn it out the following day. Jaumange, or Jaune Manger.—Pour on the very thin rind of a large lemon, and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for 3 or 4 minutes, then leave the sauce-pan by the side of the stove, that the syrup may taste In 10 or 15 minutes afterwards add 2 ounces of isinglass, and stir the mixture is dissolved, then throw in the strained juice of 4 sound, moderate-sized lemons, and a pint of sheiTy; mix briskly with the beaten yolks of 8 eggs, and delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it hiis become cool, and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Rind of 1 lemon; sugar, 8 oz.: 3 or 4 minutes. Isinglass, 2 oz.; Juice, 4 lemons; yolks of 8 eggs; wire,

From Mrs. Hale's New Cook Book, 1857, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiled to a syrup with a pint of water to the pound, only half the weight must be taken at first, and this must not be boiled with the water more than 15 or 20 minutes at the commencement of the process; a part of the remaining sugar must be added every time the syrup is reboiled, unless U should be otherwise directed in the receipt. G. To preserve both the true flavor and the color of fruit in jams at. 1 jellies, boil them rapidly until they are well reduced, hcfore the sugar is added, and quickly afterwards, but do not allow them to become so much thickened the sugar will rot dissolve in them easily, and throw up ifs scum. seasons, the juice is so much richer in others, that this effect takes place almost one is aware of it; but the drop which adheres to the skimmer, when it is held up, will show the state it has reached. 7. Never use tin, or pewter spoons, or skimmers for as they convert the color of red fruit into a dingy purple, and impart, besides, a very unpleasant flavor. 8. When cheap jams or jellies are required, make them at once w'ith loaf sugar, but use that which is well refined always, for preserves in general; it is a false economy to purchase an inferior kind, as there is great waste from it in the quantity of scum which it throws up. 9. Pans of copper or bell-metal are the proper utensils for preserving fruit: when used, they must be scoured bright with sand. Tinned pans turn and destroy the color of the fruit that is put into them. is now a new sort of stew-pan made of iron coated with earthenware, which is very nice for preTo Clarify Sugar.—Take the finest kind, break it into large lumps, and put it into a preserving-pan. If for syrup, add a pint of cold water to each pound; if for candying, a couple of wincglassfuls to the pound will be sufficient. Beat the white egg, add it to the water, mix it well, and pour; 1 egg is enough for )2 lbs. of sugar, if it is fine, or 2 if it is coarse. When the sugar is nearly melted, stir and p Jt it over a gentle fire; do not stir it after the scum begins to rise; let it boil 5 minutes, then take it off the fire, let it stand a minute or two, then tiike the scum carefully off; put the pan again on the fire, and when the syrup begins to vlircw in a little cold water, which should be kept back fer the PKKBERVBS,

From Mrs. Hale's New Cook Book, 1857, page 364. Read from the scan by computer, so a word may be off; the page itself shows the original.

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purpose; till the scum rises, draw it off the fire, and skim It as before; repeat this till quite clear; it is then fit for use. It is by long boiling that the different degrees are ac<]uired, which the confectioner requires. A simple method of candying, is to lay some fruits from ti) rup into a clean sieve; to dip it quickly into hot water, and then put the fruit into a fine cloth, to drain; sift over ’t refined sugar, and dry on sieves in a moderate oven. A little powdered alum dissolved in water, and put into the syrup of preserves, with a quantity of sugar, will some times prevent their candying. The only secret of storing preserves, is to exclude the air from them, and to set them in a dry place, not placing the pots on each other. All fruits for preserving should be gathered in dry weather; out as this is not always practicable, much inconvenience may be obviated by boiling the fruit for jellies and jams long before is added. By so doing, the watery particles will evaporate, and the be flavored, by the sugar not being too long On the fire. To Preserve Straioberries or Raspberries, for Creams or Ices, boiling.—Let the fruit be gathered in the middle of a warm day, in very dry weather; strip it from the stalks directly, weigh it, turn it into a bowl or deep pan, and bruise it gently, mix with an equal weight of fine dry sifted sugar, and put it immediately into small, wide-necked bottles; cork these firmly without delay, and tie bladder over the tops. Keep them in a place, or the fruit will ferment. The mixture should be stirred softly, and only just sufficiently to blend the sugar and tne fruit. The bottles must be perfectly dry, and the bladders, after having been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be next to the cork. Strawberries.—To 2 lbs. of fine large strawberries add 2 lbs. of powdered sugar, and put them in a preserv ing-kettle, over a slow till the sugar is melted; precisely 20 minutes, as fa.st as possible; have ready a number of small jars, and put the fruit in boiling hot.

From Mrs. Hale's New Cook Book, 1857, page 365. Read from the scan by computer, so a word may be off; the page itself shows the original.

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whole.—Take 5 quarts of raspber rics, and cull from them about 3 pints of the largest an j firmest, and set them aside; put the remainder in the preserving-pan. and put them on the fire to extract they are boiled enough, let them cool, and strain them tlirough a cloth. While they are cooling, boil up the sugar in the proportion of lb. to 1 quart of the fruit, and when you have removed the scum, and it is a good syrup, throw in your whole raspbeixies: rapidly a few minute.s, Imt be careful they do not fall to pieces or become ragged. them out with a skimmer full of holes, and spread them over a large dish to; then throw into the syrup the juice of those you have previously boiled, and let it boil it is nearly a jelly; throw in fruit, and give it a smart: then put it in your jars hot, and do not cover them To Preserve Damsons.—To every pound of damsons allow thrce-qiiarters of a pound of powdered sugar; put into jars or well-glazed earthen pots, alternately a layer of damsons, and one of sugar; tie strong paper or cloth over the pots, and set them in the oven after the bread is drawn, and let them stand till the oven is cold. The next day strain syrup, and it till thick it is cold, put the damsons into small jars or glasses, pour over the syrup, which should cover them, and tie a wet bladder or strong cloth over them.

From Mrs. Hale's New Cook Book, 1857, page 366. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the plums with scald them in boiling water, and take off the skins, leaving on the If not quite ripe, they will require t/> be simmered a few minutes over a stove; to every pound of fruit, allow one of fine; clarify nearly boiled, candy high, put in the plums, and boil them nearly fifteen minutes, with a spoon carefully put them basin, and stand a day or two; then boil them ten c< perfectly transparent; put them into the jars; strain the syrup through a sieve, and pour it equally over them. 'To

From Mrs. Hale's New Cook Book, 1857, page 366. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a preserving-pan with water enough to Let them remain on the fire until the water sim mere well; then take off, and allow them to stand until halt cold, putting the plums to drain. To every lb. of plums allow lb. of sugar, which must be boiled in the water from which the plums have been taken; let it boil very fast until the symp drops short from the spoon, skimming carefully all the time. the sugar is sufficiently boiled put in the plums, and allow them to boil until the covers the pan with large bubbles. Then pour the whole into a pan, and let them remain until the day. Drain the syrup from the plums as dry as possible, boil it up quickly, and pour it over the plums: then set them by; do this a third and a fourth

From Mrs. Hale's New Cook Book, 1857, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the rough-skinned when quite dry, with rather more than their weight of sugai pounded fine; lay a layer of fruit and a layer of sugar till all are in the pan; add a tea-spoonful of water, and boil the fiuit quickly until it is clear; take it out and put it into jars; up the it is thick, then pour it over the fruit. When cold, cover it closely.

From Mrs. Hale's New Cook Book, 1857, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Preserve.—Take different kinds of fruit, stone the plums and slice the apples and pears; in alternate layers in a jar; set them in the oven until they are quite soft; then pass the pulp through a coarse sieve, and to every ’b. of fruit put a lb. of moist sugar, set it over a slow fire and stir it till very thick, then put it mto a wide shallow pot, and cut it m slices for use. Windfalls may be employed for this sort of sweetmeats. An Economical way of Preserving Peaches whole.—To 1.5 lbs. ol cling-stone peaches take 7-^ lbs. of loaf sugar; put 2 or 3 quarts of water in the kettle with 1 tea-spoonful of pearl-ash to destroy the skins the is hot, throw in a few peaches, and let them remain a few niinutcsi take them out and wipe off the skins with a coarse towel, and then throw them into cold water. Take half the sugar willi as little water as possible to it; put in a layer of neaches, and boll to 30 rhern out on a flat dish to cool. After 2 or 3 layers have been in this way the syrup increase; by degrees add the rest of the all are done, the syrup •intil it becomes a in the kettle naif a pint of alcohol, which will cool and thicken it sufficiently to put on the peaches, which should be ready in your jars; do not cover them the next day. not have the least taste of the alcohol, and are a very fine preserve. To Preserve Peaches.—The clear-stone yellow peaches, white at the stone, are

From Mrs. Hale's New Cook Book, 1857, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it is pared. To each pound of a of loaf sugar. layer of sugar at the bottom of the preserving kettle, and then a layer of fruit and so on the is all in. it over hot ashes until the sugar is entirely dissolved; then boll them until they are clear; take them out piece by piece, and spread them on a dish free from syrup.

From Mrs. Hale's New Cook Book, 1857, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pan until it jellies; w'hen the peaches are cold, fill the jars half full with them, and fill up with the boiling syrup. stand a short time covered with a thin cloth, then put on brandy paper, and cover them close wdth corks, skin, or paper. 20 to 30 minutes will generally be sufficient to preserve them. Brandy Peaches.—(American Recipe.)—Take 4 lbs. of rip* peaches 2 lbs. powdered Put the fruit over the fire in cold water simmer., but iu)t boil, till the skins will rub jff easily. Stone them, if liked. Put the sugar and fruit in alternate layers in the jars, t’H in white brandy, and cover the whole. Coik tightly. Brandy Peaches.—To 6 lbs. of the fruit peeled put 3 lbs. of loaf sugar and 3 pints of white French brandy. in ajar tightly corked, and till soft in a kettle of hot water. reach to the top. but not over the top of the jar. To

From Mrs. Hale's New Cook Book, 1857, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to 1 the In the kettle alteniately a layer of pine-apple and a layer of To each pound of fruit put 3 table-spoonsful of water. Let it remain over a slow fire until is all melted; then boil it slowly until the fruit looks; take out the by piece, and lay them on a the syrup is boiled to a jelly. Put the in jars, and pour on the

From Mrs. Hale's New Cook Book, 1857, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the quinces and clear the cores out well, saving all the seeds. the peelings put them on to the water partakes strongly of the flavor of the quinces; put the seeds in a linen bag and the parings. Put the quinces in a separate pan, and let them boil until almost tender. Strain all the quince put 1 pint of the to each pound of fruit and sugar; the quinces quite clear; then put them on cleared the

From Mrs. Hale's New Cook Book, 1857, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it jellies with the bag of seeds, from which the substance should be pressed in the jelly. It is well to add 2 or 3 pints of quince water, and 2 or 3 lbs. of sugar more than is for floating islands, &c. To Preserve Oreen Oinger.—For two weeks put the ginger every night and morning in fresh boiling water. Take off the outside skin with a sharp knife; it in water it is quite it thin; prepare a syrup of 1 lb. of sugar to half; clarify it, and then put the ginger into it. it until it is clear.

From Mrs. Hale's New Cook Book, 1857, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a syrup of loaf sugar—al-.owing a pound of pleasant sour apples to a pound of sugar. Be very particular in skimming it until it is quite clear. The apples should be pared very nicely and their cores extracted, an instrument made for the purpose, bef<»re are weighed. Boil the apples in as much water as will cover them they boiorne soft, but take care that they do not corimence to break. Those that cook first should be removed on a sirauier they are all

From Mrs. Hale's New Cook Book, 1857, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Apples—another way.—Weigh quantities ’ of good brown of apples; core, and mince the sugar, allowing to every 3 pounds a pint of water; skim it well, and boil it pretty thick; then acid the apples, the grated peel of one or two lemons, and two or three pieces of white ginger; the apples fall, and look clear and yellow. Obs.—If a vgry nice preserve is wanted, use loaf-sugar, then the apples will look delicately \vhite. Crah Apples.—Makft a syrup, allowing the same weight of sugar as apples. Let it cool, then put in the apples, a few at once, so that they will not crowd, and break to till they begin to break, then take them out of the kettle. Boil the syrup in the course of 3 or 4 days, and turn it while hot on to the apples. This continue to do at intervals of 2 or till the apples appear to be thoroughly preserved. To Preserve Pears.—Pare them very thin, and simmer in a thin syrup; let them lie a day or two..Make the syrup richer, and simmer again, and repeat clear; then ^ drain and dry them in the sun or a cool a They may be kept in syrup, and dried as wanted, which makes them more moist and rich. To Bal e Pears.— Wipe some large sound iron pears, arrange them on a dish with the stalk end upwards, put them into the oven after the bread is drawn, and let them remain all night. If well baked they will be excellent, very sweet, and juicy, and much finer in flavor than those w hich are stewed or baked w iib The bon chretien pear also is delicious baked thus.

From Mrs. Hale's New Cook Book, 1857, page 370. Read from the scan by computer, so a word may be off; the page itself shows the original.

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halve or quarter large pears, according t3 their size; throw them into water, as the skin is off, before are divided, their tuining Pack them round a block-tin stew-pan, and sprinklf as much sugar over as will make them pretty sweet, and add lemon-peel, a clove or two, and some allspice cracked; just cfiver them with water, and add a little red wine. dose and stew 3 or 4 hours; when tender, take them out, and strain the liquor over them.

From Mrs. Hale's New Cook Book, 1857, page 371. Read from the scan by computer, so a word may be off; the page itself shows the original.

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incision in the outer skin only of each chestnut, to prevent its bursting, and when all are done, throw them into plenty of boiling water, with about a of to the half gallon. chestnuts will require to be boiled nearly or quite an hour, others more than half the time; the cook should try them occasionally, and as soOi.i as they are soft through, drain them, wipe them in a coarse cloth, and send them to table quickly in a hot napkin. Roasted Chestnuts.—The best mode of preparing these is to roast them, as in Spain, in a coffee-roaster, after having boiled them from 5 to 7 minutes, and wiped them dry. should not be allowed to coo', and M'ill require but from 10 to They may, when more convenient, be finished over the fire as usual, or in a Dutch or common oven, but in all cases the previous boiling will be found an improvement. Never omit to cut the rind of each nut slightly before it is Serve the chestnuts very hot in a napkin, and send salt to table with them.

From Mrs. Hale's New Cook Book, 1857, page 371. Read from the scan by computer, so a word may be off; the page itself shows the original.

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outside skill, make a hole top, take out the seeds; then throw the melon into water, and after it has remained 12 hours take it out and put it into a preserving-pan with a large piece of loaf-sugar and as much water as will cover it; then cover the pan closely, and let it remain for an hour on a very slow Repeat this process 3 times, on 3 successive days, taking care not to allow it to boil; make a thin -syrup, drain the melon carefully out of the liquor, and put it into the syrup, set a slow fire, closely covered for half an hour every day for 3 ensu-

From Mrs. Hale's New Cook Book, 1857, page 371. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ing days, on the last day boiling the syrup until it is very rich, with the rind of one, and the juice of two lemons. To improve the flavor of a melon, take it when nearly ripe, cut out so much of the large end as to permit the scooping out of the seeds j up the hollow with water and sugar, or white wir.e; dose the top, put the melon in a net exposed to the sun ftr as as it remains A t4»a^er-melon acquire a fine flavor; but a mas^•-melon requires no improvement. Or:—Take a melon, cut it pieces as for eating, trim off the outer rind, freely dust it over with hours after put it in a preserving-pan with sufficient syrup to cover it; boil it gently until tender, repeat the boiling for 3 suocessive days, when the syrup should be thick. To Preserve Water Melon Rind and Citrons.—Pare green skin, cut the w'ater melon into pieces.

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pieces, and allow to each pound a pound and a half of Line your kettle with green vine leaves, and put in the pieces without the A layer of vine leaves must cover each layer of melon to cover the whole, and place a thick cloth the kettle.

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fruit for 2 hours after scattering a few bits of alum amongst it. the melon rind on a dish to the using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. clear, put in the rind, and let it boil 2 hours; take out the rind, boil up the syrup again and pour it over the rind, and let it remain all night. The next morning boil the with lemon allowing one lemon to a quart of it is thick enough to hang in a drop from the point of a spoon, it Put the in jars, and pour it the syrup. It is not fit for use immediately. Citrons may be preserved in the same manner, first paring off the outer skin, and cutting them into quarters. Also green limes. To

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thick yellow pumpkin i.s sweet; pare, take out the seeds, and cut the into any form you choose—round, square, egg-shaped, stars, wheels, &c.; weigh it; put it into a stone jar or deep dish, and place it m a pot of water to boil, till the pumpkin is so PRESERVES, FRUIT, JELLIES, MARMALADE, 3g* K ft chat you «vn a fork it. The pot may be kepi imoovered, and be sure that no water boils into the jar. "Jake the weight of the pumpkin in good loaf sugar; clarify it, and boil the s} rup with the juice of 1 lemon to every pound of sugar and the peel cut in little squares. When the pumpkin is soft, put it into the syrup, and simmer gently about an hour, or till the liquor is thick and rich, then let it cool, and put it in glass jars well secured from air. It is a very rich sweetmeat.

