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

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chicken for salad should be well cooked until tender, and allowed to be cold before the meat is removed from the bones. Strip the meat off very carefully in large pieces, use the white and dark meat cut in square quarter-inch blocks, then have the washed using the white portion, cut celery in blocks the same size as the chicken meat is cut, let celery be perfectly dry before mixing—to every pint of chicken meat use the same quantity of dressing by using the best olive oil, yellow part of eggs, mustard, cayenne pepper, salt, lemon juice, or vinegar, mix the chicken and celery together with the dressing. Decorate the dish with lettuce before serving.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select fresh live lobsters, boil in a large pot in plenty of water to cover them while cooking, let them be perfectly cold, remove the insides with great care; before picking the particular care should be observed that no hard substances as fins and shell remain in the meat. Pick them in as large pieces as possible, then cut in small blocks, make dressing as for chicken salad, decorate with the lobster shell and legs attached. Before serving lettuce may also be used in garnishing. Turkey, to of lemon-peel, a few oysters or an anchovy, a bit of butter, some suet, and an egg. Put this in the crop, and fasten up the skin, and boil the turkey in a floured cloth, to make it very white. Have ready a fine ovster sauce, made rich with butter, a little cream, a spoonful of soy, if approved, and pour over the bird; or, liver and lemon sauce. Hen birds are best for boiling, and should be young. The Son themi Cookbook

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to Roast The sinews of the legs should be drawn, which ever way it is to be dressed. The head be twisted under the wing; and in drawing, care be taken not to tear the liver, or let the gall touch it. Put a stuffing of sausage meat; or, if sausages are to be served in the dish, a As this makes a large addition to the size of the bird, observe that the heat of the fire be constantly to for the breast is frequently not done enough. A little strip of paper should be put on the bone to prevent scorching, the other parts roast. Baste well, and froth in the dish, and plenty of bread sauce, in a sauce tureen.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Divide tb° " eat of the breast by pulling instead of cutting; then warr it or two of gravy, a cream, grated nutmeg, salt, and a little flour and butter: warm, but do not boil it. The leg seasoned, scored, and broiled, put ' the dish, with the above around it. does as

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Mince some of the white parts, and with grated nutmeg, salt, a very little pepper, cream, and a very bit of butter warmed. Fill the patties: been baked with a bit of bread in each, to keep them hollow.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of terrapin. Select one large Count terrapin, scald and take skin off, then boil until the terrapin becomes soft in the legs, then open, and pick the meat, remove carefully the gall bag, hard-boiled eggs, quarter pound of tablespoonful of flour, quarter pint of cream, scald, mix well together, use dry Madeira wine and brandy according to

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make one dozen croquettes. Select three and one half pounds of chicken and boil well done, take the meat and chop very fine, use one pint of two raw eggs, parsley, salt and pepper.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four pounds of lobster, three boiled eggs, quarter pound of butter, one and one half tablespoonfuls of flour, one pint of cream, and wine according to taste.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it is put in a quarter of a pint of rice, well washed and soaked. then strain from the broth, and put the rice on a sieve before the fire. Keep the fowl hot; lay it in the middle of the dish, and the rice round it, without the broth be very nice to eat as such; but the less liquor it is done with the better.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a little of the water that the fowls, must be kept hot) and stew with it some cut a bit of parsley, a blade of mace, and a bit of lemon-peel. Mix this a bit of butter, flour, and a little thick cream, and adding the chicken, warm it with the sauce. The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hang young fowls a night the livers, hearts and tenderest parts of the gizzard, shred with half a handful of young celery, an anchovy to each fowl, one and the yolks of four eggs, boiled hard, with pepper, mace to your taste. Stuff the fowls with this, and sew up the vents and neck quite close, that the water may not get in. Boil them in salt and till near done drain, and put them into a stevvpan, with butter enough to brown Then serve with fine melted butter, and a spoonful of of either sort, in the To

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and fry to a nice brown in drain from simmer in a good gravy, well seasoned, and thickened little flour and butter. Add the juice of a lemon. Pie Cut up two young fowls; season with white pepper, a little mace, and nutmeg, all in the finest powder; likewise a little cayenne. Put the chicken, slices of ham, gammon, forcemeat, and hard eggs alternately. If to be in a dish, put a little; if raised crust, none. Against the pie be baked, ready a gravy of knuckles of with a few shank bones, seasoned with herbs, onions, mace, and pepper.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up a chicken or a young rabbit; if the former take off the skin, and rub each piece in a of mixed with half an ounce of curry powder: slice two or three onions, and fry in butter, of a fine light brown; then add the meat, and fry all together, until the latter begins to brown; then put into a stewpan, and pour boiling water over to cover. Let it simmer very gently two or three hours until tender. If too put more water half an it is served. Dressed fowl or meat may be done; but the curry will be better made of fresh.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Are to be roasted like fowls; but their heads twisted under the wing, and served with gravy, and bread sauce, or with sauce for wild fowl. See sauces. To Pot Grouse, or Moor Game Pick, singe, and wash them very; then rub them inside and out with a high seasoning of salt, pepper, mace, nutmeg, and allspice. Lay them in as small a pot as will hold: cover them with butter, and bake them in a slow oven. When cold, take off the butter, move the birds from the gravy, dry, and put them into pots that will just fit one or two; the former where there are not many.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose a fine fat duck, salt it two days, boil it slowly, and cover it with onion sauce made white, and the butter melted with milk instead of water. The roast duck; stuff or not, and serve with gravy.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie Bone a full grown young duck, and fine young fowl of a good size. Season them both and allspice. Put the fowl within the duck, a calf's tongue that has been pickled red, and boiled, within the fowl. the whole lie close. The skin of the legs and wings should be drawn inwards, that the body may lie smooth. Put the birds into a raised pie, or small pie-dish, and cover it ish paste. Bake in a slow oven to eat The old Staffordshire raised were made but a turkey must cover the duck, and a goose over that, forming a very large pie. Goose, to Roast After being carefully picked, the plungs of the feathers pulled out, and the hairs singed, let it be well washed, and seasoned with onion, sage, pepper, and salt; fasten it tight, at the neck and vent, and roast it. When half done, let a narrow strip of paper be skewed on the breastbone.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie Bone two green geese, having first removed every plug, and singed them nicely. W rash them clean; season high with salt, mace, pepper, and pimento: put one within the and press them close in your pie-dish; put a good deal of butter over them, and bake with or without a crust: if the latter, a cover that will keep the steam in, must supply the place of a It will keep long.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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be fresh, and carefully cropped, drawn, and washed, then let them soak half an: in the mean cut a hard white cabbage into water in slices as for pickling; it, and boil it in milk and water; it again, then lay some of it at the bottom of a stewpan; put the birds on it, being well seasoned, and cover them with the remainder; put a little broth into them, and stew till tender before you serve. Add some cream, and a flour and; it one boil, and serve with cabbage around the pigeons. Stew in a good gravy, stuffed or not, and Add a little mushroom catsup, or fresh mushrooms.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bone the pigeons, turn the inside out, and lard it with Jamaica pepper pounded very fine and a little the inside outwards again, and tie the neck and rump with thread: put them in boiling water, boil a minute or two to plump: take them out, and dry The pickle must be made of an equal, quantity of wine, and wine, vinegar; white pepper, Jamaica pepper, sliced nutmeg, ginger, and two or three bayleaves it boils, put the pigeons into fifteen if; twenty if large. Then take them out, wipe, and let them cool. When the pickle is cold, take off the fat, and put in. They must be kept in a stone jar, tied down with a bladder to exclude the air. You may in some, instead of larding, stuffing of hard boiled eggs, and marrow, in equal quantities, spices, and sweet herbs.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in Save some of the in which the knuckles of have been boiled, as likewise a calf s toot, or else simmer some isinglass in it, a blade of mace, an a bunch of some lemon-peel, white pepper, and When the pigeons are nicely cleaned and soaked, put them in a pan, and pour the liquor over them; and let them bake, and remain in it till When served, put jelly over and around them. them as you approve.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie as before;; and, if approved, put parsley into the birds, and a bit of Lay a beefsteak at the bottom dish, and hard eggs between each two birds, and a little water. If you have ham in the house, lay a slice on: it is a great improvement to the flavor. Observe when you cut ham for sauce or to it, and take from the under side instead of the prime. Pie Lay veal or fowl at the bottom of a pie Take a colander full of picked parsley, cover the meat with it, and pour some cream into the dish, and a spoontul of Cover with crust. Observations on Dressing Fish If the fishmonger does not it, fish is seldom very nicely done; but those in great towns it beyond what is necessary for cleaning, and by perpetual watering diminish the flavor. When quite clean, if to be boiled, some salt and a little vinegar should be put to the water, to give firmness; but cod, whiting and haddock, are far better, if a little salted, and kept a day; and, if not very hot weather, they will be good in two days. Those who know how to purchase fish, may, by taking more at a time than they want for one day, often get it cheap, and that which will hang by sprinkling, may then be bought to advantage. The fish must be put into the water while cold, and set to do very gently, or the outside will break before the inner part be done. The fish plate on which it is done, may be drawn up to see if it be ready; it will leave tne bone when it is. It should be then immediately taken out of the water, or it will be woolly. The fishplate should be set cross-ways over the kettle, to keep hot for serving, and a clean cloth should the to prevent its losing its color. fish, nicely fried in egg and crumbs, make a of fish far more elegant than

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Of fat bacon, beef-suet, and fresh butter, equal parts; some parsley, thyme, and savory;" a little onion, and a few leaves of scented marjoram, shred finely; an anchovy or two; a little salt and nutmeg, and some pepper. If you have oysters, three or four may be used instead of Mix all with crumbs of bread and two yolks and whites of eggs well beaten, and parsley shred fine.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, with a bit of mastring washed clean, as they tie sturgeon. Put into a very nice tin saucepan a quart of water, the same of vinegar, and of white-wine, that is not sweet, and a very large handful of salt. Let and skim well, then put in the turkey; when done, take it out and tighten the strings. Let the half an hour after, and when cold, put it on the turkey. If salt or vinegar be wanting, add when cold. This will keep some months. You eat it with oil and vinegar. It is more delicate than sturgeon, and makes a pretty variety, if the real is not to be had. it with fennel when brought to table.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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equal quantity of Madeira or Sherry wine. It must be covered; stew till tender; then take out the lamprey and keep it hot, while you boil up the liquor with two or three anchovies chopped, and and butter: the gravy through a sieve, and add lemon-juice and some made mustard. Serve with sippets of bread and horseradish, Eels, soles, and carp, done the same way, are When there is spawn, it must be fried and put around. Cider, instead of white wine, will do in common.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the eels in lengths of two or three inches: season with pepper and salt, and place in the dish, with some bits of butter and a little water, and cover it with paste.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a large one, leave the on, cut it in pieces of four inches long, open it on the belly side, and clean it nicely; wipe it dry and then wet it with a beaten egg, and stew it over on both sides with chopped parsley, very little sage, and a bit of mace pounded fine and mixed with the seasoning. Rub the gridiron with a bit of suet, and broil the fish of a fine color. Serve with anchovy and butter for sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The small ones are preferable. Do them in a small quantity of water, with a deal of parsley, which should be served up with them and the liquor. Serve chopped parsley and butter for sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bone a large eel, but do not it; mix mace, pimento, and a clove or two, in the finest powder, and rub the inside: roll it tight, and bind a coarse tape. Boil it in salt and water enough; then add vinegar, and, when cold, keep the collar in it whole, or in slices, garnished sage, parsley, and a little thyme, knotted marjoram and savory, mixed with the spices, greatly improve the taste.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and divide, then cut each side in three; or leaving them undivided, cut each fish in five or six pieces. To six large mackerel, take near an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of all in finest powder; mix, and, making holes in each bit of fish, thrust the seasoning into them; rub each piece with some of it; then fry them brown in oil; let them stand till cold, then put them into a stone jar, and cover with vinegar; if to keep long, pour oil on the top. This done, they may be preserved for months.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil as above, take the fish out and the liquor with bay leaves, pepper corns and salt; add vinegar when cold, and pour over the fish.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a large piece, scale and wipe, but do not it; it very well: let it lie the be melted and drained it, then season with beaten mace, cloves, and whole peppers. Lay in a few bayleaves, put it close in a pan, and cover it over with butter, and bake it. it from the gravy, put it in the pots to keep; and when cold, cover with clarified butter.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil them half, pick out the meat, cut into small bits; season with mace, white pepper, nutmeg, and salt: press close into a pot, and cover with butter: bake an put the spawn in. When cold, take the lobsters out, and with of the butter put it into the pots. Beat the other butter in a mortar with some of the spawn; then mix that colored with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added, if approved. Another Way, as at Wood's Hotel Take out the meat as whole as you can; split the tail and * remove the gut; if the inside be not watery, add that. with mace, nutmeg, white pepper, salt, and a clove or two in finest powder. Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bav-leaves between: cover, it with butter, and bake it gently. When done, poi r the whole on the bottom of a sieve, and with a fork lay the pieces into potting pots, some of each with the seasoning about it. When cold, poor clarified butter over, but not hot. It will be good next day; or highly seasoned, and thick covered with butter, will keep some time. The potted lobster may be used cold, or as a fricassee, with a cream sauce, when it looks very nicely, and eats excellently, especially if there be spawn. Mackerel, herrings, and trout, are good potted as above. Stewed Lobster, as a Very High Relish Pick the lobster, put the berries a dish that has a lamp, and rub them down with a bit of butter, two of any sort of gravy, one of soy or walnut catsup, a little salt and cayenne, and a spoonful of port. Stew the lobster cut in bits with the gravy, as above. It must be dressed at table, and eaten immediately.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces, and lay them in a small dish. Then put in the meat of the claws, and that you have picked out of the body; pick off the furry parts from the latter, and take out the latter; then take the spawn, it in a mortar, likewise all the shells. Set them on to stew with some water, two or three spoonfuls of vinegar, pepper, salt, and some pounded mace. A large piece of butter, rolled in flour, must be added when the goodness of the shells is obtained. Give a boil or two, and pour into the dish strained: strew some crumbs over, and put a paste over all. slowly, but only till the paste be done.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose those that are and moist; cut them open, and pour some boiling small beer over them, to soak half an Drain them dry, and make them just hot through before the fire; then rub some cold butter over them and Egg sauce, or buttered eggs and mashed potatoes, should be served with them.

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Jamaica pepper in fine powder, a clove or two: lay them in a pan with plenty of black pepper, an onion, and a few bay leaves. Put half vinegar and half beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, the night before, to make them look red. Gut, but do not open them. 2S The Sou tlieru Cookbook

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Take one large, or two lesser; if the former, cut the in two, if they are small, they need to be split. The bones being taken out, put the fish in a pan, with a bit of butter and some lemon-juice: give it a fry; then lay the fish on a dish, and spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. Lay the rolls in a small earthen pan; beat. an egg and wet them, then strew crumbs over, and put the remainder of the eggs, with a meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some parsley chopped, into the bottom of the pan; it close, and bake in a slow oven until the fish be Then place the rolls in the dish for serving; it to keep it hot until the gravy baked be skimmed: if not enough, a little fresh, flavored as above, must be prepared and added to it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound cold beef, mutton, or veal, a little, then add some fat bacon, has been lightly cut small, and some onions, a or shallot, anchovy, pepper, salt, and nutmeg. Pound all fine, with a few crumbs, and bind it with two or three yolks of eggs. The heads of the fish are to be left on one side of the split part, and kept on the outer of the roll served, the heads are to be turned towards each other in the Garnish with fried or dried parsley.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie of Stuffing Boil two pounds of eel tender; pick all the flesh clean from the bones; throw the latter into the liquor the eels were boiled in, with and and and come to a of a pint, and it. In the mean time, cut the flesh of the eels fine, likewise some lemon-peel, parsley, and an anchovy: put to them pepper, salt nutmeg, and some crumbs. Melt four ounces of butter, and mix, then lay it in a dish at the bottom: cut the flesh of two or three soles clean from the bones, and fins; lay it on the forcemeat, and pour the eel broth in. The bones of the soles should be boiled with those of the eels. You may boil them with one or two little eels, and pour it, well seasoned, on the fish, and put on forcemeat. An Excellent way of Dressing a

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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They should not be washed more than necessary to clean. Dry in a cloth, then lightly flour, but shake it off. Dip them in plenty of egg, then into bread grated fine, and plunge them into a good pan of boiling lard. Let them continue boiling, and a few minutes will make them a bright yellow Take care not to off the light roughness of the crumbs, or their beauty will be lost.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Should be made of sliced cod that has either been crimped, or sprinkled a day to make it firm. Fry it of a fine brown, onions, and stew a curry powder, a bit of butter and or four spoonfuls of rich cream, salt, and cayenne.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie. Take a quart of picked shrimps: if very salt, only season with mace, and a clove or two in fine powder; but mince two or mix with spice, and Pat some butter at the bottom of dish, and shrimps, and a glass of sharp white paste over. They do not require long baking.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pie to be served, add a quarter of a cup of raw cream warm, with half a teaspoonful of flour. Oysters may be added. Mackerel will do well; but do not salt till used.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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with pounded mace, nutmeg, pepper, an anchovy, and some salt, make an excellent pie. Put in the oysters, liquor, two or three spoonfuls of broth, and some butter for gravy. When come from the oven, pour in a cup of thick cream. (3)

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter of eggs and milk, and a; put to it chopped parsley, onions, or chives (the latter is best;) or a very small quantity of shallot, a little pepper, salt and a scrape or two of nutmeg. nice dripping; boil in a small frying-pan, and pour the batter into it. When one side is of a fine yellow brown, turn and do the other. Some scraped lean ham, put in at is a very pleasant addition. Three eggs will make a good pretty sized omelet: but many cooks will use eight or ten. If the taste be approved, a tarragon gives a flavor. A good deal of parsley should be used. 3«