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1 pound of rind not quite mellow, and cut the outside carefully off; lay it in a bowl and sprinkle over it 1 tea-spoonful of alum; it with boiling water, and let it stand all dry it in a cloth, scald it in ginger tea, but do not boil it; dry it in a; to 1 pound of rind allow 1 pound of sugar and it an hour.

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equal weights of fruit and moist sugar; put them on the fire together stirring and breaking the fruit till the sugar melts, then it will jelly on a plate. Though simple, this will be found a very good receipt. Or:—Take equal weight of fruit and roughly-pounded sugar; bruise the fruit with the back of a spoon, and boil them together for half an hour; if a li'.tle more juice is w'anted, add the juice of currants drawn as for jelly.

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weights of pounded of strawberries; mash them in the preserving-pan, and mix the sugar well with it; stir, scum, and boil it for 20 Currant Jam.—Allow equal weight of dipt currants and of pounded loaf sugar; bruise and mash the fruit in a preserving-pan over the add it frequently; it boils, skim, and let it boil for iO minutes. or Red

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families where are many there is no preparation of fruit so wholesome, so cheap, and so much admired, as this homely conserve. The fruit should be clean picked in dry weather, and to every pound of berries put a half pound of coarse brown sugar; boil the whole together for three-quarters of an hour or 1 hour, stirring it well the whole Put it in pots like any other preserve, and be found most useful in families; it is medicinal for children.

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and weigh the pine-apples, and grate them down on a large grater. To 1 lb. of fruit put threequarters of a pound of powdered sugar; put it over the it comes to a boil, it half an hour or more till clear; put it in jars, and cover it carefully. PBE8KRVE8, FKUIT,

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core some green pippins, and in till quite soft; break them gently with the back of a spoon; the water through a jelly-bag then to every pint of the fruit put 1 lb. of double-refined sugar, the peel and juice of a lemon, and to a strong syrup. Drain off the syrup from the and pour the apple-jelly it, and simmer the whole until it becomes thick. with paper. Common moist sugar is sometimes employed for family use.

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quarter the fruit, put it in layers in a stone jar with sugar sprinkled between; add a tea-cupful of water, and it in a Have a quantity of sugar equal in weight to the fruit; allow 1 quart of water to every 4 lbs.; the sugar and water together, skimming it When the quinces are soft add them, with a quart of will be found in the jar: in the syrup, beating it with a spoon the marmalade is quite

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for this preserve, which is a very delicious one, finely flavored, and quite though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour, and do not fail to it often the time; draw the fire, and mix it 10 ounces of well-refined rolled or beaten to powder, foi MRS. balk’s new OOOK

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the plums are ripe, take off the skins, weigh, and boil them quickly without sugar for 50 minutes, keeping them well stirred; then to every 4 lbs. add 3 of good sugar reduced quite to powder, boil the preserve from 5 to 8 minutes longer, and off the scum perfectly before poured into the jars. When the flesh of the fruit will not separate easily from the stones, weigh and throw the plums whole into the preserving-pan, boil them to a pulp, pass them through a sieve, and deduct the weight of the stones from them when apportioning to the jam. The Orleans plum may be substituted for greengages, in this Greengages, stoned and skinned, 6 lbs. 4j lbs.;

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method.—Weigh an eq nal quantity of Seville oranges and cut the oranges halves, out the pulp, and put the rinds into cold till tender, changing the water once or twice, remove the w hite from the; mash the pulp, and squeeze u cloth, adding a v*ter the second time of squeezing; then shred the peel finely, t tne juice and sugar, and boil 20 minutes over a slow D jnsan or Plum Cheese.—Bake the fruit in a stone jai rRKSKRVES,

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38» t few of the kernels to flavor it; then pulp it through a coarse sieve, and to each pound of pulp, free from skin and stone, add half a pound of powdered loaf sugar, in a pan; boil and skim till the sides candy, when pour the into shallow pans, previously rubbed with butter, and tie them over.

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of the stalks after they are pared, and cut them into short lengths, have ready a quarter-pint of water gently for 10 min utes with 5 ounces of sugar, or with 6, should the fi uit be very acid; put it in, and simmer it for about kinds will be tender in time, some

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excellent com* note if made with fine sugar, and very good with any kind. Break 5 ounces into small lumps and pour on them half a pint ()f water; boil these gently for 10 minutes, and clear off all the scum; a pint of fresh gooseberries freed from the tops and stalks, washed, and well drained. them gently from 8 to 10 minutes, and serve them hot or cold. Increase the quantity for a large dish. /90 MRS, Compote of Oreen Apricots.—Wipe the down from a pound of quite young apricots, and stew' them very gently fcr nearly in syrup made with 8 ounces of sugar and quarters of a pint of water, boiled together the usual time. Compote of Red Currants.—A quarter-pint of water and 5 ounces of sugar: 1 pint of ready picked currants to be just simmered in the syrup from 5 to 6 minutes. recipe will serve equally for raspberries, or for a compote of the two fruits mixed together. Either of them will be found an admirable accompaniment to batter, custard, bread, ground rice, and various other kinds of puddings, as well as to whole rice plainly boiled, ^ Compote of Cherries.—Simmer 5 ounces of sugar with half a pint of water for 10 minutes into the syrup a pound of cherries weighed after they are stalked, and let them stew gently for 20 minutes; it is a great improvement to stone the fruit, but a larger quantity will then be required for a dish. Compote of Morelia Cherries.—Boil together for 15 minutes, 5 ounces of sugar with half a pint of water; add a pound and a quarter of ripe

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for dessert. should be quite ripe, and be found delicious dressed thus. A little lemon-juice may be added to the syrup, and the blanched kernels of 2 or 3 peach or apricot stones. Sugar, 5 ozs; water, half pint;

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tne the juice and skim it. To each pint of juice allow 1 lb. of loaf Measure the juice when it is boiled, and then throw the a pan, and make a syrup of it with a little to it the juice, and let rapidly should always be made Those who are very particular, use only the juice first flows the straining bag, as the thicker particles which come through when the bag is squeezed prevent its being so brilliantly clear. Jelly should always be boiled sufficiently at first, as it cannot be reboiled like preserves. If boiled a second time it will not be jelly, but only of the consistence of syrup. Very fine White Currant Jelly.—The fruit for thisjelly should be very white, perfectly free from dust, and picked carefully from the stalks. To every pound add eighteen ounces ofdouble refined sifted sugar, and boil them together quickly for 6 minutes; throw in the strained juice of a sound fresh lemon, or of 2, should the quantity of preserve be large; boil it 2 minutes longer; pour it into a delicately clean and finish it by the directions given for the Norman red currant jelly. lbs.; highly refined 6| lbs.; Juice of 2 moderate-sized lemons; 2 minutes. Grape Jelly.—Strip from their stalks some fine ripe blacxcluster grapes, and stir them with a wooden spoon over a gentle fire until all have burst, and the juice flows freely from tnem; it off without pressure, and jelly-bag, or a tw'ice-folded muslin; weigh and then it rapidly for 20 minutes; draw the fire, stir in it Uli dissolved, 14 ounces of good sugar, roughly powdered, tc MRS. each pound of juice, and the jelly quickly for 15 minute* longer, keeping it constantly stirred, and perfectly w'ell skim nied. It will be very clear, and of a beautiful pale rose-color. Juice of black-cluster grapes; 20 minutes. To each pound of juice, 14 ozs. good sugar; Obs.—We have proved this jelly only with the kind of grape which we have named, but there is little doubt that line purple grapes of any sort would answer for Orange Jelly.—Peel 12 large and sweet oranges; and squeeze a linen bag. To pint of juice add lb. of sugar; when the sugar is dissolved, put it the dissolve 2 ounces of isinglass in just enough hot water to cover it, and add it to the jelly as it begins to boil. Let it boil very fast for 20 minutes. Put it hot into the jars and tie it up with brandy-paper. Lemon jelly may be made in the same w'ay, only to of juice add 2 lbs. of sugar. Sf^wberry Jelly.—This, w'hen made with fine, full-flavored, scarlet strawberries, is a very delicious preserve, and is by to guava jelly, which it greatly resembles.

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Ib«.; 20 lbs.; 20 minutes. Or, juice of strawberries, 4 lbs. Sugar, boiled to sand) -height, 4 lbs.; Another very fine Strawberry Jelly.—Express the juice Prom the fruit through a cloth, strain it clear, weigh, and stir to it £fn proportion finest dried and to powder; when this is dissolved, place the preserving-pan ovei a very clear fire, and stir the jelly often until it boils; carefully from.scum, and boil it quickly from 15 to 25 minutes. Equal weight ofstrawberry -juice and sugar

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is for a moderate quantity of the pre-: a very small portion will require much less time. Apple Jelly.—Pare, core, and cut small, any good baking apples, say 9 pounds in weight, put them into a stew-pan with 3 pints of water, boil them gently, stirring them till the liquid can be passed through a jelly-bag; then to each pint add threequarters of a pound of powdered loaf sugar, set it on the fire, it 15 minutes, skimming it will jelly; but if it be overboiled, it will resemble treacle,

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core juicy apples, and boil 2 pounds of them to a pulp; pass it through a sieve; add three-quarters of a pound of haif sugar, the juice of 1 lemon, and 1 ounce of isinglass, dissolved in very little water; mix togethei, strain, and pour in o moulds. Quince Jelly.—Pare, quarter, core, and weigh sor le ripe but quite sound quinces, as quickly as possible, and throw them as they are done into part of the water in which they are to be to each pound fruit, and simmer it gently until it is a little broken, but net so long as to redden the juice, which ought very pale. the whole into a jelly-bag, or strain the liquid through a fine cloth, and let it drain very closely from it, but wilhoiit the slightest pressure. Weigh the juice, put it into a delicately clean preserving-pan, and it quickly for 20 minutes; take it the fire and it, it is entirely dissolved, oz.s. of sugar for each pound of juice, or 14 ozs. fruit should be very acid, which it will be in the earlier part t«f the season; iteep it constantly stirred and thoroughly cleared from scum MRS. bale’s neat COOK BOOC. or it s.ronglj in fulling Iroiu the skimmer; it directly into glasses or moulds. If properly made, it will be sufficiently firm to turn out of the latter, and it be beautifully transparent, and rich in flavor. It may be made with an equal weight of juice and sugar mixed together in the first instance, and boiled from It is difficult to state the time precisely, because from different causes it vary very much. It should be reduced rapidly to the proper point, as long boiling injures the: this is always more perfectly preserved by boiling the juice without the sugar first. To each pound pared and cored quinces, 1 pint water quarters to 1^ To pound, 12 ozs. sugar; Or, juice and sugar equal weight; 20 to 30 minutes.

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best way of preserving all for tarts, is by bottling; and if the following directions be exactly observed, be found to answer admirably;—Gather any kind of fruit on a dry day—currants, gooseberries, plums, &c., put it into wide-mouthed bottles; it should not be fully ripe Mix currants and raspberries in the same bottle, and put 2 ozs. of sugar into each; then have bladders cut so large, that when they are tied over the bottles they wdll hang an inch all round nelow the string. Let the bladders be wet, and tied tightly;.hen put the bottles up to their necks into a copper of cold ivater, with some straw between. Light a fire under the copper, and, when the fruit has sunk into the juice, let the fire go out, and leave the bottles in the w’ater until it is cold; turn the hottles upside down, and keep them in a cool If they leak they must be used at once. Fruit thus preserved will keep for any number of years, retaining all its original ness. They will require more sugar when put into tarts or The contents of a bottle when opened must be used at once, for the air getting in w'ill spoil them. To

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Tarts.—Cherries, plums of all sorts, and American apples, gather w’hen ripe, and lay them in small jars that will hold a pound; strew' over each jar 6 ozs. of good loaf-sugar pounded; cover with 2 bladders tied d(Twn; then set the jars in a large stew-pan of water up to FBKSKRVE8, FRtnT,

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out the finest cherries, plums, apri cots, grapes, or small pears—leave on their stalks. the whites of 3 eggs to a stiff froth—drain them, and beat the part that drips off again. Lay the fruit in the beaten egg with the •talks upward—select them out one by one and dip them into a Cup of finely powdered sugar. Cover a pan with a sheet of fine paper, place the fruit inside of it, and set it in an oven that is cooling. When the icing on the fruit be^Aimes firm, pile them on a dish and set them in a cool place. or

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the fruit, cut it lengthwise, remove all the pulp and interior skin, then put the peel into strong salt and water for 6 days; then boil them in spring water until they are soft, and place them in a sieve to drain; make a thin syrup with 1 lb. of sugar-candy to 1 quart of water, boil them in it for hour, or till they look clear; make a thick syrup with sugar and as much water as it; put in the peel, and boil them over a slow fire the syrup candies in the pan; take them out—powder pounded sugar over them, and dry them before the in a

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is nice preserve to spread on bread for children, and much healthier in the winter than Take any kind of berries, currants, or cherries—(the latter must be stoned)—to every pound of fruit allow half a pound of sugar, and boil it till it is reduced one-fourth. Lemon Drops.—Squeeze and strain the juice of 6 good-sized lemons; mix with it pounded and sifted loaf-sugar till so thick that it is stirred with difficulty; put it into a preserving-pan and with a wooden spoon stir it constantly, and let it boil 5 or; then drop it from the point of a knife upon writing paper, in drops as large as a shilling. When cold, they will re^ily come off

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3PG it the thinly-pared rind of one or two lemons; drop the sugar upon a stone or marble slab in round d-ops; when quiie roll them in sifted loaf-sugar, and lay iheiij between lay ers of white paper, or fold them in little bits of square paper and twist it at the end. Barley Sugar.—Boil the sugar as for the drops, and flavor it with lemon-juice or oil of lemons; rub a little fresh butter ovei a stone or marble slab, and pour the sugar along it in narrow strips; twist it while warm, and when cold, with a knife marl it across, and it will break into any lengths. Nongat.—Blanch three-quarters of pound of shelled almonds, and quarter of pound of bitter shelled almonds; throw them into cold water, take them out and wipe them; cut them into small pieces, but do not pound them; mix them well together; break small lb. of loaf sugar, and add to it half pint of cold oz. of isinglass in a very little boiling boil and the sugar well it is quite clear, squeeze over the almonds the juice of 2 lemons, and throw them into the sugar. Stir the almonds so as to mix them well the and then the kettle fire; have ready a mould or square tin-pan buttered, and put the mixture into it a little at a time, making only a thin coat of it around the mould or pan. that the almonds are equally dispersed through the sugar before it cools; but if it becomes cold before the almonds are well mixed, set it over the to it frequently in the mould tc prevent it from sticking. it has become a hard set the mould for a moment in warm water, and turned out it is in a hollow In it, a wooden spoon had better be used.

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the of two lemons ii' a pint of cream; strain and thicken it with the well-beaten yolks of three and whiles of four eggs; sweeten with pounded till nearly co'd, aud put it into glasses.

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Preliminary Remarks.—In making cakes, it is indispensably necessary that all the ingredients should be heated before they are mixed; for this purpose every thing should be prepared an hour before the time it is wanted, and placed near the fire, or a stove—the flour thoroughly and warmed; the carraway-seed, and anything else heated in the same way; butter and eggs should be beaten in basins fitted kettles or pans of warm water, which will give them the requisite degree of temperature. Without these precautions, cakes will be heavy; and the best materials, with • the greatest pains, will fail to produce the desired results. The following observations should also be strictly attended to: Currants should be very nicely washed, dried in a cloth, and then set before the If damp, they will make cakes or puddings heavy. Before they are to be used, a dust of dry flour be thrown among them, and a shake given which causes the cakes to be lighter. Eggs should be very long beaten, whites and yolks apart, and always strained. Sugar should be pounded in a mortar, or rubbed to a puwder on a clean board, and silled through a very fine or lawn sieve.

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should be pared very a sugar, beaten in a marble mortar to a paste; and then mixed with a littie wine or cream, so as to divide easily among the other ingredients. The pans should be of earthenware; nor eggs or batter and sugar be beaten in tins, as the coldness of the metal will prevent them from becoming light. Use no flour but the best superfine; for if the flour be of inferior quality, the cakes will be heavy, ill-colored, and unfit lo eat; but if a potato-flour be added, it will improve their lightness. Cakes are frequently rendered hard, heavy and uneatable, by misplaced economy in eggs and butter, or for want of a due seasoning in spice and sugar. all the articles are put into the pan, they should be thoroughly and long beaten, as the lightness of the cake depends much or. their being well incorporated. Unless you are provided with proper utensils as as materials, the difficulty of making cakes will be so great as iu most instances to be a failure. Accuracy in proportioning the ingredients is also indispensable; and therefore scales, weights, and measures, down to the smallest quantity, are of the utmost importance. When yeast is used, a cake should stand for some time to rise, before it is put in the oven. All stiff cakes should be beaten with the hand; but pound and similar cakes should be beaten with a whisk or spoon.

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Cake.—The goodness of a cake depends almost wholly on careful baking. The oven for large cakes should be pretty quick, or the batter will not rise; paper should be put over the top to prevent their scorching. To judge whether a cake be ready, plunge into the middle a clean; draw it out instantly, when, if the blade be sticky, the cake is not done, and should be returned to the oven; if the blade be clean, the eak« is ready. paid to the different degrees of the heat of the oven for baking cakes: it should be, at first, of a sound heat, when, after it has been well cleaned out, such articles may be baked as require a hot oven; then, such as 'ire directed to be baked in a moderately heated oven; and lastly, those in a slack or cooling oven With a little care, the above degrees of heat may soon be known. How

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cakes keep for a longer period ones; as water is not used in making the former, and sugar, of which they contain much, will not fer ment umess it be dissolved in water. Cakes are best kept in earthen pans, or in tin; but they scon become dry in drawers or wooden boxes. Cakes wetted with milk eat best when new, but do not keep so well as others. How to Prepare Butter.—To cream it, drain the water well it, after it is cut—soften it a little before the fire, should it be very hard, and then with the back of a large strong wooden spoon beat it until it resembles thick cream. When prepared tnus, the sugar is added to it first, and then the other ingredients in succession.