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Weigh a pound of flour, and a quarter pound; rub them together, and mix into a paste with a little water, and an egg well beaten; of the former as little as will suffice, or the paste will be tough.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two ounces of fresh butter in half a pint; stir until cold, then beat two eggs, strain them into the cream, and mix that by degrees into two tablespoonfuls of flour: butter teacups, and into each put three spoonfuls of batter; bake them half an hour, and serve the moment they are to be eaten, turned out of the cups, with sauce of melted butter, sugar, and the juice of a lemon.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two of white sugar, pounded and quite dry; then mix it with a pound of flour well dried; rub it three ounces of butter so fine as not to be seen; some cream put the yolks of two eggs beaten, and mix the above into a smooth paste; it and bake in a moderate oven. Mix with a pound of fine flour, dried, an ounce of pounded and sifted; then crumble three ounces of butter in it, it looks all like flour, and with a gill of boiling cream, work it up to a fine paste.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for Meatpies or Fowls, etc Boil water with a little fine lard, and an equal quantity of fresh dripping, or of butter, but not much of either. hot, mix this with as much flour as you will want, making the paste as stiff as you can to be smooth, which you will make it by good kneading, and beating with the rolling pin. quite smooth, put it in a lump a or under a pan to soak, till near cold. Those who have not a good hand at raising crust, may do: roll the paste of a proper thickness; and cut out the top and bottom of the pie, then a long piece of the side.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a quarter of a pound of fine flour use two pounds and a half of butter, and four eggs: mix paste with warm water, and work it smooth and to a good consistency. paste around the inside, but not to the bottom of the and let the cover be pretty thick, to bear the long continuance in the oven.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quarter pound of ground rice in the smallest quantity of water: strain from it all the moisture as as you can. it in a mortar, with half an ounce and one egg well beaten, and it will make an for tarts, etc.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat half a pound of sweet and bitter almonds, a spoonful of water; then mix with four ounces of butter, eggs, two spoonfuls of cream warmed with the butter, one of brandy, a little nutmeg and sugar to taste. Butter some cups half full, and bake the puddings. Serve with butter, wine, and sugar.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pint and a half of new milk with four spoonfuls of nicely washed and picked, lemon-peel, cinnamon, and Sweeten to taste: then mix four eggs, put a paste around the dish, and bake slowly. and

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice bread, spread with butter, and lay it in a dish with currants between layer, and sliced citron, orange or if to be very nice. Pour over an unboiled custard of milk, two or a few pimentos, and ratafia, two hours at least before it is to be baked: and lade it over and over to soak the bread. A paste around the dish makes all puddings look but it is not necessary.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate the rind of a Seville orange; put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded: beat them all in a marble mortar, and add as you do it the whole of eight eggs well beaten and: scrape a raw apple, and mix with the rest; put a paste at the bottom and sides of the dish, and, over the orange mixture, put crossbars of paste. Half an hour will bake it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix of the orange hereafter directed, two spoons, with six eggs, of sugar, four ounces warm, and put into a shallow dish, with a paste lining. twenty minutes. Rather more than two tablespoonfuls of the orange paste, mixed with six eggs, four ounces of sugar, and four ounces of butter, melted; will make pudding, with a paste at the bottom of the dish. Bake twenty minutes. An

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the yolks of four; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take. the essence: then peel, and beat it in a mortar the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into a shallow; nick the edges,, and put the above into it. When served, turn the pudding out of the dish.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a pound of butter into a saucepan, with ers of a pound of loaf sugar, finely powdered; melt the butter and mix well with it: then add the yolks of fifteen well beaten, and as much candied orange as will add color and flavor to it, being first beaten to a fine paste.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and quarter four large apples; boil them with the rind of a lemon, in so little water that when done, none may remain: beat them quite fine in a mortar: add the crumbs of a small roll, four ounces of butter, melted, the yolks of fiveand the whites of three eggs, juice of half a lemon, and sugar to taste. Beat all together, and lay it in a paste to turn out.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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S ouster Melt one pound of butter in half a of milk: mix it into two pounds of flour, eight eggs, four spoonfuls of yeast: add one pound of a of a pound of beaten and sifted. is a very good pudding hot; and equally so as a cake when cold. If for the latter, caraways may be used instead of An hour will bake it in a quick oven.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak four ounces of rice in warm half an: drain the latter from it, and throw it into stewpan, with a pint of milk, half a stick of cinnamon, and till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a teaspoonful; and put three ounces of sugar, a quarter of a nutmeg, and piece of Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt three ounces of butter in a: let it till nearly cold, then mix two ounces of and The Son thern Cookbook two ounces of sugar, four yolks and two whites of eggs, and a a little rose or orange-flower water.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or not be light. Turn out of the cups, and serve with white wine and sugar.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steep the crumbs of a penny loaf in about a pint of warm: when soaked, beat six eggs, whites, and yolks, and mix with the bread, and warmed, orange-flower water, a spoonful of brandy, a little nutmeg, and a teacupful of cream. Beat all well, and bake in teacups buttered. If currants are chosen, a quarter of is sufficient; if not, they are good without; or you may put orange or lemon candy. Serve with pudding sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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make into the size and shape of a goose egg. Put a pound of butter into a frying-pan; and when melted, and quite hot, stew them gently in it over a stove. Turn them two or three times until of a fine light brown. Mix a glass of brandy with the batter. Serve with pudding sauce. \ 46-

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Of grated two purices, currants, and suet four ounces each, two large spoonfuls of flour, a great deal of grated lemon-peel, a bit of sugar, and a little pimento in powder. Mix with two eggs and a little milk into five dumplings, and fry of a fine yellow brown. Serve with sweet sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. 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 brown bread grated, of currants, half a pound of shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy, and two Boil, in a cloth or basin that exactly holdsjt, or four hours.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate white bread, pour boiling When soaked an hour or two, it and mix..." it two or three eggs well beaten Put it into a basin it; tie a floured cloth over it, and put it into boiling water.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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On half a pint of crumbs of bread, pour of - scalding milk; cover an hour. Beat up four e£gs, and when strained, add to the bieacT, a teaspoonful of an ounce of butter,' two ounces of sugar, half a pound of currants, an ounce of almonds beaten with orange flower water, half an ounce of orange, half an ounce of lemon, half an ounce of citron. Butter a basin exactly it; flour the cloth, and tie tight over, and boil one hour. Rub three spoonfuls of fine flour extremely smooth a pint of milk it thickens; stir in two ounces of 7ke Southern Cookbook: set it to cool; add the yolks of Flour a cloth that has been wet, or a basin, and put the batter into it; tie it tight, and plunge' it the water, the bottom upwards. it an hour and a half, and serve with plain butter. If approved a little ginger, and lemon-peel may be added, and sweet sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter with flour, milk, and; a into the bottom of a pudding dish: put of any kind into it, and a little shred onion; pcur the remainder of the batter over, and bake in a slow oven. Some like a loin of mutton baked in clearqd of most of the fat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the in a and leave plenty of -room for it to swell. it in a quantity of water for an hour or two. When done, eat it with butter and sugar, or milk. Put lemon-peel if you please. It is very good without spice, and eaten with and

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Swell rice as above; then add some more milk, an egg, sugar, allspice and lemon-peel. Bake in a deep dish. for the

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil verv tender a handful of whole rice in a small quantity of milk, with a large piece of lemon-peel. Let it drain; then mix with it a dozen of good sized apples, boiled to pulp, and as dry as possible. Add a glass of white wine, the yolks of eggs, and two ounces of orange and citron cut thin; make it pretty sweet. Line a mould or basin with a very good paste: beat the whites of the five eggs to a very strong froth, and mix with the other ingredients: fill the mould, and bake it of a fine brown color. it with the bottom upward, with the following sauce: two glasses of a spoonful of sugar, the yolks of two eggs, and a bit of butter as large as a walnut, simmer without boiling, and pour to and from the of a proper thickness, and put it in the dish.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, and put some rice, with an onion and a little water and milk only, into a saucepan, and simmer it swells. Put into a dish, and cover it with the rice. Rabbits fricasseed, and covered thus, are very good. Potato Pudding without Meat Boil them fit co mash: rub through a colander and make a thick batter, with milk and two eggs. Lay some seasoned steaks in a dish, then some batter; and the last layer pour the remainder of the batter. Bake a fine brown:

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make as suet pudding, and drop into boiling water, or into the boiling of beef; or you may boil in a cloth. Apple, Currant, or Damson Dumplings, or Pudding Make as above, and line a basin with the paste tolerably thin: fill with the fruit, and cover it: tie a cloth over tight, and boil till the fruit shall be done enough. s»

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix, of suet, flour, currants, and raisins stoned and a little cut, a pound of each, the rind of lemon, shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will mske it of proper consistency. it in a floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce; ard sometimes a spoonful of peach-water. This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. to be used, it must boil a full hour.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix by degrees a pint of good milk with a large spoonful of flour, the yolks of five eggs, some orange-flower water, and a little pounded cinnamon. Butter a basin will exactly it; pour the batter in, and tie a floured cloth over it.- Put it in boiling water, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it. Put currant jelly on it, and serve with sweet sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash three spoonfuls of the seed; put it the with a crust around the edges, pour over it as much new milk as shall nearly fill the dish, two ounces of butter warmed it, sugar, shred lemon, and a little scrape of ginger and As you put it in the oven, stir in two eggs beaten; and a spoonful of shred suet.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take eight ounces of boiled potatoes, two ounces of butter the yolks of two eggs and the whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of the juice and rind of a lemon. Beat all to a froth: sugar to taste. A crust or not, as you like. it. If wanted richer, put three ounces more butter, sweetmeats and almonds, and another egg.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat a large carrot tender, bruise it well, and mix with it a tablespoonful of biscuit beaten to powder, or four Naples biscuit, four yolks and two whites of eggs, of scalded cream, some rose, or orange-flower water, a little ratafia, nutmeg, and sugar. If you have no scalded cream, raw will do, if very thick. Put a little rim of paste around the dish, and bake it. Pat orange, lemon or citron, cut in good sized bits.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp. of the juice pressed through a sieve, and beat it three yolks and whites of eggs, beaten and strained, and one ounce and a half of butter: sweeten it well, and put a crust around the dish. A few crumbs of roll should be mixed with the above to a little consistency, or four ounces of Naples biscuit.

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Boil and blanch old beans, beat them in a mortar a very little pepper and salt, some cream, and the yolk of an egg. A little spinach juice will give a finer color, but it is as good it an hour in a basin that will just hold pour parsley and butter over. Serve bacon to eat with it.

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

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Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good some lemon-peel, and a little salt. it in a melon shape six

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Line a mould with jar raisins stoned, or cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in succession, until the mould be full; sprinkling in at times two glasses of The Sou tliern Cookbook Beat four eggs, yolks and whites: put to them a pint of milk or cream, lightly sweetened, with half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one; keep the mould the right side up. Serve with pudding sauce.

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Warm three quarts of new milk, and turn it with a quart of buttermilk: when ready, drain the curd through a strainer: when dry, pound it in a marble mortar, with near half a pound of sugar, a lemon boiled tender, the crumbs of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a teacupful of good cream, the yolks of and of three eggs, a glass of sweet wine, and one of brandy. When well incorporated, bake in small cups or bowls well buttered. Serve as quick as possible wth pudding sauce.

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Turn two quarts of milk to a curd; press the whey from it; rub it through a sieve, and mix four ounces of butter, the crums of a penny loaf, two spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two of white wine. Butter little cups, or small pattypans, and parts. Orange-flower water is an improvement. Bake them with care. Serve with sweet sauce in a boat.

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Rub the curd gallons of when drained, through a Mix it six a little cream, two of orange-flower water, half a nutmeg, of flour and of bread each three spoonfuls, currants and raisins of each. Boil an hour in a thick well floured

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Pound eight ounces of almonds, and a few bitter, with a; mix with four ounces of butter warmed, four yolks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy; mix well, and bake in cups buttered. Serve with pudding saftce.

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Mix two spoonfuls of a little grated lemon-peel, some nutmeg, half a spoonful of brandy, a loaf sugar; then fry it enough but not brown it in a mortar with five eggs, whites and yolks; put a quantity of lard in a fryingpan, and when quite hot, drop a dessert spoonful of batter at a time; turn as be immediately. Sweet sauce.

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Mix five spoonfuls of flour, with of milk, and three eggs well beaten. Butter the pan. When brown by baking under the the side upwards, and brown that. It should be made in a square pan, and cut into slices to come to Set it over a chafing dish at and stir it some minutes.

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

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Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire. Twenty minutes before yon are to have ready a large stewpan of boiling water, make the dough into balls, the of a apple, throw them in, and boil twenty If you doubt when done enough, stick a clean fork into one, and if it comes out clear, it is done. The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, or sugar and butter, or salt.

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Boil a large spoonful heaped of either a pint of new milk, with lemon-peel and cinnamon. cold add sugar, nutmeg, and two eggs, well beaten. Bake with crust around the Observations on Making Pudding The outside of a boiled pudding often tastes disagreeable, arises the cloth not nicely washed, and in a dry place. It should be dipped in boiling water, squeezed dry, and floured when it is to be used. If bread, it should be tied loose; if batter, tight over. The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix. be a coarse sieve, when all is mixed, In others, the eggs separately. The pans and basins must be always buttered. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth.

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the yolks of eight eggs till they are as white as tothem of boiling water, the rinds of two lemons grated, and the juice sweetened to your Stir it on the fire till thick enough, then add a large glass of rich wine, and of brandy; give the whole one scald, and put it in cups, to be eaten cold.

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Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange-flower water to prevent oiling: add of four eggs well beaten and strained, half a glass of raisin wine, sugar to your as well smooth and in savoy biscuits. balls of the above, with a the size of a chestnut; throw them into a stewpan of boiling lard and boil them of a beautiful yellow brown. Drain them on a sieve. Serve sweet sauce in a boat, to eat with them.

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Boil with a pint of new milk, and of and cinnamon: mix with a little cold milk, rice flour, as will make the whole of a good consistence: sweeten, and add a spoonful of peach-water, or a bitter almond it, observing it does not burn. it into a shape or pint basin, taking out the spice. When cold, turn the flummery in a dish, and serve with cream, milk, or custard around; or put a teaspoonful of cream half a pint of new milk, a glass of raisin wine, a little sugar, and a squeeze of lemon.

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curd three or of milk with rennet; break it, and let the whey run out, then it into a basin and when to be served, put it on a dish with some cream, or fine milk, either plain or sweetened.

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

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Put a pint of port wine into a bow], nutmeg grated, and a good deal of it nearly two quarts of frothed up. If the wine be not rather sharp, it will require more for this quantity of milk.

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Put a pint of cider, and a glass of brandy, sugar, and nutmeg into a bowl, and milk into it; or pour warm from a large teapot some height into it.

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

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sugar, and a of orange-water; mix in by degrees the pulp, and beat all together until you have a large quantity of froth. Serve it on a raspberry cream; or you may color the froth with beet-root, raspberry, or currant jelly, and set it on a white cream, having given it the flavor of lemon, sugar, and wine as above; %or, put the froth on a custard. Everlasting, or

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a pint of thick cream, and put to it the yolks of two eggs well four ounces of fine sugar, and the thin rind of a it up, then stir it till almost Put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite An

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Whip up three quarters of a pint of rich cream to a strong froth, with some finely scraped lemon-peel, a juice, half a glass of sweet wine, and sugar to make it pleasant but not sweet. Lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very puff biscuits, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed or a glaze with isinglass. Or you may use macaroons.

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or Blamage Boil two ounces of isinglass in three half an hour; strain it to a pint and a half of cream; sweeten it, and add some peach water or a few bitter almonds; let it boil once up and put it into what forms you please. If not to be very stiff, a little less isinglass will do.

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Boil two ounces of isinglass in three pints of water very gently half an hour: add a pint of white wine, the juice of three and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence; and with them add as much more sugar as shall make it sweet enough. Having beaten the yolks of seven eggs, give them and the above, when mixed, one scald, all the time, and pour it into a basin. Stir it till half cold, and then let it settle, and put it into a melon shape.

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Boil two feet in five pints of water till the feet are broken, and the water half wasted; it, and when cold, off the fat, and remove the jelly from the sediment it into a saucepan, with sugar, raisin lemon-juice to your taste, and some lemon-peel. When the flavor is rich, put to it the whites of five eggs well beaten, and their shells broken. Set the saucepan on the fire,, but do not stir the it begins to warm. Let it boil twenty minutes after it rises to a head, then pour it through a fannel jelly-bag; dipping the bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly through and; put it into glasses or forms. Observe, that the feet for all jellies should be only scalded to take off the hair; not bought which is the usual way: but the following mode will greatly facilitate the clearing of the jelly the mixture has boiled twenty throw in a teacupful of cold water; let it longer; then take the saucepan off the fire, cover it close, and keep it half an hour: after which, it so as to need only once running through the bag, and much waste will be saved. Observe, feet for all jellies are boiled so long by the people who sell them, the nutritions juices are lessened; they should be only scalded to take off the hairs. The will require greater care in removing the fat; but the will be far stronger, and, of course, allow more water. Boil four quarts of water with calf's feet that have been only scalded, till half wasted; take the jelly from the fat and sediment, mix with it the juice of an orange, and lemons, the peel of three, the whites and shells of twelve eggs; brown sugar to taste, nearly a pint of raisin wine, one ounce of corriander-seed, a quarter of an ounce of allspice, a bit of cinnamon, and six cloves, all bruised, after previously mixed them cold. The jelly should boil fifteen minutes out stirring; then clear it through a flannel bag. While running take a little jelly, and mix with a teacupful in which a bit of beet-root has been boiled, and run it the bag when all the rest is run out; and is to garnish the other jelly, being cooled on a plate; but this is matter of choice.

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Boil a quart of cream with the thin rind of a lemon, stir it until nearly cold; have ready in a dish or bowl that you are to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream into the dish from a large teapot, holding it high and moving it about to mix the juice. It should be made at least six hours it is served.

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Boil half a pint of cream, and a of milk, and two bay-leaves, a bit of lemon-peel, a few almonds beaten to a paste, with a drop of water, a little sugar, orange-flower water, and a teapoonful of flour, having been rubbed down with the When cold, put a little lemon-juice to the cream, and it in cups or lemonade glasses.

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Put to a quart of cream the of beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel: whip it to a froth, remove the peel, and serve in a

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

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Boil a pint of milk with lemqn-r^ekand cinnamon; mix a pint of cream, and the yolks of five eggs well beaten. the tastes of the seasoning, sweeten it enough for the whole, pour it the cream, well, then give the custard a simmer of a proper thickness. Do not let it Stir the whole time one way: season as above.

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Beat four ounces of sweet almonds, and a few bitter, m a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the to and add the juice of three lemons sweetened it up with a whisk to a froth, which take off on the shallow part of the Fill glasses with some of the liquor and the froth.

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Boil two dozen of almond blanches, and pounded bitter almonds in a little milk. cold, add it to the yolks of five eggs beaten well in a little cream; sweeten, and put to it two glasses of best brandy; and when well mixed, pour to it of thin cream. Set it over the butdo not let it boil. Stir one way it thickens, then pour into cups, or low glasses. it A ratafia drop may be put in each; if you choose it. If you wish to keep it, scald the cream previously.