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the white of 1 egg perfectly light then add 8 tea-spoonsful of loaf sugar, pounded fine and sifted, very gradually, beating; after every spoonful, add one drop of the essence of lemon or rose-water to flavor it. wish to color it pink, stir in a few grains of cochineal powder or rose-pink; if you wish it blue, add a little of what is called* powder-blue. Lay the frosting on the cake wdth a knife, soon after it is taken from the oven—smooth it over, and let it remain in a cool place till hard. To frost a common-saed loaf of cake, allow the white of 1 egg and half of another. To Blanch Almonds.—Put them in a sauce-pan with plenty of Of ’ it slowly it is just scalding, lAirn the almonds into a basin, peel, and throw them in cold »ater as they are done; dry them well in a soft cloth are If the water be too hot, it turn them yellow. To Pound Almonds.—After they are blanched, it is better t^) have them thoroughly dried in a gentle heat; left, for example, in a warm room for 2 or 3 days, lightly spread on a the heating, sprinkle them with a few diops either of cold water, rosemary, white of egg, or lemon juice, and pound them in a mortar to a smooth paste. Lady Cake.—Beat to a stiff froth the whites of 8 eggs, then add at a time, lb. of powdered; to a cream quarter of pound of good and add to it of sweet milk with of saleratus dissolved in it. the eggs in the milk and butter, and sift in enough flour to make a batter as thick as pound cake.

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to a cream 7 ozs. of sweet butter; beat to a still' froth the whites of 8 eggs, and mix gradually it 1 lb. of fine white sugar, in the eggs together with half a nutmeg grated, and some es Bence of lemon or bitter almonds, or rose-water.

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fan lined with buttered paper. Almonds blanched and pounded may be substituted for the butter. ashington Cuke.—Beat together lb. of sugar, and three quarters of pound of butter; adtl 4 eggs well beaten, half pint of sour and of saleratus, dissolved in a little hot water. Stir in gradually 1 wineglass ful of wine or brandy, and 1 nutmeg grated. all well This will make two round cakes. It should be baked in a quick oven, and wdll take from 15 to 30 minutes, according to the thickness of the cakes.

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1 small tea cupful of yeast, half pint of milk warmed, lb. of butter, and Make a hole in the flour, and pour it the milk, eggs, and yeast; mix them all well together; beat the dough adding the butter by degrees. Let it stand for 1 hour to rise: then take half pound of sifted sugar, and mix it w'ell in with the dough; butter the cups or pans, put in the dough, and ornament the top with candied orange or lemon peel. Derby., or Short Cakes.—Rub 1 pound of butter into 2 pounds of sifted flour, add 1 pound of currants, 1 pound of good moist sugar, and 2 beaten eggs mixed with half a pint of milk the whole into a paste, roll it out thinly, cut it into cakes, and bake them about 5 minutes in a moderate oven. Shrewsbury Cakes.—Make a stiff paste of a three-quarters of a pound of sifted loaf sugar, a tea-spoonful of pounded cinnamon, half a pound of warmed butter, and 1 egg, with a little milk; it out thin, cut round, and bake on a tin, in a slack oven. Banbury Cakes.—First, mix together a pound of currants, cleaned with great nicety and dried, a quarter-pound of beef-suet, finely minced, 3 ounces each of candied orange and lemon-rind, small, a few grains of a full quarter ounce of pounded cinnamon and nutmeg mixed, and 4 ounces of niacaroons or ratafias rolled to powder. Next, make alight paste with 14 ounces of butter to the pound; it an extra turn or two to prevent its rising too much in the oven, roll out one-half in a very thin square, and spread the mixed fruit and spice equally upon it; moisten the edges, lay on the remaining half of the paste, rolled equally thin, press the edges securely together, mark the whole with the back of a knife in regular divisions of 2 inches wide and 3 in length; bake the in a well-heated li'oin 25 to 30 and

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to a cream a pound of sugar, and threequarters of a pound of butter—put in the juice and grated rind of a lemon, and a wine glass of brandy. Separate the whites and yolks of 9 eggs, beat them to a froth, and stir them into the cake—then add a pound of sifted flour, and just before put in the cake pans, a pound of seeded raisins. Irish Cake.—Take 1 lb. of butter beaten to a cream, threequarters of a pound of sugar sifted and dried, 9 eggs, the yolks and whites quarter of pound of almonds blanched and sliced, 1^ lb. of currants picked and dried, the same weight of flour the butter has been worked the hand to a cream, sift in the sugar, which should be quite hot; when mixed pour in the yolks of eggs, then add the whites; work it half an hour, then add the flour by degrees thoroughly mixed, add a very small tescupful of brandy. The currants and almonds, with quarter ot pound of lemon or citron peel, should be added just before the cakes are placed in the oven, which should be hot. The cake beaten an hour; the hand should be kept moving the same w^ay, and not taken out. Dutch Cake.—Mix 5j lbs. of flour, 1 \ lb. of raisins, lb. of currants, 5 eggs, oz. of cinnamon, a table-spoonful of allspice, 2 glasses of brandy, glass of rose-water, 3 pints of milk, a little salt, and yeast enough to raise it.

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fiutter and 1 lb. of sugar, and together with the yolks of 8 eggs; beat the w'hites separately; mix lb. of tea-cupful of wine-glassful of brandy and 1 of wine, tea-spoonsful of mace, 1 tea-spoonful of cloves, 2 tea-spoonsfol of cinnamon, 1 salt-spoonful of salt, three-quarters of a pound of raisins stoned, three-quarters of a pound of currants, half a MRS. hai.k’s new cook book. pound of Citron; mix with tho flour 2 tea-spoonsful of Babbitt’t yeast powder.

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lb. of dry flour, sweet butter, lb. of sugar, 12 eggs, 2 lbs. of raisins, stoned; lbs. of currants, well washed, dried, and floured; spice as you please; a of wine, one of brandy, and a pound of citron. Mix the butter and sugar as for pound cake. Sift the spice, and beat the eggs very light. Put in the last, stirring it in gradually; it should be well floured; if necessary, add more flour after the fruit is in; butter sheets of paper, and line the inside of 1 large pan or 2 smaller ones; lay of citron, then a layer of the mixture, then of the citron—and so on till the pan is full. This cake requires a tolerably hot and steady oven, and will need baking 4 or 5 hours, according to its thickness. It be to let it cc>ol gradually in the oven: ice it when thoroughly cold. Small Plum Cakes.—Mix 6 ozs. of powdered loaf sugar with lb. of flour, to which add 6 ozs. of butter beaten to a cream, 3 well beaten eggs, and half a pound of currants; beat all to a stiff paste, which drop on floured tin plates, and bake in a brisk

From Mrs. Hale's New Cook Book, 1857, page 392. Read from the scan by computer, so a word may be off; the page itself shows the original.

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filling them only half Sift a little fine sugar over just as you put them into the oven. Or:—Beat 8 ozs. of butter, and mix with 2 welt beaten eggs; mix 8 ozs. of dried flour, and the same of lump-sugar, and the grated rind of a lemon; then add the whole togcthsr, and beat full half an hour with a silver spoon. Butter small pattypans, half fill, and bake 20^ninutes in a quick oven. The same materials made into a paste, then rolled out t.to small round cakes, and baked, make very nice tea-cakes. Cookies.—One pound of butter, half pound of sugar, 2 teaspoonsful (or 3 drachms) of saleratus, 3 lbs. of flour, and about a pint of buttermilk, or milk that that is slightly sour may be used instead; flavor the whole with ground coriander-seed ao* cx)rding to taste. or nutmeg, may be substituted for the coriander if desired. the buttermilk, and dissolve the saleratus in it by stirring. The sugar may be boiled in half pint of water, and allowed to cool before using, when less buttermilk must be used, and the butter must be rubbed small with the flour; or beat the butter and sugar together in a pan to a nice cream; add the other ingredients, and make into a paste. Make into rolls half an inch thick, and cut into what shape you please; or roll out the paste to the same thickness, and cut it into any desired Bake from 20 minutes to half an hour in a moderately cool oven. preparation, with only half the quantity of butter and and half pint more milk or water, makes a most excellent cake (superior to soda) for tea, or for to which carrawayseeds or currants may be added.

From Mrs. Hale's New Cook Book, 1857, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pound of dried flour, a quarter of a pound of fresh butter, a quarter of a pound of sifted loaf; then mix together the flour and the sugar; rub in the butter, and add the yolk of an egg beaten w'ith a table-spoonful of cream; make it into a paste, roll, and cut it into small round cakes, which bake upon a floured tin. Honey Cake.—One pound and a half of dried and sifted flour, three-quarters of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orange-peel cut small, of pounded ginger and cinna

From Mrs. Hale's New Cook Book, 1857, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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10 very fresh eggs into a pan, with lb. of sifted loaf sugar; set the pan in warm water, and whisk very briskly for a quarter of an or the is and warm; it out of the water and whisk until cold; stir in as lightly as possible, to mix it thoroughly, lb of llour; flavor with essence of lemon, or the rind of a lemon rubbed on sugar; pour it into a mould, and bake. Prepare the mould as follows:—Melt a little fresh butter tiike scum, and pour it off the dregs; let it cool, and a brush rub it so it looks creamy, into all points of the mould, and dust it with sugar and flour, mixed in equal quantities, sufficient to adhere to the batter. The same preparation is used for sponge-cakes, when baked in a mould.

From Mrs. Hale's New Cook Book, 1857, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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llie same quantity of butter aud of sifted loaf sugar, and the yolks of 14 eggs— the A’hole to be beaten together fur three-quarters of an hour; beat the whites of the egg to a froth; mix the greater part by degrees to the paste, aud keep beating till the whole is soil and light. Cut pieces of paper the size and shape of the dish to be used, spread the paste upon them not thick, put it into the oven, and let it bake, but not enough to be brown; each with jam made of fruit, and a little jelly, and pile one upon the other. Let it remain quite cold, and, some hours afterwards, add a fresh quantity of sugar to the whites of eggs; pour it over the top, and ornament it with preserved orange and lemon chips, colored sugar-plums, &c., and let it stand in a cool oven to dry. Or:—Take 4 layers of fine sponge-cake, not; or the sponge-mixing may be baked at once in a round shape, about 0 or 8 inches in diameter, and afterwards divided into slices. Put between each layer of cake one of preserves, of. a different sort, strawberries at the top; and top and a icing of similar to in bride-cake, tinted red, and flavored with essence of lemon, rose, or vanilla. The icing must be dried; but the cake must not be again put the

From Mrs. Hale's New Cook Book, 1857, page 396. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ozs. into a pound of fine dry flour, and work it lightly into crumbs, three-quarters of a pound of sifted sugar, a dessertspoonful of pounded cinnamon, (or half as much when only a slight is liked,) and make these ingredients into a linn paste with 3 eggs, or 4, if needed. it, not very cut out the cakes with a tin shape. Bake them in a very gentle oven from 15 to 20 minutes, or longer, should they not be done quite through. As soon as they are cold, put them into a clean and dry tin canister, a precaution which should be observed all sugar-cakes, which ought to be loosened from the oven-tins while they are still warm. lb.; butter, C ozs.; sugar, three-quarters of a j)Ound; 1 dessert-spoonful (more or less, to the taste;) eggs, 3 to 4.

From Mrs. Hale's New Cook Book, 1857, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cakes can^e made by this receipt, by substi tuting for the cinnamon the rasped or grated rinds of 2 lemons, and the strained juice of its acidity is not objected to. More butter, and more or less sugar, can be used at will, both ft«r these and for the cinnamon cakes. Cream Cakes.—Take a quart of milk, from which take out 3 table-spoonsful to moisten 4 heaping table-spOonsful of flour, and put the remainder on to boil. Beat up 4 eggs, yolks and to a froth, with 5 heaping table-spoonsful of the is in the eggs with the moistened flour, and let it boil a few minutes. Add the grated peel and juice of 1 lemon, and set it away to cool. Then make the paste by putting in a pint of water, quaj'ter of a pound of butter, and placing it on the lire till the bultei is melted. Then stir in three-quarters of a pound of flour, and let it boil or scald thoroughly. Then let it get cold. Beat all the lumps out— beat 12 eggs and in. Batter 24 small round tins, and fill them not quite ball' lull. Bake the cakes thoroughly, and when cold open them a little with a knife, and put in the cream. Do them with egg to make them look like confccti jiiers. MRS.

From Mrs. Hale's New Cook Book, 1857, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of a largo cocoanut in slices and grate them. Beat up the white of 5 eggs, and the yolks of 3, and mix with them a few drops of the essence of Mix the grated cocoanut of flour, roll it lightly on a floured paste board, cut it into rings ‘ jinbler, the edge of which is floured. Butter the pans into wnich the cakes are laid, and after sifting a little loaf sugar over the cakes, bake them in a quick oven. they begin to brown they are done.

From Mrs. Hale's New Cook Book, 1857, page 398. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of a color, s pound of sugar and half the weight of butter—then add 8 eggs, beaten to a froth, essence of lemon, or rose-water, to the taste, and' flour to make them sufficiently stiff to roll out. Roll them out in powdered sugar, about half an cut it strips about half an inch wide, and 4 inches Jong, join the ends so as to form rings, lay them on flat tins that have been buttered, and bake them in a quick oven. Diet Bread.—To half pound of sifted sugar put 4 eggs; beat them together for an hour; then add quai-ter of pound of flour dried and sifted, with the juice of half a lemon and the grated rind of a whole one. Bake in a slow oven. Or:—Boil lb. of loaf sugar in half pint of water; whisk it with 8 eggs until cold; then stir in lb. of fine flour, and keep beating until it is put into the oven, which, if it be quick, will bake it in an hour. Or:—Beat up separately the yolks and w'hites of 4 eggs tor quarter of an hour; sift into both quarter of pound of grated sugar; beat it well up with the eggs, and stir the whole gradually but effectually into as much flour as will make it of a proper thickness; season it slightly with cinnamon, and bake it in a quick oven.

From Mrs. Hale's New Cook Book, 1857, page 398. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a mortar, pound of shelled sweet almonds they are a smooth paste, adding rose-water as you pound They should be done the day before they are wanted. Prepare a pound of loaf finely powdered, a of mixed spice, mace, nutmeg and cinnamon, and three-quarters of a pound of sifted Take 14 eggs, and separate the whites from the yolks

From Mrs. Hale's New Cook Book, 1857, page 398. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to a cream, adding, gradually, quarter of pound of sifted sugar, beating both together. Have ready the yolks of 18 eggs, and the whites of 10, beaten separately; mix in the first and the yolks, and beat the whole for 10 minutes; add 2 grated nutmegs, 1^ lb. of flour, and mix them very gradually with the other ingredients. When the oven is ready, beat in 3 ozs. of picked carraway-seed. A cheap Seed Cake.—Mix quarter of peck of flour w’ith half pound of sugar, quarter of an ounce of allspice, and a little ginger; melt three-quarters of a pound uf butter with half pint; when just warm, put to it quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven; add seeds or currants; bake 1^ hour. Seed Cake without Butter.—Dry and warm 13 ozs. of flour and lb. of loaf sugar pounded finely, 4 spoonsful of warm of brandy, 1 of orange-flower and 2 ozs. of carraway-seed; mix all then beat up 12 eggs with half the whites, add them to the cake, beat the whole well, and bake it 2 hours. Another.—Mix 1^ lb. of flour and lb. of common lumpsugar, 8 eggs beaten separately, oz. of seeds, 2 spoonsful of ysast, and the same of milk and water

From Mrs. Hale's New Cook Book, 1857, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pound of dried and sifled flour, half a pound of butter, 6 ounces of pounded and sifted loaf sugar, and the yolks of 2 well-beaten eggs; mix them all int» a paste c, little rose-water; the quantity, put A few dried currants or carraway-seeds into one-half; roll out the paste, cut it into small round cakes, and bake them upon buttered tins.

From Mrs. Hale's New Cook Book, 1857, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the whites of 4 they stand alone. Then beat in, gradually, a pound of linely-powrlered sugar, a tea-spoonful at a time. Add 8 drops of the essence of lemon, and beat the whole very hard. Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it at equal distance, small tea-spoonfuls of.stilf currant Put a little of the beaten egg, and sugar it first, under the currant jelly. With a large spoon, pile some of the beaten white of egg and sugar, on each lump of jelly, so as to cover it Drop on the mixture as evenly as possible, so as to fhake the kisses of a round, smooth shape. Set them in a cool oven, and as they are colored, take them plj'oe the two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, the two bottoms stick fast together, so as to foriii one ball or oval.