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a teacupful of rice, having first washed it in milk, till tender: strain off the milk, lay the rice in little heaps on a; strew over them some finely powdered sugar and cinnamon, and put warm wine and a little butter into the dish.

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Lay macaroons and ratafia drops over the bottom of your dish, and pour in raisin wine as they will suck up; which, when they have done pour on them cold rich custard, made with more eggs than directed in the foregoing pages, and some rice flour. It must stand two or three inches thick. On that put a layer of raspberry jam, and cover the whole a very high whip made the day before, of rich the whites of two well beaten lemon-peel, and raisin If made the day before it has a different taste, and is solid and far better.

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Boil a pint of cream with a stick of cinnamon, and some it off the fire, and pour it very slowly into the yolks of four eggs, stirring: sweeten, and take out the spice, etc. it the; when cold, strew white pounded sugar over, and brown a salamander.

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

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Boil a calf's foot in water it wastes to a pint of jelly: it of sediment and fat. Make a teacup of veiy strong; it with a bit of isinglass to be perfectly bright; it to the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant. Give one boil up, and into the It should jelly, but not be stiff. Observe that your coffee is fresh.

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Mix the juice of Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten to your Set the whole a slow fire, and it becomes as thick as good melted but it must not be boiled; then pour it a dish for eating cold,

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

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Mix thoroughly a of a peck of dried, with a pound of dry and sifted loaf sugar, three pounds of currants washed and very dry, half a pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves, twenty Jamaica peppers, a grated nutmeg, the peel of a lemon cut as fine as possible, and half a pound of almonds blanched, and beaten with orange-flower water. Melt two pounds of in a pint and a quarter of cream, but not hot, put to it of sweet wine, of the and yolks of apart, and a of good yeast. Strain this liquid by degrees into the dry ingredients, beating them together a full hour, then butter the hcop or pan, and bake it. As you put the batter into the hoop, or pan. in plenty of citron, lemon, and orange candy. If you ice the cake, take half a pound of double refined sugar sifted, and put a little with the white of an egg, it and by degrees in the remainder. It must be whisked near an hour, with the addition of a little orange-flower but mind not to put too much. the cake is done, pour the icing and return it to the oven for fifteen minutes, but if the oven be warm, it near the mouth, and the door open, lest the color be spoiled.

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Flour dried, and currants washed and picked, four pounds sugar pounded and sifted one pound and a half, six oranges, and citron-peels cut in slices, mix these. ten eggs, yolks and separate!}", melt a pound and a of butter m a pint of cream, lukewarm put it to half a pint of ale yeast, near half a pint of sweet wine, and the eggs, then strain the liquid to the dry ingredients, beat them well and add the cloves, mace, cinnamon and nutmeg, half'an ounce each. and put it into a quick Three hours will bake it.

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Wash two pounds and a half of fresh butter in water first, and then in rose-water; beat the butter to a cream, beat twenty eggs, yolks and whites separately, half an hour each. ready two pounds and a half of the finest flour, well dried and kept hot, likewise a pound and a half of sugar pounded and sifted, one ounce of spice in the finest powder, three pounds of currants nicely cleaned and dry, of almonds blanched, and three quarters of a pound of sweetmeat cut not too thin. Let all be kept by the fire, mix all the dry ingredients, pour the eggs strained to the butter, mix half a pint of sweet wine, with a large glass of brandy, pour it to the butter and eggs, mix then have all the dry things put in by degrees, beat them very thoroughly; you can hardly do it too much. half a pound of stoned jar raisins chopped as possible, mix them carefully, so that there will be no lumps. Beat the ingredients together a full hour at least. a hoop buttered, or if you have none, a tin or copper bake-pan, take a white paper, doubled and buttered and put in the pan around the edge, if the cake batter fills it more than three parts, for space should be allowed for rising. in a quick oven. It will require three hours. An

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Rub two of dry fine flour, one of butter, washed in plain and rose-water, mix it with three spoonfuls of yeast in a little warm milk and water. Set it to rise an hour and a before the fire, then it two of one of of almonds, six ounces of stoned raisins, fine, half a cinnamon, allspice, and a few cloves, the peel of a as fine as possible, a glass of wine, ditto of brandy, twelve yolks and whites of eggs beat separately and long, orange, citron, and lemon. exceedingly well and butter the pan; a quick oven. A very Good Common

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Rub eight ounces of two pounds of dried flour, mix it with three spoonfuls of yeast that is not bitter, to a paste. Let it rise an hour and a half, then mix yolks and whites of six eggs apart, one pound of it a proper thickness, ( about a pint will be sufficient ) of sweet wine, the rind of a lemon, and a teaspoonful of ginger. Add either a pound and a half of currants, or some caraways, and beat well.

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Mix a quarter of a peck of flour with a pound of sugar, a of an ounce of allspice, and a little ginger; melt three quarters of a pound of butter with half a pint of milk, when just warm put to it a quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven, add seeds or currants and bake an hour and a half. Mix a pound and a half of common lump sugar, eight eggs beaten separately, an ounce of seeds, two spoonfuls of yeast, and the same of milk and water. Note—milk alone causes bread and cake soon to dry.

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Take a quantity of a quartern loaf from the dough when making white bread, and knead well into two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the butter in a teaspoonful of good milk. By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake A teaspoonful of raw cream improves it much. It is to bake in a pan, rather than as a loaf, the outside being less hard. 7*

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants, wash a pound of butter in rose-water, it well, then mix with it eight eggs, yolks and whites separately, add and put in the dry ingredients by degrees. Beat the whole an hour, tins, teacups or saucers, and bake the in, filling only half.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix three quarters of a pound of flour with half a pound ounces of sugar, half an ounce of caraways, and a glass of raisin it well and bake it in a quick oven. Fine Lisbon sugar will do.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub fine four ounces of butter into eight ounces of flour, mix eight ounces of currants and six of fine Lisbon sugar, two yolks and one white of an egg and a spoonful of brandy. the paste the thickness of an Oliver biscuit, and cut with a wine glass. You may the other and wash over them, and either dust sugar or not, as you like. Very good Common Plum-Cake Rub into three pounds of dried flour four ounces of butter, and five ounces of fine Lisbon sugar, add six ounces of currants, washed and dried, and some pimento finely powered, put three spoonfuls of yeast into a Winchester pint of new milk warmed, and mix into a light dough with the above. Make it into twelve cakes and bake on a floured tin half an hour.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a paste of flour, a little bit of butter, and milk, roll as thin as possible, and bake on a bake-stone over the fire, or on a hot hearth.. Another sort as Biscuit Rub into a pound of flour six ounces of butter, and-tbree large spoonfuls of yeast, and make a a sufficient quantity of new milk, make into biscuit and prick them with a clean fork.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt six or seven ounces of butter with a sufficiency of flour into a stiff paste, roll thin, and make into biscuits.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it a rolling pin, and work it very smooth. it thin, and cut it into round biscuits, prick them full of holes with a fork, and six minutes will bake them. Flat Cakes that will Keep Long and Good in the House Mix two pounds of flour, one pound of and one ounce of caraways, with four or five eggs, and a few spoonfuls of water to make a stiff paste, it and cut into any shape. Bake on tins lightly floured. baking, a pound of sugar in a pint of water to a thin syrup; while both are hot, dip each cake into it, and put them on tins into the oven to dry for a short time, and when the oven is cooler still, return them there again, and let them stay four or five hours. and Very

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a pound of flour; the yolk of an egg, and some milk, into a very stiff paste, beat it well, and knead till quite smooth, it very thin, and cut into biscuits. Bake them in a slow till quite dry and crisp.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dry one pound of flour, and mix with six ounces of butter to a cream, and add to three eggs well beaten, half a pound

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of currants washed and nicely dried, and the flour and beat all for some time, then dredge flour on tin plates, and drop the batter on them the of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of flour, five eggs well and eight ounces of sugar, a rose or orange-flower water, beat the whole thoroughly, and bake one hour.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix eight ounces of flour and eight ounces of sugar, melt four ounces of butter in two spoonfuls of raisin with four eggs beaten and strained, make a paste, add caraways, roll out as as paper, cut the top of a glass, wash with the white of an egg, and dust sugar over.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dry three pounds of fine flour, and rub into it one pound, of sugar sifted, one pound of butter, and one ounce of caraway seed. Make into a paste with three quarters of a pint of boiling milk, roll very thin, and cut into the size you punch full of holes, and bake on tin plates in a cool oven.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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t Mix ten ounces of ground three ounces of eight ounces of powdered sift by degrees eight yolks and six whites of eggs, and the peel of a lemon shred so fine that it is quite mashed. Mix the whole in a tin stew-pan over a very slow fire with a whisk, it immediately into the oven in the same, and bake forty minutes.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix one pound of of ounces of flour, and one pound of sugar pounded and then beat it well with the eggs by degrees, for an hour wooden spoon, butter a pan well, and put it in at the oven mouth. A gentle oven will bake it in an hour and a half.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dry one pound of flour and one and a quarter of beat seven eggs, yolks and whiles apart, and with a spoonful of brandy, beat the whole together with your hand half an hour. Bake in a buttered pan, and a quick oven. Sweetmeats may be added, if approved.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch four of almonds, and pound with spoonfuls of orange-flower water, whisk the white of four eggs to a froth, then mix it, and a pound of sugar the almonds to paste, and laying a sheet of wafer paper on a tin' put it on different little cakes the shape of macaroons.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dry the flour well which you intend to use, mix a pounded sugar, and finely pounded mace it, then make it into a thick batter with cream, butter the wafer irons, let them be hot, put a teaspoonful of the batter into them, bake them carefully, and roll them off the iron with a stick

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub six ounces of butter quite fine into a pound of flour, then mix six ounces of sugar, beat and strain two eggs, and make with the above into a paste. it very thin, and cut with the top of a glass, prick them with a fork, and cover with caraways, or wash with the white of an egg and dust a white sugar over.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix with two pounds of of treacle, three quarters of a pound of caraways, one ounce of ginger finely sifted, and ten ounces of butter. Roll the paste into what form you please, and bake on tins.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To of of treacle, beat one egg strained, mix four ounces of brown sugar, half an ounce of ginger sifted, of cloves, mace, allspice, and nutmeg a of an ounce, melt one pound of butter, and mix with the and add as knead a pretty paste, then roll it out, and cut into cakes. Bake on tin plates in a quick A bake them. To Make a Good Ginger-bread without Butter Mix two pounds of treacle, of orange, lemon cition, and candied ginger, each four ounces, all finely sliced, one ounce of coriander seeds, one ounce of caraways, and one ounce of beaten ginger, in as much flour as will make a soft paste, lay it in cakes on tin plates, and it will be good for some months. If cake or biscuit be kept in.paper or a drawer, the taste will be disagreeable. A pan and or tureen will preserve them long and moist, or if to be crisp, laying them before the fire makes them so. A Good Plain Bun that May Be Eaten with or without Toasting and Butter Rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg, or not as you like, a few Jamaica peppers, a dessert spoonful a cup of yeast, and as much good milk as will make the above into a light paste. Set it to rise by a the oven is ready. They will quickly bake on tins.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one pound and a half of dried flour with half a pound of sugar, melt a pound and two ounces of butler in a little warm water, add six of rose-water, and knead the above into a light dough, with half a pint of yeast, then mix five ounces of caraway comfits in, and put some on them.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two pounds of flour with two eggs, two of butter melted in a pint of milk, and four or five of yeast, beat it thoroughly, and set it to rise two or three hours. Bake on a hot hearth in flat cakes. When done on one turn them. Muffins, rolls or bread, if stale may be made to taste new, by dipping in cold water, and toasting or heating in an oven, or Dutch oven, till the outside be crimped.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub an ounce of into a pound of flour, mix one egg beaten, a little yeast that is not bitter, and as much milk as will make a dough of a middling stiffness. do not knead, let it rise, and bake on tins.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix with two pounds of flour, a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of; knead the dough well, and set it to rise before the Make twelve rolls, butter tin plates, and set them before the fire to rise they become a proper size, then bake a half an hour.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm one ounce of butter in of milk, put to it a spoonful and a half of yeast of small beer and a little salt. Put two pounds of flour into a pan, and mix into seven rolls, and bake in a quick oven. If made in cakes inches thick sliced and buttered, they resemble Sally Lunns as made at Bath. The foregoing recipe, with the addition of a little saffron, boiled in half a teacup of milk makes it remarkably good. Saffron Cakes to Eat Hot with Potato Butter Boil three pounds of potatoes, bruise and work them with two of butter, and as much milk as will make them pass a colander. half or quarters of a of warm water, mix with the the whole upon five pounds of flour, and add some

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds of flour and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast and two eggs, all well together, and let it rise, then knead it and make into cakes, let them rise on tins before you bake, which do in a slow oven. Another sort is made as above, leaving out butter. The first sort is shorter, the last lighter.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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With a quarter of a peck of fine flour mix the yolks of and whites eggs, beaten and a salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm as will work into a thin, light dough. Stir it about, but do not knead it. ready three quart wooden dishes, divide the dough among them, set them to rise, then turn them out into the oven, which must be quick. Rasp when done. 8o

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break as much as required in large lumps, and put a pound to half a pint of water, in a bowl, and it will dissolve than when broken small. Set it over the fire, and the whipped white of an egg, let it boil up, and when ready to run over, pour a little cold water in it to give it a check, but when it rises a second time, take it off the fire, and set it by in the pan for a quarter of an hour, during which the foulness will sink to the bottom and leave a scum on the top, which take off gently with a skimmer, and pour the syrup into a vessel very quick from the sediment.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stone six pounds of Kentish, put them into a preserving pan, with two of loaf sugar pounded and strewed among them, simmer till they begin to shrivel, then strain them from the juice, lay them on a hot hearth, or in an oven, when either are cool enough to dry without baking them. The same syrup will do another six pounds of fruit. To dry Cherries without Sugar Stone and set them over the fire in the preserving pan, let them simmer in their liquor, and shake them in a pan. Put them by in common china dishes, and put them, when cold, on sieves to dry, in an oven of a tempered heat as above.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strip the fruit, and put them in a sauce pan of water, or by it on the hot hearth, strain off the liquor, 1 and to every pint weigh a pound of loaf sugar. Put the latter in large lumps into it, in a stone or china vessel, till nearly dissolved, put it in a preserving pan. Simmer and skim as necessary. it will jelly on the plate, put it in small jars or glasses.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick out any bad raspberries that are among the weigh and boil what quantity you please, and when mashed, and the liquor is wasted, put to it sugar the weight of the fruit you first put into the pan. Mix it well off the fire, until perfectly dissolved, then put on china plates, and dry it in the sun. As soon as the top part •dries, cut with the cover of a cannister into small them on fresh plates, and when dry put in boxes layers of paper.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Weigh an equal quantity of pared fruit and sugar, wet the latter very little, and let it boil quickly, or the color spoiled, blanch the kernels, and add to it; twenty or thirty minutes will boil it. Put it in small pots or cups half filled.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Weigh the finest molasses, cut off half the stalk, prick them with a new needle, and drop them into a jar or wide mouth three-quarters the weight of or white candy, strew over, fill up with brandy, and tie a bladder over. To Prepare Oranges to put into Orange Puddings Put Seville oranges into water, and change them three days. Boil them in the least water till tender, scoop out the pulp, and pick out the kernels, then in a marble mortar beat the oranges, then the pulp separately, and both To every pound put a pound and half of a sugar, pounded and and beat to a paste. it in small gallipots and cover with white paper dipped in brandy.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare thin and halve four pounds of apricots, weighing them after, put them in a dish and strew among them three pounds of sugar in the finest powder. it melts, set the fruit the stove to do very gently. As each piece becomes it out it into a china bowl. all are done, and the boiling heat a little abated, pour the syrup over them. In a day or two remove the syrup, leaving only a little in each half. In a day or two more turn them, and so continue daily till quite dry, keeping in the sun or a warm place. Keep in boxes with layers of paper.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay vine or apricot leaves at the bottom of your pan, the fruit, and so alternately till full, the upper layer being leaves, fill with spring water and cover down that no steam may come out. Set the pan at a distance from the fire that in four or five hours they may be very soft, but not cracked. Make a thin syrup of some of the water, and drain the fruit; when both are cold, put the fruit into the pan and the to it, put the pan at a proper distance on the fire till the apricots green, but on no account boil or crack; remove them very carefully in a pan with the syrup for two or three then pour off as much of it as will be necessary, and them more sugar to make a rich syrup and put a little sliced ginger into it. and the thin syrup has all been drained from the fruit, pour the thick over it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get the finest scarlets before they are too ripe, with their stalks kept on, lay them separately on a china dish, beat and sift twice their weight of double refined sugar over them, bruise a few ripe their weight of double refined in a china basin, cover it close and set it in a of boiling water which will just hold it the comes out and becomes thick, strain it through a muslin into a sweet-meat pan, boil it up and skim it. cold, put in the strawberries, set them over the stove till milkwarm, then take the pan off they cold, set them on again, and let them become rather hotter, and so for several times till they become clear, but the hottest degree must not come to a cold put them into glasses, and pour the sugar over. equal weight of the fruit and double refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar, and instead of water, allow one pint of red currant juice to every three pounds of in this simmer them sufficiently jellied. Choose the largest scarlets, or others, when not dead ripe.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To twelve pounds of Kentish or Duke cherries when ripe, weigh one pound of sugar, break the stones of part and blanch them, then put them to the fruits and sugar, and boil all gently the jam comes clear from it china plates to come up dry to table. in boxes paper between.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and quarter quinces, weigh an equal quanty of sugar, to four [pounds latter put a of water, boil and skim, and keep against of quinces tolerably tender by the following mode;—lay them into a stone jar, with a teacup of water at the bottom and pack them with a little sugar strewed between, cover the jar close, and set it on a stone or cool oven, and let them soften till the color become red, then pour the and of quince juice into a preserving pan, and boil all together till the marmalade be complete, breaking the lumps of fruit with the preserving ladle. This fruit is so hard, that if not done as above, it requires a greal deal of time. N. B —Stewing quinces in ajar, and then squeezing them through cheese cloth, is the best method of obtaining the juice to add as above.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To every five pounds of cherries stoned weigh one of sugar doubly refined. Put the fruit into the preserving pan with very little water, both make scalding hot, take the immediately out and dry them, put them into the pan strewing the sugar between each layer of cherries, let it stand to melt, then set the pan on the fire, and make it scalding hot as before, take it off, and repeat thrice with the Drain them from the syrup, and lay them singly to dry on dishes, in the sun or on a stove. When dry put them sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a soft cloth, dry them, and set them once more in the hot sun, or on a stove. Keep them in a box with layers of white paper, in a dry place. This way is best to give plumpness to the as as flavor. Observe—When any sweetmeats are directed to be dried in the sun or in a stove, it in private families, where there is not a regular stove for the purpose, to in the sun on flag stone, which reflects the heat, and a garden glass over them to keep the insects off, or if put in an oven, to take care not to let it be too warm, and watch they do properly and slowly.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for Tarts Put twelve pounds of red hairy gooseberries, when ripe and gathered in dry weather, into a preserving pan as for jelly, let them boil pretty quick, and beat them with a spoon they begin to break, put to them six pounds of pure white Lisbon sugar, and simmer slowly to a jam. It requires boiling, or it will not keep, but is an excellent and reasonable thing for tarts and puffs. Look at it in two or three and if the syrup and fruit separate, the whole must be boiled longer. Be careful it does not burn to the bottom. Gather your gooseberries, (the clear white green when ripe, top and tail them, and weigh, to quarters of a pound of fine sugar and half a pint of water, boil and skim the sugar and water, then put the fruit in, and till clear, then break anel put into small pots.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The black tops must be cut off, the before the fire till soft enough to pulp with a silver spoon through a sieve into a china basin, then set the basin on a of water the top of which will just fit it, or on a hot.and stir it it grows thick. When cold, put to one pound and a half of sugar, the finest doubly refined and pounded and sifted through a sieve, which must be covered with a fine linen, to prevent its wasting sifting. -the sugar and juice together three hours and a if a large quantity, but two and a half for less, then drop it on sheets of thick white paper, the size of the drops sold in the shops. Some fruit is not so sour, and then is necessary. To know if there is enough, mix till well incorporated, and then drop, if it runs is not enough and if there is too much it will be rough. A dry room suffice to dry them. No metal must touch the juice but the point of a knife, just to take the drop off the end of a wooden spoon, and then as little as possible.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound and sift four ounces of doubly refined it with the whites of two eggs till smooth, add sixty drops of oil of peppermint, beat it well and drop on paper, and dry at a distance from the

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half pint very slowly, half an Add in of alum the size of a pea. Or use beet-root sliced, and some liquor poured For use almonds finely powdered, with a drop of water, or use cream. For yellow, yolks of eggs, or a bit of saffron steeped in the liquor and squeezed. For green, pound spinach leaves, or beet leaves; express the juice and boil a teacupful in a saucepan of water to take off the rawness.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or boil the in a stone jar in a of water, or on a hot hearth. Pour off some of the juice, and to every two pounds of fruit weigh half of sugar. Set the fruit in let it quickly it begins to look dry, take out the stones and add the sugar, stir it in well and simmer two hours slowly, then boil it quickly half an hour, till the sides of the pan candy, pour the jam then into potting-pans or dishes about an inch thick, so that it may cut firm; if the skins be disliked, then the juice is not to be taken out, but after the process, the fruit is pulped through a new very coarse with the juice, and. managed as above. The stones are to be cracked, or some of them, and the kernels boiled in the jam

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To the pulp of any scalded fruit, put equal weight of sugar sifted, beat it two hours, then put it little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prick them with a needle, to prevent bursting, simmer them very gently in a thin syrup, put them in a china bowl, and when cold pour it lay three days, then make a syrup of three pounds of sugar to of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out. the plums in draining the from them. Do them very gently till they are clear, and the syrup adheres to them. Put them one by one pots, and pour the Those you may like to dry, keep a of the syrup for, longer in the pan, and it quickly, then give the fruit one more warm, drain and put them to dry on plates in a cool These plums are apt to ferment if not boiled in two syrups, the former will sweeten pies, but will have too much acid to keep. You may reserve part of it, and add a little sugar to do those that are. to dry, for they will not require to be sweet, as if wet, and eat very nicely, if only as those. Do not break them. One parcel may be done after another, and save much sugar.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve eight ounces of double refined sugar in three or of water, and three or four drops of lemon juice, then put into a copper untinned skillet, when it boils to be thick, dip the handle of a spoon in it, and put that into a pint basin of water, squeeze the sugar from the spoon into it, and so on, till you have all the Take a bit out of the water, and if it snaps, and is brittle when it is enough, but only let it be three parts cold, then the water from the sugar, and a copper form oiled well run the sugar on it, in the manner of a maze, and when you may put it on the dish it is to cover, but if on trial the sugar is not brittle, pour off the water, and return it into the skillet and boil again; it should look thick like treacle, but of a bright, light good color. It is a most elegant cover.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the palest Seville oranges in quarters, take the pulp out, and put it in a basin, pick out the seeds and skins, let the outside soak in water with a little salt all night, then boil them in a good quantity of spring water till tender, drain and cut them in very thin slices, and put them to the pulp, and to every pound, a pound and a half of double refined sugar twenty but be careful not to break the; or six minutes longer. It must be stirred all the time very gently. When cold put it into glasses. To Preserve Lemons or Oranges in Jelly

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut oranges in halves, the the soak the peel in water, next day boil in the same tender, drain them, and slice the peels, put them to the juice, weigh and put all a broad earthen dish, and put at a moderate distance, often till the chips candy, then set them in a cool room to dry. They will not be so under three weeks.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut Seville oranges in pieces, out the seeds and skins, save the juice, and add to the meat of the fruit after having beaten it quite fine in a mortar, in the proportion of a pound to a pound and a half of loaf sugar finely beaten When the paste is finely mixed make it into small cakes, and dry them on china plates in a hot room, and turn them daily. Do not let them be too dry. They are excellent for gouty stomachs, or for travellers. The peels of China oranges, soaked a night, then drained and boiled up in a syrup till enough to be tender, answer for common puddings extremely well, and are of no value, whereas Sevilles are usually dear, and sometimes cannot be had. Put to the water, apiece of lemon-pcel, mix the crumbs in nearly boiled put some lemon or orange Observe to boil all the ingredients, for if any be added after, the panada will break, and not jelly.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into a glass of cold water pour a tablespoonful of capillarie and the same of vinegar. Lemon Water, a

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two slices of lemon thinly pared into a teapot, and a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire, pour in a pint of boiling water, and stop close.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two large apples in slices, and pour a quart of boiling water on them, or on roasted apples. Tamarinds, currants, fresh or in jelly, or scalded, currants or cranberries, make excellent drinks with a little sugar or not, as may be agreeble.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling water on a little of the peel and cover close. Boil water and to a thin syrup, and skim it. all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet, through a jelly bag, or add water and capillaire.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a teacup full of cranberries into a cup of water, and mash them. In the meantime boil two quarts and a pint of water with one large spoonful of oatmeal, and a very large bit of lemon-peel, then add the cranberries and Lisbon sugar as shall leave a smart flavor fruit, and a quarter of a pint of sherry or less, as may be proper; boil all for half an hour and strain off.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put half a of new milk on the the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear, let it boil up, then set the saucepan aside till the curd subsides, and not it. Pour the whey off, and add to it of boiling water and a bit of white sugar. Thus you a whey cleared of milky particles, as weak as you choose to make it. or Lemon Wheys Pour into boiling milk as above, and when clear, dilute with boiling water, and put a bit or two of sugar.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat an egg, mix it with a spoonful of cold water, set on the a glass of white wine, of water and and nutmeg. it boils, pour a little of it to the egg by degrees, the whole be in, it well, then return the whole into the saucepan, put it on a gentle fire, it one way for not more than a minute, for if it boils, or the egg be stale, it will curdle.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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toast. Egg wine may be made as above without warming the egg, and it is lighter on the stomach, though not so pleasant An egg broken into a cup of tea, or beaten and mixed a basin of makes a breakfast more supporting than tea. An egg divided, and the yolks and whites separately, then mixed with a glass of afford two very wholesome draughts, and prove lighter than taken or poached, taken in a quantity, convey much nourishment. The following is a particularly soft and fine draught to be taken the first and last thing, by those who are weak, and have a cough. Beat a fresh laid egg, and mix a quarter of a pint of new milk warmed, a large of capillaire, the same of rose-water, and a little scraped. Do not warm after the egg is put in.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Those who may use much of article, find the following mode of preparing both useful and economical. Cut a cake of chocolate in very small bits, put a pint of water into the pot, and when it boils, put in the above. Keep it on the fire melted, then on a gentle fire until it boils, pour into a basin, and it keep in a cool place eight or ten or more. When wanted put a spoonful or two into milk, boil sugar, and mix if not made thick, is a very good breakfast or supper drink. ' (7) oS Put two ounces of fresh ground coffee of the best quality into a coffee pot, and pour coffee cups of boiling water on it. let it boil six minutes, pour out a cupful two or three times, and return it again, then put two or three isinglass chips into it, and pour one spoonful of boiling water on it, boil it five minutes more, and set the pot by the fire, to keep hot ten minutes, and you will have coffee of a beautiful clearness. always be served with coffee, and either pounded sugar candy, or fine Libson sugar. If for foreigners, or those who like it exceedingly strong, onlv dishes If not roasted lav it before a hre until perfectly hot and dry, or you may put the smallest bit of fresh butter into a preserving pan of a small size, and when hot, the coffee in it,'and toss it about until it be freshened. a dessert spoonful of ground in nearly a pint of milk, a quarter of an hour, into it a shaving or two of isinglass and it. Let it boil a few and set it on the side of the fire to grow fine. This is a very fine breakfast drink, it should be sweetened with real Lisbon sugar of a good quality.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cleanse as above, and boil it slowly and wholly with new It swells so much that a small quantity will be sufficient for a and when done, it will be diminished to about a pint. It requires no sugar, or flavoring.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Of this beware of having the wrong sort, for it has been counterfeited with bad effect. Mix a large of the powder with a teacupful of cold water by degrees, and quite smooth. Put rather more than a of water over the fire, with some white scraped nutmeg, and a spoonful and a half or two of brandy. The moment it boils, pour the powder and water in, stirring it well, and when it boils up it is done. is a very useful thing in a house and in the above mode, a sick person may be supplied with a fine supporting meal in a few minutes. and the following are particularly good in bowel complaints.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into five large spoonfuls of the purest water, rub smooth one dessert of Set the spoonfuls of new milk, and put two bits of sugar into it, the moment it boils, pour into it the flour and water, and it over a slow fire twenty minutes.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak some Carolina in water an hour, strain put two a pint and a of milk, simmer it will pulp through a then put the pulp and milk into the saucepan, with a bruised clove, and a bit of Simmer ten minutes, if too thick, add a spoonful or two of milk, and serve with thin toast.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a of water, a quart of new milk, an ounce of wiiite sugar candy, half an ounce of ering root, and half an ounce of conserve of roses, till half be wasted. is astringent, therefore proportion the doses to the effect. Mix two of boiling water, two of milk and an egg well beaten, sweeten with pounded white sugar candy. This may be taken twice or thrice a day. of hartshorn shavings, two of pearl barley, of ering root, and one dozen of snails that have been bruised, in two quarts of water to one.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the milk from the cow into a small churn, in about ten minutes begin churning, and continue until the flakes of butter swim about pretty thick, and the milk is discharged IOI of all the greasy particles, and appears thin and blue. it through a sieve, and drink it as frequently as possible. It should form the whole patient's drink, and the food should be biscuit and rusks in every wa) and sort, ripe and dried fruits of various kinds when a decline is apprehended. Baked and dried fruits, raisins in particular, make excellent suppers for invalids, with biscuit or common cake.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Will not Receive Meat On an extreme hot put two or sippets of bread, and pour over them some gravy from beef, mutton or if there is not butter in the dish. Sprinkle a little salt is much lighter than meat, and conveys a great deal of nourishment in a small form. Toast hard and dry a thin bit of bread, soak it in water, it out and sift a sugar, and nutmeg if you like it. Or pour boiling water a captain's biscuit, broken in pieces, and steam it down in a basin, when soft, add strong souchong tea, cream, and or wine, sugar and nutmeg, or a teacupful of weak rum, or brandy and with sugar, just to give taste.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thicken two quarts of water with fine flour, about spoonfuls, boil half an sweeten of brown sugar, when near cold put it four spoonfuls of fresh yeast, in a jug, shake it well together, and let stand one day to ferment near the without being covered. will be a thin liquor on the top which must be poured off; shake the remainder, and cork for use. always four spoonfuls of the old to ferment the next ing it always in succession. The Son ttiern Cookbook Boil one pound of potatoes to a mash, when half cold add a cupful of yeast, and mix It will be ready for use in two or three hours and keep well. Use a double quantity of to what you do of beer yeast. To take off the bitter of yeast, put bran into a sieve, and pour it through.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When you have plenty of yeast begin to save it in the following manner: whisk it until it becomes thin, get a large wooden dish, wash it very nicelv, and when dry, lay a layer of yeast over the inside a soft brush, let it dry, then put another layer in the same manner, and so do until you have a sufficient quantity, observing that each coat dries thoroughly before another be added. It may be put on two or three inches thick, and will keep several months; when to be used cut a piece out, and stir it in warm water. If to be used for brewing, keep it by clipping large handfuls of birch tied together, and when dry, repeat the dipping once. You may thus do as many as you please, but take care that no dust comes to them, or the vessel in which it has been prepared as before. When the wort be set to work throw into it one of these bunches, and it will do as as a small quantitv first and then added to the whole; it will work sooner. To Pot / Cut and pound four ounces of Cheshire cheese, one ounce and a of a teaspoonful of pounded sugar, a little bit of mace, and a glass of white press it down in a deep pot.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to Come up Dinner Grate three ounces of fat Cheshire cheese, mix it with the yolks four ounces of grated and ounces of butter, beat the whole well in a mortar with a teaspoonful of mustard, and a little salt and pepper. Toast some bread, lay the paste, as above, thick upon it, put it in a Dutch oven, covered with a dish hot remove the dish and let the cheese brown a Serve as hot as possible. To

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In winter the milk stands twenty-four hours before scalded, in summer twelve. The milk pan is to be put on a hot if you have one. It must remain on the hot, on no account or a instead of cream upon the milk. You will know when done enough by the undulations on the surface, and looking quite thick. The time required to scald cream depends on the size of the pan and the heat of the fire, the slower the better; remove the pan into the dairy when done, and skim it next day. thus prepared, the butter is usually made in Devonshire, etc.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for Rennet Cut the calf's stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it be in that pickle a month or more, then take it out, drain, and flour it, stretch it out with a stick, let it hang up to dry. A piece of this is to be soaked, and kept to turn the milk in cheese-making time. Some lands make cheese of a quality than the butter produced in them is; when the soil is poor, the cheese will want fat, to remedy which, after pressing" the whey from the curd, crumble it quite small, and work into it a pound of fine fresh butter, then press, etc. as usual.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put five quarts of strippings, that is the last of the milk, into a pan, with two of rennet. When the cind is come, strike it down two or three times with a skimmingjust to break it, set it to stand two hours, then spread a cheese cloth on a sieve, put the curd on it, and let the whey drain, break the curd a little with your hand, and put it into a vat a two-pound weight upon it. Let it stand two hours, take it out, and bind afillet around. Turn every day till dry, from one board to another, cover them with nettles, or clean dock leaves, and put between two pewter plates to ripen. If the weather is warm, it be in weeks. Have ready a kettle of boiling water, put of new milk into a pan, and five pints of cold water, and five of hot of a proper heat, put in rennet as will bring it in twenty likewise a bit of sugar; when it comes, strike the skimmer three or four times down and leave it on the curd. In an lay it, into the vat without touching it, put a two-pound weight on it when the whey has run from it, and the vat is full.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a quart of fresh cream, put of new milk warm to make the cream a proper warmth, a bit of sugar and a little rennet. io6 Set near the fire till the curd comes, fill a vat made in the form of a brick of wheat straw, or rushes sewed together. Have ready a square of straw, or rushes sewed flat to rest the vat on, and another to it, the vat open at top and bottom. Next day take it out, and change it as above to ripen. A half-pound weight will be sufficient to put on it. Take a pint of very thick sour cream from the top of the pan gathering for butter, lay a napkin on two plates, and pour half into each, let them stand twelve hours, then put them on a fresh wet napkin in one place, and cover with the same, this do every twelve hours until you rind the cheese begins to look dry, then ripen it with nut leaves; it will be ready in ten nettles, or two pewter plates, ripen cheese very well.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour forty-two gallons of hot water, but not quite boiling", on four bushels of malt, cover and let it stand three hours; in the meantime infuse a pound and a half of hops in a little hot water or two pounds ale is to be kept five or six months, and put water and hops into the tub, and run the wort upon them, and boil them together three hours. off the hops, and for the beer. Let the wort stand in a high tub cool to receive the ) east, of which put two of ale, or if you cannot get it, of small beer yeast. Mix it thoroughly and often. the wort has done working, the second or third day, the yeast will sink rather than rise in the middle, remove it and turn the ale as it works out, pour in at the time and gently to prevent the fermentation from continuing too long, which weakens the Put a bit of paper over the bunghole two or three clays before stopping it up.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve bushels of malt to the hogshead for beer, eight for ale, for either the whole of hot not on at once and let it infuse three hours closely covered, mash it in the first half hour, and let it stand mainder of the time. Run it on the hops previously infused in water, for strong beer of a to a bushel, if for ale, a half pound. Boil them with the wort two hours from the time it begins to