From Mrs. Hale's New Cook Book, 1857, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the whites and yolks of 4 eggs separately to a light foam; dilute the yolks with 2 tea-spoonsful of water, and turn them with the whites, and beat them some then add by degrees a pound of sugar in fine powder, and then 4 ounces of superfine flour, beating the mixture coustaiitlj

From Mrs. Hale's New Cook Book, 1857, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour, dried and sifted, make it ^ smooth thin batter with very good milk, or a little cream and '; add about as much white wine as will make it for pancakes, sweeten loaf-sugar, and flavor with beaten cinnamon. thus prepared, have the wafer-irons made ready by being heated over a charccal fire; rub the irons with a piece of linen cloth dipped in butter, then pour a spoonful of the batter upon them, and close them al most immediately; turn them upon the fire, pare the edges^ a knife, as some of the batter will ooze out. A short time will bake them when the irons are propeily heated. The wafers must be curled round w'hilst warm. Sugar-wafers, which are much in use throughout

From Mrs. Hale's New Cook Book, 1857, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pound of a of to which add a table-spoonful of yeast; mix them with a little warm the dough, and put it in a warm to rise for an then mix in 4 ozs. of loaf sugar, and 3 ozs. of carrawaycomfits, and strewa few on the top of each bun; in a brisk oven, and when done, brush them over with milk and

From Mrs. Hale's New Cook Book, 1857, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. of fine flour, rub it pound of butter; add half pound of sugar, the same of currants, a little nutmeg, mace, and cinnamon; mix eggs w-ell this up small buns, and them on tins 20 minutes; half done, brush them with a little hot milk. SoJ^ Gingerbread.—Take 3 cups of flour; beat together cup of butter and 1 cup of sugar; 1 cup ofmolas.se? and 1 cup of sour cream with a little of the eggs, and beat the whites and yolks; put in the yolks adding more flour; 1 table-spoonful of ground ginger; 1 table-spoonful of cinnamon; 1 tea-spoonful of giH)und; 2 cups or more of fruit; 1 tea-spoonful of soda; iheii the whites of the eggs, and lastly the remainder of the flour.

From Mrs. Hale's New Cook Book, 1857, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gingerbread.—Into 3 lbs. of flour cut lb. of butter; add three-fourths of a pound of sugar; 2 ouncas of ginger; 8 dozen of cloves; 1 0 dozen of allspice; half ounce cf cinnamon all pounded 1 quart of molasses. It «16 will require half a pound of flour tx) make it up with. nii.ved, knead in small quantities; afterwards knead ail well together. Cup Oingerbread.—Mix together 6 cups of flour; 1 cup of; 1 eup of sugar; 1 cup of molasses; 1 cup of milk; eggs, well beaten; 1 nutmeg, grated; 3 table-spoonsful of ginpr; some grated orange-peel; dessert spoonful of pearl-ash. Bake, it quickly. Ginger Pound Cake.—2 cups of butter, 2 of sugar, 2 of molasses; 2 table-spoonsful of powdered ginger, 2 of dissolved Saieratus, 1 of pounded cinnamon, 1 nutmeg grated fine, 1 teaspoonful of essence of lemon, G cups of The butter and sugar must be beaten to a cream; the whites and the yolks of the eggs beaten separately. Add together all the ingredients, and beat for a few minutes. Gingerbread.—Rulj half a pound of butter 1 lb. then rub in half a pound of sugar, 2 table-spoonsful of ginger, and of rose-water; work; bake in flat pans in a moderate to This gingerbread can be kept some time. Oingerbread Nuts.—Put into an earthen vessel lb. of molasses, Ib. of coarse brown sugar, and the vessel over the fire in a sauce-pan of boiling water, and let it until the butter and are In the mean time mix together oz. of allspice pounded fine; 2 ozs. of ginger, and 2 lbs. of flour; stir this butter, sugar and molasses; make into small cakes and bake them about a quarter of an hour. Soda Cake.— 1 lb of flour, 1 drachm of soda, half pound of sugar, half pound of currants, and quarter of a pound of butter. Mix the.soda with the flour, then rub in the butter, after \jhich add the sugar and currants, and then a pint i’ut it into the oven immediately. A variety may be given by substituting a quarter pound of lemon, orange, and citron, candied, and oz. of pounded sweet almonds, for the cummls; but in that case the cake will require rather more soda. 41-7 Cider Cake.—Cider cake is very good, to be baked in small loaves. IJ lb. of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, 1 tea-spoouful of pcail ash; spice to your taste. Bake till it turns easily in the pans. I should think about half an hour. Hopkinton Springs Cake.—^I’ake 4 cups of sugar and 2 cups of butter, and mix them well together. Take 2 cups of milk, in which dissolve 2 small tea-spoonsful of saleratus; beat well 6 eggs, which add alternately with the milk and 8 cups of flour to the sugar and butter. Add mace and nutmeg to your taste, and also fruit. will make 2 loaves of cake. It is very good when well made and baked.

From Mrs. Hale's New Cook Book, 1857, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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making take enough fi'om the dough to make a small loaf, and knead well it 2 ozs. of butter, 2 ozs. of sugar, and 8 ozs. of currants. the butter in a tea-cupful of good milk. The addition of oz. of butter or sugar and an egg or two makes the cake richer. A tea-cupful of raw Cream is also an improvement. it in a pan. It will keep several days. Carraways may be sub slituted for currants. rTea Cakes.—With a pound of flour rub a quarter of a pound of butter; add the beaten yolks of two, and the white of one egg, a quarter of a pound of pounded loaf sugar, and a few carraway-seeds; mix it to a paste with a little warm milk, cover a cloth, and let fire for nearly an; roll out the paste, and cut into round cakes with the top of a glass, and bake them upon floured tins.

From Mrs. Hale's New Cook Book, 1857, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cakes.—Mix well lb. of finr flour, half a pound of butter warmed, the same of sugar, two well-beaten eggs, and 2 ozs. of carraway-seeds; th^ paste thinly, cut out, and bake on floured tins. MRS. balk’s new CO

From Mrs. Hale's New Cook Book, 1857, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Common Crullers or Twist Cakes.—Mix well together Haifa pint of sour milk, or buttermilk, 2 tea-cupsful of sugar. tear cupful of butter, and 3 eggs, well-beaten: add to this a tear spoonful of saleratiis dissolved in hot water, a tea-spoonful ui salt, half a nutmeg grated, and a tea-spoonful of powdered cinnamon; sift in flour enough to make a smooth dough; it out not quite a quarter of an inch thick; cut in small oblong divide one end in three or four parts like fingers, and twist or plait them over each in These cakes may be cut in strips, and the ends joined, to make a ring, or in any other shape.

From Mrs. Hale's New Cook Book, 1857, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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three w'aters usually are sufficient. Finish the washing quickly as possible, so as not to soak the grain; then spread it thinly on a large, strong sheet, (it is best to keep a coarse unbleached sheet solely for this purpose, if you wash your grain,) laid on clean boards In the sun, or where the sun and air can be freely admitted. Sr.n the grain with your hand every two or three it wih dry in a day, if the weather be fair. Fresh-groutid flour makes the best and sweetest bread. If you live in tho vicinity of a mill, never have more than one oi two bushels ground into flour at a time. A bushel of good, clear wheat will make 50 pounds of flour, beside the bran and middlings. If you purchase flour by the barrel or sack, be careful to ascertain it is good and pure. In Europe, is adulterated, chat is, mi.\ed with other su’^stances. to.swell its BREAD, BREAKFAST CAKES, ETC. bulk and weight. Whiting^ ground stones, and hones, and plaster of Paris, are the ingredients chiefly used. To be sure, none of these things are absolutely poisonous; but they are Injurious, and no one wants them in bread. In our country we think such deceptions are seldom attempted, well to know how to detect the least bad matter in flour. T ) discover lohiting, dip the ends fore-finger and thumb into sweet oil, and take up a small quantity of flour between them. If pure, you may freely rub the fingerj together for any length of time, it will not become sticky, and the substance w'ill turn nearly black; if whiting be mixed with the flour, a few times rubbing turns it into putty, but its color is very little changed. To detect stone dust or plaster of Paris—drop the juice of lemon or a little sharp vinegar on a small quantity of flour; if adulterated, an immediate effervescence takes place; if pure, it will remain at rest. Another quick, and pretty sure method of trial is to squeeze tightly for a minute a handful of the flour — if it be pure, when the hand is opened, the flour will remain in a lump, and the grains or wrinkles of the skin of the hand be visible; but if it contain foreign substance, it crumble almost immediately. Making Bread.—To make the proper quantity for a small family, take 10 quarts of flour, put it into a kneading trough, or well-glazed earthen pan, large enough to hold double the quantity of flour. Make a deep round hole in the centre of the flour, and pour into it half a pint of brewer’s yeast, or the th'ck sediment from home-brewed beer—the last, if good, is to be preferred. In either case the yeast must be mixed with a pint of milk-warm water, and well stirred before it is poured in. a spoon liquid, gradually, so much of the surrounding flour as will make it like thin batter; this over with dry it is covered Then cover the trough or pan with a warm cloth, and set it by the fire in winter, and where the sun is shining in summer. This process is called “ setting the sponge.” The object is to give strength and character to the ferment by communicating the quality of leaven to flour, which will then be easil^i extended to Setting sponge is a measure of wise precaution—for if the yeast does not rise and ferment in the middle of the flour, it shows that the yeast MRS. hale’s new COLK BOOK. is not good; the batter can then be removed, without wastirig tmich of the flour, and another sponge set with better yeast. Let the sponge stand tiil the batter has swelled and risen so as to form cracks in the covering of flour; then scatter over it a of fine salt, and begin to form the mass into dough, by pouring in, by degrees, as much warm water as is necessary to mi.v with the flour. Ten quarts of Jlour will re quire about two quarts of water. be well to prepare rather more; soft water is much the best; in sum mer be warm as new milk; during winter, it ought to be somewhat warmer, as flour is a cold, heavy substance. Add the water by degrees to the flour, mi.x them with your hand, the whole mass is incorporated; it must then be worked most thoroughly, moulded over and over, and kneaded with your clenched hands, it becomes so perfectly smooth •md light, as well as stiff, that not a particle will adhere to hands.

From Mrs. Hale's New Cook Book, 1857, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ETC. in a flour on; if it turns at once, do not put in the bread, but let it stand a few moments and cool. It is a good rule to put the fire in the oven when the dough is made up—the latter will rise, and the former heat in about the same time. the bread is in the oven it must be kept closed, except it is opened for a moment to see how the bread appeal’s. If the oven is properly heated, loaves of the size named, will be done 1 ^ or 2 hours. They will weigh 3^ lbs. nearly, per loaf. W hen loaves are done, place them on a clean shelf in a cool pantry. be scorched, or the bread loo much baked, the loaves, when taken from the oven, may be wrapped in a towel, has slightly damped. Keep a light cloth over all the loaves. When one has been cut, kept in a tight box to prevent its drying, Obs.— Three things must be exactly right in order to have good bread—the quality of the yeast; the lightness or fermentation of the dough; and the heat of the oven. No precise rules can be given to ascertain these points. It requires observation, reflection, and a quick, nice judgment, to decide when ill are right. Milk Bread.—To 14 pounds of flour use a pint of yeast, 4 eggs, and milk of the warmth it comes from the cow; make it into a dough, the thickness of hasty-pudding; leave it 2 hours to rise; sift over it a sufficient quantity of fine it to a proper consistence, it takes a quick oven: always try a little bit before the bread is made up, as it will show the state of the bread as well as the oven.* A very light Potato Bread.—Dry 2 pounds of fine flour, and rub into it a pound of warm mealy potatoes; add warm milk and water, with a sufficient quantity of yeast and salt, at the pD.-jer it 2 hours to rise in a warm eorner, in winter; bake it in tin shapes, otherwise spread, as the * If the oven is cold, it will sodden; if too hot, it will burn; if the bromi t.A8 not been enough worked, rise iu holes. The proof of well iiuide bread is the fine, dose, yet light texture. Some flour takes much more working than other*, and some, more water. MBS, bale’s new cook BOOK. dough M ill rise very light. It makes nice hot lolls for butter. An excellent tea or bun bread is made of it, by adding sugar, eggs, and currants.* Breadfor flatulent Stomachs.—Add to a pound of well-dried Billed flour 8 eggs; sift in a pound of sugar; beat all together for an hour and a half it into cakes, and bake them in a quick oven.f Excellent Household Bread— Uska 4 quarts of the best flour, a tea-spooiiful of salt, three table-spoonsful of yeast, a pint aud 0 half of warm water. Another Excellent Bread.—Sift half a peck of the finest flour into a kneading-trough; make a hole in the middle, and put in half a pint of warm milk, and half a pint of good yeast; work it with a little of the cover it well up in a warm place an hour to rise; add pint of milk and half a pint of water, of a proper warmth, with a quarter of a pound of fresh butter, and 2 spoonsful of sugar; knead it well, and set it again before the fire; put in a little fine pounded salt; knead it, and put it again before the fire to rise; bake in a quick oveiiObs.—Where families bake but once a week—often the case in the country during winter—they will find simple additions very economical, as the bread goes much farther, and, if w'ell made, keeps longer sound and good. In families, two kinds of bread are generally made; and this management holds equally good with the batch is made, a certain quantity may be taken off, into which a little butter or tt>p-pot, carraway-seeds, &c., may be also, sugar may be worked in. Two or three dift'erent cakes may be thus prepared for breakfast, tea, or the children. Such cake-bread is more nourishing than rich cakes, and likely to injure children. * When bread gets particularly at sei^ where k is very apt to «t mouldy, dip it in water, wipe, and dry it in a uiiddliug hot oven. It aiav also be ent in pieces, and dried as hard ns rusks. Sugar and eggs should alwayi be put into bread for sea store, ns it keeps longer. t When bread sours upon fiatulent stomachs, instead of having reccuirse to diet bread, it is bolter to soak good light bread in a quantity of hot or eold; this takes outthe gelatine, which may bo donoin more or less quantity, aecor ling to the degree necessary to the stomach for which it is prepared.

From Mrs. Hale's New Cook Book, 1857, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ETC. Brown, or Dyspepsia Bread.—This broKd, made of unbrAted wheaten is an excellent article of diet for the dyspeptic, and would be beneficial for most persons of sedentary hahils, Ibe most difficult point in making this bread is to ol)tain good pure meal. it, take 6 quarts of meal, 1 tea-cupful of gi^od yeast, and half a tea-cupful of molasses; mix these with a pint of milk-warm water, and a tea-spoonful of pearl-ash or salcratus: make a hole in the flour, and stir in this mixture in the middle of the meal ike batter.

From Mrs. Hale's New Cook Book, 1857, page 413. Read from the scan by computer, so a word may be off; the page itself shows the original.

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use milk in mixing In the country, where milk is plentiful, it is a good practice, as bread is certainly richer wet with sweet milk than with water; but it w.ll not keep so long in warm weather. Baking can very well be done in a stove; during the wintei lliis is an economical way of cooking; but the stove must be carefully watched, or there is danger of scorching the bread.

From Mrs. Hale's New Cook Book, 1857, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is impossible to have good light bread, unless you have lively, sweet yeast. When common family beer is well brewed and kept in a clean cask, the settlings are the best of yeast. If you do not keep beer, then make common yeast by the following method; Take 2 quarts of water, 1 handful of hops, 2 of wheat bran; boil these together 20 minutes; strain off the water, and while it is boiling hot, stir in either wheat or rye flour, till it become.'! a thick batter; let it is about blood-warm; add a half pint of good smart yeast and a large spoonful of molasses, if you have stir the whole well. Set it in a cool place in summer, and a warm one in it becomes perfectly light, fit for use. If not needed imme.- diately, it should, when it becomes cold, be put in a clean jug or bottle; do not fill the vessel, and the cork must be loft loose till the next morning, when the yeast will have done working. Then cork it tightly, and set in a cool place in the cellar. It will keep 10 or 12 days. Obs.—Never keep yeast in a tin vessel. If you find the old yeast ao?/r, and have not time to prepare new, put in saleratus, a tea-spoonful to a pint of yeast, when ready to use it. If it foams up lively, raise; if t does not, never use it. To Preserve Yeast.—Lay the yeast witfi a brush on a board or tub, and as it dries, lay on more, and continue to do so t'll it cracks and falls off; put it into clean bottles, and cork it is for taking to sea, where sugar-beer with little trouble might be made in any quantity, and alwayn

From Mrs. Hale's New Cook Book, 1857, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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42T To Assist Yeast.—When there is n scarcity, of yeast, use tho 'ollowing method: Work into half a pint of water a spoonful >)f flour, until it becomes smooth, and boil it; put it into a jug, and stir it it cools. When milk-warm, put in a spoonful of } east, and a spoonful of moist sugar; pat in a warm place, and if well made, there will be as much ill a short time as will raise 3 pecks of the bread made ol this yeast requires to be laid 5 hours before it is baked. To Extract Bitter from Yeast.—Beat it up with the white of an egg: add a double all together: cover it; let it stand all night, and poiir off the water, when it will be sweet; 1 egg is suflicient for a quart of yeast.