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Great care must be taken that bottles are perfectly prepared, and that the corks are of the best sort. The ale will be ready in three or four months, and vent peg is never removed, it will have spirit and strength to the very last. Allow two gallons of water at first for waste. After the beer or ale is run from the grains, pour a hogshead and a half for the twelve bushels and a hogshead of if eight were brewed, mash and let it stand, and then boil, etc., use some of the hops for the table beer that was boiled for the strong beer.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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On three bushels of malt pour of hot water the third of the quantity you are to use, which is to be thirty-nine gallons. Cover it warm half an hour, and let stand two hours and a half more, then set it to drain. dry add half the remaining water, mash, and let it stand half an hour, run that into another tub and pour the rest of the water on the malt, it well and it, letting it infuse a full hour. Run off and mix all together. and a quarter of hops be infused in as in the former recipe, and be put the tub for running.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hops with the wort an hour the it boils. Strain off and cool, if the whole be not cool enough that day to add to the yeast, a pail of wort may be prepared, and a quart of yeast put to it night. turning, all the wort should be added and thoroughly mixed with a lade pail. When the wort ceases to work, put a bit of paper on the bunghole for three days, when it may be safely fastened close. In or four weeks the beer will be fit drinking.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and Cider Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it, likewise a quarter of an ounce of pearl-ashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. it well, then return the liquor into the casks, and stir it with a clean stick.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare two dozen of tolerably sized lemons as as possible, put eighteen of the rinds three quarts of hot, not water, and it over for three or four hours. Rub some fine sugar on the lemons to attract the essence, it into a china bowl into which the juice of the lemons, to it add one pound and a half of fine sugar, then put the water above, and three quarts of not hot, mix and pour through a jelly bag Pare a number of lemons according to the quantity you are likely to want, on the peels pour hot but more juice will be necessary than you need use the peels of. infusing, boil sugar and water to a good syrup with the white of an egg whipped up. it boils pour a little cold water it, set it on again, and when it boils up, take the pan off, and set it to settle. If there is any scum, it off, and it clear from the sediment to the water the peels were infused in, and the lemon stir and taste it and add as much more water as shall be necessary to make a very rich lemonade. Wet a jelly bag, and squeeze it dry, then strain the liquor, which is uncommonly fine.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To every quart of picked raspberries put a quart of bruise, and let two days, strain off the liquor, and to gallon put three pounds of lump sugar; when dissolved put the liquor in a barrel an'd when fine, which will be in about two months, bottle it, and to each bottle put a spoonful of brandy, or a glass of wine.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To of carefully cleared from mould or bad, put one quart of water, bruise the former. In twenty-four hours strain the and put to every quart a pound of sugar, a good middling quantity of Lisbon.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a very nice boiler ten gallons of water, twelve pounds and a half of lump sugar, with the of six or eight eggs well beaten and strained, mix all well while cold; when the liquor boils, skim it well, put half a pound of cinnamon, white ginger bruised, boiled twenty minutes. Have ready the very thin rinds of ten lemons, and pour the liquor on them, when cool turn it with two spoonfuls of yeast, put a of the liquor to of isinglass shavings; while warm, whisk it well three or four times, and all together into the barrel. Next day stop it up; in three weeks bottle, and in three months it will be a delicious and refreshing liquor, and though very cool, perfectly safe.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil nine quarts of water with six pounds of lump the rinds of two lemons very thinly pared, with two ounces of bruised white ginger, half an hour, skim. Put three quarters of a pound of raisins into the cask, when the is luke warm, turn it with the juice of two lemons, and a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounee of isinglassshavings, stop it up, and bottle it six or seven weeks. Do not put the lemonpeel in the barrel.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil eighteen pounds of powdered sugar, with six gallons of water, and two whites of eggs well beaten, then skim it, and put in a quarter of a peck of alder flowers from the tree that bears white berries, do not keep them on the fire. near cold, stir it, and put in six spoonfuls of lemon or five of yeast, and beat well into the liquor; stir it every day, put six pounds of the best raisins stoned, the cask, and turn the wine. Stop it close, and bottle in six months. When well kept, this wine will pass for Frontiniac.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil fifteen gallons of forty-five of sugar, skim it, when cool, put a little to a quart of a of yeast, and so by degrees add a little more. In an hour pour the small quantity to the large, the on cherry flowers, picked in the dry, the quantity for the above is twelve Those who gather from their own garden may not sufficient to put in at once, and may add as they can get keeping account of When it ceases to hiss, and the flowers are all in, stop for months.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take new cider from the press, mix it with as much honey as will support an egg, boil gently fifteen minutes, but not in an iron, brass or copper pot, skim it well, when cool let it be turned, but do not quite In March following, bottle it will be fit to drink in six weeks; will be less sweet if longer in the cask. You will have a rich and strong wine, and it will keep well. serve for any culinary purposes which sack, or sweet wine are directed for. Duhamel says, honey is a fine ingredient to assist and render palatable new crabbed, austere cider.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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raisins are pressed through a horse-hair bag, they will either produce a very good spirit by distillation and must be sent to a chemist who will doit (but if for that purpose they must be very little pressed) or they will make excellent vinegar, on which article see another page. The stalks should be picked off for the above, and may be thrown into any cask of vinegar that is making, being very acid. Raisin Wine without Cider On four hundred weight of Malagas pour one hogshead of spring water, stir well daily for fourteen the raisins in a horse-hair bag in a press, and turn the it ceases to hiss stop it close. In six months rack it off into another cask, or into a tub, and after clearing out the sediment, return it into the same, but do not wash it, add a gallon of the best brandy, stop it close, and in six months bottle it. Take care of the pressed fruit, for the use of which refer to the preceding recipe.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick fine dry fruit, put into a stone jar, and the jar into a kettle of water, or on a hot hearth, till the runs, and to every pint add of one and skim it when cold; put equal quantities of juice, and shake well, and bottle. Some people prefer it stronger of the Vender, or

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fare six oranges, and six lemons as thin as you can, grate them after with sugar to get the flavor. Steep the peels in a of rum or stop twenty-four Squeeze the fruit on a pound and a of add to it four quarts of water, and one of new milk, boiling hot, stir the rum into the above, and run it a jelly-bag perfectly clear. Bottle and cork close immediately.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of very good and; strained, a pint to a pound of sugar, over gentle it well, when it a china bowl, and in twenty-four hours bottle; t for use.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quarter of an ounce of isinglass shavings, pint of new milk, to half, add a bit of sugar, and for a change a bitter almond. Give this at night, not too warm.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the knuckle of a leg or shoulder of veal, with little meat to it, an old fowl, and four shankbones of mutton extremely well soaked and brushed, three blades of mace, ten pepper-corns, an onion, and a bit of bread, and quarts of water, into a stewpot that covers close, and simmer in the slowest manner after it has boiled up, and been skimmed, or bake it, strain and take off the fat. Salt as wanted. A Pat the mouse round of beef, a knuckle-bone of veal, and a few shanks of mutton into a deep pan, and cover close a dish or a close crust, bake the loaf is done enough for eating with only as much as cover it in a cool place. When to be give what flavor may be approved.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pound of fleshy in thin slices, simmer with a quart of water twenty minutes it has once boiled, and been skimmed. if approved, but it has generally only salt. of

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it until about three parts ready, in a quart of water, take off the skin, cut the white meat off when cold, and put a marble mortar, pound it to a paste with a little of the it was in, a little salt, a grate of nutmeg, and the least bit of for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick. This contains great nourishment in a small compass. u8 Pat the body and the legs of the fowl that the panada was made of, taking the skin and rump off, the water it was boiled in, with one blade of mace, one slice of onion, and ten white pepper-corns. the broth be of a pleasant flavor. If not water enough, add a little more. a quarter of an ounce of sweet almonds, fine, with a teaspoonful of water, boil it in the broth, strain, and when cold remove the fat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a bone or two of a loin or neck of mutton, take off the fat and set it on the in a small tin saucepan that has a cover, of a pint of water, the meat being first and cut in bits, put a bit of thyme and parsley, and if approved, a slice of Let it boil very quick, skim it nicely, take off the if likely to be too weak, else cover it. Half an hour is sufficient for the whole process.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in Set a little water on the with a glass of white wine, some sugar, and a scrape of nutmeg and lemon-peel, mean while grate some crumbs of The minute the mixture boils up, keeping it still on the fire, put the crumbs in,and let it boil as fast as it can.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a proper thickness just to drink, take it off. but instead of a glass of wine, put in a tablespoonful of rum, and a bit of butter, sugar as above. This is a most pleasant mess.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut beef in thin slices, according to the quantity wanted: slice onions thin, and flour both: fry them of a pale brown, but on no account suffer them to grow black: put them into a stewpan, and pouring boiling water on the browning in the frying-pan, boil it up, and pour on the meat. Put it to a bunch of parsley, thyme, savory, and a small bit of knotted marjoram, and the same of tarragon, some mace, Jamaica and black peppers, a clove or two, and a bit of ham or gammon. till you have' all the juices of the meat; and be sure to skim the moment it boils, and frequently after. If for a hare, or stewed fish, anchovy should be added. The shank bones of mutton are a great improvement to the richness of the gravy; being first well soaked, and scoured Jelly gravies for cold pies should be brown or white, as the meat or fowl is. It must be drawn without frying, relished, and made quite clean, by running it through a flannel bag. To give it the consistence of jelly, shanks, or knuckle, or feet, should be boiled with the bones.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean a maid: put it with three quarts of water, an ounce and a half of isinglass, a bit of mace, lemon-peel, white pepper, a stick of horseradish, and a little ham or gammon. Stew, till on trying with a spoon you find that it jellies: then strain it off and add to it the whites of five eggs, a glass of sherry wine, and the juice of a lemon; give it and it through a jelly-bag till quite transparent. When cold, lay it over the fish with a spoon.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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meat is of a fine brown, fill the pan with good beef broth, boil and skim well, then simmer an hour: add a little water, mixed with as much flour as will make it properly thick: boil it an hour, and strain it. This will keep a week.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut lean veal in small slices, and the same of lean bacon or ham: put them in a stewpan, with a good piece of butter, an onion, a blade of mace, a few mushroom buttons, a bit of thyme, and a bayleaf. Fry the whole over a very slow fire, but not to brown it: add flour to thicken; then put an equal quantity of good broth, and rich cream. Let it boil half an hour, stirring it all the time: strain it through a soup strainer.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are far by putting the meat at the bottom of the pan, and stewing it, and the herbs, roots, etc., with butter, than by adding the water to at first; and the gravy that is drawn from the meat should be nearly dried up before the water is put to it. Do not use the sediment of gravies, etc. that have stood to be onions are strong, boil a turnip with them, if for sauce, will make them mild.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Serve a rich gravy in the dish: cut the breast in slices, but do not take them off: cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over before you help. Note. In cutting up any wild fowl, duck, goose, or turkey for a large party, if you cut the slices down pinion to pinion, without making wings, there will be more prime pieces.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a saucepan a piece of butter the of an egg: set it over the fire, and when browning, throw in a handful of sliced onions cut small: fry them brown, but do not burn: add half a spoonful of flour, shake the onions in it, give another fry, then put four spoonfuls of gravy, pepper, boil gently ten minutes. Skim off the fat: add a teaspoonful" of made mustard, a of vinegar, and a lemon juice: boil, and pour around the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon. An Excellent Sauce for Carp or Boiled Turkey Rub half a pound of butter with a teaspoonful of put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped unwashed; set it over the fire, and as it boils up, add a large spoonful of real Indian soy. If that does not give it a color, put a little more it into the sauce-tureen, and put seme salt, and half a lemon. Stir it well to prevent curdling.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub down in a mortar, the yolks of two eggs, boiled hard, and anchovy, two dessert spoonfuls of oil, a little shallot, and a teaspoonful of mustard, (all should be pounded before the oil be added) then strain it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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On a clean trencher, mix a little flour to a piece of butter, in the proportion of a teaspoonful to a full quarter of a; then put into a saucepan, and pour on it two spoonfuls of hot water; set it on the fire, and let it boil quick. You should stir it around one way, and it as soon as On the goodness of this depends the look and flavor of every sauce in which it is put.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound the spawn, and two anchovies: pour on two spoonfuls of gravy; it into some butter melted: then put in the meat of the lobster, give one boil, and add a squeeze of lemon. Leave out the anchovies and gravy, and do as above, with a little salt, and catsup, or not, as you like. Many prefer the flavor of the lobster and salt only.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one or two without washing: put some flour and butter, and a little drop of water: it the till it boils once or twice. When anchovies are good be dissolved; and the color will be better than by the usual way.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Simmer very gently a quarter of a pint of vinegar, pint of water ( which must not be hard ) with an onion, half a The Souther7i Cookbook handful of horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and a half a teaspoonful of black pepper. the is chop it small with two anchovies: and set the whole on the to boil for a few minutes, with a spoonful of catsup. Mean time have ready and the yolks of three fresh eggs:; mix in the liquor by degrees with them well mixed, set the saucepan over a gentle fire, keeping a basin in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire that the eggs may not curdle. Do not boil, only let the sauce be hot enough to give the ness of melted butter.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut thin slices of lemon into very small dice, and put in to melted butter; give one boil, and pour over boiled fowl.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop boiled liver of rabbits or fowls, and do with a very little pepper and salt, and some parsley.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs, add salt, and mix with up, and pour fowls. Or for roast rabbit. Egg Boil the eggs hard, and cut them into small pieces put them into melted butter.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat four or five eggs, yolks and whites: put a quarter of a pound of butter in a basin, and put in boiling water; it till melted: then pour the butter and the eggs into a saucepan. Keep a basin in your hand: the saucepan in the other over a slow part of the fire, shaking it one way; as it begins to warm, pour it a basin, and back; then hold it again over the it constantly in the saucepan, and pouring it into the basin, more perfectly to mix the eggs and until they be hot without Serve on toasted bread; or in a basin to eat fish or red herrings. Peel, and boil onions: the; then chop, and add butter that has been melted rich and smooth as before, but with a little good instead of: boil up once, and serve for boiled rabbits, partridges, scrag, or knuckle of veal; or roast mutton.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Save the liquor in opening, and boil with the beards a bit of mace and Meantime throw the oysters into cold water, and drain off. Strain the liquor, and put it saucepan with them, and as much butter, mixed a milk as will make sauce enough; a little flour being previously rubbed with it. Set them over the fire, stir all the time; and uhen the butter has boiled once or twice, take them off, and keep the saucepan near, but not on the fire; for if done too much, the will be hard. Squeeze a little lemon-juice, and If for company, a little cream is a great improvement. Observe, the oysters will thin the sauce, and put accordingly. Boil a large onion, cut in four, with some peppers and milk, until the former be a pap. the on grated white stale bread, and cover it. In an hour put it into a saucepan, wi£h a good piece of mixed with a little flour: boil the whole up together and Some people like the bread pulped a colander before the butter is added. A large spoonful improves it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil three hard; beat the yolks fine the raw yolk of an egg: then make up the paste into small eggs, and throw them into a little boiling water to harden.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a very nice a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is twelve anchovies and the liquor that belongs to them, one gill of walnut pickle, and the rind and juice of a large lemon, four or five shallots, cayenne to of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil gently, till the rawness goes off, then put it in small bottles for use. Cork very close, and seal the top.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe six lemons; cut each into eight pieces: put on them of six large cloves of of horseradish, sliced thin; likewise of cloves, mace, nutmeg, and cayenne, a quarter of an ounce each, and two ounces of of mustard; to these put two quarts of vinegar: boil a quarter of an hour in a well tinned saucepan, or set the jar on a hot till done. Set the jar by, and it daily for six weeks. Keep the jar closely covered. Put into small bottles.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a dozen of anchovies, chop them, and the bone, but with their own liquor strained; add them to sixteen large spoonfuls of water: boil gently till dissolved, which will be in a few minutes. When cold, strain and bottle it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open the cockles: scald them in their own: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with savory spice: and if for brown sauce, add port wine, anchovies, and garlic; if for white, omit these, and put a glass of sherry wine, lemon-peel and juice, mace, nutmeg, and white pepper. If for brown, burn a bit of sugar for coloring. It is better to have cockles enough, than to add as they are cheap.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shake them till all the liquor be dried up, but be careful they do not burn. Lay them on tins or sieves in a slow they are dry enough to beat to powder; then put the powder in small bottles, corked and tied closely, and keep in a dry A teaspoonful will give a very flavor to any sauce; and it is to be added just before serving, and one boil given to it after it has been put in.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I promised a few hints, to enable every family to assist the poor of their neighborhood at very trivial expense, and these may be varied or amended at the discretion mis - tress. Where the oven is hot, a large pudding may be baked, and given to a sick or young family, and thus made, the trouble is little. Into a deep coarse pan put half of rice, four ounces ol coarse sugar, or treacle, two quarts of milk, _and two ounces of dripping, set it in the It will take a good while, but will be an excellent solid food. A very good meal may be bestowed in a thing called Brewis, which is thus made: cut of it into the pot where salt is boiling and nearly it will attract seme of the fat, swelled out,* will be no unpalatable dish to those who rarely taste meat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a pound of any kind of meat cut in slices, two onions, two carrots, two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and into an earthen jug or pan, and pour one gallon of water. Cover it very close, and bake it with bread. The cook should be charged to save the boiling of every piece of meat, ham, tongue, etc., however salt, as it is easy to use only a part of that, and the rest of fresh water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from the table on the plates, and rice, scotch barley, or catmeal, there will be some gallons of nutritious soup two or ihree times a week. The bits of meat should be only warmed in the and remain whole, the bones etc., until they yield their nourishment. If the things are ready to put in the boiler as soon as is served, it will save lighting fire and second cooking. Turnips, carrots, leeks, potatoes, or any of vegetables that are at hand should be used. (9) Should the soup be poor of meat, that long boiling of the bones and different vegetables will afford better nourishment than the laborious poor can obtain, especially as they are rarely tolerable cooks, and have not fuel to do justice to what they buy, but in every family there is some superfluity, and if it is prepared with cleanliness and care, the benefit be very great to the receiver and the satisfaction no less to the giver. I found in time of scarcity, ten or fifteen gallons of soup could be dealt out weekly, at an expense not worth mentioning, though the vegetables weie bought. If in the United States abounding with opulent families, the of ten gallons were made in ten gentlemen's houses, there would be a hundred gallons of wholesome agreeable food given weekly for the support of forty poor families, at the rate gallons and a half each.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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laboring husband instead of bread and cheese, to have a warm comfortable meal. To the sick, aged, and infant branches, how important an advantage. It very rarely happens, that servants object to seconding the kindness of their superiors poor, but the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow creatures failed of doing it, a hundred fold. Did she readily enter it, she would never wash away as useless the peas or grits of which or gruel had been made, broken potatoes, the green heads of the necks, and feet of fowls, and particularly the shanks of mutton, and various other articles, which in preparing dinner for the family are thrown aside. Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, contain an isinglass. When the fish is served let the cook put by some of the water, and stew in it the as likewise add the gravy that is in the dish, until she obtains all the goodness. If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a rice flour rubbed in smooth with it. v,-l:-f. But strained it makes a delicious improvement to the meat soup, particularly for the sick, and when such are supplied the milder parts of the spare bones and meat should be made of them with little if any of the liquor of salt meats. The fat should not be taken off the broth or soup, as the poor like it, and are nourished by it. The

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for the Weakly Put two cow-heels and a breast of mutton a pan, with four ounces of rice, one onion, twenty Jamaica peppers, and twenty black peppers, a turnip, a carrot, and gallons of water. Cover with brown paper, and bake. Put a teacupful of sago into a quart of water, and a bit of lemon-peel; when thickened, grate some ginger, and add pint of raisin wine, brown sugar, and two spoonfuls of Geneva. Boil all up together. It is a most supporting thing for those whom disease has left very feeble. for the