From Mrs. Hale's New Cook Book, 1857, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of new milk; of fine salt, and a large spoon of flour—stir these well set the mi.xture by the fire, and keep it just lukewarm; be fit for use in an hour. Twice the quantity of common yeast is necessary; it will not keep long. Bread made of this yeast dries very soon; but in the summer it is sometimes convenient to make this kind when yeast is needed suddenly. Hard Yeast.—Boil 3 ounces of hops in 6 quarts of till only 2 quarts in it is boiling hot, wheat or rye meal it is thick as batter. it is about milk-warm, add half a pint of good yeast, and let it it is very light, generally about 3 hours; then work in sifted Indian meal it is a stiff dough. it out on a board; cul it into oblong cakes about inches by 2, and half an inch thick. Lay these cakes on a smooth board, over which a little flour has been dusted; prick them with a fork, and place the board in a dry clean room, where the sun and air may be freely admitted. Turn them every day. will dry in a fortnight, unless the weather be damp. the cakes are perfectly dry, put them in a coarse cotton bag; hang in a dry place. If rightly Takes will keep a year. Two cakes will make yeast enough for a peck cf flour. ehem into a pint of lukewarm water, and stir in a table-spoonfill of flour, the evening before you Set the mixture w here it cm be kept moderately warm. In tho morning it fit for use. French Boils are usually made by the bakers, but in country houses, where families their own inav bt done in either of the following ways:

From Mrs. Hale's New Cook Book, 1857, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a pan, and mix with it of a and water; make a hole in the middle of the flour and put into it a gill of brewer’s yeast, making it all into a thin batter, which must be free lumps: strew a liandful of flour over it; set it in a warm place, and leave rise, which will take 2 hours or more; let it, however, remain it has cracked on the top, and then make it into a dough with more and

From Mrs. Hale's New Cook Book, 1857, page 416. 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 butter in half a pint of milk, then add a spoonful and a half of yeast of small beer, and a Put 2 pounds of flour into a pan, and put in the Set it to rise for an hour; knead; make it into / rolls, and bake them in a quick oven.

From Mrs. Hale's New Cook Book, 1857, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the a sufficient quantity of flour to make three penny rolls, or larger if you like; add to it an egg well beaten, a little salt, 2 spoonsful of yeast, and a little warm milk into a light dough, let it stand by the fire all night. Bake the rolls in a quick oven.

From Mrs. Hale's New Cook Book, 1857, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. of flour, and rub in it a little butter and salt; mi.x as much milk and yeast in it as will wet it; knead them; it is light, knead it again the rolls 1 hour before they are to be baked; let the oven be quick. receiptfor Light Rolls Mix together 2 quarts of; and a lump of butter as big as an egg melted with a little milk and water, enough to make the flour the consistency of dough; add 2 table-spoonsful of yeast, and set it before the fire to rise; then make it into rolls and bake them half an hour in a quick oven.

From Mrs. Hale's New Cook Book, 1857, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.3 quarts of flour;.3 eggs, and a piece of butter as as a walnut; mix them with milk enough to moisten them well, and as little yeast early in the morning. Stir the dough well and make it Set them by the fire to rise, and when risen Ijake thorn in a quick oven. Part of this dough rolled very thin and baked quickly makes *. nice breakfast bread. u\filk Toast.—Boil a pint of ricn milk; then take it off the lire and stir into it a quarter of a pound of fresh butter, w ith a of flour, and a teaspoonful of salt. Lot it come again to a Have ready two deep plates 6 slices of toasted bread in each. the milk over them hot, and keep them covered till they go to table. ISIilk toast is generally eaten at breakfast. Hilk Biscuit.—^Take three-quarters of a pound of flour, and a wine-glassful of yeast, half a of ^ Roll the dough into small balls, and set them to rise. When risen sufficiently, bake them in a quick oven. Biscuits.—A pound and a half of flour, made wet with equal quantities of water, moderately w'arm, made stilf and rolled out very thin; to any size you please, piiok them, and bake them in a moderate oven on a tin. No flo Ji to be put on the tins or biscuits.

From Mrs. Hale's New Cook Book, 1857, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lb. of flour, and mix to make a stiff dough; dissolve in a little milk teaspoonful of carbonate of soda; add to the paste, with a tea-spoonful of salt.; cut it into round biscuits, and bake them in a moderate The yolk of an egg is sometimes added. A

From Mrs. Hale's New Cook Book, 1857, page 418. Read from the scan by computer, so a word may be off; the page itself shows the original.

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may be made rich, and comparatively delicate, or quite common, by using more or butter for it, and by augmenting or diminishing the lightly three-quarters of a pound of good lb. of flour, add a spoonful of salt, and make these into a paste with the ycdksol a couple of a cup of good it be at hand; if not, with water; roll this into a complete round, three-quarters of an inch thick; score it in small diamonds, brush yolk of egg over the top, and bake the galette for about half an hour in a tolerably brisk oven; it is usually hot, but is served 1 oz. of sifted is sometimes added to it. A good galette lb.; three-quarters of a; salt-spoonful; yolks of; cupful

From Mrs. Hale's New Cook Book, 1857, page 418. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a quart of flour four cunces of if you use new milk, put in three large spoonfula of yeast it into biscuits, and prick them with a fork. If you have sour milk, omit the yeast, and put a tea-spoorjful of pearlash in the sour milk; it while eflervescing the biscuits are likely to injure th* aealth than if raised with yeast. Cream Short Cakes.—In the country, where cream is plenty this is a favorite cake at the tea Uble. Rub a quart of^ flour a bit of butter as large as an egg, sprinkle over a tea spoonful of salt; take half a pint of thick cream, a little;jour, half a tea-spoonful of pearlash dissolved in water, poured into the cream, and milk added sufficient to wet the flour. use all cream, and tha' sweet. Then there needs no psariash. It is expensive food.

From Mrs. Hale's New Cook Book, 1857, page 419. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quart of flour, 4 eggs, a piece of butter the size of an egg, a piece of lard the same size; mix the butter and lard well in the flour; beat the eggs light in a pint bowl, and it up with cold milk • it gradually into the flour; add a tea^-spoonful of it for 8 or 10 minutes only; cut the douglv with a knife the size you wish it; roll them into cakes about the siz«» of a breakfast-plate, and bake in a quick oven. Laplands, for Breakfast or Tea.—Beat separately the whites and yolks of 5 eggs; add 1 pint of rich cream, and 1 pint ot flour, or perhaps a little more—enough to make it the consistency of pound-cake. it in small round tins, in a quick

From Mrs. Hale's New Cook Book, 1857, page 419. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of milk, add a quarter of a pound of butter, 3 eggs, (yolks and whites separately.) of of yeast; beat it vejy Let it rise an hour, and bake it in a quick oven. Nun’s

From Mrs. Hale's New Cook Book, 1857, page 419. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for a few minutes pint of milk with half a pound of butter; then stir the milk and butter into thieoquarters of a pound; sti • it until it does not stick to ihe sides of the pot; let it; add the yolks of U eggs; MRS. beat the whites to a stiff froth and stir them in last. small round tins, and fill them half full. Rusks.—Beat 7 egga well, and mi.x w-ith half a pint of new milk, in which have been melted 4 ozs. of butter; add to it a quarter of a pint of yeast and 3 ozs. of sugar, and put them by deg*-ees as will make a very light paste, rather like a batter, and let it rise before the fire half an hour; then add some more flour to make it a little stifler, but not stiff. W ork it w'ell, and divide it into small loaves or cakes, or 0 inches wide, and flatten them. and cold, slice them the thickness of rusks, and put them in to brown a little. The cakes, when first baked, eat deliciously, if buttered for tea; or, made with carraways, to eat cold. Flannel Cakes.—Beat the yolks of 3 eggs, and put them into 1 quart of milk; stir in flour it is about the thickness of buckwheat or pan-cake; then add 2 table-spoonsful of yeast—if the yeast be good, will do; and lastly, the whites Let it rise about 3 hours, and it on a griddle as you would buckwheat cakes. Or:—Stir into 2 pints of flour as much milk as will make » Melt a large lump of butter, and add with it a Beat together 5 eggs, and stir them into the batter. These cakes are to be baked on a griddle. Serve them with powdered sugar.

From Mrs. Hale's New Cook Book, 1857, page 419. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of new milk, 1 pint of hot water, 4 lumps of sugar, egg, half a pint of good brisk yeast, and flour enough the mixture as thick as poundLet it rise well; bake in hoops on a griddle Muffins.—Rice muffins are made in the same manuer exactly as cakes, except that the batter of the former is thinner—that is, to a quart of milk and 3 eggs, you put less rice and less flour. Cakes.—Boil a cupful of rice until it becomes a jelly; it is warm, mix a large lump of butter with it and a little Add as much milk to a small tea-cupful of flour as a tolerable stiff batter—stir it it is BREAD, BREAKFAST CAKES, ETC. •mooth, and then mix it with the rice. Beat 6 eggs as light as possible, and add them to the rice. These cakes are fried on a griddle as all other pancakes they must be carefully turned. Serve them with powdered sugar and nutmeg. be served as hot as possible, or they will become heavy—and a heavy pancake is a very poor aflivir. Crumpets.—Take 3 tea-cups of raised dough, and work into it, with the hand, half a te.'i-cup of melted butter, 3 eggs, and milk to render it a thick batter. it into a buttered bakepan; let it remain 15 minutes, then put on a bake-pan, heated so as to scorch flour. It will bake in half an hour. Batter Cakes.—Beat 2 eggs, put them in half a pint of milk and a tea-cup of cream, with half a of pearlash dissolved in it; sprinkle a tea-spoouful of salt, and grate half a nutmeg, a little cinnamon, and rose-water, if you like. in sifted flour till the batter is smooth and on a griddle or in a pan. the pan well, and drop the batter in small round cakes and They must bo turned, nicely browned, but not made; lay them on a plate, in a pile, with a little butter between each layer. batter will make good pancakes, fried in hot lard. Buckwheat Cakes.—Take 1 quart of buckwheat meal, a handful of Indian meal, and a tea-spoonful of salt; mix them with 2 large spoonsful of yeast and sufficient cold water to make a thick batter; beat; put it in a warm place to rise, which will take 3 or 4 hours; or, if you mix it at night, let where it is rather cool. When it is light, bake it on a griddle or in a pan. The griddle must be well buttered, and the cakes are better to be small vid thin. •

From Mrs. Hale's New Cook Book, 1857, page 420. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of sifted Indian meal and 4 large spoonsful of wheat flour into a quart of new milk, and 4 beaten, and a little on a griddle, buckwheat cakes; eat with butter and molasses.

From Mrs. Hale's New Cook Book, 1857, page 421. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a quart of flour lukeiAarm milk to make a thick The milk should be 2t MRS, Stirred in gradually, so as to have it free from lumps. a table-spoonful of melted a couple of beaten eggs, a tea-spoonful of salt, and half a tea-cup of yeast. When risen, fill your waffle-irons the batter, bake them on a bed of coals. they have been on the fire between 2 and minutes, turn the waffle-irons over—w'hen brown on both sides, the} are sufficiently baked. The waffle-irons should be wel. greased lard, and very hot, each one is put in. The waffles should be buttered as soon as cooked. Serve iheni up with powdered white sugar and cinnamon.

From Mrs. Hale's New Cook Book, 1857, page 421. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a tea-cup and a half of boiled rce it with a pint of milk, mix it smooth, then take the fire, stir in a pint of cold milk, and a tea-spoonful of Beat 4 eggs, and stir them in, together with flour to make a thick batter. Wafer Cakes.—Wafer cakes are an tea-cake, and they do not take long to make, although a little practice is necessary before they can be successfully made. Beat 3 eggs quite light. less than a quarter of a pound of butter, to extract the it, and mix it with a quarter of a pound of sifted sugar—add the beaten eggs, a tea-spoon of rose-water, and flour (that has been carefully passed through a sieve) as will make a stiff batter. Stir the batter with a wooden spoon until it is perfectly smooth and so tight as to break when it falls against the sides of the vesuel. Your wafer-iron should be heated, but not too hot, or the butter will burn.

From Mrs. Hale's New Cook Book, 1857, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of milk, and stir xt enough Indian meal to make a very thick batter well 4 eggs and add them to the batter, with a fill small buttered tin pans with this mixture, deep, and bake them in a moderate oven from forty miuut^s to one hour. Open the oven as seldom as possible. Bannock or Indian Meal Cakes.—Stir to a cream sugar, a pound of butter—beat 6 eggs, and mix them with the sugar and butter; add a tea-spoonful of cinnamon or; stir in 1| lb. of white Indian meal, and a quarter of a pound of wheat Hour, (the meal should be sifted.) Bake it in small cups, and let it remain in them till cold. MRS bale’s new cook BOOE. Johnny Cake.—Take a quart of sifted Indian meal, sprinkle a little salt over it, and mix it with scalding water, it; bake it on a board before the fire, or on a tin in a stove. It is healthy food for children, eaten warm (not hoi) with molasses or milk. Indian cake made with buttermilk, or sour milk, with a little cream or butter rubbed the meal, and a of pearl-ash in the milk, is very light and nutritious.

From Mrs. Hale's New Cook Book, 1857, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of Indian meal, 2 quarts of milk, and 4 eggs; beat the eggs and put them into the milk, and in the meal a no rising and may be made before they are to be baked. Bake them on a griddle, as you would buckwheat

From Mrs. Hale's New Cook Book, 1857, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of Indi>B meal with just water enough to make a thick batter. in 2 tea spoonsful of salt and 2 table-spoonsful of butter. Put it in a buttered tin pan, - and bake it half an hour.

From Mrs. Hale's New Cook Book, 1857, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of cold boiled Mix with 2 eggs well beaten, a little 1 pint of milk, and flour enough a batter not very

From Mrs. Hale's New Cook Book, 1857, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Coffee— Coffee made in a filter— Coffee Milk— With hot water— Cold water— French Method— Tea— Boiling water— Chocolate— Cocoa. Coffee.—The best coffee is from Mocha; but can very rareiy be procured. Coffee imported in small parcels is better flavored than that in bulk, from the circumstance that the latter is apt to become heated. To have coffee in the greatest perfection, it should be roasted, ground, and made, in immediate succession. As that will seldom happen, the rule be observed as as circumstances Whilst kept, after roasting, the air should be excluded from it, as in a closed bottle or jar. A good mode of roasting is in an earthen basin, placed in an oven with the door open, the coffee to be frequently stirred with a spoon. This mode is said to allow certain coarse particles to fly off, and to render the flavor more delicate than when the coffee is roasted in the usual close cylinder. Coffee made in a French

From Mrs. Hale's New Cook Book, 1857, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a filter put 2 ozs. of coffee, newly ground, upon the filter put on the presser, and then the grating, pour slowly on the latter aliout three parts of a pint of boiling water, and let it filter through, keeping the nozzle of the coffee-pot covered with the sheath, and the lid on the grating; it has filto-ed through, add a like quantity of boiling water; and when this has passed through, add the remaining quantity, press down the grounds, remove the upper portion containing filter %nd grating, put on the lid and serve. 4S8 MRS.

From Mrs. Hale's New Cook Book, 1857, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a of coffee in nearly a pint of milk a quarter of an hour, then put in a little isinglass and let it a few minutes, and set it on the fire to grow fine. Coffee with hot water.—Pour hot water intc youi coffee-pot, and then in your coffee, a spoonful at a time, allowing to every makes ttrona Stir it to prevent the mixture from over, aj the coffee swells, and to force it to combine with This will be done it has gently a few minutes. Then let it stand and boil slowly for half an hour; remove it ^rom the fire, and pour in a tea-cup of cold water, and set it in the corner to settle. As soon as it becomes clear, it is to be poured, gently, into a clean coffee-pot for the table. in this manner, it may be kept two or three days in summer, and a week in winter; you need only heat when wanted. The grounds and sediment may be boiled over and used once for coffee. To make Coffee with cold water— {^Excellent).—Upon 2 ozs. of coffee pour 7 cups of cold water, then boil it until the coffee falls to tire bottom; the froth has disappeared, and at it must be taken off the fire and be allowed to stand; but as it often requires clearing, a be in it the instant it is taken off the fire from boiling. A quicker way of clearing it is by putting in a small piece of isinglass; it has stood a sufficient time to settle, pour it off into another coffee-pot, and it is fit for use. French method of making

From Mrs. Hale's New Cook Book, 1857, page 426. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Souchong mixed together, half and half, is a pleasanter beverage than either alone, and safer for those who drink strong tea, than to trust themselves wholly with green. Boiling water.—Too little is paid to the water we use, which may accidentally contain much poisonous matter from the substances it passes over, so that, if it is not filtered, it ought to be strained through a thick linen bag, with a sponge in it In boiling water, no attention is paid to the long ebullition which forces out the fixed air, and renders it very unhealthy, and that which is generally used for tea is boiled half away Therefore, be ready to make tea when the water boils. Chocolate.—This forms the common breakfast throughout

From Mrs. Hale's New Cook Book, 1857, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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directly. For water-chocolate use thiee-quarters of a pint of water instead of the and lich hot cream to table it. The taste must decide whether it shall be made thicker or thinner. Chocolate, 2 ozs.; water, quarter pint, or rather more If pint: half minute. Obs.—See page 207—that plate is a chocolate-mill, or similar. the stick quickly around between both hands to >otb the chocolate, or stir it with a silver fork. To make Chocolate another way.—To each square of chocolate, scraped off fine, and put in the pot, allow a pint (less if you like it strong) of water. it boiling, and let it be uncovered. Let it boil about 15 minutes, or half an hour, then pour in your cream or rich milk, and let it boil up. Nutmeg grated over a cup of chocolate improves the flavor. Cocoa.—An excellent breakfast beverage may be made by simply pounding the nut—which is the substance of chocolate —and it in the same manner in either water or milk. The best quality is that of Caraccas, which is small, very darkcolored, and appears as if partly mouldy or that usually to be found in the shops is plump and glossy, and the patent sort, or still more inferior; it being always made from the cheapest kind, and not unfrequently from that which has been damaged.

From Mrs. Hale's New Cook Book, 1857, page 429. Read from the scan by computer, so a word may be off; the page itself shows the original.

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exposing it to the air, will soften help it Strain muddy water through a fine sieve, in which a cloth and sponge, or layer of fine sand or charcoal is placed. S(>da Water rarely contains any soda; it being merely con> nion water charged with fixed air. It is often drunk to neutralize acid in the stomach, in which case 15 or 20 grains of carbonate of soda, finely powdered, should be put into a haige glass, and the contents of a bottle of soda water poured on it.

From Mrs. Hale's New Cook Book, 1857, page 430. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quarts of cold water, add IJ pint of strong hop tea, and 1^ pint of molasses. Mix it immediately. It will be fit for use the next day, if the weather is warm. Common Beer.—Two gallons of water to a large handful of hops is the rule. fresh-gathered spruce or sweet fern makes the beer more agreeable, and you may allow a quart of wheat bran to the mixture; then boil it 2 or 3 hours. it through a sieve, and in, while the liquor is hot, a teacup of molasses to every gallon. till luke warm, pour it into a clean barrel, and add good yeast, a pint, if the barrel is nearly full; shake; it will be fit for use the next day.

From Mrs. Hale's New Cook Book, 1857, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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an of hops and a spoonful of ginger to a gallon of water. When well boiled, a of molasses, and half an ounce or less of the essence of spruce; when cool, add a tea-cup of yeast, and put into a clean cask and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce-fir in room of the essence.

From Mrs. Hale's New Cook Book, 1857, page 431. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gallon of boiling water is poured over three-quarters of a pound of loaf-sugar, 1 ounce of ginger, and the peel of; when milk-warm, the juice of the lemon and a spoonful of yeast are added. made in the evening, and -bottled next morning, in stone bot ties, and the cork tied down with twine. answer, and the lemon may bo •mitted, if cheapness is required. Ginger Beer.—Put in a perfectly clean tub or bucket, 4 lbs. 9i «rcwn sugar; 1^ oz. of race ginger cracked; oz. of cream of tartar; 4 gallor.s of boiling water. When cool, add half pin: of home-made yeast; cover & cloth, and let it stani precisely 24 Then skim it, strain it through a cloth and bottle and cork it tight. Do not let the beer go into tht neck of the bottles or they will burst. This quantity will fil Irt bottles. It be fit for use in 3 or 4 If it ir needed in 2 days, put in 1 pint of yeast. This is a particularly acceptable beverage in warm weather. Eau Sucre.—Sweeten boiling water with sugar to your taste This beverage is much used by French ladies. It is consid ered soporific, and good for fatigued or weak nerves. Simple Mead.—One part of honey is dissolved in 3 parts of water, and boiled over a moderate fire till it is reduced to two thirds of the quantity. It is skimmed, and put into a barrel, which must be quite full; it is allowed to subside for 3 or 4 days, and then drawn olT for use. the combs from w'hich honey has been drained, they are in warm after the liquor has subsided, it is to be strained. The cottagers in Scotland make an excellent beer by adding a little yeast to the strained liquor, and allowing it to ferment, for a few days, in a cask, and then bottling it. Mead.—To each gallon of water put 4 lbs. of honey; it the scum has done rising pour the liquor into a tub, a-id when cool put a toast with yeast spread over it into ^ the tub; it to stand the next day; it into the cask and put the bung lightly over it;, year in the barrel. Syrup for Liqueurs.—Put a quart of water into a saucepan, j and let; then drop into it, lump by lump, lb. of loaf f all the sugar is let it boil again, and ^ put it into a broad dish to cool; when cool it is fit for use. > Eectar.—Take 2 lbs. of raisiiis chopped, and 4 lbs. of loaf sugar, and put them into a spigot-pot; pour 2 gallons of boiling water upon them. The next day, when it is cold, slice 2 lemons it. Let it stnr.d.b days, stirring it twice a-day. » Then let it stand 5 days nn re to clear; it, put it into a * cold cellar for 10 days, and it will be fit to drink.

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currants, and put them into IB Rtew-pan over the fire, so that they get hot and burst; piesa I them through a sie'e, and set the liquor in a cool cellar for 30 Ihours; it through cloths, sweeten land bottle for use. The juice of cherries and raspberries may be I prepared as above. syrup, mixed with spring water, makes a refreshing liumraer drink. Vinegar.—Put 1 quart of raspberries into a quart of the best vinegar, and stand a week, stirring them I occasionally; 1 pound of loaf-sugar, boil slowly 20: minutes, strain, and bottle. Or: Ctwcr raspberries with the best vinegar, let them stand I a day, and strain through a flannel bag; then make a syrup v"’!! feather, and boil an equal quantity of it and the raspberry for a and Strawberry acid may be made in the same way. Lemonade.—Three lemons to a pint of water, makes lemonade; sweeten to your taste. This is the best beverage for social parties; cool, refreshing, pleasant and salubrious. Orangeade.—Roll and press the juice from the oranges in the same way as from lemons. It requires less sugar than lemonade. The water must be pure and cold, and then there can be nothing more delicious than these two kinds of drink. Orange Water.—Mix with a quart of spring water the juice of 0 sweet oranges and that of 2 lemons; sweeten with c^ipillaire, or This water iced Ls a delicious evening drink.

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1 pound of sweet and 1 ounce of bitter almonds, and pound them in a marhle mortar, with water enough to prevent oiling; then mix with them pint of spring water and a quarter of a pint of rose or orange-flower water; ruh through a lawn sieve, and to the liquor add 2 pounds of loaf boil together, and skim, and when cold, bottle it. For use, shake the bottle, and pour a table-spoonful into a tumbler «f cold water. 44G

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Ltmon S^ntp.—Boil 2 lbs. of loaf or crushed sugar with ^ pints of water it till clear; then add the juice of S good lemons. The juice should not be the s^^iu'p i? in the juice for about 10 minutes the of 3 lemons. Let it boil 15 or 20 minutes.

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a quarter-pound of sugar, the rind of a very fine juicy leijion, reduce it to powder, and pour on it the strained juice of the fruit. the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water. It will keep a considerable If too sweet for the taste of the drinker, a very small portion of nitric acid may be added when it is taken.

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unripe grapes, or gooseberries, without bruising the seeds, and strain the juice through a linen cloth; it and expose it uncorked to the sun for 6 or 7 days. The liquor will ferment, and the bottles must be filled up every morning. When the fermentation has ceased, decant the bottles, cork them and store them, for use. Verjuice is much used in France as a summer beverage; a or being mixed with Cura^oa.—Take 1 lb. of the dried peel of the Seville orange, it in several lukewarm waters, then drain it over a sieve; put it into a jar with 8 pints of brandy and 2 of water; let it stand for a fortnight, shaking it frequently; it. lbs. of sugar in 3 pints of water, mix the and it. Ratafia.—Blanch 2 ozs. of peach and apricot kernels, bruise and a bottle, and fill nearly up with brandy. Dissolve half pound of white sugar-candy in a cup of cold water, and add to the brandy after it has stood a month on the kernels, and they are strained off; then filter through and bottle for use. The distilled leaves of peaches and nectr.- rines, when the trees are cut in the spring, are an excellent sub atitute for ratafia in puddings.

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clear the nuts from the skins, and blanch the almonds; make them very crisp in the mouth of the oven, preserving them perfectly white, and reduce them fine powder with triple-refined serve it in a crystal basin along with iced water. This may also be perfumed or acidulated by drying any essence or colors into the sugar, before it is pounded. To make Punch.—To make 2 quarts, provide 2 fine lemons, and upon a few lumps of sugar rub or grate outer peel; put into a bowl, and add half a pound of white sugar, in upon which press f"' the lemons; mix the whole w'ith a crusher, add the thin rind of another lemon, and 2^ pints of very hot water that has not The sherbet being thus prepared, add a pint of rum, and half a pint of brandy;; a silver strainer, or one of wood and muslin, and let it stand a few minutes before it is drunk. Whisky punch may also be made as above. In making punch, there are a few points to be specially attended to. The water should not be at boiling heat when it is mixed, nor should it before have been boiled, else the punch will not have the creamy head sc much relished: the powdered sugar will likewise aid this effect. Punch should be well mixed, w'hich may be done by in each ingredient as it is or, a good plan is to pour the punch from one jug to another, so that it be not too much cooled in the pouring. Punch, when made with green tea instead of water, is e.xcellent; or, if it be mixed in a large tea-pot instead of a bowl, upon green tea leaves. Arrack will much improve ounch: its flavor may be imi

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tated by dissolving a scruple of the flower of benjamin in each { int of rum. The juice and thin peel of a Seville orange add variety of flavor to punch; especially of whisky punch; limeis also an excellent addition. Un no account, however, should citric acid be substituted-lbr the fresh juice of the lemon, since it lacks the delicate flavor and perfume of the fresh fruit. Several additions may be made to soften the flavor of punch; as a wine-glass of porter, or of sherry; a table-spoonful of red currant jelly; a of fresh butter • or the substitution ol’ capillaire tor sugar.

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G oranges and 6 lemons with; pare them very thinly, and steep the peel for a day in a bottle of rum or brandy; squeeze the oranges and lemons upon 2 pounds of loaf sugar, including that with the peel flavor, and pour on it 4 quarts of water and 1 of new milk, both the rum or brandy the peels the above, and run it through a jelly-bag clear, when bottle and cork it. Delicious Milk Lemonade.—Dissolve 6 ounces of loaf sugar in a pint of and mix with them a quarter pint of lemon-juice, and of shen y; three-quarters of a pint of cold stir the whole well to gether, and pass it through a jelly-bag till clear. Bishop.—Roast 4 good-sized bitter oranges till they are of a pale brown color; in a tureen, and put over them half a pound of pounded loaf sugar, and '6 glasses of claret; place the cover on the tureen, and let it till next day W hen required for use, put the tureen into a pan of l)oiling water, press the oranges with a spoon, and run the juice through a sieve; then boil the remainder of tiie bottle of claret, taking care that it do not bum; add it to the strained juice, and serve it warm in glasses. To MuU Cider.— If your cider be hard, reduce it wdth water U a palatable strength; set it on to boil with a few' allspice in it. i.or every quart of cider take 8 eggs, and, while ilie cider is heating, beat the eggs in a large pitclier, with as much sugar M you may think: by the time the cider boils, they DO light; then pour the boiling liquid on them, ard oon. tinue to pour the liquid from one pitcher to another has a fine froth on it. When you pour it into glasses, grate a little nutmeg over it. Mulled Wine, in prose.—Add to 1 quart of wine 1 table-spoonful of allspice;.» few minutes; beat up 6 eggs with sugar to your taste the boiling wine on the eggs, stirring it all the time. Be care, ful not to pour the eggs into the wine, or they will curdle.

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is» the finest of all homemade wines. In a plentiful year, 15 pounds of grapes, or even pounds be used to each gallon of water. should be picked from the stalks, and slightly broken with the hand; let them stand for 3 days, when press them, draw off the liquor and wash any remaining flavor from the husks. Add 2 pounds of good sugar to each gallon of the juice and water, and draw it off into a cask to ferment: examine it carefully once a week, and when the fermentation has nearly subsided, rack it off; if it has been reduced, put into the cask of sugar candy, bung it down, and let it stand 15 months before it is bottled. superior wine is made from the pure jmce of ripe grapes, with from 1 to 2 pounds of sugar, and 1 ounce of crude tartar to each gallon. To make Seven gallons of good Grape Wine.—Take 4J gal Ions of water, and 5 gallons of ripe grapes; crush the fruit, and soak it in the water for a week; then add 18 pounds of good ferment, and put into a 7 gallon cask. Wine made as above may be kept good for 10 years. Wine from

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gallun allow 1 gallon of water and 3 pounds of sugar. Pis solve the sugar in the water, and take off the scum; let it cool add the currant juice, and put the mixture in a keg, bm do not close it tightly it has ceased fermenting, which will not be under a week. In 3 or 4 weeks it may be bottled. The white of an egg beaten, mixed with a tea-spoonful of cream of Uirtar, and s( jred into the liquid, makes the wine look clear and bright. Or:—^To every 3 pints of fruit, carefully cleared from any that is mouldy or bad, put 1 quart of water; bruise the former. In 24 hours strain the liquor, and put to every quart sugar, of good middling quality of Lisbon. If for white currants use lump-sugar. It is to put the fruit, &c., in a large pan in 3 or 4 days the scum rises, take that off liefore the liquor is put into the barrel. Those who make from their own gardens may not have sufficient to fill the barrel at once: the wine not be hurt if made in the pan in the above proportions, and added as the fruit ripens, and can be gathered in dry weather. Keep an ao count of what is put in each time. French Currant Wine.—Dissolve 8 pounds of honey in 15 gallons of boiling to which, when clarified, add the juice of 8 pounds of red or white currants. Then ferment for 24 hours, to every 2 gallons add 2 pounds of sugar, and clarify with whites of eggs.

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gallons of ripe blackberries, 7 pounds of honey, and 6 gallons of water; strain, and leave the liquor to ferment; then boil it again, and put it intc'. a cask to ferment. Elder Wine.—To every gallon of picked ripe berries, allow 1 gallon of water, and let them stand 24 hours, often stirring

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finest ripe raspberries with the back of a spoon; strain them through a flannel bag into a stone jar; allow one pound of fine powdered loaf sugar to one quart of juice; stir these well together and cover the jar closely; let it stand three days, stirring the mixture up every day. Then pour off the clear liquid and put two quarli of sherry to each quart of juice or liquid. Bottle it off and it will be fit for use in a fortnight. Ohs.—By adding Cognac brandy instead of sherry, the mix* taro will be raspberry brandy.

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n the “ Introductory, or the Philosophy of Cookery”—(see page vii.)—will be found many interesting facts respecting the properties and effects of different kinds of food on the human constitution. From the phi losophy thus set forth, rules of diet may be formed which will, undoubtedly, be of much advantage in preserving health. But still people will, at times, be sick and, for particular care in preparing food is necessary. Many receipts, suitable for invalids, are scattered through this volume, but we have here brought together such as are more particularly intended for the sick. preparations, requiring great nicety and exactness, should rarely be left to a domestic. One of the loveliest accomplishments of a lady is to understand how the invalid in her family comfortable. prepared by the kind hand of a wife, mother, sister, friend, has a sweeter relish than the mere ingredients can give, and a restorative power which money cannot purchase. receipts will enable the watchful attendant to vary the food, as choice or symptoms may render expedient. Jellies and meat broths, together with the various kinds of farinaceous food, are the lightest on the sb^mach, as well as, generally, the most nutritious for an invalid. Milk preparations are useful when the lungs are weak. the stoni.ach can dipest w'itliout distressing the patient, is the that gives acv aal strength. To make Gruel.—Mix a dessert spoonful of fine oatmeal or pntent groats, in 2 of cold w'ater, add a pint of boiling wa.er, and boil it 10 minutes, keeping it stirred. Or, boil a quarter of a pint of groats in a quart of water for about 2 hours; and strain through a sieve. Stir into the gruel a small piece of butter, and some sugar, nutmeg, or ginger, grated: or, if it be not sweetened, add a small pinch of salt.

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the Indian meal through a; wet 2 spoonsful of this meal with cold w’ater, and beat it till there are no lumps; it into a pint and a half of boiling water, and let it boil half an hour, stirring it all the Season it as liked best.

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useful little machine is almost indispensable in a sick room. It enables you to have a pint of water boiled in a few minutes by means of a small quantity of spirit? of wine burnt in the saucer under the cup. A little measure is sold witli it. hy which the quantity required can be regulated according to whether the fluid to be heated is required to be boiled or not. Caudle.—Mix, smoothly, a table-spoonful of with a gill of water; set on the fire in a sauce-pan a gill of new' milk, sweeten it boils, add the; siuimei and stir them together for a quarter of an hour.

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IF7/i/e Caudle.—Make the gruel as above, strain through a sieve, and stir it to be usod, sweeten it to taste, grate in some nutmeg, and add a wb'te wine: a little lemon-peel, or juice, is sometimes added. The yolk of an egg, well beaten, may likewise be in when the gruel is boiling. Caudle.—ITiis may be made with or; when it boils, add some ground rice, previously mixed smoothly with a little cold water; thick enough, when sw'eeten it, and grate in nutmeg, or add a little pow'dered cinnamon. Arrow-root.—It is very necessary to be careful not to get the counterfeit sort; if genuine, it is very nourishing, for persons with w'eak bow'els. Put sauce-jian pint of water, a glass of sherry or a spoonful of brandy, grated nutmeg, and fine sugar; boil up once, then mix it by degrees into a dessert-spoonful of arrow-root, previously rubbed smooth with 2 spoonfuls of cold water. Or:—Mix a dessert-spoonful of arrow-root with a little cold w'ater, have re.ady boiling water in a kettle, pour it upon the arrow-root until it becomes quite clear, keeping it stirred all the time; add a

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largest sort, pour cold water on to it 2 or 3 times; then soak it in fresh water 5 or 6 hours, and simmer it in the same until it becomes quite clear; put lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much. Sago.—Cleanse it by first soaking it an hour in cold waters, and then washing it in To a tea-cupful add a quart of water and a bit of lemon peel, simmer it till the berries are clear, season it with wine and spice, and boil it all ud The sago may be instead of till reduced to one-half, and served without seasoning.