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil slowly one pound of soft soap in two quarts of water to one. Of this jelly take three or four spoonfuls, and mix to a consistence with emery number three.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is not possible to prevent flies from staining the gilding without covering it, before which blow off the dust, and pass a feather or clean brush over it, then strips of paper the frames of your glasses, and do not remove it till the flies are gone. Linen takes gilding, and deadens its brightness, it should therefore never be used for wiping it. Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, attract them, or fly-water put in the bottom of a saucer.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil an ounce of prepared hartshorn powder in a quart of While on the fire put into it as much plate as the vessel will hold, let it boil a little, then take it out, drain it over the saucepan and dry before the fire. Put in more and serve the same, till you have done. Then put into the water some clean linen rags all te soaked up. When dry, they will serve to clean the plate, and are the very best things to clean the brass locks and finger plates of doors.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix unslacked lime in finest powder with the strongest soap-lye pretty thick, and instantly, with a painter's brush lay it on the whole of the marble. In two months' time wash it off perfectly clean, then have ready a fine thick lather of soft soap, boiled in soft water, dip a brush in it, and scour the marble with powder, not as common cleaning. be very good rubbing, and give a beautiful polish. off the soap and fi nish with a smooth hard brush, till the end be effected.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shred rare-done dressed beef, with a little fat; season with salt, and a little shallot or onion. Make a plain paste, it thin, and cut it in shape like an apple puff; it the mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity or butter, egg, and

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Simmer them in water several hours, till they will peel; then cut the palates in slices, or leave them whole, as you choose, and stew them in a rich gravy, till as tender as possible. you cayenne, and Tf the gravy was drawn clear, add to the above some butter and flour. Beef Cakes for Side of Dressed Meat Pound some beef that is rare-done, with a little fat bacon or ham. Season with pepper, salt, and a little shallot or garlic; mix them well, and make into small cakes three inches and half as wide and thick; fry them a light brown, and serve them in a good thick gravy.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds of lean beef, rub and let it lie one night; then salt with common and cover it with water four days, in a small pan. Dry it with a cloth, and season with pepper; lay it into as small a pan as will hold it; it with coarse and it five hours in a very cool oven. Put no liquor in. When cold, pick out the strings and fat; beat the meat fine with a quarter of a pound of fine butter just warm, but not boiled, and as much of the gravy as will make it into a. Put it into very small pots, and cover them with melted Take beef that has been dressed, either boiled or roasted; beat in a mortar with some pepper, salt, a few cloves, grated nutmeg, a little fine butter just warm. This eats well, but the color is not fine,

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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root of a tongue very nicely, and half an ox with salt and water, and soak them afterwards in then stew them in five or six quarts of water till tolerably tender. Let the soup stand to be cold; take off the cake of fat, which will make good paste for hot meat pies or serve to baste. Put to the soup a pint of split peas, or a quart of carrots, six turnips, six potatoes, six large onions a bunch of sweet herbs, and two heads of celery. Simmer the the vegetables are done enough to pulp with the peas through a sieve, when the soup will be about the consistency of cream. it with pepper, salt, mace, pimento, a clove or two, and a little cayenne, all in the finest powder. If the peas are bad, the soup may not be thick enough; then boil in it a slice of roll, and put through the colander; or put a little rice flour, mixing it by degrees.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak half a head three hours, and clean it with plenty of Take the meat off the bones; put it into a pan with a a bunch of sweet herbs, some bruised pimento, pepper, and salt. Lay the bones on the top; pour on two or thee quarts of water; cover the pan close with brown paper, or a dish that will fit close. Let it stand eight or ten hours in a slow oven, or simmer it bv the side of the fire, or on a hot done tender, let it go cold, having moved the meat into a clean pan. Take the cake of fat off and warm the head in pieces in the soup. Put what vegetables you choose.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover the top with floured cloth; boil, and serve with dry toast. To Dress the Inside of a cold Sirloin of Beef Cut out all the meat, and a little fat, in pieces as thick as your finger, and two inches long. Dredge with flour, and fry in butter, of a nice brown. Drain the butter from the meat, and toss up in a rich gravy, seasoned salt, anchovy, and shallot. On no account let it Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fine the under-done with some fatPut into a small stewpan, some onion, or shallot (a very little will do) a little water, pepper, and till the onion is quite soft; then put some of the gravy of the meat to the mince. Do not let it boil. Having a small hot dish, with sippets of bread ready, pour the mince into it; but first mix a large spoonful of vinegar with it: or, shallot vinegar, there will be no need of the onion, or raw shallot.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After cleaning the tongue well, salt it with common salt and likewise a young udder, and some fat to it, till tolerably tender tie the thick part of one of the other, and roast the tongue and udder together. Serve them with a good gravy, and currant-jelly sauce. A few cloves should be stuck in the udder. This is an excellent dish. To

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the root, leaving a of the kernel and fat. Sprinkle some let it drain from the slime till next day: then, for each tongue, mix a large spoonful of common the same of coarse and about of saltpetre; rub it in and do so clay. In a w 7eek add another heaped of If rubbed every day, a tongue will be ready in a fortnight, but, if only turned in the pickle daily, it four or five weeks, without being too salt. If you dry tongues, write the date on a parchment and tie on. Smoke them, or plainly dry if you like best. to be dressed, boil it extremely tender: allow five; and if done sooner, it is easily kept hot. The longer after drying, the higher it be; if hard, it may require soaking three or four hours. as For two tongues, one ounce of saltpetre, and one ounce of sal-prunella. Rub them In two days, having well rubbed them, cover them with common daily for three weeks; dry, rub in bran, and paper or smoke them. In ten days they will be fit to cut if not dried.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tripe may be served in a tureen, stewed with milk and till tender. Melted butter for sauce. Or, fried in small bits dipped in butter; or slew the thin part cut in bits, in gravy, and thicken with flour and butter, and add a little catsup: or fricasseed with white sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil, chop, and fry, with a little butter, pepper, and some cabbage, and la} - on it of rare-done beef, lightly

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In both the following recipes, the roots must be taken off the tongue before salted. Salt a tongue with saltpetre and common saltfor a week, turning it daily. it tender enough to peel. When done, it in a moderately strong gravy. Season with soy, mushroom catsup, cayenne, pounded cloves, and if necessary. Serve with truffles, morels, and mushrooms. An Excellent Mode of Doing Tongues to eat Cold Season with common salt and saltpetre, brown a little bay salt, pepper, cloves, mace, and pimento, in finest powder, for fourteen days: then remove the pickle, put it in a small pan, and lay some butter on it; cover with a brown crust, and bake slowly, till so tender that a straw will pierce it. The thin part of tongues, if hung up to become dry, grate as hung beef, and likewise make a fine addition to the flavor of omelets.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut slices about three quarters of an inch thick; beat them with a rolling pin, and wet them on both sides egg: dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjorum, '•salt, and a little nutmeg grated: then put them in papers folded over, and broil them; and in a boat, melted butter with a little mushroom catsup. Cutlets, another Way Prepare as above, and fry them. Lay them in a dish, and keep them hot. Dredge a little flour, and put a bit of into the pan; brown it; then pour a little boiling water into it, and boil quick. Season with pepper, salt, and catsup, and pour over them. (10) Prepare as before, and dress the cutlets in a Dutch Pour over them melted butter and mushrooms. Or, salt, and broil, especially neck steaks. are without herbs.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince the meat extremely small, and set it over the with a scrape of nutmeg, a little pepper and a cream, for a few minutes; tnen put it into the scollop-shells and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire. t Veal or chicken, as above prepared, served in a dish, and lightly covered with crumbs of bread fried (or they may be put on it little heaps), look and eat well.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop veal kidney, and some of the fat, likewise a leek or onion, pepper, and salt. it up with an egg balls, and fry them. fillet makes the finest potted veal; or you may do it as follows: Season a large slice of fillet, dressed, with some mace, pepper-corns, and two or three cloves, and lay it into a potting pan that will it, and it up water, and bake it three hours. Then pound it quite small in a mortar, and add salt to Put a little gravy was baked, to it in pounding, if to be eaten soon; otherwise, a little butter, just melted. When done, cover it over with butter.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the scrag to boil, and cover it It should be boiled in milk and

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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may be served with it, instead of the former; or it may be stewed with onions, and pepper-corns, with a very little water; or boiled and eaten bacon and greens. Best end, roasted, broiled as steak, or made into pies.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When half boiled, cut off the meat in slices, half an inch thick, and two or inches flour, and sliced onion, and throw in the slices with some good gravy, truffles; and morels. it one boil, skim it well, and set it in a moderate heat to simmer till tender. Season with pepper, salt, and cayenne, at: and ten minutes before serving, throw in some parsley, and a very small bit of tarragon, and knotted marjoram, cut as as possible. Just before you serve, add the squeeze of a lemon.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bespeak a calf's head with the skin on: cut in and; then half boil it. Have all the meat taken off in square bits, and break the bones of the head; boil them in some veal and beef broth, to add to the richness. Fry some shallot in butter: dredge in sufficient to thicken the gravy, which stir into the browning, and it one < two

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick paper over the pan, set it in an oven for three hours. take off the fat very nicely: cut the meat and feet into bits an inch and a half square: remove the bones and coarser parts; then put the other on to warm, with walnut and mushroom catsup, a large spoonful of each, half a pint of sherry or Madeira wine, a little mushroom powder, and the of the When hot, if it wants any more seasoning, add serve with hard eggs, forcemeat balls, the juice of a and a spoonful of soy. is a very easy process, and the dish is excellent.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew a pound and a half of scrag of mutton, with pints of water to a quart set the broth on, with a calf's foot and a cow heel: cover the stewpan tight, and simmer you can cut off the meat from the bones in proper bits. Set it on again, with the broth, a quarter of a pint of Madeiia or sherry wine, a large onion, half a spoonful of cayenne pepper, of lemon-peel, two anchovies, some sweet and eighteen oysters cut in pieces, and then chopped a teaof a and the of the: tight, and simmer three quarter of an Serve with forcemeat balls, and hard eggs in a tureen. Note—Cowheels, with veai or head are a great improvement; and if not too much boiled, have a very fine flavor stewed for turtle; and are more solid than the calf's feet.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and a few pepper-corns, in two quarts or less water.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for the pie. Take off a bit of the meat for the balls, and let the be eaten; but simmer the bone in the brothj.int.il it is very good. Half boil the head, and cut it in square bits: put a layer of ham at the bottom, then some head, first fat and then lean, with balls and hard eggs cut in half, and so on till the dish be full; but be particularly careful not to place the pieces close or the pie be too solid, and there will be no space for the jelly. The meat must first be pretty well seasoned with salt and a scrape of nutmeg. little water and a little gravy into the dish, and cover it with a tolerably thick crust in a slow oven; and when done, pour into it as it can hold, and do not cut it: in doing which, observe to use a very sharp knife, and first cut out a bit, going down to the bottom of the dish: done thus, the different colors, and clear jelly, have a beautiful marbled appearance. A small pie may be made to eat hot; which, with high seasoning, oysters, mushrooms, truffles, morels, etc. has a very good appearance. The cold pie will keep some days. Slices make a pretty side dish. The pickled tongues of former calves' beads may be cut in, to vary the color, instead of, or besides ham.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean, and half boil, half a head. Cut the meat in small bits, and put in a tosser, with a little gravy made of the bones and some of the water it was boiled in, a bunch of sweet herbs, n, and a blade of mace. If you have a sweet bread, or young cockerel in the house, use the cockscombs, having first boile'" them tender and blanched. the gravy little pepper, nutmeg and salt: rub down some flour and butter, and give all a boil together; then remove the herbs and onions, and add a little cup of cream, but do not it in. Serve with small bits of bacon rolled round, and balls.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can: and chop it: it with a little butter, pepper and salt; and if you like it high, add a spoonful of gravy. Be careful to do it in a very well-tinned saucepan; or if you have a silver one or a silver mug, it is far; as the sorrel is very sour, especially in spring.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut long thin collops: beat them, and lay on them slices of fat bacon, and cover a layer of force. neat sea ned high, with the addition of shred shallot, and cayenne. them tight, about the size of two fingers, but not more than two or three inches long: fasten them around with a small skewer: rub egg over, and fry them a light brown. with brown gravy.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half boil, and stew in a white gravy. Add cream, butter, nutmeg, salt, and white pepper: or, in brown, ed: or, after par-boiling, cover with crumbs, herbs, seasoning, and brown in a Dutch and mushroom catsup, or gravy.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut them about the of a walnut fry a Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup and thicken butter, and a You may add truffles, and morels, and the mushrooms.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop equal quantities of lean veal and fat bacon, a handful of c age, a little salt, all in a mortar; and when used, roll and fry, and fried sippets. >padbury's veal and pork sausages, under the article of

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split the head, take out the brains, cut off the ears, and it with common salt for a day: it well with common; lay and head into water (a small for two it, and boil it till all the bones will come out: remove them, and chop the head as quick as possible; having skinned the tongue, and taken the skin carefully off the to put under and over. Season with pepper, a little mace or

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, 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 moment the pig is killed, put it into cold water for a few minutes; then rub it over with a rosin, beaten extremely small, and put it into a pail of scalding water a minute it out, lay it on a table, and pull off the hair as quickly as possible. If any part does not come off, put it in When perfectly clean, wash it well with warm water, then in two or three cold waters, lest any flavor rosin should remain. Take off the four feet at the joint a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet; wash the pig well in cold water, dry it thoroughly, and fold it in a wet to keep it from the air.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a Sucking Pig If you can get it when just killed, it is of great advantage. Let it be scalded, which those who sell usually do. some sage, crumbs of bread, salt, and pepper in the bell)', and sew Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry; then hav some butter, in a dry cloth, and rub the pig with it ir Dredge as'much flour over as will possibly lay,and touch it no more till ready to serve; then scrape off the flour with the greatest care, with a blunt knife: rub it well with the buttered: take off the head while yet at the fire, and take out the brains, and mix them with the gravy that comes from the pig. Then take it up, and withdrawing the spit, cut it down the back and belly: lay it in the dish, and chop the sage and bread quickly, as fine as you can. and mix a large quantitv of fine melted butter, has Put the sauce into the dish after the pig has been split down the back, and garnish with two ears, and the two jaws; the upper of the head being taken off down to the snout. In Devon, it is served whole if very small; the head only being cut off. Boil them, and the liver and heart, in a small quantity of verv cut the meat fine, and simmer it with a little of the water and the feet split, till the latter be: uite

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a bit a a spoonful of cream, a little salt, and pepper: a boil up, and pour over a few sippets of bread, and put the feet on the mince.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of Dressing Pig's Feet and Ears Clean them carefully, and soak them some hours: them tender then take them out, and with some of the water boil some vinegar and a salt, and when cold put over When to be dressed, dry them, divide the feet in two, and the ears; fry and serve them with butter, mustard, and vinegar. They mav be done in butter or only floured.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut them from a loin of neck, of middling thickness: broil them, turning often. When nearly done, put the salt necessary, rub a bit of butter over, and serve the moment they are taken off the fire; a few at a time.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hang them a day or two; then sprinkle with a little salt, and drain them another day. Pound an ounce and a half of saltpetre, the same half an ounce of sal-prunel, and a pound of the coarsest sugar; mix these well and rub into each -verv dav for four days, and it. If a small one, turn it x every day r n three weeks; if a large one, a week longer; but do not rub after four days. Before you dry it, and it h bran. Smoke in ten days. The Soil ther11

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a leg of a hog that is fat and well fed; hang as To it, if large, put in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and one handful of common salt, and rub it thoroughly. Lay the rind downwards, and cover the fleshy part with the salts.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hang the ham and sprinkle with salt as above, then rub it daily with the following in fine powder: of salt, the same of bay salt, two ounces of saltpetre, and two of black pepper, mixed with a pound and a half of treacle. it twice a day in the pickle for three weeks. Lay it in a pail of water for one night, wipe it dry, and smoke it two or three weeks. Another way, that gives a High Flavor. Fourth way When the weather will permit, hang the ham three days; mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham, it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento in finest powder, added to the 'above, will give still more flavor.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bran when wiped, and smoke three to four weeks, as you approve; the latter will make it harder, and more of the flavor of Westphalia. Sew hams in hessings, e. coarse wrapper, if to be smoked where there is strong fire. A Method of Giving a Still Higher Flavor Sprinkle the ham with salt after it has hung two or three days; let drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, of juniper berries, an ounce of pepper, ditto pimento, an ounce i6o of half an ounce of sal-prunel,. a handful of common salt, and a head of shallot, all pounded or cut fine. these together a new minutes, and the ham; this quantity for one of ten pounds. Rub and it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Observe to drain it from the pickle, and rub it in bran previous to drying. Hog's Cheeks, to dry The snout being cut off, the brains removed, and the head cleft, but not cut apart on the upper side, rub it well with the salt. Next day remove the brine, and sait it again; the following day cover the head with half an ounce of saltpetre, two ounces of bay a little common, and four ounces of coarsest sugar. Let the head be often turned. In twelve days smoke for a week like bacon.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If long hung, put the ham into water, and either dig a hole in the the earth, or let it lie on damp stones, sprinkled water to mellow, two or three days, covering it a heavy tub, to keep vermin from it. it well, and put it into a boiler with plenty of water. Let it simmer four, five, or six hours, according to size. sufficiently if before the time of serving, cover it with a clean cloth doubled, and keep the dish hot over boiling water. Remove the skin, and strew raspings over the ham. Garnish with carrot. Preserve the skin as whole as possible, to keep over the ham when cold, which will prevent its drying.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sprinkle each flitch with salt, and let the blood drain off for. twenty-four hours; then mix one pound and a half of coarse ditto of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt, and rub it well on the bacon, turning it every day for a month; then hang it to dry, and afterwards smoke it ten days. The above salts are for the whole hog.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The quantities proportioned to the middlings of a pretty large hog; the hams and shoulders being cut off. Mix and pound fine four ounces of saltpetre, one ounce of sal-prunel, and a little common salt. Having sprinkled the pork with salt, and drained it twenty-hours, rub it with the above, and then pack the pieces tight in a small deep tub, ing up the spaces with common salt. Place large pebbles on the pork, to prevent it swimming in the pickle which the will produce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fat and lean pork; with sage, and salt; and you may add two or three pimentos. Half fill hog's guts, that have been soaked and made extremely clean, or the meat may be kept in a very small pan, closely covered; and so rolled and dusted with a very little flour before they are fried.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season fat and lean pork with some salt, saltpetre, and Jamaica pepper, all in finest powder, and well rubbed into The sixth day cut it small, and mix with it some shallot, or as fine as possible. Have ready an ox gut that has been scoured, salted and soaked and it with the above stuffing; tie up the ends, and hang it to smoke as you would hams; but first wrap it in a fold or two of old muslin. It must be high eat it boiling, others like it boiled first. The skin should be tied in -different places, making each link about eight or nine inches

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop a pound and a half of pork, and same of veal, cleared of the skin and sinews. Add three of a of beef suet, mince and mix them. Steep the crumbs of a penny loaf in water, and with a little dried sage, and mix with the meat. (ID

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, 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 blood must be stirred with salt till cold. Put a quart of it or rather more, to a quart of old grits, to soak one night; and soak the crumbs of a quarter loaf in rather more than two quarts of new milk, made hot. In the mean time prepare the guts, by washing and scraping with salt and water, and changiug the water several times.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, ginger and nutmeg. Mix these of beef suet, and six eggs well beaten and and then beat the bread, grits, etc., all up with the seasoning. When all mixed, have ready some hog fat cut in large bits, and as you fill the skins put it in at proper distances. Tie them in links, having only half filled them, and boil them in a large kettle, pricking them as they swell, or they will burst. When boiled lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them minutes in water, wipe and put them in a Dutch oven. If there are not sufficient skins, put the in basins, and boil, covered with floured cloths; and slice and fry.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak a quart of bruised grits in two quarts of hot milk, or less, if sufficient to swell

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quantity of pennyroyal, some savory and thyme, salt, pepper, and Jamaica pepper, finely powdered. Mix the above quart of the blood, prepared as before; then half the skins, after they have been cleaned most thoroughly, and put as much of the leaf, e. fat pig, as shall make it very rich. as directed.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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W Then the skins have been soaked and cleaned as before directed, rinse and soak them all night in rosewater, and put in them the following filling: mix of blanched almonds, cut into seven or eight bits, with one pound of grated bread, two pounds of marrow or suet, one pound of currants, some beaten cinnamon, cloves, and nutmeg, a quart of cream, yolks of six, and whites of two eggs, a orangeflower water, a little fine Lisbon sugar, some lemon-peel, and citron sliced, and half fill the skins. Boil as before directed.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Should be carefully melted in a jar, put into a kettle of water, and boiled and run bladders been extremely cleaned, the smaller they are the the lard keeps; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melted. This being a most useful article for frying fish, it shculd be prepared with care. Mixed with butter it makes fine crust.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sage, and shred fine. Put all when mixed into a cawl, and fasten tight with a needle and thread. it on a hanging jack, or by a string; or serve in slices with parsley for a fry. Serve with sauce of port and and mustard boiled up, and put into the dish.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the hog is divided, if a laige one. the chine should be cut out. The bacon preserved from being rusty, spareribs are left in. the bacon six days it from the first pickle. Mix as much salt as you judge proper with eight ounces of bay salt, four ounces of saltpetre, and one pound of coarse sugar, to each hog, the hams being first cut off. Rub the salts well in, and it every day for a month. and smoke a few days; or dry without, by hanging in the kitchen, not near the

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Keep as long as it can be preserved sweet, by the different modes of keeping. Let it be washed with warm milk and if necessary; but soak off the flavor from keeping. Put a coarse paste on strong paper, and fold the haunch in; set it at a great distance from the fire, and allow proportionable time for the paste, which do not remove till about thirtyfive or forty minutes serving; then paste perpetually. You will have brought the haunch nearer fire before you take and must froth it up as you would venison. A gravy must be made of a pound and a half of loin of old mutton, simmered in a pint of to and no seasoning but it burnt sugar, and send it up in; for though long at the fire, the distance and covering will prevent its being done dry. with currant jelly sauce. Legs roasted, and onion or currant jelly sauce; or, boiled, with caper sauce and vegetables. Necks are particularly useful, as so many dishes may be made of them; but are advantageous for the family. The bones should be cut short; which the butcher will not do unless particularly desired.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut steaks from a loin or neck of mutton: beat them and remove some of the fat. Season with salt, pepper, and a little onion. Put a little water at the bottom of the dish, and a little paste on the edge cover with a moderately thick Or, raise small pies, and breaking each bone in two to shorten it, and it pinching the edge. When they come out, pour a spoonful of gravy, made of a bit of mutton, into each. The mutton should have hung.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season the steaks of a loin or neck; lay them in a dish: have ready potatoes mashed very thick, with some milk, and a bit of butter and salt, and cover the meat as thick crust, and to come on the surrounding edge.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season as above. Lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and egg, over them: then putting the rest of the steaks and batter, bake it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a pound of the rawest part of a leg of mutton, has been either roasted or: chop it extremely season with pepper, salt, mace, and nutmeg. Add six ounces of beef suet, some sweet herbs, two anchovies, and a pint of all chopped very small; a quarter of a pound of grated bread, some of the anchovy liquor, and all that came from the: the yolks and whites of two eggs well-beaten. Put it all, when well-mixed, into a little pot, and use it by rolling it into balls or sausage shape, and fry them. If approved a little shallot may be added; or garlic, which is a great improvement.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Should be cut from a loin or neck that has hung. latter, the bones should not be long. They should be broiled on a clear fire, and seasoned when half done, and frequently turned; when taken into a very hot dish, rub a bit of butter on each, and serve hot the moment they are done. They may be covered with forcemeat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut from that part of a well hung loin of mutton which is next the leg, some collops very out the sinews, season them with salt, pepper and mace, and strew over them shred parsley, thyme, and two^r three shallots. Fry them in till half clone. Add half a pint of gravy, a little juice of lemon, and piece of butter rubbed in flour, and simmer the whole very gently five minutes. They should be served immediately, or they will be hard.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry a beautiful brown. Throw over them when served, a good quantity of crumbs of bread fried, and chopped parsley: the receipt for doing which of a fine color, is given under the article of vegetables. Mutton and lamb steaks, seasoned and broiled in buttered papers, either with crumbs and herbs, or without, are a genteel dish, and eat well. for them, called Robart, under the list of sauces. Saddle or loin of mutton, roasted: the former.a fashionable dish. Shoulder of mutton, roasted, and onion sauce.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The superfluous fat being cut off, roast, and serve with stewed cucumbers: or, to eat cold, covered chopped parsley: or half boiled, and then grilled before the fire, being covered with caper sauce: or boned, a good deal of the fat being taken off, and covered with herbs, and seasoning rolled and boiled, and served with walnuts, or capers and butter.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew peas, lettuce and onions, in a very little water, with a beef or ham bone. While doing, fry some mutton or lamb steaks, seasoned, of a nice brown. Three quarters of an hour before dinner put the steaks into a stewpan, and the vegetables over: stew them, and serve all together in a tureen.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose a finegrained leg of wether mutton, of twelve or fourteen pounds weight. Let it be, cut ham-shape, and hang two days: then put into a stewpan of bay the same of common salt, two ounces of pound of coarsest sugar, all in powder: mix and make it hot; then rub it well into the ham, let it be turned in the liquor daily. At the end of four days put two ounces more of common salt: in twelve days take it out, dry, and hang it up in the wood-smoke a week.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cat the chops, and half fry them, with sliced shallot and onion, chopped parsley and two bay leaves; seasoned with pepper and salt. Then lay a forcemeat on a piece of white paper, put the chop on it, cover with forcemeat, and twist the paper up, leaving a hole for the end of the bone to go through. -on a gentle fire. Serve with saute Robart; or, as the seasoning makes the cutlets high, a little gravy.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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That of a house lamb is best, but either, if soaked in cold water, will be white. Boil the head separately till very tender, and have ready the liver and lights cut three parts boiled, stew them in a little of the water in which they were boiled. Season and thicken with flour and butter, and serve the mince around the head.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or of gravy beef, or bone of knuckle of veal, an ox tail, or some shank bones of mutton; three onions, a blade of mace, ten pepper-corns, two cloves, a bunch of sweet herbs, and two quarts Simmer till the gizzards are quite must be cut in three or four parts; then put in a.little cream, a spoonful of flour rubbed smooth with it, and a spoonful of mushroom catsup; or two glasses of sherrv or Madeira wine instead of cream, and some cayenne.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew down a knuckle of veal: strain, and let the broth till next dav; take off the fat and sediment, and warm it, adding turnips cut in small dice: stew till they are tender: put a bit of pounded mace, white pepper, and Before you serve, rub down half a spoonful of halt a pint of cream, and boil with the soup: pour it on a roll in the tureen; but it should have soaked a in the soup, which should be as thick as middling cream.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In shelling, divide the old from the young, and put the former, with a bit of butter, and a water in the stewpan, and the old parts of lettuce, an onion or two, a little pepper and salt. till the peas will pulp through a colander; which when done, add to it some more water, and the peas, the best parts lettuce and the young peas, a handful of spinach cut small, pepper, and salt to taste. till the vegetables are quite tender; and a few minutes before serving, throw in seme green mint, cut Should the soup be too thin, a spoonful of rice flour, rubbed down with a bit of butter, and boiled with it, will give it consistence. If or gravy is too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quickly. When there is plenty of vegetables, green pea soup needs no meat': but, if approved, a pig's foot, or a bit of any sort, may be boiled with the old peas and removed into the second process the juices be obtained. Observe, three or four ounces of butter will supply richness to a soup without meat, or make it higher with it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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leg of beef, break the bone, and set it lire with of water, a bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black. Simmer till the soup be as rich as you choose; then strain off the meat, which be fit for the servant's Next day take off the cake of fat, and that will warm with vegetables; or make a pie-crust for the same. Have ready such vegetables as you choose to serve, cut in dice, cairot, and turnip, sliced, and simmer till tender. Celeiy should be stewed in it likewise; and before you seme vermicelli leng tender, which it be in fifteen Add a spoonful of soy, and one of mushroom catsup. people do not serve the vegetables, only boil for the flavor. A small roll should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a small quantity of water a knuckle of veal, and scrag of mutton, mace, white pepper, two or three onions, and sweet herbs, the day before you want the Next day fat, the a saucepan, with a quarter of a pound of sweet almonds blanched, and beaten to a paste in a mortar with a little water to prevent oiling, and put to it a piece of stale white bread, or crumb of a roll, abit of cold veal, or white of chicken. these all to a paste with the almond paste, and it a few minutes with a pint of raw thick cream, a bit of fresh lemon-peel, and half a blade of mace pounded; then add this thickening to the soup. Let it boil up, and it into the tureen; if not salt enough, put it in. If macaroni or vermicelli be should be boiled sc/up, and the thickening be strained after being mixed with a part. A small rasped roll may be put in.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put some beef bones, with four quarts in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for three hours. Have ready six large carrots, cut thin after they are scraped; the soup on them, and stew till soft enough to pulp through a hair or coarse clolh; the pulp with the soup: which is to be as thick as pea Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* To the water that has boiled a leg or neck of mutton, put carrots, turnips, and, if you have one, a shank bone, and simmer till the juices are obtained. it on six onions previously sliced, and a light brown; with which simmer it it carefully, and it. Put into it a little roll of fried bread.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or six cucumbers, the inside of as many cos lettuces, a sprig or two of mint, two or onions, some pepper and salt, a pint and a half of young peas, and a Put these, with half of fresh butter,into a saucepan to stew in their own liquor near a gentle fire half an hour; then pour two quarts of boiling water vegetables, and stew them two: rub down a a teacup of; the rest, fifteen or twenty minutes, and serve it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six large onions, six potatoes, six carrots, and four turnips; fry them in half a pound of butter; pour on them four quarts of boiling water, and toast a crust of bread as brown and hard as possible, but do not burn it: put that, some celery, sweet herbs, white pepper and salt, to the above; stew gently four hours, strain through a coarse ready sliced carrot, celery, and a little turnip, and add to your liking; and stew them tender in the soup. If approved, you may add an anchovy, and a spoonful of catsup.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two handfuls of a turnip, two onions, a head of celery, two carrots, a little thyme and parsley..Put all into a stewpot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled the vegetables are tender: work them through a coarse cloth or sieve with a spoon with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together. ready some suet dumplings, the size 'of a walnut, and before you put the soup into the tureen, put them it. The suet must not be shred too fine: and take care that it is perfectly fresh.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the boiling of a leg of mutton into a stewpot, with a quantity of chopped leeks, and pepper and salt; simmer them an hour, then mix some oat meal with a little cold water quite smooth, pour it into the soup, and setting it on a slow part of the fire, let it simmer; but take care that it does not burn to the bottom.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shank bones of mutton well cleaned, a slice of lean bacon or ham; an onion, and a bunch of sweet: pour on it two quarts of boiling water: cover the jar, in which you put these, with bladder and paper, and set it in a kettle; simmer till the hare is stewed to pieces, off the liquor, and give it one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little cayenne and A few fine forcemeat balls, of a good brown be served in a tureen.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak a neck of mutton in water for an hour: cut scrag, and put into a stewpot with two quarts of water, as soon as it boils, skim it well and simmer it an hour and a half; 1/6 then take the best end of the mutton, cut it into pieces, two bones in each, and put as many as you think proper, cut off some of the fat. it the moment the fresh meat boils up. and every quarter of an hour. readv four or five carrots, the same of turnips, and three onions, all cut, but not small, and put in time enough to be quite two large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. to taste, and serve all together.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil half a pound of grated potatoes, one pound of sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to five: it through a colander, then pulp the peas to it, and turn it into a saucepan again with two heads of celery sliced it tender, adding pepper and salt; and when you serve, fried bread.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one or two knuckles of veal, one or two shins of beef, and a pound or more of fine juicy beef, in as much water only as will cover them. When the bones are cracked, out of which take the marrow, put any sort of spice you like, and three large onions. When the meat is done to rags, strain it off, and put it in a very cold place. When cold, take off the cake of fat (which will make crust for servant's pies, ) put the soup in a double-bottom tin saucepan, set it on a pretty quick fire, but do not let it burn. It must boil fast, and uncovered, and be stirred constantly for Put a pan, and let it stand in a cold place a day: then pour into a round soup china dish, and set the a stewpan of boiling water on a stove, and let it boil, and be occasionally stirred, the soup becomes and ropy; then it is enough. it the little round part of the bottom of cups or basins to form cakes cold, turn them out on flannel to dry, and wrap them in it. Keep them in tin canisters. When to be used, melt in boiling water: add if you wish the flavor of herbs or anything else, boil it first, and having strained the water, melt the soup in it. is very convenient for a basin of soup or gravy in the country, or at sea, where fresh meat is not always at hand.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice beef thin: broil a part of it, over a very clear quick fire, just enough to give color to the gravy, but not to dress it; put that, and the raw into a very nicely tinned stewpan, with two onions, a clove, or two Jamaica and black peppers, and a bunch of sweet herbs it with hot water it one boil, and skim it well two or three times: then cover it with hot water it one boil, and skim it well two or three times; then cover it and simmer till quite strong. To Draw Gravy that Will Keep a Week Cut thin lean beef: put it in a frying-pan without any set it on a fire covered, but take care it does not (12) burn: let it stay till all the gravy that comes out of the meat be dried up into it again; then put as much water as will cover the meat, and let that stew away. Then put to the meat a small quantity of water, onions, spice, a bit of lean ham it is rich, then keep in a cool place Remove the fat only when going to be

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; scrape them; then mash stewpan, with a little cream, a good piece of butter, pepper, and salt.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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put them in a kettle of water when it boils; give them two or three warms only, and pour them into a colander. When the water drains off, turn them on a dresser covered with a cloth; pour them on another cloth to dry perfectly; then bottle them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork; rosin it down, and keep in a cellar, or in the earth, as ordered for gooseberries. them, with a bit of butter, a spoonful of sugar, and a bit of mint, till tender, when to be used. Another Way, as Practised in the Emperor of Russia's Kitchen Shell, scald, and dry Put them on tins or earthen dishes in a cool oven to harden, once or twice. them in paper bags hung in the kitchen. When to be used, let them lie an hour in water; set them on with cold water, and a bit of butter, and boil Put a sprig of dried mint to boil with them. To Preserve French Beans, to eat in the Winter Pick them young, and throw into a little wooden keg a layer three inches deep sprinkle with; put another layer of beans, and do the same as high as you think proper, alternately with salt; but do not be too liberal with the latter; lay a plate, or cover of the wood that will go into the keg, and put on it a heavy stone. A pickle rise from the beans and salt. If too the soaking arid not be sufficient to make them pleasant to the When to be eaten, cut, soak, and boil as when fresh. be in the earth adheres to them when dug; and preserved from frost. Parsnips, carrots, and turnips the same, and put in layers of dry sand. cabbages laid on a stone floor the frost sets in will blanch and be very fine, after many weeks' keeping.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil eggs hard, cut them in half, take out the yolks, set the whites on a dish, and fill with the following ingredients; or put a saucer upside down on a plate, and place them in quarters around; in either case as a salmagundi. veal, yolk of egg, beet-root, anchovy, apple, onion, ham and A very small bit of the egg must be cut off, to make it stand on the dish as a cup.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steep them in water all night, fine boilers, otherwise only half an hour; put them water enough just to and a good bit of butter, or a piece of beef or pork. Stew in the most gentle way till the peas are soft, and the meat is tender. add salt, and a little pepper, and serve around the meat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut anchovies, a shallot, and some parsley; put them in a bowl with two tablespoonfuls of vinegar, one of i8o oil, a mustard, and salt; mixed, add by degrees some cold roast or boiled meat, in the very thinnest; put in a few at a time, they being small; not exceeding two or three inches long; shake them seasoning, and then put more; cover the bowl; and let the salad be prepared three hours before eaten. Garnish with parsley, and a few slices of the fat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a small of the red part of the lobster to it, cut, which forms a pretty contrast to the white and green of vegetables. Do not put too much oil, as shell fish take off the acidity of vinegar. Serve in a dish, not bowl.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set them on the fire, unpared, in cold water; half boil, then throw some in, and a pint of cold and let them boil near done. off the water, and put a clean cloth over them, and then the saucepan cover, and set them by the fire to steam