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1 spoonful of ground rice, rubbed down smooth, with 1^ pint of milk, a bit of cinnamon, lemon peel and nutmeg. Sweeten when nearly done. Restorative Milk.—Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten.

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one of mutton or shavings, and warm it slowly over the fire in a pint of milk, adding a little grated lemon-peel, cinnamon and loaf-sugar. Imitation of Asses' Milk.—Boil together equal quantities of new add of eringo-root: sweeten with white sugar-candy, and strain. Or; Stir into a gill each of milk and boiling water a wellbeaten egg, and sweeten with white sugar-candy. Barley Milk.—Boil half a pound of washed pearl barley in 1 quart of milk and half a pint of water, and: boU it again, and drink it when almost cold. Milk—Is much recommended for consumptions. The milk should be put into a moderately-warm oven, and be left in it all night.

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into a jar 2 calves’ feet with a little lemon-peel, cinnamon, or mace, and equal quantities of milk and water to cover them; tie over closely, and set in a slack oven for about 3 hours cold, take off the fat; and sweeten and warm as required. Sheep's Trotters.—Simmer 6 sheep’s trotters, 2 blades of mace, a little cinnamon, lemon-peel, a few hartshorn shavings, and a isinglass, in 2 quarts of water, to; whe take off the fat, and give nearly half a pint twice a-day

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1 oz. of isinglass shavings, 40 Jamaica pep« pers, and a bit of brown crust of bread, in a quart of water, to a pint, and strain it. This makes a pleasant jelly to keep in the house; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way most agreeable.

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in 2 quarts of water, till reduced to the hartshorn shavings, glass, ivory shavings, barley and rice, one ounce of each. When this jelly, which is light and very nourishing, is to be taken, a few table-spoonsful of it must be dissolved in a little milk, together with a bit of cinnamon, lemon peel, and It will be very good without the seasoning. Bread Jelly.—Cut the crumb of a penny roll into thin slices, and toast them equally of a pale brown; boil them gently in a quart of water till it jelly, which may be known by putting a little in a spoon to; it upon a bit of lemon peel, and sw^eeten it with sugar. A little wine may be Rice Jelly.—Boil half a pound of Carolina rice, and a small piece of cinnamon, in two quarts of water for one hour; it through a sieve, and when cold it will be a firm jelly, which, when warmed in milk and sweetened, will be very nutritious; add 1 pint of milk to the rice, in the sieve, boil it for a short time, stirring it constantly, strain it, and it will resiiemble thick milk, if eaten warm.

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in 2 quarts of soft water, ounce of pearl barley, 1 ounce of sago, 1 ounce of rice, and ounce of eringo-root, till reduced to take a tea-cupful in milk, morning, noon, and night. Hemp-seed Jelly.—Bruise hemp-seeds, boil them in watei, and strain; afterwards, simmer the it is of the thickness of gruel.

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the tapioca, soak it for 3 hours in sold water, in which simmer it dissolved, with a piece of thin lemon peel; sweeten, add white or red wine, and take out the peel before using. MRS To make Panada in Jive mhmtes.—Set a little water on the fire with a glass of white wine, some sugar, and a scrape of and lemon peel: meanwhile grate some erumbs of The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it caru When of a proper thickness just to drink, take it off. Or:—Put to the water a bit of lemon peel, mix the cnimbi ill, and, when nearly boiled enough, put some lemon or orange

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dr.Tw off* in a basin as much of the broth as is wanted, which will be perfectly free from fat. For a qvick-made Broth.—Take a bone or two of a neck or loin of mutton, take off the fat and skin, set it on the fire in a small tin sauce-pan that has a cover, with three-fourths jf a pint of water, the meat being first beaten and cut in thin bits; put a bit of thyme and if approved, a slice of Let it boil very quickly; skim it; take off the cover if likely to be too weak, else cover it. Half an hour is sufficient for the whole process.

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kind.—After taking off* the skin and rump, put the body and legs of a fowl, from the white meat of which chicken panada has been made, into the water it was boiled in, I blade of mace, slice of onion, and 10 white pepper corns. till the^broth be of a pleasant flavor. Beef Tea.—Cut half a pound of lean fresh beef into slices, lay it in a dish and pour over it a pint of boiling water; cover the dish and let it stand half an hour by the fire, then just bail it up, pour it off* clear, and salt it a very

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lb. of it every particle of skin, fat, or sinew, rasp or divide it very small pieces; it into a jar, and pour a quart of boiling water upon it; plunge the jar i.ettle. of boiling water, let it stand by the side of the fire, but not near enough to simmer, and allow it to grow cold. the beef MRS. balk’s new cook BOOK, tea through a muslin sieve, and, if the patient be very delicate, filter it through blotting-paper. Thi.'J tea is to be taken when cold, and will remain upon the stomach when other nourishment fails; be given to infants. Eggs.—An egg broken into a cup of tea or beaten and mixed with a basin of milk, makes a breakfast more supporting than tea alone. An egg divided, and the yolk and white beaten little wine put to each, will afford 2 very wholesome draughts, and prove lighter than when taken together. Eggs very little boiled, or poached, taken in small quantity, convey much nourishment; the yolk should be eaten by invalids. Stewfor Persons in Weak Health.—Cut veal slir'os, and put them into an earthen jar, with sliced turnips, and w; cover closely, set the jar up to the neck in boiling water, and stew till the meat is tender.

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the Sick.—Half stew or partridges; cut them up; take out some of the largest h<mes; in a chafing-dish, with the liquor they were p»-ewed in, with a little salt, mace, and lemon-zest; when cooked it in the same dish to table. All sorts of poultry and game are delicate in this w<y of dressing, and most nutritive and proper for patients tly-t require nourishment.

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substai is selected for a pudding should be boiled quite tender in and of a good thickness, so that the eggs may just set give, it firmness enough to stand without breaking, when tu-ned out of the mould. TTiese puddings for invalids cannot be made too delicate: be well steamed for about an h‘ ur, • or a quarter more, according to the size; and whether <be pudding be steamed or baked, it should never be take" fr< *n the stew-pan or oven within 2 or 3 minute.s befor-i >1 ^ •ent to table.

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Brawn Bread—Is recommended to invalids for its containing bran, which possesses a resinous, purgative property; but its efficacy is generally counteracted by being made too fine. Ohs.—Fresh bread should never be given to invalids. Wine Whey.—Set on the in a a it boils, pour in as much white wine, foreign or home-made, as will turn it and make it clear; it up sud set it aside till the curd has settled, when pour off the whey add half as much boiling water, and sweeten it. Plain Whey.—Put into boiling milk as much alum, cider lemon-juice, or vinegar, as will turn it, and make it clear; pour it off, add some hot water, and sweeten. Tamarind Whey.—Boil 2 ounces of tamarinds in 2 pints of milk, and strain: this is an excellent drink in fevers. Irish or Two Milk Whey.—One third of fresh butter-milk is allowed to two-thirds of sweet-milk; put the milk into a saucepan, and make it boiling hot, and then pour in the butter-milk, end gently stir it round the edges of the pan; let it come to a boil, take it off the fire, let it settle, and strain off the whey. Sour milk may be substituted for butter-milk. An exc“l lent drink in fever. Vinegar and Lemon Whey.—Pour into boiling milk as much vinegar or as will make a small quantity quite clear, dilute with hot water to an agreeable acid, add a bit oi two of sugar. This is less heating than if made of wine, and, if only to excite prespiration, answers as well. Luncheonfor an Invalid.—Put bread crumbs and red currant, or any o*her jelly, alternately into a tumbler, and when nearly half full, it up with milk. Butter-milk;

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the milk from the cow into a small churn; in about begin churniag, and continue the flakes of butter swim about pretty thick, and the milk is discharged of all the grea.sy MRS. HAI.E’S new cook BOOK. particles, and appears thin and blue. Strain it through a sieve, and drink it frequently. It should form the whole of the patient’s drink; the biscuits and rusks, ripe and dried fruits of various kinds, w'hen a decline is apprehended.

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particular, make excel lent suppers for invalids, with biscuits or common cake. Butter-milk—Although generally preferred when made from sweet cream, is liked better by some when sour, and is considered more wholesome in state, as being lighter on the

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plunge it ii.t) a jug of cold water, and cover it over an hour ubed. is of particular use in weak bowels. It should be of a fine brown color. oz. of pearl barley, half an ounce of white sugar, and the rind of a lemon, put into a jug. Pour upon it 1 quart of boiling water, and let for 8 or 10 hours; then strain otf the liquor, adding a slice of lemon, if desirable. This infusion makes a most delicious and nutritious beverage, and v\ ill be grateful to persons who cannot drink the horrid decoction usually given. It is an admirable basis for lemonade, negus, or weak punch, a glass of rum being the proportion for a quart.

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of pearlbarley, 6 lumps of loaf-sugar, half a lemon, and enough glass to it. Pour 2 quarts of boiling spring water on these ingredients, and let it stand until cold.

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are simple infusions, the strength of which can only be regulated by the taste. are made by putting either the fresh or the dried plants boiling water in a covered vessel, which should be placed near the fire for an The young shoots both of balm and of mint are to be preferred, on account of their strong aromatic qualities. These infusions may be drunk freely in feverish and in various complaints, diluents are remmmended. Mint tea, made with the leases, is useful in allaying nausea and vomiting. Wholesome Beverage.—Boil a pint of sweet milk, add a teaspoonful of curry powder and to yonr taste.

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CHILDl.isX. 4gf insnally feeble, puny, and diseased in body, and are at best but I moderate in capacity. The rational course seems to be, to feed infants, till about !3 years old, chiefly with milk and mild farinaceous vegetahle I p.eparations; a large portion of good bread, light, well-baked, land co/rf, should be given them; after that period, to propor. tion their solid food to the amount of exercise they are able to Children who play abroad in the open air, will require more hearty nourishment, more meat, than those who are kept confined in the house or school-room. From the age of 10 or 12 to 16 or 18, when the growth is most rapid and the exercises (of boys especially) most violent, a sufficiency of plain nourishing food should be given; is little danger of their taking too much, if it be of the right and properly But do not allow them to eat hot bread, or use any kind of stimulating drinks. Foodfor a Young Infant.—Take of fresh cow’s milk spoonful, and mix with 2 table-spoonsful of hot water with loaf-sugar as much as may be agreeable. This quantity is sufficient for once feeding a new-born infant; and the sxune quantity may be given every 2 or 3 hours—not oftener— till the mother’s breast affords the natural nourishment. 2’hickened Milk for Infants, when 6 months old.—Take 1 pint; add 1 table-spoonful of Dissolve the flour first in half a tea-cupful of water; it must be strained In gradually, and boiled hard 20 minutes.

From Mrs. Hale's New Cook Book, 1857, page 457. Read from the scan by computer, so a word may be off; the page itself shows the original.

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child grows older, one-third water. If properly made, it is the most nutritious, at the same time the most delicate food, that can be given to young children. Broth—Made of lamb or chicken, with stale bread toasted, aii.l broken in, is safe and healthy for the dinners of children, when first weaned. Milk—Fresh from the cow, with a very little is good and safe food for young children. From 3 years old to 7, pure milk, into which is crumbled stale bread, is the bes*. breakfast and supper for a child. MRS.

From Mrs. Hale's New Cook Book, 1857, page 457. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Child’s Luncheon.—Good sweet is one of the most nutritious, at the same time the most wholesome of food, that can be given they are weaned. Milk Porridge.—Stir 4 table-spoonsful of oatmeal, smoothly, into a quart of milk, then stir it quickly into a quart of boiling water, and boil up a few minutes it is thickened; with sugar. Obs.—Oatmeal, where it agrees with the stomach, is much better for children, being a fine opener as well as cleanser; flour in every shape is the reverse.

From Mrs. Hale's New Cook Book, 1857, page 458. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of new milk put 3 larwe spoonsful of rice well washed; then add 2 apples, pared and quartered, or a few currants or raisins. Simmer slowly the rice is very soft, then add egg, beaten, to bind it. Serve with cream and sugar or molasses.

From Mrs. Hale's New Cook Book, 1857, page 459. Read from the scan by computer, so a word may be off; the page itself shows the original.

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far more wholesome way than in pies or puddings, is to put apples sliced, or plums, gooseberries, &c., a stone jar; and among them as much Lisbon sugar as necessary. Set the jar in an oven or on a hearth, with a tea-cupful of water to prevent the fruit from burning; or put the jar into a sauce-pan till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit. Rice and Apples.—Core as many nice apples as will fill the Jish; boil them in light syrup; prepare a quarter of a pound of rice in milk, with sugar, and salt; put some of the rice in the dish, and put in the apples, and fill up the intervals with rice, and bake it in the oven it is a fine color. A nice Apple Cuke for Children.—Grate some stale bread, and slice about double the quantity of apples; butter a mould, and line it with sugar paste, and strew in some crumbs, mixed with a little sugar; then lay in apples, with a few bits of but * If tLey are old, let them he puli>e<l, as the skins are porfootly mdigestibls ay ohildren’s or weak stouiiicbs. 4T2

From Mrs. Hale's New Cook Book, 1857, page 459. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the fruit in dry weather; il ow half a pound of good brown sugar to every pound of fniit the whole together gently for an hour, or till the blackberries are soft, stirring and mashing them well. Preserve it like any other jam, and it will be found very useful in families, particu larly for children—regulating their bowels, and enabling you to dispense with cathartics. It may be spread on bread, or on puddings instead of butter; and even when the blackberries are bought, it is cheaper In the country, every family should preserve, at least, a half peck of blackberries. To make Senneuand Manna palatable,—Take half an ounce, when mixed, senna and manna; put it in half a pint of boiling the strength is abstracted, pour into the liquid from a quarter to half a pound of prunes and 2 large spoonsful of W. I. molasses. Stew slowly until the liquid is nearly absorbed. When cold it can be eaten with bread and butter, without detecting the manna, and is excellent for costive Dr. J. F. Meigs' Receipt for Infants' Food.—Take a piece of gelatin, one inch square; it in half a gill of water over the; then add a gill When it comes to a boil, stir in half a tea-spoonful of Arrow Root, or double the quantity of boiled ball. it is thoroughly boiled, take it off the stir in two table-spoonfuls of This may be given to a very young infant; and as it grows older, the quantity of the milk increased, and the food altogether made stronger.

From Mrs. Hale's New Cook Book, 1857, page 461. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quantities of butter, the horizontal or barrel churn is the best; the upright or pump churn being adapted for making butter from the produce of a few cows only. In Summer, you churn 3 times a week, or t\wce a week at least; the churn ought then to be chilled with water before the cream is put it, as well as whilst churning; and in Winter the churn should be soaked some time in warm water before Sweet cream requires 4 times as much churning as sour. The quality of the butter depends much upon the temperature at which it is churned, which may be regulated by the akl of the thermometer. should be kept at a mode late temperature. The greatest quantity of butter is obtaino*^ at 60 degrees, and the best quality at 55 degrees, in the churn just before the butter comes. At a higher the buttecomes quicker, but in quantity, and of inferior quality But when the heat is below 50 degrees, it may be brought uf to the temperature required by placing the churn in hot water but it will be better to w-ait; as butter thus hastened by hoi water is worse than that which is turnip-flavored. In the course of an hour’s churning, more or less, according to circumstances, the butter will come, when the chu’n should

From Mrs. Hale's New Cook Book, 1857, page 464. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4n be opetitJ, and the butter taken out and put into a shallow pan o» tub. The buttermilk set aside for pigs or for do niestic purposes. The next point is to squeeze the milk from the butter, else it not is usually done by spi iading the butter in the tub, beating it with the hand, or a flat wooden spoon, and washing it repeatedly with clear spring all milkiness disappears in the water which is t>ff. Some persons maintain that the butter is injured by washing, and that the buttermilk should be beaten out of it widi the hand, to be kept cool by frequently dipping it or with a moist cloth, wrapped in the form of a ball, which soaks up ail the buttermilk, and leaves quite dry. No person should work butter who has not a very cool hand; the less it is handled the better, wherefore a wooder spoon or spatula, is preferable to the hand. To Salt Butter,—A half ounce to of butter, is the rule. Add a little powdered sugar, say half a teaand; the is sweeter and keeps To make up Butter,—Butter requires more working in hot in cold weather. it is free from buttermilk,.and it should be divided into portions, if it is intended to be eaten soon. It should then be made into rolls of 2 pounds, or circular forms, to be impressed figure wooden print; the are made oblong,;v'th slightly flattened by throwing the lump on a stone or board successively on each of the sides, and then on the two ends. prints, first work the butter into balls,”and press on it the wooden pattern; the sides up along the e*lge of the wood, and press the whole against a marble or % aoden slab, so as to have the impression uppermost, and fi rm a flattened cake. The wooden print is readily struck by holding it in the left hand, and giving a smart blow with the right upon it A hole bored through the centre, prevents the butter sticking from the exclusion of the air. Box-wo(jd moulds, for shaping butter, may bo bought at the

From Mrs. Hale's New Cook Book, 1857, page 465. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour out the milk, as soon as brought warm from the cow, into the cheese-tub; add a sufficient quantity of rennet to turn it, and cover it over with a This will make what is called a one-meal cheese. it is completely turned, when cut the curd with a cheese-knife or skimniingdish, into uniform Cover up the tub, and allow remain about 20 minutes. The settled, ladle off the whey, gently gather and the curd towards the tub, letting the whey the fingers. Then break the curd as small as possible, and salt it to taste, either in the proportion of a handful of salt for every six gallons of milk, or about half an ounce to every pound of curd. If the cheese be made of two meals of milk, unless in very not weather, a portion of the creamed milk of the first meal should be made scalding hot, and poured back into the cold; then, when well mixed, it should be poured the tub; and the second meal of milk added warm from the cow. If, however, the milk be too hot, the cheese will be tough; as • he tenderness of the curd depends upon the coolness of the In making very rich cheeses, the whey should be allowed to run off slowly; for, if forced, it might carry off much of the fat of the cheese. This happens more or in every mode of making To collect superabundant fat, the whey is set in shallow milk-pans, and an inferior kind of called whey butter, is made from or fat skimmed off. be colored, the substance used for coloring * The«e reoeipto aro, chiefly, Enfrlish; aa the oheoae made iu that country ji oonaidered, by many people, superior to American cheese. MRS. male’s new cook BOOK. should be mixed with the milk at the time the rennet is put in. If herbs, as chopped sage, be added, they are mixed at the same time. Cheshire Cheese.—In the cheese-making districts of Chcshiie the milk is set together very warm, the curd be it is then cut crosswise with a knife, in lines about an inch apart, about the depth of the knife-blade, so as to allow the whey to rise between the lines. The curd is then broken uniformly small, with a skimming-dish, and left with a cloth it an hour to settle. Next, cut the curd into pieces of about an inch square, put it into a cloth, and then into a large wooden drainer, with a cover fitting inside it. Set it before a goo-i put on the cover about half a hundred weight, so as to press the curd moderately; in 20 out the curd, cut it smaller, and as before; and, in 20 minutes cut it put the curd a tub or pan, cut it as as birds’ Tiieat, and it; next put it into a cloth of thin gauze, the. chessel, or hoop, set it before a fire 12 or 15 hours and then put it into the press, taking it out from time to time and giving dry cloths, till, by the pressing, the cloths come oft quite dr/; be of a finer texture, dipped in warm woter and wrung out, it will give the cheese a finer skin or rind. the cheese out of the press, lay a dry shelf; at first turn and rub it daily w'ith a dry cloth; and as the cheese becomes firm, turning and w'iping twice a week will be siifticient. The following are good proportions: 6 drachms of anotta^ to a cheese of 20 to 22 pounds; and 8 or 9 ounces of salt; 7*1 quarts a cheese of the above weight, or about 3 quarts for each pound of cheese. ' To }^^ike Stilton Cheese.—The best season for making / is from July to

From Mrs. Hale's New Cook Book, 1857, page 467. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the richness of the milk. The rennet should he very pnre and sweet; when the milk is coagulated, do not break the curd, as in niaking other cheese, but take it out whole, drain a sieve, and press it very tnoderateiy. Then put the curd a shape of the form of a cylinder (ten and a half inches deep, and 8 inches over,) and it 4 or 5 times a day into clean cloths. it is sufficiently firm, bind a cloth or tape round it to prevent its breaking, and set it on a shelf. occasion illy powdered with flour, and plunged into hot water; har lens the outer coat, and assists the fermentation, or ripening

From Mrs. Hale's New Cook Book, 1857, page 469. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a little hot water to 6 quarts of milk, warm from the cow, with rennet to turn it it is set, cut the curd, put it into a cheese-cloth, and hang it up; in half an hour, again break the curd, hang it up, and it to remain a few hours, when put it into the press; on the following day, the cheese, salt each side, and in 2 days it ready for use. To Keep Cheese.—The keeping of cheese depends upon the mode of preparing it. Soft and rich cheeses are not intended to be kept long; hard and dry cheeses are best adapted to be Of the first kind are all cream cheeses, and those cheeses called Bath cheeses, which are sold as soon as made, and if kept too long, become putrid. Stilton cheese is inter mediate. Dutch,

From Mrs. Hale's New Cook Book, 1857, page 469. Read from the scan by computer, so a word may be off; the page itself shows the original.

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similai cheeses, are intended for keeping. The poorer the is, the longer it will keep; and all cheese that is well cleared of whey, and sufficiently salted, may be kept for years. Cheese is often made from skim-milk, but it is never good. If the milk be from cows fed on poor land, the addition of a pound of fresh butter in making a cheese will much improve it. A few cheeses thus made, in moderately warm weather, and when the cows are in feed, will be advantageous for the parlor table. To Soften Old Cheese.—If a cheese be much salted and very dry, wash it several times in soft water, and lay a cloth moistered with wine or vinegar; when it will gradually lose its saltness, and hard and dry, become soft and mellow, provided it be a rich cheese. This singular method of iTnp/ jving cheese, is generally practiced in Switzerland, when <:he(t5es are stored for many years; and if they were not very dry, they would be the prey of worms and mites. A dry Stilton cheese may be much improved by the above means. Ootd Rules.—Never wash your cheese shelves; but always wipe them clean with a dry cloth, when you turn your cheese. Do not heat the milk too hot; it should never, for new be more than blood-warm; be sure that your rennet is good, and do not use more than it requires to bring the curd. Cover the pan or tub in which milk is set to coagulate, and do not disturb it for half an hour or more. Cut the curd, when fully formed, carefully with a never break it wit i your hand; and be very particular, when draining it from tl.e whey, not to squeeze or handle the curd; if you make the white whey run from the curd, you lose much of the richness of the cheese.

From Mrs. Hale's New Cook Book, 1857, page 469. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in warm whey, when you any, and wipe it once a month, and keep it on a rack. If you want to ripen it, a damp cellar bring it forward. a whole is cut, the should be spread with butter inside, and the outside wiped, it. To keep those in daily use moist, let a clean t loth be wrung out from cold water, and wrap round when carried from Dry cheese may be used to advantage to grate for serving with or eating without. observations are made with a view to make the above articles less expensive, as in most families where much is used, there is waste. To Prevent Milk turning Sour in Hot Weather.—Add a little sabcarbonate or potass of soda, which will weet for some time.

From Mrs. Hale's New Cook Book, 1857, page 470. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4^9 ohief on your head. The next morning, you will only loquue to smooth your hair^ not take it down, and wash your face and hands. It would look neater, and smoother, if you would wear a cap or handkerchief while at work, as English servants do. Let be of good, durable materials,; it as and always wear an apron. In the afternoon, when the work is then you can wash and dress as neatly as you choose, only remember that a domestic in a showy, flimsy gown, and decked out with pinchbeck rings and ear ornaments, always makes a ridiculous figure in the eyes of every sensible person; because such persons see that you are spending your hard-earned wages for that which really does you no good. Keep your kitchen, and all the utensils, clean and neat as Sweep the chimney often, with an old broom kept for the purpose, so that no' soot may collect to fall down on the dishes at the fire, and be sure that the hearth is neat as a Always have plenty of hot water ready; and take care that your wiping cloths are washed every day. The three rules you must follow, if you would always have yf)ur work done well, are these: “ Do every thing at the proper time. Keep every thing in its proper place. Use every thing for its proper purpose.” If your mistress professes to understand cookery, the best way will be to follow her directions; if you find the dish is not as when cooked in your own way, respectfully ask her to let you try once alone. But never be angry or pout when you are told how your employer wishes to have the work done. ITie great fault of the Irish helj) is, that they undertake to do what they have ne^er learned. not acknowledge ignorance; if they would do this, and patiently try to learn, they would soon, with their natural quickness, become cooks—if they have good teachers. And what a privilege and blessing it is to a poor Irish girl, who has only lived in a hovel, with scarcely an article of furniture, save the pot “ to boil the praties,” to be instructed in household work ! It k really a fortune to her; she can always have gof^ MRS. places and good pay, and soon clothe herself well, and lay up nioney. There are benevolent and sensible ladies who do act thus kindly by the Irish girl; not only teach her how to work in the kitchen, but teach her needlework, and instruct her in read ing and writing. had such a kind mistress, my poor girl, foi the honor of old

From Mrs. Hale's New Cook Book, 1857, page 477. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the inner side out, and wa.sh them in cold water, in which a little boiled soap is well mixed; rinse them well in clean cold water, and the last time with a salt in the water; and dry them in the shade. washed and dried with as much expedition as possible. MBS. HAI-K’s new cook BOOK.

From Mrs. Hale's New Cook Book, 1857, page 479. Read from the scan by computer, so a word may be off; the page itself shows the original.

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out by wetting the pots in milk, then covering them with common salt. be done the garments have washed. way to take out ink is to dip it in melted tallow. J^or delicate articles, this is the best way. Fruit and Wine Stains.—Mix 2 tea-spoonsful of water and ] of spirit of salt, and let the stained lie in for 2; rinse in Or wet the stain hartshorn.

From Mrs. Hale's New Cook Book, 1857, page 480. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Carpets.—Shake and beat; lay it upon the floor, and tack it firmly; flannel it over wdth 1 quart of bullock’s gall, mi,\ed 3 quarts of soft cold rub it off with a clean flannel or houseA.ny particular dirty spot should be rubbed with pure gall7b Sweep

From Mrs. Hale's New Cook Book, 1857, page 480. Read from the scan by computer, so a word may be off; the page itself shows the original.

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m would not injure them. The reason is this, linseed oil hardens when exposed to the air it has filled all the pores of the wood, the surface becomes hard and smooth like glass. To take Ink out of Mahogany.—Mix in a tea-spoonful of cold water, a few drops of oil of vitriol; touch the spot witli a feather dipped in the liquid. To Clean Pictures.—Dust them lightly with cotton wool, or with a feather brush.

From Mrs. Hale's New Cook Book, 1857, page 481. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in and and wipe them with a clean dry cloth. To Clean Marble.—Pound very finely a quarter of a pound of whiting and a small quantity of stone blue; in a little water one ounce of soda, and mix the above ingredients carefully together with a quarter of a pound of soft soap; it a quarter of an hour on a slow it. Then, when hot, lay a brush upon the marble, and let it remain on half an hour. it off with warm water, flannel, and a scrubbing brush, and wipe it dry. To Clean Freestone.—Wash the hearth with soap, and wipe it a wet Or rub little freestone powder, after washing the hearth in hot water Brush off the powder when dry. To Black a Brick Hearth.—Mix some black lead with soft *oap and a little water, and it—then lay a brush. Or mix the lead with water only. To Clean Brass.—Rub it over with a bit of flannel dipped in •weet oil—then rub it hard with finely powdered rotten stoiia MRS. hale’s new took BOOK. —thnn rub it with a soft linen cloth—and polish with a bit of wash leather. Rub creaking hinges with soft soap. the Smoking of a Lamp.—Soak the wick in sliong vinegar, and dry it well before it is used.

From Mrs. Hale's New Cook Book, 1857, page 481. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Baking.—When baking is done twice a week, Wednesdays end Saturdays should be chosen; if only once a week, Satur day is the best, because it allows of preparation for the Sunday dinner—a pudding can be baked—and meat, too, if the family have a real desire of keeping the day for that which it was evi dcntly intended, rest from worldly care, as well as for moral and religious improvement. Old Bread may be made almost as good as new by dipping the loaf in cold water, then putting it in the oven after the bread is drawn, or in a stove, and let it heat through. How to keep Various Things.—Crusts and pieces of bread should be kept in an earthen pot or pan, closely covered, in a dry cool place. Keep fresh lard and suet in tin vessels. Keep salt pork fat in gl.azed earthen ware. Keep yeast in wood or earthen. Keep preserves and jellies in glass, china, or stone ware. Keep salt in a dry place. Keep meal in a cool, dry place. Keep ice in the cellar or refrigerator, wrapped in flannel. Keep vinegar in wood or glass.

From Mrs. Hale's New Cook Book, 1857, page 483. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are sufficient; though the morning is the best time for eatuv,< Wines should vary with the seasons; light wines are hesl in summer; in winter, generous wines are is drunk with white meats, and red with brown [light wines are suitable to light dishes, and stronger wines to more substantial dishes. In summer, wine and water, cooled by a piece of ice being put it, is a luxury; as is also a bottle of iced water (the best beverage) and bottled porter iced. is set upon the table before it for show; so that it loses its proper temperature it is re quired to be drunk. Do not press persons to eat more than appears agreeable to them, nor insist upon their tasting any particular dish. It is a good custom to send coffee into the dining-room before the gentlemen leave the table. The hour for sending in the coffee should be previously appointed, so that the bell need not be rung for it. Two or three hours are a proper interval between the dinner hour and coffee. Servants who wait at table should wear clean white linen gloves. There art a few points of the etiquette of a dinner-party, which it may be useful to particularize. The members of the party having assembled, the master or mistress of the house should point out wnich lady each visitor is to take into the dining room, the married having precedence of the single. The lady of the house should take the head of the table, and be supported by the two gentlemen of the most consideratioii. who should assist her to carve. The gentleman of the house should take the bottom of the table, and on each side of him should be seated the two ladies whose age or station gives them precedence. As well-bred people arrive as punctually as they can to the appointed hour, the dinner should not be kept waiting that time. In serving soup, one ladleful to each plate is sufficient. A applied to is likely to spoil the delic^iy of its; so that a slice only should be used in helping Do not pour sauce over meat or vegetables, but a little oo one side.

From Mrs. Hale's New Cook Book, 1857, page 486. Read from the scan by computer, so a word may be off; the page itself shows the original.

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art of carving is a very requisite branch of domestic management; it not only belongs to the honors of the table, hnX, is important in an economical point of view; fora joint of meat ill carved, will not serve so many persons as it would if it were properly carved. Ladies ought especially to make carving a study; at own houses they grace the table, and should be enabled to perform the task allotted to them with skill to prevent remark, or the calling forth of eager proffers of assistance from good natured visitors near, who probably would not present any better claim to a neat performance. In the first place, whatever is to be carved should be set in a dish sufficiently large for turning it if necessary; but the dish itself should not be moved from its position, which should be.so close before the carver as only to leave room for the plates. The carving knife be light, sharp, w'ell-tempored, and of a size proportioned to the joint, strength being required than address in the manner of using it.

From Mrs. Hale's New Cook Book, 1857, page 487. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ham —It is served as placed in the engraving, and ooine to table ornamented. Carve from a to b, cutting "lices out slantingly, to give a wedge-like appearance. who prefer the hock carve at n, in the same direction as from A to B, then carve from n to c, in thin slices, as indicated in the diagram. Sucking Pig.—The cook should send a roast pig to table as displayed here, garnished with head and ears, carve the joints in the direction shown by the lines in the diagram, then divide the ribs, serve with plenty of sauce; should one of the joints be too much, separated; bread sauce and should accompany it. The carving of both winged game and poultry requires more delicacy of hand and nicety in hitting the joints than the cutting of large pieces of meat, and to be neatly done, requires considerable practice. Roast Turkey.—Cut long slices from each side of the breast down to the ribs, beginning at a b from the wing to the breastIf the party be so 'urge as to render it necessary, 'b legs may then be removed, and the thighs divided fron' a OF DINNER PARTIES AND CARVING, drum-sticks, which are only served in cases of necessity, as being rather tough, but the pinions of the wing are very savory, and the white part of the wing is preferred by many to

From Mrs. Hale's New Cook Book, 1857, page 494. Read from the scan by computer, so a word may be off; the page itself shows the original.

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be covered with a white cloth; the cups and saucers arranged at one end, if for tea; and at both ends, if for tea and; or the cups and saucers may be arranged at the right-hand of one end of the table, and the tea-cups and saucers at the left: the teapot and coffeepot occupying the space between in front, and the urn that at the back. Some persons substitute cocoa or chocolate for coffee, in which case they are to be placed tlie same. The slop basiu and milk jug should be placed to the; and the cream, and hot milk jugs, with the sugar basin, to the right. The remainder of the table should be occupied in the centre by the various partaken of; while at the sides must be ranged a large plate for meat, eggs, &c., and a small one for toast, rolls, &c., with a small knife and fork for each person; the carving-knife and fork being placed point to handle; the butter and bread knives to the right of their respective dishes, which occupy the centre part, and spoons in front of the hot dishes with gravy. Saltcellars should occupy the four corners, and, if required, the cruets should be placed in the centre of the table. Dry toast should never be prepared longer than five minutes serving, as it becomes tough, and the buttered soppy and greasy, if too long prepared. Hot rolls should be brought to table covered with a napkin. Every dish should be garnished appropriately, either with oniamental butter, water-cresses, parsley, or some one of the garnishes we shall point out in a future page. MRS.

From Mrs. Hale's New Cook Book, 1857, page 499. Read from the scan by computer, so a word may be off; the page itself shows the original.

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leo cream ! brown broad cream, strawberry vanilla cochineal, coloring for.368 water ices water Ices generally...369 currant water lemon water orange water red currant water Roman pouch white currant water.. 3U9 Icing for tarts Indian meal bread 43<> mnffins

From Mrs. Hale's New Cook Book, 1857, page 509. Read from the scan by computer, so a word may be off; the page itself shows the original.

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