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil, peel, and break to paste the potatoes; then, to two pounds, add a quarter of of milk, and a little salt, with two or three ounces of butter, and stir all the Serve thus, or brown the top, when placed on the dish in a form, with salamander; or in scallops.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their cut them in fourinch lengths. Put them in a stewpan with a cup of broth, or weak white gravy. Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with salt, and nutmeg, and simmer together.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper. Simmer half an hour; then put a little cream, butter and flour; shake and simmer a few minutes, and Should be very carefully picked and washed; and squeeze it dry. Put it in a pan with a bit of butter, and pepper; stew it, and serve.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean as before; then put it into a stewpan without water, a spoonful of gravy, and a lump of and and simmer till ready. If too moist, squeeze the gravy from it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice a small, or half a large red cabbage; it, and put into a saucepan, the pepper and salt, no water but what hangs about the former, and a piece of Stew till quite tender; then when going to serve, put to it half a cup of vinegar, and stir it over the fire. Serve for cold meat, or with sausage on it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose large buttons, or small flaps, before the fringe be turned pick each one separately, and observe there is not a bad one; rub the former with a flannel and salt, skin the latter, and take out the fringe. Throw them into a stewpan, with a little salt, apiece of butter, and a few peppers; set them on a slack part of the Are, and shake them sometime. add two large spoonfuls of cream, and a dust of flour. Stewed Sorrel for Fricandeau, and Roast Meat Wash the sorrel it in a silver vessel, or stone jar, and no more water than hangs to the leaves. lowest way you can; and when put a bit of butter, and beat it well.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half boil, then nicely scrape, and slice them into a pan. Put to them half a teacup of any weak broth, some pepper, and salt, and half a teacup of cream; simmer but not broke. Before serving, rub the least with a bit of butter, and warm up with it. If approved, chopped parsley may be added ten minutes before served.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe them clean and of the large take out the brown and peel off the skin. Lay them on paper to dry in a cool oven, arid keep them in paper bags in a dry place. When used simmer them in the gravv. and they will swell to near their former size. To simmer them in their own it dry up into them, shaking then drying on tin plates, is a good way, with spice or not, as above, before made into powder. Tie down with bladder, and keep in a dry place, or in paper.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To every gallon of water, put two of the coarsest sugar; boil and skim thoroughly: then put one of cold water to every gallon of hot. When cool, put into it a toast spread with yeast. it nine days; barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bunghole. When sufficiently sour, it may be bottled; or may be used from the cask, with a wooden spigot and faucet.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil spring water; put to every three a of bruised ripe gooseberries in a large tub. Let remain sixty often; then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel and a toast and yeast, the bunghole with a bit of slate, etc., The greater quantity of sugar and fruit, the stronger the vinegar.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After making raisin wine, when the fruit has been strained, lay it on a heap to heat; then to every hundred weight put fifteen gallons of water. Set the cask, and put the yeast, etc; As vinegar is so necessary an article in a family, and one on which so great a profit is made, a barrel or two may always be kept preparing, according to what suited. If the raisins of wine were ready, that kind might be made; if a great plenty of gooseberries made them cheap, or if neither, then the sugar vinegar, so that the cask may not be left empty, and grow musty.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix in the finest powder, one ounce of ginger, of cinnamon, nutmeg, and Jamaica pepper, half an ounce of each; ten cloves, and six ounces of salt. Keep it in a It is an agreeable addition to any brown sauces or soups. Spice in powder, kept in small bottles, close stopped, goes much further then when used whole. It must be dried before pounded; and should be done in quantities that may be wanted in three or four months. Nutmeg need not be done; but the others should be kept in separate bottles, with a little label on Browning, to Color and Flavor made Dishes Beat to powder four ounces of double refined put it into a very nice iron frying-pan, with one ounce of fine fresh mix it a fire, and when it begins to froth, hold it up higher. of very fine dark brown, pour in a quantity of a pint of port wine, and the whole by very small degrees, stirring all the time. Put to the half an ounce of Jamaica, and the same of black pepper, six cloves of shallots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut catsup, some salt, and the finely pared rind of a lemon. Boil gently fifteen minutes; pour into a basin till cold; take off the scum, for use. To make Sprats Taste like Anchovies Salt them well, and let the drain from In twenty-four hours wipe them dry, but do not wash them. Mix four ounces of common salt, an ounce of a quarter of a ounce of sal-prunel, and half a teaspoonful of cochineal, all in the finest powder. it among three quarts of the fish, and pack them in two stone jars. Keep in a cool place, fastened down with a bladder. These are pleasant on bread and butter; but have the best for sauce. To keep Anchovies when the Liquor Dries Pour on them beef brine

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing" it smooth; add a little salt, and keep it in a small jar, close covered; and put only as much into the glass as will be used soon; which should be whipped daily around the edges.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix the mustard with new milk by degrees, to be quite smooth and add a little raw cream. It is much softer this way, is not bitter and will keep well. The patent mustard is by many preferred, and it is perhaps as cheap, being always ready. A teaspoonful of sugar to half a pint of mustard is a great improvement, and softens it.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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spice, a quarter of a pound of mustard seed, and as much vinegar as you think enough for the quant, ity you are to pickle, into a large stone jar, and one ounce of turmeric to be ready against the vegetables be When they are ready, observe the following directions: put some of them into a two-quart stone jar, and pour over them one quart of boiling vinegar: next day take out those vegetables, and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables: let them lay a night, and do as Thus proceed till you have cleaned each set from the dust which must inevitably fall on them by being so long in doing: then, to every gallon of vinegar, put two ounces of of mustard, mixing by degrees, with a little of it boiling hot. The whole of the vinegar should have been previously scalded, but left to be cool before put to the spice. Stop the jar tight. The pickle will not be ready for a year; but you may make a small jar for eating in a fortnight, by only giving them one scald in water, after salting and drying as above, but without the preparative vinegar, then pour the vinegar has the spice and garlic, boiling hot, over. If at any time it be found that the vegetables not swelled properly, the pickle, and pouring it over them hot, will plump them. Cut the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) peel off the outward peel, or skin, and lay them in salt and water, very strong, one night. Dry them piece by piece in a cloth. Have in readiness a pickle thus made and boiled: to a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the alder shoots, in a stone jar: stop close, and set by the fire two ing the jar often, to keep scalding hot. If not green when cold, strain off the liquor, and boil boiling hot again; keeping it as hot as before. Or, if you intend to make Indian pickle, the above shoots are a great improvement to it: in which case you need only pour boiling vinegar and mustard seed on them; and keep them till your jar of pickles be to receive This is particular sort for this purpose which the gardiners know. Cut a square small piece out of one side, and through that takeout the seeds, and mix with them mustard seeds and stuff the melons as full as the space will allow, and replace the square piece.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut them in slices, and sprinkle salt over them: next day drain them five or six hours, then, put them in a jar, and pour boiling vinegar over them, keeping in a warm The slices should be thick. Repeat the boiling vinegar, and stop instantly; and so on till green.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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unpared cucumbers, an inch; onions, and put both into a broad pan: stew a deal of salt among them. In twenty-four hours drain them, and lay them on a cloth to dry. Put in small stone jars and pour in the strongest plain vinegar, boiling hot; stop the jars Next day boil it again, and pour over, and thus thrice: the last time add whole peppers, and a ginger. Keep close covered.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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nice young gherkins; spread them on dishes: salt them, and let them lay a week: drain them, and, putting in a jar, boiling vinegar over them. Set them near the fire covered with plenty of vine leaves. If do not become a tolerably good green, pour the vinegar into another jar, set it over the hot hearth, and when it boils, pour it over them again, covering with fresh leaves; and thus do until they are of as good a color as you wish; but as it is now known, that the very fine green pickles are made so by using brass or bell-metal vessels, which, when is put them, becomes highly poisonous, few people like to eat them. Note—Acids dissolve the lead in the tinning of pans. Pickles should never be kept in glazed jars, but in stone or glass; and vinegar, or any acids, should be boiled, by putting them in jars of stone, over a hot hearth, or in a kettle of waterstone, over a hot hearth, or in a kettle of water.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When they will bear a pin to go into them, put on a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. It must be well skimmed soak twelve days, then and pour over them in the jar a pickle of the best white wine vinegar, with a good quantity of pimento, pepper, ginger, cloves, mustard seed and horseradish all boiled together, but To every hundred walnuts, put six spoonfuls of mustard seed, and two or three heads of garlic, or shallots; but the latter is least strong. Thus done, they will be good several years, if kept covered. The air will soften them. will not be fit to eat under six months. The pickle will serve as good as catsup, when the walnuts are used.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Buttons must be rubbed with a bit of flannel and; and from the larger, take out the red inside, for when they are black they wont do, being too old. a little salt over, and put them in a stewpan, with some mace and pepper. As the liquor comes out, shake them well and keep them a gentle fire till all of it be dried into them put as much vinegar as will cover them it one warm, and turn all into a glass or stone jar. two years, and are delicious.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it into a colander, and sprinkle each layer with salt; let it drain two days, then put into a jar, and pour boiling vinegar enough to cover, and put of red beet root. Observe to choose the purple red cabbage. Those who like the flavor of spice, will it with the vinegar. Cauliflower, cut in branches, and thrown in after being salted, will look a beautiful red.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Should be done with all the skins on. They eat alone, with salt only, and cold butter; or with roast potatoes, or with beet roots.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a quart of peas, a lettuce, an onion, both sliced, a bit of butter, pepper, salt, and no more water than hangs around the lettuce from washing. Stew them two hours very gently. When to be served, beat up an egg, and stir into them, or a bit of flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. Gravy may be added; but there will be flavor of the peas. Chop a bit of mint, and stew in them.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or halve, and divide in two lengths: stew some salt and pepper, and slice onions; add a little broth, or a bit of butter. Simmer very slowly; and before serving, if no butter was in before, put some, and a little flour, unless it wants richness. Slice the onions, and cut the cucumbers large: flour and fry them in some butter put on some good or gravy, and stew till enough. Skim off the fat.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six eggs hard: beat the yolks in the mortar with fine orange-flower water, of butter, and two ounces of almonds beaten to a paste. When all is mixed, rub it through a colander on a dish. Roll butter in different forms; either like a pine, having made it in the shape of a cone, and marking it with a teaspoon; or rolling in a crimping form, or working it through a colander. Serve with scraped beef or anchovies, garnished with a wreath of curled parsley. Rusks buttered, and anchovies split and rolled. Grated hung beef on rusks buttered. Grated cheese on the same, or in plate. Radishes placed around a plate, and butter in the middle. French beans boiled of a beautiful green, and served with cream sauce. Jerusalem artichokes or cauliflowers in the same.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Collared things. Hunter's beef. Oysters cold, scalloped, stewed or pickled. Potted meat, birds, fish, or cheese Pickled or baked fish. Common cake. Baked or stewed fruits. Pies of meat, fowl, or fruit. Potatoes roasted, boiled, scalloped, mashed, etc. Collared beef, veal, or pig's head.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of bread, chopped fat bacon, (if it has been dressed it is better) suet, a bit of fresh butter, a little anchovy liquor, an egg, a bit of a knotted marjoram, a little pepper, salt and nutmeg. This is a much admired mixture: but, according to the purpose it is for, any addition may be made to the flavor ham or gammon, different herbs, anchovies, oysters, cayenne. To the above should have been added cold veal or chicken, which is a great improvement. Some like lemon, and lemon-thyme is a substitute.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince a bit of cold veal, and six oysters; mix with a few of bread, salt, pepper, nutmeg, and a very small bit of lemon-peel; add the of the: warm all in a toaster, but do not boil. Let it go cold. Have ready a good puff paste, roll thin, and cut it in round or square bits. Put some of the above between two of them, twist the edges to keep in the gravy, and fry them of a fine brown. is a very good thing, and baked, is a fashionable

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fine puff small pattypans, and a bit of in; and against are baked, have ready the following to fill with, taking out the bread. off the beards of the oysters; cut the other parts in small bits; put in a small toaster, with a grate of nutmeg, the least white pepper, and salt, a morsel of lemon-peel, cut so small that you can scarcely see it, a little cream, and a little of the oyster liquor. Simmer for a few minutes, before you

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop the meat of a calf's foot, of you use the liquor for jelly, two apples, one ounce of orange and lemon-peel candied, and some fresh peel and juice: mix with them half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces of currants washed and dried. Bake in small pattypans.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Of the best apples six pounds, pared, cored, and minced; of fresh suet, and raisins stoned, each three pounds, likewise minced: to these add of mace and cinnamon a quarter of an ounce of each, and eight cloves in pounds of finest powdered sugar, three of an ounce of the rinds of four and juice of two lemons, half a pint of port wine, and the same of brandy. Mix well, and put into a deep pan. ready washed and four pounds of currants, and add as you make the pies, with candied fruit. -s

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze a large lemon: boil the outside till tender enough to beat and mash: add to it three large apples chopped, four of suet, half a pound of currants, and four ounces of Put the juice of the lemon and candied fruit, as for a short crust, and fill the pattypans as usual.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open them, and separate the liquor from them, then wash them from the grit: strain the liquor, and put with the oysters a bit of mace and lemon-pee], and a few white peppers. Simmer them very gently, and put some cream, and a flour and butter. Serve with sippets

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put them with crumbs of salt, nutme s, and a bit of butter, in scallop shells or saucers, and bake them before the fire in a dutch oven.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As you open the ovsters, separate them from the liquor, which strain: parboil them, after taking off the beards. Parboil sweetbreads, and cutting them in slices, lay them and the ovsters in layers: season verv light!}' with and put a tea cup of liquor, and the same of £'raw. Bake in a slow oven: and before vou serve, out a teaO J 'IT cup of cream, a little more ovster liquor, and a cup of white all warmed, but not boiled. If for patties, the oysters should be cut in dice, gentlv stewed, and seasoned as above, and put in a paste when ready for the table. To four dozen of o\>ters in their own; strain, and in it simmer them till scalded enough; take them out and cover them. To the liquor put a few pepper-corns, a a blade of mace, a tablespoonful of salt, of white wine, and four of vinegar: simmer fifteen minutes; and, when cold, nour it on the ovsters, and keep them in a jar close covered.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter of flour, milk, and it a; dip the oysters in it, and fry them a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. Open the number you intend to pickle; put them a saucepan, with their own for ten minutes them very gently; then put them into a jar, one by one, that none grit may stick to them, and cover them, when cold, with the pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers: and to every hundred, put two spoonfuls of the best undistilled They should be kept in jars, and tied close with bladder, for the air spoil them. Abraham Lincoln Dinner, 1861.

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The end of the table farthest from the living room door is the head of the table, the opposite end is the foot The hosts sits at the head of the table and the hostess at the foot. If coffee is to be served at the table, set out the required number of cups and saucers. Arrange them at the left of the hostess's cover. Place coffee spoons on the saucers at of cup, with handle of spoon and handle of cup parallel. The cream pitcher and sugar bowl should be placed near and the coffee stand at the right of the cover. Place serving spoons at the of the cover, beyond the server's own silver. If a serving spoon is required, it at the right of the cover next to the dull edge of the serving knife. Two before the meal is announced the butter, to one side, on the butter plates and the glasses three-quarters full of cold water. Place a plate of cold either on the or The water pitcher should be filled and placed on a plate on a doily and should be left on the side Set an extra supply of butter on the side table. The plate marks the center of Allow from 25 to 30 inches for each cover at the table. Serve hot food on warm dishes and food on cold dishes. the meal is the waitress quietly announce it to the hostess. To announce breakfast the waitress either sound the gong or say,

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pudding, almond.' " amber, a very line " a George " apricot,.. " bread and butter ' " baked apple " brown bread " boiled bread " boiled bread, richer " " batter, with meat «. " baked, almond " " buttermilk " carrot " common plain " curd, boiled " curd or puffs, " custard Pudding, dutch or souster " dutch rice /..... gooseberry, baked " green bean • \ " in haste 45- " hunters " " light or German " little bread;.- " millet " new college " observations on making " orange 42—43 " oat meal

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pie, egg mince Rice puff paste, 2^0 Cake, observations on making - " Benton tea.......... - another sort another sort as biscuit " biscuit, a........ ~. " cheap seed " common bread w common " cracknels _ " cracknuts _ excellent and inexpensive flat, that will keep good long in the house gingerbread •-. gingerbread, good, without butter hard biscuit < little white " macaroons " plain and very crisp biscuit f plum >.- • ^ -. -r: _ 67 % " " " very good common " " little, to keep long " pound, a good " queen ~ ji ' " saffron, to eat hot with potato butter 7S sponge " " without butter " shrewsbun* " tea "

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Apricots, to dry in half " to preserve in jelly ' ". " to preserve green S4 " '-'.;* • \-,i.{r;..~. " or peaches, to brandy... Apple jelly, for any sort of sweetmeats Barberries for tartlets Barberry drops Biscuit of fruit Caramel cover for sweetmeats Cheese, damson - - Cherries, to dry, with sugar " to dry, without sugar " to dry, the best way " in brandy Cherry, jam, Ginger drops Gooseberry hops Gooseberry jam, for tarts Gooseberry jam, white Grapes, to preserve in brandy Jam, raspberry " arrowroot; " currant, red black " raspberry, for ices or cream " tapioca Lemon drops Lemons or oranges, to preserve in jelly Marmalade, transparent Observations on sweetmeats Orange, to prepare to to put into orange pudding " marmalade chips " « '.; > ' Peppermint drops ' Plums, magum, as a sweetmeat Quince marmalade Raspberry cakes ~ '. Strawberries, to preserve whole Sweetmeat for tarts, when fruit is plentiful 8r Sugar, to clarify Stains, for jellies, ices and cake:

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sauce, Bechamel or white Sauce, bread Sauce, Benton, for hot or cold roast beef Sauce, cullis or brown Sauce, for white fowl Sauce, another for ducks Sauce, egg Sauce, for carp or boiled turkey Sauce, for fowl or partridge

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lamb forequarter Lamb, head and hinge,170 Lamb, steaks Lard, hogs' Mutton, breast of Mutton, collops........ Mutton cutlets, Portuguese way Mutton, ham Mutton, rolled loin of Mutton, steaks of, or lamb and cucumber Mutton, the haunch Mutton pie Mutton and potato pie.... Mutton pudding Mutton sausages Mutton steak Mutton, shoulder of, boiled with oysters Marrow bones Mock turtle 1 49-1 50-1 51 Meat of a hog's head, to make excellent Neck, rolled Ox-cheek, stew, plain,.• Ox-cheek, to dress Pickle, for hams, tongue or beef Pig's cheek, for boiling Pig's feet and ears, different way of dressing Pig's feet and ears, fricasseed Pig's feet and ears, jelly of Podovies, or meat patties Pork, to roast a leg of Pork, to boil Pork, to pickle Pork steaks Pork, roast loins and neck Porkers head, to roast Puddings, black Puddings, white hogs'

From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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